Allicin inhibits Pseudomonas aeruginosa virulence by suppressing the rhl and pqs quorum-sensing systems.

Pseudomonas aeruginosa 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 P. aeruginosa. However, the mechanisms underlying the allicin-mediated regulation of P. aeruginosa virulence remain unclear. In this study, we investigated the possible mechanisms underlying allicin-mediated virulence regulation in P. aeruginosa. The results showed that allicin attenuates the production of P. aeruginosa virulence-associated factors, such as elastase, pyocyanin, pyoverdine, and rhamno-lipids, by inhibiting the rhl and pqs quorum-sensing systems. Further analysis revealed that the rhl and pqs 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 P. aeruginosa infection and associated mechanisms.