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Peddio S, Lorrai S, Dettori T, Contini C, Olianas A, Manconi B, Rescigno A, Zucca P. Purification and Characterization of Proteinaceous Thermostable α-Amylase Inhibitor from Sardinian Common Bean Nieddone Cultivar ( Phaseolus vulgaris L.). PLANTS (BASEL, SWITZERLAND) 2024; 13:2074. [PMID: 39124191 PMCID: PMC11314397 DOI: 10.3390/plants13152074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/22/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024]
Abstract
The increasing need for new treatments for obesity and diabetes has led to the development of new drugs and food supplements that could reduce carbohydrate absorption. Many starch blockers, based on common bean proteinaceous inhibitors against α-amylase (α-AI), are already present on the market. The extraction and purification of α-amylase inhibitor from a promising common bean cultivar from Sardinia (Nieddone) is described, highlighting the unique value of the Nieddone cultivar, particularly for its inhibitory activity on digestive enzymes and its complete lack of a hemagglutination effect on human red blood cells. The purification of α-AI involved two chromatographic steps (IEC and SEC) and was essential for revealing certain properties of the inhibitor. The purified inhibitor has a tetrameric structure (α2β2) and a molecular weight of approximately 42 kDa, as determined by SEC and SDS-PAGE, confirming it as a lectin-like inhibitor. The identification of the α-AI sequence was obtained by bottom-up high-resolution mass spectrometry, which allowed us to identify a unique peptide from the α chain and six unique peptides from the β chains. α-AI exhibited an optimum temperature of around 40 °C and two pH optima at 5 and 6.5, respectively. Its remarkable stability at high temperatures was measured (approximately 25% of activity retained even after 5 h at 100 °C), whereas the raw extract lost its activity entirely after just 10 min at 90 °C. Thus, the purification process significantly enhances the thermal stability of α-AI. The demonstrated effectiveness of the purified α-AI against the α-amylase enzyme in pigs, humans and insects underscores the protein's potential for treating obesity and diabetes, as well as for managing insect pests.
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Affiliation(s)
- Stefania Peddio
- Department of Biomedical Sciences (DiSB), University Campus, Monserrato, 09042 Cagliari, Italy; (S.P.); (S.L.); (T.D.)
| | - Sonia Lorrai
- Department of Biomedical Sciences (DiSB), University Campus, Monserrato, 09042 Cagliari, Italy; (S.P.); (S.L.); (T.D.)
- Laboratoire de Production et de Biostimulation des Plantes cultivées, Faculté des Sciences, Université Libre de Bruxelles, 1050 Bruxelles, Belgium
| | - Tinuccia Dettori
- Department of Biomedical Sciences (DiSB), University Campus, Monserrato, 09042 Cagliari, Italy; (S.P.); (S.L.); (T.D.)
| | - Cristina Contini
- Department of Life and Environmental Sciences (DiSVA), University Campus, Monserrato, 09042 Cagliari, Italy; (C.C.); (A.O.); (B.M.)
| | - Alessandra Olianas
- Department of Life and Environmental Sciences (DiSVA), University Campus, Monserrato, 09042 Cagliari, Italy; (C.C.); (A.O.); (B.M.)
| | - Barbara Manconi
- Department of Life and Environmental Sciences (DiSVA), University Campus, Monserrato, 09042 Cagliari, Italy; (C.C.); (A.O.); (B.M.)
| | - Antonio Rescigno
- Department of Biomedical Sciences (DiSB), University Campus, Monserrato, 09042 Cagliari, Italy; (S.P.); (S.L.); (T.D.)
| | - Paolo Zucca
- Department of Biomedical Sciences (DiSB), University Campus, Monserrato, 09042 Cagliari, Italy; (S.P.); (S.L.); (T.D.)
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Cui J, Wu B, Zhou J. Changes in amino acids, catechins and alkaloids during the storage of oolong tea and their relationship with antibacterial effect. Sci Rep 2024; 14:10424. [PMID: 38710752 DOI: 10.1038/s41598-024-60951-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Accepted: 04/29/2024] [Indexed: 05/08/2024] Open
Abstract
The storage process has a significant impact on tea quality. Few is known about effect of storage on quality of oolong tea. This study aimed to assess the effect of different storage times on the key chemical components of oolong tea by measuring changes in catechin, free amino acid, and alkaloid content. Variation in the main substances was determined by principal component analysis and heat map analysis. The results revealed notable effects of the storage process on the levels of theanine, epigallocatechin gallate (EGCG), and glutamine. These findings suggest that these compounds could serve as indicators for monitoring changes in oolong tea quality during storage. Additionally, the study observed an increase in the antibacterial ability of tea over time. Correlation analysis indicated that the antibacterial ability against Micrococcus tetragenus and Escherichia coli was influenced by metabolites such as aspartic acid, threonine, serine, gamma-aminobutyric acid, ornithine, alanine, arginine, and EGCG. Overall, this study presents an approach for identifying key metabolites to monitor tea quality effectively with relatively limited data.
