Current Advances in the Concept of Quorum Sensing-Based Prevention of Spoilage of Fish Products by Pseudomonads

Abstract

Microbial spoilage of fish is attributed to quorum sensing (QS)-based activities. QS is a communication process between the cells in which microorganisms secrete and sense the specific chemicals (autoinductors, AIs) that regulate proteolysis, lipolysis, and biofilm formation. These activities change the organoleptic characteristics and reduce the safety of the products. Although the microbial community of fish is diverse and may consist of a range of bacterial strains, the deterioration of fish-based products is attributed to the growth and activity of Pseudomonas spp. This work summarizes recent advancements to assess the influence of QS mechanisms on seafood spoilage by Pseudomonas spp. The quorum sensing inhibition (QSI) in the context of fish preservation has also been discussed. Detailed recognition of this phenomenon is crucial in establishing effective strategies to prevent the premature deterioration of fish-based products.

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food‐borne spoiler Rahnella aquatilis KM05

“…In the present study, FA at subMICs exerted the least inhibitory effect on KM05 proteolytic activity; the highest inhibitory effect was recorded at 72 h of incubation in TSB medium and was 34% (Table 7). Proteolysis in bacteria is regulated via the QS system, through which microorganisms secrete and sense specific chemicals (autoinductors) 13 . Disruption in the QS system changes the metabolic activities of cells, as has been confirmed by the work of Sobieszczańska et al, 16 which showed that a reduced synthesis rate of Pseudomonas spp.…”

“…Proteolysis in bacteria is regulated via the QS system, through which microorganisms secrete and sense specific chemicals (autoinductors). 13 Disruption in the QS system changes the metabolic activities of cells, as has been confirmed by the work of Sobieszczańska et al, 16 which showed that a reduced synthesis rate of Pseudomonas spp. autoinducers resulted in a decrease in the proteolytic activities in cells.…”

“…An in silico analyses performed by Santos et al 34 showed that GA interacts with a transcription activator, a CviR protein, in Chromobacterium violaceum . CviR binds to specific autoinductors and directly regulates the transcription of target genes 13 …”

“…Gallic (GA) and ferulic (FA) acids are considered as novel bioactive/preservative agents for foods; appropriate concentrations of these agents show promising outcomes through the prevention of food spoilage and exert protective effects against chronic diseases, including diabetes and obesity 11 . The antibacterial action of phenolic acids is based on many possible mechanisms; its most notable modes of action are inhibiting DNA synthesis by suppressing gyrase activity, as well as inhibiting synthesis of the R‐protein in the quorum‐sensing system and ATP 12,13 . However, the influence of GA and FA on the expression of genes involved in spoilage caused by R. aquatilis in seafood ecosystems has not been evaluated.…”

“…11 The antibacterial action of phenolic acids is based on many possible mechanisms; its most notable modes of action are inhibiting DNA synthesis by suppressing gyrase activity, as well as inhibiting synthesis of the R-protein in the quorum-sensing system and ATP. 12,13 However, the influence of GA and FA on the expression of genes involved in spoilage caused by R. aquatilis in seafood ecosystems has not been evaluated. The aforementioned information may support the development of GA and FA as effective agents to prevent microbial seafood deterioration.…”