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

Kazunari TANAKA; Shizuka TAMARU; Shoko NISHIZONO; Yuji MIYATA; Kei TAMAYA; Toshiro MATSUI; Takashi TANAKA; Yoshie ECHIZEN; Ikuo IKEDA

doi:10.1271/bbb.100197

Food & Nutrition Science Regular Papers

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

Kazunari TANAKA, Shizuka TAMARU, Shoko NISHIZONO, Yuji MIYATA, Kei TAMAYA, Toshiro MATSUI, Takashi TANAKA, Yoshie ECHIZEN, Ikuo IKEDA

Author information

Kazunari TANAKA
Graduate School of Human Health Science, University of Nagasaki
Shizuka TAMARU
Graduate School of Human Health Science, University of Nagasaki
Shoko NISHIZONO
Graduate School of Human Health Science, University of Nagasaki
Cooperative Research Center, University of Miyazaki
Yuji MIYATA
Graduate School of Human Health Science, University of Nagasaki
Nagasaki Prefectural Agricultural and Forestry Experiment Station, Higashisonogi Tea Branch
Kei TAMAYA
Industrial Technology Center of Nagasaki
Toshiro MATSUI
Faculty of Agriculture, Graduate School of Kyushu University
Takashi TANAKA
Graduate School of Biomedical Sciences, Nagasaki University
Yoshie ECHIZEN
Graduate School of Human Health Science, University of Nagasaki
Graduate School of Agricultural Science, Tohoku University
Ikuo IKEDA
Graduate School of Agricultural Science, Tohoku University

Keywords: fermented tea, loquat leaves, hypotriacylglycerol, antiobesity, black tea polyphenol

JOURNAL FREE ACCESS

2010 Volume 74 Issue 8 Pages 1606-1612

DOI https://doi.org/10.1271/bbb.100197

View "Advance Publication" version (August 7, 2010).

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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 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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