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Wei Y, Shao J, Pang Y, Wen C, Wei K, Peng L, Wang Y, Wei X. Antidiabetic Potential of Tea and Its Active Compounds: From Molecular Mechanism to Clinical Evidence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11837-11853. [PMID: 38743877 DOI: 10.1021/acs.jafc.3c08492] [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: 05/16/2024]
Abstract
Diabetes mellitus (DM) is a chronic endocrine disorder that poses a long-term risk to human health accompanied by serious complications. Common antidiabetic drugs are usually accompanied by side effects such as hepatotoxicity and nephrotoxicity. There is an urgent need for natural dietary alternatives for diabetic treatment. Tea (Camellia sinensis) consumption has been widely investigated to lower the risk of diabetes and its complications through restoring glucose metabolism homeostasis, safeguarding pancreatic β-cells, ameliorating insulin resistance, ameliorating oxidative stresses, inhibiting inflammatory response, and regulating intestinal microbiota. It is indispensable to develop effective strategies to improve the absorption of tea active compounds and exert combinational effects with other natural compounds to broaden its hypoglycemic potential. The advances in clinical trials and population-based investigations are also discussed. This review primarily delves into the antidiabetic potential and underlying mechanisms of tea active compounds, providing a theoretical basis for the practical application of tea and its active compounds against diabetes.
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Affiliation(s)
- Yang Wei
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Jie Shao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Yuxuan Pang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Caican Wen
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Kang Wei
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Lanlan Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, P.R. China
| | - Xinlin Wei
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
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Yang M, Wu X, He Y, Li X, Yang L, Song T, Wang F, Yang CS, Zhang J. EGCG oxidation-derived polymers induce apoptosis in digestive tract cancer cells via regulating the renin-angiotensin system. Food Funct 2024; 15:2052-2063. [PMID: 38293823 DOI: 10.1039/d3fo03795a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2024]
Abstract
Green tea polyphenol (-)-Epigallocatechin-3-gallate (EGCG) has been well studied for its biological activities in the prevention of chronic diseases. However, the biological activities of EGCG oxidation-derived polymers remain unclear. Previously, we found that these polymers accumulated in intraperitoneal tissues after intraperitoneal injection and gained an advantage over native EGCG in increasing insulin sensitivity via regulating the renin-angiotensin system (RAS) in type 2 diabetic mice. The present study determined the pro-apoptosis activities and anticancer mechanisms of the EGCG oxidation-derived polymer preparation (the >10 kDa EGCG polymers) in digestive tract cancer cells. Upon incubation of the >10 kDa EGCG polymers with CaCo2 colon cancer cells, these polymers coated the cell surface and regulated multiple components of the RAS in favor of cancer inhibition, including the downregulation of angiotensin-converting enzyme (ACE), angiotensin-II (AngII) and AngII receptor type 1 (AT1R) in the pro-tumor axis, as well as the upregulation of angiotensin-converting enzyme 2 (ACE2) and angiotensin1-7 (Ang(1-7)) in the anti-tumor axis. The treatment also markedly increased angiotensinogen (AGT), which is the precursor of the angiotensin peptides. The regulation of these RAS components occurred prior to apoptosis. Similar pro-apoptotic mechanisms of the >10 kDa EGCG polymers, were also observed in TCA8113 oral cancer cells. The >10 kDa EGCG polymers exhibited compromised activities in scavenging or initiating reactive oxygen species compared to EGCG, but gained a higher reactivity toward sulfhydryl groups, including protein cysteine thiols. We propose that the polymers bind onto the cell surface and regulate multiple RAS components by reacting with the sulfhydryl groups on the ectodomains of transmembrane proteins.
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Affiliation(s)
- Mingchuan Yang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
| | - Ximing Wu
- Anhui Engineering Laboratory for Medicinal and Food Homologous Natural Resources Exploration, School of Biological and Food Engineering, Hefei Normal University, Hefei, Anhui, China
| | - Yufeng He
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
| | - Xiuli Li
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
| | - Lumin Yang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
| | - Tingting Song
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
| | - Fuming Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
| | - Chung S Yang
- Department of Chemical Biology, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, USA.
- Joint International Research Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Jinsong Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Institute of Health and Medicine, Hefei Comprehensive National Science Center, Anhui Agricultural University, Hefei, Anhui, China.
- Joint International Research Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
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Xu J, Wei Y, Huang Y, Weng X, Wei X. Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments. Crit Rev Food Sci Nutr 2023; 63:11522-11544. [PMID: 35770615 DOI: 10.1080/10408398.2022.2093327] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
With the aggravating aging of modern society, the sarcopenia-based aging syndrome poses a serious potential threat to the health of the elderly. Natural dietary supplements show great potential to reduce muscle wasting and enhance muscle performance. Tea has been widely recognized for its health-promoting effects. which contains active ingredients such as tea polyphenols, tea pigments, tea polysaccharides, theanine, caffeine, and vitamins. In different tea production processes, the oxidative condensation and microbial transformation of catechins and other natural substances from tea promotes the production of various tea pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). Tea pigments have shown a positive effect on maintaining muscle health. Nevertheless, the relationship between tea pigments and skeletal muscle function has not been comprehensively elucidated. In addition, the numerous research on the extraction and purification of tea pigments is disordered with the limited recent progress due to the complexity of species and molecular structure. In this review, we sort out the strategies for the separation of tea pigments, and discuss the structures of tea pigments. On this basis, the regulation mechanisms of tea pigments on muscle functional were emphasized. This review highlights the current understanding on the extraction methods, molecular structures and regulation mechanisms of muscle function of tea pigments. Furthermore, main limitations and future perspectives are proposed to provide new insights into broadening theoretical research and industrial applications of tea pigments in the future.
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Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Yi Huang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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Hashiguchi K, Teramoto S, Katayama K, Matsuo Y, Saito Y, Tanaka T. Oligomerization Mechanisms of Tea Catechins Involved in the Production of Black Tea Thearubigins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15319-15330. [PMID: 37812808 DOI: 10.1021/acs.jafc.3c05007] [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: 10/11/2023]
Abstract
Thearubigins (TRs) are chemically ill-defined black tea pigments composed of numerous catechin oxidation products. TRs contain oligomeric components; however, the oligomerization mechanisms are poorly understood. The comparison of the 13C nuclear magnetic resonance (NMR) spectra of TRs with different molecular sizes suggested the participation of A-ring methine carbons in the oligomerization. Crushing fresh tea leaves with phloroglucinol, a mimic of the catechin A-rings, yielded the phloroglucinol adducts of the B-ring quinones of pyrogallol-type catechins and dehydrotheasinensins, indicating that intermolecular oxidative couplings between pyrogallol-type B-rings and A-rings are involved in the oligomerization. This is supported by the comparison of the 13C NMR spectra of the oligomers generated from the dehydrotheasinensins and epicatechin. Furthermore, the presence of the quinones or related structures in the catechin oligomers is shown by condensation with 1,2-phenylenediamine. The pyrogallol-type catechins account for approximately 70% of tea catechins; therefore, the B-A ring couplings of the pyrogallol-type catechins are important in the catechin oligomerization involved in TR production.
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Affiliation(s)
- Keigo Hashiguchi
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Sena Teramoto
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Kohei Katayama
- School of Pharmaceutical 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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An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase. Molecules 2023; 28:molecules28041722. [PMID: 36838710 PMCID: PMC9959171 DOI: 10.3390/molecules28041722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/31/2023] [Accepted: 01/31/2023] [Indexed: 02/16/2023] Open
Abstract
Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves.
