Abstract
Staphylococcus aureus grows in the presence of high-salt concentrations. The green tea polyphenolic compound epicatechin gallate (ECg) extended the staphylococcal lag phase to values greater than 6 h in the presence of NaCl, KCl and LiCl; this effect was not observed with epicatechin. Osmoprotectants glycine betaine and l-proline were unable to relieve the effect of ECg on halotolerance. The capacity of ECg to suppress staphylococcal growth in the presence of salt suggests that this molecule could be used to aid the preservation of salt-containing foods.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Anti-Bacterial Agents / pharmacology
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Antioxidants / pharmacology
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Catechin / analogs & derivatives*
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Catechin / pharmacology
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Consumer Product Safety
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Flavonoids
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Food Preservation / methods*
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Food Preservatives / pharmacology*
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Humans
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Kinetics
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Osmolar Concentration
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Phenols
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Polyphenols
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Salts / pharmacology
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Staphylococcus aureus / drug effects*
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Staphylococcus aureus / growth & development*
Substances
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Anti-Bacterial Agents
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Antioxidants
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Flavonoids
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Food Preservatives
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Phenols
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Polyphenols
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Salts
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Catechin
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epicatechin gallate