• Food Science and Preservation
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• v.11 no.1
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• pp.126-129
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• 2004

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.

• Food Science and Preservation
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• v.15 no.3
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• pp.450-455
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• 2008

Previously, we have shown that green tea extract lowers the intestinal absorption of cholesterol, fat, and other fat-soluble compounds. We conducted this study to determine whether green tea extract affects the rate of $^{14}C$-oleic acid esterification into various lipids in the intestinal mucosa of rats. Male Sprague-Dawley ruts were had free access to a nutritionally adequate AIN-93G diet and deionized water. Initially, the rat's mucosal content of total lipids was measured following 1 mL olive oil administration with (green tea group) or without (control group) 100 mg green tea extract powder. At 1 h and 5 h, intestinal segments were extracted for total lipid analysis. Secondly, to measure mucosal esterification rates of lipids, an abdominal incision was made along the midline, and a 10-cm long jejunal segment of the small intestine was ligated in situ. Then, micellar solutions with or without green tea extract were injected into the ligated jejunal segments and incubated for 10 mill. The micellar solution contained $200.0\;{\mu}$ Ci $^{14}C$-oleic acid, $200.1\;{\mu}mol$ unlabelled oleic acid, $66.7\;{\mu}mol$ 2-monooleoylglycerol, $66.7\;{\mu}mol$ palmitoyl-sn-glycero-3-phosphocholine, 2.2 mmol glucose, $50.0\;{\mu}mol$ albumin, and 16.5 mmol Na-taurocholate per L of phosphate buffered saline (pH, 6.3) with or without 8.87 g green tea extract powder. At 10 min, each rat was sacrificed by cervical dislocation under anesthesia and the segment was removed for lipid analysis. Significant differences were observed in mucosal triglyceride content at 1 h and 5 h in ruts given green tea extract. Significant differences in the rate of $^{14}C$-oleic acid esterification into triglycerides and phospholipids fractions were observed between control and green tea groups. However, There were no significant differences in other lipid fractions. These results indicate that the lowered esterification rates of $^{14}C$-oleic acid into triglycerides and phospholipids fractions is attributable to presence of green tea extract. This may be associated with an inhibitory effect of green tea catechin on the mucosal processes of lipids, leading to the inhibition of intestinal absorption of lipids.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.807-819
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• 2012

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

• Journal of fish pathology
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• v.12 no.2
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• pp.83-88
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• 1999

Green tea extract has been suggested to possess properties of collagenase inhibition and antimicrobial effect to fish pathogenic bacteria. Most fish pathogenic bacteria showed collagenase activities of 0.08-0.7 unit/ml. Among them, Edwardsiella tarda produced large amount of collagenase in the ST medium at $25^{\circ}C$ after 16 hrs. Biosynthesis of the enzyme from E. tarda was decreased to 1/3 by addition of 0.08-0.8 mg/ml of tea extract in the culture medium. The collagenase activity was inhibited almost 100% in the reaction mixture by 0.2 mg/ml of the extract. Then, the minimal inhibition concentration against E. tarda growth appeared as 8 mg/ml of the tea extract in the culture medium.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.279-285
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• 2009

Antioxidant and antimicrobial efficiency were investigated for: i) water extract of green tea(Camellia sinensis), ii) water extract of middle drying megmoondong(Liriope platyphylla Wang et Tang) and iii) water extract of drying megmoondong. The electron donating ability of the green tea(Camellia sinensis) and drying megmoondong(Liriope platyphylla Wang et Tang) extract were 88 and 79, respectively, while that of the middle drying megmoondong extract showed low levels. The relative inhibitory abilities against lipid peroxidase were: green tea(Camellia sinensis) extract > drying megmoondong(Liriope platyphylla Wang et Tang) extract > middle drying megmoondong extract. The green tea(Camellia sinensis) extract showed the strongest antimicrobial effect against Staphylococcus aureus. The middle drying(Liriope platyphylla Wang et Tang) and drying megmoondong extracts showed no antimicrobial effect against Staphylococcus aureus. The green tea(Camellia sinensis) extract had the strongest antimicrobial effect against Escherichia coli. The middle drying megmoondong(Liriope platyphylla Wang et Tang) and drying megmoondong extracts showed no antimicrobial effect against Escherichia coli.

• Nutrition Research and Practice
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• v.5 no.1
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• pp.20-27
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• 2011

We conducted this study to examine the effects of safflower seed granular tea containing physiologically active polyphenols on antioxidative activities and bone metabolism. Forty postmenopausal women ages 49 to 64-years were recruited from Daegu and Gyeongbuk and were randomly assigned to either a safflower tea supplement (Saf-tea) group (n=27) or a placebo group (n=13). The Saf-tea group received 20 g of safflower seed granule tea per day containing a 13% ethanol extract of defatted safflower seeds, whereas the placebo group received a similar type of tea that lacked the ethanol extract. No significant changes in nutrient intake for either the placebo or Saf-tea groups were observed before or after the study period, except vitamin A intake increased after 6 months in the Saf-tea group. Dietary phytoestrogen intakes were similar in the Saf-tea group (60.3 mg) and placebo group (52.5 mg). Significant increases in plasma genistein and enterolactone were observed in the Saf-tea group. After 6 months of supplementation, serum levels of antioxidant vitamins such as a-tocopherol and ascorbic acid increased significantly, and TBARS levels decreased in the Saf-tea group compared to the placebo group. Serum osteocalcin levels were reduced (P<0.05) in the Saf-tea group after 6 months, whereas serum osteocalcin did not change in the placebo group. Urinary deoxypyridinoline/creatinine excretion was not different between the two groups at baseline, and did not change in either group after 6 months. Bone mineral density decreased significantly in the placebo group (P<0.01) but not in the supplemented group. It was concluded that polyphenols (72 mg/day), including serotonin derivatives, in the Saf-tea had both antioxidant and potential bone protecting effects in postmenopausal women without liver toxicity.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2003.11a
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• pp.111-111
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• 2003

Green tea have been widely reported as functional foods because of their various bioactivities. In the present study, we used 3T3-Ll cells model of white adipocytes to clarify whether green tea and its main pharmaceutically effective compounds (EGCG, caffeine and theanine) prevent obesity. Cellular viability, glycerol-3-phosphate dehydrogenase activity, glycerol release and HSL mRNA levels were checked. Glycerol release into the medium was significantly increased by the cells treated with green tea extract. Glycerol release into the medium was significantly increased by the cells treated with green tea extract. Caffeine and theanine from green tea showed some level of lipolytic activity, and glycerol-3-phosphate dehydrogenase activity was remarkably decreased by EGCG. These results suggest that green tea has anti-obesity effect through inhibition of adipogenesis and stimulation of lipolysis. Catechins and theanine of green tea might be the factors responsible for the modulation of lipid metabolism and adipocyte differentiation.

• Proceedings of the Korean Society of Crop Science Conference
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• 2002.05a
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• pp.77-81
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• 2002

The scope of the research is investigation of immune-modulating activities of A. rugosa (Baechohyang) extract was preformed through the screening active constituents using in vitro assays and evaluating anti-inflammatory activity and anti-atherosclerotic activity of the extract and active compound (tilianin) in vivo. In addition, various functional foods using the extract and whole plant was developed. The extract showed strong anti-inflammatory activity in carrageenan-induced acute edema mouse model and anti-atherogenic lesion activity in LDLR (low density lipoprotein receptor) deficient mouse model. These activities were thought to be resulted from modulation activity of several pathways of inflammation process. Among the main constituents of Baechohyang, polyunsaturated fatty acids (PUFA), Phytosterols, oleanolic acid and rosmarinic acid showed anticomplement activity, and PUFA, acacetin and tilianin newly showed potent ICAM-1 expression inhibition activity. The processes of extraction, mixing ratio of additives and storage conditions were established for drinks, granule tea, leaf tea, mixed tea and furigake.

• Journal of Life Science
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• v.6 no.2
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• pp.104-110
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• 1996

The present study was conducted to elucidate the functional property of tea extract obtained from tea extracts, semi-fermented tea(oolong tea) and fermented tea(black tea). Tea extracts exhibited remarkable nitrite-scavenging actions, and the action increased with the increased of the amount of tea extracts. The nitrite-scavenging actionof tea extracts showed pH dependent, highest at pH 1.2 and lowest at pH6.0. The nitrite-scavenging rate in tea extracts/amine/nitrite systems proved to be faster than that in amine/nitrite systems. To screen the nitrite-scavenging factors, tea extracts were fractionated into water-soluble, methanol-soluble, methanol-precipitate and crude catechin fraction. Among these fractions of tea extracts, the crude catechin fraction possessed greater nitrite-scavenging action than the other fractions. The nitrite-scavenging action of tea extracts increased with the contents of total phenols and an absorbance at 280nm, nitrite-scavenging factors were supposed to be and catechins in tea polyphenol compounds.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.185-190
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• 2003

Gamma irradiation was used as part of a new processing method to produce a brighter-colored and mild-flavored green tea leaf extract that retained all of its physiological activities. Dried green tea leaf was extracted with 70% ethanol and gamma irradiated at 0,5, 10, 20 kGy. Hunter color $L^{*}$- and $a^{*}$-values were increased with irradiation in a dose-dependent manner, which was a color range from dark brown to bright yellow. However, the irradiation effect gradually disappeared during 3 weeks of storage, with color reverting to that of untreated samples. There was no difference in the radical scavenging and tyrosinase inhibition effect by irradiation. Among antioxidants used, ascorbic acid was the most effective against color reversion. In contrast, cysteine was shown to protect the effect of color change with irradiation. Results indicated that enhanced color of irradiated green tea leaf extract can be effectively controlled by additives such as ascorbic acid and a low storage temperature.e.e.