아세트아미노펜에 의해 유도된 간독성 모델에서의 Theanine의 간보호 효과

우정부(Jung Bu Eu),김선오(Sun Oh Kim),성태종(Tae Jong Seoung),최성길(Sung Gil Choi),조성환(Sung Hwaon Cho),최철웅(Chul Yung Choi) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.3

아세트아니모펜(APAP)으로 유도된 간독성 모델에 미치는 theanine의 간 보호 작용에 대하여 간 기능 지표효소의 활성 측정, 항산화 및 GSH량 측정, 조직학적 변화 등을 통해 확인하였다. Theanine은 그 자체로 항산화 효과를 보였으며, 과량 투여된 APAP에 의해 발생하는 간조직의 지질과산화의 감소와 GSH가 회복되는 것을 동물실험을 통해 확인할 수 있었다. 또한 지질과산화와 GSH의 감소로 인해 발생한 간세포의 손상이 theanine의 처리 농도에 비례하여 감소하는 것을 간수치 검사와 간조직 검사를 통해 최종 확인하였다. 지금까지 간보호에 효과를 보이는 녹차의 카테킨이 주로 연구되어 왔으나, 본 연구를 통해 녹차의 theanine도 간 보호 작용을 알 수 있었다. 이러한 연구 결과는 주 아미노산 성분인 theanine을 강화시킨 기능성 녹차 및 건강기능식품 개발의 기초 자료로 활용 가능할 것으로 사료된다. The hepatoprotective effects of theanine on acetaminophen (APAP)-induced hepatotoxicity were investigated in vivo and in vitro. The effects of theanine on liver toxicity induced by APAP were assessed by blood biochemical and histopathological analyses. APAP treatment (400 mg/kg) caused severe liver injury in mice as indicated by their significantly elevated plasma aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels. Pretreatment with theanine for 3 days attenuated the increase in ALT and AST when challenged with APAP. These protective effects of theanine against APAP-induced toxicity were consistent with the results from the histopathological examinations. We next examined the effects of theanine on the GSH concentration in liver plasma. The hepatic GSH level was significantly elevated in a dose-dependent manner by theanine treatment. The results suggest that the protective effects of theanine APAP-induced hapatotoxicity by antioxidative effect and GSH induction, implying that theanine should be considered a potential chemopreventive agent.

녹차 theanine을 이용한 젤리 제조 및 품질특성 조사

김성경(Seong Gyung Kim),정하나(Hana Jeong),임애은(Ae Eun Im),양광열(Kwang-Yeol Yang),최용수(Yong Soo Choi),남승희(Seung-Hee Nam) 한국식품과학회 2021 한국식품과학회지 Vol.53 No.5

본 연구에서는 저온진공조건에서 추출 시간과 농도에 따른 녹차 열수추출조건을 최적화한 후 HP-20 column으로 caffeine을 제거한 녹차 추출물을 이용해 theanine 함유 기능성 젤리를 제조하였다. 또한, theanine 함유 젤리의 품질 특성, 제형안정성 및 항산화 효과, AChE 억제능을 조사하였다. 최적추출조건은 8% 녹차분말을 2시간 추출하여 theanine 0.95 mg/mL, GABA 0.28 mg/mL, caffeine 1.45 mg/mL 추출액을 HP-20 column을 이용해 80% 에탄올로 카페인을 제거하였다. 3종의 겔화제와 농도별로 4종의 theanine 추출물 S1-S4(10-50%)을 제조해 품질 특성을 조사한 결과, 젤리에 theanine 추출물이 많을수록 L값과 b값이 증가하였다. 젤리의 물리적 특성을 조사한 결과, 3가지 겔화제 중 타마린드검, 잔탄검, 로거스트콩검(2:3:5=w/w/w)을 조합한 겔화제 III이 경도와 점착성이 낮고 탄력성이 높아 조직감이 가장 뛰어났다. 제형안정성 조사 시, 35%가 첨가된 S3가 이수율 25.88%과 붕괴율 1.31%로 우수한 제형안정성을 나타냈다. 또한 theanine 함유 젤리는 95℃, 30분간 가열조건에도 theanine과 GABA 성분이 파괴되지 않고 대부분 잔존하는 것을 TLC와 LC-MS 분석을 통해 확인했다. Theanine 추출물의 농도가 높을수록 DPPH radical 소거능은 증가하며, S4(50%)는 0.075 mg/mL ascorbic acid 수준과 유사한 항산화력을 나타냈다. AChE 저해 효과는 S3(35%)가 가장 높았으며 이는 donepezil 2.5 μM과 동일한 수준의 AChE 저해 활성을 나타냈다. 따라서 본 연구는 녹차 추출물에서 caffeine을 제거한 theanine 추출물로 기능성 젤리를 제조하였으며 품질 특성을 조사하였다. Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80oC for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

