Coarse Tea Research Articles

Differential regulation and preventive mechanisms of green tea powder with different quality attributes on high-fat diet-induced obesity in mice.

Tea powder has been reported to have some physiological functions. However, there is no report on whether there are differences in the active ingredients of tea powder with different qualities and whether there are different prebiotic mechanisms. This study was aimed to investigate the effects of different qualities of tea powder on preventing obesity from different aspects, namely antioxidation, inflammation, lipid-lowering, and intestinal flora, using an obesity mouse model. The results showed that all three types of tea powder with different qualities could reduce body weight and decrease serum TC, TG, and LDL-C. However, tea powder with different quality attributes exhibited diverse modulatory effects and mechanisms. Tender tea powder contained more tea polyphenols, and it had a better effect on improving oxidative stress. Tender tea powder significantly decreased the abundances of Blautia, Bilophila, and Oscillibacter, and increased the abundances of Alloprevotella, Lachnoclostridium, Romboutsia, and Ruminococcaceae_UCG-004. Coarse tea powder contained more dietary fiber, and had a better effect on reducing the food intake and improving lipid metabolism, which could reduce lipid synthesis and increase lipid β-oxidation. Coarse tea powder significantly decreased the abundance of Dubosiella and increased the abundances of the Lachnospiraceae_NK4A136 group and Coriobacteriaceae_UCG-002. Our findings provide a theoretical reference for the comprehensive utilization of tea powder.

Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins.

Various functional components in tea have been well developed, but less research has been explored on glycoproteins in tea. In this paper, three types of glycoprotein fractions, namely tea selenium-binding glycoprotein1-1 (TSBGP1-1), TSBGP2-1, and TSBGP3-1, respectively, were extracted and purified from selenium-enriched coarse green tea. Chemical analysis revealed that three fractions were glycoproteins, but their selenium content, molecular weight, and monosaccharide composition were significantly different. Fourier transforms infrared (FT-IR) analysis indicated that three fractions contained characteristic absorption peaks of glycoproteins but differed in secondary structural composition. Thermogravimetric (TG) analysis showed that the thermal stability of the three fractions was dramatically distinct. The in vitro hypoglycemic activity showed that TSBGPs significantly activated the insulin receptor substrate 2 (IRS2)/protein kinase B (Akt) pathway in LO2 cells, then enhanced glucose metabolism and inhibited gluconeogenesis, and finally ameliorated insulin resistance (IR) and glucose metabolism disorders. Furthermore, Pearson correlation analysis reveals that the hypoglycemic activity was significantly correlated with Se, protein, monosaccharide composition (especially glucose), molecular weight, and secondary structure. Our results show that Se-enriched tea glycoprotein is a desirable candidate for developing anti-diabetic food, and TSBGP-2 and TSBGP-3 had a better regulation effect. Our results can provide a research reference for the extraction, physicochemical property, and function of selenium-enriched plant glycoproteins.

Effects of extraction methods on physicochemical properties and hypoglycemic activities of polysaccharides from coarse green tea.

Coarse tea is made of mature tea plant (Camellia sinensis L.) shoots and is generally discarded as a worthless crop product, but has been proved an excellent material for the treatment of diabetes. This study aims to evaluate the effects of the extraction techniques WE (water extraction), UAE (ultrasound-assisted extraction), MAE (microwave-assisted extraction), and EE (enzyme extraction) on the physicochemical properties and antidiabetic activities of polysaccharides from coarse tea (CTPSs). The results showed that all four CTPSs had homogeneity in the monosaccharide types and similar IR (Infrared spectroscopy) characteristic absorption peaks, but differed in monosaccharide proportion and molecular weight distribution. Compared with the other three extraction techniques, CCTPS extracted by EE had the lowest protein content, the highest total sugar content of 71.83% and a polysaccharide yield of 4.52%. In addition, EE-CTPS had the best hypoglycemic activity that was better than ordinary green tea polysaccharides, the α-glucosidase and α-amylase inhibitory activities of EE-CTPS were highest in the range of 2-10mg/mL compared with the other three CTPSs, which may be related to its smaller molecular weight and porous structure. The results suggested that the EE method was a good way to extract polysaccharides from coarse tea for food and pharmaceutical production.

Coarse Tea and Insipid Rice: The Politics of Food in the Northern Song Period

This article investigates the politics of eating during the Northern Song period. In particular, it aims to consider the historical-political circumstances that gave rise to two polarizing schools of gastronomic practices: the excessive gourmands who viewed food as an expression of wealth and social status and the frugal literati who condemned this gustatory indulgence as unvirtuous and morally improper. In doing so, it hopes to shed light on the extent to which gastronomy during the Song Dynasty could be understood as a form of social and philosophical expression.

