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Sample records for kombucha tea ameliorates

  1. Probable Gastrointestinal Toxicity of Kombucha Tea

    Science.gov (United States)

    Srinivasan, Radhika; Smolinske, Susan; Greenbaum, David

    1997-01-01

    Kombucha tea is a health beverage made by incubating the Kombucha “mushroom” in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably related to consumption of Kombucha tea are reported in four patients. Two presented with symptoms of allergic reaction, the third with jaundice, and the fourth with nausea, vomiting, and head and neck pain. In all four, use of Kombucha tea in proximity to onset of symptoms and symptom resolution on cessation of tea drinking suggest a probable etiologic association. PMID:9346462

  2. A case of Kombucha tea toxicity.

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    SungHee Kole, Alison; Jones, Heather D; Christensen, Russell; Gladstein, Jay

    2009-01-01

    Kombucha "mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. A 22 year old male, newly diagnosed with HIV, became short of breath and febrile to 103.0F, within twelve hours of Kombucha tea ingestion. He subsequently became combative and confused, requiring sedation and intubation for airway control. Laboratories revealed a lactate of 12.9 mmol/L, and serum creatinine of 2.1 mg/dL. Kombucha tea is black tea fermented in a yeast-bacteria medium. Several case reports exist of serious, and sometimes fatal, hepatic dysfunction and lactic acidosis within close proximity to ingestion. While Kombucha tea is considered a healthy elixir, the limited evidence currently available raises considerable concern that it may pose serious health risks. Consumption of this tea should be discouraged, as it may be associated with life-threatening lactic acidosis.

  3. Kombucha Tea Ameliorates Trichloroethylene Induced Hepatic Damages in Rats via Inhibition of Oxidative Stress and Free Radicals Induction

    International Nuclear Information System (INIS)

    Gharib, O.A.; Gharib, M.A.

    2008-01-01

    Kombucha Tea (KT) is reported to exhibit a wide variety of biological effects, including antioxidant. Evidence shows the important role of oxidative stress in the hepatic damage. The aim of this study is to investigate the possible protective effects of oral administration of KT in rats with trichloroethylene (TCE)-induced damage for ten consecutive days. Hepatic damage was evaluated by measuring total free radicals levels, biochemical and histological examinations. Serum gamma glutamyl transferase (GGT) activity (the hepatic damage marker), total protein, albumin and globulin as well as malonaldehyde (MDA), glutathione (GSH) content, nitric oxide (NO) concentration were evaluated in liver tissue homogenates. Total free radicals concentration in blood was examined by electron spin resonance (ESR). Total protein, DNA concentration, cell number and cell size in liver tissues were also examined. The rats orally administrated with TCE for ten days indicates hepatic damage changes, an increase in blood total free radicals concentration was observed, serum GGT activity, liver MDA, NO levels, total protein and decreased GSH content, DNA concentration and cell number. This accompanied with an increase in cell size of liver tissues, whereas KT reversed these effects. Furthermore, KT inhibits the concentration of total free radicals in blood and decreasing the increment of MDA and NO concentration. Histological studies reveal partial healing in those rats treated by KT after oral administration with TCE. The present results suggest that KT ameliorates TCE induced hepatic damage in rats probably due to its content of glucuronic, acetic acid and B vitamins via inhibition of oxidative stress and total free radicals

  4. Kombucha, the fermented tea: microbiology, composition, and claimed health effects.

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    Greenwalt, C J; Steinkraus, K H; Ledford, R A

    2000-07-01

    Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased interest in Kombucha. Yet, only a few research studies have shown that Kombucha has in vitro antimicrobial activity and enhances sleep and pain thresholds in rats. Furthermore, Kombucha consumption has proven to be harmful in several documented instances.

  5. Kombucha fermentation test used for various types of herbal teas

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    Novi Primiani, C.; Pujiati; Mumtahanah, Mahda; Ardhi, Waskitho

    2018-05-01

    Tea is a common drink in the community, the benefits of tea can be improved by processing fermented tea called kombucha. Kombucha is a refreshing drink made from tea water plus sugar, obtained through the fermentation process by acetic acid bacteria and fungi, is consumed for its health benefits. The common Kombucha starter is called SCOOBY (Simbyotic of Bacteri and Yeast). Kombucha research using herbal tea is very rarely done, it is necessary kombucha research using a variety of herbal teas to determine the quality of its inhibitory power against bacteria and its quality compared with kombucha berkomposisi tea Camelia sinensis in general. The purpose of this research was to know kombucha quality with ph parameter, thickness of nata, total acid and its inhibitory power to Escherchia coli and Staphylococcus aureus bacteria. This research used Randomized Block Design (RAK) method using 1 tea type treatment, with 3 replications. The first type of green tea (P1), roselle tea (P2), mangosteen peel tea (P3), soursop leaf tea (P4), moringa leaf tea (P5) and yellow leaf tea (P6), so there are 18 treatment combinations. Based on statistical analysis, there was influence of tea type to kombucha quality. Treatments of P1 and P2 were found to have an optimum and significant effect for kombucha. the results in level of acidity [pH] on green tea (P1) was 3.05, nata thickness of 4.63 and total acid of 0.69. Acidity in roselle tea (P2) was 2.86, nata thickness of 3.83, and total acid of 0.71. While the lowest quality was found in the treatment of mangosteen peel (P3) tea with pH 2.57, nata thickness of 0.35, and total acid of 0.79.

  6. Kombucha tea fermentation: Microbial and biochemical dynamics.

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    Chakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, Debanjana; Gachhui, Ratan

    2016-03-02

    Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea. Moreover, an extensive study into the microbial and biochemical dynamics has also been missing. In this study, we thus explored the structure and dynamics of the microbial community along with the biochemical properties of Kombucha tea at different time points up to 21 days of fermentation. We hypothesized that several biochemical properties will change during the course of fermentation along with the shifts in the yeast and bacterial communities. The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. (73.5-83%). The soup however, showed a significant shift in dominance from Candida sp. to Lachancea sp. on the 7th day of fermentation. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%). The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. The biochemical properties changed with the progression of the fermentation, i.e., beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7. We further observed a significantly higher D-saccharic acid-1,4-lactone content and caffeine degradation property compared to previously described Kombucha tea fermentations. Our

  7. Antimicrobial activity of kombucha made from Rtanj tea

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    Cvetković Dragoljub D.

    2005-01-01

    Full Text Available Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium. The antimicrobial activity of kombucha (for consumption made from black tea and Rtanj tea, as well as particular control samples, was examined by the modified disc diffusion method. Salmonella enteritidis, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa Staphylococcus aureus, Bacillus sp., Sarcina lutea, Penicillium aurantiogriseum, Aspergilus niger, Aspergilus flavus, Rhodotorula sp. Candida pseudotropi-calis and Saccharomyces cerevisae have been used as test organisms. Acetic acid and kombucha samples show significant antimicrobial activity against all bacteria except Sarcina lutea. The other control samples (neutralized kombucha, tea and a "model sistem" show less bacteriostatic activity. Kombucha and acetic acid solution show borderline inhibitory activity against some moulds, while was no activity against yeasts.

  8. Understanding Kombucha Tea Fermentation: A Review.

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    Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia

    2018-03-01

    Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production. © 2018 Institute of Food Technologists®.

  9. Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.

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    Jayabalan, Rasu; Marimuthu, Subbaiya; Thangaraj, Periyasamy; Sathishkumar, Muthuswamy; Binupriya, Arthur Raj; Swaminathan, Krishnaswami; Yun, Sei Eok

    2008-10-08

    Kombucha tea is sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal treatments have been tried for long-term storage of kombucha tea. The present study revealed the influence of heat on the biochemical constituents and the free radical scavenging properties of kombucha tea. Heat treatment at 60, 65, and 68 degrees C for 1 min controlled biofilm formation in kombucha tea without changing its clarity, taste, and flavor. However, tea polyphenols and black tea quality parameters showed varying stability during the storage period. A decrease in free radical scavenging properties was also found during the storage period. Because the biological activities of kombucha tea depended on the biochemical constituents, it was concluded that heat treatment was not a suitable method for kombucha tea preservation.

  10. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats.

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    Aloulou, Ahmed; Hamden, Khaled; Elloumi, Dhouha; Ali, Madiha Bou; Hargafi, Khaoula; Jaouadi, Bassem; Ayadi, Fatma; Elfeki, Abdelfattah; Ammar, Emna

    2012-05-16

    Diabetes has become a serious health problem and a major risk factor associated with troublesome health complications, such as metabolism disorders and liver-kidney dysfunctions. The inadequacies associated with conventional medicines have led to a determined search for alternative natural therapeutic agents. The present study aimed to investigate and compare the hypoglycemic and antilipidemic effects of kombucha and black tea, two natural drinks commonly consumed around the world, in surviving diabetic rats. Alloxan diabetic rats were orally supplied with kombucha and black tea at a dose of 5 mL/kg body weight per day for 30 days, fasted overnight, and sacrificed on the 31st day of the experiment. Their bloods were collected and submitted to various biochemical measurements, including blood glucose, cholesterol, triglcerides, urea, creatinine, transaminases, transpeptidase, lipase, and amylase activities. Their pancreases were isolated and processed to measure lipase and α-amylase activities and to perform histological analysis. The findings revealed that, compared to black tea, kombucha tea was a better inhibitor of α-amylase and lipase activities in the plasma and pancreas and a better suppressor of increased blood glucose levels. Interestingly, kombucha was noted to induce a marked delay in the absorption of LDL-cholesterol and triglycerides and a significant increase in HDL-cholesterol. Histological analyses also showed that it exerted an ameliorative action on the pancreases and efficiently protected the liver-kidney functions of diabetic rats, evidenced by significant decreases in aspartate transaminase, alanine transaminase, and gamma-glytamyl transpeptidase activities in the plasma, as well as in the creatinine and urea contents. The findings revealed that kombucha tea administration induced attractive curative effects on diabetic rats, particularly in terms of liver-kidney functions. Kombucha tea can, therefore, be considered as a potential strong

  11. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats

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    Aloulou Ahmed

    2012-05-01

    Full Text Available Abstract Background Diabetes has become a serious health problem and a major risk factor associated with troublesome health complications, such as metabolism disorders and liver-kidney dysfunctions. The inadequacies associated with conventional medicines have led to a determined search for alternative natural therapeutic agents. The present study aimed to investigate and compare the hypoglycemic and antilipidemic effects of kombucha and black tea, two natural drinks commonly consumed around the world, in surviving diabetic rats. Methods Alloxan diabetic rats were orally supplied with kombucha and black tea at a dose of 5 mL/kg body weight per day for 30 days, fasted overnight, and sacrificed on the 31st day of the experiment. Their bloods were collected and submitted to various biochemical measurements, including blood glucose, cholesterol, triglcerides, urea, creatinine, transaminases, transpeptidase, lipase, and amylase activities. Their pancreases were isolated and processed to measure lipase and α-amylase activities and to perform histological analysis. Results The findings revealed that, compared to black tea, kombucha tea was a better inhibitor of α-amylase and lipase activities in the plasma and pancreas and a better suppressor of increased blood glucose levels. Interestingly, kombucha was noted to induce a marked delay in the absorption of LDL-cholesterol and triglycerides and a significant increase in HDL-cholesterol. Histological analyses also showed that it exerted an ameliorative action on the pancreases and efficiently protected the liver-kidney functions of diabetic rats, evidenced by significant decreases in aspartate transaminase, alanine transaminase, and gamma-glytamyl transpeptidase activities in the plasma, as well as in the creatinine and urea contents. Conclusions The findings revealed that kombucha tea administration induced attractive curative effects on diabetic rats, particularly in terms of liver-kidney functions

  12. A Case of Hepatotoxicity Related to Kombucha Tea Consumption.

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    Gedela, Maheedhar; Potu, Kalyan Chakravarthy; Gali, Vasantha L; Alyamany, Kimberlee; Jha, Lokesh K

    2016-01-01

    The use of herbal and dietary supplements (HDSs) is widespread and growing due to the popular notion that these products are of natural origins and safe. Kombucha (or "mushroom") tea is one HDS that is consumed by people for various perceived health benefits. Kombucha tea is a well-known health beverage made by fermenting sweet black tea with a round, flat, gray fungus for a week or longer. There is concern, however, from the evidence of a few case reports currently available, that it may pose life-threatening and/or adverse effects for users.

  13. Probable gastrointestinal toxicity of Kombucha tea: is this beverage healthy or harmful?

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    Srinivasan, R; Smolinske, S; Greenbaum, D

    1997-10-01

    Kombucha tea is a health beverage made by incubating the Kombucha "mushroom" in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably related to consumption of Kombucha tea are reported in four patients. Two presented with symptoms of allergic reaction, the third with jaundice, and the fourth with nausea, vomiting, and head and neck pain. In all four, use of Kombucha tea in proximity to onset of symptoms and symptom resolution on cessation of tea drinking suggest a probable etiologic association.

  14. Lead induced oxidative stress: beneficial effects of Kombucha tea.

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    Dipti, P; Yogesh, B; Kain, A K; Pauline, T; Anju, B; Sairam, M; Singh, B; Mongia, S S; Kumar, G Ilavazhagan Devendra; Selvamurthy, W

    2003-09-01

    To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead induced oxidative stress. Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in combination with K-tea orally for 45 d, and the antioxidant status and lipid peroxidation were evaluated. Oral administration of lead acetate to rats enhanced lipid peroxidation and release of creatine phosphokinase and decreased levels of reduced glutathione (GSH) and antioxidant enzymes (superoxide dismutase, SOD and glutathione peroxidase, GPx). Lead treatment did not alter humoral immunity, but inhibited DTH response when compared to the control. Lead administration also increased DNA fragmentation in liver. Oral administration of Kombucha tea to rats exposed to lead decreased lipid peroxidation and DNA damage with a concomitant increase in the reduced glutathione level and GPx activity. Kombucha tea supplementation relieved the lead induced immunosuppression to appreciable levels. The results suggest that K-tea has potent antioxidant and immunomodulating properties.

  15. CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL

    OpenAIRE

    Puspitasari, Yenny; Nurikasari, Maulina; Siwi, Retno Palupi Yoni

    2017-01-01

    Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasi...

  16. The yeast spectrum of the 'tea fungus Kombucha'.

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    Mayser, P; Fromme, S; Leitzmann, C; Gründer, K

    1995-01-01

    The tea fungus 'Kombucha' is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharomyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably

  17. Unexplained severe illness possibly associated with consumption of Kombucha tea--Iowa, 1995.

    Science.gov (United States)

    1995-12-08

    Kombucha tea is a popular health beverage made by incubating the Kombucha mushroom in sweet black tea. Although advocates of Kombucha tea have attributed many therapeutic effects to the drink (1-3), its beneficial and/or adverse effects have not been determined scientifically. During April 1995, cases of unexplained severe illness (including one death) occurred in two persons in a rural town in northwestern Iowa who had been drinking Kombucha tea daily for approximately 2 months. Based on the findings of a preliminary investigation by the Iowa Department of Public Health (IDPH), on April 10 IDPH issued a news release recommending that persons refrain from drinking Kombucha tea until the role of the tea in the two cases of illness had been evaluated fully. This report summarizes the investigation of these cases by the IDPH, CDC, and the Food and Drug Administration (FDA).

  18. Influence of black tea concentrate on kombucha fermentation

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    Malbaša Radomir V.

    2006-01-01

    Full Text Available Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with highest concentration of black tea with cold tap water. Qualify of produced beverages is compared with the beverage obtained in traditional fermentation of 1.5 g/L of black tea, sweetened with 70 g/L of sucrose. Inoculation was performed with 10% (v/v of fermentation liquid from previous process, and the fermentation was carried out at 28°C under aerobic conditions, for ten days. Process of fermentation was monitored by following pH, total acids. D-gluconic acid and caffeine content. Beverages obtained in fermentation with diluted black tea concentrate had similar amounts of investigated metabolites compared with traditional one. Use of diluted black tea concentrate as a substrate needs the shorter time for the substrate preparation, which significantly saves energy.

  19. Kombucha: is a cup of tea good for you?

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    Holbourn, Ailsa; Hurdman, Judith

    2017-12-02

    A 54-year-old asthmatic woman presented to hospital with a 10-day history of breathlessness. On examination, she was tachypnoeic with mild wheeze. She had preserved peak flows and was saturating at 100% on room air. Investigations revealed severe metabolic lactic acidosis. On further questioning, it transpired that she drank kombucha tea, which has been linked to lactic acidosis. She made a full recovery with supportive management and cessation of the tea. © BMJ Publishing Group Ltd (unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  20. Lead poisoning from drinking Kombucha tea brewed in a ceramic pot.

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    Phan, T G; Estell, J; Duggin, G; Beer, I; Smith, D; Ferson, M J

    Kombucha tea is an alternative therapy that is gaining popularity as a remedy for a diverse range of ailments. We report two cases of symptomatic lead poisoning requiring chelation therapy in a married couple who had been drinking Kombucha tea for six months, brewing the tea in a ceramic pot. We postulate that acids in the tea eluted lead from the glaze pigment used in the ceramic pot, in a manner analogous to elution of lead from crystal decanters by wine and spirits.

  1. Effect of Kombucha Tea on Blood Sugar and Blood Lipid Profiles in Diabetic Rats: Short Communication

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    Mohammad Malekaneh

    2015-07-01

    Full Text Available Background and Aim: Kombucha tea is made through fermentation of sweet tea by Kombucha fungus. It has beneficial therapeutic effects in the treatment of many diseases. The present study aimed at examining the effect of Kombucha tea extract on blood sugar and blood lipid profiles in diabetes. Materials and Methods: Twenty-eight Wistar rats weighing about 250g were divided into 4 equal groups and then injected intraperitoneally (IP with alloxan to induce diabetes. The administered concentrations were 20 and 80 mg/kg of Kombucha tea and 20 mg/kg of black ordinary tea for one month. The rats’ blood sugar and weight were tested before and after the intervention period but blood lipid parameters per either administration were also assessed at the end of the period. Results: Mean blood sugar in the diabetic rats receiving Kombucha tea was reduced. Maximum reduction in blood sugar was observed in the group receiving Kombucha tea with concentration of 80 mg/kg. However, black tea significantly reduced blood sugar. Conclusion: Kombucha tea consumption for a month only reduced blood sugar levels in diabetic patients. But increased the weight and not have favorable effects on lipid profile.

  2. Subacute (90 days) oral toxicity studies of Kombucha tea.

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    Vijayaraghavan, R; Singh, M; Rao, P V; Bhattacharya, R; Kumar, P; Sugendran, K; Kumar, O; Pant, S C; Singh, R

    2000-12-01

    Kombucha tea (KT) is a popular health beverage and is used as an alternative therapy. KT is prepared by placing the kombucha culture in solution of tea and sugar and allowing to ferment. The inoculum is a fungus consisting of symbiotic colony of yeast and bacteria. KT is consumed in several countries and is believed to have prophylactic and therapeutic benefits in a wide variety of ailments, viz., intestinal disorders, arthritis, ageing and stimulation of immunological system. Though KT is used in several parts of the world its beneficial effects and adverse effects have not been scientifically evaluated. Since there are no animal toxicological data on KT, subacute oral toxicity study was carried out. Five groups of rats were maintained: (a) control group given tap water orally, (b) KT given 2 ml/kg orally, (c) plain tea (PT) given 2 ml/kg orally, (d) KT given in drinking water, 1% (v/v) and (e) PT given in drinking water, 1% (v/v). The rats were given this treatment daily for a period of 90 days. Weekly records of weight, feed intake, water intake and general behaviour were monitored. There was no significant difference in the growth of the animals as evidenced by the progressive body weight change. The organ to body weight ratio and histological evaluation did not show any toxic signs. The haematological and biochemical variables were within the clinical limits. The study indicates that rats fed KT for 90 days showed no toxic effects.

  3. Does kombucha tea reduce the damage-induced by radiation exposure?

    International Nuclear Information System (INIS)

    Gharib, O.A.

    2007-01-01

    This work has been performed to investigate the protective effect and the antimicrobial activity that occur following oral administration of kombucha tea (kt) ferment in rats with a fractionated dose of 9 Gy. The protective effect of kt ferment was monitored by assessment of serum enzymes activities of creatin phosphokinase (CPK), lactate dehydrogenase (LDH), aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP) and gamma glutamyl transpeptidase (GGT) and concentrations of urea and creatinine as well as contents of reduced glutathione (GSH) and malonaldehyde (MDA) in heart, liver and kidney tissues. Besides evaluation of the antimicrobial activity was carried out by determination of the lactic acid bacterial (LAB) count as an example of the beneficial bacteria in the rat intestine and the Staphylococcus aureus bacteria (S. aureus) count as an example of the pathogenic bacteria for rats. The results obtained suggest that administration of this ferment tea could ameliorate biochemical and microbial disturbances in irradiated rats

  4. Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from 'Kombucha tea'.

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    Kurtzman, C P; Robnett, C J; Basehoar-Powers, E

    2001-07-01

    A new ascosporogenous yeast, Zygosaccharomyces kombuchaensis sp. n. (type strain NRRL YB-4811, CBS 8849), is described; it was isolated from Kombucha tea, a popular fermented tea-based beverage. The four known strains of the new species have identical nucleotide sequences in domain D1/D2 of 26S rDNA. Phylogenetic analysis of D1/D2 and 18S rDNA sequences places Z. kombuchaensis near Zygosaccharomyces lentus. The two species are indistinguishable on standard physiological tests used for yeast identification, but can be recognized from differences in restriction fragment length polymorphism patterns obtained by digestion of 18S-ITS1 amplicons with the restriction enzymes DdeI and MboI.

  5. Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea.

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    Dutta, Debasree; Gachhui, Ratan

    2007-02-01

    A few members of the family Acetobacteraceae are cellulose-producers, while only six members fix nitrogen. Bacterial strain RG3T, isolated from Kombucha tea, displays both of these characteristics. A high bootstrap value in the 16S rRNA gene sequence-based phylogenetic analysis supported the position of this strain within the genus Gluconacetobacter, with Gluconacetobacter hansenii LMG 1527T as its nearest neighbour (99.1 % sequence similarity). It could utilize ethanol, fructose, arabinose, glycerol, sorbitol and mannitol, but not galactose or xylose, as sole sources of carbon. Single amino acids such as L-alanine, L-cysteine and L-threonine served as carbon and nitrogen sources for growth of strain RG3T. Strain RG3T produced cellulose in both nitrogen-free broth and enriched medium. The ubiquinone present was Q-10 and the DNA base composition was 55.8 mol% G+C. It exhibited low values of 5.2-27.77 % DNA-DNA relatedness to the type strains of related gluconacetobacters, which placed it within a separate taxon, for which the name Gluconacetobacter kombuchae sp. nov. is proposed, with the type strain RG3T (=LMG 23726T=MTCC 6913T).

  6. Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat

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    Najmeh Kabiri; Mahbubeh Setorki

    2016-01-01

    The aim of study was to investigate the potential neuroprotective effects of Kombucha on cerebral damage induced by ischemia in rats (n=99). Cerebral infarct volume in the ischemic rats received Kombucha solution showed no significance alteration. However, the permeability of blood-brain barrier significantly decreased in both ischemic rats received 15 mg/kg Kombucha tea and Sham group. In addition, brain water content in the ischemic groups treated with Kombucha solution was significantly hi...

  7. Changes in free-radical scavenging ability of kombucha tea during fermentation.

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    Jayabalan, R; Subathradevi, P; Marimuthu, S; Sathishkumar, M; Swaminathan, K

    2008-07-01

    Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK) and tea waste material (TWK) along with pH, phenolic compounds and reducing power were investigated during fermentation period. Phenolic compounds, scavenging activity on DPPH radical, superoxide radical (xanthine-xanthine oxidase system) and inhibitory activity against hydroxyl radical mediated linoleic acid oxidation (ammonium thiocyanate assay) were increased during fermentation period, whereas pH, reducing power, hydroxyl radical scavenging ability (ascorbic acid-iron EDTA) and anti-lipid peroxidation ability (thiobarbituric assay) were decreased. From the present study, it is obvious that there might be some chances of structural modification of components in tea due to enzymes liberated by bacteria and yeast during kombucha fermentation which results in better scavenging performance on nitrogen and superoxide radicals, and poor scavenging performance on hydroxyl radicals. Copyright © 2007 Elsevier Ltd. All rights reserved.

  8. Protective effect of Kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat

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    Najmeh Kabiri

    2016-09-01

    Full Text Available The aim of study was to investigate the potential neuroprotective effects of Kombucha on cerebral damage induced by ischemia in rats (n=99. Cerebral infarct volume in the ischemic rats received Kombucha solution showed no significance alteration. However, the permeability of blood-brain barrier significantly decreased in both ischemic rats received 15 mg/kg Kombucha tea and Sham group. In addition, brain water content in the ischemic groups treated with Kombucha solution was significantly higher than the Sham group, although right hemispheres in all of the treated groups illustrated higher brain water content than the left ones. Brain anti-oxidant capacity elevated in the ischemic rats treated with Kombucha and in the Sham group. Brain and plasma malondialdehyde concentrations significantly decreased in both of the ischemic groups injected with Kombucha. The findings suggest that Kombucha tea could be useful for the prevention of cerebral damage.

  9. Evaluation of physicochemical properties and antioxidant activities of kombucha "Tea Fungus" during extended periods of fermentation.

    Science.gov (United States)

    Amarasinghe, Hashani; Weerakkody, Nimsha S; Waisundara, Viduranga Y

    2018-05-01

    Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physicochemical, and qualitative properties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and subsequently on a weekly basis. All samples displayed a statistically significant decrease ( p  kombucha on human organs following the extended period of fermentation.

  10. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples.

    Science.gov (United States)

    Marsh, Alan J; O'Sullivan, Orla; Hill, Colin; Ross, R Paul; Cotter, Paul D

    2014-04-01

    Kombucha is a sweetened tea beverage that, as a consequence of fermentation, contains ethanol, carbon dioxide, a high concentration of acid (gluconic, acetic and lactic) as well as a number of other metabolites and is thought to contain a number of health-promoting components. The sucrose-tea solution is fermented by a symbiosis of bacteria and yeast embedded within a cellulosic pellicle, which forms a floating mat in the tea, and generates a new layer with each successful fermentation. The specific identity of the microbial populations present has been the focus of attention but, to date, the majority of studies have relied on culture-based analyses. To gain a more comprehensive insight into the kombucha microbiota we have carried out the first culture-independent, high-throughput sequencing analysis of the bacterial and fungal populations of 5 distinct pellicles as well as the resultant fermented kombucha at two time points. Following the analysis it was established that the major bacterial genus present was Gluconacetobacter, present at >85% in most samples, with only trace populations of Acetobacter detected (kombucha, also being revealed. The yeast populations were found to be dominated by Zygosaccharomyces at >95% in the fermented beverage, with a greater fungal diversity present in the cellulosic pellicle, including numerous species not identified in kombucha previously. Ultimately, this study represents the most accurate description of the microbiology of kombucha to date. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. The availability of a lactose medium for tea fungus culture and Kombucha fermentation

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    Markov S.L.

    2012-01-01

    Full Text Available Kombucha is a traditional beverage that is prepared by fermenting sucrose-sweetened black tea. A medium is inoculated with a cellulose pellicle (popularly known as a “tea fungus” or fermentation brought from previous cultivation process. Our aim was to test the possibility of obtaining a Kombucha beverage using different concentration of lactose as an alternative source of C-atoms. A traditional medium sweetened with sucrose or without sugar was used as control. Without lactose-fermenting yeast strains in tea fungus, lactose is not an adequate alternative source of the C-atom for Kombucha fermentation because it is not possible to obtain Kombucha with an appropriate acidity during a seven-day fermentation. Compared with the traditional medium, fermentation is significantly slower with high differences in acid content. In unsweetened tea inoculated with the beverage obtained from a previous traditional process, Kombucha fermentation processes and produces a beverage without sugar and alcohol. [Projekat Ministarstva nauke Republike Srbije, br. TR 31044

  12. Effect of Kombucha tea on chromate(VI)-induced oxidative stress in albino rats.

    Science.gov (United States)

    Sai Ram, M; Anju, B; Pauline, T; Dipti, P; Kain, A K; Mongia, S S; Sharma, S K; Singh, B; Singh, R; Ilavazhagan, G; Kumar, D; Selvamurthy, W

    2000-07-01

    The effect of Kombucha tea (KT) on oxidative stress induced changes in rats subjected to chromate treatment are reported. KT feeding alone did not show any significant change in malondialdehyde (MDA) and reduced glutathione (GSH) levels, but did enhance humoral response and delayed type of hypersensitivity (DTH) response appreciably over control animals. Chromate treatment significantly enhanced plasma and tissue MDA levels, decreased DTH response considerably, enhanced glutathione peroxidase and catalase activities; however, no change in GSH, superoxide dismutase and antibody titres was noticed. KT feeding completely reversed the chromate-induced changes. These results show that Kombucha tea has potent anti-oxidant and immunopotentiating activities.

  13. Research on the effect of culture time on the kombucha tea beverage's antiradical capacity and sensory value.

    Science.gov (United States)

    Gramza-Michałowska, Anna; Kulczyński, Bartosz; Xindi, Yuan; Gumienna, Małgorzata

    2016-01-01

    Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not differ within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Research indicates that the fermentation process of tea brews with kombucha microbiota does not affect significantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

  14. Producing kombucha beverage from winter savory (Satureja montana L. tea inoculated by pellicle

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    Cvetković Dragoljub D.

    2006-01-01

    Full Text Available The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5 longer than the traditional process of biotransformation of black tea into kombucha. It was also concluded that the rate of the process depends mostly on the volume container: medium ratio. In the subsequent kombucha fermentations the metabolic activity of the yeast and acetic fermentation cells did not change. The rate of the process was not influenced by the physiological state of the cells in the pellicle with the capacities larger than 31.

  15. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging

    DEFF Research Database (Denmark)

    Ashrafi, Azam; Jokar, Maryam

    2018-01-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%–3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan...

  16. Draft Genome Sequence of Komagataeibacter rhaeticus Strain AF1, a High Producer of Cellulose, Isolated from Kombucha Tea.

    Science.gov (United States)

    Dos Santos, Renato Augusto Corrêa; Berretta, Andresa A; Barud, Hernane da Silva; Ribeiro, Sidney José Lima; González-García, Laura Natalia; Zucchi, Tiago Domingues; Goldman, Gustavo H; Riaño-Pachón, Diego M

    2014-07-24

    Here, we present the draft genome sequence of Komagatabaeicter rhaeticus strain AF1, which was isolated from Kombucha tea and is capable of producing high levels of cellulose. Copyright © 2014 dos Santos et al.

  17. Studies on toxicity, anti-stress and hepato-protective properties of Kombucha tea.

    Science.gov (United States)

    Pauline, T; Dipti, P; Anju, B; Kavimani, S; Sharma, S K; Kain, A K; Sarada, S K; Sairam, M; Ilavazhagan, G; Devendra, K; Selvamurthy, W

    2001-09-01

    The objective of the study was to evaluate toxicity, anti-stress activity and hepato-protective properties of Kombucha tea. Kombucha tea was fed orally for 15 days using three different doses i.e. normal dose, five and ten times the dose. Rats were then sacrificed and various biochemical, and histological parameters were estimated. Anti-stress activity was evaluated either by 1) by exposing animals to cold and hypoxia and estimating the levels of malondialdehyde and reduced glutathione in plasma/blood or 2) by subjecting the animals to restraint stress and recording faecal output. Hepato-toxicity was induced by challenging the animals to an acute dose of paracetamol (1 gm/kg) orally and determining the plasma levels of SGPT, SGOT and MDA. The effect of oral administration of different doses of K-tea to albino rats was examined and the results indicate that K-tea has no significant toxicity as revealed by various biochemical and histopathological parameters. K-tea has been found to prevent lipid peroxidation and fall in reduced glutathione level when rats were exposed to cold and hypoxia in simulated chamber. Further, K-tea has also been found to decrease the Wrap-restraint faecal pellet output in rats. K-tea has also been found to decrease paracetamol induced hepatotoxicity significantly. The study shows that K-tea has anti-stress and hepato-protective activities.

  18. Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats.

    Science.gov (United States)

    Bhattacharya, Semantee; Gachhui, Ratan; Sil, Parames C

    2013-10-01

    Diabetic complications associated with increased oxidative stress can be suppressed by antioxidants. In the present study we investigated the antidiabetic and antioxidant effects of Kombucha (KT), a fermented black tea, in comparison to that of unfermented black tea (BT), in ALX-induced diabetic rats. ALX exposure lowered the body weight and plasma insulin by about 28.12% and 61.34% respectively and elevated blood glucose level and glycated Hb by about 3.79 and 3.73 folds respectively. The oxidative stress related parameters like lipid peroxidation end products (increased by 3.38, 1.7, 1.65, 1.94 folds respectively), protein carbonyl content (increased by 2.5, 2.35, 1.8, 3.26 folds respectively), glutathione content (decreased by 59.8%, 47.27%, 53.69%, 74.03% respectively), antioxidant enzyme activities were also altered in the pancreatic, hepatic, renal and cardiac tissues of diabetic animals. Results showed significant antidiabetic potential of the fermented beverage (150 mg lyophilized extract/kg bw for 14 days) as it effectively restored ALX-induced pathophysiological changes. Moreover, it could ameliorate DNA fragmentation and caspase-3 activation in the pancreatic tissue of diabetic rats. Although unfermented black tea is effective in the above pathophysiology, KT was found to be more efficient. This might be due to the formation of some antioxidant molecules during fermentation period. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Protective effect of kombucha mushroom (KM) tea on phenol-induced cytotoxicity in albino mice.

    Science.gov (United States)

    Yapar, Kursad; Cavusoglu, Kultigin; Oruc, Ertan; Yalcin, Emine

    2010-09-01

    The present study was carried out to evaluate the protective role of kombucha mushroom (KM) tea on cytotoxicity induced by phenol (PHE) in mice. We used weight gain and micronucleus (MN) frequency as indicators of cytotoxicity and supported these parameters with pathological findings. The animals were randomly divided into seven groups: (Group I) only tap water (Group II) 1000 microl kg(-1) b. wt KM-tea, (Group III) 35 mg kg(-1) body wt. PHE (Group IV) 35 mg kg(-1) body wt. PHE + 250 microl kg(-1) b. wt KM-tea (Group V) 35 mg kg(-1) b. wt PHE + 500 microl kg(-1) b. wt KM-tea (Group VI) 35 mg kg(-1) b. wt PHE + 750 microl kg(-1) b. wt KM-tea, (Group VII) 35 mg kg(-1) b. wt PHE + 1000 microl kg(-1) b. wt KM-tea, for 20 consecutive days by oral gavage. The results indicated that all KM-tea supplemented mice showed a lower MN frequency than erythrocytes in only PHE-treated group. There was an observable regression on account of lesions in tissues of mice supplemented with different doses of KM-tea in histopathological observations. In conclusion, the KM-tea supplementation decreases cytotoxicity induced by PHE and its protective role is dose-dependent.

  20. Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions

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    Ali Ebrahimi Pure

    2016-03-01

    Full Text Available Backgrounds and Objective: Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana peel, could be suitable substrates for preparing kombucha analogues. In this study, kombuchas were fermented using nettles leaf and banana peel infusions. Materials and Methods: Herbal infusions were fermented by kombucha fungi. Folin-Ciocalteu assay was performed to evaluate total phenolic contents; Free radical scavenging activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. All data were statistically analyzed by ANOVA test at significant level of p≤0.05. Results and Conclusion: Black tea contained highest amount of phenolics (530.5 ppm gallic acid equivalent and fermentation decomposed approximately 50% of phenolic contents to 265.5 ppm while phenolic content of nettles infusion and fermented beverage were 173 gAE and 188 gAE respectively and for banana peel, 136.5 gAE and 155 gAE; it indicated increase of phenolic contents due to fermentation that may be cause of protein contents of nettles and banana peel gone under fermentation by lactic acid bacteria. Fermented beverage of three herbs had higher antioxidant potent than infusions. Kombucha from banana peel showed the highest antioxidant activity by inhibiting 94.62% of DPPH. While antioxidant activity of fermented beverages of black tea and nettles leaf were more related to their acetic acid content, it was found that a considerable part of antioxidant activity of banana peel kombucha was due to other acids and phenolics. No antibacterial activity was observed from either of samples. Banana peel, as a waste herbal material, and nettles leaf are good ingredients for being

  1. Hepatoprotective and curative properties of Kombucha tea against carbon tetrachloride-induced toxicity.

    Science.gov (United States)

    Murugesan, G S; Sathishkumar, M; Jayabalan, R; Binupriya, A R; Swaminathan, K; Yun, S E

    2009-04-01

    Kombucha tea (KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea (BT) and black tea manufactured with tea fungus enzymes (enzyme-processed tea, ET) was evaluated for hepatoprotective and curative properties against CCl4-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the CCl4-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against CCI4-induced hepatotoxicity.

  2. Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components.

    Science.gov (United States)

    Wang, Yong; Ji, Baoping; Wu, Wei; Wang, Ruojun; Yang, Zhiwei; Zhang, Di; Tian, Wenli

    2014-01-30

    Kombucha tea (KT), a traditional health beverage containing potential hepatoprotective agents, is fermented from sugared tea by a symbiotic culture of yeast and bacteria for 8 days. However, the functional strains that produce components for the hepatoprotective property of KT remain unclear. Multiple strains are involved in traditional KT production. Therefore, KT has not been standardized or produced commercially. This study aimed to identify the functional strains and quantify the functional components with hepatoprotective effects in kombucha tea. Gluconacetobacter sp. A4 was one of the microorganisms in KT in which the D-saccharic acid-1,4-lactone (DSL) produced by G. sp. A4 was significantly higher than that produced by original tea fungus at 8 days of fermentation. Traditional KT (TKT, tea broth fermented by mixed tea fungus), modified KT (MKT, fermented by single G. sp. A4), and DSL significantly inhibited the acetaminophen-induced increase of alanine aminotransferase, alkaline phosphatase, triglyceride and malondialdehyde, as well as facilitating the reduction of total antioxidant capacity in mice. Furthermore, MKT and TKT are both similar to DSL in terms of protection against acetaminophen-induced liver injury in mice. These results suggested a positive relationship between DSL content and the hepatoprotective effect of TKT, MKT and DSL groups. G. sp. A4 was concluded to be a potential functional strain and DSL might be the key functional component for the hepatoprotective property in KT. The stronger capability of G. sp. A4 in producing DSL makes it a better choice for the commercial production of KT. © 2013 Society of Chemical Industry.

  3. In vitro activity of kombucha tea ethyl acetate fraction against Malassezia species isolated from seborrhoeic dermatitis.

    Science.gov (United States)

    Mahmoudi, E; Saeidi, M; Marashi, M A; Moafi, A; Mahmoodi, V; Zeinolabedini Zamani, M

    2016-12-01

    Seborrheic dermatitis is a chronic and recurrent superficial dermatitis in which Malassezia species play an important role. There are different Malassezia species, which have been recently reported to be resistant to common antifungals. Natural sources can be useful alternatives to reduce the emergence of this resistance. Kombucha tea is believed to have potential antimicrobial properties. Regarding this, the present study aimed to investigate the antifungal activity of Kombucha tea ethyl acetate fraction (KEAF) against Malassezia species obtained from the patients with seborrheic dermatitis. A total of 23 clinical isolates were identified by direct microscopic examination and Tween assimilation, and then confirmed by DNA sequencing of ITS regions for Malassezia species. Kombucha tea was fractionated using ethyl acetate (1:2 v/v). The minimum inhibitory concentration (MIC) microdilution assay was used to evaluate the anti- Malssezia activity of KEAF at three concentrations of 10, 40, and 80 mg/mL. The results of the DNA sequence analysis indicated that M. furfur (39.13%) was the predominant species, followed by M. globosa (30.43%), M. sloofie (13.04%), M. sympodialis (13.04%), and M. restricta (4.34%), respectively. Furthermore, KEAF showed inhibitory activity against Malassezia species. Accordingly, KEAF had the lowest and highest MIC value against M. sloofie and M. restricta , respectively. Moreover, the inhibitory effect of the extract was equivalent to that of ketoconazole at 4.8 µg/mL. The findings of the current study highlighted the antifungal properties of KEAF. Therefore, this extract can be promoted as complementary medicine for the treatment of the infections caused by Malassezia .

  4. Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation.

    Science.gov (United States)

    De Filippis, Francesca; Troise, Antonio Dario; Vitaglione, Paola; Ercolini, Danilo

    2018-08-01

    Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated to beneficial effects for the health, due to its antioxidant and detoxifying properties. We characterized bacterial populations of Kombucha tea fermented at 20 or 30 °C by using culture-dependent and -independent methods and monitored the concentration of gluconic and glucuronic acids, as well as of total polyphenols. We found significant differences in the microbiota at the two temperatures. Moreover, different species of Gluconacetobacter were selected, leading to a differential abundance of gluconic and glucuronic acids. Copyright © 2018 Elsevier Ltd. All rights reserved.

  5. Draft Genome Sequence of Komagataeibacter intermedius Strain AF2, a Producer of Cellulose, Isolated from Kombucha Tea.

    Science.gov (United States)

    Dos Santos, Renato Augusto Corrêa; Berretta, Andresa Aparecida; Barud, Hernane da Silva; Ribeiro, Sidney José Lima; González-García, Laura Natalia; Zucchi, Tiago Domingues; Goldman, Gustavo H; Riaño-Pachón, Diego M

    2015-12-03

    Here, we present the draft genome sequence of Komagataeibacter intermedius strain AF2, which was isolated from Kombucha tea and is capable of producing cellulose, although at lower levels compared to another bacterium from the same environment, K. rhaeticus strain AF1. Copyright © 2015 dos Santos et al.

  6. Viability of Lactic Acid Bacteria Isolated from Kombucha Tea Against Low pH and Bile Salt

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    Ni Nyoman Puspawati

    2016-03-01

    Full Text Available Kombucha tea is a functional drink fermented by various types of microbes. Kombucha tea is also a source of lactic acid bacteria that can maintain the balance of the microflora of the digestive tract which can improve the health of the human body. Lactic acid bacteria can act as a probiotic if it is able to survive to the human gastrointestinal tract, where in order to reach the digestive tract, lactic acid bacteria has to be resistant to the low pH in the stomach and bile salts. The purpose of this study was to determine the level of resistance of lactic acid bacteria in kombucha tea against low pH and bile salts. This study uses 20 isolates, each of these isolates were tested to the resistance of low pH 2.0 and 0.5 % bile salts with incubation time of 4 hours. The results indicated that from 20 isolates of lactic acid bacteria that were obtained from kombucha tea, 15 isolates were resistant to low pH and 13 isolates were resistant to bile salts. The isolates have a huge potential to be developed as a probiotic candidate that can contribute greatly to the health of the digestive tract.

  7. Application of the Kombucha 'tea fungus' for the enhancement of antioxidant and starch hydrolase inhibitory properties of ten herbal teas.

    Science.gov (United States)

    Watawana, Mindani I; Jayawardena, Nilakshi; Choo, Candy; Waisundara, Viduranga Y

    2016-03-01

    Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'. The pH values of the fermented beverages ranged from 4.0 to 6.0 by day 7, while the titratable acidity ranged from 2.5 to 5.0g/mL (PKombucha beverages to have statistically significant increases (P<0.05) by day 7. The α-amylase inhibitory activities ranged from 52.5 to 67.2μg/mL in terms of IC50 values following fermentation, while the α-glucosidase inhibitory activities ranged from 95.2 to 196.1μg/mL. In conclusion, an enhancement of the antioxidant and starch hydrolase inhibitory potential of the herbal teas was observed by adding the tea fungus. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes.

    Science.gov (United States)

    Bhattacharya, Semantee; Manna, Prasenjit; Gachhui, Ratan; Sil, Parames C

    2011-07-01

    Kombucha (KT), a fermented black tea (BT), is known to have many beneficial properties. In the present study, antioxidant property of KT has been investigated against tertiary butyl hydroperoxide (TBHP) induced cytotoxicity using murine hepatocytes. TBHP, a reactive oxygen species inducer, causes oxidative stress resulting in organ pathophysiology. Exposure to TBHP caused a reduction in cell viability, increased membrane leakage and disturbed the intra-cellular antioxidant machineries in hepatocytes. TBHP exposure disrupted mitochondrial membrane potential and induced apoptosis as evidenced by flow cytometric analyses. KT treatment, however, counteracted the changes in mitochondrial membrane potential and prevented apoptotic cell death of the hepatocytes. BT treatment also reverted TBHP induced hepatotoxicity, however KT was found to be more efficient. This may be due to the formation of antioxidant molecules like D-saccharic acid-1,4-lactone (DSL) during fermentation process and are absent in BT. Moreover, the radical scavenging activities of KT were found to be higher than BT. Results of the study showed that KT has the potential to ameliorate TBHP induced oxidative insult and cell death in murine hepatocytes more effectively than BT.

  9. Batch fermentation of black tea by kombucha: A contribution to scale-up

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    Malbaša Radomir V.

    2005-01-01

    Full Text Available Local domestic Kombucha was used in fermentation of 1.5 g L-1 of black tea (Indian tea, " Vitamin ", Horgoš, Serbia and Montenegro, sweetened with approximately 70 g L'1 of sucrose. Inoculation was performed either with 10% or 15% (v/v of fermentation broth from previous process. The fermentation was conducted in geometrically similar vessels with 0.4 L, 0.8 L, 4 L and 8 L of substrate, at 22±1 °C for 28 days. The samples were analyzed after 3, 4 5, 6, 7, 10, 14 and 28 days, so that their pH values, content of total acids sucrose, glucose and fructose contents, as well as contents of ethanol and vitamin C were determined. Based on the experiment design, the response surface for the product pH, as a function of time, beverage volume and inoculum concentration, was defined in the form of a second-order polynomial. From the obtained response surface, a formula for scaling-up of the process was derived.

  10. XANTHINE OXYDASE INHIBITION OF KOMBUCHA TEA IN HYPERURICEMIA INDUCED WISTAR RAT: decrease of uric acid, malondialdehyde, and 8-hydroxy-2'-deoxyguanosine

    Directory of Open Access Journals (Sweden)

    I D. M. Sukrama

    2015-04-01

    Full Text Available Background: Hyperuricemia is a condition of high level of uric acid in the body due to distortion of purine nucleoside metabolism through hipoxanthin, xanthin, and guanin of basic purine. Objective: to find a cure of hyperuricemia base on the utilization of kombucha tea. Methods: This is a true experimental study by applying posttest only control group design to determine whether kombucha tea inhibit xanthine oxidase in hyperuricemic induced rat reveales by decrease of uric acid, malondialdehyde (MDA, and 8-hydroxy-2’-deoxyguanosine (8-OHdG. In this study, hyperuricemia rat was achieved by intake of high purine diet. Rats were fed with a mixture of 4 g/kg BW of Gnetum gnemon with 50 mL/kg BW of chicken liver ad libitum for 9 days. Treatments in this research are combination of fermentation time of Kombucha tea and volume of this tea, i.e fermentation time 4, 8, and 12 days and the volume are 1 mL and 4 mL. Therefore, there would be seven groups of treatment including control group. ANOVA was then applied to determine the treatment effect with p < 0.05 was concidered significant. Results: This study indicates that kombucha tea has an ability to inhibit xanthine oxidase in hyperuricemic induced rat and decrease uric acid, MDA, and 8-OHdG. This ability was achieved with combination treatment of 12 days fermentation and 4 mL of kombucha intake. Xanthine oxidase, uric acid, MDA, and 8-OHdG levels by this treatment were obtained significantly lower compare to control group. Conclusion: This study proved that kombucha tea was potent to cure hyperuricemia of wistar rat via inhibition of xanthine oxidase produced.

  11. Possible Protective Effect of Kombucha Tea Ferment on Carbon Tetrachloride Induced Liver Damage in Irradiated Rats

    International Nuclear Information System (INIS)

    Gharib, O.A.; Fahim, Th.M.

    2008-01-01

    This study has shown that administration of kombucha ferment tea (KT) to rats improved the damage caused in livers of animals treated with toxic chemicals such as carbon tetrachloride (CCL 4 ) and/ or exposed to y-irradiation. This work was undertaken to evaluate the possible protective effects of treatment with KT ferment in rat liver after a long-term treatment with CCL 4 alone and with subsequent y-irradiation. Hepatic pathological changes observed in the CCL 4 -treated rats included increased serum alanine transaminase (ALT) , aspartate transaminase (AST), alkaline phosphatase (ALP) and gamma glutamyl transferase (GGT) activities as well as concentration of bilirubin in addition to a decrease in the concentration of serum albumin and total antioxidant capacity (TAC). Consistent with these changes, the increase in oxidative stress markers expressed as malondialdehyde (MDA) concentration and depletion in glutathione (GSH) contents in liver was observed. 24 h after the last dose of KT administration in a group of animals treated with CCL 4 and/ or radiation exposure cessation, the pathological changes were recovered. These results demonstrate that most of the pathological alterations in the liver in response to CCL 4 and/ or radiation exposure intoxication are recoverable upon treatment with KT ferments

  12. Novel nitrogen-fixing Acetobacter nitrogenifigens sp. nov., isolated from Kombucha tea.

    Science.gov (United States)

    Dutta, Debasree; Gachhui, Ratan

    2006-08-01

    The four nitrogen-fixing bacteria so far described in the family Acetobacteraceae belong to the genera Gluconacetobacter and Acetobacter. Nitrogen-fixing bacterial strain RG1(T) was isolated from Kombucha tea and, based on the phylogenetic analysis of 16S rRNA gene sequence which is supported by a high bootstrap value, was found to belong to the genus Acetobacter. Strain RG1(T) differed from Acetobacter aceti, the nearest member with a 16S rRNA gene sequence similarity of 98.2 %, and type strains of other Acetobacter species with regard to several characteristics of growth features in culture media, growth in nitrogen-free medium, production of gamma-pyrone from glucose and dihydroxyacetone from glycerol. Strain RG1(T) utilized maltose, glycerol, sorbitol, fructose, galactose, arabinose and ethanol, but not methanol as a carbon source. These results, along with electrophoretic mobility patterns of nine metabolic enzymes, suggest that strain RG1(T) represents a novel nitrogen-fixing species. The ubiquinone present was Q-9 and DNA G+C content was 64.1 mol%. Strain RG1(T) exhibited a low value of 2-24 % DNA-DNA relatedness to the type strains of related acetobacters, which placed it as a separate taxon. On the basis of this data, the name Acetobacter nitrogenifigens sp. nov. is proposed, with the type strain RG1(T) (=MTCC 6912(T)=LMG 23498(T)).

  13. Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging.

    Science.gov (United States)

    Ashrafi, Azam; Jokar, Maryam; Mohammadi Nafchi, Abdorreza

    2018-03-01

    An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256.7 to 132.1gcm -2 h -1 KPa -1 mm) and enhanced the antioxidant activity of the latter up to 59% DPpH scavenging activity. Moreover, the incorporation of KT into the chitosan film increased the protective effect of the film against ultra violet (UV). Fourier transform infrared spectroscopic analysis revealed the chemical interactions between chitosan and the polyphenol groups of KT. In a minced beef model, chitosan/KT film effectively served as an active packaging and extended the shelf life of the minced beef as manifested in the retardation of lipid oxidation and microbial growth from 5.36 to 2.11logcfugr -1 in 4days storage. The present work demonstrates that the chitosan/KT film not only maintains the quality of the minced beef but also, retards microbial growth significantly, extending the shelf life of the minced beef meat up to 3days; thus, chitosan/KT film is a potential material for active food packaging. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. Cosmeceutical effect of ethyl acetate fraction of Kombucha tea by intradermal administration in the skin of aged mice.

    Science.gov (United States)

    Pakravan, Nafiseh; Mahmoudi, Elaheh; Hashemi, Seyed-Ali; Kamali, Jamal; Hajiaghayi, Reza; Rahimzadeh, Mitra; Mahmoodi, Vajiheh

    2017-11-19

    Natural ingredients have been always an interesting approach to prolong youthful appearance of skin. One of the natural compounds is Kombucha tea (KT), which has been mainly used as an energy drink in Asian countries for a long time. Previous reports indicated that it has pharmaceutical and favorable wound repairing effects. The beneficial properties of KT are thought to be mainly due to the presence of fermentation products such as flavonoids and other polyphenols with inhibition of hydrolytic and oxidative enzymes and anti-inflammatory effects. These properties prompted us to study the anti-aging potential of KT and investigate its effective fraction in aged mice, METHODS: Kombucha tea was fractionated into chloroform, butanol, and ethyl acetate, and flavonoid content was determined. Young and old mice were used as control. KT ethyl acetate fraction (KEAf), which had the highest flavonoid content, was intradermally administered to old mice. Administration of KEAf significantly increased the collagen content, NAD + /NADH level, and concomitantly improved skin connective tissue abnormalities in the aged skin. No sensitivity or irritation was observed. This finding suggested that KEAf can be a suitable candidate as a cosmetic product to improve aging-related skin abnormalities and regeneration of aged skin. © 2017 Wiley Periodicals, Inc.

  15. Histopathological and clinical evaluation of Kombucha tea and Nitrofurazone on cutaneous full-thickness wounds healing in rats: an experimental study.

    Science.gov (United States)

    Barati, Fardin; Javanbakht, Javad; Adib-Hashemi, Farajollah; Hosseini, Ehsan; Safaeie, Reyhaneh; Rajabian, Mojtaba; Razmjoo, Mostafa; Sedaghat, Reza; Aghamohammad Hassan, Mehdi

    2013-07-17

    Kombucha, a fermented tea (KT) is claimed to possess many beneficial properties. The aim of this study was to evaluate clinical and histopathological alterations of Kombucha tea and Nitrofurazone on cutaneous full-thickness wounds healing in rat. In present study 24 Wister -albino rats weighing 150-200 g were selected and divided to two treatment groups as Nitrofurazone ointment (0.2%) and Kombucha tea. Subsequently, the anesthesia was exerted by Ketamin hydrochloride 10% (40 mg/kg) and Xylasine (2 mg/kg) through intra muscular (IM) route. Furthermore, upon preparation of dorsal region of the animal for surgery, a piece of full-thickness skin removed (2 × 2 cm). In order to comparing wounds healing clinically and histologically, once every four days from the commencement, the wounds were photographed and the healed surface was measured by Scion image software. The clinical findings indicated that the Kombucha fungus resulted in precipitating healing than Nitrofurazone; however, it was not significant (p > 0.05). In order to pathological comparing of wound healing process, several wound biopsies were taken on 4, 8, 12, 16 and 20th days. Additionally, the histopathological results demonstrated that there was inflammation in Nitrofurazone group through twelveth day, somehow the epithelium was formed and abundant vessels were visible. Although on 16th day and the previous days the healing condition of Kombucha fungus was considered as minimal rate, revealing it is similar to Nitrofurazone group on 20th day. To wrap up. These observations suggest that the Kombucha fungus healing quality was rapid from 12th day to the end of the research, whereas no significant difference was observed. The virtual slide(s) for this article can be found here: http://www.diagnosticpathology.diagnomx.eu/vs/1107407136102196.

  16. Yeast ecology of Kombucha fermentation.

    Science.gov (United States)

    Teoh, Ai Leng; Heard, Gillian; Cox, Julian

    2004-09-01

    Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products and identified using conventional biochemical and physiological tests. During the fermentation of each of the four products, yeasts were enumerated from both the cellulosic pellicle and liquor of the Kombucha. The number and diversity of species varied between products, but included Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. While these yeast species are known to occur in Kombucha, the enumeration of each species present throughout fermentation of each of the four Kombucha cultures demonstrated for the first time the dynamic nature of the yeast ecology. Kombucha fermentation is, in general, initiated by osmotolerant species, succeeded and ultimately dominated by acid-tolerant species.

  17. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action.

    Science.gov (United States)

    Banerjee, Debashish; Hassarajani, Sham A; Maity, Biswanath; Narayan, Geetha; Bandyopadhyay, Sandip K; Chattopadhyay, Subrata

    2010-12-01

    The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, showed the best DPPH radical scavenging capacity and phenolics contents. Hence the ulcer-healing activity of KT4 was compared with those of CT4 and BT. All the tea extracts (15 mg kg(-1)) could effectively heal the gastric ulceration as revealed from the histopathological and biochemical studies, with relative efficacy as KT4 > CT4 ∼ BT. The healing capacities of the tea extracts could be attributed to their antioxidant activity as well as the ability to protect the mucin content of the gastric tissues. In addition, the ability of KT4 to reduce gastric acid secretion might also contribute to its ulcer-healing activity. The tea preparation KT4 (15 mg kg(-1)) was as effective as the positive control, omeprazole (3 mg kg(-1)) in ulcer healing.

  18. Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2012-01-01

    Full Text Available In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40 and 43°C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase of temperature. Physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yoghurt-like products. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

  19. Antimicrobial and antioxidant activity of lemon balm Kombucha

    OpenAIRE

    Velićanski Aleksandra S.; Cvetković Dragoljub D.; Markov Siniša L.; Tumbas Vesna T.; Savatović Slađana M.

    2007-01-01

    Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples and heat-denaturated kombucha showed significant antimicro...

  20. Antimicrobial and antioxidant activity of lemon balm Kombucha

    Directory of Open Access Journals (Sweden)

    Velićanski Aleksandra S.

    2007-01-01

    Full Text Available Kombucha is a beverage traditionally produced by metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm kombucha as well as of particular control samples was determined by agar-well diffusion method. Antioxidant activity on stable 1,1-diphenyl-2-picrylhydrazyl radicals of lemon balm kombucha and lemon balm tea was determined by electron spin resonance spectroscopy. Acetic acid, Kombucha samples and heat-denaturated kombucha showed significant antimicrobial activity against bacteria. However, there was no activity against yeasts and moulds. Kombucha showed higher antioxidant activity than tea sample for all applied sample volumes.

  1. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis.

    Science.gov (United States)

    Bhattacharya, Semantee; Gachhui, Ratan; Sil, Parames C

    2011-06-01

    Kombucha, a fermented tea (KT) is claimed to possess many beneficial properties. Recent studies have suggested that KT prevents paracetamol and carbon tetrachloride-induced hepatotoxicity. We investigated the beneficial role of KT was against tertiary butyl hydroperoxide (TBHP) induced cytotoxicity and cell death in murine hepatocytes. TBHP is a well known reactive oxygen species (ROS) inducer, and it induces oxidative stress in organ pathophysiology. In our experiments, TBHP caused a reduction in cell viability, enhanced the membrane leakage and disturbed the intra-cellular antioxidant machineries while simultaneous treatment of the cells with KT and this ROS inducer maintained membrane integrity and prevented the alterations in the cellular antioxidant status. These findings led us to explore the detailed molecular mechanisms involved in the protective effect of KT. TBHP introduced apoptosis as the primary phenomena of cell death as evidenced by flow cytometric analyses. In addition, ROS generation, changes in the mitochondrial membrane potential, cytochrome c release, activation of caspases (3 and 9) and Apaf-1 were detected confirming involvement of mitochondrial pathway in this pathophysiology. Simultaneous treatment of KT with TBHP, on the other hand, protected the cells against oxidative injury and maintained their normal physiology. In conclusion, KT was found to modulate the oxidative stress induced apoptosis in murine hepatocytes probably due to its antioxidant activity and functioning via mitochondria dependent pathways and could be beneficial against liver diseases, where oxidative stress is known to play a crucial role. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

  2. Antiproliferative and antimicrobial activity of traditional Kombucha and Satureja montana L. Kombucha.

    Science.gov (United States)

    Cetojevic-Simin, D D; Bogdanovic, G M; Cvetkovic, D D; Velicanski, A S

    2008-01-01

    To carry out a preliminary investigation of the biological activity of Kombucha beverages from Camellia sinensis L. (black tea) and Satureja montana L. (winter savory tea), that have consuming acidity. Cell growth effect was measured by sulforhodamine B colorimetric assay on HeLa (cervix epithelioid carcinoma), HT-29 (colon adenocarcinoma), and MCF-7 (breast adenocarcinoma). Antimicrobial activity to bacteria, yeasts and moulds was determined by agar-well diffusion method. Consuming Kombuchas had the most expressive antimicrobial activity against all investigated bacteria, except Sarcina lutea, while unfermented tea samples had no activity. Traditional Kombucha showed higher activity against Staphylococcus aureus and Escherichia coli than acetic acid, while both neutralized Kombuchas had bacteriostatic activity on Salmonella enteritidis. Examined Kombuchas did not stimulate cell proliferation of the investigated cell lines. Antiproliferative activity of winter savory tea Kombucha was comparable to that of traditional Kombucha made from black tea. Furthermore, in HeLa cell line Satureja montana L. Kombucha induced cell growth inhibition by 20% (IC20) at lower concentration compared to the activity of water extract of Satureja montana L. obtained in our previous research. Presence of more active antiproliferative component(s) in Satureja montana L. Kombucha compared to Satureja montana L. water extract and antimicrobial component(s) other than acetic acid in both Kombuchas is suggested.

