• Mycobiology
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• v.40 no.2
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• pp.124-128
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• 2012

Multiple treatment modalities, including topical and systemic corticosteroid and phototherapy, have been used in treatment of patients with atopic dermatitis. However, long-term corticosteroid therapy may have various adverse effects. The purpose of this study was to investigate the therapeutic efficacy and safety of bath therapy using green tea extracts for treatment of patients with atopic dermatitis. A total of four patients with atopic dermatitis were enrolled in this study. A Malassezia multiplex detection kit was used in performance of multiplex PCR on clinical isolates, which confirmed Malassezia sympodialis. Subjects underwent treatment with bath therapy using green tea extracts three times per wk for a period of 4 wk. Assessment using the scoring atopic dermatitis (SCORAD) index, the visual analogue scale for pruritus, and transepidermal water loss was performed weekly. Laboratory tests were performed before and after treatment. All patients showed marked improvement on the mean SCORAD and visual analogue scale, and a significant decrease in the mean values of serum eosinophil counts was observed after treatment. Bath therapy with green tea extract is an effective, safe, and nonsteroidal therapy for treatment of patients with atopic dermatitis associated with Malassezia sympodialis.

• Molecules and Cells
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• v.41 no.2
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• pp.73-82
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• 2018

Cancer preventive activities of green tea and its main constituent, (-)-epigallocatechin gallate (EGCG) have been extensively studied by scientists all over the world. Since 1983, we have studied the cancer chemopreventive effects of EGCG as well as green tea extract and underlying molecular mechanisms. The first part of this review summarizes groundbreaking topics with EGCG and green tea extract: 1) Delayed cancer onset as revealed by a 10-year prospective cohort study, 2) Prevention of colorectal adenoma recurrence by a double-blind randomized clinical phase II trial, 3) Inhibition of metastasis of B16 melanoma cells to the lungs of mice, 4) Increase in the average value of Young's moduli, i.e., cell stiffness, for human lung cancer cell lines and inhibition of cell motility and 5) Synergistic enhancement of anticancer activity against human cancer cell lines with the combination of EGCG and anticancer compounds. In the second part, we became interested in cancer stem cells (CSCs). 1) Cancer stem cells in mouse skin carcinogenesis by way of introduction, after which we discuss two subjects from our review on human CSCs reported by other investigators gathered from a search of PubMed, 2) Expression of stemness markers of human CSCs compared with their parental cells, and 3) EGCG decreases or increases the expression of mRNA and protein in human CSCs. On this point, EGCG inhibited self-renewal and expression of pluripotency-maintaining transcription factors in human CSCs. Human CSCs are thus a target for cancer prevention and treatment with EGCG and green tea catechins.

• Journal of Veterinary Clinics
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• v.20 no.2
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• pp.159-165
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• 2003

This study was performed to determine the effect of green tea on the late biological effect (survival, hematological change, carcinogenesis) of mice irradiated with 3 Gy of gamma-radiation. There was little difference in body weights between normal and irradiated mice. Survival rate were decreased in irradiated mice and the survival rate and mean survival time of the groups treated with green tea were far better than the irradiation control group. An elevation of mean number of total leukocyte or lymphocyte counts was seen at week 12 of the group treated with green tea. Stimulated recovery by the extract from green tea was also observed in thrombocyte. Main gross findings of irradiated mice were appeared as enlargement of spleen, thymus and liver, tumorous nodules in lung and cyst or mass in ovary. Microscopically, there were various findings including hematopoietic and lymphoid tumor, lung cancer, ovarian cancer and cancer of other lesions. Green tea reduced the incidence of tumor development. Further studies are needed to characterize better the protective nature of active compounds.

• Natural Product Sciences
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• v.13 no.1
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• pp.68-77
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• 2007

The aim of the present study was to examine the effects of green tea extract (CUMS6335) on the release of CA evoked by cholinergic stimulation and direct membrane-depolarization in the perfused model of the adrenal gland isolated from the spontaneously hypertensive rats (SHRs), and to establish the mechanism of action. Furthermore, it was also to test whether there is species difference between animals, and between CUMS6335 and EGCG, one of biologically the most powerful catechin compounds found in green tea. CUMS6335 $(100\;{\mu}g/ml)$, when perfused into an adrenal vein for 60 min, time-dependently inhibited the CA secretory responses evoked by ACh (5.32mM), high $K^+$(56 mM), DMPP $(100\;{\mu}M)$, and McN-A-343 $(100\;{\mu}M)$ from the isolated perfused adrenal glands of SHRs. However, CUMS6335 itself did fail to affect basal catecholamine output. Also, in adrenal glands loaded with CUMS6335 $(100\;{\mu}g/ml)$, the CA secretory responses evoked by Bay-K-8644 $(10\;{\mu}M)$ and cyclopiazonic acid $(10\;{\mu}M)$ were also inhibited in a relatively time-dependent fashion. However, in the Presence of EGCG $(8.0\;{\mu}g/ml)$ for 60 min, the CA secretory response evoked by ACh, high $K^+$, DMPP, McN-A-343, Bay-K-8644 and cyclopiazonic acid were not affected except for last period. Collectively, these results indicate that CUMS6335 inhibits the CA secretion evoked by stimulation of cholinergic (both nicotinic and muscarinic) receptors as well as by direct membrane-depolarization from the perfused adrenal gland of the SHR. It seems that this inhibitory effect of CUMS6335 is exerted by blocking both the calcium influx into the rat adrenal medullary chromaffin cells and the uptake of $Ca^{2+}$ into the cytoplasmic calcium store, which are at least partly relevant to the direct interaction with the nicotinic receptor itself. It seems likely that there is much difference in mode of the CA-releasing action between CUMS6335 and EGCG.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.1-7
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• 2016

