Enhancing antioxidant accessibility and cellular activity of matcha via viscozyme-assisted enzymatic hydrolysis

Matcha (MC) is a powdered green tea rich in polyphenols and catechins, although their extractability may be limited by the plant cell wall matrix. In this study, enzymatically hydrolyzed matcha (HMC) was prepared using viscozyme, and its polyphenol composition and antioxidant activities were evaluated. Total polyphenol content, total flavonoid content, and individual catechin profiles were quantitatively analyzed. Antioxidant capacity was assessed using DPPH, ABTS, and superoxide dismutase (SOD)-like activity assays. Cellular antioxidant effects were examined by measuring intracellular reactive oxygen species (ROS) levels and cell viability in hydrogen peroxide-treated SH-SY5Y cells. Compared with MC, HMC showed significantly higher levels of total polyphenols, flavonoids, and catechins, including epigallocatechin gallate. HMC also exhibited higher radical scavenging activity, increased SOD-like antioxidant activity, reduced intracellular ROS levels, and improved cell viability under oxidative stress conditions. These results indicate that viscozyme-assisted enzymatic treatment effectively enhances the antioxidant accessibility and cellular activity of MC.