• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.299-305
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• 2012

This study was conducted to compare the microbial and physico-chemical quality characteristics in Kimchi-fermented sausages added with sodium nitrite (SN) and green tea extract (GTE). The sausages were fermented at $24^{\circ}C$/RH 89% for 17 hr and then dried at $10^{\circ}C$/RH 70~80% for 9 days. The total bacteria count, lactic acid bacteria count and pH value ranged from 8.7 Log CFU/g sausage, 8.1~8.3 Log CFU/g sausage and 4.35~4.36, respectively, at 9 d of ripening, but did not show significant differences during ripening among all sausages. The lipid oxidation (TBARS) was inhibited by both GTE and SN, but GTE had lower (p<0.05) inhibitory effect, compared with SN. The $b^*$ value of GTE-added sausage was higher than that of the control sausage, but $a^*$ and $b^*$ values of SN-added sausage remained higher than other sausages during ripening. Therefore, it had lower effect on lipid oxidation and color stabilities than SN while GTE improved the lipid oxidation stability in Kimchi-fermented sausage. However, both GTE and SN did not influence the growth of lactic acid bacteria.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.529-533
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• 2001

This study was carried out to characterize aroma of semi-fermented teas made traditionally in Korea temple. These teas had favorable floral aroma. The extraction of aroma compounds was accomplished by a simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MSD. The main aroma components of these teas were 3-methylbutanal, 2-methylbutanal, (E)-2-hexenal, phenylacetaldehyde, 2-phenyl ethanol, geraniol, ${\beta}-ionone$ and nerolidol. Particularly, the concentration of phenylacetaldehyde was much higher concentration in semi-fermented teas than in green tea prepared from same place. The GC patterns of the aroma components in the semi-fermented teas were slightly different, though they were prepared in same place.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1079-1084
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• 2004

The present study was conducted to compare antioxidant activity of green teas, fermented teas and other related common teas by examining radical scavenging activity using DPPH (2,2 diphenyl l-picryl hydrazyl). Scavenging activity ($SC_{50}$/) of epigallocatechin gallate (EGCG) for 0.1 mM DPPH radical was 5.5 $\mu$M or 4.2 mg/L by weight, then catechin, 14 $\mu$M or 2.5 mg/L and vitamin C, 22 $\mu$M or 3.9 mg/L, respectively. Kyokuro tea (okro) powder of 24.2 mg/L or green tea powder of 25.2 mg/L was used to reach $SC_{50}$/ for 0.1 mM DPPH. One serving of 2 g green tea provides antioxidant activity equivalent to 109∼147 mg EGCG, 145∼185 mg catechin or 131∼168 mg vitamin C. Teas from the first harvest had the highest radical scavenging activity when compared with later harvest green teas grown in the same region, but there is virtually no difference by the harvest time. A Chinese green tea, Dragon well had the highest antioxidant activity among other green teas tested providing antioxidant capacity equivalent to 168 mg EGCG or 188 mg vitamin C per 2 g serving, but partially fermented Chinese teas had much lower antioxidant activity than any green tea tested. Black tea which is fully fermented showed as strong antioxidant activity as green teas (76.3 mg vs 86.7∼67.6 mg per tea bag). One tea bag of green teas from market provided antioxidant capacity equivalent to 52∼86 mg EGCG, 70∼105 mg catechin or 63-96 mg vitamin C. Teas made of persimmon leaf, pine needle, mulberry leaf had comparatively low anti-oxidant activity equivalent to 2.5∼4.8 mg EGCG or 15∼21 mg vitamin C per teabag. The third brewed green tea still had enough antioxidant activity, while tea from tea bag brewed for 3 min or 5 min did not have any difference in their antioxidant activity. More systemic studies are needed to clarify the relationship between tea catechins and antioxidant capacity focusing on how growing, harvest time, fermentation and other processes can influence on this.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.81-92
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• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.488-494
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• 2013

The anti-diabetic effect of green tea fermented by cheonggukjang was evaluated using KK-$A^y$ mice, an animal model of type 2 diabetes mellitus. Over a 90 day testing period, food and water intake decreased significantly in the group fed fermented green tea (FGT) and a group fed commercially available health functional food (PC), when compared with a diabetic control group (DC). The blood glucose levels of FGT mice were lower than in DC mice throughout the test period and were similar to the levels in PC after 60 days. Levels of Hemoglobin A1c (HbA1c) levels and insulin resistance were lower in mice of the FGT group than in mice of the DC group. DNA microarray analysis showed that administration of FGT increased the abundance of 12 mRNA transcripts related to diabetes. Whereas FGT increased hexokinase transcripts related to glycolysis more than 37 fold, levels of Pdx1 (pancreatic and duodenal homeobox1) and Cacna1e (calcium channel) transcripts increased more than 1.8 fold.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.184-186
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• 1982

An attempt to detect and determine volatile nitrosamines from fermented anchoby sauce was made by use of GC-TEA. Nitrates and nitrites content were also determined by standard AOAC method. The results showed that only very low level of dimethylnitrosamine (less than 1 ppb) was detected. The nitrates and nitrites content were also very low.

