2013 Fiscal Year Final Research Report
Scientific study on tacit knowledge of Goishi tea
| Project/Area Number |
23500959
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kochi University |
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Principal Investigator |
UKEDA Hiroyuki 高知大学, 教育研究部総合科学系, 教授 (60184991)
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| Co-Investigator(Kenkyū-buntansha) |
SHIMAMURA Tomoko 高知大学, 教育研究部総合科学系, 准教授 (50350179)
KASHIWAGI Takehiro 高知大学, 教育研究部総合科学系, 准教授 (60363256)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 茶 / 発酵茶 / 味 / 機能性 / 抗酸化活性 / 脂肪前駆細胞分化抑制効果 |
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| Research Abstract |
Goishi tea, a post fermented tea, is produced in Otoyo town in Kochi Prefecture, Japan. Two fermentation steps by aerobic and anaerobic fungi and microorganisms are conducted in the production of Goishi tea. In this study, the sensory and physiological functions of Goishi tea were investigated using scientific analyses in order to convert the tacit knowledge of traditional manufacturing process into the explicit knowledge. As a result of analysis using a taste sensor, it was found that, in Goishi tea, umami and astringency were weaker and sourness was stronger than other beverages. As for the physiological functions, the antioxidant activity and suppressive effect on differentiation of preadipocytes were investigated. As a result, pyrogallol was identified as the main antioxidant in Goishi tea. It was also elucidated that pyrogallol, gallic acid, and gallocatechin involved in the suppressive effect on differentiation of preadipocytes.
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[Presentation] 食餌性肥満モデルマウスにおけるAdipocytokine 分泌に及ぼす碁石茶の影響2011
Author(s)
横田淳子, 常風興平, 小野川雅英, 吉岡三郎, 宮村充彦, 柏木丈拡, 島村智子, 受田浩之, 森山洋憲, 邑田修三, 大石雅夫
Organizer
日本生薬学会第58回年会
Place of Presentation
東京
Year and Date
20110924-25
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