Share This Article:

Inhibitory Effects of Pu-erh Tea Leaves on Mouse Type IV Allergy

Full-Text HTML XML Download Download as PDF (Size:379KB) PP. 394-400
DOI: 10.4236/fns.2012.33056    4,950 Downloads   7,960 Views   Citations

ABSTRACT

Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. Oral administration of 50 mg/kg water extract of pu-erh tea leaves resulted in significant preventive effects against mouse type IV allergy. The hydrophilic Theabrownin-like fraction (TBW-ND), with a high molecular weight of approximately 12,000 or higher, was prepared from pu-erh tea leaves by a solvent-extraction method, followed by Diaion HP-20 column chro-matography and dialysis. Oral and percutaneous administrations of TBW-ND at doses of 18.7 mg/kg and 0.037 mg/ear also resulted in significant preventive effects, which included preventing increases in levels of the proinflam-matory cytokine interleukin-12. The anti-allergic ingredients in TBW-ND were predicted to be highly complex compounds containing of polyphenols, polysaccharides and/or proteins. The results suggest pu-erh tea leaves could be a beneficial food for protecting against delayed-type allergy.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

K. Yamazaki, K. Yoshino, C. Yagi, T. Miyase and M. Sano, "Inhibitory Effects of Pu-erh Tea Leaves on Mouse Type IV Allergy," Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 394-400. doi: 10.4236/fns.2012.33056.

