Polyphenolic extract from Rosa rugosa tea inhibits bacterial quorum sensing and biofilm formation

Resveratrol inclusion complexes: Antibacterial and anti-biofilm activity against Campylobacter spp. and Arcobacter butzleri

“…Strategies for combating bacterial biofilms and QS mechanism through the use of natural compounds can improve the safety and security of foods, also improving the human health (Nazzaro, Fratianni, & Coppola, 2013;Zhang et al, 2014). Some data also suggest that targeting QS could be a new strategy for fighting the virulence factors and biofilms of the foodborne pathogen C. jejuni (Castillo, Heredia, Arechiga-Carvajal, & García, 2014), which could mean a significant improvement in food safety.…”

“…Keeping this into consideration, the inhibition of cell-to-cell communication underlying the QS could be considered a viable strategy to ensure food safety and quality (Alvarez et al, 2014;Zhang et al, 2014).…”

Anti-hyperplasia effects of Rosa rugosa polyphenols in rats with hyperplasia of mammary gland

“…Particularly, this flower extract exerts the functions of modulating sex hormone metabolism, which may be important for its mammary protective benefits (Lee et al, 2008). Reports show that R. rugosa contains high amount of polyphenols including catechin, kaempferol, quercetin, apigenin, gallic acid and so on (Lee et al, 2008;Zhang et al, 2014). The polyphenols derived from R. rugosa can inhibit the proliferation of MDA-MB-231 mammary cells through mediating NFB-p65 signaling pathway (Kuo et al, 2007).…”

“…The contents of total polyphenols and total flavonoids in FRR were determined according to the reported methods using gallic acid and rutin as the standards, respectively (Zhang et al, 2014). In order to the quality control of FRR, the polyphenols profile of FRR was measured using HPLC method.…”

How microbes communicate in food: a review of signaling molecules and their impact on food quality

“…It will also help in the development of useful QS activation or inhibition strategies. For instance, QS inhibitors derived from plants (e.g., organic acids and essential oils) are showing promise in being able to inhibit bacterial QS systems [44][45][46] and biofilm formation [47,48]. A major challenge in ensuring the quality of food in the future will be to find the subtle equilibrium between inhibiting the QS systems of undesirable microorganisms while favoring those of desirable microorganisms, thus limiting and promoting, respectively, their development.…”