101
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Feng L, Liu P, Zheng P, Zhang L, Zhou J, Gong Z, Yu Y, Gao S, Zheng L, Wang X, Wan X. Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase. Sci Rep 2020; 10:3489. [PMID: 32103067 PMCID: PMC7044205 DOI: 10.1038/s41598-020-60265-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 02/06/2020] [Indexed: 02/06/2023] Open
Abstract
Qingzhuan tea (QZT), a post-fermented tea, has been reported to have anti-obesity and anti-hyperglycemic effects, perhaps due to bioactive compounds that inhibit lipase and α-amylase. It is unknown what chemical constituents’ changes and what bioactive compounds occur during the manufacture of QZT. The aim of this study was to determine the secondary metabolites changes that occur during post-fermentation and how these changes affect the ability of QZT to inhibit the activities of lipase and α-amylase. During the processing steps, metabolites levels and their inhibitory effects on lipase and α-amylase were assessed. Changes in content and activities suggested that the first turn over or the second turn over was critical for the formation and conversion of bioactive compounds responsible for the anti-obesity and hypoglycemic effects. The relationship between constituents and activities was further evaluated by correlation analysis, which showed that amino acids and flavonoids might be responsible for the anti-obesity and anti-hyperglycemic effects of QZT. This study clarified that compounds were altered during pile fermentation of QZT and tentatively identified the bioactive compounds formed during QZT manufacture.
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Affiliation(s)
- Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China.,State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China
| | - Jie Zhou
- College of Horticulture, Northwest A&F University, 712100, Yangling, Shanxi, China
| | - Ziming Gong
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China.
| | - Yongchao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, 230036, Hefei, China.
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102
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Zhang W, Li N, Chang Q, Chen Z, Hu S. Making a cup of carbon dots for ratiometric and colorimetric fluorescent detection of Cu2+ ions. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124233] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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103
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Bo B, Kim SA, Han NS. Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods. Int J Food Microbiol 2020; 320:108508. [PMID: 31986350 DOI: 10.1016/j.ijfoodmicro.2020.108508] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 12/19/2019] [Accepted: 01/06/2020] [Indexed: 02/08/2023]
Abstract
Laphet is a traditional fermented food in Myanmar, made from tea leaves (Camellia sinensis) by fermentation with limited air passage. We performed microbial diversity analyses on 14 Laphet products collected from different locations in Myanmar. Amplicon-based sequencing results revealed Lactobacillus and Acetobacter were abundant bacteria and Candida, Pichia, Cyberlindnera, and Debaryomyces were abundant yeast. Using selective media, eight species of lactic acid bacteria and nine species of yeast were isolated; Lactobacillus plantarum and L. collinoides were dominant bacteria and Pichia manshurica, Candida boidinii, and Cyberlindnera jadinii were major yeasts. PCR-DGGE analysis confirmed that most of the dominant bacterial and yeast species found in culture dependent analysis were present in Laphet samples. Microbial diversity and pH of Laphet were different between samples from tea plantation area and local markets due to possible differences in incubation time periods. When tannase activity was tested, 23 among 29 bacterial isolates and two among 36 yeast isolates showed positive activities. These findings provide new insights into microbial diversity of Laphet and increased our understanding of the core bacterial and yeast species involved in the manufacture of Laphet.
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Affiliation(s)
- Bo Bo
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea; Biotechnology Research Department, Ministry of Education, Kyaukse, Mandalay Division, Myanmar
| | - Seul-Ah Kim
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
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104
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Zheng Y, Zeng X, Chen T, Peng W, Su W. Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea. Nutrients 2020; 12:nu12010224. [PMID: 31952251 PMCID: PMC7019831 DOI: 10.3390/nu12010224] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/08/2020] [Accepted: 01/11/2020] [Indexed: 01/06/2023] Open
Abstract
Ganpu tea is an emerging tea drink produced from Pu-erh tea and the pericarp of Citrus reticulate Chachi (GCP). Recently, it has been increasingly favored by consumers due to the potential health effects and special taste. However, information concerning its chemical profile and biological activities is scarce. In this work, a total of 92 constituents were identified in hot-water extracts of Ganpu tea with ultra-high performance liquid chromatography/quadrupole-time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS). Moreover, the antioxidative and gut microbiota modulatory properties of Ganpu tea were investigated in rats after long-term dietary consumption. Ganpu tea and GCP could significantly enhance the activities of superoxide dismutase (SOD) by 13.4% (p < 0.05) and 15.1% (p < 0.01), as well as the activities of glutathione peroxidase (GSH-Px) by 16.3% (p < 0.01) and 20.5% (p < 0.01), respectively. Both showed better antioxidant capacities than Pu-erh tea. Ganpu tea increased the abundance of Bifidobacterium, Lactobacillus, and Lactococcus, suggesting the potential of Ganpu tea in modulating the gut microbiota to benefit human health. The obtained results provide essential information for further investigation of Ganpu tea.
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Affiliation(s)
| | | | | | | | - Weiwei Su
- Correspondence: ; Tel.: +86-020-84112398
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105
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Zhou B, Ma C, Ren X, Xia T, Li X. LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation. J Food Sci 2020; 85:477-485. [PMID: 31905425 DOI: 10.1111/1750-3841.15015] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 12/15/2022]
Abstract
Natural microorganisms involved in solid-state fermentation (SSF) of Pu-erh tea have a significant impact on its chemical components. Aspergillus sydowii is a fungus with a high caffeine-degrading capacity. In this work, A. sydowii was inoculated into sun-dried green tea leaves for SSF. Metabolomic analysis was carried out by using UPLC-QTOF-MS method, and caffeine and related demethylated products were determined by HPLC. The results showed that A. sydowii had a significant (P < 0.05) impact on amino acids, carbohydrates, flavonoids, and caffeine metabolism. Moreover, A. sydowii could promote the production of ketoprofen, baclofen, and tolbutamide. Along with caffeine degradation, theophylline, 3-methylxanthine, 1,7-dimethylxanthine, 1-methylxanthine, and 7-methylxanthine were increased significantly (P < 0.05) during inoculated fermentation, which showed that demethylation was the main pathway of caffeine degradation in A. sydowii secondary metabolism. The absolute quantification analysis showed that caffeine could be demethylated and converted to theophylline and 3-methylxanthine. Particularly, about 93.24% of degraded caffeine was converted to theophylline, 27.92 mg/g of theophylline was produced after fermentation. PRACTICAL APPLICATION: Aspergillus sydowii could cause caffeine degradation in Pu-erh tea solid-state fermentation and produce theophylline through the demethylation route. Using a starter strain to ferment tea leaves offers a more controllable, reproducible, and highly productive alternative for the biosynthesis of theophylline.
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Affiliation(s)
- Binxing Zhou
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, China
| | - Cunqiang Ma
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,Kunming Dapu Tea Industry Co., LTD, Kunming, 650224, Yunnan, China
| | - Xiaoying Ren
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,Liaocheng Senior Financial Vocational School, Liaocheng, 252000, Shandong, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, China
| | - Xiaohong Li
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China
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106
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Sun Y, Wang Y, Song P, Wang H, Xu N, Wang Y, Zhang Z, Yue P, Gao X. Anti-obesity effects of instant fermented teas in vitro and in mice with high-fat-diet-induced obesity. Food Funct 2019; 10:3502-3513. [PMID: 31143917 DOI: 10.1039/c9fo00162j] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Obesity is a chronic metabolic disorder that is associated with higher risks of developing diabetes and cardiovascular disease. Chinese dark tea is a fermented beverage with many biological effects and could be considered for the management of obesity. This study is aimed to assess the possible anti-obesity properties of instant dark tea (IDT) and instant pu-erh tea (PET) in high fat diet (HFD)-fed mice. Male C57BL/6 mice were divided into 5 groups. They received low-fat diet (LFD), HFD, HFD supplemented with drinking IDT infusion (5 mg mL-1), PET infusion (5 mg mL-1) or water for 8 weeks. The results showed IDT exhibited better inhibitory effect than PET on body weight gain and visceral fat weights. IDT also improved the serum high-density lipoprotein cholesterol (HDL-C) level, but decreased the low-density lipoprotein cholesterol (LDL-C) and leptin levels more effectively than PET. Both IDT and PET lowered the levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the plasma and significantly increased the ratio of albumin to globin (A/G) in the serum compared to the control group. IDT treatment reduced the malondialdehyde (MDA) level in the liver. Histomorphology evidenced that the liver tissue architecture was well preserved by IDT administration. Moreover, IDT regulated the expression of obesity-related genes more effectively than PET. Overall, the present findings have provided the proof of concept that dietary IDT could provide a safer and cost-effective option for people with HFD-induced obesity.
