Effect of Caffeic Acid on Quorum Sensing and Virulence Factors of Pseudomonas aeruginosa

doi:10.3969/j.issn.1673-1689.2019.06.008

Home > Archive>Volume 38, Issue 6, 2019 >56-63. DOI:10.3969/j.issn.1673-1689.2019.06.008

Effect of Caffeic Acid on Quorum Sensing and Virulence Factors of Pseudomonas aeruginosa
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                        10.3969/j.issn.1673-1689.2019.06.008
                    
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The inhibition effects of caffeic acid on quorum sensing（QS），virulence and signal molecules of Pseudomonas aeruginosa was studied. The effect on QS was determined using a biosensor bioassay with C. violaceum. The effect of caffeic acid on virulence factors and biofilm formation of P. aeruginosa was investigated using standard methods. Then，the production of quorum sensing signals was evaluated through UPLC-MS analysis. The results exhibited that caffeic acid significantly inhibited production of violacein in C. violaceum at the concentrations below the sub-MIC，which revealed anti-QS activity. Moreover，caffeic acid exhibited significant inhibition in swarming motility，biofilm formation and virulence factors（pyocyanin and rhamnolipid） of P. aeruginosa. When the concentration of caffeic acid was 0.4 mg/mL，the inhibition rate of biofilm，pyocyanin and rhamnolipid of P. aeruginosa was 65.3%，66.4% and 31.8%，respectively；the inhibition rate of C4-HSL，C6-HSL，C8-HSL and 3-oxo-C12-HSL was up to 59.6%，49.2% ，53.9% and 52.2%，respectively. These findings indicated that caffeic acid had the potential to be effective inhibitor on QS，biofilm formation and virulence factors of P. aeruginosa. The mechanism of the inhibition on QS appeared to be interfering with AHL activity and modulating the synthesis of AHLs.

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YU Fuhao, LOU Zaixiang, WANG Hongxin, KOU Xingran. Effect of Caffeic Acid on Quorum Sensing and Virulence Factors of Pseudomonas aeruginosa[J]. Journal of Food Science and Biotechnology,2019,38(6):56-63.

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