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

  • Shon, Mi-Yae ;
  • Park, Seok-Kyu ;
  • Nam, Sang-Hae
  • Published : 2007.03.31

Abstract

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.

Keywords

theaflavins (TF);thearubigins (TR);COS-7 cell;antioxidant activity;microbially fermented tea

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  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