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Qiu Z, Liao J, Chen J, Li A, Lin M, Liu H, Huang W, Sun B, Liu J, Liu S, Zheng P. Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes. Food Chem 2024; 439:138127. [PMID: 38064834 DOI: 10.1016/j.foodchem.2023.138127] [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: 08/31/2023] [Revised: 11/16/2023] [Accepted: 11/29/2023] [Indexed: 01/10/2024]
Abstract
Our study investigated the impact of nitrogen fertilization at 0, 150, 300, and 450 kg/ha on the non-volatile and volatile substances, as well as gene expression in fresh leaves from Lingtou tea plants. We found that applying nitrogen at 450 kg/ha notably increased total polyphenols (TPs) and free amino acids (AAs) while decreasing the TP to AA ratio (TP/AA) and total catechins (TC) contents. Chlorophyll, caffeine (CAF) and theanine accumulated to a greater extent with nitrogen application rates of 150, 300, and 450 kg/ha, respectively, six substances - TP, CAF, TC, theanine, epigallocatechin (EGC), and AA - as key contributors to the taste quality of LTDC. Additionally, five substances with variable importance in projections (VIP) ≥ 1 and odor activation values (OAV) ≥ 1, notably linalool and cis-linalool oxide (furanoid), significantly contributed to the tea's overall aroma. Furthermore, applying 300 kg/ha nitrogen upregulated the dihydroflavonol reductase (DFR)gene, likely causing catechin decrease.
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Affiliation(s)
- Zihao Qiu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jinmei Liao
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jiahao Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Ansheng Li
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Minyao Lin
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Hongmei Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Wei Huang
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Binmei Sun
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jing Liu
- College of Resources and Environment, South China Agricultural University, Guangzhou 510642, China
| | - Shaoqun Liu
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
| | - Peng Zheng
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
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Khateeb S, Taha EFS. Comparative study of the anti-inflammatory activity of etoricoxib and Matcha green tea against acute kidney injury induced by gamma radiation in rats. Int J Radiat Biol 2024; 100:940-964. [PMID: 38647648 DOI: 10.1080/09553002.2024.2338515] [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: 11/01/2023] [Accepted: 03/25/2024] [Indexed: 04/25/2024]
Abstract
PURPOSE The primary objective of this study was to conduct a comparative analysis of the anti-inflammatory activity between Etoricoxib (ETO) and Matcha green tea (MG) in the context of acute kidney injury (AKI) induced by ionizing gamma radiation (IR) in female rats. Furthermore, the potential impact of whole body IR exposure on the intestinal system and serum estradiol levels was investigated. Additionally, it was acknowledged that the ETO and MG treatments might have exerted favorable effects on the intestinal and hormonal responses. MATERIALS AND METHODS Six groups of rats were assigned to different treatments: control, ETO, MG, irradiation (IRR), ETO + IRR, and MG + IRR. The evaluation included measuring the total phenolic and flavonoid contents of ETO and MG, as well as assessing their antioxidant activity, radical scavenging capacity, reducing power, and total antioxidant capacity. Kidney function was assessed through serum creatinine and urea levels. Oxidative stress markers, including superoxide dismutase, glutathione, malondialdehyde, and catalase, were measured to evaluate the antioxidant effects of ETO and MG. The anti-inflammatory potential of the treatments was evaluated by measuring STAT-3 and interleukins (IL-6, IL-23, and IL-17) using an ELISA assay. Prostaglandin E2 receptor (PGE-2) mRNA expression, histopathological examination, and immunohistochemistry for NF-κB inhibitors were performed to investigate the underlying mechanisms in kidney tissue homogenates. Histopathological changes and DNA fragmentation in the intestinal tissues were determined, and the characterization of Matcha green tea was performed using liquid chromatography-mass spectrometry (LC-MS). This allowed for the identification and quantification of various compounds present in Matcha green tea. Furthermore, the study assessed the effect of IR and treatments on estrogen levels in female rats. RESULTS Data showed that both ETO and MG had the potential to mitigate the adverse effects of AKI induced by IR. Notably, MG exhibited greater efficacy in attenuating oxidative stress and inflammation associated with renal injury. These findings revealed and compared the effects of ETO and MG in alleviating AKI caused by IR. MG demonstrated greater anti-inflammatory and antioxidant properties, highlighting its potential as a natural therapeutic agent. CONCLUSIONS These results contribute to the growing evidence supporting the use of MG in managing IR-induced renal complications. Future studies should focus on elucidating the molecular mechanisms and optimizing the application of MG in clinical settings.