Extrusion treatment for improved physicochemical and antioxidant properties of high-molecular weight polysaccharides isolated from coarse tea

Extrusion processing was applied in pretreatment of coarse green tea and tea polysaccharide (TPS) was obtained, the physicochemical, thermal and antioxidant properties of which were comparatively studied by gas chromatography (GC), gel permeation chromatography (GPC), differential scanning calorimetry (DSC), scanning electron microscopy (SEM). The antioxidant activity of TPS was evaluated by 1,1-diphenyl‐2-picrylhydrazyl (DPPH) radical scavenging assay. Results showed that extrusion treatment could improve the yield of TPS from 1.26% to 6.14%. The treatment resulted in the changes of TPS on the monosaccharide composition, molecular weight, thermal properties and the morphological properties. In the scavenging activity against DPPH free radicals, the TPS from extruded tea showed better activity than the untreated one. Extrusion treatment of tea could change the physicochemical properties of TPS and improve the yield and the antioxidant property of TPS, which might be helpful for the tea polysaccharide related products in the food industry.

Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

Three polysaccharide-rich fractions named GTPS, OTPS, and BTPS were isolated from green tea, oolong tea, and black tea, respectively. Chemical characteristics, glycosidase inhibitory effects, and antioxidant properties of the 3 fractions were compared. Monosaccharides of GTPS were composed of D-rhamnose, L-arabinose, D-xylose, D-mannose, D-galactose, and D-glucose. But there were no xylose and mannose detected in OTPS and BTPS. The molecular weight distributions were decreased from 9.2 to 251.5 KDa to 3.8 to 32.7 KDa with the fermentation of the tea from green tea to black tea. BTPS showed the highest alpha-glucosidase inhibitory activity, antioxidant activities on hydroxyl radicals and DPPH radicals. The differences in antioxidant activities and glycosidase inhibitory properties among the 3 polysaccharide-rich fractions appeared to be related to differences in monosaccharide composition and molecular weight distribution of the polysaccharide. Diabetes mellitus (DM) is one of the primary threats to human health due to its increasing prevalence, chronic course, and disabling complications. Control of postprandial hyperglycemia and inhibition of oxidative stress are suggested to be important in the treatment of diabetes. Many efforts had been made to search for effective and safe alpha-glucosidase inhibitors and antioxidants from natural materials to develop a physiological functional food or lead compounds for curing diabetes. Coarse tea was used to cure diabetics in people in China and Japan. The hypoglycemic activity increased with the contents of polysaccharide in coarse tea. Many studies have focused on the hypoglycemic activities of tea polysaccharides, but little is known about the glycosidase inhibitory effects of tea polysaccharide. The aim of this study was to find a tea polysaccharide with the best potential for exploitation in curing diabetes.

엽차용 녹차 추출물 및 분획물의 항균효과

Antimicrobial activities of green tea extracts used for coarse tea were investigated by disc diffusion method using eight different bacteria. Among the green tea extracts, the 70% ethanol extract demonstrated the strongest antimicrobial activities against Vibrio parahemolyticus (V. parahemolyticus) and Staphylococcus aureus (S. aureus) and thus was further fractionated. Among these fractions, the ethyl acetate fraction showed the strongest antimicrobial activities against V. parahemolyticus, S. aureus, Bacillus subtilis (B. subtilis), and Streptococcus mutans (S. mutans). These activities exceeded that of all extracts and fractions tested in this study. Interestingly, although green tea extracts showed significant antimicrobial activity against Micrococcus luteus (M. luteus), once fractionated, the ethyl acetate fraction did not show any antimicrobial activity against M. luteus. MICs of the ethyl acetate fraction were 5 μL/disc against B. subtilis and 3 μL/disc against S. aureus, S. mutans and V. parahaemolyticus. 90% inhibition of B. subtilis was observed with 0.05% ethyl acetate fraction but S. mutans needed over 0.1% ethyl acetate fraction to exhibit the same inhibition as B. subtilis. Antimicrobial activities of ethyl acetate fractions were reduced around 10% by thermal treatment at 121 o C for 20 min. All the results suggest that the 70% ethanol extract as well as the ethyl acetate fraction

Radical Scavenging Conserves from Unused Fresh Green Tea Leaves

Green teas were made by inactivating the enzymes present in fresh leaves of coarse/pruned (unused) and normal (used for tea) grades using different sources of thermal energies. Green teas were extracted in a Soxhlet using different solvents. The obtained miscella was subjected to concentration to give the extract. The extract was subjected to solvent-solvent extraction. Solvent extract was concentrated to obtain conserve. The yields of conserves are 17 +/- 0.8 and 15 +/- 0.8% from green teas of normal and coarse tea leaves, respectively. The radical scavenging activity of these extracts was evaluated using a DPPH in vitro model system. The total polyphenol content was also determined and found to be higher in conserves from normal tea leaves. However, radical scavenging activity of conserves from coarse and normal green tea leaves was found to be >90% at 15 ppm concentration. The HPLC profiles of these conserves were used to quantify the total catechin content with the help of calibration curves prepared using authentic samples at known concentrations. The total catechin content is found to be in the range of 55-85%. Results indicated that the extracts from coarse leaves also possess potential biological activity and could be used as nutraceuticals as well as for preservation purposes in food formulations.

