Effects of EGCg and theaflavins on emetic toxin-producing Bacillus cereus in vitro

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-08-07 DOI:10.1007/s00217-024-04593-x

Lu Yuan, Ayaka Matsuda, Marwa Nabil Sayed Abdelaziz, Yoshimitsu Masuda, Ken-ichi Honjoh, Takahisa Miyamoto

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Abstract

Bacillus cereus is a spore-forming foodborne pathogen that causes emetic and diarrheal food poisoning. An emetic strain of B. cereus produces spores and an emetic toxin called cereulide, which exhibits high heat resistance. In this study, we investigated the effects of epigallocatechin gallate (EGCg), theaflavin-3’-gallate (TF2b), and theaflavin-3,3’-gallate (TF3), polyphenolic components of tea extracts, on the survivability, spores, and toxin of B. cereus. Among them, EGCg at 62.5 μg/mL and 250 μg/mL showed bacteriostatic and bactericidal effects on B. cereus by damaging the cellular membrane, causing leakage of cellular nucleic acid related substances, and thus inhibiting the growth of B. cereus. However, no significant effects were shown on spore germination by EGCg, TF2b, or TF3 at a concentration of 250 μg/mL in this investigation. Their inhibitory effects were primarily confined to the outgrowth of daughter cells after spore germination. Furthermore, quantitative polymerase chain reaction (qPCR) showed that they suppressed the activity of cesA, a gene associated with cereulide production. At concentrations of 125 µg/mL for TF2b and 62.5 µg/mL for TF3, a discernible attenuation of cytotoxic effects induced by cereulide on HEp-2 cells was evident.

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EGCg和茶黄素对体外产生催吐毒素的蜡样芽孢杆菌的影响

蜡样芽孢杆菌是一种孢子形成型食源性病原体，可引起催吐和腹泻性食物中毒。蜡样芽孢杆菌的催吐菌株会产生孢子和一种名为蜡样内酯的催吐毒素，这种毒素具有很强的耐热性。在这项研究中，我们研究了茶叶提取物中的多酚成分表没食子儿茶素没食子酸酯（EGCg）、茶黄素-3'-没食子酸酯（TF2b）和茶黄素-3,3'-没食子酸酯（TF3）对蜡样芽孢杆菌的存活率、孢子和毒素的影响。其中，62.5 μg/mL和250 μg/mL的EGCg对蜡样芽孢杆菌有抑菌和杀菌作用，通过破坏细胞膜，导致细胞核酸相关物质泄漏，从而抑制蜡样芽孢杆菌的生长。然而，在本研究中，浓度为 250 μg/mL 的 EGCg、TF2b 或 TF3 对孢子萌发没有明显影响。它们的抑制作用主要局限于孢子萌发后子细胞的生长。此外，定量聚合酶链式反应（qPCR）显示，它们抑制了与蜡菊内酯产生有关的基因 cesA 的活性。当 TF2b 的浓度为 125 微克/毫升、TF3 的浓度为 62.5 微克/毫升时，谷硫磷对 HEp-2 细胞的细胞毒性作用明显减弱。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

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