Bioinformatics exploration of identified garlic-derived antimicrobial peptides: a food-based approach to quorum sensing inhibition in foodborne pathogens
The growing frequency of antibiotic-resistant microorganisms requires novel antimicrobial methods. Quorum Sensing (QS), a bacterial communication system, is critical for controlling virulence factors and biofilm development, contributing to many foodborne bacteria' pathogenicity. Garlic, a n...
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Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
PAGEPress Publications
2025-01-01
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Series: | Journal of Biological Research |
Subjects: | |
Online Access: | https://www.pagepressjournals.org/jbr/article/view/13130 |
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Summary: | The growing frequency of antibiotic-resistant microorganisms requires novel antimicrobial methods. Quorum Sensing (QS), a bacterial communication system, is critical for controlling virulence factors and biofilm development, contributing to many foodborne bacteria' pathogenicity. Garlic, a natural substance, is a widely consumed plant with antimicrobial properties and antibacterial capabilities, although its peptide components are poorly unknown. This study evaluated garlic-derived peptides' ability to inhibit QS in foodborne bacteria. Two garlic-derived peptides, including VS-9 and F3-3-c, undergo bioinformatics research to determine their structural features, bioactivity, physicochemical parameters, and potential interactions with target modeled proteins of LasR QS from Pseudomonas aeruginosa, Biofilm-associated surface protein (Baps) from Staphylococcus aureus, and sortase A (SrtA) from Staphylococcus aureus. VS-9 has the most favorable structure properties, which could be essential for its inhibitory activity against LasR, Baps, and SrtA proteins. We have modeled, characterized, and docked garlic-derived peptides to assess their antimicrobial properties. Even though VS-9 showed more anti QS activity than F3-3-c, more research is needed to fully understand their mechanisms of action and maximize their therapeutic potential.
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ISSN: | 1826-8838 2284-0230 |