Open AccessPlant-Derived Polyphenols Interact with Staphylococcal Enterotoxin A and Inhibit Toxin Activity
Author(s) -
Yuko Shimamura,
Natsumi Aoki,
Yasumasa Sugiyama,
Takashi Tanaka,
Masatsune Murata,
S. Masuda
Publication year - 2016
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0157082
Subject(s) - polyphenol , toxin , staphylococcus aureus , chemistry , microbiology and biotechnology , minimum inhibitory concentration , enterotoxin , biochemistry , food science , biology , antimicrobial , bacteria , antioxidant , escherichia coli , gene , genetics
This study was performed to investigate the inhibitory effects of 16 different plant-derived polyphenols on the toxicity of staphylococcal enterotoxin A (SEA). Plant-derived polyphenols were incubated with the cultured Staphylococcus aureus C-29 to investigate the effects of these samples on SEA produced from C-29 using Western blot analysis. Twelve polyphenols (0.1–0.5 mg/mL) inhibited the interaction between the anti-SEA antibody and SEA. We examined whether the polyphenols could directly interact with SEA after incubation of these test samples with SEA. As a result, 8 polyphenols (0.25 mg/mL) significantly decreased SEA protein levels. In addition, the polyphenols that interacted with SEA inactivated the toxin activity of splenocyte proliferation induced by SEA. Polyphenols that exerted inhibitory effects on SEA toxic activity had a tendency to interact with SEA. In particular, polyphenol compounds with 1 or 2 hexahydroxydiphenoyl groups and/or a galloyl group, such as eugeniin, castalagin, punicalagin, pedunculagin, corilagin and geraniin, strongly interacted with SEA and inhibited toxin activity at a low concentration. These polyphenols may be used to prevent S . aureus infection and staphylococcal food poisoning.