The DOI matches its Crossref record; 63 of the 63 references it cites were found in a registry or an index.
Antimicrobial properties of green tea catechins
Open accessAbstract
Extracts of leaves from the tea plant Camellia sinensis contain polyphenolic components with activity against a wide spectrum of microbes. Studies conducted over the last 20 years have shown that the green tea polyphenolic catechins, in particular (-)-epigallocatechin gallate (EGCg) and (-)-epicatechin gallate (ECg), can inhibit the growth of a wide range of Gram-positive and Gram-negative bacterial species with moderate potency. Evidence is emerging that these molecules may be useful in the control of common oral infections, such as dental caries and periodontal disease. Sub-inhibitory concentrations of EGCg and ECg can suppress the expression of bacterial virulence factors and can reverse the resistance of the opportunistic pathogen Staphylococcus aureus to beta-lactam antibiotics. For example, relatively low concentrations of ECg can sensitize methicillin-resistant S. aureus (MRSA) clinical isolates to levels of oxacillin that can be readily achieved in clinical practice. Catechin gallates such as ECg intercalate into phopsholipid bilayers and it is likely that they affect both virulence and antibiotic resistance by perturbing the function of key processes associated with the bacterial cytoplasmic membrane.
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Cites
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Cited by
Green tea and grape seed extracts—Potential applications in food safety and quality
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Advancing antimicrobial strategies for managing oral biofilm infections
Jiao, Y., Tay, F. R., Niu, L.-N., & Chen, J.-H. (2019) · International Journal of Oral Science · doi:10.1038/s41368-019-0062-1 · Cited by 280
Controlled fermentation of kimchi using naturally occurring antimicrobial agents
Kim, J., Bang, J., Beuchat, L. R., Kim, H., & Ryu, J.-H. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.05.007 · Cited by 86
Metadata
- Authors
- Taylor, P. W., Hamilton-Miller, J. M. T., & Stapleton, P. D.
- Venue
- Food Science <html_ent glyph="@amp;" ascii="&"/> Technology Bulletin: Functional Foods
- Publisher
- IFIS Publishing
- Published
- 2005-11-28
- Volume
- 2
- Issue
- 7
- Pages
- 71-81
- ISSN
- 1476-2137 (ISSN-L)
- OpenAlex
- W2066411940
- Cited by
- 373
- References
- 63
- FWCI
- 1.01
- Type
- journal article
- Language
- en
- Open access
- green
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- Taylor, P. W., Hamilton-Miller, J. M. T., & Stapleton, P. D. (2005). Antimicrobial properties of green tea catechins. Food Science <html_ent glyph="@amp;" ascii="&"/> Technology Bulletin: Functional Foods. https://doi.org/10.1616/1476-2137.14184
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
