640 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No. +,, 0.* 0.. (,**2) 58, + * * +33* + * Changes in Catechin Content and Superoxide Anion Scavenging Activity of Goishi Tea During Manufacturing Tomoko Shimamura, Ritaro Matsuura, Hironori Moriyama*, Naruki Takeda* and Hiroyuki Ukeda Faculty of Agriculture, Kochi University, Monobe B-,**, Nankoku 12-2/*, * Industrial Technology Center of Kochi Prefecture, Nunoshida -33, -, Kochi 12+ /+*+ Goishi tea, a post-heating fermented tea, is produced in Otoyo town in Kochi Prefecture, Japan. Two natural fermentation steps by aerobic and anaerobic fungi and microorganisms participate in the production of Goishi tea. To investigate the e# ects of the manufacturing process on the functionality of Goishi tea, changes in superoxide anion scavenging activity and catechin content in hot water extracts of Goishi tea were examined. Super- oxide anion scavenging activity and catechin content drastically changed in the two fermentation steps. In addition, high levels of ( )-catechin and ( )-gallocatechine were observed in the final product of Goishi tea. However, the contribution of catechin and gallic acid determined in this study to the superoxide anion scavenging activity of Goishi tea was low. These results suggest that some other component generated during the two steps of fermentation is the main contributor to the superoxide anion scavenging activity of Goishi tea. (Received Jun.,*,,**2 ; Accepted Sep. -,,**2) Keywords : catechin, Goishi tea, post-heating fermented tea, superoxide anion scavenging activity :, - 12-2/*,,** * 12+ /+*+ -33, - Corresponding author tomokos@kochi-u.ac.jp,**.,**1, -. / 0 DPPH + C EC - ECg EGC - EGCg GC - GCg GA Sigma Cu Zn-SOD superoxide dismutase EC +. +/. +. +.1-- units/mg Aldrich SOD Assay Kit-WST HPLC Auto Pure WQ/*+, + 1 1
59 : O 641, Fig. + Changes of the superoxide anion scavenging activity of Goishi tea during the manufacturing process L, fresh leaf ; SL, steamed leaf ; PFL, pre-fermented (under aerobic condition for +1 days) leaf ; FL, fermented (under anaerobic condition for +* days) leaf ; DL, sun-dried (for +, days) leaf.,,* UV-,*1* plus HPLC PU-+/2*,, + L SL +1 : PFL +1 +, +1 - FL +, : DL+, - Fig. +,* - / PFL/ g,** ml / No., 0 PFL0 FL *./. m DL+, DL, Ukeda 2,-(.-iodophenyl)---(.-nitrophenyl)- /-(,., -disulfophenyl)-, H-tetrazolium, monosodium salt WST-+ SOD Assay Kit-WST +*, /*.+*++ IC IC SOD IC /* /* /* C EC - SOD units SOD eq./g DW ECg EGC HPLC - EGCg HPLC GC - GCg 3 Del Rio Phe- GA Table + nomenex synergi. MAX-RP 2* A.0. mm i.d.,/* mm Fig. + Phenomenex A : + vv GC B: + vv CEGCEGCgGA + mlmin A :. ECGCg,/ 0*,2* nm HPLC ECg
