title: Tannin-Rich Fraction from Pomegranate Rind Inhibits Quorum Sensing in Chromobacterium violaceum and Biofilm Formation in Escherichia coli.
abstract: Pomegranate rind has been found to inhibit numerous pathogens, mostly attributed to its tannin fraction. The present study was conducted to investigate the quorum sensing (QS) inhibition effect of tannin-rich fraction from pomegranate rind (TFPR) by using an indicator strain Chromobacterium violaceum. Meanwhile, its effect on biofilm formation and motility of Escherichia coli was evaluated. It was shown that TFPR inhibited QS-regulated violacein pigment production. Biofilm formation and motility of E. coli were also hindered by TFPR. Transcriptional analysis further showed that TFPR repressed expressions of curli genes (csgB and csgD) and various motility genes (fimA, fimH, flhD, motB, qseB, and qseC). Our findings indicated that TFPR has potential application for controlling E. coli contaminations or biofilms in the food industry.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Qinnan
authors.initials: Q
authors.lastname: Yang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Lingfang
authors.initials: L
authors.lastname: Wang
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Jianxue
authors.initials: J
authors.lastname: Gao
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Xiaobo
authors.initials: X
authors.lastname: Liu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Yuqing
authors.initials: Y
authors.lastname: Feng
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Qian
authors.initials: Q
authors.lastname: Wu
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Allah Bux
authors.initials: AB
authors.lastname: Baloch
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Lu
authors.initials: L
authors.lastname: Cui
authors.affiliation: College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi, China .
authors.forename: Xiaodong
authors.initials: X
authors.lastname: Xia
mesh_terms: D018441:Biofilms / Q000187:drug effects* / Q000254:growth & development; D002861:Chromobacterium / Q000187:drug effects* / Q000502:physiology; D004926:Escherichia coli / Q000187:drug effects* / Q000502:physiology; D005506:Food Contamination; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control*; D029561:Lythraceae / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D053038:Quorum Sensing / Q000187:drug effects*; D013634:Tannins / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology
chemical_list: D010936:Plant Extracts; D013634:Tannins