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History of Green Tea

History of Green Tea

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History of Green Tea

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  1. The antimicrobial activity of green tea (Camillia sinensis) on Staphylococcus aureus in combination with ascorbic acid, acetic acid, and sodium chloride Team 3: Timothy Barnum, Steven Castellano, Annie Chen, Neha Jariwala, Andy Jung, Kelvin Mei, Christina Sedberry, Maggie To, Heather Tynan, Charles Zou

  2. History of Green Tea • 1st brewed 4000 years ago • 2nd most popular drink http://www.spiritcommunity.com/tea/images/tea_leaf.jpg http://www.taijichinesemedicine.com/images/doc12.jpg

  3. Composition • Polyphenols • EGCG, EC, C, ECG, EGC, GC, CG http://www.i-sis.org.uk/graphics/Tea-polyphenols.jpg

  4. Health Benefits • Antioxidant • Neurodegeneration • Cardiovascular disease • Cancer • Antimicrobial • Viral activity • Bacterial growth

  5. Staphylococcus aureus • Spherical, Gram-positive bacteria • Halotolerant • Immune response resistance http://www.biology4kids.com/extras/dtop_micro/7821.html

  6. Green Tea Effects on S. aureus • Green Tea has been shown to have antibacterial effect on S. aureus • Toda et. al (1989) reported growth inhibition at “cup” of tea concentrations

  7. Antibacterial • Hypothesized modes of action • Peptidoglycan binding • Lipid bilayer binding http://www.palaeos.com/Kingdoms/Prokaryotes/Images/GramPosCellEnvelope.gif

  8. Question • Based on this information, can green tea be used as a household cleaner? http://www.health-news-blog.com/blogs/health-articles.html

  9. Enhancing substances • Ascorbic acid • Acetic acid • Sodium chloride http://www.usavsus.info/Images6/S070327-02L.jpg

  10. Hypothesis • Green tea alone will act as an antibacterial. The enhancing substances and increased brewing times will increase the antimicrobial activity of green tea.

  11. Experimental Design • Microbe preparation • S. aureus in tryptic soy broth at 37◦C under aerobic conditions • 1.14 x 108 CFU per mL • Efficacy of green tea as antibacterial • Paper disk diffusion • Minimum Inhibitory Concentration (MIC)

  12. Preparation of Solutions • Green Tea: • 10 mg/mL • Brewing periods: 0.5, 1.0, 5.0, 10.0 min. • Lemon Juice:2% by volume • Vinegar:24% by volume • Salt: 2% w/v

  13. Preparation of Solutions

  14. The Paper Disk Diffusion Method • 20 disks placed on the inoculated plates and control plate • Following 48 hour incubation, zones of inhibition were measured http://rfdp.seafdec.org.ph/publication/manual/antibiotics/pic19.jpg

  15. Determination of the MIC • 20 test tubes in triplicate were inoculated with loop-full of 72-hour culture of S. aureus • Test tubes incubated for 48 hrs at 37°C • Turbidity examined: Scale of 0 to 3

  16. Data • All other solutions had no measurable zone of inhibition • MIC results inconclusive

  17. Discussion • Solutions of green tea and vinegar most effective • Zones of inhibition were most likely a result of vinegar • Green tea did not have significant effect on S. aureus growth

  18. Future Studies • Increase polyphenol content • Investigate the processing of tea • Modify MIC • Concentration of bacteria

  19. Future Studies • Prospects: • Toothpaste/Mouthwash • Anti-cavity effects (Elvin-Lewis and Steelman, 1992) • Deodorizers

  20. Conclusion • No support as a household cleaner • Potential to be incorporated into daily life

  21. Advisors Mrs. Rachel Sandler Danielle Cusmano Dr. Miyamoto Dr. Quinn Dr. Surace Donors (YAY!) Jewish Communal Fund John and Laura Overdeck NJGSS Alumnae and Parents (1984 -2008) Novartis Schering-Plough Foundation The Dorr Foundation The Edward W. and Stella C. Van Houten Memorial Fund The Jennifer A. Chalsty Foundation Acknowledgments

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