• The Korean Journal of Physiology
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• v.12 no.1_2
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• pp.25-34
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• 1978

The action of theobromine on the sodium plus potassium activated ATPase activity In the rabbit red cell membrane has teen investigated and the experiments were also designed to determine the mechanism of action of theobromine on the ATPase activity. The following results were observed. 1. The activity of the NaK ATPase from red fell membrane is stimulated by theobromine, and the concentration of theobromine for maximal activity is about 3mM. 2. The activating effect of theobromine on the ATPase, with a given concentration of potassium in the medium, is increased by raising the sodium concentration but activity ratio is decreased. 3. The activating effect of theobromine on the ATPase, with a given concentration of sodium in the medium. is increased by the raising the potassium concentration but activity ratio is decreased. 4. The NaK ATPase activity is increased by small amounts of calcium but decreased by larger amounts. The activity of the enzyme by theobromine is increased by small amounts of calcium but decreased by larger amounts. 5. The activating effect of theobromine on the ATPase was not related to the hydroxyl group of threonine and imidazole group of histicline. 6. The activating effect of theobromine on the ATPase is due to sulfhydryl group, amino group and carboxyl group of the enzyme of NaK ATPase.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.496-499
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• 1998

For the production of theobromine from caffeine, 5 strains of bacteria capable of producing theobromine were isolated from soil. Among them, the strain CT-017 showed the best ability of producing theobromine, and was partially identified as a Pseudomonas sp. For the production of theobromine, fructose was the most effective carbon source at an optimum concentration of 5 g/l. The most effective nitrogen source was 5 g/l of beef extracts. And 0.02 g/l of $Fe^{2+}$, 1.0 g/l of threonine were effective for the production of theobromine. The optimum temperature and initial pH were $28^{\circ}C$ and 6.5, respectively. After 23 hr cultivation, 7.98 g/l of theobromine was produced from 15 g/l of caffeine which corresponds to a conversion yield of 53.2%.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.556-560
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• 2015

This study was aimed at investigating the natural occurrence of caffeine, theobromine, and theophylline in tea leaves. Sample clean-up was based on a simple solid phase extraction (SPE) treatment, and simultaneous analysis was performed by high performance liquid chromatography (HPLC). This method showed good results in terms of linearity, recovery, precision, limit of detection (LOD), and limit of quantitation (LOQ). The caffeine, theobromine, and theophylline contents of tea leaves (n = 228) ranged from 5.4 to 58.2 mg/g, from not detected to 11.2 mg/g, and from not detected to 0.7 mg/g, respectively. The results obtained in this study can be used as fundamental data of caffeine, theobromine, and theophylline contents in tea leaves.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.346-353
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• 2005

CThis study used HPLC to analyze the contents of 7 kinds of catechins, 4 kinds of theaflavins, and 2 kinds of methylxanthines in the following 6 kinds of commercial Korean tea: 2 green, 2 black, 1 jasmine and loolong. The following ranges in the 13 tea components of the 6 samples by ethanol extract were evaluated in mg/g: (-)-epigallocatechin, 0(black tea and jasmine tea) to 14.19(green tea); (-)-catechin 0; (+)-epicatechin, 0.62(bran rice-green tea) to 2.91(black tea); (-)-epigallocatechin gallate, 4.59(black tea) to 43.96(jasmine tea); (-)-gallocatechin gallate, 0.58(black tea) to 5.80(jasmine tea); (-)-epicatechin gallate, 5.63(bran rice-ueen tea) to 48.06(jasmine tea): (-)-catechin gallate, 0.26(black tea): theaflavif 0 to 3.66(black tea): theaflavin-3-gallate, 0 to 6.94(black tea): theaflavin-3'-gallate, 0 to 4.01(black tea); theaflavin-3,3-digallte, 0 to 10.25(black tea); caffeine, 4.60(bran rice-peen tea) to 26.44(black tea); and theobromine, 0.10(bran rice-green tea) to 1.81(jasmine tea). The contents of all components were lower by water extract than by ethanol extract. Therefore, total catechin (100.55, 45.88 mg/g) and theobromine (1.81, 0.86 mg/g) contents in jasmine tea, and theaflavin content (24.88, 1.36 mg/g) in black tea by ethanol and water extract were the highest. Caffeine content was the highest in black tea(96.48 mg/g) for the ethanol extract, and in jasmine tea (12.38 mg/g) for the water extract.

