Synergistic inhibition effects of tea polyphenols as adjuvant of oxytetracycline on Vibrio parahaemolyticus and enhancement of Vibriosis resistance of Exopalaemon carinicauda

2021 ◽  
Author(s):  
Qin Guo ◽  
Chunyan Zhang ◽  
Qingguo Cao ◽  
Jiahui Cai ◽  
Hui Chen
Keyword(s):  
Vibrio Parahaemolyticus ◽  
Tea Polyphenols ◽  
Exopalaemon Carinicauda ◽  
Synergistic Inhibition

Immune response of Exopalaemon carinicauda infected with an AHPND-causing strain of Vibrio parahaemolyticus

2018 ◽  
Vol 74 ◽  
pp. 223-234 ◽  
Author(s):  
Qianqian Ge ◽  
Jian Li ◽  
Jitao Li ◽  
Jiajia Wang ◽  
Zhengdao Li
Keyword(s):  
Immune Response ◽  
Vibrio Parahaemolyticus ◽  
Exopalaemon Carinicauda

scholarly journals Synergistic Inhibition of Lung Tumorigenesis by a Combination of Green Tea Polyphenols and Atorvastatin

2008 ◽  
Vol 14 (15) ◽  
pp. 4981-4988 ◽  
Author(s):  
Gang Lu ◽  
Hang Xiao ◽  
Hui You ◽  
Yong Lin ◽  
Huanyu Jin ◽  
...  
Keyword(s):  
Green Tea ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Lung Tumorigenesis ◽  
Synergistic Inhibition

Elimination of Vibrio parahaemolyticus Contamination in Shucked Oysters (Crassostrea plicatula) to with Natural Antimicrobial Agents TeaPolyphenols

2011 ◽  
Vol 320 ◽  
pp. 427-433 ◽  
Author(s):  
Xiao Sheng Shen ◽  
Bei Lei Qian ◽  
Wei Hua Wu ◽  
You Qiong Cai ◽  
Cheng Chu Liu
Keyword(s):  
Sensory Analysis ◽  
Vibrio Parahaemolyticus ◽  
Antimicrobial Agents ◽  
Tea Polyphenols ◽  
Most Probable Number ◽  
Negative Effects ◽  
Natural Antimicrobial ◽  
Probable Number ◽  
Bactericidal Effects

In this study, the survival of Vibrio parahaemolyticus in suspension in the presence of tea-polyphenols for 6h was first examined. The shucked oysters containing V. parahaemolyticus then were exposed to 2048μg/mL , 1024 μg/mL and 512 μg/mL tea-polyphenols for 4h and the population ofV. parahaemolyticusin shucked oysters was determined every 1h. In addition, shucked oysters containingV. parahaemolyticusexposed into the dose of 1024 μg/mL tea-polyphenols were held at various temperature (0, 5, and 20°C) to examine survival ofV. parahaemolyticusevery 6h till 24h. Populations ofV. parahaemolyticusinoysterwere determined using 3-tube most probable number (MPN) method. The study found that the MIC of tea-polyphenols to Vibrio parahaemolyticus suspension is 1024 μg/mL; when exposed to 2048 μg/mL, 1024 μg/mLand 512μg/mL tea-polyphenols for 4h, the population ofV. parahaemolyticusinshucked oysters decreased by 3.29,2.43 and 1.84 Log10MPN/g respectively; 0, 5 and 20°C,1024μg/mL tea-polyphenols can decrease the population of V. parahaemolyticusinshucked by 4.10, 3.32 and 3.00LogMPN/g at 24thh. Sensory analysis showed that treatments of tea-polyphenols at concentrations 1024μg/mL did not cause negative effects on taste of oyster meat. These results indicated that tea-polyphenols have bactericidal effects againstV. parahaemolyticusand can be applied to shucked oysters to reduce contamination of V. parahaemolyticus.

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