Inhibitory effect of vanillin on the virulence factors and biofilm formation of Hafnia alvei. (March 2019)

• Record Type: Journal Article
• Authors: Li, Tingting; He, Binbin; Mei, Yongchao; Wang, Dangfeng; Sun, Xiaojia; Li, Jianrong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 102(2019)
• Page Start: 223
• Page End: 229
• Publication Date: 2019-03
• Subjects: Hafnia alvei -- Vanillin -- Real-time quantitative PCR (RTq-PCR) -- Molecular docking -- Quorum sensing inhibitor; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.12.038
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: C6 -HSL positively modulated the spoilage potential of H.alvei. Quorum sensing phenotype was inhibited effectively by vanillin. HalI and halR gene transcription level was down-regulated by vanillin. The potential application of vanillin may be expanded in food processing.