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Gao J, Lin Z, Zhou M, Hu Z, Zhu Y, Lin Z, Dai W. Recent Advances in N-Ethyl-2-Pyrrolidinone-Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits. Compr Rev Food Sci Food Saf 2025; 24:e70195. [PMID: 40371457 DOI: 10.1111/1541-4337.70195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2025] [Revised: 04/04/2025] [Accepted: 04/27/2025] [Indexed: 05/16/2025]
Abstract
N-Ethyl-2-pyrrolidinone-substituted flavanols (EPSFs) are a newly discovered class of flavanol derivatives in tea and have emerged as a focal point in tea studies in recent years. Over 50 EPSFs and their analogs have been identified in fresh tea leaves and various tea products. These compounds are characterized by N-ethyl-2-pyrrolidinone substitution at either the C-8 or C-6 position of flavanols, and they exist as chiral enantiomers (R- or S-configuration). EPSFs are formed from theanine and flavanols through biosynthesis in fresh tea leaves, microbial-mediated synthesis during postfermentation of dark tea, chemical synthesis during thermal processing, and accumulation over prolonged storage periods. The contents of these compounds in teas are closely related to tea processing and storage; thus, they hold promise as potential markers for monitoring the degree of thermal processing (baking and roasting) and storage age of tea. Moreover, EPSFs exhibit a range of significant biological activities, as substantiated through both in vitro and in vivo studies. Nonetheless, the current status of EPSFs has not yet been systematically reviewed. This article aims to provide a comprehensive review of recent advancements in EPSFs from years 2005 to 2024, with a focus on their chemical structures, formation mechanisms, analytical methods, relationships with processing and storage, and bioactivities, as well as techniques for EPSF enrichment in teas. Furthermore, this review discusses future prospects of EPSF-containing functional foods and nutritional health products to illuminate potential applications of EPSFs in both the tea industry and the healthcare sector.
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Affiliation(s)
- Jianjian Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhiyuan Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Mengxue Zhou
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang, China
| | - Yin Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Weidong Dai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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Zhang L, Chao WH, Tan CC, Dou ZY, Qiu F, Liu YM, Wang JJ, Wang LN. Secondary Metabolites of the Lichen Lethariella cladonioides and Their Neuroprotective Potential. JOURNAL OF NATURAL PRODUCTS 2025; 88:513-521. [PMID: 39964330 DOI: 10.1021/acs.jnatprod.4c01359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/01/2025]
Abstract
In the pathogenesis of neurodegenerative diseases, particularly Alzheimer's disease, cholinergic neuron dysfunction and neuroinflammation are integral components. Against this backdrop, within the vast array of potential sources under exploration, Lethariella cladonioides, a remarkable lichen with profound ethnopharmacological significance among various Chinese ethnic minorities, has recently emerged as a promising candidate. Through our comprehensive phytochemical investigation, five undescribed diphenylmethanes (1-5), three unreported depsides (6-8), and one novel diphenylether (9), along with 16 known compounds, were successfully isolated and identified. Their structures were elucidated by spectroscopic analysis and X-ray crystallography. Specifically, compounds 3-7 and 9 exhibited acetylcholinesterase inhibitory activity, while compounds 1, 2, and 4 significantly inhibited NO production by LPS in RAW264.7 cells. Collectively, these findings suggest that L. cladonioides has potential value in preventing and treating neurodegenerative diseases. This potential lies in its ability to potentially retard disease progression or alleviate symptoms by enhancing cholinergic transmission and mitigating neuroinflammation.
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Affiliation(s)
- Lei Zhang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, P. R. China
| | - Wen-Hua Chao
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, P. R. China
| | - Cui-Cui Tan
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, P. R. China
| | - Zhi-Ying Dou
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, P. R. China
| | - Feng Qiu
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, P. R. China
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yu-Ming Liu
- Tianjin Key Laboratory of Drug Targeting and Bioimaging, Tianjin University of Technology, Tianjin 300384, China
| | - Jing-Jing Wang
- Toxicology Research Department, Tianjin Yugen Medtech Co., Ltd., Tianjin 300457, China
| | - Li-Ning Wang
- School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, P. R. China
- Tianjin Key Laboratory of Therapeutic Substance of Traditional Chinese Medicine, Tianjin 301617, China
- State Key Laboratory of Chinese Medicine Modernization, Tianjin 301617, China
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Ke JP, Li JY, Yang Z, Wu HY, Yu JY, Yang Y, Chen CH, Zhou P, Hua F, Wang W, Hu F, Chu GX, Wan XC, Bao GH. Unraveling anti-aging mystery of green tea in C. elegans: Chemical truth and multiple mechanisms. Food Chem 2024; 460:140510. [PMID: 39033639 DOI: 10.1016/j.foodchem.2024.140510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 07/05/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis, increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.
