POLYPHENOLS: THE ROLE OF FOOD BIOACTIVE AGENTS IN COMBATING MICROBIAL VIRULENCE
Authors
Ivanov, MarijaNovović, Katarina
Malešević, Milka
Glamočlija, Jasmina
Stojković, Dejan
Jovčić, Branko
Soković, Marina
Contributors
Pešić, MirjanaStanojević, Slađana
Conference object (Published version)
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Show full item recordAbstract
Polyphenols are well-known group of bioactive molecules distributed in various foods such as
citruses and honey. They have been recognized mainly due to their antioxidant properties but recent
insight into their antimicrobial spectrum implies potential novel application for this group.
Polyphenols are able not only to block growth of pathogenic microorganisms, but they can also
interfere with microbial ability to induce disease, microbial virulence. With the abundant studies
conducted worldwide we now know about range of virulence factors that are necessary for disease
induction and though we have new antimicrobial targets. One of the most studied virulence factors
is microbial ability to form biofilms. We have recently studied rutin, flavonoid glycoside found in
citruses. This molecule has the ability to block biofilm formation of Pseudomonas aeruginosa IBRS
P001 and Staphylococcus aureus IBRS MRSA 011, strains that are resistant to antimicrobial
therapeutics. In addition to... reduction of biofilm biomass, rutin antibiofilm mechanisms also
included reduction in cell viability, exopolysaccharide, and extracellular DNA levels. Moreover,
moderate inhibition of bacterial adhesion to keratinocytes upon rutin treatment was observed. Rutin
antivirulence mechanisms involved inhibition of P. aeruginosa protease, pyocyanin, rhamnolipid,
and elastase production and the downregulation of the lasI, lasR, rhlI, rhlR, pqsA and mvfR genes.
This research has proven wide antivirulence potential of rutin. Moreover, we have tested range of
flavonoids as inhibitors of fungal virulence and resistance. Rutin, but also apigenin and apigetrin,
have shown promising antibiofilm and anti-hyphal properties in several clinical Candida albicans
strains examined, which was also confirmed on molecular level.
Polyphenols have wide antivirulence capacity employing a range of mechanisms and might be used for
the development of novel antimicrobial strategies. Intake of food polyphenols might have some health
benefits in the terms of limiting microbial pathogenicity, which is the possibility that should be explored
in more detail.
Keywords:
polyphenols / antimicrobial / antivirulence / bioactivitySource:
INTERNATIONAL UNIFood Conference, 2024, 3, 14-14Publisher:
- Belgrade : University, Faculty of Agriculture
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200042 (University of Belgrade, Institute of Molecular Genetics and Genetic Engineering) (RS-MESTD-inst-2020-200042)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200178 (University of Belgrade, Faculty of Biology) (RS-MESTD-inst-2020-200178)
Note:
- Book of Abstracts : The 3rd International UNIFood Conference, UNIFood2024 Conference, Belgrade, June 28-29, 2024.
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Institution/Community
Institut za molekularnu genetiku i genetičko inženjerstvoTY - CONF AU - Ivanov, Marija AU - Novović, Katarina AU - Malešević, Milka AU - Glamočlija, Jasmina AU - Stojković, Dejan AU - Jovčić, Branko AU - Soković, Marina PY - 2024 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2414 AB - Polyphenols are well-known group of bioactive molecules distributed in various foods such as citruses and honey. They have been recognized mainly due to their antioxidant properties but recent insight into their antimicrobial spectrum implies potential novel application for this group. Polyphenols are able not only to block growth of pathogenic microorganisms, but they can also interfere with microbial ability to induce disease, microbial virulence. With the abundant studies conducted worldwide we now know about range of virulence factors that are necessary for disease induction and though we have new antimicrobial targets. One of the most studied virulence factors is microbial ability to form biofilms. We have recently studied rutin, flavonoid glycoside found in citruses. This molecule has the ability to block biofilm formation of Pseudomonas aeruginosa IBRS P001 and Staphylococcus aureus IBRS MRSA 011, strains that are resistant to antimicrobial therapeutics. In addition to reduction of biofilm biomass, rutin antibiofilm mechanisms also included reduction in cell viability, exopolysaccharide, and extracellular DNA levels. Moreover, moderate inhibition of bacterial adhesion to keratinocytes upon