• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1807-1813
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• 2010

To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and chemical composition and sensory changes were evaluated during fermentation period. The lightness of the fermented samples decreased; in contrast, redness and yellowness increased. Especially, the color change of the fermented tea using B. subtilis was higher than those of control and other samples with different microorganisms during fermentation period. Chlorophyll contents were decreased by similar level regardless of fermentation treatments. The fastest decrease of total catechins contents were found in the tea fermented with B. subtilis and significantly reduced by increase of fermentation period. However, total catechin contents of the tea fermented by L. bulgaricus were not decreased. The caffeine contents of the microbial fermented teas were more decreased than that of control, even though the decrease was slight. Sensory panelists preferred the tea fermented by B. subtilis to those of control or other fermentation treatment.

• Korean Journal of Microbiology
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• v.53 no.3
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• pp.170-179
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• 2017

Tea is the most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only "Ddeok-cha or Don-cha" culture in the world that survived on the southwestern shore of Republic of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was ${\gamma}$-proteobacteria. As a result of the microbial community size analysis, it was confirmed that the size of the microbial communities of Chungtaejeon was the largest compared to other teas

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.88-94
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• 2000

The purpose of this presents is to investigate, using natural food extracts(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver, Eu sung cho; Houttuynia cordate Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal oho; Oldenladia diffusa Roxb., Laver; Porphyra tenera, Sea mustard; Undaria pinnatifda and Sea staghorn; Condium fragile) and juices(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa, Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus salicina and Grape; Vitis spp.), the effect of natural plant components on the nitrite-scavenging under the different levels of pH. From the above mentioned extracts and juices, the content of vitamin C was detected, containing 65.1∼77.1 mg/100g, at the highest level in the Green tea, and followed by vegetables and fruits in order. The nitrite scavenging effect of teas, medicinal plants, and seaweed extracts, in the reaction system under the condition of pH 1.2, were 57.0∼100%, 50.0∼100%, and 18.0∼99.0%, respectively. Especially, the nitrite was scavenged to the level of 100%1 when 10 ml of kale and 5 ml of maesil Juice

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.281-287
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• 2021

In this study, we analyzed the cosmetic applicability of extract from snow tea, native to Lijiang, Yunnan-province, China. After confirming the species as N. grossedentata through DNA analysis of Lijiang snow tea, experiments were conducted using representative tea, green tea, and a representative control group for each efficacy analysis. Both teas were extracted using 70% (v/v) ethanol aqueous solution. The polyphenol content in the Lijiang snow tea extract (gallic acid equivalent, 23.9 ± 3.2 mg/mL) was higher than that in green tea extract (16.4 ± 2.3 mg/mL). In contrast, the antioxidant (Radical scavenging, IC₅₀ 104 ㎍/mL), tyrosinase enzyme inhibitory (whitening agent, IC₅₀ 40.7 ㎍/mL), and Escherichia coli growth inhibitory (preservative) activities (IC₅₀ 2.85 mg/mL) were analyzed based on the solid content in the extract, and it was confirmed that the activities of Lijiang snow tea extract were superior to those of green tea extract (radical scavenging, IC₅₀ 234 ㎍/mL. It also showed similar efficacy to previously used active substances such as antioxidants (vitamin C, IC₅₀ 108 ㎍/mL), whitening agents (vitamin C, IC₅₀ 80㎍/mL), and preservatives (methylparaben, IC₅₀ 4.35 mg/mL). However, green tea was found to be better in collagenase inhibition activity (anti-wrinkle). Through this study, the cosmetic application potential of Lijiang snow tea is high.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.95-100
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• 2000

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.39-45
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• 2005

The aim of this study is to investigate the effects of hot water soluble extract from green tea on the components of serum and the liver and the antioxidative effects in accordance with the different protein types. For this purpose, four experimental groups were set up. As for the protein source casein, isolated soy protein was supplemented to the rats, together with hot water soluble extract from green tea. Four experimental groups kept eight Sprague-Dawley rats respectively. The CP group was supplemented with casein only, the CG group was supplemented with casein and hot water soluble extract from green tea, the ISP group was supplemented with isolated soy protein only, and the ISG group was supplemented with the isolated soy protein with hot water soluble extract from green tea. After 4 weeks of feeding with experimental diet, the levels of serum and liver lipid and antioxidant enzyme activity and TBARS in the liver were measured. The results are; 1. Weight gain and FER were higher in the casein group than in the isolated soy protein group in general. In the casein group, the weight gain and FER were reduced significantly when hot water soluble extract from green tea was supplemented (P < 0.05). There was no significant difference in feed intake. 2. In general, total cholesterol and LDL-cholesterol in the serum were higher in the casein group than in the isolated soy protein group, however just the concentration of LDL-cholesterol in the casein group was significantly lower when the hot water soluble extract from green tea was supplemented (P < 0.05). 3. Triglycerides in the liver were higher in the casein group than in the isolated soy protein group general, however when hot water soluble extract from green teas was supplemented only in the isolated soy protein group, the content of triglyceride in liver was significantly lower (P < 0.05). 4. There was no significant difference in antioxidant enzyme activity in the liver in all the groups, however the content of TBARS was low only in the casein group when hot water soluble extract from green tea was supplemented (P < 0.05).