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Long P, Rakariyatham K, Ho CT, Zhang L. Thearubigins: Formation, structure, health benefit and sensory property. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Sun Y, Fu Y, Chen R, Zhang Y, Liao T, Xi H, Sun S, Cheng Z. Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2136761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Affiliation(s)
- Yanzhi Sun
- Department of Natural Medicine, School of Pharmacy, Fudan University, Shanghai, China
| | - Yingjie Fu
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Rirong Chen
- Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Yipeng Zhang
- Technology Center, China Tobacco Yunnan Industrial Company, Kunming, China
| | - Tougen Liao
- Technology Center, China Tobacco Yunnan Industrial Company, Kunming, China
| | - Hui Xi
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Shihao Sun
- Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou, China
| | - Zhihong Cheng
- Department of Natural Medicine, School of Pharmacy, Fudan University, Shanghai, China
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Xu J, Wei Y, Li F, Weng X, Wei X. Regulation of fungal community and the quality formation and safety control of Pu-erh tea. Compr Rev Food Sci Food Saf 2022; 21:4546-4572. [PMID: 36201379 DOI: 10.1111/1541-4337.13051] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 01/28/2023]
Abstract
Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu-erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu-erh tea and introduces the sources, types, and functions of fungi in Pu-erh tea, as well as the influence on the quality of Pu-erh tea and potential safety risks. During the process of fermentation and aging of Pu-erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Pu-erh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile-fermentation of Pu-erh tea. The quality of Pu-erh tea has exhibited profound changes during the process of pile-fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile-fermentation of Pu-erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu-erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu-erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu-erh tea.
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Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.,School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
| | - Fanglan Li
- Institute of Food Engineering, College of Life Science, Shanghai Normal University, Xuhui, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
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Ito A, Yanase E. Study into the chemical changes of tea leaf polyphenols during japanese black tea processing. Food Res Int 2022; 160:111731. [DOI: 10.1016/j.foodres.2022.111731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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10
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A comprehensive review on bioavailability, safety and antidepressant potential of natural bioactive components from tea. Food Res Int 2022; 158:111540. [DOI: 10.1016/j.foodres.2022.111540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/12/2022] [Accepted: 06/18/2022] [Indexed: 11/22/2022]
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Schestakow A, Nekrashevych Y, Hoth-Hannig W, Hannig M. Influence of periodic polyphenol treatment on the anti-erosive potential of the acquired enamel pellicle-A qualitative exploratory study. J Dent 2022; 124:104236. [PMID: 35850367 DOI: 10.1016/j.jdent.2022.104236] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 10/17/2022] Open
Abstract
OBJECTIVE The aim of the present study was to investigate the impact of periodic polyphenol treatment on the ultrastructure and anti-erosive potential of an in-situ formed pellicle. METHODS Subjects wore intraoral appliances with buccally and palatally fixed bovine enamel specimens. During 6 h of intraoral pellicle formation, 100 ml black tea or tannic acid was applied ex-vivo every 25 min for 5 min. Untreated pellicles served as control. After the trial, specimens were immersed in 0.1% or 1% citric acid for 60 s and analysed for calcium release with atomic adsorption spectrometry and ultrastructure with transmission electron microscopy. RESULTS Specimens covered by pellicles treated with black tea or tannic acid released less calcium than untreated pellicles. Ultrastructural analyses reveal an increase in pellicle's thickness and density after treatment with polyphenols. CONCLUSIONS Periodic polyphenol treatment of the pellicle modify its ultrastructure and increase its anti-erosive potential. CLINICAL SIGNIFICANCE Consumption of polyphenolic beverages can enhance the anti-erosive potential of the enamel pellicle.
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Affiliation(s)
- Anton Schestakow
- Dentist, Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, Saarland University, Homburg/Saar, Germany.
| | - Yuriy Nekrashevych
- Dentist, Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, Saarland University, Homburg/Saar, Germany
| | - Wiebke Hoth-Hannig
- Technical Staff, Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, Saarland University, Homburg/Saar, Germany
| | - Matthias Hannig
- Dentist, Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, Saarland University, Homburg/Saar, Germany
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Matsumoto H, Yamamoto T, Hayakawa T. Color changes of dental zirconia immersed in food and beverage containing water-soluble/lipid-soluble pigments. Dent Mater J 2022; 41:824-832. [PMID: 35793942 DOI: 10.4012/dmj.2022-021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The present study examined color changes in the tooth-colored restorative materials, zirconia (3Y-TZP), resin composite, and porcelain. The colors (CIELab) of these materials were measured using a spectrophotometer. Specimens were immersed in black tea or curry for 1 and 7 days, after which colors were re-assessed. Color differences (∆E*ab) before and after immersion were calculated. Specimens after the 7-day immersion were ultrasonically cleaned, and colors were measured again to assess the color recovery rate. The surface free energy, roughness, and water sorption/solubility of each material were also evaluated. Specimens were observed under a scanning electron microscope. The ∆E*ab of 3Y-TZP was the smallest with both immersions. Resin composite had the smallest recovery rate. The surface free energy and roughness of 3Y-TZP were smaller than those of porcelain. 3Y-TZP and porcelain showed almost no sorption during the 7-day period. The present results revealed that 3Y-TZP exhibited the strongest resistance to discoloration.
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Affiliation(s)
- Hiro Matsumoto
- Department of Operative Dentistry, Tsurumi University School of Dental Medicine
| | - Takatsugu Yamamoto
- Department of Operative Dentistry, Tsurumi University School of Dental Medicine
| | - Tohru Hayakawa
- Department of Dental Engineering, Tsurumi University School of Dental Medicine
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Zha M, Lian L, Wen M, Ercisli S, Ren Y, Jiang Z, Ho CT, Zhang L. The Oxidation Mechanism of Flavan-3-ols by an Enzymatic Reaction Using Liquid Chromatography-Mass Spectrometry-Based Metabolomics Combined with Captured o-Quinone Intermediates of Flavan-3-ols by o-Phenylenediamine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5715-5727. [PMID: 35475606 DOI: 10.1021/acs.jafc.2c01416] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
During the enzymatic oxidation of black tea, flavan-3-ols undergo a complicated chemical transformation and generate theaflavins and thearubigins. So far, the oxidation mechanism of flavan-3-ols has not been clarified. Liquid chromatography-tandem mass spectrometry-based metabolomics combined with o-quinone intermediates captured by o-phenylenediamine was developed and successfully applied in the liquid incubation of fresh tea homogenates. During the oxidation, the contents of catechins continuously decreased, while theaflavins increased first but decreased subsequently at the end of incubation. Meanwhile, the content of thearubigins greatly increased at the late stage of incubation. Dehydrotheasinensins were accumulated at the end of oxidation along with the decrease of theasinensins. Through o-phenylenediamine derivation, several adducts of (-)-epigallocatechin gallate, (-)-epigallocatechin, theasinensins A, B, C, and D, and corresponding dehydrotheasinensins were identified, which were considered as the substrates of thearubigins. These results suggested that theaflavins and these oxidation products contributed to the formation of thearubigins.
