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Sun X, Jia X, Tan Z, Fan D, Chen M, Cui N, Liu A, Liu D. Oral Nanoformulations in Cardiovascular Medicine: Advances in Atherosclerosis Treatment. Pharmaceuticals (Basel) 2024; 17:919. [PMID: 39065770 PMCID: PMC11279631 DOI: 10.3390/ph17070919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/01/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
Atherosclerosis (AS) is the formation of atherosclerotic plaques on the walls of the arteries, causing them to narrow. If this occurs in the coronary arteries, the blood vessels may be completely blocked, resulting in myocardial infarction; if it occurs in the blood vessels of the brain, the blood vessels may be blocked, resulting in cerebral infarction, i.e., stroke. Studies have shown that the pathogenesis of atherosclerosis involves the processes of inflammation, lipid infiltration, oxidative stress, and endothelial damage, etc. SIRT, as a key factor regulating the molecular mechanisms of oxidative stress, inflammation, and aging, has an important impact on the pathogenesis of plaque formation, progression, and vulnerability. Statistics show that AS accounts for about 50 per cent of deaths in Western countries. Currently, oral medication is the mainstay of AS treatment, but its development is limited by side effects, low bioavailability and other unfavourable factors. In recent years, with the rapid development of nano-preparations, researchers have combined statins and natural product drugs within nanopreparations to improve their bioavailability. Based on this, this paper summarises the main pathogenesis of AS and also proposes new oral nanoformulations such as liposomes, nanoparticles, nanoemulsions, and nanocapsules to improve their application in the treatment of AS.
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Affiliation(s)
| | | | | | | | | | | | - Aidong Liu
- School of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China; (X.S.); (X.J.); (Z.T.); (D.F.); (M.C.); (N.C.)
| | - Da Liu
- School of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China; (X.S.); (X.J.); (Z.T.); (D.F.); (M.C.); (N.C.)
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Zhang T, Bai S, Ding X, Zeng Q, Xuan Y, Xu S, Mao X, Peng H, Zhang K, Wang J. Pu-erh tea theabrownin improves the ovarian function and gut microbiota in laying hens. Poult Sci 2024; 103:103795. [PMID: 38723460 PMCID: PMC11101868 DOI: 10.1016/j.psj.2024.103795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 04/13/2024] [Accepted: 04/21/2024] [Indexed: 05/21/2024] Open
Abstract
Studies have reported that theabrownin can moderate the lipid metabolism and intestinal microbiota, thereby affecting the health of humans and model animals, however the research on laying hens is scarce. The present study aimed to investigate the effects of dietary theabrownin supplementation on lipid metabolism, microbial composition and ovarian function in laying hens. A total of 80 laying hens (25 wk of age) were fed with normal diet (CON) and normal diet +100 mg/kg theabrownin (PT group) for 12 wk. The results showed that the addition of theabrownin enhanced villus height of duodenum and decreased crypt depth of jejunum (P < 0.05). At the same time, compared with CON, the concentration of IL-6 and the mRNA expression of IL-1β and IL-6 were decreased significantly in PT group (P < 0.05). Dietary theabrownin reduced the concentration of total cholesterol and glycerol, while decreased lipid droplet optical density in liver (P < 0.05). Compared with CON group, the mRNA expression of PPARγ, HMG-CoAS, ACC were down-regulated and the mRNA expression of CYP8B1 was up-regulated in PT group (P < 0.05). The ACE, Chao1 and Observed_species indexes in cecum microbiota were increased by PT group intervention (P < 0.05). Dietary PT supplementation enhanced the relative abundance of Firmicutes (phylum), Lactobacillus (genus) and the Firmicutes to Bacteroidetes ratio, and reduced the relative abundance of Bacteroidetes (phylum) in cecum (P < 0.05). The organic acids and its derivatives were up-regulated by theabrownin intervention in serum metabolites (P < 0.05). Dietary theabrownin supplementation resulted in higher mRNA expression of Bcl-2 and SIRT1 in ovary and increased the concentration of estradiol in serum (P < 0.05). These discovering indicated that dietary theabrownin supplementation enhanced the intestinal function and influenced serum metabolism by improving intestinal morphology, microbiota community structure and reducing the concentration and expression of inflammatory cytokines in intestine. Dietary theabrownin reduced hepatic lipid deposition and it also decreased the cell apoptosis rate to improve ovarian function and egg weight which were associated with the SIRT1 pathway.
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Affiliation(s)
- Tao Zhang
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Shiping Bai
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xuemei Ding
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Qiufeng Zeng
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Yue Xuan
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Shengyu Xu
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Xiangbing Mao
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Huanwei Peng
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Keying Zhang
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China
| | - Jianping Wang
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Ministry of Agriculture and Rural Affairs, Key Laboratory of Sichuan Province, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, China.
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Tian D, Huang G, Ren L, Li Y, Yu J, Lu Q, Yang Y, Deng X, Li Y, Zhou H. Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds. Food Chem 2024; 440:138249. [PMID: 38183708 DOI: 10.1016/j.foodchem.2023.138249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/08/2024]
Abstract
The present study aimed to explore the key volatile compounds (VCs) that lead to the formation of characteristic flavors in ripe Pu-erh tea (RIPT) fermented by Monascus purpureus (M. purpureus). Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC-MS), orthogonal partial least square-discriminant analysis (OPLS-DA) were employed for a comprehensive analysis of the VCs present in RIPT fermented via different methods and were further identified by odor activity value (OAV). The VCs 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, (E)-linalool oxide (pyranoid), methyl salicylate, linalool, β-ionone, β-damascenone were the key characteristic VCs of RIPT fermented by M. purpureus. OAV and Gas chromatography-olfactometry (GC-O) further indicated that β-damascenone was the highest contribution VCs to the characteristic flavor of RIPT fermented by M. purpureus. This study reveals the specificities and contributions of VCs present in RIPT under different fermentation methods, thus providing new insights into the influence of microorganisms on RIPT flavor.
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Affiliation(s)
- Di Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | | | - Ling Ren
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yuanda Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Juan Yu
- College of Pu-erh tea,West Yunnan University of Applied Sciences, Puer, Yunnan 665000, China
| | - Qian Lu
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yingyan Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xiujuan Deng
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Yali Li
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Hongjie Zhou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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Wang Q, Hu GL, Qiu MH, Cao J, Xiong WY. Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects. Curr Res Food Sci 2024; 8:100741. [PMID: 38694556 PMCID: PMC11061710 DOI: 10.1016/j.crfs.2024.100741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/04/2024] Open
Abstract
Obesity, a major public health problem, causes numerous complications that threaten human health and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti-obesity medications have a high abuse potential and frequently deliver insufficient efficacy and have negative side-effects. Hence, functional foods are regarded as effective alternatives to address obesity. Coffee, tea, and cocoa, three widely consumed beverages, have long been considered to have the potential to prevent obesity, and several studies have focused on their intrinsic molecular mechanisms in past few years. Therefore, in this review, we discuss the mechanisms by which the bioactive ingredients in these three beverages counteract obesity from the aspects of adipogenesis, lipolysis, and energy expenditure (thermogenesis). The future prospects and challenges for coffee, tea, and cocoa as functional products for the treatment of obesity are also discussed, which can be pursued for future drug development and prevention strategies against obesity.