  3. Leaching of rare earth elements from fluorescent powder using the tea fungus Kombucha.

    Science.gov (United States)

    Hopfe, Stefanie; Flemming, Katrin; Lehmann, Falk; Möckel, Robert; Kutschke, Sabine; Pollmann, Katrin

    2017-04-01

    In most modern technologies such as flat screens, highly effective magnets and lasers, as well as luminescence phosphors, Rare Earth Elements (REE) are used. Unfortunately no environmentally friendly recycling process exists so far. In comparison to other elements the interaction of microorganisms with REE has been studied to a less extent. However, as REE are ubiquitously present in nature it can be assumed that microorganisms play an important role in the biogeochemistry of REE. This study investigates the potential of organic acid-producing microbes for extracting REE from industrial waste. In Germany, 175 tons of fluorescent phosphor (FP) are collected per year as a distinct fraction from the recycling of compact fluorescent lamps. Because the FP contains about 10% of REE-oxides bound in the so-called triband dyes it is a readily accessible secondary resource of REE. Using the symbiotic mixed culture Kombucha, consisting of yeasts and acetic acid bacteria, REE were leached at a significant rate. The highest leaching-rates were observed in shake cultures using the entire Kombucha-consortium or its supernatant as leaching agent compared to experiments using the isolates Zygosaccharomyces lentus and Komagataeibacter hansenii as leaching organisms. During the cultivation, the pH decreased as a result of organic acid production (mainly acetic and gluconic acid). Thus, the underlying mechanism of the triband dye solubilisation is probably linked to the carboxyl-functionality or a proton excess. In accordance with the higher solubility of REE-oxides compared to REE-phosphates and -aluminates, the red dye Y 2 O 3 :Eu 2+ containing relatively expensive REE was shown to be preferentially solubilized. These results show that it is possible to dissolve the REE-compounds of FP with the help of microbial processes. Moreover, they provide the basis for the development of an eco-friendly alternative to the currently applied methods that use strong inorganic acids or toxic

  4. Kombucha - functional beverage: Composition, characteristics and process of biotransformation

    Directory of Open Access Journals (Sweden)

    Markov Siniša L.

    2003-01-01

    Full Text Available Kombucha is a refreshing beverage obtained by the proces of biotransformation of sugared tea with a tea fungus. Kombucha is also frequently called "tea fungus" in the literature, although there is actually no fungus involved in the fermentation. The tea fungus is a symbiotic association of native yeasts and Acetobacteriaceae species fermenting sugared (5-10% black tea (0.2-0.5% into a kombucha beverage. After about 7-10 days incubation at room temperature, kombucha is ready. Growth patterns of tea fungus microorganisms during the biotransformation process of kombucha are not well documented. Tea fungus produces many substances, which with the supply of tea nutrients, give the drink its unusual flavour and healthy properties.

  5. Occurrence of Cellulose-Producing Gluconacetobacter spp. in Fruit Samples and Kombucha Tea, and Production of the Biopolymer.

    Science.gov (United States)

    Neera; Ramana, Karna Venkata; Batra, Harsh Vardhan

    2015-06-01

    Cellulose producing bacteria were isolated from fruit samples and kombucha tea (a fermented beverage) using CuSO4 solution in modified Watanabe and Yamanaka medium to inhibit yeasts and molds. Six bacterial strains showing cellulose production were isolated and identified by 16S rRNA gene sequencing as Gluconacetobacter xylinus strain DFBT, Ga. xylinus strain dfr-1, Gluconobacter oxydans strain dfr-2, G. oxydans strain dfr-3, Acetobacter orientalis strain dfr-4, and Gluconacetobacter intermedius strain dfr-5. All the cellulose-producing bacteria were checked for the cellulose yield. A potent cellulose-producing bacterium, i.e., Ga. xylinus strain DFBT based on yield (cellulose yield 5.6 g/L) was selected for further studies. Cellulose was also produced in non- conventional media such as pineapple juice medium and hydrolysed corn starch medium. A very high yield of 9.1 g/L cellulose was obtained in pineapple juice medium. Fourier transform infrared spectrometer (FT-IR) analysis of the bacterial cellulose showed the characteristic peaks. Soft cellulose with a very high water holding capacity was produced using limited aeration. Scanning electron microscopy (SEM) was used to analyze the surface characteristics of normal bacterial cellulose and soft cellulose. The structural analysis of the polymer was performed using (13)C solid-state nuclear magnetic resonance (NMR). More interfibrillar space was observed in the case of soft cellulose as compared to normal cellulose. This soft cellulose can find potential applications in the food industry as it can be swallowed easily without chewing.

  6. Kombucha: a dubious "cure".

    Science.gov (United States)

    Majchrowicz, M

    1995-05-01

    The kombucha (or Manchurian) mushroom has numerous claims of "significant" health improvements, yet there is no research or any basic evidence to back up the claims. According to folklore, the kombucha is a super immune booster that can fight many ailments, including AIDS, cancer, arthritis, constipation, and more. However, there is concern about the safety of kombucha, which is not really a mushroom but a yeast culture. Since the culture must grow at room temperature for seven to ten days, contamination and growth of other organisms can take place. The tea's original ingredients include caffeine and large amounts of sugar. These may account for the increased energy some individuals have claimed. Some stories state miraculous results. Other accounts mention no improvement in general well-being.

  7. Characterization of antimicrobial activity in Kombucha fermentation

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2001-01-01

    Fermented tea drink, Kombucha, can inhibit the growth of Shigella sonnei, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium. Several metabolites were analyzed every two days during a 14-day Kombucha fermentation. Levels of acetic acid and gluconic acid were found to increase with

  8. Kombucha fermentation and its antimicrobial activity

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2000-01-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the 'tea fungus' and the OD of the tea broth increased through 4 days of the

  9. Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using an In Vitro Model of Digestion

    Directory of Open Access Journals (Sweden)

    Mindani I. Watawana

    2015-01-01

    Full Text Available The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days and the assessments of antioxidant and starch hydrolase inhibitory activities as well as tea phenolic compounds were carried out. These parameters were also evaluated after subjecting the final fermented samples to gastric and duodenal digestion in an in vitro digestion model. The pH had a statistically significant decrease during the period of fermentation. The total phenolics content and antioxidant activities had increased during the fermentation process as well as when subjected to digestion. The starch hydrolase inhibitory activities also increased in a similar manner during the different phases. The α-amylase and α-glucosidase inhibitory activities showed statistically significant increases (P<0.05 as the fermentation progressed, while an increase was observed after being subjected to pancreatic and duodenal digestion as well. All three types of tea showed a higher α-amylase inhibitory activity than α-glucosidase inhibitory activity.

  10. Kombucha fermentation and its antimicrobial activity.

    Science.gov (United States)

    Sreeramulu, G; Zhu, Y; Knol, W

    2000-06-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the fermentation and remained fairly constant thereafter. The counts of acetic acid-producing bacteria and yeasts in the broth increased up to 4 days of fermentation and decreased afterward. The antimicrobial activity of Kombucha was investigated against a number of pathogenic microorganisms. Staphylococcus aureus, Shigella sonnei, Escherichia coli, Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas aeruginosa, Enterobacter cloacae, Staphylococcus epidermis, Campylobacter jejuni, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Helicobacterpylori, and Listeria monocytogenes were found to be sensitive to Kombucha. According to the literature on Kombucha, acetic acid is considered to be responsible for the inhibitory effect toward a number of microbes tested, and this is also valid in the present study. However, in this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation. This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha.

  11. Kombucha Rosella (Hibiscus sabdariffa Linn) dan Kemampuannya sebagai Antihiperkolesterolemia

    OpenAIRE

    Suhartatik, Nanik; Karyantina, Merkuria; Purwanti, Indrias Tri

    2012-01-01

    We know that there is another tea extract, e.i from calyx of roselle flower (Hibiscus sabdariffa Linn). This kind of tea could be made became kombucha by ferment roselle extract using microbe in the fermentation of kombucha. This mi­ crobe grown in roselle extract as a medium with variety of roselle concentration (30; 40; 50 grams of dried roselle/L). During the fermentation process, roselle kombucha was analyzed for pH value, total acid, antioxidant activity at 0, 1, 3, 5, 7, 10 days of ferm...

  12. Taurine and tea polyphenols combination ameliorate nonalcoholic steatohepatitis in rats.

    Science.gov (United States)

    Zhu, Wenhua; Chen, Siwen; Chen, Ronggui; Peng, Zhiqing; Wan, Jun; Wu, Benyan

    2017-09-08

    Nonalcoholic steatohepatitis (NASH) is a progressive form of nonalcoholic fatty liver disease, for which there is currently no safe and effective drug for therapy. In this study, we explored the effects of taurine, tea polyphenols (TPs), or a combination thereof, on NASH rats. Rats were divided into a normal group, a high-fat diet induced model group and a treatment group (including taurine, TPs, or taurine + TPs treatment for 8 weeks). Twelve weeks later, all rats were sacrificed, and serum transaminase, lipid and lipopolysaccharide levels and hepatic oxidative stress levels were determined. Histological changes were evaluated. In NASH rats, hepatocyte damage, lipid disturbance, oxidative stress and elevated lipopolysaccharide levels were confirmed. Taurine treatment alleviated hepatocyte damage and oxidative stress. TPs treatment improved lipid metabolism and increased hepatic antioxidant activity. The therapeutic effects of taurine + TPs treatment on hepatocyte damage, lipid disturbance, and oxidative stress were superior to those of taurine and TPs treatment, respectively. Taurine, TPs and their combination all decreased serum lipopolysaccharide levels in NASH rats, but the combination of the compounds caused these levels to decrease more significantly than taurine or TPs treatment alone. Taurine combined with TPs treatment could relieve NASH by alleviating hepatocyte damage, decreasing oxidative stress and improving lipid metabolism and gut flora disturbance partly. Taurine and TPs combination may act as a new effective medicine for treating NASH patients.

  13. Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens.

    Science.gov (United States)

    Bhattacharya, Debanjana; Bhattacharya, Semantee; Patra, Madhu Manti; Chakravorty, Somnath; Sarkar, Soumyadev; Chakraborty, Writachit; Koley, Hemanta; Gachhui, Ratan

    2016-12-01

    The emergence of multi-drug-resistant enteric pathogens has prompted the scientist community to explore the therapeutic potentials of traditional foods and beverages. The present study was undertaken to investigate the efficacy of Kombucha, a fermented beverage of sugared black tea, against enterotoxigenic Escherichia coli, Vibrio cholerae, Shigella flexneri and Salmonella Typhimurium followed by the identification of the antibacterial components present in Kombucha. The antibacterial activity was evaluated by determining the inhibition zone diameter, minimal inhibitory concentration and minimal bactericidal concentration. Kombucha fermented for 14 days showed maximum activity against the bacterial strains. Its ethyl acetate extract was found to be the most effective upon sequential solvent extraction of the 14-day Kombucha. This potent ethyl acetate extract was then subjected to thin layer chromatography for further purification of antibacterial ingredients which led to the isolation of an active polyphenolic fraction. Catechin and isorhamnetin were detected as the major antibacterial compounds present in this polyphenolic fraction of Kombucha by High Performance Liquid Chromatography. Catechin, one of the primary antibacterial polyphenols in tea was also found to be present in Kombucha. But isorhamnetin is not reported to be present in tea, which may thereby suggest the role of fermentation process of black tea for its production in Kombucha. To the best of our knowledge, this is the first report on the presence of isorhamnetin in Kombucha. The overall study suggests that Kombucha can be used as a potent antibacterial agent against entero-pathogenic bacterial infections, which mainly is attributed to its polyphenolic content.

  14. [The Kombucha mushroom: two different opinions].

    Science.gov (United States)

    Gamundi, R; Valdivia, M

    1995-01-01

    Positive and negative views of the Kombucha mushroom, a popular remedy in Asia, are expressed. The Kombucha mushroom, used for centuries, is believed to have antibiotic tendencies and to strengthen the immune and metabolic systems. Studies show that the tea, made from fermented fungus, has high levels of B vitamins. Caution should be used during fermentation because exposing the fungus to sunlight may adversely affect the process. The mold in which the fungus grows may contain aspergillus, a fungal infection which may be fatal to HIV-positive persons. The tea is being commercialized as a stimulant of the immune system but is unpopular in the U.S. due to its toxicity risks. Public awareness messages must convey the danger of overstimulating the immune system of HIV-positive patients, whose immune systems are already overstimulated. Furthermore, the process of fermentation may encourage the growth of other organisms which produce medical complications in HIV-positive patients.

  15. Kombucha--toxicity alert.

    Science.gov (United States)

    The Kombucha mushroom, also known as Manchurian mushroom, is a mail-order product touted to lower blood pressure and raise T-cell counts. No controlled trials have been conducted to test these claims. Aspergillus, a mold that may grow on the Kombucha mushroom, attacks the brain and may be fatal to persons with weakened immune systems. Reported toxicity reactions have included stomach problems and yeast infections. Taking Kombucha in combination with other drugs may affect the drugs potency.

  16. A study on toxicity of gasoline and GM-10 on liver of mice and it's amelioration by black tea extract.

    Science.gov (United States)

    Verma, Ramtej Jayram; Dave, Manjeet; Mathuria, Neeta

    2008-01-01

    The aim of present study is to investigate the ameliorative effect of black tea extract on gasoline and GM-10 induced toxicity in liver of mice. Eighty healthy male mice weighing 38-40 g approximately were divided into eight groups which included untreated control and various treated groups. Mice were treated with Gasoline 462 mg/kg/day and GM-10 low dose (206 mg/kg/day) and high dose (412 mg/kg/day) subcutaneously for 30 days. Black tea extract was given as 2 g/100 mL drinking water (2% w/v) instead of pure drinking water. All the animals were sacrificed on 31st day by cervical dislocation and livers were isolated and weighed. Parameters such as lipid peroxidation, catalase, superoxide dismutase, glutathione peroxidase, glutathione and total ascorbic acid were studied. The results revealed dose-dependent toxicity of gasoline and GM-10 on liver. Administration of black tea extract ameliorates this toxicity of gasoline and GM-10 in liver of mice. This proves the effective ameliorative effect of black tea extract.

  17. BLACK TEA INFUSION AMELIORATES ENZYMATIC CHANGES INDUCED BY SUBCUTANEOUS EXPOSURE OF GASOLINE AND GM-10 IN MICE

    OpenAIRE

    Manjeet Dave; Ramtej Jayram Verma

    2017-01-01

    The present study was carried out to examine the ameliorative effect of black tea infusion on gasoline and GM-10 induced enzymatic changes in kidney of mice. Eighty healthy adult Swiss strain male albino mice weighing 32-35 gm were divided into eight groups including untreated control and various treated groups. Treated groups were subcutaneously administered with gasoline (412 mg/kg/day) and GM-10 low dose (206 mg/kg/day) and high dose (412 mg/kg/day) for 30 days. Black tea infusion (2%) was...

  18. Kinetics of saccharose fermentation by Kombucha

    Directory of Open Access Journals (Sweden)

    Lončar Eva S.

    2014-01-01

    Full Text Available Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10% (v/v or 15% (v/v of Kombucha. Total number of viable cells was as follows: approximately 5x105 of yeast cells per mL of the inoculum and approximately 2x106 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as sigmoidal function at 22oC and 30oC, and with 10% (v/v and 15% (v/v of inoculum quantity. Determination coefficients of the functions were very high (R2>0.99. Reaction rates were calculated as first derivatives of Boltzmann’s functions. No simple correlation between rate of reaction and independent variables (temperature and inoculum concentration was found. Analysis of empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

  19. Kombucha might be promising probiotics for consumption on the Moon

    Science.gov (United States)

    Kozyrovska, Natalia; Foing, Bernard H.

    The sanitization at permanently manned lunar bases and consuming germ-free food in a concert with effect of lunar stressors may result in crews disorders, including inflammatory and atopic states and decrease of resistance to indigenous pathogens which present in human organism in suppressed state. The administration of live microbial supplements with presumptive health benefits on human physiology might be reasonable solution to prevent disbacteriosis. Many of microbial species are associated with the fermentation of dairy products, however, they have a short self-life and so far unpractical to be used at lunar habitation. The popular "Tea mushroom" or "Kombucha Tea" is a probiotics proven by FDA that many people are now taking in health promoting diets to detoxify and revitalize the organism (Danielian, 1993; Sreeramulu et al., 2001). Kombucha is composed by symbiotic bacteria and yeasts, surrounded by a permeable membrane. The Kombucha culture is a tiny biochemical factory, producing organic acids, amino acids, enzymes, polyphenols, antibiotic substances, vitamins, enzymes as well as some other products beneficial for human health. Within the ages the Kombucha Tea has been consumed by practically all nations in Far East and now in Eastern Europe and America due to probiotic properties, and within this period the Kombucha microbial ecosystem has been selected to be remarkably adaptive to culturing conditions and resistant to adverse factors. Metagenomic approaches in a study of microbial ecosystems will allow to reconstruct the Kombucha microbiome and to elucidate unknown species and genes on the base of bioinformatics programs. Compared with Kombucha wild type, metabolically engineered strains, expected to exhibit broader substrate specificity, utilizing sugars from waste material which will be used for Kombucha fermentation. References 1. Danielian L.T. (1993) Tea fungus. Publ. House "Armenia", 112 pp. 2. Palmer C., Bik E.M., DiGiulio D.B., Relman D.A., Brown P

  20. The Green Tea Catechin Epigallocatechin Gallate Ameliorates Graft-versus-Host Disease.

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    Sabine Westphal

    Full Text Available Allogeneic hematopoetic stem cell transplantation (allo-HSCT is a standard treatment for leukemia and other hematologic malignancies. The major complication of allo-HSCT is graft-versus-host-disease (GVHD, a progressive inflammatory illness characterized by donor immune cells attacking the organs of the recipient. Current GVHD prevention and treatment strategies use immune suppressive drugs and/or anti-T cell reagents these can lead to increased risk of infections and tumor relapse. Recent research demonstrated that epigallocatechin gallate (EGCG, a component found in green tea leaves at a level of 25-35% at dry weight, may be useful in the inhibition of GVHD due to its immune modulatory, anti-oxidative and anti-angiogenic capacities. In murine allo-HSCT recipients treated with EGCG, we found significantly reduced GVHD scores, reduced target organ GVHD and improved survival. EGCG treated allo-HSCT recipients had significantly higher numbers of regulatory T cells in GVHD target organs and in the blood. Furthermore, EGCG treatment resulted in diminished oxidative stress indicated by significant changes of glutathione blood levels as well as glutathione peroxidase in the colon. In summary, our study provides novel evidence demonstrating that EGCG ameliorates lethal GVHD and reduces GVHD-related target organ damage. Possible mechanisms are increased regulatory T cell numbers and reduced oxidative stress.

  1. KOMBUCHA DENGAN VARIASI KADAR GULA KELAPA SEBAGAI SUMBER KARBON [Kombucha from Different Coconut Sugar Concentration as a Carbon Source

    Directory of Open Access Journals (Sweden)

    Merkuria Karyantina

    2008-12-01

    Full Text Available Kombucha has been known as traditional medicine that can cure various diseases, such as hypercholesterol. Kombucha made of fermented sweetened tea using symbiotic growth of khamir and bacteria. Functional properties of kombucha related to metabolite that has been produced during fermentation process, glucuronic acid. The aim of this research was to get a fit carbon source that can produce kombucha which have highest glucuronic acid. The result showed that microbe that dominated at the beginning through the end of fermentation process was a group of khamir, i.e 1.81x107 ; 1.43x106 ; 2.40x107 ; 7.00x104 CFU/mL for 1, 4, 7, and 10% of additive coconut sugar. Kombucha at 4% of coconut sugar yielded 8.86 ppm of glucuronic acid. Meanwhile, kombucha with 10% of coconut sugar yielded 6.22 ppm of glucuronic acid. Total acid has no corelation with glucuronid acid formation during the fermentation process.

  2. Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: a pilot study.

    Science.gov (United States)

    Hartmann, A M; Burleson, L E; Holmes, A K; Geist, C R

    2000-09-01

    Kombucha is a lightly fermented tea beverage popularly consumed as a self-prescribed folk-remedy for numerous ailments. Kombucha is claimed to enhance cognition, aid weight loss, and prolong life. This pilot study reports longevity, general health, and open-field exploratory behavioral outcomes from a 3-y longitudinal study of 64 C57-BL/6 mice (males and females), half of which chronically drank kombucha, and all of which experienced natural mortality. Compared by MANOVA to controls, mice that drank kombucha showed greater vertical exploration (P = 0.001) and a sex-interactive effect in novel object manipulation (P = 0.049). MANOVA of kombucha-drinking mice compared to controls detected differences in appetitive behaviors (food consumption, P kombucha lived longer than controls (P kombucha.

  3. Pemberian Teh Kombucha Pada Air Minum Terhadap Nilai Ldl Kolesterol Dan Hdl Kolesterol Darah Ayam Broiler (Gallus SP)

    OpenAIRE

    Djaelani, Muhammad Anwar; Tana, Silvana

    2015-01-01

    The risk of consuming large quantities of food containing cholesterol has been widely known. By knowing the cholesterol content of food products, people could restrict their consumption of high cholesterol food. This study was to knew LDL cholesterol and HDL cholesterol of blood broiler chickens after treated with kombucha tea. This research used the CP 707 broiler strains chickens aged 1 week, treated with kombucha tea that has been fermented for 12 days at a temperature of 25oC. 20 broiler ...

  4. Evaluation of the antioxidant impact of ginger-based kombucha on the murine breast cancer model.

    Science.gov (United States)

    Salafzoon, Samaneh; Mahmoodzadeh Hosseini, Hamideh; Halabian, Raheleh

    2017-10-21

    Background Abnormal metabolism is a common event in cancerous cells. For example, the increase of reactive oxygen species (ROS) production, particularly due to aerobic respiration during invasive stage, results in cancer progression. Herein, the impact of kombucha tea prepared from ginger on the alteration of antioxidant agents was assessed in the breast cancer animal model. Methods Two types of kombucha tea with or without ginger were administered to BALB/c mice before and after tumor challenge. Superoxide dismutase (SOD), catalase, glutathione (GSH) and malondialdehyde (MDA) were evaluated in tumor, liver and kidney. Results Administration of kombucha ginger tea significantly decreased catalase activity as well as GSH and MDA level in tumor homogenate (pkombucha ginger tea (pkombucha prepared from ginger could exert minor antioxidant impacts by balancing multi antioxidant factors in different tissues in the breast cancer models.

  5. Oak kombucha protects against oxidative stress and inflammatory processes.

    Science.gov (United States)

    Vázquez-Cabral, B D; Larrosa-Pérez, M; Gallegos-Infante, J A; Moreno-Jiménez, M R; González-Laredo, R F; Rutiaga-Quiñones, J G; Gamboa-Gómez, C I; Rocha-Guzmán, N E

    2017-06-25

    Black tea infusion is the common substrate for preparing kombucha; however other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for preparing kombucha analogues from oak (KAO). The objective of this research was to investigate the antioxidant activity and anti-inflammatory effects of KAO by examining its modulation ability on macrophage-derived TNF-alpha and IL-6. Herbal infusions from oak and black tea were fermented by kombucha consortium during seven days at 28 °C. Chemical composition was determined by LC-ESI-MS/MS. The antioxidant activity of samples against oxidative damage caused by H 2 O 2 in monocytes activated (macrophages) was explored. Additionally, it was determined the anti-inflammatory activity using lipopolysaccharide (LPS) - stimulated macrophages; in particular, the nitric oxide (NO), TNF-alpha, and IL-6 production was assessed. Levels of pro-inflammatory cytokines IL-6 and TNF-alpha were significantly reduced by the sample treatment. Likewise, NO production was lower in treatment with kombucha and KAO compared with LPS-stimulated macrophages. Fermented beverages of oak effectively down-regulated the production of NO, while pro-inflammatory cytokines (TNF-alpha and IL-6) in macrophages were stimulated with LPS. Additionally, phytochemical compounds present in KAO decrease oxidative stress. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Health, Wellness, and Safety Aspects of the Consumption of Kombucha

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    Mindani I. Watawana

    2015-01-01

    Full Text Available Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the interest towards conducting scientific studies in this field has also proportionately increased. Many of the traditional food products are known to possess bioactive components, thus qualifying as functional food. Kombucha tea is produced by fermenting sugared black tea with a mixed culture of yeast and bacteria. Kombucha tea has gained immense popularity in recent times due to many associated health benefits. The therapeutic effects of this beverage are thought to be derived from the chemical composition of this beverage, mainly the polyphenols and secondary metabolites which are produced during fermentation. However, the safety aspects of the beverage also need to be taken into account when qualifying the beverage as a functional food. Nevertheless, Kombucha tea could be easily recognized as a beverage which is able to replace the consumption of carbonated beverages due to its possession of health benefits and therapeutic properties.

  7. TLC analysis of some phenolic compounds in kombucha beverage

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2004-01-01

    Full Text Available Black and green tea contains a wide range of natural phenolic compounds Flavanoids and their glycosides, catechins and the products of their condensation, and phenolic acids are the most important. Kombucha beverage is obtained by fermentation of tea fungus on black or green tea sweetened with sucrose. The aim of this paper was to investigate the composition of some phenolic compounds, catechin, epicatechin, quercetin, myricetin, gallic and tanic acid, and monitoring of their status during tea fungus fermentation. The method used for this study was thin layer chromatography with two different systems. The main phenolic compounds in the samples with green tea were catechin and epicatechin, and in the samples with black tea it was quercetin.

  8. Preparation of kombucha from winter savory (Satureja Montana L. in the laboratory bioreactor

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    Cvetković Dragoljub D.

    2005-01-01

    Full Text Available The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.

  9. Kombucha brewing under the Food and Drug Administration model Food Code: risk analysis and processing guidance.

    Science.gov (United States)

    Nummer, Brian A

    2013-11-01

    Kombucha is a fermented beverage made from brewed tea and sugar. The taste is slightly sweet and acidic and it may have residual carbon dioxide. Kombucha is consumed in many countries as a health beverage and it is gaining in popularity in the U.S. Consequently, many retailers and food service operators are seeking to brew this beverage on site. As a fermented beverage, kombucha would be categorized in the Food and Drug Administration model Food Code as a specialized process and would require a variance with submission of a food safety plan. This special report was created to assist both operators and regulators in preparing or reviewing a kombucha food safety plan.

  10. Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis

    Science.gov (United States)

    Miranda, Breanna; Lawton, Nicole M.; Tachibana, Sean R.; Swartz, Natasja A.; Hall, W. Paige

    2016-01-01

    Quantification of the many constituents that make up our food, whether they are desirable (vitamins, antioxidants, nutrients) or undesirable (pesticides, toxins), is one of the most practical applications of chemistry. In this study, kombucha, a popular fermented tea beverage, was analyzed using acid-base titration and high-performance liquid…

  11. Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha.

    Science.gov (United States)

    Nguyen, Nguyen Khoi; Dong, Ngan Thi Ngoc; Nguyen, Huong Thuy; Le, Phu Hong

    2015-01-01

    Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested. There are many other natural sources of lactic acid bacteria. In this study, we examined the effects of lactic acid bacteria from various fermented Vietnamese food sources (pickled cabbage, kefir and kombucha) on kombucha's three main biological functions: glucuronic acid production, antibacterial activity and antioxidant ability. Glucuronic acid production was determined by high-performance liquid chromatography-mass spectrometry, antibacterial activity was assessed by the agar-well diffusion method and antioxidant ability was evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. Four strains of food-borne pathogenic bacteria were used in our antibacterial experiments: Listeria monocytogenes ATCC 19111, Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028 and Bacillus cereus ATCC 11778. Our findings showed that lactic acid bacteria strains isolated from kefir are superior to those from other sources for improving glucuronic acid production and enhancing the antibacterial and antioxidant activities of kombucha. This study illustrates the potential of Lactobacillus casei and Lactobacillus plantarum isolated from kefir as biosupplements for enhancing the bioactivities of kombucha.

  12. [Dr. Sklenar's Kombucha mushroom infusion--a biological cancer therapy. Documentation No. 18].

    Science.gov (United States)

    Hauser, S P

    1990-02-27

    Kombucha, a fungal infusion, is a 'symbiotic mixture' of bacteria, yeasts, tea and sugar. A number of components are listed, but exact analyses are not published. On the basis of 'thorough detoxification', Kombucha is claimed to be a prophylactic and therapeutic agent in countless diseases, such as rheumatism, intestinal disorders, ageing and cancer. All 'stages of the Sklenar blood picture' have to be treated with Kombucha Drink, Kombucha Drops, coli preparations and Gelum oral-rd for a period of months. A litre-bottle costs 13 DM, the blood analysis 150 Sfr. In the 1960's Dr. R. Sklenar developed a 'biological cancer therapy with Kombucha as the main agent' and his own system of diagnosing cancer. Sklenar's diagnosis of cancer is based on iris diagnosis and demonstration of the causative organism by means of a 'Blood picture according to Dr. Sklenar'. He claims, on one hand, that cancer is only one of the many metabolic diseases and, on the other, that viruses, in his view parasitic microorganisms in general, are responsible for the pathogenesis of cancer. No preclinical and nor investigations are available, as 'success has proved him (Dr. Sklenar) to be right'. The seven 'case histories' described have no solid medical data. There is so far no evidence to support the claim that Kombucha offers 'effective biological treatment of cancer'.

  13. Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract

    Directory of Open Access Journals (Sweden)

    Essawet Najmi Ahmed

    2015-01-01

    Full Text Available Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry® products, which derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and health-enhancing potential. Samples of fermentation broths enriched with CoffeeBerry® extract and traditional Kombucha were analysed. The fermentation was performed in a bioreactor at 28±1°C for nine days. The results showed that the CoffeeBerry® extract has contributed to a faster fermentation of cultivation medium. Some individual polyphenolic compounds and catehins in fermentation broth samples were identified and quantified by High Performance Liquid Chromatography (HPLC. Among the bioactive compounds present in investigated samples obtained during Kombucha fermentation of the sweetened black tea enriched with CoffeeBerry® extract, chlorogenic acid (188.94-458.56 μg/mL was the predominant. The antioxidant activity of investigated samples was tested by measuring their ability to scavenge DPPH and reactive hydroxyl radicals by electron spin resonance (ESR spectroscopy. The scavenging activities on DPPH and hydroxyl radicals were increased with duration of fermentation. IC50 values for Kombucha fermentation broth enriched with CoffeBerry®, based on DPPH and hydroxyl radical scavenging activities, were in the range 26.33-170.13 μL/mL and 11.33-102.22 μL/mL, respectively.

  14. Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage

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    Tzu-Ying Sun

    2015-12-01

    Full Text Available Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v and wheatgrass juice (WGJ were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus, was inoculated at 20% (v/v, and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v. The highest antioxidant activity was obtained using a 1:1 (v/v black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress.

  15. Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage.

    Science.gov (United States)

    Sun, Tzu-Ying; Li, Jia-Shiun; Chen, Chinshuh

    2015-12-01

    Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis) and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus), was inoculated at 20% (v/v), and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v). The highest antioxidant activity was obtained using a 1:1 (v/v) black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress. Copyright © 2015. Published by Elsevier B.V.

  16. The Efficacy of Coffee and Green Tea in Ameliorating Histological and Biochemical Changes Induced By γ-Irradiation in Albino Rats

    International Nuclear Information System (INIS)

    Rezk, R.G.; Darwish, M.M.

    2009-01-01

    Exposure to ionizing radiation results in oxidative damage, organ dysfunction and metabolic disturbances. The aim of the present study was to investigate the efficacy of coffee, green tea, or coffee + green tea consumption on radiation-induced damage in liver and heart tissues of rats. Rats received/day, by gavages, the water extract of 0.3 g green tea and/or 0.2 g coffee, for a period of 7 days. The last dose was given 60 min before irradiation with a dose of 6.5 Gy. Histological examination through light microscope of sections in the liver and heart tissues on the 3rd day post-irradiation revealed that all treatments has attenuated radiation-induced oxidative damage. Necrosis, apoptosis, cell death and rupture of cell membrane in both tissues were less severe and were associated with significant decrease of serum malonaldehyde (MDA) content and significant increase in superoxide dismutase (SOD) and catalase (Cat) activities, and glutathione (GSH) content, compared to their corresponding value in non irradiated rats. The results were substantiated by significant amelioration in the activity of serum lactate dehydrogenase (LDH), aspartate amino transferase (AST), alanine amino transferase (ALT), gamma glutamyl transferase (GGT), and alkaline phosphatase (ALP) and the content of triglycerides (TG) and total cholesterol (TC), markers of liver and heart functions. No significant changes were recorded between the 3 treatments. However, coffee + green tea provoked better results with respect to radiation-induced lipid peroxidation, which might be attributed to their synergistic effect as free radical scavengers. It could be concluded that drinking coffee associated with green tea is healthier than drinking coffee or green tea alone to protect liver and heart tissues from oxidative stress

  17. Characterization of cellulose production by a Gluconacetobacter xylinus strain from Kombucha.

    Science.gov (United States)

    Nguyen, Vu Tuan; Flanagan, Bernadine; Gidley, Michael J; Dykes, Gary A

    2008-11-01

    The aims of this work were to characterize and improve cellulose production by a Gluconoacetobacter xylinus strain isolated from Kombucha and determine the purity and some structural features of the cellulose from this strain. Cellulose yield in tea medium with both black tea and green tea and in Hestrin and Schramm (HS) medium under both static and agitated cultures was compared. In the tea medium, the highest cellulose yield was obtained with green tea (approximately 0.20 g/L) rather than black tea (approximately 0.14 g/L). Yield in HS was higher (approximately 0.28 g/L) but did not differ between static and agitated incubation. (1)H-NMR and (13)C-NMR spectroscopy indicated that the cellulose is pure (free of acetan) and has high crystallinity, respectively. Cellulose yield was improved by changing the type and level of carbon and nitrogen source in the HS medium. A high yield of approximately 2.64 g/L was obtained with mannitol at 20 g/L and corn steep liquor at 40 g/L in combination. In the tea medium, tea at a level of 3 g/L gave the highest cellulose yield and the addition of 3 g/L of tea to the HS medium increased cellulose yield to 3.34 g/L. In conclusion, the G. xylinus strain from Kombucha had different cellulose-producing characteristics than previous strains isolated from fruit. Cellulose was produced in a pure form and showed high potential applicability. Our studies extensively characterized cellulose production from a G. xylinus strain from Kombucha for the first time, indicating both similarities and differences to strains from different sources.

  18. Antibacterial activity of polyphenolic fraction of Kombucha against Vibrio cholerae: targeting cell membrane.

    Science.gov (United States)

    Bhattacharya, D; Ghosh, D; Bhattacharya, S; Sarkar, S; Karmakar, P; Koley, H; Gachhui, R

    2018-02-01

    The present study was undertaken to determine the mechanism of antibacterial activity of a polyphenolic fraction, composed of mainly catechin and isorhamnetin, previously isolated from Kombucha, a 14-day fermented beverage of sugared black tea, against the enteropathogen Vibrio cholerae N16961. Bacterial growth was found to be seriously impaired by the polyphenolic fraction in a dose-dependent manner. Scanning Electron Microscopy demonstrated morphological alterations in bacterial cells when exposed to the polyphenolic fraction in a concentration-dependent manner. Permeabilization assays confirmed that the fraction disrupted bacterial membrane integrity in both time- and dose-dependent manners, which were proportional to the production of intracellular reactive oxygen species (ROS). Furthermore, each of the polyphenols catechin and isorhamnetin showed the ability to permeate bacterial cell membranes by generating oxidative stress, thereby suggesting their role in the antibacterial potential of Kombucha. Thus, the basic mechanism of antibacterial activity of the Kombucha polyphenolic fraction against V. cholerae involved bacterial membrane permeabilization and morphological changes, which might be due to the generation of intracellular ROS. To the best of our knowledge, this is the first report on the investigation of antibacterial mechanism of Kombucha, which is mostly attributed to its polyphenolic content. The emergence of multidrug-resistant Vibrio cholerae strains has hindered an efficient anti-Vibrio therapy. This study has demonstrated the membrane damage-mediated antibacterial mechanism of Kombucha, a popular fermented beverage of sugared tea, which is mostly attributed to its polyphenolic content. This study also implies the exploitation of Kombucha as a potential new source of bioactive polyphenols against V. cholerae. © 2017 The Society for Applied Microbiology.

  19. Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples

    Science.gov (United States)

    Zubaidah, E.; Yurista, S.; Rahmadani, N. R.

    2018-03-01

    Kombucha is a fermented tea beverage with the addition of kombucha starter also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data was analyzed with ANOVA (Analysis of Variance). The best treatment was selected using Multiple Attribute method. Data of hedonic test was analysed using Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 μg/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5)

  20. Green Tea Polyphenols, Mimicking the Effects of Dietary Restriction, Ameliorate High-Fat Diet-Induced Kidney Injury via Regulating Autophagy Flux

    Directory of Open Access Journals (Sweden)

    Xiao Xie

    2017-05-01

    Full Text Available Epidemiological and experimental studies reveal that Western dietary patterns contribute to chronic kidney disease, whereas dietary restriction (DR or dietary polyphenols such as green tea polyphenols (GTPs can ameliorate the progression of kidney injury. This study aimed to investigate the renal protective effects of GTPs and explore the underlying mechanisms. Sixty Wistar rats were randomly divided into 6 groups: standard diet (STD, DR, high-fat diet (HFD, and three diets plus 200 mg/kg(bw/day GTPs, respectively. After 18 weeks, HFD group exhibited renal injuries by increased serum cystatin C levels and urinary N-acetyl-β-d-glucosaminidase activity, which can be ameliorated by GTPs. Meanwhile, autophagy impairment as denoted by autophagy-lysosome related proteins, including LC3-II, Beclin-1, p62, cathepsin B, cathepsin D and LAMP-1, was observed in HFD group, whereas DR or GTPs promoted renal autophagy activities and GTPs ameliorated HFD-induced autophagy impairment. In vitro, autophagy flux suppression was detected in palmitic acid (PA-treated human proximal tubular epithelial cells (HK-2, which was ameliorated by epigallocatechin-3-gallate (EGCG. Furthermore, GTPs (or EGCG elevated phosphorylation of AMP-activated protein kinase in the kidneys of HFD-treated rats and in PA-treated HK-2 cells. These findings revealed that GTPs mimic the effects of DR to induce autophagy and exert a renal protective effect by alleviating HFD-induced autophagy suppression.

  1. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods.

    Science.gov (United States)

    Coton, Monika; Pawtowski, Audrey; Taminiau, Bernard; Burgaud, Gaëtan; Deniel, Franck; Coulloumme-Labarthe, Laurent; Fall, Abdoulaye; Daube, Georges; Coton, Emmanuel

    2017-05-01

    Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  2. Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

    Directory of Open Access Journals (Sweden)

    Caili Fu

    2014-03-01

    Full Text Available Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP of kombucha prepared from low-cost green tea (LGTK, black tea (BTK, and tea powder (TPK. LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH, superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB decreased significantly, and their survival rate was only 0.98% at the 8th day of storage.

  3. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

    OpenAIRE

    Dragoljub D. Cvetković; Siniša L. Markov; Vesna T. Tumbas Šaponjac; Jelena J. Vulić; Aleksandra S. Velićanski

    2014-01-01

    Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2...

  4. PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (Annona muricata L. TERHADAP KADAR VITAMIN C

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    Ike Apriani

    2017-08-01

    Full Text Available Kombucha is a fermented beverage of tea and sugar with a symbiotic culture of bacteria and yeast, consumed for its beneficial effect on human health.  Kombucha contains antioxidant activity compounds.Yet, many research studies have shown that Soursop leaves contain vitamin C, Vitamin E, beta carotene, and flavoloids.  The purpose of this study was to determine the activity levels of vitamin C kombucha tea leaves of the soursop, The research was conducted in September 2016 in Chemistry Laboratory of Biology Education Study Program, Teaching Training and  Ilmu Tarbiyah Faculty UIN Raden Fatah Palembang. The research method was an experimental laboratory using a Completly Randomized Design (CRD with 2 factors, the first factor was fermentation days (0 day (F1, 4 day (F2, 8 day (F3 and 12 day (F4, and the second factor was the levels of soursop leaf tea is used (0 gr (K1, 20 gr (K2, 40 gr (K3, and 60 gr (K4 with 3 replications. The results showed that there is a very real influence and interaction between fermentation days and content of soursop leaf tea is used to the levels of vitamin C. The highest levels of vitamin C present in the sample F4K4 (12 day / 60 gr of 343.79 mg / 100 mL, and lowest vitamin C levels in samples F4K1 (12 day / without leaves of the soursop amounted to 36.37 mg / 100 mL. The conclusion of this research is long fermentation and content of soursop leaves influence on the vitamin C activity.

  5. Kombucha Rosella (Hibiscus Sabdariffa Linn) dan Kemampuannya sebagai Antihiperkolesterolemia

    OpenAIRE

    Suhartatik, Nanik; Karyantina, Merkuria; Purwanti, Indrias Tri

    2009-01-01

    Kita mengenal adanya teh yang diekstrak dari kelopak bunga rosella (Hibiscus sabdariffa Linn). Teh jenis ini dapat dibuat menjadi kombucha dengan cara memfermentasikan ekstrak rosella menggunakan peran mikrobia dalam fer­ mentasi kombucha. Mikrobia dalam fermentasi kombucha ini ditumbuhkan dalam ekstrak rosella sebagai medium per­ tumbuhan dengan variasi konsentrasi rosella (30, 40, 50 gram rosella kering/L). Selama proses fermentasi, kombucha rosella dianalisis pH, total asam, dan aktivitas ...

  6. Green Tea Polyphenols Ameliorate the Early Renal Damage Induced by a High-Fat Diet via Ketogenesis/SIRT3 Pathway

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    Weijie Yi

    2017-01-01

    Full Text Available Scope. Several reports in the literature have suggested the renoprotective effects of ketone bodies and green tea polyphenols (GTPs. Our previous study found that GTP consumption could elevate the renal expression of the ketogenic rate-limiting enzyme, which was decreased by a high-fat diet (HFD in rats. Here, we investigated whether ketogenesis can mediate renoprotection by GTPs against an HFD. Methods and Results. Wistar rats were fed a standard or HFD with or without GTPs for 18 weeks. The renal oxidative stress level, kidney function, renal expression, and activity levels of mitochondrial 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA synthase 2 (HMGCS2 and sirtuin 3(SIRT3 were detected. The increased renal oxidative stress and the loss of renal function induced by the HFD were ameliorated by GTPs. Renal ketogenesis and SIRT3 expression and activity levels, which were reduced by the HFD, were restored by GTPs. In vitro, HEK293 cells were transfected with the eukaryotic expression plasmid pcDNA HMGCS2. GTP treatment could upregulate HMGCS2 and SIRT3 expression. Although SIRT3 expression was not affected by HMGCS2 transfection, the 4-hydroxy-2-nonenal (4-HNE level and the acetyl-MnSOD (K122/MnSOD ratio were reduced in HMGCS2-transfected cells in the context of H2O2. Conclusion. The ketogenesis/SIRT3 pathway mediates the renoprotection of GTPs against the oxidative stress induced by an HFD.

  7. Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

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    Malbaša Radomir V.

    2011-01-01

    Full Text Available The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40°C and 43°C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermentation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.

  8. Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke

    Directory of Open Access Journals (Sweden)

    Lončar Eva S.

    2007-01-01

    Full Text Available Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them. Tubers are suitable for the dietetic nutrition because of the low monosaccharide content and presence of some polyfructan ingredients which act as prebiotic. Five different cultivars of Jerusalem artichoke were used for the preparation of substrates for kombucha fermentation. The aim of this paper was the investigation of the influence of different Jerusalem artichoke cultivars on metabolic activity of kombucha. Composition of carbohydrates was followed using thin-layer chromatography and pH, reducing sugars content and yield of biomass were measured. Most of the samples with Jerusalem artichoke tubers extract contained fructose, probably small amount of glucose, fructo-oligosaccharides with different degree of polymerization and, inulin. Considering TLC chromatograms, Jerusalem artichoke cultivar did not affect significantly the composition of oligosaccharides in the fermentative liquid, as only minor differences were observed.

  9. Green tea extracts ameliorate high-fat diet-induced muscle atrophy in senescence-accelerated mouse prone-8 mice.

    Science.gov (United States)

    Onishi, Shintaro; Ishino, Mayu; Kitazawa, Hidefumi; Yoto, Ai; Shimba, Yuki; Mochizuki, Yusuke; Unno, Keiko; Meguro, Shinichi; Tokimitsu, Ichiro; Miura, Shinji

    2018-01-01

    Muscle atrophy (loss of skeletal muscle mass) causes progressive deterioration of skeletal function. Recently, excessive intake of fats was suggested to induce insulin resistance, followed by muscle atrophy. Green tea extracts (GTEs), which contain polyphenols such as epigallocatechin gallate, have beneficial effects on obesity, hyperglycemia, and insulin resistance, but their effects against muscle atrophy are still unclear. Here, we found that GTEs prevented high-fat (HF) diet-induced muscle weight loss in senescence-accelerated mouse prone-8 (SAMP8), a murine model of senescence. SAMP8 mice were fed a control diet, an HF diet, or HF with 0.5% GTEs (HFGT) diet for 4 months. The HF diet induced muscle weight loss with aging (measured as quadriceps muscle weight), whereas GTEs prevented this loss. In HF diet-fed mice, blood glucose and plasma insulin concentrations increased in comparison with the control group, and these mice had insulin resistance as determined by homeostasis model assessment of insulin resistance (HOMA-IR). In these mice, serum concentrations of leukocyte cell-derived chemotaxin 2 (LECT2), which is known to induce insulin resistance in skeletal muscle, were elevated, and insulin signaling in muscle, as determined by the phosphorylation levels of Akt and p70 S6 kinases, tended to be decreased. In HFGT diet-fed mice, these signs of insulin resistance and elevation of serum LECT2 were not observed. Although our study did not directly show the effect of serum LECT2 on muscle weight, insulin resistance examined using HOMA-IR indicated an intervention effect of serum LECT2 on muscle weight, as revealed by partial correlation analysis. Accordingly, GTEs might have beneficial effects on age-related and HF diet-induced muscle weight loss, which correlates with insulin resistance and is accompanied by a change in serum LECT2.

  10. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L. Tea with Symbiotic Consortium of Bacteria and Yeasts

    Directory of Open Access Journals (Sweden)

    Dragoljub D. Cvetković

    2014-01-01

    Full Text Available Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L. with symbiotic consortium of bacteria and yeasts (SCOBY. In this study, lemon balm (Melissa offi cinalis L. was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA, total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH and 1,1-diphenyl-2-picrylhydrazil (DPPH radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4–4.5 g/L, the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

  11. Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm
(Melissa officinalis L.) Tea with Symbiotic Consortium 
of Bacteria and Yeasts.

    Science.gov (United States)

    Velićanski, Aleksandra S; Cvetković, Dragoljub D; Markov, Siniša L; Šaponjac, Vesna T Tumbas; Vulić, Jelena J

    2014-12-01

    Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea ( Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm ( Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl ( ˙ OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of finished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confirmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC 50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. officinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.

  12. Chafuroside B, an Oolong tea polyphenol, ameliorates UVB-induced DNA damage and generation of photo-immunosuppression related mediators in human keratinocytes.

    Directory of Open Access Journals (Sweden)

    Tatsuya Hasegawa

    Full Text Available Chafuroside B was recently isolated as a new polyphenolic constituent of oolong tea leaves. However, the effects of chafuroside B on skin function have not been examined. In this study, we investigated the protective effects of chafuroside B against UVB-induced DNA damage, apoptosis and generation of photo-immunosuppression related mediators in cultured normal human epidermal keratinocytes (NHEK. Chafuroside B at 1 µM attenuated both UVB-induced apoptosis, evaluated in terms of caspase-3/7 activity, and UVB-induced DNA damage, evaluated in terms of formation of cyclobutane pyrimidine dimers (CPD, in NHEK exposed to UVB (20 mJ/cm2. In addition, chafuroside B at 0.3 or 1 µM suppressed the UVB-induced production of interleukin (IL-10, tumor necrosis factor (TNF-α, and prostaglandin E2 (PGE2, as determined by ELISA, and conversely enhanced IL-12 mRNA expression and production, as measured by RT-PCR and ELISA. Further, chafuroside B at 1 µM also suppressed UVB-induced expression of receptor activator of nuclear factor κB ligand (RANKL mRNA. These results indicate that chafuroside B promotes repair of UVB-induced DNA damage and ameliorates the generation of IL-10, TNF-α, PGE2, and RANKL, all of which are UVB-induced immunosuppression related mediators. These effects of chafuroside B may be mediated at least in part through induction of IL-12 synthesis in human keratinocytes. Because chafuroside B might have practical value as a photoprotective agent, a further study of the in vivo effects of chafuroside B seems warranted.

  13. Effect of kombucha on some trace element levels in different organs of electromagnetic field exposed rats

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    Ola A. Gharib

    2014-01-01

    Full Text Available Mobile phones have increased exponentially all over the world. The present study was performed to evaluate the effect of kombucha (KT on some trace element levels of brain, spleen and intestine in male albino rats exposed to a 950 MHz electromagnetic field (EMF. Four experimental groups labelled as controls, EMF group, KT group and KT + EMF group were formed with six randomly chosen animals in each group. After EMF exposure for eight weeks and the animals were sacrificed by decapitation. Brain, spleen and intestine samples were collected for trace element analysis. The group of animals subjected to electromagnetic waves caused significant increases in iron copper levels and copper/zinc ratio accompanied with a decrease of zinc level in all studied organs. Combined treatment of kombucha with EMF resulted in a successful attenuation of these adverse effects of EMF. From present findings we can state that kombucha as a supplement has an ameliorative signs against the effects of electromagnetic radiation.

  14. Tea (Camellia sinensis (L.) Kuntze) leaf compost ameliorates the adverse effects of salinity on growth of cluster beans (Cyamopsis tetragonoloba L.)

    International Nuclear Information System (INIS)

    Saeed, R.; Shah, P.; Jahan, B.

    2016-01-01

    The pot experiment was carried out to evaluate the effect of tea compost on plant growth under salinity. Plants were grown in clay pots filled with sandy loam soil and irrigated by saline water (0, 50 and 100mM NaCl) with and without tea compost amendments. Soil evapotranspiration (ET), vegetative and reproductive growth and biochemical parameters were studied in this experiment. ET rate was increased with increasing salinity, whereas, it decreased with application of tea compost under all salinity. Vegetative (shoot height, number of leaves, fresh and dry biomass) and reproductive (number of seeds per plant) growth significantly decline under increasing salinity levels. Tea compost treatment helped in improving all these parameters. Total photosynthetic pigments (chlorophyll a, b, carotenoids and total chlorophyll content) showed reduction under raising salinity levels, while betterment was recorded with application of tea compost. Organic solutes (soluble sugars, proteins, free amino acids and phenolic content) increased with increasing salinity (50-100mM NaCl). Increased soluble sugars were found with tea compost treatment under non-saline control and decreased in salinity. Soluble proteins, amino acids and phenolic content increased with application of tea compost under both control and salinity. It is concluded that tea compost treatment is found to cope with salinity stress and improve plant growth and biochemical parameters by diluting the hazardous effects of salinity. (author)

  15. Use of milk-based kombucha inoculum for milk fermentation

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    Kolarov Ljiljana A.

    2009-01-01

    Full Text Available In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v of milk-based kombucha inoculum.

  16. Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum

    Directory of Open Access Journals (Sweden)

    Iličić Mirela D.

    2017-01-01

    Full Text Available The aim of this study was to examine the influence of different types and concentration of kombucha inoculum on content of sugar, organic acids and ethanol in the fermented beverages produced from milk of 0.9% fat content. Three different kombucha inoculums, cultivated on black tea with addition of sucrose: standard inoculum - 10% (w/w and 15% (w/w, concentrated by microfiltration- 10% (w/w and 15% (w/w, and concentrated by evaporation - 1.5% (w/w and 3.0% (w/w, were applied in the manufacture of fermented milk. Contents of lactose, galactose, glucose, fructose, organic acids, and ethanol in the kombuha fermented milk beverages were determined by the enzyme tests. It was found that the lactose content varied from 3.30 to 4.0 g/100g. All samples showed higher content glucose than fructose. The content of L-lactic acid in the samples ranged from 0.4 to 0.7 g/100g, while significantly lower level of D-lactic and acetic acid were determined in all samples of kombucha fermented milk (<0.06g/100g.[Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 46009

  17. Chemometric approach to texture profile analysis of kombucha fermented milk products.

    Science.gov (United States)

    Malbaša, Radomir; Jevrić, Lidija; Lončar, Eva; Vitas, Jasmina; Podunavac-Kuzmanović, Sanja; Milanović, Spasenija; Kovačević, Strahinja

    2015-09-01

    In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile.

  18. Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats.

    Science.gov (United States)

    Lobo, Reema Orison; Shenoy, Chandrakala K

    2015-07-01

    Kombucha (Bio-tea) is a beverage produced by the fermentation of sugared black tea using a symbiotic association of bacteria and yeasts. Traditional claims about Kombucha report beneficial effects such as antibiotic properties, gastric regulation, relief from joint rheumatism and positive influence on the cholesterol level, arteriosclerosis, diabetes, and aging problems. The present investigation was carried out to understand the preventive effect of Kombucha on heart weight, blood glucose, total protein, lipid profile and cardiac markers in rats with myocardial damage induced using Isoproterenol. As Bio-tea is produced by fermenting tea, the parameters were compared in rats pre-treated with normal black tea and Bio-tea for 30 days followed by subcutaneous injection of Isoproterenol (85 mg/kg body weight). Normal rats as well as Isoproterenol induced myocardial infarcted rats were also used, which served as controls. Isoproterenol induced myocardial infarcted control rats showed a significant increase in heart weight, blood glucose and cardiac markers and a decrease in plasma protein. Increased levels of cholesterol, triglycerides, low density lipids (LDL) and very low density lipids (VLDL) were also observed, while the high density lipid (HDL) content decreased. Bio-tea showed a higher preventive effect against myocardial infarction when compared to tea, as was observed by the significant reduction in heart weight, and blood glucose and increase in plasma albumin levels. Bio-tea significantly decreased cholesterol, triglycerides, LDL and VLDL while simultaneously increasing the levels of HDL. Similarly a decrease in leakage of cardiac markers from the myocardium was also observed.

  19. Kombucha: a systematic review of the clinical evidence.

    Science.gov (United States)

    Ernst, E

    2003-04-01

    Kombucha has become a popular complementary remedy. The aim of this systematic review was to critically evaluate the evidence related to its efficacy and safety. Computerised literature searches were carried out to locate all human medical investigations of kombucha regardless of study design. Data were extracted and validated by the present author and are reported in narrative form. No clinical studies were found relating to the efficacy of this remedy. Several case reports and case series raise doubts about the safety of kombucha. They include suspected liver damage, metabolic acidosis and cutaneous anthrax infections. One fatality is on record. On the basis of these data it was concluded that the largely undetermined benefits do not outweigh the documented risks of kombucha. It can therefore not be recommended for therapeutic use. Copyright 2003 S. Karger GmbH, Freiburg

  20. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  1. Symbiosis between microorganisms from kombucha and kefir: Potential significance to the enhancement of kombucha function.

    Science.gov (United States)

    Yang, Zhiwei; Zhou, Feng; Ji, Baoping; Li, Bo; Luo, Yangchao; Yang, Li; Li, Tao

    2010-01-01

    Gluconacetobacter sp. A4 (G. sp. A4), which had strong ability to produce d-saccharic acid 1, 4 lactone (DSL), was the key functional bacteria isolated from the kombucha preserved. This paper investigated the interaction between G. sp. A4 and ten different strains of lactic acid bacteria (LAB) obtained from kefir. The result suggested that the LAB promoted DSL production of G. sp. A4 to different extents, ranging from 4.86% to 86.70%. Symbiosis between G. sp. A4 and LAB was studied. LAB's metabolites, xylitol, and acetic acid, were utilized by G. sp. A4, and it promoted the growth of G. sp. A4 and yield of DSL. Therefore, in developing starter cultures for kombucha fermentation process, a mixed flora of LAB and G. sp. A4 would be the optimal combination.

  2. Black Tea

    Science.gov (United States)

    ... mental alertness as well as learning, memory, and information processing skills. It is also used for treating headache; ... of carbamazepine. Since black tea contains caffeine, in theory taking black tea with carbamazepine might decrease the ...

  3. Manufacture of a beverage from cheese whey using a "tea fungus" fermentation.

    Science.gov (United States)

    Belloso-Morales, Genette; Hernández-Sánchez, Humberto

    2003-01-01

    Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fermentable lactose that has been used before in the production of beverages, so the objective of this study was to test three types of whey (fresh sweet, fresh acid and reconstituted sweet) in the elaboration of a fermented beverage using a kombucha culture as inoculum. The isolation and identification of bacteria and yeasts from the fermented tea and wheys was done along with the study of the rates of change in sugar consumption, acid production and pH decrease. Several species of acetic acid bacteria (Acetobacter aceti subsp. aceti, Gluconobacter oxydans subsp. industrius, subsp. oxydans and Gluconoacetobacter xylinus) were isolated from the different kombuchas along with the yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, and Brettanomyces bruxelensis. The main metabolic products in the fermented wheys included ethanol, lactic and acetic acids. A good growth was obtained in both sweet wheys in which a pH of 3.3 and a total acid content (mainly lactic and acetic acids) of 0.07 mol/l was reached after 96 h. The sweet whey fermented beverages contained a relatively low lactose concentration (< 12 g/l). The final ethanol content was low (5 g/l) in all the fermented wheys. The whey products were strongly sour and salty non sparkling beverages.

  4. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.

    Science.gov (United States)

    Elkhtab, Ebrahim; El-Alfy, Mohamed; Shenana, Mohamed; Mohamed, Abdelaty; Yousef, Ahmed E

    2017-12-01

    Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to produce new potent ACE-inhibiting peptides during milk fermentation. Strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactococcus lactis, Leuconostoc mesenteroides, and Pediococcus acidilactici were tested in this study. Additionally, a symbiotic consortium of yeast and bacteria, used commercially to produce kombucha tea, was tested. Commercially sterile milk was inoculated with lactic acid bacteria strains and kombucha culture and incubated at 37°C for up to 72 h, and the liberation of ACE-inhibiting compounds during fermentation was monitored. Fermented milk was centrifuged and the supernatant (crude extract) was subjected to ultrafiltration using 3- and 10-kDa cut-off filters. Crude and ultrafiltered extracts were tested for ACE-inhibitory activity. The 10-kDa filtrate resulting from L. casei ATCC 7469 and kombucha culture fermentations (72 h) showed the highest ACE-inhibitory activity. Two-step purification of these filtrates was done using HPLC equipped with a reverse-phase column. Analysis of HPLC-purified fractions by liquid chromatography-mass spectrometry/mass spectrometry identified several new peptides with potent ACE-inhibitory activities. Some of these peptides were synthesized, and their ACE-inhibitory activities were confirmed. Use of organisms producing these unique peptides in food fermentations could contribute positively to human health. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  5. Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects.

