Evaluation of Quorum Quenching Activity of Lactic Acid Bacteria Isolated from Fermented Foods via Chromobacterium violaceum Biosensor.

IF 2.3 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Foodborne pathogens and disease Pub Date : 2026-11-01 Epub Date: 2025-09-30 DOI:10.1177/15353141251384814

Nitchakan Darai, Wattana Pelyuntha

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引用次数: 0

Abstract

Quorum sensing (QS) is a bacterial communication system regulating virulence, biofilm formation, and antimicrobial resistance via autoinducer signaling molecules. Disrupting QS, known as quorum quenching (QQ), represents a promising strategy for controlling bacterial pathogenicity without promoting antibiotic resistance. This study aimed to screen lactic acid bacteria (LAB) isolated from diverse fermented foods for QS inhibition (QSI) activity using Chromobacterium violaceum ATCC 12472 as a biosensor. Among 208 LAB isolates, only 11 strains inhibited violacein production, indicative of significant QSI activity. Further assessment with cell-free culture supernatants revealed that isolate WPL10 demonstrated the highest violacein inhibition at 18.4%. In contrast, 28 isolates exhibited weak activity, and the remaining 169 showed no inhibitory effect. The most active isolate, identified as Lactiplantibacillus plantarum WPL10 via Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometer (MALDI-TOF MS), showed promising QQ potential likely mediated by metabolic products or enzymatic mechanisms. This research highlights fermented foods as valuable sources of natural QQ agents and identifies L. plantarum WPL10 as a potential biocontrol agent for improving food safety by reducing bacterial virulence and biofilm formation.

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利用紫色杆菌生物传感器评价发酵食品中乳酸菌的群体猝灭活性。

群体感应（Quorum sensing， QS）是一种细菌通信系统，通过自诱导剂信号分子调节毒力、生物膜形成和抗菌素耐药性。干扰QS，即所谓的群体猝灭（QQ），是一种很有前途的策略，可以在不促进抗生素耐药性的情况下控制细菌致病性。本研究以紫色杆菌ATCC 12472为生物传感器，从不同发酵食品中分离乳酸菌（LAB）进行QS抑制（QSI）活性的筛选。在208株乳酸菌中，只有11株抑制了紫罗兰素的产生，表明具有显著的QSI活性。对无细胞培养上清的进一步评估显示，分离物WPL10对紫罗兰素的抑制作用最高，为18.4%。28株表现弱活性，169株无抑制作用。通过基质辅助激光解吸/电离飞行时间质谱（MALDI-TOF MS）鉴定出活性最高的分离物为植物乳杆菌WPL10，可能通过代谢产物或酶促机制介导，显示出良好的QQ潜力。本研究强调了发酵食品是天然QQ剂的重要来源，并确定了植物乳杆菌WPL10作为一种潜在的生物防治剂，可以通过减少细菌毒力和生物膜的形成来提高食品安全。

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来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.