Preventive Nutrition and Food Science

  • 제12권1호
  • /
  • Pages.7-10
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  • 2007
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea

  • Shon, Mi-Yae (Department of Food and Nutrition, Gyeongsang National University) ;
  • Park, Seok-Kyu (Department of Food and Nutrition, Sunchon National University) ;
  • Nam, Sang-Hae (Department of Food Science, Jinju National University)
  • 발행 : 2007.03.31
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초록

Theaflavins (TF) and thearubigins (TR) were separated from Korean microbially fermented tea leaves. Contents of TF (74.4 $\mu$M/g) and TR (37.2%) were higher than reported for black tea fermented by oxidase. Antioxidant activities of TF, TR and EGCG were analyzed and protective effects of COS-7 cells against copper and cadmium-induced toxicity were investigated. TF and TR exhibited good inhibition rates of about 85$\sim$90% for antioxidant and scavenging activities of free radicals and protected COS-7 cells against apoptosis or damage caused by stress, such as cadmium and copper-oxidative injury, free radicals etc. These results indicate that TF, TR and EGCG have antioxidant and scavenging activities against free radicals and protect COS-7 cells from Cu, Cd induced injury.

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피인용 문헌

  1. Effect of Tea Polyphenols on Anticancer Activity and Cytokines Production vol.17, pp.10, 2007, https://doi.org/10.5352/JLS.2007.17.10.1354
  2. Antibacterial Activities of Phenolic Components from Camellia sinensis L. on Pathogenic Microorganisms vol.12, pp.3, 2007, https://doi.org/10.3746/jfn.2007.12.3.135