    Science.gov (United States)

    Sknepnek, Aleksandra; Pantić, Milena; Matijašević, Danka; Miletić, Dunja; Lević, Steva; Nedović, Viktor; Niksic, Miomir

    2018-01-01

    Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 ± 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 ± 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 ± 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 ± 0.17 and 10.61 ± 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/mL) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).

  6. Green tea polyphenols ameliorate non-alcoholic fatty liver disease through upregulating AMPK activation in high fat fed Zucker fatty rats.

    Science.gov (United States)

    Tan, Yi; Kim, Jane; Cheng, Jing; Ong, Madeleine; Lao, Wei-Guo; Jin, Xing-Liang; Lin, Yi-Guang; Xiao, Linda; Zhu, Xue-Qiong; Qu, Xian-Qin

    2017-06-07

    To investigate protective effects and molecular mechanisms of green tea polyphenols (GTP) on non-alcoholic fatty liver disease (NAFLD) in Zucker fatty (ZF) rats. Male ZF rats were fed a high-fat diet (HFD) for 2 wk then treated with GTP (200 mg/kg) or saline (5 mL/kg) for 8 wk, with Zucker lean rat as their control. At the end of experiment, serum and liver tissue were collected for measurement of metabolic parameters, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), inflammatory cytokines and hepatic triglyceride and liver histology. Immunoblotting was used to detect phosphorylation of AMP-activated protein kinase (AMPK) acetyl-CoA carboxylase (ACC), and sterol regulatory element-binding protein 1c (SREBP1c). Genetically obese ZF rats on a HFD presented with metabolic features of hepatic pathological changes comparable to human with NAFLD. GTP intervention decreased weight gain (10.1%, P = 0.052) and significantly lowered visceral fat (31.0%, P liver in GTP treated rats. The protective effects of GTP against HFD-induced NAFLD in genetically obese ZF rats are positively correlated to reduction in hepatic lipogenesis through upregulating the AMPK pathway.

  7. Green Tea Extract Ameliorates Learning and Memory Deficits in Ischemic Rats via Its Active Component Polyphenol Epigallocatechin-3-gallate by Modulation of Oxidative Stress and Neuroinflammation

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    Kuo-Jen Wu

    2012-01-01

    Full Text Available Ischemic stroke results in brain damage and behavioral deficits including memory impairment. Protective effects of green tea extract (GTex and its major functional polyphenol (−-epigallocatechin gallate (EGCG on memory were examined in cerebral ischemic rats. GTex and EGCG were administered 1 hr before middle cerebral artery ligation in rats. GTex, EGCG, and pentoxifylline (PTX significantly improved ishemic-induced memory impairment in a Morris water maze test. Malondialdehyde (MDA levels, glutathione (GSH, and superoxide dismutase (SOD activity in the cerebral cortex and hippocampus were increased by long-term treatment with GTex and EGCG. Both compounds were also associated with reduced cerebral infraction breakdown of MDA and GSH in the hippocampus. In in vitro experiments, EGCG had anti-inflammatory effects in BV-2 microglia cells. EGCG inhibited lipopolysaccharide- (LPS- induced nitric oxide production and reduced cyclooxygenase-2 and inducible nitric oxide synthase expression in BV-2 cells. GTex and its active polyphenol EGCG improved learning and memory deficits in a cerebral ischemia animal model and such protection may be due to the reduction of oxidative stress and neuroinflammation.

  8. Kombucha microbiome as a probiotic: a view from the perspective of post-genomics and synthetic ecology

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    Goginyan V. B.

    2012-04-01

    Full Text Available Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic application of potentially beneficial probiotic microorganisms for a treatment of functional disorders. Traditionally, probiotics are associated with dairy products, however, novel formulations are needed, first of all, originated from naturally occurring symbiotic microbial communities as the most robust assemblages. Especially, safe and robust probiotics are needed for long-term expeditions, outposts, extraterrestrial permanently-manned bases, where humans are exposed to adverse environmental factors. Kombucha beverage is Symbiotic Culture of Bacteria and Yeast (SCOBY and associated with health-promoting effects. Kombucha tea/mat is being in use in human livings within millennia as a probiotic drink for healing and health prophylaxis effects, however, new research opportunities promise its «renaissance», going to be used pharmacologically.

  9. Green Tea

    Science.gov (United States)

    ... and cancer. Green tea is consumed as a beverage. It is also sold in liquid extracts, capsules, and tablets and is sometimes used in topical products (intended to be applied to the skin). How Much Do We Know? Although many studies have been done on green tea and its ...

  10. Pengaruh Waktu Fermentasi Teh Kombucha Kadar 50% terhadap Glukosa Darah Tikus Putih

    OpenAIRE

    TANA, SILVANA; ISDADIYANTO, SRI

    2016-01-01

    Penelitian ini bertujuan untuk mengetahui pengaruh pemberian teh kombucha kadar 50% terhadap kondisi glukosa darah dengan variasi waktu fermentasi. Teh kombucha termasuk pangan fungsional karena memiliki karakteristik sensori seperti penampakan, warna, tekstur, atau konsistensi dan citarasa yang dapat diterima oleh konsumen. Hewan uji yang dipakai adalah tikus putih (Rattus norvegicus)jantan sebanyak 16 ekor umur 2 bulan, dengan perlakuan teh kombucha yang difermentasi selama 6, 9 dan 12 ha...

  11. PENGARUH KONSENTRASI MALTODEKSTRIN TERHADAP MUTU MINUMAN INSTAN DARI TEH KOMBUCHA

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    Risa Meutia Fiana

    2016-09-01

    Full Text Available Penelitian bertujuan untuk mengetahui konsentrasi maltodekstrin yang tepat untuk membuat minuman instan teh kombuca dan menciptakan variasi jenis olahan teh kombucha.  Perlakuan pada penelitian ini adalah perbedaan konsentrasi maltodekstrin yang digunakan pada minuman instan teh kombuca.Konsentrasi maltodekstrin yang digunakan adalah 5%, 10%, 15%, 20% dan 25%. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak lengkap (RAL. Data dianalisa secara statistika dengan uji F dan jika berbeda nyata, dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT pada taraf nyata 5%. Konsentrasi maltodekstrin terbaik yang digunakan untuk membuat minuman instan teh kombucha adalah 20%. Konsentrasi maltodekstrin terbaik dipilih berdasarkan kadar antioksidan dan polifenol dari minuman instan teh kombucha. Analisa kimia minuman instan teh kombucha dengan menggunakan maltodekstrin sebanyak 20 % adalah kadar air 6,39%, pH 3,12, kadar asam laktat 0,15%, vitamin C 0,16 %, antioksidan 10,39% dalam 100 ppm dan kadar polifenol 41,3% dalam 100 ppm.

  12. Effect of sucrose concentration on the products of Kombucha fermentation on molasses.

    Science.gov (United States)

    Malbaša, R; Lončar, E; Djurić, M; Došenović, I

    2008-06-01

    Fermentation of 1.5g/l of Indian black tea, sweetened with adequate quantities of molasses (containing approx. 70g/l, 50g/l and 35g/l of sucrose), was conducted using domestic Kombucha. Inoculation was performed with 10% of fermentation broth from a previous process. The fermentation in cylindrical vessels containing 2l of liquid phase, was carried out at 22±1°C for 14 days, with periodical sampling, to measure pH, content of acids (total, acetic and l-lactic), content of remaining sucrose, and the yield of biomass at the end of fermentation. A product with 70g/l sucrose from molasses corresponds to an optimal concentration of carbon source, which provided metabolites with high pH, a low content of less desired acetic acid, a high content of highly desired l-lactic acid, an acceptable content of total acids and the highest possible level of utilisation of sucrose. Copyright © 2007 Elsevier Ltd. All rights reserved.

  13. Current evidence on physiological activity and expected health effects of kombucha fermented beverage.

    Science.gov (United States)

    Vīna, Ilmāra; Semjonovs, Pāvels; Linde, Raimonds; Deniņa, Ilze

    2014-02-01

    Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very little scientific evidence is available that validates the beneficial effects of KT. The aim of this review is to give an overview of the recent studies in search of experimental confirmation of the numerous KT health-promoting aspects cited previously. Analysis of the literature data is carried out in correspondence to the recent concepts of health protection's requirements. Attention is given to the active compounds in KT, responsible for the particular effect, and to the mechanisms of their actions. It is shown that KT can efficiently act in health prophylaxis and recovery due to four main properties: detoxification, antioxidation, energizing potencies, and promotion of depressed immunity. The recent experimental studies on the consumption of KT suggest that it is suitable for prevention against broad-spectrum metabolic and infective disorders. This makes KT attractive as a fermented functional beverage for health prophylaxis.

  14. Anti-foot-and-mouth disease virus effects of Chinese herbal kombucha in vivo

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    Naifang Fu

    2015-01-01

    Full Text Available AbstractThe foot and mouth disease virus (FMDV is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the most strongly acid-forming symbiotic probiotics and could thus be an effective agent with which to implement this strategy. Moreover, certain Chinese herbal extracts are known to have broad-spectrum antiviral effects. Chinese herbal kombucha can be prepared by fermenting Chinese herbal extracts with a kombucha culture. Previous studies demonstrated that Chinese herbal kombucha prepared in this way efficiently inhibits FMDV replication in vitro. To assess the inhibitory effects of Chinese herbal kombucha against FMDV in vitro, swine challenged by intramuscular injection with 1000 SID50 of swine FMDV serotype O strain O/China/99 after treatment with Chinese herbal kombucha were partially protected against infection, as demonstrated by a lack of clinical symptoms and qRT-PCR analysis. In a large scale field trial, spraying cattle in an FMD outbreak zone with kombucha protected against infection. Chinese herbal kombucha may be a useful probiotic agent for managing FMD outbreaks.

  15. Anti-foot-and-mouth disease virus effects of Chinese herbal kombucha in vivo.

    Science.gov (United States)

    Fu, Naifang; Wu, Juncai; Lv, Lv; He, Jijun; Jiang, Shengjun

    2015-01-01

    The foot and mouth disease virus (FMDV) is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the most strongly acid-forming symbiotic probiotics and could thus be an effective agent with which to implement this strategy. Moreover, certain Chinese herbal extracts are known to have broad-spectrum antiviral effects. Chinese herbal kombucha can be prepared by fermenting Chinese herbal extracts with a kombucha culture. Previous studies demonstrated that Chinese herbal kombucha prepared in this way efficiently inhibits FMDV replication in vitro. To assess the inhibitory effects of Chinese herbal kombucha against FMDV in vitro, swine challenged by intramuscular injection with 1000 SID50 of swine FMDV serotype O strain O/China/99 after treatment with Chinese herbal kombucha were partially protected against infection, as demonstrated by a lack of clinical symptoms and qRT-PCR analysis. In a large scale field trial, spraying cattle in an FMD outbreak zone with kombucha protected against infection. Chinese herbal kombucha may be a useful probiotic agent for managing FMD outbreaks.

  16. Clearance of Free Silica in Rat Lungs by Spraying with Chinese Herbal Kombucha

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    Nai-fang Fu

    2013-01-01

    Full Text Available The effects of spraying with kombucha and Chinese herbal kombucha were compared with treatments with tetrandrine in a rat silicosis model. Silica dust (50 mg was injected into the lungs of rats, which were then treated with one of the experimental treatments for a month. The rats were then killed and the effects of the treatments were evaluated by examining the extent and severity of the histopathological lesions in the animals’ lungs, measuring their organ coefficients and lung collagen contents, determining the dry and wet weights of their lungs, and measuring the free silica content of the dried lungs. In addition, lavage was performed on whole lungs taken from selected rats, and the numbers and types of cells in the lavage fluid were counted. The most effective treatment in terms of the ability to reduce lung collagen content and minimize the formation of pulmonary histopathological lesions was tetrandrine treatment, followed by Chinese herbal kombucha and non-Chinese herbal kombucha. However, the lavage fluid cell counts indicated that tetrandrine treatment had severe adverse effects on macrophage viability. This effect was much less pronounced for the kombucha and Chinese herbal kombucha treatments. Moreover, the free silica levels in the lungs of animals treated with Chinese herbal kombucha were significantly lower than those for any other silica-exposed group. These preliminary results indicate that spraying with Chinese herbal kombucha preparations can effectively promote the discharge of silica dust from lung tissues. Chinese herbal kombucha inhalation may thus be a useful new treatment for silicosis and other pneumoconiosis diseases.

  17. Clearance of free silica in rat lungs by spraying with chinese herbal kombucha.

    Science.gov (United States)

    Fu, Nai-Fang; Luo, Chang-Hui; Wu, Jun-Cai; Zheng, Yan-Yan; Gan, Yong-Jin; Ling, Jian-An; Liang, Heng-Qiu; Liang, Dan-Yu; Xie, Jing; Chen, Xiao-Qin; Li, Xian-Jun; Pan, Rui-Hui; Chen, Zuo-Xing; Jiang, Sheng-Jun

    2013-01-01

    The effects of spraying with kombucha and Chinese herbal kombucha were compared with treatments with tetrandrine in a rat silicosis model. Silica dust (50 mg) was injected into the lungs of rats, which were then treated with one of the experimental treatments for a month. The rats were then killed and the effects of the treatments were evaluated by examining the extent and severity of the histopathological lesions in the animals' lungs, measuring their organ coefficients and lung collagen contents, determining the dry and wet weights of their lungs, and measuring the free silica content of the dried lungs. In addition, lavage was performed on whole lungs taken from selected rats, and the numbers and types of cells in the lavage fluid were counted. The most effective treatment in terms of the ability to reduce lung collagen content and minimize the formation of pulmonary histopathological lesions was tetrandrine treatment, followed by Chinese herbal kombucha and non-Chinese herbal kombucha. However, the lavage fluid cell counts indicated that tetrandrine treatment had severe adverse effects on macrophage viability. This effect was much less pronounced for the kombucha and Chinese herbal kombucha treatments. Moreover, the free silica levels in the lungs of animals treated with Chinese herbal kombucha were significantly lower than those for any other silica-exposed group. These preliminary results indicate that spraying with Chinese herbal kombucha preparations can effectively promote the discharge of silica dust from lung tissues. Chinese herbal kombucha inhalation may thus be a useful new treatment for silicosis and other pneumoconiosis diseases.

  18. Metabarcoding of the kombucha microbial community grown in different microenvironments.

    Science.gov (United States)

    Reva, Oleg N; Zaets, Iryna E; Ovcharenko, Leonid P; Kukharenko, Olga E; Shpylova, Switlana P; Podolich, Olga V; de Vera, Jean-Pierre; Kozyrovska, Natalia O

    2015-12-01

    Introducing of the DNA metabarcoding analysis of probiotic microbial communities allowed getting insight into their functioning and establishing a better control on safety and efficacy of the probiotic communities. In this work the kombucha poly-microbial probiotic community was analysed to study its flexibility under different growth conditions. Environmental DNA sequencing revealed a complex and flexible composition of the kombucha microbial culture (KMC) constituting more bacterial and fungal organisms in addition to those found by cultural method. The community comprised bacterial and yeast components including cultured and uncultivable microorganisms. Culturing the KMC under different conditions revealed the core part of the community which included acetobacteria of two genera Komagataeibacter (former Gluconacetobacter) and Gluconobacter, and representatives of several yeast genera among which Brettanomyces/Dekkera and Pichia (including former Issatchenkia) were dominant. Herbaspirillum spp. and Halomonas spp., which previously had not been described in KMC, were found to be minor but permanent members of the community. The community composition was dependent on the growth conditions. The bacterial component of KMC was relatively stable, but may include additional member-lactobacilli. The yeast species composition was significantly variable. High-throughput sequencing showed complexity and variability of KMC that may affect the quality of the probiotic drink. It was hypothesized that the kombucha core community might recruit some environmental bacteria, particularly lactobacilli, which potentially may contribute to the fermentative capacity of the probiotic drink. As many KMC-associated microorganisms cannot be cultured out of the community, a robust control for community composition should be provided by using DNA metabarcoding.

  19. Textural characteristics of fermented milk beverages produced by kombucha

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    Duraković Katarina G.

    2009-01-01

    Full Text Available Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

  20. Determination of Ethanol in Kombucha Products: Single-Laboratory Validation, First Action 2016.12.

    Science.gov (United States)

    Ebersole, Blake; Liu, Ying; Schmidt, Rich; Eckert, Matt; Brown, Paula N

    2017-05-01

    Kombucha is a fermented nonalcoholic beverage that has drawn government attention due to the possible presence of excess ethanol (≥0.5% alcohol by volume; ABV). A validated method that provides better precision and accuracy for measuring ethanol levels in kombucha is urgently needed by the kombucha industry. The current study validated a method for determining ethanol content in commercial kombucha products. The ethanol content in kombucha was measured using headspace GC with flame ionization detection. An ethanol standard curve ranging from 0.05 to 5.09% ABV was used, with correlation coefficients greater than 99.9%. The method detection limit was 0.003% ABV and the LOQ was 0.01% ABV. The RSDr ranged from 1.62 to 2.21% and the Horwitz ratio ranged from 0.4 to 0.6. The average accuracy of the method was 98.2%. This method was validated following the guidelines for single-laboratory validation by AOAC INTERNATIONAL and meets the requirements set by AOAC SMPR 2016.001, "Standard Method Performance Requirements for Determination of Ethanol in Kombucha."

  1. Effects of Kombucha on oxidative stress induced nephrotoxicity in rats

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    Gharib Ola

    2009-11-01

    Full Text Available Abstract Background Trichloroethylene (TCE may induce oxidative stress which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. Methods Twenty male albino rats were divided into four groups: (1 the control group treated with vehicle, (2 Kombucha (KT-treated group, (3 TCE-treated group and (4 KT/TCE-treated group. Kidney lipid peroxidation, glutathione content, nitric oxide (NO and total blood free radical concentrations were evaluated. Serum urea, creatinine level, gamma-glutamyl transferase (GGT and lactate dehydrogenase (LDH activities were also measured. Results TCE administration increased the malondiahyde (MDA and NO contents in kidney, urea and creatinine concentrations in serum, total free radical level in blood and GGT and LDH activities in serum, whereas it decreased the glutathione (GSH level in kidney homogenate. KT administration significantly improved lipid peroxidation and oxidative stress induced by TCE. Conclusion The present study indicates that Kombucha may repair damage caused by environmental pollutants such as TCE and may be beneficial to patient suffering from renal impairment.

  2. Effects of Kombucha on oxidative stress induced nephrotoxicity in rats.

    Science.gov (United States)

    Gharib, Ola Ali

    2009-11-27

    Trichloroethylene (TCE) may induce oxidative stress which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. Twenty male albino rats were divided into four groups: (1) the control group treated with vehicle, (2) Kombucha (KT)-treated group, (3) TCE-treated group and (4) KT/TCE-treated group. Kidney lipid peroxidation, glutathione content, nitric oxide (NO) and total blood free radical concentrations were evaluated. Serum urea, creatinine level, gamma-glutamyl transferase (GGT) and lactate dehydrogenase (LDH) activities were also measured. TCE administration increased the malondiahyde (MDA) and NO contents in kidney, urea and creatinine concentrations in serum, total free radical level in blood and GGT and LDH activities in serum, whereas it decreased the glutathione (GSH) level in kidney homogenate. KT administration significantly improved lipid peroxidation and oxidative stress induced by TCE. The present study indicates that Kombucha may repair damage caused by environmental pollutants such as TCE and may be beneficial to patient suffering from renal impairment.

  3. Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar

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    Ali Ebrahimi Pure

    2016-10-01

    Full Text Available Background and Objective: Garlic, in different types, is a very common food ingredient all over the world. Traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compared with each other and those of fresh garlic.Material and Methods: Folin-Ciocalteu assay was performed to evaluate total phenolic contents; free radical scavenging activity was evaluated using 2,2- diphenyl-1-picrylhydrazyl. Disk diffusion method was performed to measure inhibitory activity against testing bacteria. A digital method was designed for color analysis. All data were statistically analyzed by ANOVA test at significant level of (p≤0.05.Results and Conclusion: Fresh garlic extract had the highest inhibitory effect (mean 27.7 mm against tested bacteria; kombucha fermented garlic showed bigger inhibition zone (mean 21.7 mm than vinegar fermented garlic (mean 17.9 mm. Anti-staphylococcus aureus activity of fresh garlic was stronger than gentamycin and amoxicillin; inhibitory effect of garlic extracts against tested bacteria was significant in comparison with standard antibiotics. Fresh-garlic extract contained highest amount of phenolic contents; fermentation of garlic in kombucha decreased phenolic content of garlic bulbs by 1.92% and IC50 factor for antioxidant activity was 10.25% higher than fresh garlic; fermentation in vinegar reduced 21% of phenolic contents and IC50 obtained 47.4% higher than fresh garlic. Fermentation of garlic reduces the density of colors and luminosity, but the reduction in garlics fermented in vinegar is more than in kombucha. Appearance of vinegar fermented garlic changed to yellowish and kombucha inclined the color to reddish. Fermentation of garlic in kombucha provides better preservation of biological properties of

  4. Swelling and infusion of tea in tea bags.

    Science.gov (United States)

    Yadav, Geeta U; Joshi, Bhushan S; Patwardhan, Ashwin W; Singh, Gurmeet

    2017-07-01

    The present study deals with swelling and infusion kinetics of tea granules in tea bags. The swelling and infusion kinetics of tea bags differing in tea loading and tea bag shapes were compared with loose tea. Increment in temperature and dipping frequency of tea bag in hot water increased the infusion kinetics of tea bags. Reduction in particle size enhanced the swelling and infusion kinetics of tea in a tea bag. The effects of tea particle size, tea bag dipping rate, loading of tea granules in tea bag and tea bag shapes on infusion kinetics were investigated. Increase in tea loading in tea bags resulted in reduced infusion kinetics. Double chambered tea bag showed the highest swelling (30%) and infusion kinetics (8.30% Gallic acid equivalence) while single chambered tea bags showed the lowest kinetics, amongst the various bags studied. The swelling and infusion kinetics of loose tea was always faster and higher than that of tea bags. It was found that overall effect of percentage filling of tea granules and height of tea bed in a tea bag affects tea infusion kinetics the most. Weibull model was found to be in good agreement with the swelling data.

  5. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory

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    Vitas Jasmina S.

    2013-01-01

    Full Text Available This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as starter obtained after kombucha fermentation on sweetened winter savory extract. The starters were added to milk with 0.8, 1.6 and 2.8% milk fat. Fermentation was carried out at 37, 40 and 43oC and stopped when the pH reached 4.5. Antioxidant activity to hydroxyl and DPPH radicals was monitored using response surface methodology. Kombucha fermented milk products with stinging nettle (KSN and with winter savory (KWS showed the same antioxidant response to hydroxyl and different response to DPPH radicals. Synergetic effect of milk fat and fermentation temperature to antioxidant activity to hydroxyl radicals for both types of kombucha fermented milk products (KSN and KWS was established. Optimum processing conditions in term of antioxidant activity are: milk fat around 2.8% and process temperature around 41 and 43°C for KSN and KWS respectively.

  6. ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint

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    Jasmina Vitas

    2018-01-01

    Full Text Available Antioxidant activity to stable DPPH radical (AADPPH and unstable hydroxyl radicals (AA.OH and nutraceuticals (monounsaturated fatty acids (MUFAs, polyunsaturated fatty acids (PUFAs and ascorbic acid content of kombucha fermented milks with peppermint (KFM-P were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.

  7. REMOVAL OF ARSENIC FROM AN AQUEOUS SOLUTION BY PRETREATED WASTE TEA FUNGAL BIOMASS

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    S. Mamisahebei , Gh. R. Jahed Khaniki, A. Torabian, S. Nasseri, K. Naddafi

    2007-04-01

    Full Text Available Arsenic contamination in water poses a serious threat on human health. The tea fungus known as Kombucha is a waste produced during black tea fermentation. The objective of this study was to examine the main aspect of a possible strategy for the removal of arsenates employing tea fungal biomass. The pretreatment of biomass with FeCl3 was found to improve the biosorption efficiency. Arsenics uptake was found to be rapid for all concentrations and reached to 79% of equilibrium capacity of biosorption in 20 min and reached equilibrium in 90 min. The pseudo second-order and first-order models described the biosorption kinetics of As (V with good correlation coefficient (R2>0.93 and better than the other equations. The data obtained from the experiment of biosorption isotherm were analyzed using the Freundlich and Langmuir isotherm models. The equation described the isotherm of As (V biosorption with relatively high correlation coefficient (R2>0.93. According to the Langmuir model, the maximum uptake capacities (qm of tea fungal biomass for As (V were obtained 3.9810-3 mmol/gr. The effect of Na+, K+, Mg+2 and Ca+2 on equilibrium capacities of As was not significant. The variation of sorption efficiency with pH showed that optimum biosorption takes place in the pH ranges of 6 to 8. Promising results were obtained in laboratory experiments and effective As (V removals were observed.

  8. Antioxidant activity of fermented broccoli and spinach by Kombucha culture

    Science.gov (United States)

    Artanti, Nina; Susilowati, Agustine; Aspiyanto, Lotulung, Puspa Dewi Narrij; Maryati, Yati

    2017-11-01

    Broccoli (Brassica oleracea L.) and spinach (Amaranthus spp.) are vegetables that known to have many benefit for health. Previous studies on the fermentation of those vegetables using kombucha cultured showed increase in bioactive components such as total polyphenol content. The current studies was performed to evaluate the antioxidant activity of fermented spinach and broccoli before (feed) and after treatment with filtration (retentate and permeate). Filtration was conducted using Stirred Ultrafiltration Cell (SUFC) with UF membrane 100,000 MWCO mode at fixed condition (stirred rotation 300 rpm, room temperature, pressure 40 psia). Antioxidant evaluation was conducted using 2,2-diphenyl-1-picril hydrazyl (DPPH) free radical scavenging activity assay. The results showed that all samples from fermented broccoli showed antioxidant activity (feed 15.82% inhibition and retentate 15.29% inhibition), with the best antioxidant activity was obtained from permeate (75.98% inhibition). Whereas from fermented spinach only permeate showed antioxidant activity (21.84% inhibition) and it significantly lower than broccoli permeate. The mass spectrum of LCMS analysis on broccoli samples showed the present of several mass spectrum with (M+H) range from 148.1 to 442.5 in feed, retentate and permeate. In those samples (M+H) 360.4 always has the highest relative intensity. These results suggest that fermented broccoli has potential for development as functional drink for the source of antioxidant and the permeate obtained from filtration treatment significantly increased the antioxidant activity.

  9. Strontium-90 and cesium-137 in tea (Japanese tea)

    International Nuclear Information System (INIS)

    1982-01-01

    Strontium-90 and cesium-137 in tea (Japanese tea) were determined. Five hundred grams of manufactured green tea was collected from six sampling locations in Japan. The results are shown in a table. (Namekawa, K.)

  10. Wudang Daoist Tea Culture

    Institute of Scientific and Technical Information of China (English)

    Jean De Bernardi; Zheng Weibin

    2016-01-01

    This article explores the promotion of tea culture at Wudang Mountain, a Daoist tem-ple complex in Hubei Province that is a popular tourist destination. At shops in temples and market areas, vendors brand their tea as Wudang Daoist tea, emphasizing its health benefits and connecting their teas to the Daoist discourse of life-nourishing ( yang sheng) practices. In their marketing materi-als and on their websites, the management of the Eight Immortal Temple Tea Plantation further cites folklore and mythic history to claim profound local roots for Wudang tea culture. In so doing, this company echoes the memory narratives of more fa-mous Chinese teas like Iron Guanyin and Dahong-pao. In China as elsewhere, convenient travel now puts people in contact with areas and peoples that a few decades earlier only a few non-locals explored. As a consequence of a global trend towards com-modification, members of local groups, including distinctive ethnocultural groups, now seek to create distinctive local brands for a tourist market. Corpo-rations now regularly mine local traditions to find i-tems that they can transform into commodities for a wider market ( Comaroff and Comaroff 2009 ) . One of Hubei’s richest tourism assets is the Daoist temple complex at Wudang Moutain, which draws pilgrims and tourists from China and Greater China. China’s State Council identified Wudang Moutain as a National Key Scenic Area in 1982 , and UNESCO added its ancient temples to its World Heritage list in 1994 . The Chinese govern-ment has worked with the Daoist Federation to de-velop Wudang’s temples and pavilions, which are spread over 400 square kilometers of mountainous terrain, into a major tourist destination. The gov-ernment tourist office promotes Wudang Mountain for its scenic beauty, its deep historical heritage, its religious culture, and famous martial arts. Al-though its tea culture is less renowned, local tea sellers claim that Wudang tea has a deep history and Daoist

  11. The Czech Tea Profession and the Phenomenon of Tea Rooms

    OpenAIRE

    Schröderová, Karolína

    2015-01-01

    In this bachelor thesis I have focused on the Czech tea culture and tea profession across tea rooms. I have dealt with influences that led to the present tea rooms' appearances. Furthermore I am dealing with ways of tea culture spreading, and what conduces to the tea room establishing. I am using the term of subculture in the connection with the tea culture, its meaning and position in the Czech culture. The main data source were semi- structured interviews with the tea rooms owners, all comp...

  12. Kombucha Multimicrobial Community under Simulated Spaceflight and Martian Conditions

    Science.gov (United States)

    Podolich, O.; Zaets, I.; Kukharenko, O.; Orlovska, I.; Reva, O.; Khirunenko, L.; Sosnin, M.; Haidak, A.; Shpylova, S.; Rabbow, E.; Skoryk, M.; Kremenskoy, M.; Demets, R.; Kozyrovska, N.; de Vera, J.-P.

    2017-05-01

    Kombucha microbial community (KMC) produces a cellulose-based biopolymer of industrial importance and a probiotic beverage. KMC-derived cellulose-based pellicle film is known as a highly adaptive microbial macrocolony—a stratified community of prokaryotes and eukaryotes. In the framework of the multipurpose international astrobiological project "BIOlogy and Mars Experiment (BIOMEX)," which aims to study the vitality of prokaryotic and eukaryotic organisms and the stability of selected biomarkers in low Earth orbit and in a Mars-like environment, a cellulose polymer structural integrity will be assessed as a biomarker and biotechnological nanomaterial. In a preflight assessment program for BIOMEX, the mineralized bacterial cellulose did not exhibit significant changes in the structure under all types of tests. KMC members that inhabit the cellulose-based pellicle exhibited a high survival rate; however, the survival capacity depended on a variety of stressors such as the vacuum of space, a Mars-like atmosphere, UVC radiation, and temperature fluctuations. The critical limiting factor for microbial survival was high-dose UV irradiation. In the tests that simulated a 1-year mission of exposure outside the International Space Station, the core populations of bacteria and yeasts survived and provided protection against UV; however, the microbial density of the populations overall was reduced, which was revealed by implementation of culture-dependent and culture-independent methods. Reduction of microbial richness was also associated with a lower accumulation of chemical elements in the cellulose-based pellicle film, produced by microbiota that survived in the post-test experiments, as compared to untreated cultures that populated the film.

  13. The effect of Kombucha on post-operative intra-abdominal adhesion formation in rats.

    Science.gov (United States)

    Maghsoudi, Hemmat; Mohammadi, Hussein Benagozar

    2009-04-01

    Peritoneal adhesions are fibrous bands of tissues formed between organs that are normally separated and/or between organs and the internal body wall after peritoneal injury. The aim of the study was to investigate the effect of intra-peritoneal administration of Kombucha on intra-peritoneal adhesions. Eighty Wistar rats were subjected to standardized lesion by scraping model and were randomly divided into two groups. Group I received no treatment, and Group II received 15 ml of Kombucha solution intra-peritoneally. On the post-operative 14th day adhesion intensity score, inflammatory cell reaction and number of adhesion bands were determined. In the control group, there were no rats with grade 0 and I adhesions. In the group II, there were 26 rats (78.8%) with grade 0-2 adhesions. Adhesion intensity was significantly less in group II (PKombucha might be useful for preventing peritoneal adhesions.

  14. Determination of D-saccharic acid-1,4-lactone from brewed kombucha broth by high-performance capillary electrophoresis.

    Science.gov (United States)

    Wang, Kan; Gan, Xuhua; Tang, Xinyun; Wang, Shuo; Tan, Huarong

    2010-02-01

    Kombucha is a health tonic. D-saccharic acid-1,4-lactone (DSL), a component of kombucha, inhibits the activity of glucuronidase, an enzyme indirectly related with cancers. To date, there is no efficient method to determine the content of DSL in kombucha samples. In this paper, we report a rapid and simple method for the separation and determination of DSL in kombucha samples, using the high-performance capillary electrophoresis (HPCE) method with diode array detection (DAD). With optimized conditions, DSL can be separated in a 50 cm length capillary at a separation voltage of 20 kV in 40 mmol/L borax buffer (pH 6.5) containing 30 mmol/L SDS and 15% methanol (v/v). Quantitative evaluation of DSL was determined by ultraviolet absorption at lambda=190 nm. The relationship between the peak areas and the DSL concentrations, in a specified working range with linear response, was determined by first-order polynomial regression over the range 50-1500 microg/mL with a detection limit of 17.5 microg/mL. Our method demonstrated excellent reproducibility and accuracy with relative standard deviations (RSD) of less than 5% DSL content (n=5). This is the first report to determine DSL by HPCE. We have successfully applied this method to determine DSL in kombucha samples in various fermented conditions. 2009 Elsevier B.V. All rights reserved.

  15. Antidiabetic Effects of Tea.

    Science.gov (United States)

    Fu, Qiu-Yue; Li, Qing-Sheng; Lin, Xiao-Ming; Qiao, Ru-Ying; Yang, Rui; Li, Xu-Min; Dong, Zhan-Bo; Xiang, Li-Ping; Zheng, Xin-Qiang; Lu, Jian-Liang; Yuan, Cong-Bo; Ye, Jian-Hui; Liang, Yue-Rong

    2017-05-20

    Diabetes mellitus (DM) is a chronic endocrine disease resulted from insulin secretory defect or insulin resistance and it is a leading cause of death around the world. The care of DM patients consumes a huge budget due to the high frequency of consultations and long hospitalizations, making DM a serious threat to both human health and global economies. Tea contains abundant polyphenols and caffeine which showed antidiabetic activity, so the development of antidiabetic medications from tea and its extracts is increasingly receiving attention. However, the results claiming an association between tea consumption and reduced DM risk are inconsistent. The advances in the epidemiologic evidence and the underlying antidiabetic mechanisms of tea are reviewed in this paper. The inconsistent results and the possible causes behind them are also discussed.

  16. Tea and Cardiovascular Disease

    Science.gov (United States)

    Deka, Apranta; Vita, Joseph A.

    2011-01-01

    There is increasing evidence for a protective effect of tea consumption against cardiovascular disease. This review summarizes the available epidemiological data providing evidence for and against such an effect. We also review observational and intervention studies that investigated an effect of tea and tea extracts on cardiovascular risk factors, including blood pressure, serum lipids, diabetes mellitus, and obesity. Finally, we review potential mechanisms of benefit, including anti-inflammatory, anti-oxidant, and anti-proliferative effects, as well as favorable effects on endothelial function. Overall, the observational data suggest a benefit, but results are mixed and likely confounded by lifestyle and background dietary factors. The weight of evidence indicates favorable effects on risk factors and a number of plausible mechanisms have been elucidated in experimental and translational human studies. Despite the growing body evidence, it remains uncertain whether tea consumption should be recommended to the general population or to patients as a strategy to reduce cardiovascular risk. PMID:21477653

  17. Tea Tells All

    Science.gov (United States)

    Roever, Carol

    2007-01-01

    A beverage, as well as the way it is served, can be a window into the soul of a culture. For the author and her husband, Turkish tea helped them understand and enjoy the culture of Turkey. They learned that the broad nuances of culture can be as instructive as a classroom experience. The tea story begins in Chicago in the spring of 2005 when the…

  18. Green Tea Antioxidative Potential in Irradiated Pregnant Rats

    International Nuclear Information System (INIS)

    Kafafy, Y.A.; Roushdy, H.ML.; Ashry, O.M.; Salama, S.F.; Abdel-Haliem, M.; Mossad, M.N.

    2005-01-01

    Green tea (Gt) derived from the leaves of Camellia sinensis contains polyphenolic compounds, also known as epicatechins, which are antioxidants in nature. This study aims to evaluate the possible anti oxidative potential of 2 concentrations of green tea extract in pregnant rats exposed to fractionated 3 Gy gamma irradiation of 1Gy installments at the 7 th, 11 th and 15 th days of gestation. Total and absolute white blood cells count, red blood cells count, hematocrit value, hemoglobin content and blood indices as well as glutathione were significantly decreased by irradiation at the end of the gestation period. Lipid peroxidation, serum lipid profile (total lipids, triglycerides and cholesterol cone.) were elevated. Serum Na+ decreased and K+ ions elevated. Results revealed significant protection by both green tea cone, to counts of RBCs, WBCs, Hg, Ht, as well as lymphocytes and monocytes. Glutathione decreased with both green tea cone, and dropped further with both treatments. Lipid peroxidation and lipid profile were depressed. Moreover, Na+ and K+ levels were significantly ameliorated by both green tea cone., which suggests its applicability as an effective radioprotector. The steadily increasing use of nuclear and radiation technology extended to different fields, which has been paralleled by increasing potential risk for radiation exposure (Kajioka et al, 2000). The low-level radioactivity by environmental, medical and occupational settings has been found to cause several kinds of health damage including premature births, congenital defects, infant mortality, mental retardation, heart ailments, allergies/asthma, cancer, genetic damage and chronic fatigue syndrome (Sternglass, 1986)

  19. A case of anti-Jo1 myositis with pleural effusions and pericardial tamponade developing after exposure to a fermented Kombucha beverage.

    Science.gov (United States)

    Derk, Chris T; Sandorfi, Nora; Curtis, Mark T

    2004-08-01

    The pathogenesis of the idiopathic inflammatory myopathies has been postulated to be an environmental trigger causing the expression of the disease in a genetically predisposed patient. We report a case of anti-Jo1 antibody-positive myositis which was associated with pleural effusions, pericardial effusion with tamponade, and 'mechanic's hands', probably related to the consumption of a fermented Kombucha beverage. Kombucha 'mushroom', a symbiosis of yeast and bacteria, is postulated to be the trigger for our patient's disease owing to the proximity of his symptoms to the consumption of the Kombucha beverage.

  20. Chernobyl radioactivity in Turkish tea

    International Nuclear Information System (INIS)

    Molzahn, D.; Tufail, M.; Patzelt, P.

    1990-01-01

    Radioactivity measurement of Turkish tea of 1986 crops is reported. The total cesium activity ranged from about 5500 Bq kg -1 up to 43600 Bq kg -1 . Some other fission products from Chernobyl could be detected in the tea samples, e.g., 95 Zr, 95 Nb, 103 Ru, 106 Ru, 110m Ag and 125 Sb. In addition, some activity values found in tea from USSR are given. The transfer rate of cesium from tea leaves to tea water was found to be about 74%. (author) 6 refs.; 1 fig.; 2 tabs

  1. Mexican oaks as a potential non-timber resource for Kombucha beverages

    Directory of Open Access Journals (Sweden)

    Blanca D. Vázquez-Cabra

    2016-01-01

    Full Text Available Los encinos (Quercus spp. son algunos de los árboles más importantes y abundantes en casi todos los bosques templados del hemisferio norte. El sudeste asiático y México destacan como centros de diversidad del género. La investigación sobre el encino se ha enfocado principalmente en sus aplicaciones maderables, siendo poco reconocido su valor como recurso no maderable. La tradición etnobotánica muestra que las infusiones de hojas de encino, solas o combinadas con otras plantas, presentan efectos contra el cáncer gástrico; sin embargo, el análisis sensorial de las infusiones ha mostrado relación inversa entre su aceptabilidad y su contenido fenólico. Por lo anterior, el hongo del té (Kombucha es una alternativa para fermentar infusiones de encino, mejorando su aceptabilidad y carácter profiláctico. La bebida Kombucha es ligeramente ácida debido a que se prepara a partir de té negro endulzado que es fermentado por el consorcio microbiano Kombucha. El consorcio se forma por bacterias ácido acéticas y levaduras que cambian gradualmente la composición fenólica del sustrato, produciendo una bebida rica en antioxidantes. La conversión metabólica de los polifenoles puede deberse a su glucuronidación, que es un proceso que libera y realza la biodisponibilidad de los fitoquímicos presentes en el encino, incluyendo elagitaninos y flavonoides bioactivos.

  2. Fluorine content of Fukien teas

    Energy Technology Data Exchange (ETDEWEB)

    Wang, T H; Lin, C S; Wu, C; Liao, C E; Lin, H Y

    1949-01-01

    A study was made on the fluorine contents of Fukien teas and analytical results indicated the amount ranged from 5.7 to 35.5 mg. per 100 grams of dry tea. The high content of fluorine was found not to be due to contamination nor to the high fluorine content of the soil in which the tea plant was cultivated. Differences in the methods of manufacture had no effect on the fluorine content of the final products. Different varieties of tea plants have different powers to absorb fluorine from the soil. Of the two varieties of tea plants studied, Shui-Sen leaves possessed the lower fluorine content. Age of the tea leaves exerted an important influence on the fluorine content, the older leaves containing considerably more fluorine than the younger. The amount of fluorine that may be extracted in a two per cent infusion varies from 29.1 per cent for fresh leaves to 50.5 per cent for black tea. The process of roasting and rolling rendered the fluorine more soluble, hence the amount extracted increased in green tea. Fermentation further increased the extractability of the fluorine; thus the amount extracted was the highest in black tea, which was fermented, less in the semi-fermented oolong tea, and least in the unfermented green tea. The extractability of fluorine was also increased with age of the leaves.

  3. Tea Bowl: Imperfect Harmony

    OpenAIRE

    Mehring, Gretchen A; Greater Lafayette Museum of Art,

    1998-01-01

    These tea bowls, with their intimate scale and individual personalities, simultaneeously offer an apprectiation of the past and the contemporary. The subtle beauty of traditional-style bowls contrasts with the more exuberant contemporary idiom, raising an awareness of the role that art has, and can play, in everyday life.

  4. Strontium-90 and cesium-137 in tea (Japanese tea)

    International Nuclear Information System (INIS)

    1983-01-01

    Sr-90 and Cs-137 in Japanese tea were determined using radiochemical analysis. Five hundred grams of manufactured green tea was collected from six sampling locations in June 1983, carbonized and ashed in a stainless steel pan or a porcelain dish. The maximum values of Sr-90 and Cs-137 were 250 +- 6.0 pCi/kg and 88.0 +- 3.2 pCi/kg, respectively, in tea collected from Tagata-gun, Shizuoka. (Namekawa, K.)

  5. Strontium-90 and cesium-137 in tea (Japanese tea)

    International Nuclear Information System (INIS)

    1984-01-01

    Sr-90 and Cs-137 in Japanese tea were determined using radiochemical analysis. Five hundred grams of manufactured green tea was collected from six sampling locations in June 1984, carbonized and ashed in a stainless steel pan or a porcelain dish. The maximum value of Sr-90 was 88+-3.7 pCi/kg in tea collected from Kyoto; the maximum value of Cs-137 was 99.0+-3.60 pCi/kg collected from Kagoshima. (Namekawa, K.)

  6. Effectiveness of Green Tea in a Randomized Human Cohort: Relevance to Diabetes and Its Complications

    Directory of Open Access Journals (Sweden)

    Naushad Ali Toolsee

    2013-01-01

    Full Text Available Epidemiological studies have argued that green tea could mitigate diabetes and its complications. This study investigated the phytophenolic profile of Mauritian green tea and its antioxidant propensity. The effect of green tea on the risk factors: waist-hip ratio, glucose level, arterial pressure, antioxidant status, and alanine aminotransferase (ALT in prediabetics was assessed. The experimental group consumed 3 cups of green tea daily for 14 weeks followed by a 2-week washout period. The control group followed a water regimen. Green tea contained high level of phenolics related to its antioxidant power. Green tea suppressed waist-hip ratio of women from a significant increase and suppressed mean arterial pressure of men and women from a significant decrease after week 14. It reduced ALT level in women by 13.0% (P<0.1 while increasing the antioxidant potential of men and women sera by 2.7% (P<0.1 and 5.1% (P<0.1. The study timescale may have been too short to enable demonstration of effects on fasting plasma glucose and HbA1c outcomes. Green tea regimen could form part of a healthy lifestyle that might ameliorate features of metabolic syndrome and subsequent risks for diabetes and its complications. This trial is registered with ClinicalTrials.gov NCT01248143.

  7. Residues and contaminants in tea and tea infusions: a review.

    Science.gov (United States)

    Abd El-Aty, A M; Choi, Jeong-Heui; Rahman, Md Musfiqur; Kim, Sung-Woo; Tosun, Alev; Shim, Jae-Han

    2014-01-01

    Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses on green and black tea because they are most commonly consumed. The target was to examine the transfer rate of contaminants - pesticides, environmental pollutants, mycotoxins, microorganisms, toxic heavy metals, radioactive isotopes (radionuclides) and plant growth regulators - from tea to infusion/brewing, factors contributing to the transfer potential and contaminants degradation, and residues in or on the spent leaves. It is concluded that most contaminants leaching into tea infusion are not detected or are detected at a level lower than the regulatory limits. However, the traditional practice of over-boiling tea leaves should be discouraged as there may be a chance for more transfer of contaminants from the tea to the brew.

  8. Recent advances on tea polyphenols

    Science.gov (United States)

    Kanwar, Jyoti; Taskeen, Mujtaba; Mohammad, Imthiyaz; Huo, Congde; Chan, Tak Hang; Dou, Qing Ping

    2012-01-01

    Over the past decade many scientific and medical studies have focused on green tea for its long-purported health benefits. There is convincing evidence that tea is a cup of life. It has multiple preventive and therapeutic effects. This review thus focuses on the recent advances of tea polyphenols and their applications in the prevention and treatment of human cancers. Of the various polyphenols in tea, (−)-Epigallocatechin-3-gallate (EGCG) is the most abundant, and active compound studied in tea research. EGCG inhibits several molecular targets to inhibit cancer initiation and modulates several essential survival pathways to block cancer progression. Herein, we describe the various mechanisms of action of EGCG and also discuss previous and current ongoing clinical trials of EGCG and green tea polyphenols in different cancer types. PMID:22201858

  9. Tea and cake [second edition

    OpenAIRE

    Wood, Philippa; MacLellan, Tamar

    2011-01-01

    Tea & Cake is an edited version of the original book produced by Philippa Wood in 2007. The book takes a nostalgic look at childhood memories of ‘baking with mother’ or special tea-time treats. The book combines ink-jet printing with typewritten text and rubber stamps; doilly end-papers and embroidered traycloth covers.

  10. Determination of Cu, Fe, Zn Elements in Soil, Root Tea Plants, Tea Leaves, and Tea Beverage

    International Nuclear Information System (INIS)

    Supriyanto; Zainul-Kamal

    2006-01-01

    One of the causes of land quality damage was due to the pollution of Cu, Fe, and Zn so that it could directly and also indirectly cause the occurrence of pollution of plants which is growing on it for example tea plant that has been used by society for making of tea beverage. The sampling of soil, root tea plants, tea leaves and tea beverage samples were done in June, 2005 at sub district of Keparakan, Temanggung, Central Java. The purpose of research was to determine the content of Cu, Fe and Zn in soil, root tea plants, tea leaves and tea beverage. The research was done by digesting the sample with nitric acid until the clear solution was obtained, then it was added by aquabidest until 10.0 ml. Determination of Cu, Fe and Zn content used AAS instrument. The average concentration of Cu Fe and Zn obtained in deep soil samples area 0.155 ± 0.005 ppm, 127.16 ± 2.65 ppm, and 0.68 ± 0.02 ppm respectively, in surface soil samples are 0.355 ± 0.025 ppm, 360.59 ± 13.17 ppm and 0.78 ± 0.01 ppm respectively, in root of tea plants samples area 0.241 ± 0.098 ppm, 13.16 ± 1.34 ppm and 2.64 ± 0.06 ppm respectively, in tea leaves are 0.211 ± 0.013 ppm, 3.35 ± 0.886 ppm, and 0.795 ± 0.016 ppm respectively and in tea beverage 0.142 ± 0.086 ppm, 6.11 ± 0.35 ppm and 0.66 ± 0.02 ppm respectively. (author)

  11. Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum

    Directory of Open Access Journals (Sweden)

    Vukić Vladimir R.

    2014-01-01

    Full Text Available The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characteristics were measured during the gelation at 42°C at the following pHs: 5.4, 5.1, 4.8 and 4.6. The microstructure analysis revealed disappearance of coarse cluster structure and appearance of finer casein micelles network during fermentation. The obtained results showed significant differences in them viscosity and textural properties during fermentation, which is in accordance with their microstructure. The correlation of the examined properties and microstructure of the gel was established. [Projekat Ministarstva nauke Republike Srbije, br. 46009

  12. Kombucha ve Sağlık Üzerine Etkileri

    OpenAIRE

    İLERİ, Tülay; BÜYÜKOĞLU, -; TAŞÇI, Fulya; ŞAHİNDOKUYUCU, Fatma

    2014-01-01

    Kombucha, maya ve asetik asit bakterilerinin simbiyotik ilişkisi neticesi tatlandırılmış siyah çayın geleneksel fermentasyonudur. Sağlık üzerine muhtemel etkileri Kombucha’ya olan ilginin artmasına yol açmaktadır. Bu derlemede, biz Kombucha’nın bazı bileşenlerinin özelliklerine ışık tutan çalışmaları ortaya koyduk. Böylece, Kombucha’nın karmaşık mekanizmalarının daha iyi anlaşılması sağlanabilir ve sağlık üzerine Kombucha’nın etkileri hakkında yeni çalışmalar üretilebilir...

  13. [Historical consideration of tea trees and tea flowers, especially regarding the use of tea flowers as food].

    Science.gov (United States)

    Harima, Shoichi; Yoshikawa, Masayuki; Tokuoka, Kiyoshi

    2008-01-01

    Not only tea leaves, but also many kinds of plants have been used as tea, even those plants not belonging to Camellia sinensis, and they should be called "tea out of tea" in the Lucidophyllous forest zone. Generally, the tea leaf is drank after being decocted (almost boiled). The growth distribution of tea ranges in a belt-like zone of 30-40 degrees north latitude. Therefore, tea might have grown wild as "YAMACHA (mountain tea)" from ancient times in Japan as well as China. The first recored of tea drinking in Japan is the ceremony of "GYOUCHA" at the Imperial Court of the Emperor SHOUMU in 729. On the other hand, the oldest book about tea in China (CHAKYOU) was written in 770. Therefore, it seems that tea drinking started at nearly the same time in both countries. Tea was dispensed as medical supplies by Chinese medicinal prescription (SENKYUCHACHOUSAN) in Japan, but in China, tea was used as powdered medicine for drinking (SEICHA). However, the leaf of a certain plant used as "tea out of tea," was applied as a galenical preparation for traditional Chinese medicinal constitution. However, it is not possible to judge whether or not there was adaptability in Chinese medicine theory. In Japan, when tea was first consumed as a food, other than a few exceptions tea leaves were used as a coarse tea (BANCHA) until the latter half of the Meiji period. Mixing in air by stirring a tea solution, and at the same time, letting tea match with hot water. It was wisdom to improve the taste. As a result, in order to make bubble well, both of the condition and technique were devised. One of the approaches was to add the dried plant of Leguminosae (saponin) or tea flower (saponin), when "BANCHA" was decorted. And also tools such as a bamboo tea whisk (CHASEN) as well as bowl (GOROHACHI-CHAWAN), were conceived. "FURICHA" was served as a medicine by KUUYASHOUNIN in Japan in 951. Afterwards, the prayer ceremonies at shrines and temples used CHARAZU," showing the custom to serve tea in

  14. Evaluation of Histopathological and Histomorphological Effects of Kombucha Extract (Camellia sinenesis on Stomach Surgical Wound Healing in Adult Male Rat

    Directory of Open Access Journals (Sweden)

    Fariborz Moayer

    2017-04-01

    Full Text Available Background & Objectives: Wounds healing especially as to surgical wounds is considered clinical problem. Kombucha is used as a food and adminstarted for wound healing. The aim of this study was to assess histopathological and histomorphometrical effect of Kombucha on surgical wound healing process in stomach of rat. Methods: Thirty adult male Wistar rats with 10-week-old and weighted between 200-250 g were randomly divided into two groups (Control and Experimenral. After anesthesia, rats’ stomach was removed and a gastrotomy incision with the length of 1 cm was made in greater curvature, thereafter, sutured in 2 layers. Experimental group received Kombucha extract (1 ml/100gbw and control group received normal saline (1 ml/100gbw daily for 14 days through the gavage. In 3, 7 and 14 days after operation, five rats of each group were euthanized and stomach tissue specimens were collected for histopatholocical study by H&E and Masson's trichrome staining. Histopathological and histomorphometrical studies of wound healing among the groups were carried out considering more effective agents on wound healing including proliferation of fibroblasts, angiogenesis, re-epithelialization and collagen organization in healing tissue. Results: The numbers of fibroblasts, capillary buds and organized collagen content in healing site of experimental group were significantly more than control group (p<0.05. The size of epithelial gap in experimental group was significantly lesser than control group (p<0.05. Conclusion: Based on the results, Kombucha extract possesses beneficial effects on healing of stomach surgical wounds in rats.

  15. Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

    Directory of Open Access Journals (Sweden)

    Iličić Mirela D.

    2016-01-01

    Full Text Available The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w and whey protein concentrate (WPC-0.03%, w/w, on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat and kombucha inoculum (10%, v/v. The pH values were measured during the fermentation of milk (lasted until reached 4.5. Syneresis, water holding capacity and the product texture (firmness and consistency, were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml, the highest water holding capacity (62% and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage. [Projekat Ministarstva nauke Republike Srbije, br. 46009

  16. PAH in tea and coffee

    DEFF Research Database (Denmark)

    Duedahl-Olesen, Lene; Navarantem, Marin; Adamska, Joanna

    For food regulation in the European Union maximum limits on other foods than tea and coffee includes benzo[a]pyrene and the sum of PAH4 (sum of benzo[a]pyrene, chrysene, benz[a]anthracene and benzo[b]fluoranthene). This study includes analysis of the above mentioned PAH in both, tea leaves, coffee...... beans and ready-to-drink preparations. Compared to other food matrices (e.g. fish), the analytical methods were challenged by the hot water extracts. Preparation of tea includes roasting and drying of the tea leaves using combustion gases from burning wood, oil, or coal. These are responsible...... for accumulation of PAH in tea leaves. Different varieties of tea leaves were analyzed and highest concentrations were found in leaves from mate and black tea with maximum concentrations of 32 μg/kg for benzo[a]pyrene and 115 μg/kg for the sum of PAH4. Also, coffee beans are roasted during processing. However...

  17. Environmental and nutritional requirements for tea cultivation

    Directory of Open Access Journals (Sweden)

    Hajiboland Roghieh

    2017-12-01

    Full Text Available Tea (Camellia sinensis is an important beverage crop cultivated in the tropics and subtropics under acid soil conditions. Increased awareness of the health-promoting properties of the tea beverage has led to an increase in its level of consumption over the last decades. Tea production contributes significantly to the economy of several tea-cultivating countries in Asia and Africa. Environmental constrains, particularly water deficiency due to inadequate and/or poorly distributed rainfall, seriously limit tea production in the majority of tea-producing countries. It is also predicted that global climate change will have a considerable adverse impact on tea production in the near future. Application of fertilizers for higher production and increased quality and quantity of tea is a common agricultural practice, but due to its environmental consequences, such as groundwater pollution, the rate of fertilizer application needs to be reconsidered. Cultivation of tea under humid conditions renders it highly susceptible to pathogens and pest attacks. Application of pesticides and fungicides adversely affects the quality of tea and increases health risks of the tea beverage. Organic cultivation as an agricultural practice without using synthetic fertilizers and other chemical additives such as pesticides and fungicides is a sustainable and eco-friendly approach to producing healthy tea. A growing number of tea-producing countries are joining organic tea cultivation programmes in order to improve the quality and to maintain the health benefits of the tea produced.

  18. The Tea Culture and Its Forms Across the Czech Tea Rooms

    OpenAIRE

    Schröderová, Karolína

    2015-01-01

    In this bachelor thesis I have focused on the Czech tea culture across tea rooms. I have described the specifics of the tea rooms and of the tea culture. Furthermore I am dealing with ways of tea culture spreading, and what is the process of the tea room establishing. I am using the term of subculture in the connection with the tea culture, its meaning and position in the Czech culture. The main data source were semi-structured interviews with the tea rooms owners, all complemented by a parti...

  19. Tea and human health: biomedical functions of tea active components and current issues*

    Science.gov (United States)

    Chen, Zong-mao; Lin, Zhi

    2015-01-01

    Originating in China, tea and tea planting have spread throughout the world since the middle of the Tang dynasty. Now people from 160 countries in the world are accustomed to tea drinking. A brief history of tea’s medicinal role in China and its spread to the world are introduced. The effectiveness of tea active components and tea drinking on major human diseases, including cancer, metabolic syndrome, cardiovascular disease, and neurodegenerative diseases, is discussed. Also presented are some related issues, such as the bioavailability of tea active components, the new formulations of tea polyphenols, and the safety for consumers of dietary supplements containing tea polyphenols. PMID:25644464

  20. TEA, Trastorno del Espectro Autista :

    OpenAIRE

    Vegas Martín, Irene

    2015-01-01

    La autora expone los aspectos fundamentales sobre el concepto del TEA para posteriormente mostrarnos un caso práctico y su tratamiento durante unos meses con la finalidad que sea un trabajo de consulta práctico

  1. Green Tea attenuates some biochemical disorders induced by γ- irradiation in male rats

    International Nuclear Information System (INIS)

    Nada, A.S.; Amin, N.E.; Aziz, M.M.; Ain-Shoka, A.; Abdel-Latif, H.A.

