Green tea consumption after intense taekwondo training enhances salivary defense factors and antibacterial capacity

Shiuan Pey Lin, Chia Yang Li, Katsuhiko Suzuki, Chen Kang Chang, Kuei Ming Chou, Shih Hua Fang

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The aim of this study was to investigate the short-term effects of green tea consumption on selected salivary defense proteins, antibacterial capacity and anti-oxidation activity in taekwondo (TKD) athletes, following intensive training. Twenty-two TKD athletes performed a 2-hr TKD training session. After training, participants ingested green tea (T, caffeine 6 mg/kg and catechins 22 mg/kg) or an equal volume of water (W). Saliva samples were collected at three time points: before training (BT-T; BT-W), immediately after training (AT-T; AT-W), and 30 min after drinking green tea or water (Rec-T; Rec-W). Salivary total protein, immunoglobulin A (SIgA), lactoferrin, α-amylase activity, free radical scavenger activity (FRSA) and antibacterial capacity were measured. Salivary total protein, lactoferrin, SIgA concentrations and α-amylase activity increased significantly immediately after intensive TKD training. After tea drinking and 30 min rest, α-amylase activity and the ratio of α-amylase to total protein were significantly higher than before and after training. In addition, salivary antibacterial capacity was not affected by intense training, but green tea consumption after training enhanced salivary antibacterial capacity. Additionally, we observed that salivary FRSA was markedly suppressed immediately after training and quickly returned to pre-exercise values, regardless of which fluid was consumed. Our results show that green tea consumption significantly enhances the activity of α-amylase and salivary antibacterial capacity.

Original languageEnglish
Article numbere87580
JournalPLoS One
Volume9
Issue number1
DOIs
Publication statusPublished - 2014 Jan 30

Fingerprint

green tea
Tea
amylases
Salivary Proteins and Peptides
Amylases
immunoglobulin A
lactoferrin
athletes
free radical scavengers
Free Radical Scavengers
Lactoferrin
drinking
Proteins
Athletes
proteins
Immunoglobulin A
Drinking
antibacterial proteins
flavanols
caffeine

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

Cite this

Green tea consumption after intense taekwondo training enhances salivary defense factors and antibacterial capacity. / Lin, Shiuan Pey; Li, Chia Yang; Suzuki, Katsuhiko; Chang, Chen Kang; Chou, Kuei Ming; Fang, Shih Hua.

In: PLoS One, Vol. 9, No. 1, e87580, 30.01.2014.

Research output: Contribution to journalArticle

Lin, Shiuan Pey ; Li, Chia Yang ; Suzuki, Katsuhiko ; Chang, Chen Kang ; Chou, Kuei Ming ; Fang, Shih Hua. / Green tea consumption after intense taekwondo training enhances salivary defense factors and antibacterial capacity. In: PLoS One. 2014 ; Vol. 9, No. 1.
@article{2399f2c3f0434bc08e97b6fc3c01127f,
title = "Green tea consumption after intense taekwondo training enhances salivary defense factors and antibacterial capacity",
abstract = "The aim of this study was to investigate the short-term effects of green tea consumption on selected salivary defense proteins, antibacterial capacity and anti-oxidation activity in taekwondo (TKD) athletes, following intensive training. Twenty-two TKD athletes performed a 2-hr TKD training session. After training, participants ingested green tea (T, caffeine 6 mg/kg and catechins 22 mg/kg) or an equal volume of water (W). Saliva samples were collected at three time points: before training (BT-T; BT-W), immediately after training (AT-T; AT-W), and 30 min after drinking green tea or water (Rec-T; Rec-W). Salivary total protein, immunoglobulin A (SIgA), lactoferrin, α-amylase activity, free radical scavenger activity (FRSA) and antibacterial capacity were measured. Salivary total protein, lactoferrin, SIgA concentrations and α-amylase activity increased significantly immediately after intensive TKD training. After tea drinking and 30 min rest, α-amylase activity and the ratio of α-amylase to total protein were significantly higher than before and after training. In addition, salivary antibacterial capacity was not affected by intense training, but green tea consumption after training enhanced salivary antibacterial capacity. Additionally, we observed that salivary FRSA was markedly suppressed immediately after training and quickly returned to pre-exercise values, regardless of which fluid was consumed. Our results show that green tea consumption significantly enhances the activity of α-amylase and salivary antibacterial capacity.",
author = "Lin, {Shiuan Pey} and Li, {Chia Yang} and Katsuhiko Suzuki and Chang, {Chen Kang} and Chou, {Kuei Ming} and Fang, {Shih Hua}",
year = "2014",
month = "1",
day = "30",
doi = "10.1371/journal.pone.0087580",
language = "English",
volume = "9",
journal = "PLoS One",
issn = "1932-6203",
publisher = "Public Library of Science",
number = "1",