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Affiliation(s)
- Minyu Zha
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Li Lian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Yiyu Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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14
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Zhang S, Ohland C, Jobin C, Sang S. Degradation of black tea theaflavin through C-ring cleavage by gut microbiota. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Wu X, Yang M, He Y, Wang F, Kong Y, Ling TJ, Zhang J. EGCG-derived polymeric oxidation products enhance insulin sensitivity in db/db mice. Redox Biol 2022; 51:102259. [PMID: 35168078 PMCID: PMC8850334 DOI: 10.1016/j.redox.2022.102259] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 02/03/2022] [Indexed: 12/12/2022] Open
Abstract
The present study investigated the influence of epigallocatechin-3-gallate (EGCG) and its autoxidation products on insulin sensitivity in db/db mice. Compared to EGCG, autoxidation products of EGCG alleviated diabetic symptoms by suppressing the deleterious renal axis of the renin-angiotensin system (RAS), activating the beneficial hepatic axis of RAS, and downregulating hepatic and renal SELENOP and TXNIP. A molecular weight fraction study demonstrated that polymeric oxidation products were of essential importance. The mechanism of action involved coating polymeric oxidation products on the cell surface to protect against cholesterol loading, which induces abnormal RAS. Moreover, polymeric oxidation products could regulate RAS and SELENOP at doses that were far below cytotoxicity. The proof-of-principal demonstrations of EGCG-derived polymeric oxidation products open a new avenue for discovering highly active polymeric oxidation products based on the oxidation of naturally occurring polyphenols to manage diabetes and other diseases involving abnormal RAS. EGCG autoxidation forms polymeric oxidation products. The polymeric oxidation products are coated on the surface of cells or tissues. The surface coating regulates RAS, SELENOP, and TXNIP in db/db mice. The surface coating increases insulin sensitivity in db/db mice.
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Tanaka T, Yasumatsu M, Hirotani M, Matsuo Y, Li N, Zhu HT, Saito Y, Ishimaru K, Zhang YJ. New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate. Food Chem 2022; 370:131326. [PMID: 34656020 DOI: 10.1016/j.foodchem.2021.131326] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 09/05/2021] [Accepted: 10/02/2021] [Indexed: 11/04/2022]
Abstract
Theanaphthoquinone (TNQ) is the initial and main oxidation product of theaflavin, a representative black tea pigment. Nevertheless, TNQ is virtually undetected in the high-performance liquid chromatography analysis of black tea leaves using photodiode array detection. To elucidate the degradation mechanism of theaflavin in the black tea production process, this study investigated the reaction of TNQ with epigallocatechin-3-O-gallate (EGCg), which is the most abundant polyphenol in tea leaves. In citrate-phosphate buffer solution at pH 6 and room temperature, TNQ reacted nonenzymatically with EGCg to afford three products, whose structures were determined on the basis of spectroscopic data. The results indicated that the double bond of the ortho-naphthoquinone moiety in TNQ reacted with the autoxidation product of EGCg. This study demonstrates novel reactions occurring in the process of theaflavin degradation, which might be involved in the formation of thearubigins, the major black tea pigments composing oligomeric catechin oxidation products.
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Affiliation(s)
- Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.
| | - Miho Yasumatsu
- School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Mayu Hirotani
- School of Pharmaceutical 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
| | - Na Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Hong-Tao Zhu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Yoshinori Saito
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Kanji Ishimaru
- Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga 840-8502, Japan
| | - Ying-Jun Zhang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
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17
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Enzymatic Oxidation of Tea Catechins and Its Mechanism. Molecules 2022; 27:molecules27030942. [PMID: 35164208 PMCID: PMC8840101 DOI: 10.3390/molecules27030942] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/22/2022] [Accepted: 01/26/2022] [Indexed: 02/04/2023] Open
Abstract
Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. Catechins, theaflavins, and thearubigins have been identified as the major components in tea. Other minor oligomers have also been found in tea. Different kinds of ring fission and formation elucidate the major transformed pathways of tea catechins to their dimers and polymers. The present review summarizes the data concerning the enzymatic oxidation of catechins, their dimers, and thearubigins in tea.
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18
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PEI R, XIAO C, ZHU Y, YAO J, CHENG Y. Evaluation of tea stain removal efficacy of ficin. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Runsheng PEI
- The Affiliated Nantong Stomatological Hospital of Nantong University, China
| | - Cong XIAO
- The Affiliated Nantong Stomatological Hospital of Nantong University, China
| | - Yu ZHU
- The Affiliated Nantong Stomatological Hospital of Nantong University, China
| | | | - Yuye CHENG
- The Affiliated Nantong Stomatological Hospital of Nantong University, China
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19
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Murata M. Food chemistry and biochemistry of enzymatic browning. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Masatsune Murata
- Department of Agricultural Chemistry, Tokyo University of Agriculture
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20
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Banerjee A, Kanwar M, Maiti S. Theaflavin-3'-O-gallate a Black-tea Constituent Blocked SARS CoV-2 RNA dependant RNA Polymerase Active-site with Better Docking Results than Remdesivir. Drug Res (Stuttg) 2021; 71:462-472. [PMID: 34517419 DOI: 10.1055/a-1467-5828] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
BACKGROUND Replication of SARS-CoV-2 depends on viral RNA-dependent RNA-polymerase (RdRp). Remdesivir, the broad-spectrum RdRp inhibitor acts as nucleoside-analogues (NAs). Remdesivir has initially been repurposed as a promising drug against SARS-CoV-2 infection with some health hazards like liver damage, allergic reaction, low blood-pressure, and breathing-shortness, throat-swelling. In comparison, theaflavin-3'-O-gallate (TFMG), the abundant black tea component has gained importance in controlling viral infection. TFMG is a non-toxic, non-invasive, antioxidant, anticancer and antiviral molecule. RESULTS Here, we analyzed the inhibitory effect of theaflavin-3'-O-gallate on SARS CoV-2 RdRp in comparison with remdesivir by molecular-docking study. TFMG has been shown more potent in terms of lower Atomic-Contact-Energy (ACE) and higher occupancy of surface area; -393.97 Kcal/mol and 771.90 respectively, favoured with lower desolvation-energy; -9.2: Kcal/mol. TFMG forms more rigid electrostatic and H-bond than remdesivir. TFMG showed strong affinity to RNA primer and template and RNA passage-site of RdRp. CONCLUSIONS TFMG can block the catalytic residue, NTP entry site, cation binding site, nsp7-nsp12 junction with binding energy of -6. 72 Kcal/mol with Ki value of 11.79, and interface domain with binding energy of -7.72 and -6.16 Kcal/mol with Ki value of 2.21 and 30.71 µM. And most importantly, TFMG shows antioxidant/anti-inflammatory/antiviral effect on human studies.
