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THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR

Yıl 2018, , 124 - 131, 22.01.2018

Cem Karagözlü , Gülfem Ünal , A. Sibel Akalın Ecem Akan Özer Kınık

https://doi.org/10.3153/FH18012

Öz

The influence of
supplementation with green and black tea on microbiological properties and
antimicrobial activities of kefir was investigated during 21 days of storage. The samples supplemented with 2% either green or
black tea had higher viable counts of both kefir cultures than those of
supplemented with the ratio of 4%. Both
green and black tea extracts showed antimicrobial activity on Esch­erichia
coli, Bacillus cereus, Staphylococcus aureus, Candida albicans however this
effect was detected higher in samples containing 

Anahtar Kelimeler

Green tea Black tea Kefir An-timicrobi-al Viability

Kaynakça

  • Abd-Allah, A.A., Ibrahium, M.I., Al-atrouny, A.M. (2011). Effect of Black Tea on Some Cariogenic Bacteria. World Applied Sciences Journal, 12(4), 552-558.
  • Alzoreky, N.S., Nakahara, K. (2003). Antibacterial activity of extracts from edible plants commonly consumed in Asia. International Journal of Food Microbiology, 80, 223-230
  • Archana, A., Abraham, J. (2011). Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science, 1(8), 149-152.
  • Bracquart, P. (1981). An agar medium for the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus. Journal of Applied Bacteriology, 51(2), 303–305.
  • Chan, E.W.C., Soh, E.Y., Tie, P.P., Law, Y.P. (2011). Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research, 3(4), 266-272
  • Chou, C.C., Lin, L.L., Chung, K.T. (1999). Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season. International Journal Food Microbiology, 48, 125-130
  • Diane, L. McKay D.L., Jeffrey, B.B. (2007). Roles for Epigallocatechin Gallate in Cardiovascular Disease and Obesity: An Introduction. Journal of American College of Nutrition, 26(4), 362S-365S.
  • Erol, N.T., Sarı, F., Polat, G., Velioglu, Y. S. (2009). Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea. Tarım Bilimleri Dergisi, 15(4), 371-378
  • Fontan, M.C.G., Martinez, S., Franco, I., Carballo, J. (2006). Microbiological and chemical changes during the manufacture of kefir made from cow’s milk, using a commercial starter culture. Internationa Dairy Journal, 16, 762-767.
  • Goto, T., Yoshida, Y., Kiso, M., Nagashima, H. (1996). Simultaneous analysis of individual catechins and caffeine in green tea. Journal of Chromatography, 749, 295–299.
  • Güzel-Seydim, Z., Wyffels, J.T., Seydim, A.C., Greene, A.K. (2005).Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology, 58(1), 25-29.
  • Inamdar, P., Jelamvazir, D.S, Patel, D., Meshram, D. (2014). Phytochemical screening and in vitro antifungal activity of Camellia sinensis. International Journal of Pharmacy and Pharmaceutical Sciences, 6(5), 148-150
  • Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibáñez, F. Z. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620
  • Jaziri, I., Slama, M.B., Mhadhbi, H., Urdaci, M., Hamdi, M. (2009). Effect of green black teas (Camellia sinens L.) on the characteristic microflora of yogurt during fermentation and regriferated storage. Food Chemistry 112: 614-620
  • Katsuhiro, M., Yamada, M., Oguni, I., Takahashi, T. (1999). In vitro and in vivo activities of tea catechins against Helicobacter pylori. Antimicrobial Agent Chemotheraphy, 43(7), 1788-1791.
  • Kumar, A., Kumar, A., Thakur, P., Patil, S., Payal, C., Kumar, A., Sharma, P. (2012). Antibacterial activity of green tea (Camellia sinensis) extracts against various bacteria isolated from environmental sources. Recent Research in Science and Technology, 4(1), 19-23.
  • Ma, C., Gong, G., Liu, Z., Ma, A. & Chen, Z. (2015). Stimulatory effects of tea supplements on the propagation of Lactobacillus casei in milk. International Dairy Journal, 43, 1-6.
  • Mandal, S., Mandal, M., Pal, N.K., Saha, K. (2011). Inhibitory and killing activities of black tea (Camellia sinensis) extract against Salmonella enterica serovar Typhi and Vibrio cholerae O1 biotype El Tor serotype Ogawa isolates. Jundishapur Journal Microbiology, 4, 115-121.
  • Marhamatizadeh, M.H., Rafatjoo, R., Farokhi, A.R., Karmand, M. & Rezaazade, S. (2009).The study of soya extract on the growth of probiotic Lactobacillus acidophilus and Bifidobacerium bifidum bacteria in probiotic milk and yoghurt. Journal of Veterinary Pathobiology, 1, 23-28.
  • Marhamatizadeh, M.H., Ehsandoost, E., Gholami, P. (2013). The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences, 2(17), 599-606
  • Michalczyk, M., Zawiślak, A. (2008). The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract. Acta Scientiarum Polonorum Technologia Alimentaria, 7(1), 59-65
  • Najgebauer-Lejko, D. (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94, 327-339
  • Najgebauer-Lejko, D., Sady, M., Grega, T., Walczycka, M. (2011). The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal, 21, 568-574
  • Negi, P.S., Chauhan, A.S., Sadia, G.A., Rohinishree, Y.S., Ramteke, R.S. (2005). Antioxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chemistry, 92, 119-124.
  • O’Connell, J.E., Fox, P.F. (2001). Heat stability of milk and heat induced changes. In Advanced Dairy Chemistry. I. Proteins. 3rd ed. P. F. Fox and P.L.H. McSweeney, ed. Aspen Publications, Gaithersburg, MD, USA. ISBN 978-1-4419-8602-3
  • Radji, M., Agustama, R.A., Elya, B., Tjampakasari, C.R. (2013). Antimicrobial activity of green tea extract against isolates of methicillin-resistant Staphylococcus aureus and multi-drug resistant Pseudomonas aeruginosa. Asian Pasific Journal of Tropical Biomedicine, 3(8), 663-667
  • Shetty, M., Subbannaya, K., Shivananda, P.G. (1994). Antibacterial activity of tea (Camellia sinensis) and coffee (Coffee Arabica) with special reference to Salmonella typhimurium. Journal of Communication Disaster, 26(3), 147-150.
  • Witthuhn, R.C, Schoeman. T., Britz, T.J. (2005): Charac¬terization of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal, 15, 383-389.
  • Wu, S.C., Yen, G.C., Wang, B.S., Chiu, C.K., Yen, W.I., Chang, L.W., Duh, P.D. (2007). Antimutagenic and antimicrobial activities of pu-erh tea. LWT-Food Science and Technology, 40(3), 506-512.
  • Wszolek, M., Tamime, A.Y., Muir, D.D., Barclay, M.N.I. (2005). Properties of kefir made in Scotland and Poland using bovine caprine and ovine milk with different start¬er cultures LWT-Food Science and Technology, 34, 251-261.
  • Ye, J., Fan, F.X.X. & Liang, Y. (2013). Interactions of black and green ttableea polyphenols with whole milk. Food Research International 53, 449-455.

