Food Compounds Inhibit Staphylococcus Aureus Bacteria and the Toxicity of Staphylococcus Enterotoxin A (SEA) Associated with Atopic Dermatitis

Rasooly, Reuven; Friedman, Mendel

doi:10.5772/26293

Cited by 5 publications

(6 citation statements)

References 43 publications

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“…Staphylococcus aureus is a major bacterial pathogen that causes clinical infection and foodborne illness, as reviewed in Rasooly and Friedman [137]. This bacterium produces a group of 21 known enterotoxins (SEs) that have two separate biological activities: they cause gastroenteritis in the gastrointestinal tract and act as a superantigen on the immune system.…”

Section: Staphylococcus Enterotoxinsmentioning

confidence: 99%

“…This event then initiates the proliferation of a large number (~20%) of T cells that induce the release of cytokines. At high concentrations, cytokines are involved in the causes of certain human and animal diseases such as atopic dermatitis and rheumatoid arthritis in humans and mastitis in dairy cows [137]. We will now briefly mentioned reported studies designed to overcome the toxicity of the SEs, especially the virulent staphylococcal enterotoxin A (SEA), a single-chain protein that consists of 233 amino acid residues and has a molecular weight of 27,078 Da.…”

Section: Staphylococcus Enterotoxinsmentioning

confidence: 99%

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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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Section: Staphylococcus Enterotoxinsmentioning

confidence: 99%

Section: Staphylococcus Enterotoxinsmentioning

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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“…SE are pH resistant, thermally stable and resistant to the activity of the digestive tract proteolytic enzymes (Paulin et al, 2012), allowing them to retain their activity in the digestive tract (Ortega et al, 2010). Hence, heat treatments used to eliminate S. aureus may not eliminate SE already formed (Rasooly & Friedman, 2012). Ingesting low quantities (100e200 ng) of SE can cause intoxication (Clarisse et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors

et al. 2015

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“…The polyphenol structures contain electron-rich aromatic structures and ionizable phenolic OH groups. Rasooly and Friedman speculated that these polyphenol structures can have varying toxin activity via non-covalent binding to the SEA protein and/or by altering the distribution of ionic charges via H-bonding between OH groups and ionizable groups of the SEA protein [ 34 ]. Generally, it has been reported that hydrolysable tannins mainly form a hydrophobic coating on the protein surface [ 35 ], and polyphenols and proteins have a covalent interaction [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

Plant-Derived Polyphenols Interact with Staphylococcal Enterotoxin A and Inhibit Toxin Activity

et al. 2016

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This study was performed to investigate the inhibitory effects of 16 different plant-derived polyphenols on the toxicity of staphylococcal enterotoxin A (SEA). Plant-derived polyphenols were incubated with the cultured Staphylococcus aureus C-29 to investigate the effects of these samples on SEA produced from C-29 using Western blot analysis. Twelve polyphenols (0.1–0.5 mg/mL) inhibited the interaction between the anti-SEA antibody and SEA. We examined whether the polyphenols could directly interact with SEA after incubation of these test samples with SEA. As a result, 8 polyphenols (0.25 mg/mL) significantly decreased SEA protein levels. In addition, the polyphenols that interacted with SEA inactivated the toxin activity of splenocyte proliferation induced by SEA. Polyphenols that exerted inhibitory effects on SEA toxic activity had a tendency to interact with SEA. In particular, polyphenol compounds with 1 or 2 hexahydroxydiphenoyl groups and/or a galloyl group, such as eugeniin, castalagin, punicalagin, pedunculagin, corilagin and geraniin, strongly interacted with SEA and inhibited toxin activity at a low concentration. These polyphenols may be used to prevent S. aureus infection and staphylococcal food poisoning.

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Food Compounds Inhibit Staphylococcus Aureus Bacteria and the Toxicity of Staphylococcus Enterotoxin A (SEA) Associated with Atopic Dermatitis

Cited by 5 publications

References 43 publications

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

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

Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors

Plant-Derived Polyphenols Interact with Staphylococcal Enterotoxin A and Inhibit Toxin Activity

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