Biochemical characterization and inhibition of thermolabile hemolysin from Vibrio parahaemolyticus by phenolic compounds

• Published in: PeerJ (San Francisco, CA) Vol. 9; p. e10506
• Main Authors: Vazquez-Morado, Luis E., Robles-Zepeda, Ramon E., Ochoa-Leyva, Adrian, Arvizu-Flores, Aldo A., Garibay-Escobar, Adriana, Castillo-Yañez, Francisco, Lopez-zavala, Alonso A.
• Format: Journal Article
• Language: English
• Published: United States PeerJ. Ltd 06.01.2021; PeerJ, Inc; PeerJ Inc
• Subjects: Amino acids; Analysis; Antibacterial activity; Antibacterial agents; Antibiotics; Aquaculture, Fisheries and Fish Science; Aquatic and Marine Chemistry; Bacterial infections; Biochemistry; Bioflavonoids; Bioinformatics; Biotechnology; Catalysis; Cytotoxicity; Enzymatic activity; Enzymes; Epidemiology; Epigallocatechin gallate; Erythrocytes; Ethylenediaminetetraacetic acid; Flavones; Flavonoids; Health aspects; Hemolysins; Infection control; Infections; Lecithin; Marine ecosystems; Marine microorganisms; Marine organisms; Phenolic compounds; Phospholipase; Phospholipases; Polyphenols; Protein expression; Proteins; Quercetin; Vibrio parahaemolyticus; Virulence; Yolk; Inhibition; SGHN phospholipases; Phenolic compounds; Molecular docking; Thermal stability; Thermolabile-hemolysin
• ISSN: 2167-8359; 2167-8359
• DOI: 10.7717/peerj.10506

Vibrio parahaemolyticus ( Vp ), a typical microorganism inhabiting marine ecosystems, uses pathogenic virulence molecules such as hemolysins to cause bacterial infections of both human and marine animals. The thermolabile hemolysin Vp TLH lyses human erythrocytes by a phospholipase B/A2 enzymatic activity in egg-yolk lecithin. However, few studies have been characterized the biochemical properties and the use of Vp TLH as a molecular target for natural compounds as an alternative to control Vp infection. Here, we evaluated the biochemical and inhibition parameters of the recombinant Vp TLH using enzymatic and hemolytic assays and determined the molecular interactions by in silico docking analysis. The highest enzymatic activity was at pH 8 and 50 °C, and it was inactivated by 20 min at 60 °C with Tm = 50.9 °C. Additionally, the flavonoids quercetin, epigallocatechin gallate, and morin inhibited the Vp TLH activity with IC50 values of 4.5 µM, 6.3 µM, and 9.9 µM, respectively; while phenolics acids were not effective inhibitors for this enzyme. Boltzmann and Arrhenius equation analysis indicate that Vp TLH is a thermolabile enzyme. The inhibition of both enzymatic and hemolytic activities by flavonoids agrees with molecular docking, suggesting that flavonoids could interact with the active site’s amino acids. Future research is necessary to evaluate the antibacterial activity of flavonoids against Vp in vivo.