Effects of L-Theanine on the Release of .ALPHA.-Brain Waves in Human Volunteers.

Kobayashi, Kanari; Nagato, Yukiko; Aoi, Nobuyuki; Juneja, Lekh Raj; Kim, Mujo; Yamamoto, Takehiko; Sugimoto, Shin-ichiro

doi:10.1271/nogeikagaku1924.72.153

Cited by 104 publications

(73 citation statements)

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“…Recently, the demand for theanine has become great not only as a food-additive to enhance flavor, but also as a supplement to improve and/or maintain human health because of its favorable physiological functions toward several animals, including human beings. [2][3][4][5][6] Many researchers have tried to prepare theanine, but their methods are probably impractical due to complexity with low yield and/or the low purity of the product. [7][8][9] Enzymatic production of theanine with glutamine and ethylamine as substrates has been done successfully to some extent using the -glutamyl transfer reaction of glutaminase 10) or -glutamyl transpeptidase 11) despite certain shortcomings with respect to supply of glutamine and to formation of byproducts.…”

mentioning

confidence: 99%

Characterization of Theanine-Forming Enzyme fromMethylovorus maysNo. 9 in Respect to Utilization of Theanine Production

Yamamoto

Wakayama

Tachiki

2007

Bioscience, Biotechnology, and Biochemistry

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mentioning

confidence: 99%

Characterization of Theanine-Forming Enzyme fromMethylovorus maysNo. 9 in Respect to Utilization of Theanine Production

Yamamoto

Wakayama

Tachiki

2007

Bioscience, Biotechnology, and Biochemistry

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“…It was assumed that palatinose would be used as a sweetener for so-called "near water," which requires the concentration of the sweetener to be 4.5% (w/v); thus in the present test 17.1 g of palatinose was used to prepare 380 ml of palatinose solution in water. Theanine in combination with palatinose is known to induce the generation of ␣ waves, which were reported to appear about 30 min after administration of 50 mg or 200 mg theanine and to persist for approximately 2 h (Kobayashi et al, 1998). In the present test 100 mg of theanine was used to prepare 380 ml of solution in water.…”

Section: Methodsmentioning

confidence: 84%

“…Various flavoring and seasoning ingredients are used in commercial foods claiming to have a relaxing effect, however, these sometimes do not meet people's preferences. Thus, there are studies focusing on substances such as theanine contained in green tea, which affect the release or decline of neurotransmitters in the brain, even when taken in a concentration which is not high enough to impart taste (Juneja et al, 1999;Kobayashi et al, 1998;Yokogoshi et al, 1998). With such a substance, the relaxing effect is perceived not during its ingestion but after a certain metabolic period has elapsed.…”

mentioning

confidence: 99%

Effect of Palatinose Administration on .ALPHA.1 Brain Waves in Human Volunteers

Nagai

Sato

Kashimura

et al. 2003

FSTR

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The effect of palatinose intake on ␣1 brain wave generation was studied by human volunteer test. Twelve healthy volunteers were administered 40 g of palatinose or sucrose, and electroencephalogram (EEG) was made before and at 150 min after administration. The area of ␣1 wave generation on topographs increased after administration of either sugar, but there was a significant difference in the intensity between the palatinose and sucrose groups. Ten volunteers were administered 100 mg of theanine, which has a relaxing effect, in combination with 17.5 g of palatinose (T-P group), and EEGs were recorded before, at 60 and 150 min after administration. Though the area of generated ␣1 brain wave in the topographs increased in both groups (T-P and 17.5 g palatinose groups) after administration, the patterns of their increase differed. Nine volunteers were administered 5 g of palatinose, and EEGs were recorded before and at 150 min after the administration. The area of ␣1 wave generation increased slightly but less than that in 40 g palatinose group. The above results suggested that palatinose enhances generation of ␣ waves and that its effect might be maintained longer than that of sucrose.Keywords: palatinose, brain waves, ␣1 waves Palatinose (1-O-␣-D-glucopyranosyl-D-fructose, isomaltulose) is used as an ingredient for functional foods because of its physiological characteristics; for example, it is non-cariogenic (Minami et al., 1990; Ooshima et al., 1983a, b), causes a gradual increase in blood glucose level and a slight secretion of insulin (Kawai et al., 1989). Palatinose is a structural isomer of sucrose and a disaccharide composed of glucose and fructose with an ␣-1, 6 bond. Sucrose and glucose are known to change into blood glucose after ingestion and are utilized as the energy source for the brain. Recent studies have shown that the mental state (emotion, mood) in human is strongly related to the blood glucose level and glucose supply to the brain (Benton, 1998;Keul et al., 1982;Martin & Benton, 1999). Palatinose, which differs from sucrose in the time-course change of blood glucose level, is believed to have a different effect on the mental state of humans. This was the reason the effect of palatinose administration on mental concentration was investigated by Kashimura et al. (2003).In today's stressful society there are various products promoting relaxation, and there are several ongoing studies about the relaxing effects of elements that directly appeal to the five senses: visual, images, music, flavor and taste (Kawano, 2000;Kawaki et al., 1998;Nagai, 2002). Various flavoring and seasoning ingredients are used in commercial foods claiming to have a relaxing effect, however, these sometimes do not meet people's preferences. Thus, there are studies focusing on substances such as theanine contained in green tea, which affect the release or decline of neurotransmitters in the brain, even when taken in a concentration which is not high enough to impart taste (Juneja et al., 1999;Kobayashi et al., 1998;Yokogoshi...