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Affiliation(s)
- Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Jia-Yi Li
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Hao-Yue Wu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Jing-Ya Yu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Yi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Chen-Hui Chen
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Peng Zhou
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
| | - Fang Hua
- School of Pharmacy, Anhui Xinhua University, Hefei, Anhui, People's Republic of China
| | - Wei Wang
- Anhui Engineering Research Center for Eco-agriculture of Traditional Chinese Medicine, West Anhui University, Lu'an 237012, China
| | - Fenglin Hu
- Engineering Research Center of Fungal Biotechnology, Ministry of Education, Anhui Agricultural University, Hefei, 230036, China.
| | - Gang-Xiu Chu
- School of Information and Artificial Intelligence, Anhui Agricultural University, Hefei, 230036, China.
| | - Xiao-Chun Wan
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China; Joint Research Center for Food Nutrition and Health of IHM, Hefei, China.
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Zhang J, Xin W, Zou Y, Yan J, Tang W, Ji Y, Li W. Dynamic changes and correlation analysis of microorganisms and flavonoids/ amino acids during white tea storage. Food Chem 2024; 455:139932. [PMID: 38843719 DOI: 10.1016/j.foodchem.2024.139932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 05/29/2024] [Accepted: 05/30/2024] [Indexed: 07/10/2024]
Abstract
White tea stored for various times have different flavors. However, the mechanism of flavor conversion remains elusive. Flavonoids and amino acids are two typical flavor components in tea. Herein, the contents of 46 flavonoids and 40 amino acids were measured in white tea (Shoumei) stored for 1, 3, 5 and 7 years, respectively. L-tryptophan, L-ornithine and L-theanine contribute to the refreshing taste of Shoumei 1 and 3. Quercetin, rutin and hesperidin contribute to aging charm and grain aroma of Shoumei 5 and 7. 306 bacterial OTUs and 268 fungal OTUs core microbiota existed in all samples. Interestingly, white teas contained higher richness of fungi than bacteria. The correlation analysis showed that the cooperation with bacteria and fungi may result in the flavonoids and amino acids composition changes in white teas during storage. Overall, this study provides new insights into flavor conversion of white tea during storage.
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Affiliation(s)
- Jianming Zhang
- Research Management Service, Wuyi University, Wuyishan 354300, China
| | - Wei Xin
- College of Ecology and Resources Engineering, Wuyi University, Wuyishan 354300, China; Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yiping Zou
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Jingwei Yan
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China
| | - Wenxin Tang
- Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yanling Ji
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wei Li
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China.
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Yao Z, Wu Q, Sheng W, Zhou X, Cheng L, Tian X, Yuan H, Gong L, Wang W, Li B, Peng C. Flavonoidal alkaloids: Emerging targets for drug discovery from Nature's bounty. Fitoterapia 2024; 177:106099. [PMID: 38945491 DOI: 10.1016/j.fitote.2024.106099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
This paper explores the potential of flavonoid alkaloids, a unique class of compounds that contain both flavonoid and alkaloid structures, as emerging targets for drug discovery. These compounds exhibit diverse biological activities, such as anti-inflammatory, anti-cancer, and anti-diabetic effects, which are attributed to the combination of different flavonoid scaffolds and alkaloid groups. Flavonoid alkaloids have attracted researchers' attention due to their diverse structures and important bio-activities. Therefore, this review summarizes recent advances in the extraction, purification, structural characterization, synthesis pathways and biological activities of flavonoid alkaloids from natural sources. Finally, the potential prospects and challenges associated with this class of compounds in pharmacological research are discussed along with details of a mechanistic investigation and future clinical applications in this research field.
