What is Biofilm?

Fermenting kombucha with SCOBY (symbiotic culture of bacteria & yeast), a naturally occurring biofilm Photo credit: @geraud_pfeiffer

The root cause of chronic illness is complex. One factor in slow healing is subclinical infection. This type of infection does not present with classic cold and flu symptoms such as fever. And may not show up in lab testing due to the protection of biofilms. So what is a biofilm?

Biofilms are groups of germs, like bacteria, that stick to surfaces and grow together in a slimy layer. They can form on things like your teeth, medical tools, and even food machines. Once these germs stick together, they are very hard to kill. That’s because the slimy layer protects them. Scientists are now studying how certain foods might help stop biofilms from forming or break them apart (Fleming & Rumbaugh, 2017).

Garlic is a food that can help fight biofilms. It contains allicin, a phytonutrient that stops bacteria from “talking” to each other. Bacteria need this communication in order to build biofilms. Garlic can stop harmful bacteria like Pseudomonas and Staphylococcus from building their slimy layer (Ankri & Mirelman, 1999).

Honey, especially Manuka honey, also helps break down biofilms. It has strong natural compunds, including methylglyoxal, that kill bacteria and damage their protective layer. Honey has even been used to treat wounds that are hard to heal because of biofilm protecting infections (Majtan, 2011).

Cranberries contain special plant antioxidants called PACs (proanthocyanidins) that keep bacteria from sticking to surfaces. This helps stop bacteria like E. coli and Streptococcus mutans from starting a biofilm. That’s one reason cranberry juice is sometimes used to help prevent infections in the bladder (Yamanaka et al., 2004).

Green tea has a powerful compound called EGCG (epigallocatechin gallate) that can damage bacteria and their biofilm structure. EGCG can stop harmful bacteria and even some fungi from forming robust biofilms. Drinking green tea might help keep your mouth and stomach healthier (Taylor et al., 2005).

Citrus fruits, like lemons and oranges, have natural oils and flavonoids that stop bacteria from sticking and communicating. These things weaken the bacteria so they can’t form biofilms as easily. Onions work in a similar way, using strong sulfur-based chemicals to fight germs (Fisher & Phillips, 2006).

Fermented foods such as yogurt, kimchi, and kefir contain good bacteria called probiotics. These good bacteria can push out the bad bacteria and make it harder for them to form biofilms. Fermented foods also produce natural acids that break down the slimy layer in biofilms (Parvez et al., 2006).

Herbs and spices like cinnamon, oregano, turmeric, and thyme are full of helpful oils. These oils can damage the biofilm and hurt the germs inside it. Eating more of these herbs and spices can help the body fight off harmful bacteria (Nazzaro et al., 2013).

Adding these foods to the diet should be a part of a holistic approach to recovering from and mitigating the symptoms chronic illness.

References

Ankri, S., & Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125–129. https://doi.org/10.1016/S1286-4579(99)80003-3

Fisher, K., & Phillips, C. A. (2006). The mechanism of action of a citrus oil blend against Enterococcus faecium and Enterococcus faecalis. Journal of Applied Microbiology, 101(6), 1236–1244. https://doi.org/10.1111/j.1365-2672.2006.03035.x

Fleming, D., & Rumbaugh, K. P. (2017). The consequences of biofilm dispersal on the host. Scientific Reports, 7(1), 1–13. https://doi.org/10.1038/s41598-017-13044-6

Majtan, J. (2011). Methylglyoxal—A potential risk factor of Manuka honey in healing of diabetic ulcers. Evidence-Based Complementary and Alternative Medicine, 2011, 295494. https://doi.org/10.1155/2011/295494

Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013). Effect of essential oils on pathogenic bacteria. Pharmaceuticals, 6(12), 1451–1474. https://doi.org/10.3390/ph6121451

Parvez, S., Malik, K. A., Kang, S. A., & Kim, H. Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology, 100(6), 1171–1185. https://doi.org/10.1111/j.1365-2672.2006.02963.x

Taylor, P. W., Hamilton-Miller, J. M., & Stapleton, P. D. (2005). Antimicrobial properties of green tea catechins. Food Science and Technology Bulletin: Functional Foods, 2(7), 71–81. https://doi.org/10.1616/1476-2137.13981

Yamanaka, A., Kimizuka, R., Kato, T., & Okuda, K. (2004). Effects of cranberry juice on glucan-mediated aggregation of Streptococcus mutans. Oral Microbiology and Immunology, 19(3), 150–152. https://doi.org/10.1046/j.0902-0055.2003.00108.x