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Wang Z, Han Y, Zhang L, Ye Y, Wei L, Li L. The utilization of a data fusion approach to investigate fingerprint profiles of dark tea from China's different altitudes. Food Chem X 2024; 22:101447. [PMID: 38779497 PMCID: PMC11108843 DOI: 10.1016/j.fochx.2024.101447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 04/21/2024] [Accepted: 05/05/2024] [Indexed: 05/25/2024] Open
Abstract
Dark tea refers to a kind of post-fermented product, and its quality and price vary owing to the distinct altitudes at which it grows. In this study, a novel method based on high performance liquid chromatography with a diode-array detector (HPLC-DAD) and an evaporative light scattering detector (HPLC-ELSD) was proposed for the classification of dark teas from distinct altitudes in China. Through implementing a strategy fusing feature-level data to construct a combined dataset, the classification performance of dark teas from distinct altitudes in China was evaluated after preprocessing. The results suggested that, through the feature fusion strategy, the identification accuracy rate increased from <70% of a single detector to 76.923%. After the implementation of preprocessing, the identification accuracy rate was further improved. Typically, the model identification accuracy rate after short-time Fourier Transform (STFT) treatment reached 92.85%, and the AUROC value was higher than 0.84, exhibiting a favorable generalization ability. This study provides a new thinking for the identification technology of dark teas from different altitudes in China.
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Affiliation(s)
- Zhenhong Wang
- Resources & Environment College, Tibet Agriculture & Animal Husbandry University; Tea Industry Engineering Center of Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China
| | - Yuanxi Han
- Food Science College, Tibet Agriculture & Animal Husbandry University; R&D Center of Agricultural Products with Tibetan Plateau Characteristics; The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Liyou Zhang
- Resources & Environment College, Tibet Agriculture & Animal Husbandry University; Tea Industry Engineering Center of Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China
| | - Yongxiang Ye
- Food Science College, Tibet Agriculture & Animal Husbandry University; R&D Center of Agricultural Products with Tibetan Plateau Characteristics; The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
| | - Liping Wei
- Resources & Environment College, Tibet Agriculture & Animal Husbandry University; Tea Industry Engineering Center of Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China
| | - Liang Li
- Food Science College, Tibet Agriculture & Animal Husbandry University; R&D Center of Agricultural Products with Tibetan Plateau Characteristics; The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
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Deng H, Liu J, Xiao Y, Wu JL, Jiao R. Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review. Nutrients 2023; 15:3903. [PMID: 37764687 PMCID: PMC10534731 DOI: 10.3390/nu15183903] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
Tea is one of the most popular drinks in the world. Dark tea is a kind of post-fermented tea with unique sensory characteristics that is produced by the special fermentation of microorganisms. It contains many bioactive substances, such as tea polyphenols, theabrownin, tea polysaccharides, etc., which have been reported to be beneficial to human health. This paper reviewed the latest research on dark tea's potential in preventing and managing cancer, and the mechanisms mainly involved anti-oxidation, anti-inflammation, inhibiting cancer cell proliferation, inducing cancer cell apoptosis, inhibiting tumor metastasis, and regulating intestinal flora. The purpose of this review is to accumulate evidence on the anti-cancer effects of dark tea, the corresponding mechanisms and limitations of dark tea for cancer prevention and management, the future prospects, and demanding questions about dark tea's possible contributions as an anti-cancer adjuvant.
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Affiliation(s)
- Huilin Deng
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
| | - Jia Liu
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Macau, China;
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Macau, China;
| | - Rui Jiao
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
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Murugesan P, Begum H, Tangutur AD. Inhibitor of DNA binding/differentiation proteins as IDs for pancreatic cancer: Role in pancreatic cancer initiation, development and prognosis. Gene 2023; 853:147092. [PMID: 36464175 DOI: 10.1016/j.gene.2022.147092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 11/11/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022]
Abstract
A family of inhibitors of cell differentiation or DNA-binding proteins, known as ID proteins (ID1-4), function as mighty transcription factors in various cellular processes, such as inhibiting differentiation, promoting cell-cycle progression, senescence, angiogenesis, tumorigenesis, and metastasis in cancer. Pancreatic cancer represents the deadliest cancer with the lowest survival rate of 10% due to the diagnosis at an advanced fatal stage and therapeutic resistance. Modestly, the only curative option for this lethal cancer is surgery but is done in less than 15-20% of patients because of the locally aggressive and early metastatic nature. Finding the earliest biomarkers and targeting the various hallmarks of pancreatic cancer can improve the treatment and survival of pancreatic cancer patients. Therefore, herein in this review, we explore in depth the potential roles of ID proteins function in hallmarks of pancreatic cancer, signaling pathways, and its oncogenic and tumor-suppressive effects. Hence, understanding the roles of dysregulated ID proteins would provide new insights into its function in pancreatic cancer tumorigenesis.
