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Inhibitory effects of food additives derived from polyphenols on staphylococcal enterotoxin A production and biofilm formation by Staphylococcus aureus
- Source :
- Bioscience, biotechnology, and biochemistry. 81(12)
- Publication Year :
- 2017
-
Abstract
- In this study, we examined the inhibitory effects of 14 food additives derived from polyphenol samples on staphylococcal enterotoxin A (SEA) production and biofilm formation by Staphylococcus aureus. Tannic acid AL (TA), Purephenon 50 W (PP) and Polyphenon 70A (POP) at 0.25 mg/mL and Gravinol®-N (GN), Blackcurrant polyphenol AC10 (BP), and Resveratrol-P5 (RT) at 1.0 mg/mL significantly decreased SEA production by S. aureus C-29 (p
- Subjects :
- 0301 basic medicine
Staphylococcus aureus
food.ingredient
030106 microbiology
Enterotoxin
Biology
Staphylococcal enterotoxin A
medicine.disease_cause
Inhibitory postsynaptic potential
Applied Microbiology and Biotechnology
Biochemistry
Analytical Chemistry
Microbiology
03 medical and health sciences
chemistry.chemical_compound
Enterotoxins
food
Tannic acid
medicine
Molecular Biology
Food additive
Organic Chemistry
Biofilm
Polyphenols
General Medicine
Gene Expression Regulation, Bacterial
030104 developmental biology
chemistry
Polyphenol
Biofilms
Food Additives
Biotechnology
Subjects
Details
- ISSN :
- 13476947
- Volume :
- 81
- Issue :
- 12
- Database :
- OpenAIRE
- Journal :
- Bioscience, biotechnology, and biochemistry
- Accession number :
- edsair.doi.dedup.....19cae5d46edaaee0a3555659c61293bf