• KSBB Journal
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• v.18 no.1
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• pp.65-69
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• 2003

Two molecular imprinted polymers (MIPs) were prepared by using pentoxifylline and a mixture of caffeine-theophylline (2:1, mole ratio) as the templates, MAA as the monomer, and EDMA as the crosslinker The obtained polymer particles (particle size 25-35 $\mu\textrm{m}$) were packed into a HPLC column (150$\times$3.9mm). The selectivity and chromatographic characterization of the imprinted polymers were studied using pentoxifylline, caffeine, theophylline, theobromine as samples and acetonitrile as the mobile phase, Both imprinted polymers showed increased affinity for structural analogues. By using a mixture of caffeine-theophylline templates MIPs, good separations of caffeine, theobromine and theophylline were obtained, and pentoxifylline and caffeine were partly separated.

• Food Science and Preservation
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• v.23 no.4
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• pp.576-584
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• 2016

In this study, antioxidant activities and physicochemical properties of chocolate fermented with Lactobacillus plantarum CK10 were investigated. The pH level decreased from $5.26{\pm}0.02$ to $3.98{\pm}0.06$ during fermentation while titratable acidity increased from $5.36{\pm}0.19$ to $13.31{\pm}0.34$. The total polyphenol and flavonoid contents slightly increased during fermentation, but it was numerically negligible. Slight increase and decrease in the radical scavenging activities of chocolate, against DPPH-, ABTS-, and alkyl-radical, were observed during 32 hr of fermentation, but the changes were not statistically relevant. Composition ratios (% area by GC analysis) of lactic acid, xanthosine, and theobromine increased with fermentation time while hydroxymethylfurfural (HMF) and caffeine decreased after 32 hr of fermentation, in the order of xanthine (22.7%), theobrome (20.0%), lactic acid (14.9%), HMF (9.1%) and caffeine (9.0%). However, there was no remarkable changes in theobromine and caffeine contents in chocolate during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.626-635
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• 2009

An experiment was conducted to investigate the effect of Butylated Hydroxy Anisole (BHA), Butylated Hydroxy Toluene (BHT), Pentoxifylline (PTX), Theophylline (TPY) and Theobromine (TBR) on cold protection ability of Murrah buffalo semen at room ($22-25^{\circ}C$) and refrigerated temperature ($4-7^{\circ}C$). Each semen sample was divided into six parts of equal volume and sperm concentration; the first was kept as a control and the remaining five were treated with BHA, BHT, PTX, TPY or TBR. Sperm motility, abnormal spermatozoa, live-dead count, hypo-osmotic swelling and acrosomal integrity were studied at room and refrigerated temperature for various incubation periods viz.; 0, 4, 8, 12 and 24 h at room and 0, 12, 24, 36, 48, 60 and 72 h at refrigerated temperature. Significant improvement in sperm motility, live-dead count, hypo-osmotic swelling and acrosomal integrity were observed in BHT, PTX and TPY fortified extender at room and refrigerated temperature for various incubation periods. From the present study it could be concluded that cold protection ability of buffalo semen can be improved through the addition of BHT followed by PTX and TPY.