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Affiliation(s)
- Jilai Cui
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, 464000, Henan, People's Republic of China.
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, 230036, Anhui, People's Republic of China.
| | - Bin Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, 230036, Anhui, People's Republic of China
| | - Jie Zhou
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, 464000, Henan, People's Republic of China
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Lin Z, Dai W, Hu S, Chen D, Yan H, Zeng L, Lin Z. Stored white tea ameliorates DSS-induced ulcerative colitis in mice by modulating the composition of the gut microbiota and intestinal metabolites. Food Funct 2024; 15:4262-4275. [PMID: 38526548 DOI: 10.1039/d3fo05176e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Changes in the chemical composition of white tea during storage have been studied extensively; however, whether such chemical changes impact the efficacy of white tea in ameliorating colitis remains unclear. In this study, we compared the effects of new (2021 WP) and 10-year-old (2011 WP) white tea on 3% dextrose sodium sulfate (DSS)-induced ulcerative colitis in mice by gavaging mice with the extracts at 200 mg kg-1 day-1. Chemical composition analysis showed that the levels of 50 compounds, such as flavanols, dimeric catechins, and amino acids, were significantly lower in the 2011 WP extract than in the 2021 WP extract, whereas the contents of 21 compounds, such as N-ethyl-2-pyrrolidinone-substituted flavan-3-ols, theobromine, and (-)-epigallocatechin-3-(3''-O-methyl) gallate, were significantly higher. Results of the animal experiments showed that 2011 WP ameliorated the pathological symptoms of colitis, which was superior to the activity of 2021 WP, and this effect was likely enhanced based on the decreasing of the relative abundance of the g_bacteroides and g_Escherichia-Shigella flora in mice with colitis and promoting the conversion of primary bile acids to secondary bile acids in the colon. These results will facilitate the development of novel functional products from white tea.
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Affiliation(s)
- Zhiyuan Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang 310008, China.
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
| | - Weidong Dai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang 310008, China.
| | - Shanshan Hu
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
| | - Dan Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang 310008, China.
| | - Han Yan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang 310008, China.
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, West Lake District, Hangzhou, Zhejiang 310008, China.
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Chen Z, Dai W, Xiong M, Gao J, Zhou H, Chen D, Li Y. Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations. Food Chem X 2024; 21:101127. [PMID: 38292681 PMCID: PMC10825419 DOI: 10.1016/j.fochx.2024.101127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 02/01/2024] Open
Abstract
In this study, we employed nontargeted metabolomics and quantitative analysis to explore the variations in metabolites among white teas from different production areas and with varying storage durations. A total of 83 compounds exhibited differential levels between Zhenghe and Fuding white tea, 89 between Zhenghe and Jinggu, and 75 between Fuding and Jinggu white tea. Concerning the storage of white tea, the concentrations of flavanols, dimeric catechins, and amino acids decreased over time, while N-ethyl-2-pyrrolidone-substituted flavanols (EPSFs), caffeine, adenosine monophosphate (AMP), and adenosine increased. Galloylated flavanols showed a higher propensity to form EPSFs with theanine compared to nongalloylated flavanols during storage. Theanine and epigallocatechin gallate were more inclined to generate S-configuration EPSFs during storage in Fuding and Jinggu white tea samples, while R-configuration EPSFs were more readily formed in Zhenghe white tea samples. This study offers a comprehensive understanding of the changes in metabolites during the storage of white tea.
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Affiliation(s)
- Zewen Chen
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Weidong Dai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Mengfan Xiong
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Jianjian Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Hongjie Zhou
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Dan Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Yali Li
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
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Yang Y, Liang Q, Zhang B, Zhang J, Fan L, Kang J, Lin Y, Huang Y, Tan TC, Ho LH. Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin. J Chromatogr A 2024; 1715:464621. [PMID: 38198876 DOI: 10.1016/j.chroma.2023.464621] [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: 09/18/2023] [Revised: 11/29/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024]
Abstract
White tea contains the highest flavonoids compared to other teas. While there have been numerous studies on the components of different tea varieties, research explicitly focusing on the flavonoid content of white tea remains scarce, making the need for a good flavonoid purification process for white tea even more important. This study compared the adsorption and desorption performance of five types of macroporous resins: D101, HP20, HPD500, DM301, and AB-8. Among the tested resins, AB-8 was selected based on its best adsorption and desorption performance to investigate the static adsorption kinetics and dynamic adsorption-desorption purification of white tea flavonoids. The optimal purification process was determined: adsorption temperature 25 °C, crude tea flavonoid extract pH 3, ethanol concentration 80 %, sample loading flow rate and eluent flow rate 1.5 BV/min, and eluent dosage 40 BV. The results indicated that the adsorption process followed pseudo-second-order kinetics. Under the above purification conditions, the purity of the total flavonoids in the purified white tea flavonoid increased from approximately 17.69 to 46.23 %, achieving a 2.61-fold improvement, indicating good purification results. The purified white tea flavonoid can be further used for nutraceutical and pharmaceutical applications.
