Abstract
Awa-ban tea (Awa, Tokushima prefecture in Japan; ban, "evening" in Japanese) is a type of tea exclusive to the Tokushima area. Awa-ban tea leaves are unique in that they are produced via pickling and anaerobic fermentation. Here, we report the identification and purification of an antioxidant that is specifically present in Awa-ban tea but is absent in green and black tea. The molecule, identified as resorcinol, was found to exhibit radical-scavenging activity in vitro at levels equivalent to those of (-)-epigallocatechin gallate in green tea. Fluorescence microscopy and flow cytometry results further showed that resorcinol decreased the levels of reactive oxygen species in HEK293T cells, human umbilical vein endothelial cells, and Jurkat cells in a concentration-dependent manner. Moreover, the 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay indicated that treatment with 10. mM resorcinol did not affect cell viability. Our results indicate that Awa-ban tea has properties that are quite distinct from those of green and black tea and is therefore a unique antioxidant beverage. We also suggest that resorcinol is a novel tea-based antioxidant.
| Original language | English |
|---|---|
| Pages (from-to) | 72-80 |
| Number of pages | 9 |
| Journal | Food Research International |
| Volume | 54 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Nov 2013 |
| Externally published | Yes |
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Keywords
- Antioxidant
- Awa-ban tea
- Reactive oxygen species
- Resorcinol
- Tea
ASJC Scopus subject areas
- Food Science
Cite this
Identification and purification of resorcinol, an antioxidant specific to Awa-ban (pickled and anaerobically fermented) tea. / Hiasa, Miki; Kurokawa, Megumi; Ohta, Kana; Esumi, Tomoyuki; Akita, Hiroshi; Niki, Kengo; Yagi, Yasuyuki; Echigo, Noriko; Hatakeyama, Dai; Kuzuhara, Takashi.
In: Food Research International, Vol. 54, No. 1, 11.2013, p. 72-80.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Identification and purification of resorcinol, an antioxidant specific to Awa-ban (pickled and anaerobically fermented) tea
AU - Hiasa, Miki
AU - Kurokawa, Megumi
AU - Ohta, Kana
AU - Esumi, Tomoyuki
AU - Akita, Hiroshi
AU - Niki, Kengo
AU - Yagi, Yasuyuki
AU - Echigo, Noriko
AU - Hatakeyama, Dai
AU - Kuzuhara, Takashi
PY - 2013/11
Y1 - 2013/11
N2 - Awa-ban tea (Awa, Tokushima prefecture in Japan; ban, "evening" in Japanese) is a type of tea exclusive to the Tokushima area. Awa-ban tea leaves are unique in that they are produced via pickling and anaerobic fermentation. Here, we report the identification and purification of an antioxidant that is specifically present in Awa-ban tea but is absent in green and black tea. The molecule, identified as resorcinol, was found to exhibit radical-scavenging activity in vitro at levels equivalent to those of (-)-epigallocatechin gallate in green tea. Fluorescence microscopy and flow cytometry results further showed that resorcinol decreased the levels of reactive oxygen species in HEK293T cells, human umbilical vein endothelial cells, and Jurkat cells in a concentration-dependent manner. Moreover, the 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay indicated that treatment with 10. mM resorcinol did not affect cell viability. Our results indicate that Awa-ban tea has properties that are quite distinct from those of green and black tea and is therefore a unique antioxidant beverage. We also suggest that resorcinol is a novel tea-based antioxidant.
AB - Awa-ban tea (Awa, Tokushima prefecture in Japan; ban, "evening" in Japanese) is a type of tea exclusive to the Tokushima area. Awa-ban tea leaves are unique in that they are produced via pickling and anaerobic fermentation. Here, we report the identification and purification of an antioxidant that is specifically present in Awa-ban tea but is absent in green and black tea. The molecule, identified as resorcinol, was found to exhibit radical-scavenging activity in vitro at levels equivalent to those of (-)-epigallocatechin gallate in green tea. Fluorescence microscopy and flow cytometry results further showed that resorcinol decreased the levels of reactive oxygen species in HEK293T cells, human umbilical vein endothelial cells, and Jurkat cells in a concentration-dependent manner. Moreover, the 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay indicated that treatment with 10. mM resorcinol did not affect cell viability. Our results indicate that Awa-ban tea has properties that are quite distinct from those of green and black tea and is therefore a unique antioxidant beverage. We also suggest that resorcinol is a novel tea-based antioxidant.
KW - Antioxidant
KW - Awa-ban tea
KW - Reactive oxygen species
KW - Resorcinol
KW - Tea
UR - http://www.scopus.com/inward/record.url?scp=84880259573&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84880259573&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2013.05.036
DO - 10.1016/j.foodres.2013.05.036
M3 - Article
AN - SCOPUS:84880259573
VL - 54
SP - 72
EP - 80
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 1
ER -