اخبار و اعلانات

 آمار

تعداد نشریات282
تعداد نشریات سازمان80
تعداد شماره‌ها3,208
تعداد مقالات35,560
تعداد مشاهده مقاله53,007,733
تعداد دریافت فایل اصل مقاله92,290,866
Bushra, K. A, Essa, M. A, Sabah, M. R. (1400). Inhibition of the sea Gene Expression in Staphylococcus aureus Using the Aqueous and Alcoholic Extracts of the Grapevine (Vitis vinifera L.) Seeds. سامانه مدیریت نشریات علمی, 77(1), 269-276. doi: 10.22092/ari.2021.356364.1830
K. A Bushra; M. A Essa; M. R Sabah. "Inhibition of the sea Gene Expression in Staphylococcus aureus Using the Aqueous and Alcoholic Extracts of the Grapevine (Vitis vinifera L.) Seeds". سامانه مدیریت نشریات علمی, 77, 1, 1400, 269-276. doi: 10.22092/ari.2021.356364.1830
Bushra, K. A, Essa, M. A, Sabah, M. R. (1400). 'Inhibition of the sea Gene Expression in Staphylococcus aureus Using the Aqueous and Alcoholic Extracts of the Grapevine (Vitis vinifera L.) Seeds', سامانه مدیریت نشریات علمی, 77(1), pp. 269-276. doi: 10.22092/ari.2021.356364.1830
Bushra, K. A, Essa, M. A, Sabah, M. R. Inhibition of the sea Gene Expression in Staphylococcus aureus Using the Aqueous and Alcoholic Extracts of the Grapevine (Vitis vinifera L.) Seeds. سامانه مدیریت نشریات علمی, 1400; 77(1): 269-276. doi: 10.22092/ari.2021.356364.1830

Inhibition of the sea Gene Expression in Staphylococcus aureus Using the Aqueous and Alcoholic Extracts of the Grapevine (Vitis vinifera L.) Seeds

