Effect on the Epigallocatechin Gallate/Epigallocatechin Ratio in a Green Tea (Camellia sinensis L.) Extract of Different Extraction Temperatures and Its Effect on IgA Production in Mice

Manami MONOBE; Kaori EMA; Yoshiko TOKUDA; Mari MAEDA-YAMAMOTO

doi:10.1271/bbb.100498

Food & Nutrition Science Notes

Effect on the Epigallocatechin Gallate/Epigallocatechin Ratio in a Green Tea (Camellia sinensis L.) Extract of Different Extraction Temperatures and Its Effect on IgA Production in Mice

Manami MONOBE, Kaori EMA, Yoshiko TOKUDA, Mari MAEDA-YAMAMOTO

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Keywords: epigallocatechin (EGC), epigallocatechin gallate (EGCG), Peyer’s patch cell, green tea (Camellia sinensis L.) extract

JOURNAL FREE ACCESS

2010 Volume 74 Issue 12 Pages 2501-2503

DOI https://doi.org/10.1271/bbb.100498

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

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Abstract

We found that the epigallocatechin gallate (EGCG)/epigallocatechin (EGC) ratio in a green tea (Camellia sinensis L.) extract was affected by the extraction temperature. The EGCG/EGC ratio in the 4 °C extract was around 1:3-4, whereas in the 100 °C extract, it was around 1:0.7. Oral administration of the mixture with a high EGC ratio (1:2-3 = EGCG/EGC) resulted in greater IgA production by murine Peyer’s patch cells.

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