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Li G, Zhang J, Cui H, Feng Z, Gao Y, Wang Y, Chen J, Xu Y, Niu D, Yin J. Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus. Foods 2024; 13:221. [PMID: 38254521 PMCID: PMC10814445 DOI: 10.3390/foods13020221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
A popular non-alcoholic beverage worldwide, tea can regulate blood glucose levels, lipid levels, and blood pressure, and may even prevent type 2 diabetes mellitus (T2DM). Different tea fermentation levels impact these effects. Tea products with different fermentation degrees containing different functional ingredients can lower post-meal blood glucose levels and may prevent T2DM. There are seven critical factors that shed light on how teas with different fermentation levels affect blood glucose regulation in humans. These factors include the inhibition of digestive enzymes, enhancement of cellular glucose uptake, suppression of gluconeogenesis-related enzymes, reduction in the formation of advanced glycation end products (AGEs), inhibition of dipeptidyl peptidase-4 (DPP-4) activity, modulation of gut flora, and the alleviation of inflammation associated with oxidative stress. Fermented teas can be used to lower post-meal blood glucose levels and can help consumers make more informed tea selections.
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Affiliation(s)
- Guangneng Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530003, China
| | - Jianyong Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
| | - Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China
| | - Zhihui Feng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
| | - Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
| | - Yuwan Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
| | - Jianxin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
| | - Yongquan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
| | - Debao Niu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530003, China
| | - Junfeng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.Z.)
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2
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Zhu Y, Gong C, Pan S, Wu S. Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols. Food Chem X 2023; 20:100985. [PMID: 38144750 PMCID: PMC10739744 DOI: 10.1016/j.fochx.2023.100985] [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: 07/25/2023] [Revised: 10/31/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
Chitosan oligosaccharides (COs) and tea polyphenols (TPs) have antioxidant and antibacterial activities. This study aims to explore the preservative effects of 0.1 % COs alone and combined with 0.08 % TPs on soy sauce during room-temperature storage. Soy sauce treated with 0.1 % COs alone and combined with 0.08 % TPs had lower total bacterial count, Escherichia coli count and pH, and higher amino acid nitrogen and overall likeness score than those of the control group during room-temperature storage. Treatment with 0.1 % COs combined with 0.08 % TPs extended the shelf life of soy sauce by at least 15 months compared with the control group. Results showed 0.1 % COs combined with 0.08 % TPs may be a feasible method to extend the shelf life of soy sauce during room-temperature storage.
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Affiliation(s)
- Ying Zhu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
| | - Chao Gong
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
| | - Saikun Pan
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
| | - Shengjun Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Haizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Haizhou, China
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3
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Esposito F, Pala N, Carcelli M, Boateng ST, D'Aquila PS, Mariani A, Satta S, Chamcheu JC, Sechi M, Sanna V. α-Glucosidase inhibition by green, white and oolong teas: in vitro activity and computational studies. J Enzyme Inhib Med Chem 2023; 38:2236802. [PMID: 37470394 PMCID: PMC10361001 DOI: 10.1080/14756366.2023.2236802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 07/05/2023] [Accepted: 07/10/2023] [Indexed: 07/21/2023] Open
Abstract
Natural α-glucosidase inhibitors from plant-based foods such as catechins offer an attractive strategy for their potential anti-diabetic effects. In this study, infusions of three different tea types (green, white, and oolong) were investigated for their total phenolic (TPC) and catechins (EGCG, ECG, EGC, and EC) content, and for their α-glucosidase inhibitory activities. We observed that the level of TPC in white tea was significantly higher compared to oolong and green tea, which suggests higher content of EGCG and ECG catechins in fresh young leaves. Our findings showed that the higher content of such catechins in the infusion of white tea well correlated with a strong inhibition of α-glucosidase, and such inhibition was demonstrated to be more effective than the FDA-approved drug acarbose. Then, we computationally explored the molecular requirements for enzyme inhibition, especially for the most active catechins EGCG and ECG, as well as their disposition/stability within the active site.