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Affiliation(s)
- Zhijian Yao
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Qian Wu
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China; Chinese Medicine Hospital of Hengyang, Hengyang 421009, China
| | - Wenbing Sheng
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - XuDong Zhou
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Lidong Cheng
- Shimen Yirentang Traditional Chinese Medicine Sliced Medicine Co., Ltd. Changde 415300, China
| | - Xing Tian
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Hanwen Yuan
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Limin Gong
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Wei Wang
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Bin Li
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China.
| | - Caiyun Peng
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China; Science & Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China.
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6
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Chen CH, Yang Y, Ke JP, Yang Z, Li JY, Zhang YX, Liu G, Liu Z, Yao G, Bao GH. Novel Flavonol Alkaloids in Green Tea: Synthesis, Detection, and Anti-Alzheimer's Disease Effect in a Transgenic Caenorhabditis elegans CL4176 Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3695-3706. [PMID: 38324412 DOI: 10.1021/acs.jafc.3c06608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Novel N-ethy-2-pyrrolidinone-substituted flavonols, myricetin alkaloids A-C (1-3), quercetin alkaloids A-C (4a, 4b, and 5), and kaempferol alkaloids A and B (6 and 7), were prepared from thermal reaction products of myricetin, quercetin, kaempferol─l-theanine, respectively. We used HPLC-ESI-HRMS/MS to detect 1-7 in 14 cultivars of green tea and found that they were all present in "Shuchazao," "Longjing 43", "Fudingdabai", and "Zhongcha 108" green teas. The structures of 1-4 and 6 were determined by extensive 1D and 2D NMR spectroscopies. These flavonol alkaloids along with their skeletal flavonols were assessed for anti-Alzheimer's disease effect based on molecular docking, acetylcholinesterase inhibition, and the transgenic Caenorhabditis elegans CL4176 model. Compound 7 strongly binds to the protein amyloid β (Aβ1-42) through hydrogen bonds (BE: -9.5 kcal/mol, Ki: 114.3 nM). Compound 3 (100 μM) is the strongest one in significantly extending the mean lifespan (13.4 ± 0.5 d, 43.0% promotion), delaying the Aβ1-42-induced paralysis (PT50: 40.7 ± 1.9 h, 17.1% promotion), enhancing the locomotion (140.0% promotion at 48 h), and alleviating glutamic acid (Glu)-induced neurotoxicity (153.5% promotion at 48 h) of CL4176 worms (p < 0.0001).
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Affiliation(s)
- Chen-Hui Chen
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Yi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Jia-Yi Li
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Yu-Xing Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Guangjin Liu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Zhijun Liu
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Guangmin Yao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
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Murray AP, Biscussi B, Cavallaro V, Donozo M, Rodriguez SA. Naturally Occurring Cholinesterase Inhibitors from Plants, Fungi, Algae, and Animals: A Review of the Most Effective Inhibitors Reported in 2012-2022. Curr Neuropharmacol 2024; 22:1621-1649. [PMID: 37357520 PMCID: PMC11284722 DOI: 10.2174/1570159x21666230623105929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/11/2023] [Accepted: 02/26/2023] [Indexed: 06/27/2023] Open
Abstract
Since the development of the "cholinergic hypothesis" as an important therapeutic approach in the treatment of Alzheimer's disease (AD), the scientific community has made a remarkable effort to discover new and effective molecules with the ability to inhibit the enzyme acetylcholinesterase (AChE). The natural function of this enzyme is to catalyze the hydrolysis of the neurotransmitter acetylcholine in the brain. Thus, its inhibition increases the levels of this neurochemical and improves the cholinergic functions in patients with AD alleviating the symptoms of this neurological disorder. In recent years, attention has also been focused on the role of another enzyme, butyrylcholinesterase (BChE), mainly in the advanced stages of AD, transforming this enzyme into another target of interest in the search for new anticholinesterase agents. Over the past decades, Nature has proven to be a rich source of bioactive compounds relevant to the discovery of new molecules with potential applications in AD therapy. Bioprospecting of new cholinesterase inhibitors among natural products has led to the discovery of an important number of new AChE and BChE inhibitors that became potential lead compounds for the development of anti-AD drugs. This review summarizes a total of 260 active compounds from 142 studies which correspond to the most relevant (IC50 ≤ 15 μM) research work published during 2012-2022 on plant-derived anticholinesterase compounds, as well as several potent inhibitors obtained from other sources like fungi, algae, and animals.
