Enhancing the Anti-Aging Potential of Green Tea Extracts Through Liquid-State Fermentation with Aspergillus niger RAF106.

The present study evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. The total polyphenol content in the green tea extract (GTE) was significantly higher (p < 0.05) than the black tea extract (BTE). DPPH assay showed significantly higher (p < 0.05) antioxidant activity in GTE compared to BTE. However, TBARS values of uncured pork sausages significantly reduced (p < 0.05) for all levels of concentrations of BTE (0.05%, 0.10%, 020%, and 0.30%) and GTE (0.05%, 0.10, 0.20%, and 0.30%) during the 5 days storage period. The reduction of TBARS values for the BTE 0.05% treated sausage sample was not, however, significantly different (p > 0.05) to the BHT 0.10% treated sausage sample on fifth day of the storage period. The sensory evaluation of pork sausages incorporated with a BTE of 0.05% and 0.30%, GTE of 0.05% and the control were not significantly differences (p < 0.05) in color, odor, texture, juiciness, taste, or overall acceptability. Practical applications In the present study, we evaluated the antioxidant effect of green and black tea (Camellia sinensis L.) extracts in uncured pork sausages. Adding of black tea extract 0.05%, 0.30%, and green tea extract 0.05% can reduce the TBARS value in uncured pork sausages without altering color, odor, texture, juiciness, or overall acceptability. Therefore, 0.05%, 0.30% black tea extract and 0.05% green tea extracts can be considered as potential antioxidants in uncured pork sausages.

Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus

Chapter 46 - Green Tea Extract

Green and black teas extracts are known for their antibacterial activity against many pathogenic microorganisms. These studies have been necessitated by the need to combat the recent rise of drug-resistant human pathogens which is becoming a common occurrence in the world making easily manageable infections to become life threatening illnesses. This study evaluated the antimicrobial activity of water soluble green and black tea extracts from a high quality Kenyan tea clone TRFK 6/8 against antibiotic resistant Escherichia coli ATCC 25922 and Staphylococcus aureusATCC 25923 using agar well diffusion method. Green and black tea extracts effectively inhibited the growth of both E. coli ATCC 25922 and S. aureus ATCC 25923 at concentrations of 0.1 and 0.05 mg/ml, respectively after 24 h. Green tea extracts and gentamicin showed greater zone of inhibition compared to penicillin G. In addition, the possible synergistic activity of water soluble green tea extract and antibiotics was also determined using agar well diffusion method. A combination of penicillin G and green tea extract inhibited the growth of E. coli ATCC 25922 and S. aureus ATCC 25923 compared to penicillin G alone while gentamicin exhibited an additive and antagonistic effect depending on tested bacteria. Green and black tea extracts can be used as an antimicrobial agent and also green tea extract can be used in combination with penicillin G to manage resistant pathogenic bacteria. Furthermore, tea which is a proven safe, cheap and readily available compound can be used in more ambitious trials to test the antimicrobial efficacy and chemo-preventive effects in animal and human models. &nbsp; Key words: Green tea, black tea, antimicrobial activity, synergistic activity, gentamicin, penicillin G.

Selenium (Se) is one of the essential trace elements for human, but the Se deficiency of most areas resulting in low a Se content in fruits. To increase the Se uptake in fruit trees, the effects of foliar spraying four types of tea (black, green, white, and dark) infusions on the growth and Se uptake of Cyphomandra betacea were studied using a pot experiment. The white and dark tea infusions increased the biomass, superoxide dismutase activity, and catalase activity of C. betacea, while the black and green tea infusions had no significant effects. The green, white, and dark tea infusions increased the contents of photosynthetic pigments in C. betacea, the while the black tea infusions had no significant effects. The black, white, and dark tea infusions increased the peroxidase activity of C. betacea, while the green tea infusion decreased. All tea infusions increased the potassium (K) content in aboveground part of C. betacea and phosphorus (P) content in leaves to some extent. The different tea infusions decreased the Se contents in roots and shoots of C. betacea. Compared to the control, the black, green, white, and dark tea infusions decreased the Se contents in shoots by 16.67%, 27.30%, 33.33%, and 40.07%, respectively. Correlation analysis showed that the contents of P and K were negatively correlated with the Se content. Therefore, foliar spraying tea infusion can decrease the Se uptake in C. betacea, and the white and dark tea infusions can promote C. betacea growth.

