Antifungal activity of crude tea extracts

Koech, K. R.; Wachira, F. N.; Ngure, R. M.; Orina, I A; Wanyoko, J. K.; Bii, C

doi:10.5897/ajar2013.6742

Cited by 14 publications

(12 citation statements)

References 9 publications

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“…They are powerful antioxidants that provide several benefits [23]. Gallic acid and caffeine are also found in both aerated and non-aerated CTC and orthodox teas [15,19]. Figure 1 shows biomolecules of interest in this study found in tea.…”

Section: Introductionmentioning

confidence: 94%

Development of an Improved Isocratic HPLC Method for the Determination of Gallic Acid, Caffeine and Catechins in Tea

Kingori¹,

Ongoma²,

So³

2018

jnhfs

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A simple and sensitive reversed phase high performance liquid chromatographic (HPLC) method was developed for the determination of biomolecules in different types of tea. Most of the High Performance Liquid Chromatography (HPLC) methods used for the determination of tea biochemicals include gradient elution systems which involve expensive instrumentation. The aim of this study was to develop an improved sensitive, fast, cost effective and accurate isocratic HPLC method with photo diode array (PDA) detection for analysis of Gallic acid, caffeine and catechins in tea, using a suitable internal standard. The developed HPLC analytical method consisted of a C 6phenyl column and an isocratic elution system of Water: acetonitrile: methanol: ortho phosphoric acid: ethyl acetate (77.5:18:2.0:0.5:2.0 v/v/v/v/v) at a flow rate of 1.0 mL/min. The detection wavelength was chosen at 278 nm with guaiacol (2-methoxyphenol) used as an internal standard as it did not co-elute with the analytes of interest. Statistical comparison of the analytical result obtained for gallic acid, caffeine and catechins in four tea types-green CTC (cut, tear and curl), black CTC, green orthodox and black orthodox using the developed method and ISO 1405-2:2005(E) method did not show significant difference. The method was validated and showed consistency to qualitative and quantitative determination of the tea biomolecules of interest.

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Section: Introductionmentioning

confidence: 94%

Development of an Improved Isocratic HPLC Method for the Determination of Gallic Acid, Caffeine and Catechins in Tea

Kingori¹,

Ongoma²,

So³

2018

jnhfs

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“…Tea is rich in polyphenols associated with numerous pharmacological properties such as; antimicrobial [5], anti-inflammatory [6], anti-aging [7, 8] antimalarial [9] and antioxidant activity [1, 3, 10]. Cancer, accelerated aging and other chronic disease associated with free radical induced oxidative damage [4] can be ameliorated by phytochemicals in tea since antioxidants in tea have been shown to protect DNA from damage induced by free radicals and slow or halt initiation and progression of cancerous tumor growth [12].…”

Section: Introductionmentioning

confidence: 99%

Tea (Camellia sinensis) infusions ameliorate cancer in 4TI metastatic breast cancer model

Mbuthia

Mireji

Ngure

et al. 2017

BMC Complement Altern Med

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BackgroundTea (Camellia sinensis) infusions are widely consumed beverages with numerous health benefits. However, physiological and molecular responses mediating these activities are poorly understood.MethodThree replicates of 4TI cancer cell suspension (2.0 × 105 cells/ml) were challenged in vitro with various concentrations of green, black and purple tea infusions to asseses their cytoxicity and associated differentially expressed genes in the cells. Inhibitory activity was tested by using serial dilutions of respective tea infusions in a 96 well ELISA plate.ResultsGreen tea had the highest inhibition on 4TI cells proliferation at a concentration of IC50 = 13.12 μg/ml. Further analysis of the 4TI cancer cell line treated with tea using 454 pyrosequencing generated 425,696 reads with an input mean length of 286.54. Trimmed sequences were imported on a CLC genomic workbench v7.03 and annotated on a reference mouse genome (Mus musculus strain C57BL/6 J). Results revealed a differential expression of apoptosis related genes in the transcriptome. Casp8, Casp9, Casp3, Casp6, Casp8AP2, Aifm1, Aifm2 and Apopt1 genes were significantly upregulated indicating the process of apoptosis was initiated and executed.ConclusionThese findings on caspases offer valuable information on the mechanism of tea as an anticancer agent and will contribute to further research in future novel treatments.

