Camellia sinensis extract delays microbiological and oxidative changes in striped catfish fillets during frozen storage / Extrato de chá verde age sobre a qualidade de filés de pescado durante o armazenamento por congelamento

This study investigated the effects of tea leaf (Camellia sinensis) extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18-months of frozen storage (-20 ± 2 °C). Fillet samples were submitted to the treatments Control (cold tap water), CS 7.63 (C. sinensis extract solution 7.63 µg / mL) and CS 625 (C. sinensis extract 625 µg / mL) and stored for 18 months, with collections performed at 0, 1, 3, 6, 9, 12 and 18 months. Total viable count, physicochemical parameters (water holding capacity, total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, moisture and pH), sensory properties and color measurement were evaluated. Results showed that fillets treated with C.a sinensis extracts slightly reduced lipid oxidation, inhibited bacterial growth and improved sensory properties compared to untreated samples, without causing significant changes in the other quality indicators. The findings indicated that the green tea leaf extract immersion treatments, contributed to the improved quality preservation of striped catfish fillets during frozen storage.

O objetivo deste estudo foi investigar os efeitos do extrato de folhas de chá verde (Camellia sinensis) na qualidade de filés de bagre listrado (Pangasianodon hypophthalmus) durante 18 meses de armazenamento congelado (-20 ± 2 ° C). O estudo incluiu três tratamentos: imersão dos filés de bagre listrado em água fria da torneira como um tratamento de controle, em solução de extrato de Camellia sinensis 7,63 µg / mL e em solução de extrato de Camellia sinensis 625 µg / mL. As amostras foram armazenadas por 18 meses e as coletas foram feitas aos zero, um, três, seis, nove, 12 e 18 meses. Os parâmetros avaliados incluíram contagem viável total, parâmetros físico-químicos (capacidade de retenção de água, nitrogênio básico volátil total, valor de peróxido, substâncias reativas ao ácido tiobarbitúrico, umidade e pH), propriedades sensoriais e medição de cor. Os resultados mostraram que os filés de bagre listrado tratados com extratos de Camellia sinensis reduziram ligeiramente a oxidação de lipídios, inibiram o crescimento de bactérias e aumentaram as propriedades sensoriais em comparação com as amostras não tratadas. Além disso, o tratamento do extrato de Camellia sinensis não afetou o pH, a umidade, a capacidade de retenção de água, o nitrogênio básico volátil total e a cor do filé durante o armazenamento congelado. Com base na contagem viável total, parâmetros físico-químicos e qualidade sensorial, pode-se concluir que filés de bagre listrados não tratados ou tratados com extratos de Camellia sinensis (7,63 e 625 µg / mL) podem ser usados ​​por até 18 meses.

Effect of green tea extract (Camellia sinensis) on the spermatic parameters of Wistar rats submitted or not to testicular heat shock

The aim of this study was to evaluate the effect of green tea extract (GTE) on the spermatic parameters of Wistar rats, submitted or not to testicular heat shock (HS). For this, 48 animals were treated according to the experimental groups (G1: not exposed to HS and untreated; G2: exposed to HS and untreated; G3: not exposed to HS and treated with GTE; G4: exposed to HS and treated with GTE). Subgroups of rats were euthanized on days 15, 30, and 60 to recover the spermatozoa. The total motility (TM), vigor, spermatic morphology and concentration, mitochondrial membrane potential, plasma membrane integrity, and acrosome integrity (ACi) were analyzed. The TM was higher in G1 and G3 than in G2 and G4 on day 30, and higher in G4 on day 60. The overall means of TM and vigor were higher in G1 and G3 than in G2 and G4, as well as TM on day 60. For the morphology, G2 and G4 were lower than G1 and G3 on day 15, and G4 was lower than G1 and G3 on day 30. Moreover, in G1 and G3 morphology was higher on days 15 and 30, and in G4 it was lower on day 30, with the overall means being higher in G1 and G3 than in G2 and G4, as well as on days 15 and 60 compared to day 30. The overall mean of ACi, on day 30, was lower than on days 15 and 60 for all the groups. Therefore, HS is shown to be widely deleterious to the gametes, and the daily administration of 100 mg/kg green tea extract does not improve the spermatic parameters of Wistar rats, submitted or not to testicular HS, although it leads to better recovery of spermatic motility and morphology at 60 days.

