| Literature DB >> 31009577 |
Zhimin Xu1,1, Hong Zhang1,1, Hua Yu1,1, Qian Dai1,1, Junzhi Xiong1,1, Halei Sheng1,1, Jing Qiu1,1, Lu Jiang1,1, Jin Peng1,1, Xiaomei He1,1, Rong Xin1,1, Defeng Li1,1, Kebin Zhang1,1.
Abstract
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.Entities:
Keywords: allicin; allicine; facteurs de virulence; quorum-sensing system; système de détection de quorum; virulence factors
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Year: 2019 PMID： 31009577 DOI： 10.1139/cjm-2019-0055
Source DB: PubMed Journal: Can J Microbiol ISSN： 0008-4166 Impact factor: 2.419