• Food Quality and Culture
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• 제2권2호
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• pp.89-96
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• 2008

In order to determine whether green tea tannin ameliorates abnormal arginine metabolism as the result of excessive arginine, we have assessed the effects of the administration of green tea tannin mixture in rats treated 30 days with 2% arginine. In the arginine-treated group, the level of guanidino compounds such as arginine (Arg), guanidinoacetic acid (GAA), creatinine (Cr), methylguanidine (MG) and guanidinosuccinic acid (GSA), nitric oxide, urea, protein and glucose increased significantly in the serum, urine and kidney, whereas the oxygen species-scavenging enzymes of kidney were reduced as compared with the non-arginine-treated group. By way of contrast, the administration of green tea tannin reduced blood urea nitrogen and serum creatinine, and reduced the urinary excretion of guanidinoacetic acid, creatinine, and $NO_2^-+NO_3^-$. The increased levels of urinary urea, protein and glucose in the arginine-treated group were also lowered by the administration of green tea tannin. In these groups, the activities of superoxide dismutase and catalase in the kidney were increased, thereby suggesting the involvement of radicals in the normalizing of kidney function. These results show that the abnormal renal function induced by the adminstration of excessive arginine in rats may be restored by treatment with green tea tannin.

• Journal of Applied Biological Chemistry
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• 제53권2호
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• pp.116-119
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• 2010

A Maengjong-juk (Phyllostachys pubescence) leaves tea was prepared by using a series of drying/roasting and rolling processes. The produced tea contained abundant dietary fibers (60.42%), $\beta$-carotenes (7.9 mg RE%), and calcium (437.1 mg%). Also the polyphenol content ($155.33\;{\mu}g/g$-tea) and DPPH free radical scavenging activity ($IC_{50}=212\;{\mu}g/mL$) of Maengjong-juk leaves tea were greatly higher than those of simply dried leaves. These results imply that the tea preparation is effective to utilize the useful components of Maengjong-juk leaves.

• Journal of Nutrition and Health
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• 제33권7호
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• pp.733-738
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• 2000

The purpose of this study was to investigate the effects of green tea on gene expression of superoxide dismutase(SOD) and glutathione peroxidase(GSH-Px) in rat liver exposed to microwave. Sprague-Dawley male rats with 200$\pm$10g body weight were assigned to normal and microwave exposed groups : microwave exposed groups ; microwave exposed groups were divided two groups : microwave(MW) group which was administrated the distilled water and green tea(GT) group which was administrated the green tea extracts. The rats were irradiated with microwave at frequence of 2.45 GHz for 15 min and then the gene expression in the damaged tissue were investigated at 0.1, 3, 4,6 and 8 days after the microwave irradition to compared with the normal group. The level of SOD gene expression in MW group was lower than the normal group within 6 days but that of GT group as higher than MW group. These results may imply that green tea stimulates SOD expression and there by protecting tissues from free radicals. The GSH-Px gene was expressed a little bit lower than the normal group but that of GT group was expressed to higher lever than MW group from 4 days after irradiation. These results suggest that the administration of green tea extract may activate antioxidative gene expressions such as SOD and GSH-Px in rat and that may help to recover liver tissues from microwave damage by removing hazardous free radicals and oxidized by products from cells.

• 한국축산식품학회지
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• 제34권4호
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Journal of Nutrition and Health
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• 제35권8호
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• pp.854-862
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• 2002

In the present study, we investigated the effects of chronic green tea consumption on the serum lipid profiles of 92 subjects (mean age: 59.5 $\pm$ 8.9, men: 41, women:51) living in a green tea cultivation village. The anthropometric and biochemical blood indices were measured, and nutritional intakes were assessed using 24-h recall method. Also, we administered a questionnaire regarding green tea consumption. The subjects were divided into three groups based on the period of green tea consumption (0, < 10 year, and $\geq$ 10 year). There were no significant differences in age, anthropometric indices (Wt, Ht, BMI, Body fat, LBM), and nutritional intakes among the groups. Serum LDL-cholesterol concentration was significantly lower in the $\geq$ 10 year group compared with the other groups (p < 0.05). Also, the LDL/HDL-cholesterol ratio was significantly lower in the $\geq$ 10 year group compared with the other groups (p < 0.05). The frequency of subjects with a normal range of serum LDL-cholesterol concentration (< 200 mg/dl) was significantly higher in the $\geq$ 10 year group compared with the other groups (p < 0.05). These results imply positive effects of chronic green tea consumption on blood lipid profiles, which requires confirmation in further studies.

