Inhibition of quorum sensing-related biofilm of Pseudomonas fluorescens KM121 by Thymus vulgare essential oil and its major bioactive compounds

Myszka, Kamila; Schmidt, Marcin; Majcher, Małgorzata; Juzwa, Wojciech; Olkowicz, Mariola; Czaczyk, Katarzyna

doi:10.1016/j.ibiod.2016.07.006

Cited by 103 publications

(45 citation statements)

References 35 publications

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“…It was suggested that the AHL‐dependent quorum‐sensing system is absent from these strains. In contrast, another study has found that the P. fluorescence strain KM120 does indeed produce AHL, and its ability to produce AHL was inhibited when high concentrations of phenolic acid were used (Myszka et al., ).…”

Section: Quorum Sensingmentioning

confidence: 97%

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Wickramasinghe

Ravensdale

Coorey

et al. 2019

Comp Rev Food Sci Food Safe

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Microbial spoilage of meat during chilled aerobic storage causes significant financial losses to the industry. Even with modern day preservation techniques, spoilage remains an unsolved problem. Spoilage of meat is a complex process that involves the activity of endogenous enzymes and microorganisms. Psychrotrophic Pseudomonas species are the key microorganisms that cause spoilage in aerobically stored chilled meat. Spoilage pseudomonads are highly robust and able to withstand stressful environmental conditions that would otherwise inhibit the growth of other spoilage organisms. In order to implement efficient control measures, and to minimize spoilage, a thorough understanding of the characteristics of spoilage pseudomonads is essential. This review focuses on the spoilage process and the key metabolic attributes of the main psychrotrophic spoilage Pseudomonas species to explain their predominance on meat over other psychrotrophic bacteria. This review also highlights less studied, but important, characteristics of psychrotrophic pseudomonads such as biofilm formation and quorum sensing in the context of meat spoilage. The importance of the use of model systems that are closely applicable to the food industry is also discussed in detail.

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Section: Quorum Sensingmentioning

confidence: 97%

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Wickramasinghe

Ravensdale

Coorey

et al. 2019

Comp Rev Food Sci Food Safe

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“…The generation and accumulation of signal molecules is the premise of activating the QS system, so suppressing the production of signals can be relatively effective. Thymus vulgare essential oil and its major bioactive compounds like carvacrol and thymol can inhibit the production of AHLs in P. fluorescens KM121 by 78% to 90% at sub‐MIC, measured by an indicator strain of C. violaceum CVO26 and verified by LC‐MS (Myszka et al., 2016). From the molecular level, sub‐MICs of carvacrol reduce the expression of AHL synthase‐encoding gene cviI in C. violaceum in a dose‐dependent way (Burt, Ojo‐Fakunle, Woertman, & Veldhuizen, 2014).…”

Section: Bacterial Toxinsmentioning

confidence: 99%

Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review

Zhang

Gan

Zhang

et al. 2020

Comp Rev Food Sci Food Safe

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In recent decades, reduced antimicrobial effectiveness, increased bacterial infection, and newly emerged microbial resistance have become global public issues, leading to an urgent need to find effective strategies to counteract these problems. Strategies targeting bacterial virulence factors rather than bacterial survival have attracted increasing interest, since the modulation of virulence factors may prevent the development of drug resistance in bacteria. Spices are promising natural sources of antivirulence compounds owing to their wide availability, diverse antivirulence phytochemical constituents, and generally favorable safety profiles. Essential oils are the predominant and most important antivirulence components of spices. This review addresses the recent efforts of using spice essential oils to inhibit main bacterial virulence traits, including the quorum sensing system, biofilm formation, motility, and toxin production, with an intensive discussion of related mechanisms. We hope that this review can provide a better understanding of the antivirulence properties of spice essential oils, which have the potential to be used as antibiotic alternatives by targeting bacterial virulence. K E Y W O R D Sbiofilm, mechanisms, motility, quorum sensing, spice essential oils, toxin 1018

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“…Several works concerning other microbial species (Niu and Gilbert 2004;Kim et al 2016) describe a decrease in motility due to the essential oils treatment. In regard to P. fluorescens, Myszka et al (2016) found that the addition of 2% of thyme essential oil significantly decreased the swimming motility, with a mechanism linked to inhibition in the production of AHL. The authors hypothesized that this reduction could be related to the anti-quorum sensing compounds present in the oil used, which inhibited the motility or interfered with AHL mediated cell differentiation.…”

Section: Discussionmentioning

confidence: 99%

Effect of Origanum vulgare essential oil on biofilm formation and motility capacity of Pseudomonas fluorescens strains isolated from discoloured Mozzarella cheese

et al. 2018

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Inhibition of quorum sensing-related biofilm of Pseudomonas fluorescens KM121 by Thymus vulgare essential oil and its major bioactive compounds

Cited by 103 publications

References 35 publications

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat

Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review

Effect of Origanum vulgare essential oil on biofilm formation and motility capacity of Pseudomonas fluorescens strains isolated from discoloured Mozzarella cheese

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