Table 1. Minimum inhibitory concentration (MIC) of extracted polyphenolic compounds from Japanese green tea and EGCG against various isolates from oral cavity of dogs.
| Canine isolates | MIC (mg/ml) | |
|---|---|---|
| Polyphenolic compoundsa) from Japanese green tea |
EGCGb) | |
| Porphyromonas endodontalis INU-1 | 0.8 | 0.1 |
| Porphyromonas salivosa Festa-S | 0.4 | 0.1 |
| Porphyromonas gulae Festa-G | 0.4 | 0.05 |
| Prevotella intermedia INU-B4 | 0.1 | 0.025 |
| Prevotella melaninogenica INU-BL1 | 0.2 | 0.05 |
| Fusobacterium nucleatum INU-F2 | 0.2 | 0.05 |
| Lactobacillus acidophilus INU-L3 | 0.2 | 0.05 |
| Streptococcus spp. INU-7A3 | 0.1 | 0.0125 |
| Streptococcus spp. INU-8SO1 | 0.1 | 0.0125 |
| Streptococcus spp. INU-9SOA3 | 0.1 | 0.0125 |
| Peptostreptococcus spp. INU-PS | 0.4 | 0.025 |
a) Polyphenolic compounds were using 95% ethanol at 80°C for 4 hr to extract. It is a mixer that includes various components, such as tannins (EGCG and other catechins), minerals, nitrogenous components, caffeine and lipids, etc. b) EGCG is one of major polyphenolic compounds, which had been purified.