Pheophorbide<i>a</i>Content and Chlorophyllase Activity in Green Tea

Kohata, Katsunori; Hanada, Kouichi; Yamauchi, Yuji; Horie, Hideki

doi:10.1271/bbb.62.1660

Cited by 14 publications

(8 citation statements)

References 9 publications

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“…In contrast, the compound was found in MAC, SOX, and UAE, which used mild heat processing (20-80 °C). Pheophorbide a can cause dermatitis in human and animal skins (25), leading the Environment Health Bureau, Ministry of Health and Welfare, Japan, to establish a safe limit (<1.6 mg/g) for the total pheophorbide a content in processed chlorella (26). In SOX and UAE, the contents of pheophorbide a (5.15 and 2.15 mg/g) were beyond the standard limit, which might produce toxic symptoms.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Pressurized Liquid Extraction of Carotenoids and Chlorophylls fromChlorella vulgaris

Hyun¹,

Lee²,

Koo³

et al. 2010

J. Agric. Food Chem.

142

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Pressurized liquid extraction (PLE) was applied to the extraction of carotenoids and chlorophylls from the green microalga Chlorella vulgaris. Four extraction techniques such as maceration (MAC), Soxhlet extraction (SOX), ultrasound assisted extraction (UAE), and PLE were compared, and both the extraction temperature (50, 105, and 160 degrees C) and the extraction time (8, 19, and 30 min), which are the two main factors for PLE, were optimized with a central composite design to obtain the highest extraction efficiency. The extraction solvent (90% ethanol/water) could adequately extract the functional components from C. vulgaris. PLE showed higher extraction efficiencies than MAC, SOX, and UAE. Temperature was the key parameter having the strongest influence on the extraction of carotenoids and chlorophylls from chlorella. In addition, high heat treatment (>110 degrees C) by PLE minimized the formation of pheophorbide a, a harmful chlorophyll derivative. These results indicate that PLE may be a useful extraction method for the simultaneous extraction of carotenoids and chlorophylls from C. vulgaris.

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Section: Resultsmentioning

confidence: 99%

Optimization of Pressurized Liquid Extraction of Carotenoids and Chlorophylls fromChlorella vulgaris

Hyun¹,

Lee²,

Koo³

et al. 2010

J. Agric. Food Chem.

142

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“…In certain teas, harvested leaves are withered before heat treatment, and this probably causes formation of an unstable chlorophyllide and its degradation into pheophorbide. A recent paper indicates that activity of chlorophyllase remains even after being heated during the processing of tea (4). The residual activity might be different in each tea because of the differences in the concentration of the enzyme in fresh leaves and the method of processing the tea.…”

Section: Introductionmentioning

confidence: 99%

Identification of Chlorophylls and Carotenoids in Major Teas by High-Performance Liquid Chromatography with Photodiode Array Detection

Suzuki

Shioi

2003

J. Agric. Food Chem.

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The separation and identification of pigments, chlorophylls, and carotenoids of seven teas and fresh leaf of tea (Camellia sinensis) by high-performance liquid chromatography (HPLC) are described. HPLC was carried out using a Symmetry C(8) column with a photodiode array detector. Pigments were eluted with a binary gradient of aqueous pyridine solution at a flow rate of 1.0 mL/min at 25 degrees C. HPLC analyses achieved the separation of more than 100 pigment peaks, and 79 pigment species, 41 chlorophylls, and 38 carotenoids were detected. The presence of degraded chlorophylls was a common feature, and the number and the variety of pigments differed with tea species. Generally, the numbers of chlorophyll species tended to increase with processing steps, while carotenoid species were decreased, especially by heating. Particularly in green teas, a change of carotenoid structure, conversion of violaxanthin to auroxanthin, occurred. In hot water extracts of teas, both chlorophylls and carotenoids were also detected, but the concentration of chlorophylls was less than 2% as compared with acetone extracts. The pigment compositions were compared between tea species, and they are discussed in terms of the differences in their manufacturing processes.

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“…Although these compounds ( 1 and 2) were isolated from WBG, the chlorophyll‐degraded products ( 1 and 2 ) are commonly present during the storage of harvested vegetable foods, in senescent leaves in the plants, or in edible seaweeds. The two types of Japanese green tea, Sencha and Matcha, contain 750 and 1124 mg pheophorbide a per kg green tea powders, respectively 47 . From the red seaweeds of Nori ( Rhodophyta phylum), the green seaweeds of sea lettuce ( Chlorophyta phylum), and the brown seaweeds of Kombu ( Phaeophyta phylum), respectively, 357, 45.7, and 46.3 g pheophorbide a per kg pigments could be extracted 48 .…”

Section: Discussionmentioning

confidence: 99%

Anti‐adipogenic activities of pheophorbide a and pyropheophorbide a isolated from wild bitter gourd (Momordica charantia L. var. abbreviata Seringe) in vitro

Liu

Chang

et al. 2022

J Sci Food Agric

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BACKGROUND: The wild bitter gourd (WBG) is a commonly consumed vegetable in Asia that has antioxidant and hypoglycemic properties. The present study aimed to investigate the anti-adipogenic activities of isolated compounds from WBG on 8-day differentiated cultures of 3 T3-L1 adipocytes that were then stained with Oil Red O (ORO) or diamidino-2-phenylindole (DAPI).RESULTS: ORO stains of the methanol extracts of de-seeded HM86 cultivar of WBG (WBG-M) and the ethyl acetate fractions (WBG-M-EA) showed anti-adipogenic activities against differentiated adipocytes. Two chlorophyll-degraded compounds, pheophorbide a (1) and pyropheophorbide a (2), were isolated from WBG-M-EA. Treatments with 1 (5, 10, and 20 ∼mol L −1 ) and 2 (2.5, 5, and 10 ∼mol L −1 ) showed dose-dependent reductions in lipid accumulations and reduced nuclear DAPI stains in differentiated 3 T3-L1 adipocytes. The concentrations for 50% inhibition against lipid accumulations of 1 and 2, respectively, were 16.05 and 7.04 ∼mol L −1 . Treatments with 1 and 2 showed enhanced lactate dehydrogenase release in the first 4-day cell mitotic clonal expansions during the differentiating cultural processes, although the effect was less on the non-differentiating cultural processes. Thus, 1 and 2 were more toxic to differentiating adipocytes than to non-differentiated pre-adipocytes, which partly resulted in anti-adipogenic activities with lowered lipid accumulations.CONCLUSION: Both 1 and 2 showed anti-adipogenic activities in cell models. These chlorophyll-degraded compounds commonly exist in several vegetables during storage or edible seaweeds, which will provide resources for further investigations aiming to test anti-obesity in animal studies.

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PheophorbideaContent and Chlorophyllase Activity in Green Tea

Cited by 14 publications

References 9 publications

Optimization of Pressurized Liquid Extraction of Carotenoids and Chlorophylls fromChlorella vulgaris

Optimization of Pressurized Liquid Extraction of Carotenoids and Chlorophylls fromChlorella vulgaris

Identification of Chlorophylls and Carotenoids in Major Teas by High-Performance Liquid Chromatography with Photodiode Array Detection

Anti‐adipogenic activities of pheophorbide a and pyropheophorbide a isolated from wild bitter gourd (Momordica charantia L. var. abbreviata Seringe) in vitro

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