Effect of Polyphenols on Inflammation Induced by Membrane Vesicles from Staphylococcus aureus

Yukino Oura1, Yuko Shimamura1, Toshiyuki Kan2

  • 1School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.

Cells
|March 13, 2024
PubMed

Insights

Polyphenols like EGCG and NOL reduce Staphylococcus aureus virulence factors and inflammation. These compounds alter bacterial membrane vesicles, decreasing their inflammatory potential in skin cells.

Area of Science:

  • Microbiology
  • Dermatology
  • Pharmacology

Background:

  • Staphylococcus aureus causes skin infections like atopic dermatitis through toxins and virulence factors.
  • Bacterial membrane vesicles (MVs) deliver these factors to host cells, inducing inflammation.

Purpose of the Study:

  • Investigate the effects of (-)-epigallocatechin gallate (EGCG) and nobiletin (NOL) on S. aureus virulence and MV-induced inflammation.
  • Determine if EGCG and NOL can mitigate skin inflammation caused by S. aureus.

Main Methods:

  • Cultured S. aureus with EGCG and NOL.
  • Analyzed MVs for toxin and protein content.
  • Assessed inflammation-related gene expression in human keratinocytes exposed to MVs.

Main Results:

  • EGCG reduced Staphylococcal Enterotoxin A (SEA) production; both EGCG and NOL decreased biofilm formation and virulence gene expression.
  • MVs from polyphenol-treated bacteria had lower SEA and cargo protein levels.
  • These MVs induced reduced inflammation-related gene expression in keratinocytes.

Conclusions:

  • EGCG and NOL alter S. aureus membrane vesicle properties.
  • These polyphenols show potential for inhibiting skin inflammation by modulating bacterial virulence factor delivery.