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Affiliation(s)
- Fabio Esposito
- Department of Medicine, Surgery and Pharmacy, Laboratory of Drug Design and Nanomedicine, University of Sassari, Sassari, Italy
| | - Nicolino Pala
- Department of Medicine, Surgery and Pharmacy, Laboratory of Drug Design and Nanomedicine, University of Sassari, Sassari, Italy
| | - Mauro Carcelli
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Samuel T Boateng
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Paolo S D'Aquila
- Department of Biomedical Sciences, University of Sassari, Sassari, Italy
| | - Alberto Mariani
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Sassari, Italy
| | - Sandro Satta
- Department of Medicine, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
| | - Jean Christopher Chamcheu
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana at Monroe, Monroe, LA, USA
| | - Mario Sechi
- Department of Medicine, Surgery and Pharmacy, Laboratory of Drug Design and Nanomedicine, University of Sassari, Sassari, Italy
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Abiri B, Amini S, Hejazi M, Hosseinpanah F, Zarghi A, Abbaspour F, Valizadeh M. Tea's anti-obesity properties, cardiometabolic health-promoting potentials, bioactive compounds, and adverse effects: A review focusing on white and green teas. Food Sci Nutr 2023; 11:5818-5836. [PMID: 37823174 PMCID: PMC10563719 DOI: 10.1002/fsn3.3595] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/02/2023] [Accepted: 07/22/2023] [Indexed: 10/13/2023] Open
Abstract
Tea is one of the most commonly consumed beverages in the world. Morocco, Japan, and China have consumed green tea for centuries. White tea, which is a variety of green teas, is very popular in China and is highly revered for its taste. Presently, both teas are consumed in other countries around the world, even as functional ingredients, and novel research is constantly being conducted in these areas. We provide an update on the health benefits of white and green teas in this review, based on recent research done to present. After a general introduction, we focused on tea's anti-obesity and human health-promoting potential, adverse effects, and new approaches to tea and its bioactive compounds. It has been found that the health benefits of tea are due to its bioactive components, mainly phenolic compounds. Of these, catechins are the most abundant. This beverage (or its extracts) has potential anti-inflammatory and antioxidant properties, which could contribute to body weight control and the improvement of several chronic diseases. However, some studies have mentioned the possibility of toxic effects; therefore, reducing tea consumption is a good idea, especially during the last trimester of pregnancy. Additionally, new evidence will provide insight into the possible effects of tea on the human gut microbiota, and even on the viruses responsible for SARS-CoV-2. A beverage such as this may favor beneficial gut microbes, which may have important implications due to the influence of gut microbiota on human health.
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Affiliation(s)
- Behnaz Abiri
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
| | - Shirin Amini
- Department of NutritionShoushtar Faculty of Medical SciencesShoushtarIran
| | - Mahdi Hejazi
- Department of Nutrition, School of Public HealthIran University of Medical SciencesTehranIran
| | - Farhad Hosseinpanah
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
| | - Afshin Zarghi
- Department of Pharmaceutical Chemistry, School of PharmacyShahid Beheshti University of Medical SciencesTehranIran
| | - Faeze Abbaspour
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
| | - Majid Valizadeh
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
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Testing the Feasibility and Dietary Impact of Macaroni Fortified with Green Tea and Turmeric Curcumin Extract in Diabetic Rats. Foods 2023; 12:foods12030534. [PMID: 36766064 PMCID: PMC9914615 DOI: 10.3390/foods12030534] [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: 12/03/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/27/2023] Open
Abstract
Macaroni is a commercially available Italian food product that is popular among consumers around the world. The supplementation of green tea extract (GTE) and turmeric curcumin extract (TCE) in macaroni may serve as promising and beneficial bioactive ingredients. We aimed to produce functional macaroni, assess the degree of consumer satisfaction and study the antidiabetic activity in diabetic rats. In this study, macaroni was fortified with GTE, TCE and a mixture of GTE and TCE ratio of 1:1, w/w (GTE/TCE). The resulting products were then analyzed in terms of their chemical compositions, while the degree of consumer satisfaction was monitored and the hypoglycemic and hypolipidemic effects in streptozotocin (STZ)-rats were investigated. GTE/TCE-M exhibited the strongest antioxidant activity (p < 0.05), while phenolics were most abundant in GTE-M. The overall preference for GTE-M, TCE-M and GTE/TCE-M were within ranges of 4.7-5.1, 5.9-6.7 and 6.2-8.2, respectively, in the nine-point hedonic scale. Consumption of these three preparations of macaroni (30 and 300 mg/kg each) neither decreased nor exacerbated increasing blood glucose levels in diabetic rats, while GTE-M (30 mg/kg) tended to lower increased serum triglyceride and cholesterol levels. In conclusion, GTE/TCE-M containing high amounts of bioactive EGCG and curcumin exerted the strongest degree of antioxidant activity and received the highest level of acceptance. Importantly, consumption of GTE-M tentatively ameliorated serum lipid abnormalities in diabetic STZ-induced rats by inhibiting lipase digestion and lipid absorption. Herein, we are proposing that GTE-fortified macaroni is a functional food that can mitigate certain metabolic syndromes.
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Zhang C, Zhou C, Xu K, Tian C, Zhang M, Lu L, Zhu C, Lai Z, Guo Y. A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea. Foods 2022; 11:foods11223628. [PMID: 36429222 PMCID: PMC9688969 DOI: 10.3390/foods11223628] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/05/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thickness as well as the aromas of flower and fresh. To explore key factors of sensory differences, a combination of biochemical composition determination, widely targeted volatilomics (WTV) analysis, multivariate statistical analysis, and odour activity value (OAV) analysis was employed. The phytochemical analysis showed that the free amino acid, tea polyphenol, and caffeine contents of SPWTs were significantly higher than those of APWTs, which may explain the higher umami, smoothness, thickness, and astringency scores of SPWTs than those of APWTs. The sabinene, (2E, 4E)-2, 4-octadienal, (-)-cis-rose oxide, caramel furanone, trans-rose oxide, and rose oxide contents were significantly higher in SPWTs than in APWTs, which may result in stronger flowery, fresh, and sweet aromas in SPWTs than in APWTs. Among these, (2E,4E)-2,4-octadienal and (-)-cis-rose oxide can be identified as key volatiles. This study provides an objective and accurate basis for classifying SPWTs and APWTs at the metabolite level.
