Phenotypic and genetic effects of tea and coffee extracts on the adhesion ability of normal flora and pathogenic E.coli strains

Background: The present study was conducted with the aim of evaluating the ability of aqueous and alcoholic extracts of both black and green tea and coffee to inhibit adhesion in normal flora and pathogenic Escherichia coli strains on the phenotypic and genetic level. Methods: Epithelial cells were used to estimate phenotypic adhesion, and the fimH gene encoding the adhesion protein FimH was selected to estimate inhibition of gene expression. Sub-minimum inhibitory concentration (Sub-MIC) of the prepared extracts used in phenotypic and genetic testing. Results and conclusion: The results indicate that all extracts have the ability to inhibit bacterial adhesion to epithelial cells at different percentages, and all the studied strains carry the fimH gene, and all extracts demonstrated an inhibitory effect on the fimH gene. Expression in all the strains of studied bacteria and the inhibition were variant depending on the type of the extract and the bacterial strain. The highest inhibition value in the newborn strain was for the aqueous extract of green tea, which amounted to 0.11 compared to the control sample, which was 1.17. While the highest inhibition value in the adult strain was for the alcoholic extract of green tea, which amounted to 0.10, compared to the control sample, which was 0.95. The alcoholic extract of black tea, 0.27, had the highest inhibition value in the patient strain compared. In the control sample, 0.89.