Yıl 2018, , 124 - 131, 22.01.2018

Cem Karagözlü , Gülfem Ünal , A. Sibel Akalın Ecem Akan Özer Kınık

https://doi.org/10.3153/FH18012

Öz

Kaynakça

  • Abd-Allah, A.A., Ibrahium, M.I., Al-atrouny, A.M. (2011). Effect of Black Tea on Some Cariogenic Bacteria. World Applied Sciences Journal, 12(4), 552-558.
  • Alzoreky, N.S., Nakahara, K. (2003). Antibacterial activity of extracts from edible plants commonly consumed in Asia. International Journal of Food Microbiology, 80, 223-230
  • Archana, A., Abraham, J. (2011). Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science, 1(8), 149-152.
  • Bracquart, P. (1981). An agar medium for the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus. Journal of Applied Bacteriology, 51(2), 303–305.
  • Chan, E.W.C., Soh, E.Y., Tie, P.P., Law, Y.P. (2011). Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research, 3(4), 266-272
  • Chou, C.C., Lin, L.L., Chung, K.T. (1999). Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season. International Journal Food Microbiology, 48, 125-130
  • Diane, L. McKay D.L., Jeffrey, B.B. (2007). Roles for Epigallocatechin Gallate in Cardiovascular Disease and Obesity: An Introduction. Journal of American College of Nutrition, 26(4), 362S-365S.
  • Erol, N.T., Sarı, F., Polat, G., Velioglu, Y. S. (2009). Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea. Tarım Bilimleri Dergisi, 15(4), 371-378
  • Fontan, M.C.G., Martinez, S., Franco, I., Carballo, J. (2006). Microbiological and chemical changes during the manufacture of kefir made from cow’s milk, using a commercial starter culture. Internationa Dairy Journal, 16, 762-767.
  • Goto, T., Yoshida, Y., Kiso, M., Nagashima, H. (1996). Simultaneous analysis of individual catechins and caffeine in green tea. Journal of Chromatography, 749, 295–299.
  • Güzel-Seydim, Z., Wyffels, J.T., Seydim, A.C., Greene, A.K. (2005).Turkish kefir and kefir grains: microbial enumeration and electron microscobic observation. International Journal of Dairy Technology, 58(1), 25-29.
  • Inamdar, P., Jelamvazir, D.S, Patel, D., Meshram, D. (2014). Phytochemical screening and in vitro antifungal activity of Camellia sinensis. International Journal of Pharmacy and Pharmaceutical Sciences, 6(5), 148-150
  • Irigoyen, A., Arana, I., Castiella, M., Torre, P., Ibáñez, F. Z. (2005). Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90, 613-620
  • Jaziri, I., Slama, M.B., Mhadhbi, H., Urdaci, M., Hamdi, M. (2009). Effect of green black teas (Camellia sinens L.) on the characteristic microflora of yogurt during fermentation and regriferated storage. Food Chemistry 112: 614-620
  • Katsuhiro, M., Yamada, M., Oguni, I., Takahashi, T. (1999). In vitro and in vivo activities of tea catechins against Helicobacter pylori. Antimicrobial Agent Chemotheraphy, 43(7), 1788-1791.
  • Kumar, A., Kumar, A., Thakur, P., Patil, S., Payal, C., Kumar, A., Sharma, P. (2012). Antibacterial activity of green tea (Camellia sinensis) extracts against various bacteria isolated from environmental sources. Recent Research in Science and Technology, 4(1), 19-23.
  • Ma, C., Gong, G., Liu, Z., Ma, A. & Chen, Z. (2015). Stimulatory effects of tea supplements on the propagation of Lactobacillus casei in milk. International Dairy Journal, 43, 1-6.
