• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 춘계 학술발표대회
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• pp.102-102
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• 2003

The present study has been undertaken to characterize availability of camellia(Camellia japonica L.) as a medicinal plant with antineoplastic and chemosensitizing activities. The crude extracts from fresn camellia flower, young leaves and nutraceutical tea of camellia leaf and flower buds were evaluated on their potential activities against various human cancer cells and multidrug resistance to cancer cells in vitro. The range of cytotoxicity displayed from 120$\mu\textrm{g}$/mL to 200$\mu\textrm{g}$/mL. Catemix 1(CT-1) mixed with camellia and green tea showed high toxicity(respectively IC$\sub$50/=l16$\mu\textrm{g}$/mL, 129$\mu\textrm{g}$/mL) against AML-2/WT, acute myelogenous leukemia cell and MCF-7, brest adenocarcinoma pleual effusion cell. Generally camellia tea mixed with green tea showed higher cytotoxicity than the other camellia teas mixed with some herbs(CH). Methanol extract of steamed camellia tea and roasted camellia tea had a chemosensitizing effect to reverse Pgp-mediated MDR. In addition, camellia flower tea of insignificant cytotoxicity, chemosensitizing effect were increased remarkably chemosensitizing effect in mixed flower tea with some herbs.

• 한국지역사회생활과학회지
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• 제21권1호
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• pp.139-148
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• 2010

This study was conducted to restore our traditional Cheongtaejeon tea and to develop the special products. We inoculated Cheongtaejeon tea with lactobacilli (Lactobacillus plantarum CHO 25) and the mixed microbial strains (L. plantarum CHO 25 + Saccharomyces cerevisiae + Bacillus amyloliquefaciens CHO 104). We also examined the sensuous characteristics and physiological activity of Cheongtaejeon tea which was produced by the inoculation of microbial strains. The external appearance of Cheongtaejeon teas were not significant among the teas which were produced with or without the inoculation of L. plantarum CHO 25 and the mixed microbial strains. The taste of the tea increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains. The taste and liking of Cheongtaejeon tea which was inoculated with Aspergillus oryzae and Aspergillus niger decreased significantly, and it was not suitable to drink. Total phenolics compound contents, total flavonoid contents and DPPH ($\alpha,\alpha$-diphenyl-$\beta$-picryl-hydrazyl) radical scavenging activity of Cheongtaejeon tea extracts increased much more in the order of that produced with the inoculation of L. plantarum CHO 25, control and that with the mixed microbial strains. However, nitrite radical scavenging activity in 1,000 mg/L Cheongtaejeon tea hot water extracts were in the order of the control (94.4%), the inoculation of L. plantarum CHO 25 (93.6%) and the mixed microbial strains (91.1%). Overall results indicated that the sensuous characteristics increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains, and those physiological activities in tea with the inoculation of L. plantarum CHO 25.

• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• 한국식생활문화학회지
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• 제26권2호
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• pp.190-197
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• 2011

Chungtaejeon is a traditional tea introduced in the age of the Three States and is the only "Don-cha" culture in the world that survived on the southwestern shore of Korea. To restore Chungtaejeon and to make the tea with consistent quality, the microorganisms involved in traditional type fermentation of Chungtaejeon were isolated, and the tea was prepared with high fermentation ability starters. The sensuous characteristics of Chungtaejeon were also examined. Only Bacilli were found in 3 and 5 year aged Chungtaejeon samples. The Lactobacilli were isolated from properly fermented kimchi and one of them showed high growth capability in media containing green tea extract and also showed strong antagonistic activity against methicillin-resistant Staphylococcus aureus, S. aureus, Salmonella, and E. coli. It was identified and named Lactobacillus plantarum CHO25. Chungtaejeon was fermented with a single starter of L. plantarum CHO25 and with a mixed starter (L. plantarum CHO25, Saccharomyces cerevisiae and Bacillus amyloliquefaciens CHO104). The single fermented sample had the highest cell growth after 5 days of inoculation and the level decreased slowly thereafter. The mixed fermented sample showed strong growth of S. cerevisiae. The highest hunter values were the a value of the single fermented sample and the b value of the mixed sample. The single fermented tea showed the best incense score.

