{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,18]],"date-time":"2026-04-18T15:01:50Z","timestamp":1776524510061,"version":"3.51.2"},"reference-count":41,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2018,5,9]],"date-time":"2018-05-09T00:00:00Z","timestamp":1525824000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"JSPS KAKENHI","award":["17K00862"],"award-info":[{"award-number":["17K00862"]}]},{"DOI":"10.13039\/501100013038","name":"the Japan Food Chemical Research Foundation","doi-asserted-by":"publisher","award":["None"],"award-info":[{"award-number":["None"]}],"id":[{"id":"10.13039\/501100013038","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Asahi Group Arts Foundation","award":["None"],"award-info":[{"award-number":["None"]}]},{"DOI":"10.13039\/100016923","name":"Hoansha Foundation","doi-asserted-by":"publisher","award":["None"],"award-info":[{"award-number":["None"]}],"id":[{"id":"10.13039\/100016923","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Staphylococcal enterotoxin A (SEA) is a toxin protein, and is the most common cause of staphylococcal food poisoning. Polyphenols, such as catechins, are known to interact with proteins. In this study, we investigated the binding of catechins to SEA using SPR (Biacore), Fourier transform infrared spectroscopy (FT-IR), isothermal titration calorimetry (ITC), and protein-ligand docking. We found that (\u2212)-epigallocatechin gallate (EGCG) could strongly bind to SEA. According to thermodynamic parameters, a negative \u0394G indicated that the interaction between EGCG and SEA was spontaneous, and the electrostatic force accompanied by hydrophobic binding forces may play a major role in the binding. Data from Western blot analysis and docking simulation suggest that the hydroxyl group at position 3 of the galloyl group in the catechin structure was responsible for binding affinity with the Y91 of the A-6 region of SEA active sites. Our results provide further understanding of the binding interactions between catechins and SEA, and the inhibition of toxin activities by catechins.<\/jats:p>","DOI":"10.3390\/molecules23051125","type":"journal-article","created":{"date-parts":[[2018,5,10]],"date-time":"2018-05-10T03:48:27Z","timestamp":1525924107000},"page":"1125","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Binding of Catechins to Staphylococcal Enterotoxin A"],"prefix":"10.3390","volume":"23","author":[{"given":"Yuko","family":"Shimamura","sequence":"first","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mio","family":"Utsumi","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chikako","family":"Hirai","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shogo","family":"Nakano","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sohei","family":"Ito","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ai","family":"Tsuji","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition, Kobe Gakuin University, 518 Arise, Ikawadani-cho, Nishi-ku, Kobe 651-2180, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Takeshi","family":"Ishii","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition, Kobe Gakuin University, 518 Arise, Ikawadani-cho, Nishi-ku, Kobe 651-2180, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Takahiro","family":"Hosoya","sequence":"additional","affiliation":[{"name":"Department of Kampo Pharmacy, Yokohama University of Pharmacy, 601 Matano-cho, Totsuka-ku, Yokohama 245-0066, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Toshiyuki","family":"Kan","sequence":"additional","affiliation":[{"name":"Department of Synthetic Organic &amp; Medicinal Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Norio","family":"Ohashi","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuichi","family":"Masuda","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2018,5,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1751","DOI":"10.3390\/toxins2071751","article-title":"Food poisoning and Staphylococcus aureus enterotoxins","volume":"2","author":"Mendoza","year":"2010","journal-title":"Toxins"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0168-1605(00)00377-9","article-title":"Staphylococcal enterotoxin","volume":"61","author":"Balaban","year":"2000","journal-title":"Int. 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