• Journal of Microbiology and Biotechnology
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• 제23권9호
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• pp.1322-1326
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• 2013

New antifungal agents are required to compensate for the increase in resistance to standard antifungal agents of Candida albicans, which is an important opportunistic fungal pathogen that causes minor infections in many individuals but very serious infections in those who are immune-compromised. In this study, combinations of theaflavin and epicatechin are investigated as potential antifungal agents and also to establish whether antifungal synergy exists between these two readily accessible and cost-effective polyphenols isolated from black and green tea. The results of disc diffusion assays showed stronger antibacterial activity of theaflavin:epicatechin combinations against C. albicans NCTC 3255 and NCTC 3179, than that of theaflavin alone. Minimum inhibitory concentrations (MICs) of 1,024 ${\mu}g/ml$ with theaflavin and 128-256 ${\mu}g/ml$ with theaflavin:epicatechin combinations were found. The fractional inhibitory concentration indexes were calculated, and the synergy between theaflavin and epicatechin against both isolates of C. albicans was confirmed. Theaflavin:epicatechin combinations show real potential for future use as a treatment for infections caused by C. albicans.

• 식품산업과 영양
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• 제11권3호
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• pp.44-48
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• 2006

본 연구는 옻(Rhus verniciflua)에 대한 국산 미생물 발효차 폴리 페놀물질 인 theaflavin(TF)과 thearubigin(TR)의 항알레르기 효과를 조사하였다. HPLC, column chromatography 및 TLC로 이용하여, 한국 원주산, 일본산 및 중국산 락커(lacquer)로부터 아주 강한 알레르기를 유발하는 long chain alkylphenol을 함유하는 crude urushiol 성분을 분리하였다. 고분자 이중 및 삼중불포화물질의 함량은 중국산 라커의 crude urushiol에 가장 많이 포함되어 있었다. 중국산 라커의 crude urushiol에서 유발되는 접촉성 알레르기 피부염 발생은 5%농도에서 한국산이나 일본산 라커의 시료보다 높았으며, TF 및 TR를 처리한 모든 농도에서 접촉성 알레르기 피부염의 유의적인 감소를 나타내었다. 이들 결과로부터 발효차의 폴리페놀성 TF와 TR은 옻의 접촉성 피부염에 대한 유의적인 항알레르기 효과를 나타내었다.

• 한국산학기술학회논문지
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• 제15권6호
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• pp.3774-3780
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• 2014

본 연구는 녹차에서 Procyanidins와 Gallic acid 및 Theaflavins의 추출을 높이기 위해 천일염을 첨가하여 발효시키는 방법에 대하여 실험하였다. 천일염의 포화도에 따른 추출량의 변화에서, 녹차만을 발효한 표본에서는 Gallic acid(0.004 mg/g)만이 추출되었고, Procyanidins와 Theaflavins는 추출되지 않았다. 천일염을 첨가하여 발효한 표본에서는 천일염의 포화도에 따라 Procyanidins는 75% 포화도(0.244 mg/g), 100% 포화도(0.949 mg/g), Gallic acid는 75% 포화도(0.386 mg/g), 100% 포화도(0.691 mg/g), Theaflavins는 75% 포화도(0.083 mg/g)에서 가장 많은 양이 추출되었다. 발효 일에 따른 추출량의 변화에서 Procyanidins는 발효 2일째(0.295 mg/g), Gallic acid는 발효 7일째(2,256 mg/g), Theaflavins는 발효 4일째(0.168 mg/g)에서 가장 많은 양이 추출되었다.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.135-140
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• 2007

Antibacterial activities of the major phenolic components from Camellia sinensis L. were investigated against several pathogenic microorganisms including Gram-positive strains like Staphylococcus aureus ATCC 29213 and Streptococcus pyogens 308A; and Gram-negative strains like Escherichia coli ATCC 25922, Escherichia coli 078, Pseudomonas aeruginosa 9027, and Enterobacter cloacae 1321E. The MIC values demonstrate that both (-)-epicatechin and (-)-epigallocatechin were more considerably toxic against Staphylococcus aureus ATCC 29213 than the other two catechins like (-)-epicatechingallate and (-)-epigallocatechin-3-gallate. (-)-Epicatechingallate and (-)-epigallocatechin-3-gallate were most inhibitory against Escherichia coli ATCC 25922. As a result, (-)-epicatechin showed predominant antibacterial activities among tea varieties. The contents of major polyphenolic components such as four catechins, theaflavin, and quercetin were different according to fermentation processes. The total contents of four catechins were ranged from 13.81 to 1.33%, with (-)-epigallocatechin-3-gallate being dominant among tea varieties; theaflavin was found the characteristic pigment in fully-fermented black tea.