Effect of green tea extract (Camellia sinensis) on the spermatic parameters of Wistar rats submitted or not to testicular heat shock

The aim of this study was to evaluate the effect of green tea extract (GTE) on the spermatic parameters of Wistar rats, submitted or not to testicular heat shock (HS). For this, 48 animals were treated according to the experimental groups (G1: not exposed to HS and untreated; G2: exposed to HS and untreated; G3: not exposed to HS and treated with GTE; G4: exposed to HS and treated with GTE). Subgroups of rats were euthanized on days 15, 30, and 60 to recover the spermatozoa. The total motility (TM), vigor, spermatic morphology and concentration, mitochondrial membrane potential, plasma membrane integrity, and acrosome integrity (ACi) were analyzed. The TM was higher in G1 and G3 than in G2 and G4 on day 30, and higher in G4 on day 60. The overall means of TM and vigor were higher in G1 and G3 than in G2 and G4, as well as TM on day 60. For the morphology, G2 and G4 were lower than G1 and G3 on day 15, and G4 was lower than G1 and G3 on day 30. Moreover, in G1 and G3 morphology was higher on days 15 and 30, and in G4 it was lower on day 30, with the overall means being higher in G1 and G3 than in G2 and G4, as well as on days 15 and 60 compared to day 30. The overall mean of ACi, on day 30, was lower than on days 15 and 60 for all the groups. Therefore, HS is shown to be widely deleterious to the gametes, and the daily administration of 100 mg/kg green tea extract does not improve the spermatic parameters of Wistar rats, submitted or not to testicular HS, although it leads to better recovery of spermatic motility and morphology at 60 days.(AU)

Estimating the efficiency level of different tea farming systems in Rize Province Turkey / Estimando o nível de eficiência de diferentes sistemas de cultivo de chás na província de Rize na Turquia

The primary purpose of this study was to analyze the efficiency level of tea farms operated by owners and shareholders, and to explore the effect of different decisional, structural and management factors on efficiency. The data were collected from a stratified sample of 138 tea farmers operated in Rize province Turkey in 2017. The data envelopment analysis (DEA) program was used to estimate the efficiency scores. Tobit model was used to explore determinants of technical efficiency. Results disclosed that farmers can reduce their inputs use by 43% without compromising their yield level. However, they have low economic efficiency (0.41). Shareholder-operated farms were highly efficient (0.76) than the owner-operated farms. The factors such as old tea parcels, high land slope, and altitude were having a significant negative effect on farms’ efficiency. Applying fertilizer in the root zone or mixed with soil, terracing of farmland, and performing of soil test was positively and significantly contributing to efficiency. Generally, the efficiency of tea farmers is low, and mostly farm management and structure related factors were negatively affecting the farmer’s efficiency. The farmers should be aware of associated benefits with early replanting tea, fertilizer application in the root zone and terracing to control their production cost.

O estudo analisa o nível de eficiência de dois sistemas agrícolas diferentes, tais como proprietários e fazendas de chá operadas por acionistas, bem como explorar o efeito de diferentes fatores de decisão, estruturais e de gestão na eficiência. Total de 138 produtores de chá foram selecionados através do procedimento de amostragem estratificada na província de Rize. Os resultados revelaram que os agricultores podem reduzir o uso de insumos em 43% sem comprometer seu nível de produção. No entanto, eles têm baixa eficiência econômica (0,41). As fazendas operadas pelos acionistas eram altamente eficientes (0,76) do que as fazendas operadas pelos proprietários. Os fatores como antigas parcelas de chá, alta inclinação de terra e altitude estavam tendo um efeito negativo significativo sobre a eficiência das fazendas. A aplicação de fertilizantes na zona das raízes ou misturados com o solo, o terraceamento de terras agrícolas e a realização de testes de solo contribuíram de forma positiva e significativa para a eficiência. Geralmente, a eficiência dos produtores de chá é baixa, e principalmente os fatores relacionados à gestão e estrutura da fazenda afetavam negativamente a eficiência do agricultor. Os agricultores devem estar cientes dos benefícios associados ao replantio precoce do chá, aplicação de fertilizantes na zona de raízes, terraços para controlar seu custo de produção.

