Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves

Miyata, Yuji; Tanaka, Takashi; Noda, Masayuki; Tamaya, Kei; Matsui, Toshiro; Nishizono, Shoko; Tamaru, Shizuka; Tanaka, Kazunari

doi:10.3136/nskkk.57.171

Cited by 2 publications

(2 citation statements)

References 8 publications

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“…We found that kneading fresh GL with LL generated a fermented tea product 24,25) with a distinct flavor and taste, which differed from green and black teas. The present study indicates that the novel fermented tea product decreased the triacylglycerol concentration in the liver (Table 2).…”

Section: Discussionmentioning

confidence: 96%

Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

Tanaka

Tamaru

Nishizono

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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We manufactured a new fermented tea by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves. The mixed fermented tea extract inhibited pancreatic lipase activity in vitro, and effectively suppressed postprandial hypertriacylglycerolemia in rats. Rats fed a diet containing 1% freeze-dried fermented tea extract for 4 weeks had a significantly lower liver triacylglycerol concentration and white adipose tissue weight than those fed the control diet lacking fermented tea extract. The activity of fatty acid synthase in hepatic cytosol markedly decreased in the fermented tea extract group as compared to the control group. The serum and liver triacylglycerol- and body fat-lowering effects of the mixed fermented tea extract were strong relative to the level of dietary supplementation. These results suggest that the new fermented tea product exhibited hypotriacylglycerolemic and antiobesity properties through suppression of both liver fatty acid synthesis and postprandial hypertriacylglycerolemia by inhibition of pancreatic lipase.

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Section: Discussionmentioning

confidence: 96%

Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

Tanaka

Tamaru

Nishizono

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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“…Aroma substances in tea are produced, including alcohols and aldehydes. Besides enzymatic and non-enzymatic reactions occur in tea, and the hydrolysis of some substances, such as glycoside hydrolysis, has a great influence on the formation of tea aroma (90)(91)(92).…”

Section: Change In Aromamentioning

confidence: 99%

Modulation effects of microorganisms on tea in fermentation

Shi

Qian

2022

Front. Nutr.

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Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.

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Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves

Cited by 2 publications

References 8 publications

Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

Modulation effects of microorganisms on tea in fermentation

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