• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.300-307
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• 2021

In this study, consumers' perception and consumption behavior of blended tea were investigated. Also, consumer perception of Siberian chrysanthemum, consumption behavior, and awareness of efficacy were investigated. As a result of the survey, it was confirmed that it was necessary to develop a blended tea with taste and flavor characteristics that consumers prefer, having the capability of relieving stress, and preventing cold or respiratory disease. In addition, the degree of recognition of Siberian chrysanthemum was very low, and the recognition of the efficacy appeared in the order of 'cold relief' and 'respiratory disease relief'. Factor analysis results, safety attributes, health attributes, product attributes, marketing attributes, and sensory attributes were factorized into five factors, and after analysis, it was concluded that the sensory attributes of taste and aftertaste were considered the most important. Consumers surveyed appeared to consume blended tea for 'relieving mood or stress relief', to enjoy the taste, and to prevent cold or respiratory diseases. Siberian chrysanthemum displays efficacy in cold relief and relief of respiratory diseases. Therefore, developing Siberian chrysanthemum as a blended tea could be a practical application that can expand the range of its use, making it more popular and increase its commercial applications.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.232-239
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• 2010

This study was designed to investigate the effects of green tea extract on aluminum-induced damage to phospholipid content in old rat cerebral tissue. The aim of this study was to investigate the possibility that aluminum is the cause of Alzheimer's disease. Forty Sprague-Dawley old male rats weighing 350$\pm$10 g were divided into four groups, consisting of a control group (CON), 40 ppm aluminum sulfate group (Al-40), green tea water extract group (GTWE), and 40 ppm aluminum sulfate and green tea water extract groups (Al-40+GTWE) and kept on their respective diets for 12 weeks. In order to discover the influence of aluminum on cerebral tissue of old male rats, the serum aluminum concentration and phospholipid composition were compared between the aluminum-treated group and the normal group. The results showed that the serum aluminum concentration was higher in the aluminum sulfate-treated group than in the normal group. The cerebral tissue phospholipid concentration decreased significantly in the aluminum sulfate treated group as compared to the normal group. The results of this experiment show that increase of aluminum concentration in experimental animals causes the rise of serum aluminum and phospholipid concentrations, phenomena that are very similar to those shown in Alzheimer's disease., The results of this experiment, together with reports that aluminum is a cause of neurofibrillary tangles in cerebral tissue, therefore demonstrate the possibility that aluminum is the cause of Alzheimer's disease. Green tea water extract is also shown to be an effective therapeutic candidate for the treatment of Alzheimer's disease.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.447-452
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• 2006

This study examined the growth and sensory characteristics of soybean sprout cultured at 25$\pm$1$^{\circ}C$ for 4 days with distilled water control and green tea extracted water (0.03% and 0.05%). The proximate composition of soybean sprout in the green-tea water was better than that of the control in ash, protein and fat, while the soybean sprout was especially higher in 0.05% green-tea water. The contents of vitamin C and $\beta$-carotene were higher in soybean sprout in green-tea water than the control. The total free amino acids composition of soybean sprout in green-tea water was better than that of the control, with the highest being obtained in soybean sprout in 0.03% green-tea water. Antioxidative activity was assayed by DPPH radical scavenging ability with spectrophotometer at 514 nm. The soybean sprout in green-tea water was higher than control. The amylase activity of the soybean sprout increased steadily during the first 4 days and that of the control was higher than soybean sprout in green-tea water. The proteinase of soybean sprout steadily increased during 4 day culture. Furthermore, the proteinase activity of soybean sprout in green-tea water was higher than that of the control up to 2 days. Whereas after 3 days, it was the highest in 0.03% green-tea water and then decreased remarkably in 0.05% green-tea water.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.139-148
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• 2010

