Inhibitory effect of protocatechualdehyde on Yersinia enterocolitica and its critical virulence factors.

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第一作者： Xinru,Meng

第一单位： College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.

作者： Xinru,Meng ^[1] ; Xintong,Han ^[1] ; Xinyi,Guo ^[1] ; Kexin,Jiao ^[1] ; Tong,Jin ^[1] ; Jiahui,Li ^[1] ; Xiangjun,Zhan ^[1] ; Du,Guo ^[1] ; Xin,Lü ^[1] ; Yunhe,Chang ^[2] ; Xiaodong,Xia ^[3] ; Chao,Shi ^[4]

作者单位： College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China. ^[1] Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou, 550005, China. ^[2] School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning, 116304, China. ^[3] College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China. Electronic address: meilixinong@126.com. ^[4]

关键词 Membrane damage Protocatechualdehyde Quorum sensing Virulence factor Yersinia enterocolitica

主题词人类(Humans);小肠结肠炎耶尔森菌(Yersinia enterocolitica);耶尔森菌感染(Yersinia Infections);毒力因子类(Virulence Factors);抗菌药(Anti-Bacterial Agents)

DOI 10.1016/j.micpath.2022.105877

PMID 36371064

发布时间 2022-12-06

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