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Journal of Microbiology

, Volume 53, Issue 12, pp 829–836 | Cite as

Inhibition of quorum sensing, biofilm, and spoilage potential in Shewanella baltica by green tea polyphenols

  • Junli ZhuEmail author
  • Xuzheng Huang
  • Fang Zhang
  • Lifang Feng
  • Jianrong Li
Microbial Physiology and Biochemistry

Abstract

We investigated the quorum sensing (QS) system of Shewanella baltica and the anti-QS related activities of green tea polyphenols (TP) against spoilage bacteria in refrigerated large yellow croaker. Autoinducer-2 (AI-2) and the diketopiperazines (DKPs) cyclo-(L-Pro-L-Leu) and cyclo-(L-Pro-L-Phe) were detected in the culture extract of S. baltica XH2, however, no N-acylhomoserine lactones (AHLs) activity was observed. Green TP at sub-inhibitory concentrations interfered with AI-2 and DKPs activities of S. baltica without inhibiting cell growth and promoted degradation of AI-2. The green TP treatment inhibited biofilm development, exopolysaccharide production and swimming motility of S. baltica in a concentration- dependent manner. In addition, green TP decreased extracellular protease activities and trimethylamine production in S. baltica. A transcriptional analysis showed that green TP repressed the luxS and torA genes in S. baltica, which agreed with the observed reductions in QS activity and the spoilage phenotype. Epigallocatechin gallate (EGCG)-enriched in green TP significantly inhibited AI-2 activity of S. baltica. These findings strongly suggest that green TP could be developed as a new QS inhibitor for seafood preservation to enhance shelf life.

Keywords

Shewanella baltica AI-2 diketopiperazines green tea polyphenols biofilm fish spoilage 

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Copyright information

© The Microbiological Society of Korea and Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Junli Zhu
    • 1
    Email author
  • Xuzheng Huang
    • 1
  • Fang Zhang
    • 1
  • Lifang Feng
    • 1
  • Jianrong Li
    • 2
  1. 1.College of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhouP. R. China
  2. 2.College of Chemistry, Chemical Engineering and Food SafetyBohai University, Food Safety Key Lab of Liaoning ProvinceJinzhouP. R. China

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