    2012-01-01

    While radiation hazards, due to free radical generation, present an enormous challenge for biological and medical safety, green tea extract is a potent scavenger of a variety of free radicals. This study was conducted to evaluate the modulating efficacy of prolonged oral administration of green tea against gamma radiation-induced cellular damage in the liver and kidney in male rats using vitamin E as a reference drug. Green tea aqueous extract (300 mg/Kg body weighty) or vitamin E (40 mg/ Kg body weighty) were administered to male albino rats via gavages during 21 successive days before whole body exposure to gamma rays (6.5 Gy), from cesium-137 source, and during 7 days after irradiation. The animals were sacrificed the 7th day post-irradiation. The levels of cholesterol, triglyceride (TG), urea, and creatinine, as well as activities of aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (ALP) were significantly increased in sera of the irradiated rats. Moreover, radiation induced disturbances in liver and kidney content of calcium (Ca), magnesium (Mg) and manganese (Mn). Treatment with green tea extract and or vitamin E before and post irradiation were significantly ameliorated the levels of cholesterol, TG, creatinine, and urea, as well as the activities of AST, ALT, and ALP in serum. Also, green tea extract and or vitamin E achieved significant amelioration liver and kidney contents of Ca, Mg and Mn. In conclusion, green tea extract and or vitamin E show a radioprotective impact against ionizing-radiation-induced liver and kidney injury

  2. Ameliorative percutaneous lumbar discectomy

    International Nuclear Information System (INIS)

    Xiao Chengjiang; Su Huanbin; He Xiaofeng; Li Yanhao

    2005-01-01

    Objective: To ameliorate the percutaneous lumbar discectomy (APLD) for improving the effectiveness and amplifying the indicative range of PLD. Methods: To ameliorate percutaneous punctured route based on classic PLD and discectomy of extracting pulp out of the herniated disc with special pulpforceps. The statistical analysis of the therapeutic results on 750 disc protrusions of 655 cases undergone APLD following up from 6 to 54 months retrospectively. Results: The effective ratios were excellent in 40.2%, good for 46.6% and bad of 13.3%. No occurrance of intervertebral inflammation and paradiscal hematoma, there were only 1 case complicated with injuried cauda equina, and 4 cases with broken appliance within disc. Conclusions: APLD is effective and safe, not only indicative for inclusion disc herniation, but also for noninclusion herniation. (authors)

  3. Daily consumption of white tea (Camellia sinensis (L.)) improves the cerebral cortex metabolic and oxidative profile in prediabetic Wistar rats.

    Science.gov (United States)

    Nunes, Ana R; Alves, Marco G; Tomás, Gonçalo D; Conde, Vanessa R; Cristóvão, Ana C; Moreira, Paula I; Oliveira, Pedro F; Silva, Branca M

    2015-03-14

    Diabetes mellitus (DM) is a major public health problem and its incidence is rising dramatically. The brain, particularly the cerebral cortex, is very susceptible to glucose fluctuations and hyperglycaemia-induced oxidative stress. Tea (Camellia sinensis (L.)) is widely consumed; however, the antidiabetic properties of white tea remain largely unexplored. In the present study, we investigated the effects of daily consumption of white tea on the cerebral cortex of prediabetic rats. The cerebral cortex metabolic profile was evaluated, and the expression levels of GLUT, phosphofructokinase-1, lactate dehydrogenase (LDH) and monocarboxylate transporter 4 were assessed. LDH activity was also determined. The cerebral cortex oxidative profile was determined by evaluating its antioxidant power, lipid peroxidation and protein oxidation levels. Catalase, glutathione, glutamate, N-acetylaspartate, aspartate, choline, γ-aminobutyric acid, taurine and valine contents were determined. Daily consumption of white tea ameliorated glucose tolerance and insulin sensitivity. Moreover, white tea altered the cortex glycolytic profile, modulating GLUT expression and lactate and alanine contents. Finally, white tea consumption restored protein oxidation and lipid peroxidation levels and catalase expression, and improved antioxidant capacity. In conclusion, daily consumption of white tea improved the cerebral cortex metabolic and oxidative profile in prediabetic rats, suggesting it as a good, safe and inexpensive strategy to prevent DM-related effects in the cerebral cortex.

  4. Tea, coffee and prostate cancer.

    Science.gov (United States)

    Lee, Andy H; Fraser, Michelle L; Binns, Colin W

    2009-02-01

    Worldwide, prostate cancer has the second highest incidence of all cancers in males with incidence and mortality being much higher in affluent developed countries. Risk and progression of the disease may be linked to both genetic and environmental factors, especially dietary factors. Tea and coffee are two of the most popular beverages in the world and have been investigated for possible effects on health outcomes, including cancer. However, very little dietary advice for their consumption exists. The evidence for a relationship between coffee or tea consumption and prostate cancer is reviewed in this paper. While current evidence indicates that coffee is a safe beverage, its consumption probably has no relationship with prostate cancer. Tea, especially green tea, has shown some potential in the prevention of prostate cancer. While evidence from epidemiologic studies is currently inconclusive, strong evidence has emerged from animal and in vitro studies. We also consider what level of evidence is required to make recommendations for preventive measures to the public. Although evidence on the relationship between coffee, tea and prostate cancer is not complete, we consider it strong enough to recommend tea as a healthier alternative to coffee.

  5. Kombucha: caracterização da microbiota e desenvolvimento de novos produtos alimentares para uso em restauração

    OpenAIRE

    Santos, Mafalda Jorge dos

    2016-01-01

    A kombucha é uma bebida fermentada refrescante e agridoce preparada geralmente com chá preto açucarado ao qual é adicionada a chamada “mãe da kombucha”, uma película de celulose bacteriana contendo um consórcio simbiótico de bactérias acéticas e leveduras. A crescente popularidade da kombucha deve-se essencialmente aos seus alegados efeitos benéficos na saúde humana que, apesar de não terem sido ainda comprovados cientificamente, vários estudos demonstraram o potencial desta bebida em células...

  6. Proyecto de inversión para la introducción de la bebida de kombucha en la ciudad de Guayaquil

    OpenAIRE

    Vera C., Jose Luis; Velasquez M., Juan Carlos; Bustamante S., Guillermo; Rivadeneyra C., Ivan

    2009-01-01

    Kombucha es una bebida fermentada que es producto de la combinación de té y azúcar mas la biomasa conocida como Kombucha. Aunque dicha bebida tiene propiedades medicinales, en la realización de nuestro proyecto se la considero como una bebida destinada a satisfacer una necesidad básica con un valor agregado, que es la prevención de enfermedades. El proyecto esta orientado para la ciudad de Guayaquil, con miras al crecimiento y expansión en otras ciudades de la provincia del Guayas. En el ...

  7. Cellulose synthesis by Komagataeibacter rhaeticus strain P 1463 isolated from Kombucha.

    Science.gov (United States)

    Semjonovs, Pavels; Ruklisha, Maija; Paegle, Longina; Saka, Madara; Treimane, Rita; Skute, Marite; Rozenberga, Linda; Vikele, Laura; Sabovics, Martins; Cleenwerck, Ilse

    2017-02-01

    Isolate B17 from Kombucha was estimated to be an efficient producer of bacterial cellulose (BC). The isolate was deposited under the number P 1463 and identified as Komagataeibacter rhaeticus by comparing a generated amplified fragment length polymorphism (AFLP™) DNA fingerprint against a reference database. Static cultivation of the K. rhaeticus strain P 1463 in Hestrin and Schramm (HS) medium resulted in 4.40 ± 0.22 g/L BC being produced, corresponding to a BC yield from glucose of 25.30 ± 1.78 %, when the inoculum was made with a modified HS medium containing 10 g/L glucose. Fermentations for 5 days using media containing apple juice with analogous carbon source concentrations resulted in 4.77 ± 0.24 g/L BC being synthesised, corresponding to a yield from the consumed sugars (glucose, fructose and sucrose) of 37.00 ± 2.61 %. The capacity of K. rhaeticus strain P 1463 to synthesise BC was found to be much higher than that of two reference strains for cellulose production, Komagataeibacter xylinus DSM 46604 and Komagataeibacter hansenii DSM 5602 T , and was also considerably higher than that of K. hansenii strain B22, isolated from another Kombucha sample. The BC synthesised by K. rhaeticus strain P 1463 after 40 days of cultivation in HS medium with additional glucose supplemented to the cell culture during cultivation was shown to have a degree of polymerization of 3300.0 ± 122.1 glucose units, a tensile strength of 65.50 ± 3.27 MPa and a length at break of 16.50 ± 0.83 km. For the other strains, these properties did not exceed 25.60 ± 1.28 MPa and 15.20 ± 0.76 km.

  8. Tea production characteristics of tea growers (plantations and smallholdings and livelihood dimensions of tea workers in Assam, India

    Directory of Open Access Journals (Sweden)

    Eloise M. Biggs

    2018-04-01

    Full Text Available This article provides summary data regarding tea production in Assam, India. Questionnaires were completed by tea producers and focus group discussions undertaken with tea workers. These data are presented for the four main tea growing regions of the state (Cachar, North Bank, South Bank and Upper Assam. Tables detail tea production characteristics of the tea plantations for both large- (> 10 ha and small- (< 10 ha holders. Figures provide supplementary information for research by Biggs et al. [1] regarding fertilizer application, landscape management strategies, healthcare provisioning and educational facilities within plantations, as well as detailing the livelihood dimensions of tea workers. The questions posed to producers are also included. For further context underpinning the research for which these data were collated, see ‘The tea landscape of Assam: multi-stakeholder insights into sustainable livelihoods under a changing climate’ by Biggs et al. [1].

  9. Aluminum bioavailability from tea infusion.

    Science.gov (United States)

    Yokel, Robert A; Florence, Rebecca L

    2008-12-01

    The objective was to estimate oral Al bioavailability from tea infusion in the rat, using the tracer (26)Al. (26)Al citrate was injected into tea leaves. An infusion was prepared from the dried leaves and given intra-gastrically to rats which received concurrent intravenous (27)Al infusion. Oral Al bioavailability (F) was calculated from the area under the (26)Al, compared to (27)Al, serum concentration x time curves. Bioavailability from tea averaged 0.37%; not significantly different from water (F=0.3%), or basic sodium aluminum phosphate (SALP) in cheese (F=0.1-0.3%), but greater than acidic SALP in a biscuit (F=0.1%). Time to maximum serum (26)Al concentration was 1.25, 1.5, 8 and 4.8h, respectively. These results of oral Al bioavailability x daily consumption by the human suggest tea can provide a significant amount of the Al that reaches systemic circulation. This can allow distribution to its target organs of toxicity, the central nervous, skeletal and hematopoietic systems. Further testing of the hypothesis that Al contributes to Alzheimer's disease may be more warranted with studies focusing on total average daily food intake, including tea and other foods containing appreciable Al, than drinking water.

  10. The cytogenetic effects of black tea and green tea on cultured human lymphocytes

    Directory of Open Access Journals (Sweden)

    Halil Erhan Eroğlu

    2011-12-01

    Full Text Available In this study, the cytogenetic effects of black tea and green tea were determined in cultured peripheral blood lymphocytes. Results showed that black tea and green tea induced the mitotic and replication indexes and decreased micronuclei. But these data were not statistically significant for green tea. The effects of black tea on the micronucleus formation and mitotic index were statistically significant. The decrease in micronucleus counts indicated that black tea and green tea had considerable anticlastogenic and antigenotoxic effects as observed in vitro in human lymphocytes. Thus, it could be concluded that tea polyphenols protected the normal cells from genotoxic or carcinogenic agents, which indicated the therapeutic and antioxidative role of catechins, flavonoids or other tea compounds.

  11. Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound

    Science.gov (United States)

    Aspiyanto, Susilowati, Agustine; Iskandar, Jeti M.; Melanie, Hakiki; Maryati, Yati; Lotulung, Puspa D.

    2017-01-01

    Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 µm) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). Result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with relative intensity of 8 %, while as polyphenol monomer was resulted 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5, T2.86 and T3.86. Long fermentation time increased functional properties of polyphenol as antioxidant.

  12. Pharmacovigilance: Tiens Slimming Tea Causes Increased Blood ...

    African Journals Online (AJOL)

    ... possible link between the constituents of the slimming tea and increased blood pressure and also provide evidence of other possible harmful effects that may occur with the use of the slimming tea. Keywords: Pharmacovigilance, hypertension, slimming tea. West African Journal of Pharmacology and Drug Research Vol.

  13. Chocolate as a source of tea flavonoids

    NARCIS (Netherlands)

    Arts, I.C.W.; Hollman, P.C.H.; Kromhout, D.

    1999-01-01

    The antioxidant catechin content of chocolate is four times that of tea. Chocolate contributed 20% of the catechin intake in a representative sample of the Dutch population, and tea contributes 55%. Epidemiological assessments of health effects of tea should include other foods that are sources of

  14. Bewitched - The Tea Party Movement

    DEFF Research Database (Denmark)

    Ashbee, Edward

    2011-01-01

    This article considers the development of the Tea Party movement, the character of its thinking and the nature of the interests and constituencies to which it is tied. The article suggests that despite the importance of ideas and interests, and the process of interaction between them, the movement....... The political friction that this creates has contributed to the anger that has characterised the movement. While the Tea Party movement may, as such, have only an ephemeral existence, independent conservatives are likely to remain a significant and potent constituency and will, within the institutional...

  15. Ameliorating effect of transcutaneous electroacupuncture on impaired gastric accommodation induced by cold meal in healthy subjects.

    Science.gov (United States)

    Huang, Zhihui; Zhang, Nina; Xu, Feng; Yin, Jieyun; Dai, Ning; Chen, Jiande D Z

    2016-03-01

    Impaired gastric accommodation is recognized as one of major pathophysiologies in functional dyspepsia and gastroparesis. Electroacupuncture has been shown to improve gastric accommodation in laboratory settings. It is, however, unknown whether it exerts similar ameliorating effect in humans and whether needleless transcutaneous electroacupuncture (TEA) is also effective in improving gastric accommodation. The aim was to investigate the effects of TEA on gastric accommodation, gastric slow waves, and dyspeptic related symptoms. Thirteen healthy volunteers were studied in four randomized sessions: control, cold nutrient liquid, cold nutrient liquid + sham-TEA, and cold nutrient liquid + TEA. The subjects were requested to drink Ensure until reaching maximum satiety. The electrogastrogram (EGG) and electrocardiogram (ECG) were recorded to assess the gastric and autonomic functions respectively. 1) Gastric accommodation was reduced with the cold drink in comparison with the warm drink (P = 0.023). TEA improved the impaired gastric accommodation from 539.2 ± 133.8 ml to 731.0 ± 185.7 ml (P = 0.005). 2) The percentage of normal gastric slow waves in six subjects was significantly decreased in the cold session (P = 0.002) and improved in the TEA session (P = 0.009 vs sham; P  0.05). TEA improves impaired gastric accommodation and slow waves induced by cold drink and the effect does not seem to be mediated via the vagal mechanisms. © 2016 Journal of Gastroenterology and Hepatology Foundation and John Wiley & Sons Australia, Ltd.

  16. Green Tea and Other Tea Polyphenols: Effects on Sebum Production and Acne Vulgaris

    Directory of Open Access Journals (Sweden)

    Suzana Saric

    2016-12-01

    Full Text Available Polyphenols are antioxidant molecules found in many foods including nuts, fruits, vegetables, chocolate, wine, and tea. Polyphenols have antimicrobial, anti-inflammatory, and antineoplastic properties. Recent studies suggest that tea polyphenols may be used for reducing sebum production in the skin and for treatment of acne vulgaris. This review examines the evidence for use of topically and orally ingested tea polyphenols against sebum production and for acne treatment and prevention. The PubMed database was searched for studies on tea polyphenols, sebum secretion, and acne vulgaris. Of the 59 studies found, eight met the inclusion criteria. Two studies evaluated tea polyphenol effects on sebum production; six studies examined tea polyphenol effects on acne vulgaris. Seven studies evaluated topical tea polyphenols; one study examined systemic tea polyphenols. None of the studies evaluated both topical and systemic tea polyphenols. Tea polyphenol sources included green tea (six studies and tea, type not specified (two studies. Overall, there is some evidence that tea polyphenols in topical formulation may be beneficial in reducing sebum secretion and in treatment of acne. Research studies of high quality and with large sample sizes are needed to assess the efficacy of tea polyphenols in topical and oral prevention of acne vulgaris and lipid synthesis by the sebaceous glands.

  17. Protective effect of kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity.

    Science.gov (United States)

    Bellassoued, Khaled; Ghrab, Ferdaws; Makni-Ayadi, Fatma; Van Pelt, Jos; Elfeki, Abdelfattah; Ammar, Emna

    2015-01-01

    Kombucha (KT) is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. The present study investigates the effects of Camellia sinensis (GT) Linn. (Theaceae) and KT, two natural drinks, on cholesterol and antioxidant status using a hypercholesterolemia rat model. The present study compared the free-radical scavenging abilities and polyphenol levels of GT and KT. Wistar rats fed cholesterol-rich diets were given KT or GT (5 mL/kg body weight per day, po) for 16 weeks, then fasted overnight and sacrificed. The plasma lipid levels, thiobarbituric acid reactive substances (TBARS) and aspartate aminotransferase (AST), alanine aminotransferase (ALT), and γ-glutamyl transpeptidase (GGT) serum levels, antioxidant activities of superoxide dismutase (SOD) and catalase (CAT), and creatinine and urea rats were examined. KT had a phenolic compound of 955 ± 0.75 mg GAE/g) followed, by GT (788.92 ± 0.02 mg GAE/g). The free radical scavenging activity of KT was higher than GT. Compared with GT, KT induced lowered serum levels of TC, TG, VLDL-C, and LDL-C by 26, 27, 28, and 36%, respectively, and increased the serum level of high-density lipoprotein cholesterol (HDL-C). KT induced a 55% decrease of TBARS level in liver and 44% in kidney, compared with those of rats fed a cholesterol-rich diet alone. Moreover, CAT and SOD activities were reduced by 29 and 33%, respectively, in liver and 31 and 35%, respectively, in kidney, after oral administration of KT, compared with those of HCD-fed rats. The findings revealed that KT administration induced attractive curative effects on hypercholesterolemic, particularly in terms of liver-kidney functions in rats. Its effect on humans needs to be studied further.

  18. Protective effects of rooibos ( Aspalathus linearis ), green tea ...

    African Journals Online (AJOL)

    This study compares the modulation of oxidative stress by an indigenous herbal tea, rooibos, Chinese green tea and commercial rooibos and green tea supplements in rat testicular tissue. Male Wistar rats (n = 60) were fed with either fermented rooibos, “green” rooibos, Chinese green tea, commercial rooibos or green tea ...

  19. Tea and Health: Studies in Humans

    Science.gov (United States)

    Khan, Naghma; Mukhtar, Hasan

    2014-01-01

    Tea, next to water is the cheapest beverage humans consume. Drinking the beverage tea has been considered a health-promoting habit since ancient times. The modern medicinal research is providing a scientific basis for this belief. The evidence supporting the health benefits of tea drinking grows stronger with each new study that is published in the scientific literature. Tea plant Camellia sinensis has been cultivated for thousands of years and its leaves have been used for medicinal purposes. Tea is used as a popular beverage worldwide and its ingredients are now finding medicinal benefits. Encouraging data showing cancer-preventive effects of green tea from cell-culture, animal and human studies have emerged. Evidence is accumulating that black tea may have similar beneficial effects. Tea consumption has also been shown to be useful for prevention of many debilitating human diseases that include maintenance of cardiovascular and metabolic health. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. In addition, anti-aging, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, respectively, are responsible for most of the physiological effects of tea. This article describes the evidences from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and general health promotion associated with tea consumption. PMID:23448443

  20. The Treatment Effectiveness Assessment (TEA

    Directory of Open Access Journals (Sweden)

    Ling W

    2013-09-01

    Full Text Available Walter Ling,1 David Farabee,1 Dagmar Liepa,2 Li-Tzy Wu3 1Integrated Substance Abuse Programs, University of California, Los Angeles, CA, 2Valley Care Medical Center, Panorama City, CA, 3Department of Psychiatry and Behavioral Sciences, School of Medicine, Duke University Medical Center, Durham, NC, USA We have been surprised and gratified by the readers’ responses to our article, The Treatment Effectiveness Assessment (TEA: an efficient, patient-centered instrument for evaluating progress in recovery from addiction, which was published in December 2012.1 In the six months since that time, we have received numerous questions and observations about the article, and about the TEA instrument. Respondents were clinicians: physicians, counselors, therapists, nurses; as well as administrators and policy makers.  View original paper by Ling W, Farabee D, Liepa D, Wu LT. 

  1. Health Benefits of Theanine in Green Tea: A Review

    African Journals Online (AJOL)

    1Zhejiang University Tea Research Institute, Hangzhou 310058, 2Guizhou Tea and Tea Products Quality Supervision and. Inspection ... The bioactive functions of theanine as well as its .... the concentrations of dopamine (DA) and hepatic.

  2. Cytomorphological characterization of tea cultivars

    International Nuclear Information System (INIS)

    Rahman, H.; Khalil, I.H.; Shah, S.M.A.; Khanzada, T.Z.; Abbasi, F.M; Ahmad, H.; Shah, Z.

    2010-01-01

    Cytomorphological characterization was performed on tea cultivars, three each of Camellia sinensis and Camellia assamica species. For plant morphological study, one and a half year old healthy shoots were obtained from the selected mother bushes of the six tea cultivars. The field experiment conducted in randomized complete block design having four replications was aimed at evaluating plant height, number of leaves plant-l, number of branches plant-l, number of flowers plant-1, fresh and dry leaf weight plant-I. The data indicated significant difference between the two species with narrow leaved cultivars having increased plant height, number of leaves and branches plant-I than the broad leaved cultivars, but less number of flowers plant-l, fresh and dry leaf weight. Karyotype analysis indicated that both the groups are diploid with 2n = 30. On the basis of chromosome morphology, C. assamica had larger chromosomes (3-10.5 mu m) as compared to C. sinensis (3.9-8 mu m). C. assamica has relatively advanced features as compared to C. sinensis. However, both the groups possessed mostly median to sub-median centromeres with no secondary constrictions which possibly indicates that little or no evolutionary changes have taken place in tea and that the karyotype is still at a primitive stage, with C. sinensis being more primitive than C. assamica. Our results suggest that both the groups are different from each other in morphological as well as cytological attributes and could therefore generate more germplasm if the two species could be involved in tea breeding programs. (author)

  3. Xerophilic mycopopulations of teas in bulk

    Directory of Open Access Journals (Sweden)

    Škrinjar Marija M.

    2011-01-01

    Full Text Available d.o.o., Novi Sad AU Krunić Vesna J. AF EKOLd.o.o., Novi Sad KW teas % mould contamination % thermal treatment KR nema Other the water, tea is the most popular beverage in the world today. They are used for ages, in the beginning as refreshing drinks, and later more for their healing properties. Teas have been demonstrated to show antioxidative, anti-carcinogenic, and anti-microbial properties. Considering that the teas, during the production, are not treated with any temperature, there is high risk for contamination with different type of microorganisms, especially with moulds. Moulds are ubiquitously distributed in nature and their spores can be found in the atmosphere even at high altitudes and under favorable conditions of temperature and humidity, moulds grow on many commodities including cereals, oil seeds, nuts, herbs and spices. Most of them are potential producers of mycotoxins which present a real hazard to human health. The aim of this work was to investigate total mould count and to identify moulds isolated from teas in bulk, than from teas treated with hot, sterile, distilled water and from the tea filtrates. Tested teas were peppermint, sage, yarrow, black tea, bearberry, lemon balm, mixture of teas from Zlatibor. In teas in balk was observed high contamination with different kinds of moulds (1.84-4.55 cfu/g, such as Aspergillus awamori, A. lovaniensis, A niger, A. phoenicus, A. repens, A. restrictus, A. sydowii, A. versicolor, Eurotium amstelodami, E. chevalieri, E. herbariorum, Penicillium chrysogenum, and Scopulariopsis brevicaulis. The most frequent were species from Aspergillus and Eurotium genera. Thermal treatment with hot, sterile, distilled water reduced the number of fungal colonies. Aspergillus awamori was the most resistant and appeared in six samples of filtrates of tea, Aspergillus niger in one sample and Penicillium chrysogenum in one sample.

  4. Analyzing organic tea certification and traceability system within the Taiwanese tea industry.

    Science.gov (United States)

    Wang, Mao-Chang; Yang, Chin-Ying

    2015-04-01

    We applied game theory to the organic tea certification process and traceability system used by the Taiwanese tea industry to elucidate the strategic choices made by tea farmers and organic tea certification agencies. Thus, this paper clarifies how relevant variables affect the organic certification process and traceability system used within the tea industry. The findings indicate that farmers who generate high revenues experience failures regarding tea deliveries, cash outflow, damage compensation, and quasi-rent. An additional problem included the high costs yielded when tea farmers colluded with or switched organic tea certification agencies. Furthermore, there could be decreasing levels of personal interest in planting non-organic tea and lowering the costs of planting organic tea and the managerial accounting costs of building comprehensive traceability systems; thus, the analysis yielded strong results and a superior equilibrium. This research is unprecedented, using an innovative model and providing a novel analysis structure for use in the tea industry. These results contribute to the field of literature and should serve as a valuable reference for members of the tea industry, government, and academia. © 2014 Society of Chemical Industry.

  5. Transfer of 226Ra and 137Cs from tea leaves to drinking tea

    International Nuclear Information System (INIS)

    Fathivand, A. A.; Amidi, J.; Heravi, G. H.

    2006-01-01

    Two of the important radionuclides which are entered to environment and human diet are radium-226 ( 226 Ra) and cesium-137( 137 Cs). It is clear that the methods for preparation of foods such as peeling, washing, cooking or frying can affect the dose which is received by human due the to consumption of foodstuffs. An experiment has been performed at the environmental monitoring section of National Radiation Protection Department, aiming to measure the transfer of 226 Ra and 137 Cs from the tea leaves to drinking part of tea. Materials and Methods:Tea samples were pulverized to obtain a homogenous matrix which was weighed and placed In 1000 cm 3 Marinelli beaker. After making tea, the liquid tea and tea-discard were analyzed separately. Measurement of 226 Ra and 137 Cs was performed by gamma spectrometry system using a high purity germanium detector with 40% relative efficiency. The detector was shielded by 10 cm lead all sides with cadmium -copper as liners. Results: It was found that the activity concentration transferred from tea leaves to drinking tea for 137 Cs and 226 Ra are less than 2% and 17% respectively. Conclusion: On the basis of these measurements it seems that no significant levels of radioactivity of 226 Ra and 137 Cs can be found in drinking part of tea. The low concentration of the mentioned radionuclides in drinking tea is mostly due to tea dust and can be removed by its washing before preparing tea

  6. Green tea phytocompounds as anticancer: A review

    Directory of Open Access Journals (Sweden)

    Najeeb Ullah

    2016-04-01

    Full Text Available Green tea is universally considered significant and its benefits have been experimentally explored by researchers and scientists. Anticancer potential of green tea has been completely recognized now. Green tea contains anti-cancerous constituents and nutrients that have powerful remedial effects. By using electronic data base (1998–2015, different compounds in green tea possessing anticancer activity including epigallocatechin-3-gallate, paclitaxel and docetaxel combinations, ascorbic acid, catechins, lysine, synergistic arginine, green tea extract, proline, and green tea polyphenols has been reported. Green tea extracts exhibited remedial potential against cancer of lung, colon, liver, stomach, leukemic cells, prostate, breast, human cervical cells, head, and neck. For centuries, green tea has been utilized as medicine for therapeutic purposes. It originated in China and extensively used in Asian countries for blood pressure depression and as anticancer medicine. Green tea has therapeutic potential against many diseases such as lowering of blood pressure, Parkinson’s disease, weight loss, esophageal disease, skin-care, cholesterol, Alzheimer’s disease and diabetes.

  7. COMPETITIVENESS OF INDONESIAN TEA IN INTERNATIONAL MARKET

    Directory of Open Access Journals (Sweden)

    Jauhar Samudera

    2017-01-01

    Full Text Available Since 2000, Indonesian tea has experienced a lot of problems such as land use change of plantation, lower selling prices, and low productivity. The objectives of this study are to analyze the competitiveness of tea in Indonesia and formulate priority improvements that can support the increasing competitiveness of Indonesian tea. The methods used to analyze the competitiveness were the Revealed Comparative Advantage (RCA and the Export Product Dynamics (EPD, and to formulate strategies to increase competitiveness, Importance Performance Analysis (IPA was applied. Based on RCA, the types of Indonesian tea which have strong competitiveness are HS 090 210 and HS 090240. The EPD analysis showed that only tea of HS 090210 is in the rising star position, while the HS 090220, HS 090230 and HS090240 tea types are on the retreat position. Based on IPA, sub-determinants which are priority to improve are in quadrant A (under act consisting of five sub-factors, namely the availability of human resources with the capbility of production management, marketing and possess an entrepreneurial spirit; availability and ease of access to capital; strengthening of the structure of Indonesian tea agribusiness; the government policies in improving domestic demand conditions and in encouraging the development of tea processing industry.Keywords: competitiveness, tea, RCA, EPD, IPA

  8. Chemo prevention of Tea Polyphenols against Tumor Growth of Hepato-Colon Cancer Induced by Azoxy methane in Rats

    International Nuclear Information System (INIS)

    Heibashy, M.I.A.; Mazen, G.M.A.

    2008-01-01

    This investigation was conducted to evaluate the chemo prevention of tea polyphenols as anticancer agent in rats which were injected with azoxy methane (AOM) which is a potent hepato-colon carcinogen agents in rodents. The obtained data revealed a significant elevation in serum tumor markers, carcino-embryonic antigen (CEA), alpha-fetoprotein (AFP) and cancer antigen (CA 1 9.9) in carcinogenic rats in comparison to their corresponding normal control ones. Also, there was a significant increase in the content of cytochrome P 4 50 and the activity of alcohol dehydrogenase (ADH) in both liver and colon as well as a significant elevation in the activities of methoxyresorufin-O-dealkylase (MRD), ethoxyresorutin-O-dealkylase (ERD) and pentoxyresorufin-O- dealkylase (PRD) in liver microsomes. While, glutathione content (GSH) and glutathione peroxidase (Gp x ) activity were decreased significantly in liver and colon as a result of cancer induction. On the other hand, the supplementation of black or green tea before induction of cancer in rats led to a considerable correction in all previous parameters studied. These amelioration effects dependent on magic biochemical properties of flavanols (catechins) and type of tea. In conclusion, tea polyphenols have appreciable anti-cancer efficacy on hepato colon cancer in rats. The underlying mechanisms of through which tea counteracted hepato-colon cancer were discussed

  9. Tea seed upgrading facilities and economic assessment of biodiesel production from tea seed oil

    Energy Technology Data Exchange (ETDEWEB)

    Demirbas, Ayhan [Sirnak University, Engineering Faculty, Sirnak (Turkey); Sila Science, Trabzon (Turkey)

    2010-12-15

    Green tea seed (Camellia sinensis L. Kuntze) oil was used in this work. The tea seed oil contains more than 84% unsaturated fatty acid, such as oleic acid (62.5% by weight), linoleic acid (18.1% by weight) and linolenic acid. The biodiesel from tea seed oil in itself is not significantly different from biodiesel produced from vegetable oils. However, tea seed oil has lower pour point and lower viscosity as different common vegetable oils. Crude tea seed oil is one of the cheapest vegetable oil feedstocks with average price, 514 (US$/ton). (author)

  10. Tea seed upgrading facilities and economic assessment of biodiesel production from tea seed oil

    International Nuclear Information System (INIS)

    Demirbas, Ayhan

    2010-01-01

    Green tea seed (Camellia sinensisL. Kuntze) oil was used in this work. The tea seed oil contains more than 84% unsaturated fatty acid, such as oleic acid (62.5% by weight), linoleic acid (18.1% by weight) and linolenic acid. The biodiesel from tea seed oil in itself is not significantly different from biodiesel produced from vegetable oils. However, tea seed oil has lower pour point and lower viscosity as different common vegetable oils. Crude tea seed oil is one of the cheapest vegetable oil feedstocks with average price, 514 (US$/ton).

  11. Evaluation of free radical scavenging activity of tea infusion of commercial tea products available in uae

    International Nuclear Information System (INIS)

    Nessa, F.; Khan, S.A.

    2014-01-01

    In the present study, twenty four commercial tea samples were assayed to determine their free radical scavenging activity and polyphenolic contents based on the brewing/infusing period. Tea samples were infused/brewed in 200 mL boiled water at 120 degree C for 1, 2 and 5 min, respectively. The radical scavenging activities of tea infusion/brewing were measured using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay method. The results were ranged from 67.81-90.51% for black tea bags, 90.37-94.51% for green tea bags, 24.66-92.25% for black tea powder, 16.08-93.06% for green tea powder and 32.90- 45.54% for Camomile herbal infusion. The results showed that 1 or 2 min black tea bags infusion exhibited highest radical scavenging activity than 5 min infusion. Antioxidant activities of tea powders were variable with the amount of tea powder. It was observed that antioxidant activity increased with increasing boiling time for smaller amount of sample. In contrary, shorter boiling time was better for larger amount of sample. The polyphenol contents of tea infusion were determined and the results were expressed as milligram quercetin equivalent/200 mL of tea infusion. The polyphenol content was increased with increased brewing period. In contrary, brewing for longer time rendered extract less antiradical activity. This study suggests that infusing tea bag for 1 or 2 min is sufficient for getting infusion with maximum radical scavenging activity and in case of tea powder, shorter boiling time is better for larger amount of powder or small amount of powder should be boiled for minimum 5 min for rendering extract with maximum radical scavenging activity. (author)

  12. Green tea diet decreases PCB 126-induced oxidative stress in mice by upregulating antioxidant enzymes

    Science.gov (United States)

    Newsome, Bradley J; Petriello, Michael C; Han, Sung Gu; Murphy, Margaret O; Eske, Katryn E; Sunkara, Manjula; Morris, Andrew J; Hennig, Bernhard

    2013-01-01

    Superfund chemicals such as polychlorinated biphenyls pose a serious human health risk due to their environmental persistence and link to multiple diseases. Selective bioactive food components such as flavonoids have been shown to ameliorate PCB toxicity, but primarily in an in vitro setting. Here, we show that mice fed a green tea-enriched diet and subsequently exposed to environmentally relevant doses of coplanar PCB exhibit decreased overall oxidative stress primarily due to the upregulation of a battery of antioxidant enzymes. C57BL/6 mice were fed a low fat diet supplemented with green tea extract (GTE) for 12 weeks and exposed to 5 μmol PCB 126/kg mouse weight (1.63 mg/kg-day) on weeks 10, 11 and 12 (total body burden: 4.9 mg/kg). F2-Isoprostane and its metabolites, established markers of in vivo oxidative stress, measured in plasma via HPLC-MS/MS exhibited five-fold decreased levels in mice supplemented with GTE and subsequently exposed to PCB compared to animals on a control diet exposed to PCB. Livers were collected and harvested for both mRNA and protein analyses, and it was determined that many genes transcriptionally controlled by AhR and Nrf2 proteins were upregulated in PCB-exposed mice fed the green tea supplemented diet. An increased induction of genes such as SOD1, GSR, NQO1 and GST, key antioxidant enzymes, in these mice (green tea plus PCB) may explain the observed decrease in overall oxidative stress. A diet supplemented with green tea allows for an efficient antioxidant response in the presence of PCB 126 which supports the emerging paradigm that healthful nutrition may be able to bolster and buffer a physiological system against the toxicities of environmental pollutants. PMID:24378064

  13. Tea phytochemicals for breast cancer prevention and intervention: From bench to bedside and beyond.

    Science.gov (United States)

    Sinha, Dona; Biswas, Jaydip; Nabavi, Seyed Mohammad; Bishayee, Anupam

    2017-10-01

    The National Cancer Institute of the United States had projected breast cancer as one of the topmost prevalent malignancies of 2016. It was estimated that in 2016, 246,660 new cases of invasive breast cancer were expected to be diagnosed in women in the US, along with 61,000 new cases of non-invasive (in situ) breast cancer. The heterogeneity of breast cancer accounts for its differential molecular subtyping. Recent incorporation of high throughput approaches helps early prognosis of breast cancer, but recurrence of the disease stands to be one of the most daunting fact behind non-availability of third line treatment. At this point of crisis, application of chemopreventive measures could possibly resolve the enigma of breast cancer. The world class beverage tea has proven its efficacy in ameliorating various genetic and epigenetic anomalies in breast cancer. Tea phytoconstituents are known to modulate myriad molecular events which include prominent regulators of intracellular signaling, such as phosphatidylinositide 3-kinase/protein kinase B/nuclear factor-κB, epidermal growth factor receptor, vascular endothelial growth factor, B-cell lymphoma 2 (Bcl-2) and Bcl-2 associated X protein in the development and progression of breast carcinoma. This review aims to encompass the detailed modulatory roles of tea phytochemicals, their analogs and nanoformulations against mammary carcinoma and the probability of using tea in therapeutic management of breast cancer. Finally, current limitations, challenges and future directions of tea and breast cancer research are also critically discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Evaluation of gamma irradiation of teas

    Energy Technology Data Exchange (ETDEWEB)

    Gerolis, Luanai G.L.; Lameiras, Fernando S.; Menezes, Maria A.B.C.; Leal, Alexandre S., E-mail: luanaigraz@yahoo.com.br [Centro de Desenvolvimento da Tecnologia Nuclear (CDTN/CNEN-MG), Belo Horizonte, MG (Brazil); Krambrock, Klaus, E-mail: klaus@fisica.ufmg.br [Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, MG (Brazil). Dept. de Fisica. Lab. de Ressonancia Paramagnetica Eletronica

    2013-07-01

    There is a growing interest in the determination of non-essential traces elements in agroindustrial products. The continuous ingestion and accumulation in the organism of such elements, that may be toxic, can cause hazards to the human health in the long term. Reliable analytical techniques are necessary to monitor such products, including teas. In this work, the neutron activation technique is being employed to determine the trace elements in teas, due to its high sensibility and the possibility to perform a multi-elementary analysis. The gamma irradiation of teas is also being studied, because the shelf life can be extended and no chemical product is added to the teas. There is a concern related to the formation of free radicals in the teas, which is being accessed with electronic paramagnetic resonance. The results of the gamma irradiation up to 20 kGy of Camelia sinensis, Ilex paraguariensis, and Matricaria recutita are presented. (author)

  15. Evaluation of gamma irradiation of teas

    International Nuclear Information System (INIS)

    Gerolis, Luanai G.L.; Lameiras, Fernando S.; Menezes, Maria A.B.C.; Leal, Alexandre S.; Krambrock, Klaus

    2013-01-01

    There is a growing interest in the determination of non-essential traces elements in agroindustrial products. The continuous ingestion and accumulation in the organism of such elements, that may be toxic, can cause hazards to the human health in the long term. Reliable analytical techniques are necessary to monitor such products, including teas. In this work, the neutron activation technique is being employed to determine the trace elements in teas, due to its high sensibility and the possibility to perform a multi-elementary analysis. The gamma irradiation of teas is also being studied, because the shelf life can be extended and no chemical product is added to the teas. There is a concern related to the formation of free radicals in the teas, which is being accessed with electronic paramagnetic resonance. The results of the gamma irradiation up to 20 kGy of Camelia sinensis, Ilex paraguariensis, and Matricaria recutita are presented. (author)

  16. Ameliorating effect of hawthorn ( Crataegus oxyacantha ) and ...

    African Journals Online (AJOL)

    Ameliorating effect of hawthorn ( Crataegus oxyacantha ) and physical exercise on ... Conclusion: Crataegus oxyacantha extract has shown positive affect to ameliorate on ... Key words: Crataegus oxyacantha, physical activity, epilepsy, gerbil, ...

  17. Effect of green tea phytochemicals on mood and cognition

    NARCIS (Netherlands)

    Dietz, Christina; Dekker, Matthijs

    2017-01-01

    Background: Green tea is traditionally known to induce mental clarity, cognitive function, physical activation and relaxation. Recently, a special green tea, matcha tea, is rapidly gaining popularity throughout the world and is frequently referred to as a mood- and brain food. Matcha tea

  18. Labour unfreedoms in the tea supply chains : WUR Studium Generals

    NARCIS (Netherlands)

    K.A. Siegmann (Karin Astrid)

    2018-01-01

    textabstractThe bulk of tea consumed in the Netherlands comes from South Asia, with Sri Lanka and India being among the largest tea exporters world-wide. Tea is the second most popular beverage after water and it is often considered a 'cheap drink'. This session highlights, however, that tea

  19. Oligomerization and hydroxylation of green tea catechins by oxidative enzymes

    NARCIS (Netherlands)

    Verloop, J.W.

    2016-01-01

    Black teas are known for their characteristic brown colour, bitter taste and astringent mouth feel. These sensory characteristics are mainly influenced by the phenolic oxidation products present in black tea. The oxidation of phenolics from green tea leaves during black tea manufacturing is an

  20. TEA: A CODE CALCULATING THERMOCHEMICAL EQUILIBRIUM ABUNDANCES

    Energy Technology Data Exchange (ETDEWEB)

    Blecic, Jasmina; Harrington, Joseph; Bowman, M. Oliver, E-mail: jasmina@physics.ucf.edu [Planetary Sciences Group, Department of Physics, University of Central Florida, Orlando, FL 32816-2385 (United States)

    2016-07-01

    We present an open-source Thermochemical Equilibrium Abundances (TEA) code that calculates the abundances of gaseous molecular species. The code is based on the methodology of White et al. and Eriksson. It applies Gibbs free-energy minimization using an iterative, Lagrangian optimization scheme. Given elemental abundances, TEA calculates molecular abundances for a particular temperature and pressure or a list of temperature–pressure pairs. We tested the code against the method of Burrows and Sharp, the free thermochemical equilibrium code Chemical Equilibrium with Applications (CEA), and the example given by Burrows and Sharp. Using their thermodynamic data, TEA reproduces their final abundances, but with higher precision. We also applied the TEA abundance calculations to models of several hot-Jupiter exoplanets, producing expected results. TEA is written in Python in a modular format. There is a start guide, a user manual, and a code document in addition to this theory paper. TEA is available under a reproducible-research, open-source license via https://github.com/dzesmin/TEA.

  1. TEA: A CODE CALCULATING THERMOCHEMICAL EQUILIBRIUM ABUNDANCES

    International Nuclear Information System (INIS)

    Blecic, Jasmina; Harrington, Joseph; Bowman, M. Oliver

    2016-01-01

    We present an open-source Thermochemical Equilibrium Abundances (TEA) code that calculates the abundances of gaseous molecular species. The code is based on the methodology of White et al. and Eriksson. It applies Gibbs free-energy minimization using an iterative, Lagrangian optimization scheme. Given elemental abundances, TEA calculates molecular abundances for a particular temperature and pressure or a list of temperature–pressure pairs. We tested the code against the method of Burrows and Sharp, the free thermochemical equilibrium code Chemical Equilibrium with Applications (CEA), and the example given by Burrows and Sharp. Using their thermodynamic data, TEA reproduces their final abundances, but with higher precision. We also applied the TEA abundance calculations to models of several hot-Jupiter exoplanets, producing expected results. TEA is written in Python in a modular format. There is a start guide, a user manual, and a code document in addition to this theory paper. TEA is available under a reproducible-research, open-source license via https://github.com/dzesmin/TEA.

  2. Risks associated with consumption of herbal teas.

    Science.gov (United States)

    Manteiga, R; Park, D L; Ali, S S

    1997-01-01

    Plants have been used for medicinal purposes for centuries. Health-oriented individuals are turning to herbal teas as alternatives to caffeinated beverages such as coffee, tea, and cocoa and for low-caloric supplements. The popularity of herbal tea consumption has increased significantly during the past two decades in the U.S. Hundreds of different teas made up of varied mixtures of roots, leaves, seeds, barks, or other parts of shrubs, vines, or trees are sold in health food stores. Although chemists have been characterizing toxic plant constituents for over 100 years, toxicological studies of herbal teas have been limited and, therefore, the safety of many of these products is unknown. Plants synthesize secondary metabolites that are not essential in the production of energy and whose role may be in the defense mechanisms as plant toxins to their interactions with other plants, herbivores, and parasites. Pyrrolizidine alkaloids (PAs) were among the first naturally occurring carcinogens identified in plant products, and their presence in herbal teas is a matter of public health significance. Some herbal tea mixtures and single-ingredient herbal teas have been analyzed for toxic/mutagenic potential by bioassay and chromatographic techniques. Numerous human and animal intoxications have been associated with naturally occurring components, including pyrrolizidine alkaloids, tannins, and safrole. Thus, the prevention of human exposure to carcinogens or mutagens present in herbal tea mixture extracts is crucial. Preparation of infusion drinks prepared from plants appears to concentrate biologically active compounds and is a major source of PA poisoning. The quantity and consumption over a long period of time is of major concern. It is recommended that widespread consumption of herbal infusions should be minimized until data on the levels and varieties of carcinogens, mutagens, and toxicants are made available.

  3. Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

    Science.gov (United States)

    Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

    2016-04-15

    Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

    Science.gov (United States)

    Li, Jia; Hua, Jinjie; Zhou, Qinghua; Dong, Chunwang; Wang, Jinjin; Deng, Yuliang; Yuan, Haibo; Jiang, Yongwen

    2017-11-22

    As important biomolecules in Camellia sinensis L., lipids undergo substantial changes during black tea manufacture, which is considered to contribute to tea sensory quality. However, limited by analytical capacity, detailed lipid composition and its dynamic changes during black tea manufacture remain unclear. Herein, we performed tea lipidome profiling using high resolution liquid chromatography coupled to mass spectrometry (LC-MS), which allows simultaneous and robust analysis of 192 individual lipid species in black tea, covering 17 (sub)classes. Furthermore, dynamic changes of tea lipids during black tea manufacture were investigated. Significant alterations of lipid pattern were revealed, involved with chlorophyll degradation, metabolic pathways of glycoglycerolipids, and other extraplastidial membrane lipids. To our knowledge, this report presented most comprehensive coverage of lipid species in black tea. This study provides a global and in-depth metabolic map of tea lipidome during black tea manufacture.

  5. Cancer Prevention by Tocopherols and Tea Polyphenols

    Science.gov (United States)

    Yang, Chung S.; Li, Guangxun; Yang, Zhihong; Guan, Fei; Chen, Amber; Ju, Jihyeung

    2013-01-01

    Tocopherols (vitamin E) and tea polyphenols have been reported to have cancer preventive activities. Large-scale human trials with high doses of alpha-tocopherol, however, have produced disappointing results. This review presents data showing that γ- and δ-tocopherols inhibit colon, lung, mammary and prostate carcinogenesis in animal models, whereas α-tocopherol is ineffective in animal and human studies. Possible mechanisms of action are discussed. A broad cancer preventive activity of green tea polyphenols has been demonstrated in animal models, and many mechanisms have been proposed. The cancer preventive activity of green tea in humans, however, has not been conclusively demonstrated and remains to be further investigated. PMID:23403075

  6. Determination of pesticide residue transfer rates (percent) from dried tea leaves to brewed tea.

    Science.gov (United States)

    Wang, Jian; Cheung, Wendy; Leung, Daniel

    2014-01-29

    This paper presents a study on pesticide residue transfer rates (%) from dried tea leaves to brewed tea. In the study, a brewing procedure simulated the preparation of a hot tea drink as in routine. After brewing, pesticide residues were extracted from brewed tea using a method known as QuEChERS (quick, easy, cheap, effective, rugged, and safe). An UHPLC/ESI-MS/MS method was developed and validated to identify and quantify up to 172 pesticides in both tea leaves and brewed tea samples. Quantification was achieved using matrix-matched standard calibration curves with isotopically labeled standards or a chemical analogue as internal standards, and the calibration curves consisted of six points (0.4, 2.0, 8.0, 16.0, 24.0, and 40.0 μg/L equivalent in sample). The method was validated at four concentration levels (4.0, 12, 20.0, and 32.0 μg/L equivalent in sample) using five different brewed tea matrices on two separate days per matrix. Method performance parameters included overall recovery, intermediate precision, and measurement uncertainty, which were evaluated according to a nested experimental design. Approximately, 95% of the pesticides studied had recoveries between 81 and 110%, intermediate precision ≤20%, and measurement uncertainty ≤40%. From a pilot study of 44 incurred tea samples, pesticide residues were examined for their ability to transfer from dried tea leaves to brewed tea. Each sample, both tea leaves and brewed tea, was analyzed in duplicate. Pesticides were found to have different transfer rates (%). For example, imidacloprid, methomyl, and carbendazim had transfer rates of 84.9, 83.4, and 92.4%, respectively.

  7. Profiling elements in Puerh tea from Yunnan province, China.

    Science.gov (United States)

    Zhang, Jianyang; Ma, Guicen; Chen, Liyan; Liu, Ting; Liu, Xin; Lu, Chengyin

    2017-09-01

    Puerh tea, as the most representative Chinese dark tea, has attracted global interest in recent years. Profiling the levels of metal elements in Puerh tea is very important since its presence is related to human health. In this study, 41 elements in 98 Puerh tea samples from Yunnan province, China including Puerh raw tea and Puerh ripe tea were evaluated by microwave digestion combined with inductively coupled plasma mass spectrometry . The content of toxic elements, essential elements and rare earth elements of Puerh tea from different regions was discussed in detail. The concentrations of Ba, Cr, As, Pb, Bi, Fe, Zn, V, Mn, Be, Ag and Tl showed significant differences (p tea from different regions. This study provided a comprehensive database for Puerh tea quality control and intake risk assessment.

  8. Adverse effects of concentrated green tea extracts.

    Science.gov (United States)

    Schönthal, Axel H

    2011-06-01

    A myriad of health claims are being made in favor of the consumption of green tea. However, mostly due to the easy availability and greater than ever popularity of highly concentrated green tea extracts, sometimes combined with an attitude of more-is-better, certain health risks of green tea consumption have begun to emerge. Among such risks are the possibility of liver damage, the potential to interact with prescription drugs to alter their therapeutic efficacy, and the chance to cause harm when combined with other highly popular herbal remedies. This review will summarize documented examples of adverse effects of green tea in humans, and will discuss risks of copious consumption of highly concentrated green tea extracts as indicated by studies in animals. While there is no intention to minimize any of the scientifically established benefits of the use of green tea, the purpose of this review is to focus primarily on the potential for adverse effects and raise awareness of the rare, yet under-appreciated risks. Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  9. Protective effects of Mengshan green tea and hawk tea against UV-ray irradiation

    International Nuclear Information System (INIS)

    Chen Xiaoming; Ren Zhenglong; Zhang Huaiyu; Tang Zongxiang; Luo Peigao

    2005-01-01

    A group of cultured normal human skin-derived fibroblasts was used as the cell model to investigate protective and repair effects of aqueous extracts of Mengshan green tea and Hawk tea against 320-400 nm UV-ray irradiation, with the methods of MTT colorimetry and LDH release. It was found that the aqueous extracts had strong protective effect on fibroblasts against the UV-rays with dose dependence. There were no significant differences between the two kinds of tea aqueous extracts in a higher concentration of 5 mg/mL, whereas at lower concentrations of 2.5 and 1.25 mg/mL the, green tea aqueous extract was less effective than the hawk-tea aqueous extract in protecting fibroblasts from the UV-ray damage. Meanwhile, it was discovered that the green tea and hawk-tea aqueous extract could repair damages induced by the UV irradiation with dose dependence. But there were no statistically significant differences between the two kinds of aqueous extract. The effects may be related to antioxidant effect of tea polyphenol. (authors)

  10. Investigation of inorganic constituents of commercial tea brands and fresh tea leaves

    International Nuclear Information System (INIS)

    Khan, H.; Hussain, I.

    2009-01-01

    The inorganic constituents including total hardness, total alkalinity, chlorides (Cr/sup -1/), sulphates (SO/sub 4/sup -2/), nitrates (NO/sub 3/sup -1/, nitrites (NO/sub 2/sup -1/ and phosphates (PO/sub 4/sup -3/) along with pH were monitored in various tea brands and fresh tea leaves available in Pakistan. The commercial 14 tea samples were collected from the local markets in Peshawar while fresh tea leaves was obtained directly from tea plants at the National Tea Research Center, Mansehra, Pakistan and analyzed for the above parameters. The results were compared with World Health Organization (WHO) standards for drinking water quality which showed that some parameters were higher than the WHO permissible levels indicating the environmental pollution threat in areas where the tea plants were grown Efforts have been made to draw any correlations with the reported constituents of the tea samples for the beneficial health effects or otherwise and their daily intake. The adverse effects of the tested parameters on human health have also been discussed. (author)

  11. Safety assessment of green tea based beverages and dried green tea extracts as nutritional supplements.

    Science.gov (United States)

    Dekant, Wolfgang; Fujii, Kenkichi; Shibata, Eiichiro; Morita, Osamu; Shimotoyodome, Akira

    2017-08-05

    The safety of green tea infusions and green tea extract (GTE)-based products is reviewed regarding catechins. Epigallocatechin 3-gallate (EGCG), the major catechin present in green tea, is suspected of being responsible for liver toxicity reported in humans consuming food supplements. Intake of EGCG with green tea infusions and GTE-based beverages is up to about 450mg EGCG/person/day in Europe and higher in Asia. Consumption of green tea is not associated with liver damage in humans, and green tea infusion and GTE-based beverages are considered safe in the range of historical uses. In animal studies, EGCG's potency for liver effects is highly dependent on conditions of administration. Use of NOAELs from bolus administration to derive a tolerable upper intake level applying the margin of safety concept results in acceptable EGCG-doses lower than those from one cup of green tea. NOAELs from toxicity studies applying EGCG with diet/split of the daily dose are a better point of departure for risk characterization. In clinical intervention studies, liver effects were not observed after intakes below 600mg EGCG/person/day. Thus, a tolerable upper intake level of 300mg EGCG/person/day is proposed for food supplements; this gives a twofold safety margin to clinical studies that did not report liver effects and a margin of safety of 100 to the NOAELs in animal studies with dietary administration of green tea catechins. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Behavior of cesium-134 in the tea tree

    International Nuclear Information System (INIS)

    Xu Yinliang; Chen Kaixuan; Chen Chuangqun

    1996-01-01

    The radioactivity changes of 134 Cs in the aged and the young leaves followed an exponential regression function after spraying 134 Cs in the tea trees. Contamination by spraying 134 Cs greatly harmed tea tree and by irrigating or mixing 134 Cs with soil resulted in a potential endangerment. The concentrating ability of tea leaves for 134 CS was very low and K value was 0.02. After the fresh tea leaves were processed to dry tea, the content of 134 Cs decreased by about 13.3%. When the tea leaves were soaked in hot water, the extraction ratio was around 83.6%

  13. Suppressive Effects of Tea Catechins on Breast Cancer

    Science.gov (United States)

    Xiang, Li-Ping; Wang, Ao; Ye, Jian-Hui; Zheng, Xin-Qiang; Polito, Curt Anthony; Lu, Jian-Liang; Li, Qing-Sheng; Liang, Yue-Rong

    2016-01-01

    Tea leaf (Camellia sinensis) is rich in catechins, which endow tea with various health benefits. There are more than ten catechin compounds in tea, among which epigallocatechingallate (EGCG) is the most abundant. Epidemiological studies on the association between tea consumption and the risk of breast cancer were summarized, and the inhibitory effects of tea catechins on breast cancer, with EGCG as a representative compound, were reviewed in the present paper. The controversial results regarding the role of tea in breast cancer and areas for further study were discussed. PMID:27483305

  14. Determination of Ethanol in Kombucha, Juices, and Alcohol-Free Beer by EnzytecTMLiquid Ethanol: Single-Laboratory Validation, First Action 2017.07.

    Science.gov (United States)

    Lacorn, Markus; Hektor, Thomas

    2018-04-04

    Enzytec TM Liquid Ethanol is an enzymatic test for the determinationof ethanol in kombucha, juices, and alcohol-free beer. The kit contains two components in a ready-to-use format. Quantification is based on the catalytic activity of alcohol dehydrogenase, which oxidizes ethanol to acetaldehyde and converts NAD + to NADH. Measurement is performed in 3 mL cuvettes at 340 nm within 20 min. Samples with alcohol contents around 0.5% alcohol by volume need to be diluted 1:20 or 1:50 with water before measurement. Acetaldehyde interferes at concentrations higher than 3000 mg/L, whereas sulfite interferes at concentrations higher than 300 mg/L. The linear measurement range is from 0.03 up to 0.5 g/L ethanol, whereas LOD and LOQ are 1.9 and 3.3 mg/L ethanol, respectively. Kombucha with concentrations between 2.85 and 5.82 g/L showed relative repeatability standard deviation around 1%, whereas juices were below 2%. Results from a reproducibility experiment revealed that at a concentration of 0.1 g/L, the RSD R was at 2.5%, whereas at higher concentrations between 0.2 and 0.3 g/L, coefficients around 1% were obtained. Trueness was checked by using Cerilliant aqueous ethanol solutions and beer with concentration of 0.4 and 4 g/L (BCR-651 and BCR-652). Spiking of kombucha and juice samples resulted in recoveries between 95% and 104%. Acceptable stability was found for the whole test kit under accelerated conditions at 37°C for 2 weeks. The kit is also not susceptible to short freezing-thawing cycles and harsh transport conditions.

  15. Population nutrikinetics of green tea extract.

    Science.gov (United States)

    Scholl, Catharina; Lepper, Anna; Lehr, Thorsten; Hanke, Nina; Schneider, Katharina Luise; Brockmöller, Jürgen; Seufferlein, Thomas; Stingl, Julia Carolin

    2018-01-01

    Green tea polyphenols may contribute to the prevention of cancer and other diseases. To learn more about the pharmacokinetics and interindividual variation of green tea polyphenols after oral intake in humans we performed a population nutrikinetic study of standardized green tea extract. 84 healthy participants took green tea extract capsules standardized to 150 mg epigallocatechin-gallate (EGCG) twice a day for 5 days. On day 5 catechin plasma concentrations were analyzed using non-compartmental and population pharmacokinetic methods. A strong between-subject variability in catechin pharmacokinetics was found with maximum plasma concentrations varying more than 6-fold. The AUCs of EGCG, EGC and ECG were 877.9 (360.8-1576.5), 35.1 (8.0-87.4), and 183.6 (55.5-364.6) h*μg/L respectively, and the elimination half lives were 2.6 (1.8-3.8), 3.9 (0.9-10.7) and 1.8 (0.8-2.9) h, respectively. Genetic polymorphisms in genes of the drug transporters MRP2 and OATP1B1 could at least partly explain the high variability in pharmacokinetic parameters. The observed variability in catechin plasma levels might contribute to interindividual variation in benefical and adverse effects of green tea polyphenols. Our data could help to gain a better understanding of the causes of variability of green tea effects and to improve the design of studies on the effects of green tea polyphenols in different health conditions. ClinicalTrials.gov: NCT01360320.

  16. 9,10-Anthraquinone deposit in tea plantation might be one of the reasons for contamination in tea.

    Science.gov (United States)

    Wang, Xuan; Zhou, Li; Luo, Fengjian; Zhang, Xinzhong; Sun, Hezhi; Yang, Mei; Lou, Zhengyun; Chen, Zongmao

    2018-04-01

    9,10-Anthraquinone (AQ) was a new contaminant, with unknown sources, occurred globally in tea. European Union (EU) fixed the maximum residue limit (MRL) of 0.02mg/kg. The pollution source of AQ in tea was traced from the view of AQ deposit on tea crop by simulation. The possible contamination pathway and main factors to decrease AQ were explored in tea cultivation- tea manufacture- tea infusion, on the basis of AQ analytical methods by using solvent extraction and gas chromatography-tandem mass spectrometry (GC-MS/MS) quantification. 58.8-84.6% of AQ degraded in tea processing, and drying played a key role to reduce the AQ contamination. Certain concentration of AQ deposited on tea shoots could resulted in AQ beyond the MRL of 0.02mg/kg in tea. AQ leaching into tea brew (about 10%) could lead to the possible health risk. AQ deposit on tea crop during the tea cultivation might cause the AQ contamination in tea. Copyright © 2017. Published by Elsevier Ltd.

  17. Antimutagenicity and catechin content of soluble instant teas.

    Science.gov (United States)

    Constable, A; Varga, N; Richoz, J; Stadler, R H

    1996-03-01

    The antimutagenic properties of soluble instant teas were examined using the bacterial Ames assay. Inhibition of the numbers of revertants induced from a number of known mutagens indicates that aqueous extracts of instant teas have antimutagenic activity and antioxidative properties, and can inhibit nitrosation reactions. Despite a significant reduction in the amounts of major green tea catechins, quantified using reversed-phase HPLC with electro-chemical detection, no differences in antimutagenicity were observed between the instant teas, a black fermented tea and a green tea. Oxidation of polyphenolic compounds which occurs during the production of instant tea does not therefore decrease the antioxidant, free radical scavenging and antimutagenic properties. This suggests that catechins are not the only compounds responsible for the protective effects of teas.