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Affiliation(s)
- Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Caiyun Tian
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Mengcong Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Li Lu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence:
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Wu W, Zhang D, He Y, Cao J, Li X. Identification of the age of white tea using proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) coupled with multivariate analysis. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2022; 36:e9215. [PMID: 34687096 DOI: 10.1002/rcm.9215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 03/20/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
RATIONALE In recent years, white tea has become increasingly popular. Some merchants confuse the age of white tea and sell poor-quality products for profit. Therefore, it is necessary to provide technical support for product authentication and valorization in white tea of different marked ages. METHODS Volatile organic compounds (VOCs) were detected by proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) and identified as volatile fingerprints. PTR-TOF-MS combined with multivariate analysis was found to identify white tea of four different marked ages (1, 3, 5, and 8 years) for authentication. Principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) were used as classification models to identify key volatile metabolites. RESULTS The OPLS-DA model achieved the best results (96.67%, 96.67%, 96.67%, and 96.67% in the training set and 96.00%, 96.00%, 100%, and 100% in the prediction set for 1-year, 3-year, 5-year, and 8-year tea samples, respectively), showing that PTR-TOF-MS with the OPLS-DA model could successfully be used in the identification of white tea with different marked ages. Out of the 60 identified VOCs, 26 volatile materials were closely correlated with tea age and were used as markers to discriminate white tea of different ages. CONCLUSIONS PTR-TOF-MS coupled with multivariate analysis could be applied for quality evaluation of tea products of different ages and provided a feasible technical support for product authentication and valorization in white tea of different marked ages.
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Affiliation(s)
- Weihua Wu
- College of Environment and Resources, Fuzhou University, Fuzhou, Fujian, China
- Minjiang Teachers College, Fuzhou, Fujian, China
| | - Dandan Zhang
- Fujian Business University, Fuzhou, Fujian, China
| | - Ye He
- Department of Health Inspection and Quarantine, School of Public Health, Fujian Medical University, Fuzhou, Fujian, China
| | - Jie Cao
- Scientific Research and Experiment Center, Fujian Police College, Fuzhou, China
- Judicial Expertise Center, Fujian Police College, Fuzhou, China
- Fuzhou University Postdoctoral Research Station of Chemical Engineering and Technology, Fuzhou University, Fuzhou, China
| | - Xiaojing Li
- College of Environment and Resources, Fuzhou University, Fuzhou, Fujian, China
- Technology Center of Fuzhou Customs, Fuzhou, Fujian, China
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Anaeigoudari A, Safari H, Khazdair MR. Effects of Nigella sativa, Camellia sinensis, and Allium sativum as Food Additives on Metabolic Disorders, a Literature Review. Front Pharmacol 2021; 12:762182. [PMID: 34867384 PMCID: PMC8637837 DOI: 10.3389/fphar.2021.762182] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Accepted: 10/25/2021] [Indexed: 12/29/2022] Open
Abstract
Objective: Metabolic disorders (MD) can disturb intracellular metabolic processes. A metabolic disorder can be resulted from enzyme deficits or disturbances in function of various organs including the liver, kidneys, pancreas, cardiovascular system, and endocrine system. Some herbs were used traditionally for spices, food additives, dietary, and medicinal purposes. Medicinal plants possess biological active compounds that enhance human health. We aimed to provide evidence about therapeutic effects of some medicinal herbs on MD. Data Sources: PubMed, Scopus, and Google Scholar were explored for publications linked to MD until February 2021. The most literature reports that were published in the last 10 years were used. All types of studies such as animal studies, clinical trials, and in vitro studies were included. The keywords included “Metabolic disorders,” “Nigella sativa L.,” “Thymoquinone,” “White tea”OR “Camellia sinensis L.” “catechin,” and “Allium sativum L.” OR “garlic” were searched. Results: Based on the results of scientific studies, the considered medicinal plants and their active components in this review have been able to exert the beneficial therapeutic effects on obesity, diabetes mellitus and non-alcoholic fatty liver disease. Conclusions: These effects are obvious by inhibition of lipid peroxidation, suppression of inflammatory reactions, adjustment of lipid profile, reduction of adipogenesis and regulation of blood glucose level.
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Affiliation(s)
- Akbar Anaeigoudari
- Department of Physiology, School of Medicine, Jiroft University of Medical Science, Jiroft, Iran
| | | | - Mohammad Reza Khazdair
- Cardiovascular Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.,Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
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Zhao F, Chen M, Jin S, Wang S, Yue W, Zhang L, Ye N. Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea. Food Chem 2021; 366:130593. [PMID: 34314928 DOI: 10.1016/j.foodchem.2021.130593] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 06/30/2021] [Accepted: 07/11/2021] [Indexed: 11/04/2022]
Abstract
It is a common belief in China that aging could improve the quality of white tea. However, the stored-induced compositional changes remain elusive. In this study, ten subsets of white tea samples, which had been stored for 1-, 2-, 3-, 4-, 5-, 6-, 7-, 10-, 11- and 13- years, were selected. Macro-compositions were quantified firstly. As the results showed, it was interesting to find total flavonoids, thearubigins (TRs), and theabrownines (TBs) increasing, accompanied with a gradual decrease of total polyphenols, which suggest a conversion of phenolic component in the aging process. Then, nontargeted metabolomics was further conducted on selected subsets of samples, including 1-, 7- and 13- years stored to profile their conversion. As a result, most different metabolites were related to flavonol glycosides and flavone glycosides, suggesting dynamic phenolic component changes were vital in aging. The partial least-squares-discriminant analysis (PLS-DA) also identified them as markers in distinguishing.