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Affiliation(s)
- Amrita Banerjee
- Department of Biochemistry and Biotechnology, Cell and Molecular Therapeutics Laboratory Oriental Institute of Science and Technology, Midnapore, India
| | - Mehak Kanwar
- Department of Biochemistry and Biotechnology, Cell and Molecular Therapeutics Laboratory Oriental Institute of Science and Technology, Midnapore, India
| | - Smarajit Maiti
- Department of Biochemistry and Biotechnology, Cell and Molecular Therapeutics Laboratory Oriental Institute of Science and Technology, Midnapore, India.,Founder and Secretary, Agricure Biotech Research Society, Epidemiology and Human Health Division, Midnapore, India
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21
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Tseng TS, Hsiao MH, Chen PA, Lin SY, Chiu SW, Yao DJ. Utilization of a Gas-Sensing System to Discriminate Smell and to Monitor Fermentation during the Manufacture of Oolong Tea Leaves. MICROMACHINES 2021; 12:mi12010093. [PMID: 33477391 PMCID: PMC7829750 DOI: 10.3390/mi12010093] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/12/2021] [Accepted: 01/12/2021] [Indexed: 12/04/2022]
Abstract
The operational duration of shaking tea leaves is a critical factor in the manufacture of oolong tea; this duration influences the formation of its flavor and fragrance. The current method to control the duration of fermentation relies on the olfactory sense of tea masters; they monitor the entire process through their olfactory sense, and their experience decides the duration of shaking and setting. Because of this human factor and olfactory fatigue, it is difficult to define an optimum duration of shaking and setting; an inappropriate duration of shaking and setting deteriorates the quality of the tea. In this study, we used metal-oxide-semiconductor gas sensors to establish an electronic nose (E-nose) system and tested its feasibility. This research was divided into two experiments: distinguishing samples at various stages and an on-line experiment. The samples of tea leaves at various stages exhibited large differences in the level of grassy smell. From the experience of practitioners and from previous research, the samples could be categorized into three groups: before the first shaking (BS1), before the shaking group, and after the shaking group. We input the experimental results into a linear discriminant analysis to decrease the dimensions and to classify the samples into various groups. The results show that the smell can also be categorized into three groups. After distinguishing the samples with large differences, we conducted an on-line experiment in a tea factory and tried to monitor the smell variation during the manufacturing process. The results from the E-nose were similar to those of the sense of practitioners, which means that an E-nose has the possibility to replace the sensory function of practitioners in the future.
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Affiliation(s)
- Ting-Shiang Tseng
- Institute of NanoEngineering and MicroSystems, National Tsing Hua University, Hsinchu 30013, Taiwan; (T.-S.T.); (M.-H.H.)
| | - Mei-Hui Hsiao
- Institute of NanoEngineering and MicroSystems, National Tsing Hua University, Hsinchu 30013, Taiwan; (T.-S.T.); (M.-H.H.)
| | - Po-An Chen
- Plant Technology Laboratories, Agricultural Technology Research Institute, Hsinchu 30093, Taiwan;
| | - Shu-Yen Lin
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei 10617, Taiwan;
| | | | - Da-Jeng Yao
- Institute of NanoEngineering and MicroSystems, National Tsing Hua University, Hsinchu 30013, Taiwan; (T.-S.T.); (M.-H.H.)
- Correspondence: ; Tel.: +886-3-5715131 (ext. 42850)
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22
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Abstract
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. However, only limited groups of dimeric oxidation products, such as theaflavins, theasinensins, and theacitrins, have been isolated from black tea and chemically characterized. This is largely because of the complexity and heterogeneity of the oxidation products. To determine structures and production mechanisms of uncharacterized black tea polyphenols, in vitro model fermentation experiments using pure catechins and polyphenol oxidase have been applied, and basic oxidation mechanisms have been established. Contemporary methods, such as LC-MS, are also effective to identify catechin oxidation products in black tea. Despite ongoing efforts, almost 60% of the solids in black tea infusion remain uncharacterized. These compounds include the so-called thearubigins, which are a heterogeneous mixture of uncharacterized catechin oxidation products with oligomeric structures. This review summarizes the current knowledge of the production mechanisms of representative black tea polyphenols and presents recent progress in characterization of thearubigins.
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Affiliation(s)
- Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University
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23
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Hou ZW, Wang YJ, Xu SS, Wei YM, Bao GH, Dai QY, Deng WW, Ning JM. Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109547] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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24
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Zhu K, Ouyang J, Huang J, Liu Z. Research progress of black tea thearubigins: a review. Crit Rev Food Sci Nutr 2020; 61:1556-1566. [PMID: 32468849 DOI: 10.1080/10408398.2020.1762161] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea's characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches that focus on TRs because of their heterogeneity. This review summarized recent research progress on (1) isolation method of TRs; (2) structure analysis and formation mechanism of TRs; (3) biofunctions of TRs, including antioxidation, antimutagenic and anticancer effects, effects on mitochondrial activation, gastrointestinal motility and skeletal health, to show some future research aspects and prospects of TRs.
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Affiliation(s)
- Kun Zhu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Jie Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
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25
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Jin G, Wang Y, Li L, Shen S, Deng WW, Zhang Z, Ning J. Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109216] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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26
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Ferruzzi MG, Tanprasertsuk J, Kris-Etherton P, Weaver CM, Johnson EJ. Perspective: The Role of Beverages as a Source of Nutrients and Phytonutrients. Adv Nutr 2020; 11:507-523. [PMID: 31755901 PMCID: PMC7231580 DOI: 10.1093/advances/nmz115] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/12/2019] [Accepted: 10/01/2019] [Indexed: 12/11/2022] Open
Abstract
The Dietary Guidelines for Americans (DGA) provide nutrition advice for Americans >2 y of age. The 2020-2025 DGA proposes a life stage approach, focusing on birth through older adulthood. Limited recommendations for beverages exist except for milk, 100% fruit juice, and alcohol. The goal of this article is to provide a better understanding of the role of beverages in the diet using current scientific evidence. A Medline search of observational studies, randomized controlled trials, and meta-analyses was undertaken using key beverage words. We highlight the role beverages can play as a part of the DGA and considered beverages not traditionally included, such as those that are phytonutrient dense. Our primary consideration for beverage consumption targeted healthy Americans aged ≥2 y. However, with the proposed expansion to the life span for the 2020-2025 DGA, we also reviewed evidence for infants and toddlers from birth to 24 mo. Examples are provided on how minor changes in beverage choices aid in meeting recommended intakes of certain nutrients. Guidance on beverage consumption may aid in development of better consumer products to meet broader dietary advice. For example, beverage products that are nutrient/phytonutrient dense and lower in sugar could be developed as alternatives to 100% juice to help meet the fruit and vegetable guidelines. Although beverages are not meant to replace foods, e.g., it is difficult to meet the requirements for vitamin E, dietary fiber, or essential fatty acids through beverages alone, beverages are important sources of nutrients and phytonutrients, phenolic acids and flavonoids in particular. When considering the micronutrients from diet alone, mean intakes of calcium (in women), potassium, and vitamins A, C, and D are below recommendations and sodium intakes are well above. Careful beverage choices could close these gaps and be considered a part of a healthy dietary pattern.
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Affiliation(s)
- Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Jirayu Tanprasertsuk
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - Penny Kris-Etherton
- Nutritional Sciences Department, Pennsylvania State University, University Park, PA, USA
| | - Connie M Weaver
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Elizabeth J Johnson
- Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA,Address correspondence to EJJ (e-mail: )
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27
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Zhang G, Yang J, Cui D, Zhao D, Li Y, Wan X, Zhao J. Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3528-3538. [PMID: 32129069 DOI: 10.1021/acs.jafc.9b07737] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Theaflavins (TFs) are generated by endogenous polyphenol oxidase (PPO)- and peroxidase (POD)-catalyzed catechins oxidation during black tea processing, which needs to be well-controlled to obtain a proper TFs/thearubigins (TRs) ratio for better quality. Not all leaves from any tea plant cultivars or varieties are suitable for making high-quality black teas, regardless of the processing techniques. The mechanisms underlying TFs formation and the main factors determining the tea leaf processing suitability are not fully understood. We here integrated transcriptome and metabolite profiling of tea leaves to unveil how enzymes or metabolites in leaves are changed during black tea processing. The information enabled us to identify several PPO and POD genes potentially involved in tea processing for TF production. We characterized a POD gene, whose recombinant enzyme showed TF creation activity. The capacity for POD-catalyzed TF production could be used as a molecular marker for breeding tea plant varieties suitable for high-quality black tea production.
