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Epicatechin gallate, a component of green tea, reduces halotolerance in Staphylococcus aureus.

Stapleton PD, Gettert J, Taylor PW

Microbiology Group, School of Pharmacy, 29-39 Brunswick Square, London WC1N 1AX, United Kingdom.

Staphylococcus aureus grows in the presence of high-salt concentrations. The green tea polyphenolic compound epicatechin gallate (ECg) extended the staphylococcal lag phase to values greater than 6 h in the presence of NaCl, KCl and LiCl; this effect was not observed with epicatechin. Osmoprotectants glycine betaine and l-proline were unable to relieve the effect of ECg on halotolerance. The capacity of ECg to suppress staphylococcal growth in the presence of salt suggests that this molecule could be used to aid the preservation of salt-containing foods.

Published 18 September 2006 in Int J Food Microbiol, 111(3): 276-9.
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