Rapid selection of theanine-rich green tea (Camellia sinensis L.) trees and metabolites profiling by Fourier transform nearinfrared (FT-IR) spectroscopy

송현진,김용덕,정미진,안명숙,김석원,유장렬,최명석 한국식물생명공학회 2015 Plant biotechnology reports Vol.9 No.2

A simple and rapid ninhydrin-based colorimetric method was efficiently developed, and metabolites profiling of tea tree (Camellia sinensis L.) leaf extracts was carried out by Fourier transform near-infrared (FT-IR) spectroscopy. The tea extracts of Hadong region exhibited a wide range of variations in their theanine contents. In general, theanine and other amino acids were higher in classified theanine-rich lines than that of theanine-poor lines. Among selected theanine-rich lines, the theanine levels reached a maximum of 15.3 mg/g for line TR92, a value 51-fold more than that found in theanine-poor TP23 and TP156 lines. Therefore, ninhydrin-based colorimetric method can be efficiently adopted for the selection of theanine-rich plants thereby enabling selection of plants dependent on their chemical constituents. FT-IR spectroscopy analysis was conducted in 15 tea tree lines as theanine-rich 8 lines and -poor 7 lines. The spectral data were analyzed by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). PCA and PLS-DA could successfully discriminate theanine-rich and -poor lines. The quantitative prediction modeling of total amino acids and theanine from tea tree leaf lines was established using partial least square regression algorithm from FT-IR spectra. The regression coefficients (R2) between predicted values and estimated values of total amino acids and theanine were 0.976 and 0.992, respectively. These results showed that quantitative predictions of total amino acids and theanine were possible from FT-IR spectra of tea tree leaf lines with higher accuracy. These results suggest that the prediction system established in this study could be applied as a rapid selection of theanine-rich lines of tea tree.

