Vibrio parahaemolyticus is a food-borne pathogen recognized as the prominent cause of
seafood-borne gastroenteritis globally, necessitating novel therapeutic strategies. This study
examined the antimicrobial and antivirulence properties of indole and 16 halogenated
indoles on V. parahaemolyticus. Among them, 4-chloroindole, 7-chloroindole, 4-iodoindole,
and 7-iodoindole effectively inhibited planktonic cell growth, biofilm formation, bacterial
motility, fimbrial activity, hydrophobicity, protease activity, and indole production. Specifically …