Inhibitory Effect of Tea Catechins on Some Plant Virus Diseases

Okada, Fumio; Furuya, Kôzô

doi:10.5979/cha.1971.35_69

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…Okada has reported that EGCg and ECg, as well as theaflavins, had the property to bind firmly with tobacco mosaic virus or cucumber mosaic virus, and could inactivate their proliferation, and that injection of' these compounds around the roots of vegatables might decrease the incidence of viral lesions caused by inoculated viruses on the leaves. 9,10) These reports and the results of this study indicate that tea polyphenols could be safe potential agricultural chemicals against vegetable diseases. * Address correspondence to this author.…”

mentioning

confidence: 68%

Antibacterial Activity of Tea Polyphenols against Phytopathogenic Bacteria

Fukai¹,

Ishigami²,

Hara³

1991

Agricultural and Biological Chemistry

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mentioning

confidence: 68%

Antibacterial Activity of Tea Polyphenols against Phytopathogenic Bacteria

Fukai¹,

Ishigami²,

Hara³

1991

Agricultural and Biological Chemistry

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“…Having noticed the antiviral effect of tea infusion on tobacco mosaic virus (TMV) [ 21 ], Okada and Furuya tested the inhibitory effect of each TP component and its own mix against TMV and cucumber mosaic virus (CMV) on tobacco leaves [ 22 ]. The aqueous solutions of TPs were injected into the soil around the base of the plants systemically infected with TMV and CMV and showed that the number of lesions on inoculated leaves on plants treated with TPs was less than that observed on untreated plants.…”

Section: Antimicrobial Activities Of Tp On Phytopathogensmentioning

confidence: 99%

Antimicrobial Activities of Tea Polyphenol on Phytopathogens: A Review

Yong

Zhang

2019

Molecules

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The use of natural antimicrobial compounds in crop production has gained much attention from consumers and the agricultural industry. Consequently, interest in more natural, non-synthetic antimicrobials as potential alternatives to conventional chemical pesticides to combat phytopathogens has heightened. Tea polyphenol (TP), a unique and highly important functional component of tea plants, has been reported to possess antimicrobial properties against a wide spectrum of plant pathogens. The aim of this review is to discuss the emerging findings on the mechanisms of antimicrobial action, and the antimicrobial properties of TP, including their major components, effectiveness, and synergistic effects. More studies, particularly field studies, are still necessary to establish conclusive evidence for the effectiveness of TP against phytopathogens. However, the basic conclusion from existing studies suggests that TP is a potential antimicrobial agent for pesticide reduction in agricultural systems.

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“…ECG and ECGC as well as theaflavins inhibited the growth of these bacteria in culture at MIC values of~100 ppm [79]. Related studies showed that EGCG, ECG, and theaflavins bound to and inactivated tobacco and cucumber mosaic viruses that cause lesions in plant leaves [80,81]. The authors suggest that further studies are needed to determine the effectiveness of the tea compounds against canker (soft rot), wilt, and other necrotic plant diseases caused by the phytopathogens on fruits and vegetables.…”

Section: Phytopathogensmentioning

confidence: 99%

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

Friedman¹

2006

Molecular Nutrition Food Res

562

373

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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. These substances impart the black color to black teas. Black and partly fermented oolong teas contain both classes of phenolic compounds. A need exists to develop a better understanding of the roles of polyphenolic tea compounds in food and medical microbiology. This overview surveys and interprets our present knowledge of activities of tea flavonoids and teas against foodborne and other pathogenic bacteria, virulent protein toxins produced by some of the bacteria, virulent bacteriophages, pathogenic viruses and fungi. Also covered are synergistic, mechanistic, and bioavailability aspects of the antimicrobial effects. Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health.

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Inhibitory Effect of Tea Catechins on Some Plant Virus Diseases

Cited by 5 publications

References 1 publication

Antibacterial Activity of Tea Polyphenols against Phytopathogenic Bacteria

Antibacterial Activity of Tea Polyphenols against Phytopathogenic Bacteria

Antimicrobial Activities of Tea Polyphenol on Phytopathogens: A Review

Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas

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