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dc.contributor.author조윌렴-
dc.contributor.author박성수-
dc.date.accessioned2016-08-28T12:08:34Z-
dc.date.available2016-08-28T12:08:34Z-
dc.date.issued2012-
dc.identifier.issn0740-0020-
dc.identifier.otherOAK-8197-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/222131-
dc.description.abstract(-)-Epigallocatechin-3-gallate (EGCG), a main constituent of tea catechins, affects Gram-positive and Gram-negative bacteria differently; however, the underlying mechanisms are not clearly understood. Atomic force microscopy (AFM) was used to compare morphological alterations in Gram-positive and Gram-negative bacteria induced by EGCG and by H 2O 2 at sub-minimum inhibitory concentrations (MICs). EGCG initially induced aggregates in the cell envelopes of Staphylococcus aureus and eventually caused cell lysis, which was not observed in cells treated with H 2O 2. It initially induced nanoscale perforations or microscale grooves in the cell envelopes of Escherichia coli O157:H7 which eventually disappeared, similar to E. coli cells treated with H 2O 2. An E. coli O157:H7 tpx mutant, with a defect in thioredoxin-dependent thiol peroxidase (Tpx), was more severely damaged by EGCG when compared with its wild type. Similar differing effects were observed in other Gram-positive and Gram-negative bacteria when exposed to EGCG; it caused aggregated in Streptococcus mutans, while it caused grooves in Pseudomonas aeruginosa. AFM results suggest that the major morphological changes of Gram-negative bacterial cell walls induced by EGCG depend on H 2O 2 release. This is not the case for Gram-positive bacteria. Oxidative stress in Gram-negative bacteria induced by EGCG was confirmed by flow cytometry. © 2011 Elsevier Ltd.-
dc.languageEnglish-
dc.titleAFM study of the differential inhibitory effects of the green tea polyphenol (-)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria-
dc.typeArticle-
dc.relation.issue1-
dc.relation.volume29-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage80-
dc.relation.lastpage87-
dc.relation.journaltitleFood Microbiology-
dc.identifier.doi10.1016/j.fm.2011.08.019-
dc.identifier.wosidWOS:000297429000010-
dc.identifier.scopusid2-s2.0-80054900595-
dc.author.googleCui Y.-
dc.author.googleOh Y.J.-
dc.author.googleLim J.-
dc.author.googleYoun M.-
dc.author.googleLee I.-
dc.author.googlePak H.K.-
dc.author.googlePark W.-
dc.author.googleJo W.-
dc.author.googlePark S.-
dc.contributor.scopusid조윌렴(7103322276)-
dc.contributor.scopusid박성수(9275920900)-
dc.date.modifydate20211210153737-
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자연과학대학 > 물리학전공 > Journal papers
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