Antivirulence Activity of a Dietary Phytochemical: Hibiscus Acid Isolated from Hibiscus sabdariffa L. Reduces the Virulence of Pseudomonas aeruginosa in a Mouse Infection Model
Castro Rosas, Javier
2021
Humberto Cortes-López, Javier Castro-Rosas, Rodolfo García-Contreras, José Salud Rodríguez-Zavala, Bertha González-Pedrajo, Miguel Díaz-Guerrero, Javier Hernández-Morales, Naybi Muñoz-Cazares, Marcos Soto-Hernández, Lucero del Mar Ruíz-Posadas, and Israel Castillo-Juárez. Antivirulence Activity of a Dietary Phytochemical: Hibiscus Acid Isolated from Hibiscus sabdariffa L. Reduces the Virulence of Pseudomonas aeruginosa in a Mouse Infection Model. Journal of Medicinal Food. 2021, 934- 943.
Abstract
Hibiscus sabdariffa L. (Hs) calyxes, rich in organic acids, are included in diets in different countries. In recent years, some phytochemicals have been shown to reduce bacterial virulence at sublethal concentrations by interfering with quorum sensing (QS) systems. Therefore, in this study the antivirulence properties of Hs calyxes and two ?-lactones (hibiscus acid [HA] and its methyl ester) in Pseudomonas aeruginosa were analyzed. Acetone and methanol extracts of Hs showed anti-QS activity by inhibiting violacein production (60% to 80% with 250??g/mL).
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