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J. H. Clarke, J. M. Nayor, J. N. Banks, K. A. Scudamore, Y. Ito, T. Mukai, H. Horie and T. Goto, “The Mycofloras and Potential for Mycotoxin Production of Various Samples of Green, Fermented and Late Fermented Tea,” Tea Research Journal, Vol. 79, No. 1, 1994, pp. 31-36. doi:10.5979/cha.1994.31

has been cited by the following article:

• TITLE: Inhibitory Effects of Pu-erh Tea Leaves on Mouse Type IV Allergy

  AUTHORS: Katsuko Yamazaki, Kyoji Yoshino, Chihiro Yagi, Toshio Miyase, Mitsuaki Sano

  KEYWORDS: Pu-erh Tea; Type IV Allergy; Cytokines; Theabrownin; Polyphenol

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.3, March 21, 2012

  ABSTRACT: Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. Oral administration of 50 mg/kg water extract of pu-erh tea leaves resulted in significant preventive effects against mouse type IV allergy. The hydrophilic Theabrownin-like fraction (TBW-ND), with a high molecular weight of approximately 12,000 or higher, was prepared from pu-erh tea leaves by a solvent-extraction method, followed by Diaion HP-20 column chro-matography and dialysis. Oral and percutaneous administrations of TBW-ND at doses of 18.7 mg/kg and 0.037 mg/ear also resulted in significant preventive effects, which included preventing increases in levels of the proinflam-matory cytokine interleukin-12. The anti-allergic ingredients in TBW-ND were predicted to be highly complex compounds containing of polyphenols, polysaccharides and/or proteins. The results suggest pu-erh tea leaves could be a beneficial food for protecting against delayed-type allergy.