Indicience of bacteria nad antibacterial activity of selected types of tea

Authors

  • Jana Hutková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Attila Kántor Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Margarita Terentjeva Latvia University of Agriculture, Faculty of Veterinary Medicine Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava
  • Jana Petrová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Czeslaw Puchalski Faculty of biology and agriculture, University of Rzeszow, Department of bioenergy Technologies, Zelwerowicza St. 4, 35-601 Rzeszow
  • Maciej Kluz Faculty of biology and agriculture, University of Rzeszow, Department of Biotechnology and Microbiology, Zelwerowicza St. 4, 35-601 Rzeszow
  • Rafal Kordiaka Faculty of biology and agriculture, University of Rzeszow, Department of Biotechnology and Microbiology, Zelwerowicza St. 4, 35-601 Rzeszow
  • Simona Kunová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/552

Keywords:

bacteria, antibacterial activity, MALDI TOF MS Biotyper, tea

Abstract

The purpose of this study was to determine in vitro antibacterial activity of selected teas (Assam: Indian black tea from Camellia sinensis, Pu-erh: darkpu-erh (shu) from Camellia sinensis, Sencha: Japanese green tea from Camellia sinensis) against five species of pathogenic microorganisms. In our study, we determined the total viable count (TVC), yeasts (Y) andEnterobacteriaceae counts (E). MALDI-TOF MS Biotyper was used for identification of colonies after cultivation. Evaluation of the antimicrobial activity was performed by disc diffusion method, well diffusion method and detection of minimum inhibitory concentration (MIC). For antibacterial activity against Escherichia coli CCM 2024, Yersinia enterocolitica CCM 5671, Klebsiella pneumonie CCM 2318, Staphylococus aureus CCM 2461 and Bacillus thurigiensis CCM19 were detected. The inhibition zones were measured in mm in disc diffusion method and well diffusion method. The MIC of the individual extracts was measured spectrophotometrically. The high number of total viable count was found in Pu-erh tea (2.1 log CFU.g-1) and lowest number was found in Assam tea (0.7 log CFU.g-1). The high number of Enterobacteriacea was found in Pu-erh tea (2.03 log CFU.g-1) and lowest in Assam tea (0 log CFU.g-1). The higher number of yeasts was found in Pu-erh tea (1.83 log CFU.g-1) and lowest in Assam tea (0.3 log CFU.g-1). Mass spectrometry revealed the presence of seven Gram positive bacteria Bacillus cereus, B. mycoides, B. pumilus, Enterococcus durans, Staphylococcus epidermis, S. hominis, S. warneri, four Gram negative bacteriaAcinetobacter junii, Hafnia alvei, Klebsiella pneumoniae, Sphingomonas spp. and two yeast - Candida glabrata, Cryptococcus albidus. The results show that certain tea extracts are particularly active against various pathogenic bacteria. Tea extracts (Sencha, Rooibos, Mate, Assam) were found to have the strongest antibacterial activity against Staphylococcus aureus CCM 2461.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Araghizadeh, A., Kohanteb, J., Fani, M. M. 2013. Inhibitory activity of green tea (Camellia sinensis) extract on some clinically isolated cariogenic and periodontopathic bacteria. Medical principes and practice, vol. 22, p. 368-372. https://doi.org/10.1159/000348299P PMid:23485656 DOI: https://doi.org/10.1159/000348299

Archana, S., Abraham, J. 2011. Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science, vol. 1, no. 8, p. 149-152. Available at: http://www.japsonline.com/admin /php/uploads/230_pdf.pdf

Dias, T., Tomás, R. G., Teixeira, N. F., Alves, M. G., Oliveira, P. F., Silva, B.M. 2013. White Tea (Camellia sinensis (L.)): Antioxidant Properties and Beneficial Health Effects. International Journal of Food Science. Nutr. Dietetics, vol. 2, p. 1-15.

Fujita, H., Yamagami, T. 2008a. Efficacy and safety of Chinese black tea (Pu-Ehr) extract in healthy and hypercholesterolemic subjects. Annals of Nutrition and Metabolism, vol. 53, p. 33-42. https://doi.org/ 10.1159/000153006PMid:18769024 DOI: https://doi.org/10.1159/000153006

Fujita, H., Yamagami, T. 2008b. Extract of black tea (pu-ehr) inhibits postprandial rise in serum cholesterol in mice, and with long term use reduces serum cholesterol and low density lipoprotein levels and renal fat weight in rats. Phytotherapy Research, vol. 22, p. 1275-1281. https://doi.org/10.1002/ptr.2477 PMid:18570239 DOI: https://doi.org/10.1002/ptr.2477

Ivanišová, E., Frančáková, H., Dráb, Š., Benčová, S. 2015b. Elderberry as important source of antioxidant and biologically active compounds. Proceedings International Scientific and Professional Conference 15th Ružiška Days, Today Science, Tomorrow Industry, Vukovar, Croatia. p. 212-221. ISBN 978-953-7005-36-8.