  18. Monitoring of essential and toxic metals in imported herbal teas ...

    African Journals Online (AJOL)

    Journal of Applied Sciences and Environmental Management ... Teas are the most consumed beverage worldwide after water, and its consumption ... Key words: Herbal teas, food safety, health risk assessment, THQ, EDI, HI, toxic metals ...

  19. Microbial fermented tea - a potential source of natural food preservatives

    NARCIS (Netherlands)

    Mo, H.Z.; Yang Zhu, Yang; Chen, Z.M.

    2008-01-01

    Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process

  20. Photoprotective Effect of Tea and its Extracts against Ultraviolet ...

    African Journals Online (AJOL)

    Ultraviolet (UV) exposure induces photodamage of skin. It is a matter of ... to the skin as well as the photoprotective effects of tea and its extracts have been highlighted. ..... storage of skin cream supplemented with green tea catechins or EGCG ...

  1. Chemical compositions and antimicrobial activities of Athrixia phylicoides DC. (bush tea), Monsonia burkeana (special tea) and synergistic effects of both combined herbal teas.

    Science.gov (United States)

    Tshivhandekano, Itani; Ntushelo, Khayalethu; Ngezimana, Wonder; Tshikalange, Thilivhali Emmanuel; Mudau, Fhatuwani Nixwell

    2014-09-01

    To determine the chemical compositions and evaluate the antimicrobial activity of bush tea (Athrixia phylicoides DC.), special tea (Monsonia burkeana) and synergy (combination of bush tea and special tea). Total polyphenols were determined using the methods reported by Singleton and Rossi (1965) and modified by Waterman and Mole (1994). Tannins were determined using vanillin HCL methods described by Prince et al. (1978). Total antioxidants were determined using the methods described by Awika et al. (2004). The micro dilution technique using 96-well micro-plates, as described by Eloff (1998) was used to obtain the minimum inhibition concentration (MIC) and minimum microbicidal concentration (MMC) values of the ethanol extracts against the microorganisms under study. The microbes strain used was Gram negative bacteria such as Escherichia coli, Klebsiella oxytoca, Proteus vulgaris, Serratia marcescens, Salmonella typhi, Klebsiella pneumonia; Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus and a fungus Candida albicans. The results demonstrated that special tea contains significantly higher content of total polyphenols (8.34 mg/100 g) and total antioxidant (0.83 mg/100 g) as compared to bush tea [total polyphenols (6.41 mg/100g) and total antioxidant (0.63 mg/100g)] and combination of bush tea and special tea [total polyphenols (6.42 mg/100 g) and total antioxidant (0.64 mg/100 g)]. There was no significant difference in tannins between bush tea, special tea and synergy. The results of antimicrobial activity (MIC and MMC) demonstrated that the ethanol extracts of bush tea, special tea and synergy possessed antimicrobial activity against all microorganisms at different zones. The MIC of bush tea ranged from 1.56 to 12.50 mg/mL while the MMC ranged from 0.78 to 12.50 mg/mL. Special tea's MIC ranged from 0.39 to 12.50 mg/mL while the MMC ranged from 0.01 to 12.50 mg/mL. The MIC of synergy ranged from 3.13 to 12.50 mg/mL while the MMC ranged from 3

  2. Herbal products, food supplements and teas for improvement of digestion

    OpenAIRE

    Mozūraitienė, Vilija

    2016-01-01

    Objective of the study: To examine and systematize assortment of herbal products, food supplements and teas for improvement of digestion and also to find out public opinion about herbal products, food supplements and teas for improvement of digestion using questionnaire. Aim of the study: (1) To examine which digestive tract ailments are treated most frequently herbal products, food supplements and teas. (2) To examine which herbal products, food supplements and teas are used most frequent...

  3. Aroma changes of black tea prepared from methyl jasmonate treated tea plants*

    Science.gov (United States)

    Shi, Jiang; Wang, Li; Ma, Cheng-ying; Lv, Hai-peng; Chen, Zong-mao; Lin, Zhi

    2014-01-01

    Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (Ptea was clearly improved. PMID:24711352

  4. DNA landmarks for genetic diversity assessment in tea genotypes ...

    African Journals Online (AJOL)

    Tea (Camellia sinensis) is one of the most important non-alcoholic beverages of the world. Natural genetic diversity in tea has been reduced due to continue selection in favor of desirable traits. The present study was conducted to estimate genetic diversity in tea genotypes cultivated in Pakistan using 20 randomly amplified ...

  5. Health Benefits of Tea Consumption | Sharma | Tropical Journal of ...

    African Journals Online (AJOL)

    Tea is the most common beverage after water. It is extracted from the leaves of Camellia sinensis (family: Theaceae). It is consumed in different forms, namely, oolong, green, black and Ilex tea depending on post-harvest treatment and chemical components. Being rich in natural antioxidants, tea is reported to be used in the ...

  6. Nutritive value of tea (Camellia sinensis, Linn) waste for cattle

    Energy Technology Data Exchange (ETDEWEB)

    Ananthasubramaniam, C R; Menachery, M

    1977-01-01

    Tea waste, the residue of instant tea manufacturing, was subjected to feeding trails in cattle in order to find out its nutritive value. The material possesses a digestable crude protein of 9.7% and a total digestible N of 43.0%. The total tanins represented only 1.9%. Results indicated that tea waste is a potential feed source for livestock.

  7. Antiviral effects of green tea ( Camellia sinensis ) against pathogenic ...

    African Journals Online (AJOL)

    Background: Tea is the second most addictive worldwide after formulations containing caffeine in carbonated beverage. Green tea is made from leaves of the Camellia sinensis plant. In the repertoire of traditional Chinese medicine, green tea beverages have played a fundamental role associated with their culture.

  8. Optimal extraction parameters of Theabrownin from Sichuan Dark Tea

    African Journals Online (AJOL)

    Background: Sichuan Dark Tea is a popular beverage with hypolipidemic and lifting greasy properties in the minority neighborhoods of Sichuan and Tibet regions. The theabrownin, an important pigment of dark tea, has been proven for the role of the hypolipidemic property in Sichuan Dark Tea. The objective of the study ...

  9. Physico-Chemical, Microbiological Profiles of Blends of Tea and ...

    African Journals Online (AJOL)

    Sample of tea obtained from Mambilla, Nigeria highland was blended with mistletoe - a known medicinal parasitic plant of cocoa. The ratios of the blends were Tea(T)/Mistletoe (M) 90:10 10:90, 75:25, 25:75, and 50:50 while ordinary tea and mistletoes served as control samples. Chemical analyses of blends were done ...

  10. Formulation and Sensory Evaluation of Herb Tea from Moringa ...

    African Journals Online (AJOL)

    The sensory appeal of tea, like all food products, is an important consideration in new product de-velopment. Tea in general and herb tea in particular are gaining increasing consumer attention due to a growing awareness of health benefits derived from their consumption. Even though sev-eral underutilized plants exist with ...

  11. Productivity and resource use in ageing tea plantations

    NARCIS (Netherlands)

    Kamau, D.M.

    2008-01-01

    Keywords: Kenya, Camellia sinensis L., clones, seedlings, tea industry, management, N-P-K, biomass, made tea yields.

    The tea industry in Kenya is rural-based and provides livelihood to over three million people along the value chain. The industry which started in the first quarter of the

  12. Poppy tea drinking in East Anglia.

    Science.gov (United States)

    London, M; O'Regan, T; Aust, P; Stockford, A

    1990-10-01

    Poppy tea drinking was a widespread traditional practice in the Fenlands of East Anglia during the nineteenth century. The subsequent social changes which led to greater integration of the area with the rest of the country may have contributed to a decline in the practice. In recent years poppy tea drinking has been revived within the illicit drug using community and a survey using a self-report questionnaire was carried out among patients attending the Cambridge Drug Dependency Unit. Forty-three patients admitted to drinking poppy tea, usually during the summer months and on an intermittent basis. The potency of the infusion varied and was unpredictable but in general was low. Although poisoning from herbicides and pesticides was seen as the main risk, it is in the main perceived by drug users as a harmless secondary activity existing alongside the more regular and more potent drugs of misuse.

  13. Green tea diet decreases PCB 126-induced oxidative stress in mice by up-regulating antioxidant enzymes.

    Science.gov (United States)

    Newsome, Bradley J; Petriello, Michael C; Han, Sung Gu; Murphy, Margaret O; Eske, Katryn E; Sunkara, Manjula; Morris, Andrew J; Hennig, Bernhard

    2014-02-01

    Superfund chemicals such as polychlorinated biphenyls pose a serious human health risk due to their environmental persistence and link to multiple diseases. Selective bioactive food components such as flavonoids have been shown to ameliorate PCB toxicity, but primarily in an in vitro setting. Here, we show that mice fed a green tea-enriched diet and subsequently exposed to environmentally relevant doses of coplanar PCB exhibit decreased overall oxidative stress primarily due to the up-regulation of a battery of antioxidant enzymes. C57BL/6 mice were fed a low-fat diet supplemented with green tea extract (GTE) for 12 weeks and exposed to 5 μmol PCB 126/kg mouse weight (1.63 mg/kg-day) on weeks 10, 11 and 12 (total body burden: 4.9 mg/kg). F2-isoprostane and its metabolites, established markers of in vivo oxidative stress, measured in plasma via HPLC-MS/MS exhibited fivefold decreased levels in mice supplemented with GTE and subsequently exposed to PCB compared to animals on a control diet exposed to PCB. Livers were collected and harvested for both messenger RNA and protein analyses, and it was determined that many genes transcriptionally controlled by aryl hydrocarbon receptor and nuclear factor (erythroid-derived 2)-like 2 proteins were up-regulated in PCB-exposed mice fed the green tea-supplemented diet. An increased induction of genes such as SOD1, GSR, NQO1 and GST, key antioxidant enzymes, in these mice (green tea plus PCB) may explain the observed decrease in overall oxidative stress. A diet supplemented with green tea allows for an efficient antioxidant response in the presence of PCB 126, which supports the emerging paradigm that healthful nutrition may be able to bolster and buffer a physiological system against the toxicities of environmental pollutants. Copyright © 2014 Elsevier Inc. All rights reserved.

  14. Pyrrolizidine and tropane alkaloids in teas and the herbal teas peppermint, rooibos and chamomile in the Israeli market.

    Science.gov (United States)

    Shimshoni, Jakob Avi; Duebecke, Arne; Mulder, Patrick P J; Cuneah, Olga; Barel, Shimon

    2015-01-01

    Dehydro pyrrolizidine alkaloids (dehydro PAs) are carcinogenic phytotoxins prevalent in the Boraginaceae, Asteraceae and Fabaceae families. Dehydro PAs enter the food and feed chain by co-harvesting of crops intended for human and animal consumption as well as by carry-over into animal-based products such as milk, eggs and honey. Recently the occurrence of dehydro PAs in teas and herbal teas has gained increasing attention from the EU, due to the high levels of dehydro PAs found in commercially available teas and herbal teas in Germany and Switzerland. Furthermore, several tropane alkaloids (TAs, e.g. scopolamine and hyoscyamine) intoxications due to the consumption of contaminated herbal teas were reported in the literature. The aim of the present study was to determine the dehydro PAs and TAs levels in 70 pre-packed teabags of herbal and non-herbal tea types sold in supermarkets in Israel. Chamomile, peppermint and rooibos teas contained high dehydro PAs levels in almost all samples analysed. Lower amounts were detected in black and green teas, while no dehydro PAs were found in fennel and melissa herbal teas. Total dehydro PAs concentrations in chamomile, peppermint and rooibos teas ranged from 20 to 1729 μg/kg. Except for black tea containing only mono-ester retrorsine-type dehydro PAs, all other teas and herbal teas showed mixed patterns of dehydro PA ester types, indicating a contamination by various weed species during harvesting and/or production. The TA levels per teabag were below the recommended acute reference dose; however, the positive findings of TAs in all peppermint tea samples warrant a more extensive survey. The partially high levels of dehydro PAs found in teas and herbal teas present an urgent warning letter to the regulatory authorities to perform routine quality control analysis and implement maximum residual levels for dehydro PAs.

  15. Elemental PIXE analysis of oolong tea

    International Nuclear Information System (INIS)

    Watanabe, M.; Ishii, K.; Matsuyama, S.

    2008-01-01

    The contamination of heavy metals in food becomes a serious problem. We analyzed oolong tea from different production areas by PIXE using very simple sample preparation and examined trace elements contained in these samples. From the results of this experiment, we could know oolong tea which analyzed in this experiment contains various minerals such as K, Ca, P, S, Cl, Fe, Mn, Cu and Cr but not toxic element of As which detection limit of PIXE was lower than the standard values given by the food hygiene law in Japan. (author)

  16. Effect of various teas on color stability of resin composites.

    Science.gov (United States)

    Dinç Ata, Gül; Gokay, Osman; Müjdeci, Arzu; Kivrak, Tugba Congara; Mokhtari Tavana, Armin

    2017-12-01

    To investigate the effect of various teas on color stability of resin composites. Two methacrylate-based (Arabesk Top, Grandio) and a silorane-based (Filtek Silorane) resin composites were used. 110 cylindrical samples of each resin composite were prepared (2 mm thickness and 8 mm diameter), polished and stored in distilled water (37°C for 24 hours). They were randomly divided into 11 groups (n= 10) and color measurements were taken. Then the samples were immersed in tap water (control), a black tea, a green tea or one of the eight herbal-fruit teas (37°C for 1 week) and subsequently subjected to the final color measurements. The color change of samples (ΔE*) was calculated, data were subjected to two-way ANOVA and Tukey's HSD tests. Teas, resin composites and their interactions were significant (P= 0.000). All the teas and control caused color changes in all three resin composites. Rosehip tea caused the most color changes, while tap water showed the least in all resin composites. Arabesk Top had the most staining potential in all the teas and control, whereas Filtek Silorane was the most stain resistant except Grandio immersed in sage tea. Color stability of all resin composites used were affected from both structure of resin materials and constituents of teas used. All resin composites were susceptible to staining by all teas especially rosehip tea. Arabesk Top composite showed the greatest color susceptibility in all teas and Filtek Silorane the least with one exception. Color of resin composites can be negatively affected from teas consumed. Clinicians should advise patients that drinking different kind of teas could intensify surface staining of resin based restorations.

  17. The First Space-Related Study of a Kombucha Multimicrobial Cellulose-Forming Community: Preparatory Laboratory Experiments

    Science.gov (United States)

    Podolich, O.; Zaets, I.; Kukharenko, O.; Orlovska, I.; Reva, O.; Khirunenko, L.; Sosnin, M.; Haidak, A.; Shpylova, S.; Rohutskyy, I.; Kharina, A.; Skoryk, M.; Kremenskoy, M.; Klymchuk, D.; Demets, R.; de Vera, J.-P.; Kozyrovska, N.

    2017-06-01

    Biofilm-forming microbial communities are known as the most robust assemblages that can survive in harsh environments. Biofilm-associated microorganisms display greatly increased resistance to physical and chemical adverse conditions, and they are expected to be the first form of life on Earth or anywhere else. Biological molecules synthesized by biofilm -protected microbiomes may serve as markers of the nucleoprotein life. We offer a new experimental model, a kombucha multimicrobial culture (KMC), to assess a structural integrity of a widespread microbial polymer - cellulose - as a biosignature of bacteria-producers for the multipurpose international project "BIOlogical and Mars Experiment (BIOMEX)", which aims to study the vitality of pro- and eukaryotic organisms and the stability of organic biomolecules in contact with minerals to analyze the detectability of life markers in the context of a planetary background. In this study, we aimed to substantiate the detectability of mineralized cellulose with spectroscopy and to study the KMC macrocolony phenotype stability under adverse conditions (UV, excess of inorganics etc.). Cellulose matrix of the KMC macrocolony has been mineralized in the mineral-water interface under assistance of KMC-members. Effect of bioleached ions on the cellulose matrix has been visible, and the FT-IR spectrum proved changes in cellulose structure. However, the specific cellulose band vibration, confirming the presence of β(1,4)-linkages between monomers, has not been quenched by secondary minerals formed on the surface of pellicle. The cellulose-based KMC macrocolony phenotype was in a dependence on extracellular matrix components (ionome, viriome, extracellular membrane vesicles), which provided its integrity and rigidness in a certain extent under impact of stressful factors.

  18. Japanese tea leaves: a possible biological standard reference material

    International Nuclear Information System (INIS)

    Fuwa, Keiichiro; Notsu, Kenji; Tsunoda, Kin-ichi; Kato, Hideaki; Yamamoto, Yuko.

    1978-01-01

    Japanese Tea Leaves, prepared by pulverizing with an agate ball mill and sieving with a Saran fiber sieve (50 mesh) were assessed as a possible biological standard reference material for elemental analysis. The metal content of the tea leaves was determined independently at two laboratories using atomic absorption and flame emission spectrometry. Neutron activation analysis was also performed to determine the content (21 elements) of Tea Leaves. For some elements the result from the various methods were compared. The characteristics of Tea Leaves are discussed and the elemental composition is compared to that of Orchard Leaves (NBS SRM, 1571). The most significant characteristic of Tea Leaves was the high manganese content. (auth.)

  19. Preliminary criteria for the handling of radioactive tea

    International Nuclear Information System (INIS)

    Oezemre, A.Y.

    1993-01-01

    Two years after the Chernobyl accident, tea plantations in northeastern Turkey, at Rize and its surroundings especially, were affected by radioactive fallout. As a radiological countermeasure, the turkish Atomic energy commission (AEC) was called in before tea packing and set up a maximum permissible limit of 12,500 Bq/kg for dry tea in the market; 58,078 t of radioactive tea (≥ 25,000 Bq/kg) were set apart as radioactive waste. In its concern to determine the best solution about the handling of radioactive tea and considering the national conditions, the AEC developed four preliminary criteria that led to select the burial option. (author)

  20. Specific immunotherapy ameliorates ulcerative colitis.

    Science.gov (United States)

    Cai, Min; Zeng, Lu; Li, Lin-Jing; Mo, Li-Hua; Xie, Rui-Di; Feng, Bai-Sui; Zheng, Peng-Yuan; Liu, Zhi-Gang; Liu, Zhan-Ju; Yang, Ping-Chang

    2016-01-01

    Hypersensitivity reaction to certain allergens plays a role in the pathogenesis of inflammatory bowel disease (IBD). This study aims to observe the effect of specific immunotherapy in a group of IBD patients. Patients with both ulcerative colitis (UC) and food allergy were recruited into this study. Food allergy was diagnosed by skin prick test and serum specific IgE. The patients were treated with specific immunotherapy (SIT) and Clostridium butyricum (CB) capsules. After treating with SIT and CB, the clinical symptoms of UC were markedly suppressed as shown by reduced truncated Mayo scores and medication scores. The serum levels of specific IgE, interleukin (IL)-4 and tumor necrosis factor (TNF)-α were also suppressed. Treating with SIT alone or CB alone did not show appreciable improvement of the clinical symptoms of UC. UC with food allergy can be ameliorated by administration with SIT and butyrate-production probiotics.

  1. Strontium-90 and cesium-137 in tea (Japanese tea); from May 1980 to Jun. 1980

    International Nuclear Information System (INIS)

    1980-01-01

    Five hundred grams of manufactured green tea was collected, carbonized and ashed in a stainless steel pan or a porcelain dish. The results obtained from May 1980 to June 1980 were shown in a table. (J.P.N.)

  2. Assessment of Culturable Tea Rhizobacteria Isolated from Tea Estates of Assam, India for Growth Promotion in Commercial Tea Cultivars

    Science.gov (United States)

    Dutta, Jintu; Handique, Pratap J.; Thakur, Debajit

    2015-01-01

    In the present study, 217 rhizobacterial isolates were obtained from six different tea estates of Assam, India and subjected to preliminary in vitro plant growth promotion (PGP) screening for indole acetic acid (IAA) production, phosphate solubilization, siderophore production and ammonia production. Fifty isolates showed all the PGP traits and five isolates did not exhibit any PGP traits. These 50 potential isolates were further analyzed for quantitative estimation of the PGP traits along with the aminocyclopropane-1-carboxylate (ACC) deaminase, protease and cellulose production. After several rounds of screening, four rhizobacteria were selected based on their maximum ability to produce in vitro PGP traits and their partial 16S rRNA gene sequence analysis revealed that they belong to Enterobacter lignolyticus strain TG1, Burkholderia sp. stain TT6, Bacillus pseudomycoides strain SN29 and Pseudomonas aeruginosa strain KH45. To evaluate the efficacy of these four rhizobacteria as plant growth promoters, three different commercially important tea clones TV1, TV19, and TV20 plants were inoculated with these rhizobacteria in greenhouse condition and compared to the uninoculated control plants. Though, all the rhizobacterial treatments showed an increase in plant growth compared to control but the multivariate PCA analysis confirmed more growth promotion by TG1 and SN29 strains than the other treatments in all three clones. To validate this result, the fold change analysis was performed and it revealed that the tea clone TV19 plants inoculated with the E. lignolyticus strain TG1 showed maximum root biomass production with an increase in 4.3-fold, shoot biomass with increase in 3.1-fold, root length by 2.2-fold and shoot length by 1.6-fold. Moreover, two way ANOVA analysis also revealed that rhizobacterial treatment in different tea clones showed the significant increase (P biofertilizer for growth promotion of tea crops. PMID:26617590

  3. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations

    Science.gov (United States)

    Czernicka, Maria; Zaguła, Grzegorz; Bajcar, Marcin; Saletnik, Bogdan; Puchalski, Czesław

    The processing of tea leaves determines the contents of bioactive ingredients, hence it should be expected that each variety of tea, black, red or green, will represent a different package of compounds of physiological importance. Taste and aroma, as well as price and brand are the main factors impacting consumers’ preferences with regard to tea of their choice; on the other hand consumers less frequently pay attention to the chemical composition and nutritional value of tea. The purpose of the study was assessment of the nutritional value of black, green and white high-quality tea leaf from Chinese plantations based on the chemical composition of the dried leaves as well as minerals and caffeine content in tea infusions. The research material included 18 high-quality loose-leaf teas produced at Chinese plantations, imported to Poland, and purchased in an online store. The analyses included examination of the dried tea leaves for their chemical composition (contents of water, protein, volatile substances and ash) and assessment of selected minerals and caffeine contents in the tea infusions. High-quality Chinese green teas were found with the most valuable composition of minerals, i.e. the highest contents of Zn, Mn, Mg, K, Ca and Al and the highest contents of protein in comparison to the other products. Chinese black teas had the highest contents of total ash and caffeine and white teas were characterized with high content of volatile substances, similar to the black teas, and the highest content of water and the lowest content of total ash. The three types of tea brews examined in the present study, in particular green tea beverages, significantly enhance the organism’s mineral balance by providing valuable elements

  4. Metaphysics of the tea ceremony: a randomized trial investigating the roles of intention and belief on mood while drinking tea.

    Science.gov (United States)

    Shiah, Yung-Jong; Radin, Dean

    2013-01-01

    This study explored whether drinking tea "treated" with good intentions would enhance mood more than drinking ordinary tea, under double-blind, randomized conditions. Each evening, for seven days in a row, volunteers recorded their mood using the Profile of Mood States (POMS) questionnaire. On days three, four, and five of the test, each participant drank 600 mL of oolong tea in the morning and again in the afternoon. One randomly assigned group blindly received tea that had been intentionally treated by three Buddhist monks; the other group blindly received untreated tea from the same source. On the last day of the test, each person indicated what type of tea he/she believed he/she had been drinking. Stratified, random sampling was used to assign 189 adults into two groups matched by age, gender, the psychological trait of neuroticism, and the amount of tea consumed on average per day. All participants were Taiwanese and lived in Kaohsiung, Taiwan, and the test was conducted over the course of one week to reduce mood fluctuations due to changes in local weather and other common influences. Those who drank treated tea showed a greater increase in mood than those who drank untreated tea (Cohen's d = 0.65, P = .02, two-tailed). Change in mood in those who believed that they were drinking treated tea was much better than those who did not believe (Cohen's d = 1.45, P = .00002, two-tailed). Tea treated with good intentions improved mood more than ordinary tea derived from the same source. Belief that one was drinking treated tea produced a large improvement in mood, but only if one was actually drinking the treated tea, indicating that belief and intentional enhancement interact. This also suggests that the esthetic and intentional qualities associated with the traditional tea ceremony may have subtle influences that extend beyond the ritual itself. © 2013 Elsevier Inc. All rights reserved.

  5. Assessment of Agricultural Water Productivity for Tea Production in Tea Fields of Guilan Province

    Directory of Open Access Journals (Sweden)

    kourosh majdsalimi

    2016-05-01

    Full Text Available Water productivity index is one of the main factors in efficient use of water for agricultural products. In this study, the rate of water productivity (WP in six irrigated tea fields and three rainfed (no irrigation were assessed by farmer’s management for two years (2009-2010. Yield of each tea field in successive harvests, soil moisture monitoring by gravimetric soil and use of water balance equation was conducted during the growing seasons. Volume of water entered to irrigation system and amount of water reached to surface level were also measured. Tea mean yield in irrigated and rainfed field were 2843 and 1095 Kg. ha-1, respectively. Average of gross irrigation and effective rainfall (WP and irrigation water productivity (IWP in the irrigated fields were 4.39 and 4.55 kg (made tea ha-1 mm-1 and average of net WP (actual evaportanspiration and net IWP was 5.18 and 6.61 kg ha-1 mm-1, respectively. Average WP in rainfed tea fields was 3.4 kg ha-1 for each mm of effective rainfall. The most effective factors on WP reduction in tea fields were improper harvesting operations (un standard plucking and economic problems. Moreover, improper operation and maintenance and old irrigation systems and unprincipled irrigation scheduling in irrigated tea fields were also effective on WP reduction. Comparing the results of this study with other studies in past, showed that by implementing the proper methods in irrigation management and appropriate agricultural practices can improve water productivity in tea fields.

  6. Tea shoot production in relation to rainfall, solar radiation, and temperature in Pagilaran tea estate, Batang

    International Nuclear Information System (INIS)

    Yudono, P.

    2000-01-01

    Tea shoot production pattern in PT Pagilaran tea estate, Batang, is studied in relation to rainfall, solar radiation, and temperature. Pagilaran tea estate is located at 700-1,500 m above the sea level, with temperature of 15-30 deg. C and rainfall ranging from 4,500 mm to 7,000 mm per year. However, the area is also characterized by two up to three dry months for every three years. Monthly data of rainfall, solar radiation, and temperature were collected and were related to tea shoot production using correlation and regression analysis. The results indicated that there was no significant different pattern of tea shoot production form the three estate units (Kayulandak, Pagilaran, and Andongsili). Monthly shoots production increases during October up to December, and then goes down in January up to February. It fluctuated at a lesser degree in the upper units (Kayulandak and Andongsili) which might be attributed to better soil moisture available in the area. They are right below a forests area which understandably serves as rainfall catchment area and maintains soil moisture of the area below in a better condition. Weak to moderate correlation was obtained when monthly tea shoot production was correlated to amount of rainfall (r = -0.3771), days of rainfall (r = -0.3512), maximum temperature (r = -0.3502), minimum temperature (r = -0.2786), and solar radiation (r=0.6607) of the same month. On regressing monthly tea shoot production to those variables, rainfall and duration of solar radiation turned out to be the two significant factors through the following equation y = 759.5616-0.1802 xi-1 + 0.1057 xi-2 + 0.5239 zi-1 (R at the power of 2 = 0.3398), where y = tea shoots production, x=amount of monthly rainfall, z=duration of solar radiation, and i refer to month [in

  7. Tea and cancer prevention: an evaluation of the epidemiologic literature.

    Science.gov (United States)

    Kohlmeier, L; Weterings, K G; Steck, S; Kok, F J

    1997-01-01

    Animal and in vitro studies provide evidence of an anticarcinogenic potential of active ingredients in teas. This review encompasses epidemiologic studies of stomach, colon, and lung cancer as well as the evidence of a relationship between tea drinking and cancer at large in humans. Cohort studies do not suggest a protective role for tea drinking in the total risk of cancer. Site-specific studies reveal a more complex picture. The epidemiologic studies on tea drinking and stomach cancer do not justify claims of a cancer-protective effect. A protective effect of green tea on the development of colon cancer is suggested. The evidence regarding black tea is less clear, with some indication of a risk of colon or rectal cancer associated with regular use of black tea. The studies on tea and lung cancer also suggest an increased risk with increased tea consumption. The range and crude categorization of tea consumption, choice of control groups, and inadequate control for confounding might have obscured possible relationships. From the limited studies that suggest a favorable effect from tea, it is likely that benefits are restricted to high intakes in high-risk populations.

  8. Green Tea (Camellia Sinensis): Chemistry and Oral Health.

    Science.gov (United States)

    Khurshid, Zohaib; Zafar, Muhammad S; Zohaib, Sana; Najeeb, Shariq; Naseem, Mustafa

    2016-01-01

    Green tea is a widely consumed beverage worldwide. Numerous studies have suggested about the beneficial effects of green tea on oral conditions such as dental caries, periodontal diseases and halitosis. However, to date there have not been many review articles published that focus on beneficial effects of green tea on oral disease. The aim of this publication is to summarize the research conducted on the effects of green tea on oral cavity. Green tea might help reduce the bacterial activity in the oral cavity that in turn, can reduce the aforementioned oral afflictions. Furthermore, the antioxidant effect of the tea may reduce the chances of oral cancer. However, more clinical data is required to ascertain the possible benefits of green tea consumption on oral health.

  9. Stability of green tea catechins in commercial tea leaves during storage for 6 months.

    Science.gov (United States)

    Friedman, Mendel; Levin, C E; Lee, S-U; Kozukue, N

    2009-03-01

    To help meet the needs of consumers, producers of dietary tea products, and researchers for information on health-promoting tea ingredients, we determined by HPLC 7 catechins [(-)-epigallocatechin (EGC), (-)-catechin (C), (+)-epicatechin (EC), (-)-epigallocatechin 3-gallate (EGCG), (-)-gallocatechin 3-gallate (GCG), (-)-epicatechin 3-gallate (ECG), and (-)-catechin 3-gallate (CG)] in samples of 8 commercial green tea leaves of unknown history sold as tea bags in the United States, Korea, and Japan. The samples were stored at 20 degrees C and sampled at 1 wk and 1, 2, 4, and 6 mo. The following ranges in the initial values (0 controls) were observed (in mg/g tea leaves): EGC and C, 0 to trace amounts; EC, 1.9 to 21.1; EGCG, 13.3 to 113.0; GCG, 0.2 to 1.6; ECG, 5.7 to 50.5; CG 0.5 to 3.7; total catechins 36.5 to 169.7. Statistical analysis of the results and plots of changes in individual and total catechin levels as a function of storage time indicate a progressive decrease in the content in the total levels, most of which is due to losses in the most abundant catechins, EGCG and ECG. Possible mechanisms of degradations of catechins during storage and the possible significance of the results to consumers of tea are discussed.

  10. Tea polyphenols dominate the short-term tea (Camellia sinensis) leaf litter decomposition*

    Science.gov (United States)

    Fan, Dong-mei; Fan, Kai; Yu, Cui-ping; Lu, Ya-ting; Wang, Xiao-chang

    2017-01-01

    Polyphenols are one of the most important secondary metabolites, and affect the decomposition of litter and soil organic matter. This study aims to monitor the mass loss rate of tea leaf litter and nutrient release pattern, and investigate the role of tea polyphenols played in this process. High-performance liquid chromatography (HPLC) and classical litter bag method were used to simulate the decomposition process of tea leaf litter and track the changes occurring in major polyphenols over eight months. The release patterns of nitrogen, potassium, calcium, and magnesium were also determined. The decomposition pattern of tea leaf litter could be described by a two-phase decomposition model, and the polyphenol/N ratio effectively regulated the degradation process. Most of the catechins decreased dramatically within two months; gallic acid (GA), catechin gallate (CG), and gallocatechin (GC) were faintly detected, while others were outside the detection limits by the end of the experiment. These results demonstrated that tea polyphenols transformed quickly and catechins had an effect on the individual conversion rate. The nutrient release pattern was different from other plants which might be due to the existence of tea polyphenols. PMID:28124839

  11. Tea polyphenols dominate the short-term tea (Camellia sinensis) leaf litter decomposition.

    Science.gov (United States)

    Fan, Dong-Mei; Fan, Kai; Yu, Cui-Ping; Lu, Ya-Ting; Wang, Xiao-Chang

    Polyphenols are one of the most important secondary metabolites, and affect the decomposition of litter and soil organic matter. This study aims to monitor the mass loss rate of tea leaf litter and nutrient release pattern, and investigate the role of tea polyphenols played in this process. High-performance liquid chromatography (HPLC) and classical litter bag method were used to simulate the decomposition process of tea leaf litter and track the changes occurring in major polyphenols over eight months. The release patterns of nitrogen, potassium, calcium, and magnesium were also determined. The decomposition pattern of tea leaf litter could be described by a two-phase decomposition model, and the polyphenol/N ratio effectively regulated the degradation process. Most of the catechins decreased dramatically within two months; gallic acid (GA), catechin gallate (CG), and gallocatechin (GC) were faintly detected, while others were outside the detection limits by the end of the experiment. These results demonstrated that tea polyphenols transformed quickly and catechins had an effect on the individual conversion rate. The nutrient release pattern was different from other plants which might be due to the existence of tea polyphenols.

  12. Can hibiscus tea lower blood pressure

    Science.gov (United States)

    Hibiscus sabdariffa is a common ingredient found in blended herbal teas, and beverages made from the dried calyces of this plant are popular worldwide. In vitro studies have shown that H. sabdariffa has antioxidant properties and, in animal models of hypertension, extracts of this plant lower blood ...

  13. Caffeine Content of Tea and Coffee

    African Journals Online (AJOL)

    1974-03-13

    Mar 13, 1974 ... The xanthines (caffeine, theophylline, and theobromine) occur in plants widely distributed throughout the world. Best known for the preparation of beverages are coffee beans which contain caffeine, tea leaves which contain caffeine and theophylline, and cocoa seeds which contain caffeine and ...

  14. Acetylcholinesterase Inhibitory Activity of Green Tea Polyphenols ...

    African Journals Online (AJOL)

    Inhibition of acetylcholinesterase activity is one of the most popular approaches for treatment of neurological disorders such as Alzheimer's disease and others. In the present study, we evaluated inhibition of acetylcholinesterase activity by different concentrations of green tea (Camellia sinensis L.) extract using ...

  15. Extraction of radioactive cesium from tea leaves

    International Nuclear Information System (INIS)

    Yano, Yukiko; Kubo, M. Kenya; Higaki, Shogo; Hirota, Masahiro; Nomura, Kiyoshi

    2011-01-01

    Radioactive contamination of foodstuffs attributed to the Fukushima Daiichi nuclear disaster has become a social problem. This study investigated the extraction of radioactive cesium from the contaminated leaves to the tea. The green tea was brewed twice reusing the same leaves to study the difference in extraction of cesium between the first and second brew. Moreover, the extraction of cesium was studied in correlation to brewing time. The concentration of radioactive cesium was determined with gamma spectrometry, and the concentration of caffeine was determined with absorption spectrometry. About 40% of cesium was extracted from leaves in the first brew, and about 80% was extracted in the second brew. The extraction of cesium increased over time, and it reached about 80% after 10 minutes brew. The ratio of radioactive cesium to caffeine decreased linearly over time. This study revealed that the extraction of cesium was higher for the second brew, and a rapid increase in extraction was seen as the tea was brewed for 6 minutes and more. Therefore, the first brew of green tea, which was brewed within 5 minutes, contained the least extraction of radioactive cesium from the contaminated leaves. (author)

  16. Insect pests of tea and their management.

    Science.gov (United States)

    Hazarika, Lakshmi K; Bhuyan, Mantu; Hazarika, Budhindra N

    2009-01-01

    Globally, 1031 species of arthropods are associated with the intensively managed tea Camellia sinensis (L.) O. Kuntze monoculture. All parts of the plant, leaf, stem, root, flower, and seed, are fed upon by at least one pest species, resulting in an 11%-55% loss in yield if left unchecked. There has been heavy use of organosynthetic pesticides since the 1950s to defend the plant against these pests, leading to rapid conversion of innocuous species into pests, development of resistance, and undesirable pesticide residues in made tea. As a result of importer and consumer concerns, pesticide residues have become a major problem for the tea industry. Integrated pest management (IPM) may help to overcome the overuse of pesticides and subsequent residues. We review the advances made in our understanding of the biology and ecology of major insect and mite pests of tea, host plant resistance, cultural practices, biocontrol measures, and need-based application of botanicals and safer pesticides to understand the present status of IPM and to identify future challenges to improvement.

  17. Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewing.

    Science.gov (United States)

    Gao, Guanwei; Chen, Hongping; Liu, Pingxiang; Hao, Zhenxia; Ma, Guicen; Chai, Yunfeng; Wang, Chen; Lu, Chengyin

    2017-06-01

    Residues of polycyclic aromatic hydrocarbons (PAHs) in green tea and tea infusion were determined using gas chromatography-tandem mass spectrometry to study their dissipation pattern during green tea processing and infusion. Concentration and evaporation of PAHs during tea processing were the key factors affecting PAH residue content in product intermediates and in green tea. PAH residues in tea leaves increased by 2.4-3.1 times during the manufacture of green tea using the electric heating model. After correction to dry weight, PAH residue concentrations decreased by 33.5-48.4% during green tea processing because of PAH evaporation. Moreover, spreading and drying reduced PAH concentrations. The transfer rates of PAH residues from green tea to infusion varied from 4.6% to 7.2%, and PAH leaching was higher in the first infusion than in the second infusion. These results are useful for assessing exposure to PAHs from green tea and in formulating controls for the maximum residue level of PAHs in green tea.

  18. Formation and emission of linalool in tea (Camellia sinensis) leaves infested by tea green leafhopper (Empoasca (Matsumurasca) onukii Matsuda).

    Science.gov (United States)

    Mei, Xin; Liu, Xiaoyu; Zhou, Ying; Wang, Xiaoqin; Zeng, Lanting; Fu, Xiumin; Li, Jianlong; Tang, Jinchi; Dong, Fang; Yang, Ziyin

    2017-12-15

    Famous oolong tea (Oriental Beauty), which is manufactured by tea leaves (Camellia sinensis) infected with tea green leafhoppers, contains characteristic volatile monoterpenes derived from linalool. This study aimed to determine the formation mechanism of linalool in tea exposed to tea green leafhopper attack. The tea green leafhopper responsible for inducing the production of characteristic volatiles was identified as Empoasca (Matsumurasca) onukii Matsuda. E. (M.) onukii attack significantly induced the emission of linalool from tea leaves (ptea leaves exposed to E. (M.) onukii attack. This information should prove helpful for the future use of stress responses of plant secondary metabolism to improve quality components of agricultural products. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Chapter 8. Tea and Cancer Prevention: Epidemiological Studies

    Science.gov (United States)

    Yuan, Jian-Min; Sun, Canlan; Butler, Lesley M.

    2011-01-01

    Experimental studies have consistently shown the inhibitory activities of tea extracts on tumorigenesis in multiple model systems. Epidemiologic studies, however, have produced inconclusive results in humans. A comprehensive review was conducted to assess the current knowledge on tea consumption and risk of cancers in humans. In general, consumption of black tea was not associated with lower risk of cancer. High intake of green tea was consistently associated with reduced risk of upper gastrointestinal tract cancers after sufficient control for confounders. Limited data support a protective effect of green tea on lung and hepatocellular carcinogenesis. Although observational studies do not support a beneficial role of tea intake on prostate cancer risk, phase II clinical trials have demonstrated an inhibitory effect of green tea extract against the progression of prostate pre-malignant lesions. Green tea may exert beneficial effects against mammary carcinogenesis in premenopausal women and recurrence of breast cancer. There is no sufficient evidence that supports a protective role of tea intake on the development of cancers of the colorectum, pancreas, urinary tract, glioma, lymphoma, and leukemia. Future prospective observational studies with biomarkers of exposure and phase III clinical trials are required to provide definitive evidence for the hypothesized beneficial effect of tea consumption on cancer formation in humans. PMID:21419224

  20. Isolation of Cronobacter sakazakii from different herbal teas

    Directory of Open Access Journals (Sweden)

    Stojanović Marija M.

    2011-01-01

    Full Text Available Bacground/Aim. Cronobacter sakazakii (C. sakazakii is an emerging food-borne pathogen that has increasingly raised interest among the whole public community and food industry, especially in the production of powder infant formula. It has been isolated from water, sediment and soil. The question is whether this pathogen can be present in herbal teas. Herbal teas are widely used for great number of health problems, as an additional or sometimes only “medicine” given. The aim of this study was to investigate the presence of C. sakazakii in herbal teas which are traditionally used for all restricted populations, including newborns and immunocompromised infant and adults. Methods. In this study 150 samples of dried herbal teas were tested: Children (Baby tea (11, Althaea officinalis (7, Sennae folium (4, Mentha piperita (8, Hypericum perforatum (3, Thymus serpyllum (5, Matricaria recutita (6, Fruit tea (18, Black, Green and Rooibos tea (11, Salvia officinalis (9, Arctostaphylos uva ursi (5, Urtica dioica (3, Achillea millefolium (2, Melissa officinalis (4, Cynosbati fructus (3, Flower Herbal tea (3 and 17 different mixtures of tea (48 samples. The presence of C. sakazakii was also investigated in previously positive samples of prepared teas (48 samples after 2 h, 12 h and 24 h. C. sakazakii was isolated by the use of the official method ISO TS 22964 : 2006 and confirmed with the biochemical test API 20E (Biomerieux-France. Results. The obtained results showed that C. sakazakii was isolated from 48 (32% samples dried herbal teas. C. sakazakii was not isolated only from 2 (4% of the 48 tested samples of prepared tea and in 46 (96% of the samples C. sakazakii remained viable after 2 h, 12 h and 24 h. Conclusion. Herbal teas should be carefully used, especially for infants and immunocompromited people with severe chronic diseases because of the possibility of infection by C. sakazakii. Better control and improve testing as well as new facts about

  1. Ameliorative Effect of Different Concentration of Mushroom ...

    African Journals Online (AJOL)

    Prof. Ogunji

    ameliorative effect of mushroom in the post-experimental stage. Samples of liver and ... except in the liver which showed mild periportal chronic inflammatory cell. However, the .... alcohol for 12 hours and through absolute alcohol to remove ...

  2. Portulaca oleracea Linn seed extract ameliorates hydrogen ...

    African Journals Online (AJOL)

    Portulaca oleracea Linn seed extract ameliorates hydrogen ... induced cell death by inhibiting oxidative stress and ROS generation. Keywords: ... culture medium; therefore the stock solutions of ... acetic acid (1 %) and ethanol (50 %) to extract.

  3. Ameliorative effects of selenium and zinc

    African Journals Online (AJOL)

    Methidathion-induced hematological, biochemical and hepatohistological alterations in rat: Ameliorative effects of selenium and zinc. L Barkat, A Boumendjel, C Abdennour, MS Boulakoud, A El Feki, M Messarah ...

  4. Black ginseng extract ameliorates hypercholesterolemia in rats

    Directory of Open Access Journals (Sweden)

    Evelyn Saba

    2016-04-01

    Conclusion: Administration of BG extracts to Sprague Dawley rats fed with high-cholesterol diet ameliorated hypercholesterolemia, which was mediated via modulation of cholesterol-metabolizing marker genes. This data throw a light on BG's cardioprotective effects.

  5. Dietary Amelioration of Helicobacter Infection

    Science.gov (United States)

    Fahey, Jed W.; Stephenson, Katherine K.; Wallace, Alison J.

    2015-01-01

    We review herein the basis for using dietary components to treat and/or prevent Helicobacter pylori infection, with emphasis on: (a) work reported in the last decade, (b) dietary components for which there is mechanism-based plausibility, and (c) components for which clinical results on H. pylori amelioration are available. There is evidence that a diet-based treatment may reduce the levels and/or the virulence of H. pylori colonization without completely eradicating the organism in treated individuals. This concept was endorsed a decade ago by the participants in a small international consensus conference held in Honolulu, Hawaii, USA, and interest in such a diet-based approach has increased dramatically since then. This approach is attractive in terms of cost, treatment, tolerability and cultural acceptability. This review therefore highlights specific foods, food components, and food products, grouped as follows: bee products (e.g. honey and propolis), probiotics, dairy products, vegetables, fruits, oils, essential oils, and herbs, spices and other plants. A discussion of the small number of clinical studies that are available is supplemented by supportive in vitro and animal studies. This very large body of in vitro and pre-clinical evidence must now be followed up with rationally designed, unambiguous human trials. PMID:25799054

  6. Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition.

    Science.gov (United States)

    Toman, Jakub; Malir, Frantisek; Ostry, Vladimir; Kilic, Mehmet Akif; Roubal, Tomas; Grosse, Yann; Pfohl-Leszkowicz, Annie

    2018-01-01

    Ochratoxin A (OTA) is a natural contaminant of food including tea with multiple toxic effects, which poses a threat to human health. In terms of lifestyle, the Turkish population is a frequent visitor of tearooms, and the traditional Turkish tea preparation is one of the most popular ways of preparing tea infusion. The aim of this study was to investigate OTA transfer from raw black tea to the tea infusion prepared according to the Turkish tradition. A high-performance liquid chromatography method with a limit of quantification of 0.35 ng g -1 was used for OTA determination. The OTA amount in raw black teas from Turkey ranged from ≤0.35 ng g -1 up to 56.7 ng g -1 . An homogenised sample of black tea naturally contaminated with 55.0 ng g -1 was used to prepare infusions. The OTA transfer from the black tea to the infusion was found to be 41.5% ± 7%. These data are important for the realisation of a 'Total Diet study' (TDS). The TDS can be a complementary tool to estimate the population dietary exposure to OTA across the entire diet by analysing main foods prepared 'as consumed' (tea infusions) and not 'as purchased' (raw tea). © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Comparison of Catechins and Antioxidant Activity in Four kinds of Sichuan tea

    Science.gov (United States)

    Li, Jianhua; Chen, Shengxiang; Zhu, Mingzhu; Meng, Xueli

    2017-11-01

    Absract:Catechins of the nine representative teas produced in Sichuan, which belonged to green tea, yellow tea, dark tea and black tea, were determined by UHPLC. Their antioxidant activity was determined by the hydroxyl radical scavenging. The results showed that: the total amount of their catechins was between 0.45(Qingzhuan) ˜ 121.21 mg/g (Mengding ganlu), and the order for theirs was green tea > yellow tea > dark tea (black tea); except Qingzhuan, their EGCG contents were between 1.07 ± 0.01 (Chuanhong gongfu) ˜ 76.16 ±0.43 mg/g (Mengding ganlu), and the order for theirs was green tea > yellow tea> dark tea (black tea); EGCG3“Me, which only remained in green and yellow tea, their contents were between 0.05±0.02 (Mengding Huangya) ˜ 0.39±0.04 mg/g (Mengding ganlu); their hydroxyl radical scavenging was between 48.37±0.20 (Fuzhuan) ˜75.51±0.63% (Mengding Huangya) and their IC50 was between 3.31±0.028 ˜5.18±0.012 mg/mL, the order for their clear rates was yellow tea> green tea> dark tea (black tea). Mengding Huangya showed the highest antioxidant activity in sichuan tea.

  8. Polyphenolic chemistry of tea and coffee: a century of progress.

    Science.gov (United States)

    Wang, Yu; Ho, Chi-Tang

    2009-09-23

    Tea and coffee, the most popular beverages in the world, have been consumed for thousands of years for their alluring flavors and health benefits. Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties. This paper reviews the polyphenol chemistry of tea and coffee, specifically their stability, and scavenging ability of reactive oxygen species (ROS) and reactive carbonyl species (RCS). During the manufacturing and brewing process, green tea and black tea polyphenols undergo epimerization and oxidation, respectively. Meanwhile, the lactonization and the polymerization of chlorogenic acid are the major causes for the degradation of polyphenols in coffee. Tea catechins, besides having antioxidant properties, have the novel characteristic of trapping reactive carbonyl species. The A ring of the catechins is the binding site for RCS trapping, whereas the B ring is the preferred site for antioxidation.

  9. Antioxidant activity of polyphenols from green and toasted mate tea.

    Science.gov (United States)

    Coentrão, Patricia de Abreu Marques; Teixeira, Valéria Laneuville; Netto, Annibal Duarte Pereira

    2011-05-01

    The production and distribution of toasted mate tea in Brazil has increased, which has resulted in its greater consumption. Mate tea is obtained by roasting non-fermented erva-mate in order to produce toasted erva-mate or toasted mate tea. However, although the product is much appreciated, studies of its chemical composition and the concentration of polyphenols, particularly flavonols present in toasted mate tea, are few and often controversial. This paper elucidates some misunderstandings involving the nomenclature of erva-mate and toasted mate, and mainly provides an overview of the composition of polyphenols and antioxidant capacity of toasted mate tea and its raw material, erva-mate, in comparison with other teas, the compositions of which were found in the literature.

  10. Effects of Water Solutions on Extracting Green Tea Leaves

    Directory of Open Access Journals (Sweden)

    Wen-Ying Huang

    2013-01-01

    Full Text Available This study investigates the effects of water solutions on the antioxidant content of green tea leaf extracts. Green teas prepared with tap water and distilled water were compared with respect to four antioxidant assays: total phenol content, reducing power, DMPD assay, and trolox equivalent antioxidant capacity assay. The results indicate that green tea prepared with distilled water exhibits higher antioxidant activity than that made with tap water. The high performance liquid chromatography showed that major constituents of green tea were found in higher concentrations in tea made with distilled water than in that made with tap water. This could be due to less calcium fixation in leaves and small water clusters. Water solutions composed of less mineralisation are more effective in promoting the quality of green tea leaf extracts.

  11. Chernobyl radioactivity in Turkish tea and its possible health consequences

    International Nuclear Information System (INIS)

    Goekmen, I.G.; Birguel, O.; Kence, A.

    1995-01-01

    The dose estimates from the tea consumption was done following a different approach than previous studies. Instead of using the radioactivity data obtained by measuring only limited number of contaminated tea samples in our laboratories, the data reported by the Turkish Atomic Energy Agency Authority covering all the tea product of 1986 were used for dose estimates. In addition the collective effective dose equivalent in Turkey was estimated. Although in this study contamination only in one product, namely tea, was discussed, it turned out to be important as it was consumed by large populations in Turkey so contributed to the doses significantly. Precautions to be taken were summarized, one simple precaution 'rinsing of tea before brewing' was sufficient to remove half of the contamination from tea without any drawbacks. (author). 19 refs., 1 fig., 2 tabs

  12. An interesting case of opium tea toxicity.

    Science.gov (United States)

    Seyani, Chitsa; Green, Peregrine; Daniel, Lisa; Pegden, Amanda

    2017-04-28

    We present an unusual cause of respiratory arrest resulting from sole ingestion of home-brewed opium tea. A 64-year-old woman was found unresponsive and in respiratory arrest by a first responder. There were no obvious signs of regular recreational drug use. On presentation to the local district general hospital, the patient was in extremis, with severe physiological and biochemical derangements. A naloxone infusion was commenced and she later made a good recovery. It was subsequently discovered that she had brewed opium tea from opium buds she had picked from a nearby commercial poppy farm, a practice she had learnt while in Afghanistan. © BMJ Publishing Group Ltd (unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  13. Sorption of lead from aqueous solutions by spent tea leaf | Yoshita ...

    African Journals Online (AJOL)

    Pb) from solution. The Pb removal by the spent tea leaf adsorbent depended on pretreatment of spent tea leaf, adsorption contact time and adsorbent dosage. The optimum pretreatment conditions were confirmed to be that tea leaf was ground ...

  14. Performance Assessment of Communication Enhancement Devices TEA HI Threat Headset

    Science.gov (United States)

    2015-08-01

    AFRL-RH-WP-TR-2015-0076 Performance Assessment of Communication Enhancement Devices: TEA HI Threat Headset Hilary L. Gallagher...of Communication Enhancement Devices: TEA HI Threat Headset 5a. CONTRACT NUMBER FA8650-14-D-6501 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER...technology in military applications. Objective performance data provided an assessment of the performance of these devices. The TEA HI Threat headset

  15. Green Tea Modulation of Obesity and Breast Cancer Risk

    Science.gov (United States)

    2013-04-01

    tea on weight reduction in obese Thais : A randomized, controlled trial. Physiology & behavior 2008; 93(3):486-491. 4. Nagao T, Meguro S, Hase T...1 AD_________________ Award Number: W81XWH-11-1-0013 TITLE: Green Tea Modulation of Obesity...2013 2. REPORT TYPE Annual Summary 3. DATES COVERED 1 March 2012 – l 2013 4. TITLE AND SUBTITLE Green Tea Modulation of Obesity and Breast Cancer Risk

  16. [Development of cough-relieving herbal teas].

    Science.gov (United States)

    Puodziūniene, Gene; Janulis, Valdimaras; Milasius, Arvydas; Budnikas, Vytautas

    2005-01-01

    Cough-relieving medicinal herbs in tea are used from ancient times. Mucilage present in them or secretion produced under the influence of the active substances covers the oral and throat mucosa soothing its irritability and relieving dry, tiresome cough. It is known that the mixtures of medicinal herbs (Specias) have a complex influence on the human organism and the rational combination of medicinal herbs can improve their curative action and decrease the undesirable side effects. Having summarized the properties of those medicinal herbs we decided to create two formulations of cough-relieving herbal tea. The first formulation consists of marshmallow roots, liquorice roots and lime flowers, the second -- of marshmallow roots, Iceland moss and lime flowers. The methods for identification and assay of the active substances in the compounds were applied. The purity of the mixtures was regulated by limitation of the loss on drying, total ash, microbial contamination, contamination with radionuclides, heavy metals, pesticides and foreign matter. The expiry date of both cough-relieving herbal teas was approved to be 2 years.

  17. Ribonucleic acids in different tea fungus beverages

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2003-01-01

    Full Text Available In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T extract using method by Munro and Fleck (1966. pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml and with observation of usual daily dose of the beverage it is completely safe and useful one.

  18. The antiplaque efficacy of white tea extract mouthrinse

    Directory of Open Access Journals (Sweden)

    Dipika Kalyan Mitra

    2016-01-01

    Full Text Available Objective: This study was conducted to assess the antiplaque efficacy of a mouthwash containing white tea. It also assessed the antibacterial properties of white tea against Prevotella intermedia (Pi, Porphyromonas gingivalis (Pg, and Aggregatibacter actinomycetemcomitans (Aa in vitro. Materials and Methods: Forty-five subjects with healthy periodontium were randomly chosen and were divided into three groups and advised to use mouthwashes A, B, and C (Group A, white tea; Group B, distilled water [placebo]; Group C, chlorhexidine for 4 days. They were advised to refrain from any kind of mechanical oral hygiene techniques. Plaque index (PI was checked on day 1 and 5. In vitro testing for against Pi, Pg, and Aa against white tea extract was undertaken. Results: PI significantly increased from day 1 to day 5 (P < 0.01 in Groups A, B, and C. In inter-group comparison, there was a statistical significant difference between white tea mouthrinse group and placebo group, chlorhexidine group and placebo group and also chlorhexidine group and white tea mouthrinse group. However, chlohexidine showed superior antiplaque activity. In vitro test, white tea showed effective inhibition against all three bacterial strains Pi, Pg, and Aa at 1% concentration. Conclusion: White tea mouthrinse potently inhibits plaque formation although not as comparable to chlorhexidine mouthrinse. Hence, for those preferring herbal products, white tea mouthrinse is a good option.

  19. Effects of an Intensive Resistant Training Sessions and Green Tea

    Directory of Open Access Journals (Sweden)

    Mohammad Esmaeil Afzalpour

    2014-03-01

    Full Text Available Background: Intensive and acute exercise trainings may induce oxidative stress, but antioxidant supplements may attenuate its degenerative consequences. The aim of this research was to examine the effect of green tea supplementation on the oxidative stress indices after an intensive resistance training session. Materials and Methods: 40 non-athletes (without regular physical activity women were randomly divided into 4 equal (n=10 groups including green tea supplementation, green tea supplementation plus resistance training, resistance training, and control groups. After supplementation period (600 mg/day, 14 days, resistance training and green tea supplementation plus resistance training groups performed an intensive resistance training session at 75-85 % of one repetition maximum. The malondialdehyde and total thiol were measured as oxidative stress indices. Data were analyzed by using of repeated measure ANOVA and LSD tests at p<0.056T. Results: Results showed that after 14 days of green tea consumption, malondialdehyde significantly decreased in green tea supplementation (p=0.03 and green tea supplementation plus resistance training (p=0.01 groups, while total thiol increased significantly (p=0.01 in two green tea supplementation groups. However, an intensive resistance training session increased malondialdehyde (p=0.01 without any significantly changes in total thiol (p=0.426T. Conclusion: It seems that green tea supplementation can inhibit exercise-induced protein and lipid oxidation in non-athletes women via enhancement of antioxidant defense system of the body6T.6T

  20. Commercialized non-Camellia tea: traditional function and molecular identification

    Directory of Open Access Journals (Sweden)

    Ping Long

    2014-06-01

    Full Text Available Non-Camellia tea is a part of the colorful Chinese tea culture, and is also widely used as beverage and medicine in folk for disease prevention and treatment. In this study, 37 samples were collected, including 33 kinds of non-Camellia teas and 4 kinds of teas (Camellia. Traditional functions of non-Camellia teas were investigated. Furthermore, non-Camellia teas of original plants were characterized and identified by molecular methods. Four candidate regions (rbcL, matK, ITS2, psbA-trnH were amplified by polymerase chain reaction. In addition, DNA barcodes were used for the first time to discriminate the commercial non-Camellia tea and their adulterants, and to evaluate their safety. This study showed that BLASTN and the relevant phylogenetic tree are efficient tools for identification of the commercial non-Camellia tea and their adulterants. However, some sequences from original plants have not been found and there is a limitation of sequence number of original plants in GenBank. Submitting more original plant sequences to the GenBank will be helpful for evaluating the safety of non-Camellia teas.

  1. Spectroscopic Study of Green Tea (Camellia sinensis) Leaves Extraction

    Science.gov (United States)

    Marzuki, A.; Suryanti, V.; Virgynia, A.

    2017-04-01

    This paper reports the analysis of UV-VIS-NIR absorption spectra of different concentrations of green tea (Camellia sinensis) leaf extract in two different solvent systems (chloroform and ethyl acetate). In those solvents, two different peaks characterizing green tea are observed at different wavelengths, namely 296 nm and 329 nm (extracted in chloroform) and 391 nm and 534 nm (extracted in ethyl acetate). We then investigated the absorption spectra change as function of green tea concentration in both solvents. We found that light absorption increases linearly with the increase of green tea concentration. Different wavelengths, however, respond this change differently. However, the way it changes is wavelength dependence.