Estimating the efficiency level of different tea farming systems in Rize Province Turkey / Estimando o nível de eficiência de diferentes sistemas de cultivo de chás na província de Rize na Turquia

The primary purpose of this study was to analyze the efficiency level of tea farms operated by owners and shareholders, and to explore the effect of different decisional, structural and management factors on efficiency. The data were collected from a stratified sample of 138 tea farmers operated in Rize province Turkey in 2017. The data envelopment analysis (DEA) program was used to estimate the efficiency scores. Tobit model was used to explore determinants of technical efficiency. Results disclosed that farmers can reduce their inputs use by 43% without compromising their yield level. However, they have low economic efficiency (0.41). Shareholder-operated farms were highly efficient (0.76) than the owner-operated farms. The factors such as old tea parcels, high land slope, and altitude were having a significant negative effect on farms efficiency. Applying fertilizer in the root zone or mixed with soil, terracing of farmland, and performing of soil test was positively and significantly contributing to efficiency. Generally, the efficiency of tea farmers is low, and mostly farm management and structure related factors were negatively affecting the farmers efficiency. The farmers should be aware of associated benefits with early replanting tea, fertilizer application in the root zone and terracing to control their production cost.(AU)

O estudo analisa o nível de eficiência de dois sistemas agrícolas diferentes, tais como proprietários e fazendas de chá operadas por acionistas, bem como explorar o efeito de diferentes fatores de decisão, estruturais e de gestão na eficiência. Total de 138 produtores de chá foram selecionados através do procedimento de amostragem estratificada na província de Rize. Os resultados revelaram que os agricultores podem reduzir o uso de insumos em 43% sem comprometer seu nível de produção. No entanto, eles têm baixa eficiência econômica (0,41). As fazendas operadas pelos acionistas eram altamente eficientes (0,76) do que as fazendas operadas pelos proprietários. Os fatores como antigas parcelas de chá, alta inclinação de terra e altitude estavam tendo um efeito negativo significativo sobre a eficiência das fazendas. A aplicação de fertilizantes na zona das raízes ou misturados com o solo, o terraceamento de terras agrícolas e a realização de testes de solo contribuíram de forma positiva e significativa para a eficiência. Geralmente, a eficiência dos produtores de chá é baixa, e principalmente os fatores relacionados à gestão e estrutura da fazenda afetavam negativamente a eficiência do agricultor. Os agricultores devem estar cientes dos benefícios associados ao replantio precoce do chá, aplicação de fertilizantes na zona de raízes, terraços para controlar seu custo de produção.(AU)

Black and white teas as potential agents to combine with amphotericin B and protect red blood cells from amphotericin B-mediated toxicity / Chá preto e branco de Camellia sinensis como potenciais agentes para associar com anfotericina B

Amphotericin B is a fungicidal substance that is treatment of choice for most systemic fungal infections affecting immunocompromised patients. However, severe side effects have limited the utility of this drug. The aim of this study was to evaluate the antifungal effect of the combination of amphotericin B with black tea or white tea and protective of citotoxic effect. The present study shows that white and black teas have additive effects with amphotericin B against some species Candida. In addition, the combination of white and black tea with amphotericin B may reduce the toxicity of amphotericin B to red blood cells. Our results suggest that white and black tea is a potential agent to combine with amphotericin for antifungal efficacy and to reduce the amphotericin dose to lessen side effects.(AU)

A anfotericina B é o tratamento de escolha para a maioria das infecções fúngicas sistémicas que afetam os doentes imunocomprometidos. No entanto, efeitos secundários graves têm limitado a utilidade desta droga. O objetivo deste estudo foi avaliar o efeito antifúngico da combinação de anfotericina B com chá preto ou chá branco, bem como o efeito citotóxico desta combinação sobre hemáceas. O presente estudo demonstra que o chá branco e preto de Camellia sinensis têm efeitos aditivos com anfotericina B contra algumas espécies de Candida sp. Além disso, a combinação de chá branco e preto com anfotericina B pode reduzir a toxicidade da anfotericina B em hemáceas. Nossos resultados sugerem que o chá branco e preto são agentes potenciais para associação com anfotericina B contribuindo para eficácia antifúngica, bem como redução de toxicidade.(AU)

