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Inhibitory potential of tea polyphenolics and influence of extraction time against Helicobacter pylori and lack of inhibition of beneficial lactic acid bacteria.
J Med Food 2011; 14(11):1321-9JM

Abstract

Tea polyphenolics such as catechins are known to have the potential to inhibit many bacterial pathogens. Helicobacter pylori has been identified as an etiologic agent in the development of gastric ulcer, peptic ulcer, gastritis, and many other stomach-related diseases. In this study, we investigated the effect of 9 tea extracts--3 different brands representing 4 different processed types (white, green, oolong, and black)--on the inhibition of H. pylori. Extraction times of 2 and 5 minutes were compared. Most 5-minute extracts showed H. pylori inhibition, whereas 2-minute extracts only of Choice darjeeling black and Tazo white showed inhibition. No recovery was observed after the addition of 0.5 and 5 mM proline, indicating that tea polyphenols do not inhibit H. pylori by inhibition of proline oxidation via proline dehydrogenase. Extracts that showed inhibition were further evaluated for their effect on beneficial lactic acid bacteria. None of the samples showed inhibition, suggesting that tea might be able to inhibit H. pylori without affecting the beneficial lactic acid bacteria. High-performance liquid chromatography indicated the presence of gallic acid, quercetin, caffeine, and tea catechins (including catechin, epicatechin, and epigallocatechin) in all the tea samples. Our study indicates that tea can be potentially used as a low-cost dietary support to combat H. pylori-linked gastric diseases without affecting the beneficial intestinal bacteria.

Authors+Show Affiliations

Laboratory of Food Biotechnology, Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21663484

Citation

Ankolekar, Chandrakant, et al. "Inhibitory Potential of Tea Polyphenolics and Influence of Extraction Time Against Helicobacter Pylori and Lack of Inhibition of Beneficial Lactic Acid Bacteria." Journal of Medicinal Food, vol. 14, no. 11, 2011, pp. 1321-9.
Ankolekar C, Johnson D, Pinto Mda S, et al. Inhibitory potential of tea polyphenolics and influence of extraction time against Helicobacter pylori and lack of inhibition of beneficial lactic acid bacteria. J Med Food. 2011;14(11):1321-9.
Ankolekar, C., Johnson, D., Pinto, M. d. a. . S., Johnson, K., Labbe, R., & Shetty, K. (2011). Inhibitory potential of tea polyphenolics and influence of extraction time against Helicobacter pylori and lack of inhibition of beneficial lactic acid bacteria. Journal of Medicinal Food, 14(11), pp. 1321-9. doi:10.1089/jmf.2010.0237.
Ankolekar C, et al. Inhibitory Potential of Tea Polyphenolics and Influence of Extraction Time Against Helicobacter Pylori and Lack of Inhibition of Beneficial Lactic Acid Bacteria. J Med Food. 2011;14(11):1321-9. PubMed PMID: 21663484.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inhibitory potential of tea polyphenolics and influence of extraction time against Helicobacter pylori and lack of inhibition of beneficial lactic acid bacteria. AU - Ankolekar,Chandrakant, AU - Johnson,David, AU - Pinto,Marcia da Silva, AU - Johnson,Kevin, AU - Labbe,Ronald, AU - Shetty,Kalidas, Y1 - 2011/06/11/ PY - 2011/6/14/entrez PY - 2011/6/15/pubmed PY - 2012/3/2/medline SP - 1321 EP - 9 JF - Journal of medicinal food JO - J Med Food VL - 14 IS - 11 N2 - Tea polyphenolics such as catechins are known to have the potential to inhibit many bacterial pathogens. Helicobacter pylori has been identified as an etiologic agent in the development of gastric ulcer, peptic ulcer, gastritis, and many other stomach-related diseases. In this study, we investigated the effect of 9 tea extracts--3 different brands representing 4 different processed types (white, green, oolong, and black)--on the inhibition of H. pylori. Extraction times of 2 and 5 minutes were compared. Most 5-minute extracts showed H. pylori inhibition, whereas 2-minute extracts only of Choice darjeeling black and Tazo white showed inhibition. No recovery was observed after the addition of 0.5 and 5 mM proline, indicating that tea polyphenols do not inhibit H. pylori by inhibition of proline oxidation via proline dehydrogenase. Extracts that showed inhibition were further evaluated for their effect on beneficial lactic acid bacteria. None of the samples showed inhibition, suggesting that tea might be able to inhibit H. pylori without affecting the beneficial lactic acid bacteria. High-performance liquid chromatography indicated the presence of gallic acid, quercetin, caffeine, and tea catechins (including catechin, epicatechin, and epigallocatechin) in all the tea samples. Our study indicates that tea can be potentially used as a low-cost dietary support to combat H. pylori-linked gastric diseases without affecting the beneficial intestinal bacteria. SN - 1557-7600 UR - https://www.unboundmedicine.com/medline/citation/21663484/full_citation L2 - https://www.liebertpub.com/doi/full/10.1089/jmf.2010.0237?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -