채취시기가 다른 국내외 녹차잎의 기능성분 함량, 뇌세포 생존 및 대사 효소 활성 조절 효과 조사

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 5; pp. 427 - 434
• Main Authors: 이방희(Bang-Hee Lee), 전세현(Sae Hyun Jeon), 정하나(Hana Jeong), 최정(Jung Choi), 김영민(Young-Min Kim), 양광열(Kwang-Yeol Yang), 남승희(Seung-Hee Nam)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2020; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Brain; Catechin; Cultivars; Glucosidase; Green tea; High-performance liquid chromatography; Hydroxymethylglutaryl-CoA reductase; Liquid chromatography; Reductases; Statins; Tea; Theanine; α-Glucosidase; γ-Aminobutyric acid; 식품과학; catechin; cultivar; Green tea; theanine; function
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.5.427

This study was performed to compare nutritional compounds and physiological functions of five domestic and imported green tea cultivars at three time points. The five cultivars were compared for theanine, γ-aminobutyric acid, and catechin content by LC-MS/MS and HPLC. Furthermore, the five tea cultivars were functionally characterized with respect to antioxidant activity, brain cell protective effect, and inhibitions of α-glucosidase and HMG-CoA reductase activities. Among green tea cultivars, Chamnok had the highest content of catechins (198 mg/g DW), theanine (11.89 mg/g DW), and tannin (23.6 mg/g DW). Considering functional properties, Chamnok treatment resulted in the maximum viability of brain cells and reduced the cortisol content of SH-SY5Y cells. The inhibition of α-glucosidase and HMG-CoA reductase was the strongest following Chamnok treatment (72.9% and 69.8%, respectively). These results indicate that Chamnok could be optimal for consumption or favorable processing owing to its high nutritional compounds, such as theanine and catechin, and remarkable brain cell protective effects.