EGCG抑制单增李斯特菌毒力的研究

Inhibition effects of EGCG on Listeria monocytogenes virulence

单增李斯特菌是食品重要致病菌,可诱导小鼠巨噬细胞凋亡。EGCG是茶叶中多酚类物质最主要的成分,具有良好的抗菌性能。采用低浓度的EGCG与单增李斯特菌ATCC19114共培养18 h,然后提取细菌上清滤液。将上清滤液诱导小鼠巨噬细胞RAW264. 7,采用流式细胞仪测定细胞凋亡率。结果证实,40μg/m L、200μg/m L和1 mg/m L EGCG均能显著抑制小鼠巨噬细胞凋亡率。EGCG可降低单增李斯特菌的毒力。所得结果为EGCG在食品行业中的应用提供了理论依据。

Listeria monocytogenes is an important food-borne pathogen. Epigallocatechin-gallate （EGCG） has the highest amount and the greatest antibacterial effects among tea polyphenols. Low concentrations of EGCG and Listeria monocytogenes ATCC 19114 were incubated together for 18h. The bacterial supernatants were then collected and filtered. The supernatants were used to induce mice macrophage RAW264.7. The ratio of cell apoptosis was detected by using flow cytometry. The results indicated that EGCG （40 μg/ mL,200 μg/mL and 1 mg/mL） significantly inhibited the cell apoptosis of mice macrophage. Therefore, EGCG could reduce the virulence of Listeria monocytogenes . The results of this paper provide new data for the application of EGCG in food industry.