• Journal of Applied Biological Chemistry
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• 제55권1호
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• pp.19-25
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• 2012

Green tea leaves were fermented for 15 and 30 days with Monascus pilosus which is known to produce functional statins (TMs), and the content of various biochemical constituents such as total polyphenol (TP), total flavonoid (TF), theaflavin, and thearubigin were analyzed and compared with that of non-fermented green tea (GT) and Pu-erh Chinese post-fermented tea (PU). In addition to the electron donating ability (EDA), ferric iron reducing power (FIRP), xanthine oxidase (XO) inhibitory activity, superoxide dismutase (SOD)-like activity, iron chelating activity (ICA) and hydrogen peroxide contents were also measured and compared with that of GT and PU. Content of TP and TF in the water and ethanol extracts in TMs were lower than those in GT and PU. Theaflavin and thearubigin contents of water and ethanol extracts in TMs were higher than those of GT. And, these components were increased depending on the period of fermentation. While, EDA and FIRP of TMs were lower than those of GT, XO inhibitory activity of TMs was higher than non-fermented tea. While, ICA of TMs was slightly higher than GT and PU, the content of hydrogen peroxide in TMs was markedly lower than GT. This results suggested that the green tea fermented by M. pilosus was valuable for oxidative stress-induced diseases by decreasing hydrogen peroxide, and forming theaflavins and thearubigins with functionality of genus Monascus.

• Archives of Pharmacal Research
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• 제25권5호
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• pp.561-571
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• 2002

The action mechanisms of several chemopreventive agents derived from herbal medicine and edible plants have become attractive issues in cancer research. Tea is the most widely consumed beverage worldwide. Recently, the cancer chemopreventive actions of tea have been intensively investigated. It have been demonstrated that the active principles of tea were attributed to their tea polyphenols. Recently, tremendous progress has been made in elucidating the molecular mechanisms of cancer chemoprevention by tea and tea polyphenols. The suppression of various tumor biomarkers including growth factor receptor tyrosine kinases, cytokine receptor kinases, P13K, phosphatases, ras, raf, MAPK cascades, NㆍFB, IㆍB kinase, PKA, PKB, PKC, c-jun, c-fos, c-myc, cdks, cyclins, and related transducing proteins by tea polyphenols has been studied in our laboratory and others. The IㆍB kinase (IKK) activity in LPS-activated murine macrophages (RAW 264.7 cells) was found to be inhibited by various tea polyphenols including (-) epigallocatechin-3-gallate (EGCG), theaflavin (TF-1), theaflavin-3-gal-late (TF-2) and theaflavin-3,3'-digallate (TF-3). TF-3 inhibited IKK activity in activated macrophages more strongly than did the other tea polyphenols. TF-3 inhibited both IKK1 and IKK2 activity and prevented the degradation of IㆍBㆍand IㆍBㆍin activated macrophage cells. The results suggested that the inhibition of IKK activity by TF-3 and other tea polyphenols could occur by a direct effect on IKKs or on upstream events in the signal transduction pathway. TF-3 and other tea polyphenols blocked phosphorylation of IB from the cytosolic fraction, inhibited NFB activity and inhibited increases in inducible nitric oxide synthase levels in activated macrophage. TF-3 and other tea polyphenols also inhibited strongly the activities of xanthine oxidase, cyclooxygenase, EGF-receptor tyrosine kinase and protein kinase C. These results suggest that TF-3 and other tea polyphenols may exert their cancer chemoprevention through suppressing tumor promotion and inflammation by blocking signal transduction. The mechanisms of this inhibition may be due to the blockade of the mitogenic and differentiating signals through modulating EGFR function, MAPK cascades, NFkB activation as wll as c-myc, c-jun and c-fos expression.

• 한국식품과학회지
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• 제18권1호
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• pp.16-23
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• 1986

국내산 홍차 1종과 외국산 홍차 9종을 혼합하여 제조한 28종의 홍차에 대하여 이화학적 분석 및 기호도 평가를 행하고 양자 간의 관계를 통계적으로 분석하였다. 외국산과 비교할 때 국내산 홍차는 제품엽 밀도, caffeine, theobromin, 조 단 백 질, theaflavin, thearubigin, 가용성 고형분 함량에 있어서 가장 낮았으며, Hunter L 값과 b값, neutral detergent fiber, calcium 및 산화중합물비에 있어서는 가장 높았다. 외국산 홍차중에서 8종은 국내산 홍차를 혼합함에 따라서 기호도가 증가하는 경향을 띠었다. 국내산 홍차보다 기호도가 높은 홍차의 수는 12종이며 이것은 주로 국내산과 외국산의 혼합홍차였다. 중희귀분석 결과 홍차의 기호도에 현저한 영향을 미치는 주요 이화학적 특성치는 침출액의 theaflavin, hunter a값, 가용성 고형분, 제품엽의 potassium으로 밝혀졌으며, 이 특성치에 의해 산출된 희귀식은 홍차의 기호도를 67% 정도 설명할 수 있었다.