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Affiliation(s)
- Yue Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.
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107
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Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi. BMC Microbiol 2019; 19:261. [PMID: 31771506 PMCID: PMC6878699 DOI: 10.1186/s12866-019-1640-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 11/14/2019] [Indexed: 11/21/2022] Open
Abstract
Background Caffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermentation of pu-erh tea, have a certain impact on caffeine level. Inoculating an appropriate starter strain that is able to convert caffeine to theophylline would be an alternative way to obtain theophylline in tea. The purpose of this study was to isolate and identify the effective strain converting caffeine to theophylline in pu-erh tea, and discuss the optimal conditions for theophylline production. Results Caffeine content was decreased significantly (p < 0.05) and theophylline content was increased significantly (p < 0.05) during the aerobic fermentation of pu-erh tea. Five dominant fungi were isolated from the aerobic fermentation and identified as Aspergillus niger, Aspergillus sydowii, Aspergillus pallidofulvus, Aspergillus sesamicola and Penicillium mangini, respectively. Especially, A. pallidofulvus, A. sesamicola and P. mangini were detected in pu-erh tea for the first time. All isolates except A. sydowii TET-2, enhanced caffeine content and had no significant influence on theophylline content. In the aerobic fermentation of A. sydowii TET-2, 28.8 mg/g of caffeine was degraded, 93.18% of degraded caffeine was converted to theophylline, and 24.60 mg/g of theophylline was produced. A. sydowii PET-2 could convert caffeine to theophylline significantly, and had application potential in the production of theophylline. The optimum conditions of theophylline production in the aerobic fermentation were 1) initial moisture content of 35% (w/w), 2) inoculation quantity of 8%, and 3) incubation temperature at 35 °C. Conclusions For the first time, we find that A. sydowii PET-2 could convert caffeine to theophylline, and has the potential value in theophylline production through aerobic fermentation.
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108
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Xu S, Wang JJ, Wei Y, Deng WW, Wan X, Bao GH, Xie Z, Ling TJ, Ning J. Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12084-12093. [PMID: 31560531 DOI: 10.1021/acs.jafc.9b05314] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Raw Pu-erh tea (RPT) needs ageing before drinking. However, the influence from environment and time of storage on chemical profile and flavor of RPT is unclear. In this study, the RPTs stored in wet-hot or dry-cold environment for 1-9 years were assessed using metabolomics based on UHPLC-Orbitrap-MS and global natural product social (GNPS) feature-based molecular networking as well as electronic tongue measurement. The results exhibited that the chemical profiles of RPTs were similar at an early stage but started to differentiate from each other at the 5th and the 7th year in wet-hot and dry-cold environments. The discriminating features including N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (flavoalkaloids), unsaturated fatty acids, lysophosphatidylcholines, flavan-3-ols, amino acids, and flavonol-O-glycosides among the three chemical profiles were discovered and analyzed by means of multivariate statistics, GNPS multilibraries matching, and SIRIUS calculation. The metabolomic data were consistent with the results obtained through electronic tongue measurement.
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Affiliation(s)
- Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Jing-Jing Wang
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Guan-Hu Bao
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
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109
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Liu J, Fan Y, Kim D, Zhong T, Yi P, Fan C, Wang A, Yang X, Lee S, Ren X, Xu Y. Neuroprotective effect of catechins derivatives isolated from Anhua dark tea on NMDA-induced excitotoxicity in SH-SY5Y cells. Fitoterapia 2019; 137:104240. [DOI: 10.1016/j.fitote.2019.104240] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/07/2019] [Accepted: 06/11/2019] [Indexed: 10/26/2022]
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110
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Ma G, Zhang J, Zhang L, Huang C, Chen L, Wang G, Liu X, Lu C. Elements characterization of Chinese tea with different fermentation degrees and its use for geographical origins by liner discriminant analysis. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103246] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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111
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Wu E, Zhang T, Tan C, Peng C, Chisti Y, Wang Q, Gong J. Theabrownin from Pu-erh tea together with swinging exercise synergistically ameliorates obesity and insulin resistance in rats. Eur J Nutr 2019; 59:1937-1950. [PMID: 31273522 DOI: 10.1007/s00394-019-02044-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Accepted: 06/30/2019] [Indexed: 01/03/2023]
Abstract
PURPOSE Theabrownin (TB)-containing Pu-erh tea has been shown to be hypolipidemic in rats fed a high-fat diet. Physical exercise such as swinging is also known to reduce obesity. We hypothesized that TB in combination with swinging can synergistically ameliorate obesity and insulin resistance in rats with metabolic syndrome. METHODS TB, rosiglitazone, or lovastatin (controls) was administered by gavage to rats fed a diet high in fat, sugar, and salt. A subgroup of the rats was subjected to a 30-min daily swinging exercise regimen, whereas the other rats did not exercise. RESULTS Theabrownin in combination with swinging was found to significantly improve serum lipid status and prevent development of obesity and insulin resistance in rats. Liver transcriptomics data suggested that theabrownin activated circadian rhythm, protein kinase A, the adenosine monophosphate-activated protein kinase, and insulin signaling pathways by enhancing cyclic adenosine monophosphate levels and, hence, accelerating nutrient metabolism and the consumption of sugar and fat. The serum dopamine levels in rats increased significantly after exercise. In parallel work, intraperitoneal dopamine injections were shown to significantly reduce weight gain and prevent the elevation in triglyceride levels that would otherwise be induced by the high fat-sugar-salt diet. Theabrownin prevented obesity and insulin resistance mainly by affecting the circadian rhythm, while swinging exercise stimulated the overproduction of dopamine to accelerate metabolism of glucose and lipid. CONCLUSIONS Theabrownin and exercise synergistically ameliorated metabolic syndrome in rats and effectively prevented obesity.
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Affiliation(s)
- Enkai Wu
- College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, Yunnan, China
| | - Tingting Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, Yunnan, China
| | - Chao Tan
- College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, Yunnan, China
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, Yunnan, China
| | - Yusuf Chisti
- School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand
| | - Qiuping Wang
- College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, Yunnan, China.
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Heilong Tan, Kunming, 650201, Yunnan, China.
