Cross-resistance Induced by Tea Polyphenols in Pseudomonas aeruginosa

LIU Xiaoxiang; SUN Aihua; DU Peng; CHEN Wenhu; ZHU Junli

doi:10.13305/j.cnki.jts.2015.06.004

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

Cross-resistance Induced by Tea Polyphenols in Pseudomonas aeruginosa

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

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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

Pseudomonas aeruginosa / cross-resistance oxidative stress-related genes / heat shock protein genes / tea polyphenols

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LIU Xiaoxiang, SUN Aihua, DU Peng, CHEN Wenhu, ZHU Junli. Cross-resistance Induced by Tea Polyphenols in Pseudomonas aeruginosa[J]. Journal of Tea Science. 2015, 35(6): 534-542 https://doi.org/10.13305/j.cnki.jts.2015.06.004

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