Hypotriacylglycerolemic and antiobesity properties of a new fermented tea product obtained by tea-rolling processingof third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) Leaves

Kazunari Tanaka, Shizuka Tamaru, Shoko NishizonO, Yuji Miyata, Kei Tamaya, Toshiro MAtsui, Takashi Tanaka, Yoshie EChizen, Ikuo Ikeda

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)

Abstract

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 containing1% 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.

Original languageEnglish
Pages (from-to)1606-1612
Number of pages7
JournalBioscience, Biotechnology and Biochemistry
Volume74
Issue number8
DOIs
Publication statusPublished - 2010

Keywords

  • Antiobesity
  • Black tea polyphenol
  • Fermented tea
  • Hypotriacylglycerol
  • Loquat leaves

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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