title: Tea polyphenols as an antivirulence compound Disrupt Quorum-Sensing Regulated Pathogenicity of Pseudomonas aeruginosa.
abstract: Green tea, a water extract of non-fermented leaves of Camellia sinensis L., is one of the nonalcoholic beverages in China. It is becoming increasingly popular worldwide, because of its refreshing, mild stimulant and medicinal properties. Here we examined the quorum sensing inhibitory potentials of tea polyphenols (TP) as antivirulence compounds both in vitro and in vivo. Biosensor assay data suggested minimum inhibitory concentrations (MICs) of TP against selected pathogens were 6.25 ~ 12.5 mg/mL. At sub-MIC, TP can specifically inhibit the production of violacein in Chromobacterium violaceum 12472 with almost 98% reduction at 3.125 mg/mL without affecting its growth rate. Moreover, TP exhibited inhibitory effects on virulence phenotypes regulated by QS in Pseudomonas aeruginosa. The total proteolytic activity, elastase, swarming motility and biofilm formation were reduced in a concentration-dependent manner. In vivo, TP treatment resulted in the reduction of P. aeruginosa pathogenicity in Caenorhabditis elegans. When its concentration was 3.125 mg/mL, the survival rate reached 63.3%. In the excision wound infection model, the wound contraction percentage in treatment groups was relatively increased and the colony-forming units (CFU) in the wound area were significantly decreased. These results suggested that TP could be developed as a novel non-antibiotic QS inhibitor without killing the bacteria but as an antivirulence compound to control bacterial infection.
authors.forename: Hongping
authors.initials: H
authors.lastname: Yin
authors.affiliation: Department of Microbiology, School of Life Science &Technology, China Pharmaceutical University, Nanjing 210009, China.
authors.forename: Honging
authors.initials: H
authors.lastname: Yin
authors.affiliation: Department of Veterinary Surgery, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Yifeng
authors.initials: Y
authors.lastname: Deng
authors.affiliation: Lishui People's Hospital, the Sixth Affiliated Hospital of Wenzhou Medical University, Lishui 323000, China.
authors.forename: Huafu
authors.initials: H
authors.lastname: Wang
authors.affiliation: Lishui People's Hospital, the Sixth Affiliated Hospital of Wenzhou Medical University, Lishui 323000, China.
authors.forename: Wugao
authors.initials: W
authors.lastname: Liu
authors.affiliation: Department of Microbiology, School of Life Science &Technology, China Pharmaceutical University, Nanjing 210009, China.
authors.forename: Xiyi
authors.initials: X
authors.lastname: Zhuang
authors.affiliation: Department of Microbiology, School of Life Science &Technology, China Pharmaceutical University, Nanjing 210009, China.
authors.forename: Weihua
authors.initials: W
authors.lastname: Chu
mesh_terms: D000818:Animals; D017173:Caenorhabditis elegans / Q000382:microbiology; D002861:Chromobacterium / Q000187:drug effects* / Q000254:growth & development / Q000472:pathogenicity; D006801:Humans; D008826:Microbial Sensitivity Tests; D059808:Polyphenols / Q000737:chemistry / Q000494:pharmacology*; D011550:Pseudomonas aeruginosa / Q000187:drug effects* / Q000254:growth & development / Q000472:pathogenicity; D053038:Quorum Sensing / Q000187:drug effects*; D013662:Tea / Q000737:chemistry
chemical_list: D059808:Polyphenols; D013662:Tea