Allicin inhibits <i>Pseudomonas aeruginosa</i> virulence by suppressing the <i>rhl</i> and <i>pqs</i> quorum-sensing systems

Abstract

<i>Pseudomonas aeruginosa</i> is a virulent bacterium that secretes a variety of virulence factors that aid in establishing infections in individuals. Allicin, derived from garlic, has been shown to inhibit virulence factor production and biofilm formation in <i>P. aeruginosa</i>. However, the mechanisms underlying the allicin-mediated regulation of <i>P. aeruginosa</i> virulence remain unclear. In this study, we investigated the possible mechanisms underlying allicin-mediated virulence regulation in <i>P. aeruginosa</i>. The results showed that allicin attenuates the production of <i>P. aeruginosa</i> virulence-associated factors, such as elastase, pyocyanin, pyoverdine, and rhamnolipids, by inhibiting the <i>rhl</i> and <i>pqs</i> quorum-sensing systems. Further analysis revealed that the <i>rhl</i> and <i>pqs</i> systems play different roles during the allicin-mediated regulation process. Taken together, these results support the potential use of allicin as a therapeutic agent in controlling <i>P. aeruginosa</i> infection and associated mechanisms.