Abstract
Inhibitory Effects of Tea Leaf and Medicinal Plant Extracts on Enteric Pathogenic Bacteria Growth, Oxidation and Epithelial Cell Adhesion
Highlights
Infections of enteric pathogenic bacteria can cause public health concerns worldwide
The highest percentage yield of 28.57% was from green tea, which was extracted by water, followed by an aqueous extract of oolong tea and ethanolic extract of green tea
Another genus of Guava, namely G. cambogia could prevent the staphylococcal biofilm development.[44]. Both green tea and G. cowa contained polyphenolic substances, which have been reported to bind with bacterial adhesion molecules and disturb the ability of receptor binding sites of the bacterial surface.[45,46]. These findings reveal that tea leaves; green, oolong and black tea, and fourteen medicinal plants in Thailand are potential sources of phytochemical compounds which have the ability to inhibit enteric pathogenic bacteria
Summary
Infections of enteric pathogenic bacteria can cause public health concerns worldwide. The enteric bacteria are important causative agents of foodborne disease These bacteria include members of the Enterobacteriaceae such as Escherichia, Shigella, Salmonella, Enterobacter, Proteus and Yersinia, and can cause gastrointestinal diseases with symptoms such as diarrhea, vomiting and abdominal pain.[1] The mechanisms of enteric pathogenic bacterial infections involve several distinct pathogenic pathways. They can adhere and multiply at the epithelial cells before entering internal tissues. Conclusion: Herbal tea, the combination of green tea and G. cowa extract exhibited the beneficial antibacterial and antioxidant activities, which could be considered as an alternative treatment for enteric pathogenic bacteria infections and promote health benefits.
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