Assessment and comparison of the antimicrobital activity and antioxidant potential of commercially available probiotic infused green tea, slim tea and green coffee
Keywords:
probiotic, probiotic tea, green tea, antimicrobial activity, DPPH, S.mutansAbstract
Aim : The aim of the study is to assess and compare the antimicrobial and antioxidant activity of commercially available probiotic infused green tea, green coffee and slim tea. Materials and methods: Synthesis of probiotic medium is done by 2 gm of each sample was taken in 1 flask of 15 ml peptone water and mixed well. Then it is inoculated in MRS agar plate and it is sealed in an anaerobic jar for 48 hours. Antimicrobial activity is tested by agar well diffusion method against S.mutans and the zone of inhibition is measured. Antioxidant activity is measured with DPPH and % of inhibition is measured. Results : In the antimicrobial activity, in all the samples the activity increased with increasing concentration, but the maximum was seen in slim tea. In antioxidant activity, all the samples showed antioxidant activity although green tea showed more antioxidant activity than green coffee and slim tea. Conclusion: In our study, Bacillus coagulans incorporated green tea, green coffee and slim tea exhibited both antimicrobial and antioxidant properties.
Downloads
References
Gassmann B. Requirements of Vitamin A, Iron, Folate and Vitamin B12. Report of Joint FAO/WHO Expert Consultation. 107 Seiten, 5 Abb., 24 Tab. Food and Agriculture Organization of the United Nations; Rome 1988 [Internet]. Vol. 35, Food / Nahrung. 1991. p. 20–20. Available from: http://dx.doi.org/10.1002/food.19910350104
Markowiak P, Śliżewska K. The role of probiotics, prebiotics and synbiotics in animal nutrition. Gut Pathog [Internet]. 2018 Jun 6;10:21. Available from: http://dx.doi.org/10.1186/s13099-018-0250-0
Dupont A. Faculty Opinions recommendation of Probiotics for the prevention of Clostridium difficile-associated diarrhea in adults and children [Internet]. Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature. 2016. Available from: http://dx.doi.org/10.3410/f.718026239.793513707
Succi M, Tremonte P, Pannella G, Tipaldi L, Cozzolino A, Coppola R, et al. Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model. J Funct Foods [Internet]. 2017 Aug 1;35:60–7. Available from: https://www.sciencedirect.com/science/article/pii/S1756464617302591
Min M, Bunt CR, Mason SL, Bennett GN, Hussain MA. Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage. Microorganisms [Internet]. 2017 Aug 1;5(3). Available from: http://dx.doi.org/10.3390/microorganisms5030043
Cabrera C, Artacho R, Giménez R. Beneficial Effects of Green Tea—A Review. J Am Coll Nutr [Internet]. 2006 Apr 1;25(2):79–99. Available from: https://doi.org/10.1080/07315724.2006.10719518
Zhang Y-J, Gan R-Y, Li S, Zhou Y, Li A-N, Xu D-P, et al. Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases. Molecules [Internet]. 2015 Nov 27;20(12):21138–56. Available from: http://dx.doi.org/10.3390/molecules201219753
Soccol CR, Prado MRM, Garcia LMB, Rodrigues C, Medeiros ABP, Soccol VT. Current developments in probiotics. J Microb Biochem Technol [Internet]. 2014;7(1):011–20. Available from: https://www.researchgate.net/profile/Lina-Blandon-Garcia/publication/274084222_Microbial_Biochemical_Technology_Current_Developments_in_Probiotics/links/5515db050cf2d70ee272d33d/Microbial-Biochemical-Technology-Current-Developments-in-Probiotics.pdf
Majeed M, Majeed S, Nagabhushanam K, Arumugam S, Beede K, Ali F. Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environment. Food Res Int [Internet]. 2019 Jul;121:497–505. Available from: http://dx.doi.org/10.1016/j.foodres.2018.12.003
Chellapa LR, Shanmugam R, Indiran MA, Samuel SR. Biogenic nanoselenium synthesis, its antimicrobial, antioxidant activity and toxicity. Bioinspired, Biomimetic and Nanobiomaterials [Internet]. 2020 Sep 1;9(3):184–9. Available from: https://doi.org/10.1680/jbibn.19.00054
Saarela M, Lähteenmäki L, Crittenden R, Salminen S, Mattila-Sandholm T. Gut bacteria and health foods--the European perspective. Int J Food Microbiol [Internet]. 2002 Sep 15;78(1-2):99–117. Available from: http://dx.doi.org/10.1016/s0168-1605(02)00235-0
De Vuyst L, Leroy F. Bacteriocins from lactic acid bacteria: production, purification, and food applications. J Mol Microbiol Biotechnol [Internet]. 2007;13(4):194–9. Available from: http://dx.doi.org/10.1159/000104752
Georgieva R, Yocheva L, Tserovska L, Zhelezova G, Stefanova N, Atanasova A, et al. Antimicrobial activity and antibiotic susceptibility ofLactobacillusandBifidobacteriumspp. intended for use as starter and probiotic cultures [Internet]. Vol. 29, Biotechnology & Biotechnological Equipment. 2015. p. 84–91. Available from: http://dx.doi.org/10.1080/13102818.2014.987450
