Fermentation products of the fungus Monascus spp. impairs the physiological activities of toxin-producing Vibrio cholerae

Abstract

Monascus spp. are filamentous fungi used in fermented foods. They are also natural colorants and food preservatives. Certain metabolites of Monascus spp. lower cholesterol and have other health-promoting effects in humans. In the present study, we demonstrated that the fermentation products of Monascus spp. inhibited ATP synthesis and motility in toxigenic Vibrio cholerae. Single-cell tracking and rotation assays on single flagella showed that Monascus fermentation extract (MFE) significantly impaired V. cholerae swimming by disrupting flagellar rotation. A membrane potential-sensitive carbocyanine dye revealed that MFE depolarized the V. cholerae cell membrane which, in turn, lowered the membrane potential and, by extension, restricted ATP synthesis and flagellar rotation. MFE also severely hindered the motility of other pathogenic bacteria such as V. parahaemolyticus, Pseudomonas aeruginosa, Salmonella enterica Typhimurium, and Leptospira interrogans. The foregoing findings indicate that Monascus fermentation extract could potentially preventing infection caused by multiple pathogenic bacteria as the conventional prophylaxes and slow their progression and lower mortality and morbidity.

Keywords: Bacterial motility; Fermentation; Membrane potential; Monascus; Vibrio cholerae.