EFFECTS OF TEA FORMS WITH DIFFERENT CAFFEIN CONTENTS ON FECUNDITY AND MORTALITY

Abstract

Tea obtained from the leaves of the plant known as Camellia sinensis is known nowadays as the most consumed beverage after water as a healthy beverage due to its bioactive molecules and high antioxidant capacity. This study aimed to investigate the effects of 6 different tea forms (green tea, oolong tea, black tea, white tea, decaffeinated tea, and Pu-erh tea) sold on the market on the larval mortality and egg yield in Drosophila melanogaster. The effect of different tea forms on larval mortality rate was tested in Oregon R wild type D. melanogaster 3rd stage larvae. When the obtained data were examined, while the survival percentage in the control group was 95%, the same rate was found in decaffeinated tea. The survival percentage in green tea was determined to be 92%, 83% in oolong tea, 81% in black tea, 74% in white tea, and 39% in Pu-erh tea (p<0.05). When the effect of different tea types on egg yield was examined, the highest egg yield was observed in decaffeinated tea and green tea. The lowest egg yield was detected in the flies fed with Pu-erh tea (p<0.05). It was concluded that in the consumption of tea, which is the most consumed beverage after water in the world and Turkey, the amount of caffeine it contains is important, and that attention should be paid to the amount of tea consumed daily, especially due to its adverse effect on fecundity in females.

Keywords

• Caffeine
• Drosophila melanogaster
• Fecundity
• Mortality
• Tea forms

References

1. Çelik, F. (2006). Tea (Camellia sinensis); Content, Protective Effect on Health and Recommended Consumption [Tea (Camellia sinensis); Content, Protective Effect on Health, and Recommended Consumption]. Turkey Clinical Journal of Medical Science, 26, 642-648.
2. Gonzalez de Mejia, E., Ramirez-Mares, M.C., Puangpraphant, S. (2009). Bioactive components of tea: Cancer, inflammation and behavior. Brain, Behavior, and Immunity 23(6), 721-731.
3. Graf, U., Schaik, N. V., Wtirgler F. E. (1992). Drosophila genetics, A Practical Course. Springer-Verlag, Berlin, 239 s.
4. Hering-Hanit, R., Gadoth, N. (2003). Caffeine-induced headache in children and adolescents, Cephalalgia, 23:332-5.
5. Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., Swaminathan, K. (2008). Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109, 227-234.
6. Khan, N., Mukhtar, H. (2007). Tea polyphenols for health promotion. Life Science, 81, 519-533. Koca, İ., & Bostancı, Ş. (2014). Türk Tarım-Gıda Bilim ve Teknoloji Dergisi. Turkish Journal of Agriculture-Food Science and Technology, 2(3), 154-159.
7. Komes, D., D. Horžić, A. Belščak, K. KovačevićGanič and A. Baljak. (2009). Determination of Caffeine Content in Tea and Maté Tea by using Different Methods. Czech Journal of Food Science. 27, 213.
8. Leung, A. Y., Foster, S. (1996). Encyclopedia of common natural ingredients used in food, drugs, and cosmetics (2nd ed.). John Wiley and Sons Inc., pp. 489-491, New York. Lin, J.K., Lin, C.L., Liang, Y.C., Lin, Shiau, S.Y., Juan, I.M. (2008). Survey of catechins, gallic acid, and methylxanthines in green, oolong, pu-erh, and black teas. J Agric Food Chem 46:3635–3642.

9. Mazzafera, P., Croziera, A., Magalhães, A.C., (1991). Caffeine metabolism in Coffea arabica and other species of coffee. Phytochemistry, 30(12), 3913-3916.
10. Merdol, T. K., Basoglu, S, (1997). Örer N. Nutrition and Dietetic Annotated Dictionary. 1st Edition. Ankara: Hatipoglu Publications, p.210-1.
11. Miyagishima, A., S. Fujiki, A. Okimura, S. Arahata, S. Inagaki, Y. Iwao and S. Itai. (2011). Novel Decaffeination of Green Tea Using a Special Picking Method and Shortening of the Rolling Process. Food Chemistry. 125, 878-883.
12. Mohanpuria, P., V. Kumar and S. K. Yadav. (2010). Tea Caffeine: Metabolism, Functions, and Reduction Strategies. Food Science and Biotechnology. 19, 275-287.
13. Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., Feeley, M., (2003). Effects of caffeine on human health. Food Addit Contam, 20:1-30.
14. Nealey, J. (2019). The Effect of Green Tea Polyphenols on the Foraging Behavior, Reproduction, and Mass of Drosophila Melanogaster.
15. Park, H.S., H.J. Lee, M.H. Shin, K-W. Lee, H. Lee, Y-S. Kim, K.O. Kim and K.H. Kim, (2007). Effects of Cosolvents on the Decaffeination of Green Tea by Supercritical Carbon Dioxide. Food Chemistry. 105,1011–1017.
16. Schwarz, B., Bischof, H.P., Kunze, M. (1994). Coffee, tea and lifestyle. Preventive Medicine, 23, 377-384.
17. Stangl, V., Lorenz, M., Stangl, K. (2006). The role of tea and tea flavonoids in cardiovascular health. Molecular Nutrition & Food Research, 50, 218-228.
18. Suteerapataranon, S., J. Butsoongnern, P. Punturat, W. Jorpalit and C. Tha-nomsilp. (2009). Caffeine in Chiang Rai Tea Infusions: Effects of Tea Variety, Type, Leaf Form, and Infusion Conditions. Food Chemistry. 114,1335–1338.
19. Wang, B.S., Yu, H.M., Chang, L.W., Yen, W.J. and Duh, P.D., (2008). Protective effects of pu-erh tea on LDL oxidation and nitric oxide generation in macrophage cells. Food Science and Technology, 41, 1122-1132.
20. Weisburger J.H., Chung, F.L., (2002). Mechanisms of chronic disease causation by nutritional factors and tobacco products and their prevention by tea polyphenols. Food Chemical Toxicology, 40, 1145-1154.
21. Yang, C.S., Landau, J.M., (2000). Effects of tea consumption on nutrition and health. Journal of Nutrition, 130, 2409-2412.