title: Effect of subinhibitory concentrations of chlorogenic acid on reducing the virulence factor production by Staphylococcus aureus.
abstract: 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.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Guanghui
authors.initials: G
authors.lastname: Li
authors.forename: Mingyu
authors.initials: M
authors.lastname: Qiao
authors.forename: Yan
authors.initials: Y
authors.lastname: Guo
authors.forename: Xin
authors.initials: X
authors.lastname: Wang
authors.forename: Yunfeng
authors.initials: Y
authors.lastname: Xu
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Xia
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D001422:Bacterial Adhesion / Q000187:drug effects; D001427:Bacterial Toxins / Q000235:genetics; D002726:Chlorogenic Acid / Q000494:pharmacology*; D003030:Coagulase / Q000235:genetics; D004768:Enterotoxins / Q000235:genetics; D005340:Fibrinogen / Q000187:drug effects; D006460:Hemolysin Proteins / Q000235:genetics; D006461:Hemolysis / Q000187:drug effects; D006801:Humans; D008826:Microbial Sensitivity Tests; D013202:Staphylococcal Food Poisoning / Q000382:microbiology / Q000517:prevention & control*; D013203:Staphylococcal Infections / Q000382:microbiology / Q000517:prevention & control; D013211:Staphylococcus aureus / Q000187:drug effects* / Q000472:pathogenicity / Q000502:physiology; D037521:Virulence Factors / Q000235:genetics / Q000378:metabolism*
chemical_list: D000900:Anti-Bacterial Agents; D001427:Bacterial Toxins; D003030:Coagulase; D004768:Enterotoxins; D006460:Hemolysin Proteins; D037521:Virulence Factors; D002726:Chlorogenic Acid; D005340:Fibrinogen