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Utilization of Lactic acid bacteria isolated from traditional fermented tea

从传统发酵茶中分离的乳酸菌的利用

基本信息

批准号：
11680139
负责人：
OMORI Masashi
金额：
$ 2.3万
依托单位：
Otsuma Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2001
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-11680139/
关键词：
Fermented tea Lactic acid bacteria Microorganism Laphet so Awaban-cha blood pressure 発酵茶

项目摘要

This report continues our study of post-healed and fermented lea which are produced in the northern area of South-East Asia and Japan. A search of Chinese literature for Suancha (a sour, non-salted pickled tea) reported it to be produced by hill tribes in the south-west of Yunnan province in China by a two-step fermentation process (under aerobic and anaerobic conditions) like Goishi-cha in Japan. Our study, however, clarifies that, the present Suanchas are produced by a one-step fermentation process under anaerobic conditions like Lepet so in Myanmar, Miang in Thailand and Laos, and Awa-bancha in Japan. Suaneha is now produced by the Bulangzu living near Mt. Bulang in Xysanbanna and by the Daizu in Dehong province of Yunnan. Edible pickled teas, including Liangpan-tea and Yancha that is the other kinds of pickled tea in Yunnan are also discussed.The interaction between tea eatechin and various food constituents in the digestive system was investigated. The content of tea catechin was determined by the ferrous tartrate method, and the catechin components were evaluated by HPLC for the supernatant after centrifuging the mixture of tea calechin and a food constituent.An appreciable difference was found in the tea catechin content of mixtures of catechin with milk casein and bovine albumin. A catechin component, analysis showed that the contents of (-) epicatechin gallate (Ecg) and (-)-epigalloeatechin gallate (EGCg) were low in catechin mixtures with milk casein, 1% bovine albumin and corn starch. A tea catechin solution exhibited its absorption maximum at 274.5 nm in the ultraviolet region. The absorption bands of catechin mixtures with corn starch and milk casein were shifted down field due to excitation of the 7 electron, while the mixture with 3% bovine albumin was shifted up field due to excitation of the π electron; these shifts were respectively coupled with decreased and increased optical density at the absorption maxima.

本报告继续我们对产于东南亚北方地区和日本的经愈合和发酵的莱亚的研究。对中国文献中酸茶（一种酸的、不加盐的腌制茶）的搜索报告说，它是由中国云南省西南部的山地部落通过两步发酵过程（在有氧和厌氧条件下）生产的，就像日本的Goishi-cha一样。然而，我们的研究澄清了，目前的酸茶是在厌氧条件下通过一步发酵工艺生产的，如缅甸的Lepet so，泰国和老挝的Miang以及日本的Awa-bancha。现在，Suaneha由居住在Mt.附近的布朗族人生产。西双版纳的布朗族和云南德宏的傣族。本文还讨论了食用腌茶，包括凉盘茶和云南其他腌茶品种岩茶，并研究了茶儿茶素与各种食物成分在消化系统中的相互作用。采用酒石酸亚铁法测定茶儿茶素的含量，用高效液相色谱法对茶儿茶素与食品成分混合后的上清液中的儿茶素组分进行分析，发现儿茶素与牛奶酪蛋白和牛白蛋白的混合物中茶儿茶素的含量有明显差异。儿茶素是一种儿茶素成分，分析表明，儿茶素与牛奶酪蛋白、1%牛白蛋白和玉米淀粉的混合物中（-）表儿茶素没食子酸酯（ECG）和（-）-表没食子儿茶素没食子酸酯（EGCg）的含量较低。儿茶素溶液在紫外区的最大吸收波长为274.5nm。儿茶素与玉米淀粉和牛奶酪蛋白的混合物的吸收带由于π电子的激发而向下移动，而与3%牛白蛋白的混合物由于π电子的激发而向上移动;这些移动分别与最大吸收处的光密度降低和增加相耦合。