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Applied Biochemistry and Biotechnology

, Volume 180, Issue 4, pp 780–790 | Cite as

Green Tea Versus Traditional Korean Teas: Antibacterial/Antifungal or Both?

  • Manikandan Muthu
  • Judy Gopal
  • Shang Xiao Min
  • Sechul ChunEmail author
Article

Abstract

The feasibility of utilizing the antimicrobial activity of naturally available teas was studied. Eleven teas including 2 green teas and 9 other traditional Korean mixed teas were tested for their antimicrobial properties. Antibacterial and antifungal properties were assessed. The results showed that green teas possessed significant antifungal and antibacterial properties, while most of the mixed teas showed some amount of antifungal activity and almost insignificant antibacterial properties. Confocal microscopic imaging revealed mycelial damage as well as attack on sporophores rather than spores/spore germination to be the reason behind the antifungal activity. EGCG was identified as the crucial catechin for antimicrobial activity. The study confirmed that green tea had a clear edge over the traditional mixed teas when it comes to antimicrobial activity.

Keywords

Green tea Korean tea Antibacterial Antifungal Inhibition Catechins 

Notes

Acknowledgments

This work was supported by the KU Research Professor Program of Konkuk University.

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Manikandan Muthu
    • 1
  • Judy Gopal
    • 1
  • Shang Xiao Min
    • 1
  • Sechul Chun
    • 1
    Email author
  1. 1.Department of Bioresource and Food ScienceKonkuk UniversitySeoulKorea

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