Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics and Content of Polysaccharides in Green Tea Fermented by Monascus pilosus

  • Kim, Mee-Jung (Division of Hotel Food & Bakery, Shinsung University) ;
  • Kim, Song-Suk (Department of Food & Nutritional Sciences, Gumi University) ;
  • Lee, Sang-Il (Department of Food, Nutrition and Cookery, Keimyung College)
  • Received : 2012.08.05
  • Accepted : 2012.10.17
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we designed a method to manufacture elevated fermented green tea by using Monascus pilosus, which is known as a functional microbe, and observe its antioxidant abilities and quality characteristics. The water-soluble substance (WSS) content of the fermented tea by M. pilosus (FTM) was lower than that of the non-fermented tea (NFT), although the alcohol-insoluble substance (AIS) content of the FTM was higher than that of NTM. On the other hand, the fractionated distilled water-soluble polysaccharide (DWSP), CDTA-soluble polysaccharides (CDSP), sodium carbonate-soluble polysaccharide (SCSP) and KOH soluble hemicellulose (HC) obtained from the AIS of the FTM was markedly higher than that of NFT. In the antioxidant parameters, the electron donating ability of all fractions, except HC, extracted from FTM was higher than that of NFT, and iron chelating ability of all fractions, except CDSP, extracted from FTM was higher than that of NFT. Whereas the DWSP and SCSP obtained from the FTM were higher than that of NFT, the activity of the HC fraction from both NFT and the FTM could not be detected. In addition, the xanthin oxidase (XO) inhibitory activities of the DWSP, CDSP and the SCSP obtained from the NFT were significantly higher than that of FTM, the aldehyde oxidase (AO) inhibitory activities of the DWSP and SCSP extracted from the FTM were markedly higher than that of the NFT. Meanwhile, the acceptance of NFT and FTM had no significant difference, while the quality of aroma, taste and mouthfeel of the FTM was higher than that of NFT. These results suggest that the post-fermented tea by Monascus microorganisms may be responsible for functional components as well as contribute to the improvement of the tea quality.

