• International Journal of Oral Biology
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• 제43권4호
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• pp.193-200
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• 2018

The purpose of this study is to determine if natural extracts could be used as an additive in oral health food made with Weissella cibaria CMU (oraCMU). Natural extracts of green tea, mulberry leaf, licorice, and propolis, which are reported to have antimicrobial activities, were selected and used in this study. The minimum inhibitory concentrations (MIC) of extracts on periodontal pathogens such as Fusobacterium nucleatum and Porphyromonas gingivalis and their synergy effects with oraCMU by the fractional inhibitory concentrations methods were measured. From the results obtained, all the extracts showed no effect on the growth of oraCMU. Green tea extract showed the best antibacterial activity with MIC of 1.8 mg/ml against both F. nucleatum and P. gingivalis. In addition, green tea extract had a synergistic effect with oraCMU against F. nucleatum. Therefore, these results suggested that green tea extract is available as an additive in oral health food made with oraCMU.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.206-212
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• 2001

Water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activity. The sensitivity of Staphylococcus aureus and Salmonella typhimurium to the green tea extracts in various pH of culture broth was tested. Tryptic soy broth(TSB) containing 0∼2%(w/v) of green tea extracts was adjusted to pH 5.0∼7.0 and inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacteria. The plate counting method and clear zone test were used to determine inhibitory effect of green tea extracts. Green tea extracts completely inhibited the growth of S. aureus at 0.5% level and bactercidal at 0.5∼1.0% level of GTW and GTE at pH 5.0∼7.0. Green tea extracts were bactercidal to S. typhimurium at 1.5∼2.0% level of GTW and 1.0∼2.0% level of GTE at pH 7.0. Sal. typhimurium was more resistant than S. aureus. in same concentration of green tea extracts at same pH. The resistance of S. aureus and Sal. typhimurium was increased with decreasing pH of culture broth. The morphology of S. aureus cells treated with green tea extracts showed damage of cell wall and cytoplasmic membrane. Severely damaged cells of S. aureus lost electron dense material and cytoplasm. Green tea extracts stimulated autolysis and cell death of S. aureus. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

• 동아시아식생활학회지
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• 제18권3호
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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%.

• 한국염색가공학회지
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• 제11권3호
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• pp.15-22
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• 1999

This study investigated the mordanting effect of natural mordants such as camellia ash, bean chaff ash and pyrolignite of iron(Iron(II) Acetate) on silk fabrics dyed with green tea extracts. Experimental variables include the conditions of extraction and dyeing, and types of natural mordants. Inorganic ion contents In natural mordants were analysed by Induced Coupled Plasma Atomic Emission Spectrometer. In the ash Al, Fe, Si and Mn were in % unit, Cr and Ni were detected in ppm unit, and in the aqueous extracts of the ash all the metal ions were in ppm unit. On the other hand, fairly high content of Al(2.13% ) in camellia ash extract and Fe(7.91% ) in the aqueous extracts of pyrolignite iron were detected. The absorbance intensity of green tea extracts in UV-Visible spectrum increased with the temperature and time of extraction. The maximum absorption wavelength of the extracts appeared at 272.5nm and 210.5nm. The US values of silk fabrics dyed with green tea extracts were increased with temperature and time of dyeing. Surface color of silk fabric dyed with green tea extracts was 9.1YR, but it was changed from 7.9YR to 7.5YR by camellia ash extract and 7.4YR to 6.4YR by bean chaff ash extract with increase in mordant concentration. Pre-mordanted and post-mordanted fabrics with pyrolignite of iron were changed from 1.4YR to 1.1R and 7.2P to 4.2P, respectively.

