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Xuming Deng - One of the best experts on this subject based on the ideXlab platform.
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Subinhibitory Concentrations of Perilla Oil Affect the Expression of Secreted Virulence Factor Genes in Staphylococcus aureus
2013Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background: The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings: A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of a-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance: The production of a-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with b-lacta
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subinhibitory concentrations of Perilla Oil affect the expression of secreted virulence factor genes in staphylococcus aureus
PLOS ONE, 2011Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Bingfeng Leng, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of α-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance The production of α-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with β-lactam antibiotics, which can increase exotoxins production by S. aureus at subinhibitory concentrations. Furthermore, Perilla Oil could be rationally applied in food systems as a novel food preservative both to inhibit the growth of S. aureus and to repress the production of exotoxins, particularly staphylococcal enterotoxins.
Eunok Choe - One of the best experts on this subject based on the ideXlab platform.
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Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and Perilla Oil blend
Food Science and Biotechnology, 2013Co-Authors: Nakyung Kim, Eunok ChoeAbstract:This study evaluated contribution of natural minor compounds including carotenoids, tocopherols, polyphenols, and phosphatidylcholine (PC) to the stability of chlorophyll sensitized oxidation of olive and Perilla Oil blend under 2,500 lx light at 25°C for 48 h. The oxidation of the Oil blend was evaluated by headspace oxygen consumption and peroxide values (POV). Minor compounds were also monitored. The headspace oxygen consumption and POV of the Oil blend were increased with oxidation time; however, fatty acid composition was not significantly changed. Carotenoids, tocopherols, polyphenols, and PC were degraded during the Oil oxidation, which was closely related with their singlet oxygen quenching. Correlations of the Oil oxidation were higher with contents of carotenoids and PC ( r ^2>0.93) than with those of tocopherols or polyphenols, suggesting high contribution of carotenoids and PC to decreasing singlet oxygen-related photooxidation of olive and Perilla Oil blend.
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singlet oxygen related photooxidative stability and antioxidant changes of diacylglycerol rich Oil derived from mixture of olive and Perilla Oil
Journal of Food Science, 2012Co-Authors: Eunok ChoeAbstract:UNLABELLED: This study investigated the oxidative stability and antioxidants changes in diacylglycerol (DAG)-rich Oil under singlet oxygen. DAG-rich Oil was derived from triacylglycerol (TAG) Oil of extra virgin olive and Perilla Oil mixture by hydrolysis and re-esterification using lipases. The oxidation of Oils was performed at 25 °C for 48 h under singlet oxygen produced with chlorophyll b under light, and was evaluated by headspace oxygen consumption and peroxide value (POV). The oxidation of DAG-rich Oil was higher and faster in the co-presence of light and chlorophyll than in their single presence. DAG-rich Oil was more oxidation-susceptible than TAG Oil. There was no significant change in fatty acid and lipid subclass compositions in DAG-rich Oil during the photooxidation. Tocopherols were degraded, whereas polyphenols weren't during phootooxidation of DAG-rich Oil. The oxidation of DAG-rich Oil was well-correlated with tocopherol contents, not with polyphenol contents, indicating that tocopherols were effective antioxidants in the singlet oxygen-related phootooxidation of DAG-rich Oil. The results suggested that the oxidative stability of DAG-rich Oil under singlet oxygen be improved by a precise control through retention of tocopherols. PRACTICAL APPLICATION: The results of this study can be applied to the utilization of diacylglycerol Oils to the area of functional edible Oils with good oxidative stability.
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a cross cultural comparison of the sensory characteristics of Perilla Oil by american chinese and korean panels
Food Science and Biotechnology, 2012Co-Authors: Jeongeun Yang, Eunok Choe, Lana ChungAbstract:This study was conducted to characterize and compare via sensory descriptive analysis the sensory properties of Perilla Oil products that are processed in different ways (roasted vs. non-roasted) and to perform a cross-cultural comparison of the sensory descriptions of this product set among 3 sensory panels (Korean, Chinese, and American). The Korean, Chinese, and American panelists generated 18, 12, and 16 sensory attributes, respectively, to describe the odor of the products. The Korean panel generated more attributes than the Chinese and American panels. Panelists from the 3 different regions used descriptors that were related to their individual experiences or cultural backgrounds and the odor attributes of American panelists were included references to nonfood products. These results show that culture and familiarity affect the perception of sensory attributes and the description of this product set.
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effects of monoacylglycerols on the Oil oxidation of acidic water Perilla Oil emulsion under light in the presence of chlorophyll
Food Science and Biotechnology, 2012Co-Authors: Eunok ChoeAbstract:Monoacylglycerol (MAG) effects on the Oil photooxidation of an emulsion containing chlorophyll were studied. The emulsion consisted of equal weights of hexaneextracted Perilla Oil and 0.5% acetic acid, and 4 ppm chlorophyll b and MAG at 0, 1, or 1.5% were added. The oxidation was performed under 1,700 lx light at 25°C for 48 h. Singlet oxygen was involved in the Oil oxidation of the emulsion containing chlorophyll under light. MAG protected chlorophyll and polyphenol compounds from degradation during the oxidation of the emulsion under light. MAG significantly decreased and decelerated headspace oxygen consumption and hydroperoxide production in the emulsion, and thus acted as antioxidant in photooxidation of the acidic water/Perilla Oil emulsion containing chlorophyll. Antioxidant activity of MAG in the photooxidation of the emulsion could be due to combined results of increased retention of polyphenols and decreased oxygen diffusion by forming a physical barrier.