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Affiliation(s)
- Gaoyang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jihong Yang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Dandan Cui
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Dandan Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Yingying Li
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jian Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
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28
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Chai Z, Tian L, Yu H, Zhang L, Zeng Q, Wu H, Yan Z, Li D, Hutabarat RP, Huang W. Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves. Food Sci Nutr 2020; 8:1688-1699. [PMID: 32180976 PMCID: PMC7063381 DOI: 10.1002/fsn3.1455] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 12/13/2022] Open
Abstract
Blueberry leaves, by‐products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical compositions and antioxidant capacities here. The contents of individual amino acids in three types varied, while the total amounts retained constant. A total of 167 volatiles were detected with alcohols, alkenes, and aldehydes as the dominant. More volatiles produced in the fermented teas. The total phenolic/flavonoid contents were highest in the green tea and decreased significantly in the oolong and red teas, correlating inversely with the fermentation degree. The highest levels of representative phenolics, that is, phenolic acids and flavonol glycosides, contributed to the strongest antioxidant capacity in the green tea. These indicated that blueberry leaves provided promising and prospective potential to develop new teas beneficial for health.
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Affiliation(s)
- Zhi Chai
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Liangliang Tian
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing PR China
| | - Hong Yu
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing PR China
| | - Liangcong Zhang
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China.,Institute of Translational Medicine & Medical College Yangzhou University Yangzhou PR China
| | - Qilong Zeng
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing PR China
| | - Han Wu
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Zheng Yan
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Dajing Li
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Ruth Paulina Hutabarat
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Wuyang Huang
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China.,Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement Jiangsu Academy of Agricultural Sciences Nanjing PR China.,School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
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29
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Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1. Biomolecules 2020; 10:biom10020204. [PMID: 32019226 PMCID: PMC7072556 DOI: 10.3390/biom10020204] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/22/2020] [Accepted: 01/27/2020] [Indexed: 11/22/2022] Open
Abstract
Recently, studies on theabrownins (TBs), the main bioactive polymeric pigments found in dark tea, have received increasing attention for its health effects. Thus far, information on their structural characteristics is unclear. In the present study, theabrownins were isolated from single species Eurotium cristatum PW-1-fermented loose tea and their structural and hypolipidemic characteristics were studied for the first time. The theabrownins were fractionated by their molecular weights and were then analyzed. Ultraviolet–visible spectrophotometry (UV-Vis) and Flourier transformation infrared spectroscopy (FT-IR) showed that they were polymerized phenolic substances containing abundant hydroxy and carboxyl groups. All theabrownin samples exhibited hypolipidemic activity in high-fat zebrafish; among which TBs-10-30k sample, decreased lipid level in high-fat zebrafish to 51.57% at 1000 μg/mL, was most effective. It was found that TBs-10-30k was a type of amorphous and thermostable polymer with slice shape and smooth surface under scanning electron microscope (SEM). Atomic force microscope (AFM) analysis showed that it had island-like structure because of aggregation of theabrownin molecules. Pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) analysis further showed that the main pyrolytic products of TBs-10-30k were hexadecanoic acid (33.72%), phenol (14.90%), and eicosane (12.95%), indicating TBs-10-30k was mainly composed of phenols, lipids, saccharides, and proteins. These results not only facilitate subsequent identification of theabrownins, but also provide insights into the applications of theabrownins in functional foods.
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30
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Luo D, Chen X, Zhu X, Liu S, Li J, Xu J, Zhao J, Ji X. Pu-Erh Tea Relaxes the Thoracic Aorta of Rats by Reducing Intracellular Calcium. Front Pharmacol 2019; 10:1430. [PMID: 31849675 PMCID: PMC6892945 DOI: 10.3389/fphar.2019.01430] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Accepted: 11/08/2019] [Indexed: 01/05/2023] Open
Abstract
Previous studies suggested that pu-erh tea aqueous extract could lower blood pressure and ameliorate hypertension symptoms. However, the antihypertension mechanisms of pu-erh tea remain unclear. In this work, the direct effects of pu-erh tea on vessels and cells were investigated by detecting isometric tension and intracellular calcium ([Ca2+]i), respectively. Additionally, to identify the main active components, the aqueous extract of pu-erh was separated by organic solvents to obtain various fractions, and the effects of these fractions on arteries were assessed. The results showed that pu-erh aqueous extract vasodilated rat thoracic aortas preconstricted by phenylephrine or KCl. These vasodilation effects were not significantly affected by the removal of the endothelium or by preincubation with potassium channel blockers (tetraethylammonium, glibenclamide, aminopyridine, or barium chloride). Moreover, pu-erh aqueous extract could reduce the vessel contractibility induced by CaCl2 and phenylephrine under KCl-depolarizing or Ca2+-free buffer conditions, respectively. Furthermore, pu-erh aqueous extract attenuated the KCl-induced increase in [Ca2+]i in cultured rat aortic smooth muscle A7r5 cells. In addition, the chloroform precipitate of pu-erh aqueous extract produced the most potent vasodilation. Theabrownins (the characteristic components of pu-erh tea) accounted for 41.91 ± 1.09 % of the chloroform precipitate and vasodilated arteries in an endothelium-independent manner. In addition, the vasodilation effect of caffeine was verified. In conclusion, theabrownins and caffeine should be the two main active components in pu-erh tea. Pu-erh aqueous extract vasodilated arteries in an endothelium-independent manner, which might partly be attributed to the decrease in extracellular Ca2+ influx. Moreover, our study provided data on the potential mechanism of the hypotensive actions of pu-erh tea, which might improve our understanding of the effect of pu-erh tea on the prevention and treatment of hypertension.
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Affiliation(s)
- Dan Luo
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Xuejiao Chen
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Xu Zhu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Shuang Liu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Jie Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.,University of Chinese Academy of Sciences, Beijing, China
| | - Jianping Xu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Jinhua Zhao
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China
| | - Xu Ji
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, China.,Key Laboratory of Medicinal Chemistry for Natural Resource, Ministry of Education and Yunnan Province, School of Chemical Science and Technology, Yunnan University, Kunming, China
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Gao T, Shi Y, Xue Y, Yan F, Huang D, Wu Y, Weng Z. Polyphenol extract from superheated steam processed tea waste attenuates the oxidative damage in vivo and in vitro. J Food Biochem 2019; 44:e13096. [PMID: 31693210 DOI: 10.1111/jfbc.13096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 10/04/2019] [Accepted: 10/16/2019] [Indexed: 11/28/2022]
Abstract
In this study, tea polyphenols (TPs) was first extracted from tea waste by superheated steam (SS) pretreated ultrasonic-assisted hydrothermal extraction (UAH). The optimized strategy presented extracts with the extraction yield up to 21.19% with a significantly higher antioxidant ability, compared with the one without SS pretreatment. Further investigation proved that the SS suppressed the polyphenol oxidase activity of the TPs extract. The ability to scavenge the free radicals were compared in mouse liver mitochondria. Mitochondrial swelling, mitochondrial membrane potential (MMP), cardiolipin peroxidation, and respiratory chain complex (RCC) I-V activities were also evaluated as the index of the mitochondrial oxidative damage. The study supports evidence that the TPs extract exhibited significant protection against oxidative damage on mitochondrial. Furthermore, the effect of TPs on antioxidant ability in zebrafish embryo was evaluated. After TPs pretreatment for 1 day, zebrafish embryos showed a significantly higher survival rate as well as heart rate when facing the oxidative stress. PRACTICAL APPLICATIONS: Polyphenols from tea leaves have been viewed as an antioxidant additive in food, mainly due to the ability of scavenging free radicals and reactive oxygen species. The results of this study suggest that the SS pretreatment could be used as an efficient method to extract TPs from the tea waste for the prevention of oxidative damage in the mouse liver mitochondria and zebrafish embryos.
