所选黄酮类化合物通过破坏弧菌的膜完整性、毒力和代谢活性来表现出抗菌作用

IF 5.9 Q1 MICROBIOLOGY Biofilm Pub Date : 2023-11-07 DOI:10.1016/j.bioflm.2023.100165
Olajide Sunday Faleye, Jin-Hyung Lee, Jintae Lee
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引用次数: 0

摘要

副溶血性弧菌是一种与生的或未煮熟的海产品有关的高风险食源性病原体,其生物膜形成潜力已成为食品安全和经济价值的威胁。因此,本研究旨在研究所选黄酮类化合物对副溶血性弧菌的抑菌活性、抗生物膜活性及毒力抑制作用。在16个类黄酮衍生物中,6-氨基黄酮(6-AF)、3,2-二羟基黄酮(3,2- dhf)和2,2-二羟基-4-甲氧基二苯甲酮(DHMB)是有效的生物膜抑制剂。3、2-DHF和DHMB对浮游弧菌细胞的最低抑菌浓度分别为20和50 μg/mL,抑菌活性优于对照。此外,它们破坏了预先形成的生物膜,抑制了毒力特性,包括运动性、细胞疏水性和聚集性。转录组学研究证实,它们损害了亚mic的铁获取机制和溶血素产生。有趣的是,黄酮类化合物通过干扰代谢活性、细胞分裂和膜通透性来发挥抗膜和抗菌活性。6-AF和3,2- dhf在秀丽隐杆线虫模型中无毒,并显示出良好的保护虾的能力。此外,黄酮类化合物还能抑制哈维氏弧菌、金黄色葡萄球菌和鼠伤寒沙门菌的生物膜形成以及与弧菌的混合生物膜形成。本研究发现类黄酮衍生物,特别是3,2- dhf是潜在的生物活性化合物,能够提供保护,防止副溶血性弧菌和其他食品病原体形成生物膜的风险。
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Selected flavonoids exhibit antibiofilm and antibacterial effects against Vibrio by disrupting membrane integrity, virulence and metabolic activities

Vibrio parahaemolyticus is a high-risk foodborne pathogen associated with raw or undercooked seafoods and its biofilm forming potential has become a threat to food safety and economic values. Hence, this study aims to examine the antibacterial and antibiofilm activities as well as virulence inhibitory effects of selected flavonoids against V. parahaemolyticus. Out of the sixteen flavonoid derivatives, 6-aminoflavone (6-AF), 3,2-dihydroxyflavone (3,2-DHF) and 2,2-dihydroxy-4-methoxybenzophenone (DHMB) were found as active biofilm inhibitors. 3,2-DHF and DHMB had minimum inhibitory concentrations of 20 and 50 μg/mL respectively against Vibrio planktonic cells and displayed superior antibacterial activities to standard controls. Also, they disrupted preformed biofilms and suppressed virulence properties including motilities, cell hydrophobicity and aggregation. They impaired iron acquisition mechanism and hemolysin production at sub-MICs as supported by transcriptomic studies. Interestingly, the flavonoids interfered with the metabolic activity, cell division and membrane permeability to exert antibiofilm and antibacterial activities. 6-AF and 3,2-DHF were non-toxic in the C. elegans model and showed excellent capacity to protect shrimps from biodeterioration. Furthermore, the flavonoids inhibited biofilm formation by V. harveyi, Staphylococcus aureus and Salmonella typhimurium and the mixed-species biofilm with Vibrio. This study discovered flavonoid derivatives, especially 3,2-DHF as potential bioactive compounds capable of offering protection from risks associated with biofilm formation by V. parahaemolyticus and other food pathogens.

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来源期刊
Biofilm
Biofilm MICROBIOLOGY-
CiteScore
7.50
自引率
1.50%
发文量
30
审稿时长
57 days
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