期刊
FOOD CHEMISTRY
卷 217, 期 -, 页码 196-204出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.08.098
关键词
Epigallocatechin gallate; Escherichia coli; Reactive oxygen species; Antibacterial; Adaptive response
资金
- National Natural Science Foundation of China [31270733]
- National Tea Industry Technical System Project of China [CARS-23-11B]
- Project of Education Department in Hunan Province [12W005]
- Synergistic and Innovative Research Projects for Utilization of Botanical Functional Ingredients [HNCR-2014003]
- Graduate Student Innovative Research Projects in Hunan Province [CX2014B301]
The antibacterial effects of tea polyphenol epigallocatechin gallate (EGCG), a common phytochemical with a number of potential health benefits, are well known. However, the mechanism of its bactericidal action remains unclear. Using E. coli as a model organism, it is argued here that H2O2 synthesis by EGCG is not attributed to its inhibitory effects. In contrast, the bactericidal action of EGCG was a result of increased intracellular reactive oxygen species and blunted adaptive oxidative stress response in E. coli due to the co-administration of antioxidant N-acetylcysteine, and not on account of exogenous catalase. Furthermore, we noted a synergistic bactericidal effect for EGCG when combined with paraquat. However, under anaerobic conditions, the inhibitory effect of EGCG was prevented. In conclusion, EGCG caused an increase in endogenous oxidative stress in E. coli, thereby inhibiting its growth, and hence the use of EGCG as a prooxidant is supported by this study. (C) 2016 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据