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.823-830
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• 1999

The suppressing effects of crude extracts of three Korean teas, persimmon leaf tea extract (PLTE), green tea extract (GTE) and oolong tea extract (OTE), were studied on the induction of sister chromatid exchange (SCE) in cultured Chinese hamster ovary cells. When cells were treated with tea extract after mitomycin C (MMC) treatment, the frequency of MMC-induced SCEs were decreased at the high concentration $(1000\;{\mu}g/mL)$ of PLTE in the presence of S9 mix and at low concentrations $(20{\sim}80\;{\mu}g/mL)$ of PLTE in the absence of S9 mix, Whereas GTE and OTE showed suppressing effects on the MMC-induced SCEs at low concentrations $(10{\sim}20\;{\mu}g/mL)$ for OTE and $160\;{\mu}g/mL$ for GTE only in the presence of S9 mix. MMC-induced SCEs were decreased by post-treatment with each tea extracts with S9 mix in the G1 phase of the cell cycle. These results suggest that PLTE, GTE and OTE could have bio antimutagenic activities, and also suggest that PLTE might have unknown antimutagenic components which would be responsible for the inhibitory effect against direct acting mutagenicity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1134-1139
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• 2007

This study was conducted to investigate the effects of four kinds of tea (Camellia sinensis) extracts on the antioxidant defense systems as well as the activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in ethanol administered ICR mice. According to the results, treatment with puerh tea significantly increased the superoxide dismutase activity and glutathion reductase activity in liver. In addition, the group treated with oolong tea exhibited higher superoxide dismutase activity and glutathion reductase activity in serum than those of puerh tea, green tea and black tea treated groups. The oolong tea and puerh tea also reduced malondealdehyde contents in both liver and serum. These results suggested that puerh tea and oolong tea were the most effective against alcohol-induced oxidative damage among the Camellia sinensis teas. On the other hand, in the measurement of alcohol break-down enzyme activities, the group treated with green tea exhibited the highest hepatic ADH and ALDH activities, suggesting that the group treated with green tea might be useful for alcohol down-regulation.

• Korean Journal of Medicinal Crop Science
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• v.12 no.3
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• pp.183-190
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• 2004

The major compositions of leaf tea and flower tea were investigated to develope as a new functional tea using Korean native Camellia japonica L. Most of leaf teas, except flower tea, were considered as good materials with basic conditions for tea manufacture because water content was below 6%. Crude protein was the greatest component in roasted young leaf tea (RYLT), crude fats in roasted mature leaf tea (RMLT) and ashes in fermented young leaf tea (FYLT). Caffein were present as the highest amount (5.18%) in steamed mature leaf tea (SMLT), showing less amount than green tea. Catechin were contained as the highest amount in all kinds of teas, especially FYLT was the highest (9.57%). Tannin, which highly related with tea quality including astringent taste, color and perfume, were present as the highest amount in FYLT. Vitamin C was highly detected in the tea from flowers (22.7 mg/l00 g) rather than in the tea from leaves. The content of theanine were found in flower tea by 1,074 mg/l00 g, and had about twofold of FYLT and RYLT. Among free amino acids, glutamic acid and aspartic acid were higher detected in SMLT and RMLT while asparagine was present as higher amounts in RYLT and FYLT, expecting these components can improve tea taste. Nucleic acids and their derivatives including GMP, hypoxanthine and AMP were detected as the higher amounts by 7.86, 8.57, and $12.67\;{\mu}mol/g$, respectively, however IMP content was even reduced by all manufacturing processes. In all kinds of tea, sugars such as glucose, fructose, sucrose and maltose were detected, specially glucose and fructose were found as highest amount in RFT by 65.5 and 59.6 nmol/0.1 mg, respectively.