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112
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Zhang Q, Wu S, Li Y, Liu M, Ni K, Yi X, Shi Y, Ma L, Willmitzer L, Ruan J. Characterization of three different classes of non-fermented teas using untargeted metabolomics. Food Res Int 2019; 121:697-704. [DOI: 10.1016/j.foodres.2018.12.042] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 12/12/2018] [Accepted: 12/22/2018] [Indexed: 01/01/2023]
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113
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Xu S, Sun X, Lu H, Zhang Q. Detection of Type, Blended Ratio, and Mixed Ratio of Pu'er Tea by Using Electronic Nose and Visible/Near Infrared Spectrometer. SENSORS 2019; 19:s19102359. [PMID: 31121902 PMCID: PMC6566589 DOI: 10.3390/s19102359] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 05/15/2019] [Accepted: 05/16/2019] [Indexed: 11/25/2022]
Abstract
The objective of this study was to find an intelligent and fast method to detect the type, blended ratio, and mixed ratio of ancient Pu’er tea, which is significant in maintaining order in the Pu’er tea industry. An electronic nose (E-nose) and a visible near infrared spectrometer (VIS/NIR spectrometer) were applied for tea sampling. Feature extraction was conducted using both the traditional method and a convolutional neural network (CNN) technique. Linear discriminant analysis (LDA) and partial least square regression (PLSR) were applied for pattern recognition. After sampling while using the traditional method, the analysis of variance (ANOVA) results showed that the mean differential value of each sensor should be selected as the optimal feature extraction method for E-nose data, and raw data comparison results showed that 19 peak/valley values and two slope values were extracted. While the format of E-nose data was in accord with the input format for CNN, the VIS/NIR spectrometer data required matrixing to meet the format requirements. The LDA and PLSR analysis results showed that CNN has superior detection ability, being able to acquire more local features than the traditional method, but it has the risk of mixing in redundant information, which can act to reduce the detection ability. Multi-source information fusion (E-nose and VIS/NIR spectrometer fusion) can collect more features from different angles to improve the detection ability, but it also contains the risk of adding redundant information, which reduces the detection ability. For practical detection, the type of Pu’er tea should be recognizable using a VIS/NIR spectrometer and the traditional feature extraction method. The blended ratio of Pu’er tea should also be identifiable by using a VIS/NIR spectrometer with traditional feature extraction. Multi-source information fusion with traditional feature extraction should be used if the accuracy requirement is extremely high; otherwise, a VIS/NIR spectrometer with traditional feature extraction is preferred.
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Affiliation(s)
- Sai Xu
- Public Monitoring Center for Agro-Product of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
- Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
| | - Xiuxiu Sun
- Indian River Research and Education Center, University of Florida, Ft. Pierce, FL 34945, USA.
| | - Huazhong Lu
- Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
- College of Engineering, South China Agricultural University, Guangzhou 510640, China.
| | - Qianqian Zhang
- College of Engineering, South China Agricultural University, Guangzhou 510640, China.
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114
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Meng XH, Li N, Zhu HT, Wang D, Yang CR, Zhang YJ. Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5318-5349. [PMID: 30449099 DOI: 10.1021/acs.jafc.8b05037] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Tea, as one of the most popular beverages with various bioactivities, is commonly produced from the fresh leaves of two widely cultivated tea plants, Camellia sinensis and C. sinensis var. assamica. Both plants belong to the genus Camellia section Thea, which was considered to have 12 species and 6 varieties according to Min's taxonomic system. Most species, except the cultivated species, are known as wild tea plants and have been exploited and utilized to produce tea by the local people of its growing areas. Thus far, six species and varieties have been phytochemically studied, leading to the identification of 398 compounds, including hydrolyzable tannins, flavan-3-ols, flavonoids, terpenoids, alkaloids, and other phenolic and related compounds. Various beneficial health effects were reported for tea and its components, involving antioxidant, antitumor, antimutagenic, antidiabetic, hypolipidemic, anti-inflammatory, antimicrobial, antiviral, antifungal, neuroprotective, hepatoprotective, etc. In this review, the geographical distribution of tea plants and the chemical constituents (1-398) reported from the genus Camellia section Thea and some tea products (green, black, oolong, and pu-erh tea) that have ever been studied between 1970 and 2018 have been summarized, taking species as the main hint, and the main biological activities are also discussed.
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Affiliation(s)
- Xiu-Hua Meng
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
- University of Chinese Academy of Sciences , Beijing 100049 , People's Republic of China
| | - Na Li
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
- University of Chinese Academy of Sciences , Beijing 100049 , People's Republic of China
| | - Hong-Tao Zhu
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
| | - Dong Wang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
| | - Chong-Ren Yang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
| | - Ying-Jun Zhang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
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115
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Yang X, Tomás-Barberán FA. Tea Is a Significant Dietary Source of Ellagitannins and Ellagic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5394-5404. [PMID: 30339026 DOI: 10.1021/acs.jafc.8b05010] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The ellagitannin composition and the total content of ellagitannins in different types of tea were studied by high-performance liquid chromatography/ion-trap mass spectrometry. Strictinin and seven other isomers, tellimagrandin I, and ellagic acid were identified from tea infusions. The ellagitannin content in tea infusions was determined after acid hydrolysis and ranged from 0.15 to 4.46 mg of ellagic acid equivalent/g of tea in the infusions. The intake of ellagic acid after drinking a cup of tea brewed with 4 g of tea could range between 0.59 and 17.89 mg. These results indicate that tea can be a significant contributor to the dietary intake of ellagitannins. Urolithins, the gut microbiota metabolites produced in vivo from ellagic acid and ellagitannins, were detected in human urine after dietary tea beverage intake. Urolithin metabotypes A, B, and 0 were identified in volunteers after tea intake. These results suggest that the daily intake of ellagitannins from tea can have a role in tea health effects.
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Affiliation(s)
- Xiao Yang
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Center for Applied Soil Science and Biology of the Segura (CEBAS) , Spanish National Research Council (CSIC) , Post Office Box 164, Espinardo, 30100 Murcia , Spain
- School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , People's Republic of China
| | - Francisco A Tomás-Barberán
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Center for Applied Soil Science and Biology of the Segura (CEBAS) , Spanish National Research Council (CSIC) , Post Office Box 164, Espinardo, 30100 Murcia , Spain
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116
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Wang Y, Kan Z, Wang D, Zhang L, Wan X, McGinley JN, Thompson HJ. Differences in Chemical Composition among Commercially Important Cultivars of Genus Camellia. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5457-5464. [PMID: 30577696 DOI: 10.1021/acs.jafc.8b06164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Leaves from plants of the genus Camellia are used to make beverages and food products; however, there is limited data that compares the chemical composition of the unprocessed leaves of cultivars traditionally used to make these products. Plucked, fresh leaves from 14 commercially important cultivars were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry. On the basis of assessment of 61 compounds that are known to be affected by postharvest tea processing methods, significant variation among unprocessed cultivar leaves was observed for compounds in five chemical classes: amino acids, catechins, flavonoids and flavone glycosides, phenolic acids, and alkaloids. These chemical differences were of sufficient magnitude to render two distinct chemically defined clusters of Camellia cultivars that did not reflect the traditional grouping of these cultivars based by species variant, tea type, or production region. Advanced statistical techniques identified candidate biomarkers for each chemical class to guide the development of comprehensive targeted analyses for constituents of biosynthetic pathways in which marked expression plasticity was observed. Targeted analyses of this type have the potential to identify Camellia species/cultivars that will facilitate the formulation of new beverages and designer foods with improved organoleptic characteristic and enhanced prebiotic or nutraceutical activity.
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Affiliation(s)
- Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Zhipeng Kan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Dongxu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - John N McGinley
- Cancer Prevention Laboratory , Colorado State University , Fort Collins , Colorado 80523 , United States
| | - Henry J Thompson
- Cancer Prevention Laboratory , Colorado State University , Fort Collins , Colorado 80523 , United States
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Wang Y, Kan Z, Thompson HJ, Ling T, Ho CT, Li D, Wan X. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5423-5436. [PMID: 30403138 DOI: 10.1021/acs.jafc.8b05140] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
While the Camellia sinensis cultivar and processing method are key factors that affect tea flavor and aroma, the chemical changes in nonvolatile components associated with the tea processing method using a single cultivar of C. sinensis have not been reported. Fresh leaves from C. sinensis Longjing 43 were subjected to six tea processing methods and evaluated by targeted and untargeted chromatographic procedures. On the basis of targeted assessment of the total catechin content, three clusters were identified: yellow-green, oolong-white-dark, and black. However, principal component analysis of the total tea metabolome identified four chemical phenotypes: green-yellow, oolong, black-white, and dark. Differences in the non-catechin components included amino acids and γ-aminobutyric acid, which increased in white tea, and dihydroxyphenylalanine, valine, betaine, and theophylline, which increased in dark tea. Overall, this study identified a wide range of chemicals that are affected by commonly used tea processing methods and potentially affect the bioactivity of various tea types.