References

[1] T. V. Rajan, “The Gell-Coombs Classification of Hypersensitivity Reactions: A Re-Interpretation,” Trends in Immunology, Vol. 24, No. 7, 2003, pp. 376-379. doi:10.1016/S1471-4906(03)00142-X
[2] J. H. Clarke, J. M. Nayor, J. N. Banks, K. A. Scudamore, Y. Ito, T. Mukai, H. Horie and T. Goto, “The Mycofloras and Potential for Mycotoxin Production of Various Samples of Green, Fermented and Late Fermented Tea,” Tea Research Journal, Vol. 79, No. 1, 1994, pp. 31-36. doi:10.5979/cha.1994.31
[3] M. Sano, Y. Takenaka, R. Kojima, S. Saito, I. Tomita and M. Katou, “Effects of Pu-erh Tea on Lipid Metabolism in Rats,” Chemical & Pharmaceutical Bulletin, Vol. 34, No. 1, 1986, pp. 221-228. doi:10.1248/cpb.34.221
[4] T. T. Yang and M. W. Koo, “Hypocholesterolemic Effects of Chinese Tea,” Pharmacological Research, Vol. 35, No. 6, 1997, pp. 506-512. doi:10.1006/phrs.1997.0176
[5] Z. H. Cao, D. H. Gu, Q. Y. Lin, Z. Q. Xu, Q. C. Huang, H. Rao, E. W. Liu, J. J. Jia and C. R. Ge, “Effect of Pu-erh Tea on Body Fat and Lipid Profiles in Rats with DietInduced Obesity,” Phytotherapy Research, Vol. 25, No. 2, 2011, pp. 234-238.
[6] K. Kubota, S. Sumi, H. Tojo, Y. Sumi-Inoue, H. I. Chin, Y. Oi, H. Fujita and H. Urata, “Improvements of Mean Body Mass Index and Body Weight in Preobese and Overweight Japanese Adults with Black Chinese tea (Pu-Erh) Water Extract,” Nutrition Research, Vol. 31, No. 6, 2011, pp. 421-428. doi:10.1016/j.nutres.2011.05.004
[7] J. K. Lin and S. Y. Lin-Shiau, “Mechanisms of Hypolipidemic and Anti-Obesity Effects of Tea and Tea Polyphenols,” Molecular Nutrition & Food Research, Vol. 50, No. 2, 2006, pp. 211-217. doi:10.1002/mnfr.200500138
[8] M. Bose, J. D. Lambert, J. Ju, K. R. Reuhl, S. A. Shapses and C. S. Yang, “The Major Green Tea Polyphenol, (-)-Epigallocatechin-3-gallate, Inhibits Obesity, Metabolic Syndrome, and Fatty Liver Disease in High-Fat-Fed Mice,” Journal of Nutrition, Vol. 138, No. 9, 2008, pp. 1677-1683.
[9] T. Nagao, T. Hase and I. Tokimitsu, “A Green Tea Extract High in Catechins Reduces Body Fat and Cardiovascular Risks in Humans,” Obesity, Vol. 15, No. 6, 2007, pp. 1473-1483. doi:10.1038/oby.2007.176
[10] P. Auvichayapat, M. Prapochanung, O. Tunkamnerdthai, B. O. Sripanidkulchai, N. Auvichayapat, B. Thinkhamrop, S. Kunhasura, S. Wongpratoom, S. Sinawat and P. Hongprapas, “Effectiveness of Green Tea on Weight Reduction in Obese Thais: A randomized, Controlled Trial,” Physiology & Behavior, Vol. 93, No. 3, 2008, pp. 486-491. doi:10.1016/j.physbeh.2007.10.009
[11] L. H. Yao, Y. M. Jiang, N. Caffin, B. D’Arcy, N. Datta, X. Liu, R. Singanusong and Y. Xu, “Phenolic Compounds in Tea from Australian Supermarkets,” Food Chemistry, Vol. 96, No. 4, 2006, pp. 614-620. doi:10.1016/j.foodchem.2005.03.009
[12] Y. Ziyin, T. U. Youying, J. Guoliang, C. Xiaoming, H. E. Puming and X. Huilong, “Suppression of Free-Radicals and Protection against H2O2-Induced Oxidative Damage in HPF-1 Cell by Oxidized Phenolic Compounds Present in Black Tea,” Food Chemistry, Vol. 105, No. 4, 2007, pp. 1349-1356. doi:10.1016/j.foodchem.2007.05.006
[13] J. Gong, W. Chen, H. Zhou, Z. Dong and Y. Zhang, “Evaluation on the Function and Toxicity of Extraction of Characteristic Components in Yunnan Pu-erh Tea,” Journal of tea Sciences, Vol. 27, No. 3, 2007, pp. 201210.
[14] S. Maity, A. Ukil, S. Karmakar, N. Datta, T. Chaudhuri, J. R. Vedasiromoni, D. K.Ganguly and P. K. Das, “Thearubigin, the Major Polyphenol of Black Tea, Ameliorates Mucosal Injury in Trinitrobenzene Sulfonic Acid-Induced Colitis,” European Journal of Pharmacology, Vol.470, No.1-2, 2003, pp.103-112. doi:10.1016/S0014-2999(03)01760-6
