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Enhanced bioaccessibility of green tea polyphenols and lipophilic activity of EGCG octaacetate on gram-negative bacteria.

Kalaiselvi, I. and Rajalakshmi, P. and Pushpa, S. Murthy and Nagarajan, S. (2019) Enhanced bioaccessibility of green tea polyphenols and lipophilic activity of EGCG octaacetate on gram-negative bacteria. LWT - Food Science and Technology, 105. pp. 103-109. ISSN 0023-6438

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Abstract

The polyphenol acetates derived from green tea (Camellia sinensis. L) catechins, effectively increases the bioaccessibility as evaluated by simulated invitro enzymatic digestion method. The acetylated polyphenols showed significantly higher bioaccessibility (60.13 ± 0.3%) with respect to their precursors (31.80 ± 0.7%). The antibacterial activity of major catechins and their acetates on food-borne pathogens indicated the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) respectively for gram-positive bacteria (GPB)– Bacillus subtilis (EGCG, 130 μg/mL and 150 μg/mL; EGCG octaacetate 100 μg/mL and 120 μg/ mL), Staphylococcus aureus (EGCG, 200 μg/mL and 250 μg/mL; EGCG octaacetate 150 μg/mL and 200 μg/mL) and the gram-negative bacteria (GNB)- Escherichia coli (EGCG, 580 μg/mL and 700 μg/mL; EGCG octaacetate 250 μg/mL and 300 μg/mL) and Yersinia enterocolitica (EGCG, 620 μg/mL and 740 μg/mL; EGCG octaacetate 280 μg/mL and 330 μg/mL). The prepared EGCG octaacetate had higher inhibitory effect against both GNB and GPB, than EGCG, which showed moderate activity on GPB and less effect on GNB. This is attributed to its lipophilic nature, a distinctive property, as evaluated by lipophilicity test. It is further substantiated with membrane permeability assay using fluorescent microscopy and the morphological alterations on E. coli cells by scanning electron microscopy (SEM) studies.

Item Type: Article
Uncontrolled Keywords: Green tea EGCG octaacetate Lipophilicity Bioaccessibility Antibacterial
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2019 05:24
Last Modified: 28 Feb 2019 05:24
URI: http://ir.cftri.com/id/eprint/13947

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