Lacey AML de, de Lacey AML, Pérez-Santín E, López-Caballero ME, Montero P. Survival and metabolic activity of probiotic bacteria in green tea [Internet]. Vol. 55, LWT - Food Science and Technology. 2014. p. 314–22. Available from: http://dx.doi.org/10.1016/j.lwt.2013.08.021
Hirasawa M. Multiple effects of green tea catechin on the antifungal activity of antimycotics against Candida albicans [Internet]. Vol. 53, Journal of Antimicrobial Chemotherapy. 2004. p. 225–9. Available from: http://dx.doi.org/10.1093/jac/dkh046
Cardona F, Andrés-Lacueva C, Tulipani S, Tinahones FJ, Queipo-Ortuño MI. Benefits of polyphenols on gut microbiota and implications in human health. J Nutr Biochem [Internet]. 2013 Aug;24(8):1415–22. Available from: http://dx.doi.org/10.1016/j.jnutbio.2013.05.001
Muñoz-Atienza E, Gómez-Sala B, Araújo C, Campanero C, del Campo R, Hernández PE, et al. Antimicrobial activity, antibiotic susceptibility and virulence factors of Lactic Acid Bacteria of aquatic origin intended for use as probiotics in aquaculture. BMC Microbiol [Internet]. 2013 Jan 24;13:15. Available from: http://dx.doi.org/10.1186/1471-2180-13-15
Shino B, Peedikayil FC, Jaiprakash SR, Bijapur GA, Kottayi S, Jose D. Comparison of Antimicrobial Activity of Chlorhexidine, Coconut Oil, Probiotics, and Ketoconazole onCandida albicansIsolated in Children with Early Childhood Caries: An In Vitro Study [Internet]. Vol. 2016, Scientifica. 2016. p. 1–5. Available from: http://dx.doi.org/10.1155/2016/7061587
Tejero-Sariñena S, Barlow J, Costabile A, Gibson GR, Rowland I. In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: evidence for the effects of organic acids. Anaerobe [Internet]. 2012 Oct;18(5):530–8. Available from: http://dx.doi.org/10.1016/j.anaerobe.2012.08.004
Jeong CH, Ryu H, Zhang T, Lee CH, Seo HG, Han SG. Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Sci Biotechnol [Internet]. 2018 Oct;27(5):1419–27. Available from: http://dx.doi.org/10.1007/s10068-018-0370-9
Virtanen T, Pihlanto A, Akkanen S, Korhonen H. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. J Appl Microbiol [Internet]. 2007 Jan;102(1):106–15. Available from: http://dx.doi.org/10.1111/j.1365-2672.2006.03072.x
Amirdivani S, Baba ASH. Green tea yogurt: major phenolic compounds and microbial growth. J Food Sci Technol [Internet]. 2015 Jul;52(7):4652–60. Available from: http://dx.doi.org/10.1007/s13197-014-1670-6
Markus J, Mathiyalagan R, Kim Y-J, Abbai R, Singh P, Ahn S, et al. Intracellular synthesis of gold nanoparticles with antioxidant activity by probiotic Lactobacillus kimchicus DCY51T isolated from Korean kimchi. Enzyme Microb Technol [Internet]. 2016 Dec;95:85–93. Available from: http://dx.doi.org/10.1016/j.enzmictec.2016.08.018
Muniandy P, Shori AB, Baba AS. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage [Internet]. Vol. 8, Food Packaging and Shelf Life. 2016. p. 1–8. Available from: http://dx.doi.org/10.1016/j.fpsl.2016.02.002
Afify AE-MMR, Afify AE-MM, Romeilah RM, Sultan SIM, Hussein MM. Activities and biological evaluations of probiotic bacteria strains [Internet]. Vol. 4, International Journal of Academic Research. 2012. p. 138–46. Available from: http://dx.doi.org/10.7813/2075-4124.2012/4-6/a.19
Abdhul K, Ganesh M, Shanmughapriya S, Kanagavel M, Anbarasu K, Natarajaseenivasan K. Antioxidant activity of exopolysaccharide from probiotic strain Enterococcus faecium (BDU7) from Ngari. Int J Biol Macromol [Internet]. 2014 Sep;70:450–4. Available from: http://dx.doi.org/10.1016/j.ijbiomac.2014.07.026
Published
How to Cite
Issue
Section
Copyright (c) 2022 International journal of health sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Articles published in the International Journal of Health Sciences (IJHS) are available under Creative Commons Attribution Non-Commercial No Derivatives Licence (CC BY-NC-ND 4.0). Authors retain copyright in their work and grant IJHS right of first publication under CC BY-NC-ND 4.0. Users have the right to read, download, copy, distribute, print, search, or link to the full texts of articles in this journal, and to use them for any other lawful purpose.
Articles published in IJHS can be copied, communicated and shared in their published form for non-commercial purposes provided full attribution is given to the author and the journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
This copyright notice applies to articles published in IJHS volumes 4 onwards. Please read about the copyright notices for previous volumes under Journal History.
