The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
María Laura Mediza Romero ◽  
Mariana von Staszewski ◽  
María Julia Martínez
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Milk Proteins ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Whey Protein Concentrate ◽  
Rheological Parameters ◽  
Content Type ◽  
Protein Particles

PurposeThe purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.Design/methodology/approachTwo incorporation methods of polyphenols were evaluated: direct addition or incorporated within protein particles of whey protein concentrate and gelatin. During yogurt’s shelf life, structure characteristics (water holding capacity, textural and rheological parameters), lactic acid bacteria (LAB) viability and polyphenols antioxidant activity were analyzed. Also, polyphenol bioaccesibility after in vitro digestion was evaluated.FindingsPolyphenols addition (by the two methods used) did not affect the dynamics of the fermentation process, nor the LAB viability during storage. The color parameter a* for the yogurts with the highest polyphenol concentrations showed positive values (tending to red), but not visible to the naked eye. Because of the ability of polyphenols to interact with milk proteins, yogurts with polyphenols presented higher values in firmness and cohesiveness with respect to the control. Additionally, the incorporation of polyphenols in protein particles increased even more these parameters because of the higher protein content of these formulations. After simulated digestion, a high polyphenol bioaccesibility was observed, and the antioxidant activity was retained, which could be explained by the “protector” effect of the milk matrix.Practical implicationsYogurt supplementation with green tea polyphenols is feasible for the development of functional food. However, the use of protein particles would not provide an extra benefit because milk proteins already act as protective molecules of polyphenols.Originality/valueThis study shows not only the physico-chemical implications of including polyphenols in yogurt but also their bioaccesibility after an in vitro digestion, revealing a suitable manner for delivery of antioxidants in a dairy product like yogurt.

scholarly journals Anti-Cancer Effects of Green Tea Polyphenols Against Prostate Cancer

Molecules ◽  
2019 ◽  
Vol 24 (1) ◽  
pp. 193 ◽  
Author(s):  
Yasuyoshi Miyata ◽  
Yohei Shida ◽  
Tomoaki Hakariya ◽  
Hideki Sakai
Keyword(s):  
Prostate Cancer ◽  
Green Tea ◽  
Molecular Mechanisms ◽  
Current Knowledge ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Anti Cancer ◽  
Prevention And Treatment

Prostate cancer is the most common cancer among men. Green tea consumption is reported to play an important role in the prevention of carcinogenesis in many types of malignancies, including prostate cancer; however, epidemiological studies show conflicting results regarding these anti-cancer effects. In recent years, in addition to prevention, many investigators have shown the efficacy and safety of green tea polyphenols and combination therapies with green tea extracts and anti-cancer agents in in vivo and in vitro studies. Furthermore, numerous studies have revealed the molecular mechanisms of the anti-cancer effects of green tea extracts. We believe that improved understanding of the detailed pathological roles at the molecular level is important to evaluate the prevention and treatment of prostate cancer. Therefore, in this review, we present current knowledge regarding the anti-cancer effects of green tea extracts in the prevention and treatment of prostate cancer, with a particular focus on the molecular mechanisms of action, such as influencing tumor growth, apoptosis, androgen receptor signaling, cell cycle, and various malignant behaviors. Finally, the future direction for the use of green tea extracts as treatment strategies in patients with prostate cancer is introduced.

Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols

2016 ◽  
Vol 243 (1) ◽  
pp. 11-19 ◽  
Author(s):  
Ezgi Doğan Cömert ◽  
H. Gül Akıllıoğlu ◽  
Vural Gökmen
Keyword(s):  
Green Tea ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols

Increasing the antioxidant activity of green tea polyphenols in the presence of iron for the reduction of graphene oxide

Carbon ◽  
2012 ◽  
Vol 50 (8) ◽  
pp. 3015-3025 ◽  
Author(s):  
O. Akhavan ◽  
M. Kalaee ◽  
Z.S. Alavi ◽  
S.M.A. Ghiasi ◽  
A. Esfandiar
Keyword(s):  
Antioxidant Activity ◽  
Graphene Oxide ◽  
Green Tea ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols

scholarly journals Epigallocatechin Gallate (EGCG), a Green Tea Polyphenol, Reduces Coronavirus Replication in a Mouse Model

Viruses ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 2533
Author(s):  
Rackhyun Park ◽  
Minsu Jang ◽  
Yea-In Park ◽  
Yeonjeong Park ◽  
Woochul Jung ◽  
...  
Keyword(s):  
Mouse Model ◽  
Green Tea ◽  
Particle Production ◽  
Epigallocatechin Gallate ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Tea Polyphenol ◽  
Green Tea Polyphenol

The COVID-19 pandemic has resulted in a huge number of deaths from 2020 to 2021; however, effective antiviral drugs against SARS-CoV-2 are currently under development. Recent studies have demonstrated that green tea polyphenols, particularly EGCG, inhibit coronavirus enzymes as well as coronavirus replication in vitro. Herein, we examined the inhibitory effect of green tea polyphenols on coronavirus replication in a mouse model. We used epigallocatechin gallate (EGCG) and green tea polyphenols containing more than 60% catechin (GTP60) and human coronavirus OC43 (HCoV-OC43) as a surrogate for SARS-CoV-2. Scanning electron microscopy analysis results showed that HCoV-OC43 infection resulted in virion particle production in infected cells. EGCG and GTP60 treatment reduced coronavirus protein and virus production in the cells. Finally, EGCG- and GTP60-fed mice exhibited reduced levels of coronavirus RNA in mouse lungs. These results demonstrate that green tea polyphenol treatment is effective in decreasing the level of coronavirus in vivo.

scholarly journals Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3674 ◽  
Author(s):  
José David Torres ◽  
Verónica Dueik ◽  
David Carré ◽  
Pedro Bouchon
Keyword(s):  
Green Tea ◽  
Guar Gum ◽  
Tea Polyphenols ◽  
Wheat Starch ◽  
Green Tea Polyphenols ◽  
Starch Digestibility ◽  
Gas Chromatography Mass Spectrometry ◽  
Glucose Content ◽  
In Vitro Starch Digestibility

Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.

scholarly journals Quercetin increased bioavailability and decreased methylation of green tea polyphenols in vitro and in vivo

2012 ◽  
Vol 3 (6) ◽  
pp. 635 ◽  
Author(s):  
Piwen Wang ◽  
David Heber ◽  
Susanne M. Henning
Keyword(s):  
Green Tea ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols
Sign in / Sign up

Export Citation Format

Share Document