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Affiliation(s)
- Yuhua Yang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia USM, Penang 11800, Malaysia
| | - Quanming Liang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Bo Zhang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Jianming Zhang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Li Fan
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Jiahui Kang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Yiqin Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China
| | - Yan Huang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, PR China.
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia USM, Penang 11800, Malaysia; Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia USM, Penang 11800, Malaysia.
| | - Lee-Hoon Ho
- Department of Food Industry, Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu 22200, Malaysia
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Wei R, Qian L, Kayama K, Wu F, Su Z, Liu X. Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters. Food Chem X 2023; 18:100657. [PMID: 37025417 PMCID: PMC10070511 DOI: 10.1016/j.fochx.2023.100657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/12/2022] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake.
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Zhang S, Jiang X, Li C, Qiu L, Chen Y, Yu Z, Ni D. Effect of Fermentation Humidity on Quality of Congou Black Tea. Foods 2023; 12:foods12081726. [PMID: 37107521 PMCID: PMC10138149 DOI: 10.3390/foods12081726] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
This study investigated the effect of different fermentation humidities (55%, 65%, 75%, 85% and 95%) on congou black tea quality and bioactivity. Fermentation humidity mainly affected the tea's appearance, aroma and taste quality. The tea fermented at low humidity (75% or below) showed a decrease in tightness, evenness and moistening degree, as well as a heavy grassy and greenish scent, plus a green, astringent and bitter taste. The tea fermented at a high humidity (85% or above) presented a sweet and pure aroma, as well as a mellow taste, plus an increase of sweetness and umami. With increasing fermentation humidity, the tea exhibited a drop in the content of flavones, tea polyphenols, catechins (EGCG, ECG) and theaflavins (TF, TF-3-G), contrasted by a rise in the content of soluble sugars, thearubigins and theabrownins, contributing to the development of a sweet and mellow taste. Additionally, the tea showed a gradual increase in the total amount of volatile compounds and in the content of alcohols, alkanes, alkenes, aldehydes, ketones and acids. Moreover, the tea fermented at a low humidity had stronger antioxidant activity against 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and a higher inhibiting capability on the activities of α-amylase and α-glucosidase. Overall results indicated the desirable fermentation humidity of congou black tea should be 85% or above.
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Affiliation(s)
- Sirui Zhang
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinfeng Jiang
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Chen Li
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Li Qiu
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
| | - Zhi Yu
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops, Wuhan 430070, China
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Chen DQ, Zou C, Huang YB, Zhu X, Contursi P, Yin JF, Xu YQ. Adding functional properties to beer with jasmine tea extract. Front Nutr 2023; 10:1109109. [PMID: 36937349 PMCID: PMC10020177 DOI: 10.3389/fnut.2023.1109109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.
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Affiliation(s)
- De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Chun Zou
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Tea Science, Guizhou University, Guiyang, China
| | - Xuan Zhu
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China
| | - Patrizia Contursi
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu
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Zhang X, Huang H, Sun S, Li D, Sun L, Li Q, Chen R, Lai X, Zhang Z, Zheng X, Wong WL, Wen S. Induction of Apoptosis via Inactivating PI3K/AKT Pathway in Colorectal Cancer Cells Using Aged Chinese Hakka Stir-Fried Green Tea Extract. Molecules 2022; 27:molecules27238272. [PMID: 36500365 PMCID: PMC9737789 DOI: 10.3390/molecules27238272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Food extract supplements, with high functional activity and low side effects, play a recognized role in the adjunctive therapy of human colorectal cancer. The present study reported a new functional beverage, which is a type of Chinese Hakka stir-fried green tea (HSGT) aged for several years. The extracts of the lyophilized powder of five HSGT samples with different aging periods were analyzed with high-performance liquid chromatography. The major components of the extract were found to include polyphenols, catechins, amino acids, catechins, gallic acid and caffeine. The tea extracts were also investigated for their therapeutic activity against human colorectal cancer cells, HT-29, an epithelial cell isolated from the primary tumor. The effect of different aging time of the tea on the anticancer potency was compared. Our results showed that, at the cellular level, all the extracts of the aged teas significantly inhibited the proliferation of HT-29 in a concentration-dependent manner. In particular, two samples prepared in 2015 (15Y, aged for 6 years) and 2019 (19Y, aged for 2 years) exhibited the highest inhibition rate for 48 h treatment (cell viability was 50% at 0.2 mg/mL). Further, all the aged tea extracts examined were able to enhance the apoptosis of HT-29 cells (apoptosis rate > 25%) and block the transition of G1/S phase (cell-cycle distribution (CSD) from <20% to >30%) population to G2/M phase (CSD from nearly 30% to nearly 10%) at 0.2 mg/mL for 24 h or 48 h. Western blotting results also showed that the tea extracts inhibited cyclin-dependent kinases 2/4 (CDK2, CDK4) and CylinB1 protein expression, as well as increased poly ADP-ribose polymerase (PRAP) expression and Bcl2-associated X (Bax)/B-cell lymphoma-2 (Bcl2) ratio. In addition, an upstream signal of one of the above proteins, phosphatidylinositol 3-kinase (PI3K)/protein kinase B (AKT) signalling, was found to be involved in the regulation, as evidenced by the inhibition of phosphorylated PI3K and AKT by the extracts of the aged tea. Therefore, our study reveals that traditional Chinese aged tea (HSGT) may inhibit colon cancer cell proliferation, cell-cycle progression and promoted apoptosis of colon cancer cells by inactivating PI3K/AKT signalling.