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“…A study by Kobayashi et al (1998) assessed outcomes related to brain electrical activity patterns in humans after L-theanine consumption. The Panel notes that brain electrical activity patterns are not established measures of cognitive function.…”

Section: Scientific Substantiation Of the Claimed Effectmentioning

confidence: 99%

Scientific Opinion on the substantiation of health claims related to L-theanine from Camellia sinensis (L.) Kuntze (tea) and improvement of cognitive function (ID 1104, 1222, 1600, 1601, 1707, 1935, 2004, 2005), alleviation of psychological stress (ID 159

Products¹

2011

EFSA Journal

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SUMMARYFollowing a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation (EC) No 1924No /2006. This opinion addresses the scientific substantiation of health claims in relation to L-theanine from Camellia sinensis (L.) Kuntze (tea) and improvement of cognitive function, alleviation of psychological stress, maintenance of normal sleep and reduction of menstrual discomfort. The scientific substantiation is based on the information provided by the Member States in the consolidated list of Article 13 health claims and references that EFSA has received from Member States or directly from stakeholders.The food/constituents that are the subject of the health claims are Camellia sinensis (L.) Kuntze (tea) and L-theanine. The Panel considers that while Camellia sinensis (L.) Kuntze (tea) is not sufficiently characterised in relation to the claimed effects, L-theanine from Camellia sinensis (L.) Kuntze (tea) is sufficiently characterised. Improvement of cognitive functionThe claimed effects are "physical and mental stimulation (hydration and caffeine)", "mental and cognitive health", "cognitive function", "neurological functions", "physiological antagonistic against caffeine", and "cognitive performance: focussed attention". The target population is assumed to be the general population. In the context of the proposed wordings and clarifications from Member States, the Panel assumes that the claimed effects refer to improvement of cognitive function. The Panel considers that improvement of cognitive function is a beneficial physiological effect.In weighing the evidence, the Panel took into account that the three human studies from which conclusions could be drawn for the scientific substantiation of the claim did not show an effect of L-theanine on improvement of cognitive function.On the basis of the data presented, the Panel concludes that a cause and effect relationship has not been established between the consumption of L-theanine from Camellia Sinensis (L.) Kuntze (tea) and improvement of cognitive function. Alleviation of psychological stressThe claimed effects are "relaxation" and "neurological functions". The target population is assumed to be the general population. In the context of the proposed wordings, clarifications from Member States and references provided, the Panel assumes that the claimed effects refer to alleviation of psychological stress. The Panel considers that alleviation of psychological stress might be a beneficial physiological effect.No references were provided from which conclusions could be drawn for the scientific substantiation of the claim.On the basis of the data presented, the Panel concludes that a cause and effect relationship has not been established between the consumption of L-theanine from Camellia Sinensis (L.) Kuntze (tea) and alleviation of psychological stress. Maintenance of normal sleepThe claimed effects are "mental and cognitive ...

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Effects of L-Theanine on the Release of .ALPHA.-Brain Waves in Human Volunteers.

Cited by 104 publications

References 0 publications

Characterization of Theanine-Forming Enzyme fromMethylovorus maysNo. 9 in Respect to Utilization of Theanine Production

Characterization of Theanine-Forming Enzyme fromMethylovorus maysNo. 9 in Respect to Utilization of Theanine Production

Effect of Palatinose Administration on .ALPHA.1 Brain Waves in Human Volunteers

Scientific Opinion on the substantiation of health claims related to L-theanine from Camellia sinensis (L.) Kuntze (tea) and improvement of cognitive function (ID 1104, 1222, 1600, 1601, 1707, 1935, 2004, 2005), alleviation of psychological stress (ID 159

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