School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
Sci Rep. 2017 Aug 17;7(1):8612. doi: 10.1038/s41598-017-08986-9.
Aeromonas sobria is opportunistic pathogen frequently found in environment and food. Interfering with its quorum sensing (QS) system could be a promising way to alleviate its virulence. In this study, curcumin liposomes were prepared and their characteristics like particle size, zeta potential, PDI (Polymey Disperse Index), encapsulation efficiency and loading capacity were measured. The quorum sensing inhibitory effect of curcumin liposomes under sub-MIC (Minimum Inhibitory Concentration) on siderophore production, swimming and swarming motility, extracellular proteases, biofilm formation and AHLs (N-acylhomoserine lactones) production of A. sobria were also determined. The results showed that, the curcumin liposomes with high encapsulation capacity (84.51 ± 0.58%) were stable and homogeneous. QS-regulated phenotypes of the pathogen were significantly inhibited by curcumin liposomes. The in silico analysis revealed that the QS system of A. sobria may be inhibited by released curcumin from curcumin liposomes through interacting with the built LuxI type protein and blocking the production of AHLs.
温和气单胞菌是一种机会致病菌，常存在于环境和食物中。干扰其群体感应（QS）系统可能是减轻其毒力的一种有前途的方法。在本研究中，制备了姜黄素脂质体，并对其粒径、Zeta 电位、PDI（多分散指数）、包封率和载药量等特性进行了测量。还测定了亚最小抑菌浓度（MIC）下姜黄素脂质体对铁载体产生、泳动和群集运动、胞外蛋白酶、生物膜形成和 A. sobria 中 AHLs（N-酰基高丝氨酸内酯）产生的群体感应抑制作用。结果表明，具有高包封率（84.51±0.58%）的姜黄素脂质体稳定且均匀。姜黄素脂质体显著抑制了病原菌的 QS 调节表型。通过与构建的 LuxI 型蛋白相互作用并阻断 AHLs 的产生，姜黄素脂质体中释放的姜黄素可能抑制了 A. sobria 的 QS 系统。