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Affiliation(s)
- Ana Paula Murray
- INQUISUR-CONICET, Departamento de Química, Universidad Nacional del Sur, Bahía Blanca, Argentina
| | - Brunella Biscussi
- INQUISUR-CONICET, Departamento de Química, Universidad Nacional del Sur, Bahía Blanca, Argentina
| | - Valeria Cavallaro
- INQUISUR-CONICET, Departamento de Química, Universidad Nacional del Sur, Bahía Blanca, Argentina
| | - Martina Donozo
- INQUISUR-CONICET, Departamento de Química, Universidad Nacional del Sur, Bahía Blanca, Argentina
| | - Silvana A. Rodriguez
- INQUISUR-CONICET, Departamento de Química, Universidad Nacional del Sur, Bahía Blanca, Argentina
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Chen CH, Yu JY, Yang Z, Ke JP, Qi Y, Yang Y, Gao B, Yao G, Bao GH. Novel methylated flavoalkaloids from Echa 1 green tea inhibit fat accumulation and enhance stress resistance in Caenorhabditis elegans. Food Chem 2023; 413:135643. [PMID: 36773353 DOI: 10.1016/j.foodchem.2023.135643] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 01/19/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023]
Abstract
Methylation is a common structural modification of catechins in tea, which can improve the bioavailability of catechins. Flavoalkaloids are catechin derivatives with a nitrogen containing five-membered ring at the C-6 or C-8 position. Here we isolated three new methylated flavoalkaloids from Echa 1 green tea (Camellia sinensis cv. Echa 1) and synthesized another four new methylated flavoalkaloids. The structures of the new ester-type methylated catechins (etmc)-pyrrolidinone A-G (1-7) were elucidated by various spectroscopic techniques, including nuclear magnetic resonance (NMR), optical rotation, infrared, UV-vis, experimental and calculated circular dichroism (CD) spectra, and high-resolution mass. Among them, 6 and 7 showed the strongest α-glucosidase inhibitory activity and significantly lowered lipid content of Caenorhabditis elegans with 73.50 and 67.39% inhibition rate, respectively. Meanwhile, 6 and 7 also exhibited strong antioxidant activity in vitro and stress resistance to heat, oxidative stress, and UV irradiation in nematodes.
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Affiliation(s)
- Chen-Hui Chen
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Jing-Ya Yu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Yan Qi
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Yi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Biao Gao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Guangmin Yao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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9
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Jia W, Ma R, Zhang R, Fan Z, Shi L. Synthetic-free compounds as the potential glycation inhibitors performed in in vitro chemical models: Molecular mechanisms and structure requirements. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Ke JP, Yu JY, Gao B, Hu FL, Xu FQ, Yao G, Bao GH. Two new catechins from Zijuan green tea enhance the fitness and lifespan of Caenorhabditis elegans via insulin-like signaling pathways. Food Funct 2022; 13:9299-9310. [PMID: 35968754 DOI: 10.1039/d2fo01795d] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Green tea polyphenols show positive effects on human health and longevity. However, knowledge of the antiaging properties of green tea is limited to the major catechin epigallocatechin gallate (EGCG). The search for new ingredients in tea with strong antiaging activity deserves further study. Here we isolated and identified two new catechins from Zijuan green tea, named zijuanin E (1) and zijuanin F (2). Their structures were identified by extensive high-resolution mass spectroscopy (HR-MS), nuclear magnetic resonance (NMR), ultraviolet-vis (UV), infrared (IR) and circular dichroism (CD) spectroscopic analyses, and their 13C NMR and CD data were calculated. We used the nematode Caenorhabditis elegans (C. elegans) to analyze the health benefits and longevity effects of 1 and 2. Compounds 1 and 2 (100 μM) remarkably prolonged the lifespan of C. elegans by 67.2% and 56.0%, respectively, delaying the age-related decline of phenotypes, enhancing stress resistance, and reducing ROS and lipid accumulation. Furthermore, 1 and 2 did not affect the lifespan of daf-16, daf-2, sir-2.1, and skn-1 mutant worms, suggesting that they might work via the insulin/IGF and SKN-1/Nrf2 signaling pathways. Meanwhile, 1 and 2 also exhibited strong antioxidant activity in vitro. Surface plasmon resonance (SPR) evidence suggests that zijuanins E and F have strong human serum albumin (HSA) binding ability. Together, zijuanins E and F represent a new valuable class of tea components that promote healthspan and could be developed as potential dietary therapies against aging.
