000056248 001__ 56248
000056248 005__ 20241129133040.0
000056248 0247_ $$2doi$$a10.3390/molecules200611357
000056248 0248_ $$2sideral$$a91409
000056248 037__ $$aART-2015-91409
000056248 041__ $$aeng
000056248 100__ $$0(orcid)0000-0002-3170-9755$$aEspina, L.
000056248 245__ $$aIndividual constituents from essential oils inhibit biofilm mass production by multi-drug resistant staphylococcus aureus
000056248 260__ $$c2015
000056248 5060_ $$aAccess copy available to the general public$$fUnrestricted
000056248 5203_ $$aBiofilm formation by Staphylococcus aureus represents a problem in both the medical field and the food industry, because the biofilm structure provides protection to embedded cells and it strongly attaches to surfaces. This circumstance is leading to many research programs seeking new alternatives to control biofilm formation by this pathogen. In this study we show that a potent inhibition of biofilm mass production can be achieved in community-associated methicillin-resistant S. aureus (CA-MRSA) and methicillin-sensitive strains using plant compounds, such as individual constituents (ICs) of essential oils (carvacrol, citral, and (+)-limonene). The Crystal Violet staining technique was used to evaluate biofilm mass formation during 40 h of incubation. Carvacrol is the most effective IC, abrogating biofilm formation in all strains tested, while CA-MRSA was the most sensitive phenotype to any of the ICs tested. Inhibition of planktonic cells by ICs during initial growth stages could partially explain the inhibition of biofilm formation. Overall, our results show the potential of EOs to prevent biofilm formation, especially in strains that exhibit resistance to other antimicrobials. As these compounds are food additives generally recognized as safe, their anti-biofilm properties may lead to important new applications, such as sanitizers, in the food industry or in clinical settings.
000056248 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-32165
000056248 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000056248 590__ $$a2.465$$b2015
000056248 591__ $$aCHEMISTRY, ORGANIC$$b24 / 59 = 0.407$$c2015$$dQ2$$eT2
000056248 592__ $$a0.57$$b2015
000056248 593__ $$aAnalytical Chemistry$$c2015$$dQ2
000056248 593__ $$aChemistry (miscellaneous)$$c2015$$dQ2
000056248 593__ $$aDrug Discovery$$c2015$$dQ2
000056248 593__ $$aPhysical and Theoretical Chemistry$$c2015$$dQ2
000056248 593__ $$aMedicine (miscellaneous)$$c2015$$dQ2
000056248 593__ $$aOrganic Chemistry$$c2015$$dQ2
000056248 593__ $$aPharmaceutical Science$$c2015$$dQ2
000056248 593__ $$aMolecular Medicine$$c2015$$dQ3
000056248 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000056248 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000056248 700__ $$aLópez, D.
000056248 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000056248 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000056248 773__ $$g20, 6 (2015), 11357-11372$$pMolecules (Basel, Online)$$tMolecules$$x1420-3049
000056248 8564_ $$s1034894$$uhttps://zaguan.unizar.es/record/56248/files/texto_completo.pdf$$yVersión publicada
000056248 8564_ $$s93968$$uhttps://zaguan.unizar.es/record/56248/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000056248 909CO $$ooai:zaguan.unizar.es:56248$$particulos$$pdriver
000056248 951__ $$a2024-11-29-13:28:55
000056248 980__ $$aARTICLE