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Affiliation(s)
- Qian Wang
- Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China
| | - Gui-Lin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Ming-Hua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Jun Cao
- Key Laboratory for Transboundary Ecosecurity of Southwest China (Ministry of Education), Yunnan Key Laboratory of Plant Reproductive Adaptation and Evolutionary Ecology, Institute of Biodiversity, School of Ecology and Environmental Science, Yunnan University, Kunming, 650504, Yunnan, China
| | - Wen-Yong Xiong
- Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China
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Fang Y, Wang J, Cao Y, Liu W, Duan L, Hu J, Peng J. The Antiobesity Effects and Potential Mechanisms of Theaflavins. J Med Food 2024; 27:1-11. [PMID: 38060708 DOI: 10.1089/jmf.2023.k.0180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2024] Open
Abstract
Theaflavins are the characteristic polyphenols in black tea which can be enzymatically synthesized. In this review, the effects and molecular mechanisms of theaflavins on obesity and its comorbidities, including dyslipidemia, insulin resistance, hepatic steatosis, and atherosclerosis, were summarized. Theaflavins ameliorate obesity potentially via reducing food intake, inhibiting pancreatic lipase to reduce lipid absorption, activating the adenosine monophosphate-activated protein kinase (AMPK), and regulating the gut microbiota. As to the comorbidities, theaflavins ameliorate hypercholesterolemia by inhibiting micelle formation to reduce cholesterol absorption. Theaflavins improve insulin sensitivity by increasing the signaling of protein kinase B, eliminating glucose toxicity, and inhibiting inflammation. Theaflavins ameliorate hepatic steatosis via activating AMPK. Theaflavins reduce atherosclerosis by upregulating nuclear factor erythropoietin-2-related factor 2 signaling and inhibiting plasminogen activator inhibitor 1. In randomized controlled trails, black tea extracts containing theaflavins reduced body weight in overweight people and improved glucose tolerance in healthy adults. The amelioration on the hyperlipidemia and the prevention of coronary artery disease by black tea extracts were supported by meta-analysis.
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Affiliation(s)
- Yi Fang
- Department of Nephropathy, The Seventh People's Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
- Institute of Liver diseases, Shuguang Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Jun Wang
- Institute of Liver diseases, Shuguang Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Yu Cao
- Department of Nephropathy, The Seventh People's Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Wenrui Liu
- Department of Nephropathy, The Seventh People's Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Lianxiang Duan
- Department of Nephropathy, The Seventh People's Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Jing Hu
- Department of Nephropathy, The Seventh People's Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
| | - Jinghua Peng
- Institute of Liver diseases, Shuguang Hospital affiliated to Shanghai University of Traditional Chinese Medicine, Shanghai, China
- Key Laboratory of Liver and Kidney Diseases (Shanghai University of Traditional Chinese Medicine), Ministry of Education of China, Shanghai, China
- Shanghai Key Laboratory of Traditional Chinese Clinical Medicine, Shanghai, China
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Wang N, Mo S, Wu T, Mehmood MA, Sun H, Tang Y, Mei J, Mei Y, Fang W, Xiao X, Zhu H. Metabolomic Analysis of Fermented Tibetan Tea Using Bacillus circulans and Their Biological Activity on Mice via the Intestine-Hepatic Axis. Probiotics Antimicrob Proteins 2023; 15:1653-1664. [PMID: 36806153 DOI: 10.1007/s12602-023-10049-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/10/2023] [Indexed: 02/23/2023]
Abstract
The use of Bacillus circulans as the sole starter provides better process control compared to natural fermentation. However, the chemical composition of fermented Tibetan tea by B. circulans and its regulatory effects on the intestine-liver axis has not been reported. For this purpose, a high-resolution liquid chromatography tandem mass spectrometry metabolomics approach was performed. The effects of fermented Tibetan tea on the intestine-liver axis of mice were also evaluated. Untargeted metabolomics analysis showed that the contents of catechin derivatives, flavonoids, phenolic acids, and terpenoids increased by 0.3, 2.38, 2.65, and 3.36%, respectively, compared with those before fermentation. Furthermore, 16S ribosomal RNA sequence analysis revealed that the relative abundance of Lactobacillus spp. in the intestine increased after consumption of fermented tea. Additionally, based on histological and quantitative PCR analyses, fermented Tibetan tea also improved intestinal development and intestinal barrier function in mouse, while increasing the antioxidant capacity of mouse liver. Thus, fermented Tibetan tea could provide beneficial health effects through the intestine-liver axis. These findings have facilitated the study of the chemical composition of Tibetan tea and provided theoretical support for its use as a natural beverage with intestinal probiotic functions.
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Affiliation(s)
- Ning Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
- Chengdu Chongqing Shuangcheng Economic Circle (Luzhou) Advanced Technology Research Institute, Luzhou, 646000, China
| | - Shan Mo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Tao Wu
- School of Food and Biological Engineering, Xihua University, Chengdu, 610039, China
| | - Muhammad Aamer Mehmood
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
- Department of Bioinformatics and Biotechnology, Government College University Faisalabad, Faisalabad, Pakistan
| | - Haiyan Sun
- Chengdu Chongqing Shuangcheng Economic Circle (Luzhou) Advanced Technology Research Institute, Luzhou, 646000, China
| | - Yongqing Tang
- Chengdu Chongqing Shuangcheng Economic Circle (Luzhou) Advanced Technology Research Institute, Luzhou, 646000, China
| | - Jie Mei
- Sichuan Jixiang Tea Co., Ltd., Ya'an, 625000, China
| | - Yuan Mei
- Sichuan Jixiang Tea Co., Ltd., Ya'an, 625000, China
| | - Wen Fang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Xiongjun Xiao
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China
| | - Hui Zhu
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China.
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Zhuang Y, Wang X, Zhang X, Fang Q, Zhang X, Song Y. The relationship between dietary patterns derived from inflammation and cognitive impairment in patients undergoing hemodialysis. Front Nutr 2023; 10:1218592. [PMID: 37599702 PMCID: PMC10434788 DOI: 10.3389/fnut.2023.1218592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Accepted: 07/13/2023] [Indexed: 08/22/2023] Open
Abstract
Introduction Dietary patterns were shown to be closely related to inflammation, which was independently associated with cognitive impairment (CI) in patients undergoing hemodialysis (HD). However, it remains unclear the influence of dietary patterns derived from inflammation on CI in this population. This study aimed to examine the association between dietary patterns derived from C-reactive protein (CRP) and interleukin-6 (IL-6) and CI in patients undergoing HD. Methods Dietary intake was obtained from the simplified quantitative food frequency questionnaire. Reduced rank regression (RRR) was used to extract two dietary patterns, with IL-6 and CRP as response variables. Cognitive function was examined by the Montreal Cognitive Assessment (Beijing version). Venous blood was drawn for measuring IL-6 and CRP levels. Multivariable logistic regression was used to investigate the association between dietary patterns and CI. Results Dietary pattern derived from IL-6 was not significantly associated with CI. The third quartile of dietary pattern, which used CRP as the response variable, significantly contributed to the increased risk of CI (AOR 8.62, 95% CI 1.47-50.67) after controlling age, sex, education level, marital status, and residential pattern (p-for-trend = 0.028). After considering hypertension and diabetes, physical activity level, anxiety and depression, smoking and drinking status, social support, energy intake, and the dietary pattern derived from IL-6 (p-for-trend = 0.026), the relationship between the dietary pattern derived from CRP and CI remained significant (AOR 14.54, 95% CI 1.40-151.13). Conclusion Dietary pattern associated with high CRP level, including high intake of rice, liquor, fruit, tea and coffee and low intake of dark vegetables and juice, contributed to the increased risk of CI. The association between the consumption of seafood, sweet beverages, and alcohol and CI is yet to be established. However, they may be dietary contributing factors to inflammation in patients undergoing HD.
