Classifications

• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
  • A61K36/18—Magnoliophyta (angiosperms)
  • A61K36/185—Magnoliopsida (dicotyledons)
  • A61K36/82—Theaceae (Tea family), e.g. camellia
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
  • A23F3/18—Extraction of water soluble tea constituents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
  • A23F3/38—Reducing or removing alkaloid content from tea extract
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P25/00—Drugs for disorders of the nervous system
  • A61P25/28—Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
  • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P39/00—General protective or antinoxious agents

Definitions

• Green tea extract in particular for use as a functional food, dietary supplement or equivalent, its use and method of making such a green tea extract
• the invention relates to a green tea extract, in particular for use as a functional food, dietary supplement or corresponding ingredient thereto, as well as its use and a method for producing such a green tea extract.
• SPS secondary plant constituents
• plants in particular also herbs and / or tea, are rich in secondary plant constituents and therefore represent a suitable starting material for the production of plant extracts with SPS.
• These extracts can be used as food or food ingredient for the production of various foods, such as beverages, dairy products, baked goods, confectionery, etc., are used and give the ready-to-eat food certain functional properties.
• tea and green tea both products of the tea shrub (Camellia sinensis / Camellia assamica or their hybrids), are rich in SPS, e.g. to known substances such as caffeine, or polyphenols, whose physiological effects are well known.
• SPS e.g. to known substances such as caffeine, or polyphenols, whose physiological effects are well known.
• Black tea and green tea and their extracts moreover contain other nutritionally highly interesting compounds, such as Amino acids, theanine, theogallin.
• Theanine is a derivative of glutamic acid, 5-N-ethyl-L-glutamine.
• glutamic acid glutamic acid
• 5-N-ethyl-L-glutamine glutamic acid
• certain nutritional effects have already been described. Essentially, these are relaxing, stress-inhibiting, calming properties. However, there are also indications of stimulating properties.
• Theogalline is an ester of gallic acid with chinaic acid, 5-galloyl-quinic acid. About theogallin and its nutritional effects in tea beverage or tea extracts is not known.
• a green tea extract is known, the decaffeinated, low in tanning, but enriched in terms of L-theanine. It is made by first decaffeinating green tea leaves, green tea blanc or green tea powder and then extracting it in water. The extract is then contacted with polystyrene and then concentrated. The extract is used as an ingredient in beverages or beverage concentrates.
• EP 10 57 483 A1 discloses a pharmaceutically active composition for the treatment of various symptoms, such as obesity, premenstrual symptoms or hypersensitivity, which contains theanine.
• the patent literature further describes a wide variety of plants and plant extracts which have positive effects on the metabolism of a human, as for example in Korean patent application KR 1020030056987A a composition with green tea catechin as active ingredient for the prophylaxis of cardiovascular diseases associated with diabetes.
• KR 1020030056987A a composition with green tea catechin as active ingredient for the prophylaxis of cardiovascular diseases associated with diabetes. This is important because living conditions, especially in highly civilized states with one-sided nutrition as well as lack of exercise, are generally considered to be a major cause of obesity, diabetes and other metabolic diseases. This is reflected in an increase in the prevalence of diabetes II disease in the population.
• the aim is to develop functional foods that are intended to guarantee especially improved mental and physical cognitive performance while relaxing.
• Another interesting task is the possible positive influence of the human glucose budget by such a green tea extract.
• At least six percent and at least three percent have proved to be the preferred degrees of enrichment for theanine and theogallin, with the caffeine content being at most 0.03 percent.
• the invention provides a process for producing a green tea extract, which comprises the following process steps: a) aqueous extraction of green tea leaves, b) liquid-liquid extraction of the aqueous green tea extract obtained in step a), c) absorptive enrichment of the extract obtained in step b) in an absorber, d) elution of the absorber, e) concentration of the eluate to a decaffeinated, theanine and theogallin-enriched green tea extract with a dry sublimation. punch content of preferably at least 50%.
• Green tea is used as raw material for the preparation of the extract according to the invention. This is subjected to an aqueous extraction in a first step - step a) of the production process.
• the aqueous green tea extract thus obtained is subjected to a liquid-liquid extraction step b) in a second step by means of ethyl acetate.
• a liquid-liquid extraction step b) a liquid-liquid extraction step by means of ethyl acetate.
• caffeine and a part of the polyphenols are removed, which leads to an accumulation of the desired substances theanine and theogalin.
• a further, adsorptive enrichment takes place in a third process stage - step c) - via an adsorber filled with functionalized divinylbenzene.
