Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Antimicrobial Activities of Commercially Available Tea on the Harmful Foodborne Organisms

식품유해균에 대한 차류 추출물의 항균효과

  • 오덕환 (강원대학교 식품생명공학부) ;
  • 이미경 (강원대학교 식품생명공학부) ;
  • 박부길 (강원대학교 식품생명공학부)
  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Use of chemical preservative for controlling harmful microorganisms in food products has been debated due to public concerns about food quality because of perceived toxic and carcinogenic potential. Thus, use of non toxic natural antimicrobial agents has become essential. This study was investigated to determine the antimicrobial activity of water or ethanol extract of commercially available tea, and of solvent fractionated ethanol extracts obtained from steamed green tea. Both of water and ethanol extracts of green tea(steamed or roasted), oolong tea and black tea exhibited strong antimicrobial activity against gram positive and negative bacteria, but not effective against yeast and mold. Also, antimicrobial activity of ethanol extract of 4 different kinds of tea was stronger than that of water extract. Among 4 different tea, ethanol extract of steamed green tea was further fractionated. One thousand g/disk buthanol extract had the strongest antimicrobial activity against bacteria and mold. The concentration of the antimicrobial activity of buthanol extract in tested microorganisms ranged from 125~1000 g/disk except for Rhizopus javanicus. Antimicrobial activity of buthanol extract of steamed green tea was not destroyed by heating at 100oC for 60 min and at 121oC for 15 min, which is very stable over heat treatment. The inhibitory effect of the buthanol extract on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated. Growth of both strains was started in the presence of 250 and 500 g/ml after 12 and 24 hour respectively, whereas complete inactivation of both strains was occurred in the presence of 1000 g/ml.

Keywords

References

  1. Food Technol. v.43 Antimicrobials occurring caturally in foods Beuchat, L. R.;Golden, D. A.
  2. Antimicrobials in foods Naturally occurring and miscellaneous food antimicrobials Davidson, P. M.;Post, L. S.
  3. Science and culture of tea Kim, J. T.
  4. Jpn. J. Cancer Res. v.80 Inhibitory effect of (-)-epigallocatechin gallate on carcinogenisis with N-ethyl-N'-nitro-N-nitrosogu-anidine in mouse duodinum Fujita, Y.;Yamane, T.;Tanaka, M.;Kuwata, K.;Okuzumi, J.;Takahashi, T.;Fjuiki, H.;Okuda, T.
  5. Ann. Rev. Immunol. v.8 Structural basis of immune recognition of influenza virus hemagglutinin Wilson, I. A.;Cox, N. J.
  6. Chem. Pharm. Bull. v.38 Effect of tea polyphenol on glucan synthesis by glucosyltransferase from Streptococcus mutants Hattori, M.;Kusumoto, I. T.;Namba, T.
  7. J. Nutr. Sci. Vitaminol. v.32 Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats Muramatsu, K.;Fukuyo, M.;Hara, Y.
  8. Nippon Nogeikagaku Kaishi v.59 Antioxidative activity of tea liaf catechins Matsuzaki, T.;Hara, Y.
  9. Biochem. Biophys. Res. Commum. v.206 Detection of hydroxygen proxide hydroxy radicals in murine skin fibroblasts under UVB irradiation Masak, H.;Atsumi, T.;Sakurai, H.
  10. Nippon Shokuhin Kogyo Gakkaishi v.36 Antibacterial activities of tea polyphinols against foodborne pathogenic gacteria Hara, Y.;Ishigami, T.
  11. Microbiol. Immunol. v.36 The protective activity of tea catechins against experimental infection by Vibrio cholirae O1 Toda, M.;Okubo, S.;Ikigai, H.;Suzuki, T.;Suzuki, Y.;Hara, Y.;Shimamura, T.
  12. Tea Research J. v.545 General chemical and physical analysises on various kinds of green tea Maeda, S.;Nakagawa, M.
  13. 日本食品工學會誌 v.36 茶ポリフェノ－ル類の食中毒細菌 に對する抗菌活性 原征彦;石上正
  14. J. Korean Soc. Food Nutr. v.24 Desmutagenicity of tea extracts from green tea, oolong tea and black tea Yeo, S. G.;Ahn, C. W.;Kim, I. S.;Park, Y. B.;Park, Y. H.
  15. J. Korean Soc. Food. Nutr. v.24 Antimicrobial effect of tea extract from green tea, oolong tea and black tea Yeo, S. G.;Ahn, C. W.;Kim, I. S.;Park, Y. B.;Park, Y. H.;Kim, S. B.
  16. Biochem. Biophy. Acta v.1147 BActericidal catechins damage thelipid bilayer Ikigai, H.;Nakae, T.;Hara, Y.;Shimamura, T.
  17. Agric. Biol. Chem. v.53 Antibacteral substances in Japanese green tea extract against Streptococcus mutants, a carcinogenic bacterium Sakanaka, S.;Mujo, K.;Makoto, T.;Yamamoto, t.
  18. J. of Japanese Association for Infections Diseases v.68 Antibacteral activity of epigallocatechin gallate against methicillin-resistant Staphylococcus aureus Kono, K.;Tatara, I.;Takeda, S.;Arakawa, K.;Hara, Y.
  19. 綠茶カテキシの强力な殺菌作用 解毒作用,けんこう170, ed 島村忠藤