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Antimicrobial power varies by 'origin' of lactic acid bacteria: Tea-leaf-derived strains show high antibacterial activity against periodontal pathogens
Itoen finds tea-leaf-derived lactic acid bacteria strongly suppress periodontal pathogens, with effects varying by source environment.
2026.05.29研究･技術乳酸菌の「由来」で抗菌力が変わる。茶葉由来乳酸菌が歯周病菌に対して高い抗菌作用を示すことを解明
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About this article
The numbers
Tea-leaf strains suppressing biofilm: ~96%
Young-barley-leaf strains suppressing biofilm: 100%
Lactic acid bacteria strains isolated: 80 strains
What they said
“Lactic acid bacteria derived from tea leaves and young barley leaves showed strong antibacterial activity against periodontal pathogens.”
茶葉および大麦若葉由来の乳酸菌は、歯周病菌に対して強い抗菌作用を示した。
“Even for the same Lactiplantibacillus plantarum, tea-leaf-derived strains showed strong antibacterial activity while fermented-food-derived strains were weaker, suggesting the source environment influences function more strongly than the species itself.”
同じLactiplantibacillus plantarumであっても、茶葉由来株は強い抗菌活性を示す一方、発酵食品由来株では効果が弱いことが確認され、菌種よりも由来環境が機能に強く影響する可能性が示された。
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