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KMID : 0380620090410040435
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.435 ~ p.440
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Acetylcholinesterase Inhibitory Effect of Green Tea Extracts According to Storage Condition
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Kwak Ji Hyun
Jeong Chang-Ho
Kim Ji-Hye
Choi Gwi-Nam
Shin Young-Hee
Lee Seung-Cheol
Cho Sung-Hwan
Choi Sung-Gil
Heo Ho-Jin
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Abstract
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Acetylcholinesterase (AChE) inhibitors, which enhance cholinergic transmission by reducing the enzymaticdegradation of acetylcholine, are the only source of the compound that is currently approved for the treatment of Alzheimer’sdisease (AD). In these experiments, the concentration samples of green tea extracts were 100, 500, and 1,000μg/mL. Amongthem, the highest concentration (1,000μg/mL) of fresh green tea extracts showed the most potent inhibitory effect on AChEby reducing more than 40% of enzyme activity, and in a concentration-dependent pattern. In addition, we examined the effectof other storing conditions on AChE inhibition. In order to maintain storage for 3 months, the materials were held at thecertain storing conditions of temperature (room temperature, 4 and ?20oC) and for water activity (0.81, 0.69, and 0.23). Inthese storing conditions, the difference in temperature did not contribute to the AChE inhibitory effect. Our presented datashowed that the AChE inhibitory effect was affected by the concentration of green tea extract and by water activity (0.81).These results suggest that green tea may serve as a potential dietary source of AChE inhibitor.
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KEYWORD
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acetylcholinesterase, green tea, storing conditions
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