Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA

Shimamura, Yuko; Murata, Masatsune

doi:10.3136/fstr.14.513

Cited by 5 publications

(3 citation statements)

References 28 publications

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“…The culture method for S . aureus C-29 (a SEA-producing strain) has previously been described in detail [ 13 , 14 ]. Briefly, bacterial culture (3 mL) was added to the brain–heart infusion (BHI; Oxoid Ltd., Ogdensburg, NY, USA) broth, followed by incubation at 37°C with shaking for 16–18 h. The minimum inhibitory concentration (MIC) of polyphenols against S .…”

Section: Methodsmentioning

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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Section: Methodsmentioning

confidence: 99%

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

et al. 2016

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“…The SEA‐producing strain S. aureus C‐29 was used in this study. This strain was isolated from human hands (Shimamura and others ; Shimamura and Murata ). Bacteria were stored at −80 ºC as 30% glycerol stocks and subcultured in brain–heart infusion (BHI; Oxoid Ltd., Ogdensburg, N.Y., U.S.A.) broth at 37 ºC before tests.…”

Section: Methodsmentioning

confidence: 99%

Screening of Tea Extract and Theaflavins for Inhibitory Effects on the Biological Activity and Production of Staphylococcal Enterotoxin A

Shimamura

Aoki

Sugiyama

et al. 2014

Journal of Food Science

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This study aimed to develop a novel method with tea extracts and its components, to reduce the risk of foodborne illnesses caused by the bacterial toxin staphylococcal enterotoxin A (SEA). The potential effect of tea extracts, theaflavins, and epitheaflagallin on staphylococcal growth was studied. A broth microdilution method was used to determine the minimum inhibitory concentration of these samples against an SEA-producing strain, Staphylococcus aureus C-29. The following assays were performed to evaluate various effects on concentrations of no effect on staphylococcal growth. The interactions of theaflavin-rich green tea extracts (TGE), theaflavins, and epitheaflagallin to cultured S. aureus C-29 were determined using Western blot analysis. As a result, all samples suppressed the binding affinity of the anti-SEA antibody to SEA. Since these samples could react directly with SEA, we examined whether they could bind to SEA. Our results demonstrated that binding of the anti-SEA antibody to 4 theaflavins-treated SEA was inhibited in a dose-dependent manner. On the other hand, the production of SEA was significantly decreased by treatment with TGE and epitheaflagallin. Based on the finding that TGE and epitheaflagallin inhibit the production of SEA, we further examined the relative expression levels of sea toxin-encoding genes after treatment with TGE and epitheaflagallin with real-time RT-PCR. TGE and epitheaflagallin significantly supressed the gene transcription of SEA in S. aureus C-29. We then tested whether the samples block the biological activity of SEA in murine spleen cells. TGE, theaflavins, and epitheaflagallin became inactivated the biological activity of SEA. These results suggest that edible and safe compounds in tea can be used to inactivate both pathogens and toxins.

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“…aureus held in our laboratory were used in this study (Shimamura et al, 2006;Shimamura and Murata, 2008). A loopful of bacterial culture from a slant was transferred to 5 mL of brain heart infusion (BHI) broth (Difco Laboratories, Detroit, MI, USA) and incubated at 37℃ for 24 h with shaking at 120 rpm.…”

Section: Inoculation Of S Aureusmentioning

confidence: 99%

Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection

Tsutsuura

Murata

2017

FSTR

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To quantitatively evaluate the production of staphylococcal enterotoxin A (SEA) in cooked rice, we inoculated 11 strains of SEA-producing Staphylococcus aureus into cooked rice, incubated the samples at 15 _ 37℃, and quantified SEA. The maximal concentrations of SEA were 0.0 (not detected)-4.0 ng/g at an incubation temperature of 15℃, 0.4 _ 8.4 ng/g at 20℃, and 2.3 _ 53.8 ng/g at 37℃ with an inoculum size of 10 6 CFU/g. There were few correlations among the maximal concentrations of SEA at incubation temperatures of 15, 20, and 37℃ or between the maximal concentrations of SEA produced in a liquid medium and in cooked rice. Although the predicted amounts of SEA produced in a rice ball under conditions of 16 h of incubation at 20℃ or 4 h at 37℃ appeared to reach levels capable of causing staphylococcal food poisoning, S. aureus growth under these conditions was not organoleptically detected.

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Relationship among Properties of Staphylococcus aureus Isolated from Retail Foods and Human Hands, and Distribution of MRSA

Cited by 5 publications

References 28 publications

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

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

Screening of Tea Extract and Theaflavins for Inhibitory Effects on the Biological Activity and Production of Staphylococcal Enterotoxin A

Production of Staphylococcal Enterotoxin A in Cooked Rice and Limitation of its Organoleptic Detection

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