Resveratrol inclusion complexes: Antibacterial and anti-biofilm activity against Campylobacter spp. and Arcobacter butzleri

- Anti-Campylobacter and anti-Arcobacter activity of resveratrol-HP-γ-CD IC
- Bactericidal activity of inclusion complex at concentrations of 2 × and 4 × MIC
- Inclusion complex inhibited biofilm formation and promoted biofilm dispersion
- Inclusion complex exhibited quorum sensing inhibitory activity

Worldwide, the consumption or handling of contaminated food has been described as one of the major causes of foodborne illness with campylobacteriosis being the most commonly reported zoonosis. Campylobacter jejuni and Campylobacter coli are considered the major cause of bacterial gastroenteritis, while Arcobacter spp. are also known to be human and animal pathogens. Furthermore, these bacteria are able to form biofilms which have become a relevant issue in a wide range of food industries since they are more resistant to disinfectants and so, more difficult to eliminate. This question gives rise to the research on the use of alternative substances that can effectively prevent biofilm formation or eradicate the biofilm already formed. Given this, the aim of this study was to evaluate the antimicrobial and anti-biofilm activity of resveratrol-hydroxypropyl-γ-cyclodextrin inclusion complexes (IC) against C. jejuni, C. coli and A. butzleri as well as their quorum sensing (QS) inhibition activity. Besides improving resveratrol solubility, the ICs showed anti-Campylobacter and anti-Arcobacter activity, inhibited biofilm formation and promoted the biofilm dispersion even at sub-MIC concentrations for both genera. It was also demonstrated the anti-QS activity of the ICs through the inhibition of violacein production by Chromobacterium violaceum. In conclusion, since the use of natural compounds can improve the safety and security of foods, our results showed that this IC could be developed as a new anti-biofilm agent and QS inhibitor to enhance the shelf-life and safety of foods.