In the present study, our aim was to determine whether green tea extract (GTE) and its major constituent, epigallocatechin-3-gallate (EGCG) have a protective effect on ethanol-induced cytotoxicity and DNA damage in NIH/3T3 and HepG2 cells. The cell viability and DNA single strand breaks were examined by MTT assay and alkaline single cell gel electrophoresis (Comet assay), respectively. Ethanol decreased the cell viability and also increased DNA single strand breaks in a concentration-dependent manner. On the other hand, GTE showed the protective effect of cytotoxicity and DNA damage induced by ethanol in both cell lines. GTE and EGCG, were found to possess the anti-oxidative and anti-genotoxic activities by evaluation with DPPH test, LDL oxidation assay, oxidative DNA damage assay and 8OH-2'dG generation test. These results were also verified by the experimental results demonstrating the lower cytotoxicity and genotoxicity of commercial green tea liqueur compared to pure ethanol in same concentration. Thus it is concluded that the supplementation of GTE or EGCG may mitigate the ethanol-induced cytotoxicity and DNA damage.

• Journal of Life Science
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• v.19 no.7
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• pp.928-933
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• 2009

In an effort to discover an antiviral substance against noroviruse (NV), which causes gastroenteritis illness world-wide, several plants including spices and herbs were evaluated for their antiviral activities against feline calicivirus (FCV) as a surrogate for NV. Among them, methanolic extract of green tea (Camellia sinensis L.) exhibited significant antiviral activity against FCV. After treatment with green tea extract (3.13 mg/ml) for 1 hr, FCV was completely inactivated. The antiviral activity of green tea extract against FCV was also determined to be dose and time- dependent. The results obtained in this study suggested that green tea will be effective in the prevention of food-borne diseases caused by NV.

• Korean Journal of Pharmacognosy
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• v.49 no.4
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• pp.328-335
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• 2018

'EGCG(epigallocatechin gallate) rich Green Tea extract(EGTE)' was prepared by a convenient chromatographical manner using water and alcohol which was regarded as the most suitable and appropriate process for food manufacturing. The EGCG content in EGTE was estimated above 97%. Analysis of polyphenol components in green tea, i.e., catechin(C), epigallocatechin(EGC), epicatechin(EC), epigallocatechin gallate(EGCG), epicatechin gallate(ECG) and caffeine was performed by HPLC. The optimized HPLC method exhibited a good linearity of calibration curve, accuracy and precision. The long-term stability evaluation of EGTE was carried out with a powdered formulation and solution formulation by estimating the color change and measuring the EGCG content by HPLC analysis for one year. The EGCG content of the powdered EGTE stored in a transparent bottle at room temperature was retained over 97% at the end of the experimental period. The EGCG content of 0.1% water solution of EGTE stored in a transparent bottle at RT were observed to decrease below 30%, whereas that stored at $2^{\circ}C$ retained over 70%, respectively. These results suggested that a powdered formulation could be recommended for the commercialized nutraceutical product of EGTE rather than a solution formulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1351-1357
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• 2016

Green tea (Camellia sinensis) seed extract (GTSE) was prepared under various pretreatment conditions and used to investigate its extraction yield and anti-yeast activity. Anti-yeast activity of GTSE from seeds with or without the coats was the same, whereas the extraction yield was slightly higher in extract from seeds without the coat. Anti-yeast activity of GTSE from seeds with different water contents or particle sizes was the same, whereas the extraction yield was highest in extract from seeds with 7.3% moisture or a smaller particle size. Anti-yeast activity of defatted green tea seed extract (DGTSE) was the same as that of GTSE. Extraction yield was higher in DGTSE from defatted seeds by the oil press machine compared to hexane extraction. Defatted green tea seed (DGTS), a by-product from the oil extraction process, is a good natural source of anti-yeast preservative. The extraction yield and anti-yeast activity of DGTSE were investigated using various extraction solvents, temperatures, and times. The results show that water was an economic extraction solvent, and anti-yeast activity of DGTSE was unstable at $90^{\circ}C$. These results suggest that water, extraction temperature of $50^{\circ}C$, and extraction time of 4 h were the most efficient for extraction of anti-yeast compounds from DGTS.

• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.356-360
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• 2019

To evaluate antioxidant capacities and total phenolic, flavonoid, and catechin contents of pure green tea packaged in tea bags, green tea bags of 10 commercial brands were purchased and analyzed. Considering commonly used infusion methods, green tea bags were extracted using 150 mL of spring water at $70^{\circ}C$ for 2 min. Ten brands of green tea showed a wide range of total phenolic content (46.3-93.9 mg gallic acid equivalents/g), total flavonoid content (10.3-21.7 mg catechin equivalents/g), and antioxidant capacities (88.8-175.6 mg and 87.9-183.5 mg vitamin C equivalents/g for DPPH and ABTS assays, respectively). Total catechin content of green tea ranged from 33.8-74.7 mg/g, which corresponded to 43.0-108.3 mg/150 mL of cup. Collectively, these results suggest that daily consumption of 3.8-12.5 cups of green tea packaged in tea bags meets the recommended daily intake of catechins in green tea extract as a health functional foods in Korea.

• Journal of Life Science
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• v.22 no.7
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• pp.981-986
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• 2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, ${\beta}$-ionone, ${\alpha}$-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.