Advanced search
Publication Cover
Bioscience, Biotechnology, and Biochemistry Volume 71, 2007 - Issue 3
Journal homepage
970
Views
25
CrossRef citations to date
0
Altmetric
Original Articles

High-Molecular-Weight Polyphenols from Oolong Tea and Black Tea: Purification, Some Properties, and Role in Increasing Mitochondrial Membrane Potential

Takashi FUJIHARAGraduate School of Life and Environmental Sciences, University of Tsukuba
,
Akiko NAKAGAWA-IZUMIGraduate School of Life and Environmental Sciences, University of Tsukuba
,
Tetsuo OZAWAGraduate School of Life and Environmental Sciences, University of Tsukuba
&
Osamu NUMATAGraduate School of Life and Environmental Sciences, University of Tsukuba
Pages 711-719 | Received 11 Oct 2006, Accepted 15 Dec 2006, Published online: 22 May 2014

  • 1) Cheng, Q. K., and Chen, Z. M., “Tea and Health,” Press of Chinese Agricultural Sciences, Beijing (1994).
  • 2) Wang, H., Provan, G. J., and Helliwell, K., Tea flavonoids: their functions, utilisation and analysis. Trends Food Sci. Technol., 11, 152–160 (2000).
  • 3) Benzie, I. F., and Szeto, Y. T., Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J. Agric. Food Chem., 47, 633–636 (1999).
  • 4) Nakagawa, T., Yokozawa, T., Terasawa, K., Shu, S., and Juneja, L. R., Protective activity of green tea against free radical- and glucose-mediated protein damage. J. Agric. Food Chem., 50, 2418–2422 (2002).
  • 5) Toschi, T. G., Bordoni, A., Hrelia, S., Bendini, A., Lercker, G., and Biagi, P. L., The protective role of different green tea extracts after oxidative damage is related to their catechin composition. J. Agric. Food Chem., 48, 3973–3978 (2000).
  • 6) Yen, G. C., and Chen, H. Y., Scavenging effect of various tea extracts on superoxide derived from the metabolism of mutagens. Biosci. Biotechnol. Biochem., 62, 1768–1770 (1998).
  • 7) Chen, W. Y., Yang, Z. B., Hosoda, K., Chen, L., Lin, B. H., Kimura, J., Matsui, Y., and Matsui, K., Clinical efficacy of oolong tea on anti-simple obesity. Nippon Rinsho Eiyo Gakkai Zasshi (in Japanese), 20, 83–90 (1998).
  • 8) Han, K. L., Takaku, T., Li, J., Kimura, Y., and Okuda, H., Anti-obesity action of oolong tea. Int. J. Obes. Relat. Metab. Disord., 23, 98–105 (1999).
  • 9) Murase, T., Nakagawa, A., Suzuki, J., Hase, T., and Tokimitsu, I., Beneficial effects of tea catechins on diet-induced obesity: stimulation of lipid catabolism in the liver. Int. J. Obes. Relat. Metab. Disord., 26, 1459–1464 (2002).
  • 10) Stoner, G. D., and Mukhtar, H., Polyphenols as cancer chemopreventive agents. J. Cell. Biochem. Suppl., 22, 169–180 (1995).
  • 11) Chung, F. L., Xu, Y., Jin, C. L., and Wang, M., Tea as antioxidant in prevention of lung cancer. In “Food Factors for Cancer Prevention,” eds. Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., and Yoshikawa, T., Springer-Verlag, Tokyo, pp. 130–133 (1997).
  • 12) Gupta, S., Saha, B., and Giri, K. A., Comparative antimutagenic and anticlastogenic effects of green tea and black tea: a review. Mutat. Res., 512, 37–69 (2002).
  • 13) Rumpler, W., Seale, J., Clevidence, B., Judd, J., Wiley, E., Yamamoto, S., Komatsu, T., Sawaki, T., Ishikura, Y., and Hosoda, K., Oolong tea increases metabolic rate and fat oxidation in men. J. Nutr., 131, 2848–2852 (2001).
