Analysis of inhibitory mechanisms of polyphenols on bacterial induced food poisoning and dermatitis

2016 Fiscal Year Final Research Report

• Project/Area Number: 26560061
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: University of Shizuoka
• Principal Investigator: SHIMAMURA YUKO 静岡県立大学, 食品栄養科学部, 助教 (60452025)
• Co-Investigator(Renkei-kenkyūsha): MASUDA SHUICHI 静岡県立大学, 食品栄養科学部, 准教授 (40336657) ; YANAGIDA AKIO 東京薬科大学, 薬学部, 教授 (40318192) ; NAKAYAMA TSUTOMU 日本獣医生命科学大学, 応用生命科学部, 教授 (50150199) ; ITO SOHEI 静岡県立大学, 食品栄養科学部, 准教授 (70372836)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 黄色ブドウ球菌 / ブドウ球菌エンテロトキシンA / ポリフェノール / カテキン / 遺伝子伝播

Outline of Final Research Achievements

The mechanism of interaction between staphylococcal enterotoxin A (SEA) and polyphenols and inhibitory effect on them SEA toxin activity was examined. As a result, apple proanthocyanidins (AP) and (－)-epigallocatechin gallate (EGCG) inhibited the binding affinity of the anti-peptide antibodies to SEA active sites. AP and EGCG inactivated the cell proliferation and IFN-γ production induced by SEA in spleen cells. In addition, some polyphenols inhibited the biofilm formation and biofilm-related gene (icaD) expression. These polyphenols inhibited SEA gene transfer from SEA producing strains to SEA non-producing strains. In further experiments, the influence of interaction between SEA and polyphenols on toxin activity expression, and inhibitory mechanisms on the SEA gene transfer will be clarified.

Free Research Field

食品衛生学、微生物学