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Affiliation(s)
- Yan Zhuang
- Medical School (School of Nursing), Nantong University, Nantong, Jiangsu, China
| | - Xinmei Wang
- Blood Purification Center, Affiliated Hospital of Nantong University, Nantong, Jiangsu, China
| | - Xuanrui Zhang
- Medical School (School of Nursing), Nantong University, Nantong, Jiangsu, China
| | - Qian Fang
- Medical School (School of Nursing), Nantong University, Nantong, Jiangsu, China
| | - Xinyi Zhang
- Medical School (School of Nursing), Nantong University, Nantong, Jiangsu, China
| | - Yan Song
- Medical School (School of Nursing), Nantong University, Nantong, Jiangsu, China
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Hadipour E, Emami SA, Tayarani‐Najaran N, Tayarani‐Najaran Z. Effects of sesame ( Sesamum indicum L.) and bioactive compounds (sesamin and sesamolin) on inflammation and atherosclerosis: A review. Food Sci Nutr 2023; 11:3729-3757. [PMID: 37457142 PMCID: PMC10345702 DOI: 10.1002/fsn3.3407] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/13/2023] [Accepted: 04/22/2023] [Indexed: 07/18/2023] Open
Abstract
Inflammation, oxidative stress, obesity, infection, hyperlipidemia, hypertension, and diabetes are the main causes of atherosclerosis, which in the long term lead to hardening of the arteries. In the current study, we reviewed recent findings of the mechanism of sesame and its active compounds of sesamin and sesamolin regulates on atherosclerosis. Sesame can decrease the lipid peroxidation and affect the enzymes, which control the balance of oxidative status in the body. Besides modulating the inflammatory cytokines, sesame regulates the main mediators of the signaling pathways in the process of inflammation, such as prostaglandin E2 (PGE2), nuclear factor kappa light-chain enhancer of activated B cells (NF-kB) and peroxisome proliferator-activated receptor gamma (PPAR-γ). Sesame decreases the growth of different pathogens. It fights against obesity and helps to reduce weight, body mass index (BMI), waist circumference, and lipid count of serum and liver. In addition to lowering fasting blood sugar (FBS), it decreases the hemoglobin A1c (HbA1c) and glucose levels and improves insulin function. With high content of linoleic acid, α-linolenic acid, and total polyunsaturated fatty acid (PUFA), sesame efficiently controls the blood plasma lipids and changes the lipid profile. In the case of hypertension, it maintains the health of endothelium through multiple mechanisms and conserves the response of the arteries to vasodilation. PUFA in sesame suppresses blood clotting and fibrinogen activity. All the mentioned properties combat atherosclerosis and hardening of blood vessels, which are detailed in the present review for sesame.
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Affiliation(s)
- Elham Hadipour
- Department of Biology, Faculty of ScienceUniversity of GuilanRashtIran
| | - Seyed Ahmad Emami
- Department of Traditional Pharmacy, School of PharmacyMashhad University of Medical SciencesMashhadIran
| | - Niloufar Tayarani‐Najaran
- Department of Dental Prosthesis, School of DentistryMashhad University of Medical SciencesMashhadIran
| | - Zahra Tayarani‐Najaran
- Targeted Drug Delivery Research CenterPharmaceutical Technology Institute, Mashhad University of Medical SciencesMashhadIran
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Gao T, Tan Y, Wang Y, Yuan F, Liu Z, Yang K, Liu W, Guo R, Li C, Tian Y, Zhou D. Theaflavin Ameliorates Streptococcus suis-Induced Infection In Vitro and In Vivo. Int J Mol Sci 2023; 24:ijms24087442. [PMID: 37108608 PMCID: PMC10138674 DOI: 10.3390/ijms24087442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/04/2023] [Accepted: 04/09/2023] [Indexed: 04/29/2023] Open
Abstract
Streptococcus suis (S. suis) is one of the most important zoonotic pathogens that threaten the lives of pigs and humans. Even worse, the increasingly severe antimicrobial resistance in S. suis is becoming a global issue. Therefore, there is an urgent need to discover novel antibacterial alternatives for the treatment of S. suis infection. In this study, we investigated theaflavin (TF1), a benzoaphenone compound extracted from black tea, as a potential phytochemical compound against S. suis. TF1 at MIC showed significant inhibitory effects on S. suis growth, hemolytic activity, and biofilm formation, and caused damage to S. suis cells in vitro. TF1 had no cytotoxicity and decreased adherent activity of S. suis to the epithelial cell Nptr. Furthermore, TF1 not only improved the survival rate of S. suis-infected mice but also reduced the bacterial load and the production of IL-6 and TNF-α. A hemolysis test revealed the direct interaction between TF1 and Sly, while molecular docking showed TF1 had a good binding activity with the Glu198, Lys190, Asp111, and Ser374 of Sly. Moreover, virulence-related genes were downregulated in the TF1-treated group. Collectively, our findings suggested that TF1 can be used as a potential inhibitor for treating S. suis infection in view of its antibacterial and antihemolytic activity.
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Affiliation(s)
- Ting Gao
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yiqing Tan
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong University, Cooperative Innovation Center of Sustainable Pig Production, Wuhan 430070, China
| | - Yanjun Wang
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
- State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong University, Cooperative Innovation Center of Sustainable Pig Production, Wuhan 430070, China
| | - Fangyan Yuan
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Zewen Liu
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Keli Yang
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Wei Liu
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Rui Guo
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Chang Li
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yongxiang Tian
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Danna Zhou
- Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Key Laboratory of Prevention and Control Agents for Animal Bacteriosis, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
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10
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Zhao L, Miao Y, Shan B, Zhao C, Peng C, Gong J. Theabrownin Isolated from Pu-Erh Tea Enhances the Innate Immune and Anti-Inflammatory Effects of RAW264.7 Macrophages via the TLR2/4-Mediated Signaling Pathway. Foods 2023; 12:foods12071468. [PMID: 37048289 PMCID: PMC10094067 DOI: 10.3390/foods12071468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Theabrownin (TB) is a tea pigment extracted from Pu-erh Tea. The effects of TB on innate immunity and inflammation are not well understood. Herein, the effects of TB on innate immunity are investigated using RAW264.7 macrophages. We found that TB promoted the proliferation of RAW264.7 macrophages, altered their morphology, enhanced their pinocytic and phagocytic ability, and significantly increased their secretion of nitric oxide (NO) and cytokines, all of which enhanced the immune response. Additionally, TB inhibited the release of inflammatory signals in RAW264.7 macrophages primed with lipopolysaccharide (LPS), implying that TB modulates the excessive inflammation induced by bacterial infection. A Western blot showed that TB could activate the toll-like receptor (TLR)2/4-mediated myeloid differentiation factor 88 (MyD88)-dependent mitogen activated protein kinase (MAPK) and nuclear factor-κB (NF-κB) signaling pathway and the TLR2-mediated phosphoinositide 3-kinase (PI3K)-AKT signaling pathway, enhancing the immune functions of RAW264.7 macrophages. TB also inhibited the phosphorylation of core proteins in the MAPK/NF-κB/PI3K-AKT signaling pathway induced by LPS. In addition, we analyzed the transcriptomes of RAW264.7 macrophages, and a Kyoto encyclopedia of genes and genomes (KEGG) enrichment analysis revealed that TB modulated thetoll-like receptor signal pathway. A gene ontology (GO) enrichment analysis indicated that TB treatment strongly modulated the immune response and inflammation. As a result, TB-enhanced innate immunity and modulated inflammation via the TLR2/4 signaling pathway.