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Affiliation(s)
- Feng Zhao
- College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China; College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China.
| | - Mingjie Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China; College of Life Science, Xinyang Normal University, Xinyang, Henan, 464000 China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Shuyan Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Wenjie Yue
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Lixiong Zhang
- Zhangyuanji Tea Co., Ltd., Fuding City, Fujian 355200, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China.
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10
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Ribeiro VR, Maciel GM, Fachi MM, Pontarolo R, de Andrade Arruda Fernandes I, Stafussa AP, Isidoro Haminiuk CW. Biosorption of biocompounds from white and green tea in Saccharomyces cerevisiae waste: Study of the secondary metabolites by UPLC-QToF-MS and simulated in vitro gastrointestinal digestion. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Xie G, Yan J, Lu A, Kun J, Wang B, Song C, Tong H, Meng Q. Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan. Bioengineered 2021; 12:1251-1263. [PMID: 33904375 PMCID: PMC8806275 DOI: 10.1080/21655979.2021.1903237] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Processing method is considered as a major factor that affects biotransformation of phytochemicals in tea and leads to diverse flavor and bioactivity of tea. In the present work, six typical tea manufacturing processings were employed to compare the effect on chemical composition of teas through using leaves of the single tea cultivar – – Camellia sinensis var. Meizhan. And in vitro antioxidant activity, inhibition against α-glucosidase and three lipid metabolism enzymes of these teas were also investigated, the relationships among them were analyzed further. As fresh leaves were processed into six categories of teas, the content of total catechins (TCs) has decreased in varying degrees while theaflavins (TFs) has increased. The antioxidant capacity composite index (ACCI) from high to low were green tea, yellow tea, oolong tea, white tea, dark tea, and black tea with the range from 98.44 to 58.38, which dominated by the content of TCs. Furthermore, all categories of teas possessed an inhibition effect on the pancreatic lipase (PL), 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-COA reductase), lecithin cholesterol acyltransferase (LCAT), and α-glucosidase. The inhibition rate of PL and α-glucosidase appears to be positively influenced by TFs content (r =0.863, r =0.857, p < 0.05) while that of LCAT showed significant positive correlations with the content of tea polyphonels (TPs) (r = 0.902, p < 0.01). These results provide a better understanding of the relationships between processing method and chemical components of tea. It is suggested that various tea categories possess potential healthy effects which could serve as promising nutritional supplements.![]() ![]()
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Affiliation(s)
- Guanhua Xie
- College of Food Science, Southwest University, Chongqing, China
| | - Jingna Yan
- College of Food Science, Southwest University, Chongqing, China
| | - Anxia Lu
- College of Food Science, Southwest University, Chongqing, China
| | - Jirui Kun
- College of Food Science, Southwest University, Chongqing, China
| | - Bei Wang
- College of Food Science, Southwest University, Chongqing, China
| | - Chengda Song
- College of Food Science, Southwest University, Chongqing, China
| | - Huarong Tong
- College of Food Science, Southwest University, Chongqing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
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12
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Yin C, Cheng L, Zhang X, Wu Z. Nanotechnology improves delivery efficiency and bioavailability of tea polyphenols. J Food Biochem 2020; 44:e13380. [PMID: 32667062 DOI: 10.1111/jfbc.13380] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/20/2020] [Accepted: 06/25/2020] [Indexed: 12/01/2022]
Abstract
Tea polyphenols (TPP) have shown various biological activities. However, due to their poor stability in the gastrointestinal (GI) tract, TPP exhibit low absorption and bioavailability which limit their applications in food fields. Recently, several studies have focused on the utilization of nanotechnology to solve these problems. In this review, we introduced the embedding materials and methods of TPP-loaded nanoparticles and the potential mechanisms for improving bioavailability, such as to protect TPP from pH stress, enzymes and ions of the GI tract, and increase of the permeability. Furthermore, future challenges and application prospects of nanoparticles as carriers for the delivery of TPP were also discussed. PRACTICAL APPLICATIONS: Nanotechnology is currently an emerging field in food science, which can be employed to increase the systemic delivery and bioavailability of phytochemicals. Due to the improved bioavailability, TPP-loaded nanoparticles can be developed as potential functional food. A better understanding of the nano-embedding technology and the potential mechanisms will allow us to better utilize nanomaterials to increase the bioavailability of TPP and expand their applications.
