{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T13:18:35Z","timestamp":1788959915874,"version":"build-2803163510"},"reference-count":60,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2011,10,17]],"date-time":"2011-10-17T00:00:00Z","timestamp":1318809600000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2011,10]]},"abstract":"<jats:p>\n                    <jats:bold>Abstract:\u2003<\/jats:bold>\n                    The foodborne pathogen\n                    <jats:italic>Staphylococcus aureus<\/jats:italic>\n                    produces the virulent staphylococcal enterotoxin A (SEA), a single chain protein which consists of 233 amino acid residues with a molecular weight of 27078 Da. SEA is a superantigen that is reported to contribute to animal (mastitis) and human (emesis, diarrhea, atopic dermatitis, arthritis, and toxic shock) syndromes. Changes in the native structural integrity may inactivate the toxin by preventing molecular interaction with cell membrane receptor sites of their host cells. In the present study, we evaluated the ability of the pure olive compound 4\u2010hydroxytyrosol and a commercial olive powder called Hidrox\u201012, prepared by freeze\u2010drying olive juice, to inhibit\n                    <jats:italic>S. aureus<\/jats:italic>\n                    bacteria and SEA's biological activity. Dilutions of both test substances inactivated the pathogens. Two independent cell assays (BrdU incorporation into newly synthesized DNA and glycyl\u2010phenylalanyl\u2010aminofluorocoumarin proteolysis) demonstrated that the olive compound 4\u2010hydroxytyrosol also inactivated the biological activity of SEA at concentrations that were not toxic to the spleen cells. However, efforts to determine inhibition of the toxin by Hidrox\u201012 were not successful because the olive powder was cytotoxic to the spleen cells at concentrations found to be effective against the bacteria. The results suggest that food\u2010compatible and safe antitoxin olive compounds can be used to inactivate both pathogens and toxins produced by the pathogens.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Practical Application:\u2003<\/jats:bold>\n                    The results of this study suggest that food\u2010compatible and safe antitoxin olive compounds can be used to reduce both pathogens and toxins produced by the pathogens in foods.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2011.02365.x","type":"journal-article","created":{"date-parts":[[2011,10,17]],"date-time":"2011-10-17T11:54:37Z","timestamp":1318852477000},"source":"Crossref","is-referenced-by-count":48,"title":["The Olive Compound 4\u2010Hydroxytyrosol Inactivates\n                    <i>Staphylococcus aureus<\/i>\n                    Bacteria and Staphylococcal Enterotoxin A 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