Synergistic effect of the combination of phenolic compounds and tobramycin on the inhibition of Pseudomonas aeruginosa biofilm.

Bacteria coordinate gene expression in a cell density-dependent manner using a communication process called quorum sensing (QS). The expression of virulence factors, biofilm formation and enzyme production are examples of QS-regulated phenotypes that can interfere with food quality and safety. Due to the importance of these phenotypes, the inhibition of bacterial communication as an anti-virulence strategy is of great interest.

Revolutionizing food safety with electrochemical biosensors for rapid and portable pathogen detection.

Foodborne diseases remain a worldwide concern, despite the advances made in sanitation, pathogen surveillance and food safety management systems. The methods routinely applied for detecting pathogens in foods are time consuming, labor intensive and usually require trained and qualified individuals. The objective of this review was to highlight the use of biosensors, with a focus on the electrochemical devices, as promising alternatives for detecting foodborne pathogens.

Quorum sensing interference by phenolic compounds - A matter of bacterial misunderstanding.

Over the past decade, numerous publications have emerged in the literature focusing on the inhibition of quorum sensing (QS) by plant extracts and phenolic compounds. However, there is still a scarcity of studies that delve into the specific mechanisms by which these compounds inhibit QS. Thus, our question is whether phenolic compounds can inhibit QS in a specific or indirect manner and to elucidate the underlying mechanisms involved.

-acetylcysteine (NAC) attenuates quorum sensing regulated phenotypes in PAO1.

The expression of many virulence genes in bacteria is regulated by quorum sensing (QS), and the inhibition of this mechanism has been intensely investigated. -acetylcysteine (NAC) has good antibacterial activity and is able to interfere with biofilm-related respiratory infections, but little is known whether this compound has an effect on bacterial QS communication. This work aimed to evaluate the potential of NAC as a QS inhibitor (QSI) in PAO1 through and analyses, as well as in combination with the antibiotic tobramycin.

Antimicrobial and Antioxidant Activity of Apricot () Phenolic-Rich Extract and Its Application as an Edible Coating for Fresh-Cut Vegetable Preservation.

Edible coatings have several advantages in preserving foods, such as avoiding water loss, controlling microbial growth, and reducing the need for preservatives added directly to the product. Antimicrobial action can be obtained by adding antimicrobial substances including phenolic compounds commonly found in plant extracts. This study evaluated the phenolic compounds content, antioxidant and antimicrobial activity of pulp, and seed extracts of (popularly known in Brazil as ), besides the phenolic compounds were identified and quantified in the pulp extract.

Exploring Phenolic Compounds as Quorum Sensing Inhibitors in Foodborne Bacteria.

The emergence of multidrug-resistant bacteria stimulates the search for new substitutes to traditional antimicrobial agents, especially molecules with antivirulence properties, such as those that interfere with quorum sensing (QS). This study aimed to evaluate the potential of phenolic compounds for QS inhibition in a QS biosensor strain () and three foodborne bacterial species (, serovar Montevideo, and ). Initially, an molecular docking study was performed to select the compounds with the greatest potential for QS inhibition, using structural variants of the CviR QS regulator of as target.

Listeria monocytogenes inhibition by lactic acid bacteria and coliforms in Brazilian fresh white cheese.

Introduction: Minas fresh cheese (MFC), a Brazilian white cheese, is one of the most popular cheeses nationwide. Studies have shown that Listeria monocytogenes occurrence in this product is generally low, while high populations of coliforms can be found. This study aimed to evaluate the influence of coliforms in the behavior of L.

Spray-dried microcapsules of anthocyanin-rich extracts from M. as an alternative for maintaining color and bioactive compounds in dairy beverages.

Color is a sensory attribute that influences the acceptance of food and dyes are added into food products to provide them attractiveness. In this context, anthocyanins have merged as an alternative to synthetic dyes. This study aimed to develop food model systems of fermented or unfermented dairy beverages containing added microencapsulated anthocyanin-rich extracts from juçara palm fruit.