Capsaicin, a potential inhibitor of cholera toxin production in Vibrio cholerae.

@article{Chatterjee2010CapsaicinAP,
  title={Capsaicin, a potential inhibitor of cholera toxin production in Vibrio cholerae.},
  author={Shruti Chatterjee and Masahiro Asakura and Nityananda Chowdhury and Sucharit Basu Neogi and Norihiko Sugimoto and Soumya Haldar and Sharda Prasad Awasthi and Atsushi Hinenoya and Shunji Aoki and Shinji Yamasaki},
  journal={FEMS microbiology letters},
  year={2010},
  volume={306 1},
  pages={54-60}
}
The use of natural compounds as inhibitory agents for virulence factor production is a new approach to overcome increased antimicrobial resistance in pathogenic bacteria. In this study, we examined whether red chilli (Capsicum annuum) contains any such compound(s) that can repress the cholera toxin (CT) production in Vibrio cholerae. We found that the methanol extract of red chilli could inhibit CT production in recently emerged V. cholerae O1 El Tor variant strains without affecting their… CONTINUE READING
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