Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts

Abstract

Tea is a popular beverage known for its unique taste and vast health benefits. The main components in tea change greatly during different processing methods, which makes teas capable of having different biological activities. We compared the antibacterial activity of four varieties of tea, including green, oolong, black, and Fuzhuan tea. All tea extracts showed antibacterial activity and Gram-positive bacteria (Enterococcus faecalis and Staphylococcus aureus) were more susceptible to tea extracts than Gram-negative bacteria (Escherichia coli and Salmonella typhimurium). Green tea extracts inhibited bacterial pathogens much more effectively in all four varieties of tea with the minimum inhibitory concentration (MIC) values at 20 mg/mL, 10 mg/mL, 35 mg/mL, and 16 mg/mL for E. faecalis, S. aureus, E. coli, and S. typhimurium, respectively. Catechins should be considered as the main antibiotic components of the four tea extracts. Total catechins were extracted from green tea and evaluated their antibacterial activity. Additional studies showed that the catechins damaged the cell membrane and increased cell membrane permeability, leading to changes in the relative electrical conductivity and the release of certain components into the cytoplasm. Tea extracts, especially green tea extracts, should be considered as safe antibacterial food additives.