Japanese Journal of Food Chemistry and Safety
Online ISSN : 2189-6445
Print ISSN : 1341-2094
ISSN-L : 1341-2094
Regular article
Neuroscientific evaluation of characteristic bioactive compounds contained in roasted green tea
Tetsuya SasakiTomohiro OgawaMasachika MaruyaYasue Yamada
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2024 Volume 31 Issue 2 Pages 76-83

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Abstract

Roasted green tea (RGT) has a unique flavor and aroma, which exhibits a relaxing effect. Few reports have elucidated the relaxing effect and other biological activities of RGT. Therefore, this study aimed to evaluate the neuroscientific functions of pyrazines, pyroglutamic acid, and epimerized catechins, which are produced during the roasting process in the manufacture of RGT. Pyrazines served as modulators of the ionotropic γ-aminobutyric acid receptor (GABAAR), the inhibitory neurotransmitter receptor of the brain, in the Xenopus oocyte expression system. This was further confirmed by the elevated plus maze test. Pyroglutamic acid served as an agonist of GABAAR. Gallocatechin gallate epimerized catechin during roasting, resulting in a compound with the same antioxidant effect on the human neuroblastoma cell line SK-N-SH against H2O2 as epigallocatechin gallate, a catechin before epimerization. These characteristic compounds could be responsible for the biological effects of RGT.

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© 2024 Japanese Society of Food Chemistry
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