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Affiliation(s)
- Chunyan Yin
- Department of Food Science and Engineering, Ningbo University, Ningbo, P.R. China
| | - Lu Cheng
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, P.R. China
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Luo K, Ma C, Xing S, An Y, Feng J, Dang H, Huang W, Qiao L, Cheng J, Xie L. White tea and its active polyphenols lower cholesterol through reduction of very-low-density lipoprotein production and induction of LDLR expression. Biomed Pharmacother 2020; 127:110146. [PMID: 32334376 DOI: 10.1016/j.biopha.2020.110146] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 04/02/2020] [Accepted: 04/04/2020] [Indexed: 12/19/2022] Open
Abstract
Emerging in vivo and vitro data suggest that white tea extract (WTE) is capable of favourably modulating metabolic syndrome, especially by ameliorating abnormal lipid metabolism. Microarray-based gene expression profiling was performed in HepG2 cells to analyze the effects of WTE from a systematic perspective. Gene Ontology and pathway analysis revealed that WTE significantly affected pathways related to lipid metabolism. WTE significantly downregulated apolipoprotein B (APOB) and microsomal triglyceride transfer protein (MTTP) expression and thereby reduced the production of very-low-density lipoprotein. In the meanwhile, WTE stimulated low-density lipoprotein-cholesterol (LDL-c) uptake through targeting low-density lipoprotein receptor (LDLR), as a consequence of the activation of sterol regulatory element-binding protein 2 (SREBP2) and peroxisome proliferator-activated receptor δ (PPARδ). Furthermore, WTE significantly downregulated triglycerides synthetic genes and reduced intracellular triglycerides accumulation. Besides, we demonstrated that the tea catechins epigallocatechin-3-gallate (EGCG) and epicatechin-3-gallate (ECG) are abundant in WTE and contribute to the regulation of cholesterol metabolism related genes, including LDLR, MTTP and APOB. Our findings suggest white tea plays important roles in ameliorating abnormal lipid metabolism in vitro.
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Affiliation(s)
- Kun Luo
- State Key Laboratory of Membrane Biology, School of Medicine, Tsinghua University, Beijing, 100084, China; Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Hangzhou, 310003, China; Medical Systems Biology Research Center, School of Medicine, Tsinghua University, Beijing, 100084, China
| | - Chengmei Ma
- National Engineering Research Center for Beijing Biochip Technology, Beijing, 102206, China
| | - Shaofang Xing
- National Engineering Research Center for Beijing Biochip Technology, Beijing, 102206, China
| | - Yannan An
- National Engineering Research Center for Beijing Biochip Technology, Beijing, 102206, China
| | - Juan Feng
- State Key Laboratory of Membrane Biology, School of Medicine, Tsinghua University, Beijing, 100084, China; Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Hangzhou, 310003, China; Medical Systems Biology Research Center, School of Medicine, Tsinghua University, Beijing, 100084, China
| | - Honglei Dang
- National Engineering Research Center for Beijing Biochip Technology, Beijing, 102206, China
| | - Wenting Huang
- State Key Laboratory of Membrane Biology, School of Medicine, Tsinghua University, Beijing, 100084, China; Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Hangzhou, 310003, China; Medical Systems Biology Research Center, School of Medicine, Tsinghua University, Beijing, 100084, China
| | - Liansheng Qiao
- State Key Laboratory of Membrane Biology, School of Medicine, Tsinghua University, Beijing, 100084, China; Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Hangzhou, 310003, China; Medical Systems Biology Research Center, School of Medicine, Tsinghua University, Beijing, 100084, China
| | - Jing Cheng
- State Key Laboratory of Membrane Biology, School of Medicine, Tsinghua University, Beijing, 100084, China; Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Hangzhou, 310003, China; Medical Systems Biology Research Center, School of Medicine, Tsinghua University, Beijing, 100084, China; National Engineering Research Center for Beijing Biochip Technology, Beijing, 102206, China.
| | - Lan Xie
- State Key Laboratory of Membrane Biology, School of Medicine, Tsinghua University, Beijing, 100084, China; Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, Hangzhou, 310003, China; Medical Systems Biology Research Center, School of Medicine, Tsinghua University, Beijing, 100084, China; National Engineering Research Center for Beijing Biochip Technology, Beijing, 102206, China.
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Pedro AC, Maciel GM, Rampazzo Ribeiro V, Haminiuk CWI. Fundamental and applied aspects of catechins from different sources: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14371] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Alessandra Cristina Pedro
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL) Universidade Federal do Paraná Curitiba CEP (81531‐980) PR Brasil
| | - Giselle Maria Maciel
- Departamento de Química e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental (PPGCTA) Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP (81280‐340) PR Brasil
| | - Valéria Rampazzo Ribeiro
- Programa de Pós‐Graduação em Engenharia de Alimentos (PPGEAL) Universidade Federal do Paraná Curitiba CEP (81531‐980) PR Brasil
| | - Charles Windson Isidoro Haminiuk
- Departamento de Química e Biologia (DAQBi) Programa de Pós‐Graduação em Ciência e Tecnologia Ambiental (PPGCTA) Universidade Tecnológica Federal do Paraná Câmpus Curitiba CEP (81280‐340) PR Brasil
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Meng JM, Cao SY, Wei XL, Gan RY, Wang YF, Cai SX, Xu XY, Zhang PZ, Li HB. Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review. Antioxidants (Basel) 2019; 8:E170. [PMID: 31185622 PMCID: PMC6617012 DOI: 10.3390/antiox8060170] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 02/07/2023] Open
Abstract
Diabetes mellitus has become a serious and growing public health concern. It has high morbidity and mortality because of its complications, such as diabetic nephropathy, diabetic cardiovascular complication, diabetic neuropathy, diabetic retinopathy, and diabetic hepatopathy. Epidemiological studies revealed that the consumption of tea was inversely associated with the risk of diabetes mellitus and its complications. Experimental studies demonstrated that tea had protective effects against diabetes mellitus and its complications via several possible mechanisms, including enhancing insulin action, ameliorating insulin resistance, activating insulin signaling pathway, protecting islet β-cells, scavenging free radicals, and decreasing inflammation. Moreover, clinical trials also confirmed that tea intervention is effective in patients with diabetes mellitus and its complications. Therefore, in order to highlight the importance of tea in the prevention and management of diabetes mellitus and its complications, this article summarizes and discusses the effects of tea against diabetes mellitus and its complications based on the findings from epidemiological, experimental, and clinical studies, with the special attention paid to the mechanisms of action.
