• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.7-10
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• 2007

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.

• 생명과학회지
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• 제17권10호
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• pp.1354-1360
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• 2007

국산 미생물 발효차의 폴리페놀 색소성분들인 데아플라빈(TF)과 데아루비긴(TR) 및 EGCG를 macrophage cell line (RAW264.7에 적용하여 nitric oxide 합성 및 사이토카인 생성을 평가하였다. 사이토카인 생성은 TF, TR 및 EGCG를 RAW264.5 cell에 적용하였을 때, $80\;{\mu}g/ml$ 농도에서 대조군과 LPS 촉진 처리에 비하여 nitric oxide 생성은 약 1.5배 증가하였다. IL-6, $TNF-{\alpha}$ 및 GM-CSF는 TF, TR 및 EGCG 농도에 의존적으로 증가하였다. $TNF-{\alpha}$ 생성은 크게 증가하였으며, 이는 TF, TR 및 EGCG가 사이토카인 생성을 통하여 면역증강 효과를 가질 것으로 나타났다 TF, TR 및 EGCG는 총 페놀 함량에 비례하여 항산화능을 나타내었으며, 암세포 증식을 유의적으로 억제하였다. 이들 폴리페놀물질의 억제효과는 그 성분들의 항암촉진작용 및 항산화활성에 의한 것으로 판단된다.

• 한국생명과학회:학술대회논문집
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• 한국생명과학회 2006년도 제47회 학술심포지움 및 추계국제학술대회
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• pp.60.2-60.2
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• 2006

• Journal of Biosystems Engineering
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• 제41권2호
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• pp.85-92
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• 2016

Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of $24-29^{\circ}C$ for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.