Journal
JOURNAL OF FOOD SCIENCE
Volume 84, Issue 7, Pages 1721-1729Publisher
WILEY
DOI: 10.1111/1750-3841.14655
Keywords
antivirulence; corilagin; quorum sensing; Staphylococcus aureus; Terminalia chebula Retz
Categories
Funding
- National Natural Science Foundation of China [81703673, 81703678, 81702995, 81573734]
- Program for the Outstanding innovative Teams of Higher Learning Institution of Liaoning [LR2016064]
- Basic scientific research projects of colleges and universities [LQ2017038, LQ2017041]
- Dalian Medical University Special Grant for Translational Medicine [106061]
- Natural Science Foundation of China of Liaoning Province [20180550087]
- Dalian outstanding youth science and technology talent project
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The fruit of Terminalia chebula Retz., or Tibet Olive, is widely used as a food supplement in China. It possesses some natural antimicrobial properties; however, its chemical composition and antivirulence effects have not been identified. In this work, 29 compounds were identified from the peel of T. chebula fruit by ultra-high-performance liquid chromatography-tandem quadrupole time-of-flight mass spectrometry. Both the extract of T. chebula and its phenolic acid, corilagin, showed antivirulent activity against Staphylococcus aureus. Specifically, they inhibited biofilm formation. The half maximal inhibitory concentration was 0.13 and 3.18 mu g/mL for the extract and corilagin, respectively, whereas for alpha-hemolysin secretion, the respective concentrations were 30 and 10 mu g/mL. Its mechanism of action may be due to reducing the transcription of genes related to quorum sensing. These genes included staphylococcal accessory regulator A, intercellular adhesion accessory gene regulator A, and RNAIII. These findings provide evidence that this food supplement could be an effective antivirulent with corilagin as its active ingredient. Practical ApplicationCorilagin from the fruit of Terminalia chebula Retz. may be used as an antibacterial for its antivirulent activity against Staphylococcus aureus
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