A method that stimulates cholera toxin (CT) production by Vibrio cholerae culture fluid was established.

The dietary polyphenols as α-glucosidases inhibitors have attracted great interest among researchers. The aim of this review is to give an overview of the research reports on the structure-activity relationship of dietary polyphenols inhibiting α-glucosidases. The molecular structures that influence the inhibition are the following: (1) The hydroxylation and galloylation of flavonoids including catechins improve the inhibitory activity. (2) The glycosylation of hyroxyl group and hydrogenation of the C2=C3 double bond on flavonoids weaken the inhibition. (3) However, cyaniding glycosides show higher inhibition against than cyanidin. Proanthocyanidins oligomers exhibit a stronger inhibitory activity than their polymers. (4) The hydroxylation on B ring and the glycosylation of stilbenes reduce the inhibitory activity. (5) Caffeoylquinic acids display strong inhibition against α-glucosidases. However, hydroxycinnamic acid, ferulic acid, and gallic acid hardly inhibited α-glucosidases. (6) The coupled galloyl structures attached to C-3 and C-6 of the 4C(1) glucose core of ellagitanin gave basic inhibitory activity. (7) The mono-glycosylation of chalcones slightly lowers the inhibition. However, the diglycosylation of chalcones significantly decreased the activity.

Enterohemorrhagic Escherichia coli (EHEC) O157:H7, derived from an outbreak in Sakai city, Japan in 1996, possesses two kinds of plasmids: a 93-kb plasmid termed pO157, found in clinical EHEC isolates world-wide and a 3.3-kb plasmid termed pOSAK1, prevalent in EHEC strains isolated in Japan. Complete nucleotide sequences of both plasmids have been determined, and the putative functions of the encoded proteins and the cis-acting DNA sequences have been analyzed. pO157 shares strikingly similar genes and DNA sequences with F-factor and the transmissible drug-resistant plasmid R100 for DNA replication, copy number control, plasmid segregation, conjugative functions and stable maintenance in the host, although it is defective in DNA transfer by conjugation due to the truncation and deletion of the required genes and DNA sequences. In addition, it encodes several proteins implicated in EHEC pathogenicity such as an EHEC hemolysin (HlyA), a catalase-peroxidase (KatP), a serine protease (EspP) and type II secretion system. pOSAK1 possesses a ColE1-like replication system, and the DNA sequence is extremely similar to that of a drug-resistant plasmid, NTP16, derived from Salmonella typhimurium except that it lacks drug resistance transposons.

The B-ring substitution pattern of flavonols is a significant structural feature for their function as free radical scavengers and antioxidants. In this paper, four differently substituted B-ring hydroxylation flavonols (galangin, kaempferol, quercetin, and myricetin) and a flavonol glycoside (quercitrin) were studied for their ability to bind BSA by quenching the protein intrinsic fluorescence. From the spectra obtained, the biomolecular quenching constants, the apparent static binding constants, and the binding site values were calculated. The B-ring hydroxylation of flavonols significantly affected the binding/quenching process; in general, the binding affinity increased with the number of hydroxyl groups on the B-ring. The binding constants ( Ka) were determined as myricetin (4.90 x 10(8) L/mol) > quercetin (3.65 x 10(7) L/mol) > kaempferol (2.57 x 10(6) L/mol) > galangin (6.43 x 10(5) L/mol). The glycoside substitute at the C-ring position decreased the binding affinity. The chromatographic retention factor ( K') and logarithms of apparent partition coefficient (log Kow) were linear to the logarithms of apparent binding constants (log Ka) for flavonols with increasing hydroxyl groups on the B-ring. These results showed that the hydrogen bond force play an important role in binding flavonols to BSA. These results are also in agreement with the generally accepted structure-dependent free radical scavenger and antioxidant abilities of flavonols.

The binding affinities with MP were strongly influenced by the structural differences of dietary polyphenols. The MP-polyphenol interaction weakened with the DPPH free radical scavenging potential of polyphenols.