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Journal of Tea Science ›› 2024, Vol. 44 ›› Issue (2): 341-349.doi: 10.13305/j.cnki.jts.2024.02.006

• Research Paper • Previous Articles     Next Articles

Research on the Inhibition of Tea Extracts and Different Types of Tea on Mycobacterium tuberculosis

XU Jing1,2, HUANG Youyi3, HUANG Jin4, LI Chunlei2,*   

  1. 1. Department of Tourism and Hospitality Management, Pingdingshan Vocational and Technical College, Pingdingshan 467000, China;
    2. Shandong Province Facility Horticulture Bioengineering Research Center, College of Agriculture, Weifang Institute of Science and Technology, Shouguang 262700, China;
    3. Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430064, China;
    4. Shiyan Institute of Fruit and Tea, Shiyan 442000, China
  • Received:2023-11-14 Revised:2024-01-29 Online:2024-04-15 Published:2024-04-30

Abstract: This study was aimed at investigating the inhibitory effect of tea on Mycobacterium tuberculosis strain H37Ra by using the Oxford cup method for the bacteriostatic assay of H37Ra. The inhibitory abilities of different tea extracts (tea polyphenols, tea polysaccharides and tea saponins) and different teas (Huanong Lvzhen, Dazongchaoqing, Guangdong Dayeqing, Fuding Shoumei, Tieguanyin, Fenghuang Dancong, Keemun black tea, Xiaguan Tuocha and Green brick tea) on the activity of H37Ra strain were studied. The results of the bacteriostatic experiments of tea extracts show that tea polyphenols exhibited significant bacteriostatic ability against H37Ra strain and the bacteriostatic effect was gradually enhanced with the increase of tea polyphenol concentration. At a concentration of 40 mg·mL-1, tea polyphenols show long-term inhibition of the growth of H37Ra strain. Tea polysaccharides and saponins had no inhibitory effect on Mycobacterium tuberculosis. Different types of tea exhibit varying degrees of antibacterial ability, among which, the ethyl acetate fraction of Fenghuang Dancong had a stronger bacterial inhibition ability than other isolates. The column chromatography separated by 60% ethanol had the strongest bacterial inhibition ability, suggesting that tea polyphenols were the main components to inhibit the growth of H37Ra strain. The results confirm that tea has an inhibitory effect on H37Ra strain and different tea extracts and different tea types have different antibacterial abilities, which provides a new idea for the development of tuberculosis related antibacterial drugs.

Key words: tea extracts, bacteriostatic, Mycobacterium tuberculosis H37Ra, tea polyphenols

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