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Affiliation(s)
- Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Jing-Ya Yu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Biao Gao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Feng-Lin Hu
- Research Center on Entomogenous Fungi, Anhui Agricultural University, Hefei, 230036, China.
| | - Feng-Qing Xu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China.
| | - Guangmin Yao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
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11
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Shahriari A, Amiri K, Nikbakht A, Rominger F, Bijanzadeh HR, Balalaie S. Synthesis of Pyrrolidin-5-one-2-carboxamides through Cyclization of N-Substituted-2-alleneamides. J Org Chem 2022; 87:7778-7785. [PMID: 35668356 DOI: 10.1021/acs.joc.2c00387] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The synthesis of pyrrolidin-5-one-2-carboxamides 6a-p has been developed via a one-pot Ugi reaction of allenic acids, primary amines, isocyanides, and aldehydes followed by regioselective cyclization of the resultant N-substituted-2-allenamides with KOt-Bu at room temperature. The cyclization reaction was carried out through a 5-exo-dig approach, which resulted in good yields and high atom-economy under transition-metal-free and mild reaction conditions.
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Affiliation(s)
- Azadeh Shahriari
- Peptide Chemistry Research Institute, K. N. Toosi University of Technology, P.O. Box, Tehran 15875-4416, Iran
| | - Kamran Amiri
- Peptide Chemistry Research Institute, K. N. Toosi University of Technology, P.O. Box, Tehran 15875-4416, Iran
| | - Ali Nikbakht
- Peptide Chemistry Research Institute, K. N. Toosi University of Technology, P.O. Box, Tehran 15875-4416, Iran
| | - Frank Rominger
- Organisch-Chemisches Institut der Universität Heidelberg, Im Neuenheimer Feld 270, Heidelberg D-69120, Germany
| | - Hamid Reza Bijanzadeh
- Department of Environmental Sciences, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University, P.O.Box, Noor 46414-356, Iran
| | - Saeed Balalaie
- Peptide Chemistry Research Institute, K. N. Toosi University of Technology, P.O. Box, Tehran 15875-4416, Iran
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12
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Gharibzahedi SMT, Barba FJ, Zhou J, Wang M, Altintas Z. Electronic Sensor Technologies in Monitoring Quality of Tea: A Review. BIOSENSORS 2022; 12:bios12050356. [PMID: 35624658 PMCID: PMC9138728 DOI: 10.3390/bios12050356] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/14/2022] [Accepted: 05/19/2022] [Indexed: 05/27/2023]
Abstract
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with multivariate statistics can, thus, contribute to quality prediction and discrimination. The latest achievements and available solutions, to solve future problems and for easy and accurate real-time analysis of the sensory-chemical properties of tea and its products, are reviewed using bio-mimicking ESPs. These advanced sensing technologies, which measure the aroma, taste, and color profiles and input the data into mathematical classification algorithms, can discriminate different teas based on their price, geographical origins, harvest, fermentation, storage times, quality grades, and adulteration ratio. Although voltammetric and fluorescent sensor arrays are emerging for designing e-tongue systems, potentiometric electrodes are more often employed to monitor the taste profiles of tea. The use of a feature-level fusion strategy can significantly improve the efficiency and accuracy of prediction models, accompanied by the pattern recognition associations between the sensory properties and biochemical profiles of tea.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany;
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain; (F.J.B.); (J.Z.); (M.W.)
| | - Jianjun Zhou
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain; (F.J.B.); (J.Z.); (M.W.)
| | - Min Wang
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain; (F.J.B.); (J.Z.); (M.W.)
| | - Zeynep Altintas
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany;
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
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13
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Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review. Foods 2022; 11:foods11101425. [PMID: 35626995 PMCID: PMC9140883 DOI: 10.3390/foods11101425] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/07/2022] [Accepted: 05/10/2022] [Indexed: 02/05/2023] Open
Abstract
Polyphenols, the most abundant components in tea, determine the quality and health function of tea. The analysis of polyphenols in tea is a topic of increasing interest. However, the complexity of the tea matrix, the wide variety of teas, and the difference in determination purposes puts forward higher requirements for the detection of tea polyphenols. Many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterization of tea polyphenols. In order to provide new insight for the further development of polyphenols in tea, in the present review we summarize the recent literature for the detection of tea polyphenols from the perspectives of determining total polyphenols and individual polyphenols in tea. There are a variety of methods for the analysis of total tea polyphenols, which range from the traditional titration method, to the widely used spectrophotometry based on the color reaction of Folin–Ciocalteu, and then to the current electrochemical sensor for rapid on-site detection. Additionally, the application of improved liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) were emphasized for the simultaneous determination of multiple polyphenols and the identification of novel polyphenols. Finally, a brief outline of future development trends are discussed.
