In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence.

中文翻译：

---

香料精油的抗毒特性及其相关机理：综述

在最近的几十年中，降低的抗菌效力，增加的细菌感染以及新出现的微生物耐药性已成为全球性的公共问题，导致迫切需要寻找有效的策略来应对这些问题。针对细菌毒力因子而不是细菌存活的策略引起了越来越多的关注，因为毒力因子的调节可能会阻止细菌产生耐药性。香料由于其广泛的可获得性，多种多样的抗毒植物化学成分以及总体上有利的安全性，因此有望成为抗毒化合物的天然来源。精油是香料的主要和最重要的抗毒成分。这篇评论针对使用香料精油抑制主要细菌毒力特征的最新努力，包括群体感应系统，生物膜形成，运动性和毒素产生，并深入讨论相关机制。我们希望这篇评论可以更好地了解香料精油的抗毒特性，这些香料精油有可能通过靶向细菌毒力而用作抗生素的替代品。