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Affiliation(s)
| | | | - Henry J Thompson
- Cancer Prevention Laboratory , Colorado State University , Fort Collins , Colorado 80523 , United States
| | | | - Chi-Tang Ho
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
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118
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Ge Y, Bian X, Sun B, Zhao M, Ma Y, Tang Y, Li N, Wu JL. Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4568-4577. [PMID: 30932482 DOI: 10.1021/acs.jafc.9b00789] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Pu-erh tea, a famous traditional Chinese tea with multiple health benefits, is produced by microbial fermentation. It has been reported that major known bioactive compounds in green tea, e.g. epicatechin, epigallocatechin gallate, and theanine, decreased during fermentation. Then which components account for the benefits of Pu-erh tea? Phenolic acids are aromatic secondary metabolites and possess various biological properties. In this research, phenolic acids in Pu-erh tea were investigated qualitatively and quantitatively to reveal the influence of fermentation and their potential effects using 5-(diisopropylamino)amylamine (DIAAA) derivatization-ultrahigh performance liquid chromatography-quadrupole-time-of-flight/mass spectrometry (UHPLC-Q-TOF/MS) approach. A total of 33 phenolic acids were determined, and most of them were detected in Pu-erh tea for the first time. Moreover, gallic acid and theogallin were the major components in ripened and raw Pu-erh tea, respectively. Dynamic profiling revealed the increase of simple phenolic acids and the decrease of most of phenolic acid esters during Pu-erh tea fermentation. These results provided firm basis for practical fermentation and quality control of Pu-erh tea.
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Affiliation(s)
- Yahui Ge
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health , Macau University of Science and Technology , Avenida Wai Long , Taipa 999078 , Macau SAR China
| | - Xiqing Bian
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health , Macau University of Science and Technology , Avenida Wai Long , Taipa 999078 , Macau SAR China
| | - Baoqing Sun
- State Key Laboratory of Respiratory Disease, National Clinical Center for Respiratory Diseases, Guangzhou Institute of Respiratory Diseases, First Affiliated Hospital , Guangzhou Medical University , Guangzhou 510182 , Guangdong Province China
| | - Ming Zhao
- College of Longrun Pu-erh Tea , Yunnan Agricultural University , Kunming 650201 , Yunnan , China
| | - Yan Ma
- College of Longrun Pu-erh Tea , Yunnan Agricultural University , Kunming 650201 , Yunnan , China
| | - Yuping Tang
- Shaanxi Collaborative Innovation Center of Chinese Medicinal Resources Industrialization and College of Pharmacy , Shaanxi University of Chinese Medicine , Xianyang 712083 , China
| | - Na Li
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health , Macau University of Science and Technology , Avenida Wai Long , Taipa 999078 , Macau SAR 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 , Avenida Wai Long , Taipa 999078 , Macau SAR China
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119
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Unban K, Khatthongngam N, Shetty K, Khanongnuch C. Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities. Journal of Food Science and Technology 2019; 56:2687-2699. [PMID: 31168151 DOI: 10.1007/s13197-019-03758-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/27/2019] [Indexed: 10/27/2022]
Abstract
Miang is a traditional fermented tea made from fermentation of Assam tea leaves with mixed microbial culture involving lactic acid bacteria and yeast. Miang has important bioactive benefits such as antioxidant and antimicrobial activity with relevance to health benefits. Miang is categorized into two processes; filamentous fungi growth-based (FFP) and non-filamentous fungi-based (NFP) process, depending on area of production. Further, Miang is also divided into 2 types; astringent Miang and sour Miang, depending on fermentation time. The aim of this research was to determine the important macronutrient biotransformation of Miang diversity under above processes and types and explore the impact on bioactive compounds relevant to antioxidant and antimicrobial activities. During fermentation, pH, total acid, nutritional components, total polyphenols (TP), total tannins (TT), total flavonoids (TF), total catechins (TC), antioxidant activity and antimicrobial activity were evaluated. Miang when fermented for longer sour Miang process compared to shorter time astringent Miang increased crude protein, fiber, and ash contents whereas soluble carbohydrates decreased. Even though TP, TT, TF and TC of sour Miang was lower, the overall antioxidant activity was higher than astringent Miang. This suggests that in addition to the phenolic compounds, other specific phenolics and substances such as biotransformed protein and fat could contribute to antioxidant properties. Additionally, Miang also contains antimicrobial activities against dental caries pathogenic bacteria Streptococcus mutans, gastrointestinal disease causing Vibrio cholerae and Salmonella enterica serovar Typhimurium through likely effects of organic acids and phenolic compounds.
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Affiliation(s)
- Kridsada Unban
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand
| | - Nuttapong Khatthongngam
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand
| | - Kalidas Shetty
- 2Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Chartchai Khanongnuch
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand.,3Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200 Thailand
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120
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Bassi P, Kumar V, Kumar S, Kaur S, Gat Y, Majid I. Importance and prior considerations for development and utilization of tea bags: A critical review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13069] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Pratishtha Bassi
- Food Technology and Nutrition, School of AgricultureLovely Professional University Phagwara Punjab India
| | - Vikas Kumar
- Food Technology and Nutrition, School of AgricultureLovely Professional University Phagwara Punjab India
| | - Satish Kumar
- Food Technology and Nutrition, School of AgricultureLovely Professional University Phagwara Punjab India
| | - Sawinder Kaur
- Food Technology and Nutrition, School of AgricultureLovely Professional University Phagwara Punjab India
| | - Yogesh Gat
- Food Technology and Nutrition, School of AgricultureLovely Professional University Phagwara Punjab India
| | - Ishrat Majid
- Food Technology and Nutrition, School of AgricultureLovely Professional University Phagwara Punjab India
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121
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Xu Q, Sun M, Ning J, Fang S, Ye Z, Chen J, Fu R. The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick Tea. Indian J Microbiol 2019; 59:288-294. [PMID: 31388205 DOI: 10.1007/s12088-019-00802-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Accepted: 03/25/2019] [Indexed: 10/27/2022] Open
Abstract
To identify the microorganisms responsible for the formation of the main quality components of Qingzhuan brick tea (QZBT) during solid-state fermentation (SSF), predominant thermoduric strains were isolated from the tea leaves collected during SSF. According to their capability of releasing cellulase, pectase, protease, and polyphenol oxidase, four strains were selected as starter cultures to ferment sun-dried tea leaves during artificially inoculated SSF. According to the major enzymatic activities and quality components content (tea polyphenols, catechins, amino acids, soluble sugar, and theabrownin), it was found that Aspergillus fumigatus M1 had a significant effect on the transformation of polyphenols and Bacillus subtilis X4 could enhance the ability of bioconversion of strain M1. Strain X4 and M1 may be the core microbes responsible for developing these biochemical components of QZBT, as the values of quality components of tea leaves fermented by these two strains for 6 days was very close to that of the sample naturally fermented for 35 days in the tea factory. The results could be significant in developing industrial starters for the manufacture of QZBT and stabilizing the product quality of different batches.
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Affiliation(s)
- Qian Xu
- 1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China
| | - Min Sun
- 1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China
| | - Jingming Ning
- 1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China
| | - Shimao Fang
- 1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China
| | - Ziling Ye
- 1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China
| | - Junhai Chen
- Hubei Zhaoliqiao Tea Co. Ltd, Chibi, 437300 People's Republic of China
| | - Ruiyan Fu
- 1School of Tea and Food Science, Anhui Agricultural University, Hefei, 230036 People's Republic of China
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122
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Shi J, Zhu Y, Zhang Y, Lin Z, Lv HP. Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.075] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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123
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Ding Q, Zheng W, Zhang B, Chen X, Zhang J, Pang X, Zhang Y, Jia D, Pei S, Dong Y, Ma B. Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats. RSC Adv 2019; 9:2967-2977. [PMID: 35518948 PMCID: PMC9059968 DOI: 10.1039/c8ra09259a] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Accepted: 01/14/2019] [Indexed: 01/08/2023] Open
Abstract
Pu-erh tea is produced from the leaves of large-leaf tea species (Camellia sinensis var. assamica) in the Yunnan province of China and divided into ripened pu-erh tea (RIPT, with pile-fermentation) and raw pu-erh tea (RAPT) according to processing methods. RIPT extract showed more potent anti-diabetic effects on two-hour postprandial blood glucose (2h-PBG) and fasting blood glucose (FBG) than RAPT extract. UHPLC-Q-TOF/MS and UHPLC-PDA analyses found that 17 newly formed components and the increased components after fermentation, such as quinic acid, gallic acid, caffeine, puerin I and so on, might be the main contributors to the enhanced activities of RIPT. In addition, the probiotic role of RIPT to some beneficial gut bacteria, such as lactobacillus, Prevotellaceae NK3B31 group, Alloprevotella and Prevotella, was observed in our study. These results might provide a clue to anti-diabetic mechanism and active components of pu-erh tea, and use as a functional beverage worth to be further studied.
