Phytochemical Compounds Targeting the Quorum Sensing System as a Tool to Reduce the Virulence Factors of Food Pathogenic Bacteria

Abstract

Despite the advances in antibiotics, disinfectants, and hygiene programs, the cases of infectious diseases caused by pathogenic bacteria are still a worldwide problem. Virulence factors regulate the ability of bacteria to infect the host, and these allow the survival and growth of pathogens. However, the production of virulence factors requires a high-energy expense, and bacteria have developed a complex regulatory network called quorum sensing to respond to environmental challenges. Therefore, targeting the quorum sensing system could be an alternative to prevent bacteria from producing virulence factors; it should be noticed that this target has been commonly obviated in conventional antibiotic and disinfectant formulations. The use of phytochemical compounds is widely studied as an alternative anti-virulence option against pathogenic bacteria. Phytochemicals have been able to inhibit the processes of the quorum sensing system due to the inhibition of the expression and activity of the enzymatic machinery; this action sometimes is related to their similarity to the signal molecules used in the communication process. In addition, these compounds are harmless to human health and they are not associated with bacterial resistance, showing an interesting field of study to propose emerging solutions to the extreme problem of bacterial virulence.