Recent advances in the use of resveratrol against Staphylococcus aureus infections (Review)

Cui,Wenjing; Wang,Yadong; Zhang,Li; Liu,Fang; Duan,Guangcai; Chen,Shuaiyin; Long,Jinzhao; Jin,Yuefei; Yang,Haiyan

doi:10.3892/mi.2024.191

Recent advances in the use of resveratrol against Staphylococcus aureus infections (Review)

Authors:
- Wenjing Cui
- Yadong Wang
- Li Zhang
- Fang Liu
- Guangcai Duan
- Shuaiyin Chen
- Jinzhao Long
- Yuefei Jin
- Haiyan Yang
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Affiliations: Department of Epidemiology, School of Public Health, Zhengzhou University, Zhengzhou, Henan 450001, P.R. China, Department of Toxicology, Henan Center for Disease Control and Prevention, Zhengzhou, Henan 450016, P.R. China, Xinyang Center for Disease Control and Prevention, Xinyang, Henan 464000, P.R. China
Published online on: August 30, 2024 https://doi.org/10.3892/mi.2024.191
Article Number: 67
Copyright : © Cui et al. This is an open access article distributed under the terms of Creative Commons Attribution License [CC BY 4.0].

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Abstract

As a notorious bacterial pathogen, Staphylococcus aureus (S. aureus) can readily induce infections in the community and hospital, causing significant morbidity and mortality. With the extensive rise of multiple resistance, conventional antibiotic therapy has rapidly become ineffective for related infections. Resveratrol is a naturally occurring polyphenolic substance that has been demonstrated to have effective antimicrobial activity against S. aureus. Resveratrol at sub‑inhibitory doses can suppress the expression of virulence factors, contributing to attenuated biofilm formation, interference with quorum sensing and the inhibition of the production of toxins. As a promising efflux pump inhibitor, resveratrol enhances antibiotic susceptibility to a certain extent. In conjunction with conventional antibiotics, resveratrol displays unique synergistic effects with norfloxacin and aminoglycoside on S. aureus, yet antagonizes the lethal effects of daptomycin, oxacillin, moxifloxacin and levofloxacin. Nevertheless, given the low oral bioavailability of resveratrol, advanced formulations need to be developed to delay the rapid metabolism conversion to low or inactive conjugates. The present review discusses the antibacterial properties of resveratrol against S. aureus, in an aim to provide in‑depth insight for researchers to address the challenges of antimicrobial resistance.

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