Effects of chronic consumption of green tea on weight and body fat distribution of Wistar rats evaluated by computed tomography

Purpose: To evaluate the effects of chronic consumption of green tea on body weight and distribution of visceral fat by Computed tomography in female Wistar rats. Methods: Wistar rats were divided into control group (n = 5), which received water and feed ad libitum, and green tea group (n = 8), in which water has been replaced by green tea. The animals were weighed weekly and Computed Tomography was used at the beginning (1st week) and end (18th week) of the experiment for evaluating the distribution of visceral fat. The animals were followed for 18 weeks. Results: There was no significant difference in body weight between the groups. However, there was significant difference in visceral fat area. The green tea group had less visceral fat area at the end of the experiment, 3.67 ± 1.2 cm2, while the control group showed an area of 6.25 ± 2.2 cm (p = 0.00). Conclusions: Chronic consumption of green tea leads to decreased visceral adipose tissue area.(AU)

Antioxidant and antifungal activities of Camellia sinensis (L. ) Kuntze leaves obtained by different forms of production / Atividade antioxidante e antifúngica das folhas de Camellia sinensis (L. ) Kuntze, obtidas por diferentes formas de produção

Abstract The antioxidant and anticandidal activities of leaves obtained from Camellia sinensis by non-fermentation (green and white teas), semi-fermentation (red tea) and fermentation method (black tea) were investigated. It was evaluated the total phenolic content by Folin-Ciocalteau assay; antioxidant capacities were evaluated in vitro using DPPH and ABTS radicals, hypochlorous acid and superoxide anion scavenger assays, induced hemolysis, lipid peroxidation by conjugated diene formation and myeloperoxidase activity. Anticandidal activity was performed on three strains of Candida spp. The results showed that non-fermented teas have a higher concentration of phenolic compounds, and then presented the best inhibitory activity of AAPH-induced hemolysis, the best inhibition of conjugated diene formation and more pronounced antioxidant activity in all tests. The highest anticandidal activity was obtained from fermented tea, followed by non-fermented tea. These results indicate that the antioxidant activity demonstrated has no direct relation with the anticandidal activity.(AU)

Resumo A atividade antioxidante e antifúngica das folhas obtidas da Camellia sinensis pelos métodos de não-fermentação (chás verde e branco), semi-fermentação (chá vermelho) e fermentação (chá preto) foram investigadas. Foi avaliado o conteúdo total de compostos fenólicos pelo método de Folin-Ciocalteau; a capacidade antioxidante foi avaliada in vitro usando os radicais artificiais DPPH e ABTS, o ácido hipocloroso, ensaios do ânion superóxido, hemólise induzida, peroxidação lipídica por formação de dienos conjugados e atividade da Mieloperoxidase. A atividade antifúngica foi obtida sobre três cepas de Candida spp. Os resultados obtidos mostram que os chás não fermentados apresentam a maior concentração de compostos fenólicos e também, apresentam a melhor atividade inibitória, sobre hemólise induzida por APPH, sobre a formação de dienos conjugados e a mais pronunciada atividade antioxidante sobre todos os testes. A maior atividade antifúngica foi obtida pelo chá fermentado, seguido pelo semi-fermentado e não-fermentados. Os resultados obtidos demonstram que a atividade antioxidante observada não apresenta relação com a atividade antifúngica.(AU)

Evaluation of the anti-inflammatory and analgesic effects of green tea (Camellia sinensis) in mice

