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Antimicrobial activity of theaflavins

Xian Hui, Qiao Yue, Dan-Dan Zhang, Heng Li, Shao-Qing Yang, Wen-Yun Gao
1-Deoxy-D-xylulose 5-phosphate reductoisomerase (DXR) is the first committed enzyme in the 2-methyl-D-erythritol 4-phosphate (MEP) terpenoid biosynthetic pathway and is also a validated antimicrobial target. Theaflavins, which are polyphenolic compounds isolated from fermented tea, possess a wide range of pharmacological activities, especially an antibacterial effect, but little has been reported on their modes of antimicrobial action. To uncover the antibacterial mechanism of theaflavins and to seek new DXR inhibitors from natural sources, the DXR inhibitory activity of theaflavins were investigated in this study...
December 12, 2016: Scientific Reports
Telma Blanca Lombardo Bedran, Marie-Pierre Morin, Denise Palomari Spolidorio, Daniel Grenier
Over the years, several studies have brought evidence suggesting that tea polyphenols, mostly from green tea, may have oral health benefits. Since few data are available concerning the beneficial properties of black tea and its theaflavin derivatives against periodontal disease, the objective of this study was to investigate their antibacterial activity as well as their ability to modulate interleukin-8 and human β-defensin (hBD) secretion in oral epithelial cells. Among the periodontopathogenic bacteria tested, Porphyromonas gingivalis was found to be highly susceptible to the black tea extract and theaflavins...
2015: PloS One
Rachna Pandey, Alexander Ter Beek, Norbert O E Vischer, Jan P P M Smelt, Robèr Kemperman, Erik M M Manders, Stanley Brul
Tea is one of the most widely consumed beverages in the world and known for its antimicrobial activity against many microorganisms. Preliminary studies have shown that tea polyphenols can inhibit the growth of a wide range of Gram-positive bacteria. However, the effect of these compounds on germination and outgrowth of bacterial spores is unclear. Spore-forming bacteria are an aggravating problem for the food industry due to spore formation and their subsequent returning to vegetative state during food storage, thus posing spoilage and food safety challenges...
February 2015: Food Microbiology
Lingxue Kong, Xia Qi, Shiyan Huang, Shanshan Chen, Yafei Wu, Lei Zhao
OBJECTIVES: Theaflavins, the main polyphenols in black tea, possesses a wide range of beneficial pharmacological properties. Porphyromonas gingivalis (P. gingivalis) is a major aetiological agent associated with periodontitis, a chronic inflammatory disease affecting tooth-supporting tissues. The aim of the present study is to investigate the effect of theaflavins on pathogenic properties of P. gingivalis and on periodontitis by inhibiting matrix metalloproteinases (MMPs) production induced by this oral pathogen...
January 2015: Archives of Oral Biology
D Thakur, S C Das, S Sabhapondit, P Tamuly, D K Deka
Thirty-one Tocklai vegetative (TV) tea clones contained caffeine and total catechin 44.39 and 227.55 mg/g dry weight of leaves, respectively. The (-)-epigallocatechin gallate (EGCG) was the most abundant (109.60 mg/g) followed by -(-)-epigallocatechin (EGC, 44.54 mg/g), (-)-epicatechin gallate (ECG, 41.74 mg/g), (-)-epicatechin (EC, 27.42 mg/g) and +catechin (4.25 mg/g). Total catechins were highest in TV 20 (509.7 mg/g) and lowest in TV 6 (71.7 mg/g). The tea clones that contain high level of total catechin exhibited the strongest antimicrobial activity...
October 2011: Indian Journal of Microbiology
Mendel Friedman
Tea leaves produce organic compounds that may be involved in the defense of the plants against invading pathogens including insects, bacteria, fungi, and viruses. These metabolites include polyphenolic compounds, the six so-called catechins, and the methyl-xanthine alkaloids caffeine, theobromine, and theophylline. Postharvest inactivation of phenol oxidases in green tea leaves prevents oxidation of the catechins, whereas postharvest enzyme-catalyzed oxidation (fermentation) of catechins in tea leaves results in the formation of four theaflavins as well as polymeric thearubigins...
January 2007: Molecular Nutrition & Food Research
Mendel Friedman, Philip R Henika, Carol E Levin, Robert E Mandrell, Nobuyuki Kozukue
We evaluated the antimicrobial activities of seven green tea catechins and four black tea theaflavins, generally referred to as flavonoids, as well as the aqueous extracts (infusions) of 36 commercial black, green, oolong, white, and herbal teas against Bacillus cereus (strain RM3190) incubated at 21 degrees C for 3, 15, 30, and 60 min. The results obtained demonstrate that (i) (-)-gallocatechin-3-gallate, (-)-epigallocatechin-3-gallate, (-)-catechin-3-gallate, (-)-epicatechin-3-gallate, theaflavin-3, 3'-digallate, theaflavin-3'-gallate, and theaflavin-3-gallate showed antimicrobial activities at nanomolar levels; (ii) most compounds were more active than were medicinal antibiotics, such as tetracycline or vancomycin, at comparable concentrations; (iii) the bactericidal activities of the teas could be accounted for by the levels of catechins and theaflavins as determined by high-pressure liquid chromatography; (iv) freshly prepared tea infusions were more active than day-old teas; and (v) tea catechins without gallate side chains, gallic acid and the alkaloids caffeine and theobromine also present in teas, and herbal (chamomile and peppermint) teas that contain no flavonoids are all inactive...
February 2006: Journal of Food Protection
S Banerjee, S Manna, P Saha, C Kr Panda, S Das
One of the most promising strategies for cancer prevention is chemoprevention by daily used food and beverages. Black tea, the most widely consumed beverage, is a source of compounds with antioxidative, antimicrobial, antimutagenic and anticarcinogenic properties. Lung cancer is the most common cause of cancer deaths in both men and women worldwide. Over one million people around the world are likely to be killed by lung cancer due to increased tobacco smoking and environmental pollutants, especially car exhausts...
June 2005: European Journal of Cancer Prevention
Toshitsugu Taguri, Takashi Tanaka, Isao Kouno
The antibacterial activities of 10 different plant polyphenols were evaluated by comparing their minimum inhibitory concentrations (MICs) against several food-borne pathogenic bacteria, Staphylococcus aureus (20 strains), some serotypes of the genus Salmonella (26 strains), Escherichia coli (23 strains), and some species of the genus Vibrio (27 strains). The polyphenols examined were epigallocatechin (1), epigallocatechin-3-O-gallate (2), punicalagin (3), tannic acid (4), castalagin (5), prodelphinidin (6), geraniin (7), procyanidins (8), a theaflavin mixture of black tea (9), and green tea polyphenols treated with loquat polyphenol oxidase (10)...
December 2004: Biological & Pharmaceutical Bulletin
H Chosa, M Toda, S Okubo, Y Hara, T Shimamura
We examined tea extracts, (-) epigallocatechin gallate (EGCg) and theaflavin digallate (TF3) for their antimicrobial and microbicidal activities against Mycoplasma. Green tea and black tea showed antimicrobial activities against M. pneumoniae. At a concentration of 0.2% green tea and black tea showed microbicidal activities against M. pneumoniae and M. orale but not against M. salivarium. Extracts of pu-erh tea showed a slight microbicidal activity against M. pneumoniae and M. orale. EGCg purified from green tea and TF3 from black tea markedly showed microbicidal activities against M...
May 1992: Kansenshōgaku Zasshi. the Journal of the Japanese Association for Infectious Diseases
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