This study was conducted to restore our traditional Cheongtaejeon tea and to develop the special products. We inoculated Cheongtaejeon tea with lactobacilli (Lactobacillus plantarum CHO 25) and the mixed microbial strains (L. plantarum CHO 25 + Saccharomyces cerevisiae + Bacillus amyloliquefaciens CHO 104). We also examined the sensuous characteristics and physiological activity of Cheongtaejeon tea which was produced by the inoculation of microbial strains. The external appearance of Cheongtaejeon teas were not significant among the teas which were produced with or without the inoculation of L. plantarum CHO 25 and the mixed microbial strains. The taste of the tea increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains. The taste and liking of Cheongtaejeon tea which was inoculated with Aspergillus oryzae and Aspergillus niger decreased significantly, and it was not suitable to drink. Total phenolics compound contents, total flavonoid contents and DPPH ($\alpha,\alpha$-diphenyl-$\beta$-picryl-hydrazyl) radical scavenging activity of Cheongtaejeon tea extracts increased much more in the order of that produced with the inoculation of L. plantarum CHO 25, control and that with the mixed microbial strains. However, nitrite radical scavenging activity in 1,000 mg/L Cheongtaejeon tea hot water extracts were in the order of the control (94.4%), the inoculation of L. plantarum CHO 25 (93.6%) and the mixed microbial strains (91.1%). Overall results indicated that the sensuous characteristics increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains, and those physiological activities in tea with the inoculation of L. plantarum CHO 25.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.391-396
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• 2008

This study was carried out to help restore and spread broaden the consumption of Chungtaejeon, a our traditional tea, Chungtaejeon in Korea, and as well as to gather the basic data on Chutaejeon tea. We have also compared the various ingredients components and physiological activities of Chungtaejeon tea extracts with that of green tea extracts. According to the results, the total phenol contents in of the Chungtaejeon and green tea extracts were 90.56 and 98.70 mg/100 mL, respectively, and their tannin contents levels in Chungtaejeon and green tea extracts were 214.14 mg/100 mL and 259.60 mg/100 mL, respectively, showing a difference in content. The catechin contents of the Chetaejeon and green tea extracts were in the order of EGC($15.80{\sim}16.50\;mg/100mL$), EGCG($10.40{\sim}10.60\;mg/100 mL$), and ECG($9.55{\sim}9.88\;mg/100 mL$), however, with the exception of EC(7.86 mg/100 mL) in the green tea extracts, there were not significant differences between that in them Chetaejeon and green tea extracts. Quercetin was the main flavonoid ingredient component in those both the Chungtaejeon and green tea extracts was quercetin, at levels of 0.08 mg/100 mL and 0.06 mg/100 mL and its contents in Chungtaejeon and green tea extracts were 0.08 mg/100 mL and 0.06 mg/100 mL, respectively. The primary amino acid in both tea extracts was theanine main amino acid at levels of, theanine contents were most increased in 8.02 mg/100mL and 10.80 mg/100 mL, respectively, Chungtaejeon tea extracts by 8.02 mg/100 mL and green tea extracts by 10.80 mg/100 mL. And the arginine contents of the Chungtaejeon and green tea extracts in Chungtaejeon and green tea extracts were 1.78 mg/100 mL and 1.86 mg/100 mL, respectively. In terms of mineral composition, potassium content was highest contents in the Chungtaejeon and green tea extracts by 19.80 and 18.04 mg/100 mL, respectively. Finally, the Chungtaejeon tea extracts offered the greatest anti-oxidation and ACE inhibition activities were most increased in the Chungtaejeon tea extracts, and the green tea extracts showed the highest level of nitrite radical scavenging activity at 90% was extremely much increased in the green tea extracts by 90%.

• The Korean Journal of Community Living Science
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• v.19 no.3
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• pp.365-371
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• 2008

This study was conducted to determine the potent physiological activity of traditional wild tea ("Don tea"; coin-shaped tea) as affected by different harvesting times, aging periods and extracting temperatures, No difference in anti-oxidative activities in the harvesting time and extracting temperature of tea leaves was observed. However, short aging periods of Don tea showed high ABTS {2-2-azonobis (3-ethylbenzothiazolin-6-sulphonic acid)} activity, ranging from 71.52 to 79.96%. DPPH (${\alpha},\;{\alpha}-diphenyl-{\beta}-picryl-hydrazyl$) radical scavenging activity of Don tea was 71.10 to 91.40%. Especially, longer aging period and an extracting temperature of $100^{\circ}C$ showed higher DPPH radical scavenging activity. With longer aging periods and an extraction at $90^{\circ}C$, nitrite radical scavenging activity of Don tea ranged from 74.04 to 94.92%. On the other hand, angiotensin 1-converting enzyme (ACE) inhibition activity of Don tea was 59.77-81.97%. It showed higher activity when harvested in June and August, aged for longer periods, and extracted at $100^{\circ}C$. These results suggested Korean traditional Don tea exhibited the highest physiological activity when aged over 8 months.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.447-453
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• 2012

