聚醇/咖啡因比率决定了绿茶乙醇提取物的兴奋诱导特性
Duhyeon Kim1, Seonghui Kim1, Gibeom Choi1
1Department of Food Science and Technology/Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea. dueatnow@gmail.com.
绿茶提取物 (GE) 具有双重作用,既具有刺激作用,又具有轻微的催眠作用. 总含量 (TPC) 和咖啡因之间的平衡决定了其唤醒效果,EGCG/咖啡因比例也会影响睡眠时间.
科学领域:
- 药理学 药理学是指药理学的学科.
- 营养科学 营养科学
- 自然产品 化学 化学
背景情况:
- 绿茶 (Camellia sinensis L.) 是一种流行的饮料,含有咖啡因,是一种兴奋剂.
- 绿茶提取物 (GE) 呈现出矛盾的催眠和唤醒作用.
- 了解这些双重效应的化学基础对于功能性食品的开发至关重要.
研究的目的:
- 确定影响绿茶提取物 (GE) 双重催眠和唤醒作用的化学成分.
- 调查聚和咖啡因含量与GE生理效应之间的关系.
- 为优化功能性食品中的转基因提供见解.
主要方法:
- 利用响应表面方法来优化提取条件,以在小鼠中获得兴奋效应.
- 给C57BL/6N小鼠进行了优化GE,并分析了睡眠架构.
- 进行了TPC,EGCG,L-Theanine,咖啡因比率和观察到的影响之间的相关性分析.
主要成果:
- 优化提取 (95%乙醇,195分钟) 产生了最大的兴奋,咖啡因含量高 (58.9毫克g-1).
- 基因基因的使用显著增加了小鼠3小时的清醒状态.
- 兴奋效应与TPC/咖啡因比率 (R2 = 0.9428) 和EGCG/咖啡因比率 (R2 = 0.9034) 有很强的相关性.
结论:
- 总含量 (TPC) 和咖啡因之间的平衡调节了GE的刺激性质.
- EGCG和L-神氨酸含量,特别是与咖啡因相关的含量,会影响睡眠时间.
- 研究结果表明,GE具有作为双重作用剂的潜力,可通过其功能性食品中的多/咖啡因比率进行优化.
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