Article Publish Status: FREE
Abstract Title:

Exploring Common Culinary Herbs and Spices as Potential Anti-Quorum Sensing Agents.

Abstract Source:

Nutrients. 2019 Mar 29 ;11(4). Epub 2019 Mar 29. PMID: 30934945

Abstract Author(s):

Sekelwa Cosa, Sushil Kumar Chaudhary, Weiyang Chen, Sandra Combrinck, Alvaro Viljoen

Article Affiliation:

Sekelwa Cosa


Quorum sensing controls bacterial pathogenesis and virulence; hence, interrupting this system renders pathogenic bacteria non-virulent, and presents a novel treatment for various bacterial infections. In the search for novel anti-quorum sensing (AQS) compounds, 14 common culinary herbs and spices were screened for potential antipathogenicity activity againstATCC 12472. Extracts of(liquorice),(celery),(cayenne pepper) and(aniseed) demonstrated good AQS potential, yielding opaque halo zones ranging from 12⁻19 mm diameter at sub-minimum inhibitory concentrations (0.350⁻4.00 mg/mL). For the same species, the percentage reduction in violacein production ranged from 56.4 to 97.3%. Zones with violacein inhibitory effects were evident in a celery extract analysed using high performance thin layer chromatography-bio-autography. The major active compound was isolated from celery using preparative-high performance liquid chromatography-mass spectrometry and identified using gas chromatography-mass spectrometry (GC-MS) as 3--butyl-4,5-dihydrophthalide (sedanenolide). Potent opaque zones of inhibition observed on the HPTLC-bio-autography plate seeded withconfirmed that sedanenolide was probably largely responsible for the AQS activity of celery. The bacteriocidal properties of many herbs and spices are reported. This study, however, was focussed on AQS activity, and may serve as initial scientific validation for the anti-infective properties ascribed to several culinary herbs and spices.

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Sayer Ji
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