• Korean journal of food and cookery science
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• v.4 no.1
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• pp.53-57
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• 1988

To obtain basic data for the development of domestic tea manufacture, the physico-chemical properties were analyzed. The content of crude fiber in domestic black tea was abundant of 50%, as compared with those in Sri-Lanka's black tea, while the contents of tanin and caffeine were lower than those of Sri-Lanka's Products. The quantities of mineral in Sri-Lanka's products were determined as 300ppm P, 15,000ppm K, 1,400ppm Mg, 4,000ppm Ca, 22ppm Cu, 21ppm Cr and 45ppm Zn. These contents were higher than those of domestic products. Al content was 4,100ppm in domestic products. Pb and Cd were not detected in two kinds of black tea products. In Sri-Lanka's black tea, 8 kinds of organic acids were identified and the major organic acids were shikimic, citric and quinic acid, while 6 kinds of organic acids were identified in domestic products and were quinic and gallic acid, as the major organic acids. The content of sucrose was higher than that of Sri-Lanka's product and theaflavin, thearubigin and theobromine were abundant, as compared with those in domestic products.

• Genomics & Informatics
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• v.14 no.3
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• pp.96-103
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• 2016

The influenza A (H1N1) virus, also known as swine flu is a leading cause of morbidity and mortality since 2009. There is a need to explore novel anti-viral drugs for overcoming the epidemics. Traditionally, different plant extracts of garlic, ginger, kalmegh, ajwain, green tea, turmeric, menthe, tulsi, etc. have been used as hopeful source of prevention and treatment of human influenza. The H1N1 virus contains an important glycoprotein, known as neuraminidase (NA) that is mainly responsible for initiation of viral infection and is essential for the life cycle of H1N1. It is responsible for sialic acid cleavage from glycans of the infected cell. We employed amino acid sequence of H1N1 NA to predict the tertiary structure using Phyre2 server and validated using ProCheck, ProSA, ProQ, and ERRAT server. Further, the modelled structure was docked with thirteen natural compounds of plant origin using AutoDock4.2. Most of the natural compounds showed effective inhibitory activity against H1N1 NA in binding condition. This study also highlights interaction of these natural inhibitors with amino residues of NA protein. Furthermore, among 13 natural compounds, theaflavin, found in green tea, was observed to inhibit H1N1 NA proteins strongly supported by lowest docking energy. Hence, it may be of interest to consider theaflavin for further in vitro and in vivo evaluation.

• Archives of Pharmacal Research
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• v.29 no.9
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• pp.786-794
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• 2006

We observed the suppressive effect of a powder formulation of African black tea extract prepared from the leaves of Camellia sinensis on type 2 non-insulin dependent diabetic mice, $KK-A^y/TaJcl$. Black tea extract significantly showed suppressive effect of the elevation of blood glucose on oral glucose tolerance test of 8 week-old $KK-A^y/TaJcl$ mice (p<0.05). Long-term treatment with black tea extract showed significant suppression of post-prandial blood glucose and obesity (p<0.05). The weight of the intestine of mice treated with black tea extract was significantly reduced (p<0.05). From these results, African black tea used in this study showed a suppressive effect on the elevation of blood glucose during food intake and the body weight.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.7-10
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• 2007

Theaflavins (TF) and thearubigins (TR) were separated from Korean microbially fermented tea leaves. Contents of TF (74.4 $\mu$M/g) and TR (37.2%) were higher than reported for black tea fermented by oxidase. Antioxidant activities of TF, TR and EGCG were analyzed and protective effects of COS-7 cells against copper and cadmium-induced toxicity were investigated. TF and TR exhibited good inhibition rates of about 85$\sim$90% for antioxidant and scavenging activities of free radicals and protected COS-7 cells against apoptosis or damage caused by stress, such as cadmium and copper-oxidative injury, free radicals etc. These results indicate that TF, TR and EGCG have antioxidant and scavenging activities against free radicals and protect COS-7 cells from Cu, Cd induced injury.

• BMB Reports
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• v.36 no.1
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• pp.66-77
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• 2003

Tea is one of the most popular beverages consumed in the world and has been demonstrated to have anti-cancer activity in animal models. Research findings suggest that the polyphenolic compounds, (-)-epigallocatechin-3-gallate, found primarily in green tea, and theaflavin-3,3'-digallate, a major component of black tea, are the two most effective anti-cancer factors found in tea. Several mechanisms to explain the chemopreventive effects of tea have been presented but others and we suggest that tea components target specific cell-signaling pathways responsible for regulating cellular proliferation or apoptosis. These pathways include signal transduction pathways leading to activator protein-1 (AP-1) and/or nuclear factor kappa B(NF-${\kappa}B$ ). AP-1 and NF-${\kappa}B$ are transcription factors that are known to be extremely important in tumor promoter-induced cell transformation and tumor promotion, and both are influenced differentially by the MAP kinase pathways. The purpose of this brief review is to present recent research data from other and our laboratory focusing on the tea-induced cellular signal transduction events associated with the MAP kinase, AP-1, and NF-${\kappa}B$ pathways.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.308-314
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• 2009

