IN VITRO AND IN VIVO STUDY OF GREEN AND BLACK TEA ANTIMICROBIAL ACTIVITY ON METHICILLIN RESISTANT STAPHYLOCOCUS AUREUS

Abstract

The in vitro study was compared the antibacterial activity of green tea andblack tea extracts against methicillin resistant Staphylococcus aureus (MRSA). Greentea extract was found to have higher antimicrobial activity on MRSA with aninhibition zone of 20 mm at a concentration of 10 gm/100 ml. For black tea extract,the inhibition zone was 15 mm at same concentration .The minimum inhibitoryconcentrations for the green tea and black tea were 4mg/ml and 8mg/ml respectively.The in vivo study of the antimicrobial effect of both green and black tea wasinvestigated, by subcutaneous inoculation of four rabbits with MRSA bacteria. Afterthat immediately treated with a series dilution of tested material (green and black tea),the development of swelling and the degree of necrosis were scored. The green teashowed marked reduction in the size of swelling less than 2mm at the concentration of10mg/ ml; also there is a marked reduction in the severity of necrosis. For black tea amarked reduction occur in the size of swelling (6-10mm) at the concentration of10mg/100ml; also there is a marked reduction in the severity of necrosis at the sameconcentration. This study concludes that green and black tea extracts were showed tohave an antibacterial activity against MRSA and a therapeutic effect against skininfection caused by MRSA in rabbits