Regulation of Pseudomonas aeruginosa Quorum Sensing Systems by Polyphenols: Integrating Meta Analysis and Molecular Docking to Reveal the Potential for Food Preservation

Pseudomonas aeruginosa is increasingly recognized as a significant spoilage organism widely distributed across dairy, meat, aquatic and plant-derived foods, but its threat to food quality remains underestimated. Its quorum sensing (QS) systems (las, rhl, pqs) hierarchically regulate hydrolytic enzymes, pigments and biofilms that collectively drive food‑quality deterioration. To evaluate the anti-QS potential of polyphenols, we employed meta-analysis and molecular docking. For each indicator (biofilm, pyocyanin, and protease), the collected data were grouped by reporting format: optical density, inhibition ratio, and formation ratio, corresponding to biofilm/pyocyanin/protease-1, −2, and −3, respectively. Meta-analysis revealed that polyphenols significantly reduced biofilm by 47.38–52.56% (biofilm-2 and biofilm-3, respectively), pyocyanin by 23.97–60.75% (pyocyanin-3 and pyocyanin-2, respectively), and protease by 28.63–43.89% (protease-3 and protease-2, respectively). Molecular docking indicated high binding affinities of polyphenols to QS receptors (LasR, MvfR and RhlR). Mechanistically, polyphenols exert anti-QS effects through signal attenuation and signal interference. Emerging strategies including nanoencapsulation, edible coatings, smart packaging and synergistic combinations show promise for polyphenol-based food preservation, though sensory impact and stability remain challenges. This study highlights polyphenols as promising anti-QS agents for food preservation.