Potentialities of Tannase-Treated Green Tea Extract in Nutraceutical and Therapeutic Applications (original) (raw)
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International Journal of Food Science & Technology, 2017
Summary The antioxidant activities of native- and tannase-treated green tea extracts along with their major polyphenol components were investigated. The polyphenolic content and composition of the tea before and after tannase treatment were determined by liquid chromatography coupled with mass spectrometry (LC-MS). Approximately 99% of the (−)-epigallocatechin gallate (EGCG) and (−)-epicatechin gallate (ECG) in green tea extract were converted by tannase to (−)-epigallocatechin (EGC) and (−)-epicatechin (EC), respectively, after 30 min. Biotransformed green tea exhibited a significantly higher DPPH˙ radical scavenging activities than native green tea (EC50 value of 0.024 ± 0.001 and 0.044 ± 0.001 mg mL−1, respectively). Kinetic parameters such as scavenging rate and stoichiometry were calculated. The rate of DPPH˙ radical scavenging activities for tannase-treated green tea extract was shown to be higher than native green tea extract.
Antioxidants
The present study investigated the effects of tannase and ultrasound treatment on the bioactive compounds and antioxidant activity of green tea extract. The single-factor experiments and the response surface methodology were conducted to study the effects of parameters on antioxidant activity of green tea extract. The highest antioxidant activity was found under the optimal condition with the buffer solution pH value of 4.62, ultrasonic temperature of 44.12 °C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W. Furthermore, phenolic profiles of the extracts were identified and quantified by high-performance liquid chromatography. Overall, it was found that tannase led to an increase in gallic acid and a decrease in epigallocatechin gallate, and ultrasounds could also enhance the efficiency of enzymatic reaction.
Therapeutic Properties of Green Tea: A Review
Journal of Multidisciplinary Applied Natural Science
The most consumed beverage in the world is tea after water. Till today the consumption of black tea is 70% while that of green tea is only 20%. One reason for this percentage is lack of awareness about green tea and invested research. Green tea along with caffeine which imparts characteristic taste, bitterness and stimulating effect, is also rich in a group of chemicals, called Catechin Polyphenols (Commonly known as Tannins, which contribute to bitter taste and astringency) and deliver antioxidant properties. Furthermore, green tea also comprises of amino acids such as Theanine along with alkaloids such as Adenine, Dimethylxanthine, Theobromine, Theophylline and Xanthine. Some vitamins, like vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin C and vitamin E are also found in green tea. The present review gives the study of various constituents of green tea and their impact on human health. Studies provide strong evidence that owing to antioxidant properties daily intake of gree...
Encapsulation of tannase for the hydrolysis of tea tannins
Enzyme and Microbial Technology, 2001
Tannase was encapsulated in alginate, chitosan, carrageenan or pectin gel matrices, and in the case of alginate, coated with high or low molecular weight chitosan to reduce enzyme release. Cross-linking with glutaraldehyde also improved enzyme retention. Active enzyme preparations were obtained, although carrageenan gels were unstable in tea. Tannase activity was evaluated by reduction in centrifugable (flocculated) tea solids, and a reduction in tea cream measured turbidimetrically after removal of flocculated solids. Tannin interactions with the polysaccharide gels increased the level of centrifugable solids (flocculent) in the tea. An optimum bead formulation consisted of an alginate core, coated with chitosan and cross-linked with glutaraldehyde. Both core and coating materials contained active enzyme. Beads were prepared in a single step procedure involving extrusion of alginate/tannase solution into a hardening bath containing tannase-loaded, chitosan solution. Tannase retained hydrolytic activity through three successive batch cycles, for a total period of 39h processing, and tea cream was visibly removed by treatment with the immobilized tannase. Activity remained stable during 1-month bead storage under refrigeration.
