Evaluation of antibacterial activity of commercial green tea

Размещено на http://www.allbest.ru/

Evaluation of antibacterial activity of commercial green tea

Tkachenko H., Ivanova Ye., Tiupova T., Kurhaluk N.

Institute of Biology and Earth Sciences, Pomeranian University in Slupsk, Poland

This study aimed to the impact of infusion derived from commercial green leaf tea (Distributer: Auchan Polska Sp. Z o.o.; Country of origin: China; Netto weight 100 g) on the growth of some Gram-positive and Gram-negative strains was studied. In the current study, Gramnegative strains such as Escherichia coli (Migula) Castellani and Chalmers (ATCC®25922™), Escherichia coli (Migula) Castellani and Chalmers (ATCC®'35218™), Pseudomonas aeruginosa (Schroeter) Migula (ATCC®27853™) and Gram-positive strains such as Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™), Enterococcus faecalis (Andrewes and Horder) Schleifer andKilpper-Balz (ATCC®51299™) (resistant to vancomycin; sensitive to teicoplanin) and Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®29212™) were used. The testing of the antibacterial activity of green tea was carried out in vitro by the Kirby- Bauer disc diffusion technique. Results of the current study demonstrated that the most sensitive to infusion derived from commercial green tea was the Gram-negative bacterial strain Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), where there was the greatest increase in the zone of growth inhibition compared to 96% ethanol (by 98%, p < 0.05). According to the Grampositive bacterial strains, only the Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) strain showed sensitivity to infusion derivedfrom commercial green tea, with a statistically significant increase in the zone of growth inhibition compared to 96% ethanol (by 57.4%, p < 0.05). Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™) strain was also sensitive to infusion derived from commercial green tea. The zone of growth inhibition was increased by 37% compared to 96% ethanol (p < 0.05). These results demonstrate that the use of green tea can be applied to a variety of bacterial infections caused by both Grampositive and Gram-negative bacterial strains. Further studies are needed to analyze the antimicrobial properties of the compounds in this plant.

Keywords: green tea, antibacterial activity, Kirby-Bauer disc diffusion technique, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus faecalis.

Ткаченко Г., Іванова Є., Тюпова Т., Кургалюк Н.

ОЦІНКА АНТИБАКТЕРІАЛЬНОЇ АКТИВНОСТІ КОМЕРЦІЙНОГО ЗЕЛЕНОГО ЧАЮ

Це дослідження було спрямоване на вивчення впливу настою, отриманого з комерційного зеленого листового чаю (Дистриб'ютор: Auchan Polska Sp. Z o.o.; Країна походження: Китай; вага нетто 100 г) на ріст деяких грампозитивних і грамнегативних штамів. У поточному дослідженні було використано грамнегативні штами, такі як Escherichia coli (Migula) Castellani and Chalmers (ATCC®25922™), Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), Pseudomonas aeruginosa (Schroeter) Migula (ATCC®27853™) і грампозитивні штами, такі як Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™), Enterococcus faecalis (Andrewes and Horder) Schleifer і Kilpper- Balz (ATCC®51299™) (стійкі до ванкоміцину; чутливі до тейкопланіну) і Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®29212™). Тестування антибактеріальної активності зеленого чаю проводили in vitro методом дискової дифузії Кірбі-Бауера. Результати дослідження показали, що найбільш чутливим до настою, отриманого з комерційного зеленого чаю, був штам грамнегативних бактерій Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), де спостерігалося найбільше збільшення зони росту, інгібування порівняно з 96% етанолом (на 98%, p < 0,05). Згідно зі штамами грампозитивних бактерій, лише штам Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) виявив чутливість до настою, отриманого з комерційного зеленого чаю, зі статистично значущим збільшенням зони росту інгібування порівняно з 96% етанолом (на 57,4%, p < 0,05). Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™) також був чутливий до настою, отриманого з комерційного зеленого чаю. Зона пригнічення росту була збільшена на 37 % порівняно з 96 % етанолом (p < 0,05). Ці результати демонструють, що використання зеленого чаю може бути застосоване до різноманітних бактеріальних інфекцій, викликаних як грампозитивними, так і грамнегативними штамами бактерій. Необхідні подальші дослідження для аналізу антимікробних властивостей сполук цієї рослини.

Ключові слова: зелений чай, антибактеріальна активність, диско- дифузійний метод Кірбі-Бауера, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus faecalis.