This study aimed to evaluate the effects of the separate provision of green and oregano tea extracts on the biomarkers of the redox state and health condition in pre-weaned Jersey calves from birth to 60 days of life. Two experiments following the complete randomized design with measures repeated in time were carried out using 38 Jersey calves (17 and 21 calves in experiments 1 and 2, respectively). Calves were distributed according to date of birth into one of three groups: control (CON) - with no addition of extracts; oregano extract (OE) - addition of 70 mg of oregano extract/kg of body weight (BW) and green tea extract (GT) - addition of 35 mg of green tea extract/kg of BW. Eight biomarkers of the redox state were evaluated on days 1, 30, and 60 after birth, and variables measured on day 1 were used as covariates. Body temperature and occurrence of diarrhea were evaluated every two days. Regarding the main results, the supply of oregano extract reduced the concentration of oxidizing biomarkers, such as DCFP (oxidation of dichlorofluorescein in plasma) and carbonyl, and increased the activity of antioxidant enzymes, such as GPx and catalase. Green tea extract only reduced DCFP and tended to improve catalase activity. Calves remained healthy (no fever and only a few days with diarrhea), and plant extracts did not improve their health condition. The addition of green tea and oregano extracts into the diet has a positive effect on redox status in pre-weaned Jersey calves.

Natural Antioxidants are compounds with many advantages, but their applications have some limitations, including bioavailability and instability. Liposomes are appropriate carriers that can be used for antioxidants to protect them from unfavorable conditions. Therefore, they are used in various cosmetic, pharmaceutical and food industries. One of the most critical applications of liposome antioxidants in medicine is cancer prevention, which happens by reducing oxidative stress. Encapsulated liposome antioxidants increase the therapeutic effects because the higher drug concentrations reach the cancer tissue. Also, due to the harmful effects of synthetic antioxidants, the use of natural antioxidants has increased. Polyphenols have strong antioxidant properties. This study critically reviews the green tea and rosemary extracts as natural antioxidants and their encapsulation. Green tea and rosemary extracts indicated excellent antioxidant properties in food oils. Also, the encapsulated green tea and rosemary extracts in liposomes had more substantial antioxidant features than their free forms. Green tea extracts in both free and encapsulated liposomes had strong antioxidant properties in canola oil, while liposomes containing green tea extracts acted better than free forms of extracts and synthetic antioxidants and caused the production of the first and second products to be delayed. Some of the natural antioxidants have more potent antioxidant properties than synthetic antioxidants, such as BHT, which causes the oxidation ratio in food oils to be delayed. The controlled release and the better performance of natural antioxidants cause the encapsulation of polyphenols.

This experiment was conducted to determine the optimum level of green tea extract (GTE) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 100 Cob broiler chicks were kept for a period of 5 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), GTE 0.5% (basal + GTE 0.5%), GTE 1% (basal + GTE 1%) and GTE 2% (basal + GTE 2%) and antibiotic added group (basal + 0.05% oxytetracycline). GTE supplemented group showed significantly higher body weight and better feed conversion ratio (FCR) than other treatments (P &lt; 0.05) where highest live weight (2034 g/bird) was recorded in broilers group provided with 0.5% GTE. The best FCR (1.58) was observed in the group supplemented with 0.5% GTE. The obtained results also revealed significant (P &lt; 0.05) difference among treatments in the lipid profile parameters (total cholesterol, HDL and triglyceride except LDL). Broilers treated with 0.5% GTE showed lowest total cholesterol (115.0 mg/dl), triglyceride (116.3 mg/dl) and highest HDL (30.75 mg/dl). In conclusion, GTE can be added in the diet @ 0.5% for better growth performances of broiler as an alternative to antibiotic without any negative effect on lipid profile.&#x0D; Res. Agric., Livest. Fish.8(1): 157-163, April 2021

Green tea is known as a plant who has many purpose as well as an antioxidant sources. The purpose of this research is to find out the effect of adding green tea (Camellia sinensis) extract in beef nuggets on chemical properties (moisture content, fat content, and polyphenol content). This research is an experimental research using completely randomized design method with 4 treatments and 5 repetition. The treatment that given was P1= beef nugget with no added green tea extract, P2= beef nugget + 0,5% green tea extract, P3= beef nugget + 1% green tea extract, and P4= beef nugget + 1,5% green tea extract with 5 repetition. Chemical analysis that used in this research is moisture content analysis, fat content, and polyphenols content. The obtained results then tested with anova, duncan, and polynomial test. The results showed that the treatment had a significantly real effect on polyphenols content but not on the moisture content and fat content. The addition of 1,5% green tea (Camellia sinensis) extract increase the polyphenol content of 305,96 mg/kg and influence 80,79% of the polyphenol content.