• 한국식품조리과학회지
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• 제21권3호
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• pp.346-353
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• 2005

본 연구는 국내에서 시판되고 있는 녹차, 현미녹차, 홍차 2종류, 오룡차 1종류 및 자스민 차 1종류의 티백 제품을 $80\%$ 에탄올과 물로 추출하여 7종의 catechins, 4종의 theaflavins 및 2종의 methylxanthins의 함량을 HPLC로 동시에 분석하였으며 그 결과는 다음과 같다. 1. 총 catechins의 함량은 에탄올과 물 추출 모두 자스민 차가 가장 높았으며 다음으로 에탄을 추출은 녹차, 홍차(II), 오룡 차, 현미 녹차, 홍차(I)의 순이었으며 물 추출은 홍차(II), 녹차, 현미 녹차, 오룡 차, 홍차(I)의 순이었다. 또한 두 추출법에서, 녹차, 현미녹차, 오룡차, 홍차(II)의 경우는 총catechi 중 EGCG가 차지하는 함량이 가장 높았으며 홍차(I)과 자스민 차는 ECG의 함량이 가장 높았다. 2. Theaflavin류는 TF, TF3G, TF3'G, TF33'G의 4종류가 홍차에만 분석되어 에탄을 추출은 홍차(I)과 홍차(II) 모두 TF33'G가 가장 높았으며 물 추출은 홍차(I)은 TF33'G가 홍차(II)는 TF가 가장 높았다. 3. Methylxanthin류로 caffeine과 theobromine은 에탄올과 물 추출에서 홍차(II)와 자스민차가 다른 차에 비하여 높았으며, 모든 시료에서 caffeine이 theobromine 보다 훨씬 더 많은 함량을 보였다. 이상의 결과, 13종의 차 성분 중 홍차(I)에서 caffeine이 가장 높은 함량을 나타낸 것을 제외하고는 대부분의 차에서 catechin 중 ECG와 EGCG의 함량이 많은 것으로 나타났으며, 이 성분이 차의 기능성 물질로 지배적인 물질이었다.

• 한국의류학회지
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• 제22권4호
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• pp.477-481
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• 1998

Colored components in black tea were extracted, freeze-dried, and analysed to investigate the possibility using as a natural dye. Fractionation of the colored components was carried out by gel permeation chromatography. The colored components in black tea were elected into seven fractions. Each fraction was analyzed by UV spectrophotometer. The early fluted fractions 1-4 did not show any absorption peaks in 320-700 nm and showed the increase in absorption as it approaches to short wavelength and are considered as highly polymerized colored substances. Fractions 5-6 showed tar at 350 m and are considered as thearubigins. Fraction 7 showed absorption peaks at 376 nm and 456 nm and is considered as theaflavin. IR spectra of each fraction show: Strong C=0 stretching band at 1650 cm-1 appears in fractions 1-4, but not in fractions 5-7. Strong C=0 stretching band at 1700 cm-L appears in fraction 3-7. C=0 stretching band at 1610 cm-1 appears as a shoulder in fraction 4 and progressively changes into strong peak in fraction 5-7. From these results, it is assumed that colored components in black tea consist of polyphenolic substances having different molecular weight which were formed during tea manufacturing process. The colorants from black tea infusion were applied to silk, wool, cotton and nylon fabrics. Black tea colorants showed high affinity to wool, silk and nylon, but very low affinity to cotton fabrics.

• Food Science and Biotechnology
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• 제16권1호
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• pp.167-170
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• 2007

(-)-Epigallocatechin-3-gallate (EGCG), a mai or tea catechin has been shown to have many interesting biological activities. In the present study, we studied the effects of green tea catechins, EGCG metabolites, and black tea theaflavins on accumulation of EGCG in HT-29 human colon cells. Intracellular levels of [$^3H$]-EGCG were not changed significantly in the presence of other tea catechins including (-)-epicatechin, (-)-epigallocatechin, and (-)-epicatechin-3-gallate. EGCG methyl metabolites and EGCG 4"-glucuronide did not affect cellular levels of [$^3H$]-EGCG. Black tea theaflavins and theasinensin A (TsA), an EGCG oxidative dimer, however, significantly decreased cellular accumulation of EGCG in HT-29 cells by 31-56%. This decrease was more pronounced when cells were incubated in the presence of theaflavin-3',3"-digallate (TFdiG) or TsA. When EGCG was added separately from TFdiG or TsA, the accumulation of EGCG in HT-29 cells was also significantly decreased regardless of when TFdiG or TsA was added during the uptake study (p<0.01). The results suggest that theaflavins and TsA may interrupt EGCG absorption through the gastrointestinal epithelium.