TY - JOUR
T1 - Antivirulence properties and related mechanisms of spice essential oils
T2 - A comprehensive review
AU - Zhang, Dan
AU - Gan, Ren You
AU - Zhang, Jia Rong
AU - Farha, Arakkaveettil Kabeer
AU - Li, Hua Bin
AU - Zhu, Fan
AU - Wang, Xiao Hong
AU - Corke, Harold
N1 - Publisher Copyright:
© 2020 Institute of Food Technologists®
PY - 2020/5/1
Y1 - 2020/5/1
N2 - In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence.
AB - In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence.
KW - biofilm
KW - mechanisms
KW - motility
KW - quorum sensing
KW - spice essential oils
KW - toxin
UR - http://www.scopus.com/inward/record.url?scp=85081626661&partnerID=8YFLogxK
U2 - 10.1111/1541-4337.12549
DO - 10.1111/1541-4337.12549
M3 - 文献综述
C2 - 33331691
AN - SCOPUS:85081626661
SN - 1541-4337
VL - 19
SP - 1018
EP - 1055
JO - Comprehensive Reviews in Food Science and Food Safety
JF - Comprehensive Reviews in Food Science and Food Safety
IS - 3
ER -