Probiotic Properties of Lactic Acid Bacteria Quenching Quorum-sensing of Vibrio parahaemolyticus

• 發表在: Shipin gongye ke-ji
• Main Authors: Jiayi PENG, Wendan SHANGGUAN, Mengyu ZHANG, Qingping ZHONG
• 格式: Article
• 語言: 中文
• 出版: The editorial department of Science and Technology of Food Industry 2023-04-01
• 主題: lactic acid bacteria; quorum sensing inhibitor; probiotic properties; vibrio parahaemolyticus
• 在線閱讀: http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070186

The lactic acid bacteria (LAB) strains that inhibited the quorum sensing (QS) and biofilm formation of Vibrio parahaemolyticus were screened and their probiotic properties were studied. The effects of quenching the QS and inhibiting biofilm formation of V. parahaemolyticus of ten strains of LAB were determined by Vibrio harveyi BB170 bioluminescence assay and crystal violet staining method. Furthermore, the self-aggregation, coagulation, hydrophobicity, biofilm formation ability and antibacterial spectrum were analyzed. The results showed that there were significant differences in the inhibitory effects of ten strains on the biofilm formation of V. parahaemolyticus, and the inhibitory effects of the strains on AI-2 activities were correlated with those on biofilm formation of V. parahaemolyticus. The inhibition rates of A10 strain on the AI-2 and biofilm of V. parahaemolyticus were 82.92% and 87.70%, respectively. B11 and L18 strains that promoted the activity of AI-2 had no inhibitory effect on biofilm formation. The self-aggregation rate and hydrophobic rate of MS1 strain were both above 80%, and the biofilm-forming ability was strong. Moreover, MS1 strain exhibited obvious inhibitory effects on the QS and biofilm formation of V. parahaemolyticus, the inhibition rates were 69.54% and 77.32% respectively, with strong antibacterial effect. This study would provide reference for the research and development of LAB derived QS inhibitors, and has positive significance for the full utilization of LAB resources.