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Research Article | Open Access

Zinc-binding peptides inactivate Pseudomonas aeruginosa via disrupting membrane and interfering with quorum-sensing

Shuhua LinShuhong ZhengYanquan ChenXixi CaiShaoyun Wang ( )
College of Chemical Engineering; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

Pseudomonas aeruginosa, recognized for its biofilm production and secretion of virulence factors, posing a severe threat in areas such as clinical infections, food contamination, and marine biofouling. To address this, a new type of zinc-binding peptide (CSSP-Zn) was prepared from crimson snapper scales peptides (CSSP) and goslarite, and its antibacterial and anti-quorum-sensing activities toward P. aeruginosa PAO1 were exploited. Results indicated that CSSP-Zn induced planktonic strain PAO1 membrane injury via inhibiting expression levels of cell integrity genes, targeting microbial-specific membrane constituents, disrupting proton motive force, and causing metabolic disturbances. Meanwhile, CSSP-Zn decreased virulence factors pyocyanin, protease and rhamnolipid secretion, while considerably inhibiting quorum sensing-related genes (las, pqs and rhl) expression and decreasing bacterial abundance and pathogenicity in fish models. Moreover, CSSP-Zn not only effectively hindered biofilm formation but also disassembled preformed ones, thus disrupting biofilm topology. Taken together, utilizing food byproducts to obtain CSSP-Zn could help recycle food resources and provide insight into controlling planktonic and biofilm strain PAO1 contamination.

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Food Science and Human Wellness
Article number: 9250315

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Cite this article:
Lin S, Zheng S, Chen Y, et al. Zinc-binding peptides inactivate Pseudomonas aeruginosa via disrupting membrane and interfering with quorum-sensing. Food Science and Human Wellness, 2025, 14(9): 9250315. https://doi.org/10.26599/FSHW.2024.9250315

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Received: 11 May 2024
Revised: 02 June 2024
Accepted: 01 July 2024
Published: 09 September 2025
© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).