발달장애아의 신경안정과 녹차테아닌(Thenine)의 효능 -문헌을 중심으로-

박화문 ( Hwa Moon Park ),김미숙 ( Mi Suk Kim ) 한국초등특수교육학회 2013 초등특수교육연구 Vol.15 No.1

발달장애 아동은 뇌기능장애를 지니고 있다. 즉, 자폐아의 경우에는 뇌기능의 전달물질인도파민(dopanine), 노르아드레날린(noradrenaln), 세로토닌(sertonin) 등의 신경전달물질에 관련된 뇌내의 신경네트워크에 이상을 나타내고 있다. 따라서 발달장애 아동의 지도에 있어서는 뇌기능 장애가 원인이 되어 발생하기 쉬운 신경전달물질의 기능을 적절히 안정된 상태를 유지하도록 하는 것이 매우 중요한 지도 방법이 될 수 있다. 여기에 본 연구에서는 우리들이 일상 생활속에서 쉽게 마시고 있는 차(茶)에 포함되어 있는 테아닌(theanine)의 성분 효능에 관하여 관련된 문헌을 통하여 테아닌의 효능을 파악하고자 하였다. 그 결과 얻어진 결론은 다음과 같다. 첫째, 녹차의 테아닌은 발달장애 아동에게 나타나는 수면장애를 개선시켜 그들에게 안전하고 중요한 부가적 치료법을 제공할 수 있었다. 특히 발달장애 아동의 테아닌 섭취 후 뇌의 측면과 후두엽 부분에서 알파파가 현저하게 나타나 심신의 안정을 도모할 수 있는 변화를 나타내고 있었다. 둘째, 녹차에 포함되어 있는 테아닌은 카페인의 약리작용과 길항작용(dntagonism)을 하는 성분으로 녹차 중에 가장 많이 포함된 아미노산으로 독특한 감칠맛을 나타낸다.셋째, 테아닌의 화학구조는 뇌내에서 중요한 생리작용인 정보전달 기구로써의 역할을 하는 글루타민과 글루타민산과 유사하여 뇌의 생리작용에 영향을 주고 있다. 특히 신경계의 안정과 기억 및 학습을 포함한 각종 행동에도 영향을 끼치고 있다고 할 수 있다. 넷째, 테아닌은 인체의 섭취에 의하여 모노아민(monoamine)량이 변동하여 혈압에 대한 작용이 일어난다. 즉, 테아닌의 투여에 의하여 고혈압 자연발증 실험쥐의 혈압이 저하되었다고 보고되고 있다. 또한 스키너의 학습상자를 이용한 먹이 섭취 학습에 있어서도 보다 효과적인 학습효과를 나타내고 있었다. 다섯째, 테아닌의 섭취 후 손발가락이 따뜻해지는데 이것은 이완에 의한 말단의 혈관이 확장되어 따뜻한 감을 얻을 수 있다고 하였다. 그리고 테아닌 섭취에 의하여 뇌에서 안정이 취해지는 알파파가 촉진되는 경향을 나타내었다. 이상과 같이 녹차의 감칠맛을 나타내고 있는 테아닌을 포함하고 있는 녹차를 우리들은 일상생활에서 수시로 마실 수 있으므로써 발달장애 아동의 신경계의 안정을 도모할 수 있으며 신경계의 안정을 통하여 일상생활 활동의 안정과 심신의 건강을 도모할 수 있을 것이다. The children with developmental disabilities have brain dysfunction. Neurotransmitters, like dopamine, noradrenaline, and sertonin, in autistic child have disorder associated with interneuronal network. For leading children with developmental disabilities, it may be very important for the function of neurotransmitter to remain steady properly that is caused by brain dysfunction. In this study, we would understand the effect of Theanine in tea, which is easily access to our daily lives, through literature related to the Theanine. The results are as in the following; Firstly, Theanine in green tea improve sleep disorders of children with developmnetal disabilities, it could provide safety, additional treatment for them. Alpha wave was significently shown in brain side and occipital lobe, it can lead to psychological stability, after children with developmental disorder intook Theanine . Secondly, Theanine in green tea is contained the most amino acid, is the ingredient for phammacological reaction and antagoism of caffeine, is very unique tasty. Thirdly, chemical structure of Theanine has effect on physiologic action of brain because it is very similar with the structure of glutamine and glutamic acid as information transfer for physiological action of brain. Especially, it has effect on various behaviours, including stability for nervous system, memory and learning. Fourthly, taking Theanine changes volume of monoamine and works for blood pressure, that is, it has been reported that taking Theanine after making experiment of spontaneous high blood pressure dropped in blood pressure. Learning feed intake by using Skinner`s box was shown more efficient. Fifthly, fingers and toes were getting warmer after taking Theanine, it caused by peripheral vasodilataion with relaxation. Taking Theanine leads to promote alpha wave which remains stability in brain As mentioned above, we can often drink green tea in daily life that includes a special unique tasty Theanine, it helps stabilize nervous system of children with developmental disabilities, and lead to stability of daily life and both physical and mental health.The children with developmental disabilities have brain dysfunction. Neurotransmitters, like dopamine, noradrenaline, and sertonin, in autistic child have disorder associated with interneuronal network. For leading children with developmental disabilities, it may be very important for the function of neurotransmitter to remain steady properly that is caused by brain dysfunction. In this study, we would understand the effect of Theanine in tea, which is easily access to our daily lives, through literature related to the Theanine. The results are as in the following; Firstly, Theanine in green tea improve sleep disorders of children with developmnetal disabilities, it could provide safety, additional treatment for them. Alpha wave was significently shown in brain side and occipital lobe, it can lead to psychological stability, after children with developmental disorder intook Theanine . Secondly, Theanine in green tea is contained the most amino acid, is the ingredient for phammacological reaction and antagoism of caffeine, is very unique tasty. Thirdly, chemical structure of Theanine has effect on physiologic action of brain because it is very similar with the structure of glutamine and glutamic acid as information transfer for physiological action of brain. Especially, it has effect on various behaviours, including stability for nervous system, memory and learning. Fourthly, taking Theanine changes volume of monoamine and works for blood pressure, that is, it has been reported that taking Theanine after making experiment of spontaneous high blood pressure dropped in blood pressure. Learning feed intake by using Skinner`s box was shown more efficient. Fifthly, fingers and toes were getting warmer after taking Theanine, it caused by peripheral vasodilataion with relaxation. Taking Theanine leads to promote alpha wave which remains stability in brain As mentioned above, we can often drink green tea in daily life that includes a special unique tasty Theanine, it helps stabilize nervous system of children with developmental disabilities, and lead to stability of daily life and both physical and mental health.

