1. Inhibitory Activity of Hydroxytyrosol against Streptolysin O-Induced Hemolysis
- Author
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Mika Kobayashi, Jun Suzuki, Yoshio Kodera, Kazuyuki Sogawa, Akihiro Sanda, and Masafumi Fukuyama
- Subjects
0301 basic medicine ,genetic structures ,030106 microbiology ,medicine.disease_cause ,Hemolysis ,Applied Microbiology and Biotechnology ,Microbiology ,Inhibitory Concentration 50 ,03 medical and health sciences ,chemistry.chemical_compound ,Anti-Infective Agents ,Bacterial Proteins ,Olea ,medicine ,Animals ,Blood Cells ,biology ,Plant Extracts ,Chemistry ,Streptococcus ,Public Health, Environmental and Occupational Health ,Respiratory infection ,Phenylethyl Alcohol ,medicine.disease ,biology.organism_classification ,eye diseases ,030104 developmental biology ,Streptolysins ,Streptococcus pyogenes ,Hydroxytyrosol ,Rheumatic fever ,Streptolysin ,Rabbits ,Bacteria - Abstract
Group A streptococcus is a bacterium that resides in the throat and skin and causes respiratory infection and occasionally glomerulonephritis and rheumatic fever. Streptolysin O (SLO) produced by Streptococcus pyogenes (S. pyogenes) binds to the cell membrane, particularly to that of white and red blood cells, and is toxic to the cells and tissue. In this study, we evaluated the inhibitory activity of water-soluble polyphenols in olives (Olea europaea) against SLO-induced hemolysis. Hydroxytyrosol inhibited SLO-induced hemolytic activity, and the amount required for 50% inhibition of hemolysis was 1.30 µg. These findings suggest that the water-soluble polyphenols contained in olives have inhibitory activity against SLO-induced hemolysis.
- Published
- 2018
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