关键词: L-茶氨酸；表没食子儿茶素没食子酸酯；速溶绿茶；营养干预；游离氨基酸；协同作用

Abstract: To explore the influence of epigallocatechin gallate (EGCG) on the regulatory effect of L-theanine on free amino acids in the serum and intestine of mice, 50 Kunming male mice were equally and randomly divided into normal group, L-theanine group, EGCG group, instant green tea group and L-theanine + EGCG group (n = 10). The animals were administered intragastrically with the corresponding drugs or distilled water for 28 days. The results showed that compared with the normal group, the concentration of some non-essential amino acids in the serum and the contents of free amino acids in the duodenum were increased, and the contents of most free amino acids in the jejunum and ileum were decreased in the EGCG group (P < 0.05). Instant green tea increased the concentration of some non-essential amino acids in the serum and most free amino acids in the duodenum and jejunum, and decreased the contents of most free amino acids in the ileum (P < 0.05). The concentration of some essential and non-essential amino acids in the serum and most free amino acids in the ileum were decreased in the L-theanine and L-theanine + EGCG groups, while the contents of most free amino acids in the duodenum and jejunum were increased. The contents of most free amino acids in the small intestine were higher in the L-theanine + EGCG group than in the L-theanine and EGCG groups (P < 0.05). Therefore, combined intervention with L-theanine and EGCG is more beneficial to increase the content of free amino acids and promote intestinal absorption and utilization of amino acids than either alone.

Key words: L-theanine; epigallocatechin gallate; instant green tea; nutritional intervention; free amino acid; synergistic effect