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Affiliation(s)
- Xinyue Zhang
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Haiying Huang
- Tea Research Institute, Meizhou Academy of Agriculture and Forestry Sciences, Meizhou 514071, China
| | - Shili Sun
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Dongli Li
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- International Healthcare Innovation Institute (Jiangmen), Jiangmen 529040, China
| | - Lingli Sun
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Qiuhua Li
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Ruohong Chen
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xingfei Lai
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Zhenbiao Zhang
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xi Zheng
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- International Healthcare Innovation Institute (Jiangmen), Jiangmen 529040, China
| | - Wing-Leung Wong
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
- International Healthcare Innovation Institute (Jiangmen), Jiangmen 529040, China
- Correspondence: (W.-L.W.); (S.W.)
| | - Shuai Wen
- Tea Research Institute, Guangdong Key Laboratory of Tea Resources Innovation & Utilization/Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Correspondence: (W.-L.W.); (S.W.)
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Govindasamy GA, S. M. N. Mydin RB, Harun NH, Effendy WNFWE, Sreekantan S. Giant milkweed plant-based copper oxide nanoparticles for wound dressing application: physicochemical, bactericidal and cytocompatibility profiles. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02513-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles. Foods 2022; 11:foods11060858. [PMID: 35327280 PMCID: PMC8949524 DOI: 10.3390/foods11060858] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 12/17/2022] Open
Abstract
Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. Between 0.5% and 2% TP addition decreased the cooking time, cooking loss, and water absorption of DTN, regardless of concentrations. TP decreased the brightness (L*) of the DTN while increasing the greenness (|−a*|) and yellowness (b*) values of matcha tea noodles (MTN) and green tea noodles (GTN), as well as the redness (a*) and yellowness (b*) values of black tea noodles (BTN). The results of the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) scavenging activity (10.84–95%), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free scavenging activity (2.03–92.23%), and total phenolic content (TPC) (97.32–540.97 mg/g) of the noodles increased as the TP addition increased. Besides, TP also enriched the flavor of the DTN, with alcohol, aldehydes, and ethers being the main components. In conclusion, the addition of TP positively improved the quality of the DTN and increased its antioxidative potential.
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Isolation of N-Ethyl-2-pyrrolidinone-Substituted Flavanols from White Tea Using Centrifugal Countercurrent Chromatography Off-Line ESI-MS Profiling and Semi-Preparative Liquid Chromatography. Molecules 2021; 26:molecules26237284. [PMID: 34885862 PMCID: PMC8658928 DOI: 10.3390/molecules26237284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/25/2021] [Accepted: 11/29/2021] [Indexed: 11/16/2022] Open
Abstract
N-Ethyl-2-pyrrolidinone-substituted flavanols (EPSF) are marker compounds for long-term stored white teas. However, due to their low contents and diasteromeric configuration, EPSF compounds are challenging to isolate. In this study, two representative epimeric EPSF compounds, 5'''R- and 5'''S-epigallocatechin gallate-8-C N-ethyl-2-pyrrolidinone (R-EGCG-cThea and S-EGCG-cThea), were isolated from white tea using centrifugal partition chromatography (CPC). Two different biphasic solvent systems composed of 1. N-hexane-ethyl acetate-methanol-water (1:5:1:5, v/v/v/v) and 2. N-hexane-ethyl acetate-acetonitrile-water (0.7:3.0:1.3:5.0, v/v/v/v) were used for independent pre-fractionation experiments; 500 mg in each separation of white tea ethyl acetate partition were fractionated. The suitability of the two solvent systems was pre-evaluated by electrospray mass-spectrometry (ESI-MS/MS) analysis for metabolite distribution and compared to the results of the CPC experimental data using specific metabolite partition ratio KD values, selectivity factors α, and resolution factors RS. After size-exclusion and semi-preparative reversed-phase liquid chromatography, 6.4 mg of R-EGCG-cThea and 2.9 mg of S-EGCG-cThea were recovered with purities over 95%. Further bioactivity evaluation showed that R- and S-EGCG-cThea possessed in vitro inhibition effects on α-glucosidase with IC50 of 70.3 and 161.7 μM, respectively.
