Department of Food Science and Engineering, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Provincial Key Laboratory of Animal Protein Food Intensive Processing Technology, Ningbo University, Ningbo, China.
State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic and Developmental Sciences, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China.
Foodborne Pathog Dis. 2023 Jul;20(7):294-302. doi: 10.1089/fpd.2022.0085. Epub 2023 Jun 21.
can cause bacterial food intoxication and seriously affect human health. Tea polyphenols (TP) are a kind of natural, safe, and broad-spectrum bacteriostatic substances, with a wide range of bacteriostatic effects. In the study, we explored the possible bacteriostatic mode of TP. The minimum inhibitory concentration of TP against was 64 μg/mL. Protein, DNA, and K leak experiments, fluorescence microscopy, and transmission electron microscopy suggested that TP disrupt cell membranes, leading to intracellular component loss. By studying the effect of TP on the toxicity of , it was found that the expression levels of two toxin genes, and , were downregulated by 2.37 and 32.6, respectively. Furthermore, after treatment with TP, a large number of reactive oxygen species (ROS) were propagated and released, leading to oxidative stress in cells. We speculated that the bacteriostatic mechanism of TP may be through the destruction of the cell membrane and ROS-mediated oxidative stress. Meanwhile, the hemolysis activity proved the safety of TP. Our results suggested that TP may be a potential antimicrobial agent for food.
可导致细菌性食物中毒，严重影响人类健康。茶多酚（TP）是一种天然、安全、广谱的抑菌物质，抑菌效果广泛。在研究中，我们探讨了 TP 的可能抑菌模式。TP 对 的最小抑菌浓度为 64μg/mL。蛋白质、DNA 和 K 渗漏实验、荧光显微镜和透射电子显微镜表明，TP 破坏了细胞膜，导致细胞内成分丢失。通过研究 TP 对 毒性的影响，发现 TP 使两个毒素基因 和 的表达水平分别下调了 2.37 和 32.6。此外，用 TP 处理后，大量的活性氧（ROS）被传播和释放，导致细胞发生氧化应激。我们推测 TP 的抑菌机制可能是通过破坏细胞膜和 ROS 介导的氧化应激。同时，溶血活性证明了 TP 的安全性。我们的结果表明，TP 可能是一种有潜力的食品抗菌剂。
