Inhibitory effects of grape seed extract on growth, quorum sensing, and virulence factors of CDC "top-six" non-O157 Shiga toxin producing E. coli.
Non-O157 Shiga toxin producing Escherichia coli (STECs) have become a growing concern to the food industry. Grape seed extract (GSE), a byproduct of wine industry, is abundant in polyphenols that are known to be beneficial to health. The objective of this study was to evaluate the effect of GSE on the growth, quorum sensing, and virulence factors of Centers for Disease Control and Prevention (CDC) "top-six" non-O157 STECs. Minimal inhibitory concentration (MIC) of GSE was 2mg/ml against E. coli O26:H11, and 4mg/ml against the other non-O157 STECs tested. Minimal bactericidal concentration (MBC) was the same as MIC for all six non-O157 STECs tested. At 5×10(5)CFU/ml inoculation level, 4mg/ml GSE effectively inhibited the growth of all tested strains, while 0.25-2mg/ml GSE delayed bacterial growth. At a higher inoculation level (1×10(7)CFU/ml), GSE had less efficacy against the growth of the selected six non-O157 STECs. Its impact on bacterial virulence was then assessed at this inoculation level. Autoinducer-2 (AI-2) is a universal signal molecule mediating quorum sensing (QS). GSE at concentration as low as 0.5mg/ml dramatically reduced AI-2 production of all non-O157 STECs tested, with the inhibitory effect proportional to GSE levels. Consistent with diminished QS, GSE at concentration of 0.125mg/ml caused marked reduction of swimming motility of all motile non-O157 STECs tested. In agreement, GSE treatment reduced the production of flagella protein FliC and its regulator FliA in E. coli O103:H2 and E. coli O111:H2. Furthermore, 4mg/ml GSE inhibited the production of Shiga toxin, a major virulence factor, in E. coli O103:H2 and E. coli O111:H2. In summary, GSE inhibits the growth of "top-six" non-O157 STECs at the population level relevant to food contamination. At higher initial population, GSE suppresses QS with concomitant decrease in motility, flagella protein expression and Shiga toxin production. Thus, GSE has the potential to be used in food industry to control non-O157 STEC.
School of Food Science, Washington State University, Pullman, WA 99164, USA.
L
L
Sheng
Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA.
S A
SA
Olsen
School of Food Science, Washington State University, Pullman, WA 99164, USA.
J
J
Hu
College of Animal Science and Technology, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.
W
W
Yue
Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA.
W J
WJ
Means
School of Food Science, Washington State University, Pullman, WA 99164, USA. Electronic address: meijun.zhu@wsu.edu.
M J
MJ
Zhu
D000900:Anti-Bacterial Agents / Q000494:pharmacology; D029968:Escherichia coli Proteins / Q000235:genetics*; D015964:Gene Expression Regulation, Bacterial / Q000187:drug effects*; D056604:Grape Seed Extract / Q000494:pharmacology*; D053038:Quorum Sensing / Q000187:drug effects*; D022621:Shiga Toxin / Q000235:genetics; D054323:Shiga-Toxigenic Escherichia coli / Q000187:drug effects* / Q000254:growth & development; D037521:Virulence Factors / Q000235:genetics*
D000900:Anti-Bacterial Agents; D029968:Escherichia coli Proteins; D056604:Grape Seed Extract; D037521:Virulence Factors; D022621:Shiga Toxin
Flagella; GSE; Growth; Motility; Non-O157 STEC; Quorum sensing; Shiga toxin