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14
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Cai H, Zhong Z, Li Z, Zhang X, Fu H, Yang B, Zhang L. Metabolomics in quality formation and characterisation of tea products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongli Cai
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhuoheng Zhong
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhanming Li
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212004 China
| | - Xiaojing Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hongwei Fu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Bingxian Yang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Lin Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
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15
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Liu SY, Wang W, Ke JP, Zhang P, Chu GX, Bao GH. Discovery of Camellia sinensis catechins as SARS-CoV-2 3CL protease inhibitors through molecular docking, intra and extra cellular assays. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2022; 96:153853. [PMID: 34799184 PMCID: PMC8575542 DOI: 10.1016/j.phymed.2021.153853] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 10/26/2021] [Accepted: 11/06/2021] [Indexed: 05/11/2023]
Abstract
BACKGROUND AND PURPOSE Previous studies suggest that major Camellia sinensis (tea) catechins can inhibit 3-chymotrypsin-like cysteine protease (3CLpro), inspiring us to study 3CLpro inhibition of the recently discovered catechins from tea by our group. METHODS Autodock was used to dock 3CLpro and 16 tea catechins. Further, a 3CLpro activity detection system was used to test their intra and extra cellular 3CLpro inhibitory activity. Surface plasmon resonance (SPR) was used to analyze the dissociation constant (KD) between the catechins and 3CLpro. RESULTS Docking data suggested that 3CLpro interacted with the selected 16 catechins with low binding energy through the key amino acid residues Thr24, Thr26, Asn142, Gly143, His163, and Gln189. The selected catechins other than zijuanin D (3) and (-)-8-(5''R)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (11) can inhibit 3CLpro intracellularly. The extracellular 3CLpro IC50 values of (-)-epicatechin 3-O-caffeoate (EC-C, 1), zijuanin C (2), etc-pyrrolidinone C and D (6), etc-pyrrolidinone A (9), (+)-gallocatechin gallate (GCG), and (-)-epicatechin gallate (ECG) are 1.58 ± 0.21, 41.2 ± 3.56, 0.90 ± 0.03, 46.71 ± 10.50, 3.38 ± 0.48, and 71.78 ± 8.36 µM, respectively. The KD values of 1, 6, and GCG are 4.29, 3.46, and 3.36 µM, respectively. CONCLUSION Together, EC-C (1), etc-pyrrolidinone C and D (6), and GCG are strong 3CLpro inhibitors. Our results suggest that structural modification of catechins could be conducted by esterificating the 3-OH as well as changing the configuration of C-3, C-3''' or C-5''' to discover strong SARS-CoV-2 inhibitors.
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Affiliation(s)
- Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Wei Wang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China; Anhui Engineering Laboratory for Conservation and Sustainable Utilization of Traditional Chinese Medicine Resources, West Anhui University, Lu'an, 237000, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Peng Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Gang-Xiu Chu
- School of information and computer, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
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16
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Shi J, Yang G, You Q, Sun S, Chen R, Lin Z, Simal-Gandara J, Lv H. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34898343 DOI: 10.1080/10408398.2021.2007353] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science. The aim of this review paper is to summarize the major progress in tea flavonoid chemistry, their dynamics of constituents and concentrations during tea processing as well as storage, and their health functions studied between 2001 and 2021. Moreover, the utilization of tea flavonoids in the human body has also been discussed for a detailed understanding of their uptake, metabolism, and interaction with the gut microbiota. Many novel tea flavonoids have been identified, including novel A- and B-ring substituted flavan-3-ol derivatives, condensed and oxidized flavan-3-ol derivatives, and glycosylated and methylated flavonoids, and are found to be closely associated with the characteristic color, flavor, and health benefits of tea. Flavoalkaloids exist widely in various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. Tea flavonoids behave significantly difference in constituents and concentrations depending on tea cultivars, plantation conditions, multiple stresses, the tea-specified manufacturing steps, and even the long-term storage period. Tea flavonoids exhibit multiple health-promoting effects, particularly their anti-inflammatory in alleviating metabolic syndromes. Interaction of tea flavonoids with the gut microbiota plays vital roles in their health function.