[15] J. Gong, C. Peng, T. Chen, B. Gao and H. Zhou, “Effects of Theabrownin from Pu-erh Tea on the Metabolism of Serum Lipids in Rats: Mechanism of Action,” Journal of Food Science, Vol. 75, No. 6, 2010, pp. H182-H189. doi:10.1111/j.1750-3841.2010.01675.x
[16] Q. Wang, C. Peng and J. Gong, “Effects of Enzymatic Action on the Formation of Theabrownin during Solid State Fermentation of Pu-erh Tea,” Journal of the Science of Food and Agriculture, Vol. 91, No. 13, 2011, pp. 2412-2418. doi:10.1002/jsfa.4480
[17] K. Yoshino, M. Aoki, H. Ikeya, C. Urashima and I. Tomita, “Pattern Analysis of Various Tea Brown Pigments through Sephadex LH-20 Column Chromatography,” Japanease Journal of Food Chemistry, Vol. 2, No. 1, 1995, pp. 9-13.
[18] M. Suzuki, K. Yoshino, M. Maeda-Yamamoto, T. Miyase and M. Sano, “Inhibitory Effects of Tea Catechins and O-methylated Derivatives of (-)-Epigallocatechin-3-Ogallate on Mouse Type IV Allergy,” Journal of Agricultural and Food Chemistry, Vol. 48, No. 11, 2000, pp. 5649-5653. doi:10.1021/jf000313d
[19] K. Yoshino, K. Ogawa, T. Miyase and M. Sano, “Inhibitory Effects of the C-2 Epimeric Isomers of Tea Catechins on Mouse Type IV Allergy,” Journal of Agricultural and Food Chemistry, Vol. 52,No. 11,2004, pp. 4660-4663. doi:10.1021/jf035476r
[20] K. Yoshino, K. Yamazaki and M. Sano, “Preventive Effects of Black Tea Theaflavins against Mouse Type IV Allergy,” Journal of the Science of Food and Agriculture, Vol. 90, No. 12, 2010, pp. 1983-1987.
[21] F. Nanjo, M. Mori, K. Goto and Y. Hara, “Radical Scavenging Activity of Tea Catechins and Their Related Compounds,” Bioscience, Biotechnology, and Biochemistry, Vol. 63, No. 9, 1999, pp. 1621-1623. doi:10.1271/bbb.63.1621
[22] M. Das, P. Sur, A. Gomes, J. R. Vedasiromoni and D. K. Ganguly, “Inhibition of Tumour Growth and Inflammation by Consumption of Tea,” Phytotherapy Research, Vol. 16, Suppl. 1, 2002, pp. 40-44. doi:10.1002/ptr.797
[23] Y. Nakano, “Antigenic Competition in the Induction of Contact Sensitivity in Mice,” Immunology, Vol. 33, No. 2, 1977, pp. 167-178.
[24] H. Nakamura, S. Motoyoshi, K. Ishii, Y. Seto and M. Shimizu, “Anti-Inflammatory Activity of a Topical Glucocorticoid, Fludroxycortide Tape in Experimental Animals,” Folia Pharmacologica Japonica, Vol. 76, No. 7, 1980, pp. 595-607. doi:10.1254/fpj.76.595
[25] O. Folin and W. Denis, “A Colorimetric Method for the Determination of Phenols (and Phenol Derivatives) in Urine,” The Journal of Biological Chemistry, Vol. 22, No. 2, 1915, pp. 305-308.
[26] I. Ramirez-Sanchez, L. Maya, G. Ceballos and F. Villarreal, “Fluorescent Detection of (-)-Epicatechin in Microsamples from Cacao Seeds and Cocoa Products, Comparison with Folin-Ciocalteu Method,” Journal of Food Composition and Analysis, Vol. 23, No. 8, 2010, pp. 790-793. doi:10.1016/j.jfca.2010.03.014
[27] D. J. Millin, D. Swaine and P. L. Dix, “Separation and Classification of the Brown Pigments of Aqueous Infusions of Black Tea,” Journal of the Science of Food and Agriculture, Vol. 20, No. 5, 1969, pp. 296-302. doi:10.1002/jsfa.2740200511
[28] M. Akagi, N. Fukuishi, T. Kan, Y. M. Sagesaka and R. Akagi, “Anti-Allergic Effect of Tea-Leaf Saponin (TLS) from Tea Leaves (Camellia sinensis var. sinensis),” Biological & Pharmaceutical Bulletin, Vol. 20, No. 5, 1997, pp. 565-567. doi:10.1248/bpb.20.565
[29] W. Dongfeng, W. Chenghong, L. Jun and Z. Guiwen, “Components and Activity of Polysaccharides from Coarse Tea,” Journal of Agricultural and Food Chemistry, Vol. 49, No. 1, 2001, pp. 507-510. doi:10.1021/jf000029m
[30] T. Matsuo, K. Tamaru and S. Ito, “Chemical Degradation of Condensed Tannin with Phloroglucinol in Acidic Solvents,” Agriculture and Biological Chemistry, Vol. 48, No. 5, 1984, pp. 1199-1204. doi:10.1271/bbb1961.48.1199

  
comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.