维氏气单胞菌中AHLs介导的群体感应现象及大蒜提取物的干扰作用

以发酵鱼糜中分离的1株维氏气单胞菌为对象,分析该菌中N-酰基高丝氨酸内酯(AHLs)介导的群体感应现象,研究大蒜提取物作为群体感应抑制剂对该菌群体感应及腐败能力的干扰作用.结果表明,维氏气单胞菌至少产生3种AHLs信号分子,即C6-HSL、C7-HSL和C8-HSL.在细菌快速生长阶段,AHLs分子的活性不断增加;当细...

AHLs Based Quorum Sensing in Aeromonas veronii bv. veronii and Its Interruption from Garlic Extract

In the present study,we investigated the acylated homoserine lactones(AHLs)based quorum sensing(QS)system in Aeromonas veronii bv.veronii isolated from fermented surimi,and the interruption of AHLs production,virulence factors and food spoilage potential by garlic extract,an anti-QS agent.The results showed that A.veronii bv.veronii was able to produce at least three types of AHLs,including C6-HSL,C7-HSL and C8-HSL.AHLs activities increased during the rapid growth stage,and then decreased when it entered the stable growth phase.The garlic extract treatment was found to attenuate the AHLs production and biofilm formation of A.veronii bv.veronii under minimum inhibitory concentration.At a garlic extract concentration of 1.20 mg/mL,the inhibition ofβ-galactosidase activity and biofilm formation reached 39.6%and 36.7%,respectively.After garlic treatment,genes including luxRI homologs(acuRI),ornithine decarboxylase(ODC),serine protease(ser),elastase(ahyB)and flagellin(fla)were down-regulated.Furthermore,it was inferred that the garlic extract could inhibit the spoilage potential of A.veronii bv.veronii,since the production of total volatile base nitrogen(TVB-N)and putrescine in surimi were decreased.