Inhibition of quorum sensing-controlled virulence factor production in pseudomonas aeruginosa PAO1 by ayurveda spice clove (syzygium aromaticum) bud extract

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Abstract

Quorum sensing controls the virulence determinants in most proteobacteria. In this work, the hexane, chloroform and methanol extracts of an Ayurveda spice, namely clove (Syzygium aromaticum), shown anti-quorum sensing activity. Hexane and methanol extracts of clove inhibited the response of C. violaceum CV026 to exogenously supplied N-hexanoylhomoserine lactone, in turn preventing violacein production. Chloroform and methanol extracts of clove significantly reduced bioluminescence production by E. coli [pSB1075] grown in the presence of N-(3-oxododecanoyl)-L-homoserine lactone. We demonstrated that clove extract inhibited quorum sensing-regulated phenotypes in Pseudomonas aeruginosa PA01, including expression of lecA::lux (by hexane extract), swarming (maximum inhibition by methanol extract), pyocyanin (maximum inhibition by hexane extract). This study shows that the presence of natural compounds that exhibit anti-quorum sensing activity in the clove extracts may be useful as the lead of anti-infective drugs.

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Krishnan, T., Yin, W. F., & Chan, K. G. (2012). Inhibition of quorum sensing-controlled virulence factor production in pseudomonas aeruginosa PAO1 by ayurveda spice clove (syzygium aromaticum) bud extract. Sensors, 12(4), 4016–4030. https://doi.org/10.3390/s120404016

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