Keywords

References

  1. Matsumoto S, Kiriiwa Y, Yamaguchi S. 2004. The Korean tea plant (Camellia sinensis): RFLP analysis of genetic diversity and relationship to Japanese tea. Breeding Sci 54: 231-237. https://doi.org/10.1270/jsbbs.54.231
  2. Halder B, Pramanick S, Mukhopadhyay S, Giri AK. 2006. Anticlastogenic effects of black tea polyphenols theaflavins and thearubigins in human lymphocytes in vitro. Toxicol In Vitro 20: 608-613. https://doi.org/10.1016/j.tiv.2005.10.010
  3. Muramatsu K, Oguni I, Isemura M, Sugiyama K, Yamamoto M. 2002. Health Science of Tea－New possibility for physiological function. Gakkai Shuppan Center, Tokyo, Japan. p 17-23.
  4. Yang DJ, Hwang LS. 2006. Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-erh tea. J Chromatogr A 1119: 277-284. https://doi.org/10.1016/j.chroma.2005.12.031
  5. Jeng KC, Chen CS, Fang YP, Hou RC, Chen YS. 2007. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea. J Agric Food Chem 55: 8787-8792. https://doi.org/10.1021/jf071629p
  6. Chen YS, Liu BL, Chang YN. 2010. Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation procss. J Biosci Bioeng 109: 557-563. https://doi.org/10.1016/j.jbiosc.2009.11.004
  7. Endo A. 1980. Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J Antibiot (Tokyo) 33: 334-336. https://doi.org/10.7164/antibiotics.33.334
  8. Pyo YH, Lee TC. 2007. The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascus-fermented soybean extracts: Evaluation of Monascus-fermented soybean extracts as multifunctional food additives. J Food Sci 72: S218-S223. https://doi.org/10.1111/j.1750-3841.2007.00312.x
  9. Lee SI, Kim JW, Lee YK, Yang SH, Lee IA, Suh JW, Kim SD. 2011. Anti-obesity effect of Monascus pilosus mycelial extract in high fat diet induced-obese rats. J Appl Biol Chem 54: 197-205. https://doi.org/10.3839/jabc.2011.033
  10. Lee SI, Kim JW, Lee YK, Yang SH, Lee IA, Suh JW, Kim SD. 2011. Protective effect of Monascus pilosus mycelial extract on hepatic damage in high-fat diet inducedobese rats. J Appl Biol Chem 54: 206-213. https://doi.org/10.3839/jabc.2011.034
  11. Guoa L, Dua X, Lanb J, Lianga Q. 2010. Study on molecular structural characteristics of tea polysaccharide. Int J Biol Macromol 47: 244-249. https://doi.org/10.1016/j.ijbiomac.2010.03.026
  12. Lee YK, Lee SI, Kim JS, Yang SW, Lee IA, Kim SD, Suh JW. 2012. Antioxidant activity of green tea fermented with Monascus pilosus. J Appl Biol Chem 55: 19-25. https://doi.org/10.3839/jabc.2011.054
  13. Yamaki S, Machida Y, Kakiuchi N. 1979. Changes in cell wall polysaccharides and monosaccharides during development and ripening of Japanese pear fruit. Plant Cell Physiol 20: 311-321. https://doi.org/10.1093/oxfordjournals.pcp.a075815
  14. Redgwell RJ, Melton LD, Brasch DJ. 1990. Cell wall changes in kiwifruit following postharvest ethylene treatment. Phytochem 29: 399-407. https://doi.org/10.1016/0031-9422(90)85087-V
  15. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  16. Dinis TCP, Madeira VMC, Almeida LM. 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5- amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophy 315: 161-169. https://doi.org/10.1006/abbi.1994.1485
  17. Martin JP, Dailey M, Sugarman E. 1987. Negative and positive assays of superoxide dismutase based on hematoxylin autoxidation. Arch Biochem Biophys 255: 329-336. https://doi.org/10.1016/0003-9861(87)90400-0
  18. Stirpe F, Della Corte E. 1969. The regulation of rat liver xanthine oxidase: Conversion in vitro of the enzyme activity from dehydrogenase (type D) to oxidase (type O). J Biol Chem 244: 3855-3863.
  19. Ozer N, Muftuoglu M, Ataman D, Ercan A, Ogus IH. 1999. Simple, high-yield purification of xanthine oxidase from bovine milk. J Biochem Biophys Methods 39: 153- 159. https://doi.org/10.1016/S0165-022X(99)00012-3
  20. Rajagopalan KV, Fridovich I, Handler P. 1962. Hepatic aldehyde oxidase. I: Purification and properties. J Biol Chem 237: 922-928.
  21. Ngure MF, Wanyokob JK, Mahungua SM, Shitandia AA. 2009. Catechins depletion patterns in relation to theaflavin and thearubigins formation. Food Chem 115: 8-14. https://doi.org/10.1016/j.foodchem.2008.10.006
  22. Zuo YG, Chen H, Deng YW. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and Pu-erh teas using HPLC with a photodiode array detector. Talanta 57: 307-313. https://doi.org/10.1016/S0039-9140(02)00030-9
  23. Shewfelt AL, Payter VA, Jen JJ. 1971. Textural changes and molecular characteristics of pectin constituent in ripening peaches. J Food Sci 36: 573-575. https://doi.org/10.1111/j.1365-2621.1971.tb15132.x
  24. Grassin C, Herweijer M. 2004. Enzymes in fruit juice production and fruit processing. In Enzymes in Industry. Aehle W, ed. WILEY-VCH, Weinheim, Germany. p 113-125.
  25. Kang YH, Parker CC, Smith AC, Waldron KW. 2008. Characterization and distribution of phenolics in carrot cell walls. J Agric Food Chem 56: 8558-8564. https://doi.org/10.1021/jf801540k
  26. Chen HX, Zhang M, Qu ZS, Xie BJ. 2008. Antioxidant activities of different fractions of polysaccharides conjugates from green tea (Camellia sinensis). Food Chem 106: 559-563. https://doi.org/10.1016/j.foodchem.2007.06.040
  27. Nie SP, Xie MY. 2011. A review on the isolation and structure of tea polysaccharides and their bioactivities. Food Hydrocolloids 25: 144-149. https://doi.org/10.1016/j.foodhyd.2010.04.010
  28. Wang Y, Shao S, Xu P, Chen H, Lin-Shiau SY, Deng YT, Lin JK. 2012. Fermentation process enhanced production and bioactivities of oolong tea polysaccharides. Food Res Int 46: 158-166. https://doi.org/10.1016/j.foodres.2011.11.027
  29. Cutillas-Iturralde A, Zarra I, Lorences EP. 1993. Metabolism of cell wall polysaccharides from persimmon fruit: Pectin solubilization during fruit ripening occur in apparent absence of polygalacturonase activity. Physiol Plant 89: 369-375. https://doi.org/10.1111/j.1399-3054.1993.tb00168.x
  30. Gross KC. 1984. Fractionation and partial characterization of cell walls from normal and non-ripening mutant tomato fruit. Physiol Plant 62: 25-32. https://doi.org/10.1111/j.1399-3054.1984.tb05918.x
  31. Owuor PO, Obanda M, Nyirenda HE, Mphangwe NIK, Wright LP, Apostolides Z. 2006. The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa. Food Chem 97: 644-653. https://doi.org/10.1016/j.foodchem.2005.04.027
  32. Chen CH, Chan HC, Chang YN, Liu BL, Chen YS. 2000. Effects of bacterial strains on sensory quality of Pu-erh tea in an improved pile-fermentation process. J Sens Stud 24: 534-553.

Cited by

  1. A Comparison of Antioxidant Effects among Non-fermented and Fermented Columbian Coffee, and Luwak Coffee Beans vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.757
  2. Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts vol.24, pp.3, 2019, https://doi.org/10.3390/molecules24030473
  3. Ultrasonic extraction, structural characterization, and bioactivities of nonstarch polysaccharides from red yeast rice vol.67, pp.2, 2020, https://doi.org/10.1002/bab.1844