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effects of adding unrefined Oil on the antioxidant activity of a tuna Oil enriched emulsion
Korean Journal of Food and Cookery Science, 2011Co-Authors: Eunok ChoeAbstract:This study was conducted to evaluate the effects of adding unrefined Oil on the antioxidant activity of a tuna Oil-enriched emulsion by determining DPPH radical scavenging activity, reducing power, and inhibition of low-density lipoprotein (LDL) oxidation in vitro. The emulsion consisted of tocopherol-stripped canola (18.3 g) and tuna (9.1 g) Oil, one of the unrefined Oils (4.6 g), such as extra virgin olive, mustard, Perilla, or sesame Oil, 0.5% acetic acid (64 g), and egg yolk powder (4 g). The control emulsion contained only canola (21.4 g) and tuna Oil (10.6 g), as Oil sources,with the same composition of the remaining ingredients. The emulsion with added unrefined Oil, particularly mustard Oil, showed higher radical scavenging activity and reducing power than those of the control emulsion. The radical scavenging activity and reducing power of the emulsion with added unrefined Oil were higher at 1,000 ppm than at 500 ppm thus, the effect was concentration-dependent. Adding sesame or Perilla Oil to the tuna Oil-enriched emulsion resulted in higher inhibition of LDL oxidationwhereas adding olive Oil increased LDL oxidation. The results clearly showed that adding roasted mustard, sesame, or Perilla Oil improved the antioxidant activity of a tuna Oil-enriched emulsion by increasing free radical scavenging activity, reducing power, and inhibiting LDL oxidation. The results also suggest that adding unrefined Oils produces a healthier fish Oil-enriched salad dressing recipe.
Jiazhang Qiu - One of the best experts on this subject based on the ideXlab platform.
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Subinhibitory Concentrations of Perilla Oil Affect the Expression of Secreted Virulence Factor Genes in Staphylococcus aureus
2013Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background: The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings: A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of a-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance: The production of a-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with b-lacta
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subinhibitory concentrations of Perilla Oil affect the expression of secreted virulence factor genes in staphylococcus aureus
PLOS ONE, 2011Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Bingfeng Leng, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of α-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance The production of α-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with β-lactam antibiotics, which can increase exotoxins production by S. aureus at subinhibitory concentrations. Furthermore, Perilla Oil could be rationally applied in food systems as a novel food preservative both to inhibit the growth of S. aureus and to repress the production of exotoxins, particularly staphylococcal enterotoxins.
Mingjing Luo - One of the best experts on this subject based on the ideXlab platform.
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Subinhibitory Concentrations of Perilla Oil Affect the Expression of Secreted Virulence Factor Genes in Staphylococcus aureus
2013Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background: The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings: A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of a-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance: The production of a-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with b-lacta
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subinhibitory concentrations of Perilla Oil affect the expression of secreted virulence factor genes in staphylococcus aureus
PLOS ONE, 2011Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Bingfeng Leng, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of α-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance The production of α-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with β-lactam antibiotics, which can increase exotoxins production by S. aureus at subinhibitory concentrations. Furthermore, Perilla Oil could be rationally applied in food systems as a novel food preservative both to inhibit the growth of S. aureus and to repress the production of exotoxins, particularly staphylococcal enterotoxins.
Jing Dong - One of the best experts on this subject based on the ideXlab platform.
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Subinhibitory Concentrations of Perilla Oil Affect the Expression of Secreted Virulence Factor Genes in Staphylococcus aureus
2013Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background: The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings: A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of a-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance: The production of a-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with b-lacta
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subinhibitory concentrations of Perilla Oil affect the expression of secreted virulence factor genes in staphylococcus aureus
PLOS ONE, 2011Co-Authors: Jiazhang Qiu, Xiaoran Zhang, Mingjing Luo, Jing Dong, Jianfeng Wang, Bingfeng Leng, Xiaoliang Wang, Haihua Feng, Wenzhi Ren, Xuming DengAbstract:Background The pathogenicity of staphylococcus aureus is dependent largely upon its ability to secrete a number of virulence factors, therefore, anti-virulence strategy to combat S. aureus-mediated infections is now gaining great interest. It is widely recognized that some plant essential Oils could affect the production of staphylococcal exotoxins when used at subinhibitory concentrations. Perilla [Perilla frutescens (L.) Britton], a natural medicine found in eastern Asia, is primarily used as both a medicinal and culinary herb. Its essential Oil (Perilla Oil) has been previously demonstrated to be active against S. aureus. However, there are no data on the influence of Perilla Oil on the production of S. aureus exotoxins. Methodology/Principal Findings A broth microdilution method was used to determine the minimum inhibitory concentrations (MICs) of Perilla Oil against S. aureus strains. Hemolysis, tumour necrosis factor (TNF) release, Western blot, and real-time RT-PCR assays were performed to evaluate the effects of subinhibitory concentrations of Perilla Oil on exotoxins production in S. aureus. The data presented here show that Perilla Oil dose-dependently decreased the production of α-toxin, enterotoxins A and B (the major staphylococcal enterotoxins), and toxic shock syndrome toxin 1 (TSST-1) in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA). Conclusions/Significance The production of α-toxin, SEA, SEB, and TSST-1 in S. aureus was decreased by Perilla Oil. These data suggest that Perilla Oil may be useful for the treatment of S. aureus infections when used in combination with β-lactam antibiotics, which can increase exotoxins production by S. aureus at subinhibitory concentrations. Furthermore, Perilla Oil could be rationally applied in food systems as a novel food preservative both to inhibit the growth of S. aureus and to repress the production of exotoxins, particularly staphylococcal enterotoxins.