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Jian J, An J, Gao Z, Zeng L, Luo W, Ding Y. The enzymatic synthesis of theaflavin-3-gallate oxidation product and its determination. Talanta 2024; 276:126239. [PMID: 38781912 DOI: 10.1016/j.talanta.2024.126239] [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: 03/01/2024] [Revised: 05/07/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024]
Abstract
In this work, the oxidation of theaflavin-3-gallate (TF-3-G) was investigated using (-)-epicatechin (EC) and (-)-epigallocatechin gallate (EGCG) as substrates in a one-pot reaction. The resulting TF-3-G oxidation product was acquired by employing acetonitrile/water and ethanol/water as eluents, respectively, which was identified as theanaphthoquinone-3'-gallate (TNQ-3'-G). Surprisingly, we discovered that TNQ-3'-G could react with certain protic solvents to form new and unstable complexes through intermolecular hydrogen bond. This reactivity was also confirmed by the presence of irregular peaks in reverse-phase high-performance liquid chromatography (RP-HPLC) besides spectroscopic data. Therefore, we inferred that the number of carboxyl groups may increase through the successive oxidative polymerization of the TFs oxidation products. The high-molecular polymer could also interact with biomacromolecules in a similar manner to their interaction with protic solvents. This interaction might be one of the main factors contributing to the broad hump of thearubigins (TRs) on the RP-HPLC baseline. Additionally, these findings lay a solid foundation for interpreting the structures of TRs and understanding their generation mechanism.
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Affiliation(s)
- Jinjin Jian
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China.
| | - Jiale An
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Zhijiang Gao
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Liang Zeng
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Wei Luo
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Yangping Ding
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China.
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2
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Liang Z, Zhang P, Ma W, Zeng XA, Fang Z. Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine. Food Chem 2024; 436:137748. [PMID: 37862991 DOI: 10.1016/j.foodchem.2023.137748] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/10/2023] [Accepted: 10/11/2023] [Indexed: 10/22/2023]
Abstract
A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
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3
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Xu J, Wei Y, Huang Y, Weng X, Wei X. Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments. Crit Rev Food Sci Nutr 2023; 63:11522-11544. [PMID: 35770615 DOI: 10.1080/10408398.2022.2093327] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
With the aggravating aging of modern society, the sarcopenia-based aging syndrome poses a serious potential threat to the health of the elderly. Natural dietary supplements show great potential to reduce muscle wasting and enhance muscle performance. Tea has been widely recognized for its health-promoting effects. which contains active ingredients such as tea polyphenols, tea pigments, tea polysaccharides, theanine, caffeine, and vitamins. In different tea production processes, the oxidative condensation and microbial transformation of catechins and other natural substances from tea promotes the production of various tea pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). Tea pigments have shown a positive effect on maintaining muscle health. Nevertheless, the relationship between tea pigments and skeletal muscle function has not been comprehensively elucidated. In addition, the numerous research on the extraction and purification of tea pigments is disordered with the limited recent progress due to the complexity of species and molecular structure. In this review, we sort out the strategies for the separation of tea pigments, and discuss the structures of tea pigments. On this basis, the regulation mechanisms of tea pigments on muscle functional were emphasized. This review highlights the current understanding on the extraction methods, molecular structures and regulation mechanisms of muscle function of tea pigments. Furthermore, main limitations and future perspectives are proposed to provide new insights into broadening theoretical research and industrial applications of tea pigments in the future.
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Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Yi Huang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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4
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Hashiguchi K, Teramoto S, Katayama K, Matsuo Y, Saito Y, Tanaka T. Oligomerization Mechanisms of Tea Catechins Involved in the Production of Black Tea Thearubigins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15319-15330. [PMID: 37812808 DOI: 10.1021/acs.jafc.3c05007] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
Thearubigins (TRs) are chemically ill-defined black tea pigments composed of numerous catechin oxidation products. TRs contain oligomeric components; however, the oligomerization mechanisms are poorly understood. The comparison of the 13C nuclear magnetic resonance (NMR) spectra of TRs with different molecular sizes suggested the participation of A-ring methine carbons in the oligomerization. Crushing fresh tea leaves with phloroglucinol, a mimic of the catechin A-rings, yielded the phloroglucinol adducts of the B-ring quinones of pyrogallol-type catechins and dehydrotheasinensins, indicating that intermolecular oxidative couplings between pyrogallol-type B-rings and A-rings are involved in the oligomerization. This is supported by the comparison of the 13C NMR spectra of the oligomers generated from the dehydrotheasinensins and epicatechin. Furthermore, the presence of the quinones or related structures in the catechin oligomers is shown by condensation with 1,2-phenylenediamine. The pyrogallol-type catechins account for approximately 70% of tea catechins; therefore, the B-A ring couplings of the pyrogallol-type catechins are important in the catechin oligomerization involved in TR production.
