Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme

• 발행기관: 한국축산식품학회
• 저자명: Jihyeon Baek Jinho Lee Yong Jin Jeong Shin Young Oh Seok-Seong Kang
• 간행물 정보: 『Food Science of Animal Resources』제45권 제2호, 648~661쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.15

국문 초록

Triticum dicoccum (Farro)⎯an ancient wheat species⎯has recently gained attention for its exceptional health benefits. However, research on its antibacterial and anti-biofilm properties remains limited. Additionally, a growing trend has been observed in releasing enriched or fortified whey beverages to enhance their functionality. Therefore, this study aimed to investigate the inhibitory effects of whey beverages supplemented with enzyme-rich fermented farro (WF) on Salmonella Typhimurium biofilm formation and explore the underlying mechanisms. Treatment with WF significantly reduced biofilm formation and viability of S. Typhimurium. Moreover, WF decreased the bacterial adhesion to and invasion of human intestinal epithelial cells. WF also inhibited gene expression associated with motility and initial adhesion in S. Typhimurium, as well as genes involved in quorum sensing (QS), in a concentration-dependent manner. Furthermore, WF suppressed the production of the QS signaling molecule autoinducer-2 in a similar concentration-dependent manner. Consequently, our findings indicate that the addition of enzyme-rich fermented farro to whey beverage enhances anti-biofilm activity, which is probably attributed to its antimicrobial effects, inhibition of initial adhesion, and QS reduction. These findings offer a promising basis for developing fortified dairy beverages that can enhance food safety and promote human health.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

References

키워드

farro, whey beverage, Salmonella Typhimurium, anti-biofilm, antibacterial effect