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Chen D, Zhao Y, Peng J, Zhang Y, Gao J, Wu W, Xie D, Hu Z, Lin Z, Dai W. Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14037-14047. [PMID: 34780189 DOI: 10.1021/acs.jafc.1c05850] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Tea market is currently oversupplied, and unsold tea often needs to be properly stored for a period of time. However, the chemical changes occurring in black tea during storage are limitedly understood. In this study, a comprehensive nontargeted and targeted metabolomics approach was used to investigate the dynamic changes in compounds in time-series (0-19 months)-stored black teas. The contents of flavanols, theaflavins (TFs), theasinensins, procyanidins, most phenolic acids, amino acids, quercetin-O-glycosides, and myricetin-O-glycosides decreased during storage, while the contents of N-ethyl-2-pyrrolidinone-substituted flavanols, flavone-C-glycosides, and most kaempferol-O-glycosides increased. More importantly, four novel compounds strongly positively correlated with storage duration (r = 0.922-0.969) were structurally assigned as N-ethyl-2-pyrrolidinone-substituted TFs and validated with synthetic reactions of TFs and theanine standards. The content of N-ethyl-2-pyrrolidinone-substituted TFs was 51.54 μg/g in black tea stored for 19 months. To the best of our knowledge, N-ethyl-2-pyrrolidinone-substituted TFs were discovered in tea for the first time.
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Affiliation(s)
- Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Yanni Zhao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Jianjian Gao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, P. R. China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang 310051, P. R. China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
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Li H, Guo H, Luo Q, Wu DT, Zou L, Liu Y, Li HB, Gan RY. Current extraction, purification, and identification techniques of tea polyphenols: An updated review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34702110 DOI: 10.1080/10408398.2021.1995843] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Qiong Luo
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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Mohtashami S, Babalar M, Tabrizi L, Ghani A, Rowshan V, Shokrpour M. Essential oil constituents and variations in antioxidant compounds of dried summer savory ( Satureja hortensis cv. Saturn) affected by storage conditions and ammonium sulfate. Food Sci Nutr 2021; 9:4986-4997. [PMID: 34532010 PMCID: PMC8441323 DOI: 10.1002/fsn3.2451] [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: 12/10/2020] [Revised: 06/17/2021] [Accepted: 06/21/2021] [Indexed: 11/12/2022] Open
Abstract
Considering the importance of spice plants and their shelf life, as affected by various factors, the current study considered Summer savory plants (Satureja hortensis cv. Saturn) for evaluation under the application of different concentrations of ammonium sulfate (0, 40, 60, 80, and 100 kg/ha) as primary treatments. Based on the plant response, the control group and 100 kg/ha ammonium sulfate were selected as suitable treatments for storage experiments (i.e., storage at ambient, refrigerator, and freezer temperatures for 8 months). Based on the results, the highest percentage and yield of S. hortensis essential oil and biomass occurred in response to 100 kg ammonium sulfate, whereas the lowest amounts were observed in the control group (i.e., in the absence of ammonium sulfate). During the storage period, the essential oil content decreased, but the carvacrol content of the essential oil increased. During the different durations and conditions of storage, the stability of secondary metabolites varied. Essential oil, rosmarinic acid, and carvacrol contents maintained greater stability in plants treated with ammonium sulfate (100 kg/ha), compared with the control group during the storage period. It can be concluded that the preharvest application of ammonium sulfate on S. hortensis improved plant growth and quality indices at preharvest time, while also maintaining the stability of its active ingredients at the postharvest stage and storage time. It also led results to recommend storing Summer savory in the freezer to better preserve its secondary metabolites.
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Affiliation(s)
- Saeideh Mohtashami
- Department of Horticultural ScienceCollege of AgricultureJahrom UniversityJahromIran
| | - Mesbah Babalar
- Department of Horticultural ScienceFaculty of Agriculture Science and EngineeringCollege of Agricultural and Natural ResourcesUniversity of TehranKarajIran
| | - Leila Tabrizi
- Department of Horticultural ScienceFaculty of Agriculture Science and EngineeringCollege of Agricultural and Natural ResourcesUniversity of TehranKarajIran
| | - Askar Ghani
- Department of Horticultural ScienceCollege of AgricultureJahrom UniversityJahromIran
| | - Vahid Rowshan
- Department of Natural Resources, Fars Agricultural and Natural Resources Research and Education CenterAREEOShirazIran
| | - Majid Shokrpour
- Department of Horticultural ScienceFaculty of Agriculture Science and EngineeringCollege of Agricultural and Natural ResourcesUniversity of TehranKarajIran
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Yu M, Gouvinhas I, Barros A. Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage. Antioxidants (Basel) 2021; 10:antiox10081187. [PMID: 34439435 PMCID: PMC8388870 DOI: 10.3390/antiox10081187] [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: 06/15/2021] [Revised: 07/21/2021] [Accepted: 07/21/2021] [Indexed: 11/18/2022] Open
Abstract
In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.