PURPOSE: To evaluate the anti-inflammatory and analgesic effects of green tea (Camellia sinensis) in mice.METHODS:The anti-inflammatory effect of alcoholic extracts of green tea (AE) was evaluated in a cell migration assay with four groups of six Swiss mice receiving 0.07g/Kg or 0.14g/Kg EA (treatment groups), saline (negative control) or 10mg/Kg indomethacin (positive control) by gavage. One hour later 300 µg carrageen an was administered intraperitoneally or subcutaneously. The analgesic effect was evaluated using four groups of six animals receiving 0.07g/Kg or 0.14g/Kg EA, saline or 10mg/Kg indomethacin subcutaneously, followed 30 minutes later by 1% acetic acid.RESULTS: When administered subcutaneously at either dose (0.07g/Kg and 0.14g/Kg), AE inhibited carrageenan-induced cell migration (p 0.05). However, when administered by gavage, only the latter (0.14 g/Kg) was efficient (p 0.05). AE at both doses (0.07g/Kg and 0.14g/Kg) inhibited abdominal contortions (p 0.05), but the effect was not dose-dependent.CONCLUSION:Green tea was shown to have analgesic and anti-inflammatory properties and may constitute a natural treatment option in chronic inflammatory disorders.(AU)

In vitro susceptibility of the Sporothrix brasiliensis to aqueous extracts of the green tea (Camellia sinensis L. Kuntze) / Suscetibilidade in vitro de Sporothrix brasiliensis à atividade inibitória de extratos aquosos de chá-verde(Camellia sinensis L. Kuntze)

Sporotrichosis is a zoonosis caused by fungi of the Sporothrix schenckii complex, whichSporothrix brasiliensis is prevalent in cats and dogs in Brazil. Itraconazole is the antifungal used for treatment,but the emergence of resistance has encouraged the search for therapeutic alternatives in medicinal plants.Among the benefits properties of green tea (Camellia sinensis L. Kuntze), it is included the antifungal activity,but there are no data that prove its potential in sporotrichosis. Aimed to evaluate the in vitro antifungal activityof green tea against Sporothrix brasiliensis. Infusion and decoction of dried leaves were prepared at 10% andtested through broth microdilution test (CLSI M38-A2), that was also performed with itraconazole. Nine clinicalisolates of S. brasiliensis from cats and dogs in South Brazil and one standard strain of S. schenckii were tested.The results were expressed in minimal inhibitory concentration (MIC) and minimal fungicidal concentration(MFC). All isolates were inhibited by infusion and decoction (MIC90 of 3.125 mg mL-1for both extracts),without statistic difference, but the fungicidal activity was weak or no occurred (MFC90 > 50 mg mL-1for both).In itraconazole, S. brasiliensis were sensitive at MIC50 of 2 μg mL-1and S. schenckii to MIC of 0.0625 μg mL-1,but the antifungal resistance was observed (MIC90 and MFC50/90 > 16 μg mL-1). For the first time, the satisfactoryinhibitory activity of the infusion and decoction of green tea make its promising in the treatment ofsporotrichosis. However, more studies are needed for its use

Esporotricose é uma micose zoonótica causada por fungos do complexo Sporothrix schenckii, oqual Sporothrix brasiliensis é prevalente em gatos e cães no Brasil. Itraconazol é o antifúngico utilizado para otratamento, entretanto, o surgimento de resistência tem encorajado a busca por alternativas terapêuticas emplantas medicinais. Dentre as propriedades benéficas do chá-verde (Camellia sinensis L. Kuntze), inclue-seatividade antifúngica, embora não haja publicações que relacionem esse potencial na esporotricose. Esse estudoobjetivou avaliar a atividade antifúngica in vitro do chá-verde contra Sporothrix brasiliensis. Infusão e decocçãode folhas secas de chá-verde foram preparadas a 10% e testadas através do teste de microdiluição em caldo(CLSI M38-A2), também realizado com itraconazol. Nove isolados clínicos de S. brasiliensis oriundos de gatose cães com esporotricose na região sul do Rio Grande do Sul, Brasil, e uma cepa padrão de S. schenckii foramtestadas. Os resultados foram expressos em concentração inibitória mínima (CIM) e concentração fungicidamínima (CFM). Todos os isolados foram inibidos pela infusão e decocção (CIM90 de 3.125 mg mL-1para ambosextratos), sem diferença estatística, porém, a atividade fungicida foi fraca ou não ocorreu (CIM90 > 50 mg mL-1para ambos). Em itraconazol, S. brasiliensis foram sensíveis na CIM50 de 2 μg mL-1e S. schenckii à CIM de0.0625 μg mL-1, porém, a resistência antifúngica foi observada (CIM90 > 16 μg mL-1). Pela primeira vez, aatividade inibitória satisfatória da infusão e decocção de chá-verde os tornam promissores no tratamento daesporotricose. No entanto, mais estudos são necessários para seu uso