INTRODUCTION

antibacterial activity commercial tea

Tea, leaf, or bud from the plant Camellia sinensis (L.) Kuntze, make up some of the beverages popularly consumed in different parts of the world as green tea (unfermented), black tea (fully fermented), and oolong (semifermented) [14, 38]. More particularly, as a non-fermented tea, green tea has gained more renown because of the significant health benefits assigned to its rich content in polyphenols [38]. The consumption of green tea has been shown to have many physiological and pharmacological health benefits documenting antioxidant [15], anti-inflammation [24], anticancer [13], antimicrobial [23, 29], antihyperglycemic [37], and antiobesity properties [16, 34]. Recent reports demonstrate that green tea may exert a positive effect on the reduction of medical chronic conditions such as cardiovascular disease [11], cancer [7, 32], Alzheimer's disease [26], Parkinson's disease [21], arthritis [1], stroke [9], genital warts [22], skin wound [39], and diabetes [6]. Nowadays, multiple pharmacologically active components have been isolated and identified from green tea, including tea polyphenols, alkaloids, amino acids, polysaccharides, and volatile components [43].

Many studies have shown that green tea exhibits antibacterial effects against a variety of bacteria. Yee and Koo [41] (2000) first reported that green tea had the ability to inhibit Helicobacter pylori activity. Epigallocatechin gallate (EGCG) is probably the active ingredient responsible for most of the anti-H. pylori activity of Chinese tea [41]. Anand and co-workers [3] proposed that epigallocatechin-3-gallate may be of importance in the prevention of tuberculosis infection. Green tea extract could effectively inhibit the growth of major foodborne pathogens, including Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, and Listeria monocytogenes [10]. The study of Si and co-workers [33] demonstrated a direct link between the antimicrobial activity of tea and its specific polyphenolic compositions. The activity of tea polyphenols, particularly EGCG on antibiotics-resistant strains of S. aureus, suggests that these compounds are potential natural alternatives for the control of bovine mastitis and food poisoning caused by S. aureus [33]. Sharma and co-workers [31] revealed that green tea extracts showed significant antibacterial activity against skin pathogens in vitro, and this mechanism was mainly related to preventing bacterial adhesion. The study of Fournier-Larente and co-workers [8] explored the preventive and therapeutic potential of green tea catechins against periodontal disease. In addition, to inhibit growth and adherence of Porphyromonas gingivalis, a green tea extract, and its main constituent EGCG was found to decrease the expression of genes coding for the major virulence factors [8]. Catechins in the tea are potentially anti-cariogenic agents which can reduce bacterial presence in the oral cavity and have the potential to be further used for the preparation of dentifrice and mouthwash [12]. Green tea mouthwash had an antibacterial effect on saliva and bacterial plaque, suggesting that it could be a beneficial addition to standard oral hygiene measures [30].

Renzetti and co-workers [28] presented a variety of mechanisms for the antibacterial activity of green tea catechins. These mechanisms can be broadly classified into the following groups: (i) inhibition of virulence factors (toxins and extracellular matrix); (ii) cell wall and cell membrane disruption; (iii) inhibition of intracellular enzymes; (iv) oxidative stress; (v) DNA damage; and (vi) iron chelation [28]. Taylor [35] also noted that green tea-derived galloylated catechins have weak direct antibacterial activity against both Gram-positive and Gram-negative bacterial pathogens and are able to phenotypically transform, at moderate concentrations, methicillin-resistant Staphylococcus aureus (MRSA) clonal pathogens from full P-lactam resistance to complete susceptibility.

In the current study, the impact of infusion derived from commercial green leaf tea (Distributer: Auchan Polska Sp. Z o.o.; Country of origin: China; Netto weight 100 g) on the growth of some Gram-positive and Gram-negative strains was studied.

MATERIALS AND METHODOLOGY

Green leaf tea. The commercial green leaf tea (Distributer: Auchan Polska Sp. Z o.o.; Country of origin: China; Netto weight 100 g) was used in the current study. Brewing method: Dried leaves were weighed (1 g) and poured with water (10 mL) at a temperature of 80 oC. The brewing time was 30 min. Green tea infusion was then used for the antibacterial assay.

