Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 조윌렴 | * |
dc.contributor.author | 박성수 | * |
dc.date.accessioned | 2016-08-28T12:08:34Z | - |
dc.date.available | 2016-08-28T12:08:34Z | - |
dc.date.issued | 2012 | * |
dc.identifier.issn | 0740-0020 | * |
dc.identifier.other | OAK-8197 | * |
dc.identifier.uri | https://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.language | English | * |
dc.title | AFM study of the differential inhibitory effects of the green tea polyphenol (-)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria | * |
dc.type | Article | * |
dc.relation.issue | 1 | * |
dc.relation.volume | 29 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 80 | * |
dc.relation.lastpage | 87 | * |
dc.relation.journaltitle | Food Microbiology | * |
dc.identifier.doi | 10.1016/j.fm.2011.08.019 | * |
dc.identifier.wosid | WOS:000297429000010 | * |
dc.identifier.scopusid | 2-s2.0-80054900595 | * |
dc.author.google | Cui Y. | * |
dc.author.google | Oh Y.J. | * |
dc.author.google | Lim J. | * |
dc.author.google | Youn M. | * |
dc.author.google | Lee I. | * |
dc.author.google | Pak H.K. | * |
dc.author.google | Park W. | * |
dc.author.google | Jo W. | * |
dc.author.google | Park S. | * |
dc.contributor.scopusid | 조윌렴(7103322276) | * |
dc.contributor.scopusid | 박성수(9275920900;41262153700) | * |
dc.date.modifydate | 20240123091004 | * |