Antibacterial Activity of Tea Polyphenols against Phytopathogenic Bacteria

In this note, we report the antibacterial activity of tea polyphenols measured as MIC (minimum inhibitory concentration) against phytopathogenic bacteria which tend to infect commonly cultivated vegetables. Tea catechins as well as crude theaflavins showed marked inhibitory effects against the phyto...

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Bibliographic Details
Published inAgricultural and biological chemistry Vol. 55; no. 7; pp. 1895 - 1897
Main Authors Fukai, Katsuhiko, Ishigami, Tadashi, Hara, Yukihiko
Format Journal Article
LanguageEnglish
Published Tokyo Taylor & Francis 01.07.1991
Agricultural Chemical Society of Japan
Subjects
Agronomy. Soil science and plant productions
Bacterial plant pathogens
Biological and medical sciences
Fundamental and applied biological sciences. Psychology
Phytopathology. Animal pests. Plant and forest protection
Phenols
Tea
Antibacterial agent
Biological activity
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Summary:In this note, we report the antibacterial activity of tea polyphenols measured as MIC (minimum inhibitory concentration) against phytopathogenic bacteria which tend to infect commonly cultivated vegetables. Tea catechins as well as crude theaflavins showed marked inhibitory effects against the phytopathogenic bacteria. Concerning the catechins, pyrogallol catechins (EGC and EGCg) were more effective than catechol catedhins (EC and ECg), and MICs being mostly below 100 ppm. For reference, a normal cup of tea has more or less a 1,000 ppm polyphenol concentration.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0002-1369
DOI:10.1080/00021369.1991.10870886