Profiles of purine and pyrimidine nucleotides in fresh and manufactured tea leaves.
Profiles of nucleotide levels in two varieties of Japanese green teas (cv. Yabukita and Saemidori), a Chinese green tea (Longjing), and two Japanese black teas (cv. Benifuuki and Benihikari) were determined and compared with that of fresh tea leaves. The concentration of 5'-nucleotides in green tea was much higher than in black tea. Nucleoside diphosphates were present in larger amounts than nucleoside triphosphates in manufactured green and black teas, whereas the triphosphates predominated in fresh tea leaves. Low levels of 3'-nucleotides were found in green and black teas. Inosine 5'-monophosphate, which is utilized as a seasoning component, was found in all manufactured teas in concentrations ranging from 50 to 200 nmol/g of dry weight. The levels of both inosine 5'-monophosphate and guanosine 5'-monophosphate were high in Chinese Longjing green tea. The unique profiles of nucleotides in manufactured teas may be a consequence of the action of degradation enzymes, such as ribonuclease, apyrase, phosphatase, nucleotidase, and adenosine 5'-monophsphate deaminase during the commercial processing of the young leaves.
Koshiishi
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C
Department of Molecular Biology and Biochemistry, Graduate School of Life Sciences, Ochanomizu University, Bunkyo-ku, Tokyo 112-8610, Japan.
Crozier
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A
Ashihara
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H
D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods; D018515:Plant Leaves / Q000737:chemistry; D011687:Purines / Q000032:analysis*; D011742:Pyrimidine Nucleotides / Q000032:analysis*; D013662:Tea / Q000737:chemistry*; D013997:Time Factors
D011687:Purines; D011742:Pyrimidine Nucleotides; D013662:Tea; C030985:purine