title: Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber.
abstract: This study aimed to identifyN-acylhomoserine lactone (AHL) produced byHafnia alveiH4, which was isolated from spoiled instant sea cucumber, and to investigate the effect of AHLs on biofilm formation. Two biosensor strains,Chromobacterium violaceumCV026 andAgrobacterium tumefaciensKYC55, were used to detect the quorum sensing (QS) activity ofH. alveiH4 and to confirm the existence of AHL-mediated QS system. Thin layer chromatography (TLC) and high resolution triple quadrupole liquid chromatography/mass spectrometry (LC/MS) analysis of the AHLs extracted from the culture supernatant ofH. alveiH4 revealed the existence of at least three AHLs:N-hexanoyl-l-homoserine lactone (C6-HSL),N-(3-oxo-octanoyl)-l-homoserine lactone (3-oxo-C8-HSL), andN-butyryl-l-homoserine lactone (C4-HSL). This is the first report of the production of C4-HSL byH. alvei. In order to determine the relationship between the production of AHL byH. alveiH4 and bacterial growth, the β-galactosidase assay was employed to monitor AHL activity during a 48-h growth phase. AHLs production reached a maximum level of 134.6 Miller unites at late log phase (after 18 h) and then decreased to a stable level of about 100 Miller unites. AHL production and bacterial growth displayed a similar trend, suggesting that growth ofH. alveiH4 might be regulated by QS. The effect of AHLs on biofilm formation ofH. alveiH4 was investigated by adding exogenous AHLs (C4-HSL, C6-HSL and 3-oxo-C8-HSL) toH. alveiH4 culture. Biofilm formation was significantly promoted (p< 0.05) by 5 and 10 µM C6-HSL, inhibited (p< 0.05) by C4-HSL (5 and 10 µM) and 5 µM 3-oxo-C8-HSL, suggesting that QS may have a regulatory role in the biofilm formation ofH. alveiH4.
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. houhongman@dlpu.edu.cn.|Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. houhongman@dlpu.edu.cn.
authors.forename: Hong-Man
authors.initials: HM
authors.lastname: Hou
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. yaoleizhu@126.com.|Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. yaoleizhu@126.com.
authors.forename: Yao-Lei
authors.initials: YL
authors.lastname: Zhu
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. wangjiayingle@163.com.|Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. wangjiayingle@163.com.
authors.forename: Jia-Ying
authors.initials: JY
authors.lastname: Wang
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. jiangfeng656991@163.com.|Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. jiangfeng656991@163.com.
authors.forename: Feng
authors.initials: F
authors.lastname: Jiang
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. wenyanq@163.com.|Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. wenyanq@163.com.
authors.forename: Wen-Yan
authors.initials: WY
authors.lastname: Qu
authors.affiliation: School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. zhanggl1978@hotmail.com.|Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. zhanggl1978@hotmail.com.
authors.forename: Gong-Liang
authors.initials: GL
authors.lastname: Zhang
authors.affiliation: Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China. beike1952@163.com.
authors.forename: Hong-Shun
authors.initials: HS
authors.lastname: Hao
mesh_terms: D015107:4-Butyrolactone / Q000031:analogs & derivatives; D054742:Acyl-Butyrolactones; D000818:Animals; D020611:Hafnia alvei; D053038:Quorum Sensing; D012616:Sea Cucumbers
chemical_list: D054742:Acyl-Butyrolactones; C104908:N-hexanoyl-L-homoserine lactone; D015107:4-Butyrolactone
keywords: AHLs; Hafnia alvei; biofilm formation; instant sea cucumber; quorum sensing