Sensitive Enzymatic Method for the Quantification of Theanine, a Principal Umami Component of Commercial Tea Beverages

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概要

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• Theanine (γ-glutamylethylamide) is the major "umami" component in tea and exhibits various favorable physiological effects in mammals. To quantify theanine contained in commercial tea beverages, a coupled reaction of γ-glutamyltranspeptidase from Pseudomonas nitroreducens NBRC 12694 and amine dehydrogenase from Paracoccus denitrificans NBRC 12442 was investigated. This method measures changes in the absorbance of 2, 6-dichloroindophenol at 600 nm and is fast (less than 10 min, including the time required for sample pretreatment). The calibration curve was linear between theanine concentrations of 0 − 200 μM, with R2 = 0.998. Theanine concentrations in samples of commercial tea beverages (black tea, green tea, and oolong tea) obtained using this method were similar to those obtained using the pre-column derivatization HPLC method. The proposed colorimetric assay for theanine determination is a reliable and timesaving method and can be used in food quality control and biological research.

• 社団法人 日本食品科学工学会の論文

著者

• Wakayama Mamoru

  Department Of Bioscience And Biotechnology Faculty Of Science And Engineering Ritsumeikan University

• IMAOKA Masashi

  Department of Biotechnology, College of Life Sciences, Ritsumeikan University

• Imaoka Masashi

  Department Of Biotechnology College Of Life Sciences Ritsumeikan University

• Takagi Kazuyoshi

  Department Of Applied Chemistry Faculty Of Life Sciences Ritsumeikan University

• YANO Shigekazu

  Department of Bioscience and Biotechnology, Faculty of Science and Engineering, Ritsumeikan University

• SHIMIZU Yoichiro

  Department of Biotechnology, College of Life Sciences, Ritsumeikan University

• SAWARAGI Yosuke

  Department of Biotechnology, College of Life Sciences, Ritsumeikan University

• TAKAGI Kazuyoshi

  Department of Applied Chemistry, College of Life Sciences, Ritsumeikan University

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