Vanillic acid combats Vibrio alginolyticus by cell membrane damage and biofilm reduction.


Journal

Journal of fish diseases
ISSN: 1365-2761
Titre abrégé: J Fish Dis
Pays: England
ID NLM: 9881188

Informations de publication

Date de publication:
Nov 2021
Historique:
revised: 09 07 2021
received: 14 06 2021
accepted: 12 07 2021
pubmed: 27 7 2021
medline: 29 10 2021
entrez: 26 7 2021
Statut: ppublish

Résumé

Antibiotics are the most powerful weapon against bacterial infectious diseases in aquaculture. However, the indiscriminate usage of antibiotics often culminates in the emerging development of antibiotic-resistant bacteria, making it imperative to search for novel types of antimicrobial agents. This study investigated the antibacterial and antivirulence effects of vanillic acid (VA) against the fish pathogen, Vibrio alginolyticus. We showed that VA had a good anti-Vibrio activity with minimal inhibitory concentration (MIC) of 1.0 mg/ml. In addition, VA wielded its antibacterial action in a dose-/time-dependent manner by causing cell membrane damage and increasing membrane permeability, which is evidenced by increasing the conductivity and malondialdehyde content in the treated cell cultures and the scanning electron microscopy images. Furthermore, VA significantly reduced the biofilm-forming capability, mobility and exotoxin production (protease and exopolysaccharide) and downregulation of the expression of biofilm- and virulence-associated genes (sypG, fliS, fliK, lafA, lafK, asp and luxR) was seen in the V. alginolyticus that exposed to VA at subinhibitory concentrations. Overall, our findings suggested that VA may be of interest for treating V. alginolyticus-associated infections in aquaculture.

Identifiants

pubmed: 34310732
doi: 10.1111/jfd.13498
doi:

Substances chimiques

Anti-Bacterial Agents 0
Vanillic Acid GM8Q3JM2Y8

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1799-1809

Subventions

Organisme : Department of Science and Technology of Shaanxi Province
ID : 2020NY-121
Organisme : Department of Science and Technology of Shaanxi Province
ID : 2021NY-164
Organisme : National Natural Science Foundation of China
ID : 32070129
Organisme : National Natural Science Foundation of China
ID : 31800328
Organisme : National Natural Science Foundation of China
ID : 31801513
Organisme : Wellcome Trust
ID : 201937
Pays : United Kingdom
Organisme : Wellcome Trust
ID : 201940
Pays : United Kingdom
Organisme : Shaanxi University of Science and Technology Doctoral Startup Fund
ID : BJ12-24
Organisme : Wellcome Trust
ID : 201937
Pays : United Kingdom
Organisme : Wellcome Trust
ID : 201940
Pays : United Kingdom

Informations de copyright

© 2021 John Wiley & Sons Ltd.

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Auteurs

Huan Liu (H)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.
Shaanxi Research Institute of Agriculture Products Processing Technology, Xi'an, China.

Miao Xiao (M)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.

Jing Zuo (J)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.

Xiaoxian He (X)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.

Ping Lu (P)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.

Yingyu Li (Y)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.

Yanni Zhao (Y)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.
Shaanxi Research Institute of Agriculture Products Processing Technology, Xi'an, China.

Fei Xia (F)

School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China.

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Classifications MeSH