In vitro susceptibility of the Sporothrix brasiliensis to aqueous extracts of the green tea (Camellia sinensis L. Kuntze) / Suscetibilidade in vitro de Sporothrix brasiliensis à atividade inibitória de extratos aquosos de chá-verde(Camellia sinensis L. Kuntze)

Sporotrichosis is a zoonosis caused by fungi of the Sporothrix schenckii complex, whichSporothrix brasiliensis is prevalent in cats and dogs in Brazil. Itraconazole is the antifungal used for treatment,but the emergence of resistance has encouraged the search for therapeutic alternatives in medicinal plants.Among the benefits properties of green tea (Camellia sinensis L. Kuntze), it is included the antifungal activity,but there are no data that prove its potential in sporotrichosis. Aimed to evaluate the in vitro antifungal activityof green tea against Sporothrix brasiliensis. Infusion and decoction of dried leaves were prepared at 10% andtested through broth microdilution test (CLSI M38-A2), that was also performed with itraconazole. Nine clinicalisolates of S. brasiliensis from cats and dogs in South Brazil and one standard strain of S. schenckii were tested.The results were expressed in minimal inhibitory concentration (MIC) and minimal fungicidal concentration(MFC). All isolates were inhibited by infusion and decoction (MIC90 of 3.125 mg mL-1for both extracts),without statistic difference, but the fungicidal activity was weak or no occurred (MFC90 > 50 mg mL-1for both).In itraconazole, S. brasiliensis were sensitive at MIC50 of 2 μg mL-1and S. schenckii to MIC of 0.0625 μg mL-1,but the antifungal resistance was observed (MIC90 and MFC50/90 > 16 μg mL-1). For the first time, the satisfactoryinhibitory activity of the infusion and decoction of green tea make its promising in the treatment ofsporotrichosis. However, more studies are needed for its use(AU)

Esporotricose é uma micose zoonótica causada por fungos do complexo Sporothrix schenckii, oqual Sporothrix brasiliensis é prevalente em gatos e cães no Brasil. Itraconazol é o antifúngico utilizado para otratamento, entretanto, o surgimento de resistência tem encorajado a busca por alternativas terapêuticas emplantas medicinais. Dentre as propriedades benéficas do chá-verde (Camellia sinensis L. Kuntze), inclue-seatividade antifúngica, embora não haja publicações que relacionem esse potencial na esporotricose. Esse estudoobjetivou avaliar a atividade antifúngica in vitro do chá-verde contra Sporothrix brasiliensis. Infusão e decocçãode folhas secas de chá-verde foram preparadas a 10% e testadas através do teste de microdiluição em caldo(CLSI M38-A2), também realizado com itraconazol. Nove isolados clínicos de S. brasiliensis oriundos de gatose cães com esporotricose na região sul do Rio Grande do Sul, Brasil, e uma cepa padrão de S. schenckii foramtestadas. Os resultados foram expressos em concentração inibitória mínima (CIM) e concentração fungicidamínima (CFM). Todos os isolados foram inibidos pela infusão e decocção (CIM90 de 3.125 mg mL-1para ambosextratos), sem diferença estatística, porém, a atividade fungicida foi fraca ou não ocorreu (CIM90 > 50 mg mL-1para ambos). Em itraconazol, S. brasiliensis foram sensíveis na CIM50 de 2 μg mL-1e S. schenckii à CIM de0.0625 μg mL-1, porém, a resistência antifúngica foi observada (CIM90 > 16 μg mL-1). Pela primeira vez, aatividade inibitória satisfatória da infusão e decocção de chá-verde os tornam promissores no tratamento daesporotricose. No entanto, mais estudos são necessários para seu uso(AU)

Influence of phenolic compounds of Kangra tea [Camellia sinensis (L) O Kuntze] on bacterial pathogens and indigenous bacterial probiotics of Western Himalayas