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Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Gaozhong Yang
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiushuang You
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shili Sun
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Ruohong Chen
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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17
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Liu SY, Zhang YY, Chu GX, Bao GH. N-ethyl-2-pyrrolidinone substitution enhances binding affinity between tea flavoalkaloids and human serum albumin: Greatly influenced by esterization. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 262:120097. [PMID: 34182296 DOI: 10.1016/j.saa.2021.120097] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/04/2021] [Accepted: 06/17/2021] [Indexed: 05/25/2023]
Abstract
Formation of catechins-human serum albumin (HSA) complex contributes to stably transporting catechins and regulating their bioavailability. Recently, a new class of catechins namely flavoalkaloids have been reported from tea. The unique structural modification with an N-ethyl-2-pyrrolidinone ring at catechins from these flavoalkaloids has raised our interest in their HSA binding affinity. Thus, we investigated the interaction between HSA and flavoalkaloids by molecular docking, UV-Vis spectroscopy (UV), fluorescence quenching approaches, and surface plasmon resonance (SPR). Thermodynamic parameters suggest that electrostatic forces contribute greatly to the interaction. The binding ability is affected by different ester group (galloyl or cinnamoyl) at 3-OH, N-ethyl-2-pyrrolidinone substituted position (C-6 or C-8), C-2, C-3 and C-5''' configurations, and hydroxyl group numbers at B ring, among which the 3-O-cinnamoyl substitution and 5'''-R configuration present the strongest contributions. UV showed slight changes in the conformation and microenvironment of HSA during the binding process. The quenching and binding constants suggest that the quenching is a static type. The small KD values (1-20 μM) detected by SPR confirmed the strong binding affinities between HSA and flavoalkaloids. Present study will help us to understand the interaction mechanism between flavoalkaloids and HSA, shedding light on structural modification of common catechins to enhance the stability, bioavailability and bioactivities.
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Affiliation(s)
- Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Yuan-Yuan Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Gang-Xiu Chu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
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18
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Wang W, Zhang P, Liu XH, Ke JP, Zhuang JH, Ho CT, Xie ZW, Bao GH. Identification and quantification of hydroxycinnamoylated catechins in tea by targeted UPLC-MS using synthesized standards and their potential use in discrimination of tea varieties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110963] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Zhang P, Ke JP, Chen CH, Yang Z, Zhou X, Liu XH, Hu FL, Bao GH. Discovery and Targeted Isolation of Phenylpropanoid-Substituted Ester-Catechins Using UPLC-Q/TOF-HRMS/MS-Based Molecular Networks: Implication of the Reaction Mechanism among Polyphenols during Green Tea Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4827-4839. [PMID: 33848156 DOI: 10.1021/acs.jafc.1c00964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Tea is an important beverage source of dietary polyphenols and well known for containing phenolic structure diversity. A series of phenylpropanoid-substituted catechins, flavonols, flavan-3-hexoside, and proanthocyanidin are present in different herbs with various biological activities, inspiring our exploration of phenylpropanoid-substituted ester type of catechins (PSECs) due to the enrichment of galloylated catechins in tea. In this study, we used a guiding-screening-location-isolation integrated route including creating a hypothesized PSEC dataset, MS/MS data acquiring, construction of molecular networks, and traditional column chromatography and preliminarily identified 14 PSECs by MS/MS spectrum. Two of these PSECs were further purified and elucidated by NMR and CD spectra. Further MS detection in tea products and fresh leaves suggests that the production of the two new compounds was enhanced during tea processing. The synthesis mechanism was proposed to obtain these types of components for further investigation on their roles in human health protection. This study provides an example for the exploration of new functional ingredients from food sources guided by MS/MS data-based networking, and also new insights into the reaction mechanism to form new catechin conjugates among polyphenols in green tea.
