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Kawakami K, Matsuo H, Kajitani N, Matsumoto KI. Treatment of spontaneously hypertensive rats during pregnancy and lactation with the antioxidant tempol lowers blood pressure and reduces oxidative stress. Exp Anim 2024; 73:136-144. [PMID: 37821385 PMCID: PMC11091351 DOI: 10.1538/expanim.23-0069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Accepted: 10/03/2023] [Indexed: 10/13/2023] Open
Abstract
Genetic and environmental factors interact in a complex manner in the pathogenesis of essential hypertension in humans. Oxidative stress is considered one of the more important environmental factors. We used the spontaneously hypertensive rat (SHR) model to test whether continuous feeding with the antioxidant tempol reduces maternal oxidative stress during pregnancy and potentially contributes to the prevention of cardiovascular disease onset. Pregnant female rats were divided into control and tempol-treated groups. Tempol was continuously administered in drinking water. The administration period lasted approximately 40 days, from the confirmation of a vaginal plug until birth of the pups and their subsequent weaning. The blood pressure (BP) of each adult female was measured three times during pregnancy and post parturition. Milk was collected three times from nursing mother rats in the immediate postpartum period. Markers of oxidative stress were measured: 8-hydroxyl-2'-deoxyguanosine (8-OHdG) levels in milk during the experimental period and 8-OHdG and corticosterone levels in urine of adult and neonatal rats. The urinary level of 8-OHdG in the tempol-treated group was significantly lower than that in the control group. Corticosterone levels were significantly lower in urine of neonatal rats from the tempol-treated group compared with the levels of the control group. The levels of total antioxidant in milk were significantly greater in the tempol-treated group than in the control group. This study demonstrated that continuous administration of tempol to pregnant SHRs reduced maternal oxidative stress and contributed to reduced oxidative stress in neonatal rats.
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Affiliation(s)
- Kohei Kawakami
- Department of Experimental Animals, Interdisciplinary Center for Science Research, Head Office for Research and Academic Information, Shimane University, 89-1 Enya-cho, Izumo, Shimane 693-8501, Japan
| | - Hiroyuki Matsuo
- Department of Experimental Animals, Interdisciplinary Center for Science Research, Head Office for Research and Academic Information, Shimane University, 89-1 Enya-cho, Izumo, Shimane 693-8501, Japan
| | - Naoyo Kajitani
- Department of Experimental Animals, Interdisciplinary Center for Science Research, Head Office for Research and Academic Information, Shimane University, 89-1 Enya-cho, Izumo, Shimane 693-8501, Japan
| | - Ken-Ichi Matsumoto
- Department of Biosignaling and Radioisotope Experiment, Interdisciplinary Center for Science Research, Head Office for Research and Academic Information, Shimane University, 89-1 Enya-cho, Izumo, Shimane 693-8501, Japan
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2
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Ni Y, Zhang Y, Sun J, Zhao L, Wu B, Ye J. The effect of antioxidant dietary supplements and diet-derived circulating antioxidants on vitiligo outcome: evidence from genetic association and comprehensive Mendelian randomization. Front Nutr 2024; 10:1280162. [PMID: 38274214 PMCID: PMC10808665 DOI: 10.3389/fnut.2023.1280162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024] Open
Abstract
Background Previous studies have indicated that antioxidant diets may have a positive impact on vitiligo by interfering with oxidative stress mechanisms. However, there has been a lack of research utilizing the Mendelian randomization (MR) method to analyze the relationship between antioxidant diet intake and vitiligo. Methods In this study, we employed both univariate Mendelian randomization (UVMR) and multivariate Mendelian randomization (MVMR) approaches. The specific antioxidant dietary supplements (such as coffee intake, green tea intake, herbal tea intake, standard tea intake, and average weekly red wine intake) as well as diet-derived circulating antioxidants, including Vit. C (ascorbate), Vit. E (α-tocopherol), Vit. E (γ-tocopherol), Carotene, Vit. A (retinol), Zinc, and Selenium (N = 2,603-428,860) were significantly associated with independent single-nucleotide polymorphisms (SNPs). We obtained pooled statistics on vitiligo from a meta-analysis of three genome-wide association studies (GWASs) of European ancestry, including 4,680 cases and 39,586 controls. Inverse variance weighted (IVW) was employed as the primary analytical method, and sensitivity analysis was conducted to assess the robustness of the main findings. Results Genetically, coffee intake [odds ratio (OR) = 0.17, 95% confidence interval (CI) 0.07-0.37, p = 1.57 × 10-5], average weekly red wine intake (OR = 0.28, 95% CI 0.08-1.00, p = 0.049), and standard tea intake (OR = 0.99, 95% CI 0.98-0.99, p = 5.66 × 10-7) were identified as protective factors against vitiligo. However, no causal effect between the intake of other antioxidant diets and vitiligo was found. Moreover, no instances of pleiotropy or heterogeneity were observed in this study. Conclusion Our study indicates that coffee, standard tea, and red wine consumption can potentially reduce the risk of vitiligo. However, there is insufficient evidence to support that other antioxidant diets have a significant effect on vitiligo.
