Gene expression profiles of Vibrio parahaemolyticus in response to curcumin or epigallocatechin gallate
Vibrio parahaemolyticus RIMD2210633 was incubated in Luria-Bertani (LB) broth, composed of 1 percent Oxoid tryptone, 0.5 percent Oxoid yeast extract, and 1 percent NaCl, at 37 degrees with shaking at 200 rpm overnight. Then, the cell culture was diluted 1:50 into 5 ml of LB broth for a second round of growth, reaching an optical density at 600 nm value of 1.4. For the third round of growth, the culture was diluted 1:1000 into 5 ml of LB broth and harvested during the mid-exponential growth phase (OD600=1.4). Bacterial cells cultured in LB broth supplemented with 25 micrograms per milliliter curcumin or 4 mM epigallocatechin gallate (EGCG) were designated as the experimental group, while those cultured in LB broth without curcumin or EGCG were designated as the control group. This setup was used to investigate the effects of sublethal doses of curcumin or EGCG on gene expression in V. parahaemolyticus using RNA-seq.