Lotus leaf extract: a potential quorum sensing inhibitor for quality preservation of refrigerated sturgeon fillets

This study evaluated the quorum-sensing inhibition (QSI) potential of lotus leaf extract (LLE). In addition, the effect of LLE on the quality preservation of packaged sturgeon fillets during refrigeration was investigated. Based on component analysis by UPLC-QTOFMS, LLE exerted QSI at 1/2 minimum inhibitory concentration (MIC) through two mechanisms: active components such as quercetin, rutin, and chlorogenic acid in LLE specifically bind to acylated homoserine lactone (AHL) receptor proteins, and nonspecific reduction of AHL production. LLE effectively inhibited the proteolytic activity of spoilage organisms. The preservation results demonstrated that the shelf life of packaged sturgeon fillets was extended by 3 days following LLE treatment. This treatment mitigated the degradation of troponin T and desmin in myofibrils, thereby effectively delaying the alteration of protein conformation. The equivalent amelioration effects between the samples treated at 1/2 MIC and MIC indicate that LLE is a promising QSI for extending the shelf life of sturgeon fillets. • First report on QS inhibition potential of lotus leaf extract (LLE). • Active components in LLE specifically bind to AHL receptor proteins. • LLE at 1/2 MIC retarded the quality loss of sturgeon fillets. • A promising natural source to overcome the spoilage of sturgeon meat.