Allicin inhibits virulence by suppressing the and quorum-sensing systems.

is a virulent bacterium that secretes a variety of virulence factors that aid in establishing infections in individuals. Allicin, derived from garlic, has been shown to inhibit virulence factor production and biofilm formation in . However, the mechanisms underlying the allicin-mediated regulation of virulence remain unclear. In this study, we investigated the possible mechanisms underlying allicin-mediated virulence regulation in . The results showed that allicin attenuates the production of virulence-associated factors, such as elastase, pyocyanin, pyoverdine, and rhamnolipids, by inhibiting the and quorum-sensing systems. Further analysis revealed that the and systems play different roles during the allicin-mediated regulation process. Taken together, these results support the potential use of allicin as a therapeutic agent in controlling infection and associated mechanisms.