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Affiliation(s)
- Yao Ni
- Nanjing University of Traditional Chinese Medicine, Nanjing, Jiangsu, China
- Department of Dermatovenereology, Chengdu Second People’s Hospital, Chengdu, Sichuan, China
| | - Youqian Zhang
- Health Science Center, Yangtze University, Jingzhou, Hubei, China
| | - Jingying Sun
- Department of Dermatovenereology, Chengdu Second People’s Hospital, Chengdu, Sichuan, China
| | - Lingyi Zhao
- Department of Dermatovenereology, Chengdu Second People’s Hospital, Chengdu, Sichuan, China
| | - Bo Wu
- Department of Dermatovenereology, Chengdu Second People’s Hospital, Chengdu, Sichuan, China
| | - Jianzhou Ye
- Nanjing University of Traditional Chinese Medicine, Nanjing, Jiangsu, China
- Department of Dermatovenereology, The First Affiliated Hospital of Yunnan University of Traditional Chinese Medicine, Kunming, Yunnan, China
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Sato K, Ikagawa Y, Niwa R, Nishioka H, Horie M, Iwahashi H. Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea. Curr Microbiol 2023; 81:52. [PMID: 38155273 DOI: 10.1007/s00284-023-03566-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Accepted: 11/17/2023] [Indexed: 12/30/2023]
Abstract
Post-fermented tea production involving microbial fermentation is limited to a few regions, such as Southeast Asia and Japan, with Japan's Shikoku island being particularly prominent. Lactiplantibacillus plantarum was the dominant species found in tea leaves after anaerobic fermentation of Awa-bancha in Miyoshi City, Tokushima, and Ishizuchi-kurocha in Ehime. Although the draft genome of L. plantarum from Japanese post-fermented tea has been previously reported, its genetic diversity requires further exploration. In this study, whole-genome sequencing was conducted on four L. plantarum strains isolated from Japanese post-fermented tea using nanopore sequencing. These isolates were then compared with other sources to examine their genetic diversity revealing that L. plantarum isolated from Japanese post-fermented tea contained several highly variable gene regions associated with sugar metabolism and transportation. However, no source-specific genes or clusters were identified within accessory or core gene regions. This study indicates that L. plantarum possesses high genetic diversity and that the unique environment of Japanese post-fermented tea does not appear to exert selective pressure on L. plantarum growth.
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Affiliation(s)
- Kyoka Sato
- Department of Life Science and Chemistry, Graduate School of Natural Science and Technology, Gifu University, Gifu, 501-1193, Japan.
| | - Yuichiro Ikagawa
- Department of Life Science and Chemistry, Graduate School of Natural Science and Technology, Gifu University, Gifu, 501-1193, Japan
| | - Ryo Niwa
- Graduate School of Medicine, Kyoto University, Kyoto, 606-8501, Japan
| | - Hiroki Nishioka
- Food and Biotechnology Division, Tokushima Prefectural Industrial Technology Center, Tokushima, 770-8021, Japan
| | - Masanori Horie
- Health and Medical Research Institute (HMRI), National Institute of Advanced Industrial Science and Technology (AIST), Kagawa, 761-0395, Japan
| | - Hitoshi Iwahashi
- Department of Life Science and Chemistry, Graduate School of Natural Science and Technology, Gifu University, Gifu, 501-1193, Japan.