Ivanišová, E., Frančáková, H., Ritschlová, P., Dráb, Š., Solgajová, M., Tokár, M. 2015a. Biological activity of apple juice enriched by herbal extracts. JMBFS, vol. 4, no. special issue 3, p. 69-73. https://doi.org/ 10.15414/jmbfs.2015.4.special3.69-73 DOI: https://doi.org/10.15414/jmbfs.2015.4.special3.69-73

Ivanišová, E., Tokár, M., Mocko, K., Mendelová, A., Bojňanská, T., Mareček, J. 2013. Antioxidant activity of selected plant products. JMBFS, vol. 2, no. Special issue 1, p. 1692-1703. Available at: http://www.jmbfs.org/wp-content/uploads/2013/06/68_jmbs_ivanisova_fbp_f.pdf

Katsuno, T., Kasuga, H., Kusano, Y., Yaguchi, Y., Tomomura, M., Cui, J., Yang, Z., Baldermann, S., Nakamura, Y., Ohnishi, T., Mase, T., Watanabe, N. 2014. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process. Food Chemistry, vol. 148, p. 388-395. https://doi.org/10.1016/j.foodchem.2013.10.069 PMid:24262573 DOI: https://doi.org/10.1016/j.foodchem.2013.10.069

Kumazawa, K., Masuda, H. 2002. Identification of potent odorants in different green tea varieties using flavor dilution technique. Journal of Agricultural and Food Chemistry, vol. 50, p. 5660-5663. https://doi.org/ 10.1021/jf020498j PMid:12236694 DOI: https://doi.org/10.1021/jf020498j

Kumazawa, K., Wada, Y., and Masuda, H. 2006. Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion. Journal of Agricultural and Food Chemistry, vol. 54, p. 4795-4801. https://doi.org/10.1021/jf0603127PMid:16787030 DOI: https://doi.org/10.1021/jf0603127

Liang, Y., Zhang, L., Lu, J. 2005. A study on chemical estimation of pu-erh tea quality. Journal of the Science of Food and Agriculture, vol. 85, p. 381-390. https://doi.org/10.1002/jsfa.1857 DOI: https://doi.org/10.1002/jsfa.1857

Mabe, K., Yamada, M., Oguni, I., Takahashi, T. 1999. In vitro and in vivo activities of tea catechins against Helicobacter pylori. American Journal of Microbiology, vol. 43, no. 7, p. 1788-1791. PMid:10390246 DOI: https://doi.org/10.1128/AAC.43.7.1788

Mbata, T., Debiao, L., Saikia, A. 2005. Antibacterial activity of the crude extract of Chinese green tea (Camellia Sinensis) on Listeria monocytogenes. The Internet Journal of Microbiology, vol. 2, no. 2, p. 1-4. Available at: http://www.ajol.info/index.php/ajb/article/viewFile/58725/47051 DOI: https://doi.org/10.5580/ab0

Omogbai, B. A., Ikenebomeh, M. 2013. Microbiological charasteristics and phytochemical screening of some herbal teas in Nigeria. European Scientific Journal, vol. 9, no. 18, p. 1857-7881.

Ošťádalová, M., Tremlová, B., Straka, I., Pokorná, J., Čáslavková, P. 2014. Evaluation of significant pigments in green teas of different origin. Potravinarstvo, vol. 8, no. 1, p. 221-227. https://doi.org/10.5219/344 DOI: https://doi.org/10.5219/344

Palmer, M. E., Haller, C., Mckinney, P. E., Klein-Schwartz. W., Tschirgi, A., Smolinske, S. C., Woolf, A., Sprague, B. M., Bartlett, W. D., Landzberg, B. R. 2003. Adverse events associated with dietary supplements: an observational study. Lancet, vol. 361, p. 101-106. https://doi.org/10.1016/s0140-6736(03)12227-1 PMid:12531576 DOI: https://doi.org/10.1016/S0140-6736(03)12227-1

Dutta, P. P. Baruah, D. C. 2014. Drying modelling and experimentation of Assam black tea (Camellia simensis) with producer gas as a fuel. Applied Thermal Engineering, vol. 63, no. 2, p. 495-502. https://doi.org/10.1016/ j.applthermaleng.2013.11.035 DOI: https://doi.org/10.1016/j.applthermaleng.2013.11.035

Radji, M., Agustama, R. A., Elya, B., Tjampakasari, C. R. 2013. Antimicrobial activity of green tea extract against isolates of methicillin-resistantStaphylococcus aureusand multi-drug resistantPseudomonas aeruginosa. Asian Pacific Journal of Tropical Biomedicine, vol. 3, no. 8, p. 663-667. https://doi.org/10.1016/s2221-1691(13)60133-1 PMid:23905026 DOI: https://doi.org/10.1016/S2221-1691(13)60133-1

Rashid, M. M. U., Sayeed, M. A., Hassan, M. M., Jainul, M. A., Azam, S., Rahman, M. M. Antidepressant and Antibacterial Activities of Camellia sinensis (White Tea). 2013. e-Journal of Science & Technology (e-JST), vol. 4, no. 8, p. 39-46.

