Browse > Article

Molecular biologic demonstration on the green tea grouts-feed pork meats and duck meats  

Kang Shin-Seok (Chungbuk Livestock and Veterinary Research Institute)
Hyun Gong-Yul (Chungbuk Livestock and Veterinary Research Institute)
Choi Hae-Yeun (Chungbuk Livestock and Veterinary Research Institute)
Cho Woo-Young (Chungbuk Livestock and Veterinary Research Institute)
Kim Tae-Yung (Animal Health Division Ministry of Agriculture & Forestry)
Kang Shin-Kwon (School of Food Science, Jinju Insternational University)
Kang Chung-Boo (College of Veterinary Medicine, Gyeongsang National University)
Publication Information
Korean Journal of Veterinary Service / v.28, no.2, 2005 , pp. 91-98 More about this Journal
Abstract
Green tea was known which regulated adipocyte differentiation metabolism. The mechanism on the lipid decreased contents of TAG in the plasma. In addition, green tea increased the expression leptin mRNA, PPAR $\delta$ mRNA and TGF $\beta$. The tea tested was korean powdered green tea. In this experiment, Sprague-Dawley (SD) rats were fed $3\%$ green tea(powdered) for 3 weeks on the basal diet and obese diet and green tea grouts-fed pork meats. duck meats. The expression of leptin mRNA and PPAR $\delta$ mRNA were up-regulated in the green tea-fed groups compared with those of the not green tea-fed groups. There were no significantly difference on the expression of leptin mRNA and PPAR $\delta$ mRNA in green tea grouts-fed pork meats, duck meats as compared with the not fed green tea grouts meats. TGF $\beta$ mRNA. TNF $\alpha$ mRNA and adipsin mRNA were not expressed in the pork meats, duck meats. The expression of TGF $\beta$ mRNA, TNF $\alpha$ mRNA and adipsin mRNA were observed in the experimental rats but no significantly difference on the contents. Physiologic regulated genes were not expressed In the green tea grout-fed pork meats and duck meats.
Keywords
Green tea; functional meats; adipocvte; leptin; PPAR; TGF;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Ryszard A, Fereidoon S. 1996. A rapid chromatographic method for separation of individual catechins from green tea. Food Res Int 29 : 71-76   DOI   ScienceOn
2 Amarowicz R, Shahidi F. 1995. Antio xidant activity of green tea catechins in a ${\beta}$-carotene-linoleate model system. J Food Lipid 2: 47-56   DOI
3 Dulloo AG, Duret C. Rohrer D. 1999. Efficacy of a green tea extract rich in catechin polyphenols and caffeine in increasing 24-h energy expenditure and fat oxidation in humans. Am J Clin Nutr 70 : 1040-1045
4 Muramatsu K, Fukuyo M. Hara Y. 1986. Effect of green tea catechins on plasma cholesterol level in cholesterol -fed rats. J Nutr Sci Vitaminol 32: 613-622   DOI
5 Dulloo AG. 2000. Modulation of obesity by a green tea catechin. Am J Clin Nutr. 72 : 1232-1241
6 한성일. 1999. 기능성축산물의 생산과제와 전망. 식품유통연구 17(1) : 163-175
7 Mitscher LA, Jung M. Shankel D, et al. 1997. Chemoprevention: a review of the potential therapeutic antioxidant propertied of green tea (Camellia sinensis) and certain of its constituents. Med Red Rev 17 : 327-365   DOI   ScienceOn
8 Tanizawa H, Toda S, Sazuka Y, et al. 1984.. Natural antioxidants I. Antiox idative components of tea leaf ( Thea sinensis L) . Chem Pharm Bull 32: 2011-2014   DOI
9 Matsuzaki TL, Hara Y. 1985. Antiox idative activity of tea leaf catechins. Nippon Nogeikagaku Kaishi 59: 129-134   DOI
10 Kajimoto G. 1963. Antioxidative compo nents and antiseptic components in tea leaves. I. Antioxidant action of materials extracted from leaves with alcohol and water. Nippon Shokuhin Kogyo GakKaishi 10 : 1-8