Determination of the antibacterial activity of plant extracts by the disk diffusion method. The testing of the antibacterial activity of commercial green leaf tea was carried out in vitro by the Kirby-Bauer disc diffusion technique [4]. In the current study, Gram-negative strains such as Escherichia coli (Migula) Castellani and Chalmers (ATCC®25922™), Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), Pseudomonas aeruginosa (Schroeter) Migula (ATCC®27853™) and Gram-positive strains such as Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™), Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) (resistant to vancomycin; sensitive to teicoplanin) and Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®29212™) were used.

The strains were inoculated onto Mueller-Hinton (MH) agar dishes. Sterile filter paper discs impregnated with green tea infusion were applied over each of the culture dishes. Isolates of bacteria with green tea infusion were then incubated at 37 °C for 24 h. The Petri dishes were then observed for the zone of inhibition produced by the antibacterial activity of green tea. A control disc impregnated with 96% ethanol was used in each experiment. At the end of the 24-h period, the inhibition zones formed were measured in millimetres using the vernier. For each strain, eight replicates were assayed (n = 8). The Petri dishes were observed and photographs were taken. The susceptibility of the test organisms to the green tea was indicated by a clear zone of inhibition around the discs containing the green tea infusion and the diameter of the clear zone was taken as an indicator of susceptibility. Zone diameters were determined and averaged. The following zone diameter criteria were used to assign susceptibility or resistance of bacteria to the phytochemicals tested: Susceptible (S) > 15 mm, Intermediate (I) = 10-15 mm, and Resistant (R) < 10 mm [25, 36].

Statistical analysis. Zone diameters were determined and averaged. Statistical analysis of the data obtained was performed by employing the mean ± standard error of the mean (S.E.M.). All variables were randomized according to the phytochemical activity of the green tea tested. All statistical calculation was performed on separate data from each strain. The data were analyzed using a one-way analysis of variance (ANOVA) using Statistica v. 13.3 software (TIBCO Software Inc., Krakow, Poland) [42].

RESULTS AND DISCUSSION

Figure 1 is presented the results obtained by the mean diameters of the inhibition zone around the growth of some Gram-positive and Gram-negative strains induced by infusion derived from commercial green tea.

A statistically non-significant decrease in the growth of inhibition zones of E. coli (Migula) Castellani and Chalmers (ATCC®25922™) after the application of infusion derived from commercial green tea by 15% (p > 0.05) compared to the 96% ethanol samples (6.82 ± 0.68 mm vs. 8.02 ± 0.61 mm) was observed. A similar statistically non-significant change after in vitro application of infusion derived from commercial green tea against the E. faecalis (Andrewes and Horder) strain Schleifer and Kilpper-Balz (ATCC®29212™) strain was noted, where we observed a decrease in the zone of inhibition by 15.5% (p > 0.05) compared to the 96% ethanol samples (6.91 ± 0.57 mm vs. 8.18 ± 0.55 mm) (Fig. 1).

A different trend was observed after the application of infusion derived from commercial green tea against the P. aeruginosa (Schroeter) Migula (ATCC®27853™) strain, where there was a statistically non-significant increase in the zone of bacterial inhibition by 35.8% (p > 0.05) compared to 96% ethanol samples (9.67 ± 0.61 mm vs. 7.12 ± 0.56 mm). A similar but statistically significant increase in the zone of growth inhibition by 57.4% (p < 0.05) was observed after the application of infusion derived from commercial green tea against E. faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) strain compared to 96% ethanol samples (11.85 ± 0.65 mm vs. 7.53 ± 0.6 mm) (Fig. 1).

Fig. 1. The mean values of inhibition zone diameters around the growth of some Grampositive and Gram-negative strains induced by infusion derived from commercial green tea (M ± m, n = 8),

The data were presented as the mean ± the standard error of the mean (S.E.M.).

* denote significant differences between the control (96% ethanol) and infusion derived from commercial green tea (p < 0.05)

Similarly, when infusion derived from commercial green tea was applied in vitro to the E. coli (Migula) Castellani and Chalmers (ATCC®35218™), we noted a statistically significant increase in the zone of growth inhibition of this bacterial strain (by 98%, p < 0.05) compared to controls (13.87 ± 0.66 mm vs. 7.0 ± 0.64 mm). In a like manner, a statistically significant increase in the zone of growth inhibition was obtained after the application of infusion derived from commercial green tea against the S. aureus subsp. aureus Rosenbach (ATCC®25923™) strain, where there was a statistically significant increase in the zone of growth inhibition by 37% (p < 0.05) compared to 96% ethanol (13.45 ± 0.85 mm vs. 9.81 ± 0.77 mm) (Fig. 1).

