Coriander sativum L. a potential source of bioactive components with antibiofilm activity against foodborne bacterial pathogens

MOLINA, R.D.I.; CAMPOS-SILVA, R.; MACEDO, A.J.; BLÁZQUEZ, M.A.; TOMAS GRAU, R.; ALBERTO, M.R.; ARENA, M.E.

Texas

Seminario; Webinar On Functional Foods And The Immune System; 2021

USG-United Scientific Group

Besides the search for new compounds with antibacterial activity against planktonic cells of foodborne pathogens, new strategies must be developed in order to control and/or eliminate the bacterial biofilms of these pathogens. Since ancient times, spices have been used for preserving the traditional food preparations. Many studies demonstrate the antimicrobial and antibiofilm activity of spices and their derivatives. However, with respect to coriander, only the essential oils have been widely studied, while the fruit extracts have been poorly studied. Antimicrobial, and antibiofilm properties of coriander extracts of different polarities were tested. While the extracts did not exhibit antimicrobial effect (until 1 mg/ml), they did show strong antibiofilm capacity against foodborne bacterial pathogens.At non-inhibitory growth concentrations (10 and 100 μg/ml) the less polar extracts have effectivelyinhibited the biofilm formation and established biofilm of Escherichia coli, Salmonella enterica, andStaphylococcus aureus. The biofilm images of S. aureus ATCC 6538, obtained by SEM microscopy,successfully corroborated the results observed with the most active extracts (hexane and chloroform). The CLSM microscopy images of an established biofilm treated with extracts, demonstrating a reduction in live cells adhered to the surface. GC-MS analysis revealed that oleic acid (cis-9-octadecenoic acid) was the principal component of coriander bioactive extracts and is probably responsible for the effects observed on biofilm inhibition. Likewise, none of the extracts were toxic in vivo by using G. mellonella model. Taken together, these results suggest the possible application of these extracts as an antibiofilm agent in the food industry.