Green tea could help fight tuberculosis

An antioxidant found in the green tea could become key to tackling tuberculosis, a new research has found.

Through laboratory investigations, the research team from Nanyang Technological University, Singapore (NTU) discovered how the prominent compound, known as epigallocatechin gallate (EGCG), can inhibit the growth of a tuberculosis-causing bacteria strain.

The EGCG does so by binding to an enzyme that provides biological energy for cellular activity.
The process results in a dip in the amount of energy the bacteria has for its cellular processes vital for growth and stability, such as cell wall formation.

“Our discovery of the EGCG’s ability to inhibit the growth of M. tuberculosis will allow us to look at how we can improve the potency of this compound in green tea, and other similar compounds, to develop new drugs to tackle this airborne disease,” said study lead researcher.

According to the researchers, cells require energy for vital processes such as cell wall formation to take place. They get their energy from an energy storage molecule made by an enzyme called Adenosine triphosphate (ATP) synthase.

Without energy for essential cellular activity, a cell loses its stability and eventually dies.

To determine the factors affecting the production of ATP synthase, and thus, the amount of energy a bacterial cell has for growth, the research team studied mycobacterium smegmatis and mycobacterium bovis, both of which belong to the same family as M. tuberculosis.
These mycobacterial strains share a similar structural composition.

The team first found that alterations to the genetic code for ATP synthase resulted in an enzyme that produced fewer energy storage molecules in the bacterial cells, slower cell growth, and an altered colony shape.

With this data, the scientists then screened for and found 20 compounds that could possibly bind to ATP synthase and cause the same blocking effect, and then tested them for their efficacy.

Only EGCG, a natural antioxidant that occurs in a large amount in green tea, showed it had the same crucial effect of reducing energy storage molecules in the bacterial cell, the study said.

The research team is now looking at optimising the activity of EGCG for increased efficiency and potency in fighting the tuberculosis bacteria.

Their ultimate goal is to develop a drug cocktail that will tackle multi-drug resistant tuberculosis.

The findings, could pave the way for the creation of novel drugs to combat tuberculosis, one of the most deadly infectious diseases in the world.

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Could green tea reduce resistance to antibiotics?

Green is already known for its antioxidant properties but did you know that it can prove beneficial in getting rid of antibiotic-resistant bacteria.

Yes! Researchers have discovered that a natural antioxidant commonly found in green tea can help eliminate antibiotic-resistant bacteria.

The findings were published in the Journal of Medical Microbiology in which the researchers found that epigallocatechin (EGCG) can restore the activity of aztreonam, an antibiotic commonly used to treat infections caused by the bacterial pathogen -- Pseudomonas aeruginosa.

P. aeruginosa is associated with serious respiratory tract and bloodstream infections and has become resistant to many major classes of antibiotics over the years.

Currently, a combination of antibiotics is used to fight P. aeruginosa. However, these infections are becoming increasingly difficult to treat, as resistance to last-line antibiotics is being observed.
To assess the synergy of EGCG and aztreonam, researchers conducted in vitro tests to analyse how they interacted with the bacterial pathogen individually and in combination.

The team found that the combination of aztreonam and EGCG was significantly more effective at reducing P. aeruginosa numbers than either agent alone.

This synergistic activity was also confirmed in vivo using Galleria mellonella (Greater Wax Moth larvae), with survival rates being significantly higher in those treated with the combination than those treated with EGCG or aztreonam alone. Furthermore, minimal to no toxicity was observed in human skin cells and in Galleria mellonella larvae.

Researchers believe that in P. aeruginosa, EGCG may facilitate increased uptake of aztreonam by increasing permeability in the bacteria. Another potential mechanism is EGCG's interference with a biochemical pathway linked to antibiotic susceptibility.

"Antimicrobial resistance (AMR) is a serious threat to global public health. Without effective antibiotics, the success of medical treatments will be compromised. Natural products such as EGCG, used in combination with currently licenced antibiotics, maybe a way of improving their effectiveness and clinically useful lifespan," said lead author .

"The World Health Organisation has listed antibiotic-resistant Pseudomonas aeruginosa as a critical threat to human health. We have shown that we can successfully eliminate such threats with the use of natural products, in combination with antibiotics already in use," said the Professor.

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Green tea can improve your memory

Chemicals found in green tea can boost your memory and learning skills, a new study has found.

Researchers  found that chemical properties of green tea affect the generation of brain cells, providing benefits for memory and spatial learning.

Scientists said it has long been believed that drinking green tea is good for the memory.

Spatial memory is the part of memory responsible for recording information about one’s environment and its spatial orientation.

There has been plenty of scientific attention on its use in helping prevent cardiovascular diseases, but now there is emerging evidence that its chemical properties may impact cellular mechanisms in the brain.

The study focussed on the organic chemical EGCG, (epigallocatechin—3 gallate) a key property of green tea.

While EGCG is a known anti—oxidant, the team believed it can also have a beneficial effect against age—related degenerative diseases.

We proposed that EGCG can improve cognitive function by impacting the generation of neuron cells, a process known as neurogenesis.

The research was focussed on the hippocampus, the part of the brain which processes information from short—term to long—term memory.

The researchers found that ECGC boosts the production of neural progenitor cells, which like stem cells can adapt, or differentiate, into various types of cells.

The team then used laboratory mice to discover if this increased cell production gave an advantage to memory or spatial learning.

The researchers ran tests on two groups of mice, one which had imbibed ECGC and a control group.

The mice were trained for three days to find a visible platform in their maze. Then they were trained for seven days to find a hidden platform.

Researchers found that the ECGC treated mice required less time to find the hidden platform. Overall the results revealed that EGCG enhances learning and memory by improving object recognition and spatial memory.

We have shown that the organic chemical EGCG acts directly to increase the production of neural progenitor cells, both in glass tests and in mice.

'Green tea can improve brain function in HIV patients'

Green tea and chocolates may help reduce neurological complications linked to HIV, paving way for effective treatment of HIV-related brain disorders, a new study has found.

Research  found that a group of plant polyphenols known as catechins, which naturally occur in green tea and the seed of the cacao tree, may help in the prevention of these neurological complications.

Current drug therapy for patients with HIV is unable to control the complete replication of the virus in the brain, and, therefore, is ineffective in the complications associated with neurocognitive impairment in HIV patients.

Previous research has established the critical role of a protein called brain-derived neurotrophic factor (BDNF) in supporting the survival and growth of neurons in the brain.

This protein is active in areas of the brain vital to learning, memory and higher thinking. Patients with HIV have been found to have lower levels of BDNF in their brains than healthy individuals suggesting that this could be directly responsible for the cognitive impairment suffered.

Researchers analysed the effects of 2000 compounds, containing both natural substances and FDA-approved drugs, on brain cells in the laboratory. They identified a series of compounds, which had the potential to help protect neurons in the brain. Nine of these were related to epicatechin, which is found in cocoa and green tea leaves.

Further screening and comparison with resveratrol, the antioxidant found in red wine, specifically identified epicatechin and epigallocatechin gallate (EGCG) as being the most effective at helping protect neurons by inducing production of BDNF.

The fact that these compounds readily cross the blood-brain barrier further increases their therapeutic potential, as this is often a major stumbling block in the development of therapies directed at the brain.

This provides hope for patients with HIV, as there is currently no neuroprotective therapy available for patients with HIV-associated cognitive impairment.