• KSBB Journal
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• 제23권2호
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• pp.131-134
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• 2008

캠페롤은 항산화, 항염등의 성질을 가지고 있지만 생산이 쉽지가 않다. 차의 씨를 가공하고 발생하는 부산물 (tea seed extract)에는 캠페롤과 당이 결합되어 있는 형태인 camelliaside A와 camelliaside B가 포함되어 있다. 본 실험에서는 캠페롤을 효소의 가수분해에 의하여 생산하였다. 가장 효과적인 효소는 $pectinex^{(R)}100L$ 이며, 효소 반응에서 캠페롤은 48시간내에 생산되었다. 반응 최적 조건은 $40^{\circ}C$, pH 4이며 생산의 최적조건하에서 차 부산물 1 kg당 1.6 g의 캠페롤이 생산되었고 약 80%의 캠페롤이 침전되었다. 효소반응에 의한 캠페롤 생산법은 생산물의 회수가 용이한 효과적인 방법임을 알 수 있다.

• Integrative Medicine Research
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• 제3권1호
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• pp.25-33
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• 2014

Background: Green tea contains numerous polyphenols, which have health-promoting effects. The purpose of this study was to evaluate the effect of tannase-converted green tea extract (TGE) formulation on the physical stability and activities of skin-related enzymes. Methods: Physical stability was evaluated by measuring the pH, precipitation, and colors at $25{\pm}2^{\circ}C$ /ambient humidity and at $40{\pm}2^{\circ}C$ \70%${\pm}$5% relative humidity for 4 months. Activities of collagenase, elastase, and tyrosinase as skin-related enzymes were assessed on TGE formulation. Results: The concentrations of epigallocatechin-3-gallate and epicatechin-3-gallate in green tea extract were greatly decreased to the extent of negligible level when treated with tannase. The formulation containing 5% tannase-converted green tea extract showed relatively stable pH, precipitation, and color features for 16 weeks. When TGE was added to the formulation, there was a significant increase in the inhibition of elastase and tyrosinase activities (p<0.05) compared with the formulation containing 5% normal green tea extract. Conclusion: The TGE could be used in cosmetics as skin antiwrinkling or depigmenting agent.

• 한국조리학회지
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• 제9권4호
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

• 식물병과 농업
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• 제1권2호
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• pp.26-28
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• 1995

Anthracnose of tea tree, Camellia sinensis, occurred severely at tea plantation of Boseung, Chonnam. Irregular, dark brown spots appeared on tips and margins of mature leaves in early stage. As the disease progresses, the lesions were covered with numerous, small, black, slightly raised pustules (acervuli). The causal fungus of anthracnose was identified as Colletotrichum theae-sinensis (Miyake) Yamamoto. Symptoms by C. theae-sinensis appeared around 20 days after artificial inoculation.

• 한국식품영양학회지
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• 제18권1호
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• pp.48-53
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• 2005

허브와 유카는 차나 의약품, 화장품, 향신료 등에 널리 이용되고 있는 식물로써 본 연구에서 레몬 버베나, 스피아민트, 애플민트, 코리아민트(박하), 로즈마리, 파인애플세이지, 감국, 스테비아, 라벤더, 그리고 레몬 바베나 10종에 허브 및 각 단일종 허브에 0.02% 유카를 첨가하여 80℃에서 우려낸 차의 pH 및 가용성 고형물 양을 조사하였다. 허브차 단독보다는 유카를 첨가하였을 때 레몬바베나, 스피아민트, 애플민트, 박하, 그리고 로즈마리의 pH는 약간 감소하였으며, 고형물 함량에는 변화가 거의 없었다. 관능평가에서 허브차와 유카혼합차의 경우 몇몇을 제외하고는 큰 차이를 보이지 않았고, 향, 색, 맛, 그리고 전체적인 기호도에서 전체적으로 박하가 가장 좋은 것으로 나타났으며, 박하에 유카를 혼합했을 때 pH는 혼합농도가 높을수록 계속 감소하였으며, 관능평가 결과는 저농도(0.01∼0.04%) 첨가시 향상하였으나 그 이상 첨가시 오히려 선호도가 낮은 것으로 나타났다. 따라서 유카를 허브 차에 저농도로 혼합하여 관능에 영향을 주지 않으면서도 새로운 기능성을 갖는 유카허브차를 개발하는데 그 가능성을 보여줄 뿐만 아니라 허브 중에서 특히 박하와 유카혼합차의 개발 가능성을 보여주었다고 생각된다.