• 농업과학연구
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• 제38권2호
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• pp.295-299
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• 2011

The content of hesperidin in the mixed tea, which was composed of dried orange peel, laurel leaf, mulberry leaf, silver magnolia leaf, oriental melon tap, cassia seed, and licorice root, was determined by high performance liquid chromatography (HPLC). Hesperidin was quantified by a reverse phase column with gradient solvent system (watcr:acetonitrile = 80:20 to 35:65 for 30 min) and UV/VIS detection (280 nm). The How rate was kept constant at 1.0 ml/min. The content of hesperidin in the mixed tea was measured in depending on extraction time 1, 2, 3, and 4 min (29.07, 52.39, 52.45, and 88.35 mg/g, respectively).

• 한국유기농업학회지
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• 제27권4호
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• pp.453-461
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• 2019

본 연구는 옥수수 유기재배에서 대부분 수입에 의존하여 사용되고 있는 유박의 대체제 선발을 위해 아미노산액비와 퇴비차의 혼합처리를 평가하였다. 그 결과, 유기질 비료 성분 중 질소, 유효인산, 칼륨, 칼슘 및 마그네슘 함량은 유박 > 아미노산액비 > 퇴비차 순이었다. 이들 각각의 유기질 비료는 토양 화학성 변화에 대한 영향이 미미하였다. 옥수수 생육량 중 이삭중에 대해 아미노산액비 및 유박 단독처리가 유의성이 있었고 100립 생체중에 대해서는 모든 처리가 무처리와 비교하여 유의한 증가를 보였다. 이들 퇴비차, 아미노산액비 및 유박 단독처리는 옥수수 상품성 수량을 무처리 대비 각각 3.9, 5.4 및 5.9% 향상시켰다. 한편, 유박 대체제 선발을 위하여 퇴비차와 아미노산액비를 혼합 처리한 결과, 혼합처리도 토양 화학성 변화에 영향이 미미하였다. 생육량에서는 착수고, 착립장, 이삭중 및 100립 생체 중에서 유박 단독처리와 비교하여 혼합처리가 유의성 있는 증가를 보였고 혼합처리에 의한 상품성 수량은 유박 단독처리 대비 3.9% 향상되었다. 따라서, 아미노산액비와 퇴비차의 혼합처리는 유박을 대체할 수 있는 유기농자재 중 하나라고 판단한다.

• Journal of Korean Academy of Oral Health
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• 제42권4호
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• pp.118-123
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• 2018

Objective: This study aimed to investigate the effects of fluoride-containing acidic tea beverages on bovine teeth surfaces. Methods: The pH values and fluoride concentrations of 11 kinds of mineral water and 23 kinds of tea were measured. The fluoride-containing Seopyenje black tea beverages with pH 3.48 were chosen for the experimental group. Distilled water that did not contain fluoride and had the same pH value as that of the Seopyenje black teas served as the positive control. The Jeju Samdasoo mineral waters with neural pH (pH 7.52) and no fluoride were chosen as the negative control. Bovine teeth in each group were submerged for 10 minutes. Thereafter, surface microhardness of each bovine teeth was measured and the results were analyzed. Results: The pH value range was 6.94-8.09 ($mean=7.37{\pm}0.08$) for the 11 kinds of mineral water and 3.48-6.74 ($5.62{\pm}0.05$) for the 23 tea beverages. Titratable acidity of the Seopyenje black tea beverages was higher than that of the distilled water mixed with citric acid, and the pH was 5.5 and 7.0, respectively. The fluoride content of the 11 kinds of mineral water was 0-1.09 ppm ($mean=0.44{\pm}0.02ppm$) that of the 23 tea beverages was and 0-0.74 ppm ($0.64{\pm}0.06ppm$). In terms of enamel microhardness reduction of the bovine teeth, the tea beverages had the largest effects. There was no significant difference in microhardness reduction between the tea beverages and distilled water mixed with citric acid (P>0.05). Conversely, a significant difference was found between the kinds of mineral water and tea beverages, and also between mineral water and distilled water mixed with citric acid (P<0.05). Conclusions: Acidic tea beverages appeared to erode the surfaces of bovine teeth. The amount of fluoride in the tea beverages was not enough to inhibit erosion. Therefore, frequent intakes of acidic tea beverage are likely to increase erosion on the surfaces of bovine teeth, by affecting the enamel microhardness of teeth.