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Affiliation(s)
- Keigo Hashiguchi
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Sena Teramoto
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Kohei Katayama
- School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yoshinori Saito
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
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5
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Cui Y, Han Z, Lian L, Zhang L. The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (-)-epigallocatechin gallate under enzymatic oxidation. Food Chem 2023; 417:135895. [PMID: 36931012 DOI: 10.1016/j.foodchem.2023.135895] [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: 12/30/2022] [Revised: 02/22/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Untargeted Liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics in combination with UV-visible and colorimeter was applied in identifying critical colored enzymatically oxidized products of (-)-epigallocatechin gallate (EGCG). Pearson correlation coefficient analysis between marker compounds and a* value was conducted, and then a series of colored oxidation products were targeted and subsequently identified by diode array detection and mass fragmentation ions. The quinone of oolongtheanin 3-O'-gallate degraded product with quasi-molecular mass ion at m/z 711 was identified as a critical colored oxidation product of single EGCG. To explore the effect of chlorogenic acid on the formation of colored EGCG enzymatic oxidation products, the variation of oxidation products on the oolongtheanin pathway was semi-quantitatively determined. The result showed chlorogenic acid significantly inhibited the formation of colored oxidation products, thus lightened the color of EGCG oxidation mixture. The addition of chlorogenic acid influences the process of tea polyphenols' enzymatic oxidation.
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Affiliation(s)
- Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Li Lian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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6
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Long P, Rakariyatham K, Ho CT, Zhang L. Thearubigins: Formation, structure, health benefit and sensory property. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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7
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Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review. Foods 2022; 11:foods11101425. [PMID: 35626995 PMCID: PMC9140883 DOI: 10.3390/foods11101425] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/07/2022] [Accepted: 05/10/2022] [Indexed: 02/05/2023] Open
Abstract
Polyphenols, the most abundant components in tea, determine the quality and health function of tea. The analysis of polyphenols in tea is a topic of increasing interest. However, the complexity of the tea matrix, the wide variety of teas, and the difference in determination purposes puts forward higher requirements for the detection of tea polyphenols. Many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterization of tea polyphenols. In order to provide new insight for the further development of polyphenols in tea, in the present review we summarize the recent literature for the detection of tea polyphenols from the perspectives of determining total polyphenols and individual polyphenols in tea. There are a variety of methods for the analysis of total tea polyphenols, which range from the traditional titration method, to the widely used spectrophotometry based on the color reaction of Folin–Ciocalteu, and then to the current electrochemical sensor for rapid on-site detection. Additionally, the application of improved liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) were emphasized for the simultaneous determination of multiple polyphenols and the identification of novel polyphenols. Finally, a brief outline of future development trends are discussed.
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Wang W, Ohland C, Jobin C, Sang S. Gut Microbiota as a Novel Tool to Dissect the Complex Structures of Black Tea Polymers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5005-5014. [PMID: 35420414 PMCID: PMC10092905 DOI: 10.1021/acs.jafc.2c00995] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Thearubigins, polymers of tea catechins, account for more than 20% of the black tea polyphenols and have been reported to be the active components in black tea. However, the chemical structures and underlying mechanisms regarding how the thearubigins, being poorly bioavailable, generate in vivo health benefits are still largely unknown. Using germ-free and specific pathogen-free husbandry conditions combined with LC/MS-based nontargeted and targeted metabolomic analyses, we investigated the role of intestinal bacteria in thearubigin metabolism. Theaflavins and theasinensins were identified as the major microbial metabolites of thearubigins, suggesting that these molecules are the building units for the complex thearubigins. To further confirm this, thearubigin depolymerization was done using menthofuran in an acidic condition. Menthofuran-conjugated theaflavins, theasinensins, and catechins as well as their free forms were detected as the major degradation products of thearubigins. This indicated that theaflavins and theasinensins could be further polymerized through B-type proanthocyanidin linkages. Furthermore, four microbial degradation products were able to be detected in urine samples, suggesting that they can be absorbed into the circulatory system. Using the combination of microbial degradation, metabolomics, and chemical degradation, our results demonstrate that thearubigins are the complex polymers of theaflavins, theasinensins, and catechins and can be metabolized by gut microbiota to their corresponding bioactive and bioavailable smaller molecular metabolites.