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Affiliation(s)
- Tingfang Gao
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yuhong Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ying Xue
- Department of Ophthalmology, Fujian Provincial Hospital, Fuzhou, China
| | - Fen Yan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Da Huang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yuanzi Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.,Research Institute of Photocatalysis, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Zuquan Weng
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
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Wu QQ, Liang YF, Ma SB, Li H, Gao WY. Stability and stabilization of (-)-gallocatechin gallate under various experimental conditions and analyses of its epimerization, auto-oxidation, and degradation by LC-MS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5984-5993. [PMID: 31215023 DOI: 10.1002/jsfa.9873] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 12/05/2018] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND (-)-Gallocatechin gallate (GCG) shows multi-bioactivities. Its stability, however, has not been investigated systematically yet. Therefore, the objective of this study was to characterize the stability of GCG and to find ways to stabilize it in biological assays. Furthermore, the epimerization of the compound, its auto-oxidation and degradation were also analyzed by liquid chromatography mass spectrometry (LC-MS). RESULTS The stability of GCG was concentration-dependent and was sensitive to pH, temperature, bivalent cations, and dissolved oxygen level. The results also showed that GCG was not stable in common buffers (50 mmol L-1 , pH 7.4, 37 °C) or in cell culture medium DMEM/F12 under physiological conditions (pH 7.4, 37 °C). Our experiments indicated that nitrogen-saturation and the addition of ascorbic acid (VC) could stabilize GCG in biological assays. In addition, LC-MS determination indicated that GCG was able to be epimerized to its epimer (-)-epigallocatechin gallate (EGCG). Meanwhile it was also able to be auto-oxidized to theasinensin and compound P2 and degraded to gallocatechin and gallic acid in pure water at 100 °C. CONCLUSION The stability of GCG should be seriously considered in research on the bioactivity of it to avoid possible artifacts. Nitrogen-saturation and use of VC are good ways to make GCG stable in biological assays. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Qian-Qian Wu
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University, 229 North Taibai Road, Xi'an, China
| | - Yan-Fei Liang
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University, 229 North Taibai Road, Xi'an, China
| | - Sheng-Bo Ma
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University, 229 North Taibai Road, Xi'an, China
| | - Heng Li
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University, 229 North Taibai Road, Xi'an, China
| | - Wen-Yun Gao
- National Engineering Research Center for Miniaturized Detection Systems and College of Life Sciences, Northwest University, 229 North Taibai Road, Xi'an, China
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Perseorangin: A natural pigment from avocado (Persea americana) seed. Food Chem 2019; 293:15-22. [DOI: 10.1016/j.foodchem.2019.04.064] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 11/23/2022]
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35
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Nian B, Chen L, Yi C, Shi X, Jiang B, Jiao W, Liu Q, Lv C, Ma Y, Zhao M. A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts. Electrophoresis 2019; 40:2837-2844. [PMID: 31353482 DOI: 10.1002/elps.201900154] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 07/17/2019] [Accepted: 07/23/2019] [Indexed: 11/11/2022]
Abstract
Tea is the second most widely consumed beverage and contains various bioactive compounds. A simple method to analyze these compounds is of great scientific and commercial interest. In this work, a 30 min HPLC method was developed using a simple gradient elution system, and the mobile phases and elution gradients were optimized. This method separated 17 polyphenols and three alkaloid compounds in tea extracts, including catechins, alkaloids, phenolic acids, flavonols, and flavone, which are responsible for the bioactivity and flavor of tea. Excellent linearity was observed for all standard calibration curves, and correlation coefficients were above 0.9994. Heatmap analysis demonstrated significant separation between green, black, and pu-erh tea samples. The method described here is accurate and sensitive enough for the determination of active components in tea and could potentially be applied to other food products for the comprehensive investigation of their quality.
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Affiliation(s)
- Bo Nian
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Lijiao Chen
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Chao Yi
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Xingyun Shi
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Bin Jiang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Wenwen Jiao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Qianting Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Caiyou Lv
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Yan Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China.,State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan, P. R. China.,The Key Laboratory of Medicinal Plant Biology of Yunnan Province, Yunnan Agricultural University, Kunming, Yunnan, P. R. China.,National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
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Zhang L, Ho CT, Zhou J, Santos JS, Armstrong L, Granato D. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:1474-1495. [PMID: 33336903 DOI: 10.1111/1541-4337.12479] [Citation(s) in RCA: 233] [Impact Index Per Article: 46.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/05/2019] [Accepted: 06/25/2019] [Indexed: 01/20/2023]
Abstract
Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan-3-ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan-3-ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (-)-epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.
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Affiliation(s)
- Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., 230036, Hefei, People's Republic of China
| | - Chi-Tang Ho
- Dept. of Food Science, Rutgers Univ., New Brunswick, 08901-8554, NJ, U.S.A
| | - Jie Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., 230036, Hefei, People's Republic of China
| | - Jânio Sousa Santos
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Lorene Armstrong
- Graduation Program in Chemistry, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil.,Innovative Food System Unit, Natural Resources Inst. Finland (LUKE), FI-02150, Espoo, Finland
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37
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Peng CY, Zhang YL, Song W, Lv YN, Xu Q, Zheng P, Zhang ZZ, Wan XC, Hou RY, Cai HM. Using stable isotope signatures to delineate the geographic point-of-origin of Keemun black tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2596-2601. [PMID: 30411367 DOI: 10.1002/jsfa.9475] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 10/31/2018] [Accepted: 11/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Confirmation of food labeling that claims production in a small geographic region is critical to traceability, quality control and brand protection. In the current study, isotope ratio mass spectrometry (IRMS) was used to generate profiles of δ13 C and δ15 N to determine if the stable isotope signatures of Keemun black tea differ within the three counties that claim production. Other factors (cultivar type, leaf maturity and manufacturing process) were considered for their potential effects. RESULTS Both cultivar type and leaf maturity have remarkable impact on the δ15 N values of tea leaves, and that the cultivar influenced the δ13 C values. Keemun black tea from Qimen county could be easily discriminated from samples from Dongzhi and Guichi counties based on δ15 N signatures. The k-NN model was cross-validated with an accuracy of 91.6%. Environmental factors and/or genotype seem to be the major reasons for δ15 N differences in Keemun black tea from the selected regions. CONCLUSION This article provides a potential effective method to delineate the geographic point-of-origin of Keemun black tea based on δ15 N signatures. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chuan-Yi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
| | - Yan-Ling Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
| | - Wei Song
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
- Anhui Entry-Exit Inspection and Quarantine Bureau, Hefei, People's Republic of China
| | - Ya-Ning Lv
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
- Anhui Entry-Exit Inspection and Quarantine Bureau, Hefei, People's Republic of China
| | - Qian Xu
- Sunriver Keemun Black Tea Co., Ltd., Huangshan, People's Republic of China
| | - Ping Zheng
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
- Anhui Entry-Exit Inspection and Quarantine Bureau, Hefei, People's Republic of China
| | - Zheng-Zhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Ru-Yan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
| | - Hui-Mei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, People's Republic of China
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38
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Chakraborty K, Dey A, Bhattacharyya A, Dasgupta SC. Anti-fibrotic effect of black tea (Camellia sinensis) extract in experimental pulmonary fibrosis. Tissue Cell 2019; 56:14-22. [DOI: 10.1016/j.tice.2018.11.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 11/27/2018] [Accepted: 11/28/2018] [Indexed: 12/17/2022]
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39
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Franks M, Lawrence P, Abbaspourrad A, Dando R. The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea. Nutrients 2019; 11:nu11010080. [PMID: 30609818 PMCID: PMC6356489 DOI: 10.3390/nu11010080] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 12/13/2018] [Accepted: 12/18/2018] [Indexed: 01/22/2023] Open
Abstract
Tea is made from the processed leaves of the Camellia sinensis plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include brewing temperature, vessel, and time, water-to-leaf ratio, and, in some reports, the composition of the water used. In this project, we tested if the water used to brew tea was sufficient to influence perceived flavor to the everyday tea drinker. Black and green tea were brewed with bottled, tap, and deionized water, with brewing temperature, vessel, time, and the water-to-leaf ratio matched. The samples were analyzed with a human consumer sensory panel, as well as instrumentally for color, turbidity, and Epigallocatechin Gallate (EGCG) content. Results showed that the type of water used to brew tea drastically affected sensory properties of green tea (and mildly also for black tea), which was likely driven by a much greater degree of extraction of bitter catechins in teas brewed with more purified bottled or deionized water. For the everyday tea drinker who drinks green tea for health, the capability to double the EGCG content in tea by simply brewing with bottled or deionized water represents a clear advantage. Conversely, those drinking tea for flavor may benefit from instead brewing tea with tap water.
