Abstract Title:

Allicin inhibitsvirulence by suppressing theandquorum-sensing systems.

Abstract Source:

Can J Microbiol. 2019 Apr 22:1-12. Epub 2019 Apr 22. PMID: 31009577

Abstract Author(s):

Zhimin Xu, Hong Zhang, Hua Yu, Qian Dai, Junzhi Xiong, Halei Sheng, Jing Qiu, Lu Jiang, Jin Peng, Xiaomei He, Rong Xin, Defeng Li, Kebin Zhang

Article Affiliation:

Zhimin Xu


is a virulent bacterium that secretes a variety of virulence factors that aid in establishing infections in individuals. Allicin, derived from garlic, has been shown to inhibit virulence factor production and biofilm formation in. However, the mechanisms underlying the allicin-mediated regulation ofvirulence remain unclear. In this study, we investigated the possible mechanisms underlying allicin-mediated virulence regulation in. The results showed that allicin attenuates the production ofvirulence-associated factors, such as elastase, pyocyanin, pyoverdine, and rhamnolipids, by inhibiting theandquorum-sensing systems. Further analysis revealed that theandsystems play different roles during the allicin-mediated regulation process. Taken together, these results support the potential use of allicin as a therapeutic agent in controllinginfection and associated mechanisms.

Study Type : In Vitro Study

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