Linalool Reduces Virulence and Tolerance to Adverse Conditions of Listeria monocytogenes

, a foodborne pathogen causing listeriosis, poses substantial societal, economic, and public health challenges due to its resistance, persistence, and biofilm formation in the food industry. Exploring subinhibitory concentrations of compounds to target virulence inhibition and increase susceptibilit...

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Bibliographic Details
Published in:Antibiotics (Basel) 2024-05, Vol.13 (6), p.474
Main Authors: Dias, Joel P, Domingues, Fernanda C, Ferreira, Susana
Format: Article
Language:English
Subjects:
adverse conditions
Antimicrobial agents
Bacteria
Biofilms
Biosensors
Endocarditis
Food
Food industry
Food safety
Foodborne pathogens
Linalool
Listeria
Listeria monocytogenes
Listeriosis
Low temperature
Motility
Oils & fats
Osmotic stress
Pathogens
Public health
quorum sensing
Safety and security measures
Sodium chloride
Solvents
Temperature
Violacein
Virulence
Virulence factors
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Summary:, a foodborne pathogen causing listeriosis, poses substantial societal, economic, and public health challenges due to its resistance, persistence, and biofilm formation in the food industry. Exploring subinhibitory concentrations of compounds to target virulence inhibition and increase susceptibility to adverse conditions presents a promising strategy to mitigate its impact of and unveils new potential applications. Thus, this study aims to explore the effect of linalool on virulence factors of and potential use in the reduction in its tolerance to stressful conditions. This action was analysed considering the use of two sub-inhibitory concentrations of linalool, 0.312 and 0.625 mg/mL. We found that even with the lowest tested concentrations, a 65% inhibition of violacein production by , 55% inhibition in biofilm formation by and 62% reduction on haemolysis caused by this bacterium were observed. In addition to its impact on virulence factors, linalool diminished the tolerance to osmotic stress (up to 4.3 log reduction after 24 h with 12% NaCl), as well as to high (up to 3.8 log reduction after 15 min at 55 °C) and low temperatures (up to 4.6 log reduction after 84 days with 12% NaCl at 4 °C). Thus, this study paves the way to further investigation into the potential utilization of linalool to mitigate the threat posed by in the field of food safety and public health.
ISSN:2079-6382
2079-6382
DOI:10.3390/antibiotics13060474