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Publication Abstract from PubMed

BACKGROUND: New strategies are needed to combat multidrug-resistant bacteria. The restriction of iron uptake by bacteria is a promising way to inhibit their growth. We aimed to suppress the growth of Vibrio bacterial species by inhibiting their ferric ion-binding protein (FbpA) using food components. METHODS: Twenty spices were selected for the screening of FbpA inhibitors. The candidate was applied to antibacterial tests, and the mechanism was further studied. RESULTS: An active compound, rosmarinic acid (RA), was screened out. RA binds competitively and more tightly than Fe(3+) to VmFbpA, the FbpA from V. metschnikovii, with apparent KD values of 8 muM vs. 17 muM. Moreover, RA can inhibit the growth of V. metschnikovii to one-third of the control at 1000 muM. Interestingly, sodium citrate (SC) enhances the growth inhibition effect of RA, although SC only does not inhibit the growth. The combination of RA/SC completely inhibits the growth of not only V. metschnikovii at 100/100 muM but also the vibriosis-causative pathogens V. vulnificus and V. parahaemolyticus, at 100/100 and 1000/100 muM, respectively. However, RA/SC does not affect the growth of Escherichia coli. CONCLUSIONS: RA/SC is a potential bacteriostatic agent against Vibrio species while causing little damage to indigenous gastrointestinal bacteria.

Rosmarinic Acid and Sodium Citrate Have a Synergistic Bacteriostatic Effect against Vibrio Species by Inhibiting Iron Uptake.,Lu P, Sui M, Zhang M, Wang M, Kamiya T, Okamoto K, Itoh H, Okuda S, Suzuki M, Asakura T, Fujiwara T, Nagata K Int J Mol Sci. 2021 Dec 1;22(23). pii: ijms222313010. doi: 10.3390/ijms222313010. PMID:34884815^[1]

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.