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Affiliation(s)
- Qianzhi Ding
- Beijing Institute of Radiation Medicine No. 27 Taiping Road, Haidian District Beijing 100850 China +86-010-66930282
| | - Wei Zheng
- Beijing Institute of Radiation Medicine No. 27 Taiping Road, Haidian District Beijing 100850 China +86-010-66930282
| | - Bowei Zhang
- School of Life Science and Biotechnology, Dalian University of Technology Dalian 116024 Liaoning China
| | - Xiaojuan Chen
- Beijing Institute of Radiation Medicine No. 27 Taiping Road, Haidian District Beijing 100850 China +86-010-66930282
| | - Jie Zhang
- Beijing Institute of Radiation Medicine No. 27 Taiping Road, Haidian District Beijing 100850 China +86-010-66930282
| | - Xu Pang
- Beijing Institute of Radiation Medicine No. 27 Taiping Road, Haidian District Beijing 100850 China +86-010-66930282
| | - Yong Zhang
- Beijing University of Chinese Medicine Beijing 100029 China
| | - Dexian Jia
- Beijing University of Chinese Medicine Beijing 100029 China
| | - Surui Pei
- Annoroad Gene Technology Co., Ltd Beijing 100176 China
| | - Yuesheng Dong
- School of Life Science and Biotechnology, Dalian University of Technology Dalian 116024 Liaoning China
| | - Baiping Ma
- Beijing Institute of Radiation Medicine No. 27 Taiping Road, Haidian District Beijing 100850 China +86-010-66930282
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124
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Xia Y, Tan D, Akbary R, Kong J, Seviour R, Kong Y. Aqueous raw and ripe Pu-erh tea extracts alleviate obesity and alter cecal microbiota composition and function in diet-induced obese rats. Appl Microbiol Biotechnol 2019; 103:1823-1835. [PMID: 30610284 DOI: 10.1007/s00253-018-09581-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 12/11/2018] [Accepted: 12/12/2018] [Indexed: 12/31/2022]
Abstract
Pu-erh tea is attracting increased attention worldwide because of its unique flavor and health effects, but its impact on the composition and function of the gut microbiota remains unclear. The aim of this study was to investigate the effects of aqueous extracts of fermented (ripe) and non-fermented (raw) Pu-erh teas on the composition and function of the intestinal microbiota of rats with diet-induced obesity. We conducted a comparative metagenomic and meta-proteomic investigation of the microbial communities in cecal samples taken from obese rats treated with or without extracts of raw or ripe Pu-erh teas. By analyzing the composition and diversity of 16S rRNA amplicons and expression profiles of 814 distinct proteins, we found that despite differences in the chemical compositions of raw and ripe Pu-erh teas, administration of either tea at two doses (0.15- and 0.40-g/kg body weight) significantly (P < 0.05) increased microbial diversity and changed the composition of cecal microbiota by increasing the relative abundances of Firmicutes and decreasing those of Bacteroidetes. Community metabolic processes, including sucrose metabolism, glycolysis, and syntheses of proteins, rRNAs, and antibiotics were significantly (P < 0.05) promoted or had a tendency (0.10 < P < 0.05) to be promoted due to the enrichment of relevant enzymes. Furthermore, evidence at population, molecular, and metabolic levels indicated that polyphenols of raw Pu-erh tea and their metabolites potentially promote Akkermansia muciniphila growth by stimulating a type II and III secretion system protein, the elongation factor Tu, and a glyceraldehyde-3-phosphate dehydrogenase. This study provides new evidence for the prebiotic effects of Pu-erh tea.
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Affiliation(s)
- Yun Xia
- Department of Life Science and Technology, Kunming University, Kunming, China
| | - Donghong Tan
- Institute of Medical Biology, Chinese Academy of Medical Sciences, Kunming, China
| | - Roya Akbary
- Biology Department, Toronto University, Toronto, Canada
| | - James Kong
- Computer Science, York University, York, Canada
| | - Robert Seviour
- Microbiology Department, La Trobe University, Bundoora, Victoria, 3228, Australia
| | - Yunhong Kong
- Department of Life Science and Technology, Kunming University, Kunming, China.
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125
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Rizo J, Guillén D, Farrés A, Díaz-Ruiz G, Sánchez S, Wacher C, Rodríguez-Sanoja R. Omics in traditional vegetable fermented foods and beverages. Crit Rev Food Sci Nutr 2018; 60:791-809. [PMID: 30582346 DOI: 10.1080/10408398.2018.1551189] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
For a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understanding of microbiota dynamics has been achieved. However, analyzing the functional role of microbial communities is not an easy task. The application of omics sciences to the study of fermented foods would provide the metabolic and functional understanding of the microbial communities and their impact on the fermented product, including the molecules that define its aroma and flavor, as well as its nutritional properties. Until now, most omics studies have focused on commercial fermented products, such as cheese, wine, bread and beer, but traditional fermented foods have been neglected. Therefore, the information that allows to relate the present microbiota in the food and its properties remains limited. In this review, reports on the applications of omics in the study of traditional fermented foods and beverages are reviewed to propose new ways to analyze the fermentation phenomena.
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Affiliation(s)
- Jocelin Rizo
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
| | - Daniel Guillén
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
| | - Amelia Farrés
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
| | - Gloria Díaz-Ruiz
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
| | - Sergio Sánchez
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
| | - Romina Rodríguez-Sanoja
- Departamento de Biología Molecular y Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México (UNAM), Ciudad de México, México
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126
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Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis. Food Microbiol 2018; 76:405-415. [DOI: 10.1016/j.fm.2018.07.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 06/27/2018] [Accepted: 07/01/2018] [Indexed: 11/17/2022]
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127
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Mishra P, Nordon A, Tschannerl J, Lian G, Redfern S, Marshall S. Near-infrared hyperspectral imaging for non-destructive classification of commercial tea products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.015] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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128
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Wang Q, Šarkanj B, Jurasovic J, Chisti Y, Sulyok M, Gong J, Sirisansaneeyakul S, Komes D. Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using
Aspergillus tubingensis
via submerged fermentation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Qiuping Wang
- College of Food Science and Technology Yunnan Agricultural University Heilong Tan Kunming 650201 China
| | - Bojan Šarkanj
- Department of Food Technology University Center Koprivnica University North Trg dr. Žarka Dolinara 1 Koprivnica 48000 Croatia
| | - Jasna Jurasovic
- Institute for Medical Research and Occupational Health Ksaverska Cesta 2 Zagreb 10001 Croatia
| | - Yusuf Chisti
- School of Engineering Massey University Private Bag 11 222 Palmerston North New Zealand
| | - Michael Sulyok
- Center for Analytical Chemistry Department of Agrobiotechnology (IFA‐Tulln) University of Natural Resources and Life Sciences Vienna (BOKU) Konrad Lorenzstr. 20 A‐3430 Tulln Austria
| | - Jiashun Gong
- College of Food Science and Technology Yunnan Agricultural University Heilong Tan Kunming 650201 China
| | - Sarote Sirisansaneeyakul
- Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Road Ladyao Chatuchak Bangkok 10900 Thailand
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology University of Zagreb Pierrotijeva 6 Zagreb 10000 Croatia
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129
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Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea. Food Chem 2018; 265:189-199. [DOI: 10.1016/j.foodchem.2018.05.080] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/17/2018] [Accepted: 05/17/2018] [Indexed: 12/16/2022]
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130
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Pedan V, Rohn S, Holinger M, Hühn T, Chetschik I. Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea. Molecules 2018; 23:molecules23081931. [PMID: 30072634 PMCID: PMC6222816 DOI: 10.3390/molecules23081931] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 07/26/2018] [Accepted: 08/02/2018] [Indexed: 11/30/2022] Open
Abstract
Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (−)-epigallocatechin gallate, and 40.1 mg/g (−)-epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (−)-epigallocatechin gallate, and 1.8 mg/g (−)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea.
