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Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces

Summary

Researchers found that two nucleoside compounds (ddA and FdCyd) can effectively kill harmful bacteria like Vibrio and Salmonella that form slimy biofilms on seafood and food preparation surfaces. These compounds work by damaging bacterial cell membranes and preventing bacteria from communicating with each other. When combined with a food additive already used in the meat industry, these nucleosides become even more effective at much lower doses, potentially making food safer while reducing residual chemical effects.

Background

Vibrio parahaemolyticus and other foodborne pathogens form biofilms on seafood and contact surfaces, causing cross-contamination, spoilage, and persistence in the food industry. Nucleosides are being repurposed for antibacterial applications including food preservation. This study explores nucleoside derivatives as potential antimicrobial and biofilm-inhibiting agents.

Objective

To evaluate the antibiofilm and antimicrobial effects of nucleoside derivatives against foodborne pathogens, particularly Vibrio species and Salmonella typhimurium, and assess their mechanisms of action, synergistic potential with food additives, and practical applications in food safety.

Results

2′,3′-dideoxyadenosine (ddA) and 2′-deoxy-5-fluorocytidine (FdCyd) achieved 98-100% biofilm reduction with MICs of 10-40 μg/mL. Both nucleosides disrupted biofilm architecture through oxidative stress and membrane damage. FdCyd showed synergistic interactions with sodium tripolyphosphate (STPP), reducing MBIC by 4-16 folds. Both compounds effectively eradicated pre-formed biofilms on contact surfaces and squid.

Conclusion

Nucleoside derivatives, particularly FdCyd, are promising novel compounds for controlling biofilm formation in foodborne pathogens. Their ability to disrupt multiple bacterial pathways, synergize with food additives, and effectively decontaminate food and contact surfaces demonstrates potential for enhancing food safety and hygiene in the food industry.
  • Published in:Current Research in Food Science,
  • Study Type:Experimental Research Study,
  • Source: PMID: 40757243, DOI: 10.1016/j.crfs.2025.101156
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