  2. Heavy Metal Concentration in Black Tea in Iran

    Directory of Open Access Journals (Sweden)

    Nafiseh Yousefi

    2017-03-01

    Full Text Available Background & Aims of the Study: Tea is one of the most important beverages that consumes in several parts of the world including Iran. Tea plant can be contaminated during manufacturing processes and growth period by pollutants such as heavy metals. In this study, the concentration of some heavy metals in different brands of both Iranian and imported black tea to Iran was investigated to survey the human exposure to such pollutants. Materials & Methods: The study was carried out on different brands of black tea that most widely consume in Iran. The samples were collected from available supermarkets in Tehran city and concentrations of Mn, Cd and Cu were determined in black tea, using ICP-OES. Finally obtained results, by one way ANOVA analysis, compared to maximum contaminant concentration which is determined by WHO. Results: Results showed that concentrations of measured heavy metals in sampled black tea were different according to the brand of tea. The mean of Mn, Cu and Cd elements in all tea samples were 664.78, 26.15 and 0.194 µg/g, respectively. Generally, Cu content in studied samples was not significantly above WHO but Cd content, in some cases, was significantly higher than WHO. The guideline value is not given by WHO for Mn content of tea. Conclusions: According to the obtained results, Cd content is exceeding than WHO standards, therefore, control of Cd, as a toxic element that can accumulate in living systems, is necessary.

  3. Role of chlorophylls, amino acids and sugars in tea

    International Nuclear Information System (INIS)

    Dev Choudhury, M.N.

    1980-01-01

    Plucked tea shoots from clones of different varieties of tea were withered, rolled, fermented and fired by CTC and orthodox methods of manufacture. Quantitative changes in the levels of chlorophylls, amino acids and water soluble sugars during different stages of processing of tea and also changes in the contents of their degradation products were studied by feeding 14 C-labelled phenylalanine, glucose, sodium carbonate and sodium propionate to the excised shoots and subsequently analysing the products. Results are discussed and suggestions have been made about adjusting the conditions of manufacture so that the teas with desired chemical constituents are produced. (M.G.B.)

  4. Scale and causes of lead contamination in Chinese tea

    International Nuclear Information System (INIS)

    Han Wenyan; Zhao Fangjie; Shi Yuanzhi; Ma Lifeng; Ruan Jianyun

    2006-01-01

    We investigated the scale and causes of Pb contamination in Chinese tea. Lead concentrations in 1225 tea samples collected nationally between 1999 and 2001 varied from -1 dry weight (DW), with 32% of the samples exceeding the national maximum permissible concentration (MPC) of 2.0 mg kg -1 DW and a significant difference between tea types. There was an increasing trend in tea Pb concentration from 1989 to 2000. Proximity to highway and surface dust contamination were found to cause elevated Pb concentrations in tea leaves. Furthermore, Pb concentration in tea leaves correlated significantly and positively with soil extractable Pb, and negatively with soil pH, suggesting that root uptake of Pb from soils also contributed to Pb accumulation in tea. Potential contributions to human Pb intake from drinking tea were small at the median or national MPC Pb values, but considerable at the highest concentration found in the study. - 32% of Chinese tea samples exceeded the national maximum permissible concentration for Pb

  5. Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags.

    Science.gov (United States)

    Mahdavi, Reza; Lotfi Yagin, Neda; Liebman, Michael; Nikniaz, Zeinab

    2013-02-01

    Because of the postulated role of increased dietary oxalate intake in calcium oxalate stone formation, the effect of different brewing times on soluble oxalate contents of loose-packed black tea and tea bags was studied. The oxalate content of 25 different samples of loose-packed black teas after brewing at 5, 10, 15, 30, and 60 min and of ten brands of tea bags after infusion for 1, 2, 3, 4, and 5 min was measured by enzymatic assay. The oxalate concentration resulting from different brewing times ranged from 4.3 to 6.2 mg/240 ml for loose-packed black teas and from 2.7 to 4.8 mg/240 ml for tea bags. There was a stepwise increase in oxalate concentration associated with increased brewing times.

  6. Exploratory analysis of coupling development strategy of tea culture and psychological traveling — Taking Wuzhou Liupao Tea as an example

    OpenAIRE

    Feng Yi

    2017-01-01

    Psychological travel is a new-type travel mode with wide applicability. From aspect of cultural connotation, tea culture is naturally related to psychological travel. The coupling of these two has generated “tea-culture” psychological travel product which can fit current social trend. Based on reference from literatures and materials, this thesis conducted field investigation and interviews for study. It illustrates the preconditions for the coupling of tea culture and psychological travel; a...

  7. Comparison of the Level of Boron Concentrations in Black Teas with Fruit Teas Available on the Polish Market

    Directory of Open Access Journals (Sweden)

    Anetta Zioła-Frankowska

    2014-01-01

    Full Text Available The determination of boron by inductively coupled plasma-atomic emission spectrometry has been carried in water-soluble and acid soluble (total content fractions of 36 samples of traditional black tea and fruit brew. The estimation of the impact of the type of tea on the concentration of boron in water-soluble and acid extracts and potential human health risk from the daily intake of boron was carried out in this study. The levels of boron differed significantly in black and fruit tea types. The mean total content of boron ranged from 8.31 to 18.40 mg/kg in black teas, from 12.85 to 15.13 mg/kg in black tea with fruit flavor, and from 12.09 to 22.77 mg/kg in fruit brews. The degree of extraction of boron in black tea ranged from 8% to 27% and for fruit tea from 17% to 69%. In addition, the values below 25% were of black teas with fruit flavors. The daily intake of B from tea infusions (three cups/day is still within the average daily intake except for some of the fruit brews which exceed acceptable regulations of the daily intake of total boron by humans. Hence, it may not produce any health risks for human consumption, if other sources of metal contaminated food are not taken at the same time.

  8. In vitro activity of 23 tea extractions and epigallocatechin gallate against Candida species

    DEFF Research Database (Denmark)

    Chen, Ming; Zhai, Lin; Arendrup, Maiken Cavling

    2015-01-01

    In this study, we investigate the susceptibility of Candida albicans, Candida glabrata, Candida krusei, Candida parapsilosis, Candida tropicalis, and Aspergillus fumigatus using the EUCAST microdilution minimum inhibitory concentration (MIC) method (final tea supernatant concentration range 5.......0-0.005 mg/ml) to 23 different teas and tea catechins including epigallocatechin gallate (EGCG) isolated from green tea. All teas exhibited potent in vitro antifungal activity against C. glabrata. Six out of nine green teas and three of eight black teas had an MIC of 0.078 mg/ml, one white tea had an MIC...... of 0.156 mg/ml, and finally three of five oolong teas had an MIC of 0.156 mg/ml. Three teas exhibited activity against C. albicans (MIC 1.25 mg/ml), one green tea was active against C. parapsilosis (MIC 1.25 mg/ml), but none were effective against C. krusei, C. tropicalis or A. fumigatus...

  9. Green Nanotechnology from Tea: Phytochemicals in Tea as Building Blocks for Production of Biocompatible Gold Nanoparticles.

    Science.gov (United States)

    Nune, Satish K; Chanda, Nripen; Shukla, Ravi; Katti, Kavita; Kulkarni, Rajesh R; Thilakavathi, Subramanian; Mekapothula, Swapna; Kannan, Raghuraman; Katti, Kattesh V

    2009-06-01

    Phytochemicals occluded in tea have been extensively used as dietary supplements and as natural pharmaceuticals in the treatment of various diseases including human cancer. Results on the reduction capabilities of phytochemicals present in tea to reduce gold salts to the corresponding gold nanoparticles are presented in this paper. The phytochemicals present in tea serve the dual roles as effective reducing agents to reduce gold and also as stabilizers to provide robust coating on the gold nanoparticles in a single step. The Tea-generated gold nanoparticles (T-AuNPs), have demonstrated remarkable in vitro stability in various buffers including saline, histidine, HSA, and cysteine solutions. T-AuNPs with phytochemical coatings have shown significant affinity toward prostate (PC-3) and breast (MCF-7) cancer cells. Results on the cellular internalization of T-AuNPs through endocytosis into the PC-3 and MCF-7 cells are presented. The generation of T-AuNPs follows all principles of green chemistry and have been found to be non toxic as assessed through MTT assays. No 'man made' chemicals, other than gold salts, are used in this true biogenic green nanotechnological process thus paving excellent opportunities for their applications in molecular imaging and therapy.

  10. Novel acetylcholinesterase inhibitors from Zijuan tea and biosynthetic pathway of caffeoylated catechin in tea plant.

    Science.gov (United States)

    Wang, Wei; Fu, Xi-Wen; Dai, Xin-Long; Hua, Fang; Chu, Gang-Xiu; Chu, Ming-Jie; Hu, Feng-Lin; Ling, Tie-Jun; Gao, Li-Ping; Xie, Zhong-Wen; Wan, Xiao-Chun; Bao, Guan-Hu

    2017-12-15

    Zijuan tea is a special cultivar of Yunnan broad-leaf tea (Camellia sinensis var. assamica) with purple buds, leaves, and stems. Phytochemical study on this tea led to the discovery of three hydroxycinnamoylated catechins (HCCs) (1-3), seven other catechins (4-10), three proanthocyanidins (11-13), five flavones and flavone glycosides (14-18), two alkaloids (19, 20), one steroid (21), and one phenylpropanoid glycoside (22). The isolation and structural elucidation of the caffeoylated catechin (1) by means of spectroscopic techniques were described. We also provide the first evidence that 1 is synthesized via a two-step pathway in tea plant. The three HCCs (1-3) were investigated on their bioactivity through molecular modeling simulation and biochemical experiments. Our results show that they bind acetylcholinesterase (AChE) tightly and have strong AChE inhibitory activity with IC 50 value at 2.49, 11.41, 62.26μM, respectively. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Amelioration of Gamma-hexachlorocyclohexane (Lindane induced renal toxicity by Camellia sinensis in Wistar rats

    Directory of Open Access Journals (Sweden)

    W. L. N. V. Vara Prasad

    2016-11-01

    Full Text Available Aim: A study to assess the toxic effects of gamma-hexachlorocyclohexane (γ-HCH (lindane and ameliorative effects of Camellia sinensis on renal system has been carried out in male Wistar rats. Materials and Methods: Four groups of rats with 18 each were maintained under standard laboratory hygienic conditions and provided feed and water ad libitum. γ-HCH was gavaged at 20 mg/kg b.wt. using olive oil as vehicle to Groups II. C. sinensis at 100 mg/kg b.wt. was administered orally in distilled water to Group IV in addition to γ-HCH 20 mg/kg b.wt. up to 45 days to study ameliorative effects. Groups I and III were treated with distilled water and C. sinensis (100 mg/kg b.wt., respectively. Six rats from each group were sacrificed at fortnight intervals. Serum was collected for creatinine estimation. The kidney tissues were collected in chilled phosphate buffer saline for antioxidant profile and in also 10% buffered formalin for histopathological studies. Results: γ-HCH treatment significantly increased serum creatinine and significantly reduced the renal antioxidative enzymes catalase, superoxide dismutase, and glutathione peroxidase. Grossly, severe congestion was noticed in the kidneys. Microscopically, kidney revealed glomerular congestion, atrophy, intertubular hemorrhages, degenerative changes in tubular epithelium with vacuolated cytoplasm, desquamation of epithelium and urinary cast formation. A significant reduction in serum creatinine levels, significant improvement in renal antioxidant enzyme activities and near to normal histological appearance of kidneys in Group IV indicated that the green tea ameliorated the effects of γ-HCH, on renal toxicity. Conclusion: This study suggested that C. sinensis extract combined with γ-HCH could enhance antioxidant/detoxification system which consequently reduced the oxidative stress thus potentially reducing γ-HCH toxicity and tissue damage.

  12. Selected Tea and Tea Pomace Extracts Inhibit Intestinal α-Glucosidase Activity in Vitro and Postprandial Hyperglycemia in Vivo

    Directory of Open Access Journals (Sweden)

    Jungbae Oh

    2015-04-01

    Full Text Available Type 2 diabetes mellitus (T2DM is a metabolic disorder characterized by postprandial hyperglycemia, which is an early defect of T2DM and thus a primary target for anti-diabetic drugs. A therapeutic approach is to inhibit intestinal α-glucosidase, the key enzyme for dietary carbohydrate digestion, resulting in delayed rate of glucose absorption. Although tea extracts have been reported to have anti-diabetic effects, the potential bioactivity of tea pomace, the main bio waste of tea beverage processing, is largely unknown. We evaluated the anti-diabetic effects of three selected tea water extracts (TWE and tea pomace extracts (TPE by determining the relative potency of extracts on rat intestinal α-glucosidase activity in vitro as well as hypoglycemic effects in vivo. Green, oolong, and black tea bags were extracted in hot water and the remaining tea pomace were dried and further extracted in 70% ethanol. The extracts were determined for intestinal rat α-glucosidases activity, radical scavenging activity, and total phenolic content. The postprandial glucose-lowering effects of TWE and TPE of green and black tea were assessed in male Sprague-Dawley (SD rats and compared to acarbose, a known pharmacological α-glucosidase inhibitor. The IC50 values of all three tea extracts against mammalian α-glucosidase were lower or similar in TPE groups than those of TWE groups. TWE and TPE of green tea exhibited the highest inhibitory effects against α-glucosidase activity with the IC50 of 2.04 ± 0.31 and 1.95 ± 0.37 mg/mL respectively. Among the specific enzymes tested, the IC50 values for TWE (0.16 ± 0.01 mg/mL and TPE (0.13 ± 0.01 mg/mL of green tea against sucrase activity were the lowest compared to those on maltase and glucoamylase activities. In the animal study, the blood glucose level at 30 min after oral intake (0.5 g/kg body wt of TPE and TWE of both green and black tea was significantly reduced compared to the control in sucrose-loaded SD

  13. Consumption of green tea, but not black tea or coffee, is associated with reduced risk of cognitive decline.

    Directory of Open Access Journals (Sweden)

    Moeko Noguchi-Shinohara

    Full Text Available Our objective was to determine whether the consumption of green tea, coffee, or black tea influences the incidence of dementia and mild cognitive impairment (MCI in older people. We conducted a population-based prospective study with Japanese residents aged >60 years from Nakajima, Japan (the Nakajima Project. Participants received an evaluation of cognitive function and blood tests. The consumption of green tea, coffee, and black tea was also evaluated at baseline. Of 723 participants with normal cognitive function at a baseline survey (2007-2008, 490 completed the follow up survey in 2011-2013. The incidence of dementia during the follow-up period (mean ± SD: 4.9 ± 0.9 years was 5.3%, and that of MCI was 13.1%. The multiple-adjusted odds ratio for the incidence of overall cognitive decline (dementia or MCI was 0.32 (95% CI: 0.16-0.64 among individuals who consumed green tea every day and 0.47 (95% CI: 0.25-0.86 among those who consumed green tea 1-6 days per week compared with individuals who did not consume green tea at all. The multiple-adjusted odds ratio for the incidence of dementia was 0.26 (95% CI: 0.06-1.06 among individuals who consumed green tea every day compared with those who did not consume green tea at all. No association was found between coffee or black tea consumption and the incidence of dementia or MCI. Our results indicate that green tea consumption is significantly associated with reduced risk of cognitive decline, even after adjustment for possible confounding factors.

  14. Productivity and biochemical properties of green tea in response to ...

    Indian Academy of Sciences (India)

    The expression of three homologues of the expansin genes, which regulate plant cell growth, and the CsCHS gene encoding a tea chalcone synthase, which critically regulates the biosynthesis of catechols, were induced in germinal leaves of tea plants following treatment with HpaG1–94 or HpaGXooc. Higher levels of ...

  15. Chronic Tea Consumption Lowers Blood Pressure in Rats: Some ...

    African Journals Online (AJOL)

    Chronic Tea Consumption Lowers Blood Pressure in Rats: Some Associated Mechanisms. ... Nigerian Journal of Health and Biomedical Sciences ... In experiment 5, group 9 (kept on NF and indomethacin solution) also had similar BP as group 10 (kept on ... KEY WORDS: Blood pressure (BP), heart rate (HR), rats, tea.

  16. Nanobiotechnology for the production of biofuels from spent tea ...

    African Journals Online (AJOL)

    Bioenergy is the only alternative and cheap source of energy which can be made easily available to the world. The present experiment included three steps for the conversion of spent tea (Camellia sinensis) into biofuels. In the first step, spent tea was gasified using Co nano catalyst at 300°C and atmospheric pressure.

  17. Tea-drinking habit among new university students: Associated factors

    Directory of Open Access Journals (Sweden)

    Hsiu Chen Tseng

    2014-02-01

    Full Text Available The habit of drinking tea is highly prevalent in Asian countries. The aim of this study was to investigate the prevalence of tea drinking and to explore the correlated factors on tea drinking among young new students in the university, using a validated self-reported questionnaire. This study was carried out with 5936 new students in a university in Taiwan. It comprised a self-administered structured questionnaire, including items related to personal and medical history, and lifestyle habits, using the Pittsburgh Sleep Quality Index (PSQI and the 12-item Chinese Health Questionnaire (CHQ-12. Anthropometric measurements and laboratory tests were also performed. In total, 2065 (36.1% students were in the tea-drinking group. Multiple logistic regression analysis showed the following factors were significant predictors of tea drinking: postgraduate students (p < 0.001, coffee drinking (p < 0.001, alcohol drinking (p < 0.001, minor mental morbidity (p = 0.009, poorer sleepers (p = 0.037, higher body mass index (p = 0.004, and sugar-sweetened beverage consumption (p < 0.001. Our data showed that the tea-drinking habit was correlated with higher body mass index, which was contrary to the findings of a previous study. In clinical practice, perhaps we could consider more tea-drinking-related factors when we suggest tea consumption.

  18. Productivity and biochemical properties of green tea in response to ...

    Indian Academy of Sciences (India)

    PRAKASH KUMAR

    either of the elements increased the effects (Liu et al 2006). .... proteins were prepared for use in tea. ... at 4 oC and diluted with tap water immediately before ... classes by the conventional standards (Wang 1981); .... As shown in table 2, the fresh weight of tea-picking units ..... flavonoids in cardiovascular health; Mol. Nutr.

  19. Characterization of Black and Green Tea from Local Market

    Directory of Open Access Journals (Sweden)

    Sonia Ancuta Socaci

    2013-11-01

    Full Text Available The leaves from Camellia sinensis are used from ancient times for preparation of tea but also as raw material for different extracts which are used in food industry as well as in pharmaceutical or cosmetic products. Due to the increasing interest in tea health benefits, the aim of the present study was to characterize several brands of green and black tea found on local market, regarding their content in total phenolic compounds, flavonoids and antioxidant capacity. Total phenolics and flavonoids were determined spectrophotometrically using a modified Folin-Ciocalteu method, respectively a chromogenic system of NaNO2–Al(NO33–NaOH based method. The antioxidant capacity of each tea sample was assessed through the evaluation of free radical scavenging effect on 2,2-diphenyl-1-picrylhydrazyl. The results obtained for the green and black tea samples varied widely, depending on the tea variety. The antioxidant capacity of the analyzed teas ranged between 12.10 and 40.03%RSA, while the total phenolic content was within 2090 and 6080 mg GA/ 100g. The concentrantion in flavonoids was between 9.04 and 15.34 g/100g of tea.

  20. Health Benefits of Theanine in Green Tea: A Review | Liang ...

    African Journals Online (AJOL)

    Theanine is an amide exclusively present in tea and some fungi, and is an important bioactive component of tea. The bioactive effects of theanine include antitumour, anti-diabetic, antihypertensive, anti-stress activities, and the ability to improve cardiovascular and cerebrovascular diseases. It also has protective effect on ...

  1. Antioxidant, antimicrobial and synergistic activities of tea polyphenols

    African Journals Online (AJOL)

    Microbial resistance to antibiotics has become an increasing global problem and there is a need to find out novel potent antimicrobial agents with alternative modes of action as accessories to antibiotic therapy. This study investigated the antioxidant, antimicrobial and synergistic properties of tea polyphenols. The tea ...

  2. Bioremediation of crude oil contaminated tea plantation soil using ...

    African Journals Online (AJOL)

    Crude oil contamination of soil is a major concern for tea industry in Assam, India. Crude oil is a persistent organic contaminant which alters soil physical and biochemical characteristics and makes tea plants more susceptible against crude oil contamination. Therefore, two native bacterial strains designated as AS 03 and ...

  3. Do leaf surface characteristics affect Agrobacterium infection in tea

    Indian Academy of Sciences (India)

    The host range specificity of Agrobacterium with five tea cultivars and an unrelated species (Artemisia parviflora) having extreme surface characteristics was evaluated in the present study. The degree of Agrobacterium infection in the five cultivars of tea was affected by leaf wetness, micro-morphology and surface chemistry.

  4. Proximate, caffeine and tannin analyses in some brands of tea ...

    African Journals Online (AJOL)

    China, Kenya, India, Srilanka and Mambilla) tea leaves samples sold in Kano markets was conducted. The moisture content was generally high in all the tea samples and ranged from 5.6% in Mambila to 7.5% in India samples. Ash content was ...

  5. Tea and coronary heart disease : protection through estrogenlike activity?

    NARCIS (Netherlands)

    Geleijnse, J.M.; Witteman, J.C.; Launer, L.J.; Lamberts, S.J.; Pols, H.A.

    2000-01-01

    Tea drinking appears to be protective against coronary heart disease in a number of epidemiologic studies. It has been suggested that tea flavonols with antioxidative activity, including quercetin, kaempferol, and myricetin,1 could account for the favorable effect on cardiovascular health. In the

  6. Herbal antihyperlipidemic formulation of cocoa tea: Preparation and ...

    African Journals Online (AJOL)

    Purpose: To prepare and characterize a formulation containing an ethanol extract of Camellia ptilophylla leaves (cocoa tea), with a focus on antihyperlipidemic and anti-obesity activities. Methods: An aloe vera–based formulation of an ethanol extract of cocoa tea (C. ptilophylla) was prepared. The formulation was given ...

  7. Trace microanalysis of uranium in Indian tea samples

    International Nuclear Information System (INIS)

    Bansal, V.; Prasad, Rajendra

    1991-01-01

    The microscopic detection of radiation damage in plastic detectors has been used for the microanalysis of uranium contents in tea samples, commercially available in the market. The uranium concentration has been found to vary from 0.007±0.0001 to 0.12±0.001 ppm in various tea leaves. (author). 6 refs., 1 tab

  8. Radioactive 32P fertilizing experiment in a vegetative tea nursery

    International Nuclear Information System (INIS)

    Darmawijaya, M.I.

    1979-01-01

    To support the Indonesian tea replanting programme, Vegetative Propagation (VP) clonal tea plants of a high-yielding and high-quality variety are prepared. For a quick start of growth in the nursery and eventual good crop, the soils filled into polythene sleeves should have optimum conditions for rooting. The VP nursery manuring recommendation in Indonesia is 135 g N+72 g P 2 O 5 +70 g K 2 O per cubic metre of topsoil. Uptake of phosphorus by young VP tea plants in the nursery was studied by using 32 P-labelled superphosphate. A specific activity of 0.3 mCi/g (11 MBq/g) P 2 O 2 was still detectable 12 weeks after treatment of manuring. The laboratory analytical data proved that the P-fertilizer utilization by young VP tea plant was less than 1%. The best time for P-fertilizer application was the time of planting. It seems that the P uptake in the VP tea nursery starts with the early growth of the tea cutting. To increase the efficiency of P manuring in relation to the slower and lesser phosphate adsorption by the young VP tea plants, the best application is effected at 10 cm depth of soil. Mixing P fertilizers with soil also gives higher uptake of fertilizer P. So tea plants can use phosphate efficiently when placed as close to active roots as possible. (author)

  9. Is ascaridol het contact-allergeen in tea tree oil?

    NARCIS (Netherlands)

    Schuttelaar, M.L.A.; Christoffers, W.A.; Blömeke, B.; Coenraads, P.J.

    2013-01-01

    Tea tree oil is used as a natural remedy, but is also a popular ingredient in household and cosmetic products. Oxidation of tea tree oil may result in degradation products, such as ascaridole, which may cause allergic contact dermatitis. We investigated the prevalence of sensitization to ascaridole,

  10. Einstein's Tea Leaves and Pressure Systems in the Atmosphere

    Science.gov (United States)

    Tandon, Amit; Marshall, John

    2010-01-01

    Tea leaves gather in the center of the cup when the tea is stirred. In 1926 Einstein explained the phenomenon in terms of a secondary, rim-to-center circulation caused by the fluid rubbing against the bottom of the cup. This explanation can be connected to air movement in atmospheric pressure systems to explore, for example, why low-pressure…

  11. Supreme matters: tea parties and the activism of restraint

    NARCIS (Netherlands)

    Kurzbauer, H.

    2010-01-01

    An essay on the impact of Tea Parties on the appointment of Supreme Court Justices. According to recently released statistics, one-fifth of all US citizens are Tea Party Supporters: predominately white conservatives convinced of the 'evils' of the Obama administration. Taking their cue from the

  12. Detection of pyrrolizidine alkaloids in German licensed herbal medicinal teas.

    Science.gov (United States)

    Schulz, M; Meins, J; Diemert, S; Zagermann-Muncke, P; Goebel, R; Schrenk, D; Schubert-Zsilavecz, M; Abdel-Tawab, M

    2015-06-01

    Because of the hepatotoxic, mutagenic, and cancerogenic effects of pyrrolizidine alkaloids (PAs) the German Federal Institute for Risk Assessment (BfR) recommends not to exceed a daily PA intake of 0.007 µg/kg body weight (0.42 µg/60 kg adult). In a recent study conducted by the BfR, up to 5647 µg PA/kg dried herbal material were detected in tea products marketed as food. The present study aimed at elucidating whether medicinal teas licensed or registered as medicinal products contain PAs as well. One hundred sixty-nine different commercially available medicinal teas, i.e. 19 nettle (Urtica dioica L.), 12 fennel (Foeniculum vulgare Mill.), 14 chamomile (Matricaria recutita L.), 11 melissa (Melissa officinalis L.) and 4 peppermint (Mentha piperita L.) teas as well as 109 tea mixtures were analyzed for the presence of 23 commercially available PAs. LC/MS was used for the determination of the PAs In general, the total PA contents ranging 0-5668 µg/kg. Thirty percent of the tested single-ingredient tea products and 56.9% of the tested medicinal tea mixtures were found to contain PA concentrations above the limit of quantification (LOQ) of 10 µg/kg. In 11 medicinal teas PA contents >300 µg/kg dry herb were determined thus exceeding the recommended limit for PA intake by BfR. In addition three products of the investigated tea mixtures revealed extremely high PA contents of 4227, 5137, and 5668 µg/kg. Generally, single-ingredient tea products contained much less or even no detectable amounts of PAs when compared to the tea mixtures. PAs in the range between 13 and 1080 µg/kg were also detected in five analyzed aqueous herbal infusions of the medicinal tea mixture products with the highest PA content. Two out of the five investigated herbal infusions exceeded the recommended BfR limit for PA intake. This study demonstrates clearly that also medicinal teas licensed as medicinal products may partly contain high amounts of PAs exceeding current recommendations. For

  13. [Study on processed senna found in health teas].

    Science.gov (United States)

    Takahashi, Mitsuko; Miyazawa, Maki; Sakurai, Katsumi; Watabe, Kenjiro; Kojima, Takashi

    2009-12-01

    Sennoside A and B were detected in 21 commercial health tea products surveyed in 2000-2007, but there were 8 products in which the leaves could not be identified as senna because the leaves had become discolored. The results of assay of sennoside levels and TLC chromatograms suggested that processed senna had been used in these products. Next, with reference to tea and health tea manufacturing methods, pharmaceutical senna was roasted or wet-processed experimentally. The results indicated that the discolored leaves contained in commercial health tea were most likely derived from senna leaves. Moreover, sennosides in medicinal doses were detected in some processed senna samples, and were determined to have a cathartic action in mice. Based on morphological confirmation and the results of component analysis, including sennoside, the discolored leaves found in commercial health teas were therefore determined to be senna leaves. There may be possible health risks, including diarrhea.

  14. Coffee, tea, and cocoa and risk of stroke.

    Science.gov (United States)

    Larsson, Susanna C

    2014-01-01

    Current evidence from experimental studies in animals and humans along with findings from prospective studies indicates beneficial effects of green and black tea as well as chocolate on cardiovascular health, and that tea and chocolate consumption may reduce the risk of stroke. The strongest evidence exists for beneficial effects of tea and cocoa on endothelial function, total and LDL cholesterol (tea only), and insulin sensitivity (cocoa only). The majority of prospective studies have reported a weak inverse association between moderate consumption of coffee and risk of stroke. However, there are yet no clear biological mechanisms whereby coffee might provide cardiovascular health benefits. Awaiting the results from further long-term RCTs and prospective studies, moderate consumption of filtered coffee, tea, and dark chocolate seems prudent.

  15. Advanced phytochemical analysis of herbal tea in China.

    Science.gov (United States)

    Zhao, J; Deng, J W; Chen, Y W; Li, S P

    2013-10-25

    Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention for centuries. With the increasing consumption of herbal tea, a number of public health issues e.g., efficacy, safety and quality assurance have attracted concern. However, to date, there is no a review focus on herbal tea. Phytochemical analysis, as a key step to investigate the chemical composition of herbal tea and ensure the quality, is very important. In this review, we summarized and discussed the recent development (2005-2012) in phytochemical analysis of herbal tea commonly used in China. Copyright © 2013 Elsevier B.V. All rights reserved.

  16. Green tea as a source of food antioxidants

    DEFF Research Database (Denmark)

    Yin, Jie

    of green tea catechins and green tea extract were investigated in terms of scavenging efficiency of the food-derived free radicals. The relevant experimental methods were based on electrochemical detection of oxygen consumption, electron spin resonance (ESR) spectroscopy, Rancimat test and liposome...... induced by free radicals. Moreover, the combinations of green tea catechins and green tea extract with α-tocopherol were found to exert synergistic antioxidant effects in the heterogeneous systems such as o/w emulsions. Secondly, the ability of green tea catechins to reduce the protein radicals generated...... and proteins. Lipid oxidation as well as the Maillard reactions can affect the quality of foods. An efficient way to retard or inhibit both types of reactions can be achieved by utilizing natural antioxidants, which are normally presumed to be safe when the source is plant material, “Generally Recognized...

  17. Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

    Directory of Open Access Journals (Sweden)

    Monira Pervin

    2018-05-01

    Full Text Available Tea is one of the most consumed beverages in the world. Green tea, black tea, and oolong tea are made from the same plant Camellia sinensis (L. O. Kuntze. Among them, green tea has been the most extensively studied for beneficial effects on diseases including cancer, obesity, diabetes, and inflammatory and neurodegenerative diseases. Several human observational and intervention studies have found beneficial effects of tea consumption on neurodegenerative impairment, such as cognitive dysfunction and memory loss. These studies supported the basis of tea’s preventive effects of Parkinson’s disease, but few studies have revealed such effects on Alzheimer’s disease. In contrast, several human studies have not reported these favorable effects with regard to tea. This discrepancy may be due to incomplete adjustment of confounding factors, including the method of quantifying consumption, beverage temperature, cigarette smoking, alcohol consumption, and differences in genetic and environmental factors, such as race, sex, age, and lifestyle. Thus, more rigorous human studies are required to understand the neuroprotective effect of tea. A number of laboratory experiments demonstrated the benefits of green tea and green tea catechins (GTCs, such as epigallocatechin gallate (EGCG, and proposed action mechanisms. The targets of GTCs include the abnormal accumulation of fibrous proteins, such as Aβ and α-synuclein, inflammation, elevated expression of pro-apoptotic proteins, and oxidative stress, which are associated with neuronal cell dysfunction and death in the cerebral cortex. Computational molecular docking analysis revealed how EGCG can prevent the accumulation of fibrous proteins. These findings suggest that GTCs have the potential to be used in the prevention and treatment of neurodegenerative diseases and could be useful for the development of new drugs.

  18. Green tea supplementation produces better neuroprotective effects than red and black tea in Alzheimer-like rat model.

    Science.gov (United States)

    Schimidt, Helen L; Garcia, Alexandre; Martins, Alexandre; Mello-Carpes, Pamela B; Carpes, Felipe P

    2017-10-01

    Green tea from Camellia sinensis plays a neuroprotective role in different neurodegenerative conditions, such as memory deficits in Alzheimer disease (AD). However, whether other teas from Camellia sinensis present similar neuroprotective effect still is not clear. Here we investigate effects of green, red and black tea supplementation on memory and hippocampus oxidative status in a rat model of Alzheimer-like disease (AD-like). Wistar male rats were supplemented with green, red or black tea during 8weeks before Aβ intra-hippocampal injection (2μL of Aβ-25-35, CA1 region). AD and sham rats were submitted to memory tests. After euthanasia, oxidative status in the bilateral hippocampus was quantified. Green and red teas avoid memory deficits in AD rats, but only green tea also avoids oxidative stress and damage in the hippocampus. Green tea was more effective for neuroprotection than red and black teas from the Camellia sinensis in the AD rat model. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Antimutagenic activity of green tea and black tea extracts studied in a dynamic in vitro gastrointestinal model

    NARCIS (Netherlands)

    Krul, C.A.M.; Luiten-Schuite, A.; Tenfelde, A.; Ommen, B. van; Verhagen, H.; Havenaar, R.

    2001-01-01

    An in vitro gastrointestinal model, which simulates the conditions in the human digestive tract, was used to determine potential antimutagenic activity of extracts of black tea and green tea. In this paper, results are presented on the availability for absorption of potential antimutagenic compounds

  20. Ameliorative effect of Lentinus squarrosulus mycomeat against ...

    African Journals Online (AJOL)

    Ameliorative effect of Lentinus squarrosulus mycomeat against Pseudomonas aeruginosa infection using albino rat as animal model. ... Morphological appearance and behavior of the rats were used as the assessment method for adverse reactions. After a period of 26 days, the rats were sacrificed with the liver, spleen and ...

  1. Parameter Optimization of Black Tea Fermentation Machine Based on RSM and BP-AdaBoost-GA

    DEFF Research Database (Denmark)

    Dong, Chunwang; Zhao, Jiewen; Zhu, Hongkai

    2017-01-01

    Fermentation is the key procedure in processing of congou black tea, which directly decides the quality and flavor of tea products. Fermentation experiments were conducted on a novel drum-type fermentation machine as the platform, the performance parameters of fermentation machine were clarified...... of black tea, moderate rotation and mixing material can enhance the quality of black tea and shorten the fermentation time....

  2. Altering the phenolics profile of a green tea leaves extract using exogenous oxidases

    NARCIS (Netherlands)

    Verloop, A.J.W.; Gruppen, H.; Bisschop, Robbin; Vincken, Jean Paul

    2016-01-01

    Transformation from green tea leaves into black tea involves oxidation of catechins into theaflavins and other complex phenolics by endogenous enzymes in tea leaves. By employing tyrosinase and laccase, both from Agaricus bisporus, on green tea catechins, the oxidation process was directed

  3. A Test for Relative Efficiency in the Smallholder Tea Sub-sector in ...

    African Journals Online (AJOL)

    Despite availability of tea growing technologies to all Kenya tea farmers, green leaf production in smallholder sub-sector remains low. Tea in Kenya is grown in the East of the Rift Valley and the West of the Rift Valley regions. It is assumed that tea farms behave according to a certain decision rule termed as profit ...

  4. 19 CFR 12.33 - Importation of tea; entry; examination for customs purposes.

    Science.gov (United States)

    2010-04-01

    ... 19 Customs Duties 1 2010-04-01 2010-04-01 false Importation of tea; entry; examination for customs... SECURITY; DEPARTMENT OF THE TREASURY SPECIAL CLASSES OF MERCHANDISE Tea § 12.33 Importation of tea; entry; examination for customs purposes. (a) The importation of any merchandise as tea which is inferior in purity...

  5. Molecular and Clinical Effects of Green Tea and Fermented Papaya Preparation on Diabetes and Cardiovascular Diseases

    Science.gov (United States)

    2014-11-14

    Assess the Effect of Green Tea on Diabetes; Assess the Effect of Fermented Papaya Pretration on Diabetes; Effects of Green Tea and FPP on C-reactive Proteins; Effects of Green Tea and FPP of Lipid Profiles in Diabetes; Effect of Green Tea and FPP on Atheroma Formation

  6. Analysis of the major chemical compositions in Fuzhuan brick-tea ...

    African Journals Online (AJOL)

    Fuzhuan brick-tea, a fungal-fermented tea, is commonly consumed in northwest China; in places such as Sinkiang and Tibet and is thought to be helpful in digestion. To better understand Fuzhuan brick-tea and its function on digestion, the Fuzhuan brick-tea's chemical compounds were surveyed at pivotal process phases, ...

  7. Effect of aqueous plant extracts on tea red spider mite, Oligonychus ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-02-04

    Feb 4, 2009 ... integrated mite management. Key words: Tea ... Scientific name. Family. Parts used .... C.V.%. 8.64. Mean of five observations (30 eggs/observation). 100 numbers of ..... This work is part of a Tea Research Association in-house project ... innovation in tea science and sustainable development in tea. Industry ...

  8. The study of antioxidant activity of white tea

    Directory of Open Access Journals (Sweden)

    O. V. Chernousova

    2018-01-01

    Full Text Available Antioxidants protect the organism from the harmful effects of free radicals. High content of antioxidants is characteristic for red wine, olive oil, tea. Today in Russia is well studied the antioxidant activity of black and green tea, but the choice of teas found in the sale, much wider. The aim of the work was to study antioxidant activity of white tea, as well as its comparison with the parameters of green tea and rooibos. Spectrophotometrically compared the antioxidant activity of aqueous extracts white, green tea, drink rooibos using the adrenaline autooxidation reaction in alkaline medium (pH 10.65. The correctness of the spectrophotometric determination was confirmed on the device “Tsvet Yauza-01-AA” (Russia. As a standard used quercetin. In the initial period of time (up to 5 min tea extracts “Java”, «Elixir immortality» and rooibos are equally affect the values of optical density. After 10 min the optical density takes different values for different extracts, however this time is recommended to determine antioxidant activity. The highest antioxidant activity of the extract has white tea «Greenfield». Rooibos extract antioxidant activity could be compared with “Elixir of immortality” white tea аctivity. The lowest value of antioxidant activity of green tea “Princess JAVA”. The effect of water temperature on the antioxidant activity of extracts was investigated. The highest value was found in tea «Greenfield» at a brewing temperature of 70 °C, which decreases with increasing temperature to 100 °C. The water temperature has a minimal effect on the antioxidant activity of the rooibos extract, but a small maximum at 80 °C is observed. The minimum value of antioxidant activity is the extract of green tea «Princess JAVA», but it increases with the temperature rise up to 100 °C. The study was conducted according to the content of antioxidants from the brewing time. For this, the device “Tsvet Yauza-01-AA” was

  9. Possibility of irradiation degradation of Fenpropathrin and Deltamethrin in green tea

    International Nuclear Information System (INIS)

    Hu Yifang; Wan Xiaochun; Hou Ruyan; Zhang Haiwei; Zhao Xiuxia; Wang Xiaohui

    2011-01-01

    The effects of 60 Co γ irradiation and green tea manufacturing processing on degradation of Fenpropathrin and Deltamethrin in green tea during its manufacturing processing were studied. The two pesticides were sprayed onto the tea bushes and fresh tea leaves were picked at the same day, respectively. Half of the fresh leaves were processed into green tea. The fresh tea leaves and green tea were irradiated at 5 kGy and the Fenpropathrin in fresh tea degraded 7.3% after irradiation, while Deltamethrin degraded 14.7%. In green tea, Fenpropathrin and Deltamethrin degraded 2.2% and 12.1% respectively after irradiation. Green tea manufacturing processes could reduce 16.4% of Fenpropathrin, and 4.4% of Deltamethrin. (authors)

  10. White tea intake prevents prediabetes-induced metabolic dysfunctions in testis and epididymis preserving sperm quality.

    Science.gov (United States)

    Dias, Tânia R; Alves, Marco G; Rato, Luís; Casal, Susana; Silva, Branca M; Oliveira, Pedro F

    2016-11-01

    Prediabetes has been associated with alterations in male reproductive tract, especially in testis and epididymis. Moreover, in vitro studies described a promising action of tea (Camellia sinensis L.) against metabolic dysfunctions. Herein, we hypothesized that white tea (WTEA) ingestion by prediabetic animals could ameliorate the metabolic alterations induced by the disease in testicular and epididymal tissues, preserving sperm quality. WTEA infusion was prepared and its phytochemical profile was evaluated by 1 H-NMR. A streptozotocin-induced prediabetic rat model was developed and three experimental groups were defined: control, prediabetic (PreDM) and prediabetic drinking WTEA (PreDM+WTEA). Metabolic profiles of testis and epididymis were evaluated by determining the metabolites content ( 1 H-NMR), protein levels (western blot) and enzymatic activities of key metabolic intervenient. The quality of spermatozoa from cauda epididymis was also assessed. Prediabetes increased glucose transporter 3 protein levels and decreased lactate dehydrogenase activity in testis, resulting in a lower lactate content. WTEA ingestion led to a metabolic adaptation to restore testicular lactate content. Concerning epididymis, prediabetes decreased the protein levels of several metabolic intervenient, resulting in decreased lactate and alanine content. WTEA consumption restored most of the evidenced alterations, however, not lactate content. WTEA also improved epididymal sperm motility and restored sperm viability. Prediabetes strongly affected testicular and epididymal metabolic status and most of these alterations were restored by WTEA consumption, resulting in the improvement of sperm quality. Our results suggest that WTEA consumption can be a cost-effective strategy to improve prediabetes-induced reproductive dysfunction. Copyright © 2016 Elsevier Inc. All rights reserved.

  11. An inverse association between tea consumption and colorectal cancer risk.

    Science.gov (United States)

    Chen, Yuetong; Wu, Yuan; Du, Mulong; Chu, Haiyan; Zhu, Lingjun; Tong, Na; Zhang, Zhengdong; Wang, Meilin; Gu, Dongying; Chen, Jinfei

    2017-06-06

    It is well known that the tea extracts, mainly polyphenols as chemo-preventive elements, could act as cancer progression blockers. Although the association between tea consumption and colorectal cancer risk has been widely investigated, the results still remain inconsistent. We conducted a dose-response meta-analysis to evaluate their relationships by enrolling qualified 29 literatures. The summary odds ratio (OR) of colorectal cancer for the highest vs. lowest tea consumption was 0.93 with 0.87-1.00 of 95% confidence intervals (CIs) among all studies with modest heterogeneity (P = 0.001, I2 = 43.4%). Stratified analysis revealed that tea, especially green tea, had a protective effect among female and rectal cancer patients. Particularly, the dose-response analysis showed that there was a significant inverse association between an increment of 1 cup/day of tea consumption and colorectal cancer risk in the subgroup of the green tea drinking (OR = 0.98, 95% CI = 0.96-1.01, Pnonlinear = 0.003) and female (OR = 0.68, 95% CI = 0.56-0.81, Pnonlinear colorectal cancer risk, which may have significant public health implications in the prevention of colorectal cancer and further similar researches.

  12. Black tea: Phytochemicals, cancer chemoprevention, and clinical studies.

    Science.gov (United States)

    Singh, Brahma N; Rawat, A K S; Bhagat, R M; Singh, B R

    2017-05-03

    Tea (Camellia sinensis L.) is the most popular, flavored, functional, and therapeutic non-alcoholic drink consumed by two-thirds of the world's population. Black tea leaves are reported to contain thousands of bioactive constituents such as polyphenols, amino acids, volatile compounds, and alkaloids that exhibit a range of promising pharmacological properties. Due to strong antioxidant property, black tea inhibits the development of various cancers by regulating oxidative damage of biomolecules, endogenous antioxidants, and pathways of mutagen and transcription of antioxidant gene pool. Regular drinking of phytochemicals-rich black tea is linked to regulate several molecular targets, including COX-2, 5-LOX, AP-1, JNK, STAT, EGFR, AKT, Bcl2, NF-κB, Bcl-xL, caspases, p53, FOXO1, TNFα, PARP, and MAPK, which may be the basis of how dose of black tea prevents and cures cancer. In vitro and preclinical studies support the anti-cancer activity of black tea; however, its effect in human trails is uncertain, although more clinical experiments are needed at molecular levels to understand its anti-cancer property. This review discusses the current knowledge on phytochemistry, chemopreventive activity, and clinical applications of black tea to reveal its anti-cancer effect.

  13. Biotreatment of air containing triethylamine (TEA vapor in biotrickling filter

    Directory of Open Access Journals (Sweden)

    A. Safari Variani

    2015-08-01

    Full Text Available Background: Treatment of waste air containing volatile organic compounds (VOCs using cheap and environmentally friendly methods is one of active fields in air pollution control. Objective: The aim of this study was to treat air containing triethylamine (TEA vapor using biotrickling filter inoculated with microbial species decomposing TEA. Methods: This experimental study was conducted in the School of Health affiliated to Qazvin University of Medical Sciences in 2014. Biotreatment was performed with biotrickling filter inoculated with microbial species decomposing TEA for two months. The biotrickling filter was set up with air containing TEA as the sole source of carbon, at Empty Bed Residence Times (EBRT of 36 sec, and inlet concentration of 84 ppm. Data were analyzed using descriptive statistics. Findings: Treatment of TEA contaminated air was made after an adaptation period of 11 days. Despite an increase in mass loading to 111 g/m3/h, TEA was eliminated with 109 g/m3/h capacity and 94-100% removal efficiency by zero order kinetics.Elimination capacity and removal efficiency were close to each other and confirmed109 g/m3/h as loading region with critical elimination capacity. Conclusion: With regards to the results, it is possible to treat air containing TEA vapor in biotrickling filter.

  14. Race, ideology, and the tea party: a longitudinal study.

    Directory of Open Access Journals (Sweden)

    Eric D Knowles

    Full Text Available The Tea Party movement, which rose to prominence in the United States after the election of President Barack Obama, provides an ideal context in which to examine the roles of racial concerns and ideology in politics. A three-wave longitudinal study tracked changes in White Americans' self-identification with the Tea Party, racial concerns (prejudice and racial identification, and ideologies (libertarianism and social conservatism over nine months. Latent Growth Modeling (LGM was used to evaluate potential causal relationships between Tea Party identification and these factors. Across time points, racial prejudice was indirectly associated with movement identification through Whites' assertions of national decline. Although initial levels of White identity did not predict change in Tea Party identification, initial levels of Tea Party identification predicted increases in White identity over the study period. Across the three assessments, support for the Tea Party fell among libertarians, but rose among social conservatives. Results are discussed in terms of legitimation theories of prejudice, the "racializing" power of political judgments, and the ideological dynamics of the Tea Party.

  15. Association between tea consumption and osteoporosis: A meta-analysis.

    Science.gov (United States)

    Sun, Kang; Wang, Le; Ma, Qingping; Cui, Qiaoyun; Lv, Qianru; Zhang, Wenzheng; Li, Xinghui

    2017-12-01

    Previous reports have suggested a potential association of tea consumption with the risk of osteoporosis. As such association is controversial, we conducted a meta-analysis to assess the relationship between tea consumption and osteoporosis. We systematically searched PubMed, EMBASE and WanFang databases until March 30, 2016, using the keywords "tea and osteoporosis," without limits of language. Odds ratios (ORs) with 95% confidence intervals (95% CIs) were derived by using random-effects models throughout the analyses. We conducted the analysis of the statistical heterogeneity using Cochrane I. The funnel plot was used to speculate the publication bias, while the subgroup analysis and multiround elimination method were employed. Our study was based on 17 journal articles, including 2 prospective cohort studies, 4 case-control studies, and 11 cross-sectional studies. In the present study, the total OR of osteoporosis for the highest versus the lowest categories of tea consumption was 0.62 (95% CI, 0.46-0.83), with significant heterogeneity among studies (I = 94%, P tea consumption and osteoporosis. Subgroup analysis showed that tea consumption could reduce the risk of osteoporosis in all examined subgroups. In the present study, it can be concluded from the results that tea consumption can reduce the risk of osteoporosis.

  16. Race, Ideology, and the Tea Party: A Longitudinal Study

    Science.gov (United States)

    Knowles, Eric D.; Lowery, Brian S.; Shulman, Elizabeth P.; Schaumberg, Rebecca L.

    2013-01-01

    The Tea Party movement, which rose to prominence in the United States after the election of President Barack Obama, provides an ideal context in which to examine the roles of racial concerns and ideology in politics. A three-wave longitudinal study tracked changes in White Americans’ self-identification with the Tea Party, racial concerns (prejudice and racial identification), and ideologies (libertarianism and social conservatism) over nine months. Latent Growth Modeling (LGM) was used to evaluate potential causal relationships between Tea Party identification and these factors. Across time points, racial prejudice was indirectly associated with movement identification through Whites’ assertions of national decline. Although initial levels of White identity did not predict change in Tea Party identification, initial levels of Tea Party identification predicted increases in White identity over the study period. Across the three assessments, support for the Tea Party fell among libertarians, but rose among social conservatives. Results are discussed in terms of legitimation theories of prejudice, the “racializing” power of political judgments, and the ideological dynamics of the Tea Party. PMID:23825630

  17. Metabolomics-Driven Nutraceutical Evaluation of Diverse Green Tea Cultivars

    Science.gov (United States)

    Ida, Megumi; Kosaka, Reia; Miura, Daisuke; Wariishi, Hiroyuki; Maeda-Yamamoto, Mari; Nesumi, Atsushi; Saito, Takeshi; Kanda, Tomomasa; Yamada, Koji; Tachibana, Hirofumi

    2011-01-01

    Background Green tea has various health promotion effects. Although there are numerous tea cultivars, little is known about the differences in their nutraceutical properties. Metabolic profiling techniques can provide information on the relationship between the metabolome and factors such as phenotype or quality. Here, we performed metabolomic analyses to explore the relationship between the metabolome and health-promoting attributes (bioactivity) of diverse Japanese green tea cultivars. Methodology/Principal Findings We investigated the ability of leaf extracts from 43 Japanese green tea cultivars to inhibit thrombin-induced phosphorylation of myosin regulatory light chain (MRLC) in human umbilical vein endothelial cells (HUVECs). This thrombin-induced phosphorylation is a potential hallmark of vascular endothelial dysfunction. Among the tested cultivars, Cha Chuukanbohon Nou-6 (Nou-6) and Sunrouge (SR) strongly inhibited MRLC phosphorylation. To evaluate the bioactivity of green tea cultivars using a metabolomics approach, the metabolite profiles of all tea extracts were determined by high-performance liquid chromatography-mass spectrometry (LC-MS). Multivariate statistical analyses, principal component analysis (PCA) and orthogonal partial least-squares-discriminant analysis (OPLS-DA), revealed differences among green tea cultivars with respect to their ability to inhibit MRLC phosphorylation. In the SR cultivar, polyphenols were associated with its unique metabolic profile and its bioactivity. In addition, using partial least-squares (PLS) regression analysis, we succeeded in constructing a reliable bioactivity-prediction model to predict the inhibitory effect of tea cultivars based on their metabolome. This model was based on certain identified metabolites that were associated with bioactivity. When added to an extract from the non-bioactive cultivar Yabukita, several metabolites enriched in SR were able to transform the extract into a bioactive extract

  18. Biophysical Approach to Mechanisms of Cancer Prevention and Treatment with Green Tea Catechins

    OpenAIRE

    Masami Suganuma; Atsushi Takahashi; Tatsuro Watanabe; Keisuke Iida; Takahisa Matsuzaki; Hiroshi Y. Yoshikawa; Hirota Fujiki

    2016-01-01

    Green tea catechin and green tea extract are now recognized as non-toxic cancer preventives for humans. We first review our brief historical development of green tea cancer prevention. Based on exciting evidence that green tea catechin, (−)-epigallocatechin gallate (EGCG) in drinking water inhibited lung metastasis of B16 melanoma cells, we and other researchers have studied the inhibitory mechanisms of metastasis with green tea catechins using biomechanical tools, atomic force microscopy (AF...

  19. Production of tea vinegar by batch and semicontinuous fermentation

    OpenAIRE

    Kaur, Pardeep; Kocher, G. S.; Phutela, R. P.

    2010-01-01

    The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1.0 and 1.5% tea infusions using Saccharomyces cerevisae G was carried out that resulted in 84.3 and 84.8% fermentation efficiency (FE) respectively. The batch vinegar fermentation of these wines wit...

  20. Tea Contains Potent Inhibitors of Tyrosine Phosphatase PTP1B

    OpenAIRE

    Ma, Junfeng; Li, Zhe; Xing, Shu; Ho, Wanting Tina; Fu, Xueqi; Zhao, Zhizhuang Joe

    2011-01-01

    Tea is widely consumed all over the world. Studies have demonstrated the role of tea in prevention and treatment of various chronic diseases including diabetes and obesity, but the underlying mechanism is unclear. PTP1B is a widely expressed tyrosine phosphatase which has been defined as a target for therapeutic drug development to treat diabetes and obesity. In screening for inhibitors of PTP1B, we found that aqueous extracts of teas exhibited potent PTP1B inhibitory effects with an IC50 val...

  1. Yogi Detox Tea: A Potential Cause of Acute Liver Failure.

    Science.gov (United States)

    Kesavarapu, Keerthana; Kang, Mitchell; Shin, Jaewook James; Rothstein, Kenneth

    2017-01-01

    We present a case of acute fulminant liver failure from a liver detoxification tea. We present a 60-year-old female with weakness, lethargy, scleral icterus, jaundice, and worsening mental status. She drank herbal tea three times a day for 14 days prior to symptom development. Liver tests were elevated. Remaining laboratory tests and imaging were negative for other etiologies. An ultrasound-guided liver biopsy showed submassive necrosis. A literature search on the ingredients shows six ingredients as having hepatotoxic effects and remaining ingredients as having very sparse hepatoprotective data. Healthcare professionals should discuss herbal medication and tea use and report adverse effects.

  2. Yogi Detox Tea: A Potential Cause of Acute Liver Failure

    Directory of Open Access Journals (Sweden)

    Keerthana Kesavarapu

    2017-01-01

    Full Text Available We present a case of acute fulminant liver failure from a liver detoxification tea. We present a 60-year-old female with weakness, lethargy, scleral icterus, jaundice, and worsening mental status. She drank herbal tea three times a day for 14 days prior to symptom development. Liver tests were elevated. Remaining laboratory tests and imaging were negative for other etiologies. An ultrasound-guided liver biopsy showed submassive necrosis. A literature search on the ingredients shows six ingredients as having hepatotoxic effects and remaining ingredients as having very sparse hepatoprotective data. Healthcare professionals should discuss herbal medication and tea use and report adverse effects.

  3. Development of the Diagnostic Expert System for Tea Processing

    Science.gov (United States)

    Yoshitomi, Hitoshi; Yamaguchi, Yuichi

    A diagnostic expert system for tea processing which can presume the cause of the defect of the processed tea was developed to contribute to the improvement of tea processing. This system that consists of some programs can be used through the Internet. The inference engine, the core of the system adopts production system which is well used on artificial intelligence, and is coded by Prolog as the artificial intelligence oriented language. At present, 176 rules for inference have been registered on this system. The system will be able to presume better if more rules are added to the system.

  4. Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing.

    Science.gov (United States)

    Liu, Pingxiang; Chen, Hongping; Gao, Guanwei; Hao, Zhenxia; Wang, Chen; Ma, Guicen; Chai, Yunfeng; Zhang, Lin; Liu, Xin

    2016-11-23

    The residues of 16 phthalate esters (PAEs) in fresh tea leaves and made tea were determined via gas chromatography-tandem mass spectrometry to study their distribution and degradation characteristics during tea planting and processing. Five PAEs were detected in all fresh tea leaves, and higher concentrations were detected in mature leaves. The distribution of PAEs in fresh tea leaves ranged from 69.7 to 2244.0 μg/kg. The degradative percentages of ∑ 5 PAEs during green tea manufacturing ranged from 61 to 63% and were significantly influenced by the drying process. The transfer rates of PAEs-D 4 ranged from 5.2 to 100.6%. PAEs with a high water solubility showed the highest transfer coefficient in the range of 91.8-100.6%, whereas PAEs with a high log K ow showed a low leaching efficiency below 11.9%. These results benefit the risk evaluation and establishment of a maximum residue limit for PAEs in tea.

  5. Dissipation kinetics of beta-cyfluthrin and imidacloprid in tea and their transfer from processed tea to infusion.

    Science.gov (United States)

    Paramasivam, M; Deepa, M; Selvi, C; Chandrasekaran, S

    2017-10-01

    Dissipation kinetics of mixed formulation consisting beta-cyfluthrin and imidacloprid in tea crop under an open field ecosystem was investigated. The mixed formulation was applied on tea plant at recommended (27 + 63) and double the recommended (54 + 126g a.i./ha) dose and residues were determined using gas chromatography-electron capture detector and high performance liquid chromatography-photodiode array detector for beta-cyfluthrin and imidacloprid, respectively. The limit of quantification of analytical method was 0.05µg/g and the average recoveries were ranged from 88.36% to 103.49% with relative standard deviations of less than 6% at three spiked levels. The experimental results showed that in the green tea leaves imidacloprid dissipated faster than beta-cyfluthrin with the half-life ranging between 1.20-1.39 and 2.89-3.15days, respectively. The beta-cyfluthrin residues present in the processed tea not transferred into the tea infusion during the infusion process and imidacloprid transferred in the range 43.12-49.7%. On the basis of the transfer of residues from processed tea to infusion, a waiting period of 17 days for tea plucking after pesticide application at recommended dose may be suggested. Copyright © 2017 Elsevier Inc. All rights reserved.

  6. Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing.

    Science.gov (United States)

    Zhou, Ying; Zeng, Lanting; Liu, Xiaoyu; Gui, Jiadong; Mei, Xin; Fu, Xiumin; Dong, Fang; Tang, Jingchi; Zhang, Lingyun; Yang, Ziyin

    2017-09-15

    (E)-Nerolidol is a volatile sesquiterpene that contributes to the floral aroma of teas (Camellia sinensis). The unique manufacturing process for oolong tea involves multiple stresses, resulting in a high content of (E)-nerolidol, which is not known to form in tea leaves. This study aimed to determine the formation mechanism of (E)-nerolidol in tea exposed to multiple stresses during tea manufacture. C. sinensis (E)-nerolidol synthase (CsNES) recombinant protein, found in the cytosol, was found to transform farnesyl diphosphate into (E)-nerolidol. CsNES was highly expressed during the oolong tea turn over process, resulting in (E)-nerolidol accumulation. Continuous mechanical damage, simulating the turn over process, significantly enhanced CsNES expression level and (E)-nerolidol content. The combination of low temperature stress and mechanical damage had a synergistic effect on (E)-nerolidol formation. This is the first evidence of (E)-nerolidol formation mechanism in tea leaves and a characteristic example of plant volatile formation in response to dual stresses. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Fluorescent Staining of Tea Pathogenic Fungi in Tea Leaves Using Fluorescein-labeled Lectin

    Science.gov (United States)

    Yamada, Kengo; Yoshida, Katsuyuki; Sonoda, Ryoichi

    Fluorochrome-labeled lectin, fluorescein conjugated wheat germ agglutinin (F-WGA) was applied to stain tea pathogenic fungi in tea leaf tissue. Infected leaves were fixed and decolorized with a mixture of ethanol and acetic acid, and cleared with 10% KOH for whole mount before staining with F-WGA. Hyphae of Pestalotiopsis longiseta, Pseudocercospora ocellata, Botrytis cinerea and Colletotrichum theae-sinensis fluoresced brightly in whole mount and sectioned samples of infected leaf tissue. In browned tissue, hyphae did not fluoresce frequently in whole mount sample. Autofluorescence of leaf tissue was strong in browned tissue of sections, it was removed by 10% KOH treatment before staining. Penetration hyphae of C. theae-sinensis in cell wall of trichome and hyphae in basal part of trichome did not fluoresced frequently. In whole mount samples of tea leaf infected with Exobasidium vexans and E. reticulatum, hymenia appeared on leaf surface fluoresced, but hyphae in leaf tissue did not fluoresce. In sectioned samples, hyphae fluoresced brightly when sections were treated with 10% KOH before staining.

  8. Tracking residual organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and infusions of commercially available tea products marketed in Poland.

