COMPARISION OF BLACK AND GREEN TEA INFUSIONS: CATECHIN CONTENTS, ENZYME INHIBITIONS, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES

Öz

Objective: The operations involved in the process of tea production result in differences in the aroma and chemical profile of the final tea. In our work, the catechin contents in green and black tea were analyzed, and their application potential in skin care was compared. Under that framework, their tyrosinase (skin-lightening), elastase (anti-wrinkle), and antioxidative activities were studied, as well as the antimicrobial activities and synergistic interactions. Material and Method: Black tea and green tea infusions were analyzed for the contents of catechin and total phenolic/flavonoid. Their antioxidant activities (DPPH•, ABTS+•, CUPRAC), tyrosinase, and elastase inhibitions were measured using the spectrophotometric assays. Infusions and catechin were combined with erythromycin and ciprofloxacin, and the synergistic activities were measured using the Checkerboard assay. Result and Discussion: Green tea exhibited greater antioxidant and antielastase activity than black tea. Likewise, total phenol and total flavonoid contents and the amount of catechin in green tea were greater. The antityrosinase action of green tea was concluded to be lower than that in black tea. The samples displayed the greatest action against the Propionibacterium acnes strain. Although synergistic action wasn't found against the Staphylococcus aureus, it was seen that the infusions of black and green tea displayed the synergistic action with erythromycin against the Staphylococcus epidermidis.

Anahtar Kelimeler

• Antibacterial activity
• antioxidant activity
• catechin
• inhibition of elastase
• inhibition of tyrosinase
• synergism

YEŞİL ÇAY VE SİYAH ÇAY İNFÜZYONLARININ KARŞILAŞTIRILMASI: KATEŞİN MİKTARLARI, ENZİM İNHİBİSYONLARI, ANTİOKSİDAN VE ANTİBAKTERİYEL AKTİVİTELERİ

Öz

Amaç: Çay üretim sürecindeki işlemler, nihai çayın aromasında ve kimyasal profilinde farklılıklara neden olur. Çalışmamızda, yeşil ve siyah çaydaki kateşin içerikleri analiz edilmiş ve cilt bakımındaki uygulama potansiyelleri karşılaştırılmıştır. Bu çerçevede, tirozinaz (cilt aydınlatıcı), elastaz (kırışıklık karşıtı) ve antioksidatif aktivitelerinin yanı sıra antimikrobiyal aktiviteleri ve sinerjik etkileşimleri de incelenmiştir. Materyal ve Yöntem: Siyah çay ve yeşil çay infüzyonları kateşin ve toplam fenolik/flavonoid içerikleri açısından analiz edildi. Antioksidan aktiviteleri (DPPH•, ABTS+•, CUPRAC), tirozinaz ve elastaz inhibisyonları spektrofotometrik testler kullanılarak ölçüldü. İnfüzyonlar ve kateşin, eritromisin ve siprofloksasin ile kombine edilmiş ve sinerjik aktiviteler Checkerboard testi kullanılarak ölçülmüştür. Sonuç ve Tartışma: Yeşil çay, siyah çaya göre daha fazla antioksidan aktivite ve antielastaz etki sergilemiştir. Aynı şekilde polifenolik miktar olarak ölçüldüğünde toplam fenol ve toplam flavonoit içerikleri ile yeşil çaydaki kateşin miktarı daha fazla çıkmıştır. Tirozinaz enzim inhibisyonunun ölçüldüğü deneyde, kateşin bakımından zengin kateşin içeren yeşil çayın tirozinazı inhibe etmek yerine enzimi aktive ettiği görülmüştür. Böylece, yeşil çayın antitirozinaz etkisinin siyah çaydan daha düşük olduğu sonucuna varılmıştır. Örnekler en büyük etkiyi Propionibacterium acnes türüne karşı göstermiştir. Staphylococcus aureus'a karşı sinerjistik etki bulunmamasına rağmen, siyah ve yeşil çay infüzyonlarının Staphylococcus epidermidis'e karşı eritromisin ile sinerjistik etki gösterdiği görülmüştür.

Anahtar Kelimeler

• Antibakteriyel etki
• antioksidan etki
• elastaz inhibisyonu
• kateşin
• sinerjizm
• tirozinaz inhibisyonu

Kaynakça

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