Novel quorum-sensing inhibitor peptide SF derived from Penaeus vannamei myosin inhibits biofilm formation and virulence factors in Vibrio parahaemolyticus

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-15 DOI:10.1016/j.lwt.2025.117542
Wenqi Yang , Shuilin Liu , Xueqing Liu , Shuo Yuan , Le An , Anqi Ren , Fengling Bai , Xinran Lv , Jianrong Li , Xuepeng Li , Yuqiong Meng , Rui Ma
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Abstract

Vibrio parahaemolyticus is a prevalent pathogen found in seafood. In this pathogen, biofilm production and virulence are regulated by the AI-2/LuxS quorum sensing (QS) system. However, little is known about any bioactive peptides that specifically target the AI-2/LuxS QS system in V. parahaemolyticus. In this study, a novel quorum-sensing inhibitor (QSI) — peptide Ser-Phe (SF) derived from hydrolyzed Penaeus vannamei myosin — was screened using molecular docking analysis. At sub-inhibitory concentrations (0.2, 0.6, 0.8, and 1.0 mg/mL), peptide SF effectively inhibited AI-2 activity and biofilm formation in V. parahaemolyticus (inhibition rate: 16.53–55.65% and 13.37–56.73%, respectively). Scanning electron microscopy demonstrated that biofilm structure was disrupted in V. parahaemolyticus treated with peptide SF. Additionally, 1.0 mg/mL peptide SF significantly decreased the secretion of extracellular polysaccharides (inhibition rate: 51.50%), lecithinase (36.51%), protease (39.03%), and diastase (44.93%) and inhibited swarming (49.06%) and swimming behavior (39.00%) in V. parahaemolyticus. The RT-qPCR showed that peptide SF could downregulate QS-related genes (luxS, luxP, aphA, and opaR), virulence factor-related genes (flaA, flgM, and toxR), and biofilm-related genes (cpsA and mshA) in V. parahaemolyticus. These results indicated that peptide SF may serve as a novel QSI for controlling biofilm formation and virulence factors production in V. parahaemolyticus.

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源自万年青肌球蛋白的新型法定量感应抑制剂肽 SF 可抑制副溶血性弧菌生物膜的形成和毒力因子的产生
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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