Quorum quenching activity of Green tea polyphenols: An in-vitro study to control enzyme-based food spoilage
Shubhada Gad, Shilpa Sabnis
Food, being nutritionally rich, can harbor a variety of food spoilage causing microorganisms. Food spoilage microorganisms involve quorum sensing (QS) mechanism for expression of spoilage causing enzymes. Therefore, disruption of quorum sensing could be an effective strategy to control microbial food spoilage. Green tea polyphenols (GTP) are reported to have quorum quenching activity against various microorganisms. Hence, the present study was aimed at exploring the potential of GTP as a quorum quencher against the extracellular protease and lipase enzymes of one of the representatives of food spoilage microorganisms (Bacillus subtilis). Quorum quenching property of GTP was confirmed using biosensor strain of Chromobacterium violaceum MCC 2290. These polyphenols were observed to inhibit QS controlled protease and lipase enzyme activity of B. subtilis at sub-inhibitory concentrations suggesting the role of GTP as a novel biopreservative or active packaging ingredient to improve the shelf life of the food.