Our study is in line with studies conducted by other researchers exhibiting the antibacterial potential of Camellia sinensis (green tea) against Gram-positive and Gram-negative bacteria. For instance, Akroum [2] studied the antifungal activity of Camellia sinensis crude extracts against four species of Candida and Microsporum persicolor. The results showed that the acetone crude extract had the most important in vitro activity against the growth of Candida albicans, Candida glabrata, Candida tropicalis, Candida krusei, and Microsporum persicolor. But in vivo, it was only the most active against Candida albicans, Candida glabrata, Candida tropicalis, and Microsporum persicolor. Candida krusei was more sensitive to the aqueous crude extract [2].

The antibacterial and antifungal potential of the aqueous extract of C. sinensis was investigated by a group of Khan and co-workers [19]. Antibacterial activity was determined by disc and well diffusion assay. MIC and MBC were calculated by broth dilution method. Miles and Misra's technique was used to finding out colony forming unit per/ml. All the test organisms revealed a diverse range of vulnerabilities against aqueous extract. Among Gram-positive, MRSA showed to be the most sensitive with the least MIC and MBC while Gram-negative P. aeruginosa exhibited the highest sensitivity. In Miles and Misra, a progressive decline in the log of CFU/ml was observed. In the time-kill assay, a decline was noted in the viable count of S. aureus after exposure to an 18% aqueous extract of C. sinensis. In the study of Khan and co-workers [19], an aqueous extract of C. sinensis was found to be effective against Gram-positive, Gram-negative, and fungi. The most important finding of this study is its aqueous extract inhibitory effect against drug- resistant microorganisms, e.g. MRSA, P. aeruginosa, and C. albicans [19].

Also, Radji and co-workers [27] have investigated the antimicrobial activity of green tea extract against isolates of methicillin-resistant S. aureus and multi-drug-resistant P. aeruginosa. The results showed that the inhibition zone diameter of green tea extracts for S. aureus ATCC 25923 and MRSA were (18.970 ± 0.287) mm, and (19.130 ± 0.250) mm, respectively, while the inhibition zone diameter for P. aeruginosa ATCC 27853 and MDR-P. aeruginosa were (17.550 ± 0.393) mm and (17.670 ± 0.398) mm, respectively. The MIC of green tea extracts against S. aureus ATCC 25923 and MRSA were 400 pg/mL and 400 pg/mL, respectively, whereas the MIC for P. aeruginosa ATCC 27853 and MDR-P. aeruginosa were 800 pg/mL, and 800 pg/mL, respectively. Thus, C. sinensis leaves extract could be useful in combating emerging drug resistance caused by MRSA and P. aeruginosa [27].

Moreover, green tea catechins showed antibacterial activity on Streptococcus mutans. S. mutans, the primary etiologic agent of dental caries, possesses a series of virulence factors associated with its cariogenicity [40]. Hattarki and co-workers [12] have evaluated the antibacterial effect of green tea catechins namely EGCG on S. mutans with two different methods at different concentrations. The results of the agar well diffusion method showed that the EGCG extract has shown zones of inhibition against S. mutans at concentrations of 100 pg/mL (28.67 mm), 75 pg/mL (15.33 mm), 50 pg/mL (10.33 mm) while that of MIC test of EGCG extract of concentrations ranging from 0.2 to 100 pg/mL against S. mutans shows that the mean MIC value was 1.07. Thus, catechins in the tea are potentially anti-cariogenic agents which can reduce bacterial presence in the oral cavity and have the potential to be further used for the preparation of dentifrice [12].

