アップデートシンポジウム2

[US2-01] Profiling of the Microbiota in the Remaining Green Tea of the Plastic Bottles

〇Miho Kawachi¹, Anna Wakui^1,2, Hiroto Sano^1,3, Yuki Abiko⁴, Jumpei Washio⁴, Nobuhiro Takahashi⁴, Takuichi Sato¹ (1. Div Clin Chem, Niigata Univ Grad Sch Health Sci, 2. Dept Clin Eng Med Technol, Niigata Univ Health Wefare, 3. Dept Pathol, Nippon Dent Univ at Niigata, 4. Div Oral Ecol Biochem, Tohoku Univ Grad Sch Dent)

キーワード：Microbiota、Bottled beverages、PCR

Objectives & Methods: Oral bacteria can be transferred to drinks and multiply in plastic bottles after direct drinking. In this study, resting saliva was collected and inoculated into the plastic bottles of green tea; and then the survival of oral bacteria were examined after storage at 37°C for 24 h. Results & Discussion: From the green tea (catechins; 0.4 mg/mL) in the 5 cases, the mean amounts of bacteria were (2.2±3.8)×10⁵, while in the 7 cases, those were (1.5±2.5)×10³. Lacticaseibacillus (54.7%) were predominant in the 5 cases, while Streptococcus (42.7%) and Veillonella (6.1%) were predominant in the 7 cases. In contrast, from the green tea (catechins; 0.8 mg/mL) in the 4 cases, the mean amounts of bacteria were (5.0±5.3)×10⁴, while in the 9 cases, those were (2.7±2.7)×10². Lacticaseibacillus (94.4%) were predominant in the 4 cases, while Streptococcus (43.3%), Lacticaseibacillus (18.3%), Schaalia (9.6%) and Actinomyces (1.0%) were predominant in the 9 cases. The catechin may suppress the growth of bacteria in the remaining drinks and the green tea may possibly be preserved for a longer period than non-catechin tea drinks.