Archives of Razi Institute
مقاله 36، دوره 77، شماره 1، فروردین و اردیبهشت 2022، صفحه 269-276    اصل مقاله (479.55 K)
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.22092/ari.2021.356364.1830
نویسندگان
K. A Bushra* 1؛ M. A Essa2؛ M. R Sabah3
1University of Baghdad, College of Nursing, Baghdad, Iraq
2University of Mosul, College of Science, Mosul, Iraq
3Al-Nahrein University, DNA center, Baghdad, Iraq
چکیده
Staphylococcus aureus is an important etiological agent for causing food poisoning leading to high mortality in the world. The sea gene is encoded in a polymorphic family of temperate bacteriophage chromosomes and became a prophage, and the transcription of this gene is associated with the life cycle of this prophage. It has been suggested that the grape polyphenols can eradicate the enterotoxin production of food-borne bacteria. This study aimed to evaluate the activity of the aqueous and alcoholic extracts of the grape seeds in inhibiting the expression of the sea gene encoding staphylococcal enterotoxin type A in S. aureus isolated from different sources. This study used five enterotoxin A producing isolates belonging to S. aureus. The results showed that minimum inhibition concentration and sub-minimum inhibition concentration of the aqueous extract were 32 and 16 µg/mL for all isolates, respectively. However, in the case of the alcoholic extract, these concentrations were 16 and 8 µg/mL for all isolates, respectively, and the results of the chemical analysis of the aqueous and alcoholic extracts confirmed that they contain active chemical compounds, such as flavonoids, alkaloids, tannins, and glycosides; moreover, they contain many functional groups according to the analysis of the infrared spectrum. Both extracts were shown to be active in inhibiting the expression of the sea gene in the isolates under study. As the results indicated, the gene expression of these isolates was inhibited by approximately 0.31-0.63 fold, and all pathogenic and environmental isolates showed a decrease in the expression of this gene. These results practically open the door to the possibility of using these extracts to inhibit the ability of S. aureus to produce these dangerous enterotoxins; thereby decreasing or preventing their pathogenicity, especially their food poisoning infections.
کلیدواژه‌ها
Expression؛ Food poisoning؛ Grape seeds؛ Sea gene؛ Staphylococcus aureus
سایر فایل های مرتبط با مقاله
مراجع
  1. Squebola-Cola DM, De Mello GC, Anhê GF, Condino-Neto A, DeSouza IA, Antunes E. Staphylococcus aureus enterotoxins A and B inhibit human and mice eosinophil chemotaxis and adhesion in vitro. Int Immunopharmacol. 2014;23(2):664-71.
  2. Authority EFS. The European Union summary report on antimicrobial resistance in zoonotic and indicator bacteria from humans, animals and food in 2016. EFSA J. 2018;16(2).
  3. Jassim SA, Kandala N, Fakhry SS. Comparison of LAMP and PCR for the Diagnosis of Methicillin-Resistance Staphylococcus Aureus (MRSA) Isolated from Different Food Sources. Iraqi J Sci. 2021:1094-102.
  4. Sharifi-Yazdi MK, Fard R, Pourmand MR, Rajabi Z, Dallal MMS. SEA, SEB and TSST-1 Toxin Gene Prevalence in Staphylococcus aureusIsolated from Fish. Ann Food Process Preserv. 2016;1(1):1007.
  5. Wang X, Koffi PF, English OF, Lee JC. Staphylococcus aureus Extracellular Vesicles: A Story of Toxicity and the Stress of 2020. Toxins. 2021;13(2):75.
  6. Argudín M, Mendoza M, González-Hevia M, Bances M, Guerra B, Rodicio M. Genotypes, exotoxin gene content, and antimicrobial resistance of Staphylococcus aureus strains recovered from foods and food handlers. Appl Environ Microbiol. 2012;78(8):2930-5.
  7. Omar NN, Mohammed RK. A Molecular Study of Toxic Shock Syndrome Toxin gene (tsst-1) in β-lactam Resistant Staphylococcus aureus Clinical Isolates. Iraqi J Sci. 2021:825-37.
  8. Fisher EL, Otto M, Cheung GY. Basis of virulence in enterotoxin-mediated staphylococcal food poisoning. Front Microbiol. 2018;9:436.
  9. Bokaeian M, Saeidi S, Hassanshahian M. Molecular detection of Staphylococcus aureus enterotoxin A and B genes in clinical samples from patients referred to health centers in Zahedan City. Res Mol Med. 2016;4(2):44-6.
  10. Krakauer T. Staphylococcal superantigens: pyrogenic toxins induce toxic shock. Toxins. 2019;11(3):178.
  11. Mohammed SW, Radif HM. Detection of icaA Gene Expression in Clinical Biofilm-Producing Staphylococcus Aureus Isolates. Iraqi J Sci. 2020:3154-63.
  12. Bigard A, Berhe DT, Maoddi E, Sire Y, Boursiquot J-M, Ojeda H, et al. Vitis vinifera L. fruit diversity to breed varieties anticipating climate changes. Front Plant Sci. 2018;9:455.
  13. Mourenza Á, Gil JA, Mateos LM, Letek M. Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species. Pathogens. 2021;10(2):91.
  14. Shimamura Y, Hirai C, Sugiyama Y, Shibata M, Ozaki J, Murata M, et al. Inhibitory effects of food additives derived from polyphenols on staphylococcal enterotoxin A production and biofilm formation by Staphylococcus aureus. Biosci Biotechnol Biochem. 2017;81(12):2346-52.
  15. Khanzada SA, Iqbal SM, Akram A. In vitro efficacy of plant leaf extracts against Sclerotium rolfsii Sacc. Mycopathologia. 2006;4(1):51-3.
  16. Adeloye OA, Akinpelu AD, Ogundaini OA, Obafemi AC. Studies on antimicrobial, antioxidant and phytochemical analysis of Urena lobata leave extract. J Phys Nat Sci. 2007;1(2):1-9.
  17. Wayne P. Clinical and laboratory standards institute. Performance standards for antimicrobial susceptibility testing. 2011.
  18. Jayaprakasha G, Selvi T, Sakariah K. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res Int. 2003;36(2):117-22.
  19. Gorodyska O, Grevtseva N, Samokhvalova O, Gubsky S. Determination of the chemical composition of grape seed powders by GC-MS analysis. EUREKA: Life Sci. 2018(6):3-8.
  20. Cary N. Statistical analysis system, User's guide. Statistical. Version 9. SAS Inst Inc USA. 2012.
  21. Altemimi A, Lakhssassi N, Baharlouei A, Watson DG, Lightfoot DA. Phytochemicals: Extraction, isolation, and identification of bioactive compounds from plant extracts. Plants. 2017;6(4):42.
  22. Wangensteen H, Miron A, Alamgir M, Rajia S, Samuelsen AB, Malterud KE. Antioxidant and 15-lipoxygenase inhibitory activity of rotenoids, isoflavones and phenolic glycosides from Sarcolobus globosus. Fitoterapia. 2006;77(4):290-5.
  23. Islam M, Alam MM, Choudhury M, Kobayashi N, Ahmed M. Determination of minimum inhibitory concentration (MIC) of cloxacillin for selected isolates of methicillin-resistant Staphylococcus aureus (MRSA) with their antibiogram. Bangladesh J Vet Med. 2008;6(1):121-6.
  24. Alara OR, Abdurahman NH, Ukaegbu CI. Extraction of phenolic compounds: a review. Curr Res Food Sci. 2021.
  25. Pateiro M, Gómez-Salazar JA, Jaime-Patlán M, Sosa Morales ME, Lorenzo JM. Plant extracts obtained with green solvents as natural antioxidants in fresh meat products. Antioxidants. 2021;10(2):181.
  26. Shrestha B, Theerathavaj MS, Thaweboon S, Thaweboon B. In vitro antimicrobial effects of grape seed extract on peri-implantitis microflora in craniofacial implants. Asian Pac J Trop Biomed. 2012;2(10):822-5.
  27. Baydar NG, Sagdic O, Ozkan G, Cetin S. Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts. Int J Food Sci. Technol. 2006;41(7):799-804.
  28. Ananga A, Obuya J, Ochieng J, Tsolova V. Grape seed nutraceuticals for disease prevention: current status and future prospects. Phenolic Compounds–Biological Activity. 2017:119-37.
  1. Gorodyska O, Grevtseva N, Samokhvalova O, Gubsky S, Gavrish T, Denisenko S, et al. Influence of grape seeds powder on preservation of fats in confectionary glaze. Восточно-Европейский журнал передовых технологий. 2018;6(11):36-43.
  2. Garland M, Loscher S, Bogyo M. Chemical strategies to target bacterial virulence. Chem Rev. 2017;117(5):4422-61.
  3. Engel MH, Macko SA. Organic geochemistry: principles and applications: Springer Science & Business Media; 2013.
  4. Jang H-J, Nde C, Toghrol F, Bentley WE. Microarray analysis of toxicogenomic effects of ortho-phenylphenol in Staphylococcus aureus. BMC Genom. 2008;9(1):1-20.
  5. Muñoz-Cazares N, García-Contreras R, Soto-Hernández M, Martínez-Vázquez M, Castillo-Juárez I. Natural products with quorum quenching-independent antivirulence properties. Studies in Natural Products Chemistry. 57: Elsevier; 2018. p. 327-51.
آمار
تعداد مشاهده مقاله: 1,848
تعداد دریافت فایل اصل مقاله: 3,109


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب