Evaluation of anti-biofilm effect of aqueous-alcoholic extract of black pepper in vitro and food model

Subject Areas : Food Microbial Contamination

saeed akbari ¹ , zohreh didar ² , Mohsen Vazifedoost ³ , Bahare Hajirostamloo ⁴ , Mahnaz Mohtashami ⁵

1 - Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
2 - Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur , Iran
3 - Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur , Iran
4 - Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.
5 - Department of Biology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran.

Received: 2021-11-03 Accepted : 2022-02-01 Published : 2022-03-21

Keywords: Biofilm, Pseudomonas aeruginosa, Bacillus subtilis, Aqueous-alcoholic extracts of black pepper,

Abstract :

The present study aimed to investigate the chemical composition of black pepper (Piper nigrum) aqueous-alcoholic extract and focus on its possible anti-biofilm activity against the two bacteria Bacillus subtilis and Pseudomonas aeruginosa in vitro and in simulated conditions of the food model. Chemical analysis was used to identify the chemical composition of black pepper extract by mass spectrometry gas chromatography (GC - MS). The anti-biofilm activity of black pepper was measured using an automatic ELISA reader at 570 nm wavelength. The GC - MS analysis results indicated that the major compounds in black pepper extract include d-3-Carene (20.69%), Limonene (18%), Caryophyllene (17.90%) and b-Pinene (10.52%). According to the results in this study, black pepper aqueous- alcoholic extract with a 50% concentration had the highest effect in preventing the biofilm formation of both bacteria In addition, there was no significant difference between black pepper extract (50%) and peracetic acid 0/5% in the antibiofilm activity. There was also no significant difference in the type of bacterial growth media (TSB culture and fish extract) on bacterial biofilm formation in the presence of black pepper extract.