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Inhibition of virulence of Staphylococcus aureus – a food borne pathogen – by squalene, a functional lipid

Sri Charan Bindu, B. and Durga Prasad, Mishra and Narayan, Bhaskar (2015) Inhibition of virulence of Staphylococcus aureus – a food borne pathogen – by squalene, a functional lipid. Journal of Functional Foods, 18. pp. 224-234. ISSN 1756-4646

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Abstract

Increased resistance of Staphylococcus aureus – a pathogen responsible for hospital and food related infections – to several antibiotics has become a major concern. Staphyloxanthin, a carotenoid, is attributed to be the major virulent factor contributing to the pathogenicity of S. aureus. The present study investigated squalene for its ability to render S. aureus avirulent and consequent effect on staphyloxanthin. Squalene inhibited staphyloxanthin synthesis in S. aureus as confirmed by spectral profiling and HPLC analysis. It also reduced the haemolytic ability of the pathogen in a dose dependent manner (0.05–0.75 mM). Squalene pretreatment increased the susceptibility of the pathogen to oxidants by 48% and reduced the neutrophil resistance by about 82%. Further, biofilm forming ability of S. aureus was also affected by squalene.This is the first evidence of the antivirulent effects of squalene, a functional lipid, and, provides an alternate approach for treating S. aureus infections.

Item Type: Article
Uncontrolled Keywords: Staphylococcus aureus Staphyloxanthin Squalene Anti-virulence Haemolysis Biofilm
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2016 07:40
Last Modified: 05 Oct 2018 05:57
URI: http://ir.cftri.com/id/eprint/12574

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