The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice

2016 ◽  
Vol 7 (12) ◽  
pp. 4869-4879 ◽  
Author(s):  
Zhibin Liu ◽  
Zhichao Chen ◽  
Hongwen Guo ◽  
Dongping He ◽  
Huiru Zhao ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Green Tea ◽  
Black Tea ◽  
Tea Consumption ◽  
Obese Mice ◽  
High Fat ◽  
Oolong Tea

Tea consumption has been identified to have a gut microbiota modulatory effect, which may be related to its anti-obesity effect.

scholarly journals Green Tea, Black Tea, and Oolong Tea Polyphenols Reduce Visceral Fat and Inflammation in Mice Fed High-Fat, High-Sucrose Obesogenic Diets

2014 ◽  
Vol 144 (9) ◽  
pp. 1385-1393 ◽  
Author(s):  
David Heber ◽  
Yanjun Zhang ◽  
Jieping Yang ◽  
Janice E. Ma ◽  
Susanne M. Henning ◽  
...  
Keyword(s):  
Green Tea ◽  
Visceral Fat ◽  
Black Tea ◽  
Tea Polyphenols ◽  
High Fat ◽  
Oolong Tea ◽  
High Sucrose

scholarly journals Association of tea consumption and the risk of gastric cancer in Japanese adults: the Japan Collaborative Cohort Study

BMJ Open ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. e038243
Author(s):  
Haytham Sheerah ◽  
Liu Keyang ◽  
Ehab Salah Eshak ◽  
Renzhe Cui ◽  
Kokoro Shirai ◽  
...  
Keyword(s):  
Gastric Cancer ◽  
Cohort Study ◽  
Green Tea ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Black Tea ◽  
Population Based ◽  
Tea Consumption ◽  
Oolong Tea

ObjectiveTo examine the possible relationship between tea consumption and risk of gastric cancer (GC) among Japanese men and women included in a large Japanese population-based study titled the Japan Collaborative Cohort (JACC) Study.DesignProspective cohort study.SettingA population-based cohort included subjects who were recruited from 24 areas of JACC Study, in which data regarding the incidence of cancer were available.Participants63 848 participants (26 025 men and 37 823 women), aged 40–79, were included in the analyses and underwent follow-up (median 13.3 years) prospectively in research on cancer incidence.Primary and secondary outcome measuresThe primary outcome variable was the risk of GC according to the frequency intakes of total tea, green tea, black tea and oolong tea. The adjusted HRs for the risk of GC associated with tea consumption were calculated using the Cox proportional hazards model.Results1494 cases of GC were detected (960 men and 534 women) during the follow-up period. The multivariable-adjusted HRs for the risk of GC in the highest versus lowest quintiles of total tea intake were 1.05 (0.83–1.33); p trend=0.50 in men, and 0.82 (0.60–1.12); p trend=0.45 in women. There was no association found between the consumption of green tea, black tea or oolong tea with the risk for GC in either gender.ConclusionsIn this large community-based prospective cohort study, tea consumption was not associated with the risk of GC in either gender.

Immobilization and Characterization of Tannase and its Haze-removing

2009 ◽  
Vol 15 (6) ◽  
pp. 545-552 ◽  
Author(s):  
Erzheng Su ◽  
Tao Xia ◽  
Liping Gao ◽  
Qianying Dai ◽  
Zhengzhu Zhang
Keyword(s):  
Kinetic Parameter ◽  
High Activity ◽  
Green Tea ◽  
Storage Stability ◽  
Residual Activity ◽  
Black Tea ◽  
Optimum Temperature ◽  
Oolong Tea ◽  
Optimum Ph

Tannase was effectively immobilized on alginate by the method of crosslinking-entrapment-crosslinking with a high activity recovery of 76.6%. The properties of immobilized tannase were investigated. Its optimum temperature was determined to be 35 ° C, decreasing 10 °C compared with that of free enzyme, whereas the optimum pH of 5.0 did not change. The thermal and pH stabilities of immobilized tannase increased to some degree. The kinetic parameter, Km, for immobilized tannase was estimated to be 11.6 × 10-4 mol/L. Fe2+ and Mn2+ could activate the activity of immobilized tannase. The immobilized tannase was also applied to treat the tea beverage to investigate its haze-removing effect. The content of non-estern catechins in green tea, black tea and oolong tea increased by 52.17%, 12.94% and 8.83%, respectively. The content of estern catechins in green tea, oolong tea and black tea decreased by 20.0%, 16.68% and 5.04%, respectively. The anti-sediment effect of green tea infusion treated with immobilized tannase was significantly increased. The storage stability and reusability of the immobilized tannase were improved greatly, with 72.5% activity retention after stored for 42 days and 86.9% residual activity after repeatedly used for 30 times.

