1.Antimicrobial effect of Malaysian green tea leaves (Camellia sinensis) on the skin microbiota
Hassanain Al-Talib ; Noor Alicezah Mohd Kasim ; Alyaa Al-Khateeb ; Chandrika Murugaiah ; Azrul Abdul Aziz ; Niena Nazleen Rashid ; Nazihah Azizan ; Shairah Ridzuan
Malaysian Journal of Microbiology 2016;12(6):423-427
Aims:
Camellia sinensis
(
green t
ea) is known for its therapeutic properties (anti
-
inflammatory, anti
-
oxidative and anti
-
ageing). The aim of this study was to determine the
in vitro
inhibitory activity of gree
n tea extract on some odorous skin
commensal bacteria.
Methodology and results:
Tea leaves were collected from
MARDI Agro Technology Park, Cameron Highlands. A
standardised protocol was used to obtain green tea extract. Aqueous green tea extracts were tes
ted for antibacterial
activity by well diffusion method. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC)
assays were performed by broth microdilution assays using green tea extract concen
trations from 16 to 0.0313 mg/
mL
.
Green tea
extract showed antibacterial activity against skin microbiota. The high antimicrobial effect was achieved
against
Micrococcus luteus
with MIC and MBC of 0.125 and 0.25 mg/μL respectively, followed by
Staphylococcus
epidermidis
with MIC and MBC o
f 0.25 and 0.25 mg/μL respectively,
Bacillus subtilis
with MIC and MBC of 0.5 and 0.5
mg/μL respectively and lastly,
Corynebacterium xerosis
with MIC and MBC of 0.5 and 1.0 mg/μL respectively.
Conclusion, significance and impact of study:
The results obta
ined from the study confirm the
in vitro
anti
-
microbial
activity of green tea extracts against skin microbiota. The antibacterial effects of green tea against skin bacteria with its
anti
-
oxidant and anti
-
aging properties will help in keeping skin healthy,
fresh and reducing unpleasant
odo
rs
.
Camellia sinensis
2.Effect of green tea (Camellia sinensis) polyphenol on blood antioxydant status in rats with streptozocin-induced diabetes
Journal of Medical Research 2005;38(5):27-33
The diabetic patients are usually suffered from oxidation stress. Green tea is one of the good herbal medicines has been used for treatment of some diseases. Objectives: Evaluate change of antioxidant status in blood and effect of the green tea polyphenol on this change in the experimental diabetic rats. Methods: Using in vivo model to investigate some biological indicators in STZ - induced diabetic rats fed with high fat diet and to evaluate effect of the green tea polyphenol on the changes of these indicators. Results: Erythrocyte GPx activity and serum MDA concentration in STZ - induced diabetic rats was higher than that of normal and lipid metabolism disorder groups (p < 0.001) and effected of the green tea polyphenol. However, no change in erythrocyte SOD activity and plasma TAS level was observed. Conclusions: Green tea polyphenol improved blood antioxidant status in STZ - induced diabetic rats.
Diabetes Mellitus
;
Tea
;
Camellia sinensis
;
Blood
;
Oxidants
3.Investigation on antibacterial and anti-inflammatory effects in vitro of flavonoides extracted from leaves of Camellia sinensis Lindi O. Kuntze
Pharmaceutical Journal 2005;0(8):17-19
Flavonoid from Tan Cuong tea leaves (F.TC) exhibited anti-bacterial activity in vitro for the following 9 bacteria species and fungals: Staphylococcus aureus, E.coli, Salmonella typhi, Shigella flexneri, Pseudomanas aeruginosa, Klebsiela pneumoniae, Bacillus subtilis, Candida stellaloides, and Candida albicans. The best effect was observed in Staphylococcus aureus and the worst in Candida stellaloides, Candida albicans. The minimum inhibited levels of F.TC were different: Staphylococcus aureus and Salmonella typhi < (1/256 x 50 mg/ml); E.coli, Salmonella typhi, Shigella flexneri, Pseudomonas aeruginosa, Klebsiela pneumoniae (1/256 x 50 mg/ml). The dose: 1g/kg for oral; 0.1g/kg for subcutaneous injection; 0.1g/ml on the skin. Inhibitive rate of subcutaneous injection was 74.%> on the skin 58.% >oral route 38.%
Flavonoids
;
Bacteria
;
Anti-Inflammatory Agents
;
Camellia sinensis
4.Effectivity of Camellia sinensis Extract with Nano-chitosan to Fibroblast Amounts of Wistar Rats Gingival Wound Healing Process
Indra Bramanti ; Annisa Hidaratri Uningojati ; Dilla Asriyani ; Urfa Tabtila ; Fathul Muin ; Bramanti Nadya Kausara
Archives of Orofacial Sciences 2021;16(SUPP 1):25-32
ABSTRACT
Green tea (Camellia sinensis) has high level of flavonoids which are proven to have anti-inflammatory
activity. Effect of flavonoids can be enhanced by nano-chitosan capsulation as drug carrier. Chitosan
is polysaccharide derived from crustacean shells that mostly used as matrix of various drugs and plant
extracts. The aim of this study was to determine the effectivity of flavonoids in green tea extract in nanochitosan capsulation towards the number of fibroblasts on proliferative phase of gingival wound healing
process. Green tea was extracted, encapsulated with nano-chitosan and then made into gel. Gingiva
labial of 24 male white 3-month-old Wistar rats were wounded by punch biopsy (2 mm diameter), then
were treated two times a day, and were divided randomly into four groups of topical gel applications:
green tea extract gel encapsulated nano-chitosan, green tea extract gel, base gel as negative control,
and NSAIDs gel as positive control, starting at 0 day until 7th day. At 5th and 7th day, three rats from
each group were decapitated and the mandibular gingiva was taken in order to make histology slides
with hematoxylin eosin staining. Under microscope, the number of fibroblasts were examined. The data
were analysed using ANOVA test with 95% confidence level. The results showed that the number of
fibroblasts on proliferative phase was significantly higher than control negative (p < 0.05) and has no
significant differences (p > 0.05) with control positive. In conclusion, topical application of green tea
extract gel encapsulated nano-chitosan was effective to accelerate rats gingival wound healing process by
increasing the fibroblasts.
