• H. Tkachenko
  • Ye. Ivanova
  • T. Tiupova
  • N. Kurhaluk
Ключові слова: green tea, antibacterial activity, Kirby-Bauer disc diffusion technique, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus faecalis


This study aimed to the impact of infusion derived from commercial green leaf tea (Distributer: Auchan Polska Sp. Z o.o.; Country of origin: China; Netto weight 100 g) on the growth of some Gram-positive and Gram-negative strains was studied. In the current study, Gram-negative strains such as Escherichia coli (Migula) Castellani and Chalmers (ATCC®25922™), Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), Pseudomonas aeruginosa (Schroeter) Migula (ATCC®27853™) and Gram-positive strains such as Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™), Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) (resistant to vancomycin; sensitive to teicoplanin) and Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®29212™) were used. The testing of the antibacterial activity of green tea was carried out in vitro by the Kirby-Bauer disc diffusion technique. Results of the current study demonstrated that the most sensitive to infusion derived from commercial green tea was the Gram-negative bacterial strain Escherichia coli (Migula) Castellani and Chalmers (ATCC®35218™), where there was the greatest increase in the zone of growth inhibition compared to 96% ethanol (by 98%, p < 0.05). According to the Gram-positive bacterial strains, only the Enterococcus faecalis (Andrewes and Horder) Schleifer and Kilpper-Balz (ATCC®51299™) strain showed sensitivity to infusion derived from commercial green tea, with a statistically significant increase in the zone of growth inhibition compared to 96% ethanol (by 57.4%, p < 0.05). Staphylococcus aureus subsp. aureus Rosenbach (ATCC®25923™) strain was also sensitive to infusion derived from commercial green tea. The zone of growth inhibition was increased by 37% compared to 96% ethanol (p < 0.05). These results demonstrate that the use of green tea can be applied to a variety of bacterial infections caused by both Gram-positive and Gram-negative bacterial strains. Further studies are needed to analyze the antimicrobial properties of the compounds in this plant.


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