Antibacterial and antibiofilm activity of coenzyme Q0 against Vibrio parahaemolyticus
作者： Xiaoying Zheng , Jialu Guo , Huishan Rao , Du Guo , Yixiao Huang
DOI: 10.1016/J.FOODCONT.2019.106955
关键词: Antibiotic sensitivity 、 Antimicrobial 、 Microbiology 、 Gel electrophoresis 、 Chemistry 、 Vibrio parahaemolyticus 、 Cell damage 、 Biofilm 、 Cell 、 Cofactor
摘要: Abstract Coenzyme Q0 (CoQ0) demonstrates antineoplastic and anti-inflammatory properties; however, its antimicrobial antibiofilm activities against Vibrio parahaemolyticus have not been extensively examined. Thus, the aim of current study was to investigate activities, along with underlying mechanism, CoQ0 V. parahaemolyticus. The minimum inhibitory concentrations (MICs) eight strains ranged from 4 16 μg/mL, while treated showed a longer lag phase compared untreated control. effective in destroying cell membrane integrity inducing morphological changes cell. In addition, an antibiotic sensitivity assay that caused damage associated DNA, RNA, proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis confirmed action on proteins or inhibiting synthesis effectively inactivated mature biofilm stainless steel surfaces inhibited fresh shrimp. These findings suggested could be used as natural agent control seafood supply chain, thereby preventing seafood-associated infections.
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