Inhibition of Bacterial Biofilms Formation and Stability by Modified Proteins.

Abdul-Raouf, Almohammadi; Abdel-Shafi, Seham; Sitohy, Mhamoud; EL Nemer, Mona; Enan, Gamal

doi:10.21608/bfszu.2023.198262.1259

Inhibition of Bacterial Biofilms Formation and Stability by Modified Proteins.

Document Type : Original Article

Authors

¹ Department of Sciences, King Khalid Military Academy, P.O.Box 22140, Riyadh 11495, Saudi Arabia

² Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, EGYPT

³ Department of Biochemistry, Faculty of Agriculture, Zagazig university, Zagazig 44511, Egypt.

⁴ Department of Botany and Microbiology, Faculty of Science, Zagazig university,Zagazig 44519, Egypt.

10.21608/bfszu.2023.198262.1259

Abstract

Most antibiotics are ineffective against multidrug-resistant bacteria. Therefore, in great demand are innovative natural chemicals that can suppress and remove their biofilms. The 11S globulin isolated from lupine seeds (Lupinus termis) and its methylated derivative (M11S) inhibits the pathogenic bacteria (Gram-positive, G+) such as Listeria ivanovii LMZ11352, Listeria monocytogenes LMG10470, and Staphylococcus aureus DSM1104, and (Gram-negative, G−) including Klebsiella oxytoca LMG3055, Pseudomonas aeruginosa LMG8029, Proteus mirabilis, and Salmonella typhi LMG10395. 11S and M11S fractions triggered possible morphological alterations in both Staphylococcus aureus DSM1104 (G+) and Klebsiella oxytoca LMG3055 (G−) and were mainly characterized by cell deformation, cytoplasmic contents leaking, and destruction of the biofilm. Furthermore, the methylation of 11S generates antibacterial and antibiofilm cationic peptides against all tested G+ pathogenic bacteria. The MIC values of M11S against different tested pathogenic bacteria could be promising as safe food additives recommended for food preservation. The future prospective is to use M11S for food preservation or during food processing in Lupine-based food products as food protective.

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