In the study of Xu and co-workers [39], researchers have investigated the biological effect of epigallocatechin gallate (EGCg) on the virulence factors of S. mutans associated with its acidogenicity and acidity. The antimicrobial effects of EGCg on S. mutans biofilm grown in a chemically defined medium were also examined. EGCg inhibited the growth of S. mutans planktonic cells at a MIC of 31.25 pg/ml and a minimal bactericidal concentration (MBC) of 62.5 pg/ml. EGCg also inhibited S. mutans biofilm formation at 15.6 pg/ml (minimum concentration that showed at least 90% inhibition of biofilm formation) and reduced viability of the preformed biofilm at 625 pg/ml (sessile MICso). EGCg at sub-MIC levels inhibited acidogenicity and acidity of S. mutans cells. Also, EGCg significantly suppressed the ldh, eno, atpD, and aguD genes of S. mutans UA159. Inhibition of the enzymatic activity of FiFo-ATPase and lactate dehydrogenase was also noted (50% inhibitory concentration between 15.6 and 31.25 pg/ml). These findings suggest that EGCg is a natural anticariogenic agent in that it exhibits antimicrobial activity against S. mutans and suppresses the specific virulence factors associated with its cariogenicity [39].

Later, the antimicrobial properties of EGCG were evaluated by Khan and co-workers [19]. These researchers have examined its bactericidal activity, its inhibitory effects against bacterial growth, acid production, acidic end-product formation, and sugar uptake (phosphoenolpyruvate- dependent phosphotransferase system, phosphoenolpyruvate (PEP): carbohydrate phosphotransferase system (PTS) - PEP-PTS activity), and its effects on bacterial aggregation, using monoculture planktonic cells of S. mutans and non-mutants streptococci. Co-incubating S. mutans with EGCG (1 mg/mL) for 4 h had no bactericidal effects, while it decreased the growth and acid production of S. mutans by inhibiting the activity of the PEP-PTS. EGCG (2 mg/mL) caused rapid bacterial cell aggregation and reduced the optical density of S. mutans cell suspension by 86.7% at pH 7.0 and 90.7% at pH 5.5 after 2 h. EGCG also reduced the acid production of non-mutant streptococci, including S. sanguinis, S. gordonii, and S. salivarius, and promoted the aggregation of these non-mutants streptococci. Furthermore, these antimicrobial effects of short-term EGCG treatment persisted in the presence of saliva. These results suggest that EGCG might have short-term antibacterial effects on caries-associated streptococci in the oral cavity [19].

The antibacterial effects of water-soluble green tea extracts on multi-antibiotic-resistant isolates of P. aeruginosa were evaluated by Jazani and co-workers [17]. Results obtained by these researchers revealed that green tea has significant activity with bactericidal action on multi-drug resistant strains of P. aeruginosa. Moreover, 35.6% of isolated strains showed resistance to 5 antibiotics or more and 55.8% of all strains were Multi-Drug Resistant (MDR) strains. The average MICs and MBCs of the extract against all strains of P. auroginosa were 2.06 ± 1.76 and 2.54 ± 2.22 mg-mL'1 respectively [17]. These researchers [18] also evaluated the antibacterial effects of water- soluble green tea extracts on multi-antibiotic-resistant isolates of Acinetobacter sp. Seventy-five percent of isolated strains showed resistance to at least 12 antibiotics or more and all the strains were Multi-drug Resistant (MDR) strains. The average MBCs of the extract against all strains of Acinetobacter were 387.5 ± 127.6 pg-mL-1. The study of Jazani and co-workers [17] suggests that green tea has significant bactericidal action on multi-drug resistant strains of Acinetobacter [18].

In our previous studies, we also investigated the in vitro antimicrobial activity of ethanolic extracts derived from leaves of other species belonging to the Camellia genus [20]. For example, we assessed the in vitro antimicrobial activity of ethanolic extracts of leaves derived from Camellia japonica 'Kramer's Supreme', 'C.M. Wilson', 'La Pace', 'Mrs. Lyman Clarke', `Benikarako', `Fanny Bolis' against clinical cefuroxime-resistant Enterobacter cloacae strain [20]. Ethanolic extracts were prepared by freshly crushed leaves and evaluated for their antimicrobial activity against E. cloacae strain locally isolated using disc diffusion assay. Among the six plant extracts, C. japonica 'Mrs. Lyman Clarke' exhibited the highest inhibitory zones against the tested strain (the mean of the zone of inhibitions was 12.5 ± 0.7 mm). The least activity was attributed to the C. japonica 'La Pace' extract. It can be concluded that C. japonica and its cultivars possess a mild antibacterial efficacy. It may also be concluded that the antimicrobial potential of various samples of these plants might be due to a wide variety of compounds present in these plants [20]. In other our study [5], we aimed to determine the antibacterial activity of these six plants, i.e. C. japonica and its cultivars against Escherichia coli (Migula) Castellani and Chalmers (ATCC®25922™) strain. The increase of the mean of the diameters of the inhibition zone was 58.4% for C. japonica 'Kramer's Supreme', 29.2% for C. japonica 'La Pace', and C. japonica 'Mrs. Lyman Clarke', 22.5% for C. japonica `Fanny Bolis', 19.1% for C. japonica `Benikarako', and 18% for C. japonica 'C.M. Wilson' compared to the control samples (96% ethanol). Among the six plant extracts, C. japonica 'Kramer's Supreme' exhibited the highest inhibitory zones against the tested strain (the mean of the zone of inhibitions was 14.1 ± 1.1 mm). The intermediate activity was presented by other cultivars studied [5]. These results could provide a theoretical basis for making full use of Camellia species. Moreover, their antibacterial activities can play an important role in medicine, veterinary, food preservation, and other aspects. Mechanisms of antibacterial activities remain to be studied.