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Affiliation(s)
- Sahar Khateeb
- Biochemistry Division, Department of Chemistry, Faculty of Science, Fayoum University, Fayoum, Egypt
- Department of Biochemistry, Faculty of Science, University of Tabuk, Saudi Arabia
| | - Eman F S Taha
- Health Radiation Research Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
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Panossian A, Lemerond T, Efferth T. State-of-the-Art Review on Botanical Hybrid Preparations in Phytomedicine and Phytotherapy Research: Background and Perspectives. Pharmaceuticals (Basel) 2024; 17:483. [PMID: 38675443 PMCID: PMC11053582 DOI: 10.3390/ph17040483] [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: 03/12/2024] [Revised: 03/28/2024] [Accepted: 04/04/2024] [Indexed: 04/28/2024] Open
Abstract
BACKGROUND Despite some evidence supporting the synergy concept, the commonly known assumption that combinations of several herbs in one formulation can have better efficacy due to additive or synergistic effects has yet to be unambiguously and explicitly studied. STUDY AIM The study aimed to reveal the molecular interactions in situ of host cells in response to botanical hybrid preparations (BHP) intervention and justify the benefits of implementing BHP in clinical practice. RESULTS This prospective literature review provides the results of recent clinical and network pharmacology studies of BHP of Rhodiola rosea L. (Arctic root) with other plants, including Withania somnifera (L.) Dunal (ashwagandha), (Camellia sinensis (L.) Kuntze (green tea), Eleutherococcus senticosus (Rupr. and Maxim.) Maxim. (eleuthero), Schisandra chinensis (Turcz.) Baill. (schisandra), Leuzea carthamoides (Willd.) DC., caffeine, Cordyceps militaris L., Ginkgo biloba L.(ginkgo), Actaea racemosa L. (black cohosh), Crocus sativus L. (saffron), and L-carnosine. CONCLUSIONS The most important finding from network pharmacology studies of BHP was the evidence supporting the synergistic interaction of BHP ingredients, revealing unexpected new pharmacological activities unique and specific to the new BHP. Some studies show the superior efficacy of BHP compared to mono-drugs. At the same time, some a priori-designed combinations can fail, presumably due to antagonistic interactions and crosstalk between molecular targets within the molecular networks involved in the cellular and overall response of organisms to the intervention. Network pharmacology studies help predict the results of studies aimed at discovering new indications and unpredicted adverse events.
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Affiliation(s)
| | | | - Thomas Efferth
- Department of Pharmaceutical Biology, Institute of Pharmaceutical and Biomedical Sciences, Johannes Gutenberg University, 55099 Mainz, Germany
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Huang D, Chen X, Tan R, Wang H, Jiao L, Tang H, Zong Q, Mao Y. A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties. Food Chem X 2024; 21:101234. [PMID: 38420509 PMCID: PMC10900760 DOI: 10.1016/j.fochx.2024.101234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 01/30/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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Affiliation(s)
- Danjuan Huang
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Xun Chen
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Rongrong Tan
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Hongjuan Wang
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Long Jiao
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Haiyan Tang
- Hubei Vocational College of Bio-Technology, Wuhan, Hubei 430070, China
| | - Qingbo Zong
- Fruit and Tea Office of Hubei Province, Wuhan, Hubei 430062, China
| | - Yingxin Mao
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
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Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1). Food Res Int 2023; 173:113461. [PMID: 37803791 DOI: 10.1016/j.foodres.2023.113461] [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: 05/06/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increasing demand for tea consumption calls for the development of more products with distinct characteristics. The sensory quality of tencha is significantly determined by innate differences among tea cultivars. However, the correlations between the chemical composition and sensory traits of tencha are still unclear. To enhance the understanding of the flavor formation mechanism in tencha and further to develop new cultivars resources, we investigated non-volatiles and volatile metabolites as well as sensory traits in tencha from different tea cultivars (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1); the relationships between the flavor traits and non-volatiles/volatiles were further evaluated by partial least squares - discriminate analysis (PLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. A total of 64 non-volatiles and 116 volatiles were detected in all samples, among which 71 metabolites were identified as key flavor-chemical contributors involving amino acids, flavonol glycosides, flavones, catechins, ketones, alcohols, hydrocarbons, aldehydes, esters and acids. The levels of taste-related amino acids, flavonol glycosides and gallic acid varied significantly among the tencha samples made from different tea cultivars. All the samples exhibited typical quality characteristics of tencha. The tencha from Camellia sinensis cv. Longjing 43 and Camellia sinensis cv. Baiye 1 (cultivated in the open) exhibited higher levels of amino acids and gallic acid, which were associated with the umami taste and mellow taste of tea infusion. Abundant flavonol glycosides were related to the astringency, while partial tri-glycosides specifically quercetin-3-O-galactoside-rhamnoside-glucoside and total of flavonol galactoside-rhamnoside-glucoside were associated with mellow taste. The floral alcohols were identified as significant contributors to the refreshing aroma traits of tencha. The green, almond-like, acidic and fruity odorants were associated with a green and fresh aroma, while the green, cheesy and waxy odorants such as ketones, esters, acids and hydrocarbons were associated with seaweed-like aroma. This study provides insight into sensory-related chemical profiles of tencha from different tea cultivars, supplying valuable information on flavor and quality identification for tencha.
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Affiliation(s)
- Qiuwen Yu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Chuangsheng Huang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ruolan Zhu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Debiao Lu
- Zhejiang Agricultural Technical Extension Center, Hangzhou 310020, P.R. China
| | - Liping Liu
- Huzhou Agricultural and Rural Bureau, Huzhou 313000, P.R. China
| | - Jianhong Lai
- Anji Agricultural and Rural Bureau, Anji 313300, P.R. China
| | - Xinyao Zhong
- Changxing Agricultural and Rural Bureau, Changxing 313100, P.R. China
| | - Jueshan Guan
- Zhejiang Teaworld Food Co., Ltd, Changxing 313113, P.R. China
| | - Senjie Zhou
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Yilin Tong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Zipei Wang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Shuying Gong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
| | - Fangyuan Fan
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
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