• 한국식품영양과학회지
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• 제34권2호
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• pp.148-157
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• 2005

국내산 야생9차를 발효정도에 따라 몇 단계의 발효차를 제조하여 일반세균, 젖산균 및 효모 총 8균주에 대한 항균활성을 검색하고, 항균활성 물질의 미생물에 대한 최소저해농도, 열 및 pH에 대한 안정성, 에탄올추출물의 용매분획별 항균 활성을 분석한 결과는 다음과 같다. 국내산 야생녹차의 물추출물과 에탄올추출물의 최소저 해농도는 그람양성균에서는 B. subtilis가 0.2 mg/mL로 가장 낮았고, 그람음성균에서는 P fuorescens가 0.3∼0.5 mg/ mL로 가장 낮았으며, 젖산균과 효모는 1 mg/mL이하의 농도에서는 항균활성이 나타나지 않았다. 발효가 많이 진행된 차일수록 불발효차인 녹차에 비하여 항균활성은 점점 감소하였으며, 에탄올추출물이 물추출물보다 항균효과가 더 높았다. 차 항균활성 물질의 열 및 pH 안정성 은 50∼121$^{\circ}C$ 및 pH 3∼11까지 각 균주의 생육 저해환의 크기가 대조구와 비슷하게 나타나 녹차, 반발효차, 발효차 모두 열과 pH에 안정한 것으로 확인되었다. 차 에탄올추출물을 용매 분획한 결과 물분획물에서 생육억제효과가 가장 크게 나타났고, 그 다음으로는 에틸아세 테이트 분회물, 에테르 분획물의 순으로 항균활성이 높았으며, 헥산 분획물에서는 항균활성을 보이지 않았다. 각 분획물의 항균활성은 발효가 많이 진행된 차일수록 생육 저해환의 크기가 적었으며, 발효도가 높은 국내산 강발효차와 중국산 홍차의 경우 에테르 분획물에서는 항균활성이 나타나지 않았다.

• 한국식품영양과학회지
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• 제28권3호
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• pp.599-606
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• 1999

Water extracts of persimmon leaf tea(PLTE), green tea(GTE) and oolong tea(OTE), at the con centration used for human consumption, were examined for inhibitory effects on the mutagenicity of major classes of dietary and environmental mutagens including indirect acting mutagens, B[ ]P (benzo[ ]pyrene), IQ(2 amino 3 methylimidazo[4,5 f]quinoline), 2 AA(2 aminoanthracene) in the presence of S9 mix and direct acting mutagen, 4 NQO(4 nitroquinoline 1 oxide) without S9 mix, using the modified Ames Salmonella/microsome assay. PLTE, GTE and OTE showed very potent and concentration dependent antimutagenic effects against indirect acting mutagens B[ ]P and IQ. At the maximum concentration(16,200 g/plate) of each tea extract, number of colonies decreased in a dose dependent manner up to 82~100%. Similar inhibition of PLTE, GTE and OTE were seen at higher concentration in the mutagenicity of the 2 AA following an initial increase in the activity at lower concentration. However, the mutagenicity of the direct acting mutagen 4 NQO were not suppressed at lower concentration of the three tea extracts, and higher concentration of the tea extracts enhanced mutagenic activity of the mutagen. There were no differences in the mode of antimutagenesis between PLTE, GTE, and OTE, in both Salmonella typhimurium TA98 and TA100 strains against the same mutagen. In conclusion, the water extracts of persimmon leaf tea, green tea and oolong tea possess marked antimutagenic potential against a variety of important dietary and environmental indirect acting mutagens, but the activity was not observed against the direct acting mutagens. These results suggest that the mode of inhibitory action may not have resulted from direct interaction between tea extracts and the mutagens, but rather from indirect metabolic inactivation of mutagens by tea extracts.

• 동아시아식생활학회지
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• 제16권4호
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• pp.447-452
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• 2006

This study examined the growth and sensory characteristics of soybean sprout cultured at 25$\pm$1$^{\circ}C$ for 4 days with distilled water control and green tea extracted water (0.03% and 0.05%). The proximate composition of soybean sprout in the green-tea water was better than that of the control in ash, protein and fat, while the soybean sprout was especially higher in 0.05% green-tea water. The contents of vitamin C and $\beta$-carotene were higher in soybean sprout in green-tea water than the control. The total free amino acids composition of soybean sprout in green-tea water was better than that of the control, with the highest being obtained in soybean sprout in 0.03% green-tea water. Antioxidative activity was assayed by DPPH radical scavenging ability with spectrophotometer at 514 nm. The soybean sprout in green-tea water was higher than control. The amylase activity of the soybean sprout increased steadily during the first 4 days and that of the control was higher than soybean sprout in green-tea water. The proteinase of soybean sprout steadily increased during 4 day culture. Furthermore, the proteinase activity of soybean sprout in green-tea water was higher than that of the control up to 2 days. Whereas after 3 days, it was the highest in 0.03% green-tea water and then decreased remarkably in 0.05% green-tea water.

• 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.

