Antimicrobial activity of green tea flavor components and their combination effects

The antimicrobial activity of the 10 most abundant volatile components of green tea flavor (1-10) was examined. The activity of each volatile was moderate but broad in spectrum. Most of the volatiles tested inhibited the growth of one of the most important cariogenic bacteria, Streptococcus mutans....

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1992-02, Vol.40 (2), p.245-248
Main Authors: Kubo, Isao, Muroi, Hisae, Himejima, Masaki
Format: Article
Language:English
Subjects:
ANTIMICROBIANO
ANTIMICROBIEN
BACTERIA
Biological and medical sciences
Camellia sinensis
CARIE DENTAIRE
CARIES DENTAL
Coffee, tea and other stimulative beverage industries
COMPOSE DE LA FLAVEUR
COMPOSE VOLATIL
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
DENT
DESTILACION
DIENTES
DISTILLATION
Food industries
Fundamental and applied biological sciences. Psychology
INHIBIDORES DEL CRECIMIENTO
Propionibacterium acnes
RETARDATEUR DE CROISSANCE
SALUD
SANTE
Streptococcus mutans
THE
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Summary:The antimicrobial activity of the 10 most abundant volatile components of green tea flavor (1-10) was examined. The activity of each volatile was moderate but broad in spectrum. Most of the volatiles tested inhibited the growth of one of the most important cariogenic bacteria, Streptococcus mutans. Among them, nerolidol (4) was the most potent; linalool (1) was the least effective. In addition, indole (7) significantly enhanced the activity of delta-cadinene (2) and caryophyllene (10) against S. mutans. These two sesquiterpene hydrocarbons also showed potent activity against a dermatomycotic bacterium, Propionibacterium acnes. Lastly, but most importantly, indole inhibited the growth of an of the Gramnegative bacteria tested, Pseudomonas aeruginosa, Enterobacter aerogenes, and Escherichia coli
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00014a015