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Affiliation(s)
- Manyou Yu
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Inov4Agro (Institute for Innovation, Capacity Building, and Sustainability of Agri-Food Production), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (I.G.); (A.B.)
- Correspondence:
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Inov4Agro (Institute for Innovation, Capacity Building, and Sustainability of Agri-Food Production), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (I.G.); (A.B.)
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Inov4Agro (Institute for Innovation, Capacity Building, and Sustainability of Agri-Food Production), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal; (I.G.); (A.B.)
- Department of Chemistry, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal
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17
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Zhou J, Yu Y, Ding L, Xu P, Wang Y. Matcha Green Tea Alleviates Non-Alcoholic Fatty Liver Disease in High-Fat Diet-Induced Obese Mice by Regulating Lipid Metabolism and Inflammatory Responses. Nutrients 2021; 13:nu13061950. [PMID: 34204055 PMCID: PMC8226714 DOI: 10.3390/nu13061950] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/01/2021] [Accepted: 06/03/2021] [Indexed: 12/14/2022] Open
Abstract
Lately, matcha green tea has gained popularity as a beverage and food additive. It has proved to be effective in preventing obesity and related metabolic syndromes. However, the underlying mechanisms of its control effects against non-alcoholic fatty liver disease (NAFLD) are complicated and remain elusive. In the present study, we performed an in vivo experiment using male C57BL/6 mice fed with a high-fat diet and simultaneously treated with matcha for six weeks. Serum biochemical parameters, histological changes, lipid accumulation, inflammatory cytokines, and relevant indicators were examined. Dietary supplementation of matcha effectively prevented excessive accumulation of visceral and hepatic lipid, elevated blood glucose, dyslipidemia, abnormal liver function, and steatosis hepatitis. RNA sequencing analyses of differentially expressed genes in liver samples indicated that matcha treatment decreased the activity of lipid droplet-associated proteins and increased the activity of cytochrome P450 enzymes, suggesting improved metabolic capacity and liver function. The current study provided evidence for new dietary strategies based on matcha supplementation to ameliorate lipotoxicity-induced obesity and NALFD.
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Li J, Luo J, Chai Y, Guo Y, Tianzhi Y, Bao Y. Hypoglycemic effect of Taraxacum officinale root extract and its synergism with Radix Astragali extract. Food Sci Nutr 2021; 9:2075-2085. [PMID: 33841825 PMCID: PMC8020951 DOI: 10.1002/fsn3.2176] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 01/29/2021] [Accepted: 02/01/2021] [Indexed: 12/13/2022] Open
Abstract
Taraxacum officinale (dandelion) and Radix Astragali are traditional medicinal and edible plants with high nutritional value. In this study, the synergistic hypoglycemic effect of DRE and Radix Astragali extract (RAE) was evaluated. Our results showed that water extract of dandelion (DRE-w), mainly containing polysaccharides (63.92 ± 1.82 mg/g), total flavonoid (2.57 ± 0.06 mg/g), total phenolic compounds (8.93 ± 0.34 mg/g), and saponins (0.54 ± 0.05 mg/g), exhibited significantly inhibitory effect on α-glucosidase and α-amylase. DRE-w and RAE had synergistic hypoglycemic effect; we found that DRE-w and its combination with RAE could relieve the state of insulin resistance in IR-HepG2 cells. The combination could more significantly increase the glucose consumption and intracellular glycogen content, and improve the activity of hexokinase and pyruvate kinase in IR-HepG2 cells. In summary, DRE and its combination with RAE can be developed as the drugs or functional foods for diabetes prevention and treatment.
