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Journal of Tea Science ›› 2015, Vol. 35 ›› Issue (6): 534-542.doi: 10.13305/j.cnki.jts.2015.06.004

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Cross-resistance Induced by Tea Polyphenols in Pseudomonas aeruginosa

LIU Xiaoxiang1, SUN Aihua1, DU Peng1, CHEN Wenhu1, ZHU Junli2   

  1. 1. Faculty of Basic Medicine, Zhejiang Medical College, Hangzhou 310053, China;
    2. College of Food Science and Biotechnology, Zhejiang Gongshang University, Food Safety Key Lab of Zhejiang Province, Hangzhou 310035, China
  • Received:2015-04-13 Revised:2015-05-20 Online:2015-12-15 Published:2019-08-26

Abstract: Cross-resistance induced by sublethal concentration of tea polyphenols (TP) to Pseudomonas aeruginosa was investigated. One-hour exposure of Pseudomonas aeruginosa to 1βmg·mL-1 TP significantly increased the tolerance to multiple environmental stresses, including oxidant (1βmmol·L-1 H2O2), high temperature (47℃) and acid solutions [ phosphate buffer (pH4.0), phosphate buffer (pH4.0) containing 60βmmol·L-1 citric acid, 60βmmol·L-1 lactic acid and 80βmmol·L-1 acetic acid]. In addition, the effects of TP on expression levels of a few stress-related genes were studied by quantitative real-time RT-PCR analysis. It was observed that the expression levels of a few oxidative stress-related genes katB, sodM, ohr, lexA and recN were up-regulated by TP, as well as some heat shock protein genes, including dnaK, groEL, htpG, grpE and groES. The expression of these genes might play important roles in the development of stress cross-resistance. Although TP was considered to be safe as food preservatives, the underlying hazards associated with cross-resistance induced by TP should be taken into account in food technology.

Key words: tea polyphenols, Pseudomonas aeruginosa, cross-resistance oxidative stress-related genes, heat shock protein genes

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