Grapefruit essential oils inhibit quorum sensing of Pseudomonas aeruginosa

Luciardi, María Constanza; Blázquez, María Amparo; Cartagena, Elena; Arena, Mario Eduardo

doi:10.1177/1082013219883465

Cited by 32 publications

(16 citation statements)

References 36 publications

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“…It has been said that P. aeruginosa biofilm is more challenging to control than L. monocytogenes and S. aureus biofilm because the outer membrane of the Gram-negative bacteria could act as a barrier that prevents CEO penetration [ 26 ]. However, in line with the present results, Citrus paradisi (grapefruit) and Citrus reticulata (mandarin) essential oils were able to inhibit P. aeruginosa biofilm formation and the biofilm metabolic activity [ 19 , 20 ].…”

Section: Discussionsupporting

confidence: 87%

“…It was previously reported that some essential oils could interfere with the QS system regulation and the formation of virulence factors [ 31 , 32 ]. In line with this, the autoinducer production decreased between 26 and 55% in the lemon essential oils assayed; this result is similar to that found in grapefruit and mandarin essential oils [ 19 , 20 ]. Moreover, it was informed that Citrus extracts also decreased autoinducer production by about 90%, measured by a bioluminescence assay using Vibrio harveyi [ 33 ].…”

Section: Discussionsupporting

confidence: 86%

“…In the present work, the elastase activity was inhibited between 43 and 82% by the lemon essential oils in. These results are lower than those observed for mandarin essential oil and similar to those found in grapefruit essential oil, tested at the same concentrations as this work [ 19 , 20 ].…”

Section: Discussionsupporting

confidence: 70%

“…We previously demonstrated that two CEOs (mandarin and grapefruit essential oils) inhibit the P. aeruginosa biofilm establishment and other virulence factors controlled by QS [ 19 , 20 ]. This work is aimed to study the chemical composition of three commercial oils obtained from C. limon (L.) Burm.…”

Section: Introductionmentioning

confidence: 99%

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Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

et al. 2021

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The chemical composition of three Citrus limon oils: lemon essential oil (LEO), lemon terpenes (LT) and lemon essence (LE), and their influence in the virulence factors production and motility (swarming and swimming) of two Pseudomonas aeruginosa strains (ATCC 27853 and a multidrug-resistant HT5) were investigated. The main compound, limonene, was also tested in biological assays. Eighty-four compounds, accounting for a relative peak area of 99.23%, 98.58% and 99.64%, were identified by GC/MS. Limonene (59–60%), γ-terpinene (10–11%) and β-pinene (7–15%) were the main compounds. All lemon oils inhibited specific biofilm production and bacterial metabolic activities into biofilm in a dose-dependent manner (20–65%, in the range of 0.1–4 mg mL−1) of both strains. Besides, all samples inhibited about 50% of the elastase activity at 0.1 mg mL−1. Pyocyanin biosynthesis decreases until 64% (0.1–4 mg mL−1) for both strains. Swarming motility of P. aeruginosa ATCC 27853 was completely inhibited by 2 mg mL−1 of lemon oils. Furthermore, a decrease (29–55%, 0.1–4 mg mL−1) in the synthesis of Quorum sensing (QS) signals was observed. The oils showed higher biological activities than limonene. Hence, their ability to control the biofilm of P. aeruginosa and reduce the production of virulence factors regulated by QS makes lemon oils good candidates to be applied as preservatives in the food processing industry.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

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Lemon Oils Attenuate the Pathogenicity of Pseudomonas aeruginosa by Quorum Sensing Inhibition

et al. 2021

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“…The effectiveness of C. paradisi EO against fungi: A. niger , A. flavus , C. albicans , Penicillium chrysogenum , Fusarium moniliforme and Saccharomyces cerevisiae has been confirmed [ 76 ]. According to Luciardi et al 2019 [ 77 ], grapefruit essential oils could be used as a food preservative to control P. aeruginosa virulence.…”

Section: Composition and Biological Activity Of Essential Oilsmentioning

confidence: 99%

Natural Products and Their Potential Anti-HAV Activity

et al. 2021

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The role of purified natural products in the prevention and treatment of countless diseases of bacterial, fungal, and viral origin cannot be overestimated. New antiviral drugs have been obtained from natural sources and transformed into preparations for prophylactic and therapeutic purposes. Flavonoids, polyphenols, saponins, proanthocyanins, polysaccharides, organic acids, proteins, polypeptides, and essential oils derived from plants, animals, or microorganisms can control and combat foodborne viral infections, including hepatitis A. The components of essential oils are characterized by numerous therapeutic and antioxidant properties and exhibit a broad spectrum of antimicrobial and antiviral activity. Due to these properties, they can be used to preserve meat, fruit, vegetables, and their products. Over the past two decades, much effort has been made to identify natural products, mostly of plant origin, to combat foodborne viruses. Natural plant extracts have several potential uses, not limited to increasing the safety of food products and improving their quality, but also as natural antiviral agents.

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