Abstract
The crude tea polyphenols of regular black tea were investigated in vitro for effect on virulence traits of Shigella dysenteriae and Enteropathogenic Escherichia coli (EPEC P2 1265) strains. Results showed that crude tea polyphenols of black tea significantly increased (p acid un-adapted, tea un-adapted > acid adapted, tea adapted > acid un-adapted, tea-adapted. These results inferred that polyphenolic treatment of bacterial culture disrupts pH hemostasis which caused complete bacterial killing in 120 min when compared to tea-untreated culture where complete killing required 180 min. Serum bactericidal activity was also increased in tea-treated culture of EPEC P2 1265 when 2-h serum treatment caused complete bacterial killing but un-treated cells were killed after 3 h. Also, significant increase (p < 0.05) in enterochelin production was observed when EPEC P2 1265 was grown in presence of tea. The present findings indicate that boiling water black tea extract reduces expression of virulence traits by S. dysenteriae and E. coli EPEC P2 1265 enteropathogen as shown by decreased bacterial survival strategies. The results promote the use of tea extract against multidrug resistant Mycobacterium tuberculosae (MDR-TB) strains and other enteropathogens.
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