Impact of quorum sensing signaling molecule AI-2 and quorum sensing inhibitors on Escherichia coli drug resistance and their application in spoilage of chilled pork

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xueyan Sun , Zhihui Wang , Xihong Zhao
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Abstract

Quorum sensing (QS) is closely related to bacterial drug resistance. The relationship between the evolution of drug resistance and QS of Escherichia coli needs to be deeply analyzed. From the perspective of QS, this study aimed to explore the effects of quorum sensing signal molecule (QSSM) autoinducer-2 (AI-2) and quorum sensing inhibitors (QSIs, cinnamaldehyde and eugenol) on drug resistance of E. coli, and their application on chilled pork. Upon exposure to 1 μM AI-2, the drug-resistance related genes (TEM, ompF, acrB) were differentially expressed, and the E. coli strains were changed from sensitivity to resistance on ampicillin, leading to the faster growth compared to control strains under 1/2 minimum inhibitory concentration (MIC). On the other hand, cinnamaldehyde and eugenol (1/2MIC) could inhibit at least 40 % of AI-2 activity. They could reverse regulate the expression of resistance genes compared to AI-2, restrain the biofilm formation, and cause intracellular materials leakage. These results provide evidence that cinnamaldehyde and eugenol may negatively regulate QS by inhibiting AI-2 activity, thereby affecting the drug resistance of E. coli. In food samples, the chilled pork inoculated with drug-resistant E. coli was treated with AI-2, cinnamaldehyde or eugenol. It was determined that QSIs delay the growth of microorganisms, slow down the increase in pH and TBARS values, reduce the rate of water loss, and protect color. On the contrary, the AI-2 treatment group was not conducive to the preservation of chilled pork. These findings provide new insights into the relationship of QS and drug-resistance of E. coli.
群体感应信号分子AI-2和群体感应抑制剂对大肠杆菌耐药性的影响及其在冷鲜猪肉腐败中的应用
群体感应(Quorum sensing, QS)与细菌耐药性密切相关。耐药进化与大肠杆菌QS的关系有待深入分析。本研究旨在从QS的角度探讨群体感应信号分子(QSSM)自诱导因子-2 (AI-2)和群体感应抑制剂(QSIs、肉桂醛和丁香酚)对大肠杆菌耐药的影响及其在冷鲜猪肉上的应用。在1 μM AI-2环境下,大肠杆菌对氨苄西林的耐药相关基因(TEM、ompF、acrB)发生差异表达,由敏感向耐药转变,在1/2最小抑菌浓度(MIC)条件下,大肠杆菌的生长速度快于对照菌株。另一方面,肉桂醛和丁香酚(1/2MIC)可以抑制至少40%的AI-2活性。与AI-2相比,它们可以反向调节抗性基因的表达,抑制生物膜的形成,导致细胞内物质渗漏。这些结果表明肉桂醛和丁香酚可能通过抑制AI-2活性负向调节QS,从而影响大肠杆菌的耐药。在食品样品中,用AI-2、肉桂醛或丁香酚处理接种耐药大肠杆菌的冷鲜猪肉。结果表明,qsi可以延缓微生物的生长,减缓pH和TBARS值的增加,降低水分流失率,并保护颜色。相反,AI-2处理组不利于冷鲜猪肉的保存。这些发现为研究QS与大肠杆菌耐药性的关系提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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