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...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-09-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2021.735931/full |
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| author | Catarina Angeli Santos Emília Maria França Lima Bernadette Dora Gombossy de Melo Franco Uelinton Manoel Pinto |
| author_facet | Catarina Angeli Santos Emília Maria França Lima Bernadette Dora Gombossy de Melo Franco Uelinton Manoel Pinto |
| author_sort | Catarina Angeli Santos |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-21T20:23:53Z |
| format | Article |
| id | doaj.art-22df999578e245f187035ded68a05020 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-21T20:23:53Z |
| publishDate | 2021-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-22df999578e245f187035ded68a050202022-12-21T18:51:26ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2021-09-011210.3389/fmicb.2021.735931735931Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne BacteriaCatarina Angeli SantosEmília Maria França LimaBernadette Dora Gombossy de Melo FrancoUelinton Manoel PintoThe 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.https://www.frontiersin.org/articles/10.3389/fmicb.2021.735931/fullquorum sensingphenolicsantivirulenceantimicrobialantibiofilm |
| spellingShingle | Catarina Angeli Santos Emília Maria França Lima Bernadette Dora Gombossy de Melo Franco Uelinton Manoel Pinto Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria Frontiers in Microbiology quorum sensing phenolics antivirulence antimicrobial antibiofilm |
| 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 | quorum sensing phenolics antivirulence antimicrobial antibiofilm |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2021.735931/full |
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