, Helicobacter pylori, etc. (Cichewicz & Thorpe, 1996; Jones et al., 1997). A recent study selleck inhibitor has shown that ginger (Zingiber officinale) can inhibit fluid accumulation in mice ileal loop by blocking

the binding of the heat-labile enterotoxin of E. coli to the cell surface receptor, GM1 (Chen et al., 2007). However, there is no report on the effect of red chilli or its active compound, capsaicin, against the virulence gene transcription of V. cholerae or any other diarrheagenic agents without affecting their growth or viability. In this study, we examined whether a methanol extract of red chilli can affect the virulence gene expression of V. cholerae. We also examined the effect of capsaicin on the production of CT by V. cholerae strains belonging to various serogroups. Furthermore, the possible mechanism of virulence gene regulation by capsaicin was investigated using a real-time quantitative reverse transcription-PCR (qRT-PCR) CP-868596 mw assay. A total of 23 clinical toxigenic V. cholerae strains used in this study are described in Table 1. All V. cholerae strains were grown at 37 °C in AKI medium, pH 7.4 (Iwanaga et al., 1986; Mukhopadhyay et al., 1996). The ctxB genotyping was carried out by a mismatch amplification mutation PCR assay according to Morita et al. (2008). Dried red chilli was purchased from

a retail market in Osaka, Japan, and was used for this study. Red chilli was ground using a homogenizer to a fine powder and extracted with 99.9% methanol. The methanol was evaporated using a vacuum dryer. Glycogen branching enzyme Crude methanol extract of red chilli was preserved at 4 °C. Natural capsaicin was purchased from

LKT laboratories Inc. (MN). Red chilli methanol extract and capsaicin were dissolved in 99.9% methanol during use. A single colony of V. cholerae strains was inoculated in AKI medium at 37 °C. After 12 h of growth, OD600 nm was adjusted to 1.0. Subsequently, cultures were 100-fold diluted with AKI medium and incubated with and without red chilli methanol extract or capsaicin. Because red chilli methanol extract and capsaicin were dissolved in methanol, the final concentrations were always adjusted to 0.2% methanol in cultures. The culture condition was followed according to Iwanaga et al. (1986), with slight modifications. Briefly, cultures were kept under a stationary condition for an initial 4 h and then shifted to a shaking condition at 180 r.p.m. for another 4 h. A cell-free supernatant (CFS) was prepared by centrifugation of a bacterial culture at 12 000 g for 10 min, followed by filtration through a 0.22-μm filter (Iwaki, Tokyo, Japan). The CFS was diluted 10, 100 and 500 times with phosphate-buffered saline (PBS, pH 7.0) and dilutions of purified CT (Uesaka et al., 1994) of known concentrations were used to estimate the amount of CT in cultures by a bead-ELISA according to Oku et al. (1988).