In this study, we examined the composition of catechins, theaflavins and alkaloids in leaves during processing to fermented black tea, which is produced by withering, roll breaking, and fermentation of Korean Yabukida tea plant. In addition, we determined the optimal conditions for the production of fermented black tea. The average moisture content in fresh leaves was 70.85%, which dropped to 3.07% in fermented black tea at the last stage of production. When the leaves were analyzed by HPLC, seven types of catechins, four types of theaflavins and three types of alkaloids were identified. The levels of catechins, theaflavins, and alkaloids were then evaluated after being processed into fermented tea. From these experiments, we found that the level of theaflavins, which determines the property of the tea, increased during fermentation. This effect resulted from the change in EGCG, ECG, EGC, EC during the process of fermentation. We also found that the maximal amount of theaflavins was created after 1-2 hours of fermentation. Thus, our results imply that the best condition for producing fermented black tea would be to ferment for 1-2 hours.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.5-9
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• 2006

Method for separation and quantification of methylxanthins, catechins, and theaflavins in Korean commercial teas (green, oolong, and black teas) was developed using reversed phase high-performance liquid chromatography (HPLC). After extraction with hot water, tea compounds were separated on Inertsil ODS-3v $(5\;{\mu}m)$ column, eluted with gradient of 7% acetonitrile and 93% of 20 mM phosphate buffer mixture for 7 min. Column effluent was monitored at 270 nm. This technique was effective for analyses of m methylxanthins, catechins, and theaflavins in teas and biological samples. In green and oolong teas, two kinds of methylxanthins and 7 of catechins were identified, whereas 4 theaflavins were only identified in black tea. Among seven catechins in green and oolong teas, EGCG showed highest amount, whereas ECG was highest in black tea. (theaflavins were found only in black teas) In all teas, theobromine content was lower than that of caffeine.

• Genomics & Informatics
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• v.18 no.4
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• pp.43.1-43.13
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• 2020

The coronavirus disease 2019 is a contagious disease and had caused havoc throughout the world by creating widespread mortality and morbidity. The unavailability of vaccines and proper antiviral drugs encourages the researchers to identify potential antiviral drugs to be used against the virus. The presence of RNA binding domain in the nucleocapsid (N) protein of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) could be a potential drug target, which serves multiple critical functions during the viral life cycle, especially the viral replication. Since vaccine development might take some time, the identification of a drug compound targeting viral replication might offer a solution for treatment. The study analyzed the phylogenetic relationship of N protein sequence divergence with other 49 coronavirus species and also identified the conserved regions according to protein families through conserved domain search. Good structural binding affinities of a few natural and/or synthetic phytocompounds or drugs against N protein were determined using the molecular docking approaches. The analyzed compounds presented the higher numbers of hydrogen bonds of selected chemicals supporting the drug-ability of these compounds. Among them, the established antiviral drug glycyrrhizic acid and the phytochemical theaflavin can be considered as possible drug compounds against target N protein of SARS-CoV-2 as they showed lower binding affinities. The findings of this study might lead to the development of a drug for the SARS-CoV-2 mediated disease and offer solution to treatment of SARS-CoV-2 infection.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.766-773
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• 2015

This study analyzes the chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with respect to extraction temperature and time. The optimum extraction conditions for these teas were determined by assessing the chemical composition of tea brewed at different temperature (50, 60, 70, $80^{\circ}C$) and extraction times (1, 3, 5, 10 minute). Catechins contents were the largest at 5 minutes and generally declined by 10 minutes. Green tea catechins contents were highest when brewed at $70^{\circ}C$ and besides other teas a change of the trend variation at 70 and $80^{\circ}C$. These temperatures did not extract theaflavins in green tea. Extract temperature and time did not significantly affect theaflavins content of white tea, yellow tea, and oolong tea. Black tea, however, was noticeably dependent on extract conditions, which were most effective at $70^{\circ}C$, brewed for 5 minutes. Caffeine content of green tea, yellow tea, and oolong tea was highest at 5 minutes, but temperature did not appear to affect the content. White tea and black tea caffeine content was highest when brewed at $70^{\circ}C$ for 5 minutes. Theobromine content of green tea, yellow tea, oolong tea, and black tea did not show major differences between the study times or temperature, though the content in white tea increased with higher temperatures when brewed for 5 minutes. The extraction of phenolic compounds increased until 5 minutes, and showed not further increase at 10 minutes. Antioxidant capacity of green tea, white tea, and yellow tea were maximized at $70^{\circ}C$ for 5 minutes or $80^{\circ}C$ for 3 minutes, while oolong and black tea were reached maximum antioxidants at $70^{\circ}C$ for 5 minutes. In general, to optimize the beneficial chemical content of brewed tea, a water temperature of $70^{\circ}C$ for 5 minutes is recommended.