Phenolic compounds of nutraceutical importance viz., catechins (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin-3-gallate (EGCG) and (-)-epicatechin-3-gallate (ECG) were estimated in fresh green tea shoots of Camellia sinensis (L) O Kuntze cultivar. The total polyphenols and total catechins were in the range of 219.90 to 317.81 and 140.83 to 271.39 g/kg, respectively in monthly samples of tea. The values of C, EC, EGC, EGCG and ECG in tea powders as analyzed through high performance liquid chromatography (HPLC) were in the range of 1.560 to 3.661, 13.338 to 27.766, 26.515 to 39.597, 62.903 to 102.168 and 18.969 to 39.469 mg/g, respectively. Effect of tea extracts and standard flavanols against five pathogenic bacteria viz., Listeria monocytogenes (MTCC-839), Pseudomonas aeruginosa (MTCC-741), Bacillus cereus (MTCC-1272), Staphylococcus aureus (MTCC-96) and Escherichia coli (MTCC-443), and eleven indigenous potential bacterial probiotics belonging to genera Enterococcus, Bacillus and Lactobacillus spp. obtained from fermented foods of Western Himalayas, was investigated. EGCG, ECG and EGC exhibited antibacterial activity but, C and EC did not show this activity. Tea extracts having high concentrations of EGCG and ECG were more potent in antibacterial action against bacterial pathogens. Tea extracts and standard flavan-3-ols augmented viability of potential probiotics in an order of EGCG > EGC > ECG > EC > C. Tea extracts and standard flavanols had no antibacterial activity against Escherichia coli (MTCC-443) but, in combination with probiotic culture supernatants, this activity was seen. The Kangra tea thus, exerts antibacterial effect on bacterial pathogens through EGCG, ECG and EGC constituents while stimulatory effect on growth of indigenous potential probiotics.(AU)

Growth inhibition of Walker carcinosarcoma 256 with alcoholic extract of green tea leaves (Camellia sinensis) / Inibição do crescimento do carcinossarcoma 256 de Walker pelo extrato alcoólico de folhas de chá verde(Camellia sinensis)

PURPOSE: To evaluate the antitumor activity of alcoholic extracts of green tea (Camella sinensis). METHODS: Four groups of six Wistar rats were inoculated intramuscularly with 10(6) Walker tumor cells/mL. During 10 days, the animals received by gavage either 0.9% saline solution (Group I; negative control), solution containing 20 mg/Kg of tamoxifen (Group II; positive control), solution containing 0.07 g/Kg alcoholic extract of C. sinensis (Group III), or solution containing 0.14 g/Kg alcoholic extract of C. sinensis (Group IV). Following euthanasia on the tenth day, the tumor, liver, kidneys and spleen were excised and weighed, and tumor volume and tumor growth inhibition were quantified. RESULTS: The average weight of the animals was greater in Group IV than in Group II (p=0.0107). Tumor weight was smaller in Group IV than in Group I (p=0.0062), but did not differ from Group II. Tumor volume was smaller in Groups II and IV than in Group I (p=0.0131). Tumor growth inhibition was observed in Groups II (44.67% ± 32.47), III (16.83% ± 53.02) and IV (66.4% ± 25.82) (p>0.05). The groups did not differ with regard to the weight of the excised organs. CONCLUSION: Alcoholic extracts of green tea have antitumor activity.(AU)

OBJETIVO: Avaliar a atividade antitumoral do extrato alcoólico do chá verde (C. sinensis). MÉTODOS: Quatro grupos de seis ratos Wistar foram inoculados com 1x10(6) células/mL do tumor de Walker por via intramuscular. Os grupos foram tratados durante 10 dias, por gavagem, com salina 0,9 % (Grupo I, controle negativo), 20 mg/Kg de tamoxifeno (Grupo II, controle positivo) e extrato alcoólico de C. sinensis nas doses de 0,07 g/Kg (Grupo III) ou 0,14 g/Kg (Grupo IV). O volume e a inibição do crescimento tumoral foram calculados. RESULTADOS: A média dos pesos dos animais foi maior no Grupo IV do que no Grupo II (p=0,0107). O peso tumoral do Grupo IV foi menor do que o Grupo I (p=0,0062), mas não houve diferença quando comparado ao Grupo II. O volume tumoral foi menor nos grupos II e IV quando comparados ao Grupo I (p=0,0131). Inibição tumoral foi observada nos Grupos II = 44,67 ± 32,47, III = 16,83 ± 53,02 e IV = 66,4 ± 25,82 (p>0,05). Não houve diferença no peso dos órgãos entre os grupos. CONCLUSÃO: O extrato alcoólico do chá verde possui ação antitumoral.(AU)

