[Comparing Black and Green tea [Camellia sinensis L] extracts effects on the growth inhibition and biofilm formation of Enterobacteriacea]

ABSTRACT

Extracts of leaves from Camellia sinensis L contains polyphenolic components with antimicrobial activity. In this investigation biofilm inhibitory effects of black and green tea extracts were defined for five members of enterobacteriacea family including Enteropathogenic Escherichia coli, Shigella flexneri, Proteus mirabilis, Klebsiella pneumoniae and Salmonella enterica serovar Typhimurium. Because tea is the most widely drunk beverage in Iran, therefore investigation of its effects on enterobacterial biofilm formation and colonization is very important. In this experimental study after extraction of samples in water/ methanol solution, further extraction took place in Ethyl acetate phase. The extracts preserved in 4°C refrigerator after sterilization by 0.44 micro filters. Well diffusion [Kirby Bauer] and broth dilution methods were used for evaluation of minimum inhibitory concentration of biofilm formation in black and green tea extracts treated cultures. Evaluation of biofilm formation was assayed by observation of colony forming unit of cultured bacteria per milliliter by sampling from Erlenmeyer flask wall scratching onto Tripticase soy agar medium and comparing the results with controls. Analysis of data was done using analysis of variance. Biofilm inhibitory effects of black tea were greater than green tea. The concentration of 4.5 mg/ml of black tea and 5mg/ml of green tea had bactericidal effects against examined bacteria. On Mueller Hinton agar, Proteus mirabilis was more sensitive to black tea; EPEC was more sensitive to green tea and Klebsiella pneumoniae showed more resistance to both extracts. Due to the fact that gastrointestinal tract is directly affected with consumed beverage, the high concentration of tea entered in lumen can reduce the number of enterobacteriaceae and can reduce their carcinogenic amine products. Thus it plays an important role in inhibition of gastrointestinal lymphoma and colon carcinoma. Also application of tea polyphenols as a food preservative can be useful