The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract

• Autorzy: Michalczyk M. , Zawislak A.

Warianty tytułu

PL

Wplyw naparow herbat na wzrost wybranych bakterii istotnych dla ukladu pokarmowego

• Języki publikacji: EN

Abstrakty

EN

Tea infusions are consumed frequently and in large amounts, so they may play a role in modelling intestinal microflora or in preventing bacterial diseases. The present study examined the effect of different kinds of tea (black, green and puerh) on Lactobacillus rhamnosus, Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, Escherichia coli, Staphylococcus aureus and Salmonella enteritidis. In order to ascertain the connection between antioxidant and antimicrobial properties, the content of polyphenolic compounds and the reducing power of the teas were assessed. The rate of bacterial proliferation was measured by calculating the generation time between the 2nd and 6th hour of incubation. Staphylococcus aureus was the most sensitive to the addition of tea extracts to the media. Among lactobacilli (LAB), Lactobacillus casei proved to be sensitive mainly to the extracts of black and puerh tea. The value for reducing power does not fully correspond to the content of polyphenols and antimicrobial properties.

PL

Napary herbaciane konsumowane regularnie i w dużych ilościach mogą odgrywać rolę w modelowaniu mikroflory jelit lub zapobieganiu chorobom bakteryjnym. W pracy badano wpływ różnych rodzajów herbat (czarnej, zielonej i puerh) na wzrost Lactobacillus rhamnosus, Lactobacillus plantarum, Leuconostoc mesenteroides subsp. mesenteroides, Escherichia coli, Staphylococcus aureus i Salmonella enteritidis. Zależność pomiędzy właściwościami antyoksydacyjnymi i antybakteryjnymi określano, oznaczając zawartość związków polifenolowych i siłę redukującą naparów, natomiast szybkość wzrostu bakterii mierzono, obliczając czas generacji pomiędzy 2 i 6 godziną inkubacji. Staphylococcu aureus był najbardziej wrażliwy na dodatek herbat do podłoży. Pośród bakterii kwasu mlekowego Lactobacillus casei wykazywał największą wrażliwość głównie w stosunku do ekstraktów herbaty czarnej i puerh. Wartość siły redukującej nie w pełni korespondowała z zawartością polifenoli i właściwościami antymikrobiologicznymi ekstraktów.

Słowa kluczowe

EN

man; tea infusion; bacteria; reducing power; bacterial disease; intestinal tract; antioxidative property; antibacterial effect; tea; proliferation

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 1
• Opis fizyczny: p.59-65,ref.

Twórcy

autor

Michalczyk M.

• Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Zawislak A.

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