Red wines and flavonoids diminish Staphylococcus aureus virulence with anti-biofilm and anti-hemolytic activities

Title
Red wines and flavonoids diminish Staphylococcus aureus virulence with anti-biofilm and anti-hemolytic activities
Author(s)
이진태이진형조무환조현섭
Keywords
DIRECT HPLC ANALYSIS; ESCHERICHIA-COLI; CAENORHABDITIS-ELEGANS; TRANS-RESVERATROL; TANNIC-ACID; YERSINIA-ENTEROCOLITICA; ALPHA-TOXIN; LIFE-SPAN; QUERCETIN; QUANTIFICATION
Issue Date
201501
Publisher
TAYLOR & FRANCIS LTD
Citation
BIOFOULING, v.31, no.1, pp.1 - 11
Abstract
The emergence of antibiotic resistant Staphylococcus aureus presents a worldwide problem that requires non-antibiotic strategies. This study investigated the anti-biofilm and anti-hemolytic activities of four red wines and two white wines against three S. aureus strains. All red wines at 0.5-2% significantly inhibited S. aureus biofilm formation and hemolysis by S. aureus, whereas the two white wines had no effect. Furthermore, at these concentrations, red wines did not affect bacterial growth. Analyses of hemolysis and active component identification in red wines revealed that the anti-biofilm compounds and anti-hemolytic compounds largely responsible were tannic acid, trans-resveratrol, and several flavonoids. In addition, red wines attenuated S. aureus virulence in vivo in the nematode Caenorhabditis elegans, which is killed by S. aureus. These findings show that red wines and their compounds warrant further attention in antivirulence strategies against persistent S. aureus infection.
URI
http://hdl.handle.net/YU.REPOSITORY/33690http://dx.doi.org/10.1080/08927014.2014.991319
ISSN
0892-7014
Appears in Collections:
공과대학 > 화학공학부 > Articles
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