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Affiliation(s)
- Lei Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- College of Science, Yunnan Agricultural University, Kunming 650201, China
| | - Yue Miao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Bo Shan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
- Agro-products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
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11
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Zhang S, Mao B, Cui S, Zhang Q, Zhao J, Tang X, Chen W. Absorption, metabolism, bioactivity, and biotransformation of epigallocatechin gallate. Crit Rev Food Sci Nutr 2023; 64:6546-6566. [PMID: 36728926 DOI: 10.1080/10408398.2023.2170972] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Epigallocatechin gallate (EGCG), a typical flavone-3-ol polyphenol containing eight free hydroxyl groups, is associated with a variety of bioactivities, such as antioxidant, anti-inflammatory, anti-cancer, and antibacterial activities. However, the poor bioavailability of EGCG restricts its use. In this review, we discuss the processes involved in the absorption and metabolism of EGCG, with a focus on its metabolic interactions with the gut microbiota. Next, we summarize the bioactivities of some key metabolites, describe the biotransformation of EGCG by different microorganisms, and discuss its catabolism by specific bacteria. A deeper understanding of the absorption, metabolism, and biotransformation of EGCG may enable its disease-preventive and therapeutic properties to be better utilized. This review provides a theoretical basis for further development and utilization of EGCG and its metabolites for improving the gut microbiota and physiological health.
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Affiliation(s)
- Shuling Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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12
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Liu H, Chen R, Wen S, Li Q, Lai X, Zhang Z, Sun L, Sun S, Cao F. Tea (Camellia sinensis) ameliorates DSS-induced colitis and liver injury by inhibiting TLR4/NF-κB/NLRP3 inflammasome in mice. Biomed Pharmacother 2023; 158:114136. [PMID: 36535201 DOI: 10.1016/j.biopha.2022.114136] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/03/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
The gut-liver axis is a bidirectional relationship between the gut with its microbiota and the hepatic. Ulcerative colitis (UC) disrupts the intestinal barrier and influx of intestinal microorganisms and their products into the liver, which trigger liver injury. Tea consumption is associated with a low incidence of UC in Asian countries. In this study, we revealed the mechanisms of six types of tea water extracts (TWEs) obtained from the leaves of Camellia sinensis on the dextran sodium sulfate (DSS)-induced colitis and liver injury in mice. The TWEs significantly restored mucin production and increased the expression levels of tight junction (TJ) proteins such as zonula occludens-1 (ZO-1), occluding, and claudin-1. In addition, TWEs also reduced the levels of pro-inflammatory cytokines in the colon and liver tissue by inactivating the NF-κB/NLRP3. Moreover, TEWs treatment promoted the integrity of the intestinal barrier to reduce serum lipopolysaccharide (LPS) levels, thereby reducing liver injury caused by intestinal microbial translocation and LPS induction. Analysis of 16 S rRNA microbial sequencing revealed that tea water extracts (TWEs) restored the DSS-induced gut dysbiosis. Interestingly, our results showed that the degree of fermentation of tea leaves was negatively associated with the alleviation of DSS-induced colitis effects, and there was also an overall negative trend with colitis-induced liver injury, except for black tea. Taken together, tea consumption mitigated DSS-induced colitis and liver injury in mice via inhibiting the TLR4/NF-κB/NLRP3 inflammasome pathway.
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Affiliation(s)
- Haiyan Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510000, China
| | - Ruohong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Shuai Wen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Qiuhua Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Xingfei Lai
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Zhenbiao Zhang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Lingli Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
| | - Shili Sun
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
| | - Fanrong Cao
- College of Horticulture, South China Agricultural University, Guangzhou 510000, China.
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13
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Liu F, Tu Z, Chen L, Lin J, Zhu H, Ye Y. Analysis of metabolites in green tea during the roasting process using non-targeted metabolomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:213-220. [PMID: 35871448 DOI: 10.1002/jsfa.12133] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 07/17/2022] [Accepted: 07/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Roasting plays an important role in the formation of flavor of roasted green tea; however, the changes in chemicals during this process have not been systematically studied until now. To reveal the dynamic changes in chemicals in green tea during roasting, non-targeted metabolomics, coupled with chemometrics, was employed. RESULTS A total of 101 non-volatile metabolites were identified in tea samples, and 29 metabolites were identified as characteristic metabolites of roasting. A significant increase in catechins and their derivatives, organic acids, and flavonoid glycosides was observed, while the content of some amino acids and their derivatives decreased over 50% during roasting. The content of theanine glucoside increased dramatically (by 21.23-fold at the roasting stage), and Maillard-derived compounds also increased to varying degrees. CONCLUSION Glycosylation, oxidative polymerization, and pyrolysis were important reactions responsible for the formation and transformation of flavor compounds in roasted green tea during roasting. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Fei Liu
- Tea Research Institute of Sichuan Academy of Agricultural Science, Chengdu, China
- Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu, China
| | - Zheng Tu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Lin Chen
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Jiazheng Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Hongkai Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yang Ye
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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14
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Li T, Zhang Y, Jia H, Zhang J, Wei Y, Deng WW, Ning J. Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15602-15613. [PMID: 36441948 DOI: 10.1021/acs.jafc.2c05925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Microbial action and moist-heat action are crucial factors that influence the piling fermentation (PF) of Pu-erh tea. However, their effects on the quality of Pu-erh tea remain unclear. In this study, the effects of spontaneous PF (SPPF) and sterile PF (STPF) on the chemical profile of Pu-erh tea were investigated for the first time, and sun-dried green tea was used as a raw material to determine the factors contributing to the unique quality of Pu-erh tea. The results indicated that the SPPF-processed samples had a stale and mellow taste, whereas the STPF-processed samples had a sweet and mellow taste. Through metabolomics-based analysis, 21 potential markers of microbial action (including kaempferol, quercetin, and dulcitol) and 10 potential markers of moist-heat action (including ellagic acid, β-glucogallin, and ascorbic acid) were screened among 186 differential metabolites. Correlation analysis with taste revealed that metabolites upregulated by moist-heat and microbial action were the main factors contributing to the staler mellow taste of the SPPF-processed samples and the sweeter mellow taste of the STPF-processed samples. Kaempferol, quercetin, and ellagic acid were the main active substances formed under microbial action. This study provides new knowledge regarding the quality formation mechanism of Pu-erh tea.