Anti-diabetic activity of chemically profiled green tea and black tea extracts in a type 2 diabetes mice model via different mechanisms

Pancreatic and prostate cancers pose serious problems to human health. To determine the potential for chemopreventive intervention against pancreatic and prostate cancers, black and green tea extracts and components of these extracts were examined in vitro for their effect on tumor cell growth. Components included a mixture of polyphenols from green tea (GTP), mixtures of polyphenols (BTP) and of theaflavins (MF) from black tea, and the purified components epicatechin-3-gallate (ECG) and epigallocatechin-3-gallate (EGCG). Two human cell lines, pancreatic adenocarcinoma (HPAC) and prostate tumor (LNCaP), were exposed to these agents for 24 hours. Results showed inhibition (approx 90%) of cell growth in pancreatic tumor cells by black and green tea extracts (0.02%). GTP (10 μg/ml) and MF (100 μg/ml) significantly inhibited growth (approx 90%); ECG and EGCG inhibited growth as well (approx 95%). Black and green tea extracts, GTP, and EGCG decreased the expression of the K-ras gene, as determined by reverse transcription-polymerase chain reaction. Green and black tea extracts decreased the multidrug-resistant gene (mdr-1), although GTP and EGCG increased expression. Similar data were obtained in the prostate cell line LNCaP. All agents significantly inhibited growth. These agents increased expression of the mdr-1 gene. This study suggests that components from black and green tea extracts can modulate the expression of genes known to play a role in the carcinogenesis process and, therefore, may be potential agents for chemoprevention against pancreatic cancer.

Background: Insulin resistance has been independently associated with cardiac diseases. Free fatty acids are recently known to induce cardiac insulin resistance due to low-grade inflammation. Therefore, the improvement of free fatty acid levels can also improve cardiac insulin resistance. This study investigated the combination of green tea and decaffeinated-light roasted green coffee extract in the improvement of free fatty acid-induced cardiac insulin resistance by improving the adiponectin/FAS pathways. Methods: This study used 25 males Sprague-Dawley rats induced by a high-fat high sucrose diet and injection of low dose streptozotocin to make a metabolic syndrome (MS) rat model and standard chow as healthy control rats. The MS rats were treated with green tea (200 mg/ b. w.), decaffeinated-light roasted green coffee (300 mg/ b. w.), and the combination of both extracts in 9 weeks. Experimental groups in this study were divided into 5 groups: 1) MS (HFHS diet + STZ) group, 2) NC (normal chow) group, 3) GT (green tea extract) group, 4) GC (decaffeinated-light roasted green coffee extract), 5) CM (combination of both extracts) group. Adiponectin and HOMA-IR level was analysed using ELISA, and the gene expression of Adipo-R1, FAS, PI3K, PDK1, Akt, GLUT4 was measured by RT-PCR. Results: The combination of green tea and decaffeinated-light roasted green coffee showed synergistic effects in improving FFA levels. The adiponectin/FAS pathways was attenuated in the CM group. Moreover, the combination also showed improvement in cardiac insulin resistance markers such as IRS1/2, PI3K, PDK1, Akt, and GLUT4. Conclusions: The combination of green tea and decaffeinated-light roasted green coffee extract improved cardiac insulin resistance better than green tea and green coffee extract administration alone by reducing free fatty acids levels through adiponectin/FAS pathways modulation.

Background: Insulin resistance has been independently associated with cardiac diseases. A free fatty acid is recently known to induce cardiac insulin resistance due to low-grade inflammation. Therefore, the improvement of free fatty acid levels can also improve cardiac insulin resistance. This study investigated the combination of green tea and decaffeinated-light roasted green coffee extract in improvement of free fatty acid-induced cardiac insulin resistance by improving the adiponectin/FAS pathway. Methods: This study used 25 males Sprague-Dawley rats induced by a high-fat high sucrose diet and injection of low dose streptozotocin to make a metabolic syndrome (MS) rat model and standard chow as healthy control rats. The MS rats were treated with green tea (200 mg/ b. w.), decaffeinated-light roasted green coffee (300 mg/ b. w.), and the combination of both extracts in 9 weeks. Experimental groups in this study were divided into 5 groups: 1) MS (HFHS diet + STZ) group, 2) NC (normal chow) group, 3) GT (green tea extract) group, 4) GC (decaffeinated-light roasted green coffee extract), 5) CM (combination of both extracts) group. Adiponectin and HOMA-IR level was analysed using ELISA, and the gene expression of Adipo-R1, FAS, PI3K, PDK1, Akt, GLUT4 was measured by RT-PCR. Results: The combination of green tea and decaffeinated-light roasted green coffee showed synergistic effects in improving FFA levels. The adiponectin/FAS pathway was attenuated in the CM group. Moreover, the combination also showed improvement in cardiac insulin resistance markers such as IRS1/2, PI3K, PDK1, Akt, and GLUT4. Conclusions: The combination of green tea and decaffeinated-light roasted green coffee extract improved cardiac insulin resistance better than green tea and green coffee extract administration alone by reducing free fatty acids levels through adiponectin/FAS pathway modulation.