Optimization of Fermentation Time for Iranian Black Tea Production

The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 150 min for the fine and coarse tea of orthodox manufacturing, respectively. The optimum fermentation time of CTC tea process was 30 min. Most theaflavin content of Orthodox and CTC processes were 0.63 and 0.82 percent of the total dried solids of infusions, respectively. Total color of CTC manufacturing was 16% higher than Orthodox process.

Adsorption Behavior of Heavy Metals on Biomaterials

We have investigated adsorption of Cd(II) and Pb(II) at pH 2-6.7 onto the biomaterials chitosan, coffee, green tea, tea, yuzu, aloe, and Japanese coarse tea, and onto the inorganic adsorbents, activated carbon and zeolite. High adsorptive capabilities were observed for all of the biomaterials at pH 4 and 6.7. In the adsorption of Cd(II), blend coffee, tea, green tea, and coarse tea have comparable loading capacities to activated carbon and zeolite. Although activated carbon, zeolite, and chitosan are utilized in a variety of fields such as wastewater treatment, chemical and metallurgical engineering, and analytical chemistry, these adsorbents are costly. On the other hand, processing of the test biomaterials was inexpensive, and all the biomaterials except for chitosan were able to adsorb large amounts of Pb(II) and Cd(II) ions after a convenient pretreatment of washing with water followed by drying. The high adsorption capability of the biomaterials prepared from plant materials is promising in the development of a novel, low-cost adsorbent. From these results, it is concluded that heavy metal removal using biomaterials would be an effective method for the economic treatment of wastewater. The proposed adsorption method was applied to the determination of amounts of Cd(II) and Pb(II) in water samples.

Effects of soaking conditions on the texture of dried sea cucumber

ABSTRACT: Dried sea cucumber must first be soaked in water, then heated and finally left at 20°C for 24 h, this procedure being repeated several times in preparation for cooking. In the case of dried sea cucumber soaked in distilled water, it gradually increased in weight. After full-scale soaking twice, its weight increased to 7.6-fold the original weight, which softened it thoroughly. The water content after this soaking process was 94.5%, which is almost the same as that of raw sea cucumber. During the soaking process, not only was water absorbed, but components of the ingredients of sea cucumber were eluted into the soaking water. Among these components, ash was eluted fastest, next was glycosaminoglycan and last was collagen. In addition to distilled water, rice-washing water, a coarse-tea-infused solution and a potassium carbonate solution were used as the soaking solutions. Sea cucumber absorbed water and swelled in the potassium carbonate solution faster than in the other three solutions. Textural measurements and a sensory evaluation clarified that the softest sea cucumber resulted from the rice-washing water, and the hardest sea cucumber from the coarse tea.

Components and Activity of Polysaccharides from Coarse Tea

Coarse tea contained a high content of polysaccharide complex. Composed of polysaccharide and protein, the polysaccharide complex from tea (TPS) belonged to glycoprotein with the molecular weight () of (10.7-11.0) x 10(4). When mice (7 weeks old, C57BL/8) were injected with TPS, the levels of blood glucose (BG) in normal mice and model mice with high BG were decreased significantly by averages of 13.54 and 22.18%, respectively. The antibody concentration (OD(413 nm)) in the mice injected with 2.4 mg/mL TPS was increased evidently by 44.93% (p < 0.01). TPS treatment was beneficial not only for the subsequent production of interleukin (IL) 2 in spleen cells of adjuvant arthritis (AA) rats but also because it prohibited the body from producing too much IL-1 in AA rats. Treatment of diabetes with coarse tea in both China and Japan may be related to TPS and the content of TPS in coarse tea.

The determination of optimum fermentation time in Turkish black tea manufacture

In recent years, Turkish black tea has been manufactured by a combination of orthodox + rotorvane + orthodox systems, especially developed for the conditions of Turkey. The optimum fermentation time of black tea manufactured by this system was investigated at the factory level by measuring the theaflavin contents during the fermentation step, which starts with rolling and ends with drying processes. Optimum fermentation times from the start of rolling in the ORO system were determined to be 83 min and 80 min for coarse tea and sieved fine tea, respectively, by theaflavin analysis. Low levels of theaflavin in Turkish black tea were attributed to the very low quality of the fresh tea leaves and of the plucking standards.