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Affiliation(s)
- Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Yiyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Huiyan Jia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
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15
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Lu R, Sugimoto T, Tsuboi T, Sekikawa T, Tanaka M, Lyu X, Yokoyama S. Sichuan dark tea improves lipid metabolism and prevents aortic lipid deposition in diet-induced atherosclerosis model rats. Front Nutr 2022; 9:1014883. [PMID: 36505232 PMCID: PMC9729532 DOI: 10.3389/fnut.2022.1014883] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 10/28/2022] [Indexed: 11/25/2022] Open
Abstract
Background and aims Sichuan dark tea (ST), Zangcha, is a traditional fermented Chinese tea found in Sichuan and Tibet and claimed for beneficial effects against lifestyle-related metabolic disorders. We examined the effects of ST on lipid metabolism and atherosclerosis. Methods and results Sichuan dark tea was given to fat-rich diet-induced atherosclerosis model rats in comparison with dark-fermented Chinese Pu-erh tea (PT) and Japanese green tea (GT). After 8 weeks of feeding, ST and PT induced an increase in high-density lipoprotein (HDL)-cholesterol and a decrease in glucose, and ST decreased triglyceride in plasma. ST also induced low pH in the cecum. There was no significant change in their body weight among the fat-feeding groups but a decrease was found in the visceral fat and liver weight in the ST group. Accordingly, ST reduced lipid deposition in the aorta in comparison with PT and GT. ST increased mRNA of LXRα, PPARα, PPARγ, and ABCA1 in the rat liver. The extract of ST stimulated the AMPK pathway to increase the expression of ABCA1 in J774 cells and increased expression of lipoprotein lipase and hormone-sensitive lipase in 3T3L1 cells, consistent with its anti-atherogenic effects in rats. High-performance liquid chromatography analysis showed unique spectra of original specific compounds of caffeine and catechins in each tea extract, but none of them was likely responsible for these effects. Conclusion Sichuan dark tea increases plasma HDL and reduces plasma triglyceride to decrease atherosclerosis through AMPK activation. Further study is required to identify specific components for the effects of this tea preparation.
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Affiliation(s)
- Rui Lu
- Food and Nutritional Sciences, Chubu University, Kasugai, Japan
| | - Takumi Sugimoto
- Food and Nutritional Sciences, Chubu University, Kasugai, Japan
| | - Tomoe Tsuboi
- Food and Nutritional Sciences, Chubu University, Kasugai, Japan
| | | | - Mamoru Tanaka
- Food and Nutritional Sciences, Chubu University, Kasugai, Japan
| | - Xiaohua Lyu
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, China
| | - Shinji Yokoyama
- Food and Nutritional Sciences, Chubu University, Kasugai, Japan,*Correspondence: Shinji Yokoyama,
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Cheng L, Wei Y, Xu L, Peng L, Wang Y, Wei X. Gut Microbiota Differentially Mediated by Qingmao Tea and Qingzhuan Tea Alleviated High-Fat-Induced Obesity and Associated Metabolic Disorders: The Impact of Microbial Fermentation. Foods 2022; 11:3210. [PMCID: PMC9601715 DOI: 10.3390/foods11203210] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Although dark tea is a unique microbial-fermented tea with a high reputation for having an antiobesity effect, little is known about the effect of microbial fermentation on tea leaves’ antiobesity properties. This study compared the antiobesity effects of microbial-fermented Qingzhuan tea (QZT) and unfermented Qingmao tea (QMT), providing insight into their underlying mechanisms associated with gut microbiota. Our results indicated that the supplementation of QMT extract (QMTe) and QZT extract (QZTe) displayed similar antiobesity effects in high-fat diet (HFD)-fed mice, but the hypolipidemic effect of QZTe was significantly stronger than that of QMTe. The microbiomic analysis indicated that QZTe was more effective than QMTe at regulating HFD-caused gut microbiota dysbiosis. Akkermansiaceae and Bifidobacteriaceae, which have negative correlations with obesity, were enhanced notably by QZTe, whereas Faecalibaculum and Erysipelotrichaceae, which are positively correlated with obesity, were decreased dramatically by QMTe and QZTe. A Tax4Fun analysis of QMTe/QZTe-mediated gut microbiota revealed that QMTe supplementation drastically reversed the HFD-induced upregulation of glycolysis and energy metabolism, whereas QZTe supplementation significantly restored the HFD-caused downregulation of pyruvate metabolism. Our findings suggested that microbial fermentation showed a limited effect on tea leaves’ antiobesity, but enhanced their hypolipidemic activity, and QZT could attenuate obesity and associated metabolic disorders by favorably modulating gut microbiota.
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Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Lurong Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China
- Correspondence: (Y.W.); (X.W.); Tel.: +86-18616184495 (Y.W.); +86-021-34208533 (X.W.)
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
- Correspondence: (Y.W.); (X.W.); Tel.: +86-18616184495 (Y.W.); +86-021-34208533 (X.W.)
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17
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Hu T, Shi S, Ma Q. Modulation effects of microorganisms on tea in fermentation. Front Nutr 2022; 9:931790. [PMID: 35983492 PMCID: PMC9378870 DOI: 10.3389/fnut.2022.931790] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 07/08/2022] [Indexed: 11/13/2022] Open
Abstract
Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.
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Affiliation(s)
- Ting Hu
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Shuoshuo Shi
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Qin Ma
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
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18
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Chen YP, Wu HT, Hwang IE, Chen FF, Yao JY, Yin Y, Chen MY, Liaw LL, Kuo YC. Identification of the high-yield monacolin K strain from Monascus spp. and its submerged fermentation using different medicinal plants. BOTANICAL STUDIES 2022; 63:20. [PMID: 35779152 PMCID: PMC9250582 DOI: 10.1186/s40529-022-00351-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 06/25/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Medical plants confer various benefits to human health and their bioconversion through microbial fermentation can increase efficacy, reduce toxicity, conserve resources and produce new chemical components. In this study, the cholesterol-lowering monacolin K genes and content produced by Monascus species were identified. The high-yield monacolin K strain further fermented with various medicinal plants. The antioxidant and anti-inflammatory activities, red pigment and monacolin K content, total phenolic content, and metabolites in the fermented products were analyzed. RESULTS Monacolin K was detected in Monascus pilosus (BCRC 38072), and Monascus ruber (BCRC 31533, 31523, 31534, 31535, and 33323). It responded to the highly homologous mokA and mokE genes encoding polyketide synthase and dehydrogenase. The high-yield monacolin K strain, M. ruber BCRC 31535, was used for fermentation with various medicinal plants. A positive relationship between the antioxidant capacity and total phenol content of the fermented products was observed after 60 days of fermentation, and both declined after 120 days of fermentation. By contrast, red pigment and monacolin K accumulated over time during fermentation, and the highest monacolin K content was observed in the fermentation of Glycyrrhiza uralensis, as confirmed by RT-qPCR. Moreover, Monascus-fermented medicinal plants including Paeonia lactiflora, Alpinia oxyphylla, G. uralensis, and rice were not cytotoxic. Only the product of Monascus-fermented G. uralensis significantly exhibited the anti-inflammatory capacity in a dose-dependent manner in lipopolysaccharide-induced Raw264.7 cells. The metabolites of G. uralensis with and without fermentation (60 days) were compared by LC/MS. 2,3-Dihydroxybenzoic acid, 3,4-dihydroxyphenylglycol, and 3-amino-4-hydroxybenzoate were considered to enhance the antioxidant and anti-inflammatory ability. CONCLUSIONS Given that highly homologous monacolin K and citrinin genes can be observed in Monascus spp., monacolin K produced by Monascus species without citrinin genes can be detected through the complementary methods of PCR and HPLC. In addition, the optimal fermentation time was important to the acquisition of antioxidants, red pigment and monacolin K. These bioactive substances were significantly affected by medicinal plants over fermentation time. Consequently, Monascus-fermented G. uralensis had a broad spectrum of biological activities.