CONCLUSIONS

Results of the current study demonstrated that the most sensitive to infusion derived from commercial green tea was the Gram-negative bacterial strain Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), where there was the greatest increase in the zone of growth inhibition compared to 96% ethanol (by 98%, p < 0.05). According to the Gram-positive bacterial strains, only the Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) strain showed sensitivity to infusion derived from commercial green tea, with a statistically significant increase in the zone of growth inhibition compared to 96% ethanol (by 57.4%, p < 0.05). Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™) strain was also sensitive to infusion derived from commercial green tea. The zone of growth inhibition was increased by 37% compared to 96% ethanol (p < 0.05). These results demonstrate that the use of green tea can be applied to a variety of bacterial infections caused by both Gram-positive and Gram-negative bacterial strains. Further studies are needed to analyze the antimicrobial properties of the compounds in this plant.

Acknowledgments

This work was supported by The International Visegrad Fund, and the authors are cordially grateful for this.

REFERENCES

1. Ahmed S. Green tea polyphenol epigallocatechin 3-gallate in arthritis: progress and promise. Arthritis Res Ther. 2010;12(2):208. doi:10.1186/ar2982.

2. Akroum S. Antifungal activity of Camellia sinensis crude extracts against four species of Candida and Microsporum persicolor. J Mycol Med. 2018;28(3):424-427. doi:10.1016/j.mycmed.2018.06.003.

3. Anand PK, Kaul D, Sharma M. Green tea polyphenol inhibits Mycobacterium tuberculosis survival within human macrophages. Int J Biochem Cell Biol. 2006;38(4):600-609. doi:10.1016/j.biocel.2005.10.021.

4. Bauer AW, Kirby WM, Sherris JC, Turck M. Antibiotic susceptibility testing by a standardized single disk method. Am J Clin Pathol. 1966;45(4):493-496.

5. Buyun L, Tkachenko H, Kurhaluk N, Kharchenko I, Maryniuk M, Opryshko O, Gyrenko O, Goralczyk A. Antimicrobial efficacy of ethanolic extracts obtained from leaves of Camellia japonica L. cultivars against Escherichia coli strain. Agrobiodiversity for Improving Nutrition, Health, and Life Quality, 2021.;5:95-105. doi:10.15414/ainhlq.2021.0010.

6. Ferreira MA, Silva DM, de Morais AC Jr, Mota JF, Botelho PB. Therapeutic potential of green tea on risk factors for type 2 diabetes in obese adults - a review. Obes Rev. 2016;17(12):1316- 1328. doi:10.1111/obr.12452.

7. Filippini T, Malavolti M, Borrelli F, et al. Green tea (Camellia sinensis) for the prevention of cancer. Cochrane Database Syst Rev. 2020;3(3):CD005004.

doi:10.1002/14651858.CD005004.pub3.

8. Fournier-Larente J, Morin MP, Grenier D. Green tea catechins potentiate the effect of antibiotics and modulate adherence and gene expression in Porphyromonas gingivalis. Arch Oral Biol. 2016;65:35-43. doi:10.1016/j.archoralbio.2016.01.014.

9. Fraser ML, Mok GS, Lee AH. Green tea and stroke prevention: emerging evidence. Complement Ther Med. 2007;15(1):46-53. doi:10.1016/j.ctim.2006.07.002.

