• 한국지역사회생활과학회지
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• 제16권1호
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• pp.59-64
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• 2005

This study is to find out effects of hot water soluble extract from green tea, one of the Korean favorites, on the calcium metabolism and bone strength in body. To do so, calcium, phosphate, creatinine concentration and ALP activity in blood and the content of calcium and ash in the organ, the length, weight, strength in bone were measured. In addition, to find the calcium metabolism, the level of calcium intake, excretion, retention were measured. Twenty male Sprague-Dawley rats were divided into two groups and isoloated soy protein was provided as the source of protein and CaCO₃ was provided as the source of calcium. 0.5% hot water soluble extract from green tea was provided to the green tea groups and for the control group deionized water was provided. The results are as follows ; 1. There is no difference between the experimental groups in diet intake, weight gain, and the feed intake. 2. Feed efficiency ratio was low in the group which hot water soluble extract from green tea was provided. 3. There is no difference between groups the level of calcium, phosphorus, creatinine and ALP activity in serum. 4. There is no difference between groups weight, contents of ash and calcium in kidney and liver. 5. There is no difference between groups in calcium intake, absorption, excretion, and retention. 6. There is no difference between groups weight, length and strength in bone. In summary, when hot water soluble extract from green tea was provided with the amount of 150-200mg, which is taken when people generally drink as favorite tea, weight gain was reduced due to the decrease of feed efficiency ratio. However, it did not affect the availability of calcium in body at all. Thus, even if a big quantity of green tea powder or solid of hot green tea extract is not provided, the quantity obtained when people drink green tea lowers the feed efficiency ratio without reducing availability of calcium in body.

• Journal of Nutrition and Health
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• 제41권7호
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• pp.602-611
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• 2008

본 연구에서 pair feeding함으로서 사료 섭취량이 체중이나 지단백 대사에 미칠 요인을 제거한 상태에서 녹차분말이나 녹차추출물이 갖는 항 비만효과나 지질 강하효과를 비교 조사하였다. 녹차분말이나 추출물에서 증체 억제효과를 보였는데 이는 녹차성분이 소장에서의 지방흡수를 억제하거나 지방산화를 촉진하고 대사율을 올려 열량소비를 증가시킨다는 기존 연구결과와 이해를 같이 하는데, 예비실험에서 사료섭취량 자체가 억제됨을 감안 할 때 녹차 추출물이나 분말의 항비만 효과에 대해서 긍정적이다. 본 연구에서 녹차 추출물의 높은 콜레스테롤 흡수 억제력에도 불구하고 녹차의 콜레스테롤 강하효과는 나타나지 않았는데 이는 체 콜레스테롤 pool size에 강한 homeostasis 기질이 작용한 것이라고 생각할 수 있다. 식이 콜레스테롤과 지방의 흡수억제에 있어서 녹차분말과 녹차 추출물의 장내 유용성과 체 콜레스테롤의 합성과 담즙 생성에 있어서 EGCG를 포함한 차 카테킨 작용기전을 이해하기 위해서 보다 많은 연구가 필요하리라 생각된다. 녹차 분말과 추출물은 항산화 지표에도 정도에 다소 차이가 있으나 긍정적인 효과를 보였는데 녹차 카테킨은 수용성으로 bioavailability가 비교적 높은 polyphenol계 항산화 물질로서 녹차 잎의 건조중량 50% 이상이 카테킨이고 이중 80% 이상이 catechin gallate 형태로 강한 항산화 효력을 지닌 것으로 나타나 있다. 노화를 활성산소에 의한 세포의 손상과정이라 볼 때 식품으로서 녹차는 매우 중요한 입지에 있다. 차로 마시는 녹차의 섭취방법에서 분말이나 추출물로 섭취방법을 다양화하고 있는데 분말과 추출물의 영양적 효과를 비교해 볼 때 유리 (free)된 카테킨 형태로 추출물이 유리할 수 있지만 녹차분말이 식품으로서의 높은 선호도와 함께 HDL-콜레스테롤을 증가시키는 효과가 있다면 분말차의 섭취도 좋은 방법이다. 음료로서 따져 볼 때 일회 분량 2 g의 녹차를 3회 우려 마시는 경우 이로부터 섭취할 수 있는 항산화물질은 EGCG기준으로 $109{\sim}147\;mg$정도이고 이를 비타민 C 로 환산하는 경우 $142{\sim}168\;mg$이다. 천연의 항산화 물질을 자연스럽게 섭취하는 방법으로서 차의 음용을 생활화하는 것은 비만이나 퇴행성 또는 노화관련 질환의 예방차원에서 바람직하리라 본다.

