Control of postharvest grey mould decay of nectarine by tea polyphenol combined with tea saponin

Anti-Candida albicans Effects and Mechanisms of Theasaponin E1 and Assamsaponin A

Candida albicans is an opportunistic human fungal pathogen, and its drug resistance is becoming a serious problem. Camellia sinensis seed saponins showed inhibitory effects on resistant Candida albicans strains, but the active components and mechanisms are unclear. In this study, the effects and mechanisms of two Camellia sinensis seed saponin monomers, theasaponin E1 (TE1) and assamsaponin A (ASA), on a resistant Candida albicans strain (ATCC 10231) were explored. The minimum inhibitory concentration and minimum fungicidal concentration of TE1 and ASA were equivalent. The time-kill curves showed that the fungicidal efficiency of ASA was higher than that of TE1. TE1 and ASA significantly increased the cell membrane permeability and disrupted the cell membrane integrity of C. albicans cells, probably by interacting with membrane-bound sterols. Moreover, TE1 and ASA induced the accumulation of intracellular ROS and decreased the mitochondrial membrane potential. Transcriptome and qRT-PCR analyses revealed that the differentially expressed genes were concentrated in the cell wall, plasma membrane, glycolysis, and ergosterol synthesis pathways. In conclusion, the antifungal mechanisms of TE1 and ASA included the interference with the biosynthesis of ergosterol in fungal cell membranes, damage to the mitochondria, and the regulation of energy metabolism and lipid metabolism. Tea seed saponins have the potential to be novel anti-Candida albicans agents.

Antimicrobial Effect of Tea Polyphenols against Foodborne Pathogens: A Review

ABSTRACT

Food contamination by foodborne pathogens is still widespread in many countries around the world, and food safety is a major global public health issue. Therefore, novel preservatives that can guarantee safer food are in high demand. Contrary to artificial food preservatives, tea polyphenols (TPs) are getting wide attention as food additives for being "green," "safe," and "healthy." TPs come from many sources, and the purification technology is sophisticated. Compared with other natural antibacterial agents, the antibacterial effect of TPs is more stable, making them excellent natural antibacterial agents. This review includes a systematic summary of the important chemical components of TPs and the antibacterial mechanisms of TPs against various foodborne pathogens. The potential applications of TPs are also discussed. These data provide a theoretical basis for the in-depth study of TPs.

HIGHLIGHTS

Antimicrobial polyphenol-rich extracts: Applications and limitations in the food industry

One of the common ways to prevent food spoilage throughout product's shelf life is by using artificial/synthetic preservatives. However, the growing negative perception of consumers over synthetic preservatives has encouraged the food industry to consider their natural alternatives. Plant extracts, increasingly recognized as consumer-friendly, represent a valuable source of active compounds, mostly polyphenols, with potent antimicrobial and antibiofilm activities. Hence, this article focuses mainly on the antimicrobial activity of plant-based polyphenol-rich extracts as well as on their potential use and limitations in the food industry. Some new trends such as antimicrobial food packaging combined with plant extracts and photodynamic inactivation (PDI) combined with a natural photosensitiser, curcumin, are discussed as well.

Antimicrobial Activities of Tea Polyphenol on Phytopathogens: A Review

The use of natural antimicrobial compounds in crop production has gained much attention from consumers and the agricultural industry. Consequently, interest in more natural, non-synthetic antimicrobials as potential alternatives to conventional chemical pesticides to combat phytopathogens has heightened. Tea polyphenol (TP), a unique and highly important functional component of tea plants, has been reported to possess antimicrobial properties against a wide spectrum of plant pathogens. The aim of this review is to discuss the emerging findings on the mechanisms of antimicrobial action, and the antimicrobial properties of TP, including their major components, effectiveness, and synergistic effects. More studies, particularly field studies, are still necessary to establish conclusive evidence for the effectiveness of TP against phytopathogens. However, the basic conclusion from existing studies suggests that TP is a potential antimicrobial agent for pesticide reduction in agricultural systems.

Metabolic Changes of Caffeine in Tea Plant (Camellia sinensis (L.) O. Kuntze) as Defense Response to Colletotrichum fructicola

Tea plant (Camellia sinensis) is one of the most economically valuable crops in the world. Anthracnose can affect the growth of leaves and cause serious yield losses of tea. Tea plants are rich in secondary metabolites; however, their roles in resistance to anthracnose are unclear. Herein we compared the contents of total phenolics, catechins, and caffeine in two cultivars with different resistances to anthracnose during Colletotrichum fructicola infection. (-)-Epigallocatechin-3-gallate (EGCG), (+)-catechin (C), caffeine, and critical regulatory genes were induced in C. fructicola-resistant tissues. In vitro antifungal tests showed that caffeine more strongly inhibited mycelial growth than tea polyphenols and catechins. Both electron microscopy and bioactivity analysis results showed that caffeine can affect mycelial cell walls and plasma membranes. Through promoter sequences analysis, a number of stress response-related cis-acting elements were identified in S-adenosylmethionine synthetase and tea caffeine synthase. These results demonstrated that (-)-EGCG, (+)-C, and caffeine may be involved in the resistance of tea plants to anthracnose.