Bacterial quorum-sensing (QS) molecules are one of the primary means allowing communication between bacterial cells or populations. Plants also evolved to perceive and respond to those molecules. N-acyl homoserine lactones (AHL) are QS molecules, of which impact has been extensively studied in different plants. Most studies, however, assessed the interactions in a bilateral manner, a nature of interactions, which occurs rarely, if at all, in nature. Here, we investigated how Arabidopsis thaliana responds to the presence of different single AHL molecules and their combinations. We assumed that this reflects the situation in the rhizosphere more accurately than the presence of a single AHL molecule. In order to assess those effects, we monitored the plant growth and defense responses as well as resistance to the plant pathogen Pseudomonas syringae pathovar tomato (Pst). Our results indicate that the complex interactions between multiple AHL and plants may have surprisingly similar outcomes. Individually, some of the AHL molecules positively influenced plant growth, while others induced the already known AHL-priming for induced resistance. Their combinations had a relatively low impact on the growth but seemed to induce resistance mechanisms. Very striking was the fact that all triple, the quadruple as well as the double combination(s) with longchained AHL molecules increased the resistance to Pst. These findings indicate that induced resistance against plant pathogens could be one of the major outcomes of an AHL perception. Taken together, we present here the first study on how plants respond to the complexity of bacterial quorum sensing.

Many functional food ingredients activate human bitter taste receptors (hTAS2Rs). In this study, A novel inhibitor, Trp-Trp, for hTAS2R14 was identified by searching for the agonist peptide's analogs. Trp-Trp also inhibited hTAS2R16, hTAS2R43, and hTAS2R46, which share the same agonists with hTAS2R14. The multi-functional characteristic of Trp-Trp is advantageous for use as bitterness-masking agents in functional foods.