Elaboração e avaliação sensorial de chá verde adicionado de polpa de fruta / Preparation and sensory evaluation of tea added fruit pulp

O chá é uma das bebidas mais consumidas no mundo devido ao seu aroma, sabor e propriedades medicinais, sendo seu consumo na forma de blend, contendo suco ou polpas de frutas, bem apreciado pelos consumidores. O objetivo desse trabalho foi elaborar e avaliar características sensoriais de chá verde adicionado de polpa de abacaxi e de abacaxi com hortelã. A aceitabilidade do produto foi avaliada em duas etapas (teste cego e teste com informação), por meio de escala hedônica de 9 pontos, com 50 julgadores não treinados em cada etapa. Foram avaliados os atributos cor, sabor, aroma e impressão global. Verificou-se que o chá verde adicionado de polpa de abacaxi com hortelã apresentou maior aceitação (p<0,05) para todos os atributos avaliados, comparado às demais amostras da bebida. Já no teste com informação, verificou-se que o aroma da bebida adicionada de polpa de abacaxi não diferiu daquele da bebida sem adição de polpa. Constatou-se diferença nos escores das bebidas entre o teste cego e o teste com informação, sendo que neste último o chá verde adicionado de polpa de abacaxi com hortelã apresentou melhor sabor comparado aos demais, o que pode ser atribuído ao blend que confere sabor e aroma agradáveis ao produto. (AU)

Tea is one of the most widely consumed beverages in the world due to its aroma, flavor and medicinal properties, and its consumption in blends form containing juice or fruit pulp, well appreciated by consumers. The aim of this study was to develop and evaluate the sensory characteristics of green tea added to the pulp of pineapple and pineapple with mint. The acceptability of the product was evaluated in two steps (test blind and information test) by hedonic scale of 9 points, with 50 panelists not trained in each step. It was evaluated the color, flavor, aroma and overall impression of the samples. It was found that the green tea added of mint plus pineapple pulp had a higher acceptance (p <0.05) for all attributes compared to other samples of the drink. In the test information, it was found that the aroma of the beverage added of pineapple pulp does not differ from that without the addition of pulp. It was observed difference in scores between the beverages evaluated by the blind test and with information. In the test with information the beverage added of green tea with mint plus pineapple pulp showed better taste compared to the other test, which can be attributed to the blend that gives flavor and aroma pleasing product. (AU)

Pesquisa de coliformes em chá verde (Camellia sinensis) / Coliforms research on green tea (Camellia sinensis)

Devido a sua alegação medicinal e funcional, nos últimos anos os chás temsido usados com muita frequência e com o aumento da procura, frente à ofertainsuficiente, verificou-se uma queda na sua qualidade. Este trabalho teve como objetivo avaliar a qualidade microbiológica do chá verde comercializado na cidade de Marília-SP. Para tanto foi utilizado o Kit Petrifilm (3M) específico para contagem de Eschericha coli e coliformes, sendo este um método rápido e oficializado pela Association of Official Anlytical Chemistis (AOAC). Nenhuma das amostras analisadas apresentou crescimento de Escherichiacoli, entretanto, em 100% destas verificou-se a presença de Coliformes totais. (AU)

Due to its medicinal and functional claims, in recent years the tea hasbeen used very often, and with an increase of the demand there was a dropin quality. This study aimed to evaluate the microbiological quality of greentea sold in the city of Marília-SP For the same was used Kit Petrifilm (3M)specific for counting Escherichia coli and Coliforms, this kit of identificationisfast and stamped by Association of Official Anlytical Chemistis (AOAC). Nosample grew Escherichia coli, however 100% of samples verified the presenceof total coliforms.