TY - JOUR

T1 - Well-known quorum sensing inhibitors do not affect bacterial quorum sensing-regulated bean sprout spoilage

AU - Rasch, M

AU - Rasmussen, T B

AU - Andersen, J B

AU - Persson, T

AU - Nielsen, J

AU - Givskov, M

AU - Gram, L

N1 - Keywords: 4-Butyrolactone; Bacterial Proteins; Cyclic N-Oxides; Food Microbiology; Food Preservatives; Furans; Genes, Bacterial; Mutation; Patulin; Pectobacterium; Penicillic Acid; Phaseolus; Phenotype; Quorum Sensing; Repressor Proteins; Trans-Activators; Transcription Factors

PY - 2007

Y1 - 2007

N2 - AIM: To investigate the potential of quorum sensing inhibitors (QSI) as food preservative agents in a food product, where bacterial spoilage is controlled by quorum sensing (QS). METHODS AND RESULTS: The effects of well-known QSI were tested on spoilage phenotypes and on QS-regulated genes of a bean sprout spoiling bacterial isolate (Pectobacterium A2JM) in laboratory substrates and in a bean sprout model system. The acylated homoserine lactones (AHL) analogues PenS-AHL and HepS-AHL decreased the specific protease activity of Pectobacterium A2JM in broth but did not reduce the expression of a QS-regulated secretion protein, and were without effect on soft rot of bean sprouts. The QSI ProS-AHL, furanone C-30, patulin, penicillic acid and 4-nitropyridine-N-oxide did not have any effect on protease activity, on gene expression or bean sprout appearance at nongrowth inhibitory concentrations. Extracts from garlic and bean sprouts induced the QS system of Pectobacterium in bean sprouts and a broth system, respectively. CONCLUSIONS: Among the several well-known QSI compounds, only PenS-AHL and HepS-AHL, inhibited QS-regulated protease activity of Pectobacterium A2JM in broth cultures, but had no effect on bean sprout spoilage. SIGNIFICANCE AND IMPACT OF THE STUDY: The QSI compounds must be selected in the specific system in which they are to function and they cannot easily be transferred from one QS system to another.

AB - AIM: To investigate the potential of quorum sensing inhibitors (QSI) as food preservative agents in a food product, where bacterial spoilage is controlled by quorum sensing (QS). METHODS AND RESULTS: The effects of well-known QSI were tested on spoilage phenotypes and on QS-regulated genes of a bean sprout spoiling bacterial isolate (Pectobacterium A2JM) in laboratory substrates and in a bean sprout model system. The acylated homoserine lactones (AHL) analogues PenS-AHL and HepS-AHL decreased the specific protease activity of Pectobacterium A2JM in broth but did not reduce the expression of a QS-regulated secretion protein, and were without effect on soft rot of bean sprouts. The QSI ProS-AHL, furanone C-30, patulin, penicillic acid and 4-nitropyridine-N-oxide did not have any effect on protease activity, on gene expression or bean sprout appearance at nongrowth inhibitory concentrations. Extracts from garlic and bean sprouts induced the QS system of Pectobacterium in bean sprouts and a broth system, respectively. CONCLUSIONS: Among the several well-known QSI compounds, only PenS-AHL and HepS-AHL, inhibited QS-regulated protease activity of Pectobacterium A2JM in broth cultures, but had no effect on bean sprout spoilage. SIGNIFICANCE AND IMPACT OF THE STUDY: The QSI compounds must be selected in the specific system in which they are to function and they cannot easily be transferred from one QS system to another.

U2 - 10.1111/j.1365-2672.2006.03121.x

DO - 10.1111/j.1365-2672.2006.03121.x

M3 - Journal article

C2 - 17309633

VL - 102

SP - 826

EP - 837

JO - Proceedings of the Society for Applied Bacteriology

JF - Proceedings of the Society for Applied Bacteriology

SN - 0370-1778

IS - 3

ER -