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Affiliation(s)
- Yu-Pei Chen
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Institute of Respiratory Diseases Xiamen Medical College, Xiamen Medical College, Xiamen, 361023, Fujian, China
| | - Hong-Tan Wu
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Institute of Respiratory Diseases Xiamen Medical College, Xiamen Medical College, Xiamen, 361023, Fujian, China
| | - Ing-Er Hwang
- Bioresource Collection and Research Center, Food Industry Research and Development Institute, HsinChu, Taiwan
| | - Fang-Fang Chen
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, 361023, Fujian, China
| | - Jeng-Yuan Yao
- Institute of Respiratory Diseases Xiamen Medical College, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Department of Basic Medicine, Xiamen Medical College, Xiamen, 361023, Fujian, China
| | - Yiling Yin
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Department of Medical Technology, Xiamen Medical College, Xiamen, 361023, Fujian, China
| | - Meng-Yun Chen
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, 361023, Fujian, China
- Department of Medical Technology, Xiamen Medical College, Xiamen, 361023, Fujian, China
| | - Li-Ling Liaw
- Bioresource Collection and Research Center, Food Industry Research and Development Institute, HsinChu, Taiwan
| | - Yang-Cheng Kuo
- Bioresource Collection and Research Center, Food Industry Research and Development Institute, HsinChu, Taiwan.
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19
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Wang L, Tao Q, Wang Z, Shi J, Yan W, Zhang L, Sun Y, Yao X. Tea Ingredients Have Anti-coronavirus Disease 2019 (COVID-19) Targets Based on Bioinformatics Analyses and Pharmacological Effects on LPS-Stimulated Macrophages. Front Nutr 2022; 9:875765. [PMID: 35669076 PMCID: PMC9163550 DOI: 10.3389/fnut.2022.875765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
Coronavirus disease 2019 (COVID-19) is a contagious disease caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) that caused millions of deaths and lacks treatment. Although several studies have focused on the major component of green tea, epigallocatechin 3-gallate (EGCG), which is efficient in preventing COVID-19, systemic analyses of the anti-COVID-19 potential of green tea remain insufficient. Here, we co-analyzed the target genes of tea ingredients and COVID-19 signature genes and found that epigallocatechin 3-acetalbehyde was capable of reversing the major molecular processes of COVID-19 (MAPK and NF-κB activation). These findings were further supported by Western blotting (WB), immunofluorescence, and quantitative polymerase chain reaction (qPCR) in LPS-stimulated macrophages. Moreover, using molecular docking analysis, we identified three tea ingredients ((-)-catechin gallate, D-(+)-cellobiose, and EGCG) that may interact with the vital SARS-CoV-2 protein, 5R84, compared with the qualified 5R84 ligand WGS. Thus, our results indicated that tea ingredients have the potential to treat COVID-19 by suppressing the COVID-19 signature genes and interacting with the vital SARS-CoV-2 protein.
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Affiliation(s)
- Lei Wang
- Department of Clinical Laboratory, Jiangsu Province Hospital on Integration of Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, China
| | - Qing Tao
- Center for Translational Medicine and Jiangsu Key Laboratory of Molecular Medicine, Department of Basic Medicine, Medical School of Nanjing University, Nanjing, China
| | - Zhiguo Wang
- Department of Clinical Laboratory, Jiangsu Province Hospital on Integration of Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, China
| | - Jianfeng Shi
- Department of Clinical Laboratory, Jiangsu Province Hospital on Integration of Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, China
| | - Wei Yan
- Department of Clinical Laboratory, Jiangsu Province Hospital on Integration of Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, China
| | - Li Zhang
- Department of Clinical Laboratory, Jiangsu Province Hospital on Integration of Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, China
| | - Yaoxiang Sun
- Department of Clinical Laboratory, The Affiliated Yixing Hospital of Jiangsu University, Yixing, China
| | - Xiaoming Yao
- Department of Clinical Laboratory, Jiangsu Province Hospital on Integration of Chinese and Western Medicine, Jiangsu Province Academy of Traditional Chinese Medicine, Nanjing, China
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20
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Ding X, Han C, Hu W, Fu C, Zhou Y, Wang Z, Xu Q, Lv R, He C, Zuo Z, Huang J. Acute and Subacute Safety Evaluation of Black Tea Extract (Herbt Tea Essences) in Mice. TOXICS 2022; 10:toxics10060286. [PMID: 35736895 PMCID: PMC9228953 DOI: 10.3390/toxics10060286] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/22/2022] [Accepted: 05/24/2022] [Indexed: 12/10/2022]
Abstract
Theabrownin (TB) is a heterogeneous biomacromolecule, extracted from tea, with many functional groups. Importantly, TB possesses diverse health benefits, such as antitumor activity and blood lipid-lowering effects. Presently, the content of TB in tea extract is relatively low. Here, we obtained a deep-processed black tea extract with a high content of TB (close to 80%), which was named Herbt Tea Essences (HTE). Currently, this study was designed to evaluate the biosafety of high-content TB products on mice. We implemented acute and subacute toxic experiments to assess its safety on organs, the serum biochemical and molecular levels. In the acute exposure study, we found that the median lethal dose (LD50) value of HTE was 21.68 g/kg (21.06–24.70 g/kg, greater than 5 g/kg), suggesting that HTE had a low acute toxicity. In the 28-day subacute exposure study, our results showed that no abnormal effects were observed in the 40 and 400 mg/kg/day HTE-treated groups. However, we observed slight nephrotoxicity in the 4000 mg/kg/day HTE-treated group. The HTE-induced nephrotoxic effect might involve the inflammatory response activation mediated by the nuclear transcription factor kappa-B (NF-κB) signaling pathway. This study would provide valuable data for the TB safety assessment and promote this natural biomacromolecule application in daily drinking.
