The Synergism and Antagonism behavior of Aqueous Extraction for Black Tea, Green Tea and Coffee against the Effectiveness of Certain Antibiotics

Abstract

Increasingantibiotic resistance is the most common concern in the world. Escherichiacoli are a well-known causative agent of various infectious diseases. Thebacterial resistance on the E.Coli was noted against variousantibacterial agents. Thus, the objective of this study is to evaluate theassessment of the green, black tea and coffee in improving antibioticsusceptibility towards E.Coli. Antimicrobial susceptibility test wasperformed to determine the sensivity of E.Coli to Augmantin, Amikacin,Imipenem, Ciprofloxacin, Nitrofurantoin, Pincillin, Cefixime, Tetracyclin,Chloramphenicol and Ceftriaxone. The results show that the E.Coli wasresistant to all antibacterial agents, while Pincillin, amikacin andNitrofurantoin was appeared sensitive to moderate respectively. The aqueousextract of green and black tea have synergistic effect for Chloramphenicol andNitrofurantoin susceptibility,on the other hand, the antagonistic effect was onTetracyclin, Ciprofloxacin and Amikacin activities. The aqueous extract ofcoffee was strongly inhibitory to bacteria at concentrations 5 and 7.5%. Theseresults may suggest using this natural product for increasing some ofantibacterial agents’ effect.