• 한국작물학회지
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• 제40권6호
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• pp.775-781
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• 1995

국산녹차에 있어서 보건적 효능과 관련된 특수성분의 유엽시기 및 제다법에 따른 변화를 조사한 결과는 다음과 같다. 수용성 펙틴은 후기유엽기에 점차적으로 증가를 보였으며 평균함량은 봉산리 녹차가 2.05% 부춘리 녹차가 1.84%이었다. 생엽에 대한 제다엽의 변화는 증다법 22.8%, 부초법 17.9% 증가하였다. 총엽록소는 후기유엽기로 갈수록 증가하여 1번 유엽기에서 5번 유엽기까지 봉산리는 233mg%에서 334mg%로, 부춘리는 198mg%에서 4번유엽기 까지 331mg%로 증가하였으나 5번 유엽기에 다소 감소를 보였다. 평균함량은 봉산리 평균 293mg%, 부춘리 평균 275mg%이었으며, 엽록소 a : 엽록소 b는 봉산리 평균 70.0:30.0, 부춘리 평균 67.3:32.7이었고 제다법에 따라 엽록소 a와 엽록소 b의 감소 정도에 차이가 있었다. 총 아미노산 함량은 봉산리 2,156mg%, 부춘리 평균 1,723mg%로 갈수록 큰 폭으로 감소를 보였다. 카페인은 후기유엽기에서 다소 적은 함량을 보였으나 부춘리는 3번 유엽기에 2.86%까지 증가를 보이다 감소하였다. 평균 카페인함량은 봉산리가 2.033%, 부춘리가 2.620%이었다. 카테친류는 후기유엽기로 갈수록 증가를 보였으나 봉산리의 경우 4번 유엽기 이후 급격히 감소하였다. 평균 카테친함량은 봉산리가 11.52%, 부춘리가 14.05%이었으며 유리형의 카테친은 봉산리 평균 35.59%, 부춘리 평균 42.73%, easter형 카테친은 봉산리 평균 58.09%, 부춘리 평균 44.47%이었다. 카테친류 및 카페인의 식용시 용출량은 침출온도가 $65^{\circ}C$에서 85$^{\circ}C$로 높을수록, 침출시간이 3분에서 9분으로 길수록 증가하였으며, 85$^{\circ}C$, 9분 침출시 카테친류는 89.3%, 카페인은 97.3%가 용출되었다.

• 농업생명과학연구
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• 제43권3호
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• pp.27-34
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• 2009

녹차 잎 1.5 g에 증류수 100 mL을 가하여 $75^{\circ}C$에서 5분 동안 추출하여 녹차 음료를 제조하였다. 저장 조건을 달리하여 A 녹차 음료 (빛을 인위적으로 차단하지 않음, 자연 상태의 대기 조건, 비타민 C 무첨가), B 녹차 음료 (빛을 알루미늄 호일로 감싸서 차단함, 질소를 불어넣어 자연 대기를 질소로 치환하였음, 비타민 C 30 mg/100 mL 첨가), C 녹차 음료 (빛을 알루미늄 호일로 감싸서 차단함, 질소를 불어넣어 자연 대기를 질소로 치환하였음, 비타민 C 무첨가)로 구분하여 $4^{\circ}C$에서 28일간 저장한 후, 유용 성분을 분석하였다. 총페놀 함량의 경우 저장 초기에 비하여 저장 28일 후 A 녹차 음료는 71.50%, B 녹차 음료는 73.88%, C 녹차 음료는 75.07%로 감소하였다. DPPH 라디컬 소거능은 저장 초기에 비하여 A 녹차 음료는 87.87%, B 녹차 음료는 92.93%, C 녹차 음료는 88.39%이었다. 녹차의 유용 카테킨인 epigallocatechin gallate (EGCG)는 28일간 저장 후에 A 녹차 음료는 130.61%, B 녹차 음료는 136.47%, C 녹차 음료는 4.34%이었다. 이상의 결과는 녹차의 저장 조건이 녹차 음료의 성분에 영향을 미치며, 빛, 질소 치환, 비타민 C가 매우 중요함을 시사하였다.

