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KMID : 1160620070120010007
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Preventive Nutrition and Food Science
2007 Volume.12 No. 1 p.7 ~ p.10
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Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea
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Shon Mi-Yae
Park Seok-Kyu
Nam Sang-Hae
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Abstract
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Theaflavins (TF) and thearubigins (TR) were separated from Korean microbially fermented tea leaves. Contents of TF (74.4 $mu$M/g) and TR (37.2%) were higher than reported for black tea fermented by oxidase. Antioxidant activities of TF, TR and EGCG were analyzed and protective effects of COS-7 cells against copper and cadmium-induced toxicity were investigated. TF and TR exhibited good inhibition rates of about 85$sim$90% for antioxidant and scavenging activities of free radicals and protected COS-7 cells against apoptosis or damage caused by stress, such as cadmium and copper-oxidative injury, free radicals etc. These results indicate that TF, TR and EGCG have antioxidant and scavenging activities against free radicals and protect COS-7 cells from Cu, Cd induced injury.
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KEYWORD
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theaflavins (TF), thearubigins (TR), COS-7 cell, antioxidant activity, microbially fermented tea
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