Characterization of Newly Developed Fermented Tea, "Hakkohcha", and Its Prevention Effect of Liver Injury

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  • Yano Yuka
    Nagasaki Research Institute, Nagasaki Beverage Co., LTD. Department of Food Science, Otsuma Women's University
  • Omori Masashi
    Department of Food Science, Otsuma Women's University
  • Wake Kenjiro
    Minofhagen pharmaceutical co., LTD.

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  • 新しく開発した発酵茶の特徴と肝障害予防効果
  • アタラシク カイハツ シタ ハッコウチャ ノ トクチョウ ト カン ショウガイ ヨボウ コウカ

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Abstract

Using various tea-leaves, fermented tea (Hakkohcha) was newly prepared, which is referred to as “post-fermentation tea”. As the result of sensory evaluation, no significant difference was seen among between likes and dislikes. To examine the protective effect of the new fermented tea on carbon tetrachloride (CCl4)-induced acute hepatic injury in rats, the serum GOT and GPT levels were measured and pathological changes were examined. Elevation of GOT and GPT serum levels induced by carbon tetrachloride treatment was significantly suppressed by pre-administration of the new fermented tea. Furthermore, the pathological damage was also reduced. The most effective reduction was observed when the tea was orally adminiatered 30 min before the CCl4-treatment.

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