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Affiliation(s)
- Vasilisa Pedan
- Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland.
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
| | - Mirjam Holinger
- Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland.
| | - Tilo Hühn
- Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland.
| | - Irene Chetschik
- Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland.
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Characterising volatiles in tea ( Camellia sinensis ). Part II: Untargeted and targeted approaches to multivariate analysis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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132
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Long W, Zhang G, Dong Y, Li D. Dark tea extract mitigates hematopoietic radiation injury with antioxidative activity. JOURNAL OF RADIATION RESEARCH 2018; 59:387-394. [PMID: 29325132 PMCID: PMC6054171 DOI: 10.1093/jrr/rrx072] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Indexed: 05/09/2023]
Abstract
The hematopoietic system is widely studied in radiation research. Tea has been proved to have antioxidative activity. In the present study, we describe the protective effects of dark tea extract (DTE) on radiation-induced hematopoietic injury. DTE administration significantly enhanced the survival rate of mice after 7.0 and 7.5 Gy total body irradiation (TBI). The results showed that DTE not only markedly increased the numbers and cloning potential of hematopoietic cells, but also decreased DNA damages after mice were exposed to 6.0 Gy total body irradiation (TBI). In addition, DTE also decreased the levels of reactive oxygen species (ROS) in hematopoietic cells by inhibiting NOX4 expression and increasing the dismutase, catalase and glutathione peroxidase in livers. These data demonstrate that DTE can prevent radiation-induced hematopoietic syndromes, which is beneficial for protection from radiation injuries.
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Affiliation(s)
- Wei Long
- Institute of Radiation Medicine, Chinese Academy of Medical Science and Peking Union Medical College, Tianjin Key Laboratory of Radiation Medicine and Molecular Nuclear Medicine, No. 238, Baidi Road, Nankai District, Tianjin, China
| | - Guanghui Zhang
- Institute of Radiation Medicine, Chinese Academy of Medical Science and Peking Union Medical College, Tianjin Key Laboratory of Radiation Medicine and Molecular Nuclear Medicine, No. 238, Baidi Road, Nankai District, Tianjin, China
| | - Yinping Dong
- Institute of Radiation Medicine, Chinese Academy of Medical Science and Peking Union Medical College, Tianjin Key Laboratory of Radiation Medicine and Molecular Nuclear Medicine, No. 238, Baidi Road, Nankai District, Tianjin, China
| | - Deguan Li
- Institute of Radiation Medicine, Chinese Academy of Medical Science and Peking Union Medical College, Tianjin Key Laboratory of Radiation Medicine and Molecular Nuclear Medicine, No. 238, Baidi Road, Nankai District, Tianjin, China
- Corresponding author. Institute of Radiation Medicine, Chinese Academy of Medical Science and Peking Union Medical College, No. 238, Baidi Road, Nankai District, Tianjin 300192, China. Tel: +86-022-85682340; Fax: +86-022-85683033;
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Zhou B, Ma C, Wang H, Xia T. Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation. BMC Microbiol 2018; 18:53. [PMID: 29866035 PMCID: PMC5987490 DOI: 10.1186/s12866-018-1194-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 05/23/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Pu-erh tea is a traditional Chinese tea and produced by natural solid-state fermentation. Several studies show that the natural microbiota influence caffeine level in pu-erh tea. Our previous research also found that the caffeine declined significantly (p < 0.05) in the fermentation, which suggested that the caffeine level could be influenced by specific strains. The purpose of this study was to isolate and identify microorganisms for caffeine degradation, and this research explored the degradation products from caffeine and optimal condition for caffeine degradation. RESULTS 11 Fungi were isolated from pu-erh tea fermentation and 7 strains could survive in caffeine solid medium. Two superior strains were identified as Aspergillus niger NCBT110A and Aspergillus sydowii NRRL250 by molecular identification. In the substrate tests with caffeine, A. niger NCBT110A could use caffeine as a potential carbon source while glucose is absent, A. sydowii NRRL250 could degrade 600 mg/L caffeine completely in a liquid medium. During the degradation product analysis of A. sydowii NRRL250, theophylline and 3-methlxanthine were detected, and the level of theophylline and 3-methlxanthine increased significantly (p < 0.05) with the degradation of caffeine. The single factor analysis showed that the optimum conditions of caffeine degradation were 1) substrate concentration of 1200 mg/L, 2) reaction temperature at 30 °C, and 3) pH of 6. In the submerged fermentation of tea infusion by A. sydowii NRRL250, 985.1 mg/L of caffeine was degraded, and 501.2 mg/L of theophylline was produced. CONCLUSIONS Results from this research indicate that Aspergillus sydowii NRRL250 was an effective strain to degrade caffeine. And theophylline and 3-methlxanthine were the main caffeine degradation products.
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Affiliation(s)
- Binxing Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China. .,College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Cunqiang Ma
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, 464000, Henan, China. .,College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Hongzhen Wang
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China.
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135
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Xu H, Yin D, Liu T, Chen F, Chen Y, Wang X, Sheng J. Tea polysaccharide inhibits RANKL-induced osteoclastogenesis in RAW264.7 cells and ameliorates ovariectomy-induced osteoporosis in rats. Biomed Pharmacother 2018; 102:539-548. [DOI: 10.1016/j.biopha.2018.03.125] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 03/20/2018] [Accepted: 03/20/2018] [Indexed: 01/29/2023] Open
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An Improved Weighted Partial Least Squares Method Coupled with Near Infrared Spectroscopy for Rapid Determination of Multiple Components and Anti-Oxidant Activity of Pu-Erh Tea. Molecules 2018; 23:molecules23051058. [PMID: 29724034 PMCID: PMC6102534 DOI: 10.3390/molecules23051058] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 04/24/2018] [Accepted: 04/25/2018] [Indexed: 01/11/2023] Open
Abstract
Background: Pu-erh tea is a unique microbially fermented tea, which distinctive chemical constituents and activities are worthy of systematic study. Near infrared spectroscopy (NIR) coupled with suitable chemometrics approaches can rapidly and accurately quantitatively analyze multiple compounds in samples. Methods: In this study, an improved weighted partial least squares (PLS) algorithm combined with near infrared spectroscopy (NIR) was used to construct a fast calibration model for determining four main components, i.e., tea polyphenols, tea polysaccharide, total flavonoids, theanine content, and further determine the total antioxidant capacity of pu-erh tea. Results: The final correlation coefficients R square for tea polyphenols, tea polysaccharide, total flavonoids content, theanine content, and total antioxidant capacity were 0.8288, 0.8403, 0.8415, 0.8537 and 0.8682, respectively. Conclusions: The current study provided a comprehensive study of four main ingredients and activity of pu-erh tea, and demonstrated that NIR spectroscopy technology coupled with multivariate calibration analysis could be successfully applied to pu-erh tea quality assessment.
