MALAGASY TRADITIONAL TREATMENTS OF INFECTIOUS PLANT DISEASES EXERT ANTI-VIRULENCE ACTIVITIES AGAINST PSEUDOMONAS AERUGINOSA AND RALSTONIA SOLANACEARUM

Authors

  • Tsiry Rasamiravaka
  • Patrick Anthony Raveloson
  • Rajaonarivelo Philémon Jacob
  • Christian Rabemanantsoa
  • Blandine Andrianarisoa
  • Pierre Duez
  • Mondher El Jaziri

DOI:

https://doi.org/10.15414/jmbfs.2018.7.4.377-382

Keywords:

Biofilm, Quorum sensing, Pseudomonas, Ralstonia

Abstract

Traditional Malagasy farmers have developed a range of biological methods to restrict plant diseases without reliance on external or synthetic inputs. Five common Malagasy traditional practices demonstrated to be efficient against potato crop bacterial disease in experimental fields have been investigated for their antibacterial (i.e. bacteriostatic and bactericidal effects) and anti-virulence (i.e. anti-quorum sensing and anti-biofilm) activities against two phytopathogens, Pseudomonas aeruginosa and Ralstonia solanacearum. Results show that polar (methanolic) extracts of recipes exert anti-virulence activities rather than bacteriostatic and/or bactericidal activities. Indeed, three recipes (R5, R7 and R9) reduce the expression of QS-dependent virulence factors whereas only recipe (R5) exhibit anti-biofilm activities without affecting bacterial growth. R4 and R6 were not active, suggesting other bacterial targets and/or other bioactivity properties. Innovative approaches, inspired from ancestral practices, should be considered in the struggle against infectious diseases to limit the overuse of antibiotics for controlling infectious plant diseases and to reduce the overspread of multidrug resistant bacteria.

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Published

2018-02-01

How to Cite

Rasamiravaka, T., Anthony Raveloson, P., Philémon Jacob, R., Rabemanantsoa, C., Andrianarisoa, B., Duez, P., & El Jaziri, M. (2018). MALAGASY TRADITIONAL TREATMENTS OF INFECTIOUS PLANT DISEASES EXERT ANTI-VIRULENCE ACTIVITIES AGAINST PSEUDOMONAS AERUGINOSA AND RALSTONIA SOLANACEARUM. Journal of Microbiology, Biotechnology and Food Sciences, 7(4), 377–382. https://doi.org/10.15414/jmbfs.2018.7.4.377-382

Issue

Section

Microbiology