Metabolism of L-Theanine, D-Theanine and the Related Compounds in Bacteria
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منابع مشابه
L-theanine: A promising substance in tumor research
Malignant tumor which can proliferate abnormally and transfer rapidly to other tissues, holds high mortality rate and is difficult to cure. Herewith it is responsible for great loss in economy. L-theanine, the specific amino acid in tea, performed a significant anti-tumor potential, it works via various methods, such as exert antitumor effect by itself; increase antitumor drugs concentration in...
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L-Theanine content has tissues and cultivars specificity in tea plant (Camellia sinensis L.), the correlations of theanine metabolic related genes expression profiles with theanine contents were explored in this study. L-theanine contents in the bud and 1st leaf, 2nd leaf, 3rd leaf, old leaf, stem, and lateral root were determined by HPLC from three C. sinensis cultivars, namely 'Huangjinya', '...
متن کاملAcute effects of theanine, caffeine and theanine-caffeine combination on attention.
OBJECTIVE l-theanine is a constituent of tea which is claimed to enhance cognitive functions. We aimed to determine whether theanine and theanine-caffeine combination have acute positive effects on cognitive and neurophysiological measures of attention, compared to caffeine (a positive control) and a placebo in healthy individuals. DESIGN In a placebo-controlled, five-way crossover trial in 2...
متن کاملPhysiological effects of L-theanine on Drosophila melanogaster.
Green tea has been consumed as the most popular drink in East Asia for centuries, and is believed to have a wide range of health benefits. L-Theanine, the major component of the free amino acids in green tea, has been reported to display neuronal protection and tumor inhibition in vitro, but its physiological effects on animal development and behavior remain elusive. In this report, we used Dro...
متن کاملL-theanine elicits an umami taste with inosine 5'-monophosphate.
We investigated the taste synergy between L-theanine and the flavour enhancer, inosine 5'-monophosphate (IMP), by using a human sensory evaluation. When L-theanine was added to IMP, only the umami taste was enhanced. We then investigated this synergistic effect of L-theanine in mice by gustatory nerve recording. We confirmed the synergism between L-theanine and IMP for the umami taste.
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1966
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.30.547