ANTIMICROBIAL ACTIVITY OF GREEN TEA FLAVOR COMPONENTS AND THEIR COMBINATION EFFECTS

The antimicrobial activity of the 10 most abundant volatile components of green tea flavor (1-10) was examined. The activity of each volatile was moderate but broad in spectrum. Most of the volatiles tested inhibited the growth of one of the most important cariogenic bacteria, Streptococcus mutans. Among them, nerolidol (4) was the most potent; linalool (1) was the least effective. In addition, indole (7) significantly enhanced the activity of delta-cadinene (2) and caryophyllene (10) against S. mutans. These two sesquiterpene hydrocarbons also showed potent activity against a dermatomycotic bacterium, Propionibacterium acnes. Lastly, but most importantly, indole inhibited the growth of all of the Gram-negative bacteria tested, Pseudomonas aeruginosa, Enterobacter aerogenes, and Escherichia coli.