• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.33-33
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• 2003

Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6 %, Crude protein was the greatest component in roasted young leaf tea, crude fats in roasted mature leaf tea and ashes in fermented young leaf tea. Caffein were present as the highest amount(5.18%) in steamed mature leaf tea, showing less amount than greenp teas. Catechin were contained as the highest amount in all kinds of teas, especially fermented young leaf tea. was the highest(9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in fermented young leaf tea.(중략)

• The Journal of Korean Society of Virology
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• v.27 no.2
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• pp.257-260
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• 1997

Adenoviruses are icosahedral virions containing double-stranded linea DNA. They are 70 nm to 90 nm in diameter and capsid is composed of 252 capsomeres. Several members of this group, including types commonly associated with respiratory disease in man, are capable of producing malignant tumors in young hamsters and a few types have been shown to be oncogenic in young rat. Previous report involving effect of caffein on transformation induced by Adenovirus type 12 [9] has been carried out. The present report represents a continuation of previous study. To obtain evidence concerning the effect of MNNG (N-methyl-N'-nitro-N-nitroguanidine) on transformation, investigation of adenovirus type 12 of this group was undertaken. For practical consideration it was desirable to investigate the effect of MNNG on the adenovirus type 12 induced transformation in L cell. Results were as following 1. Adeno virus type 12 induced transformation was enhanced in the presence of MNNG. 2. Yields of adeno type 12 virus in L cell were slightly inhibited by treatment of MNNG.

• Korean Journal of Medicinal Crop Science
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• v.12 no.3
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• pp.183-190
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• 2004

The major compositions of leaf tea and flower tea were investigated to develope as a new functional tea using Korean native Camellia japonica L. Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6%. Crude protein was the greatest component in roasted young leaf tea (RYLT), crude fats in roasted mature leaf tea (RMLT) and ashes in fermented young leaf tea (FYLT). Caffein were present as the highest amount (5.18%) in steamed mature leaf tea (SMLT), showing less amount than green tea. Catechin were contained as the highest amount in all kinds of teas, especially FYLT was the highest (9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in FYLT. Vitamin C was highly detected in the tea from flowers (22.7 mg/l00 g) rather than in the tea from leaves. The content of theanine were found in flower tea by 1,074 mg/l00 g, and had about twofold of FYLT and RYLT. Among free amino acids, glutamic acid and aspartic acid were higher detected in SMLT and RMLT while asparagine was present as higher amounts in RYLT and FYLT, expecting these components can improve tea taste. Nucleic acids and their derivatives including GMP, hypoxanthine and AMP were detected as the higher amounts by 7.86, 8.57, and $12.67\;{\mu}mol/g$, respectively, however IMP content was even reduced by all manufacturing processes. In all kinds of tea, sugars such as glucose, fructose, sucrose and maltose were detected, specially glucose and fructose were found as highest amount in RFT by 65.5 and 59.6 nmol/0.1 mg, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.356-362
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• 2003

The present study was conducted to know the physicochemical properties of non fermented tea and fermented teas with the fermented time of 0 hr (non fermented tea), 10 hrs, 17 hrs (semi-fermented tea), 24 hrs (black tea), respectively The moisture content of non fermented tea, semi fermented, and black tea was 3.01% ~ 3.29%. The contents of reducing sugar, crude lipid, crude protein were increased and that of ascorbic acid was decresed with fermentation. The total contents of those increased as tea was more fermented. The contents of the citric acid and the malic acid were increased with fermentation, but the content of the succinic acid was decreased. However, the total content of organic acid was generally increased with fermentation. The total content of the amino acid was increased with fermentation. In non fermented tea, Thr+theanine, the Asp, and the Glu, were determined in order of content. In semi-fermented tea and black tea, Ter+theanine, Glu, and Asp were determined in order of content. The rate of essential amino acid in the total content of free amino acid was increased with fermentation. The content of theanine was 1.21% in non fermented tea and 1.50% in black tea. The contents of theanine were increased as tea was more fermented. The content of caffein was 3.57% in non fermented tea and 3.55 ~ 3.60% in semi-fermented tea and black tea. These results were inconsistent in the content of caffein. Five kinds of catechin, that is, cathechin, epigallocathechin, epicathechin, epigallocathechin gallate, and epicathechin gallate were extracted. The content of catechin was 14.18% in non fermented tea, but decreased sharply as tea was more fermented.