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Affiliation(s)
- Melanie Franks
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA.
| | - Peter Lawrence
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA.
| | | | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY 14850, USA.
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40
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Winiarska-Mieczan A. Protective effect of tea against lead and cadmium-induced oxidative stress-a review. Biometals 2018; 31:909-926. [PMID: 30317404 PMCID: PMC6245044 DOI: 10.1007/s10534-018-0153-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 09/28/2018] [Indexed: 11/17/2022]
Abstract
Exposure to Cd and Pb reduces the activity of antioxidant enzymes, which points to a decrease in the antioxidant potential of the body as a result of supplying factors which enhance cellular oxidation processes. Man is exposed to the effects of toxic metals because they are present in the environment, including in food. Since no effective ways to reduce the concentrations of Cd an Pb in food exist, studies are undertaken to develop methods of reducing their toxic effect on the body through chelating these metals using nutrients (which reduces their absorption by tissues) or increasing the oxidative capacity of the body (which decreases the possibility of inducing oxidative damage to internal organs). Studies performed on laboratory animals have shown that the use of tea infusions fulfil both functions.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
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41
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Lee MK, Kim HW, Lee SH, Kim YJ, Asamenew G, Choi J, Lee JW, Jung HA, Yoo SM, Kim JB. Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3201-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Liang Q, Lv M, Zhang X, Hu J, Wu Y, Huang Y, Wang X, Sheng J. Effect of Black Tea Extract and Thearubigins on Osteoporosis in Rats and Osteoclast Formation in vitro. Front Physiol 2018; 9:1225. [PMID: 30233402 PMCID: PMC6129951 DOI: 10.3389/fphys.2018.01225] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 08/14/2018] [Indexed: 01/06/2023] Open
Abstract
Background: Osteoporosis is a major health problem that is closely related to substantial morbidity, mortality and decline in life quality for the aging population. Although previous studies and epidemiological evidence have demonstrated an association between black tea consumption and the prevention of bone loss, the underlying mechanism remains unclear. So, the effect of black tea extract (BTE) and thearubigins (TRs) on osteoporosis in rats and osteoclast formation in vitro were investigated. Methods:In vivo, ovariectomized (OVX) rats were used to establish osteoporosis models. To validate the model and study the effects of BTE and TRs on osteoporosis, the female Wistar rats were divided into a sham-operated group and five OVX groups including model, Xian-Ling-Gu-Bao (XLGB) (as a positive control), BTE, TRs low-dose, and TRs high-dose group. The rats in the four treatment groups were given the corresponding test sample for 12 weeks. Then, the body weight, femur indices, and serum biomarkers were examined and analyzed. In vitro, RAW264.7 murine macrophages were used as model of osteoclast formation. The effects of BTE and TRs on osteoclasts formation and the specific genes and protein levels of osteoclasts were determined. Results: Although there was no significant effect on the OVX-induced body weight gain by BTE or TRs, the levels of maximum bending force, cortical bone thickness and biomarker of bone resorption (acid phosphatase) can be significantly ameliorated by BTE or TRs in OVX rats. Furthermore, both of BTE and TRs can inhibit the osteoclastogenesis and diminish the expression levels of the related genes and proteins.
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Affiliation(s)
- Qingqing Liang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
- Tea Research Center of Yunnan, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Ming Lv
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
- Tea Research Center of Yunnan, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Xiaojuan Zhang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
- Tea Research Center of Yunnan, Kunming, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Jun Hu
- College of Science, Yunnan Agricultural University, Kunming, China
| | - Ying Wu
- College of Science, Yunnan Agricultural University, Kunming, China
| | - Yewei Huang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
- Tea Research Center of Yunnan, Kunming, China
- College of Science, Yunnan Agricultural University, Kunming, China
- *Correspondence: Yewei Huang, Xuanjun Wang, Jun Sheng,
| | - Xuanjun Wang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
- Tea Research Center of Yunnan, Kunming, China
- College of Science, Yunnan Agricultural University, Kunming, China
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Kunming, China
- *Correspondence: Yewei Huang, Xuanjun Wang, Jun Sheng,
| | - Jun Sheng
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, China
- Tea Research Center of Yunnan, Kunming, China
- College of Science, Yunnan Agricultural University, Kunming, China
- State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Kunming, China
- *Correspondence: Yewei Huang, Xuanjun Wang, Jun Sheng,
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Wang W, Zhang S, Lv L, Sang S. A new method to prepare and redefine black tea thearubigins. J Chromatogr A 2018; 1563:82-88. [PMID: 29859681 PMCID: PMC6008242 DOI: 10.1016/j.chroma.2018.05.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 04/05/2018] [Accepted: 05/27/2018] [Indexed: 12/21/2022]
Abstract
Thearubigins (TRs) are the major components of black tea, which are formed during the fermentation reactions. Although anti-inflammatory and anti-cancer activities of TRs have been reported, the prepared TRs according to the literature methods still contain many floating peaks. It is puzzling whether the observed activities are from TRs or these floating peaks. Thus, it is urgent to develop a method to prepare pure TRs and redefine them. In the present study, we developed a new method, the combination of caffeine precipitation and Sephadex LH-20 column chromatography, to prepare pure TRs. The floating peaks on the hump of the crude TRs were removed, and pure TRs were prepared. The chemical profile of the floating peaks was established using LC/MS, and the major compounds in this fraction were identified as apigenin glycosides, quercetin glycosides, kaempferol glycosides, theaflavins, theasinensin, and galloylglucoses based on the analysis of their tandem mass spectra and in comparison with literature data. This study will pave the way to further study the chemistry and biological activities of TRs and the health effects of black tea consumption.