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Affiliation(s)
- Xiaoyan Ding
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Changshun Han
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Weiping Hu
- First Affiliated Hospital of Xiamen University, Xiamen 361003, China;
| | - Chengqing Fu
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Yixi Zhou
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Zheng Wang
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Qingyan Xu
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Rongfu Lv
- Xiamen Herbt Biotechnology Company Limited, Xiamen 361005, China;
| | - Chengyong He
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
| | - Zhenghong Zuo
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
- Correspondence: (Z.Z.); (J.H.)
| | - Jiyi Huang
- State Key Laboratory of Cellular Stress Biology, School of Life Sciences, The Fifth Hospital of Xiamen, Xiang’an Branch of the First Affiliated Hospital, Xiamen University, Xiamen 361102, China; (X.D.); (C.H.); (C.F.); (Y.Z.); (Z.W.); (Q.X.); (C.H.)
- Correspondence: (Z.Z.); (J.H.)
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21
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Wang S, Qiu Y, Gan RY, Zhu F. Chemical constituents and biological properties of Pu-erh tea. Food Res Int 2022; 154:110899. [DOI: 10.1016/j.foodres.2021.110899] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 12/21/2022]
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Hamad Shareef S, Abdel Aziz Ibrahim I, Alzahrani AR, Al-Medhtiy MH, Ameen Abdulla M. Hepatoprotective effects of methanolic extract of green tea against Thioacetamide-Induced liver injury in Sprague Dawley rats. Saudi J Biol Sci 2022; 29:564-573. [PMID: 35002452 PMCID: PMC8716963 DOI: 10.1016/j.sjbs.2021.09.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 09/03/2021] [Accepted: 09/09/2021] [Indexed: 12/12/2022] Open
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Since ancient times, herbal medicines have been applied in the treatment of cancer. Tea, derivative from the dried leaves of Camellia sinensis (L.) Kuntze plant is the most popular beverage globally after water and is available in various forms. Green tea has been expansively investigated for its beneficial properties of cancer prevention and therapy. The goal of the research: The current study was conducted to evaluate the hepaprotective character of methanolic green tea extract and its mechanism of action contrary to thioacetamide (TAA)-produced liver fibrosis of Sprague Dawley rats. MATERIALS AND METHODS Thirty rodents were equally placed in 5 clusters including normal control, TAA group as a positive control, silymarin as standard drug control, and treatment groups consisting of high dose and a low dose Camellia sinensis. Rats in experimental clusters by mouth fed with C. sinensis at 250 mg/kg or 500 mg/kg daily for 2 months. After 60 days, all rats were sacrificed. Blood specimens were gathered for liver biochemical examination. Livers of all groups were dissected out and subjected to histopathological examination through the Hematoxylin and Eosin stain, Masson trichrome, and immunohistochemistry stains (PCNA). Liver tissue homogenate was also analyzed for antioxidant activity parameters. RESULTS Gross morphological examination showed a regular liver architecture in C. sinensis fed collections compared to the TAA sets. Histology of rat's liver fed with C. sinensis showed an important decrease in the liver index with hepatic cells propagation, mild cellular injury, and immunostaining showed significant down-expression of proliferating cell nuclear antigen (PCNA). TAA produced liver fibrosis through a significant increase in serum alanine transferase, aspartate aminotransferase, alkaline phosphatase, and bilirubin. Total protein and albumin also decreased in the TAA group. Moreover, the reduction of antioxidant enzyme activity including superoxide dismutase and catalase as well as the increase in malondialdehyde was detected in the TAA control group. Meanwhile, an abnormal level of liver biochemical parameters was restored closer to the normal levels in serum of the C. sinensis-fed clusters. In addition, C. sinensis fed assemblies showed elevated antioxidative enzymes activity with a reduction in malondialdehyde level comparable to the levels in silymarin-treated rats. CONCLUSIONS Green tea potentially inhibited the progression of liver cirrhosis, down -regulation of PCNA proliferation, prevented oxidation of hepatocytes, recovered SOD and CAT enzymes, condensed MDA and reduced cellular inflammation.
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Affiliation(s)
- Suhayla Hamad Shareef
- Department of Medical Microbiology, College of Science, Cihan University-Erbil, Erbil, Kurdistan Region, Iraq
- Department of Biology, College of Education, Salahaddin University-Erbil, Erbil, Kurdistan Region, Iraq
| | - Ibrahim Abdel Aziz Ibrahim
- Department of Pharmacology and Toxicology, Faculty of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Abdullah R. Alzahrani
- Department of Pharmacology and Toxicology, Faculty of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Morteta H. Al-Medhtiy
- Department of Anatomy and Histology, Faculty of Veterinary Medicine, University of Kufa, Iraq
| | - Mahmood Ameen Abdulla
- Department of Medical Microbiology, College of Science, Cihan University-Erbil, Erbil, Kurdistan Region, Iraq
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23
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Winiarska-Mieczan A, Tomaszewska E, Jachimowicz K. Antioxidant, Anti-Inflammatory, and Immunomodulatory Properties of Tea-The Positive Impact of Tea Consumption on Patients with Autoimmune Diabetes. Nutrients 2021; 13:nu13113972. [PMID: 34836227 PMCID: PMC8625657 DOI: 10.3390/nu13113972] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/03/2021] [Accepted: 11/05/2021] [Indexed: 01/08/2023] Open
Abstract
The physiological markers of autoimmune diabetes include functional disorders of the antioxidative system as well as progressing inflammation and the presence of autoantibodies. Even though people with type 1 diabetes show genetic predispositions facilitating the onset of the disease, it is believed that dietary factors can stimulate the initiation and progression of the disease. This paper analyses the possibility of using tea as an element of diet therapy in the treatment of type 1 diabetes. Based on information available in literature covering the last 10 years, the impact of regular tea consumption or diet supplements containing tea polyphenols on the oxidative status as well as inflammatory and autoimmune response of the organism was analyzed. Studies conducted on laboratory animals, human patients, and in vitro revealed positive effects of the consumption of tea or polyphenols isolated therefrom on the diabetic body. Few reports available in the literature pertain to the impact of tea on organisms affected by type 1 diabetes as most (over 85%) have focused on cases of type 2 diabetes. It has been concluded that by introducing tea into the diet, it is possible to alleviate some of the consequences of oxidative stress and inflammation, thus limiting their destructive impact on the patients' organisms, consequently improving their quality of life, regardless of the type of diabetes. Furthermore, elimination of inflammation should reduce the incidence of immune response. One should consider more widespread promotion of tea consumption by individuals genetically predisposed to diabetes, especially considering the drink's low price, easy availability, overall benefits to human health, and above all, the fact that it can be safely used over extended periods of time, regardless of the patient's age.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
- Correspondence: (A.W.-M.); (E.T.); Tel.: +48-81-445-67-44 (A.W.-M.); +48-81-445-69-63 (E.T.)
| | - Ewa Tomaszewska
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka St. 12, 20-950 Lublin, Poland
- Correspondence: (A.W.-M.); (E.T.); Tel.: +48-81-445-67-44 (A.W.-M.); +48-81-445-69-63 (E.T.)