• Biomolecules & Therapeutics
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• v.1 no.2
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• pp.275-279
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• 1993

Single oral administration to SD rats of both sexes were performed to investigate the acute toxicity of two new cough and cold remedies, WHS-1 and WHS-2. WHS-1 is composed of acetaminophen, chlorpheniramine maleate, cloperastine hydrochloride, dl-methylephedrine hydrochloride, caffein anhydrous, thiamine hydrochloride, riboflavin and serratiopeptidase. WHS-2 is composed of similar formula except that thiamine hydrochloride and riboflavin is not added. The results were as follows. $LD_{50}$ values of WHS-1 were 4295.5 mg/kg for males and 4606.3 mg/kg for females, and $LD_{50}$ values of WHS-2 were 3236.7 mg/kg for males and 4360.5 mg/kg for females. Death occurred within 2~3 hours after administration at doses up to 2900 mg/kg in WHS-1 and 2500 mg/kg in WHS-2, the main cause of deaths seemed to be respiratory disturbance. General symptoms included decreased motor activity, salivation and loss of consciousness which were commonly observed in all dead animals treated with WHS-1 and WHS-2. No significant gross finding and body weight changes were observed at any dose level in the groups treated with WHS-1 and WHS-2.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.34-35
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• 2003

Before making of tea, the number of leaf, plant height and node length in young shoot were 5.2, 14.9cm and 1,9cm respectively. These contents caused problems in leaf rolling and uniformity. No significant difference in quality and comoposition of roasted and steamed were observed, external shape and internal quality, however, were good from 1st to 3rd leaf. Chemical nutrition consists of leaf position, Total nitrogen content of terminal leaf was 4.88%, total free amino acid 21.12%, and caffein 3%. Vitamin C content was increased with increasing of leaf age. Making of roasted tea was required long time because camellia leaf was very hard and smoothly. Products had lower water color, perfume and taste. Internal quality of steamed tea was good in water color and taste. The contents of total nitrogen, total free amino acid, catechin, caffeine and vitamin C were 4.24%, 1.01, 17.7%, 2.6% and 75.7mg/ml.(중략)

• Korean Journal of Animal Reproduction
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• v.14 no.3
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• pp.223-230
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• 1990

This experiment was carried out to investigate in vitro maturation rate of pig follicular oocytes cultured from 30 to 48hr in TCM 199 supplemented with gonadotropins(FSH, LH) and estradiol-17$\beta$ and in vitro fertilization with ejaculated sperm preincubated in BO medium containing 2mM caffein and development of IVF oocytes. The results obtained in this experiments were as follows ; 1. In addition of hormones, in vitro maturation rate of follicular oocyte increased gradually from 36hr and 74.47% at 48hr in addition of hormones, but there was no differences among in vitro maturation rates after 36hr of culture. 2. Penetration rate of pig oocytes matured in FSH＋LH＋E2 and FSH＋E2 was 71.8%, 71.0% and significantly increased by the addition of hormones. 3. Percentage of developed oocytes was 44.4% for oocytes matured in FSH＋LH＋E2-added medium and 48.7% for oocytes matured in FSH＋E2-added medium, respectively. 4. Two to 16 cells stage embryos were obtained only when pig oocytes matuerd in vitro in hormones-added medium and 72hr after IVF. 5. From present results, it is concluded that gonadotropins and estradiol17$\beta$ can enhance in vitro fertilization and subsequent development as well as in vitro maturation pig follicular oocytes.

• Korean Journal of Animal Reproduction
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• v.13 no.3
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• pp.171-178
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• 1989

These experiments were carried out to investigate the effect of a co-culture with granulosa cells on in vitro maturation, fertilization and development of bovine follicular oocytes. The bovine ovaries were obtained at a slaughter house and the follicular oocytes were recovered by aspirating the follicular fluid from the visible follicles of diameter 2-6mm. Bovine oocytes were matured in vitro for 24-26 hr and then fertilized in vitro using epididymal spermatozoa capacitated by preincubation for 2-3hr in BO solution containing BSA(5mg/ml) and caffein(25mM). Eight hours after insemination, the oocytes were cultured in a co-culture system with granulosa cells. The rates of maturation of the follicular oocytes cultured in a co-culture system with granulosa cells were 83.1%, the rate of fertilization of the follicular oocytes culture in a co-culture in a co-culture system with granulosa cells were 76.9%, respectively. No significant difference are observed between control and treatment in maturation and fertilization rates. The rates of embryos developed to 2-, 4-, 8-, 16-cell and monula stages after co-cultured with granulosa cells were 65.8, 57.9, 39.5, 34.2 and 34.2%, respectively. The value for 16-and morula stages were significantly higher (P<0.05) than those of the embryos cultured in the basic medium.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.88-92
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• 1995

The antioxidant activity of synthetic antioxidants, BHA, BHT and TBHQ and natural antioxidants, rosemary extract, sesamol, caffeic acid and pyrogallol In a skip jack oil were studied. A control and substrates containing synthetic(0.02%) and natural antioxidant (0.05%) were stored in an incubator kept at 37$^{\circ}C$ for 8 days. The antioxidant activity of synthetic and natural antioxidants was investigated by comparing peroxide values. The results of this study were as follows All the synthetic antioxidants used for this study exhibited antioxidant activity in skip jack oils. The antioxidant activity of TBHQ was greater than that of BHA and BHT. The rosemary extract did not show antioxidant activity in skip jack oils. The antioxidant activity of sesamol and caffeic acid were greater than those of BHA. Especially Pyrogallol exhibited very strong antioxidant activity, comparable to that of the TBHQ. The antioxidant activity of the sesamol, caffein acid and pyrogallol used skip lack oil, In decreasing order as follows : pyrogallol>caffeic acid> sesamol.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.