Cell surface hydrophobicity contributes to Lactobacillus tolerance to antibacterial actions of catechins

Motokazu Nakayama, Daisuke Tomiyama, Naofumi Shigemune, Asako Mitani, Wenjie Xu, Takahisa Miyamoto

研究成果: ジャーナルへの寄稿記事

2 引用 (Scopus)

抄録

Although most Gram-positive bacteria are sensitive to epigallocatechin gallate (EGCg), some species of lactic acid bacteria (LAB) are highly tolerant. The mechanism of LAB tolerance to the antibacterial action of EGCg was investigated. LAB strains with three different cell wall composition types were used: Lactobacillus plantarum NBRC15891 (meso-DAP-type), Lactobacillus fermentum NBRC15885 (Orn-type), and Lactobacillus delbrueckii NBRC3073 (Lys-type). The minimum inhibitory concentration of EGCg for L. plantarum NBRC15891, L. fermentum NBRC15885, and L. delbrueckii NBRC3073 were >1000, >1000, and 500 μg/mL at pH 6.5, respectively. The cell surface hydrophobicity (CSH), and contents of extracellular polymeric substances (EPS) and teichoic acid of these strains suggested that strains with low CSH and producing greater amounts of EPS are highly resistant to EGCg at pH 6.5. After EGCg treatment, the membrane potential decreased in strains with high susceptibility to EGCg. Our findings suggested that LAB characterized by high EPS level and low CSH are resistant to EGCg at pH 6.5.

元の言語英語
ページ(範囲)583-588
ページ数6
ジャーナルFood Science and Technology Research
21
発行部数4
DOI
出版物ステータス出版済み - 1 1 2015

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Catechin
epigallocatechin
Lactobacillus
flavanols
Hydrophobicity
hydrophobicity
Hydrophobic and Hydrophilic Interactions
Lactic acid
Bacteria
lactic acid bacteria
Lactic Acid
Lactobacillus fermentum
Lactobacillus delbrueckii
Lactobacillus plantarum
cells
Teichoic Acids
Gram-Positive Bacteria
Microbial Sensitivity Tests
cell wall components
Gram-positive bacteria

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

これを引用

Cell surface hydrophobicity contributes to Lactobacillus tolerance to antibacterial actions of catechins. / Nakayama, Motokazu; Tomiyama, Daisuke; Shigemune, Naofumi; Mitani, Asako; Xu, Wenjie; Miyamoto, Takahisa.

:: Food Science and Technology Research, 巻 21, 番号 4, 01.01.2015, p. 583-588.

研究成果: ジャーナルへの寄稿記事

Nakayama, Motokazu ; Tomiyama, Daisuke ; Shigemune, Naofumi ; Mitani, Asako ; Xu, Wenjie ; Miyamoto, Takahisa. / Cell surface hydrophobicity contributes to Lactobacillus tolerance to antibacterial actions of catechins. :: Food Science and Technology Research. 2015 ; 巻 21, 番号 4. pp. 583-588.
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