Targeting Campylobacter signalling to modulate biofilm dynamics (J4-3088)
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ABSTRACT: Campylobacter spp. cause food-borne illnesses worldwide due to contaminated food and cross-contamination. This is at least partly the result of Campylobacter resistance in the food production chain, as modern food production facilitates the emergence and spread of resistance through intensive use of antimicrobials and international trade in raw materials and food products. The biofilm 'lifestyle' of Campylobacter contributes to this spread as it enables them to withstand stress in the environment both outside and inside the host. Campylobacter adhesion and biofilm formation has major implications for the food industry, where biofilms can be persistent sources of contamination. Lavender essential oil, ethanol extracts, and its main compounds (linalool, linalyl acetate) reduce the AI-2 biosensor response in Vibrio harveyi without lowering AI-2 levels or affecting the luxS gene in Campylobacter jejuni. This suggests lavender compounds may block AI-2 detection—likely by interfering with its receptor—offering a natural strategy to disrupt bacterial communication, biofilm formation, and virulence.
INSTRUMENT(S):
ORGANISM(S): Campylobacter Jejuni Subsp. Jejuni Nctc 11168 = Atcc 700819
SUBMITTER:
Blaž Jug
LAB HEAD: Dr Anja Klančnik
PROVIDER: PXD067187 | Pride | 2026-02-27
REPOSITORIES: Pride
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