• Journal of Nutrition and Health
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• 제34권5호
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• pp.499-512
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• 2001

This study was performed to investigate effects of dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in 12-month-old rats. Fifty-four male Sprague-Dawley rats weighing 542$\pm$4.5g were blocked into groups according to their body weight and were raised for four weeks with the diets containing 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) and green tea(Camellia Sinensis O. Ktze), water or 75% and 95% ethanol extracts from same amount of each dried tea powder. Food intake was not significantly different among all groups, but weight gain of green tea powder group was significantly lower than that of control group. Plasma and liver lipid levels of all the tea diet groups were lower than those of control group. Especially, 75% ethanol extract of persimmon leaf decreased total lipid and triglyceride concentrations in plasma and 95% ethanol extract of persimmon leaf decreased liver total lipid level. However, there was no difference between 75% ethanol extracts groups and 95% ethanol extracts groups in lipid metabolism. Superoxide dismutase(SOD) and catalase activities in erythrocyte were remarkably increased by all the green tea diets. SOD, catalase and glutathione peroxidase activities in liver were increased by the feeding of ethanol extracts from green tea and persimmon leaf powder. Liver xanthine oxidase activity was not different among all groups. Plasma Thiobarbirutic acid reactive substance(TBARS) concentrations of all the green tea diet groups were significantly low. It was thought that high flavonoids in green tea inhibited plasma lipid peroxidation by promoting SOD, catalase activities in erythrocyte. 95% ethanol extract of persimmon leaf also inhibited plasma lipid peroxidation by high vitamin E and beta-carotene. Persimmon leaf powder decreased liver TBARS concentration by vitamin E, betacarotene and vitamin C and by increasing activities of antioxidative enzymes with flavonoids. In conclusion, dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea were effective in lowering lipid levels and inhibiting lipid peroxidation in 12-month-old rats. Above all, ethanol extracts of persimmon leaf decreased plasma and liver lipid levels and persimmon leaf powder effectively inhibited liver lipid peroxidation. Extracts of green tea leaf inhibited plasma lipid peroxidation. In lowering lipid levels and inhibiting lipid peroxidation, ethanol extracts were more effective than water extracts, but there was no difference between 75% ethanol extracts and 95% ethanol extracts in lipid metabolism. (Korean J Nutrition 34(5) : 499~512, 2001)

• 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.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.936-941
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• 2005

녹차 잎을 건조 분말하여 래디칼 소거기능을 추출하는 공정으로 순환 이산화탄소유체추출기를 활용할 때의 추출 최적조건을 구하였다. 건조한 녹차 잎의 분말사이즈는 80/100 mesh로 하고, 추출 압력과 온도를 각각 125 kgf 및 $25^{\circ}C$로 12시간 추출한 경우 가장 추출효율이 좋았다. 또한 용매를 열수추출과 에탄을 농도 를 달리한 추출 방법으로 나누어 래디칼 소거기능을 추출하였다. 그 결과, 에탄올 $95\%$농도에서 추출한 경우 가장 효율이 높았으며, 온도는 $100^{\circ}C$로 30분 추출이 최적 조건이었다. 각 추출 방법에 따른 추출 수율과 안정성을 비교한 결과, 이산화탄소유체를 이용한 녹차 래디칼 소거기능 추출 공정이 열수나 에탄올에 비하여 각각 2.8배 및 1.87배 수율이 높았으며, 안정성 실험에서도 활성의 소실이 거의 없었다.

• Food Science and Biotechnology
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• 제14권1호
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• pp.46-48
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• 2005

Growth inhibitory effects of ethanol extracts of green tea and pine needles on Bacillus stearothermophilus isolated from spoiled red bean paste were detected at concentrations higher than 750 ppm, and antimicrobial activity of pine needle extract was slightly higher than that of green tea exract. Growth inhibitory effect of pine needle extract in nutrient broth adjusted to pH 6.0, water-activity 0.92, and $45\;^{\circ}$Brix was observed at 500 ppm. These results indicated growth of B. stearothermophilus could be inhibited by adding pine needle and green tea extracts.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• 한국식품위생안전성학회지
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• 제14권3호
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• pp.238-243
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• 1999

분말멸치에 녹차, 구기자 및 BHT를 첨가하여 저장 안전성을 조사 비교한 결과는 다음과 같다. 1. 첨가물의 종류가 분말 멸치의 AV와 POV에 미치는 영향은 $60^{\circ}$ Bx의 구기자가 가장 효과적이었으며, 녹차 > BHT의 순으로 나타났으나 저장기간 6개월까지 첨가물 사용시 저장기간은 대조군 보다 12개월 연장하여 권장 유통기간을 30개월로 설정하여도 안전성을 기대할 수 있을 것으로 나타났다. 2. 첨가물의 농도가 높을수록 저장 안전성이 높아졌으며 그 순위는 $20^{\circ}<40^{\circ}<60^{\circ}$의 순 이었으나 그 차이는 크지 않은 것으로 나타났다. 3. 저장기간에 따른 분말멸치의 AV와 POV는 0<6<12<18<24<30개월의 순으로 증가였다. 4. $20^{\circ}$ Bx의 구기자는 BHT보다 우수한 항산화력이 있어, 분말멸치의 저장 안정성을 높일 수 있는 것으로 생각되었으며 새로운 천연 항상화제로서의 응용이 가능함을 알 수 있었다.