ツバキ葉と茶葉を混合揉捻したツバキ混合発酵茶「五島つばき茶」の製法と機能性

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献1件 参考文献6件

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  • Development and Functionality of a Mixed Fermented Tea, Goto Tsubaki-cha, Obtained by Tea-rolling Processing of Camellia (<i>Camellia japonica</i>) and Green Tea Leaves
  • 地域食品研究のエクセレンス(第7回)ツバキ葉と茶葉を混合揉捻したツバキ混合発酵茶「五島つばき茶」の製法と機能性
  • チイキ ショクヒン ケンキュウ ノ エクセレンス(ダイ7カイ)ツバキ ヨウ ト チャバ オ コンゴウジュウネンシタ ツバキ コンゴウ ハッコウチャ 「 ゴトウツバキ チャ 」 ノ セイホウ ト キノウセイ

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The camellia tree is widely grown in the Goto Islands, but its leaves are not effectively utilized. We developed a new fermented tea by rolling of camellia and green tea leaves at a ratio of 1 : 9. The tea exhibited good taste and smell. Feeding of a freeze-dried fermented tea extract suppressed elevations in blood glucose level of KK-Ay mice, an animal model of diabetes. In humans, the fermented tea suppressed postprandial glucose levels. Improvement of hyperglycemia is likely due to suppressed glucose absorption via inhibition of intestinal α-glucosidase activity. Sprague-Dawley rats fed a diet containing fermented tea extract had lower white adipose tissue weight, and serum and hepatic triacylglycerol concentrations. These effects were thought to be exerted by decreases in intestinal fat absorption and suppression of hepatic lipogenesis. Thus, the mixed fermented tea appears to exhibit antihyperglycemic and hypotriacylglycerolemic properties. We have successfully commercialized the mixed fermented tea, named “Goto Tsubaki-cha”. We anticipate that this tea will contribute to the revitalization of the local economy and agriculture of the Goto Islands.

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