Green tea is known for its health-promoting properties. It is a complex mixture of polyphenols, and as interest in finding new possibilities for plant extracts as food additives grows, there is a need to investigate the potential interactions of these additives with food ingredients such as microorganisms. Lactic acid bacteria are widely used in food technology. The catechin fraction (CF) and high molecular weight fraction (HMW) from green tea extracts were obtained from Sephadex LH-20 column chromatography and characterized by SE-HPLC-DAD, with CF also characterized by RP-HPLC-DAD. To investigate the antimicrobial properties of green tea fractions, the dilution plating method was performed. SE-HPLC demonstrated clear differences between two of the fractions. The addition of the fractions to growth medium demonstrated that the HMW was a less selective anti-microbial agent than CF, which unequally modulated the growth of the tested strains. Growth of Lactobacillus bulgaricus 151 was promoted after the addition of both fractions. Bifidobacterium animalis 25527 was identified as the most sensitive strain.
YenG.C., ChenH.Y. (1995) Antioxidant of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry, 43, 27–32.
2.
MukhtarH., AhmadN. (2000) Tea polyphenols: prevention of cancer and optimizing health. The American Journal of Clinical Nutrition, 71, suppl., 1698–1702.
3.
McKayD.L., BlumbergJ.B. (2002) The role of tea in human health: an update. The Journal of the American College of Nutrition, 1, 1–13.
4.
AdhamiV.M., AhmadN., MukhtarH. (2003) Molecular targets for green tea in prostate cancer prevention. Journal of Nutrition, 133, suppl., 2417–2424.
5.
RichardD., KefiK., BarbeU., PoliA., BauseroP., VisioliF. (2009) Weight and plasma lipid control by decaffeinated green tea. Pharmacological Research, 59, 351–354.
6.
TangW., LiS., LiuY., HuangM-T, HoC-T. (2013) Anti-diabetic activity of chemically profiled green tea and black tea extracts in a type 2 diabetes mice model via different mechanisms. Journal of Functional Foods, 5, 1784–1794.
7.
SnoussiC., DucrocR., HamadaouiM.H., DhaoudaiK., AbaidiH., CluzeaudF., NazaretC., Le GallM., BadoA. (2014) Green tea decoction improves glucose tolerance and reduces weight gain of rats fed normal and high-fat diet. The Journal of Nutritional Biochemistry, 25, 557–564.
8.
HoC-T, ChenC.W., WanasundaraU.N., ShahidiF. (1997) Natural antioxidants from tea. In Natural Antioxidants. Chemistry. Health Effects and Application.ShahidiF. (Ed). AOCS Press Champaign, Illinois, USA, pp. 213–223.
9.
WangH., ProvanG.J., HelliwellK. (2000) Tea flavonoids: their functions, utilisation and analysis. Trends in Food Science & Technology, 11, 152–160.
10.
WilliamsonG., ManachC. (2005) Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies. The American Journal of Clinical Nutrition, 81, suppl., 243–255.
11.
NagleD.G., FerreiraD., ZhouY-D. (2006) Epigallocatechin-3-gallate (EGCG): Chemical and biomedical perspectives. Phytochemistry, 67, 1849–1855.
12.
KiehneA., LakenbrinkC., EngelhardtU.H. (1997) Analysis of proanthocyanidins in tea samples. I. LC-MC results. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 205, 153–157.
13.
FraserK., HarrisonS.J., LaneG.A., OtterD.E., HemarY., QuekS-Y, RasmussenS. (2012) HPLC-MS/MS profiling of proanthocyanidins in teas: a comparative study. Journal of Food Composition and Analysis, 26, 43–51.
14.
Lopez de LaceyA.M., Perez-SantinE., Lopez-CaballeroM.E., MonteroP. (2014) Survival and metabolic activity of probiotic bacteria in green tea. LWT-Food Sciense and Technology, 55, 314–322.
15.
Najgebauer-LejkoD. (2014) Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science & Technology, 94, 327–339.
