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© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Drug efflux pumps are one of the major elements used by antibiotic-resistant bacteria. Efflux pump inhibitors (EPIs) are potential therapeutic agents for adjunctive therapy, which can restore the activity of antibiotics that are no longer effective against pathogens. This study evaluated the seaweed compound diphenylmethane (DPM) for its EPI activity. The IC50 and modulation results showed that DPM has no antibacterial activity but can potentiate the activity of antibiotics against drug-resistant E. coli. Time-kill studies reported that a combination of DPM and erythromycin exhibited greater inhibitory activity against drug-resistant Escherichia coli. Dye accumulation and dye efflux studies using Hoechst 33342 and ethidium bromide showed that the addition of DPM significantly increased dye accumulation and reduced dye efflux in drug-resistant E. coli, suggesting its interference with dye translocation by an efflux pump. Using MALDI-TOF, it was observed that the addition of DPM could continuously reduce antibiotic efflux in drug-resistant E. coli. Additionally, DPM did not seem to damage the E. coli membranes, and the cell toxicity test showed that it features mild human-cell toxicity. In conclusion, these findings showed that DPM could serve as a potential EPI for drug-resistant E. coli.

Details

Title
Identified Seaweed Compound Diphenylmethane Serves as an Efflux Pump Inhibitor in Drug-Resistant Escherichia coli
Author
Wen-Jung, Lu 1 ; Pang-Hung, Hsu 2   VIAFID ORCID Logo  ; Chun-Ju, Chang 1 ; Cheng-Kuan, Su 3 ; Huang, Yan-Jyun 1 ; Hsuan-Ju, Lin 1 ; Lai, Margaret 1 ; Gui-Xia Ooi 1 ; Jing-Yi, Dai 1 ; Hong-Ting, Victor Lin 4   VIAFID ORCID Logo 

 Department of Food Science, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan; [email protected] (W.-J.L.); [email protected] (C.-J.C.); [email protected] (Y.-J.H.); [email protected] (H.-J.L.); [email protected] (M.L.); [email protected] (G.-X.O.); [email protected] (J.-Y.D.) 
 Department of Bioscience and Biotechnology, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan; [email protected]; Center of Excellence for the Oceans, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan 
 Department of Chemistry, National Chung Hsing University, 145 Xingda Road, South District, Taichung City 402, Taiwan; [email protected] 
 Department of Food Science, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan; [email protected] (W.-J.L.); [email protected] (C.-J.C.); [email protected] (Y.-J.H.); [email protected] (H.-J.L.); [email protected] (M.L.); [email protected] (G.-X.O.); [email protected] (J.-Y.D.); Center of Excellence for the Oceans, National Taiwan Ocean University, No. 2, Pei-Ning Road, Keelung 202, Taiwan 
First page
1378
Publication year
2021
Publication date
2021
Publisher
MDPI AG
e-ISSN
20796382
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2601984231
Copyright
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.