• Natural Product Sciences
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• 제19권4호
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• pp.281-285
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• 2013

This study was designed to investigate the nervous sedative effects of green tea. The sedative effect was evaluated by examination of Monoamine oxidases (MAOs) inhibitory activity in vitro in the brain and liver of rat fed on green tea cultivated and harvested from the different regions and periods. It showed that methanol extracts of green tea inhibited significantly the brain MAO-A activity. Especially late harvested green tea extracts showed potential inhibitory activity. The liver MAO-B activity was also inhibited by all of the green tea extracts with strong intensity. This study confirmed that major compounds of green tea such as catechin, epigallocatechin-3-gallate (EGCG) and L-theanine, which were well known for the main bioactive components in the tea plants, were not associated with the MAO inhibitory activities of green tea. These results suggested that a MAO inhibition activity comes from other minor tea components we have to search in the future.

• 한국식품조리과학회지
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• 제16권1호
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• pp.40-46
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• 2000

솔잎과 녹차의 물추출물과 에탄올추출물을 액체배지에 0~2%(w/v)첨가하여 5종류의 식중독세균(Listeria monocytogenes, Staphylococcus aureus 196E, Aeromonas hydrophila, Escherichia coli O157:H7, Salmonella typhimurium)을 $10^{5}$~$10^{6}$ cells/ml 되게 접종하여 35$^{\circ}C$에서 24시간 배양하였다. 솔잎과 녹차의 추출물 종류와 농도에 따른 각 식중독세균에 대한 항균활성은 배양액의 생균수 변화를 측정하였으며 이 결과로부터 각 추출물의 최소저해농도와 최소사멸농도를 구하였다. 아울러 솔잎과 녹차의 추출물과 보존료인 sodium benzoate로서 각 세균에 대한 생육저해환의크기를 비교하였다. 솔잎추출물은 Gram 양성균(L. monocytogenes, S. aureus)과 Gram 음성균중 A. hydrophila에 대하여 0.4~l.6% 범위내에서 증식을 억제시켰으며 E. coli와 S. typhimurium은 솔잎추출물에 대하여 강한 내성을 나타내었다. 솔잎 추출물은 시험한 5균주에 대하여 사멸작용은 전혀 나타내지 않았다. 반면에 녹차추출물은 시험한 5균주 모두에 대하여 0.2~l.0% 범위내에서 증식을 억제시켰으며 L. monocytogenes를 제외한 모든 균주를 0.5~2.0% 범위내에서 사멸시키는 강한 항균활성을 나타내었다. 솔잎과 녹차추출물은 특히 S. aureus와 A. hydrophila에 대하여 보존료(sodium benzoate)보다도 강한 항균활성을 나타내었다. 전체적인 항균력의 크기는 녹차 에탄올추출물 > 녹차 물추출물 > 솔잎 에탄올추출물 > 솔잎 물추출물의 순이었다. 이 결과로 미루어 녹차추출물은 다양한 종류의 세균에 대하여 우수한 항균작용을 나타내는 천연 보존료로서의 활용가치가 있을 것으로 판단된다.다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.100-106
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• 1999

Use of chemical preservative for controlling harmful microorganisms in food products has been debated due to public concerns about food quality because of perceived toxic and carcinogenic potential. Thus, use of non toxic natural antimicrobial agents has become essential. This study was investigated to determine the antimicrobial activity of water or ethanol extract of commercially available tea, and of solvent fractionated ethanol extracts obtained from steamed green tea. Both of water and ethanol extracts of green tea(steamed or roasted), oolong tea and black tea exhibited strong antimicrobial activity against gram positive and negative bacteria, but not effective against yeast and mold. Also, antimicrobial activity of ethanol extract of 4 different kinds of tea was stronger than that of water extract. Among 4 different tea, ethanol extract of steamed green tea was further fractionated. One thousand g/disk buthanol extract had the strongest antimicrobial activity against bacteria and mold. The concentration of the antimicrobial activity of buthanol extract in tested microorganisms ranged from 125~1000 g/disk except for Rhizopus javanicus. Antimicrobial activity of buthanol extract of steamed green tea was not destroyed by heating at 100oC for 60 min and at 121oC for 15 min, which is very stable over heat treatment. The inhibitory effect of the buthanol extract on the growth of Listeria monocytogenes and Staphylococcus aureus was investigated. Growth of both strains was started in the presence of 250 and 500 g/ml after 12 and 24 hour respectively, whereas complete inactivation of both strains was occurred in the presence of 1000 g/ml.