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Affiliation(s)
- Weixin Wang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
| | - Christina Ohland
- Department of Medicine, University of Florida, Gainesville, Florida 32611, United States
| | - Christian Jobin
- Department of Medicine, University of Florida, Gainesville, Florida 32611, United States
- Department of Infectious Diseases and Immunology, University of Florida, Gainesville, Florida 32611, United States
| | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, North Carolina 28081, United States
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Wu X, Ozawa T, Li Y, Duan J, Zhu K, Huang J, Liu Z, Wang K. Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofen Wu
- Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China
- Hunan Institute of Nuclear Agricultural Science and Space Breeding Hunan Academy of Agricultural Sciences Changsha China
| | - Tetsuo Ozawa
- Graduate School of Life and Environmental Sciences University of Tsukuba Tsukuba Japan
| | - Yinhua Li
- Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients Changsha China
- Co‐Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients Changsha China
| | - Jihua Duan
- Institute of Tea Research Hunan Academy of Agricultural Sciences Changsha China
| | - Kun Zhu
- Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients Changsha China
- Co‐Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients Changsha China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients Changsha China
- Co‐Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients Changsha China
| | - Keqin Wang
- Key Laboratory of Tea Science of Ministry of Education Hunan Agricultural University Changsha China
- Hunan Institute of Nuclear Agricultural Science and Space Breeding Hunan Academy of Agricultural Sciences Changsha China
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10
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Renzetti A, Betts JW, Fukumoto K, Rutherford RN. Antibacterial green tea catechins from a molecular perspective: mechanisms of action and structure-activity relationships. Food Funct 2021; 11:9370-9396. [PMID: 33094767 DOI: 10.1039/d0fo02054k] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
This review summarizes the mechanisms of antibacterial action of green tea catechins, discussing the structure-activity relationship (SAR) studies for each mechanism. The antibacterial activity of green tea catechins results from a variety of mechanisms that can be broadly classified into the following groups: (1) inhibition of virulence factors (toxins and extracellular matrix); (2) cell wall and cell membrane disruption; (3) inhibition of intracellular enzymes; (4) oxidative stress; (5) DNA damage; and (6) iron chelation. These mechanisms operate simultaneously with relative importance differing among bacterial strains. In all SAR studies, the highest antibacterial activity is observed for galloylated compounds (EGCG, ECG, and theaflavin digallate). This observation, combined with numerous experimental and theoretical evidence, suggests that catechins share a common binding mode, characterized by the formation of hydrogen bonds and hydrophobic interactions with their target.
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Affiliation(s)
- Andrea Renzetti
- Global Education Institute, University of the Ryukyus, Nishihara, Okinawa 903-0213, Japan.
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Zhong J, Chen N, Huang S, Fan X, Zhang Y, Ren D, Yi L. Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC–Q–Orbitrap–MS/MS and chemometrics. Food Chem 2020; 326:126760. [DOI: 10.1016/j.foodchem.2020.126760] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 02/23/2020] [Accepted: 04/05/2020] [Indexed: 01/05/2023]
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12
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Zhang H, Yu M, Jia H, Zhang T, Shang H, Zhang M, Zhu Z, Zou Z. Comprehensive identification of potential antioxidant components in the aerial parts of Polygonum chinense L. var. hispidum using ultra high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. J Sep Sci 2020; 43:2380-2392. [PMID: 32333498 DOI: 10.1002/jssc.201901291] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 04/10/2020] [Accepted: 04/19/2020] [Indexed: 11/07/2022]
Abstract
The aerial parts of Polygonum chinense L. var. hispidum are one of the key herbs in Cantonese herbal tea, which is quite a common local beverage in LingNan area of China. Previous investigation has found that this herb possesses antioxidant activity and the ethyl acetate fraction of its ethanol extract shows the strongest antioxidant activity. However, little is known about its antioxidant chemical constituents. The aim of this research was to investigate the active constituents of this plant by identifying and characterizing the chemical profile in ethyl acetate fraction using ultra high performance liquid chromatography with quadrupole time-of-flight mass spectrometry, which can provide characteristic ultraviolet absorption, accurate molecular weight, and diagnostic tandem mass spectrometry fragment ions. As a result, 85 compounds were identified including 22 flavonoids, 12 ellagic acids, 34 ellagitannins, 16 phenolic acids, and one phenolic amide. All the phenolic compounds identified in this work, especially ethyl gallate, geraniin, chebulagic acid, and quercitrin with the higher peak areas in the ultra high performance liquid chromatography with mass spectrometry chemical profile of this plant, could be the bioactive principles responsible for the antioxidant activity. These findings in the present study could benefit further studies involving the functions and chemicals of this plant, and provide scientific evidence for usage of Cantonese herbal tea.