This review summarizes published in vitro, animal, and clinical studies investigating the effects of green tea (Camellia sinensis) extract and associated catechins on drug-metabolizing enzymes and drug transporters. In vitro studies suggest that green tea extract and its main catechin, (-)-epigallocatechin-3-gallate, to varying degrees, inhibit the activity of CYP1A1, CYP1A2, CYP2B6, CYP2C8, CYP2C9, CYP2D6, and CYP3A4. UGT1A1 and UGT1A4 isoforms were also inhibited by (-)-epigallocatechin-3-gallate. Animal studies suggest green tea extract and/or (-)-epigallocatechin-3-gallate significantly increase the bioavailability of diltazem, verapamil, tamoxifen simvastatin, 5-fluorouracil, and nicardipine. Conversely, green tea extract and/or (-)-epigallocatechin-3-gallate reduce the bioavailability of quetiapine, sunitinib, clozapine, and nadolol. Of the few clinical studies available for review, it appears neither green tea extract nor (-)-epigallocatechin-3-gallate inhibit any major cytochrome P450 enzyme. Regarding drug transporters, in vitro studies indicate P-glycoprotein, organic anion transporting polypeptide 1A1, organic anion transporting polypeptide 1B1, organic anion transporting polypeptide 1B3, organic anion transporting polypeptide 2B1, organic cation transporter 1, organic cation transporter 2, multidrug and toxin extrusion 1, and multidrug and toxin extrusion 2-K are potentially inhibited by green tea extract. A clinical study indicates the organic anion transporting polypeptide 1A1 transporter is inhibited by (-)-epigallocatechin-3-gallate while P-glycoprotein is unaffected. In conclusion, the ingestion of green tea extract or its associated catechins is not expected to result in clinically significant influences on major cytochrome P450 or uridine 5'-diphospho-glucuronosyltransferase enzyme substrates or drugs serving as substrates of P-glycoprotein. However, some caution is advised in the consumption of significant amounts of green tea beverages or green tea extract in patients prescribed known substrates of organic anion transporting polypeptide, particularly those with a narrow therapeutic index.

Green and black tea is one of the most popular beverages consumed worldwide. Moreover, during the last two decades it has received much attention in regard to its beneficial effects on various human health problems .This study aimed to investigate the antibacterial effect of hot and cold extracts of green tea and black tea separately against E. coli and after infecting the burned skin rat with them, also to screen the effect of both types of tea on rat liver and kidney. Sixteen male rats divided into four Groups (4 animals each), Group 1: untreated rat (control). Group 2: burn rats infected with E.coli(1.5×108 bacteria /ml). Group 3: burn treated by Green tea aqueous extract (1000 µg/ml) for E.coli bacteria. Group 4: burn treated by black tea extract (800 µg/ml) for E.coli bacteria. The tea extracts antimicrobial activity was analyzed by agar diffusion inhibition assay and minimum inhibitory concentration. Results exhibited that E. coli in particular, have high levels of resistance against 13 antimicrobial and response only to Imepeneme and Meropenem . Hot watery green tea extract is more effective against bacterial type than cold once. Based on assessment of inhibition zones. E. coli was more sensitive black tea extraction, according to the inhibitions zone. Depending on MIC, we concluded that hot extract from two types of teas have the best antibacterial effect than cold extract demonstrated that the best MIC against E.coli is hot green tea extract (400 µg/ml) then hot black tea extract (600 µg/ml) followed by cold green tea extract (800 µg/ml) and less activity is cold black tea extract (1000 µg/ml). Infected rats showed inflammation and hemorrhage. While treating rats with tea extracts dermally approximately restored kidney normal histological architecture and liver became nearly normal in histological structure. Black tea extract showed greater effectiveness in tissue recovery than green once.