Effect of Subinhibitory Concentrations of Chlorogenic Acid on Reducing the Virulence Factor Production by Staphylococcus aureus
Effect of Subinhibitory Concentrations of Chlorogenic Acid on Reducing the Virulence Factor Production by Staphylococcus aureus
复制标题
亚抑制浓度的绿原酸对减少金黄色葡萄球菌毒力因子产生的影响
DOI：
10.1089/fpd.2013.1731
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发表时间：
2014-09-01
影响因子：
2.8
通讯作者：
Xia, Xiaodong
中科院分区：
文献类型：
--
作者：
Li, Guanghui;Qiao, Mingyu;Xia, Xiaodong
据报道，绿原酸 (CA) 可抑制多种病原体，但亚抑制浓度的 CA 对病原体毒力表达的影响尚未完全阐明。本研究的目的是探讨CA对金黄色葡萄球菌毒力因子产生的影响。使用微量肉汤稀释法测定 CA 对金黄色葡萄球菌的最低抑制浓度 (MIC)。进行溶血素测定、凝固酶滴度测定、固相纤维蛋白原粘附测定、蛋白质印迹和实时逆转录聚合酶链反应来评估CA的亚抑制浓度对金黄色葡萄球菌毒力因子的影响。 CA 对金黄色葡萄球菌 ATCC29213 的 MIC 为 2.56 mg/mL。在亚抑制浓度下，CA 显着抑制溶血并剂量依赖性地降低凝固酶滴度。在浓度范围为 1/16MIC 至 1/2MIC 的 CA 处理下，观察到与纤维蛋白原的结合减少和 SEA 产生减少。 CA显着抑制金黄色葡萄球菌中hla、sea和agr基因的表达。这些数据表明CA可以降低金黄色葡萄球菌的毒力表达，并表明CA可以潜在地开发为控制金黄色葡萄球菌感染和预防葡萄球菌食物中毒的补充策略。
Chlorogenic acid (CA) has been reported to inhibit several pathogens, but the influence of subinhibitory concentrations of CA on virulence expression of pathogens has not been fully elucidated. The aim of this study was to explore the effect of CA on the virulence factor production of Staphylococcus aureus. The minimum inhibitory concentration (MIC) of CA against S. aureus was determined using a broth microdilution method. Hemolysin assays, coagulase titer assays, adherence to solid-phase fibrinogen assays, Western blot, and real-time reverse transcriptase-polymerase chain reaction were performed to evaluate the effect of subinhibitory concentrations of CA on the virulence factors of S. aureus. MIC of CA against S. aureus ATCC29213 was found to be 2.56 mg/mL. At subinhibitory concentrations, CA significantly inhibited the hemolysis and dose-dependently decreased coagulase titer. Reduced binding to fibrinogen and decreased production of SEA were observed with treatment of CA at concentrations ranging from 1/16MIC to 1/2MIC. CA markedly inhibited the expression of hla, sea, and agr genes in S. aureus. These data demonstrate that the virulence expression of S. aureus could be reduced by CA and suggest that CA could be potentially developed as a supplemental strategy to control S. aureus infection and to prevent staphylococcal food poisoning.