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Affiliation(s)
- Periyasamy Murugesan
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500007, India; Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Habeebunnisa Begum
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500007, India; Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Anjana Devi Tangutur
- Department of Applied Biology, CSIR-Indian Institute of Chemical Technology, Hyderabad 500007, India; Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India.
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Li SY, Wang WJ, Li QY, Yang PH, Li XL, Yan Y, Yuan Y, Feng YB, Hong M. Using omics approaches to dissect the therapeutic effects of Chinese herbal medicines on gastrointestinal cancers. Front Pharmacol 2022; 13:884822. [PMID: 36210831 PMCID: PMC9538923 DOI: 10.3389/fphar.2022.884822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Accepted: 09/05/2022] [Indexed: 11/13/2022] Open
Abstract
Chinese herbal medicines offer a rich source of anti-cancer drugs. Differences between the pharmacology of Chinese herbal medicines and modern synthetic chemicals hinder the development of drugs derived from herbal products. To address this challenge, novel omics approaches including transcriptomics, proteomics, genomics, metabolomics, and microbiomics have been applied to dissect the pharmacological benefits of Chinese herbal medicines in cancer treatments. Numerous Chinese herbal medicines have shown potential anti-tumor effects on different gastrointestinal (GI) cancers while eliminating the side effects associated with conventional cancer therapies. The present study aimed to provide an overview of recent research focusing on Chinese herbal medicines in GI cancer treatment, based on omics approaches. This review also illustrates the potential utility of omics approaches in herbal-derived drug discovery. Omics approaches can precisely and efficiently reveal the key molecular targets and intracellular interaction networks of Chinese herbal medicines in GI cancer treatment. This study summarizes the application of different omics-based approaches in investigating the effects and mechanisms of Chinese herbal medicines in GI cancers. Future research directions are also proposed for this area of study.
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Affiliation(s)
- Si-Yi Li
- Joint Laboratory for Translational Cancer Research of Chinese Medicine of the Ministry of Education of the People’s Republic of China, Guangzhou, China
- International Institute for Translational Chinese Medicine, Guangzhou University of Chinese Medicine, Guangzhou, China
- Dongguan Institute of Guangzhou University of Chinese Medicine, Dongguan, China
| | - Wei-Jia Wang
- Institute of Advanced Diagnostic and Clinical Medicine, Zhongshan People’s Hospital, Affiliated Zhongshan Hospital of Sun Yat-sen University, Zhongshan, China
| | - Qiu-Yue Li
- Science and Technology Innovation Center, Guangzhou University of Chinese Medicine, Guangzhou, China
- Institute of Gastroenterology, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Peng-Hui Yang
- Science and Technology Innovation Center, Guangzhou University of Chinese Medicine, Guangzhou, China
- Institute of Gastroenterology, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xin-Long Li
- Science and Technology Innovation Center, Guangzhou University of Chinese Medicine, Guangzhou, China
- Institute of Gastroenterology, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yan Yan
- Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yong Yuan
- Institute of Advanced Diagnostic and Clinical Medicine, Zhongshan People’s Hospital, Affiliated Zhongshan Hospital of Sun Yat-sen University, Zhongshan, China
| | - Yi-Bin Feng
- School of Chinese Medicine, The University of Hong Kong, Hong Kong, China
- *Correspondence: Yi-Bin Feng, ; Ming Hong,
| | - Ming Hong
- Institute of Advanced Diagnostic and Clinical Medicine, Zhongshan People’s Hospital, Affiliated Zhongshan Hospital of Sun Yat-sen University, Zhongshan, China
- *Correspondence: Yi-Bin Feng, ; Ming Hong,
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Wang C, Hu M, Yi Y, Wen X, Lv C, Shi M, Zeng C. Multiomic analysis of dark tea extract on glycolipid metabolic disorders in db/db mice. Front Nutr 2022; 9:1006517. [PMID: 36176635 PMCID: PMC9514424 DOI: 10.3389/fnut.2022.1006517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 08/17/2022] [Indexed: 11/30/2022] Open
Abstract
