Allicin inhibits Pseudomonas aeruginosa virulence by suppressing the rhl and pqs quorum-sensing systems

作者：Zhimin Xu, Hong Zhang, Hua Yu, Qian Dai, Junzhi Xiong, Halei Sheng, Jing Qiu, Lu Jiang, Jin Peng, Xiaomei He, Rong Xin, Defeng Li, Kebin Zhang · 发表于：Canadian Journal of Microbiology · 年份：2019 · DOI：10.1139/cjm-2019-0055 · 被引用次数：46 · 研究领域：Garlic and Onion Studies、Antibiotic Resistance in Bacteria、Bacterial biofilms and quorum sensing

Pseudomonas aeruginosa is a virulent bacterium that secretes a variety of virulence factors that aid in establishing infections in individuals. Allicin, derived from garlic, has been shown to inhibit virulence factor production and biofilm formation in P. aeruginosa. However, the mechanisms underlying the allicin-mediated regulation of P. aeruginosa virulence remain unclear. In this study, we investigated the possible mechanisms underlying allicin-mediated virulence regulation in P. aeruginosa. The results showed that allicin attenuates the production of P. aeruginosa virulence-associated factors, such as elastase, pyocyanin, pyoverdine, and rhamnolipids, by inhibiting the rhl and pqs quorum-sensing systems. Further analysis revealed that the rhl and pqs systems play different roles during the allicin-mediated regulation process. Taken together, these results support the potential use of allicin as a therapeutic agent in controlling P. aeruginosa infection and associated mechanisms.