• 한국축산식품학회지
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• 제22권1호
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• pp.13-19
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• 2002

솔잎과 녹차의 열수와 에탄올 추출물을 이용하여 free radical 반응 및 지방산화에 미치는 영향과 아질산염 소거작용을 검토하였다. 각종 항산화제와 항산화력 비교에서 추출물 농도별 지방산화 억제능력은 0.1%보다는 0.3%가 낮은 TBARS값을 나타내었고, iron sources에 대한 binding 능력은 열수추출물이 우수하였다. Deoxyribose상에서의 hydroxyl radical 포집능력은 솔잎과 녹차 에탄올추출물이 대조구 보다 낮은 TBARS값을 나타내었다. 추출물의 iron 함량은 솔잎 에탄올 추출물이 가장 높은 함량을 나타내었으며, ascorbic acid 함량은 녹차의 열수와 에탄올 추출물에서 높은 값을 나타내었다. 전자공여능은 열수추출보다는 에탄올 추출물이 높은 활성을 나타내었다. 또한 솔잎과 녹차추출물은 각종 항산화제에 비하여 높은 전자공여능을 나타내었다. 아질산염 소거작용은 pH의 감소에 따라 높게 나타났으며, 0.3%의 솔잎과 녹차 추출물은 pH 1.2와 pH 3.0에서 95% 이상의 소거능을 나타내었으며, ascorbic acid 자체보다도 높은 소거능을 나타내었다. 이상의 결과로 보아 솔잎과 녹차추출물은 각종 육제품 제조시 첨가물로서 산화방지 효과 및 아질산염 소거제로서의 사용을 시사하는 것이다.

• 방사선산업학회지
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• 제4권4호
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• pp.319-323
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• 2010

Recently, Korean traditional raw rice wines (RRW) have received attention because they are a nutritious food with health properties. But the rapid deterioration of fermented RRW is one of the serious problems for brewing and marketing in the world beyond Korea. The goal of this study was to develop a way to enhance the quality and to lengthen the period of circulation of the RRW. A lactic acid bacterium was isolated from RRW. It was identified as Lactobacillus fermentum (98%) based on its biochemical properties, and 16S rRNA sequence. Treatments of RRW with gamma radiation and green tea extracts reduced the bacterial population except for yeasts and Lactobacillus in the RRW. This result suggested that the natural plant extracts and catechin products can be used as an effective natural storage agent.

• Natural Product Sciences
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• 제28권3호
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• pp.121-129
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• 2022

Despite considerable efforts, cancer remains an aggressive killer worldwide. Chemotherapeutic drugs that are currently in use lead to destructive side effects and have not succeeded in fulfilling expectations. For centuries, medicinal plants are used for treating various diseases and are also known to have anticancer activity. The main aim of this research was to evaluate antiproliferative activity of saffron, clove, fenugreek, and green tea on Vero and MDA-MB-231 cell lines and to subsequently analyze the effect of these extracts on IRAK-4, TAK1, IKK-alpha, IKK-beta, NF-Kappa B, IRF3, IRF7 genes in Toll Like Receptors (TLRs) pathway. Antiproliferative assay was done by Neutral Red Dye uptake assay. Methanolic extract of green tea was found to be most effective against both cell lines as IC₅₀ was achieved at least concentration of the extract. For molecular studies, MDAMB-231 cells were sensitized with methanolic extract of green tea at same IC₅₀, and RT-PCR was performed to determine the relative expression of genes. Expression of IRAK-4, TAK1, IKK-beta, NF-Kappa B, IRF3 genes was down regulated and IRF7 and IKKalpha was upregulated. Green tea has a potential cytotoxic effect on both cell lines which was demonstrated by its effect on the expression of (TLRs) pathway genes.