Enzymatic Synthesis of Theanine with L-glutamine-Zn(II) Complexes

Hao-Qi Wang,Zhong Yao,Zhi Zhou,Yun Sun,Ping Wei,Ping-Kai Ouyang 한국생물공학회 2012 Biotechnology and Bioprocess Engineering Vol.17 No.6

Theanine, a unique amino acid found in tea plants, has many important physiological functions. Theanine can be enzymatically synthesized via the γ-glutamyltranspeptidation reaction. In this study, we described a new method of theanine synthesis using the L-glutamine-Zn(II)(Zn(Gln)2) complex instead of glutamine as the donor,which successfully reduced the side autotranspeptidation reaction and led to higher yield of theanine. We prepared the Zn(Gln)2 complexes and showed that they are stable in liquid bulk under 9.0 pH. After using the Zn(Gln)2 in the γ-glutamyltranspeptidation reaction, we utilized HPLC and Mass spectrometry analysis to demonstrated that Zn(Gln)2was an more effective γ-glutamyl donor than glutamine. The autotranspeptidation reaction was restrained effectively. As a result, the theanine yield and the conversion rate for glutamine were vastly improved. In a reaction mixture containing 48 mM of Zn(Gln)2, 1.6 M ethylamine, and 0.5 U/mL GGT, the final concentration of theanine obtained was 61.3 mM after incubation at 37oC for three hours. The conversion rate for glutamine was 63.8%, which showed a 16.9% increase as compared to when using glutamine alone as the donor substrate.