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Affiliation(s)
- Hongwu Zhang
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
| | - Meng Yu
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
| | - Hongmei Jia
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
| | - Tao Zhang
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
| | - Hai Shang
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
| | - Mengli Zhang
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China.,School of Chinese Materia Medica, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Ziya Zhu
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
| | - Zhongmei Zou
- Institute of Medicinal Plant Development Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing, P. R. China
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13
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Tea chemistry – What do and what don’t we know? – A micro review. Food Res Int 2020; 132:109120. [DOI: 10.1016/j.foodres.2020.109120] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 02/18/2020] [Accepted: 02/19/2020] [Indexed: 01/08/2023]
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14
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Zhu K, Ouyang J, Huang J, Liu Z. Research progress of black tea thearubigins: a review. Crit Rev Food Sci Nutr 2020; 61:1556-1566. [PMID: 32468849 DOI: 10.1080/10408398.2020.1762161] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea's characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches that focus on TRs because of their heterogeneity. This review summarized recent research progress on (1) isolation method of TRs; (2) structure analysis and formation mechanism of TRs; (3) biofunctions of TRs, including antioxidation, antimutagenic and anticancer effects, effects on mitochondrial activation, gastrointestinal motility and skeletal health, to show some future research aspects and prospects of TRs.
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Affiliation(s)
- Kun Zhu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Jie Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
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15
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Wu Z, Wang X, Chen M, Hu H, Cao J, Chai T, Wang H. A Study on Tissue-Specific Metabolite Variations in Polygonum cuspidatum by High-Resolution Mass Spectrometry-Based Metabolic Profiling. Molecules 2019; 24:E1058. [PMID: 30889850 PMCID: PMC6471859 DOI: 10.3390/molecules24061058] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 03/13/2019] [Accepted: 03/14/2019] [Indexed: 12/17/2022] Open
Abstract
Polygonum cuspidatum Sieb. et Zucc. is a traditional Chinese herbal medicine widely used to treat tussis, hepatitis and arthralgia. This study identified and quantitatively described the bioactive compounds in different P. cuspidatum tissues. Metabolic profiles of root, stem, leaf, flower, rhizome and seed were determined using high-resolution mass spectrometry in combination with multivariate analyses. In total, 53 metabolites, 8 reported for the first time in this species, were putatively identified and classified mainly as stilbenes, anthraquinones and flavonoids. A principal component analysis, cluster analysis and heatmap were used to depict the correlations between specimens and the relative abundance levels of these compounds in different plant tissues. An orthogonal partial least square discriminant analysis found that 13 metabolites showed distinct differences among the six plant tissues, making them potential discriminative tissue-identification markers. This study will provide guidance in comparing, selecting and exploiting the medicinal uses of different P. cuspidatum tissues.
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Affiliation(s)
- Zhijun Wu
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
- School of Life sciences and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
| | - Xiaowei Wang
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
| | - Mo Chen
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
| | - Hongyan Hu
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
| | - Jie Cao
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
| | - Tuanyao Chai
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beichen west Road, Beijing 100101, China.
| | - Hong Wang
- College of Life Sciences, University of Chinese Academy of Sciences, Yuquan Road, Beijing 100049, China.
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16
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Li J, Wen Q, Feng Y, Zhang J, Luo Y, Tan T. Characterization of the multiple chemical components of Glechomae Herba using ultra high performance liquid chromatography coupled to quadrupole‐time‐of‐flight tandem mass spectrometry with diagnostic ion filtering strategy. J Sep Sci 2019; 42:1312-1322. [DOI: 10.1002/jssc.201801212] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 01/08/2019] [Accepted: 01/09/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Junmao Li
- The National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal MedicineJiangxi University of Traditional Chinese Medicine Nanchang P. R. China
| | - Quan Wen
- The National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal MedicineJiangxi University of Traditional Chinese Medicine Nanchang P. R. China
| | - Yulin Feng
- The National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal MedicineJiangxi University of Traditional Chinese Medicine Nanchang P. R. China
| | - Jing Zhang
- The National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal MedicineJiangxi University of Traditional Chinese Medicine Nanchang P. R. China
| | - Yun Luo
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of EducationJiangxi University of Traditional Chinese Medicine Nanchang P. R. China
| | - Ting Tan
- The National Pharmaceutical Engineering Center for Solid Preparation in Chinese Herbal MedicineJiangxi University of Traditional Chinese Medicine Nanchang P. R. China
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