Palavan-Unsal Narcin, Arisan Elif Damla, Terzioglu Salih
Istanbul Kultur University, Faculty of Science and Letters, Bakirkoy, Istanbul, Turkey.
Int J Food Sci Nutr. 2007 Jun;58(4):304-11. doi: 10.1080/09637480701228476.
The distribution of dietary polyamines, putrescine, spermidine and spermine, was determined during processing of Camellia sinensis. Black tea manufacture is carried by a series of processes on fresh tea leaves involving withering, rolling, fermentation, drying and sieving. The aim of this research was to determine the effect of tea processing on the polyamine content in relation with antioxidant enzymes, superoxide dismutase, lipid peroxidase and glutathione peroxidase. Before processing, the spermine content was much higher than the putrescine and spermidine content in green tea leaves. Spermine was significantly decreased during processing while the putrescine and spermine contents increased during withered and rolling and decreased in the following stages. The superoxide dismutase activity increased at the withering stage and declined during processing. The transcript level of the polyamine biosynthesis-responsible enzyme ornithine decarboxylase was reduced during each processing step. This study reveals the importance of protection of nutritional compounds that are essential for health during the manufacturing process.
在茶树加工过程中测定了膳食多胺（腐胺、亚精胺和精胺）的分布情况。红茶制作是通过对鲜茶叶进行一系列工序来完成的，包括萎凋、揉捻、发酵、干燥和筛分。本研究的目的是确定茶叶加工对多胺含量的影响，并将其与抗氧化酶（超氧化物歧化酶、脂质过氧化物酶和谷胱甘肽过氧化物酶）联系起来。加工前，绿茶中精胺含量远高于腐胺和亚精胺含量。加工过程中精胺显著减少，而腐胺和亚精胺含量在萎凋和揉捻阶段增加，在随后阶段减少。超氧化物歧化酶活性在萎凋阶段增加，在加工过程中下降。多胺生物合成相关酶鸟氨酸脱羧酶的转录水平在每个加工步骤中均降低。本研究揭示了在制造过程中保护对健康至关重要的营养化合物的重要性。
