数字农科院2.0

Resveratrol blocks the spoilage and virulence phenotypes of Aeromonas salmonicida isolated from sturgeon by inhibiting quorum sensing

文献类型： 外文期刊

作者： Mingxia Tu;Yu Rao;Lei Liu;Chunming Tan;Liang Gao;Jun Li;Xia Gao;Meng Gui

作者机构：

关键词： Aeromonas salmonicida;Quorum sensing;Resveratrol;Spoilage;Virulence

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2026 年 228 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Quorum sensing (QS) regulates several key bacterial phenotypes, including virulence and spoilage. This study aimed to investigate the anti-QS potential of resveratrol, a natural polyphenolic compound, against A. salmonicida GMT3 isolated from spoiled sturgeon. Resveratrol at concentrations of 0.1–0.3 mM did not inhibit the growth of GMT3 but significantly suppressed AHLs production, biofilm formation, motility, extracellular enzymes (protease, lipase) production. Proteome analysis of untreated and 0.3 mM resveratrol-treated A. salmonicida GMT3 identified a total of 608 differentially expressed proteins, with significant downregulation of chemotaxis, two-component systems, flagellar systems, virulence and spoilage associated factors (protease, lipase, and T6SS). Molecular docking suggested resveratrol may inhibit QS by binding to the catalytic domain of the AsaI enzyme or by competitively binding to AsaR with C4-HSL. Furthermore, in a sturgeon fillet model, resveratrol treatment significantly delayed microbial spoilage and the accumulation of spoilage indicators (TVB-N, biogenic amines and TBARS). These findings demonstrate resveratrol's potential as a QS inhibitor to control A. salmonicida GMT3 virulence and spoilage in aquatic products.

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