() enterotoxins have aroused great concern to food safety owing to its increased risk of food poisoning. The current research aimed to investigate the anti-virulence mechanisms of phloretin against in terms of toxin activity and gene expression. The results indicated that phloretin could effectively inhibit the production of hemolysins and enterotoxins, and its anti-virulence effect was exerted in a concentration-dependent manner. Transcriptome results indicated that phloretin could downregulate the transcription level of majority virulence factors related genes (68 %) of , including the quorum sensing-related genes (, , , , , and others) and bacterial secretion system-related genes (, , and ). In addition, it was speculated that phloretin was most likely to bind to the AgrA DNA binding domain, thereby affecting the expression of downstream virulence genes (, , , , , etc) based on molecular docking. Finally, the application in cooked chicken indicated that phloretin could effectively decrease the content of enterotoxins and improve the storage quality of cooked chicken. These findings not only evidenced the feasible anti-virulence activity of phloretin, but also provided a new strategy to prevent food poisoning in cooked meat preservation.

中文翻译：

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转录组分析揭示根皮素抑制金黄色葡萄球菌毒力表达的机制及其在熟鸡肉中的应用

() 肠毒素由于增加食物中毒的风险而引起食品安全的高度关注。本研究旨在从毒素活性和基因表达方面探讨根皮素的抗毒力机制。结果表明根皮素能有效抑制溶血素和肠毒素的产生，且其抗毒力作用呈浓度依赖性。转录组结果表明，根皮素可下调大部分毒力因子相关基因（68%）的转录水平，包括群体感应相关基因（、、、、、、等）和细菌分泌系统相关基因（、、、） 。此外，根据分子对接推测根皮素最有可能与AgrA DNA结合域结合，从而影响下游毒力基因（、、、、、等）的表达。最后，在熟鸡肉中的应用表明，根皮素可以有效降低熟鸡肉中肠毒素的含量，提高熟鸡肉的贮藏品质。这些发现不仅证明了根皮素具有可行的抗毒活性，而且为熟肉保鲜中预防食物中毒提供了新策略。