구증구포 제다공정에 따른 차의 성분 변화와 관능적 특성

이현정,유찬미,이다경,김종덕,마승진 한국차학회 2019 한국차학회지 Vol.25 No.1

To better understand the meaning of Gujeunggupo (9 times steamed and 9 times dried), the change in composition and sensory properties of teas manufactured by repetitions of steamed and dried versus repetitions of pan-fired and dried were compared and analyzed. We found that as the number of repetitions increased, the content of catechin decreased while the contents of theanine and total nitrogen increased. The Dasan said Gujeunggupo method were used to reduce excess. This suggests that Gujeunggupo can be the method to make comfortable tea for drinking to reduce the amount of catechin, which showed strong medicinal effect, and to increase the amount of amino acids, including theanine. Moreover, a decrease in catechin and an increase in theanine were higher in tea manufactured using repetitions of pan-fired fixing and indoor dried compared with the other method. This result led to estimate that the modern process, which was used the pan-fired fixing and indoor drying was changed to improve the functionality and preference by maintaining the maximum catechin content and increasing theanine content. In addition, the variations in components were higher at the earlier stages of the repetition process. The result indicates that Dasan might able to achieve the intended purpose with only three repetitions; hence, we recommend to simplify the process from the 9 to 3 repetitions. 우리나라 전통 제다법을 언급할 때 자주 등장하는 용어 중 하나가 아홉 번 찌고 아홉 번 햇볕에 말린다는 뜻의 ‘구증구포(九蒸九曝)’이다. 구증구포는 한약재의 성질을 바꾸기 위한 법제의 한 방법으로 구증구포를 이용한 제다법은 다른 나라에서 그 유래를 찾아볼 수 없는 우리나라만의 고유의 제다법이라고 할 수 있다. 우리나라 문헌상 찻잎을 아홉 번 찌고 햇볕에 말려 차를 제조한 최초의 인물은 다산 정약용으로 알려져 있다. 다산의 제다방법과는 달리 현대의 제다인들은 찌고 말리는 방식이 아닌 덖고 식히기의 아홉 번 반복으로 구증구포 제다를 하고 있다. 본 연구에서는 구증구포 제다의 의미를 알아보기 위하여 찌고 말리기와 덖고 말리기의 반복에 따른 성분의 변화와 관능적 차이를 분석하였다. 그 결과, 찌고 말리거나 덖고 말리는 공정의 반복 횟수가 증가할수록 catechin의 함량이 감소되었고 theanine과 질소함량은 증가하였다. 한편, 정약용은 지나침을 줄이기 위해 구증구포를 행한다고하였으며 구증구포의 번거로움으로 대신 삼증삼쇄를 언급한 바 있는데 본 연구를 통해 정약용이 언급한 지나침을 줄인다는 표현은 약리작용이 강한 catechin 함량을 줄이고 theanine을 비롯한 아미노산 함량을 증가시켜 음용하기에 부담이 없는 상태로 제조한다는 의미로 해석되었다. 또한, 찌고 햇볕에서 건조할 때보다 현대의 구증구포 제다에서 주로 사용하는 공정이라 할 수 있는 덖은 후 그늘에서 건조하였을 때 catechin 함량의 감소폭이 가장 낮았으며 theanine 함량은 크게 증가하는 경향을 보였다. 이는 덖음을 주로 사용하는 현대의 구증구포 제다법이 catechin 함량은 최대한 유지하고 theanine 함량은 증가시켜 기능성과 기호성을 높이는 방향으로 공정이 변화된 것이라고 생각해 볼 수 있었다. 한편, 아홉 번 반복하는 과정에서 공정의 초기에는 성분 변화의 폭이 크다가 공정을 반복할수록 감소폭이 작아지는 결과를 통해 다산이 3회의 반복으로도 소기의 목적을 달성할 수 있었기 때문에 구증구포에서 삼증삼쇄로 공정을 간략하도록 권하였다고 생각해볼 수 있었다.

HPLC를 이용한 하동 녹차의 Catechin류, Alkaloid류 분석 및 항산화능 측정

이미희,이승언 한국유화학회 2013 한국응용과학기술학회지 Vol.30 No.4

하동지역에서 생산되는 잎 녹차(우전, 세작, 중작, 대작)에 함유되어 있는 catechin류, alkaloid류 및 theanine를 HPLC를 이용하여 분석을 함과 동시에 녹차 추출물을 이용하여 총 페놀 물질과 항산화능을 측정하였다. Catechin류와 alkaloid류, theanine, 총 페놀 화합물의 함량은 물 추출물 보다 80% 알코올 추출물에서 더 높았다. 총 catechin과 alkaloid의 함량은 80% 에탄올로 추출한 우전 (172.33 mg/g, 30.80 mg/g)에서 가장 높았다. Theanine의 함량도 80% 에탄올 추출물에서 높았고 55.36에서 37.48 mg/g의 범위였다. 녹차의 총페놀 화합물은 우전에서 가장 높았고, DPPH법, FTC법 및 TBA법을 이용한 항산화 활성 측정에서도 우전에서 높은 결과를 나타내었다. This study used HPLC to analyze the contents of catechins, alkaloids, theanine, total phenolic compounds and antioxidant activities of commercial Hadong green tea leaves(Uzen, Sezak, Jungzak, Daezak). The content of catechins, alkaloids, theanine, total phenolic compounds were lower by water extracts than by 80% ethanol-water extracts. Total catechin and alkaloid contents in Uzen(172.33 mg/g, 30.80 mg/g) by 80% ethanol extract were the highest. Theanine contents of 80% ethanol-water extracts ranged form 55.36 to 37.48 mg/g of tea leaves. Total phenloic compounds contents of green tea were higher than Uzen. Antioxidative of green tea by DPPH, FTC, TBA method were higher than that Uzen.