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Affiliation(s)
- Jingwen Li
- School of ForestryNortheast Forestry UniversityHarbinChina
| | - Jiayuan Luo
- School of ForestryNortheast Forestry UniversityHarbinChina
| | - Yangyang Chai
- School of ForestryNortheast Forestry UniversityHarbinChina
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang ProvinceHarbinChina
| | - Yang Guo
- School of ForestryNortheast Forestry UniversityHarbinChina
| | - Yang Tianzhi
- Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmontonABCanada
| | - Yihong Bao
- School of ForestryNortheast Forestry UniversityHarbinChina
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang ProvinceHarbinChina
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Paiva L, Rego C, Lima E, Marcone M, Baptista J. Comparative Analysis of the Polyphenols, Caffeine, and Antioxidant Activities of Green Tea, White Tea, and Flowers from Azorean Camellia sinensis Varieties Affected by Different Harvested and Processing Conditions. Antioxidants (Basel) 2021; 10:antiox10020183. [PMID: 33514043 PMCID: PMC7912137 DOI: 10.3390/antiox10020183] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/23/2021] [Accepted: 01/24/2021] [Indexed: 12/29/2022] Open
Abstract
This study evaluates the polyphenol profiles as well as caffeine (dry weight basis), and antioxidant activities of green tea (GTs), white tea (WTs), and flowers (Fl) samples from Azorean Camellia sinensis varieties affected by different harvested and processing conditions. Epicatechins derivatives, determined by RP-HPLC/PDAD, presented higher values in GTs with respect to WTs, decreasing as follows: epigallocatechin-3-gallate > epicatechin-3-gallate ≫ epicatechin ≫ epigallocatechin, and higher values in summer and early autumn than in spring. This was also accompanied by an in consistent withering time pattern. Esterified catechins were higher in all samples (100.8-312.3 mg/g) with respect to non-esterified catechins (15.1-37.7 mg/g). Caffeine (6.2-27.7 mg/g) decreased as follows: WTs > GTs ≫ Fl, and inconsistent seasonal and withering patterns were observed among the WTs. Total phenolics (125.9-295.4 mg gallic acid equivalents/g dried extract) and total flavonoids (35.2-69.7 mg rutin equivalents/g dried extract), determined by Folin-Ciocalteu and colorimetric methodologies, were higher in GTs than in WTs and Fl. Concerning the antioxidant patterns, the free radical scavenging activity (FRSA) and ferric reducing antioxidant power (FRAP) presented EC50 values ranges from 3.6 to 17.3 µg/mL and 4.8 to 16.5 µg/mL, respectively, and ferrous ion-chelating (FIC) activity ranged from 47.1 to 82.8%, highlighting that FRSA was better than butylated hydroxytoluene (BHT). Tea leaves exhibited, in general, higher activities with respect to tea Fl, and the WT sample plucked in summer and withered for 23 h showed the highest FRAP and FIC activity. In conclusion, this study shows the characteristic variation of GTs, WTs, and Fl of two tea varieties and may support crop quality improvement and promote the valorization of tea Fl.
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Affiliation(s)
- Lisete Paiva
- Chemistry and Engineering (DPCE) and Biotechology Centre of Azores (CBA), Department of Physics, University of Azores, 9500-321 Ponta Delgada, São Miguel, Azores, Portugal; (L.P.); (J.B.)
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of Azores, 9700-042 Angra do Heroísmo, Terceira, Azores, Portugal
| | - Clara Rego
- São Miguel Agrarian Development Service (SDASM), 9500-340 Ponta Delgada, São Miguel, Azores, Portugal;
| | - Elisabete Lima
- Chemistry and Engineering (DPCE) and Biotechology Centre of Azores (CBA), Department of Physics, University of Azores, 9500-321 Ponta Delgada, São Miguel, Azores, Portugal; (L.P.); (J.B.)
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of Azores, 9700-042 Angra do Heroísmo, Terceira, Azores, Portugal
- Correspondence:
| | - Massimo Marcone
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - José Baptista
- Chemistry and Engineering (DPCE) and Biotechology Centre of Azores (CBA), Department of Physics, University of Azores, 9500-321 Ponta Delgada, São Miguel, Azores, Portugal; (L.P.); (J.B.)
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of Azores, 9700-042 Angra do Heroísmo, Terceira, Azores, Portugal
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Dai W, Lou N, Xie D, Hu Z, Song H, Lu M, Shang D, Wu W, Peng J, Yin P, Lin Z. N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12164-12172. [PMID: 33074673 DOI: 10.1021/acs.jafc.0c03952] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fresh green tea (GT) is commonly considered to have better sensory flavor and higher commercial value than long-term-stored GT; however, the chemical variations during storage are unclear. In this study, the chemical profiles of stored GT were surveyed among time-series samples from 0 to 19 months using a nontargeted metabolomics method. Seven N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased from 0.022 ± 0.019 to 3.212 ± 0.057 mg/g within 19 months (correlation coefficients with storage duration ranging from 0.936 to 0.965), and they were the most significantly increased compounds among the 127 identified compounds. Two representative EPSFs (R-EGCG-cThea and S-EGCG-cThea) possess potential anti-inflammatory properties by suppressing the expression, phosphorylation, and nuclear translocation of nuclear factor kappa-B (NF-κB) p65 in lipopolysaccharide-stimulated macrophages based on western blotting and immunofluorescence results. In conclusion, EPSFs were found to be marker compounds for stored GT and showed potential anti-inflammatory activity by regulating the NF-κB signaling pathway.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Ni Lou
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang 310051, People's Republic of China
| | - Huiyi Song
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Meiling Lu
- Agilent Technologies (China) Limited, Beijing 100102, People's Republic of China
| | - Dong Shang
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Peiyuan Yin
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
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21
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D'Costa AS, Bordenave N. Inhibition of starch digestion by flavonoids: Role of flavonoid-amylase binding kinetics. Food Chem 2020; 341:128256. [PMID: 33035827 DOI: 10.1016/j.foodchem.2020.128256] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/17/2020] [Accepted: 09/27/2020] [Indexed: 02/02/2023]
Abstract
In this study, kinetics of binding between α-amylase and green tea flavonoids were investigated by fluorescence quenching (FQ). Their effect on α-amylase inhibition was evaluated. Whereas epicatechin (EC) and epigallocatechin (EGC) exhibited slow binding kinetics (in the order of minutes), epicatechin gallate (ECG) and epigallocatechin gallate (ECGC) exhibited very rapid binding (in the order of seconds) with Human Salivary α-amylase (HSA) and Porcine Pancreatic α-amylase (PPA). EGCG reached maximum inhibition of HSA and PPA with short incubation time whereas maximum inhibition of HSA and PPA by EC was reached only after 45 to 60 min of incubation. Similar results with ECG and EGC, but not in line with FQ kinetics, highlighted possible interferences of starch-flavonoid interaction in the binding and inhibition process. These results suggest that incubation times of enzymes and flavonoids shall be evaluated prior to enzyme inhibition testing in order to ensure consistent and reliable results.
