Affiliation:
1. College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou China
2. Key Laboratory of Food Science and Engineering of Heilongjiang Province College of Food Engineering Harbin University of Commerce Harbin China
3. Key Laboratory of Biotechnology and Bioresources Utilization Dalian Minzu University, Ministry of Education Dalian China
Abstract
AbstractThe problems of spoilage, disease, and biofilm caused by bacterial quorum‐sensing (QS) systems have posed a significant challenge to the development of the food industry. Quorum‐quenching (QQ) enzymes can block QS by hydrolyzing or modifying the signal molecule, making these enzymes promising new candidates for use as antimicrobials. With many recent studies of QQ enzymes and their potential to target foodborne bacteria, an updated and systematic review is necessary. Thus, the goals of this review were to summarize what is known about the effects of bacterial QS on the food industry; discuss the current understanding of the catalytic mechanisms of QQ enzymes, including lactonase, acylase, and oxidoreductase; and describe strategies for the engineering and evolution of QQ enzymes for practical use. In particular, this review focuses on the latest progress in the application of QQ enzymes in the field of food. Finally, the current challenges limiting the systematic application of QQ enzymes in the food industry are discussed to help guide the future development of these important enzymes.
Funder
National Key Research and Development Program of China