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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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138
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Xu J, Wang M, Zhao J, Wang YH, Tang Q, Khan IA. Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits. Food Res Int 2018; 107:567-577. [PMID: 29580521 DOI: 10.1016/j.foodres.2018.01.063] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 01/12/2018] [Accepted: 01/27/2018] [Indexed: 12/11/2022]
Abstract
Yellow tea, also known as huángchá in Chinese, is a lightly fermented tea unique to China. As a rare and precious variety of tea, it has gained increasing popularity in recent years because of its pleasant mellow taste and known health benefits such as anti-oxidation, anti-inflammation and anti-cancer properties. Yellow tea is similar to green tea in many ways. The initial production process of both teas is the same, but the production of yellow tea requires additional steps. A unique procedure called "sealed yellowing" is always involved in yellow tea processing to increase the oxidation level and remove the characteristic grassy smell associated with green tea while still preserving its health benefits. Compared to other types of teas, yellow tea is much less well-known and studied. In this review, the history and classification of yellow tea are introduced. The processing procedures, including detailed information about "sealed yellowing", are presented. The bioactive chemical compounds common in various types of teas or unique to yellow tea are discussed. Finally, future needs in research and development of yellow tea are proposed.
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Affiliation(s)
- Jingyi Xu
- Tea Department, College of Horticulture Science, Sichuan Agricultural University, Chengdu, 611380, Sichuan, China; National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Mei Wang
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Jianping Zhao
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Yan-Hong Wang
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Qian Tang
- Tea Department, College of Horticulture Science, Sichuan Agricultural University, Chengdu, 611380, Sichuan, China
| | - Ikhlas A Khan
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA; Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, MS 38677, USA.
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139
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Karak T, Kutu FR, Nath JR, Sonar I, Paul RK, Boruah RK, Sanyal S, Sabhapondit S, Dutta AK. Micronutrients (B, Co, Cu, Fe, Mn, Mo, and Zn) content in made tea (Camellia sinensis L.) and tea infusion with health prospect: A critical review. Crit Rev Food Sci Nutr 2018; 57:2996-3034. [PMID: 26478953 DOI: 10.1080/10408398.2015.1083534] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Tea (Camellia sinensis L.) is a perennial acidophilic crop, and known to be a nonalcoholic stimulating beverage that is most widely consumed after water. The aim of this review paper is to provide a detailed documentation of selected micronutrient contents, viz. boron (B), cobalt (Co), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), and zinc (Zn) in made tea and tea infusion. Available data from the literature were used to calculate human health aspect associated with the consumption of tea infusion. A wide range of micronutrients reported in both made tea and tea infusion could be the major sources of micronutrients for human. The content of B, Co, Cu, Fe, Mn, Mo, and Zn in made tea are ranged from 3.04 to 58.44 μg g-1, below detectable limit (BDL) to 122.4 μg g-1, BDL to 602 μg g-1, 0.275 to 13,040 μg g-1, 0.004 to 15,866 μg g-1, 0.04 to 570.80 μg g-1 and 0.01 to 1120 μg g-1, respectively. Only 3.2 μg L-1 to 7.25 mg L-1, 0.01 μg L-1 to 7 mg L-1, 3.80 μg L-1 to 6.13 mg L-1, 135.59 μg L-1 -11.05 mg L-1, 0.05 μg L-1 to 1980.34 mg L-1, 0.012 to 3.78 μg L-1, and 1.12 μg L-1 to 2.32 μg L-1 of B, Co, Cu, Fe, Mn, Mo, and Zn, respectively, are found in tea infusion which are lower than the prescribed limit of micronutrients in drinking water by World Health Organization. Furthermore, micronutrient contents in tea infusion depend on infusion procedure as well as on the instrument used for analysis. The proportion of micronutrients found in different tea types are 1.0-88.9% for B, 10-60% for Co, 2.0-97.8% for Cu, 67.8-89.9% for Fe, 71.0-87.4% for Mn, 13.3-34% for Mo, and 34.9-83% for Zn. From the results, it can also be concluded that consumption of three cups of tea infusion per day does not have any adverse effect on human health with respect to the referred micronutrients rather got beneficial effects to human.
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Affiliation(s)
- Tanmoy Karak
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Funso Raphael Kutu
- b Department of Crop Science, School of Agricultural Sciences , North West University, Mafikeng Campus , Mmabatho , South Africa
| | - Jyoti Rani Nath
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Indira Sonar
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Ranjit Kumar Paul
- c Indian Agricultural Statistics Research Institute , New Delhi , India
| | | | - Sandip Sanyal
- d Department of Tea Processing and Manufacturing Advisory , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Santanu Sabhapondit
- e Department of Biochemistry , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Amrit Kumar Dutta
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
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140
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Cao L, Guo X, Liu G, Song Y, Ho CT, Hou R, Zhang L, Wan X. A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation. J Food Drug Anal 2018; 26:112-123. [PMID: 29389546 PMCID: PMC9332658 DOI: 10.1016/j.jfda.2016.11.020] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 11/14/2016] [Accepted: 11/21/2016] [Indexed: 01/22/2023] Open
Abstract
A total of 98 compounds including 20 aldehydes, eight arenes, six acids, 17 alcohols, 13 ketones, nine esters, nine methoxyphenolics, three alkenes, seven alkanes, and six other components were tentatively identified in six Chinese dark teas (CDTs) using gas chromatography–mass spectrometry. Multivariate statistical analysis revealed that dark teas from Yunnan and Guangxi provinces could be classified into one group, and other CDTs belonged to the other cluster. The diagnostic volatile compounds being responsible for CDTs' discrimination were observed as (E,E)-2,4-decadienal, methoxyphenolics, geraniol, α-terpineol, 2,4-heptadienal, cis-jasmone, linalool oxides, and 2-nonenal. Furthermore, mature tea leaves were separately fermented using Eurotium cristatum and Aspergillus niger. The results showed that E. cristatum increased the contents of cis-jasmone, α-terpineol, ß-ionone, nonanal, and 2-pentylfuran, whereas A. niger advanced the levels of geraniol, linalool oxides, 9,12-octadecadienoic acid, and ß-ionone after short-term fermentation. Fungus species may contribute to forming the flavor of Chinese dark teas by affecting the volatile compounds during postfermentation.
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Affiliation(s)
- Luting Cao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei,
China
| | - Xuemei Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei,
China
| | - Guangjin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei,
China
| | - Yuelin Song
- Modern Research Center for Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing,
China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ,
USA
| | - Ruyan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei,
China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei,
China
- Corresponding authors. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd, Hefei 230036, China. E-mail addresses: (L. Zhang), (X. Wan)
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei,
China
- Corresponding authors. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Rd, Hefei 230036, China. E-mail addresses: (L. Zhang), (X. Wan)
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141
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Polyphenol- and Caffeine-Rich Postfermented Pu-erh Tea Improves Diet-Induced Metabolic Syndrome by Remodeling Intestinal Homeostasis in Mice. Infect Immun 2017; 86:IAI.00601-17. [PMID: 29061705 DOI: 10.1128/iai.00601-17] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Accepted: 10/06/2017] [Indexed: 02/06/2023] Open
Abstract
Postfermented Pu-erh tea (PE) protects against metabolic syndrome (MS), but little is known regarding its underlying mechanisms. Animal experiments were performed to determine whether the gut microbiota mediated the improvement in diet-induced MS by PE and its main active components (PEAC). We confirmed that PE altered the body composition and energy efficiency, attenuated metabolic endotoxemia and systemic and multiple-tissue inflammation, and improved the glucose and lipid metabolism disorder in high-fat diet (HFD)-fed mice via multiple pathways. Notably, PE promoted the lipid oxidation and browning of white adipose tissue (WAT) in HFD-fed mice. Polyphenols and caffeine (CAF) played critical roles in improving these parameters. Meanwhile, PE remodeled the disrupted intestinal homeostasis that was induced by the HFD. Many metabolic changes observed in the mice were significantly correlated with alterations in specific gut bacteria. Akkermansia muciniphila and Faecalibacterium prausnitzii were speculated to be the key gut bacterial links between the PEAC treatment and MS at the genus and species levels. Interestingly, A. muciniphila administration altered body composition and energy efficiency, promoted the browning of WAT, and improved the lipid and glucose metabolism disorder in the HFD-fed mice, whereas F. prausnitzii administration reduced the HFD-induced liver and intestinal inflammatory responses. In summary, polyphenol- and CAF-rich PE improved diet-induced MS, and this effect was associated with a remodeling of the gut microbiota.
