Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt

  • Chang Hee Jeong
  • Haram Ryu
  • Ting Zhang
  • Chi Ho Lee
  • Han Geuk Seo
  • Sung Gu Han


Yogurt is a fermented dairy food produced by growth of lactic acid bacteria (LAB). Green tea is associated with beneficial health effects. Thus, the aim of this study was to evaluate the effects of green tea powder (GTP) on the fermentation and bioactive properties of yogurt. Yogurt was supplemented with 0–3% GTP (w/v), and effects on fermentation were determined. In addition, antioxidant and anti-inflammatory effects of GTP supplemented yogurts were determined in HT-29 colon cells. GTP (1–3%) supplementation significantly increased the acidification rate and growth of LAB during yogurt fermentation. Removal of free radicals and cellular H2O2, and an increase of antioxidant Nrf2 and HO-1 proteins were observed in the 1–3% GTP groups. Yogurt extracts with 0–3% GTP showed decreased expression of TNF-α and IL-1β in cells. In summary, addition of GTP can enhance the beneficial health effects of yogurt by increasing its antioxidant activity, LAB growth and anti-inflammatory effects.


Green tea Yogurt Antioxidant activity Lactic acid bacteria Human colorectal cells 


Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Chang Hee Jeong
    • 1
  • Haram Ryu
    • 1
  • Ting Zhang
    • 1
  • Chi Ho Lee
    • 1
  • Han Geuk Seo
    • 1
  • Sung Gu Han
    • 1
  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulKorea

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