| | - Karolina Jachimowicz
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka St. 13, 20-950 Lublin, Poland;
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24
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Yang H, Xie J, Wang N, Zhou Q, Lu Y, Qu Z, Wang H. Effects of Miao sour soup on hyperlipidemia in high-fat diet-induced obese rats via the AMPK signaling pathway. Food Sci Nutr 2021; 9:4266-4277. [PMID: 34401077 PMCID: PMC8358355 DOI: 10.1002/fsn3.2394] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 05/16/2021] [Accepted: 05/26/2021] [Indexed: 12/29/2022] Open
Abstract
Hyperlipidemia is a common characteristic of obese animals. Identifying the factors involved in the regulation of dietary lipid metabolism is the most beneficial way to improve health. Miao sour soup (MSS) is a fermented food made from tomato and red pepper that contains lycopene, capsaicin, and organic acids. We conducted this study to investigate the regulatory functions and mechanisms of MSS on the blood lipid levels of high-fat diet-induced obese rats. In our preventive study, rats were fed normal diet (ND1), high-fat diet (HFD1), HFD + 4 g/kg BW MSS (HFD + LS1), and HFD + 8 g/kg BW MSS (HFD + HS1). We found that MSS significantly reduced the body weight and fat accumulation and improved the blood lipid levels of rats. MSS significantly increased the expression of AMP-activated protein kinase-alpha (AMPKα), attenuated the expression of the adipogenic transcription factor sterol regulatory element-binding protein-1c (SREBP-1c), and suppressed the expression of fatty acid synthase (FAS) and acetyl-CoA carboxylase alpha (ACCα), the critical regulators of hepatic lipid metabolism. Additionally, we also conducted a treatment study, and we grouped rats to receive ND2, HFD2, PC2, HFD + LS2, and HFD + HS2 for another 10 weeks. MSS treatment reduced the body weight, fat deposition, and percentage of lipid droplets and regulated the plasma lipid content. MSS significantly increased the expression of AMPK and alleviated the expression of SREBP-1c, ACC, and FAS. Taken together, these findings suggest that MSS prevents and treats hyperlipidemia in obese rats by regulating the AMPK signaling pathway.
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Affiliation(s)
- Hongmei Yang
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
| | - Jiao Xie
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
| | - Nanlan Wang
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
| | - Qianqian Zhou
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
| | - Yang Lu
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
- Guiyang Maternal and Child Healthcare HospitalGuiyangChina
| | - Zihan Qu
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
- Laishan District Center for Disease Control and PreventionYantaiChina
| | - Huiqun Wang
- School of Public Health, the key Laboratory of Environmental Pollution Monitoring and Disease ControlMinistry of EducationGuizhou Medical UniversityGuiyangChina
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25
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Nam HH, Yang S, Kim HS, Kim MJ, Kim JS, Lee JH. Role of Semisulcospira gottschei extract as medicinal food on reflux esophagitis in rats. Food Sci Nutr 2021; 9:3114-3122. [PMID: 34136176 PMCID: PMC8194936 DOI: 10.1002/fsn3.2270] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 03/16/2021] [Accepted: 03/18/2021] [Indexed: 12/13/2022] Open
Abstract
Gastroesophageal reflux disease (GERD) is a globally prevalent disease and results from a reflux of gastric contents into the esophagus. Existing synthetic drug-based treatments for GERD have various drawbacks including refractory symptoms, relapse, or resistance due to long-term use or may result in mucosal degeneration, polyps, and osteoporosis. Semisulcospira gottschei (SE), a freshwater snail, has been generally consumed as a food source due to its excellent flavor and nutritional value in Korea and considered to have therapeutic properties for various diseases including dyspepsia, stomachache, and hepatic diseases. The present study aims to investigate whether Semisulcospira gottschei extract (SGE) has a protective effect on reflux esophagitis-induced rat models. The anti-inflammatory effects of SGE were evaluated via NO production in LPS-induced Raw 264.7 macrophage. And the protection effects of SGE were analyzed by assessing the amelioration of mucosal damage and expression of inflammation-associated proteins in reflux esophagitis (RE) rats. Our results indicate that SGE significantly suppressed NO production in LPS-induced raw 264.7 cells without any cytotoxicity. We observed mucosal lesions and histological changes in the esophagus of RE control rats. However, SGE treatment markedly ameliorated mucosal lesion ratio indicated through histological changes. SGE administration suppressed the expression of proteins related to inflammation, such as p-NF-κB, p-IκBα, COX-2, and TNF-α, in esophageal tissue. Moreover, SGE elevated the expression of claudin-5, which is a tight junction protein, involved in barrier function of epithelium and endothelium. The results suggest that SGE is useful as a medicinal food in esophagitis and may be helpful in developing effective treatment protocols for GERD.
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Affiliation(s)
- Hyeon Hwa Nam
- Herbal Medicine Resources Research CenterKorea Institute of Oriental MedicineNajuKorea
| | - Sungyu Yang
- Herbal Medicine Resources Research CenterKorea Institute of Oriental MedicineNajuKorea
| | - Hyo Seon Kim
- Herbal Medicine Resources Research CenterKorea Institute of Oriental MedicineNajuKorea
| | - Min Jee Kim
- Herbal Medicine Resources Research CenterKorea Institute of Oriental MedicineNajuKorea
| | - Joong Sun Kim
- Herbal Medicine Resources Research CenterKorea Institute of Oriental MedicineNajuKorea
| | - Ji Hye Lee
- Herbal Medicine Resources Research CenterKorea Institute of Oriental MedicineNajuKorea
- Present address:
College of Korean MedicineSemyung University College of Korean MedicineJecheon-siChungcheongbuk-do
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Deng X, Huang G, Tu Q, Zhou H, Li Y, Shi H, Wu X, Ren H, Huang K, He X, Xu W. Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea. Food Chem 2021; 357:129783. [PMID: 33892356 DOI: 10.1016/j.foodchem.2021.129783] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 03/04/2021] [Accepted: 04/07/2021] [Indexed: 11/16/2022]
Abstract
For the urgent need for fermentation control and product quality improvement of Pu-erh tea, gas chromatography-mass spectrometry and odor activity value (OAV) were used to comprehensively investigate the flavor-active compounds during artificial fermentation of Pu-erh tea. A flavor wheel was constructed to expound the sensory attributes evolution during fermentation. With an increased total volatiles content, 43 were significantly up-regulated and 30 were down-regulated among 131 detected volatiles. Key active compounds of three aroma types, namely fresh fragrance, fruit-fungus fragrance and stale-Qu fragrance, were analyzed based on OAV. β-damascenone was firstly found contributing most to the aroma of Pu-erh tea, followed by 1,2,3-methoxybenzene and (E,E)-2,4-nonadienal. γ-terpinene, linalool, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 4-ethylveratrol were identified as the potential markers responsible for aroma differences among three fermentation stages. Finally the metabolic evolution of key flavor-active compounds were systematically summarized. This study provides significant guidance in fermentation control and new product development of Pu-erh tea.
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Affiliation(s)
- Xiujuan Deng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ganghua Huang
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qing Tu
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hongjie Zhou
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Yali Li
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hongyuan Shi
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Xianxue Wu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Chemistry, Biology and Environment, Yuxi Normal University, Yuxi, Yunnan 653100, China
| | - Hongtao Ren
- Institute of Flavor and Fragrance, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Kunlun Huang
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Xiaoyun He
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Wentao Xu
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China.
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