Camellia sinensis
;
Chitosan
;
Gingiva--injuries
;
Wound Healing
;
Rats, Wistar
5.Effect of Leaf-Extract from Camellia sinensis and Seed-Extract from Casia tora on Viability of Mutans Streptococci isolated from the interface between orthodontic brackets and tooth surfaces.
Sung Hoon LIM ; Jeong Soon SEO ; Young Jooh YOON ; Kwang Won KIM ; So Young YOO ; Hwa Sook KIM ; Joong Ki KOOK ; Byoung Rai LEE ; Jong Hee CHA ; Jae Yoon PARK
Korean Journal of Orthodontics 2003;33(5):381-389
Mutans streptococci is the major causative factor in dental caries. Especially, orthodontic patients with fixed appliance are a risk group for dental caries. Because fixed appliances attached on teeth may change the environment of dental plaque, the enamel decalcification or dental caries around the bracket and band is a major side effect of orthodontic treatment. The aim of this study was to search plant extracts that have antimicrobial effect on mutans streptococci. Seed-extract of Casia tora were prepared with ethanol and CHMC-2032, the leaf-extracts from Camellia sinensis extract, was obtained extract, 2 type strains and 20 clinical isolates of mutans streptococci isolated from the interface between orthodontic brackets and tooth surfaces in the orthodontic patients were used in this study. The minimal inhibitory concentration of CHMC-2032 was 5 mg/ml on the S. mutans KCTC 3065, S. sobrinus KCTC 3088, and 8 clinical isolates of S. sobrinus. However, there was no antibacterial effect of seed-extract of C. tora on mutans streptococci. These data suggest that green tea may be more effective than the tea prepared from C. tora in the prevention of enamel decalcification or dental caries around brackets.
Camellia sinensis*
;
Camellia*
;
Dental Caries
;
Dental Enamel
;
Dental Plaque
;
Ethanol
;
Humans
;
Orthodontic Brackets*
;
Plant Extracts
;
Tea
;
Tooth*
6.Chemical constitutes of flavones from Pu-erh tea.
China Journal of Chinese Materia Medica 2013;38(10):1552-1555
The chemical constituents in the Pu-erh tea were isolated by various column chromatographic methods, and their structures were identified by spectral data and physic-chemical analysis. As a result, eleven flavonoids were isolated and identified as kaempferol (1), quercetin (2), kaempferol-3-O-beta-D-glucopyranoside (3), kaempferol-3-O-beta-D-rutinoside (4), apigenin-6-C-alpha-L-arabinopyranosyl-8-C-beta-D-glucopyranoside (5), vitexin-4"-O-beta-D-glucopyranoside (6), kaempferol-3-O-[alpha-L-rhamnopyranosyl-(1--> 3)-alpha-L-rhamnopyranosyl-(1-->6)-beta-D-glucopyranoside] (7), quercetin3-O-beta-D-glucopyranoside (8), rutin (9), quercetin-3-0-alpha-L-rhamnopyranoside (10), and myricetin-3-0-beta-D-glucopyranoside (11). Compounds 5-7, 10 and 11 were isolated from Pu-erh tea for the first time.
Camellia sinensis
;
chemistry
;
Flavones
;
chemistry
;
Mass Spectrometry
;
Molecular Structure
;
Plant Extracts
;
chemistry
;
Tea
;
chemistry
7.Chemical constituents of Camellia sinensis var. assamica.
