Tshivhandekano Itani, Ntushelo Khayalethu, Ngezimana Wonder, Tshikalange Thilivhali Emmanuel, Mudau Fhatuwani Nixwell
University of South Africa, Department of Agriculture and Animal Health, Private Bag X6, Florida, 1710, South Africa.
University of Pretoria, Department of Plant Science, Private Bag X20, Hatfield, 0028, South Africa.
Asian Pac J Trop Med. 2014 Sep;7S1:S448-53. doi: 10.1016/S1995-7645(14)60273-X.
To determine the chemical compositions and evaluate the antimicrobial activity of bush tea (Athrixia phylicoides DC.), special tea (Monsonia burkeana) and synergy (combination of bush tea and special tea).
Total polyphenols were determined using the methods reported by Singleton and Rossi (1965) and modified by Waterman and Mole (1994). Tannins were determined using vanillin HCL methods described by Prince et al. (1978). Total antioxidants were determined using the methods described by Awika et al. (2004). The micro dilution technique using 96-well micro-plates, as described by Eloff (1998) was used to obtain the minimum inhibition concentration (MIC) and minimum microbicidal concentration (MMC) values of the ethanol extracts against the microorganisms under study. The microbes strain used was Gram negative bacteria such as Escherichia coli, Klebsiella oxytoca, Proteus vulgaris, Serratia marcescens, Salmonella typhi, Klebsiella pneumonia; Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus and a fungus Candida albicans.
The results demonstrated that special tea contains significantly higher content of total polyphenols (8.34 mg/100 g) and total antioxidant (0.83 mg/100 g) as compared to bush tea [total polyphenols (6.41 mg/100g) and total antioxidant (0.63 mg/100g)] and combination of bush tea and special tea [total polyphenols (6.42 mg/100 g) and total antioxidant (0.64 mg/100 g)]. There was no significant difference in tannins between bush tea, special tea and synergy. The results of antimicrobial activity (MIC and MMC) demonstrated that the ethanol extracts of bush tea, special tea and synergy possessed antimicrobial activity against all microorganisms at different zones. The MIC of bush tea ranged from 1.56 to 12.50 mg/mL while the MMC ranged from 0.78 to 12.50 mg/mL. Special tea's MIC ranged from 0.39 to 12.50 mg/mL while the MMC ranged from 0.01 to 12.50 mg/mL. The MIC of synergy ranged from 3.13 to 12.50 mg/mL while the MMC ranged from 3.13 to 12.50 mg/mL without positive synergistic effect recorded.
Both bush and special tea contain total polyphenols, total antioxidants and tannins with special tea containing a significantly higher total polyphenols and total antioxidant as compared to bush tea and synergy. Bush tea, special tea and synergy possess antimicrobial activity at various degrees.
确定灌木茶（Athrixia phylicoides DC.）、特制茶（Monsonia burkeana）及其协同作用（灌木茶与特制茶组合）的化学成分，并评估其抗菌活性。
总多酚含量采用Singleton和Rossi（1965年）报道并经Waterman和Mole（1994年）修改的方法测定。单宁含量采用Prince等人（1978年）描述的香草醛盐酸法测定。总抗氧化剂含量采用Awika等人（2004年）描述的方法测定。按照Eloff（1998年）所述，使用96孔微孔板的微量稀释技术来获得乙醇提取物对所研究微生物的最低抑菌浓度（MIC）和最低杀菌浓度（MMC）值。所使用的微生物菌株包括革兰氏阴性菌，如大肠杆菌、产酸克雷伯菌、普通变形杆菌、粘质沙雷氏菌、伤寒沙门氏菌、肺炎克雷伯菌；革兰氏阳性菌，如蜡样芽孢杆菌、金黄色葡萄球菌以及真菌白色念珠菌。
结果表明，与灌木茶[总多酚（6.41mg/100g）和总抗氧化剂（0.63mg/100g）]以及灌木茶与特制茶的组合[总多酚（6.42mg/100g）和总抗氧化剂（0.64mg/100g）]相比，特制茶的总多酚（8.34mg/100g）和总抗氧化剂（0.83mg/100g）含量显著更高。灌木茶、特制茶及其协同组合之间的单宁含量无显著差异。抗菌活性（MIC和MMC）结果表明，灌木茶、特制茶及其协同组合的乙醇提取物对所有微生物在不同区域均具有抗菌活性。灌木茶的MIC范围为1.56至12.50mg/mL，而MMC范围为0.78至12.50mg/mL。特制茶的MIC范围为0.39至12.50mg/mL，而MMC范围为0.01至12.50mg/mL。协同组合的MIC范围为3.13至12.50mg/mL，而MMC范围为3.13至12.50mg/mL，未记录到正向协同效应。
灌木茶和特制茶均含有总多酚、总抗氧化剂和单宁，其中特制茶的总多酚和总抗氧化剂含量显著高于灌木茶及其协同组合。灌木茶及特制茶及其协同组合均具有不同程度的抗菌活性。
