FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (15): 88-95.doi: 10.7506/spkx1002-6630-20190730-422

• Basic Research • Previous Articles     Next Articles

Anti-virulence Effect of Trans-cinnamaldehyde against Vibrio parahaemolyticus

WANG Shuo, DENG Haichao, GUO Du, YONG Qiyao, ZHAO Pengyu, DENG Ruisha, SHI Chao, XIA Xiaodong   

  1. (College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)
  • Online:2020-08-15 Published:2020-08-19

Abstract: The aim of the present study was to evaluate the anti-virulence effect of trans-cinnamaldehyde (TC) against Vibrio parahaemolyticus. The minimum inhibitory concentration (MIC) and sub-inhibitory concentration (SIC) were investigated. The inhibitory effects against motility, biofilm formation ability, and the ability to adhere to and invade host cells were also investigated. The results showed that the MICs of TC against 10 strains of V. parahaemolyticus were 50–200 μg/mL, and the SICs for V. parahaemolyticus ATCC 17802 were 1/16 MIC, 1/32 MIC, and 1/64 MIC. TC at SICs could repress the motility and biofilm formation ability, and reduce the ability of V. parahaemolyticus ATCC 17802 to adhere to and invade Caco-2 cells. Therefore, TC has the potential to reduce the ability of V. parahaemolyticus to infect humans, which provides a theoretical basis for further development of TC for the control of foodborne diseases caused by V. parahaemolyticus.

Key words: trans-cinnamaldehyde, Vibrio parahaemolyticus, virulence factors, biofilm

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