    Science.gov (United States)

    Witczak, Agata; Abdel-Gawad, Hassan; Zalesak, Michal; Pohoryło, Anna

    2018-03-01

    The content of residual organochlorine pesticides (OCPs) was examined in green, herbal, and black tea leaves as well as in their infusions prepared from tea products marketed in the main supermarkets in Poland. It was found that the detected mean levels of organochlorine residues in tea leaves ranged from tea occurred in the highest concentrations. Among dichlorodiphenyltrichloroethane (DDT) metabolites the highest level of p,p'DDT (1.96 ng g -1 dw) was in green tea samples. The transfer of OCPs from tea leaves to brew was investigated. The present study revealed that during the infusion process, a significant percentage of the residues, particularly pesticides with high water solubility, were transferred to the infusions. The obtained results show that the percentage transfer of each pesticides from tea to the tea infusions ranged from 6.74% (heptachlor) to 86.6% (endrin). The detected residues were below current MRLs for these pesticides.

  9. Production Efficiency Audit on Tea Beverage Agroindustry

    Directory of Open Access Journals (Sweden)

    Hendra Adiyatna, . Marimin

    2001-04-01

    Full Text Available The objective of this work was to investigate and to apply economic efficiency performance measurement methods for tea beverage agroindustry. These measurements were based on twelve technique and economic efficiency criteria, which illustrate the condition of the processes. This illustration was able to explain the material and the energy utilization, variance of the processes and product, handling of the waste and acceptance in the market. The methodology was divided into three steps: (1 defining the technique and the economic criteria, appropriate to the circumstance of the processes, (2 state efficiency the level status, (3 evaluation and structure prioritizing of the processes improvement alternatives. The results of this work indicates that there are seven appropriate criteria. The status of the efficiency is in the medium level. The improvement priorities recommended include optimization of material and energy usage and minimization of breaktime of the critical processes

  10. Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B-2

    DEFF Research Database (Denmark)

    Mogensen, Jesper Mølgaard; Varga, J.; Thrane, Ulf

    2009-01-01

    the mycotoxins ochratoxin A, fumonisins B-2 and B-4. With this in mind, we performed a preliminary study to determine if production of these mycotoxins by black Aspergilli isolated from Puerh and black tea can occur. An examination of 47 isolates from Puerh tea and black tea showed that none of these was A....... niger. A part of the calmodulin gene in 17 isolates were sequenced, and these 17 isolates were all identified as Aspergillus acidus (=A. foetidus var. acidus). The rest of the 47 isolates were also identified as A. acidus from their metabolite profile. Neither production of ochratoxin A nor fumonisins B...

  11. Cultivation of Agaricus bisporus on wheat straw and waste tea ...

    African Journals Online (AJOL)

    Administrator

    2007-02-19

    Feb 19, 2007 ... Key words: Agaricus bisporus, wheat straw, waste tea leaves, wheat chaff, pin head formation, compost temperature .... kg then filled into plastic bags as 7 kg wet weight basis. ..... substrate environment for mushroom growing.

  12. proximate, caffeine and tannin analyses in some brands of tea

    African Journals Online (AJOL)

    DR. AMINU

    fifteen essential trace and toxic elements in some green tea samples and ... grade, distilled water was used as solvent for solution preparation and all ... weighing the ash and calculation (ACCA, 2002). Ether .... Pharmacologyonline 3: 164-174.

  13. Polymeric nanoparticles encapsulating white tea extract for nutraceutical application.

    Science.gov (United States)

    Sanna, Vanna; Lubinu, Giuseppe; Madau, Pierluigi; Pala, Nicolino; Nurra, Salvatore; Mariani, Alberto; Sechi, Mario

    2015-02-25

    With the aim to obtain controlled release and to preserve the antioxidant activity of the polyphenols, nanoencapsulation of white tea extract into polymeric nanoparticles (NPs) based on poly(ε-caprolactone) (PCL) and alginate was successfully performed. NPs were prepared by nanoprecipitation method and were characterized in terms of morphology and chemical properties. Total polyphenols and catechins contents before and after encapsulation were determined. Moreover, in vitro release profiles of encapsulated polyphenols from NPs were investigated in simulated gastrointestinal fluids. The antioxidant activity and stability of encapsulated extract were further evaluated. Interestingly, NPs released 20% of the polyphenols in simulated gastric medium, and 80% after 5 h at pH 7.4, showing a good capacity to control the polyphenols delivery. Furthermore, DPPH(•) assay confirmed that white tea extract retained its antioxidant activity and NPs protected tea polyphenols from degradation, thus opening new perspectives for the exploitation of white tea extract-loaded NPs for nutraceutical applications.

  14. Evaluation of γ-radiation on green tea odor volatiles

    International Nuclear Information System (INIS)

    Fanaro, G.B.; Duarte, R.C.; Araujo, M.M.; Purgatto, E.; Villavicencio, A.L.C.H.

    2011-01-01

    The aim of this study was to evaluate the gamma radiation effects on green tea odor volatiles in green tea at doses of 0, 5, 10, 15 and 20 kGy. The volatile organic compounds were extracted by hydrodistillation and analyzed by GC/MS. The green tea had a large influence on radiation effects, increasing the identified volatiles in relation to control samples. The dose of 10 kGy was responsible to form the majority of new odor compounds following by 5 and 20 kGy. However, the dose of 5 kGy was the dose that degraded the majority of volatiles in non-irradiated samples, following by 20 kGy. The dose of 15 kGy showed has no effect on odor volatiles. The gamma radiation, at dose up to 20 kGy, showed statistically no difference between irradiated and non irradiated green tea on odors compounds.

  15. Monitoring of essential and toxic metals in imported herbal teas ...

    African Journals Online (AJOL)

    ADOWIE PERE

    ABSTRACT: Teas are the most consumed beverage worldwide after water, and its consumption among. Nigerians has ... toxic metals in food and beverages with regards to the permissible ...... Risk assessment and risk management, in: D.R. ...

  16. Productive efficiency of tea industry: A stochastic frontier approach

    African Journals Online (AJOL)

    USER

    2010-06-21

    Jun 21, 2010 ... Key words: Technical efficiency, stochastic frontier, translog ... present low performance of the tea industry in Bangladesh. ... The Technical inefficiency effect .... administrative, technical, clerical, sales and purchase staff.

  17. Extraction and analysis of tea (Camellia sinensis) seed oil from ...

    African Journals Online (AJOL)

    OMONDI-GUYA

    2013-02-20

    Feb 20, 2013 ... spectrophotometer (Model JENWAY6705, multi-cell changer) against a blank ... All the tea seed oil extracts were golden yellow in color and liquid at .... respectively, the two being products of oxidative rancidity. (Chindo et al.

  18. Cultivation of Agaricus bisporus on wheat straw and waste tea ...

    African Journals Online (AJOL)

    Cultivation of Agaricus bisporus on wheat straw and waste tea leaves based composts and locally available casing materials Part III: Dry matter, protein, and carbohydrate contents of Agaricus bisporus.

  19. Diversity of catechin in northeast Indian tea cultivars.

    Science.gov (United States)

    Sabhapondit, Santanu; Karak, Tanmoy; Bhuyan, Lakshi Prasad; Goswami, Bhabesh Chandra; Hazarika, Mridul

    2012-01-01

    Tea (Camellia sinensis L.) leaf contains a large amount of catechins (a group of very active flavonoids) which contribute to major quality attributes of black tea. Based on morphological characters tea plants were classified as Assam, China, and Cambod varieties. The present study is an attempt for biochemical fingerprinting of the tea varieties based on catechin composition in green leaf of cultivars grown in Northeast India. Assam variety cultivars contained the highest level of catechins followed by Cambod and China. The average catechin contents were 231 ± 7 mg g(-1), 202 ± 5 mg g(-1), and 157 ± 4 mg g(-1) of dry weight of green leaf for Assam, Cambod, and China cultivars, respectively. Among the individual catechins the variations in epigallocatechin gallate (EGCG) and epigallocatechin (EGC) were the most prominent among the varieties. High EGC content was found to be a characteristic of Assam variety which was further corroborated through multivariate analysis.

  20. Tea and Cancer Prevention: Strengths and Limits of the Evidence

    Science.gov (United States)

    ... the Netherlands. 2. Tea, wine, fruit juices, and chocolate milk. Journal of Agricultural and Food Chemistry 2000; ... prostate cancer: An evaluation of the complementary/alternative therapy approach. Urologic Oncology: Seminars and Original Investigations 2005; ...

  1. Changing labour power on smallholder tea farms in Kenya

    DEFF Research Database (Denmark)

    Riisgaard, Lone; Okinda, Obadia

    2017-01-01

    Informal wage workers on smallholder tea farms make important contributions to world export of tea. The literature on Global Production Networks only recently begun to pay more detailed attention to conceptualizing the role that labour plays in such networks and has so far focused mainly......, that labour agency in export-oriented smallholder tea production in developing countries may not be advanced much by the sustainability certifications demanded by Western buyers and second, that labour agency can nevertheless be present at ‘the margins’ of Global Production Networks even though informal rural...... wage workers are most often assumed to lack both ‘structural’ and ‘associational’ power. These arguments are made on the basis of a case study of on-farm wage labour in smallholder tea production in Kenya. The article finds labours bargaining power to be stronger in some locations compared to others...

  2. Clinical study on constitutional herbal tea for treating chronic fatigue.

    Science.gov (United States)

    Park, Soo-Jung; Bae, Young-Chun; Choi, Na-Rae; Ryu, Seung-Yeob; Kwon, Young-Mi; Joo, Jong-Cheon

    2014-12-01

    This study was designed to evaluate the efficacy and the safety of constitutional herbal tea for treating chronic fatigue with no diagnosed cause, which is called Mibyeong in Korea. Males and females with ages between 40 and 59 years who had complained of fatigue for 1 month consistently or for 6 months intermittently without a definite cause were recruited. At the same time, a Chalder fatigue scale (CFS) score of 19 was essential for participation in this study. Sixty five subjects completed the entire process, including blood tests and tests with medical devices. Five assessments of health status were accomplished over 8 weeks by using the CFS and the visual analogue scale (VAS). To ensure that the constitutional herbal tea was being safely used, we conducted and analyzed renal function and liver function tests. For the diagnosis of the Sasang constitution, the Sasang Constitutional Analysis Tool (SCAT) was used, and a specialist in Sasang constitutional medicine made the final diagnosis based on the SCAT result. Constitutional herbal tea was served four weeks after the first visit. The subjects took the constitutional herbal tea twice a day for one month. The results are as follows: The CFS and the VAS scores were significantly improved for the subjects in the constitutional herbal tea. No abnormalities were found on the blood tests to evaluate safety after taking the constitutional herbal tea. The improvements in the CFS and the VAS scores due to the constitutional herbal tea had no significant differences according to the Sasang constitution. Constitutional herbal tea may be used to reduce fatigue and improve health and has no adverse effect on either the kidney or the liver.

  3. Prospect of indegenous plant extracts in tea pest management

    Directory of Open Access Journals (Sweden)

    M.S.A. Mamun

    2011-12-01

    Full Text Available Tea is a popular beverage made from the leaves of evergreen shrub or tree Camellia sinensis, under the family Theaceae. Tea plant is subjected to the attack of insects, mites, nematodes and some plant pathogenic diseases. Tea production is greatly hindered due to thesemaladies. About 10-15% crop loss occurred by these pests per annum. In severe cases, it would be 100%. To combat these problems different groups of pesticides have been used in the tea fields since 1960. As tea is a consumable commodity, the effect of residue of pesticides in made tea is harmful to human health. In this context, biopesticides are being considered as environmentally safe, selective, biodegradable, economical and renewable alternatives for use in IPM programmes. Biopesticides are natural plant products and may be grown by the planters with minimum cost and extracted by indigenous methods.Biopesticides are secondary metabolites, which include alkaloids, terpenoids, phenolics, and minor secondary chemicals. It is estimated that as many as 2121 plant species have been reported to posses’ pest control properties. Botanicals like neem, ghora-neem, mahogoni,karanja, adathoda, sweet flag, tobacco, derris, annona, smart weed, bar weed, datura, calotropis, bidens, lantana, chrysanthemum, artemisia, marigold, clerodendrum, wild sunflower and many others may be grown by planters with minimum expense and extracted by indigenous methods. These botanical materials can be used as an alternative to chemical pesticides. These botanical extracts will help in controlling major pests of tea such as Helopeltis, red spider mite, aphids, thrips, jassid, flushworm, termites, nematodes etc. Thepresent note reviews the information of most widely available indigenous plants that may be used for the control of insect pests of tea as a component of IPM.

  4. Green tea moisturizer improves skin hydration in elderly

    OpenAIRE

    Oentarini Tjandra; Linda J Wijayadi; Marcella E Rumawas

    2018-01-01

    BACKGROUND Dry skin is a major skin health problem in elderly. Green tea, which has an antioxidant effect, has recently been used as an active ingredient in moisturizing creams; yet the effect has not been well studied. This study compares the skin hydration effect of green tea and vitamin E moisturizer among elderly. METHODS This quasi-experimental study involved 60 elderly living in Tresna Werda Budi Mulia 4 Social Institution, Jakarta. Using the Runve HL 611 skin analyzer, skin c...

  5. Evaluation Model of Tea Industry Information Service Quality

    OpenAIRE

    Shi , Xiaohui; Chen , Tian’en

    2015-01-01

    International audience; According to characteristics of tea industry information service, this paper have built service quality evaluation index system for tea industry information service quality, R-cluster analysis and multiple regression have been comprehensively used to contribute evaluation model with a high practice and credibility. Proved by the experiment, the evaluation model of information service quality has a good precision, which has guidance significance to a certain extent to e...

  6. Character impact odorants of fennel fruits and fennel tea.

    Science.gov (United States)

    Zeller, Annette; Rychlik, Michael

    2006-05-17

    The flavor of fennel fruits and fennel tea was examined by aroma extract dilution analysis of the respective dichloromethane extracts. In both fennel fruits and tea, trans-anethole, anisaldehyde, and trans-4,5-epoxy-2(E)-decenal showed high flavor dilution (FD) factors followed by fenchone, 1,8-cineole, (R)-alpha-pinene, estragole, and beta-myrcene. On the basis of these results, the odorants showing higher FD factors were quantified in tea as well as in fruits, and odor activity values (OAV) in tea were calculated by dividing the concentration of the compound by its recognition threshold in water. The highest OAV was found for trans-anethole, followed by estragole, fenchone, 1,8-cineole, (R)-alpha-pinene, beta-myrcene, and anisaldehyde. From a comparison of the concentrations of odorants in fruits and tea, trans-anethole and estragole showed similar extraction rates of approximately 10-15%, whereas the extraction rates for (R)-alpha-pinene, beta-myrcene, and limonene were below 2%. In contrast to this, fenchone, camphor, linalool, and carvone showed higher extraction rates (26-50%), whereas the high apparent extraction rates of anisalcohol (393%) and vanilline (480%) were attributed to the formation from precursors. Sensory studies of aqueous models containing odorants in the amounts quantified in fennel teas revealed high similarity of the models with the tea and proved that all impact odorants had been identified in their correct concentrations. Further sensory experiments showed that estragole had no odor impact on the overall flavor of fennel tea, and, therefore, a reduction of estragole in fennel products would have no negative impact on their sensoric quality. In contrast to this, trans-anethole and fenchone were found to be character impact compounds of fennel.

  7. [The method to remove nitrite from tap water by tea].

    Science.gov (United States)

    Lu, M; Chen, L; Xian, H

    1997-03-01

    Drinking water (tap water) is polluted in pipelines by bacteria after long distance transportation. The water contains nitrite (NO2-) which is potentially harmful to human health. The nitrite concentrations range from 0.10 to 2.0 mg/L. Our experiment proved that NO2- could not be removed by boiling, but could be removed by tea. As a natural antioxidant, tea contains several antioxidants, such as ascorbic acid and catechins, which removed NO2- from tap water effectively.

  8. Safety and anti-hyperglycemic efficacy of various tea types in mice

    Science.gov (United States)

    Han, Manman; Zhao, Guangshan; Wang, Yijun; Wang, Dongxu; Sun, Feng; Ning, Jingming; Wan, Xiachun; Zhang, Jinsong

    2016-01-01

    Tea, a beverage consumed worldwide, has proven anti-hyperglycemic effects in animal models. Better efficacies of tea beverages are frequently associated with high-dose levels, whose safety attracts considerable attention. Based on the inherent nature of tea catechin oxidation, fresh tea leaves are manufactured into diverse tea types by modulating the oxidation degree of catechins. The present study aimed to assess various tea types for their safety properties and anti-hyperglycemic effects. Mice were allowed free access to tea infusion (1:30, w/v) for one week, and the rare smoked tea caused salient adverse reactions, including hepatic and gastrointestinal toxicities; meanwhile, the widely-consumed green and black teas, unlike the rare yellow tea, suppressed growth in fast-growing healthy mice. When mice were fed a high-fat diet and allowed free access to tea infusion (1:30, w/v) for 25 days, only yellow tea significantly reduced blood glucose. Therefore, various teas showed different safety profiles as well as anti-hyperglycemic efficacy strengths. To achieve an effective and safe anti-hyperglycemic outcome, yellow tea, which effectively suppressed high-fat diet-induced early elevation of hepatic thioredoxin-interacting protein, is an optimal choice. PMID:27531374

  9. Metabolic dependence of green tea on plucking positions revisited: a metabolomic study.

    Science.gov (United States)

    Lee, Jang-Eun; Lee, Bum-Jin; Hwang, Jeong-Ah; Ko, Kwang-Sup; Chung, Jin-Oh; Kim, Eun-Hee; Lee, Sang-Jun; Hong, Young-Shick

    2011-10-12

    The dependence of global green tea metabolome on plucking positions was investigated through (1)H nuclear magnetic resonance (NMR) analysis coupled with multivariate statistical data set. Pattern recognition methods, such as principal component analysis (PCA) and orthogonal projection on latent structure-discriminant analysis (OPLS-DA), were employed for a finding metabolic discrimination among fresh green tea leaves plucked at different positions from young to old leaves. In addition to clear metabolic discrimination among green tea leaves, elevations in theanine, caffeine, and gallic acid levels but reductions in catechins, such as epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG), glucose, and sucrose levels were observed, as the green tea plant grows up. On the other hand, the younger the green tea leaf is, the more theanine, caffeine, and gallic acid but the lesser catechins accumlated in the green tea leaf, revealing a reverse assocation between theanine and catechins levels due to incorporaton of theanine into catechins with growing up green tea plant. Moreover, as compared to the tea leaf, the observation of marked high levels of theanine and low levels of catechins in green tea stems exhibited a distinct tea plant metabolism between the tea leaf and the stem. This metabolomic approach highlights taking insight to global metabolic dependence of green tea leaf on plucking position, thereby providing distinct information on green tea production with specific tea quality.

  10. Cardiovascular and Metabolic Responses to the Ingestion of Caffeinated Herbal Tea: Drink It Hot or Cold?

    Science.gov (United States)

    Maufrais, Claire; Sarafian, Delphine; Dulloo, Abdul; Montani, Jean-Pierre

    2018-01-01

    Aim: Tea is usually consumed at two temperatures (as hot tea or as iced tea). However, the importance of drink temperature on the cardiovascular system and on metabolism has not been thoroughly investigated. The purpose of this study was to compare the cardiovascular, metabolic and cutaneous responses to the ingestion of caffeinated herbal tea (Yerba Mate) at cold or hot temperature in healthy young subjects. We hypothesized that ingestion of cold tea induces a higher increase in energy expenditure than hot tea without eliciting any negative effects on the cardiovascular system. Methods: Cardiovascular, metabolic and cutaneous responses were analyzed in 23 healthy subjects (12 men and 11 women) sitting comfortably during a 30-min baseline and 90 min following the ingestion of 500 mL of an unsweetened Yerba Mate tea ingested over 5 min either at cold (~3°C) or hot (~55°C) temperature, according to a randomized cross-over design. Results: Averaged over the 90 min post-drink ingestion and compared to hot tea, cold tea induced (1) a decrease in heart rate (cold tea: -5 ± 1 beats.min -1 ; hot tea: -1 ± 1 beats.min -1 , p hot tea: +3.7%, p hot tea while decreasing cardiac load as suggested by the decrease in the double product. Further experiments are needed to evaluate the clinical impact of unsweetened caffeinated herbal tea at a cold temperature for weight control.

  11. The Benefits and Risks of Consuming Brewed Tea: Beware of Toxic Element Contamination

    Directory of Open Access Journals (Sweden)

    Gerry Schwalfenberg

    2013-01-01

    Full Text Available Background. Increasing concern is evident about contamination of foodstuffs and natural health products. Methods. Common off-the-shelf varieties of black, green, white, and oolong teas sold in tea bags were used for analysis in this study. Toxic element testing was performed on 30 different teas by analyzing (i tea leaves, (ii tea steeped for 3-4 minutes, and (iii tea steeped for 15–17 minutes. Results were compared to existing preferred endpoints. Results. All brewed teas contained lead with 73% of teas brewed for 3 minutes and 83% brewed for 15 minutes having lead levels considered unsafe for consumption during pregnancy and lactation. Aluminum levels were above recommended guidelines in 20% of brewed teas. No mercury was found at detectable levels in any brewed tea samples. Teas contained several beneficial elements such as magnesium, calcium, potassium, and phosphorus. Of trace minerals, only manganese levels were found to be excessive in some black teas. Conclusions. Toxic contamination by heavy metals was found in most of the teas sampled. Some tea samples are considered unsafe. There are no existing guidelines for routine testing or reporting of toxicant levels in “naturally” occurring products. Public health warnings or industry regulation might be indicated to protect consumer safety.

  12. [Origin of sennosides in health teas including Malva leaves].

    Science.gov (United States)

    Kojima, T; Kishi, M; Sekita, S; Satake, M

    2001-06-01

    The aim of this study is to clarify whether sennosides are contained in the leaf of Malva verticillata L., and then to clarify the source of sennosides in health teas including malva leaves. The identification and determination of sennosides were performed with thin layer chromatography and high performance liquid chromatography. The leaf of Malva verticillata L. did not contain sennosides A or B and could be easily distinguished from senna leaf. Our previous report showed that sennosides are contained in weight-reducing herbal teas including malva leaves, and that senna leaf is a herbal component in some teas. Furthermore, in 10 samples of health tea including malva leaves that were bought last year, the smallest amount of sennosides was 6.1 mg/bag, and all health teas including malva leaves contained the leaf and midrib of senna. We suggest that sennosides A and B are not contained in the leaf of Malva verticillata L., and that the sennosides in health teas including malva leaves are not derived from malva leaf but from senna leaf.

  13. Coffee and tea: perks for health and longevity?

    Science.gov (United States)

    Bhatti, Salman K; O'Keefe, James H; Lavie, Carl J

    2013-11-01

    Tea and coffee, after water, are the most commonly consumed beverages in the world and are the top sources of caffeine and antioxidant polyphenols in the American diet. The purpose of this review is to assess the health effects of chronic tea and/or coffee consumption. Tea consumption, especially green tea, is associated with significantly reduced risks for stroke, diabetes and depression, and improved levels of glucose, cholesterol, abdominal obesity and blood pressure. Habitual coffee consumption in large epidemiological studies is associated with reduced mortality, both for all-cause and cardiovascular deaths. In addition, coffee intake is associated with risks of heart failure, stroke, diabetes mellitus and some cancers in an inverse dose-dependent fashion. Surprisingly, coffee is associated with neutral to reduced risks for both atrial and ventricular arrhythmias. However, caffeine at high doses can increase anxiety, insomnia, calcium loss and possibly the risk of fractures. Coffee and tea can generally be recommended as health-promoting additions to an adult diet. Adequate dietary calcium intake may be particularly important for tea and coffee drinkers.

  14. Fluorine in food with special reference to tea

    Energy Technology Data Exchange (ETDEWEB)

    Zimmerman, P.W.; Hitchcock, A.E.; Gwirtsman, J.

    A review of the literature showed that in 1932 commercial tea, Camellia sinensis Kuntze (Thea sinensis L., Camellia thea Link.), was known to contain fluorine (F). Since ornamental camellias (C. japonica L.) and tea are members of the Theaceae family, comparisons were made of the F in leaves of the two species. The dry leaves of various domestic brands of tea, composed mostly of young leaves, contained 72 to 115 parts per million (p.p.m.) F and Chinese tea 131 to 178 p.p.m. F on a dry weight basis. One sample of fresh leaves of greenhouse grown tea plants contained 1530 p.p.m. F on a dry weight basis and the older leaves of ornamental camellias up to 3062 p.p.m. F. One sample of young leaves of C. japonica contained 67 p.p.m. F. Thus both species of Camellia have the capacity to accumulate relatively large amounts of F, especially in the older leaves. The infusion (beverage) from one tea bag in 4.5 fluid oz. of water contained 0.8 to 1.7 p.p.m. F after 3 minutes steeping and 1.0 to 2.0 p.p.m. F after 3 minutes boiling.

  15. Development and efficacy assessments of tea seed oil makeup remover.

    Science.gov (United States)

    Parnsamut, N; Kanlayavattanakul, M; Lourith, N

    2017-05-01

    The efficacy of tea seed oil to clean foundation and eyeliner was evaluated. The safe and efficient tea seed oil makeup remover was developed. In vitro cleansing efficacy of makeup remover was UV-spectrophotometric validated. The stability evaluation by means of accelerated stability test was conducted. In vitro and in vivo cleansing efficacy of the removers was conducted in a comparison with benchmark majorly containing olive oil. Tea seed oil cleaned 90.64±4.56% of foundation and 87.62±8.35% of eyeliner. The stable with most appropriate textures base was incorporated with tea seed oil. Three tea seed oil removers (50, 55 and 60%) were stabled. The 60% tea seed oil remover significantly removed foundation better than others (94.48±3.37%; Pmakeup removers had been developed. The consumers' choices towards the makeup remover containing the bio-oils are widen. In vitro cleansing efficacy during the course of makeup remover development using UV-spectrophotometric method feasible for pharmaceutic industries is encouraged. Copyright © 2016 Académie Nationale de Pharmacie. Published by Elsevier Masson SAS. All rights reserved.

  16. An Update on the Health Benefits of Green Tea

    Directory of Open Access Journals (Sweden)

    Wanda C. Reygaert

    2017-01-01

    Full Text Available Green tea, which is produced from the leaves of the Camellia sinensis plant, is one of the most popular beverages worldwide. Over the past 30 years or more, scientists have studied this plant in 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 much of the research. Among the health benefits of green tea are: anticarcinogenic, anti-inflammatory, antimicrobial, and antioxidant properties, and benefits in cardiovascular disease and oral health. Research has been carried out using various animal models and cells lines, and is now more and more being carried out in humans. This type of research will help us to better understand the direct benefits of green tea. This review will focus primarily on research conducted using human subjects to investigate the health benefits of green tea.

  17. Dissipation, transfer and safety evaluation of emamectin benzoate in tea.

    Science.gov (United States)

    Zhou, Li; Luo, Fengjian; Zhang, Xinzhong; Jiang, Yaping; Lou, Zhengyun; Chen, Zongmao

    2016-07-01

    The dissipation and residue of emamectin benzoate in tea leaves and the residue transfer from tea leaves to tea brew were investigated by modified QuEChERS (quick, easy, cheap, effective, rugged and safe) combined with ultra performance liquid chromatography tandem mass (UPLC-MS/MS). The average recoveries ranged 85.3-101.3% with relative standard deviation (RSD) less than 15%. The limits of quantification (LOQ) were 0.005mgkg(-1) in tea leaves and 0.0004mgL(-1) in brew. Emamectin benzoate dissipated rapidly in tea with half-life (t1/2) of 1.0-1.3days. The terminal residues of emamectin benzoate were less than 0.062mgkg(-1). The leaching rate of emamectin benzoate from freshly-made tea to brew was emamectin benzoate at the recommended dosage was negligible to humans depending on risk quotient (RQ) value, that was lower than 1 significantly. This study could provide guidance for the safe use of emamectin benzoate and serve as a reference for the establishment of maximum residue limits (MRLs) in China. Copyright © 2016. Published by Elsevier Ltd.

  18. Metabolism of methylamine in the tea plant (Thea sinensis L.)

    Science.gov (United States)

    Suzuki, Takeo

    1973-01-01

    1. The metabolism of methylamine in excised shoot tips of tea was studied with micromolar amounts of [14C]methylamine. Of the [14C]methylamine supplied 57% was utilized by tea shoots during the 10h experimental period. 2. The main products of [14C]methylamine metabolism in tea shoots were serine, γ-glutamylmethylamide, theobromine, caffeine and CO2. There was also incorporation of the label into glutamate, aspartate, RNA purine nucleotides and S-adenosylmethionine. 3. The formation of methylamine from γ-glutamylmethylamide was confirmed by feeding tea shoots with γ-glutamyl[14C]methylamide. The products of γ-glutamyl[14C]methylamide metabolism in tea plants were serine, theobromine, caffeine, glutamate and aspartate. 4. The results indicate that the oxidation of methylamine to formaldehyde is the first step of methylamine utilization. Labelled formaldehyde released by the metabolism of methylamine leads to the incorporation of the label into metabolites on the C1 pathways of this compound. It is also suggested that formaldehyde is further oxidized via formate to CO2. 5. The role of γ-glutamylmethylamide in methylamine metabolism in tea plants is discussed. 6. Results support the view that theobromine is the immediate precursor of caffeine. PMID:4721610

  19. [Fast Detection of Camellia Sinensis Growth Process and Tea Quality Informations with Spectral Technology: A Review].

    Science.gov (United States)

    Peng, Ji-yu; Song, Xing-lin; Liu, Fei; Bao, Yi-dan; He, Yong

    2016-03-01

    The research achievements and trends of spectral technology in fast detection of Camellia sinensis growth process information and tea quality information were being reviewed. Spectral technology is a kind of fast, nondestructive, efficient detection technology, which mainly contains infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy and mass spectroscopy. The rapid detection of Camellia sinensis growth process information and tea quality is helpful to realize the informatization and automation of tea production and ensure the tea quality and safety. This paper provides a review on its applications containing the detection of tea (Camellia sinensis) growing status(nitrogen, chlorophyll, diseases and insect pest), the discrimination of tea varieties, the grade discrimination of tea, the detection of tea internal quality (catechins, total polyphenols, caffeine, amino acid, pesticide residual and so on), the quality evaluation of tea beverage and tea by-product, the machinery of tea quality determination and discrimination. This paper briefly introduces the trends of the technology of the determination of tea growth process information, sensor and industrial application. In conclusion, spectral technology showed high potential to detect Camellia sinensis growth process information, to predict tea internal quality and to classify tea varieties and grades. Suitable chemometrics and preprocessing methods is helpful to improve the performance of the model and get rid of redundancy, which provides the possibility to develop the portable machinery. Future work is to develop the portable machinery and on-line detection system is recommended to improve the further application. The application and research achievement of spectral technology concerning about tea were outlined in this paper for the first time, which contained Camellia sinensis growth, tea production, the quality and safety of tea and by-produce and so on, as well as some problems to be solved

  20. Survival of Salmonella on chamomile, peppermint, and green tea during storage and subsequent survival or growth following tea brewing.

    Science.gov (United States)

    Keller, Susanne E; Stam, Christina N; Gradl, Dana R; Chen, Zhengzai; Larkin, Emily L; Pickens, Shannon R; Chirtel, Stuart J

    2015-04-01

    The survival of Salmonella on dried chamomile flowers, peppermint leaves, and green tea leaves stored under different conditions was examined. Survival and growth of Salmonella was also assessed after subsequent brewing using dried inoculated teas. A Salmonella enterica serovar cocktail was inoculated onto different dried tea leaves or flowers to give starting populations of approximately 10 log CFU/g. The inoculum was allowed to dry (at ambient temperature for 24 h) onto the dried leaves or flowers prior to storage under 25 and 35 °C at low (90% RH) humidity levels. Under the four storage conditions tested, survival followed the order 25 °C with low RH > 35 °C with low RH > 25 °C with high RH > 35 °C with high RH. Salmonella losses at 25 °C with low RH occurred primarily during drying, after which populations showed little decline over 6 months. In contrast, Salmonella decreased below detection after 45 days at 35 °C and high RH in all teas tested. The thermal resistance of Salmonella was assessed at 55 °C immediately after inoculation of tea leaves or flowers, after drying (24 h) onto tea leaves or flowers, and after 28 days of storage at 25 °C with low RH. All conditions resulted in similar D-values (2.78 ± 0.12, 3.04 ± 0.07, and 2.78 ± 0.56, at 0 h, 24 h, and 28 days, respectively), indicating thermal resistance of Salmonella in brewed tea did not change after desiccation and 28 days of storage. In addition, all brewed teas tested supported the growth of Salmonella. If Salmonella survives after storage, it may also survive and grow after a home brewing process.

  1. Determination of tea fluorine concentration with 19F(p, αγ)16O prompt nuclear reaction analysis

    International Nuclear Information System (INIS)

    Liang Daihua; Shen Guantao; Li Deyi; Wu Junheng

    1987-01-01

    Experiments of 19 F(p, αγ) 16 O prompt nuclear reaction analyses of tea F contents were performed on a Cockroft-Walton accelerator. The principle and apparatus are described. More than 150 varieties tea samples were examined. Results show that for the same variety of tea samples, the higher the grade of the tea, the higher the F concentration it contains, and for different varieties, the better the tea, the lower the F concentration of the tea

  2. A comparison of aluminum levels in tea products from Hong Kong markets and in varieties of tea plants from Hong Kong and India.

    Science.gov (United States)

    Fung, K F; Carr, H P; Poon, B H T; Wong, M H

    2009-05-01

    This study project aimed to investigate the concentrations of aluminum (Al) in tea products available in Hong Kong markets. Tea samples consisting of 47 different tea bags and 28 samples of tea leaves were analysed for concentrations of Al. All tea samples released Al (0.70-5.93 mg L(-1)) during a standard infusion period. In comparison to the Joint FAO/WHO Provisional Tolerable Weekly Intake guideline of 7 mg Al kg(-1) body weight, it was concluded that tea made with these tea leaves will not impose adverse human health impacts. The relative effects of age, soil available Al, and genetic differences on the levels of Al accumulated by tea bushes were investigated. It was found that there was no definite trend between the amount of Al accumulated and the age of tea bushes. The soil available Al influenced the levels of Al in Camellia sinensis to a certain extent, but it was evident that the ability of different varieties of C. sinensis to accumulate Al was variable. C. sinensis accumulated Al in all stages of growth. Young seedlings had lower contents of Al while the mobility of Al within the tea bushes was high. In a manner typical of hyperaccumulators, Al was not retained in the roots, but was consistently transported to the shoots. Aluminum in the tea bush was distributed between the different parts in the following order: mature leaves>roots>branches>young leaves.

  3. Differences in quality parameters between types of commercial tea from Argentina

    Directory of Open Access Journals (Sweden)

    Ana Eugenia Thea

    2012-10-01

    Full Text Available Normal 0 21 false false false ES X-NONE X-NONE To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP were used for this study.Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively, while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively. Caffeine contents of black teas (2.7% w/w were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively. The results also highlighted significant differences (p<0.05 in colour values between the different types of tea.

  4. Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method

    Directory of Open Access Journals (Sweden)

    Yihui Chen

    2018-01-01

    Full Text Available Tea (Camellia sinensis contains high level of antioxidant elements and is a well-known beverage consumed worldwide. The purpose of this study is to compare different concentrations of green tea, black tea, oolong tea 861, oolong tea 732, and jasmine green tea. These five types of tea extracts were known to have antioxidative properties, reducing power, and metal ion chelating activity. The current study compared these five extracts in terms of their inhibiting effects on human malignant melanoma: A2058 and A375. To determine the cell viability between normal cell and malignant melanoma cells, an MTT assay was applied to evaluate the cytotoxic potential on human melanoma cells, with all tea extracts showing decreased cell viability with increasing tea extract concentrations. Cytotoxicity on HaCat (normal skin cells showed no effect on the cell viabilities at lower concentrations of the tea extracts. These results suggest the antioxidative effect of five tea extracts that protect against oxidation and melanoma production, with green tea and jasmine green tea showing the lowest cell viability when tested against malignant melanoma cells.

  5. Tea and herbal infusions: Their antioxidant activity and phenolic profile

    International Nuclear Information System (INIS)

    Atoui, A.; Mansouri, A.; Panagiotis Kefalas; Boskou, G.

    2005-01-01

    Tea and herbal infusions have been studied for their polyphenolic content, antioxidant activity and phenolic profile. The total phenolics recovered by ethyl acetate from the water extract, were determined by the Folin-Ciocalteu procedure and ranged from 88.1 ± 0.42 (Greek mountain tea) to 1216 ± 32.0 mg (Chinese green tea) GAE (Gallic acid equivalents)/cup. The antioxidant activity was evaluated by two methods, DPPH and chemiluminescence assays, using Trolox and quercetin as standards. The EC50 of herbal extracts ranged from 0.151 ± 0.002 mg extract/mg DPPH (0.38 quercetin equivalents and 0.57 Trolox equivalents), for Chinese green tea, to 0.77 ± 0.012 mg extract/mg DPPH (0.08 quercetin equivalents and 0.13 Trolox equivalents), for Greek mountain tea. Chemiluminescence assay results showed that the IC50 ranged from 0.17 ± 3.4 x 103 lg extract/ml of the final solution in the measuring cell (1.89 quercetin and 5.89 Trolox equivalents) for Chinese green tea, to 1.10 ± 1.86 x 102 g extract/ml of the final solution in the measuring cell (0.29 quercetin and 0.90 Trolox equivalents) for Greek mountain tea. The phenolic profile in the herbal infusions was investigated by LC-DAD-MS in the positive electrospray ionization (ESI) mode. About 60 different flavo- noids, phenolic acids and their derivatives have been identified. (author)

  6. Effects of {gamma}-radiation on white tea volatiles

    Energy Technology Data Exchange (ETDEWEB)

    Fanaro, Gustavo B.; Silveira, Ana Paula M.; Nunes, Thaise C.F.; Costa, Helbert S.F.; Villavicencio, Anna L.C.H. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: gbfanaro@ipen.br; Purgatto, Eduardo [Universidade de Sao Paulo (USP), SP (Brazil). Faculdade de Ciencias Farmaceuticas. Dept. de Alimentos e Nutricao Experimental

    2009-07-01

    Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at {sup 60}Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20-kGy. The volatiles organic compound was extracted by hydrodistillation and the extract was separated and identified by gas chromatography-mass spectrometry (GC-MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation. (author)

  7. Effects of tea and coffee on cardiovascular disease risk.

    Science.gov (United States)

    Bøhn, Siv K; Ward, Natalie C; Hodgson, Jonathan M; Croft, Kevin D

    2012-06-01

    Tea and coffee have been associated with risk of cardiovascular disease (CVD), both positively and negatively. Epidemiological data suggest that black and green tea may reduce the risk of both coronary heart disease and stroke by between 10 and 20%. Experimental and clinical trial data generally indicate either neutral or beneficial effects on risk factors and pathways linked to the development of CVD. Controversy still exists regarding the effects of coffee, where there have been concerns regarding associations with hypercholesterolaemia, hypertension and myocardial infarction. However, long term moderate intake of coffee is not associated with detrimental effects in healthy individuals and may even protect against the risk of developing type 2 diabetes. The detrimental effects of coffee may be associated with the acute pressor effects, most likely due to caffeine at high daily intakes, and lipids from boiled coffee can contribute to raised serum cholesterol. Genetic polymorphisms in enzymes involved in uptake, metabolism and excretion of tea and coffee compounds are also associated with differential biological effects. Potential mechanisms by which tea and coffee phytochemicals can exert effects for CVD protection include the regulation of vascular tone through effects on endothelial function, improved glucose metabolism, increased reverse cholesterol transport and inhibition of foam cell formation, inhibition of oxidative stress, immunomodulation and effects on platelet function (adhesion and activation, aggregation and clotting). The phytochemical compounds in tea and coffee and their metabolites are suggested to influence protective endogenous pathways by modulation of gene-expression. It is not known exactly which compounds are responsible for the suggestive protective effects of tea and coffee. Although many biologically active compounds have been identified with known biological effects, tea and coffee contain many unidentified compounds with potential

  8. Tea consumption and risk of ischaemic heart disease

    Science.gov (United States)

    Li, Xia; Yu, Canqing; Guo, Yu; Bian, Zheng; Si, Jiahui; Yang, Ling; Chen, Yiping; Ren, Xiaolan; Jiang, Ge; Chen, Junshi; Chen, Zhengming; Lv, Jun; Li, Liming

    2017-01-01

    Objective To prospectively examine the association between tea consumption and the risk of ischaemic heart disease (IHD). Methods Prospective study using the China Kadoorie Biobank; participants from 10 areas across China were enrolled during 2004–2008 and followed up until 31 December 2013. After excluding participants with cancer, heart disease and stroke at baseline, the present study included 199 293 men and 288 082 women aged 30–79 years at baseline. Information on IHD incidence was collected through disease registries and the new national health insurance databases. Results During a median follow-up of 7.2 years, we documented 24 665 (7.19 cases/1000 person-years) incident IHD cases and 3959 (1.13 cases/1000 person-years) major coronary events (MCEs). Tea consumption was associated with reduced risk of IHD and MCE. In the whole cohort, compared with participants who never consumed tea during the past 12 months, the multivariable-adjusted HRs and 95% CIs for less than daily and daily tea consumers were 0.97 (0.94 to 1.00) and 0.92 (0.88 to 0.95) for IHD, 0.92 (0.85 to 1.00) and 0.90 (0.82 to 0.99) for MCE. No linear trends in the HRs across the amount of tea were observed in daily consumers for IHD and MCE (PLinear >0.05). The inverse association between tea consumption and IHD was stronger in rural (PInteraction 0.006 for IHD, tea consumption was associated with a reduced risk of IHD. PMID:28077466

  9. Effects of γ-radiation on white tea volatiles

    International Nuclear Information System (INIS)

    Fanaro, Gustavo B.; Silveira, Ana Paula M.; Nunes, Thaise C.F.; Costa, Helbert S.F.; Villavicencio, Anna L.C.H.; Purgatto, Eduardo

    2009-01-01

    Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at 60 Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20-kGy. The volatiles organic compound was extracted by hydrodistillation and the extract was separated and identified by gas chromatography-mass spectrometry (GC-MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation. (author)

  10. Differentiation of species of the family Acetobacteraceae by AFLP DNA fingerprinting: Gluconacetobacter kombuchae is a later heterotypic synonym of Gluconacetobacter hansenii.

    Science.gov (United States)

    Cleenwerck, Ilse; De Wachter, Marjan; González, Angel; De Vuyst, Luc; De Vos, Paul

    2009-07-01

    Amplified fragment length polymorphism (AFLP) DNA fingerprinting was investigated as a tool for fast and accurate identification of acetic acid bacteria (AAB) to the species level. One hundred and thirty five reference strains and 15 additional strains, representing 50 recognized species of the family Acetobacteraceae, were subjected to AFLP analysis using the restriction enzyme combination ApaI/TaqI and the primer combination A03/T03. The reference strains had been previously subjected to either DNA-DNA hybridization or 16S-23S rRNA spacer region gene sequence analysis and were regarded as being accurately classified at the species level. The present study revealed that six of these strains should be reclassified, namely Gluconacetobacter europaeus LMG 1518 and Gluconacetobacter xylinus LMG 1510 as Gluconacetobacter xylinus and Gluconacetobacter europaeus, respectively; Gluconacetobacter kombuchae LMG 23726(T) as Gluconacetobacter hansenii; and Acetobacter orleanensis strains LMG 1545, LMG 1592 and LMG 1608 as Acetobacter cerevisiae. Cluster analysis of the AFLP DNA fingerprints of the reference strains revealed one cluster for each species, showing a linkage level below 50 % with other clusters, except for Acetobacter pasteurianus, Acetobacter indonesiensis and Acetobacter cerevisiae. These three species were separated into two, two, and three clusters, respectively. At present, confusion exists regarding the taxonomic status of Gluconacetobacter oboediens and Gluconacetobacter intermedius; the AFLP data from this study supported their classification as separate taxa. The 15 additional strains could all be identified at the species level. AFLP analysis further revealed that some species harboured genetically diverse strains, whereas other species consisted of strains showing similar banding patterns, indicating a more limited genetic diversity. It can be concluded that AFLP DNA fingerprinting is suitable for accurate identification and classification of a broad

  11. The Effect of Green Tea and Sour Tea (Hibiscus sabdariffa L.) Supplementation on Oxidative Stress and Muscle Damage in Athletes.

    Science.gov (United States)

    Hadi, Amir; Pourmasoumi, Makan; Kafeshani, Marzieh; Karimian, Jahangir; Maracy, Mohammad Reza; Entezari, Mohammad Hasan

    2017-05-04

    Additional oxygen consumption during intense exercises may lead to oxidative stress and contribute to muscular fatigue. Green tea and sour tea (Hibiscus sabdariffa L.), which contain various flavonoids and polyphenols, have many healthful properties such as anticarcinogenic, anti-inflammatory, and heart protecting effects. The aim of the present study was to assess the effects of green tea and sour tea supplementation on oxidative stress and muscle damage in soccer athletes. This randomized, double-blind control trial was conducted on 54 male soccer players. Participants were randomly assigned to three groups to receive: 450 mg/d green tea extract (GTE) in the first group (n = 18), 450 mg/d sour tea extract (STE) in the second group (n = 18) and 450 mg/d maltodextrin in the control group (n = 18). Fasting whole blood samples were taken under resting conditions at the beginning and the end of the study to quantify the serum levels of muscle damage indices, aspartate aminotransferase (AST), creatine kinase (CK), lactate dehydrogenase (LDH), and oxidative stress biomarkers, malondialdehyde (MDA), and total antioxidant capacity (TAC). After six weeks intervention, athletes who received GTE and STE supplements compared with the placebo had a significantly decreased MDA level (P = 0.008). Furthermore, STE supplementation resulted in a significant increase in TAC level compared with GTE and placebo groups (P = 0.01). However, supplementation with GTE and STE had no significant effects on muscle damage indices. GTE and STE supplementation have beneficial effects on oxidative stress status in male athletes. However, both kinds of tea extract did not affect muscle damage status.

  12. Reflectance spectroscopy of biochemical components as indicators of tea, Camellia Sinensis, quality

    NARCIS (Netherlands)

    Bian, B.M.; Skidmore, A.K.; Schlerf, M.; Fei, T.; Liu, Y.F.; Wang, T.

    2010-01-01

    The potential of reflectance spectroscopy to estimate the concentration of biochemical compounds related to tea (Camellia sinensis (L.)) quality (total tea polyphenols and free amino acids) is demonstrated. Partial least squares regression (PLSR) was performed to establish the relationship between

  13. Safety and efficacy of herbal tea for patients with diabetes mellitus

    Directory of Open Access Journals (Sweden)

    Siti Syarihan Abdullah

    2016-01-01

    Conclusion: GC Tea has benefits in reducing risk of diabetes, cardiovascular diseases, and obesity. GC Tea also has antioxidant properties that help reduce risk of cancer. Only mild adverse effects were reported when consuming these herbs in recommended dose.

  14. Comparative assessment of total polyphenols, antioxidant and antimicrobial activity of different tea varieties of Bangladesh

    Directory of Open Access Journals (Sweden)

    Yead Morshed Nibir

    2017-04-01

    Conclusions: Taken together, the results of this study demonstrated that Bangladeshi tea, especially the green tea, may act as a substitute for natural antioxidants and as a promising antibacterial agent for beneficial influence in human health.

  15. Study on essential and toxic elements intake from drinking of Chinese tea

    International Nuclear Information System (INIS)

    Hai-Qing Zhang; Bang-Fa Ni; Wei-Zhi Tian; Gui-Ying Zhang; Dong-Hui Huang; Cun-Xiong Liu; Cai-Jin Xiao; Hong-Chao Sun; Chang-Jun Zhao

    2011-01-01

    Twenty different brands of Chinese tea were analyzed for multiple trace elements, including some essential and toxic elements, by neutron activation analysis (NAA). A comparison among tea brands from China, India, US and other countries was made for the ranges and averages of concentrations for Na, K, Mn, Cu, and Br. It has been observed that the trace element contents in tea leaves are largely dependent upon the soil and the environment where the tea grows. Chinese tea is rich in Mn and Cu comparing with those of other counties surveyed, but is indigent in Na. The transference ratio for each element determined (i.e., the fraction of an element in tea leave transferred into solution when tea is leached by percolation) is also reported. Adult daily intakes of some essential and toxic elements from tea drinking were also estimated. (author)

  16. Nano-watt fueling from a micro-scale microbial fuel cell using black tea waste

    KAUST Repository

    Rojas, Jhonathan Prieto; Alqarni, Wejdan Mohammed Mofleh; Kalantan, Kalthom Kamil Saleh; Hussain, Muhammad Mustafa; Mink, Justine E.

    2016-01-01

    In this report, we show the rapid assessment of black tea as potential fuel to power up nanopower systems using a microsized, simplistic and sustainable air-cathode microbial fuel cell. It was found that tea produced more power compared

  17. Acetylcholinesterase inhibition ameliorates deficits in motivational drive

    Directory of Open Access Journals (Sweden)

    Martinowich Keri

    2012-03-01

    Full Text Available Abstract Background Apathy is frequently observed in numerous neurological disorders, including Alzheimer's and Parkinson's, as well as neuropsychiatric disorders including schizophrenia. Apathy is defined as a lack of motivation characterized by diminished goal-oriented behavior and self-initiated activity. This study evaluated a chronic restraint stress (CRS protocol in modeling apathetic behavior, and determined whether administration of an anticholinesterase had utility in attenuating CRS-induced phenotypes. Methods We assessed behavior as well as regional neuronal activity patterns using FosB immunohistochemistry after exposure to CRS for 6 h/d for a minimum of 21 d. Based on our FosB findings and recent clinical trials, we administered an anticholinesterase to evaluate attenuation of CRS-induced phenotypes. Results CRS resulted in behaviors that reflect motivational loss and diminished emotional responsiveness. CRS-exposed mice showed differences in FosB accumulation, including changes in the cholinergic basal forebrain system. Facilitating cholinergic signaling ameliorated CRS-induced deficits in initiation and motivational drive and rescued immediate early gene activation in the medial septum and nucleus accumbens. Conclusions Some CRS protocols may be useful for studying deficits in motivation and apathetic behavior. Amelioration of CRS-induced behaviors with an anticholinesterase supports a role for the cholinergic system in remediation of deficits in motivational drive.

  18. Coffee and tea consumption and the risk of Parkinson's disease.

    Science.gov (United States)

    Hu, Gang; Bidel, Siamak; Jousilahti, Pekka; Antikainen, Riitta; Tuomilehto, Jaakko

    2007-11-15

    Several prospective studies have assessed the association between coffee consumption and Parkinson's disease (PD) risk, but the results are inconsistent. We examined the association of coffee and tea consumption with the risk of incident PD among 29,335 Finnish subjects aged 25 to 74 years without a history of PD at baseline. During a mean follow-up of 12.9 years, 102 men and 98 women developed an incident PD. The multivariate-adjusted (age, body mass index, systolic blood pressure, total cholesterol, education, leisure-time physical activity, smoking, alcohol and tea consumption, and history of diabetes) hazard ratios (HRs) of PD associated with the amount of coffee consumed daily (0, 1-4, and > or = 5 cups) were 1.00, 0.55, and 0.41 (P for trend = 0.063) in men, 1.00, 0.50, and 0.39 (P for trend = 0.073) in women, and 1.00, 0.53, and 0.40 (P for trend = 0.005) in men and women combined (adjusted also for sex), respectively. In both sexes combined, the multivariate-adjusted HRs of PD for subjects drinking > or = 3 cups of tea daily compared with tea nondrinkers was 0.41 (95% CI 0.20-0.83). These results suggest that coffee drinking is associated with a lower risk of PD. More tea drinking is associated with a lower risk of PD. (c) 2007 Movement Disorder Society.

  19. Reactions of green and black teas with Cu(II).

    Science.gov (United States)

    Goodman, B A; Ferreira Severino, J; Pirker, K F

    2012-04-01

    Electron paramagnetic resonance (EPR) measurements of the products of reactions between Cu(II) and samples of green and black teas showed spectral components from at least six different Cu(II) complexes with both tea types. Several of these complexes were common to both teas in spite of major differences in their polyphenol compositions. The pH range observed for complex formation, and the total signal intensity in the pH range 4-8, were greatly different from those for the reactions of Cu(II) with (-)-epigallocatechin gallate and gallic acid, the main polyphenols responsible for the free radical signals observed during oxidation of these beverages. Components with spectral parameters similar to those of Cu(II) complexes with theanine, the major amino acid in tea, may contribute to two of the spectra recorded under acidic conditions. However, the initial complexes formed at the lowest pH values investigated are still unidentified. EPR spectra with parameters consistent with Cu(II) polyphenol complexes were only observed under alkaline conditions, thus suggesting that components of tea other than polyphenols might be more important in reactions with copper, and possibly other transition metals, in solutions under physiological conditions. This journal is © The Royal Society of Chemistry 2012

  20. Agricultural knowledge and information system on tea farming in Vietnam : implications for strengthening the extension service

    OpenAIRE

    Kieu Thi Thu, Huong

    2014-01-01

    Tea plays an important role in improving income and generating employment in the northern uplands of Vietnam. However, the tea sector is reportedly performing below its potential: low yields and productivity, and low product quality. Among the major problems affecting tea production is the limited access of tea producers to information both in production and marketing; low level of connections between actors in agricultural extension, researchers and the farmers themselves. This research t...

  1. Transition to Organic Tea Production in the Thai Nguyen Province, Vietnam: Economic and Environmental Impacts

    OpenAIRE

    Nghia Dai Tran

    2009-01-01

    This study from Vietnam shows that a switch from conventional to organic tea productions would bring real environmental, health and economic benefits for the country's farmers and its society as a whole. In particular, the amount of agrochemical residue and waste produced by tea production would be reduced. Farmers would also be able to enjoy a better livelihood as they could command a premium price for their organic tea products. The study therefore recommends that organic tea production is ...

  2. The protective activity of tea against infection by Vibrio cholerae O1.

    Science.gov (United States)

    Toda, M; Okubo, S; Ikigai, H; Suzuki, T; Suzuki, Y; Shimamura, T

    1991-02-01

    Extracts of black tea exhibited bactericidal activity against Vibrio cholerae O1. The tea extract inhibited the haemolysin activity of V. cholerae O1, El Tor and the morphological changes of Chinese hamster ovary cells induced by cholera toxin. Tea extract also reduced fluid accumulation induced by cholera toxin in sealed adult mice and by V. cholerae O1 in ligated intestinal loops of rabbits. These findings suggest that tea has protective activity against V. cholerae O1.

  3. The scavenging effects of tea polyphenol and quercetin on active oxygen species

    International Nuclear Information System (INIS)

    Fang Ruoying; Cheng Jiwu; Hu Tianxi; Tu Tiechen; Dong Jirong; Wang Wenfeng; Lin Nianyun

    1993-01-01

    The abilities of scavenging active oxygen species, O 2 free radical and OH., by tea polyphenols and quercetin have been studied by chemiluminescence, ESR and pulse radiolysis. Tea polyphenols and quercetin are all phenolic antioxidants. The synergetic studies show that both tea polyphenols and quercetin are strong free radical scavengers. Tea polyphenols are better than quercetin. the results from CL studies are in good accord with those from ESR and PR studies

  4. Occurrence of Functional Molecules in the Flowers of Tea (Camellia sinensis Plants: Evidence for a Second Resource

    Directory of Open Access Journals (Sweden)

    Yiyong Chen

    2018-03-01

    Full Text Available Tea (Camellia sinensis is an important crop, and its leaves are used to make the most widely consumed beverage, aside from water. People have been using leaves from tea plants to make teas for a long time. However, less attention has been paid to the flowers of tea plants, which is a waste of an abundant resource. In the past 15 years, researchers have attempted to discover, identify, and evaluate functional molecules from tea flowers, and have made insightful and useful discoveries. Here, we summarize the recent investigations into these functional molecules in tea flowers, including functional molecules similar to those in tea leaves, as well as the preponderant functional molecules in tea flowers. Tea flowers contain representative metabolites similar to those of tea leaves, such as catechins, flavonols, caffeine, and amino acids. The preponderant functional molecules in tea flowers include saponins, polysaccharides, aromatic compounds, spermidine derivatives, and functional proteins. We also review the safety and biological functions of tea flowers. Tea flower extracts are proposed to be of no toxicological concern based on evidence from the evaluation of mutagenicity, and acute and subchronic toxicity in rats. The presence of many functional metabolites in tea flowers indicates that tea flowers possess diverse biological functions, which are mostly related to catechins, polysaccharides, and saponins. Finally, we discuss the potential for, and challenges facing, future applications of tea flowers as a second resource from tea plants.

  5. An analysis of antioxidants, organoleptics and hedonics with variations of boiling time in Jasmine tea and Jasmine root tea a study on Kaliprau, Pemalang

    Science.gov (United States)

    Arifan, Fahmi; Winarni, Sri; Handoyo, Gentur; Nurdiana, Asri; Nabila Rahma H, Afkar; Risdiyanti, Sri

    2018-05-01

    There are so many jasmine plantations without any preservation and post production in Kaliprau, Pemalang. The aims of this research are analyzing the amount of antioxidant and organoleptic-hedonic test. The measurement of antioxidant used in this research is using DPPH. The organoleptic and hedonic test on 25 respondents. Jasmines that been used on this research are the flower and the root part. Through the test, some results have been found from the jasmine tea’s sampling with the boiling time of 15 minutes and it contain antioxidant for about 55.0% and 74.84% for the jasmine root tea. Whereas for the boiling time of 30 minutes, it contained 54.00% of antioxidant for the jasmine tea and 84.00% of antioxidant in jasmine root tea. Jasmine tea and jasmine root tea contains flavonoids. Despite the large amount of antioxidant were found in jasmine tea and jasmine root tea (50-100%). There’s a decreasing of antioxidant amount found in the samples, along with the prolonged boiling time. 84% of tresponden like the scent, flavor, color and the texture of jasmine tea and jasmine root tea. These products are finally accepted by the people and have its large amount of antioxidant contain for the jasmine tea.

  6. Radiocaesium concentration of the first crop of processed tea and it's extracts, and the second crop of processed tea manufactured in Kanagawa Prefecture in 2012

    International Nuclear Information System (INIS)

    Shiraki, Yoshiya; Takeda, Hajime; Okamoto, Tamotsu; Funahashi, Hideto; Kita, Nobuhiro

    2013-01-01

    We conducted this study to understand the relation of 137 Cs concentration of the first crop of processed tea and that of its extracts manufactured in Kanagawa Prefecture in 2012. In the case of the first crop, processed tea was brewed in 30 times its volume in hot water (at 90℃) for 1 minute, the 137 Cs concentration of processed tea extracts was diluted to 1/68.9 that of processed tea on average and extraction efficiency of 137 Cs from processed tea was 46.2% on average. The correlation coefficient between 137 Cs concentration of the first crop of processed tea and that of extracts was 0.799(p 137 Cs concentration of the first and second crops of processed tea was analyzed. The 137 Cs concentration of the second crop of processed tea was 0.69 compared with that of the first crop of processed tea on average. The correlation coefficient between 137 Cs concentration of the first and second crop of processed tea was 0.803(p<0.01). (author)

  7. Integrated Emergy and Economic Evaluation of Tea Production Chains in Anxi, China

    Science.gov (United States)

    Emergy and economic methods were used to evaluate and compare tea production systems in Anxi, China. Tea production was classified into three phases, i.e., the nursery, the plantation and tea processing, and each phase was evaluated. The results showed that the nursery subsystems...

