Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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)
  • Published : 2007.03.31
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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

References

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