The inhibitory activity of p-coumaric acid on quorum sensing and its enhancement effect on meat preservation

Abstract

The transparent inhibition zone by p-coumaric acid (pCA) proving its inhibitory effect on quorum sensing. The treatment with a mixture of 0.1% Potassium Sorbate (PS)+0.01% pCA resulted in gradual inhibition of the viable counts of meat. In addition, the microbial counts of the samples treated with the mixture of pCA and PS were significantly lower than that treated with PS alone, which indicated that the effect of the mixture on bacteria and protein decomposition was stronger than that of PS alone, which can better delay the spoilage of meat. P-coumaric acid reduced the generation of biogenic amines, mitigating the spoilage of chilled pork meat. During sensory evaluation, pork meat treated with the mixture of pCA and PS scored higher than the control group. P-coumaric acid could be used to reduce the amount of PS, and the application of the mixture greatly enhanced the preservation efficiency and the quality of pork. Actividad inhibitoria del ácido p-cumárico en la percepción de cuórum y efecto potenciador del mismo en la conservación de la carne RESUMEN La zona de inhibición transparente del ácido p-cumárico (pCA) da cuenta de su efecto inhibitorio sobre la percepción de cuórum. El tratamiento de carne de cerdo con una mezcla de 0,1% de sorbato de potasio (PS) + 0,01% de pCA produjo una inhibición gradual de los recuentos viables de carne. Además, los recuentos microbianos de las muestras tratadas con la mezcla de pCA y PS fueron significativamente más bajos que el de aquellos tratados con PS solo. Esto indica que el efecto de la mezcla sobre la descomposición bacteriana y de proteínas fue más fuerte, retrasando más el deterioro de la carne que cuando se la trató con PS solo. El ácido p-cumárico redujo la generación de aminas biogénicas, mitigando el deterioro de la carne de cerdo refrigerada. En la evaluación sensorial, la carne de cerdo tratada con la mezcla de pCA y PS obtuvo una puntuación más alta que el grupo de control. En conclusión, el ácido p-cumárico puede usarse

Silica Supported Synthesis and Quorum Quenching Ability of Isoxazolones Against Both Gram Positive and Gram Negative Bacterial Pathogens

“…Quorum quenching based pigment inhibition as well as antibiofilm studies have been performed and reported in literature with several natural and synthetic compounds (Table 3). Concentration dependent inhibition of pigment production and biofilm formation by natural biomolecules (Plant extracts, Essential oils, spices, microbial extracts), [16,17,47,48] synthetic compounds (p-coumaric acid, N-acyl cyclopentilamides), [49,50] as well as nanomaterials (Ag, ZnO, AgCl-TiO 2 ), [18,51,52] is known.…”

Mechanisms, Anti-Quorum-Sensing Actions, and Clinical Trials of Medicinal Plant Bioactive Compounds against Bacteria: A Comprehensive Review

“…Inhibited the synthesis of N-decanoyl-homoserine lactone Reduced production of virulence factors (violacein, hemolysin, and chitinase) Downregulated some QS-related metabolites (ethanolamine and L-methionine) Decreased QS-related genes expression (cviI and cviR) Inhibited biofilm formation [151] Chromobacterium violaceum (CECT 494) Inhibited the production of violacein [153] Caffeic acid…”

“…Similarly, p -coumaric acid inhibited QS responses of Agrobacterium tumefaciens NTL4, Chromobacterium violaceum 5999, and Pseudomonas chlororaphis with no effect on cell viability [ 152 ]. Using a qualitative QS inhibition assay, researchers showed that, at 0.2 mg/mL, chlorogenic acid suppresses the QS in Chromobacterium violaceum (CECT 494) by inhibiting the violacein [ 153 ]. Caffeic acid was reported to have anti-QS and antibiofilm effects in Staphylococcus aureus by inhibiting the production of α-hemolysin by this microorganism [ 154 ].…”

Biologically Active Compounds of Plants: Structure-Related Antioxidant, Microbiological and Cytotoxic Activity of Selected Carboxylic Acids

“…Recent studies also focus on explaining the relationship between dietary polyphenols and phenolic acids and memory impairment [ 7 ], antidepressant effects [ 8 ], and retinal degeneration [ 9 ]. Last year’s reports described several interesting new properties of the analysed acids, including inhibiting the activity of p -coumaric acid on interbacterial quorum-sensing communication, which may be an innovative solution in the preservation of perishable food such as meat [ 10 ]. The team of Wang et al [ 11 ] created polymer nanoparticles containing caffeic acid derivatives with bacteriostatic properties against bacterial plant pathogens that could potentially replace conventional pesticides.…”