Synergistic effect of green tea extract and probiotics on the pathogenic bacteria, Staphylococcus aureus and Streptococcus pyogenes

Su, Ping; Henriksson, A.; Nilsson, Christína; Mitchell, Hazel M.

doi:10.1007/s11274-008-9682-x

Cited by 32 publications

(15 citation statements)

References 15 publications

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“…Further studies are required to precisely understand the reasons underlying the stimulatory effect on viability of potential probiotic bacteria. In contrary to the present findings, green tea extracts have been reported to exhibit antibacterial activity against probiotic bacteria as well (Su et al , 2008). …”

Section: Discussioncontrasting

confidence: 99%

Influence of phenolic compounds of Kangra tea [Camellia sinensis (L) O Kuntze] on bacterial pathogens and indigenous bacterial probiotics of Western Himalayas

Sourabh¹,

Kanwar²,

Sud³

et al. 2013

Braz. J. Microbiol.

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Phenolic compounds of nutraceutical importance viz., catechins (C), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epigallocatechin-3-gallate (EGCG) and (−)-epicatechin-3-gallate (ECG) were estimated in fresh green tea shoots of Camellia sinensis (L) O Kuntze cultivar. The total polyphenols and total catechins were in the range of 219.90 to 317.81 and 140.83 to 271.39 g/kg, respectively in monthly samples of tea. The values of C, EC, EGC, EGCG and ECG in tea powders as analyzed through high performance liquid chromatography (HPLC) were in the range of 1.560 to 3.661, 13.338 to 27.766, 26.515 to 39.597, 62.903 to 102.168 and 18.969 to 39.469 mg/g, respectively. Effect of tea extracts and standard flavanols against five pathogenic bacteria viz., Listeria monocytogenes (MTCC-839), Pseudomonas aeruginosa (MTCC-741), Bacillus cereus (MTCC-1272), Staphylococcus aureus (MTCC-96) and Escherichia coli (MTCC-443), and eleven indigenous potential bacterial probiotics belonging to genera Enterococcus, Bacillus and Lactobacillus spp. obtained from fermented foods of Western Himalayas, was investigated. EGCG, ECG and EGC exhibited antibacterial activity but, C and EC did not show this activity. Tea extracts having high concentrations of EGCG and ECG were more potent in antibacterial action against bacterial pathogens. Tea extracts and standard flavan-3-ols augmented viability of potential probiotics in an order of EGCG > EGC > ECG > EC > C. Tea extracts and standard flavanols had no antibacterial activity against Escherichia coli (MTCC-443) but, in combination with probiotic culture supernatants, this activity was seen. The Kangra tea thus, exerts antibacterial effect on bacterial pathogens through EGCG, ECG and EGC constituents while stimulatory effect on growth of indigenous potential probiotics.

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Section: Discussioncontrasting

confidence: 99%

Influence of phenolic compounds of Kangra tea [Camellia sinensis (L) O Kuntze] on bacterial pathogens and indigenous bacterial probiotics of Western Himalayas

Sourabh¹,

Kanwar²,

Sud³

et al. 2013

Braz. J. Microbiol.

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“…Beverages 2016, 2, 27 7 of 12 been reported to be dependent upon bacterial strain, species and genera [30], as we have also observed in our study.…”

Section: Effects Of the Cell-free Supernatants (Cfs) From The Lab Strsupporting

confidence: 87%

“…In relation to this, other authors observed that flavanols with galloyl moiety ((−)-epigallocatechin, (−)-epicatechin-3-gallate and (−)-epigallocatechin-3-gallate) exhibited more activity on bacteria growth than those without galloyl moiety (catechins and (−)-epicatechin) [29]. Also, the microbial potency of polyphenols towards bacteria growth has also been reported to be dependent upon bacterial strain, species and genera [30], as we have also observed in our study. …”

Section: Effects Of Phenolic Compounds On the Lab Growthmentioning

confidence: 87%

Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

et al. 2016

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Probiotic features and the ability of two oenological lactic acid bacteria strains (Pediococcus pentosaceus CIAL-86 and Lactobacillus plantarum CIAL-121) and a reference probiotic strain (Lactobacillus plantarum CLC 17) to metabolize wine polyphenols are examined. After summarizing previous results regarding their resistance to lysozyme, gastric juice and bile salts, the three strains were assessed for their ability to release phenolic metabolites after their incubation with a wine phenolic extract. Neither of the two bacteria were able to metabolize wine polyphenols, at least in the conditions used in this study, although a certain stimulatory effect on bacterial growth was observed in the presence of a wine-derived phenolic metabolite (i.e., 3,4-dihydroxyphenylacetic acid) and a wine phenolic compound (i.e., (+)-catechin). Bacteria cell-free supernatants from the three strains delayed and inhibited almost completely the growth of the pathogen E. coli CIAL-153, probably due to the presence of organic acids derived from the bacterial metabolism of carbohydrates. Lastly, the three strains showed a high percentage of adhesion to intestinal cells, and pre-incubation of Caco-2 cells with bacteria strains prior to the addition of E. coli CIAL-153 produced a notable inhibition of the adhesion of E. coli to the intestinal cells.

