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Review | Publishing Language: Chinese | Open Access

Research Progress on Quorum Sensing and Quorum Sensing Inhibitors of Aeromonas

Mingxia TU1 Lei LIU1Liang GAO2Ying ZHANG2Meng GUI2 ( )Yu RAO1 ( )
School of Food and Biological Engineering, Xihua University, Chengdu 610039, China
Beijing Fisheries Research Institute, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
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Abstract

Bacterial quorum sensing (QS) is a process in which bacteria conduct chemical communication through the production, release, accumulation and induction of signaling molecules called autoinducers (AI). Aeromonas is a common spoilage bacterium in aquatic products, and also a conditional pathogenic bacterium in animals and humans. In recent years, studies have reported that the pathogenicity and spoilage behavior of Aeromonas may be related to QS, suggesting that it can be prevented and controlled by inhibiting the QS. Aeromonas has three QS systems including AI-1 system with N-acyl homoserine lactones (AHLs) as signaling molecules, AI-2 system with 4,5-dihydroxy 2,3-pentanedione (DPD) derivatives as signaling molecules and AI-3 system regulated by QseBC. This paper introduces these three QS systems and their regulation mechanisms in detail. Furthermore, this paper focuses on recent progress in research on plant-derived, microbe- and animal-derived and chemically synthesized QS inhibitors (QSI) of Aeromonas. The potential application of QSI to the prevention of aquatic product spoilage and aquatic diseases caused by Aeromonas is discussed in order to provide a reference for the application of Aeromonas QSI in aquatic product safety.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2023)03-0350-09

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Food Science
Pages 350-358

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Cite this article:
TU M, LIU L, GAO L, et al. Research Progress on Quorum Sensing and Quorum Sensing Inhibitors of Aeromonas. Food Science, 2023, 44(3): 350-358. https://doi.org/10.7506/spkx1002-6630-20220316-178

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Received: 16 March 2022
Published: 15 February 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).