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HORIE M, OHMIYA Y, OHMORI T. Analysis of D-amino acid in Japanese post-fermented tea, Ishizuchi-kurocha. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2023; 42:254-263. [PMID: 37791341 PMCID: PMC10542427 DOI: 10.12938/bmfh.2023-005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 06/10/2023] [Indexed: 10/05/2023]
Abstract
The D-amino acid content of Ishizuchi-kurocha, a post-fermented tea produced in Ehime, Japan, was measured. Ishizuchi-kurocha mainly contains D-glutamic acid and D-alanine, but it also contains a small amount of D-aspartic acid. Two types of lactic acid bacteria, Lactiplantibacillus plantarum and Levilactobacillus brevis, are the main species involved in lactic acid fermentation during the tea fermentation process. Therefore, the D-amino acid-producing abilities of strains of these two species isolated from Ishizuchi-kurocha were examined. Specifically, the production of D-aspartic acid, D-alanine, and D-glutamic acid by L. brevis and L. plantarum strains was observed. The amount of D-aspartic acid produced by L. plantarum was low. D-glutamine was detected in culture supernatant but not in bacterial cells. D-arginine was detected in bacterial cells of the L. plantarum strains but not in the culture supernatant. Both the L. brevis and L. plantarum strains possessed at least three kinds of putative racemase genes: alanine racemase, glutamate racemase, and aspartate racemase. However, their expression and enzyme activity remain unknown. L. plantarum and L. brevis could play an important role in the production of D-amino acids in Ishizuchi-kurocha. In fact, Ishizuchi-kurocha is expected to possess the effective physiological activities of D-amino acids.
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Affiliation(s)
- Masanori HORIE
- Health and Medical Research Institute, National Institute of
Advanced Industrial Science and Technology (AIST), 2217-14 Hayashi-cho, Takamatsu, Kagawa
761-0301, Japan
| | - Yoshihiro OHMIYA
- Biomedical Research Institute, National Institute of Advanced
Industrial Science and Technology (AIST), 1-8-31 Midorigaoka, Ikeda, Osaka 563-8577,
Japan
| | - Taketo OHMORI
- Department of Biomedical Engineering, Osaka Institute of
Technology, 5-16-1 Ohmiya, Asahi-ku, Osaka 535-8585, Japan
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Paramita V, Masruchin N, Wirohadidjojo YW, Puruhito B, Ariyanto HD, Yulianto ME, Hartati I, Yohana E, Hidayatulloh F, Sutrisno T, Wijayanto B. Multiple response optimizations on the leached-spray-dried bancha green tea towards healthy ageing. Sci Rep 2022; 12:21347. [PMID: 36494428 PMCID: PMC9734194 DOI: 10.1038/s41598-022-25644-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 12/02/2022] [Indexed: 12/13/2022] Open
Abstract
Bancha is a popular type of green tea in Japan, rich in tea polyphenols (TPs) and has a more astringent aroma with a less aromatic and strong character that complements functional foods. The blanching process is used to extract TPs and remove unwanted microorganisms, as well as inhibit phenolic oxidation. This study proposed a green tea blanching process followed by spray drying the extracts with maltodextrin. Furthermore, it is focused on maximizing the major chemical components of green tea (i.e., catechins, caffeine, and phenolic contents) based on powder particle size obtained through Multiple Response Surface Methodology optimizations. The results show that the proposed model accurately predicts leached-spray dried green tea's total catechin and caffeine content, with a coefficient of 0.9475 and 0.8692, respectively. This process yielded composite desirability of 0.9751, while individual desirability yielded excellent results of 1.0000, 0.9188, 1.0000, and 0.9839 for catechin, caffeine, phenol content, and powder. The settings appear to yield functional results for entire responses. Due to the concerns in tropical skin nutrition applications, smaller particle size green tea can promote better adsorption than larger sizes.
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Affiliation(s)
- Vita Paramita
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
| | - Nanang Masruchin
- Research Center for Biomass and Bioproducts, National Research and Innovation Agency of Indonesia (BRIN), Cibinong, Bogor, 16911 Indonesia
| | - Yohanes Widodo Wirohadidjojo
- grid.8570.a0000 0001 2152 4506Department of Dermatology and Venereology, Gadjah Mada University, Yogyakarta, 55281 Indonesia
| | - Buwono Puruhito
- grid.412032.60000 0001 0744 0787Department of Dermatology and Venereology, Diponegoro University, Semarang, 50275 Indonesia
| | - Hermawan Dwi Ariyanto
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
| | - Mohamad Endy Yulianto
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
| | - Indah Hartati
- Department of Chemical Engineering, Wahid Hasyim University, Semarang, 50232 Indonesia
| | - Eflita Yohana
- grid.412032.60000 0001 0744 0787Department of Mechanical Engineering, Diponegoro University, Semarang, 50275 Indonesia
| | | | - Tris Sutrisno
- grid.412032.60000 0001 0744 0787Department of Technology Industry, Diponegoro University, Semarang, 50275 Indonesia
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Bo B, Seong H, Kim G, Han NS. Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022] Open
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Kong J, Yang X, Zuo X, Su X, Hu B, Liang X. High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Tea as a Source of Biologically Active Compounds in the Human Diet. Molecules 2021; 26:molecules26051487. [PMID: 33803306 PMCID: PMC7967157 DOI: 10.3390/molecules26051487] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 11/25/2022] Open
Abstract
Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.