10. Hamilton-Miller JM. Antimicrobial properties of tea (Camellia sinensis L.). Antimicrob Agents Chemother. 1995;39(11):2375-2377. doi:10.1128/AAC.39.11.2375.

11. Hartley L, Flowers N, Holmes J, et al. Green and black tea for the primary prevention of cardiovascular disease. Cochrane Database Syst Rev. 2013;2013(6):CD009934. doi:10.1002/14651858.CD009934.pub2.

12. Hattarki SA, Bogar C, Bhat KG. Green tea catechins showed antibacterial activity on Streptococcus mutans - An in vitro study. Indian J Dent Res. 2021;32(2):226-229. doi: 10.4103/ijdr.ijdr_512_21.

13. Hayakawa S, Ohishi T, Miyoshi N, Oishi Y, Nakamura Y, Isemura M. Anti-Cancer Effects of Green Tea Epigallocatchin-3-Gallate and Coffee Chlorogenic Acid. Molecules.

2020;25(19):4553. doi:10.3390/molecules25194553.

14. Hayat K, Iqbal H, Malik U, Bilal U, Mushtaq S. Tea and its consumption: benefits and risks. Crit Rev Food Sci Nutr. 2015;55(7):939-954. doi:10.1080/10408398.2012.678949.

15. Higdon JV, Frei B. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit Rev Food Sci Nutr. 2003;43(1):89-143. doi:10.1080/10408690390826464.

16. Huang J, Wang Y, Xie Z, Zhou Y, Zhang Y, Wan X. The anti-obesity effects of green tea in human intervention and basic molecular studies. Eur J Clin Nutr. 2014;68(10):1075-1087. doi:10.1038/ejcn.2014.143.

17. Jazani NH, Shahabi Sh, Ali AA, Zartoshti M. Antibacterial effects of water soluble green tea extracts on multi-antibiotic resistant isolates of Acinetobacter sp. Pak J Biol Sci. 2007b;10(9):1477-1480. doi:10.3923/pjbs.2007.1477.1480.

18. Jazani NH, Shahabi Sh, Ali AA. Antibacterial effects of water soluble green tea extracts on multi-antibiotic resistant isolates of Pseudomonas aeruginosa. Pak J Biol Sci. 2007a;10(9):1544-1546. doi:10.3923/pjbs.2007.1544.1546.

19. Khan I, Abbas T, Anjum K, et al. Antimicrobial potential of aqueous extract of Camellia sinensis against representative microbes. Pak J Pharm Sci. 2019;32(2):631-636.

20. Kharchenko I, Tkachenko H, Buyun L, Kurhaluk N, Goralczyk A, Maryniuk M, Tomin V, Osadowski Z. Evaluation of the in vitro antimicrobial activity of ethanolic extracts derived from leaves of Camellia japonica cultivars (Theaceae) against Enterobacter cloacae strain. Agrobiodiversity for Improving Nutrition, Health, and Life Quality, 2019;(3):333-347. doi:10.15414/agrobiodiversity.2019.2585-8246.333-347.

21. Li C, Lin J, Yang T, Shang H. Green Tea Intake and Parkinson's Disease Progression: A Mendelian Randomization Study. Front Nutr. 2022;9:848223. doi:10.3389/fnut.2022.848223.

22. Meltzer SM, Monk BJ, Tewari KS. Green tea catechins for treatment of external genital warts. Am J Obstet Gynecol. 2009;200(3):233.e1-233.e2337. doi:10.1016/j.ajog.2008.07.064.

23. Muthu M, Gopal J, Min SX, Chun S. Green Tea Versus Traditional Korean Teas: Antibacterial/Antifungal or Both?. Appl Biochem Biotechnol. 2016;180(4):780-790. doi:10.1007/s12010-016-2132-6.

24. Ohishi T, Goto S, Monira P, Isemura M, Nakamura Y. Anti-inflammatory Action of Green Tea. Antiinflamm Antiallergy Agents Med Chem. 2016;15(2):74-90. doi:10.2174/1871523015666160915154443.

25. Okoth DA, Chenia HY, Koorbanally NA. Antibacterial and antioxidant activities of flavonoids from Lannea alata (Engl.) Engl. (Anacardiaceae). Phytochem Lett. 2013;6:476-481. doi:10.1016/j.phytol.2013.06.003.

26. Pervin M, Unno K, Ohishi T, Tanabe H, Miyoshi N, Nakamura Y. Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases. Molecules. 2018;23(6):1297. doi:10.3390/molecules23061297.