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

2015 ◽  
Vol 183 ◽  
pp. 30-35 ◽  
Author(s):  
Heyuan Jiang ◽  
Ulrich H. Engelhardt ◽  
Claudia Thräne ◽  
Beate Maiwald ◽  
Janina Stark
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Flavonol Glycosides ◽  
Oolong Tea

scholarly journals Reduced risk of dyslipidaemia with oolong tea consumption: a population-based study in southern China

2013 ◽  
Vol 111 (8) ◽  
pp. 1421-1429 ◽  
Author(s):  
Deqing Yi ◽  
Xuerui Tan ◽  
Zhiguo Zhao ◽  
Yingmu Cai ◽  
Yiming Li ◽  
...  
Keyword(s):  
Southern China ◽  
Experimental Studies ◽  
Hdl Cholesterol ◽  
Black Tea ◽  
Population Based ◽  
Tea Consumption ◽  
Oolong Tea ◽  
Cholesterol Levels ◽  
Low Hdl ◽  
Biochemical Indices

Experimental studies have suggested that tea consumption could lower the risk of dyslipidaemia. However, epidemiological evidence is limited, especially in southern China, where oolong tea is the most widely consumed beverage. We conducted a population-based case–control study to evaluate the association between consumption of tea, especially oolong tea, and risk of dyslipidaemia in Shantou, southern China, from 2010 to 2011. Information on tea consumption, lifestyle characteristics and food consumption frequency of 1651 patients with newly diagnosed dyslipidaemia and 1390 controls was obtained using a semi-quantitative questionnaire. Anthropometric variables and serum biochemical indices were determined. Drinking more than 600 ml (2 paos) of green, oolong or black tea daily was found to be associated with the lowest odds of dyslipidaemia risk (P< 0·001) when compared with non-consumption, but only oolong tea consumption was found to be associated with low HDL-cholesterol levels. A dose–response relationship between duration of tea consumption and risk of dyslipidaemia (OR 0·10, 95 % CI 0·06, 0·16), as well as that between amount of dried tea leaves brewed and risk of dyslipidaemia (OR 0·34, 95 % CI 0·24, 0·48), was found. Moreover, consumption of oolong tea for the longest duration was found to be associated with 3·22, 11·99 and 6·69 % lower blood total cholesterol, TAG and LDL-cholesterol levels, respectively. In conclusion, the present study indicates that long-term oolong tea consumption may be associated with a lower risk of dyslipidaemia in the population of Shantou in southern China.

Black rice anthocyanins alleviate hyperlipidemia, liver steatosis and insulin resistance by regulating lipid metabolism and gut microbiota in obese mice

2021 ◽  
Author(s):  
Haizhao Song ◽  
Xinchun Shen ◽  
Yang Zhou ◽  
Xiaodong Zheng
Keyword(s):  
Insulin Resistance ◽  
Lipid Metabolism ◽  
Gut Microbiota ◽  
Hepatic Steatosis ◽  
High Fat Diet ◽  
Liver Steatosis ◽  
Obese Mice ◽  
Black Rice ◽  
High Fat ◽  
Diet Induced Obesity

Supplementation of black rice anthocyanins (BRAN) alleviated high fat diet-induced obesity, insulin resistance and hepatic steatosis by improvement of lipid metabolism and modification of the gut microbiota.

scholarly journals Comparative study of catechin levels from green tea, oolong tea and black tea product with various treatments

2021 ◽  
Vol 14 (1) ◽  
pp. 001-010
Author(s):  
Syamsu Nur ◽  
Andi Nur Aisyah ◽  
Alfat Fadri ◽  
Sharfianty ◽  
Amriani Sapra ◽  
...  
Keyword(s):  
Green Tea ◽  
Color Change ◽  
Black Tea ◽  
Processing Method ◽  
Uv Spectrophotometry ◽  
Uv Spectrum ◽  
Polyphenol Compounds ◽  
The Public ◽  
Chemical Reagents ◽  
Oolong Tea

Background: Tea is a refreshing drink that contains polyphenol compounds, namely catechins that are used for medicine and cosmetics. This study was to assess the content of catechin compounds in green tea, oolong and black tea products from Indonesia, China and Taiwan. Methods: Some tea products are brewed at varying temperatures (75±2; 85±2 and 95±20 C) and times (5; 10 and 15 minutes). Identification of catechin compounds was carried out using chemical reagents and UV spectrophotometry. The level of cathecin in tea products were analyzed by spectrophotometer at 280 nm wavelength. Results: The results obtained indicate that green tea, oolong tea and black tea contain epigallocatechin-3-gallate (EGCG) compounds according to the color change based on chemical reagents and for UV spectrum analysis which has λmax in the range 268-274 nm. The results of quantitative tests using UV-Vis spectrophotometry showed that the green tea samples gave the highest levels of catechins followed by oolong tea and black tea with brewing temperature at 95±20 °C. Conclusion: The catechin content of tea obtained from various products varies according to the type of processing method and the brewing temperature. Therefore, this study is expected to provide information related to catechin content to the public and researchers.

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