Identification of Antibacterial Compounds From Yeast‐Fermented Green Tea Leaf Extract via Bioautography and GC–MS.
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| Title: | Identification of Antibacterial Compounds From Yeast‐Fermented Green Tea Leaf Extract via Bioautography and GC–MS. |
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| Authors: | Nam, Jong-Woong1,2 (AUTHOR), Lee, Ga-Yang1 (AUTHOR), Kim, Byoung-Mok1 (AUTHOR), Jun, Joon-Young1 (AUTHOR) jjy791223@nate.com, Park, Hyun2 (AUTHOR) hpark@korea.ac.kr, Jha, Poulami (AUTHOR) pojha@wiley.com |
| Source: | Journal of Food Processing & Preservation. 7/18/2026, Vol. 2026, p1-12. 12p. |
| Abstract: | Green tea polyphenols exhibit a range of biological activities, including antimicrobial effects, which can be further enhanced through microbial fermentation. To investigate this enhancement, this study examined the antibacterial activity of green tea leaf extract fermented with Saccharomyces cerevisiae and identified its major active compounds. Green tea leaf powder was fermented with S. cerevisiae KFRI 122 at 35°C for 5 days in water without additives. The antibacterial activity of the yeast‐fermented extract was compared with that of a nonfermented ethanol extract against nine food‐borne pathogenic bacteria, based on determinations of minimum inhibitory concentration and minimum bactericidal concentration values. Yeast fermentation increased total phenolic and flavonoid contents and improved antibacterial activity relative to the heat‐treated (nonfermented) extract, particularly against Bacillus licheniformis, Staphylococcus aureus, and Vibrio parahaemolyticus. The active antibacterial fraction was confirmed by TLC‐based bioautography and subsequently analyzed by GC–MS. Caffeine, catechin, gallic acid, epigallocatechin, and epicatechin were identified in the active antibacterial fractions from both ethanol and fermented extracts. Yeast fermentation altered the composition of the extract, as revealed by GC–MS analysis, by reducing saccharide content and increasing the relative proportion of phenolic compounds. Notably, the active fractions from both extracts showed stronger inhibitory activity against V. parahaemolyticus than grapefruit seed extract. These findings demonstrate that yeast fermentation is an effective strategy for improving the antibacterial potential of green tea extracts and support the development of natural antibacterial agents. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
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| Header | DbId: egs DbLabel: Engineering Source An: 195472922 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Identification of Antibacterial Compounds From Yeast‐Fermented Green Tea Leaf Extract via Bioautography and GC–MS. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Nam%2C+Jong-Woong%22">Nam, Jong-Woong</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lee%2C+Ga-Yang%22">Lee, Ga-Yang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Byoung-Mok%22">Kim, Byoung-Mok</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jun%2C+Joon-Young%22">Jun, Joon-Young</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> jjy791223@nate.com</i><br /><searchLink fieldCode="AR" term="%22Park%2C+Hyun%22">Park, Hyun</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> hpark@korea.ac.kr</i><br /><searchLink fieldCode="AR" term="%22Jha%2C+Poulami%22">Jha, Poulami</searchLink> (AUTHOR)<i> pojha@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 7/18/2026, Vol. 2026, p1-12. 12p. – Name: Abstract Label: Abstract Group: Ab Data: Green tea polyphenols exhibit a range of biological activities, including antimicrobial effects, which can be further enhanced through microbial fermentation. To investigate this enhancement, this study examined the antibacterial activity of green tea leaf extract fermented with Saccharomyces cerevisiae and identified its major active compounds. Green tea leaf powder was fermented with S. cerevisiae KFRI 122 at 35°C for 5 days in water without additives. The antibacterial activity of the yeast‐fermented extract was compared with that of a nonfermented ethanol extract against nine food‐borne pathogenic bacteria, based on determinations of minimum inhibitory concentration and minimum bactericidal concentration values. Yeast fermentation increased total phenolic and flavonoid contents and improved antibacterial activity relative to the heat‐treated (nonfermented) extract, particularly against Bacillus licheniformis, Staphylococcus aureus, and Vibrio parahaemolyticus. The active antibacterial fraction was confirmed by TLC‐based bioautography and subsequently analyzed by GC–MS. Caffeine, catechin, gallic acid, epigallocatechin, and epicatechin were identified in the active antibacterial fractions from both ethanol and fermented extracts. Yeast fermentation altered the composition of the extract, as revealed by GC–MS analysis, by reducing saccharide content and increasing the relative proportion of phenolic compounds. Notably, the active fractions from both extracts showed stronger inhibitory activity against V. parahaemolyticus than grapefruit seed extract. These findings demonstrate that yeast fermentation is an effective strategy for improving the antibacterial potential of green tea extracts and support the development of natural antibacterial agents. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfpp/4499211 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 1 Titles: – TitleFull: Identification of Antibacterial Compounds From Yeast‐Fermented Green Tea Leaf Extract via Bioautography and GC–MS. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Nam, Jong-Woong – PersonEntity: Name: NameFull: Lee, Ga-Yang – PersonEntity: Name: NameFull: Kim, Byoung-Mok – PersonEntity: Name: NameFull: Jun, Joon-Young – PersonEntity: Name: NameFull: Park, Hyun – PersonEntity: Name: NameFull: Jha, Poulami IsPartOfRelationships: – BibEntity: Dates: – D: 18 M: 07 Text: 7/18/2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2026 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
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