Theanine이 남자 성인의 대뇌 α파 발현에 미치는 영향

송찬희(Song Chan Hee),정주혜(Jung Ju Hae),오제성(Oh Je Sung),김경수(Kim Kyung Soo) 韓國營養學會 2003 Journal of Nutrition and Health Vol.36 No.9

Effects of β-Glucan from Paenibacillus polymyxa and L-theanine on Growth Performance and Immunomodulation in Weanling Piglets

Hwang, Y.H.,Park, B.K.,Lim, J.H.,Kim, M.S.,Song, I.B.,Park, S.C.,Jung, H.K.,Hong, J.H.,Yun, H.I. Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.12

Forty weanling piglets ($5.6{\pm}0.5kg$ and 26 to 30 d of age) were used in a 28-d experiment to determine the effects of ${\beta}$-glucan from Paenibacillus polymyxa and L-theanine on growth performance. Piglets were randomly allotted to four groups (n = 10, 2 animals per pen) provided with the basal feed (control), ${\beta}$-glucan 400 mg/kg feed, L-theanine 80 mg/kg feed or ${\beta}$-glucan plus l-theanine (combination of the above-mentioned concentrations). Body weight and feed consumption were recorded during four weeks. Subsequently, the immunomodulatory effects of ${\beta}$-glucan and L-theanine were investigated for lipopolysaccharide (LPS)-induced cytokine production in vitro and in vivo on day 28. Although there were no significant differences in the growth performances among the treatment groups, ${\beta}$-glucan plus L-theanine had 5.6% greater ADG (p = 0.074) on day 21 to 28. ${\beta}$-Glucan alone or plus L-theanine increased interleukin (IL)-10 levels and decreased interferon (IFN)-$\gamma$ and tumor necrosis factor (TNF)-${\alpha}$ levels in cultured medium by LPS treatment (p<0.05). Plasma IL-10 levels were also increased in the piglets fed with ${\beta}$-glucan alone or plus L-theanine after LPS challenge ($25{\mu}g/kg$, i.p.), whereas plasma IFN-$\gamma$ and TNF-${\alpha}$ levels were decreased (p<0.05). The levels of IFN$\gamma$ in piglets fed with ${\beta}$-glucan plus L-theanine showed the greatest inhibition after LPS challenges. In conclusion, treatment of ${\beta}$-glucan alone or plus L-theanine might lessen inflammatory responses against Gram-negative bacterial infection via the inhibition of pro-inflammatory cytokine production and enhancement of anti-inflammatory cytokine production. Further studies are needed to determine an optimal concentration of ${\beta}$-glucan and L-theanine for improved growth performance.

Production of L-Theanine Using Escherichia coli Whole-Cell Overexpressing γ-Glutamylmethylamide Synthetase with Baker’s Yeast

( Soo-yeon Yang ),( Yeong-hoon Han ),( Ye-lim Park ),( Jun-young Park ),( So-young No ),( Daham Jeong ),( Saerom Park ),( Hyung Yeon Park ),( Wooseong Kim ),( Seung-oh Seo ),( Yung-hun Yang ) 한국미생물 · 생명공학회 2020 Journal of microbiology and biotechnology Vol.30 No.5

L-Theanine, found in green tea leaves has been shown to positively affect immunity and relaxation in humans. There have been many attempts to produce L-theanine through enzymatic synthesis to overcome the limitations of traditional methods. Among the many genes coding for enzymes in the L-theanine biosynthesis, glutamylmethylamide synthetase (GMAS) exhibits the greatest possibility of producing large amounts of production. Thus, GMAS from Methylovorus mays No. 9 was overexpressed in several strains including vectors with different copy numbers. BW25113(DE3) cells containing the pET24ma::gmas was selected for strains. The optimal temperature, pH, and metal ion concentration were 50℃, 7, and 5 mM MnCl₂, respectively. Additionally, ATP was found to be an important factor for producing high concentration of L-theanine so several strains were tested during the reaction for ATP regeneration. Baker’s yeast was found to decrease the demand for ATP most effectively. Addition of potassium phosphate source was demonstrated by producing 4-fold higher L-theanine. To enhance the conversion yield, GMAS was additionally overexpressed in the system. A maximum of 198 mM L-theanine was produced with 16.5 mmol/l/h productivity. The whole-cell reaction involving GMAS has greatest potential for scale-up production of L-theanine.