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Affiliation(s)
- Jin-Ming Meng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Shi-Yu Cao
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Xin-Lin Wei
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yuan-Feng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China.
| | - Shu-Xian Cai
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China.
| | - Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
| | - Pang-Zhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
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16
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Saral S, Dokumacioglu E, Mercantepe T, Atak M, Cinar S, Saral O, Yildiz L, Iskender H, Tumkaya L. The effect of white tea on serum TNF-α/NF-κB and immunohistochemical parameters in cisplatin-related renal dysfunction in female rats. Biomed Pharmacother 2019; 112:108604. [DOI: 10.1016/j.biopha.2019.108604] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 01/17/2019] [Accepted: 01/18/2019] [Indexed: 12/27/2022] Open
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Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry. Food Res Int 2019; 121:825-834. [PMID: 31108814 DOI: 10.1016/j.foodres.2019.01.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 12/28/2018] [Accepted: 01/03/2019] [Indexed: 11/21/2022]
Abstract
Peptides could have specific tastes or bioactivities depending on the length and sequence of amino acids. Till date it remains unknown what peptides are formed during the white tea manufacturing process and whether they contribute to the flavor or bio-activities of white tea. As a first step to address these questions, we applied ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry (UPLC-Quadrupole-Orbitrap-UHRMS) to monitor peptides dynamic changes during the withering process. A total of 196 abundant peptides were identified. Most of them were oligopeptides within a molecular weight of 1000 Da. Four of them were randomly selected, synthesized peptides were applied for further confirmation and quantification. Sequence analysis suggested that some of them were potential taste contributors. Proteinase cleave site analysis identified two separate periods of active proteins degradation at 0-12 h and 30-42 h of the withering processes. Further analysis of cleavage sites also suggested that protein degradation during withering steps were random rather than a stepwise reaction.
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18
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Aguillín-Osma J, Loango-Chamorro N, Landazuri P. Modelos celulares hepáticos para el estudio del metabolismo de los lípidos. Revisión de literatura. REVISTA DE LA FACULTAD DE MEDICINA 2019. [DOI: 10.15446/revfacmed.v67n1.64964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Introducción. El hígado juega un papel importante en la homeostasis lipídica, especialmente en la síntesis de ácidos grasos y triglicéridos. Una amplia variedad de modelos celulares ha sido utilizada para investigar el metabolismo lipídico hepático y para elucidar detalles específicos de los mecanismos bioquímicos del desarrollo y progresión de enfermedades relacionadas, brindando información para tratamientos que reduzcan su impacto. Los modelos celulares hepáticos poseen un alto potencial en la investigación del metabolismo de lípidos y de agentes farmacológicos o principios activos que permiten la reducción de la acumulación de lípidos.Objetivo. Comparar algunos modelos celulares hepáticos utilizados para el estudio del metabolismo lipídico, sus características y los resultados más relevantes de investigación en ellos.Materiales y métodos. Se realizó una búsqueda sistemática en bases de datos sobre los modelos celulares hepáticos de mayor uso para el estudio del metabolismo de lípidos.Resultados. Se exponen los cinco modelos celulares más utilizados para este tipo de investigaciones, destacando su origen, aplicación, ventajas y desventajas al momento de estimular el metabolismo lipídico.Conclusión. Para seleccionar el modelo celular, el investigador debe tener en cuenta cuáles son los requerimientos y el proceso que desea evidenciar, sin olvidar que los resultados obtenidos solo serán aproximaciones de lo que en realidad podría suceder a nivel del hígado como órgano.
