Theanine

1. Production introduction

　　Theanine, a characteristic non-protein amino acid of the tea tree, is the main component of free amino acids in tea. Theanine has pharmacological effects such as prevention of cardiovascular diseases, effects on the nervous system, regulation of blood sugar, adjuvant therapy or treatment of tumors, antioxidant and cell protection. The mechanism of action of theanine has been relatively clear: it regulates glucose and lipid metabolism through insulin and AMPK (AMP-activated protein kinase) and its downstream signaling pathway; it inhibits neurotoxicity caused by elevated glutamate concentration by competing with glutamate for the receptor, neuroprotective effect; it improves sleep and regulates mood by increasing α-brain waves and decreasing β-brain waves, etc.

2. Technology parameter

　　Strain: E. coli. 
　　Method: bioconversion；
　　Fermentation time: 40-45hr
　　Fermentation titre: 90-120g/L；
　　DSP yield: 40-55%