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9
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Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing. SUSTAINABILITY 2020. [DOI: 10.3390/su12145853] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively.
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10
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He Y, Lin Y, Li Q, Gu Y. The contribution ratio of various characteristic tea compounds in antioxidant capacity by DPPH assay. J Food Biochem 2020; 44:e13270. [PMID: 32394493 DOI: 10.1111/jfbc.13270] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/09/2020] [Accepted: 03/09/2020] [Indexed: 01/24/2023]
Abstract
Tea is a worldwide health beneficial beverage for its antioxidant ability. 1,1-diphenyl-2-picryl-hydrazyl (DPPH) assay is a common method to measure the antioxidant capacity of tea compounds, yet the contribution ratio of various characteristic tea compounds is still unclear. high-performance liquid chromatography (HPLC) was used to examine the content of polyphenol compounds in 24 tea samples from four tea categories (green tea, white tea, oolong tea, and black tea). Based on the results of DPPH and HPLC, contribution ratio of each tea compound was analyzed by the Pearson correlation analysis and the partial least squares regression (PLSR). The Pearson correlation analysis showed that the order of correlation between the area of 13 peaks and the antioxidant ability of tea samples was x8 > x6 > x3 > x13 > x10 > x7 > x2 > x5 > x11 > x9 > x4 > x12 > x1; the regression equation fit by PLSR was Y = 47.258 - 0.760x1 + 0.287x2 - 1.484x3 - 0.569x4 + 0.674x5 + 2.257x6 + 1.698x7 + 1.389x8 - 0.188x9 + 0.467x10 + 0.297x11 + 1.314x12 + 0.963x13. We identified nine common peaks by reference standard substances: the x3 was gallic acid (GA), x4 was theobromine, x5 was catechuic acid (CA), x6 was epigallocatechin (EGC), x8 was epigallocatechin gallate (EGCG), x9 was caffeine, x10 was epicatechin (EC), x12 was epicatechin gallate (ECG), and x13 was gallocatechin gallate (GCG). Based on the study of spectrum-effect correlation, we obtain a better understanding of the antioxidant activity of complex tea polyphenols component. PRACTICAL APPLICATIONS: Identify the contribution of specific chemical compound to antioxidant activity by the coefficients in PLSR equation and provide a deeper insight into the joint effect of multiple ingredients of tea. Further, we can infer the DPPH free radical scavenging ability of a new kind of tea by the PLSR equation without chemical detection.
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Affiliation(s)
- Yansu He
- School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong, P.R. China.,School of Public Health, Zhejiang University, Hangzhou, P.R. China
| | - Yong Lin
- College of Electrical Engineering, Zhejiang University, Hangzhou, P.R. China
| | - Qingsheng Li
- Zhejiang University Tea Research Institute, Hangzhou, P.R. China
| | - Yuxuan Gu
- School of Public Health, Zhejiang University, Hangzhou, P.R. China
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11
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Bo B, Kim SA, Han NS. Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods. Int J Food Microbiol 2020; 320:108508. [PMID: 31986350 DOI: 10.1016/j.ijfoodmicro.2020.108508] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 02/08/2023]
Abstract
Laphet is a traditional fermented food in Myanmar, made from tea leaves (Camellia sinensis) by fermentation with limited air passage. We performed microbial diversity analyses on 14 Laphet products collected from different locations in Myanmar. Amplicon-based sequencing results revealed Lactobacillus and Acetobacter were abundant bacteria and Candida, Pichia, Cyberlindnera, and Debaryomyces were abundant yeast. Using selective media, eight species of lactic acid bacteria and nine species of yeast were isolated; Lactobacillus plantarum and L. collinoides were dominant bacteria and Pichia manshurica, Candida boidinii, and Cyberlindnera jadinii were major yeasts. PCR-DGGE analysis confirmed that most of the dominant bacterial and yeast species found in culture dependent analysis were present in Laphet samples. Microbial diversity and pH of Laphet were different between samples from tea plantation area and local markets due to possible differences in incubation time periods. When tannase activity was tested, 23 among 29 bacterial isolates and two among 36 yeast isolates showed positive activities. These findings provide new insights into microbial diversity of Laphet and increased our understanding of the core bacterial and yeast species involved in the manufacture of Laphet.