27. Radji M, Agustama RA, Elya B, Tjampakasari CR. Antimicrobial activity of green tea extract against isolates of methicillin-resistant Staphylococcus aureus and multi-drug resistant

Pseudomonas aeruginosa. Asian Pac J Trop Biomed. 2013;3(8):663-666. doi:10.1016/S2221- 1691(13)60133-1.

28. Renzetti A, Betts JW, Fukumoto K, Rutherford RN. Antibacterial green tea catechins from a molecular perspective: mechanisms of action and structure-activity relationships. Food Funct. 2020;11(11):9370-9396. doi:10.1039/d0fo02054k.

29. Reygaert WC. Green Tea Catechins: Their Use in Treating and Preventing Infectious Diseases. Biomed Res Int. 2018;2018:9105261. doi:10.1155/2018/9105261.

30. Servin J, Mendez J, Portillo N, Villasanti U. Antibacterial effect of green tea infusion used as a mouthwash on saliva and bacterial plaque: a randomized controlled trial. Gen Dent. 2021;69(5):72-74.

31. Sharma A, Gupta S, Sarethy IP, Dang S, Gabrani R. Green tea extract: possible mechanism and antibacterial activity on skin pathogens. Food Chem. 2012;135(2):672-675. doi:10.1016/j.foodchem.2012.04.143.

32. Shirakami Y, Shimizu M. Possible Mechanisms of Green Tea and Its Constituents against Cancer. Molecules. 2018;23(9):2284. doi:10.3390/molecules23092284.

33. Si W, Gong J, Tsao R, Kalab M, Yang R, Yin Y. Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract. J Chromatogr A. 2006;1125(2):204-210. doi:10.1016/j.chroma.2006.05.061.

34. Steinmann J, Buer J, Pietschmann T, Steinmann E. Anti-infective properties of epigallocatechin-3-gallate (EGCG), a component of green tea. Br J Pharmacol. 2013;168(5):1059-1073. doi:10.1111/bph.12009.

35. Taylor PW. Interactions of Tea-Derived Catechin Gallates with Bacterial Pathogens. Molecules. 2020;25(8):1986. doi:10.3390/molecules25081986.

36. Tkachenko H, Opryshko M, Gyrenko O, Maryniuk M, Buyun L, Kurhaluk N. Antibacterial properties of commercial lavender essential oil against some Gram-positive and Gram-negative bacteria. Agrobiodiversity for Improving Nutrition, Health and Life Quality, 2022;6(2):220- 228. doi:10.15414/ainhlq.2022.0023.

37. Wan C, Ouyang J, Li M, Rengasamy KRR, Liu Z. Effects of green tea polyphenol extract and epigallocatechin-3-O-gallate on diabetes mellitus and diabetic complications: Recent advances. Crit Rev Food Sci Nutr. 2022;1-29. doi:10.1080/10408398.2022.2157372.

38. Xing L, Zhang H, Qi R, Tsao R, Mine Y. Recent Advances in the Understanding of the Health Benefits and Molecular Mechanisms Associated with Green Tea Polyphenols. J Agric Food Chem. 2019;67(4):1029-1043. doi:10.1021/acs.jafc.8b06146.

39. Xu FW, Lv YL, Zhong YF, et al. Beneficial Effects of Green Tea EGCG on Skin Wound Healing: A Comprehensive Review. Molecules. 2021;26(20):6123.

doi:10.3390/molecules26206123.

40. Xu X, Zhou XD, Wu CD. The tea catechin epigallocatechin gallate suppresses cariogenic virulence factors of Streptococcus mutans. Antimicrob Agents Chemother. 2011;55(3):1229- 1236. doi:10.1128/AAC.01016-10.

41. Yee YK, Koo MW. Anti-Helicobacter pylori activity of Chinese tea: in vitro study. Aliment Pharmacol Ther. 2000;14(5):635-638. doi:10.1046/j.1365-2036.2000.00747.x.

42. Zar JH. BiostatisticalAnalysis. 4th ed., Prentice-Hall Inc., Englewood Cliffs, New Jersey,1999.

43. Zhao T, Li C, Wang S, Song X. Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology. Molecules. 2022;27(12):3909. doi:10.3390/molecules27123909.

Размещено на Allbest.ru