EVALUATING THE EFFECTIVENESS OF SAPONINS AGAINST BIOFILMS FORMATION
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Date
2021-07-14
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Publisher
UMT.Lahore
Abstract
Food safety enroots deeply in food industry. The presence of multi-drug resistant
bacterial strains lead to the formation of biofilm within the food chain that causes serious
threat to food safety and consumer health. The study aimed at the replacement of
traditional antibacterial strategies by application of saponins that are secondary plant
metabolites as potential bacteriocidal agents and bacterial biofilms destructors. Biofilm
being the highly resistant microbial matrix is of particular concern. S.aureus being the
multi-drug resistant and potential biofilm former is targeted in the current study. The
saponins were extracted from four different plant samples licorice, quillaja, quinoa and
alfalfa using the different ethanol concentration from 0-100 % (w/w). The concentration
of saponin and protein content was estimated using spectrophotometric studies. The
different plants required different optimal ethanol concentrations for maximum saponin
yield and extraction. The optimal conditions, composition and genetic basis of bacterial
biofilms was also evaluated in this study. The bacteriocidal action was evaluated using
three different methods of well-diffusion, direct pouring and filter disc method.
However, the antibiofilm activity was estimated by the application of 100 μL and 200
μL of saponins extracted using different ethanol percentages. The results indicated that
saponins tend to have detergent like attributes that improves the permeability of bacterial
cell-membranes thus effecting the role of antibacterial treatment however saponins have
no antibacterial effect while the antibiofilm activity was observed for licorice and alfalfa
saponins.