rutin treatment was observed. Rutin antivirulence mechanisms involved inhibition of P. aeruginosa protease, pyocyanin, rhamnolipid, and elastase production and the downregulation of the lasI, lasR, rhlI, rhlR, pqsA and mvfR genes. This research has proven wide antivirulence potential of rutin. Moreover, we have tested range of flavonoids as inhibitors of fungal virulence and resistance. Rutin, but also apigenin and apigetrin, have shown promising antibiofilm and anti-hyphal properties in several clinical Candida albicans strains examined, which was also confirmed on molecular level. Polyphenols have wide antivirulence capacity employing a range of mechanisms and might be used for the development of novel antimicrobial strategies. Intake of food polyphenols might have some health benefits in the terms of limiting microbial pathogenicity, which is the possibility that should be explored in more detail. PB - Belgrade : University, Faculty of Agriculture C3 - INTERNATIONAL UNIFood Conference T1 - POLYPHENOLS: THE ROLE OF FOOD BIOACTIVE AGENTS IN COMBATING MICROBIAL VIRULENCE EP - 14 SP - 14 VL - 3 UR - https://hdl.handle.net/21.15107/rcub_imagine_2414 ER -
@conference{ author = "Ivanov, Marija and Novović, Katarina and Malešević, Milka and Glamočlija, Jasmina and Stojković, Dejan and Jovčić, Branko and Soković, Marina", year = "2024", abstract = "Polyphenols are well-known group of bioactive molecules distributed in various foods such as citruses and honey. They have been recognized mainly due to their antioxidant properties but recent insight into their antimicrobial spectrum implies potential novel application for this group. Polyphenols are able not only to block growth of pathogenic microorganisms, but they can also interfere with microbial ability to induce disease, microbial virulence. With the abundant studies conducted worldwide we now know about range of virulence factors that are necessary for disease induction and though we have new antimicrobial targets. One of the most studied virulence factors is microbial ability to form biofilms. We have recently studied rutin, flavonoid glycoside found in citruses. This molecule has the ability to block biofilm formation of Pseudomonas aeruginosa IBRS P001 and Staphylococcus aureus IBRS MRSA 011, strains that are resistant to antimicrobial therapeutics. In addition to reduction of biofilm biomass, rutin antibiofilm mechanisms also included reduction in cell viability, exopolysaccharide, and extracellular DNA levels. Moreover, moderate inhibition of bacterial adhesion to keratinocytes upon rutin treatment was observed. Rutin antivirulence mechanisms involved inhibition of P. aeruginosa protease, pyocyanin, rhamnolipid, and elastase production and the downregulation of the lasI, lasR, rhlI, rhlR, pqsA and mvfR genes. This research has proven wide antivirulence potential of rutin. Moreover, we have tested range of flavonoids as inhibitors of fungal virulence and resistance. Rutin, but also apigenin and apigetrin, have shown promising antibiofilm and anti-hyphal properties in several clinical Candida albicans strains examined, which was also confirmed on molecular level. Polyphenols have wide antivirulence capacity employing a range of mechanisms and might be used for the development of novel antimicrobial strategies. Intake of food polyphenols might have some health benefits in the terms of limiting microbial pathogenicity, which is the possibility that should be explored in more detail.", publisher = "Belgrade : University, Faculty of Agriculture", journal = "INTERNATIONAL UNIFood Conference", title = "POLYPHENOLS: THE ROLE OF FOOD BIOACTIVE AGENTS IN COMBATING MICROBIAL VIRULENCE", pages = "14-14", volume = "3", url = "https://hdl.handle.net/21.15107/rcub_imagine_2414" }
Ivanov, M., Novović, K., Malešević, M., Glamočlija, J., Stojković, D., Jovčić, B.,& Soković, M.. (2024). POLYPHENOLS: THE ROLE OF FOOD BIOACTIVE AGENTS IN COMBATING MICROBIAL VIRULENCE. in INTERNATIONAL UNIFood Conference Belgrade : University, Faculty of Agriculture., 3, 14-14. https://hdl.handle.net/21.15107/rcub_imagine_2414
Ivanov M, Novović K, Malešević M, Glamočlija J, Stojković D, Jovčić B, Soković M. POLYPHENOLS: THE ROLE OF FOOD BIOACTIVE AGENTS IN COMBATING MICROBIAL VIRULENCE. in INTERNATIONAL UNIFood Conference. 2024;3:14-14. https://hdl.handle.net/21.15107/rcub_imagine_2414 .
Ivanov, Marija, Novović, Katarina, Malešević, Milka, Glamočlija, Jasmina, Stojković, Dejan, Jovčić, Branko, Soković, Marina, "POLYPHENOLS: THE ROLE OF FOOD BIOACTIVE AGENTS IN COMBATING MICROBIAL VIRULENCE" in INTERNATIONAL UNIFood Conference, 3 (2024):14-14, https://hdl.handle.net/21.15107/rcub_imagine_2414 .