16.
TabascoR., Sanchez-PatanF., MonagasM., BartolomeB., Moreno-ArribasM.V., PelazC., RequenaT. (2011) Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism. Food Microbiology, 28, 1345–1352.
17.
AmarowiczR., ShahidiF. (1996) A rapid chromatographic method for separation of individual catechins from green tea. Food Research International, 29, 71–76.
18.
WangL.F., LeeJ.Y., ChungJ.O., BaikJ.H., SoS., ParkS.K. (2008) Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds. Food Chemistry, 109, 196–206.
19.
PengL., SongX., ShiX., LiJ., YeC. (2008) An improved HPLC method for simultaneous determination of phenolic compounds, purine alkaloids and thenine in Camellia sinensis. Journal of Food Composition and Analysis, 21, 559–563.
20.
AstillC., BirchM.R., DacombeC., HumphreyP.G., MartinP.T. (2001) Factors affecting the caffeine and polyphenol contents of black and green tea infusions. Journal of Agricultural and Food Chemistry, 49, 5340–5347.
21.
AmarowiczR., PiskułaM., HonkeJ., RudnickaB., TroszyńskaA., KozłowskaH. (1995) Extraction of phenolic compounds from lentil seeds (Lens culinaris) with various solvents. Polish Journal of Food and Nutrition Sciences, 4, 53–62.
22.
NaczkM., AmarowiczR., ZadernowskiR., PeggR.B., ShahidiF. (2003) Antioxidant activity of crude phenolic extracts from wild blueberry leaves. Polish Journal of Food and Nutrition Sciences, 12, 166–169.
23.
AmarowiczR., TroszyńskaA., ShahidiF. (2005) Antioxidant activity of almond seed extract and its fractions. Journal of Food Lipids, 12, 344–358.
24.
KaramaćM., KosińskaA., RybarczykA., AmarowiczR. (2007) Extraction and chromatographic separation of tannin fractions from tannin-rich plant material. Polish Journal of Food and Nutrition Sciences, 57, 471–474.
25.
AmarowiczR., EstrellaI., HernándezT., DueńasM., TroszyńskaA., KosińskaA., PeggR.B. (2009) Antioxidant activity of a red lentil extract and its fractions. International Journal of Molecular Sciences, 10, 5513–5527.
26.
KoernerJ.L., HsuV.L., LeeJ., KennedyJ.A. (2009) Determination of proanthocyanidin A2 content in phenolic polymer isolates by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, 1216, 1403–1409.
27.
YanagidaA., ShojiT., KanadaT. (2002) Characterization of polymerized polyphenols by size-exclusion HPLC. Bioscience, Biotechnology, and Biochemistry, 66, 1972–1975.
28.
KaramaćM., KosińskaA., RybarczykA., PeggR.B. (2007) Chromatographic separation of phenolic compounds from rapeseed by SE-HPLC - a short report. Polish Journal of Food and Nutrition Sciences, 57, 87–90.
29.
KosińskaA., UrbalewiczA., PenkacikK., KaramaćM., AmarowiczR. (2011) SE-HPLC-DAD Analysis of flaxseed lignan marcromolecule and its hydrolysates. Polish Journal of Food and Nutrition Sciences, 61, 263–271.
30.
MayerR., StecherG., WuerznerR., SilvaR.C., SultanaT., TrojerL., FeuresteinI., KriegC., AbelK., PoppM., BobleterO., BonnG.K. (2008) Proanthocyanidins: target compounds as antibacterial agents. Journal of Agricultural and Food Chemistry, 56, 6959–6966,
31.
Lopez de LaceyA.M. (2012) Diseno, desarollo y applicacón de envases comestibles potencialmente bioactivos. Doctoral Thesis, Universidad Complutense de Madrid, Madrid, Spain.
32.
ShahN.P., DingW.K., FallourdM.J., LeyerG. (2010) Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science, 75, M278–M282.
