Green tea catechin ingestion or gargling exhibit anti-viral activity against upper respiratory infection. We hypothesized that retention in the oral cavity could improve the anti-viral effects of catechins. The present study investigated the oral retention of catechins in humans and the effect of catechin beverage viscosity on oral retention. Two intervention studies with different test beverages, beverage-C (40 mL, containing 73.4 mg of catechins) and beverage-XT (40 mL, beverage-C containing 100 mg xanthan gum) were conducted in 20 healthy volunteers (mean age 38.7 years). Catechin concentrations were measured in buccal mucosa samples collected at 10 min, 40 min, and 60 min after ingesting test beverages, and the catechin variability of the tissue after intake was compared between test beverages. As a result, the mean (SEM) concentrations of EGCG were 99.9 (27.2), 58.2 (16.6), and 22.3 (5.7) ng/mg-mucosa at 10, 40, and 60 min, respectively, after ingestion of beverage-XT. Similarly, the catechin concentrations were 86.1 (20.3), 32.2 (5.3), and 27.8 (5.9) ng/mg-mucosa after ingestion of beverage-C. The total retention volume over 60 min tended to be slightly higher after ingestion of beverage-XT, though the difference was not statistically significant. Additional studies are needed to confirm the effect of xanthan gum on improving oral retention of catechins.
Seven Colorado grown white wheats and a commercial all-purpose flour were used to prcvare Chinese steamed bread. Steamed bread doughs were made from 41.8 % flour (200g per batch), 0.7% instant active dry yeast, and 57.5 7% water. Steamed breads were evaluated for specific volume (cm'/g), color of crumb and crust, texture using a texture analyzer, and by a subjective sensoly evaluation.Specific volume of steamed bread rangedfrom 3.3 to 3.6 cm' /g. There was no statistical significant difference in crust and crumb color among breads from all flour samples. Low peak force and area texture measurements which indicate softness, were correlated with high specific volume. Overall, the flours from Colorado grown white wheats were desirable for making steamed bread with one exception. The all-purpose commercial flour was found to be desirable for making steamed bread. 42 N. KOIKE, K. LOREN2 and P. BECHTEL MATERIALS AND METHODS Flour SampleSeven different white wheats grown in Colorado in 1995 were provided by the Department of Crop and Soil Sciences at Colorado State University and are described in Table 1. After tempering to 14% moisture, the wheat samples were milled on a Quadrumat Senior Mill (Brabender, Germany). Bran, shorts, break and reduction flour were obtained. All flour samples were from break and reduction flours blended for 15 min.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.