Phenolic-rich green tea extract increases the amoxicillin antibacterial activity

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J Pharm Pharmacogn Res 8(6): 491-500, 2020. DOI: https://doi.org/10.56499/jppres20.844_8.6.491 Original Article Phenolic-rich green tea extract increases the antibacterial activity of amoxicillin against Staphylococcus aureus by in vitro and ex vivo studies [Extracto de té verde rico en fenoles aumenta la actividad antibacteriana de la amoxicilina contra Staphylococcus aureus mediante estudios in vitro y ex vivo] Sartini Sartini1, … Continue reading Phenolic-rich green tea extract increases the amoxicillin antibacterial activity

J Pharm Pharmacogn Res 8(6): 491-500, 2020.

DOI: https://doi.org/10.56499/jppres20.844_8.6.491

Original Article

Phenolic-rich green tea extract increases the antibacterial activity of amoxicillin against Staphylococcus aureus by in vitro and ex vivo studies

[Extracto de té verde rico en fenoles aumenta la actividad antibacteriana de la amoxicilina contra Staphylococcus aureus mediante estudios in vitro y ex vivo]

Sartini Sartini1, M. Natsir Djide1, Muhammad Nur Amir2, Andi Dian Permana3

1Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Hasanuddin University, 90245, Indonesia.
2Department of Biopharmacy Faculty of Pharmacy, Hasanuddin University,90245, Indonesia.
3Department of Pharmaceutical Technology Faculty of Pharmacy, Hasanuddin University,90245, Indonesia.
Abstract

Context: Methicillin-resistant Staphylococcus aureus (MRSA) has been a significant challenge in health problems.

Aims: To investigate synergistic properties of green tea extract that can potentially enhance the antibacterial activity of amoxicillin against methicillin-resistant Staphylococcus aureus (MRSA) in vitro and ex vivo.

Methods: Green tea coarse powder was extracted by distilled water using high-pressure extraction. The total of phenolic and tannin contents was determined using spectrophotometry, and epigallocatechin gallate (EGCG) content was analyzed using Ultra-Fast Liquid Chromatography. Minimum Inhibitory Concentration (MIC) against MRSA was determined using a microdilution assay. Antibacterial assay of the combination of the extract and amoxicillin was performed using employing-checkerboard microdilution and agar diffusion assays.

Results: The results exhibited that the green tea extract (GTE) contained total phenolic content of 545.6 ± 4.7 mg GAE/g extract; total tannin content of 356.6 ± 4.1 mg EGCG equivalent /g extract and EGCG of 221.1 ± 11.6 mg/g extract. The MICs combinatorial of GTE and ¼ MIC of amoxicillin was 75 µg/mL. Fractional Inhibitory Concentration Index value was 0.28, indicating that there was a synergy effect between amoxicillin and green tea extract. Essentially, the inhibitory zone diameter obtained by amoxicillin combined with ¼ MIC of GTE was two-fold than the zone produced by only amoxicillin. Although not significant, in ex vivo study, this combination was able to enhance the antibacterial activity of rat’s plasma against MRSA in vivo after the oral administration of GTE and amoxicillin.

Conclusions: The results presented here serve as proof of concept for the enhancement of the antimicrobial activity of synthetic antibiotics when combined with a natural product.

Keywords: amoxicillin; antibacterial; Camelia sinensis; green tea; methicillin-resistant Staphylococcus aureus.

Resumen

Contexto: Staphylococcus aureus resistente a meticilina (MRSA) ha sido un desafío importante en problemas de salud.

Objetivos: Investigar las propiedades sinérgicas del extracto de té verde que potencialmente pueden mejorar la actividad antibacteriana de la amoxicilina contra Staphylococcus aureus resistente a la meticilina (MRSA) in vitro y ex vivo.

Métodos: El polvo de té verde se extrajo mediante agua destilada usando extracción a alta presión. El total de contenido fenólico y de tanino se determinó mediante espectrofotometría, y el contenido de galato de epigalocatequina (EGCG) se analizó mediante cromatografía líquida ultrarrápida. La concentración inhibitoria mínima (MIC) contra MRSA se determinó usando un ensayo de microdilución. El ensayo antibacteriano de la combinación del extracto y la amoxicilina se realizó utilizando ensayos de microdilución de tablero de ajedrez y difusión de agar.

Resultados: Los resultados mostraron que el extracto de té verde (GTE) tuvo un contenido fenólico total de 545,6 ± 4,7 mg de extracto de GAE/g; contenido total de taninos de 356,6 ± 4,1 mg de equivalente de EGCG/g de extracto y EGCG de 221,1 ± 11,6 mg/g de extracto. La MIC combinatoria de GTE y ¼ MIC de amoxicilina fue de 75 µg/mL. El valor del índice de concentración inhibitoria fraccional fue de 0,28, lo que indica que hubo un efecto de sinergia entre la amoxicilina y el extracto de té verde. Esencialmente, el diámetro de la zona inhibidora obtenida por amoxicilina combinada con ¼ MIC de GTE fue dos veces mayor que la zona producida por solo amoxicilina. Aunque no es significativo, en el estudio ex vivo, esta combinación fue capaz de mejorar la actividad antibacteriana del plasma de rata contra MRSA in vivo después de la administración oral de GTE y amoxicilina.

Conclusiones: Los resultados presentados aquí sirven como prueba de concepto para mejorar la actividad antimicrobiana de los antibióticos sintéticos cuando se combinan con un producto natural.

Palabras Clave: amoxicilina; antibacteriano; Camelia sinensis; té verde; Staphylococcus aureus meticilina resistente.

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Citation Format: Sartini S, Djide MN, Amir MN, Permana AD (2020) Phenolic-rich green tea extract increases the antibacterial activity of amoxicillin against Staphylococcus aureus by in vitro and ex vivo studies. J Pharm Pharmacogn Res 8(6): 491–500. DOI: https://doi.org/10.56499/jppres20.844_8.6.491

© 2020 Journal of Pharmacy & Pharmacognosy Research (JPPRes)

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