The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect
Abstract
:1. Introduction
2. Results
2.1. Particle Appearance in Different Powdering Methods
2.2. Catechin Contents of Powdered Tea and Leaf Tea
2.3. Effect of Powdered Tea and Leaf Tea on ROS
3. Discussion
3.1. Physical Properties of the Powdered Green Tea
3.2. Catechin and Caffeine Contents of the Powdered Green Tea
3.3. Effect on ROS Activity
4. Materials and Methods
4.1. Tea Preparation and Powdering Process
4.2. Chemicals
4.3. Observation of Tea Powders and Leaves with a SEM and a Multifocal Optical Microscope
4.4. Size Distribution in Tea Liquid
4.5. Catechin and Caffeine Analysis with HPLC System
4.6. Total Polyphenol Concentration
4.7. Chemical Components Analysis with LC-MS/MS System
4.8. Measurement of SOD-Like Activity
4.9. Inhibition of Intracellular ROS in a T Cell Line
4.10. Data Analysis
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
Abbreviations
AUC | Area under the concentration-time curve |
BMI | Body Mass Index |
Cmax | Maximum concentration |
EC | Epicatechin |
ECG | Epicatechin Gallate |
EGC | Epigallocatechin |
EGCG | Epigallocatechin Gallate |
HPLC | High-performance Liquid Chromatography |
LC-MS | Liquid Chromatography–Mass Spectrometry |
LC-MS/MS | Liquid Chromatography–tandem Mass Spectrometry |
ROS | Reactive Oxygen Species |
SEM | Scanning Electron Microscope |
SD | Standard Deviation |
SOD | Superoxide Dismutase |
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Leaf/Powder Contents (g/80 mL) | Total Polyphenol (μg CE/mL) | EC (μg/mL) | ECG (μg/mL) | EGC (μg/mL) | EGCG (μg/mL) | Caffeine (μg/mL) | |
---|---|---|---|---|---|---|---|
Regular | 2.00 | 1275.5 ± 13.91 a | 94.5 ± 2.45 a | 31.4 ± 3.55 a | 354.8 ± 6.9 a | 195.6 ± 3.77 a | 191.1 ± 1.85 a |
Powder | 0.36 | 1121.1 ± 28.96 b | 56.3 ± 0.42 b | 35.7 ± 5.69 a | 191.3 ± 8.75 b | 210.6 ± 23.41 a | 121.5 ± 1.51 b |
Leaf | 0.36 | 373.0 ± 7.20 c | 37.0 ± 0.91 c | 18.1 ± 1.40 a | 38.8 ± 3.14 c | 57.9 ± 1.96 b | 77.8 ± 0.64 c |
Strong Powder | 0.96 | 3055.1 ± 26.35 d | 131.1 ± 1.27 d | 98.0 ± 21.22 b | 513.7 ± 1.74 d | 615.1 ± 88.36 c | 311.9 ± 4.32 d |
Strong Leaf | 0.96 | 1890.9 ± 11.24 e | 136.0 ± 0.28 e | 33.3 ± 7.67 a | 501.2 ± 5.84 d | 200.1 ± 6.94 a | 244.0 ± 1.88 e |
Retention Time (min) | ― | ― | 20.2 | 30.5 | 13.0 | 22.0 | 10.6 |
Search Compound | Retention Time (min) | [M − H]− | Area | |
---|---|---|---|---|
Strong Powder | Strong Leaf | |||
Catechin/EC | 3.9 | 289.07 | 2,684,378 ± 89,484.5 | 3,241,299 ± 192,287.7 * |
Gallocatechin/EGC | 3.5 | 305.07 | 6,418,883 ± 149,286.8 * | 6,041,930 ± 16,410.1 |
Catechin gallate/ECG | 4.3 | 441.08 | 1,364,591 ± 16,486.5 * | 358,874 ± 19,209.7 |
Gallocatechin gallate/EGCG | 3.9 | 457.08 | 3,590,762 ± 128,970.1 * | 1,043,276 ± 67,495.9 |
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Fujioka, K.; Iwamoto, T.; Shima, H.; Tomaru, K.; Saito, H.; Ohtsuka, M.; Yoshidome, A.; Kawamura, Y.; Manome, Y. The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect. Molecules 2016, 21, 474. https://doi.org/10.3390/molecules21040474
Fujioka K, Iwamoto T, Shima H, Tomaru K, Saito H, Ohtsuka M, Yoshidome A, Kawamura Y, Manome Y. The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect. Molecules. 2016; 21(4):474. https://doi.org/10.3390/molecules21040474
Chicago/Turabian StyleFujioka, Kouki, Takeo Iwamoto, Hidekazu Shima, Keiko Tomaru, Hideki Saito, Masaki Ohtsuka, Akihiro Yoshidome, Yuri Kawamura, and Yoshinobu Manome. 2016. "The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect" Molecules 21, no. 4: 474. https://doi.org/10.3390/molecules21040474