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KMID : 1134820180470040395
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 4 p.395 ~ p.402
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Inhibitory Effect of Compound Isolated from Green Tea Seeds on Candida albicans
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Seo Ye-Seul
Yang Eun-Ju
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Abstract
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Our previous study showed that green tea seed extract has strong anti-yeast activity. In this study, we isolated an anti-yeast compound from water extract of green tea seeds and investigated its inhibitory effect on Candida albicans cells. Green tea seeds were extracted with water, and water extract was partitioned with chloroform, ethyl acetate, n-butanol, and H2O. The n-butanol fraction showing the highest anti-yeast activity on C. albicans was further fractionated by medium pressure liquid chromatography, after which anti-yeast compound (F4-3) was obtained using high pressure liquid chromatography. Anti-yeast compound in liquid chromatography-tandem mass spectrometry analysis presumed theasaponin E as having a molecular mass of 1,230 kDa. Anti-yeast saponin damaged cell vacuoles of C. albicans, which was analyzed by neutral red staining. Membrane permeability was assessed by crystal violet assay, and C. albicans cells treated with anti-yeast compound exhibited significant uptake of crystal violet in a concentration-dependent manner. The morphological changes of C. albicans cells were observed with a scanning electron microscope. As a result, anti-yeast saponin from green tea seeds is expected to be used as a natural preservative and anti-fungal agent.
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KEYWORD
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green tea seed, anti-yeast activity, triterpene saponin, Candida albicans, membrane permeability
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