• Food Science and Biotechnology
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• 제17권2호
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• pp.421-424
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• 2008

Edible red algae paper coated with green tea ext Tact was prepared and determined the microbial growth and quality change of kimbab wrapped with the paper during storage. The paper coated with green tea extract had the antimicrobial activity against Listeria monocytogenes and Escherichia coli. After 12 hr of storage of kimbab, packaging with the paper coated with green tea extract decreased populations of total aerobic bacteria by 1 log cycle. Kimbab wrapped with the red algae paper coated with green tea extract had 5.5 mg malondialdehyde (MDA)/kg after 12 hr, in contrast to the control of 7.4 mg MDA/kg. Kimbab with red algae paper with green tea extract was better than the control in terms of sensory qualities. These results clearly indicate that kimbab can be packaged with red algae paper coated with green tea extract, resulting in extending its shelf life.

• 한국식품조리과학회지
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• 제10권4호
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• pp.315-321
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• 1994

The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.

• Journal of Nutrition and Health
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• 제32권7호
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• pp.838-843
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• 1999

Antitumor effects of various teas have been studied for a long time. Among them, green tea is one of the most popular test and very close to our lives in Korea. However, precise effect and mechanism about antitumor effects of green tea were not estabilished. The present study investigated the antitumor effect of catechin, which is main component of green tea, which was produced in Korea, was used. In each group, morphological changes were observed induced severe cell damage and growth inhibition gradually until 24hours. Then catechin effect was found to be concentration-and time-dependent. EATC was injured abruptly at 100ug/ml catechin treatment for 6 hours and the effect lasted constantly until 24 hours. But in both of cell lines, cell damage and inhibition of proliferation did not show up apparently at concentration of 10 and 1ug/ml. In contrast, catechin led to little or no effect against HepG2 in all of concentrations and periods. These results suggest that catechin extracted from green tea had different effect on cancer cells as cell type, concentration and period. Therefore green tea would be helpful to cancer treatment as well as cancer prevention and this study would be the basic source for further research of green tea.

• 대한수의학회지
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• 제43권4호
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• pp.633-639
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• 2003

We investigated the effect of green tea and its fractions of alcohol and polysaccharide on jejunal crypt survival, endogenous spleen colony formation, and apoptosis in jejunal crypt cells of mice irradiated with high and low dose of gamma-irradiation. Jejunal crypts were protected by pretreatment of green tea (i.p.: 50 mg/kg of body weight, at 12 and 36 hours before irradiation., p.o.: 1.25% water extract, for 7days before irradiation, p<0.01) and alcohol and polysaccharide fractions showed no significant modifying effects. Green tea and its fractions administration before irradiation (i.p. at 12 and 36hours before irradiation) resulted in an increase of the formation of endogenous spleen colony (p<0.05). The frequency of radiation-induced apoptosis in intestinal crypt cells was also reduced by pretreatment of green tea (i.p. at 12 and 36 hours before irradiation, p<0.05., p.o. for 7days before irradiation, p<0.001) and its fractions (p<0.001). These results indicated that green tea might be a useful radioprotector, especially since it is a relatively nontoxic natural product. Further studies are needed to characterize better the promotion nature of green tea and its components.

• 한국응용약물학회:학술대회논문집
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• 한국응용약물학회 2003년도 Annual Meeting of KSAP : International Symposium on Pharmaceutical and Biomedical Sciences on Obesity
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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.

• 한국염색가공학회지
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• 제26권4호
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• pp.353-362
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• 2014

This study attempted to determine the effects of fermented green tea extracts on hair by using them in a perm. For this, hair is bleached, and then the fermented green tea extracts and water were supplied to the hair using a mist sprayer. Then the hair was permed, and hair damage was tested. Regarding hair moisture levels and wave formation, specifically, the morphological changes of hair were investigated with the Scanning Electron Microscope(SEM). The study results found the following. In terms of wave formation, the fermented green tea extract-based perm was much better than the general perm. In addition, hair bleaching was more serious in the latter. According to analysis on hair moisture using SEM, hair damage was more prevalent in the general perm as well. Therefore, it was confirmed that green tea extract-based perms cause less damage to the cuticle. In other words, the potential of fermented green tea extracts as a hair cosmetics material was discovered. Furthermore, it appears that the study results contribute to the development of low-irritating scalp and hair care products using the anti-inflammatory and antimicrobial properties of the fermented green tea extracts.