A mechanism of the thearubigin fraction of black tea (camellia sinensis) extract protecting against the effect of tetanus toxin.

Satoh, Eiki; Ishii, Toshiaki; Shimizu, Yoshio; Sawamura, Shin-ichi; Nishimura, Masakazu

doi:10.2131/jts.27.441

Cited by 15 publications

(8 citation statements)

References 15 publications

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“…The polymeric thearubigin fraction of black teas protected against the toxin-induced onset of paralysis in mouse phrenic nerve-diaphragm preparation ( Fig. 4D) [88]. The antitoxin effect appears to result from covalent binding of thearubigin to the toxin, analogous to the protective effect of thearubigin against the botulinum toxin mentioned above.…”

Section: Tetanus Neurotoxinmentioning

confidence: 74%

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Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Friedman¹

2006

Molecular Nutrition Food Res

565

373

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Tea leaves produce organic compounds that may be involved in the defense of the plants against invading pathogens including insects, bacteria, fungi, and viruses. These metabolites include polyphenolic compounds, the six so-called catechins, and the methyl-xanthine alkaloids caffeine, theobromine, and theophylline. Postharvest inactivation of phenol oxidases in green tea leaves prevents oxidation of the catechins, whereas postharvest enzyme-catalyzed oxidation (fermentation) of catechins in tea leaves results in the formation of four theaflavins as well as polymeric thearubigins. These substances impart the black color to black teas. Black and partly fermented oolong teas contain both classes of phenolic compounds. A need exists to develop a better understanding of the roles of polyphenolic tea compounds in food and medical microbiology. This overview surveys and interprets our present knowledge of activities of tea flavonoids and teas against foodborne and other pathogenic bacteria, virulent protein toxins produced by some of the bacteria, virulent bacteriophages, pathogenic viruses and fungi. Also covered are synergistic, mechanistic, and bioavailability aspects of the antimicrobial effects. Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health.

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Section: Tetanus Neurotoxinmentioning

confidence: 74%

“…The thearubigin polymeric fraction of black tea blocked the neuromuscular action of botulinum neurotoxins A, B, and E produced by Cl. botulinum in mouse phrenic nerve-diaphragm preparations [88,89]. The antitoxin effect appears to result from covalent binding (chelation) of the catechin to the metalloproteinase part of the toxin.…”

Section: Botulinum Neurotoxinsmentioning

confidence: 99%

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Friedman¹

2006

Molecular Nutrition Food Res

565

373

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“…However, we were not able to identify its precise mode of action, and such work is currently in progress. Recently, other polyphenols have been found to alter profoundly the activity of sirtuins (Howitz et al , 2003) and the tetanus neurotoxin metalloprotease (Satoh et al , 2002), and these actions were attributed to undefined binding site(s) different from the active site.…”

Section: Resultsmentioning

confidence: 99%

Potent inhibitors of anthrax lethal factor from green tea

Dell’Aica

Donà

Tonello³

et al. 2004

EMBO Reports

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The anthrax lethal factor (LF) has a major role in the development of anthrax. LF is delivered by the protective antigen (PA) inside the cell, where it exerts its metalloprotease activity on the Nterminus of MAPK-kinases. PA þ LF are cytotoxic to macrophages in culture and kill the Fischer 344 rat when injected intravenously. We describe here the properties of some polyphenols contained in green tea as powerful inhibitors of LF metalloproteolytic activity, and how the main catechin of green tea, (À)epigallocatechin-3-gallate, prevents the LF-induced death of macrophages and Fischer 344 rats.

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“…The thearubigin polymeric fraction of black tea blocked the toxicity of the botulism toxin by binding (chelation) to the metalloproteinase part of the toxin [90,91,92]. …”

Section: Botulinum Neurotoxinsmentioning

confidence: 99%

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

Friedman

Rasooly

2013

Toxins

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There is a need to develop food-compatible conditions to alter the structures of fungal, bacterial, and plant toxins, thus transforming toxins to nontoxic molecules. The term ‘chemical genetics’ has been used to describe this approach. This overview attempts to survey and consolidate the widely scattered literature on the inhibition by natural compounds and plant extracts of the biological (toxicological) activity of the following food-related toxins: aflatoxin B1, fumonisins, and ochratoxin A produced by fungi; cholera toxin produced by Vibrio cholerae bacteria; Shiga toxins produced by E. coli bacteria; staphylococcal enterotoxins produced by Staphylococcus aureus bacteria; ricin produced by seeds of the castor plant Ricinus communis; and the glycoalkaloid α-chaconine synthesized in potato tubers and leaves. The reduction of biological activity has been achieved by one or more of the following approaches: inhibition of the release of the toxin into the environment, especially food; an alteration of the structural integrity of the toxin molecules; changes in the optimum microenvironment, especially pH, for toxin activity; and protection against adverse effects of the toxins in cells, animals, and humans (chemoprevention). The results show that food-compatible and safe compounds with anti-toxin properties can be used to reduce the toxic potential of these toxins. Practical applications and research needs are suggested that may further facilitate reducing the toxic burden of the diet. Researchers are challenged to (a) apply the available methods without adversely affecting the nutritional quality, safety, and sensory attributes of animal feed and human food and (b) educate food producers and processors and the public about available approaches to mitigating the undesirable effects of natural toxins that may present in the diet.

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A mechanism of the thearubigin fraction of black tea (camellia sinensis) extract protecting against the effect of tetanus toxin.

Cited by 15 publications

References 15 publications

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Potent inhibitors of anthrax lethal factor from green tea

Review of the Inhibition of Biological Activities of Food-Related Selected Toxins by Natural Compounds

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