Rizzo, I., Vedoya, G. and Maurutto, S. 2004. Assessment of toxigenic fungi on Argentinean medicinal plants. Microbiology Research, vol. 159, p. 113-120. https://doi.org/10.1016/j.micres.2004.01.013PMid:15293944 DOI: https://doi.org/10.1016/j.micres.2004.01.013

Sharangi, A. 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) - A review. Food Research International, vol. 42, no. 5-6, p. 529-535. https://doi.org/10.1016/j.foodres.2009.01.007 DOI: https://doi.org/10.1016/j.foodres.2009.01.007

Schweiggert, U., Mix, K., Schieber, A. and Carle, R. 2005. An innovative process for the production of spices through immediate thermal treatment of the plant material. Innovative Food Science, vol. 6, p. 143-153. https://doi.org/10.1016/j.ifset.2004.11.006 DOI: https://doi.org/10.1016/j.ifset.2004.11.006

Silva, B. M. 2012. Tea Consumption and Health. Banerjee, G., Ed.; Nova Science Publishers: New York, EUA, p. 23-38. ISBN: 978-1-61942-721-1.

Flayyih, T., Hanaa, S. Y. and Subhi, I. M. 2013. Antimicrobial Effects of Black Tea (Camellia sinensis) on Pseudomonas Aeruginosa Isolated from Eye Infection May. Iraqi Journal of Science, vol. 54, no. 2, p. 255-265.

Wang, D., Xiao, R., Hu, X., Xu, K., Hou, Y., Zhong, Y., Meng, J., Fan, B., Liu, L. 2010. Comparative safety evaluation of Chinese Pu-erh green tea extract and Pu-erh black tea extract in Wistar rats. Journal of Agricultural and Food Chemistry, vol. 58, p. 1350-1358. https://doi.org/10.1021/jf902171hPMid:20028013 DOI: https://doi.org/10.1021/jf902171h

Wang, D., Xu, K., Zhong, Y., Luo, X., Xiao, R., Hou, Y., Bao, W., Yang, W., Yan, H., Yao, P., Liu, L. 2011a. Acute and subchronic oral toxicities of Pu-erh black tea extract in Sprague-Dawley rats. Journal of Ethnopharmacology, vol. 134, no. 1, p. 156-164. https://doi.org/10.1016/j.jep.2010.11.068 PMid:21134434 DOI: https://doi.org/10.1016/j.jep.2010.11.068

Wang, D., Zhong, Y., Luo, X., Wu, S., Xiao, R., Bao, W., Wheeler, D.; W, W. 2004. The Medicinal Chemistry of Tea. Drug Development Research, vol. 61, p. 45-65. https://doi.org/10.1002/ddr.10341 DOI: https://doi.org/10.1002/ddr.10341

Yang, W., Yan, H., Yao, P., Liu, L. G. 2011b. Pu-erh black tea supplementation decreases quinocetone-induced ROS generation and oxidative DNA damage in Balb/c mice. Food and Chemical Toxicology, vol. 49, p. 477-484. https://doi.org/10.1016/j.fct.2010.11.028 PMid:21112366 DOI: https://doi.org/10.1016/j.fct.2010.11.028

Yang, Z., Kinoshita, T., Tanida, A., Sayama, H., Morita, A., Watanabe, N. 2009. Analysis of coumarin and its glycosidically bound predcursor in Japanese green tea having sweet-herbaceous odour. Food Chemistry, vol. 114, no. 1, p. 289-294. https://doi.org/10.1016/j.foodchem.2008.09.014 DOI: https://doi.org/10.1016/j.foodchem.2008.09.014

Downloads

Published

2016-01-17

How to Cite

Hutková, J. ., Kántor, A. ., Terentjeva, M. ., Petrová, J. ., Puchalski, C. ., Kluz, M. ., Kordiaka, R. ., Kunová, S. ., & Kačániová, M. . (2016). Indicience of bacteria nad antibacterial activity of selected types of tea. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 65–71. https://doi.org/10.5219/552

Issue

Vol. 10 No. 1 (2016): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 > >>