Antibacterial green tea catechins from a molecular perspective: mechanisms of action and structure–activity relationships

Renzetti, Andrea; Betts, Jonathan W.; Fukumoto, Kozo; Rutherford, Ryan Noboru

doi:10.1039/d0fo02054k

Cited by 83 publications

(42 citation statements)

References 185 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, the antibacterial activity of TF3 is stronger than that of EGCG. 26 Tocklai Tea Research Institute (TTRI), India has developed 35 vegetative propagated tea cultivars and these cultivars are being extensively used by the tea industry in NE India as planting material for black tea production. 4 The biochemical characterization of young fresh leaves of these cultivars coupled with their variation with the season had been reported in earlier studies.…”

Section: Introductionmentioning

confidence: 99%

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

et al. 2021

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Similar to the reference hexadentate DFO and bidentate DFP chelators, ST1-RGE was bound with both ferrous and ferric ions in a concentration-dependent manner. Previous studies reported that green tea catechins, including EGCG, EC and C, exerted iron-binding/iron-chelating activities in biological systems involving renal tubules [23]. For instance, EGCG can bind with iron in a ratio of 2:1, while EC can bind with iron in a ratio of 3:1.…”

Section: Discussionmentioning

confidence: 99%

Identifying Chemical Composition, Safety and Bioactivity of Thai Rice Grass Extract Drink in Cells and Animals

et al. 2021

View full text Add to dashboard Cite

Rice grass has been reported to contain bioactive compounds that possess antioxidant and free-radical scavenging activities. We aimed to assess rice grass extract (RGE) drink by determining catechin content, free-radical scavenging and iron-binding properties, as well as toxicity in cells and animals. Young rice grass (Sukhothai-1 strain) was dried, extracted with hot water and lyophilized in a vacuum chamber. The resulting extract was reconstituted with deionized water (260 mg/40 mL) and served as Sukhothai-1 rice grass extract drink (ST1-RGE). HPLC results revealed at least eight phenolic compounds, for which the major catechins were catechin, epicatechin and epigallocatechin-3-gallate (EGCG) (2.71–3.57, 0.98–1.85 and 25.47–27.55 mg/40 mL serving, respectively). Elements (As, Cu, Pb, Sn and Zn) and aflatoxin (B1, B2, G1 and G2) contents did not exceed the relevant limits when compared with WHO guideline values. Importantly, ST1-RGE drink exerted radical-scavenging, iron-chelating and anti-lipid peroxidation properties in aqueous and biological environments in a concentration-dependent manner. The drink was not toxic to cells and animals. Thus, Sukhothai-1 rice grass product is an edible drink that is rich in catechins, particularly EGCG, and exhibited antioxidant, free radical scavenging and iron-binding/chelating properties. The product represents a functional drink that is capable of alleviating conditions of oxidative stress and iron overload.

show abstract

“…Green tea has several reported health benefits, such as antioxidant, anti-carcinogenic, anti-arteriosclerotic and anti-microbial properties [ 135 ]. The main compound found in green tea is catechins, which are mainly responsible for its anti-microbial activity [ 154 ]. The antibacterial activity of green tea catechins includes several mechanisms, which operate simultaneously.…”

Section: Natural Anti-microbialsmentioning

confidence: 99%

“…Some of them are more general, whereas others are specific for certain bacteria. Those mechanisms include inhibition of virulence factors (toxins and biofilm formation), excessive disruption of the cell wall and cell membrane, inhibition of enzymatic activities, oxidative stress, disruption of DNA and RNA metabolism and iron chelation [ 154 ].…”

Section: Natural Anti-microbialsmentioning

confidence: 99%

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Papadochristopoulos

Kerry

Fegan

et al. 2021

Foods

View full text Add to dashboard Cite

Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.

show abstract

Antibacterial green tea catechins from a molecular perspective: mechanisms of action and structure–activity relationships

Abstract: This review summarizes the mechanisms of antibacterial action of green tea catechins, discussing the structure–activity relationship (SAR) studies for each mechanism.

Cited by 83 publications

References 185 publications

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

Identifying Chemical Composition, Safety and Bioactivity of Thai Rice Grass Extract Drink in Cells and Animals

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Contact Info

Product

Resources

About