}

TY - JOUR

T1 - Green tea consumption after intense taekwondo training enhances salivary defense factors and antibacterial capacity

AU - Lin, Shiuan Pey

AU - Li, Chia Yang

AU - Suzuki, Katsuhiko

AU - Chang, Chen Kang

AU - Chou, Kuei Ming

AU - Fang, Shih Hua

PY - 2014/1/30

Y1 - 2014/1/30

N2 - The aim of this study was to investigate the short-term effects of green tea consumption on selected salivary defense proteins, antibacterial capacity and anti-oxidation activity in taekwondo (TKD) athletes, following intensive training. Twenty-two TKD athletes performed a 2-hr TKD training session. After training, participants ingested green tea (T, caffeine 6 mg/kg and catechins 22 mg/kg) or an equal volume of water (W). Saliva samples were collected at three time points: before training (BT-T; BT-W), immediately after training (AT-T; AT-W), and 30 min after drinking green tea or water (Rec-T; Rec-W). Salivary total protein, immunoglobulin A (SIgA), lactoferrin, α-amylase activity, free radical scavenger activity (FRSA) and antibacterial capacity were measured. Salivary total protein, lactoferrin, SIgA concentrations and α-amylase activity increased significantly immediately after intensive TKD training. After tea drinking and 30 min rest, α-amylase activity and the ratio of α-amylase to total protein were significantly higher than before and after training. In addition, salivary antibacterial capacity was not affected by intense training, but green tea consumption after training enhanced salivary antibacterial capacity. Additionally, we observed that salivary FRSA was markedly suppressed immediately after training and quickly returned to pre-exercise values, regardless of which fluid was consumed. Our results show that green tea consumption significantly enhances the activity of α-amylase and salivary antibacterial capacity.

AB - The aim of this study was to investigate the short-term effects of green tea consumption on selected salivary defense proteins, antibacterial capacity and anti-oxidation activity in taekwondo (TKD) athletes, following intensive training. Twenty-two TKD athletes performed a 2-hr TKD training session. After training, participants ingested green tea (T, caffeine 6 mg/kg and catechins 22 mg/kg) or an equal volume of water (W). Saliva samples were collected at three time points: before training (BT-T; BT-W), immediately after training (AT-T; AT-W), and 30 min after drinking green tea or water (Rec-T; Rec-W). Salivary total protein, immunoglobulin A (SIgA), lactoferrin, α-amylase activity, free radical scavenger activity (FRSA) and antibacterial capacity were measured. Salivary total protein, lactoferrin, SIgA concentrations and α-amylase activity increased significantly immediately after intensive TKD training. After tea drinking and 30 min rest, α-amylase activity and the ratio of α-amylase to total protein were significantly higher than before and after training. In addition, salivary antibacterial capacity was not affected by intense training, but green tea consumption after training enhanced salivary antibacterial capacity. Additionally, we observed that salivary FRSA was markedly suppressed immediately after training and quickly returned to pre-exercise values, regardless of which fluid was consumed. Our results show that green tea consumption significantly enhances the activity of α-amylase and salivary antibacterial capacity.

UR - http://www.scopus.com/inward/record.url?scp=84900408056&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84900408056&partnerID=8YFLogxK

U2 - 10.1371/journal.pone.0087580

DO - 10.1371/journal.pone.0087580

M3 - Article

VL - 9

JO - PLoS One

JF - PLoS One

SN - 1932-6203

IS - 1

M1 - e87580

ER -