Sub-inhibitory concentrations of trans-cinnamaldehyde attenuate virulence in Cronobacter sakazakii in vitro.
Sub-inhibitory concentrations of trans-cinnamaldehyde attenuate virulence in Cronobacter sakazakii in vitro.
复制标题
DOI:
10.3390/ijms15058639
复制
发表时间:
2014-05-15
影响因子:
5.6
通讯作者:
Venkitanarayanan K
中科院分区:
文献类型:
--
作者:
Amalaradjou MA;Kim KS;Venkitanarayanan K
Cronobacter sakazakii is a foodborne pathogen, which causes a life-threatening form of meningitis, necrotizing colitis and meningoencephalitis in neonates and children. Epidemiological studies implicate dried infant formula as the principal source of C. sakazakii. In this study, we investigated the efficacy of sub-inhibitory concentrations (SIC) of trans-cinnamaldehyde (TC), an ingredient in cinnamon, for reducing C. sakazakii virulence in vitro using cell culture, microscopy and gene expression assays. TC significantly (p ≤ 0.05) suppressed C. sakazakii adhesion to and invasion of human and rat intestinal epithelial cells, and human brain microvascular endothelial cells. In addition, TC inhibited C. sakazakii survival and replication in human macrophages. We also observed that TC reduced the ability of C. sakazakii to cause cell death in rat intestinal cells, by inhibiting nitric oxide production. Results from gene expression studies revealed that TC significantly downregulated the virulence genes critical for motility, host tissue adhesion and invasion, macrophage survival, and LPS (Lipopolysaccharide) synthesis in C. sakazakii. The efficacy of TC in attenuating these major virulence factors in C. sakazakii underscores its potential use in the prevention and/or control of infection caused by this pathogen.
登录
查看更多内容
影响因子:
2.8
作者:
Johny, Anup Kollanoor;Hoagland, Thomas;Venkitanarayanan, Kumar
通讯作者:
Venkitanarayanan, Kumar
影响因子:
4.4
作者:
Kim, Kyumson;Kim, Kwang-Pyo;Ryu, Sangryeol
通讯作者:
Ryu, Sangryeol
影响因子:
6
作者:
Mittal, Rahul;Gonzalez-Gomez, Ignacio;Prasadarao, Nemani V.
通讯作者:
Prasadarao, Nemani V.
影响因子:
3.4
作者:
Forsythe, Stephen J.
通讯作者:
Forsythe, Stephen J.
影响因子:
4.4
作者:
Niu, C;Gilbert, ES
通讯作者:
Gilbert, ES