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Affiliation(s)
- Bo Bo
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea; Biotechnology Research Department, Ministry of Education, Kyaukse, Mandalay Division, Myanmar
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
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12
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Piechocka J, Szymandera-Buszka K, Kobus-Cisowska J, Gramza-Michałowska A, Jędrusek-Golińska A. The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts. Antioxidants (Basel) 2019; 8:antiox8110555. [PMID: 31731638 PMCID: PMC6912681 DOI: 10.3390/antiox8110555] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/09/2019] [Accepted: 11/12/2019] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride.
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13
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Horie M, Tada A, Kanamoto N, Tamai T, Fukuda N, Sugino S, Toyotome T, Tabei Y. Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masanori Horie
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Atsumi Tada
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Naoaki Kanamoto
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Takahisa Tamai
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Naohiro Fukuda
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Sakiko Sugino
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Takahito Toyotome
- Department of Veterinary Medicine Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan
| | - Yosuke Tabei
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
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14
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Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii. Int J Food Microbiol 2019; 306:108263. [PMID: 31306941 DOI: 10.1016/j.ijfoodmicro.2019.108263] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 07/02/2019] [Accepted: 07/09/2019] [Indexed: 10/26/2022]
Abstract
Ishizuchi-kurocha is a Japanese traditional fermented tea that is produced by primary aerobic and secondary fermentation steps. The secondary fermentation step of Ishizuchi-kurocha is mainly mediated through lactic acid bacteria. Here, we performed quantitative analyses of the culturable fungal communities at each step and identified several morphologically representative fungal isolates. While filamentous fungi (median, 3.2 × 107 CFU/g sample) and yeasts (median, 3.7 × 107 CFU/g) were both detected after the primary fermentation step, only yeasts (median, 1.6 × 107 CFU/g) were detected in the end of the secondary fermentation step, suggesting that the fungal community in tea leaves are dramatically changed between the two steps. Pichia kudriavzevii and Pichia manshurica, the prevalent fungal species at the end of the secondary fermentation step, grew well in exudate from the secondary fermentation step. P. kudriavzevii also grew well in media containing d- or l-lactate as the sole carbon source. The growth of the disruptant of cyb2A encoding a cytochrome b2 lactate dehydrogenase in P. kudriavzevii was severely impaired on medium supplemented with l-lactate, but not d-lactate, suggesting that Cyb2Ap plays a crucial role in the use of l-lactate, and P. kudriavzevii efficiently uses both l- and d-lactate as carbon sources. Thus, lactate assimilation seems to be a key phenotype to become a prevalent species in the secondary fermentation step, and Cyb2Ap has a pivotal role in l-lactate metabolism in P. kudriavzevii. Further understanding and engineering of P. kudriavzevii and P. manshurica will contribute to the control of lactic acid bacteria fermentation during the fermented tea production and also to other industrial uses.
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Draft Genome Sequence of the Yeast Pichia manshurica YM63, a Participant in Secondary Fermentation of Ishizuchi-Kurocha, a Japanese Fermented Tea. Microbiol Resour Announc 2019; 8:8/27/e00528-19. [PMID: 31270197 PMCID: PMC6606911 DOI: 10.1128/mra.00528-19] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
Pichia manshurica is common in fermentation; however, genome analysis has never been reported for the species. This yeast plays a role in the secondary fermentation of Ishizuchi-kurocha, a traditional Japanese fermented tea. This paper presents the draft genome sequence of P. manshurica YM63, isolated from the leaves of fermented tea. Pichia manshurica is common in fermentation; however, genome analysis has never been reported for the species. This yeast plays a role in the secondary fermentation of Ishizuchi-kurocha, a traditional Japanese fermented tea. This paper presents the draft genome sequence of P. manshurica YM63, isolated from the leaves of fermented tea.
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Abstract
This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.
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Horie M, Sato H, Tada A, Nakamura S, Sugino S, Tabei Y, Katoh M, Toyotome T. Regional characteristics of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha. BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH 2018; 38:11-22. [PMID: 30705798 PMCID: PMC6343053 DOI: 10.12938/bmfh.18-005] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Accepted: 09/24/2018] [Indexed: 12/25/2022]
Abstract
Properties of Lactobacillus plantarum group strains isolated from two kinds of Japanese post-fermented teas, Ishizuchi-kurocha and Awa-bancha, were compared. Although
lactic acid bacteria isolated from the fermented teas were identified as L. plantarum via homology comparison of 16S ribosomal RNA gene sequences, classification of
L. plantarum based on ribosomal proteins showed that the strains isolated from Ishizuchi-kurocha and Awa-bancha were different. According to classification by the
ribosomal protein typing, Ishizuchi-kurocha-derived strains belong to the same group as L. plantarum subsp. plantarum JCM 1149T.