• the resulting aqueous run should be discarded.
• the elution - step d) - is carried out with demineralized water to give two separate fractions.
• the second fraction is rich in theanine, theogallin and amino acids contained in the green tea.
• the relevant fraction is concentrated to a dry matter content of about 50% and can already be used as such. The concentrated theanine and theogallin-enriched green tea extract thus contained can be spray-dried in a further process step.
• the green tea extract prepared as described above has essentially the following composition based on dry substance: water content 3.2% ash content 24.1%
• the rest is made up of a variety of fabrics. Analyzes have yielded residual tannins of 2.5% and carbohydrates, acids and acid derivatives of 52.3%.
• a decaffeinated, theanine and theogallin-enriched green tea extract produced by the method described above has the abovementioned properties, in particular theogallin, or its metabolites, such as quinic acid, for the increase responsible for cognitive performance.
• Theanine shows slightly relaxing properties in the extract described.
• the ability of the decaffeinated green tea extract enriched in theanine and theogallin to increase the glucose uptake capacity of one cell type, namely adipocytes differentiated from murine fibroplasia could be demonstrated in an experiment described below. This proves the suitability of green tea extract as a functional food to support a person's glucose budget.
• a double-blind, randomized, cross-over-placebo-controlled, human physiological study was conducted with twelve subjects.
• the spoil drink contained 2.57 g / 500 ml of the invention
• the spectral EEG power and the visually evoked potential P300 were investigated as measurement parameters and main target variables.
• the methods used were the quantitative topographic EEG using the so-called “Cateem®” examination and the Pover's method "Caterpa” for the P300 determination.
• Field potentials were recorded after single-stimuli stimulation and / or theft-burst stimulation.
• the in vitro hippocampal slice examination method was chosen to assess the influence of the green tea tested in the human trial.
• Extract and individual ingredients thereof for hippocampal nerve cell tissue The results show that the present theanine and theogallin-enriched green tea extract in capable of altering the physiological pattern of hippocampal electrical activity.
• Theogallin and its metabolites are to be understood as stimulating substances.
• Theanine shows the opposite effect.
• the effect of theogallin and its metabolites, e.g. Quinic acid as cognitive enhancer has not yet been described.
• the results show concentration-dependent stimulation on the hippocampal slice preparation, resulting in an increase in long-term potentiation, a surrogate parameter for activation of spatial and temporal working memory.
• the "tele-stereo-EEG" model in free-wheeling rats was chosen as an in vivo model to check, following the results obtained in the rat hippocampus in vitro experiment, in particular the blood-brain barrier for the substances described.
• the oral administration of the total extract shows a time-dependent, clear stimulation of the field potentials, characterized by a decrease in the delta, theta and alpha frequencies.
• theanine, theogallin and quinic acid are the substances that contribute substantially to the measured results.
• the in-vivo results obtained in the rat tele-stereo EEG thus indicate that the described green tea extract or the components contained in the extract can also cross the blood-brain barrier in humans.
• 3T3-L1 cells (murine fibroblasts) were differentiated in three differentiation steps over 8-9 days with insulin (l ⁇ g / ml), dexamethasone (40 ⁇ M) and IBMX (500 ⁇ M) into a-dipocytes.
• insulin l ⁇ g / ml
• dexamethasone 40 ⁇ M
• IBMX 500 ⁇ M
• the cells 60,000 cells / well were seeded in cell culture plates.
• the cells were incubated in serum-free medium for 3 hrs. After pre-incubation of the cells with a 0.16 ⁇ M insulin solution and the green tea extracts for 25 min at 37 ° C, the assay was started with 2-deoxy-D- [1- 3 H] -glucose (0.1 l ⁇ Ci / ml) and incubated for 25 min incubated at room temperature. The amount of the captured by the cells 2-deoxy-D- [l- 3 H] glucose was determined after various washing steps and lysis of the cells using a scintillation counter. The measurements were carried out in a Tri-Carb 1900 TR Liquid Scintillation Counter (Packard, USA). Zero controls (t (0)) were performed without addition of insulin. As a negative control was
• Cytochalasin B (200 ⁇ M), an inhibitor of the insulin-stimulated glucose transporter system.
• the result of the investigations shows that the tested green tea extract more than doubles the glucose uptake in the described incubation time compared to the control. This is true for all three test concentrations used, 3 ⁇ g / ml, 100 ng / ml, and 300 pg / ml.

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• 2006
  • 2006-09-26 DE DE102006045763A patent/DE102006045763A1/de not_active Withdrawn
• 2007
  • 2007-09-25 PL PL07818394T patent/PL2066186T3/pl unknown
  • 2007-09-25 US US12/442,991 patent/US20100040762A1/en not_active Abandoned
  • 2007-09-25 EP EP07818394.4A patent/EP2066186B1/de active Active
  • 2007-09-25 WO PCT/EP2007/008309 patent/WO2008037417A1/de active Application Filing
  • 2007-09-25 ES ES07818394.4T patent/ES2438266T3/es active Active

Patent Citations (8)

Non-Patent Citations (1)

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