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“…The antimicrobial activity of tea against some bacteria and fungi has been demonstrated by several researchers (Arakawa, Maeda, Okubo, & Shimamura, 2004;Goto et al, 1998;Hamilton-Miller & Shah, 1999;Hamilton-Miller, 1997Ikigai, Nakae, Hara, & Shimamura, 1993;Koech & Wachira, 2013;Navarro-Martínez et al, 2005;Stapleton, Shah, Anderson, et al, 2004;Zhang & Rock, 2004). Depending on the type of processing, different tea have different active compounds responsible for these microbial activities.…”

Section: Antimicrobial Activity Of Tea Extractsmentioning

confidence: 99%

“…In order to address this issue and turn around the tea industry product diversification and value addition is required as is done in developed countries (Ochanda, 2010;Lelgo, Kamunya, Ochanda, & Wanyoko, 2011;Trienekens, 2011). Tea is usually used to fortify various foods due to its low pH (4.2) (Yilmaz, 2006), high polyphenol, antioxidant and potent antimicrobial activity (Almajano, Carbó, Jiménez, & Gordon, 2008;Jaziri, Slama, Mhadhbi, Gannoun, & Othman, 2005;Koech et al, 2013;Oh, Jo, Cho, Kim, & Han, 2013). This research focused on value addition of tea through the development of tea fortified yoghurts.…”

Section: Introductionmentioning

confidence: 99%

Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts

Ochanda¹,

Wanyoko²,

Faraj³

et al. 2015

JFR

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Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of Streptococcus thermophilus and Lactobacillus bulgaricus to grow, survive and multiply in the presence of tea phytochemicals during development and storage of tea fortified yoghurts. Two Kenyan tea varieties clone TRFK 6/8 (standard black quality tea) and clone TRFK 306/1 (newly developed purple leafed tea clone), were processed as aerated and non-aerated teas and used to develop tea fortified yoghurt. The teas were added at concentrations of 0, 1, 2 and 4 g in 250 mL volumes of milk (w/v) which was predetermined by sensory tests. The results showed that tea phytochemicals at the added ranges had no adverse effect on the growth of Lactobacillus bulgaricus and Streptococcus thermophilus; however, yoghurt setting time was prolonged at a mean time of 4.11, 5.22, 7.29 and 8.26 hrs respectively for tea concentrations of 0, 1, 2 and 4 g/250 mL milk. The mean microbial load for Lactobacillus bulgaricus and Streptococcus thermophilus in black, green and purple tea yoghurts were also inversely proportional to the concentration of the added teas. In the developmental stages of tea fortified yoghurts Lactobacillus bulgaricus range was 0.52-1.58 × 10 7 CFU/mL while Streptococcus thermophilus range was 2.53-3.51 × 10 9 CFU/mL, during storage the growth patterns were different between the cultures. The recorded mean values range for Lactobacillus bulgaricus was 2.79-4.35 × 10 7 CFU/mL while Streptococcus thermophilus mean range was 2.57-3.47 × 10 9 CFU/mL Phytochemicals traced in the product had concentration values below 5 × 10 2 µgmL -1 . In conclusion, it was possible to develop probiotic tea fortified yoghurt containing tea phytochemicals with unlimited health benefits using different the different tea clones.

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Antifungal activity of crude tea extracts

Cited by 14 publications

References 9 publications

Development of an Improved Isocratic HPLC Method for the Determination of Gallic Acid, Caffeine and Catechins in Tea

Development of an Improved Isocratic HPLC Method for the Determination of Gallic Acid, Caffeine and Catechins in Tea

Tea (Camellia sinensis) infusions ameliorate cancer in 4TI metastatic breast cancer model

Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts

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