642 // +,,**2 +, 60 Table + Changes in the composition of catechins and gallic acid and its contribution ratio to the superoxide scavenging activity of Goishi tea during the manufacturing processes Contents (mg/g DW) C EC ECg EGC EGCg GC GCg GA Total Contribution ratio ( ) L nd *40*,430 *43- +431 nd *4+, *4-/ 043- +,+ SL *4.- *42- nd,4-3,4+3 +4++ *4-0 *4,- 14/..-43 PFL+ +4,+ +403 *4/+.4/2-402 -42, *421 *4/, +0423,143 PFL, *422 +41/ *41,.41. -430,40. +4,, *40- +04//,/4, PFL- *412 +421 *4+- /42-,42,,4-+ *400 +430 +04-1,,40 PFL. +4,*,411 nd 3432,4,+ -412 *4/0 *411,+4,1 ++42 PFL/ +423.4/. nd +14+,4-- 14.2 *4/0 14+3.+4*/,*4* PFL0 +403.4,* nd +.42,4,/ 0420 *4,3 *43- -+4*.,+42 PFL1 *43*,4+2 nd 0413,4,+.4*. *4,2-4/0 +3431 +24/ FL,42+ *4,. nd.421,4*1 +-4/ *4+, *4//,.4+1 04,* DL+,4,. *4-- nd +4/+ +4+/ 0433 *4+/ +4*. +-4.* /4-2 DL,,4-, *4+3 nd *421 *400 1403 *4*2 *400 +,4.2 /4+/ L, fresh leaf ; SL, steamed leaf ; PFL, pre-fermented (under aerobic condition for +1 days) leaf ; FL, fermented (under anaerobic condition for +* days) leaf ; DL, sun-dried (for +, days) leaf4 nd, not detectable4 EC ECg EGC EGCg GCg GA / 1 PFL WST-+ C GC FL DL 0 1 go SOD / Table + L SL Fig. + + PFL FL DL PFL, FL DL, Table +, /+/. -*.* cm 1 /* Aspergillus fumigatus - + Lactobacillus plantarum +, +- +. +/ ESR +/
: O, 61 643 EC ECg EGC EGCg GCg GA, DL, C GC 0 HPLC 1 +- EGC *21*. g/ +** g dry matter EC *..+* g/ +** g dry matter EGCg trace ECg trace 1 EGCg +3 Noguchi C EC EGC EGCg GC GCg +* +0 ++ /+/. L SL +,+.-. 3 PFL FL DL,. +.* /./ //+ +323,.+ 2* 2+,**/ - + pp. -+/ -,* +330. Luczaj, W. and Skrzydlewska, E., Antioxidative properties of black tea. Prev. Med.,.*, 3+* 3+2 (,**/). /.3 01302,,**, 0 +,2 +*-1 +*..,**2 1 Noguchi, A., Hamauzu, Y. and Yasui, H., Inhibitory e# ects of Goishi tea against influenza virus infection. Food Sci. Technol. Res., +.,,11,2. (,**2). 2 Ukeda, H., Kawana, D., Maeda, S. and Sawamura, M., Spectrophotometric assay for superoxide dismutase based on the reduction of highly water-soluble tetrazolium salts by xanthine-xanthine oxidase. Biosci. Biotechnol. Biochem., 0-,.2/.22 ( +333). 3 Del Rio, D., Stewart, A.J., Mullen, W., Burns, J., Lean, M. n E., Brighenti, F. and Crozier, A., HPLC-MS analysis of phenolic compounds and purine alkaloids in green and black tea. J. Agric. Food Chem., /,,,2*1,2+/ (,**.). +* Unno, T., Sugimoto, A. and Kakuda, T., Scavenging e# ect of tea catechins and their epimers on superoxide anon radicals generated by a hypoxanthine and xanthine oxidase system. J. Sci. Food Agric., 2*, 0*+ 0*0 (,**,). ++ Terasawa, N. and Yamazaki, N., Radical Scavenging Activity of Japanese Black Tea, Toyama Kurocha. Food Sci. Technol. Res., 2,,+2,,* (,**,). +, 0+ -./ -/, +321
644 // +,,**2 +, 62 +-.-+*+3 +*,1 +330 +0 Guo, Q., Zhao, B., Shen, S., Hou, J., Hu, J. and Xin, W.,./ /,1 /-, +33. ESR study on the structure-antioxidant activity relationship +../ +*3/ ++*+ of tea catechins and their epimers. Biophys. Acta., +.,1, +-,- ( +333). Biochim. +33. +/,* 0,*,* 3 -