Document Detail


The Olive Compound 4-Hydroxytyrosol Inactivates Staphylococcus aureus Bacteria and Staphylococcal Enterotoxin A (SEA).
MedLine Citation:
PMID:  22417596     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
  The foodborne pathogen Staphylococcus aureus produces the virulent staphylococcal enterotoxin A (SEA), a single chain protein which consists of 233 amino acid residues with a molecular weight of 27078 Da. SEA is a superantigen that is reported to contribute to animal (mastitis) and human (emesis, diarrhea, atopic dermatitis, arthritis, and toxic shock) syndromes. Changes in the native structural integrity may inactivate the toxin by preventing molecular interaction with cell membrane receptor sites of their host cells. In the present study, we evaluated the ability of the pure olive compound 4-hydroxytyrosol and a commercial olive powder called Hidrox-12, prepared by freeze-drying olive juice, to inhibit S. aureus bacteria and SEA's biological activity. Dilutions of both test substances inactivated the pathogens. Two independent cell assays (BrdU incorporation into newly synthesized DNA and glycyl-phenylalanyl-aminofluorocoumarin proteolysis) demonstrated that the olive compound 4-hydroxytyrosol also inactivated the biological activity of SEA at concentrations that were not toxic to the spleen cells. However, efforts to determine inhibition of the toxin by Hidrox-12 were not successful because the olive powder was cytotoxic to the spleen cells at concentrations found to be effective against the bacteria. The results suggest that food-compatible and safe antitoxin olive compounds can be used to inactivate both pathogens and toxins produced by the pathogens. Practical Application:  The results of this study suggest that food-compatible and safe antitoxin olive compounds can be used to reduce both pathogens and toxins produced by the pathogens in foods.
Authors:
Mendel Friedman; Reuven Rasooly; Paula M Do; Philip R Henika
Related Documents :
11695126 - Screening of polybrominated diphenyl ethers in blue mussels, marine and freshwater sedi...
22794696 - Chapter 23: food allergy.
16517036 - Screening of short- and medium-chain chlorinated paraffins in selected riverine sedimen...
12860106 - Flux estimates and sedimentation of polychlorinated naphthalenes in the northern part o...
21157576 - Vegetable intake in college-aged adults is explained by oral sensory phenotypes and tas...
23284266 - Considerations on the food fortification policy in brazil.
Publication Detail:
Type:  JOURNAL ARTICLE    
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  -     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2012-3-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  M558-M563     Citation Subset:  -    
Copyright Information:
Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.
Affiliation:
Authors Friedman and Henika are with Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 800 Buchanan Street, Albany, CA 94710, U.S.A. Authors Rasooly and Do are with Foodborne Contaminants Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 800 Buchanan Street, Albany, CA 94710, U.S.A. Direct inquiries to author Friedman (E-mail: Mendel.Friedman@ars.usda.gov).
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Evaluating the effect of temperature on microbial growth rate-the ratkowsky and a b?lehrádek-type m...
Next Document:  Quantification of Salmonella in Food Samples from India Using the MINI-MSRV MPN and Modified MINI-MS...