Awa-bancha-derived strains were assigned to a different group. This pattern was also applicable to strains isolated more than 10 years ago. A further analysis based on recA
and a dnaK gene showed that Awa-bancha-derived strains were closely related to L. pentosus. The interactions with cultured cells were different between
strain JCM 1149T and the Ishizuchi-kurocha-derived strains. The Ishizuchi-kurocha-derived strains showed strong adhesion to Caco-2 cells. In contrast, strain JCM 1149T
and the Awa-bancha-derived strains hardly adhered to Caco-2 cells. According to the ribosomal protein typing, sugar utilization, and interaction with Caco-2 cells, although these properties
were dependent on the strain strictly speaking, the L. plantarum group strains in this study can be subdivided into two groups: (1) type strain JCM 1149T and
Ishizuchi-kurocha-derived strains and (2) Awa-bancha-derived strains. A regionally unique microorganism may persist in each traditional fermented drink.
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Affiliation(s)
- Masanori Horie
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14, Hayashi-Cho, Takamatsu, Kagawa, Japan
| | - Hiroaki Sato
- Reserch Institute for Sustainable Chemistry, AIST, 1-1-1 Higashi, Tsukuba, Japan
| | - Atsumi Tada
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14, Hayashi-Cho, Takamatsu, Kagawa, Japan
| | - Sayaka Nakamura
- Reserch Institute for Sustainable Chemistry, AIST, 1-1-1 Higashi, Tsukuba, Japan
| | - Sakiko Sugino
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14, Hayashi-Cho, Takamatsu, Kagawa, Japan
| | - Yosuke Tabei
- Health Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14, Hayashi-Cho, Takamatsu, Kagawa, Japan
| | - Miyuki Katoh
- Professor Emeritus of Kagawa University, 232-3 Donyu, Wakayama, Wakayama 640-8432, Japan
| | - Takahito Toyotome
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, Nishi 2-11, Inada-Cho, Obihiro, Hokkaido 080-8555, Japan
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Horie M, Nara K, Sugino S, Umeno A, Yoshida Y. Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea. Food Sci Nutr 2016; 5:639-645. [PMID: 28572952 PMCID: PMC5448361 DOI: 10.1002/fsn3.442] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 10/09/2016] [Accepted: 10/13/2016] [Indexed: 11/17/2022] Open
Abstract
Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi‐cha and Ishizuchi‐kurocha are produced by a two‐stage fermentation process, aerobic fermentation and subsequent anaerobic fermentation. Awa‐bancha is produced by anaerobic fermentation. And batabata‐cha is produced by aerobic fermentation. Additionally, unfermented green tea was also employed as control. These tea leaves were extracted by boiling water and measured antioxidant activities. And concentrations of caffeine and catechins were measured in green tea and in the four kinds of fermented tea: Ishizuchi‐kurocha, Goishi‐cha, Awa‐Bancha, and Batabata‐cha. Concentrations of caffeine and catechins were lower in the fermented teas than in green tea. Among the fermented teas, epigallocatechin content was the highest in Ishizuchi‐kurocha, whereas Batabata‐cha hardly contained any epigallocatechin. Goichi‐cha, Ishizuchi‐kurocha, and Awa‐bancha showed antioxidative activity regardless of measurement method. Batabatacha had hardly any antioxidative activity. Among the fermented teas, Ishizuchi‐kurocha had the strongest antioxidant activity. The antioxidative activities of green tea and the four kinds of fermented tea were significantly different among each other (p < .01). Implication of this study is as follows: although contents of catechins were lower than that of green tea, three kinds of fermented tea showed antioxidative activity comparable to green tea. The results suggest that anaerobic fermentation process is beneficial at least for antioxidative activity.
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Affiliation(s)
- Masanori Horie
- Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan
| | - Kazuhiro Nara
- Faculty of Human Life Sciences Jissen Women's University Hino Tokyo Japan
| | - Sakiko Sugino
- Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan
| | - Aya Umeno
- Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan
| | - Yasukazu Yoshida
- Health Research Institute (HRI) National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Kagawa Japan
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