Inhibition effect of epigallocatechin gallate on the growth and biofilm formation of Vibrio parahaemolyticus. (1st July 2022)

• Record Type: Journal Article
• Authors: Wang, H.; Zou, H.; Wang, Y.; Jin, J.; Wang, H.; Zhou, M.
• Is Part Of: Letters in applied microbiology. Volume 75:Number 1(2022)
• Page Start: 81
• Page End: 88
• Publication Date: 2022-07-01
• Subjects: biofilm -- cell membrane -- EGCG -- inhibition -- Vibrio parahaemolyticus; Microbiology -- Periodicals; 660.62
• DOI: 10.1111/lam.13712
• Languages: English
• ISSNs: 0266-8254

Abstract

Abstract: Vibrio parahaemolyticus is a common marine foodborne pathogen that causes gastroenteritis. With the long‐term use of antibiotics, many bacteria become resistant; therefore, developing antibiotic‐free antimicrobial strategies is urgent. Epigallocatechin gallate (EGCG), a constituent of polyphenols present abundantly in tea extract, has broad‐spectrum antibacterial activity and is non‐toxic. Here, we take advantage of these properties of EGCG to evaluate its inhibition effect on the growth and biofilm formation of V. parahaemolyticus 17802, and explore its antibacterial mechanism. It was found that EGCG showed antibacterial activity against V . parahaemolyticus 17802, and the minimum inhibitory concentration (MIC) was estimated to be 128 μ g ml −1 . Results of crystal violet staining and confocal laser scanning microscope (CLSM) evidenced that EGCG hindered its biofilm formation. Moreover, the swimming motility and extracellular polysaccharides were also notably inhibited. The antibacterial mechanism was further confirmed by several assays, such as scanning electron microscopy (SEM), transmission electron microscopy (TEM), and live/dead staining assay, together with membrane permeability assay, which all suggested that EGCG caused damage to cell membrane and made it lose integrity, eventually resulting in the death of V. parahaemolyticus 17802. The bactericidal activity of EGCG verified its potential as a promising candidate to combat foodborne pathogen. Abstract: Significance and Impact of the Study: Vibrio parahaemolyticus is one of the most important zoonotic pathogens and poses a threat to seafood safety. Long‐term use of antibiotics results in the emergence of drug‐resistant strains. (‐)‐epigallocatechin‐3‐gallate (EGCG) is often employed to prevent spoilage by micro‐organisms in some food products. This study evaluated the effect of EGCG on the growth and biofilm formation of V. parahaemolyticus 17802, and investigated its potential antibacterial mechanism. The findings will provide valuable information for the application of EGCG as antimicrobials in food industry.