  • 14) Hatefi, Y., The mitochondrial electron transport and oxidative phosphorylation system. Annu. Rev. Biochem., 54, 1015–1070 (1985).
  • 15) Watanabe, Y., Numata, O., Kurasawa, Y., and Katoh, M., Cultivation of Tetrahymena cells. In “Cell Biology,” ed. Celis, J. E., Academic Press, San Diego, pp. 443–452 (1994).
  • 16) Lincoln, V. J., Margia, L. W., and Lan, B. C., Localization of mitochondria in living cells with Rhodamine 123. Proc. Natl. Acad. Sci. USA, 77, 990–994 (1980).
  • 17) Chen, L. B., Fluorescent labeling of mitochondria. Methods Cell Biol., 29, 103–123 (1989).
  • 18) Ozawa, T., Separation of the components in black tea infusion by chromatography on Toyopearl. Agric. Biol. Chem., 46, 1079–1081 (1982).
  • 19) Ozawa, T., Kataoka, M., Morikawa, K., and Negishi, O., Elucidation of the partial structure of polymeric thearubigins from black tea by chemical degradation. Biosci. Biotechnol. Biochem., 60, 2023–2027 (1996).
  • 20) Blois, M. S., Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199–1200 (1958).
  • 21) Zhu, Q. Y., Hackman, R. M., Ensunsa, J. L., Holt, R. R., and Keen, C. L., Antioxidative activities of oolong tea. J. Agric. Food Chem., 50, 6929–6934 (2002).
  • 22) Galletti, G. C., Modafferi, V., Poiana, M., and Bocchini, P., Analytical pyrolysis and thermally assisted hydrolysis-methylation of wine tannin. J. Agric. Food Chem., 43, 1859–1863 (1995).
  • 23) Garnier, N., Richardin, P., Cheynier, V., and Regert, M., Characterization of thermally assisted hydrolysis and methylation products of polyphenols from modern and archaeological vine derivatives using gas chromatography–mass spectrometry. Anal. Chim. Acta, 493, 137–157 (2003).
  • 24) Brown, G. A., Eyton, B. W., Holmes, A., and Ollis, D. W., Identification of the thearubigins as polymeric proanthocyanidins. Phytochemistry, 8, 2333–2340 (1969).
  • 25) Bailey, G. R., Nursten, E. H., and McDowell, I., Isolation and analysis of a polymeric thearubigin fraction from tea. J. Sci. Food Agric., 59, 365–375 (1992).
  • 26) Berkowitz, E. J., Goggon, P., and Sanderson, W. G., Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation. Phytochemistry, 10, 2271–2278 (1971).
  • 27) Cattell, J. D., and Nursten, E. H., Fractionation and chemistry of ethyl acetate-soluble thearubigins from black tea. Phytochemistry, 15, 1967–1970 (1976).
  • 28) Sang, S., Tian, S., Stark, R. E., Yang, C. S., and Ho, C.-T., New dibenzotropolone derivatives characterized from black tea using LC/MS/MS. Bioorg. Med. Chem., 12, 3009–3017 (2004).
  • 29) Menet, M.-C., Sang, S., Yang, C. S., Ho, C.-T., and Rosen, R. T., Analysis of theaflavins and thearubigins from black tea extract by MALDI-TOF mass spectrometry. J. Agric. Food Chem., 52, 2455–2461 (2004).
  • 30) Tanaka, T., Betsumiya, Y., Mine, C., and Kouno, I., Theanaphthoquinone, a novel pigment oxidatively derived from theaflavin during tea-fermentation. Chem. Commun., 15, 1365–1366 (2000).
  • 31) Chen, L., Yang, X., Jiao, H., and Zhao, B., Tea catechins protect against lead-induced ROS formation, mitochondrial dysfunction, and calcium dysregulation in PC12 cells. Chem. Res. Toxicol., 16, 1155–1161 (2003).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.