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“…Some reports describe the effects of green tea and pomegranate peel extracts. Tea polyphenols have been shown to exert anti-bacterial activities against human and animal diseasecausing bacteria, phytopathogenic bacteria and food-borne bacteria (Sakanaka et al, 2000), although the potency of the polyphenols is dependent on the bacterial species (Su et al, 2008;Archana and Abraham, 2011). Recently, another hypothesis about the possible mechanism of action of polyphenols was reported by Wu and Wu (2012), who demonstrated that the same PE mix used in our study was capable of binding lipopolysaccharide, the major component of bacterial endotoxins.…”

Section: Discussionmentioning

confidence: 99%

Administration of a novel plant extract product via drinking water to post-weaning piglets: effects on performance and gut health

Bontempo

Jiang

Cheli

et al. 2014

Animal

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The present study evaluated the effects of a novel plant extract (PE) product (Grazix TM ) on the performance and gut health of weaned piglets challenged with Escherichia coli. The PE was a standardised mixture of green tea leaves (Camellia sinensis) and pomegranate fruit (Punica granatum) obtained by using the LiveXtract TM process. A total of 144 piglets were weaned at 24 days and allocated to 8 for a 35-day experiment with a 2 × 2 × 2 factorial design comparing different treatments (water without product (CT) or 8 μl/kg per day PE in drinking water (PE)), feeding regimens (ad libitum (AD) or restricted (RE)) and oral E. coli challenges on day 9 (sham (− ) or infected ( + )). There were six pens per group with three piglets per pen. On day 35, 24 of the RE feeding piglets were slaughtered. It was found that PE supplementation increased the average daily gain (ADG) from day 28 to day 35 ( P = 0.03) and increased the gain to feed ratio (G : F) from day 7 to day 14 ( P = 0.02). RE feeding led to lower feed intake in piglets during the 1 st week ( P < 0.01), 2 nd week ( P = 0.06), 3 rd week ( P = 0.05), and throughout the course of the overall study period ( P = 0.05). E. coli challenge decreased the ADG and G : F ratio from day 7 to day 14 ( P = 0.08 and < 0.01, respectively) and increased the faecal score (higher values indicate more severe diarrhoea) on days 14, 21, 28 and 35 ( P < 0.01). PE supplementation decreased the faecal score in the challenged piglets during the 1 st week post-challenge ( P < 0.01). E. coli challenge increased the faecal E. coli level on day 14 ( P = 0.03) and increased the Enterobacteriaceae level on day 35 ( P < 0.01). Reduced faecal E. coli was observed on days 14 and 35 ( P = 0.05 and 0.02, respectively), and reduced Enterobacteriaceae ( P < 0.01) was found on day 35 in the PE animals. RE feeding increased the faecal Lactobacillus, Enterobacteriaceae and E. coli levels on day 35 ( P = 0.02, < 0.01 and < 0.01, respectively). These results suggest that PE supplementation may improve the gut health status of post-weaning piglets and counteract some of the negative effects that occur when piglets are challenged with E. coli.Keywords: Escherichia coli, gut health, performance, piglet, plant extract ImplicationsThis study investigated the effects of a novel plant extract product that was added to the drinking water for weaned piglets. Different feeding regimens were tested, and the effects of the extract on growth performance, gut health and protection against Escherichia coli challenge were observed. The results showed that the plant extract may represent a useful additive for improving gut health and microbial ecology and reducing the severity of an E. coli challenge. The results may have a significant impact on nutritional management in conventional farms. Use of the plant extract could enable piglets to better withstand the infections that are often associated with weaning.

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Synergistic effect of green tea extract and probiotics on the pathogenic bacteria, Staphylococcus aureus and Streptococcus pyogenes

Cited by 32 publications

References 15 publications

Influence of phenolic compounds of Kangra tea [Camellia sinensis (L) O Kuntze] on bacterial pathogens and indigenous bacterial probiotics of Western Himalayas

Influence of phenolic compounds of Kangra tea [Camellia sinensis (L) O Kuntze] on bacterial pathogens and indigenous bacterial probiotics of Western Himalayas

Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols

Administration of a novel plant extract product via drinking water to post-weaning piglets: effects on performance and gut health

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