alexa The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus.
Psychiatry

Psychiatry

Journal of Addiction Research & Therapy

Author(s): Tranter HS, Tassou SC, Nychas GJ

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Abstract The presence of low concentrations (0.1\% w/v) of oleuropein, a phenolic compound extracted from olives, delayed the growth of Staphylococcus aureus in NZ amine A and brain heart infusion media modified by the addition of growth factors and glucose (NZA+ and BHI+), as indicated by changes in conductance, whilst higher concentrations (0.4-0.6\% w/v) inhibited growth completely. Intermediate concentrations of oleuropein (0.2\%) prevented growth in BHI+ but allowed growth to occur in NZA+ despite an extended lag phase (30 h). Concentrations of oleuropein > 0.2\% inhibited growth and production of enterotoxin B in both types of media. Lower levels (0.1\%) did not affect the final viable count and production of toxin in BHI+ but decreased the number of viable organisms and reduced the toxin production in NZA+ by eightfold. An increase in the concentration of oleuropein resulted in a decrease in the amount of glucose assimilated and consequently the amount of lactate produced. In addition, oleuropein prevented the secretion of a number of exoproteins. Addition of oleuropein during the exponential phase appeared to have no effect on the growth of Staph. aureus in NZA+.
This article was published in J Appl Bacteriol and referenced in Journal of Addiction Research & Therapy

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