Changes in Epigallocatechin-3-0- (3-0-methyl) Gallate and Strictinin Contents of Tea (Camellia sinensis L.) Cultivar 'Benifuki' in Various Degrees of Maturity and Leaf Order

• MAEDA-YAMAMOTO Mari

  National Institute of Vegetable and Tea Science, National Agriculture and Bio-oriented Research Organization

• NAGAI Hiroshi

  Soft Drink Development Laboratory, Asahi Soft Drinks Co., Ltd

• ASAI Kazumi

  National Institute of Vegetable and Tea Science, National Agriculture and Bio-oriented Research Organization

• MORIWAKI Sawako

  National Institute of Vegetable and Tea Science, National Agriculture and Bio-oriented Research Organization

• HORIE Hideki

  National Institute of Vegetable and Tea Science, National Agriculture and Bio-oriented Research Organization

• KOHATA Katsunori

  National Institute of Vegetable and Tea Science, National Agriculture and Bio-oriented Research Organization

• TACHIBANA Hirofumi

  Division of Bioresources and Bioenvironmental Science, Kyushu University

• MIYASE Toshio

  School of Pharmaceutical Science, University of Shizuoka

• SANO Mitsuaki

  School of Pharmaceutical Science, University of Shizuoka

抄録

We have reported that O-methylated EGCGs (epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3″Me) and epigallocatechin-3-O-(4-O-methyl) gallate) and strictinin had anti-allergic action, and that the tea (Camellia sinensis L.) cultivar ‘Benifuki’ was rich in EGCG3″Me. However, changes in the content of anti-allergic components in tea leaves during growth are unclear. Therefore, here we determined the contents of EGCG3″Me and strictinin at various points of maturity and in the leaf order of ‘Benifuki’ tea in the first and second crop seasons. The EGCG3″Me content was high and caffeine content decreased in fully-matured tea leaves late in the first crop season or under the third leaf during the second crop season. The amount of EGCG3″Me contained in the stem was low. A higher concentration of strictinin was found in younger new shoots in the first crop, and the content greatly decreased during the second crop season. Thus, to obtain the anti-allergic benefits of EGCG3″Me, green tea should be made from fully-matured ‘Benifuki’ leaves under the fourth shoot late in the first crop or under the third shoot in the second crop, refined by removing stems. This green tea is lower in caffeine as compared with that made from younger shoots. On the contrary, to utilize strictinin, green tea should be made using younger new shoots of ‘Benifuki.’

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 10 (2), 186-190, 2004

  公益社団法人 日本食品科学工学会

キーワード

• green tea
• epigallocatechin-3-<I>O</I>-(3-<I>O</I>-methyl)gallate
• strictinin
• anti-allergic action
• <I>O</I>-methylated EGCG
• leaf order; degree of maturity

詳細情報

• CRID: 1390001204456846208
• NII論文ID: 130000061641
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.10.186
• COI: 1:CAS:528:DC%2BD2cXptFGku7Y%3D
• ISSN: 18813984
• ISSN: 13446606
• ISSN: http://id.crossref.org/issn/13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可