The Effect of Packaged Tea Beverages on Biofilm Thickness of Staphylococcus aureus and MRSA: A Laboratory Experimental Study

Abstract

Staphylococcus aureus is a pathogenic bacterium responsible for serious infections in humans, with biofilm formation significantly enhancing its antibiotic resistance, particularly in Methicillin-resistant Staphylococcus aureus (MRSA). Packaged tea beverages, which contain sugar and various bioactive components, are suspected to influence bacterial biofilm formation. This study aims to analyze the effects of different types of packaged tea beverages on the biofilm thickness of S. aureus and MRSA. The Tissue Culture Plate (TCP) method was used with a 96-well microtiter plate, where bacterial suspensions in Trypticase Soy Broth (TSB) were exposed to various packaged teas. After 48 hours of incubation at 37°C, biofilms were stained with crystal violet, and Optical Density (OD) was measured at 492 nm using an ELISA reader. Results showed that Tea J, with a sugar concentration of 8.06 g/100 mL, exhibited the highest OD for Methicillin-susceptible S. aureus (MSSA) at 0.192, while Tea I, with 9 g/100 mL sugar concentration, showed the highest OD for MRSA at 0.112. Other packaged teas also demonstrated elevated OD values, indicating moderate to high biofilm-forming potential. These findings suggest that packaged tea beverages, particularly those with higher sugar content, contribute to increased biofilm formation in S. aureus and MRSA, posing potential risks for bacterial persistence and resistance in consumers. This study highlights the need for further research on dietary influences on bacterial biofilm formation and their implications for public health.