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Affiliation(s)
- A S D'Costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada
| | - N Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada.
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Miao X, Tao Y, Shi Y, Law CL, Han Y, Li D, Xie G, Xu Y. Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hazra A, Dasgupta N, Sengupta C, Saha G, Das S. Temporal depletion of packaged tea antioxidant quality under commercial storage condition. Journal of Food Science and Technology 2020; 57:2640-2650. [PMID: 32549614 DOI: 10.1007/s13197-020-04300-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2020] [Accepted: 02/17/2020] [Indexed: 02/07/2023]
Abstract
Shelf life studies play a significant role in determination of time duration for the retention of product quality after packaging. Assessment of tea shelf life in terms of antioxidant quality, a prime health benefit trait of tea would substantiate its marketing and consumption preference to the trade and end users. In shelf life analysis of tea with respect to its antioxidant potentialities, both antioxidant activity and incidences of secondary metabolites are responsible. A temporal analysis with regular intervals since 1 year of said characteristics has been carried out in four types of processed teas. To be precise, the overall initial antioxidant concentrations and activities were almost maintained up to 90-120 days and thereafter declination appeared. Beyond 180 days, rapid declination occurs and beyond 330 days, depletion recorded up to 60-75% of the initial activity. Black tea showed maximum ferrous ion chelating activity initially and white tea commenced with slight lower value but it maintained a similar trend up to 150 days while a rapid declination occurred in such activity of black and green tea after 30 days only. It is observed that total tannins or proanthocyanidins amount highest in white tea among all other three types. The preservation of metal chelating activity of white tea was observed as comparable to its stability in tannin composition (r2 = 0.869, P ≤ 0.01) during the storage period.
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Affiliation(s)
- Anjan Hazra
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108 India.,Department of Botany, University of Kalyani, Kalyani, Nadia, 741235 India
| | - Nirjhar Dasgupta
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108 India
| | - Chandan Sengupta
- Department of Botany, University of Kalyani, Kalyani, Nadia, 741235 India
| | - Gargi Saha
- National Tea Research Foundation, Tea Board, 14 B.T.M Sarani, Kolkata, 700001 India
| | - Sauren Das
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108 India
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Xie D, Dai W, Lu M, Tan J, Zhang Y, Chen M, Lin Z. Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds. Food Res Int 2019; 125:108635. [DOI: 10.1016/j.foodres.2019.108635] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/20/2019] [Accepted: 08/21/2019] [Indexed: 01/14/2023]
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25
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Xu P, Chen L, Wang Y. Effect of storage time on antioxidant activity and inhibition on α-Amylase and α-Glucosidase of white tea. Food Sci Nutr 2019; 7:636-644. [PMID: 31061706 PMCID: PMC6493899 DOI: 10.1002/fsn3.899] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/04/2018] [Accepted: 11/07/2018] [Indexed: 11/09/2022] Open
Abstract
White tea is considered as a special kind of tea not only for its simplest process, but also for its endurable storage. However, little studies have been done about the changes of white tea with increasing aging time, including its composition and health‐imparting effects. In the present work, white tea aged 1 year (WT‐1), 3 years (WT‐3), and 5 years (WT‐5) were collected. Their major chemical compounds, antioxidant activities, and inhibitory effects on α‐Amylase and α‐Glucosidase were evaluated. Results showed that white tea of different storage time showed good antioxidant activity in DPPH, ABTS, and FRAP assay, which decreases with the prolongation of storage time. The inhibitory effects on α‐Amylase and α‐Glucosidase which are key enzymes related to type II diabetes in vitro, are also observed in the similar trend. Meanwhile, prolongation of storage time decreased the content of polyphenols, the main bioactive compounds in tea, which may lead to decrease in the activities investigated.
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Affiliation(s)
- Ping Xu
- Department of Tea Science Zhejiang University Hangzhou China.,Development and Quality Improvement Key Laboratory of Horticultural Plant Growth Chinese Ministry of Agriculture Hangzhou China
| | - Lin Chen
- Department of Tea Science Zhejiang University Hangzhou China
| | - Yuefei Wang
- Department of Tea Science Zhejiang University Hangzhou China.,Development and Quality Improvement Key Laboratory of Horticultural Plant Growth Chinese Ministry of Agriculture Hangzhou China
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