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

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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.

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Acknowledgments

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

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Authors and Affiliations

  1. Department of Bioresource and Food Science, Konkuk University, Seoul, 143-701, Korea

    Manikandan Muthu, Judy Gopal, Shang Xiao Min & Sechul Chun

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  1. Manikandan Muthu
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  2. Judy Gopal
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  3. Shang Xiao Min
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  4. Sechul Chun
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Correspondence to Sechul Chun.

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Muthu, M., Gopal, J., Min, S.X. et al. Green Tea Versus Traditional Korean Teas: Antibacterial/Antifungal or Both?. Appl Biochem Biotechnol 180, 780–790 (2016). https://doi.org/10.1007/s12010-016-2132-6

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  • DOI: https://doi.org/10.1007/s12010-016-2132-6

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