Various types of tea are consumed as a popular beverage worldwide particularly in Asian countries such as Korea, China, and Japan. The purpose of this study was to investigate the mineral contents, antioxidant properties and anticancer activity of Yak-Sun tea that is prepared by six oriental medicinal herbs. The results of the mineral contents were as follows; Ca, Mg, and Na contents were higher than those of green tea, whereas Fe, P, and K contents were lower than those of green tea. The total phenolics and flavonoid content of the Yak-Sun tea were higher than those of green and black teas. The $IC_{50}$ values of DPPH radical, hydroxyl radical, hydrogen peroxide radical scavenging of Yak-Sun tea were 0.78, 1.58, and 2.04 $mg/m{\ell}$, respectively, whereas the radical scavenging values of ${\alpha}$-tocopherol was 0.06, 0.05, and 0.09 $mg/m{\ell}$, respectively. When cancer cells were treated with Yak-Sun tea, the anticancer activity increased in a dose dependent manner. HCT116 colon cancer cell lines were dramatically increased, as compared to other cancer cell lines, such as MCF-7, H460, and MKN45 cell lines. The results of this study demonstrated that Yak-Sun tea could function as a tea to enhance health conditions for antioxidant and anticancer activity.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.5
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• pp.396-401
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• 2006

The objective of this study was to investigate the antitumor activity of suspension cultures of tea callus cells grown in the presence of different concentrations of the growth regulator 2,4-dichlorophenoxy acetic acid (2,4-D) with or without light irradiation. The methanol and ethanol extracts of precipitated cells (MEP, EEP) exhibited stronger inhibitory effects on the growth of tumor cell lines than the water extract of precipitated cells (WEP) or the supernatant Compared to culture under dark conditions, exposure to light irradiation led to significantly higher antitumor activity. The MEP from light irradiated cells at $250{\mu}g/mL$ with 2.0mg/L 2,4-D displayed more than 64% growth inhibition of HEP-2 cells, whereas normal cells showed less than 25% growth inhibition. The some fractions of MEP obtained from Diaion HP-20 column chromatography displayed the majority of inhibitory activity against the HEP-2 cell line. These results show that 2,4-D, and light stimulated the synthesis of antitumor compounds.

• 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.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.36-44
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• 2000

Survival of pathogenic bacteris(S. aureus, L. monocytogenes, E. coli and S. typhimurium) in tryptic soy broth containing green tea water extract(GTW), green tea ethanol extract(GTE), potassium sorbate (PS) and sodium benzoate(SB) stored at various pH was evaluated. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts and preservatives adjusted to pH 5.5, 6.0, 6.5 and 7.0 was inoculated approximately 105 CFU/ml of pathogenic bacteria and incubated at 35$^{\circ}C$ for 24∼48 hours. Survival of bacteria was determined by viable cell counts of bacterial culture at each pH. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) of green tea extracts and preservatives against pathogenic bacteria were derived from survival curves of each bacteria. Antibacterial activities of green tea extracts increased with increasing pH but those of preservatives decreased with increrasing pH. S. aureus was the most sensitive strain to GTW and GTE but the most resistant to PS and SB. The MICs of green tea extracts to S. aureus were 0.52∼0.98% at pH 5.5∼6.0 and non inhibitory at pH 7.0. S. typhimurium was the most resistant to green tea extracts while the most sensitive to SB. The MICs of green tea extracts to S. typhimurium were 0.46∼1.62% at pH 5.5∼6.0 and 2% of PS was bactericidal at pH 5.5. 1.0∼2.0% of GTE were bactericidal to all strains tested except L. m9oncytogenes at pH 7.0. GTE was most efficient at inactivating pathogenic bacteria, generally followed by GTW, PS and SB.