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19
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Sanlier N, Atik İ, Atik A. A minireview of effects of white tea consumption on diseases. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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20
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Annunziata G, Maisto M, Schisano C, Ciampaglia R, Daliu P, Narciso V, Tenore GC, Novellino E. Colon Bioaccessibility and Antioxidant Activity of White, Green and Black Tea Polyphenols Extract after In Vitro Simulated Gastrointestinal Digestion. Nutrients 2018; 10:nu10111711. [PMID: 30413043 PMCID: PMC6266738 DOI: 10.3390/nu10111711] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/02/2018] [Accepted: 11/05/2018] [Indexed: 12/16/2022] Open
Abstract
The beneficial effects of the tea beverage are well-known and mainly attributed to polyphenols which, however, have poor bioaccessibility and bioavailability. The purpose of the present study was the evaluation of colon bioaccessibility and antioxidant activity of tea polyphenolic extract. An 80% methanolic extract (v/v) of tea polyphenols was obtained from green (GT), white (WT) and black tea (BT). Simulated gastrointestinal (GI) digestion was performed on acid-resistant capsules containing tea polyphenolic extract. The main tea polyphenols were monitored by HPLC-diode-array detector (DAD) method; in addition, Total Phenol Content (TPC) and antioxidant activity were evaluated. After GI digestion, the bioaccessibility in the colon stage was significantly increased compared to the duodenal stage for both tea polyphenols and TPC. Similarly, the antioxidant activity in the colon stage was significantly higher than that in the duodenal stage. Reasonably, these results could be attributable in vivo to the activity of gut microbiota, which is able to metabolize these compounds, generating metabolites with a greater antioxidant activity. Our results may guide the comprehension of the colon digestion of polyphenols, suggesting that, although poorly absorbed in the duodenum, they can exert their antioxidant and anti-inflammatory activities in the lower gut, resulting in a novel strategy for the management of gut-related inflammatory diseases.
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Affiliation(s)
- Giuseppe Annunziata
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Maria Maisto
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Connie Schisano
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Roberto Ciampaglia
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Patricia Daliu
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Viviana Narciso
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
| | - Ettore Novellino
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131 Naples, Italy.
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21
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Castro-Barquero S, Lamuela-Raventós RM, Doménech M, Estruch R. Relationship between Mediterranean Dietary Polyphenol Intake and Obesity. Nutrients 2018; 10:nu10101523. [PMID: 30336572 PMCID: PMC6213078 DOI: 10.3390/nu10101523] [Citation(s) in RCA: 103] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 10/13/2018] [Accepted: 10/14/2018] [Indexed: 12/28/2022] Open
Abstract
Obesity is a multifactorial and complex disease defined by excess of adipose mass and constitutes a serious health problem. Adipose tissue acts as an endocrine organ secreting a wide range of inflammatory adipocytokines, which leads to systemic inflammation, insulin resistance, and metabolic disorders. The traditional Mediterranean diet is characterized by a high phenolic-rich foods intake, including extra-virgin olive oil, nuts, red wine, vegetables, fruits, legumes, and whole-grain cereals. Evidence for polyphenols’ effect on obesity and weight control in humans is inconsistent and the health effects of polyphenols depend on the amount consumed and their bioavailability. The mechanisms involved in weight loss in which polyphenols may have a role are: activating β-oxidation; a prebiotic effect for gut microbiota; inducing satiety; stimulating energy expenditure by inducing thermogenesis in brown adipose tissue; modulating adipose tissue inhibiting adipocyte differentiation; promoting adipocyte apoptosis and increasing lipolysis. Even though the intake of some specific polyphenols has been associated with body weight changes, there is still no evidence for the effects of total polyphenols or some polyphenol subclasses in humans on adiposity.
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Affiliation(s)
- Sara Castro-Barquero
- Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain.
- Department of Medicine, Faculty of Medicine and Health Sciences, University of Barcelona, 08036 Barcelona, Spain.
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Science, University of Barcelona, 08028 Barcelona, Spain.
- CIBEROBN Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain.
| | - Mónica Doménech
- Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain.
- Department of Medicine, Faculty of Medicine and Health Sciences, University of Barcelona, 08036 Barcelona, Spain.
- CIBEROBN Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain.
| | - Ramon Estruch
- Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain.
- Department of Medicine, Faculty of Medicine and Health Sciences, University of Barcelona, 08036 Barcelona, Spain.
- CIBEROBN Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain.
- Department of Internal Medicine Institut d'Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Hospital Clinic, University of Barcelona, 08036 Barcelona, Spain.
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22
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23
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Carrageta DF, Dias TR, Alves MG, Oliveira PF, Monteiro MP, Silva BM. Anti-obesity potential of natural methylxanthines. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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24
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Redan BW, Buhman KK, Novotny JA, Ferruzzi MG. Altered Transport and Metabolism of Phenolic Compounds in Obesity and Diabetes: Implications for Functional Food Development and Assessment. Adv Nutr 2016; 7:1090-1104. [PMID: 28140326 PMCID: PMC5105043 DOI: 10.3945/an.116.013029] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Interest in the application of phenolic compounds from the diet or supplements for the prevention of chronic diseases has grown substantially, but the efficacy of such approaches in humans is largely dependent on the bioavailability and metabolism of these compounds. Although food and dietary factors have been the focus of intense investigation, the impact of disease states such as obesity or diabetes on their absorption, metabolism, and eventual efficacy is important to consider. These factors must be understood in order to develop effective strategies that leverage bioactive phenolic compounds for the prevention of chronic disease. The goal of this review is to discuss the inducible metabolic systems that may be influenced by disease states and how these effects impact the bioavailability and metabolism of dietary phenolic compounds. Because current studies generally report that obesity and/or diabetes alter the absorption and excretion of these compounds, this review includes a description of the absorption, conjugation, and excretion pathways for phenolic compounds and how they are potentially altered in disease states. A possible mechanism that will be discussed related to the modulation of phenolic bioavailability and metabolism may be linked to increased inflammatory status from increased amounts of adipose tissue or elevated plasma glucose concentrations. Although more studies are needed, the translation of benefits derived from dietary phenolic compounds to individuals with obesity or diabetes may require the consideration of dosing strategies or be accompanied by adjunct therapies to improve the bioavailability of these compounds.
