海洋表生细菌斯氏假单胞菌SJ4产生的十六烷酸抗群体感应活性评价

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY Journal of microbiology, biotechnology and food sciences Pub Date : 2023-06-28 DOI:10.55251/jmbfs.5644
Siddhi D. Shah, Nikita Vadadoriya, B. Bajpai
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引用次数: 0

摘要

群体感应(QS)机制是一种细胞通讯机制,在许多病原微生物感染的发展过程中起着至关重要的作用。它控制多种毒力因子,如色素沉着、生物膜形成、群集运动、对抗生素的耐药性、细胞外多糖的产生(EPS)和几个集体性状的表达。群体感应机制的破坏可以解决病原菌中出现的多重耐药性问题。Quorum感应抑制的效应分子在本质上可以是酶促的或非酶促的,分别称为Quorum淬火(QQ)或Quorumsensing inhibitory(QSIs)/抗-QS化合物。我们以海洋表生细菌为来源,获得了作为QSI产生菌的新菌株。其中一个有效的分离株SJ4被鉴定为斯氏假单胞菌SJ4,它是一种短杆状、革兰氏阴性细菌。来自P.stutzeri SJ4的乙酸乙酯提取物对监测菌株紫色细菌(MTCC 5526)显示出最高的QSI活性。提取的化合物在最低抑菌浓度(MIC)和亚MIC下对铜绿假单胞菌PAO1进行了测试,以研究其对毒力因子的影响。观察到pycocyanin色素、EPS产生、鼠李糖脂产生的显著抑制以及游泳和群集运动的降低。此外,通过染色和光谱法证实,生物膜的形成受到显著抑制。基于这一观察结果,含有QSI的提取物与QS相互作用显著降低了病原体的毒力,因此可以用作治疗剂。薄层色谱法(TLC)和气相色谱-质谱法(GC-MS)鉴定出主要化合物为正十六烷酸。然而,还需要对该化合物的纯化及其在治疗感染方面的潜在应用进行进一步的研究。
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EVALUATION OF ANTI-QUORUM SENSING ACTIVITY OF-HEXADECANOIC ACID PRODUCED BY PSEUDOMONAS STUTZERI SJ4 – A MARINE EPIBIOTIC BACTERIUM
Quorum sensing (QS) mechanism is cell communication that plays vital role in the development of infection by many pathogenic microorganisms. It controls multiple virulence factors such as pigmentation, biofilm formation, swarming motility, resistance towards antibiotics, extracellular polysaccharide production (EPS) and expression of several collective traits. The disruption of quorum sensing mechanism can be a solution to the emerging problem of multi-drug resistance among pathogenic bacteria. The effector molecule for Quorum sensing inhibition may be enzymatic or non- enzymatic in nature termed as Quorum Quenching (QQ) or Quorum sensing inhibitory (QSIs)/anti –QS compound, respectively. We used marine epibiotic bacteria as a source to obtained novel bacterial strain as QSI producer. One of the potent isolate, SJ4 was identified as Pseudomonas stutzeri SJ4, it is a short rod, gram negative bacterium. The ethyl acetate extract from P. stutzeri SJ4, showed highest QSI activity against monitor strain Chromobacterium violaceum (MTCC 5526). The extracted compound was tested against P. aeruginosa PAO1 at minimum inhibitiory concentration (MIC) and sub-MIC to study the effect on virulence factors. The significant inhibition of pycocyanin pigment, EPS production, rhamnolipid production and reduced swimming and swarming motility was observed. In addition, biofilm formation was notably inhibited which was confirmed by staining and spectometric method. Based on this observation, QS interption by extract which contain QSI remarkebly reduced the virulence of pathogen hence, can be use as therapeutic agents. The Thin Layer Chomatography (TLC) and Gas chrmoatography-Mass Spectrometry (GC-MS) identified major compound as n-Hexadecanoic acid. However, further research is required on purification of compound and its potential applications for the treatement of infections.
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来源期刊
CiteScore
1.90
自引率
0.00%
发文量
156
审稿时长
8 weeks
期刊介绍: The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.
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