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Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria
The emergence of multidrug-resistant bacteria stimulates the search for new substitutes to traditional antimicrobial agents, especially molecules with antivirulence properties, such as those that interfere with quorum sensing (QS). This study aimed to evaluate the potential of phenolic compounds for...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8477669/ https://www.ncbi.nlm.nih.gov/pubmed/34594318 http://dx.doi.org/10.3389/fmicb.2021.735931 |
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author | Santos, Catarina Angeli Lima, Emília Maria França Franco, Bernadette Dora Gombossy de Melo Pinto, Uelinton Manoel |
author_facet | Santos, Catarina Angeli Lima, Emília Maria França Franco, Bernadette Dora Gombossy de Melo Pinto, Uelinton Manoel |
author_sort | Santos, Catarina Angeli |
collection | PubMed |
description | The emergence of multidrug-resistant bacteria stimulates the search for new substitutes to traditional antimicrobial agents, especially molecules with antivirulence properties, such as those that interfere with quorum sensing (QS). This study aimed to evaluate the potential of phenolic compounds for QS inhibition in a QS biosensor strain (Chromobacterium violaceum) and three foodborne bacterial species (Aeromonas hydrophila, Salmonella enterica serovar Montevideo, and Serratia marcescens). Initially, an in silico molecular docking study was performed to select the compounds with the greatest potential for QS inhibition, using structural variants of the CviR QS regulator of C. violaceum as target. Curcumin, capsaicin, resveratrol, gallic acid, and phloridizin presented good affinity to at least four CviR structural variants. These phenolic compounds were tested for antimicrobial activity, inhibition of biofilm formation, and anti-QS activity. The antimicrobial activity when combined with kanamycin was also assessed. Curcumin, capsaicin, and resveratrol inhibited up to 50% of violacein production by C. violaceum. Biofilm formation was inhibited by resveratrol up to 80% in A. hydrophila, by capsaicin and curcumin up to 40% in S. Montevideo and by resveratrol and capsaicin up to 60% in S. marcescens. Curcumin completely inhibited swarming motility in S. marcescens. Additionally, curcumin and resveratrol increased the sensitivity of the tested bacteria to kanamycin. These results indicate that curcumin and resveratrol at concentrations as low as 6μM are potential quorum sensing inhibitors besides having antimicrobial properties at higher concentrations, encouraging applications in the food and pharmaceutical industries. |
format | Online Article Text |
id | pubmed-8477669 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-84776692021-09-29 Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria Santos, Catarina Angeli Lima, Emília Maria França Franco, Bernadette Dora Gombossy de Melo Pinto, Uelinton Manoel Front Microbiol Microbiology The emergence of multidrug-resistant bacteria stimulates the search for new substitutes to traditional antimicrobial agents, especially molecules with antivirulence properties, such as those that interfere with quorum sensing (QS). This study aimed to evaluate the potential of phenolic compounds for QS inhibition in a QS biosensor strain (Chromobacterium violaceum) and three foodborne bacterial species (Aeromonas hydrophila, Salmonella enterica serovar Montevideo, and Serratia marcescens). Initially, an in silico molecular docking study was performed to select the compounds with the greatest potential for QS inhibition, using structural variants of the CviR QS regulator of C. violaceum as target. Curcumin, capsaicin, resveratrol, gallic acid, and phloridizin presented good affinity to at least four CviR structural variants. These phenolic compounds were tested for antimicrobial activity, inhibition of biofilm formation, and anti-QS activity. The antimicrobial activity when combined with kanamycin was also assessed. Curcumin, capsaicin, and resveratrol inhibited up to 50% of violacein production by C. violaceum. Biofilm formation was inhibited by resveratrol up to 80% in A. hydrophila, by capsaicin and curcumin up to 40% in S. Montevideo and by resveratrol and capsaicin up to 60% in S. marcescens. Curcumin completely inhibited swarming motility in S. marcescens. Additionally, curcumin and resveratrol increased the sensitivity of the tested bacteria to kanamycin. These results indicate that curcumin and resveratrol at concentrations as low as 6μM are potential quorum sensing inhibitors besides having antimicrobial properties at higher concentrations, encouraging applications in the food and pharmaceutical industries. Frontiers Media S.A. 2021-09-14 /pmc/articles/PMC8477669/ /pubmed/34594318 http://dx.doi.org/10.3389/fmicb.2021.735931 Text en Copyright © 2021 Santos, Lima, Franco and Pinto. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Santos, Catarina Angeli Lima, Emília Maria França Franco, Bernadette Dora Gombossy de Melo Pinto, Uelinton Manoel Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria |
title | Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria |
title_full | Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria |
title_fullStr | Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria |
title_full_unstemmed | Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria |
title_short | Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria |
title_sort | exploring phenolic compounds as quorum sensing inhibitors in foodborne bacteria |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8477669/ https://www.ncbi.nlm.nih.gov/pubmed/34594318 http://dx.doi.org/10.3389/fmicb.2021.735931 |
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