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Affiliation(s)
- Benjamin W Redan
- Interdepartmental Nutrition Program, Department of Nutrition Science, and
| | - Kimberly K Buhman
- Interdepartmental Nutrition Program, Department of Nutrition Science, and
| | - Janet A Novotny
- USDA–Agricultural Research Service Food Components and Health Laboratory, Beltsville, MD
| | - Mario G Ferruzzi
- Interdepartmental Nutrition Program, Department of Nutrition Science, and .,Department of Food Science, Purdue University, West Lafayette, IN; and
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25
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Forino M, Stiuso P, Lama S, Ciminiello P, Tenore GC, Novellino E, Taglialatela-Scafati O. Bioassay-guided identification of the antihyperglycaemic constituents of walnut ( Juglans regia ) leaves. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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26
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Forino M, Tenore GC, Tartaglione L, Carmela D, Novellino E, Ciminiello P. (1S,3R,4S,5R)5-O-Caffeoylquinic acid: Isolation, stereo-structure characterization and biological activity. Food Chem 2015; 178:306-10. [DOI: 10.1016/j.foodchem.2015.01.109] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2014] [Revised: 01/17/2015] [Accepted: 01/19/2015] [Indexed: 11/28/2022]
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27
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Wu Z, Teng J, Huang L, Xia N, Wei B. Stability, antioxidant activity and in vitro bile acid-binding of green, black and dark tea polyphenols during simulated in vitro gastrointestinal digestion. RSC Adv 2015. [DOI: 10.1039/c5ra18784b] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The stability and antioxidant activity of phenolic compounds, as well as the bile acid-binding activity of green, black, raw liubao and aged liubao tea duringin vitrogastrointestinal digestion were evaluated.
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Affiliation(s)
- Zhengmei Wu
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- PR China
| | - Jianwen Teng
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- PR China
| | - Li Huang
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- PR China
| | - Ning Xia
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- PR China
| | - Baoyao Wei
- College of Light Industry and Food Engineering
- Guangxi University
- Nanning 530004
- PR China
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28
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Granato D, Grevink R, Zielinski AAF, Nunes DS, van Ruth SM. Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10283-10296. [PMID: 25270398 DOI: 10.1021/jf504480f] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This work aimed at using a simplex-centroid design to model the effects of green, yellow, and red tea mixtures (Camellia sinensis var. sinensis) on metal chelation activity, phenolic composition, antioxidant activity, and instrumental taste profile. The regression models that described the extraction of flavan-3-ols, o-diphenols, total phenolic compounds (TPC), free radical scavenging activity toward 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), cupric ion reducing antioxidant activity (CUPRAC), and ferric reducing antioxidant power (FRAP) were significant, and data were fit satisfactorily (R(2) > 80%). A mixture of green and red teas had a synergism in CUPRAC and TPC, whereas a mixture of yellow and red teas had a positive effect on CUPRAC and DPPH. An optimization was performed to maximize the antioxidant activity and flavan-3-ol content and to render a tea with mild bitterness, and results showed that a mixture of 14.81% green, 56.86% yellow, and 28.33% red teas would be the most suitable combination of factors.
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Affiliation(s)
- Daniel Granato
- Department of Authenticity and Novel Foods, Institute of Food Safety, RIKILT, Wageningen University and Research Centre , P.O. Box 230, 6700 AE Wageningen, The Netherlands
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29
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Tenore GC, Campiglia P, Giannetti D, Novellino E. Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols. Food Chem 2014; 169:320-6. [PMID: 25236233 DOI: 10.1016/j.foodchem.2014.08.006] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2013] [Revised: 05/13/2014] [Accepted: 08/02/2014] [Indexed: 11/17/2022]
Abstract
The gastrointestinal digestion, intestinal permeation, and plasma protein interaction of polyphenols from a single tea cultivar at different stages of processing (white, green, and black teas) were simulated. The salivary phase contained 74.8-99.5% of native polyphenols, suggesting potential bioavailability of significant amounts of antioxidants through the oral mucosal epithelium that might be gastric sensitive and/or poorly absorbed in the intestine. White tea had the highest content and provided the best intestinal bioaccessibility and bioavailability for catechins. Since most of native catechins were not absorbed, they were expected to accumulate in the intestinal lumen where a potential inhibition capacity of cellular glucose and cholesterol uptake was assumed. The permeated catechins (approximately, 2-15% of intestinal levels) significantly bound (about 37%) to plasma HDLs, suggesting a major role in cholesterol metabolism. White tea and its potential nutraceuticals could be effective in the regulation of plasma glucose and cholesterol levels.
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Affiliation(s)
- Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy.
| | - Pietro Campiglia
- Department of Pharmaceutical and Biomedical Sciences, University of Salerno, Via Ponte Don Melillo, 1, 84084 Salerno, Italy
| | - Daniela Giannetti
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Ettore Novellino
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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