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Green Tea Versus Traditional Korean Teas: Antibacterial/Antifungal or Both?

Author:
Muthu, Manikandan, Gopal, Judy, Min, Shang Xiao, Chun, Sechul
Source:
Applied biochemistry and biotechnology 2016 v.180 no.4 pp. 780-790
ISSN:
0273-2289
Subject:
antibacterial properties, antifungal properties, catechin, green tea, image analysis, mycelium, spore germination, spores
Abstract:
The feasibility of utilizing the antimicrobial activity of naturally available teas was studied. Eleven teas including 2 green teas and 9 other traditional Korean mixed teas were tested for their antimicrobial properties. Antibacterial and antifungal properties were assessed. The results showed that green teas possessed significant antifungal and antibacterial properties, while most of the mixed teas showed some amount of antifungal activity and almost insignificant antibacterial properties. Confocal microscopic imaging revealed mycelial damage as well as attack on sporophores rather than spores/spore germination to be the reason behind the antifungal activity. EGCG was identified as the crucial catechin for antimicrobial activity. The study confirmed that green tea had a clear edge over the traditional mixed teas when it comes to antimicrobial activity.
Agid:
5558969