  • Mandal, S., Mandal, M., Pal, N.K., Saha, K. (2011). Inhibitory and killing activities of black tea (Camellia sinensis) extract against Salmonella enterica serovar Typhi and Vibrio cholerae O1 biotype El Tor serotype Ogawa isolates. Jundishapur Journal Microbiology, 4, 115-121.
  • Marhamatizadeh, M.H., Rafatjoo, R., Farokhi, A.R., Karmand, M. & Rezaazade, S. (2009).The study of soya extract on the growth of probiotic Lactobacillus acidophilus and Bifidobacerium bifidum bacteria in probiotic milk and yoghurt. Journal of Veterinary Pathobiology, 1, 23-28.
  • Marhamatizadeh, M.H., Ehsandoost, E., Gholami, P. (2013). The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences, 2(17), 599-606
  • Michalczyk, M., Zawiślak, A. (2008). The effect of tea infusions on the proliferation of selected bacteria important for the human intestinal tract. Acta Scientiarum Polonorum Technologia Alimentaria, 7(1), 59-65
  • Najgebauer-Lejko, D. (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94, 327-339
  • Najgebauer-Lejko, D., Sady, M., Grega, T., Walczycka, M. (2011). The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal, 21, 568-574
  • Negi, P.S., Chauhan, A.S., Sadia, G.A., Rohinishree, Y.S., Ramteke, R.S. (2005). Antioxidant and antibacterial activities of various seabuckthorn (Hippophae rhamnoides L.) seed extracts. Food Chemistry, 92, 119-124.
  • O’Connell, J.E., Fox, P.F. (2001). Heat stability of milk and heat induced changes. In Advanced Dairy Chemistry. I. Proteins. 3rd ed. P. F. Fox and P.L.H. McSweeney, ed. Aspen Publications, Gaithersburg, MD, USA. ISBN 978-1-4419-8602-3
  • Radji, M., Agustama, R.A., Elya, B., Tjampakasari, C.R. (2013). Antimicrobial activity of green tea extract against isolates of methicillin-resistant Staphylococcus aureus and multi-drug resistant Pseudomonas aeruginosa. Asian Pasific Journal of Tropical Biomedicine, 3(8), 663-667
  • Shetty, M., Subbannaya, K., Shivananda, P.G. (1994). Antibacterial activity of tea (Camellia sinensis) and coffee (Coffee Arabica) with special reference to Salmonella typhimurium. Journal of Communication Disaster, 26(3), 147-150.
  • Witthuhn, R.C, Schoeman. T., Britz, T.J. (2005): Charac¬terization of the microbial population at different stages of kefir production and kefir grain mass cultivation. International Dairy Journal, 15, 383-389.
  • Wu, S.C., Yen, G.C., Wang, B.S., Chiu, C.K., Yen, W.I., Chang, L.W., Duh, P.D. (2007). Antimutagenic and antimicrobial activities of pu-erh tea. LWT-Food Science and Technology, 40(3), 506-512.
  • Wszolek, M., Tamime, A.Y., Muir, D.D., Barclay, M.N.I. (2005). Properties of kefir made in Scotland and Poland using bovine caprine and ovine milk with different start¬er cultures LWT-Food Science and Technology, 34, 251-261.
  • Ye, J., Fan, F.X.X. & Liang, Y. (2013). Interactions of black and green ttableea polyphenols with whole milk. Food Research International 53, 449-455.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Articles
Yazarlar

Cem Karagözlü 0000-0002-2874-4998

Gülfem Ünal 0000-0002-1999-1292

A. Sibel Akalın 0000-0003-1137-7594

Ecem Akan 0000-0001-6479-7336

Özer Kınık 0000-0002-5811-9851

Yayımlanma Tarihi 22 Ocak 2018
Gönderilme Tarihi 10 Temmuz 2017
Yayımlandığı Sayı Yıl 2018

Kaynak Göster

APA Karagözlü, C., Ünal, G., Akalın, A. S., Akan, E., vd. (2018). THE SUPPLEMENTARY EFFECT OF BLACK AND GREEN TEA INFUSION ON ANTIMICROBIAL ACTIVITIES OF KEFIR. Food and Health, 4(2), 124-131. https://doi.org/10.3153/FH18012

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