Increasing the antioxidant power of tea extracts by biotransformation of polyphenols
Food Chemistry, 2011
Green tea (Camellia sinensis) and yerba mate (Ilex paraguariensis) are rich in polyphenolic compounds, which are thought to contribute to the health benefits of tea. The aim of this study was to evaluate the potential antioxidant properties of green tea and yerba mate extracts before and after the enzymatic biotransformation reaction catalysed by the Paecilomyces variotii tannase. The antiradical properties of the tea extracts, as well as the standards of chlorogenic acid and EGCG, were assessed using the ORAC and DPPH assays before and after the tannase biotransformation. The antioxidant power of enzymetreated green tea and yerba mate increased by 55% and 43%, respectively, compared with that of untreated teas. The antioxidant power of the standards was also highly increased by enzyme treatment. These results provide relevant data about the potential of the tannase application on various polyphenol sources and to increase the antioxidant power of two widely consumed beverages.
Agritech, 2022
PT. Pagilaran sedang mengembangkan lima klon baru yang diberi nama PGL 9, PGL 10, PGL 11, PGL 12, dan PGL 15 sebagai klon unggulan untuk teh hitam. Klon tersebut sangat potensial untuk dijadikan minuman teh instan siap minum (RTD). Ready to Drink (RTD) dari teh hitam memiliki kelemahan, yaitu aktivitas antioksidan yang rendah. Tannase adalah enzim industri yang memiliki potensi besar untuk aplikasi dalam industri makanan dan minuman. Tannase telah digunakan untuk menghidrolisis ester katekin teh hijau. Belum ada penelitian tentang perubahan komposisi kimia dengan perlakuan enzimatis tannase pada klon teh PT Pagilaran. Tujuan dari penelitian ini adalah untuk mengamati efek dari perlakuan tannase pada lima ekstrak teh hitam klon pagilaran terhadap aktivitas antioksidan, profil senyawa fenolik, warna minuman teh, sifat sensoris, dan senyawa volatil. Daun teh pemetikan sedang (P+2) secara tradisional diolah menjadi teh hitam. Minuman teh ditambahkan dengan tannase pada konsentrasi 100 mg/100 mL, diinkubasi selama 1 jam pada suhu 37 °C. Penambahan tannase dapat meningkatkan aktivitas antioksidan, kandungan asam galat, EC, dan konsentrasi EGC karena hidrolisis ECG, EGCG, atau turunannya. Warna minuman teh semakin cerah dan menguning daripada yang tidak diberi perlakuan enzim tannase. Meski begitu, tingkat penerimaan konsumen masih bagus. Profil aroma dan senyawa volatil minuman teh menunjukkan bahwa tidak ada perubahan signifikan setelah penambahan enzim tannase.
A review focusing on the benefits of green tea catechins as nutraceuticals
Sciences of Phytochemistry
Any product generated from food sources that offer additional health advantages over and above the essential nutritional content present in foods is referred to as a nutraceutical under the broad umbrella term. The catechins in Camellia sinensis (Theaceae) namely (-)-epicatechin, (-)-epicatechin-3-gallate, (-)-epigallocatechin, and (-)-epigallocatechin-3-gallate (EGCG), which can be used as nutraceuticals in food or as a component of food items has been discussed. Catechins being polyphenols and antioxidants are found to have a wide range of therapeutic application like weight loss, anticancer, anti-inflammatory, and a few more therapeutic applications, through various mechanisms like stimulating AMP-activated protein kinase, enhanced apoptosis, decreased expression of interleukin (IL)-6 and IL-8. The most recent method for extracting catechins include combining the extraction processing of PEF or IPL with Subcritical water extraction. Food additives have been mixed with green tea e...
Antioxidants
Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultraso...
The beneficial effects of green tea on human health: an updated review
International Journal of Herbal Medicine, 2020
Green tea is un-fermented product of Camellia species. The leaves of both Camellia sinensis and Camellia assamica, are used for the production of green tea, but C. assamica is mainly used for the production of black tea. Green tea is widely produced from the leaves of C. sinensis, now a day’s which is one of the most popular beverages worldwide. Over the past 50 years or more, scientists have studied this plant with respect to potential health benefits. Research has shown that the main components of green tea that are associated with health benefits are the catechins. The four main catechins found in green tea are: (-)-epicatechin (EC), (-)-epicatechin-3-gallate (ECG), (-)-epigallocatechin (EGC), and (-)-epigallocatechin-3-gallate (EGCG). Of these four, EGCG is present in the largest quantity, and so has been used in most of the researches. Among the important health benefits of green tea are: anticarcinogenic, anti-inflammatory, antioxidant, and antimicrobial properties, and benefi...