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Inhibitory effect of vanillin on the virulence factors and biofilm formation of Hafnia alvei
- Li, Tingting, He, Binbin, Mei, Yongchao, Wang, Dangfeng, Sun, Xiaojia, Li, Jianrong
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 223-229
- Hafnia alvei, biofilm, computer simulation, fish, genes, hydrogen bonding, lactones, quantitative polymerase chain reaction, quorum sensing, reverse transcriptase polymerase chain reaction, spoilage, vanillin, violacein, virulence
- The aim of this study was to evaluate the effect of vanillin as a QS inhibitor at sub-minimal inhibitory concentrations (sub-MICs) against fish spoilage by Hafnia alvei. Biofilm formation, swimming and swarming activity, and production of acyl-homoserine lactones (AHLs) were measured. In addition, analysis of quorum sensing (QS)-related genes by real-time quantitative PCR (RT-qPCR) and molecular docking was performed to better understand the inhibitory mechanism of vanillin. The results indicated that sub-MICs of vanillin induced remarkable reduction in violacein production (59.0%) and biofilm formation (68.5%) along with decreased swimming ability, and reduced expression levels of halI and halR. Moreover, the results of molecular docking revealed that vanillin and C6-HSL could form 2 hydrogen bonds with the LuxR protein (HalR), suggesting a potential competitive tendency between them. Thus, our study provides a basic inhibition mechanism of vanillin and suggests its prospective application as a QS inhibitor.