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Affiliation(s)
- Weixin Wang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States
| | - Shuwei Zhang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States
| | - Lishuang Lv
- Department of Food Science and Technology, Nanjing Normal University, 122# Ninghai Road, Nanjing, 210097, PR China
| | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States.
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Guo X, Long P, Meng Q, Ho CT, Zhang L. An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-Orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase. Food Chem 2018; 246:74-81. [DOI: 10.1016/j.foodchem.2017.10.148] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Revised: 10/30/2017] [Accepted: 10/31/2017] [Indexed: 10/18/2022]
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45
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Wang Q, Belščak-Cvitanović A, Durgo K, Chisti Y, Gong J, Sirisansaneeyakul S, Komes D. Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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Zhang Y, Darland D, He Y, Yang L, Dong X, Chang Y. REDUCTION OF PM2.5 TOXICITY ON HUMAN ALVEOLAR EPITHELIAL CELLS A549 BY TEA POLYPHENOLS. J Food Biochem 2018; 42. [PMID: 29962558 DOI: 10.1111/jfbc.12496] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Tea-derived polyphenols have anticancer and antioxidant properties, and they can regulate oxidative stress. This study was designed to quantify both the toxic effects of fine particulate matter with aerodynamic diameter less than 2.5 μm (PM2.5) and determine whether tea polyphenols could provide a protective effect against PM2.5 toxicity on human alveolar epithelial A549 cells in vitro. Cytotoxic effects of the PM2.5 on A549 cells were measured by means of cell viability, the expression of caspase-3, bax/bcl-2 and C/EBP-homologous protein (CHOP), and the generation of intracellular reactive oxygen species, malondialdehyde and superoxide dismutase. The results showed that tea polyphenols ameliorated some of the adverse effects of PM2.5 on A549 cell viability and superoxide dismutase levels. In addition, tea polyphenols decreased the production of reactive oxygen species, malondialdehyde generation, and apoptosis in response to PM2.5 exposure. Therefore, our results support a role for tea polyphenols in reducing the toxicity of PM2.5, particularly with regard to targeting oxidative stress and apoptosis.
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Affiliation(s)
- Ying Zhang
- Shijiazhuang Center for Disease Control and Prevention, Shijiazhuang, Hebei, P. R. China.,Laboratory of Molecular Iron Metabolism, College of Life Science, Hebei Normal University, Shijiazhuang, Hebei, P. R. China
| | - Diane Darland
- Department of Biology, University of North Dakota, Grand Forks, ND, United States
| | - Yan He
- Shijiazhuang Center for Disease Control and Prevention, Shijiazhuang, Hebei, P. R. China
| | - Lixue Yang
- Shijiazhuang Center for Disease Control and Prevention, Shijiazhuang, Hebei, P. R. China
| | - Xinfeng Dong
- Shijiazhuang Center for Disease Control and Prevention, Shijiazhuang, Hebei, P. R. China
| | - Yanzhong Chang
- Laboratory of Molecular Iron Metabolism, College of Life Science, Hebei Normal University, Shijiazhuang, Hebei, P. R. China
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Affiliation(s)
- Lucia D'Ulivo
- National Research Council of Canada, 1200 Montreal Road, Ottawa, ON, K1A 0R6, Canada.
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Delimont NM, Fiorentino NM, Kimmel KA, Haub MD, Rosenkranz SK, Lindshield BL. Long-Term Dose-Response Condensed Tannin Supplementation Does Not Affect Iron Status or Bioavailability. Curr Dev Nutr 2017; 1:e001081. [PMID: 29955679 PMCID: PMC5998780 DOI: 10.3945/cdn.117.001081] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 05/24/2017] [Accepted: 09/10/2017] [Indexed: 01/05/2023] Open
Abstract
Background: Repeated phytic acid consumption leads to iron absorption adaptation but, to the best of our knowledge, the impact of repeated tannin consumption has not yet been established. Salivary proline-rich proteins (PRPs) may improve iron absorption by precipitating tannins. Objectives: This study aimed to determine the effect of long-term, dose-response condensed tannin supplementation on iron bioavailability and status and to assess the effect of salivary proteins on iron bioavailability during prolonged condensed tannin consumption. A secondary objective was to assess astringency as a potential marker for adaptation to tannins and iron bioavailability. Methods: Eleven nonanemic women were enrolled in a double-blind 3-dose crossover trial. Three (1.5, 0.25, or 0.03 g) condensed tannin supplements were consumed 3 times/d for 4 wk in random order, with 2-wk washouts in between. Meal challenges were employed before and after supplementation to assess iron bioavailability, iron status, salivary PRP changes, and astringency. Results: Tannin supplementation in any dose did not change iron bioavailability at any dose (P > 0.82) from weeks 0 to 4. Hemoglobin (P = 0.126) and serum ferritin (P = 0.83) were unchanged by tannin dose from weeks 0 to 4. There were significant correlations among tannin supplementation and iron bioavailability, basic proline-rich proteins (bPRPs) (r = 0.366, P = 0.003), and cystatin production (r = 0.27, P = 0.03). Astringency ratings did not change significantly within or between tannin doses (P > 0.126), but there were negative relations among bPRP (r < -0.32, P < 0.21), cystatin production (r < -0.2, P < 0.28), and astringency ratings. Conclusions: Condensed tannin consumption did not affect iron bioavailability or status regardless of the supplementation period in premenopausal nonanemic women. Correlation analyses suggest that bPRPs and cystatins are associated with improved iron bioavailability and that lower ratings of astringency may predict improved iron absorption with repeated tannin consumption.
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Affiliation(s)
- Nicole M Delimont
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Nicole M Fiorentino
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Katheryne A Kimmel
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Mark D Haub
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Sara K Rosenkranz
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
| | - Brian L Lindshield
- Department of Food, Nutrition, Dietetics, and Health, Kansas State University, Manhattan, KS
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Teng J, Gong Z, Deng Y, Chen L, Li Q, Shao Y, Lin L, Xiao W. Purification, characterization and enzymatic synthesis of theaflavins of polyphenol oxidase isozymes from tea leaf (Camellia sinensis). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Lei S, Xu D, Saeeduddin M, Riaz A, Zeng X. Characterization of molecular structures of theaflavins and the interactions with bovine serum albumin. Journal of Food Science and Technology 2017; 54:3421-3432. [PMID: 29051637 DOI: 10.1007/s13197-017-2791-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/25/2017] [Accepted: 08/07/2017] [Indexed: 12/13/2022]
Abstract
In this study, theaflavins (TF1, TF2A, TF2B and TF3) were prepared from black tea and their interaction with bovine serum albumin (BSA) was explored by fluorescence and CD spectroscopy. The results showed that the structures of theaflavins exhibited significant effects on the binding/quenching process, and the binding affinity increased with the increase of molecular weight of theaflavins and the presence of galloyl moiety. The quenching effects showed a sequence as TF3 > TF2A > TF2B > TF1, demonstrating the important role of the galloyl moiety on the C-3 position of theaflavins. CD spectra indicated that TF3 in high concentration could change the skeleton structure of BSA and induce the unfolding of BSA secondary structure. The present results provide a new perspective for better understanding of the likely physiological fate of theaflavins and help to control the functional characteristics of food.
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Affiliation(s)
- Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Donglan Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Muhammad Saeeduddin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Asad Riaz
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 China
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