  8. Both phenolic and non-phenolic green tea fractions inhibit migration of cancer cells

    Science.gov (United States)

    Green tea consumption is associated with chemoprevention of many cancer types. Fresh tea leaves are rich in polyphenolic catechins, which can constitute up to 30% of the dry leaf weight. While the polyphenols of green tea have been well investigated, it is still largely unknown, whether or not non-p...

  9. Effect of ultraviolet B irradiation on accumulation of catechins in tea ...

    African Journals Online (AJOL)

    Effect of UV-B irradiation time on accumulation of foliar catechins in two tea cultivars was investigated. Low influence rate and short term irradiation of UV-B stimulated accumulation of major tea catechins, resulting in an increase in level of total catechins. Excessive irradiation of UV-B supressed the accumulation of tea ...

  10. Study on flavour volatiles of γ-aminobutyric acid (GABA) green tea ...

    African Journals Online (AJOL)

    The volatile components of γ-aminobutyric acid (GABA) tea produced by two different kinds of technological process separately namely: vacuum and water immersion were studied. It was shown by the sensory evaluation that the color of the soup and the extracted leaves of GABA tea were similar to that of the oolong tea, ...

  11. Pu-erh Tea Inhibits Tumor Cell Growth by Down-Regulating Mutant p53

    Science.gov (United States)

    Zhao, Lanjun; Jia, Shuting; Tang, Wenru; Sheng, Jun; Luo, Ying

    2011-01-01

    Pu-erh tea is a kind of fermented tea with the incorporation of microorganisms’ metabolites. Unlike green tea, the chemical characteristics and bioactivities of Pu-erh tea are still not well understood. Using water extracts of Pu-erh tea, we analyzed the tumor cell growth inhibition activities on several genetically engineered mouse tumor cell lines. We found that at the concentration that did not affect wild type mouse embryo fibroblasts (MEFs) growth, Pu-erh tea extracts could inhibit tumor cell growth by down-regulated S phase and cause G1 or G2 arrest. Further study showed that Pu-erh tea extracts down-regulated the expression of mutant p53 in tumor cells at the protein level as well as mRNA level. The same concentration of Pu-erh tea solution did not cause p53 stabilization or activation of its downstream pathways in wild type cells. We also found that Pu-erh tea treatment could slightly down-regulate both HSP70 and HSP90 protein levels in tumor cells. These data revealed the action of Pu-erh tea on tumor cells and provided the possible mechanism for Pu-erh tea action, which explained its selectivity in inhibiting tumor cells without affecting wild type cells. Our data sheds light on the application of Pu-erh tea as an anti-tumor agent with low side effects. PMID:22174618

  12. Review and perspective on the composition and safety of green tea extracts

    Science.gov (United States)

    The growing body of evidence regarding the putative health benefits of green tea (Camellia sinensis), including reduced risk of cancer and cardiovascular disease, has led to an increase in the consumption of brewed green tea and the formulation of green tea extracts (GTE) into a variety of food and ...

  13. The anti-aging and anti-oxidation effects of tea water extract in Caenorhabditis elegans.

    Science.gov (United States)

    Fei, Tianyi; Fei, Jian; Huang, Fang; Xie, Tianpei; Xu, Jifeng; Zhou, Yi; Yang, Ping

    2017-10-15

    Tea includes puer tea, black tea, green tea and many others. By using model organism Caenorhabditis elegans, the anti-aging and anti-oxidation effects of tea water extract were systemically examined in this study. We found that water extract of puer tea, black tea and green tea all increased the lifespan of worms, postponed Aβ-induced progressive paralysis in Alzheimer's disease transgenic worms, and improved the tolerance of worms to the oxidative stress induced by heavy metal Cr 6+ . Moreover, the anti-oxidation effects of tea water extract at low concentration were different among 4 kinds of brands of green tea. The underlying mechanisms were further explored using genetically manipulated-mutant worms. The anti-oxidative stress effects of green tea water extract depend on the dietary restriction and germline signaling pathways, but not the FOXO and mitochondrial respiratory chain signals. Therefore, tea water extract provides benefits of anti-aging, anti-AD and anti-oxidation. Copyright © 2017. Published by Elsevier Inc.

  14. Copper bioavailability from breakfasts containing tea : influence of the addition of milk

    NARCIS (Netherlands)

    Vaquero, M.P.; Veldhuizen, M.; Dokkum, W. van; Hamer, C.J.A. van den; Schaafsma, G.

    1994-01-01

    The influence of drinking tea on copper bioavailability is unclear, particularly when tea is consumed with food. A breakfast meal containing white bread, margarine, strawberry jam, cheese and tea, with or without milk, was digested in; vitro and the dialysis of copper investigated. Reference

  15. Addition of milk does not affect the absorption of flavonols from tea in man

    NARCIS (Netherlands)

    Hollman, P.C.H.; Hof, van het K.H.; Tijburg, L.B.M.; Katan, M.B.

    2001-01-01

    Tea is a major source of flavonols, a subclass of antioxidant flavonoids present in plant foods which potentially are beneficial to human health. Milk added to tea, a frequent habit in the United Kingdom, could inhibit absorption of tea flavonoids, because proteins can bind flavonoids effectively.

  16. The performance of maize crop during acid amelioration with ...

    African Journals Online (AJOL)

    Tanzania Journal of Science ... This study evaluated acid ameliorative potential and their effects on maize growth of four organic residues namely wild spikenard, cordia, cowpea and pigeon peas ... The finding suggests different acid ameliorating potential of residues, pigeon peas and cordia being the most effective.

  17. Migration and Accumulation of Octachlorodipropyl Ether in Soil-Tea Systems in Young and Old Tea Gardens

    Directory of Open Access Journals (Sweden)

    Min Liao

    2017-09-01

    Full Text Available The migration and accumulation of octachlorodipropyl ether (OCDPE in soil-tea systems were investigated using a gas chromatography-electron capture detector (GC-ECD method in young and old tea gardens. When the residual concentration of OCDPE was 100 g a.i. hm−2 in soils, the peak concentrations of OCDPE in fresh leaves of young and old tea plants were 0.365 mg/kg and 0.144 mg/kg, taking 45 days and 55 days, respectively. Equations for the accumulation curves of OCDPE in fresh leaves of young and old tea plants were Ct = 0.0227e0.0566t (R2 = 0.9154 and Ct = 0.0298e−0.0306t (R2 = 0.7156, and were Ct = 3.8435e0.055t (R2 = 0.9698 and Ct = 1.5627e−0.048t (R2 = 0.9634 for dissipation curves, with a half-life of 14.4 days and 12.6 days, respectively. These results have practical guiding significance for controlling tea food safety.

  18. Effects of gamma radiation on sensorial properties in black tea

    Energy Technology Data Exchange (ETDEWEB)

    Silveira, Ana Paula M.; Fanaro, Gustavo B.; Costa, Helbert S.F.; Silva, Priscila V.; Santillo, Amanda G.; Villavicencio, Anna Lucia C.H., E-mail: ana.paula.silveira@usp.b, E-mail: villavic@ipen.b [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2009-07-01

    The black tea (Camellia sinensis) is the most consumed beverage in the world and its consumption has increased, manly in occidental countries, due to the fact that this drink has large antioxidants quantities. In this type of tea, the taste determines the product qualities and its final value. Several studies reported that food irradiation is an excellent process to disinfect food, reducing storage losses and extended its shelf life. This treatment can inhibit cellular division, promoting a molecular and DNA structural modification. Depending on the dose applied, the irradiation can modify sensorial properties, influencing the marked cost. The sensorial analysis is one of the main tests to detect any better or worse changes, by consumers. The aim of this study is to evaluate the effect of ionizing radiation on sensorial properties in black tea. Samples will be irradiated with a {sup 60}Co source, at doses of 0, 5, and 10 kGy. (author)

  19. Effects of gamma radiation on sensorial properties in black tea

    International Nuclear Information System (INIS)

    Silveira, Ana Paula M.; Fanaro, Gustavo B.; Costa, Helbert S.F.; Silva, Priscila V.; Santillo, Amanda G.; Villavicencio, Anna Lucia C.H.

    2009-01-01

    The black tea (Camellia sinensis) is the most consumed beverage in the world and its consumption has increased, manly in occidental countries, due to the fact that this drink has large antioxidants quantities. In this type of tea, the taste determines the product qualities and its final value. Several studies reported that food irradiation is an excellent process to disinfect food, reducing storage losses and extended its shelf life. This treatment can inhibit cellular division, promoting a molecular and DNA structural modification. Depending on the dose applied, the irradiation can modify sensorial properties, influencing the marked cost. The sensorial analysis is one of the main tests to detect any better or worse changes, by consumers. The aim of this study is to evaluate the effect of ionizing radiation on sensorial properties in black tea. Samples will be irradiated with a 60 Co source, at doses of 0, 5, and 10 kGy. (author)

  20. Foliar absorption of 15N labeled urea by tea plant

    International Nuclear Information System (INIS)

    Hoshina, Tsuguo; Kozai, Shuji; Ishigaki, Kozo

    1978-01-01

    The effect of foliar application on the nitrogen nutrient status of tea shoots has been studied using 15 N labelled urea. Furthermore, the difference in nitrogen utilization by tea plant between foliar applied and top dressed nitrogen was investigated using 15 N labelled urea and ammonium sulfate. The foliar application of urea increased the amount of chlorophyll and total nitrogen in the new shoot, and the foliar application was more effective under shading condition. The urea sprayed upon old leaves prior to the opening of new leaf translocated to the new shoots. However, the foliar application after the opening of new leaf was more effective on nitrogen absorption by new shoots than one prior to that, and rather than top dressing for new shoots. It could be recognized that the foliar application of urea raises the nitrogen nutrient status of tea leaves in summer. (author)

  1. Effect of irradiation decontamination on the qualities of green tea

    International Nuclear Information System (INIS)

    Zhu Jiating; Liu Chunquan; Yu Gang; Zhao Yongfu; Ji Ping; Jin Jie; Gu Guiqiang

    2005-01-01

    The purpose of this study was to analyze the effects of irradiation on the main chemical components, such as heavy metal elements, pesticide residues as well as sensory qualities of green tea. The results indicated that irradiation had no significant impact on proteins, tea polyphenols, theine and heavy metal elements, slight differences in the contents of soluble sugar and amino acids. The content of cypermethrin reduced with the increase of irradiation dose. The color, liquor color, flavor and aroma of the tea decoction changed slightly when irradiated at the dose lower than 5 kGy. It was concluded that the optimal doses for the purpose of green team decontamination was at the range of 3-5 kGy according to the analysis of various quality factors. (authors)

  2. How would you like your tea, vicar?

    Science.gov (United States)

    Jamnadas-Khoda, Benjamin; See, M S; Cubison, Colonel T C; Dheansa, B S

    2010-05-01

    Scald injuries are the commonest cause of paediatric burns leading to hospital admission both in the United Kingdom (National Burn Care Review Committee Report; 2001) and around the world. The cost and significant morbidity resulting from scald injuries reiterates the need for effective prevention campaigns for primary caregivers. The majority of scalds in children occur in the kitchen (49%) at home. Three children a day under the age of 5 (1100/year) are involved in scalds resulting from pulling on a cup of beverage onto themselves. We therefore aim to study the temperature of common beverages made at home and their potential to cause significant thermal injury. Common household beverages were formulated to assess the thermal characteristics. Each beverage was made in a standardized environment with constant ambient temperature of 22 degrees C. Beverages were made in 230 ml ceramic mugs, using boiled water from an electric kettle, instant coffee granules and teabags. Hot milk and hot water were prepared for comparison. Temperature readings were taken from 0 to 10 min. Cooling curves were then plotted. Milky beverages had the lowest starting temperatures (75-77 degrees C). Black tea and black coffee remained at temperatures greater than 65 degrees C despite cooling for 10 min. The addition of sugar did not alter the cooling rate. Similarly there was very little difference in cooling rates for skimmed and full fat milk. Addition of 10 ml rather than 5 ml of milk lowered the starting temperature and increased the cooling rates. Hot beverages can cause significant scald injuries especially in the paediatric population. We demonstrated the potential for a full thickness burn despite cooling for 10 min or the addition of cold milk. Thus the complacent attitude surrounding beverages under such conditions should be abolished. Our work also reiterates the need for education amongst caregivers regarding the handling of hot beverages in order to reduce the number of

  3. Use of Coffee Pulp and Minerals for Natural Soil Ameliorant

    Directory of Open Access Journals (Sweden)

    Pujiyanto Pujiyanto

    2007-05-01

    Full Text Available In coffee plantation, solid waste of coffee pulp is usually collected as heap nearby processing facilities for several months prior being used as compost. The practice is leading to the formation of odor and liquid which contaminate the environment. Experiments to evaluate the effect of natural soil ameliorant derived from coffee pulp and minerals were conducted at The Indonesian Coffee and Cocoa Research Institute in Jember, East Java. The experiments were intended to optimize the use of coffee pulp to support farming sustainability and minimize negative impacts of solid waste disposal originated from coffee cherry processing. Prior to applications, coffee pulp was hulled to organic paste. The paste was then mixed with 10% minerals (b/b. Composition of the minerals was 50% zeolite and 50% rock phosphate powder. The ameliorant was characterized for their physical and chemical properties. Agronomic tests were conducted on coffee and cocoa seedling. The experiments were arranged according to Randomized Completely Design with 2 factors, consisted of natural ameliorant and inorganic fertilizer respectively. Natural ameliorant derived from coffee pulp was applied at 6 levels: 0, 30, 60, 90, 120 and 150 g dry ameliorant/seedling of 3 kg soil, equivalent to 0, 1, 2, 3, 4 and 5% (b/b of ameliorant respectively. Inorganic fertilizer was applied at 2 levels: 0 and 2 g fertilizer/application of N-P-K compound fertilizer of 15-15-15 respectively. The inorganic fertilizer was applied 4 times during nursery of coffee and cocoa. The result of the experiment indicated that coffee pulp may be used as natural soil ameliorant. Composition of ameliorant of 90% coffee pulp and 10% of minerals has good physical and chemical characteristics for soil amelioration. The composition has high water holding capacity; cations exchange capacity, organic carbon and phosphorus contents which are favorable to increase soil capacity to support plant growth. Application of

  4. Green tea and its anti-angiogenesis effects.

    Science.gov (United States)

    Rashidi, Bahman; Malekzadeh, Mehrnoush; Goodarzi, Mohammad; Masoudifar, Aria; Mirzaei, Hamed

    2017-05-01

    The development of new blood vessels from a pre-existing vasculature (also known as angiogenesis) is required for many physiological processes including embryogenesis and post-natal growth. However, pathological angiogenesis is also a hallmark of cancer and many ischaemic and inflammatory diseases. The pro-angiogenic members of the VEGF family (vascular endothelial growth factor family), VEGF-A, VEGF-B, VEGF-C, VEGF-D and placental growth factor (PlGF), and the related receptors, VEGFR-1, VEGFR-2 and VEGFR-3 have a central and decisive role in angiogenesis. Indeed, they are the targets for anti-angiogenic drugs currently approved. Green tea (from the Camellia sinensis plant) is one of the most popular beverages in the world. It is able to inhibit angiogenesis by different mechanisms such as microRNAs (miRNAs). Green tea and its polyphenolic substances (like catechins) show chemo-preventive and chemotherapeutic features in various types of cancer and experimental models for human cancers. The tea catechins, including (-)-epigallocatechin-3-gallate (EGCG), have multiple effects on the cellular proteome and signalome. Note that the polyphenolic compounds from green tea are able to change the miRNA expression profile associated with angiogenesis in various cancer types. This review focuses on the ability of the green tea constituents to suppress angiogenesis signaling and it summarizes the mechanisms by which EGCG might inhibit the VEGF family. We also highlighted the miRNAs affected by green tea which are involved in anti-angiogenesis. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  5. BRAND DEVELOPMENT IN CHINESE TEA MARKET : Case Company: Lipton

    OpenAIRE

    Han, Yuqi

    2014-01-01

    China once acted as the world’s largest consumer and exporter of tea, but at the same time, it has always been nagged by the lack of brands. Faced with the changing marketing environment and consumer demand, building a strong brand has become the paramount task for Chinese tea companies to stand out in the fierce competitions. Marketing communication is always a significant tool in terms of building the brand awareness and favorable brand image among consumers. Lipton, which is the world’s le...

  6. Efficient TEA CO2 laser based coating removal system

    CSIR Research Space (South Africa)

    Prinsloo, FJ

    2007-04-01

    Full Text Available stream_source_info Prinsloo_2007.pdf.txt stream_content_type text/plain stream_size 11617 Content-Encoding UTF-8 stream_name Prinsloo_2007.pdf.txt Content-Type text/plain; charset=UTF-8 Efficient TEA CO2 laser based... by keeping energy density below the damage threshold. The advantage of a pulsed TEA CO2 laser system is that a laser frequency and temporal profile can be chosen to maximize paint removal and concurrently minimize substrate damage. To achieve...

  7. The design of tea garden environmental monitoring system based on WSN

    Science.gov (United States)

    Chen, Huajun; Yuan, Lina

    2018-01-01

    Through the application of wireless sensor network (WSN) in tea garden, it can realize the change of traditional tea garden to the modern ones, and effectively improves the comprehensive productive capacity of tea garden. According to the requirement of real-time remote in agricultural information collection and monitoring and the power supply affected by environmental limitations, based on WSN, this paper designs a set of tea garden environmental monitoring system, which achieves the monitoring nodes with ad-hoc network as well as automatic acquisition and transmission to the tea plantations of air temperature, light intensity, soil temperature and humidity.

  8. A comparative study of the effect of green tea and sour tea on blood pressure and lipid profile in healthy adult men

    Directory of Open Access Journals (Sweden)

    Marzieh Kafeshani

    2017-06-01

    Full Text Available BACKGROUND: Cardiovascular diseases (CVD are a set of metabolic disorders affecting heart and blood vessels. Green tea and sour tea (Hibiscus sabdariffa L. have attracted significant attention recently due to their high popularity, nutrient profile and therapeutic effects. The aim of the present study was to compare the effects of green tea and sour tea supplementation on blood pressure and lipid profile in healthy adult men. METHODS: This randomized, double-blind, placebo-controlled trial included 54 healthy adult men. The participants were randomly assigned to two intervention groups receiving 450 mg green tea or sour tea and one placebo group which consumed 450 mg placebo (maltodextrin for 6 weeks. Blood pressure, lipid profile, dietary intake and physical activity were measured pre- and post-intervention and compared. RESULTS: After 6 weeks of intervention, sour tea supplementation led to a significant decrease in systolic blood pressure (SBP compared with the placebo group. However, we faild to find any significant difference in SBP between green tea and control groups. Also, no significant changes were observed in diastolic blood pressure (DBP and lipid profile between the three groups. In comparison with baseline, there was a significant increase in the mean level of serum high-density lipoprotein cholesterol (HDL-C in green tea and sour tea groups. Also, the interventions resulted in significant decrease in the mean levels of serum total cholesterol (TC and low-density lipoprotein cholesterol (LDL-C and DBP in the sour tea group compared with the pre-intervention value. CONCLUSION: On the basis of our findings, sour tea supplementation led to decreased SBP in healthy men compared with the placebo, but there was no significant difference between their effects on DBP and lipid profile. 

  9. Relationship between tea drinking and bone mineral density in Bushehr population

    Directory of Open Access Journals (Sweden)

    Somayeh Amiri

    2011-09-01

    Full Text Available Background: Tea consumption is common throughout the world, especially in Iran and it was known as the most common beverages. Several studies evaluated negative effect of coffee and relationship between its caffeine content with bone density. But relationship between tea drinking and bone mineral density is less observed. Considering high amount of tea consumption and prevalence of osteoporosis in Iran, it is important to investigate this relationship.Materials and Method: Population study includes 1125 subjects (aged 20- 72 years randomly selected by cluster sampling in Bushehr, who participated in general project of prevention and treatment of osteoporosis. The participants were categorized based on degree of tea consumption: high tea drinkers (more than 4 cups of tea per day and low tea drinkers (equal or less than 4 cups of tea per day.Results: In high tea drinkers, mean score for bone density was significantly higher in neck and total femur. But this difference in isolated groups (according to sex, age and both of them was not seen.Conclusion: The result of this study indicates on a direct relationship between tea drinking and increasing of bone mineral density. Moreover, it shows the prevalence of osteoporosis is lower in people who have a regular daily habit of tea consumption

  10. Metabolomics analysis reveals the metabolic and functional roles of flavonoids in light-sensitive tea leaves.

    Science.gov (United States)

    Zhang, Qunfeng; Liu, Meiya; Ruan, Jianyun

    2017-03-20

    As the predominant secondary metabolic pathway in tea plants, flavonoid biosynthesis increases with increasing temperature and illumination. However, the concentration of most flavonoids decreases greatly in light-sensitive tea leaves when they are exposed to light, which further improves tea quality. To reveal the metabolism and potential functions of flavonoids in tea leaves, a natural light-sensitive tea mutant (Huangjinya) cultivated under different light conditions was subjected to metabolomics analysis. The results showed that chlorotic tea leaves accumulated large amounts of flavonoids with ortho-dihydroxylated B-rings (e.g., catechin gallate, quercetin and its glycosides etc.), whereas total flavonoids (e.g., myricetrin glycoside, epigallocatechin gallate etc.) were considerably reduced, suggesting that the flavonoid components generated from different metabolic branches played different roles in tea leaves. Furthermore, the intracellular localization of flavonoids and the expression pattern of genes involved in secondary metabolic pathways indicate a potential photoprotective function of dihydroxylated flavonoids in light-sensitive tea leaves. Our results suggest that reactive oxygen species (ROS) scavenging and the antioxidation effects of flavonoids help chlorotic tea plants survive under high light stress, providing new evidence to clarify the functional roles of flavonoids, which accumulate to high levels in tea plants. Moreover, flavonoids with ortho-dihydroxylated B-rings played a greater role in photo-protection to improve the acclimatization of tea plants.

  11. Differential Contribution of Jasmine Floral Volatiles to the Aroma of Scented Green Tea

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    Jian-Xia Shen

    2017-01-01

    Full Text Available Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived (Z-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.

  12. Estimating Biochemical Parameters of Tea (camellia Sinensis (L.)) Using Hyperspectral Techniques

    Science.gov (United States)

    Bian, M.; Skidmore, A. K.; Schlerf, M.; Liu, Y.; Wang, T.

    2012-07-01

    Tea (Camellia Sinensis (L.)) is an important economic crop and the market price of tea depends largely on its quality. This research aims to explore the potential of hyperspectral remote sensing on predicting the concentration of biochemical components, namely total tea polyphenols, as indicators of tea quality at canopy scale. Experiments were carried out for tea plants growing in the field and greenhouse. Partial least squares regression (PLSR), which has proven to be the one of the most successful empirical approach, was performed to establish the relationship between reflectance and biochemical concentration across six tea varieties in the field. Moreover, a novel integrated approach involving successive projections algorithms as band selection method and neural networks was developed and applied to detect the concentration of total tea polyphenols for one tea variety, in order to explore and model complex nonlinearity relationships between independent (wavebands) and dependent (biochemicals) variables. The good prediction accuracies (r2 > 0.8 and relative RMSEP < 10 %) achieved for tea plants using both linear (partial lease squares regress) and nonlinear (artificial neural networks) modelling approaches in this study demonstrates the feasibility of using airborne and spaceborne sensors to cover wide areas of tea plantation for in situ monitoring of tea quality cheaply and rapidly.

  13. Concentrations and solubility of selected trace metals in leaf and bagged black teas commercialized in Poland

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    L. Polechońska

    2015-09-01

    Full Text Available The objective of this study was to determine the concentrations of heavy metals in bagged and leaf black teas of the same brand and evaluate the percentage transfer of metals to tea infusion to assess the consumer exposure. Ten leaf black teas and 10 bagged black teas of the same brand available in Poland were analyzed for Zn, Mn, Cd, Pb, Ni, Co, Cr, Al, and Fe concentrations both in dry material and their infusion. The bagged teas contained higher amounts of Pb, Mn, Fe, Ni, Al, and Cr compared with leaf teas of the same brand, whereas the infusions of bagged tea contained higher levels of Mn, Ni, Al, and Cr compared with leaf tea infusions. Generally, the most abundant trace metals in both types of tea were Al and Mn. There was a wide variation in percentage transfer of elements from the dry tea materials to the infusions. The solubility of Ni and Mn was the highest, whereas Fe was insoluble and only a small portion of this metal content may leach into infusion. With respect to the acceptable daily intake of metals, the infusions of both bagged and leaf teas analyzed were found to be safe for human consumption.

  14. Exposure and risk assessment for aluminium and heavy metals in Puerh tea

    International Nuclear Information System (INIS)

    Cao, Hongbin; Qiao, Li; Zhang, Hui; Chen, Jianjiang

    2010-01-01

    As the consumption of Puerh tea is booming because of its multiple health-promoting effects, the possible health risks resulting from long-term exposure to metals contained in this tea need to be evaluated. To assess the human risk associated with drinking Puerh tea, concentrations of aluminium, lead, cadmium, mercury, zinc, copper and arsenic were determined in samples of Puerh tea, tea leaves from the plants, and planted soil collected from the Yunnan province, China. Site-specific exposure parameters such as body weight and consumption rate of Puerh tea were investigated in Kunming and Puer cities using face-to-face surveys. Health risks were evaluated for the inhabitants of Kunming and Puer cities by gender and by age groups. Although the Puerh tea plant easily absorbs aluminium from soil, the concentrations of Al and six other elements in Puerh tea were all far below the safety concentration limits of China. Both the HQ (Hazard Quotient) values for single elements and the HI (Hazard Index) value for all seven elements were far below one, indicating no non-carcinogenic risks from these seven elements for inhabitants of Kunming and Puer under the current consumption rates of Puerh tea. However, probabilistic estimation of carcinogenic risk shows that the 95th percentile carcinogenic rate of arsenic in Puerh tea approaches the accepted risk level of 10 -4 for the highest exposure group. Therefore, the arsenic in Puerh tea is of concern.

  15. Ambient Profiling of Phenolic Content in Tea Infusions by Matrix-Assisted Ionization in Vacuum

    Science.gov (United States)

    Cody, Robert B.

    2018-05-01

    Matrix-assisted ionization in vacuum (MAIV) was used to analyze the polyphenol content of ten different tea infusions. Nine different Camellia sinensis infusions were analyzed including three green teas, two black teas, two oolong teas, jasmine tea, and white tea. An infusion of rooibos (Aspalathus linearis) tea was also analyzed. Each freshly brewed tea was diluted 1:1 with methanol, and 100 ppm of phenolphthalein was added as an internal standard. An excess of 3-nitrobenzonitrile (NBN) was added to each vial, and the solution containing NBN crystals was analyzed by aspiration directly into the mass spectrometer sampling orifice. A working curve constructed for dilutions of catechin with phenolphthalein internal standard showed good linearity for five replicates of each concentration. The measured relative abundances of flavonoid polyphenols in each tea were in good agreement with previously reported values. Polyphenol content in tea infusions varied from 19.2 to 108.6 mg 100 mL-1. In addition to the expected catechin flavonoids, abundant quinic acid and gallic acid was detected in the C. sinensis infusions. Characteristic A. linearis flavonoids were detected in the rooibos tea.

  16. Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

    Directory of Open Access Journals (Sweden)

    Shelly Coe

    2013-01-01

    Full Text Available Tea (Camellia sinensis is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on glycaemic response. The objectives of the present study were to assess the total polyphenol content of different teas, to assess the bioaccessibility of polyphenols in whole and bagged teas, and to determine the effect of black, white, and green tea infusions on sugar release. All of the teas were a significant source of polyphenols (10–116 mg Gallic acid equivalents/g. There was an overall increase in the release of polyphenols from both the bagged and the whole teas following in vitro digestion. Bagged green tea significantly ( reduced rapidly digestible starch from white bread samples compared to control and black and white bagged teas. The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans.

  17. Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China.

    Science.gov (United States)

    Mao, Yan; Wei, BaoYao; Teng, JianWen; Huang, Li; Xia, Ning

    2017-09-01

    Liupao tea is a distinctive Chinese dark tea obtained by indigenous tea fermentation facilitated by the symbiotic association of bacteria and fungi. The composition of fungal community in 4 Liupao tea samples stored for several years under natural microbial fermentation was evaluated by MiSeq sequencing. Taxonomic analysis revealed 3 phyla, 6 families, 8 genera. The genera Eurotium and Aspergillus were dominant fungi in almost all the samples. A total of 85 strains found in 41 other tea samples were species of Eurotium. amstelodami, Eurotium. niveoglaucum, Eurotium. repens, Eurotium. rubrum, Eurotium. tonophilum and Eurotium. cristatum by culture-dependent method. Of these species, E. repens, E. rubrum and E. tonophilum have not been previously associated with Liupao tea. This report is the first to reveal fungal flora composition using Illumina-based sequencing and provide useful information for relevant studies on the isolation of Eurotium species in Liupao tea. The predominant molds are Eurotium species, and the comparison of fungal diversity in dark teas is worth considering. The taxonomic analysis of the microbial community would also aid the further study of functional genes and metabolic pathways of Liupao tea fermentation. Copyright © 2017. Published by Elsevier Ltd.

  18. Uptake, Translocation, Metabolism, and Distribution of Glyphosate in Nontarget Tea Plant (Camellia sinensis L.).

    Science.gov (United States)

    Tong, Mengmeng; Gao, Wanjun; Jiao, Weiting; Zhou, Jie; Li, Yeyun; He, Lili; Hou, Ruyan

    2017-09-06

    The uptake, translocation, metabolism, and distribution behavior of glyphosate in nontarget tea plant were investigated. The negative effects appeared to grown tea saplings when the nutrient solution contained glyphosate above 200 mg L -1 . Glyphosate was highest in the roots of the tea plant, where it was also metabolized to aminomethyl phosphonic acid (AMPA). The glyphosate and AMPA in the roots were transported through the xylem or phloem to the stems and leaves. The amount of AMPA in the entire tea plant was less than 6.0% of the amount of glyphosate. The glyphosate level in fresh tea shoots was less than that in mature leaves at each day. These results indicated that free glyphosate in the soil can be continuously absorbed by, metabolized in, and transported from the roots of the tea tree into edible leaves, and therefore, free glyphosate residues in the soil should be controlled to produce teas free of glyphosate.

  19. On Tea Bowl from Jianzhan to Tenmoku: Material Culture and Intangible Culture in Cultural Diffusion

    Directory of Open Access Journals (Sweden)

    Jianping Guan

    2014-12-01

    Full Text Available According to precise and scientific literature that recorded, Chinese tea culture has a documented history of more than 1700 years. During which period, Yuan Dynasty was considered a crucial turning-point with great changes. The current tea culture in China is an adoption and innovation of Ming and Qing dynasty, especially in the form of processing technology. For those elements inherited from Tang and Song dynasties, however, they were more directly adopted systematically by Japan. Ever since powdered tea culture from Song dynasty was accepted in Japan, Jianzhan, the tea bowl that gained renowned reputation in the Song tea culture was also introduced and became tenmoku (tianmu after localization. As the transformation of Chinese tea culture ended in Japan, Japanese tea culture of wabi-cha was shaped after the tenmoku’s obvious decline in value. Jianzhan’s prosper, and tenmoku’s emergence and transition, all proved a definitive impact from intangible culture.

  20. Determination of alpha activity produced by Indian tea samples using solid state nuclear track detection technique

    International Nuclear Information System (INIS)

    Azam, Ameer; Naqvi, A.H.; Srivastava, D.S.

    2001-01-01

    India has first place in the world in the production, consumption and export of tea. The average production of tea in India is about 780 million kg annually. Indian population uses tea as a favourite beverage specially with the breakfast. Tea leaves are perennial plants and they have extension root system spread over deeper layers in the soil. Soil contains uranium as trace element. Hence, uranium is transferred to the leaves as a result of uptake from the soil over the years. Since many of the decay products of uranium are alpha emitters hence tea is a source of alpha radioactivity and can cause damaging effects. Therefore, data on alpha activity of tea samples will be useful in estimating these harmful effects at least qualitatively. In the present study the alpha activity produced by thirteen samples of tea available in the local market was measured

  1. Effect of Green Tea Extract/Poly-γ-Glutamic Acid Complex in Obese Type 2 Diabetic Mice

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    Ki-Cheor Bae

    2013-06-01

    Full Text Available BackgroundThe increasing prevalence of type 2 diabetes mellitus (T2DM is associated with the rapid spread of obesity. Obesity induces insulin resistance, resulting in β-cell dysfunction and thus T2DM. Green tea extract (GTE has been known to prevent obesity and T2DM, but this effect is still being debated. Our previous results suggested that circulating green tea gallated catechins (GCs hinders postprandial blood glucose lowering, regardless of reducing glucose and cholesterol absorption when GCs are present in the intestinal lumen. This study aimed to compare the effect of GTE with that of GTE coadministered with poly-γ-glutamic acid (γ-PGA, which is likely to inhibit the intestinal absorption of GCs.MethodsThe db/db mice and age-matched nondiabetic mice were provided with normal chow diet containing GTE (1%, γ-PGA (0.1%, or GTE+γ-PGA (1%:0.1% for 4 weeks.ResultsIn nondiabetic mice, none of the drugs showed any effects after 4 weeks. In db/db mice, however, weight gain and body fat gain were significantly reduced in the GTE+γ-PGA group compared to nondrug-treated db/db control mice without the corresponding changes in food intake and appetite. Glucose intolerance was also ameliorated in the GTE+γ-PGA group. Histopathological analyses showed that GTE+γ-PGA-treated db/db mice had a significantly reduced incidence of fatty liver and decreased pancreatic islet size. Neither GTE nor γ-PGA treatment showed any significant results.ConclusionThese results suggest that GTE+γ-PGA treatment than GTE or γ-PGA alone may be a useful tool for preventing both obesity and obesity-induced T2DM.

  2. On tea, donuts and non-commutative geometry

    Directory of Open Access Journals (Sweden)

    Igor V. Nikolaev

    2018-03-01

    Full Text Available As many will agree, it feels good to complement a cup of tea by a donut or two. This sweet relationship is also a guiding principle of non-commutative geometry known as Serre Theorem. We explain the algebra behind this theorem and prove that elliptic curves are complementary to the so-called non-commutative tori.

  3. Black tea extract and dental caries formation in hamsters.

    Science.gov (United States)

    Linke, Harald A B; LeGeros, Racquel Z

    2003-01-01

    Several studies have suggested that green tea and Oolong tea extracts have antibacterial and anticariogenic properties in vitro and in vivo. The aim of the present study was to determine the effect of a standardized black tea extract (BTE) on caries formation in inbred hamsters on a regular and a cariogenic diet. Eighty hamsters were divided into four groups of 20 animals each. Two groups received a pelleted regular diet (LabChow) with water or BTE ad libitum. The other two groups received a powdered cariogenic diet (Diet 2000, containing 56% sucrose) with water or BTE ad libitum. The animals were kept for 3 months on their respective diets and then were sacrificed. The heads were retained, the jaws were prepared and stained using alizarin mordant red II, and were then scored for dental caries according to the Keyes method. This is the first study indicating that BTE, as compared with water, significantly decreased caries formation by 56.6% in hamsters on a regular diet and by 63.7% in hamsters on a cariogenic diet (P cariogenic diet group BTE, reduced the mandibular caries score of the hamsters slightly more than the maxillary caries score. The fluoride content of the standardized BTE solution was frequently monitored during the experiment; the mean fluoride concentration was found to be 4.22 ppm. A frequent intake of black tea can significantly decrease caries formation, even in the presence of sugars in the diet.

  4. [Identification of green tea brand based on hyperspectra imaging technology].

    Science.gov (United States)

    Zhang, Hai-Liang; Liu, Xiao-Li; Zhu, Feng-Le; He, Yong

    2014-05-01

    Hyperspectral imaging technology was developed to identify different brand famous green tea based on PCA information and image information fusion. First 512 spectral images of six brands of famous green tea in the 380 approximately 1 023 nm wavelength range were collected and principal component analysis (PCA) was performed with the goal of selecting two characteristic bands (545 and 611 nm) that could potentially be used for classification system. Then, 12 gray level co-occurrence matrix (GLCM) features (i. e., mean, covariance, homogeneity, energy, contrast, correlation, entropy, inverse gap, contrast, difference from the second-order and autocorrelation) based on the statistical moment were extracted from each characteristic band image. Finally, integration of the 12 texture features and three PCA spectral characteristics for each green tea sample were extracted as the input of LS-SVM. Experimental results showed that discriminating rate was 100% in the prediction set. The receiver operating characteristic curve (ROC) assessment methods were used to evaluate the LS-SVM classification algorithm. Overall results sufficiently demonstrate that hyperspectral imaging technology can be used to perform classification of green tea.

  5. Repetitively pulsed, double discharge TEA CO/sub 2/ laser

    Energy Technology Data Exchange (ETDEWEB)

    Hamilton, D C; James, D J; Ramsden, S A

    1975-10-01

    The design and operation of a repetitively pulsed TEA CO/sub 2/ laser is described. Average powers of up to 400 W at a repetition frequency of 200 pulses/s have been obtained. The system has also been used to provide long pulses (over 20 ..mu..s) and tunable single axial mode pulses.

  6. Green Tea and Its Extracts in Cancer Prevention and Treatment

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    Johannes Schulze

    2017-03-01

    Full Text Available Green tea (GT and green tea extracts (GTE have been postulated to decrease cancer incidence. In vitro results indicate a possible effect; however, epidemiological data do not support cancer chemoprevention. We have performed a PubMED literature search for green tea consumption and the correlation to the common tumor types lung, colorectal, breast, prostate, esophageal and gastric cancer, with cohorts from both Western and Asian countries. We additionally included selected mechanistical studies for a possible mode of action. The comparability between studies was limited due to major differences in study outlines; a meta analysis was thus not possible and studies were evaluated individually. Only for breast cancer could a possible small protective effect be seen in Asian and Western cohorts, whereas for esophagus and stomach cancer, green tea increased the cancer incidence, possibly due to heat stress. No effect was found for colonic/colorectal and prostatic cancer in any country, for lung cancer Chinese studies found a protective effect, but not studies from outside China. Epidemiological studies thus do not support a cancer protective effect. GT as an indicator of as yet undefined parameters in lifestyle, environment and/or ethnicity may explain some of the observed differences between China and other countries.

  7. Effective Subcritical Butane Extraction of Bifenthrin Residue in Black Tea

    Directory of Open Access Journals (Sweden)

    Yating Zhang

    2017-03-01

    Full Text Available As a natural and healthy beverage, tea is widely enjoyed; however, the pesticide residues in tea leaves affect the quality and food safety. To develop a highly selective and efficient method for the facile removal of pesticide residues, the subcritical butane extraction (SBE technique was employed, and three variables involving temperature, time and extraction cycles were studied. The optimum SBE conditions were found to be as follows: extraction temperature 45 °C, extraction time 30 min, number of extraction cycles 1, and in such a condition that the extraction efficiency reached as high as 92%. Further, the catechins, theanine, caffeine and aroma components, which determine the quality of the tea, fluctuated after SBE treatment. Compared with the uncrushed leaves, pesticide residues can more easily be removed from crushed leaves, and the practical extraction efficiency was 97%. These results indicate that SBE is a useful method to efficiently remove the bifenthrin, and as appearance is not relevant in the production process, tea leaves should first be crushed and then extracted in order that residual pesticides are thoroughly removed.

  8. Effective Subcritical Butane Extraction of Bifenthrin Residue in Black Tea.

    Science.gov (United States)

    Zhang, Yating; Gu, Lingbiao; Wang, Fei; Kong, Lingjun; Qin, Guangyong

    2017-03-30

    As a natural and healthy beverage, tea is widely enjoyed; however, the pesticide residues in tea leaves affect the quality and food safety. To develop a highly selective and efficient method for the facile removal of pesticide residues, the subcritical butane extraction (SBE) technique was employed, and three variables involving temperature, time and extraction cycles were studied. The optimum SBE conditions were found to be as follows: extraction temperature 45 °C, extraction time 30 min, number of extraction cycles 1, and in such a condition that the extraction efficiency reached as high as 92%. Further, the catechins, theanine, caffeine and aroma components, which determine the quality of the tea, fluctuated after SBE treatment. Compared with the uncrushed leaves, pesticide residues can more easily be removed from crushed leaves, and the practical extraction efficiency was 97%. These results indicate that SBE is a useful method to efficiently remove the bifenthrin, and as appearance is not relevant in the production process, tea leaves should first be crushed and then extracted in order that residual pesticides are thoroughly removed.

  9. Characterization of Armillaria isolates from tea (Camellia sinensis) in Kenya

    NARCIS (Netherlands)

    Otieno, W.; Perez Sierra, A.; Termorshuizen, A.J.

    2003-01-01

    Armillaria is a primary root rot pathogen of tea (Camellia sinensis) in Kenya. The main species presently described in this country are A. mellea and A. heimii. A survey covering fourteen districts of Kenya was carried out and forty-seven isolates of Armillaria collected. Cultural morphology,

  10. Kenyan purple tea anthocyanins ability to cross the blood brain ...

    African Journals Online (AJOL)

    ... demonstration that Kenyan purple tea ACNs can cross the BBB, reinforcing the brain's antioxidant capacity. Hence, there is need to study ACNs as suitable candidates for dietary supplements that could support antioxidant capacity in the brain and have potential to provide neuroprotection in neurodegenerative conditions.

  11. Synergistic antioxidant activity of green tea with some herbs

    Directory of Open Access Journals (Sweden)

    Dheeraj P Jain

    2011-01-01

    Full Text Available Cardiovascular diseases, cancer, arthritis, etc. are caused by free radicals that are byproducts of metabolic pathways. Selected plants namely Vitis vinifera, Phyllanthus emblica L., Punica granatum, Cinnamomum cassia, Ginkgo biloba L., and Camellia sinensis Linn. are reported to produce antioxidant property. This study is undertaken to support the hypothesis that formulation of a polyherbal combination of these plants shows a synergistic effect with green tea. The extracts of each drug were characterized by phytochemical studies and tests for phenolics and flavonoids. In vitro antioxidant activity for individual drug and its combination was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH, superoxide, and nitric oxide free radical scavenging methods. Our results suggest that a combination of all these herbs with green tea can synergistically enhance antioxidant activity and thus lower doses of each herb with green tea may be used. Antioxidant potential of polyherbal combination was also comparable to that of standard ascorbic acid. Studies showed that selected individual plants contained abundant quantity of phenolics and flavonoids and their polyherbal combination with green tea was found to produce best antioxidant activity among all individual extracts. This will help in avoiding undesirable side effects due to higher doses of single herb.

  12. Evaluation of γ-radiation on oolong tea odor volatiles

    International Nuclear Information System (INIS)

    Fanaro, G.B.; Duarte, R.C.; Santillo, A.G.; Pinto e Silva, M.E.M.; Purgatto, E.

    2012-01-01

    The aim of this study was to evaluate the gamma radiation effects on odor volatiles in oolong tea at doses of 0, 5, 10, 15 and 20 kGy. The volatile organic compounds were extracted by hydrodistillation and analyzed by GC/MS. The irradiation has a large influence on oolong tea odor profile, once it was identified 40% of new compounds after this process, the 5 kGy and 20 kGy were the doses that degraded more volatiles found naturally in this kind of tea and the dose of 10 kGy was the dose that formed more new compounds. Statistical difference was found between the 5 kGy and 15 kGy volatile profiles, however the sensorial analysis showed that the irradiation at dose up 20 kGy did not interfere on consumer perception. - Highlights: ► Forty percent of compounds identified with odor were formed after irradiation. ► Dose of 5 kGy and 20 kGy were the radiation dose that degraded more odors compounds. ► Gamma radiation showed has a direct influence on volatile compounds in oolong tea.

  13. Some engineering properties of shelled and kernel tea ( Camellia ...

    African Journals Online (AJOL)

    Some engineering properties (size dimensions, sphericity, volume, bulk and true densities, friction coefficient, colour characteristics and mechanical behaviour as rupture ... The static coefficients of friction of shelled and kernel tea seeds for the large and small sizes higher values for rubber than the other friction surfaces.

  14. DEVELOPMENT OF VALUE ADDED TEA BAGS AND CAPSULES ...

    African Journals Online (AJOL)

    Ifedotun Aina

    supported the use of artemisia annua tea and capsules for the treatment of malaria ... There is also the need for further studies to determine the active ... night sleep, cleared nasal and head stuffiness', and felt relieved from malaria .... antioxidants and their potential synergism with artemisinin against malaria and cancer.

  15. Improving the sweet aftertaste of green tea infusion with tannase.

    Science.gov (United States)

    Zhang, Ying-Na; Yin, Jun-Feng; Chen, Jian-Xin; Wang, Fang; Du, Qi-Zhen; Jiang, Yong-Wen; Xu, Yong-Quan

    2016-02-01

    The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (-)-Epigallocatechin (EGC) and (-)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5 mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Antibacterial activity of the crude extract of Chinese green tea ...

    African Journals Online (AJOL)

    Antibacterial activity of the crude extract of Chinese green tea (Camellia sinensis) on Listeria monocytogenes. TI Mbata, LU Debiao, A Saikia. Abstract. The antibacterial activity of the methanol and aqueous extract of Camellia sinensis on Listeria monocytogenes were investigated using agar-gel diffusion, paper disk ...

  17. The legend of laphet: A Myanmar fermented tea leaf

    Directory of Open Access Journals (Sweden)

    Thazin Han

    2015-12-01

    Conclusion: Fermentation is the traditional method. Epigallocatechin gallate is a powerful constituent of laphet for human health. Its caffeinated effect is also popular in Myanmar society. This study will contribute to understanding Myanmar fermented tea leaves and spread the legend of laphet around the world.

  18. Diversity of Catechin in Northeast Indian Tea Cultivars

    Science.gov (United States)

    Sabhapondit, Santanu; Karak, Tanmoy; Bhuyan, Lakshi Prasad; Goswami, Bhabesh Chandra; Hazarika, Mridul

    2012-01-01

    Tea (Camellia sinensis L.) leaf contains a large amount of catechins (a group of very active flavonoids) which contribute to major quality attributes of black tea. Based on morphological characters tea plants were classified as Assam, China, and Cambod varieties. The present study is an attempt for biochemical fingerprinting of the tea varieties based on catechin composition in green leaf of cultivars grown in Northeast India. Assam variety cultivars contained the highest level of catechins followed by Cambod and China. The average catechin contents were 231 ± 7 mg g−1, 202 ± 5 mg g−1, and 157 ± 4 mg g−1 of dry weight of green leaf for Assam, Cambod, and China cultivars, respectively. Among the individual catechins the variations in epigallocatechin gallate (EGCG) and epigallocatechin (EGC) were the most prominent among the varieties. High EGC content was found to be a characteristic of Assam variety which was further corroborated through multivariate analysis. PMID:22448135

  19. Assessment of the Biological Treatability of Black Tea Processing ...

    African Journals Online (AJOL)

    The anaerobic degradability of tea beverage processing effluent was assessed using a stationary upflow anaerobic filter. The filter, with an active column of 1.2m height, inner diameter of 100 mm and filled with rock as the attachment medium was operated at room temperature ranging between 20-250C throughout the ...

  20. Clinical efficacy of a tea-bag formulation of Cryptolepis ...

    African Journals Online (AJOL)

    Objective: To evaluate the clinical efficacy and safety of a tea bag formulation of the root of C. sanguinolenta. Design: This is a prospective descriptive open trial. Setting: Patients were recruited from Korle-Bu, Mamprobi and Dansoman Polyclinics. Subjects: Forty-four subjects with uncomplicated malaria were recruited for ...

  1. Antioxidant capacity of different types of tea products | Karori ...

    African Journals Online (AJOL)

    In the present study, twelve different types of commercial tea samples were assayed to determine their phenolic composition and antioxidant activity. Reverse phase high performance liquid chromatography using a binary gradient system was used for the identification and quantification of individual catechins. Subsequently ...

  2. Productive efficiency of tea industry: A stochastic frontier approach ...

    African Journals Online (AJOL)

    In an economy where recourses are scarce and opportunities for a new technology are lacking, studies will be able to show the possibility of raising productivity by improving the industry's efficiency. This study attempts to measure the status of technical efficiency of tea-producing industry for panel data in Bangladesh using ...

  3. Discrimination of Xihulongjing tea grade using an electronic tongue ...

    African Journals Online (AJOL)

    Five grades of Xihulongjing tea (grade: AAA, AA, A, B and C, from the same region and processed with the same processing method) were discriminated using -Astree II electronic tongue (e-tongue) coupled with pattern recognition methods including principal component analysis (PCA), canonical discriminant analysis ...

  4. Effects of Malathion Dust and Mexican Tea Powder ( Chenopodium ...

    African Journals Online (AJOL)

    The experiment was conducted in the laboratory at the Bako Agricultural Research Center, from January to July 2013. Combinations of different rates of Malathion and Mexican tea powder were evaluated against the maize weevil in no choice situations. The treatments were laid out in a randomized complete design with ...

  5. some factors influencing the free fluoride content in black tea

    African Journals Online (AJOL)

    ACSS

    Fluoride is an essential micro-nutrient owing to its role in the prevention of dental caries. Chronic exposure to high levels of the ion (F-) results in both dental and skeletal fluorosis. A study was carried out to determine free fluoride content in tea (Camellia sinensis) infusions of different grades of black Cut, Tear and Curl ...

  6. Improvement effect of green tea on hepatic dysfunction, lipid ...

    African Journals Online (AJOL)

    We have evaluated the antioxidant effect of green tea on cadmium-induced hepatic dysfunction and stress oxidant in rats. Adult male Wistar rats were administered cadmium by injection with 20 μmoles/Kg bw/3 days for six months. Results revealed a significant (p < 0.05) liver dysfunction, lipid peroxidation and a decline in ...

  7. Cultivation of Agaricus bisporus on wheat straw and waste tea ...

    African Journals Online (AJOL)

    This study was designed to determine the pin head formation time and yield values of Agaricus bisporus on some casing materials. Composts were prepared basically from wheat straw and waste tea leaves by using wheat chaff as activator substance. Temperatures of the compost formulas were measured during ...

  8. Photoprotective Effect of Tea and its Extracts against Ultraviolet ...

    African Journals Online (AJOL)

    Ultraviolet (UV) exposure induces photodamage of skin. It is a matter of concern that the level of UV radiation reaching the earth surface is increasing as a result of depletion of the stratospheric ozone, and climate change. It is urgently necessary to develop strategies to protect the skin from UV-induced injuries. Tea extracts ...

  9. Antibacterial activity of the crude extract of Chinese green tea ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-05-16

    May 16, 2008 ... green tea (Camellia sinensis) on Listeria monocytogenes. Mbata, T. I.1*, Debiao, L. U.2 and Saikia, A.3. 1Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, P. M. B 5025, Awka, Nigeria. 2Cash Crops Bureau, Zhejianq Provincial Department of Agriculture, Hangzhou, 310020, ...

  10. Quantification of Tea Flavonoids by High Performance Liquid Chromatography

    Science.gov (United States)

    Freeman, Jessica D.; Niemeyer, Emily D.

    2008-01-01

    We have developed a laboratory experiment that uses high performance liquid chromatography (HPLC) to quantify flavonoid levels in a variety of commercial teas. Specifically, this experiment analyzes a group of flavonoids known as catechins, plant-derived polyphenolic compounds commonly found in many foods and beverages, including green and black…

  11. Discrimination of Xihulongjing tea grade using an electronic tongue

    African Journals Online (AJOL)

    STORAGESEVER

    2009-12-15

    Dec 15, 2009 ... the same processing method) were discriminated using α-Astree II electronic tongue (e-tongue) ... discovery and quantification of many of the key taste and ..... flavonoids from tea samples of different origins by HPLC-DAD-ESI-.

  12. Getting Something for Nothing: Trump, Fraud, and the Tea Party

    Science.gov (United States)

    Bordelon, David

    2017-01-01

    David Bordelon identifies himself as one of the majority of Americans who voted to keep Trump out of office. In this article he discusses his confusion by the Tea Party's fixation on welfare fraud, and inability to recognize it in President Trump's behavior. The author says that he can only hope that his confusion will be shared, and progress to…

  13. Effect of organic cultivation of rooibos tea plants ( Aspalathus linearis )

    African Journals Online (AJOL)

    The shoots of rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) plants, cultivated organically by small-scale farmers in Nieuwoudtville, are harvested for the production of tea. These practices could lead to decreasing soil fertility. It was hypothesised that soil from cultivated rooibos plots will have lower nutrient ...

  14. The Secret between Storytelling and Retelling: Tea, School, & Narrative

    Science.gov (United States)

    Yu, Jie

    2014-01-01

    In this paper, I will tell two of my personal stories to try to explore the secret or opaque space between the original telling and retelling of stories in narrative inquiry. Based upon my difficult struggles with the two stories of tea, school, and narrative, I suggest that narrative inquiry has to be a complex loop of relationship, reflexivity,…

  15. Effect of Tea Theaflavins and Catechins on Microvascular Function

    Directory of Open Access Journals (Sweden)

    Dagmar Fuchs

    2014-12-01

    Full Text Available Beneficial effects of flavonoid-rich black and green tea on macrocirculation have been well established. Theaflavins are unique to black tea as they are formed from catechins during the enzymatic oxidation of tea leaves. The study was performed to gain more insight into the effects of theaflavins on microcirculation and to compare effects with another important flavonoid class, the green tea derived catechins, which have been reported to improve vascular function. Twenty-four healthy subjects were included in a double-blind, placebo-controlled, randomised, cross-over study. On six different days, subjects received capsules with a single dose of catechins (500 mg, four varying doses of theaflavins (100 to 500 mg or placebo. Microcirculation was assessed after each treatment by Pulse Amplitude Tonometry (EndoPAT at baseline and 2, 4 and 6 h after test product intake. The EndoPAT reactive hyperemia response was improved by 500 mg catechins (reactive hyperemia index (RHI: 0.2; p = 0.04 and by 500 mg theaflavins (RHI: 0.19; p = 0.06 compared to placebo. Also, 300 mg theaflavins increased the RHI (0.28; p = 0.02, but no effects were observed at lower doses. The study suggests moderate effects of single doses of catechins and theaflavins on peripheral microcirculation.

  16. Effect of Tea Theaflavins and Catechins on Microvascular Function

    Science.gov (United States)

    Fuchs, Dagmar; de Graaf, Young; van Kerckhoven, Roeland; Draijer, Richard

    2014-01-01

    Beneficial effects of flavonoid-rich black and green tea on macrocirculation have been well established. Theaflavins are unique to black tea as they are formed from catechins during the enzymatic oxidation of tea leaves. The study was performed to gain more insight into the effects of theaflavins on microcirculation and to compare effects with another important flavonoid class, the green tea derived catechins, which have been reported to improve vascular function. Twenty-four healthy subjects were included in a double-blind, placebo-controlled, randomised, cross-over study. On six different days, subjects received capsules with a single dose of catechins (500 mg), four varying doses of theaflavins (100 to 500 mg) or placebo. Microcirculation was assessed after each treatment by Pulse Amplitude Tonometry (EndoPAT) at baseline and 2, 4 and 6 h after test product intake. The EndoPAT reactive hyperemia response was improved by 500 mg catechins (reactive hyperemia index (RHI): 0.2; p = 0.04) and by 500 mg theaflavins (RHI: 0.19; p = 0.06) compared to placebo. Also, 300 mg theaflavins increased the RHI (0.28; p = 0.02), but no effects were observed at lower doses. The study suggests moderate effects of single doses of catechins and theaflavins on peripheral microcirculation. PMID:25514559

  17. Green tea yogurt: major phenolic compounds and microbial growth.

    Science.gov (United States)

    Amirdivani, Shabboo; Baba, Ahmad Salihin Hj

    2015-07-01

    The purpose of this study was to evaluate fermentation of milk in the presence of green tea (Camellia sinensis) with respect to changes in antioxidant activity, phenolic compounds and the growth of lactic acid bacteria. Pasteurized full fat cow's milk and starter culture were incubated at 41 °C in the presence of two different types of green tea extracts. The yogurts formed were refrigerated (4 °C) for further analysis. The total phenolic content was highest (p yogurt (MGT) followed by steam-treated green tea (JGT) and plain yogurts. Four major compounds in MGTY and JGTY were detected. The highest concentration of major phenolic compounds in both samples was related to quercetin-rhamnosylgalactoside and quercetin-3-O-galactosyl-rhamnosyl-glucoside for MGTY and JGTY respectively during first 7 day of storage. Diphenyl picrylhydrazyl and ferric reducing antioxidant power methods showed highest antioxidant capacity in MGTY, JGTY and PY. Streptococcus thermophillus and Lactobacillus spp. were highest in MGTY followed by JGTY and PY. This paper evaluates the implementation of green tea yogurt as a new product with functional properties and valuable component to promote the growth of beneficial yogurt bacteria and prevention of oxidative stress by enhancing the antioxidant activity of yogurt.

  18. Phytochemical profiles and antioxidant activity of 27 cultivars of tea.

    Science.gov (United States)

    Zeng, Liang; Luo, Liyong; Li, Hongjun; Liu, Ruihai

    2017-08-01

    Tea, rich in phytochemicals, has been suggested to have human health benefits. The phenolic profiles, antioxidant and antiproliferative activities of 27 tea cultivars were determined. Wide ranges of variation were found in analyzed cultivars for the contents of water-soluble phenolics (121.6-223.7 mg/g dry weight (DW)), total catechins (TC) (90.5-177.2 mg/g DW), antioxidant activities (PSC values 627.3-2332.3 μmol of vitamin C equiv/g DW, ORAC values (1865.1-3489.3 μmol of vitamin C equiv/g DW), CAA values (37.7-134.3 μmol of QE/g DW without PBS wash and 25.3-75.4 μmol of QE/g DW with PBS wash) and antiproliferative activity (53.0-90.8% at the concentration of 400 μg/mL extracts). The PSC, ORAC and CAA values were significantly correlated with phenolics, epicatechin gallate (ECG), CC and TC. Knowledge of specific differences among tea cultivars is important for breeding tea cultivars and gives sights to its potential application to promote health.

  19. Tea Time: Raising Awareness and Support for Extension

    Science.gov (United States)

    Franz, Nancy K.; Fahey, Chris

    2012-01-01

    In a time of reliance on electronic media for information, chaotic programming environments, and declining public resources, Extension workers need to find unique ways to connect with stakeholders to maintain and increase support for programming. To address this need, we developed, conducted, and evaluated a series of stakeholder teas. We found…

  20. PAH in Some Brands of Tea and Coffee

    DEFF Research Database (Denmark)

    Duedahl-Olesen, Lene; Navaratnam, Marin Arosha; Jewula, J.

    2015-01-01

    The presence of 25 polycyclic aromatic hydrocarbons (PAHs) in tea and coffee were investigated with focus on four PAHs (PAH4), classified by the European Food Safety Authority (EFSA) as suitable indicators; benz[a]anthracene (BaA), chrysene (CHR), benzo[b]fluoranthene (BbF) and benzo[a]pyrene (Ba......P). PAH4 from samples of 18 brands of tea leaves and 13 brands of coffee were extracted by pressurized liquid extraction (PLE) followed by highly automated clean up steps for gel permeation chromatography (SX-3) and solid phase extraction (500mg silica). GC-MS were applied for detection of PAH4. The limit...... of detection (LOD) ranged from 0.1–0.3 μg/kg with recoveries from 94–106% for PAH4. Concentrations of PAH4 followed the pattern of the total sum of 25 PAHs with higher concentrations with a maximum of 115 μg/kg in tea leaves compared to 5.1 μg/kg in coffee. The highest PAH4 levels were found in black tea...