Corrigendum: Tea polyphenols as an antivirulence compound Disrupt Quorum-Sensing Regulated Pathogenicity of Pseudomonas aeruginosa
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چکیده
The original version of this Article contained a typographical error in the spelling of the author Hongping Yin, which was incorrectly given as Honging Yin. This has now been corrected in the PDF and HTML versions of the Article. This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article's Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit
منابع مشابه
Tea polyphenols as an antivirulence compound Disrupt Quorum-Sensing Regulated Pathogenicity of Pseudomonas aeruginosa
Green tea, a water extract of non-fermented leaves of Camellia sinensis L., is one of the nonalcoholic beverages in China. It is becoming increasingly popular worldwide, because of its refreshing, mild stimulant and medicinal properties. Here we examined the quorum sensing inhibitory potentials of tea polyphenols (TP) as antivirulence compounds both in vitro and in vivo. Biosensor assay data su...
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Quorum sensing (QS) is an intercellular signaling and gene regulatory mechanism, which is implicated in bacterial pathogenicity and food spoilage. Therefore, blocking bacterial QS system may prevent QScontrolled phenotypes responsible for food spoilage. In the present study, we aimed to investigate the anti-biofilm and quorum sensing inhibitory potentials of Rosa rugosa tea polyphenol (RTP) ext...
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عنوان ژورنال:
دوره 6 شماره
صفحات -
تاریخ انتشار 2016