• 한국식품영양과학회지
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• 제29권1호
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• pp.168-173
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• 2000

The purpose of this study was to investigate the changes of microsomal mixed function oxidase (MFO) and xanthine oxidase activities (XOD) in the liver of rats exposed to microwave. Sprague-Dawley male rats weighing 200$\pm$10g body weight were randomly assigned to a normal and microwave exposed(MW) groups; microwave exposed groups were divided into two groups; microwave (MW) group and green tea(GT) gropu which were fed distilled water and green tea extracts during experimental periods, respectively. Rats were irradiated with microwave at the frequency of 2.45 GHz for 15min and rats wre sacrificed at the 4th day of the microwave irradiaton. The hemoglobin level of GT group was higher than that of the normal gropu and MW group, but the hematocrit value was not significantly different among all experimental gropus. The activity of serum GOT of MW group was significantly increased but that of GT group was similar to normal group. Activities of GPT were not significantly different among all experimental groups. Liver XOD activity was significantly increased in the microwave exposed groups but green tea normalized the XOD activity. The activity of hepatic microsomal cytochrome P450 was significantly increased in MW group compared to normal group and that of GT group was similar to that of the normal group. The activity of hepatic microsomal NADPH-cytochrome P450 reductase was also significantly increased in MW group compared to normal group, but that of GT group was similar to that fo the normal group. In conclusion, the activities of MFO and XOD were elevated by microwave irradiaton, but the activation of MFO system as well as the damage of the liver by microwave were reduced by green tea supplementation.

• 한국식생활문화학회지
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• 제4권3호
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• pp.257-264
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• 1989

This study was conducted to develop the Korean traditional tea and investigate the effects of Shan-shu-yu, Gugiga, Ginseng, Younggi and coffee on the hematology of rat. Gugiga, Shan-shu-yu, Younggi and Ginseng tea were adimistrated 3g/day/rat with feeding, respectively. Coffee was adminstrated 1.8g/day/rat. The mixing ratio of mixed tea were 1:1 (w/w). According to the feeding days (10, 20, 30), enzyme activities and chemical components in serum and change in whole blood were determined. 1. The activities of s-GOT and s-GPT of rat administrated Shan-shu-yu, Young-gi, Gugiga, Ginseng and their mixed tea were increased at the normal ranges, and coffee and it's mixed tea were significantly increased other, group (p<0.05). 2. In coffee and it's mixture groups, the content of s-glucose and s-cholesterol were remarkably increased (p<0.05), but in others (except coffee additive group) were decreased than coffee and it's mixture groups. 3. In all groups (except coffee addivite groups), the range of WBC, RBC, Ht and Hb was 7.30-8.00 $({\times}10^3/mm^3)$, 8.18-9.00 ($({\times}10^6/mm^3)$, 50-60 (%) and 16.10-17.40 (g/d), respectively and in strict coffee group, the level of WBC, RBC, Ht and Hb was $8.90{\pm}0.40$, $8.10{\pm}0.37$, $49{\pm}0.38$ and $14.90{\pm}0.44$ (p<0.05), respectively.

• 생명과학회지
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• 제20권3호
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• pp.350-355
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• 2010

다양한 생리활성을 갖는 것으로 알려진 갈근을 중급 정도의 녹차와 혼합하여 갈근녹차를 제조하고 기호도와 관련이 있는 휘발성성분을 동시증류추출법에 의해 추출하여 GC 및 GC-MS로 분석, 동정하고 비교하였다. 갈근과 녹차를 1:1로 혼합한 갈근녹차의 향기성분으로 총 82종류를 동정하였다. 갈근녹차에는 갈근의 향기성분 18종류와 녹차의 향기성분 33종류 및 공통으로 포함된 31종류의 화합물들로 구성되어 있었다. 녹차의 향기성분으로 linalool, $\alpha$-ionone 및 nerolidol 등의 꽃향과 safranal, methyl butanal 등의 달콤한 향이 대부분을 차지하였다. 갈근의 향기성분으로 hexanal, trans-2-nonenal 및 $\beta$-selinene 등의 풋풋한 향과 decanal, limonene 등의 달콤한 향이 대부분을 차지하였다. 갈근녹차의 향기성분은 녹차의 향기성분인 달콤한 향을 띄는 furan류와 꽃향이나 산뜻한 과일 향을 띄는 linalool, nerolidol, 구수한 향을 띄는 pyrazine류와 pyrrole류에 갈근특유의 향기성분인 terpene계 화합물과 풋풋한 향을 띄는 trans-2-nonenal 및 $\beta$-selinene 등이 혼합되어 나타났다.