• The Korean Journal of Physiology and Pharmacology
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• v.3 no.2
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• pp.207-213
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• 1999

To examine individual variation in drug metabolism catalyzed by flavin-containing monooxygenase (FMO), 179 Korean volunteers' urinary molar concentration ratio of theobromine (TB) and caffeine (CA) was determined. Their urine was collected for 1 hr (between 4 and 5 hrs) after they drank a cup of coffee containing 115 mg CA and analyzed by an HPLC system. The lowest TB/CA ratio obtained was 0.40, the highest ratio was 15.17 (38-fold difference), and the median ratio for all subjects was 1.87. The mean was 2.66 with 2.36 S.D.. In 134 nonsmokers, the mean ratio was $2.35{\pm}1.93,$ that of 51 males was $2.30{\pm}2.26$ and 83 females was $2.37{\pm}1.85,$ respectively. There was no significant gender difference in the obtained TB/CA ratio (Mann-Whitney test; p=0.518). There were no smokers among the 83 female volunteers. In the remaining 96 male subjects, the ratio obtained in 51 nonsmokers was $2.30{\pm}2.06$ and that of 45 smokers was $3.62{\pm}3.19.$ This indicated that the TB/CA ratio was increased significantly in smokers (p=0.007). However, when the TB/CA ratios (FMO activity) obtained in all 179 Korean volunteers are compared with the urinary concentration ratios of paraxanthine (PX) plus 1,7-dimethylurate (17U) to CA (CYP1A2 activity), there was a weak but significant correlation (Pearson's correlation coefficient test; $r^2=0.28,$ p＜0.0001). This indicates that, although the urinary TB/CA ratio mostly represents FMO activity, minor contribution by CYP1A2 activity cannot be ignored. In conclusion, the FMO activity measured by taking the urinary TB/CA ratio from normal healthy Korean volunteers shows marked individual variations without significant gender differences and the increased TB/CA ratio observed in cigarette smokers may have been caused by the increased CYP1A2 activity.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.53-57
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• 1988

To obtain basic data for the development of domestic tea manufacture, the physico-chemical properties were analyzed. The content of crude fiber in domestic black tea was abundant of 50%, as compared with those in Sri-Lanka's black tea, while the contents of tanin and caffeine were lower than those of Sri-Lanka's Products. The quantities of mineral in Sri-Lanka's products were determined as 300ppm P, 15,000ppm K, 1,400ppm Mg, 4,000ppm Ca, 22ppm Cu, 21ppm Cr and 45ppm Zn. These contents were higher than those of domestic products. Al content was 4,100ppm in domestic products. Pb and Cd were not detected in two kinds of black tea products. In Sri-Lanka's black tea, 8 kinds of organic acids were identified and the major organic acids were shikimic, citric and quinic acid, while 6 kinds of organic acids were identified in domestic products and were quinic and gallic acid, as the major organic acids. The content of sucrose was higher than that of Sri-Lanka's product and theaflavin, thearubigin and theobromine were abundant, as compared with those in domestic products.

• Journal of Microbiology and Biotechnology
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• v.28 no.7
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• pp.1147-1155
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• 2018

The degradation efficiency and catabolism pathways of the different methylxanthines (MXs) in isolated caffeine-tolerant strain Pseudomonas putida CT25 were comprehensively studied. The results showed that the degradation efficiency of various MXs varied with the number and position of the methyl groups on the molecule (i.e., xanthine > 7-methylxanthine ${\approx}$ theobromine > caffeine > theophylline > 1-methylxanthine). Multiple MX catabolism pathways coexisted in strain CT25, and a different pathway would be triggered by various MXs. Demethylation dominated in the degradation of N-7-methylated MXs (such as 7-methylxanthine, theobromine, and caffeine), where C-8 oxidation was the major pathway in the catabolism of 1-methylxanthine, whereas demethylation and C-8 oxidation are likely both involved in the degradation of theophylline. Enzymes responsible for MX degradation were located inside the cell. Both cell culture and cell-free enzyme assays revealed that N-1 demethylation might be a rate-limiting step for the catabolism of the MXs. Surprisingly, accumulation of uric acid was observed in a cell-free reaction system, which might be attributed to the lack of activity of uricase, a cytochrome c-coupled membrane integral enzyme.