Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea

As part of our studies on the prevention of lifestyle-related diseases by processed foods, we evaluated the xanthine oxidase (XO) inhibitory activity of barley tea. The XO inhibitory activity of the tea (a hot-water extract of roasted barley) was not as potent as that of another roasted beverage, co...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 6; pp. 509 - 519
Main Authors Masuda, Akiko, Okubo, Karin, Taniguchi, Asuka, Masuda, Toshiya, Kameda, Kazumi
Format Journal Article
LanguageEnglish
Published Tsukuba Japanese Society for Food Science and Technology 01.01.2023
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
Acetic acid
anti-gout
Barley
barley tea (Mugi-Cha)
Coffee
Ethyl acetate
Food processing
Processed foods
Pyrogallol
Tea
Xanthine oxidase
xanthine oxidase inhibitor
Online AccessGet full text
ISSN1344-6606
1881-3984
DOI10.3136/fstr.FSTR-D-23-00115

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Abstract As part of our studies on the prevention of lifestyle-related diseases by processed foods, we evaluated the xanthine oxidase (XO) inhibitory activity of barley tea. The XO inhibitory activity of the tea (a hot-water extract of roasted barley) was not as potent as that of another roasted beverage, coffee. However, the activity of an ethyl acetate-soluble substance in the extract was significantly stronger than that in coffee. Purification of the substance revealed that pyrogallol was the most potent compound. After establishing a quantification method for pyrogallol in barley tea, we analyzed correlations between pyrogallol content, roasted grain color, and XO inhibitory capacity of barley tea. The findings suggest that the XO inhibitory activity of barley tea is related to the roasting degree and chroma b* of barley grains through the content of pyrogallol, although other active compounds may be present in barley tea.
AbstractList As part of our studies on the prevention of lifestyle-related diseases by processed foods, we evaluated the xanthine oxidase (XO) inhibitory activity of barley tea. The XO inhibitory activity of the tea (a hot-water extract of roasted barley) was not as potent as that of another roasted beverage, coffee. However, the activity of an ethyl acetate-soluble substance in the extract was significantly stronger than that in coffee. Purification of the substance revealed that pyrogallol was the most potent compound. After establishing a quantification method for pyrogallol in barley tea, we analyzed correlations between pyrogallol content, roasted grain color, and XO inhibitory capacity of barley tea. The findings suggest that the XO inhibitory activity of barley tea is related to the roasting degree and chroma b* of barley grains through the content of pyrogallol, although other active compounds may be present in barley tea.
ArticleNumber FSTR-D-23-00115
Author Masuda, Toshiya
Masuda, Akiko
Okubo, Karin
Kameda, Kazumi
Taniguchi, Asuka
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  organization: Graduate School of Human Life Science, Osaka Metropolitan University
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  fullname: Okubo, Karin
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  fullname: Taniguchi, Asuka
  organization: Graduate School of Human Life Science, Osaka Metropolitan University
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  fullname: Masuda, Toshiya
  organization: Graduate School of Human Life Science, Osaka Metropolitan University
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  fullname: Kameda, Kazumi
  organization: Graduate School of Human Life Science, Osaka Metropolitan University
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SubjectTerms Acetic acid
anti-gout
Barley
barley tea (Mugi-Cha)
Coffee
Ethyl acetate
Food processing
Processed foods
Pyrogallol
Tea
Xanthine oxidase
xanthine oxidase inhibitor
Title Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea
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