Open AccessPolyphenols from olive mill waste affect biofilm formation and motility in E scherichia coli K ‐12
Author(s) -
Carraro Lisa,
Fasolato Luca,
Montemurro Filomena,
Martino Maria Elena,
Balzan Stefania,
Servili Maurizio,
Novelli Enrico,
Cardazzo Barbara
Publication year - 2014
Publication title -
microbial biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.287
H-Index - 74
ISSN - 1751-7915
DOI - 10.1111/1751-7915.12119
Subject(s) - biofilm , swarming motility , escherichia coli , bioremediation , mode of action , food science , food industry , antimicrobial , chemistry , polyphenol , microorganism , bacteria , microbiology and biotechnology , gene , phenols , biology , biochemistry , quorum sensing , genetics , antioxidant
Summary Olive mill wastes are sources of phenolic compounds with a wide array of biological activities, including antimicrobial effects. A potential option for bioremediation to overcome ecological problems is the reutilization of these natural compounds in food production. The aim of this work was to gain a better understanding of the antimicrobial mode of action of a phenols extract from olive vegetation water ( PEOVW ) at molecular level by studying E scherichia coli as a model microorganism. Genome‐wide transcriptional analysis was performed on E . coli K ‐12 exposed to PEOVW . The repression of genes for flagellar synthesis and the involvement of genes linked to biofilm formation and stress response were observed. Sub‐inhibitory concentrations of PEOVW significantly decreased biofilm formation, swarming and swimming motility, thus confirming the gene expression data. This study provides interesting insights on the molecular action of PEOVW on E . coli K ‐12. Given these anti‐biofilm properties and considering that biofilm formation is a serious problem for the food industry and human health, PEOVW has proved to be a high‐value natural product.