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dc.contributor.author이진태ko
dc.contributor.author조무환ko
dc.contributor.author이진형ko
dc.contributor.author박주현ko
dc.date.accessioned2015-12-17T02:03:09Z-
dc.date.available2015-12-17T02:03:09Z-
dc.date.created2015-11-13-
dc.date.issued201212-
dc.identifier.citationCURRENT MICROBIOLOGY, v.65, no.6, pp.726 - 732-
dc.identifier.issn0343-8651-
dc.identifier.urihttp://hdl.handle.net/YU.REPOSITORY/26871-
dc.identifier.urihttp://dx.doi.org/10.1007/s00284-012-0229-x-
dc.description.abstractStaphylococcus aureus is a leading cause of nosocomial infections due to its resistance to diverse antibiotics. This bacterium produces a large number of extracellular virulence factors that are closely associated with specific diseases. In this study, diverse plant flavonoids were investigated to identify a novel anti-virulence compound against two S. aureus strains. Flavone, a backbone compound of flavonoids, at subinhibitory concentration (50 mu g/mL), markedly reduced the production of staphyloxanthin and alpha-hemolysin. This staphyloxanthin reduction rendered the S. aureus cells 100 times more vulnerable to hydrogen peroxide in the presence of flavone. In addition, flavone significantly decreased the hemolysis of human red blood by S. aureus, and the transcriptional level of alpha-hemolysin gene hla and a global regulator gene sae in S. aureus cells. This finding supported the usefulness of flavone as a potential antivirulence agent against antibiotic-resistant S. aureus.-
dc.language영어-
dc.publisherSPRINGER-
dc.subjectBIOFILM FORMATION-
dc.subjectESCHERICHIA-COLI-
dc.subjectTOXIN-
dc.titleFlavone Reduces the Production of Virulence Factors, Staphyloxanthin and alpha-Hemolysin, in Staphylococcus aureus-
dc.typeArticle-
dc.identifier.wosid000310073500013-
dc.identifier.scopusid2-s2.0-84871315208-
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공과대학 > 화학공학부 > Articles
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