Inhibition effect of epigallocatechin gallate on the growth and biofilm formation of Vibrio parahaemolyticus

Abstract

Abstract Vibrio parahaemolyticus is a common marine foodborne pathogen that causes gastroenteritis. With the long-term use of antibiotics, many bacteria become resistant; therefore, developing antibiotic-free antimicrobial strategies is urgent. Epigallocatechin gallate (EGCG), a constituent of polyphenols present abundantly in tea extract, has broad-spectrum antibacterial activity and is non-toxic. Here, we take advantage of these properties of EGCG to evaluate its inhibition effect on the growth and biofilm formation of V. parahaemolyticus 17802, and explore its antibacterial mechanism. It was found that EGCG showed antibacterial activity against V. parahaemolyticus 17802, and the minimum inhibitory concentration (MIC) was estimated to be 128 μg ml−1. Results of crystal violet staining and confocal laser scanning microscope (CLSM) evidenced that EGCG hindered its biofilm formation. Moreover, the swimming motility and extracellular polysaccharides were also notably inhibited. The antibacterial mechanism was further confirmed by several assays, such as scanning electron microscopy (SEM), transmission electron microscopy (TEM), and live/dead staining assay, together with membrane permeability assay, which all suggested that EGCG caused damage to cell membrane and made it lose integrity, eventually resulting in the death of V. parahaemolyticus 17802. The bactericidal activity of EGCG verified its potential as a promising candidate to combat foodborne pathogen.