Quorum-Sensing Inhibitors from Probiotics as a Strategy to Combat Bacterial Cell-to-Cell Communication Involved in Food Spoilage and Food Safety

Experience-based knowledge has shown that bacteria can communicate with each other through a cell-density-dependent mechanism called quorum sensing (QS). QS controls specific bacterial phenotypes, such as sporulation, virulence and pathogenesis, the production of degrading enzymes, bioluminescence,...

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Published in:Fermentation (Basel) 2022-12, Vol.8 (12), p.711
Main Authors: Davares, Anyutoulou K. L, Arsene, Mbarga M. J, Viktorovna, Podoprigora I, Vyacheslavovna, Yashina N, Vladimirovna, Zhigunova A, Aleksandrovna, Vasilyeva E, Nikolayevich, Senyagin A, Nadezhda, Sachivkina, Anatolievna, Gizinger O, Nikolaevna, Sharova I, Sergueïevna, Das M
Format: Article
Language:English
Subjects:
Antibiotic resistance
Antibiotics
Bacteria
Biofilms
Bioluminescence
Campylobacter
Cell density
Cell interactions
Chemical communication
Communication
Food preservation
Food safety
Food spoilage
Gene expression
Gram-negative bacteria
Gram-positive bacteria
Kinases
Microorganisms
Observations
Pathogenesis
Phenotypes
Probiotics
QS inhibitors
quorum quenching (QQ)
Quorum sensing
quorum sensing (QS)
Sanitizers
Sporulation
Virulence
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Summary:Experience-based knowledge has shown that bacteria can communicate with each other through a cell-density-dependent mechanism called quorum sensing (QS). QS controls specific bacterial phenotypes, such as sporulation, virulence and pathogenesis, the production of degrading enzymes, bioluminescence, swarming motility, and biofilm formation. The expression of these phenotypes in food spoiling and pathogenic bacteria, which may occur in food, can have dramatic consequences on food production, the economy, and health. Due to the many reports showing that the use of conventional methods (i.e., antibiotics and sanitizers) to inhibit bacterial growth leads to the emergence of antibiotic resistance, it is necessary to research and exploit new strategies. Several studies have already demonstrated positive results in this direction by inhibiting autoinducers (low-molecular-weight signaling compounds controlling QS) and by other means, leading to QS inhibition via a mechanism called quorum quenching (QQ). Thus far, several QS inhibitors (QSIs) have been isolated from various sources, such as plants, some animals from aqueous ecosystems, fungi, and bacteria. The present study aims to discuss the involvement of QS in food spoilage and to review the potential role of probiotics as QSIs.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation8120711