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Affiliation(s)
- Peng Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Chen-Hui Chen
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Zi Yang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Xue Zhou
- Research Center on Entomogenous Fungi, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Xiao-Huan Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Feng-Lin Hu
- Research Center on Entomogenous Fungi, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
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20
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Potential of Naturally Derived Alkaloids as Multi-Targeted Therapeutic Agents for Neurodegenerative Diseases. Molecules 2021; 26:molecules26030728. [PMID: 33573300 PMCID: PMC7866829 DOI: 10.3390/molecules26030728] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 01/11/2023] Open
Abstract
Alkaloids are a class of secondary metabolites that can be derived from plants, fungi and marine sponges. They are widely known as a continuous source of medicine for the management of chronic disease including cancer, diabetes and neurodegenerative diseases. For example, galanthamine and huperzine A are alkaloid derivatives currently being used for the symptomatic management of neurodegenerative disease. The etiology of neurodegenerative diseases is polygenic and multifactorial including but not limited to inflammation, oxidative stress and protein aggregation. Therefore, natural-product-based alkaloids with polypharmacology modulation properties are potentially useful for further drug development or, to a lesser extent, as nutraceuticals to manage neurodegeneration. This review aims to discuss and summarise recent developments in relation to naturally derived alkaloids for neurodegenerative diseases.
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21
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Aluko RE. Food-derived Acetylcholinesterase Inhibitors as Potential Agents against Alzheimer’s Disease. EFOOD 2021. [DOI: 10.2991/efood.k.210318.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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22
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Kawazoe R, Matsuo Y, Saito Y, Tanaka T. Computationally Assisted Structural Revision of Flavoalkaloids with a Seven-Membered Ring: Aquiledine, Isoaquiledine, and Cheliensisine. JOURNAL OF NATURAL PRODUCTS 2020; 83:3347-3353. [PMID: 33081470 DOI: 10.1021/acs.jnatprod.0c00691] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Aquiledine and cheliensisine are flavoalkaloids isolated from Aquilegia ecalcarata and Goniothalamus cheliensis, respectively. Different structures have been proposed for these flavoalkaloids; however, their 1H and 13C NMR spectroscopic data were virtually identical. In this study, the structures of aquiledine and cheliensisine were revised on the basis of the DFT calculation of NMR data including DP4+ and J-DP4 analysis, as well as specific rotations. Similarly, the structure of isoaquiledine, a regioisomer of aquiledine, was also revised. A biosynthetic pathway of these flavoalkaloids is proposed.
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Affiliation(s)
- Rina Kawazoe
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yoshinori Saito
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
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23
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Zhang P, Wang W, Liu XH, Yang Z, Gaur R, Wang JJ, Ke JP, Bao GH. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS. Food Chem 2020; 339:127864. [PMID: 32858385 DOI: 10.1016/j.foodchem.2020.127864] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/24/2022]
Abstract
Flavoalkaloids have been found from tea. However, there is limited information about their content in different teas. Herein, 51 tea samples were screened for flavoalkaloid content. Twelve teas with relatively higher contents of flavoalkaloids were further quantified by UPLC-TOF-MS/MS. The cultivars Yiwu and Bulangshan had the highest levels, with total flavoalkaloid contents of 3063 and 2727 µg g-1, respectively. Each of the six flavoalkaloids were at levels > 198 µg g-1 in these cultivars. Of the flavoalkaloids, etc-pyrrolidinone A had the highest content in the teas, reaching 835 µg g-1 in Yiwu. The content of the flavoalkaloids varied among tea cultivars and with processing procedures, particularly heating. The potential of using flavoalkaloids to discriminate grades of Keemun black tea was studied and discussed. The teas identified in this work with high levels of flavoalkaloids can be used in the future to study the mechanisms by which flavoalkaloids are synthesized in tea.
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Affiliation(s)
- Peng Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Wei Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Huan Liu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Rashmi Gaur
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jing-Jing Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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Yao J, Zhang P, Fu Z, Xie Z, Bao G. Biocompatible green tea extract‐stabilised zinc nanoparticles encapsulated by poly(butyl‐2‐cyanoacrylate) with control release profile and antioxidative capacity. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14563] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jing‐Jing Yao
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
- School of Medicine Anhui University of Science and Technology Huainan Anhui Province 232001 China
| | - Peng Zhang
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
| | - Zhou‐Ping Fu
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
| | - Zhong‐Wen Xie
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
| | - Guan‐Hu Bao
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
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