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142
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Zhao R, Chen D, Wu H. Effects of Pu-erh ripened tea on hyperuricemic mice studied by serum metabolomics. J Chromatogr B Analyt Technol Biomed Life Sci 2017; 1068-1069:149-156. [PMID: 29069630 DOI: 10.1016/j.jchromb.2017.10.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 09/27/2017] [Accepted: 10/01/2017] [Indexed: 11/30/2022]
Abstract
To evaluate effects of Pu-erh ripened tea in hyperuricemic mice, a mouse hyperuricemia model was developed by oral administration of potassium oxonate for 7 d. Serum metabolomics, based on gas chromatography-mass spectrometry, was used to generate metabolic profiles from normal control, hyperuricemic and allopurinol-treated hyperuricemic mice, as well as hyperuricemic mice given Pu-erh ripened tea at three doses. Pu-erh ripened tea significantly lowered serum uric acid levels. Twelve potential biomarkers associated with hyperuricemia were identified. Pu-erh ripened tea and allopurinol differed in their metabolic effects in the hyperuricemic mice. Levels of glutamic acid, indolelactate, L-allothreonine, nicotinoylglycine, isoleucine, l-cysteine and glycocyamine, all involved in amino acid metabolism, were significantly changed in hyperuricemic mice treated Pu-erh ripened tea. Thus, modulating amino acid metabolism might be the primary mechanism of anti-hyperuricemia by Pu-erh ripened tea.
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Affiliation(s)
- Ran Zhao
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China; Key Laboratory of Ministry of Education for Tea Science, Hunan Agriculture University, Changsha, Hunan 410128, China; Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China.
| | - Dong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China; Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China.
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China; Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China.
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143
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Lv HP, Zhang Y, Shi J, Lin Z. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies. Food Res Int 2017; 100:486-493. [DOI: 10.1016/j.foodres.2016.10.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 10/13/2016] [Accepted: 10/14/2016] [Indexed: 01/12/2023]
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144
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Mao Y, Wei B, Teng J, Huang L, Xia N. Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China. Food Res Int 2017; 99:641-649. [DOI: 10.1016/j.foodres.2017.06.032] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 06/15/2017] [Accepted: 06/17/2017] [Indexed: 02/04/2023]
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145
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Yao Y, Wu M, Huang Y, Li C, Pan X, Zhu W, Huang Y. Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum -fermented loose tea. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.032] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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146
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Chen G, Chen C, Lei Z. Meta-omics insights in the microbial community profiling and functional characterization of fermented foods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.05.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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147
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Development of matrix effect-free MISPE-UHPLC–MS/MS method for determination of lovastatin in Pu-erh tea, oyster mushroom, and red yeast rice. J Pharm Biomed Anal 2017; 140:367-376. [DOI: 10.1016/j.jpba.2017.03.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/24/2017] [Accepted: 03/27/2017] [Indexed: 01/17/2023]
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148
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Liu T, Ding S, Yin D, Cuan X, Xie C, Xu H, Wang X, Sheng J. Pu-erh Tea Extract Ameliorates Ovariectomy-Induced Osteoporosis in Rats and Suppresses Osteoclastogenesis In Vitro. Front Pharmacol 2017; 8:324. [PMID: 28620304 PMCID: PMC5450042 DOI: 10.3389/fphar.2017.00324] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Accepted: 05/15/2017] [Indexed: 01/19/2023] Open
Abstract
Background and Objective: Tea drinking is associated with positive effects on bone health and may protect against osteoporosis, especially in elderly women. Pu-erh tea has many beneficial effects on human health; however, whether Pu-erh tea has anti-osteoporotic potential remains unclear. Thus, we investigated the effects of Pu-erh tea extract (PTE) on ovariectomy-induced osteoporosis in rats and on osteoclastogenesis in vitro. Methods: Female Wistar rats were divided into six groups: the sham, model, and Xian-Ling-Gu-Bao capsule (XLGB) groups, and the low-, medium-, and high-dose PTE groups. Ovariectomized (OVX) rats were used as an animal model of osteoporosis. The animals were intragastrically administered distilled water, XLGB, or different concentrations of PTE for 13 weeks. Body weight, blood biochemical indicators, relative organ coefficients, femoral bone mineral density (BMD), bone biomechanical properties, and bone microarchitecture were examined and analyzed. Additionally, the in vitro effects of PTE on osteoclastic activities were investigated using the RAW 264.7 cell line as an osteoclast differentiation model. The effects of PTE on osteoclast differentiation and the expression of osteoclast-specific genes and proteins were determined. Results: PTE reduced OVX-induced body weight gain after 6 weeks of treatment, and the high-dose exerted a significant effect. High-dose PTE significantly ameliorated OVX-induced estradiol (E2) deficiency. PTE treatment maintained calcium and phosphorus homeostasis and improved other blood biochemical parameters to various degrees. In addition, PTE treatment improved organ coefficients of the femur, uterus, and vagina and improved femoral BMD and bone biomechanical properties. PTE treatment strikingly ameliorated bone microarchitecture. Moreover, in the in vitro studies, osteoclast differentiation using the differentiation cell model was significantly inhibited by PTE without cytotoxic effects. Additionally, PTE efficaciously suppressed the expression of key osteoclast-specific genes and proteins. Conclusion: PTE can ameliorate ovariectomy-induced osteoporosis in rats and suppress osteoclastogenesis in vitro.
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Affiliation(s)
- Titi Liu
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
| | - Shihua Ding
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
| | - Dan Yin
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
| | - Xiangdan Cuan
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
| | - Chuanqi Xie
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
| | - Huanhuan Xu
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Food Science and Technology, Yunnan Agricultural UniversityKunming, China
| | - Xuanjun Wang
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,College of Longrun Pu-erh Tea, Yunnan Agricultural UniversityKunming, China.,State Key Laboratory for Conservation and Utilization of Bio-Resources in YunnanKunming, China
| | - Jun Sheng
- Key Laboratory of Pu-erh Tea Science, Ministry of Education, Yunnan Agricultural UniversityKunming, China.,Tea Research Center of YunnanKunming, China.,State Key Laboratory for Conservation and Utilization of Bio-Resources in YunnanKunming, China
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149
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Musci M, Yao S. Optimization and validation of Folin–Ciocalteu method for the determination of total polyphenol content of Pu-erh tea. Int J Food Sci Nutr 2017; 68:913-918. [DOI: 10.1080/09637486.2017.1311844] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Marilena Musci
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
| | - Shicong Yao
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parma, Italy
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150
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Lou YX, Fu XS, Yu XP, Ye ZH, Cui HF, Zhang YF. Stable Isotope Ratio and Elemental Profile Combined with Support Vector Machine for Provenance Discrimination of Oolong Tea (Wuyi-Rock Tea). JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2017; 2017:5454231. [PMID: 28473941 PMCID: PMC5394888 DOI: 10.1155/2017/5454231] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 03/10/2017] [Accepted: 03/23/2017] [Indexed: 06/07/2023]
Abstract
This paper focused on an effective method to discriminate the geographical origin of Wuyi-Rock tea by the stable isotope ratio (SIR) and metallic element profiling (MEP) combined with support vector machine (SVM) analysis. Wuyi-Rock tea (n = 99) collected from nine producing areas and non-Wuyi-Rock tea (n = 33) from eleven nonproducing areas were analysed for SIR and MEP by established methods. The SVM model based on coupled data produced the best prediction accuracy (0.9773). This prediction shows that instrumental methods combined with a classification model can provide an effective and stable tool for provenance discrimination. Moreover, every feature variable in stable isotope and metallic element data was ranked by its contribution to the model. The results show that δ2H, δ18O, Cs, Cu, Ca, and Rb contents are significant indications for provenance discrimination and not all of the metallic elements improve the prediction accuracy of the SVM model.
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Affiliation(s)
- Yun-xiao Lou
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xian-shu Fu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xiao-ping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Zi-hong Ye
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Hai-feng Cui
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Ya-fen Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
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