Hong-Bo ZHU ; Bao-Min LI ; Chao LIU ; Ruo-Yun CHEN
China Journal of Chinese Materia Medica 2013;38(9):1386-1389
To study the chemical constituents of Camellia sinensis var. assamica. The compounds were isolated by NKA Macroporous resin silica gel, Sephadex LH-20, RP-C18 column chromatographies and semi-preparative HPLC,and their structures were elucidated by physicochemical properties and spectral analysis. Thirteen compounds were isolated and identified as caffeine (1), theobromine (2), gallic acid (3), (+)-catechin (4), ampelopsin (5), (-)-epicatechin (6), (-)-epiafzelechin (7), (-)-epicatechin-3-O-gallate (8), (-)-epiafzelechin-3-O-gallate (9) , (+)-catechin-3-O-gallate (10) , (+)-afzelechin-3-O-gallate (11), quemefin-3-O-alpha-L-arabinopyranosid (12), and (-)-epicatechin-3-O-p-hydroxybenzoate (13). Compounds 2, 5, 10-13 were isolated from this plant for the first time, and compound 11 is a new natural product.
Camellia sinensis
;
chemistry
;
Catechin
;
analogs & derivatives
;
analysis
;
Chromatography, High Pressure Liquid
;
Flavonoids
;
analysis
8.Accumulation and distribution of arsenic and cadmium by tea plants.
Yuan-zhi SHI ; Jian-yun RUAN ; Li-feng MA ; Wen-yan HAN ; Fang WANG
Journal of Zhejiang University. Science. B 2008;9(3):265-270
It is important to research the rules about accumulation and distribution of arsenic and cadmium by tea plants, which will give us some scientific ideas about how to control the contents of arsenic and cadmium in tea. In this study, by field investigation and pot trial, we found that mobility of arsenic and cadmium in tea plants was low. Most arsenic and cadmium absorbed were fixed in feeding roots and only small amount was transported to the above-ground parts. Distribution of arsenic and cadmium, based on their concentrations of unit dry matter, in tea plants grown on un-contaminated soil was in the order: feeding roots>stems approximately main roots>old leaves>young leaves. When tea plants were grown on polluted soils simulated by adding salts of these two metals, feeding roots possibly acted as a buffer and defense, and arsenic and cadmium were transported less to the above-ground parts. The concentration of cadmium in soil significantly and negatively correlated with chlorophyll content, photosynthetic rate, transpiration rate and biomass production of tea plants.
Arsenic
;
metabolism
;
Biomass
;
Cadmium
;
metabolism
;
Camellia sinensis
;
metabolism
;
Chlorophyll
;
metabolism
;
Photochemistry
;
Plant Shoots
;
metabolism
;
Tea
;
metabolism
9.Comparison of green tea and four other kind of teas.
Li LI ; Lijia XU ; Yong PENG ; Renbing SHI ; Peigen XIAO
China Journal of Chinese Materia Medica 2011;36(1):5-10
Nowadays, tea and the substitution (other kinds of tea) take an important status in the drinking, food, health product and the related industry. The most popular Green tea, Maté originated from South America, Large-leaved Kudingcha, Small-leaved Kudingcha, and the Eagle tea used civilian have many similarities on history, chemical constituents and biological activities. In this article, we summarized the similarities and the characteristics of the Green tea and the other four teas in order to provide scientific evidences for better development of the tea and substitutions.
Antioxidants
;
analysis
;
pharmacology
;
Camellia sinensis
;
chemistry
;
Humans
;
Plant Leaves
;
chemistry
;
Tea
;
chemistry
10.Transcriptome analysis reveals the role of withering treatment in flavor formation of oolong tea (Camellia sinensis).
Chen ZHU ; Shuting ZHANG ; Chengzhe ZHOU ; Biying SHI ; Linjie HUANG ; Yuling LIN ; Zhongxiong LAI ; Yuqiong GUO
Chinese Journal of Biotechnology 2022;38(1):303-327
Oolong tea is a semi-fermented tea with strong flavor, which is widely favored by consumers because of its floral and fruity aroma as well as fresh and mellow taste. During the processing of oolong tea, withering is the first indispensable process for improving flavor formation. However, the molecular mechanism that affects the flavor formation of oolong tea during withering remains unclear. Transcriptome sequencing was used to analyze the difference among the fresh leaves, indoor-withered leaves and solar-withered leaves of oolong tea. A total of 10 793 differentially expressed genes were identified from the three samples. KEGG enrichment analysis showed that the differentially expressed genes were mainly involved in flavonoid synthesis, terpenoid synthesis, plant hormone signal transduction and spliceosome pathways. Subsequently, twelve differentially expressed genes and four differential splicing genes were identified from the four enrichment pathways for fluorescence quantitative PCR analysis. The results showed that the expression patterns of the selected genes during withering were consistent with the results in the transcriptome datasets. Further analysis revealed that the transcriptional inhibition of flavonoid biosynthesis-related genes, the transcriptional enhancement of terpenoid biosynthesis-related genes, as well as the jasmonic acid signal transduction and the alternative splicing mechanism jointly contributed to the flavor formation of high floral and fruity aroma and low bitterness in solar-withered leaves. The results may facilitate better understanding the molecular mechanisms of solar-withering treatment in flavor formation of oolong tea.
Camellia sinensis/genetics*
;
Gene Expression Profiling
;
Plant Leaves
;
Plant Proteins/metabolism*
;
Taste
;
Tea
;
Transcriptome/genetics*