Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea

Shon, Mi-Yae; Park, Seok-Kyu; Nam, Sanghae

doi:10.3746/jfn.2007.12.1.007

Cited by 8 publications

(6 citation statements)

References 14 publications

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“…Wu et al ( 2017 ) showed that TRs not only scavenge free radicals but also have a strong inhibitory effect on O 2− . Shon et al ( 2007 )) extracted TRs from Korean microbial fermented tea and found it had a 97% OH· scavenging rate at 80 μg/mL. Yang et al ( 2007 ) found that TRs have a strong ability to scavenge DPPH and OH.…”

Section: Health Benefits Of Tpgsmentioning

confidence: 99%

A systematic review of tea pigments: Prevention of major diseases, protection of organs, and potential mechanisms and applications

Zhao,

Yan,

et al. 2023

Food Science & Nutrition

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With the growing awareness of a healthy life, tea pigments (TPGs) are in focus for their health benefits. TPGs not only provide specific color to tea liquor but also possess health benefits such as anti‐obesity, anti‐tumor, anti‐inflammatory, anti‐viral, anti‐oxidative, and bacteriostatic properties. Also, TPGs can benefit bone, liver, kidney, cardiovascular, gut microbiome, and sleep health. Based on previous reports, this review provides a brief introduction to the health benefits of TPGs, focusing on the prevention of human diseases and the protection of organs. Also, the latest research on the functional mechanism(s), practical application, and development strategies of TPGs is discussed.

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Section: Health Benefits Of Tpgsmentioning

confidence: 99%

A systematic review of tea pigments: Prevention of major diseases, protection of organs, and potential mechanisms and applications

Zhao,

Yan,

et al. 2023

Food Science & Nutrition

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“…Black tea (Brooke Bond, India) was purchased from the local market and TRs and TFs rich fractions were prepared using protocols prescribed by Halder et al, [11,12] and Shon et al [13] Preparation of Samples Ten percent stock of TRs and TFs rich fractions were first dissolved in minimum amount of DMSO (50 µl) and then the volume was made up with distilled water to 1 ml. This was then centrifuged at 10,000 rpm for 15 min at 4°C and the supernatant was collected and stored at −20°C.…”

Section: Chemicalsmentioning

confidence: 99%

Thearubigins rich black tea fraction reveals strong antioxidant activity

Ghaskadbi¹,

Sinha²

2013

Int J Green Pharm

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Background: Black tea contains two major polyphenols namely Theaflavins (TFs) and Thearubigins (TRs). Several reports are available on antioxidant properties of TFs. However, very little information is known about TRs. Aim: To investigate in vitro antioxidant properties of not well-known TR rich fractions in comparison with TF rich fraction. Materials and Methods: TR and TF rich fractions were checked for in vitro antioxidant activities by using standard biochemical radical scavenging assays and pulse radiolysis. These fractions were also used to evaluate the protection conferred against induced oxidative damage to biomolecules (lipids, proteins and DNA) in rat liver mitochondria. Statistical Analysis: The one-way analysis of variance test associated with the Tukey's test was used to determine the statistical significance of the differences among experimental groups. All the statistical analyses were done using SPSS 19.0 software. Results and Conclusions: Results from this study suggest that like TF rich fraction, TR rich fraction has good antioxidant properties, which correlate to the total phenolics and flavonoids content and provide significant protection against oxidative damage to biomolecules (lipids, proteins and DNA) in rat liver mitochondria. This is the first report about the in vitro antioxidant activity of TRs rich fractions from black tea.

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“…Compound 5, the most important phenolic pigments in black tea exhibited good inhibition rates of approximately 85～90% 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 (19). Recently, the coupled oxidation mechanism for synthesis are presented (Fig.…”

Section: Quantification Of Major Phenolic Compounds Among Tea Varietiesmentioning

confidence: 99%

Antibacterial Activities of Phenolic Components from Camellia sinensis L. on Pathogenic Microorganisms

Shin¹,

Chung²

2007

JFN

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Antibacterial activities of the major phenolic components from Camellia sinensis L. were investigated against several pathogenic microorganisms including Gram-positive strains like Staphylococcus aureus ATCC 29213 and Streptococcus pyogens 308A; and Gram-negative strains like Escherichia coli ATCC 25922, Escherichia coli 078, Pseudomonas aeruginosa 9027, and Enterobacter cloacae 1321E. The MIC values demonstrate that both (-)-epicatechin and (-)-epigallocatechin were more considerably toxic against Staphylococcus aureus ATCC 29213 than the other two catechins like (-)-epicatechingallate and (-)-epigallocatechin-3-gallate. (-)-Epicatechingallate and (-)-epigallocatechin-3-gallate were most inhibitory against Escherichia coli ATCC 25922. As a result, (-)-epicatechin showed predominant antibacterial activities among tea varieties. The contents of major polyphenolic components such as four catechins, theaflavin, and quercetin were different according to fermentation processes. The total contents of four catechins were ranged from 13.81 to 1.33%, with (-)-epigallocatechin-3-gallate being dominant among tea varieties; theaflavin was found the characteristic pigment in fully-fermented black tea.

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Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea

Cited by 8 publications

References 14 publications

A systematic review of tea pigments: Prevention of major diseases, protection of organs, and potential mechanisms and applications

A systematic review of tea pigments: Prevention of major diseases, protection of organs, and potential mechanisms and applications

Thearubigins rich black tea fraction reveals strong antioxidant activity

Antibacterial Activities of Phenolic Components from Camellia sinensis L. on Pathogenic Microorganisms

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