Glycolipid metabolic disorder is a serious threat to human health. Dark tea is a kind of traditional Chinese tea, which may regulate the glycolipid metabolic disorders. Dark tea extract (DTE) is the water extraction obtained from dark tea. Compared with traditional dark tea, DTE has the benefits of convenient consumption and greater potential for promoting health. However, the regulation of DTE on glycolipid metabolism and its molecular mechanism is rarely investigated. In our study, DTE was used as raw material to study the effect and molecular mechanism of its intervention on the glycolipid metabolic in db/db diabetic mice by using multiomics analysis and modern biological techniques. (1) DTE could significantly reduce fasting glucose in diabetic db/db mice, and the higher dose group has a better effect. Histopathological examination showed that DTE slightly improve the number of islets and decrease the number of islet β cells in the pancreatic tissue in db/db mice. (2) RNA-Seq was used to analyze the gene expression in liver tissue. In terms of biological processes, DTE mainly affected the inflammation and fatty acid metabolism. In terms of cell components, the lipoprotein and respiratory chain are mainly affected. In the aspect of molecular function, DTE mainly affected the redox related enzyme activity, iron ion binding and glutathione transferase. Arachidonic acid metabolism pathway, glutathione metabolism and PPAR signaling pathway were enriched by DTE with the results of KEGG pathway enrichment. In addition, real-time PCR results confirmed that DTE could significantly activate key genes of PPAR signaling pathway like Fabp1, Cyp4a1, Ehhadh, Cyp4a32, Aqp7 and Me1. (3) 16s rDNA showed that DTE could significantly decrease the ratio of Firmicutes/Bacteroidetes and the abundance of Proteobacteria, and increased the relative abundance of Verrucomicrobia at the phylum level. At the genus level, the relative abundance of Akkermansia, Prevotellaceae, Bacteroides and Alloprevotella was significantly increased after DTE treatment. This study provides multiomics molecular evidence for the intervention effect of DTE on abnormal glucose and lipid metabolism and the application of precise nutritional diet intervention of dark tea extract.
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Affiliation(s)
- Caiqiong Wang
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Minghai Hu
- Department of Neurobiology and Human Anatomy, School of Basic Medical Science, Central South University, Changsha, China
| | - Yuhang Yi
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xinnian Wen
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Chenghao Lv
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, China
- Chenghao Lv
| | - Meng Shi
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- *Correspondence: Meng Shi
| | - Chaoxi Zeng
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Chaoxi Zeng
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WANG S, GAN Z, WANG B, ZHANG N, LI K, YAO T. Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.36322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Siqiang WANG
- Huangshan University, China; Tianjin University of Science and Technology, China
| | | | | | | | - Kun LI
- Huangshan University, China; Tianjin University of Science and Technology, China
| | - Ting YAO
- Huangshan University, China; Huangshan University, China
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Chen G, Peng Y, Xie M, Xu W, Chen C, Zeng X, Liu Z. A critical review of Fuzhuan brick tea: processing, chemical constituents, health benefits and potential risk. Crit Rev Food Sci Nutr 2021; 63:5447-5464. [PMID: 34964426 DOI: 10.1080/10408398.2021.2020718] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fuzhuan brick tea (FBT) is a traditional popular beverage in the border regions of China. Nowadays, FBT has been attracted great attention due to its uniquely flavor and various health-promoting functions. An increasing number of efforts have been devoted to the studies on health benefits and chemistry of FBT over the last decades. However, FBT was still received much less attention than green tea, oolong tea and black tea. Therefore, it is necessary to review the current encouraging findings about processing, microorganisms, chemical constituents, health benefits and potential risk of FBT. The fungus fermentation is the key stage for processing of FBT, which is involved in a complex and unique microbial fermentation process. The fungal community in FBT is mainly dominated by "golden flower" fungi, which is identified as Aspergillus cristatus. A great diversity of novel compounds is formed and identified after a series of biochemical reactions during the fermentation process of FBT. FBT shows various biological activities, such as antioxidant, anti-inflammatory, anti-obesity, anti-bacterial, and anti-tumor activities. Furthermore, the potential risk of FBT was also discussed. It is expected that this review could be useful for stimulating further research of FBT.
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Affiliation(s)
- Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yujia Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Minhao Xie
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Weiqi Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Chunxu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China
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