• The Korea Journal of Herbology
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• v.30 no.4
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• pp.129-135
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• 2015

Objectives : Clerodendron trichotomumThunberg grows wild fields and mountains in South Korea and China. They have been used for anti-hypertension disease. This study was performed in order to observe the effects ofClerodendron trichotomumThunberg tea on anti-hypertension.Methods : For the study ofClerodendron trichotomumThunberg tea, we had divided male SHR (Spontaneously Hypertensive Rat) to ten groups. Control group is SHR. The treatment group is SHR which is administered tea extract at dose of 200 mg/kg/day and 500 mg/kg/day orally for 8 weeks. We measured systolic blood pressure, diastolic blood pressure, number of pulse, body weight, total cholesterol and triglyceride from blood serum.Results : The level of systolic and diastolic blood pressure were significantly decreased by 12.5% and 44.9% inClerodendron trichotomumThunberg tea groups than control group. Heart rate ofClerodendron trichotomumThunberg tea groups, 24.5%, was significantly lower than control group. We found that treatment with the water extract fromClerodendron trichotomumThunberg leave and flower significantly decreased weight of body, total cholesterol and triglyceride to 20.4% and 27.7% compared to untreated control group, significantly (P< 0.05).Conclusions : These results suggest that leaf and flower tea ofClerodendron trichotomumThunberg tea is effective in prevention and treatment of hypertension and decreasing cholesterol. Long term consumption ofClerodendron trichotomumThunberg leaf and flower tea can be help in lowering high systolic and blood diastolic pressure, heart rate and blood serum in SHR.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1128-1131
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• 1999

Antioxidative and antimicrobial effects of the extracts of Castanea crenata leaf tea, steamed tea and semi-fermented tea were investigated. Antioxidative effects were by measuring the 1,1-diphenyl-2-picrylhydrazyl(DPPH)-radical scavening activity of the extracts. The effects were stronger than that of synthetic antioxidant such as BHT at the same concentration. The $SC_{50}$ value (50% radical scavening effects of $1{\times}10^{-4}$ M DPPH) of steamed tea, semi-fermented tea and BHT were 53.3 ${\mu}g/mL$, 49.9 ${\mu}g/mL$ and 101.0 ${\mu}g/mL$, respectively. The antimicrobial effects of methanol extracts (8 mg, 20 mg) of 0.2 g and 0.5 g. eq. of Castanea crenata leaf tea were stronger than those of 0.65 mg of benzoic acid, against gram(+) bacteria such as S. aureus, S. epidermidis, M. luteus, L. mesenteroides and B. subtilis and gram(-) bacteria such as E. coli, S. typhimurium, and P. aeruginosa.

• Journal of Microbiology and Biotechnology
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• v.19 no.4
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• pp.397-402
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• 2009

Kombucha tea(KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea(BT) and black tea manufactured with tea fungus enzymes(enzyme-processed tea, ET) were evaluated for hepatoprotective and curative properties against $CCl_4$-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the $CCl_4$-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against $CCl_4$-induced hepatotoxicity.

• Korean Journal of Agricultural Science
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• v.39 no.1
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• pp.75-79
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• 2012

To increase antioxidative activity and minimize off-flavor of Chungkukjang, Seoliate as main ingredient and green tea as minor ingredient were selected. The protective efffect of green tea for Chungkukjang was evaluated under in vitro. Seolitae Chungkukjang added with green tea (SCG) was prepared on the basis of the protective effect of green tea from oxidative stress. Green tea showed the strong protective effect against nitric oxide (NO) and superoxide anion ($O_2{^-}$) radicals. The SCG perparation method was as follows. Seolitae was cleaned and washed, soaked in 1.5-fold water ($15^{\circ}C$) of Seolitae weight for 48 hr. Seolitae was steamed about 40 min by autoclave and then cooled about $40^{\circ}C$. Bacillus subtilis was inoculated and 5.0-fold green tea of weight was added, and then it was fermented for 60 hr at $40^{\circ}C$. According to the preparation method, Seolitae Chungkukjang (SC) and Seolitae Chungkukjang added with green tea 5.0% (SCG5.0) were prepared. Among the Chungkukjang groups SCG5.0 exerted more effective scavenging activity of NO than SC. In addition, SC added with green tea 5.0% showed high $O_2{^-}$ scavenging effect. These results suggest the antioxidative potential against free radical-induced oxidative damage of SCG.