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de Aquino Gondim T, Guedes JAC, de Godoy Alves Filho E, da Silva GS, Nina NVDS, do Nascimento Filho FJ, Atroch AL, Da Silva GF, Lopes GS, Zocolo GJ. Metabolomic approaches to explore chemodiversity in seeds of guaraná ( Paullinia cupana) using UPLC-QTOF-MS E and NMR analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:1158-1174. [PMID: 38189175 DOI: 10.1039/d3ay01737k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
The growing interest in health and well-being has spurred the evolution of functional foods, which provide enhanced health benefits beyond basic nutrition. Guaraná seeds (Paullinia cupana) have been widely studied and used as a functional food due to their richness in caffeine, phenolic compounds, amino acids, and other nutrients. This has established guaraná as a significant food supplement, with Brazil being the largest producer of the world. This study aims to propose a set of analytical methods to chemically evaluate fifty-six different guaraná clones, from the Guaraná Germplasm Active Bank, to accommodate the diverse requirements of the food industry. Metabolomic approaches were employed, in which a non-target metabolomic analysis via UPLC-QTOF-MSE led to the annotation of nineteen specialized metabolites. Furthermore, targeted metabolomics was also used, leading to the identification and quantification of metabolites by NMR. The extensive data generated were subjected to multivariate analysis, elucidating the similarities and differences between the evaluated guaraná seeds, particularly concerning the varying concentration levels of the metabolites. The metabolomics approach based on the combination of UPLC-QTOF-MSE, NMR and chemometric tools provided sensitivity, precision and accuracy to establish the chemical profiles of guaraná seeds. In conclusion, evaluating and determining the metabolic specificities of different guarana clones allow for their application in the development of products with different levels of specific metabolites, such as caffeine. This caters to various purposes within the food industry. Moreover, the recognized pharmacological properties of the annotated specialized metabolites affirm the use of guarana clones as an excellent nutritional source.
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Affiliation(s)
- Tamyris de Aquino Gondim
- Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceará. Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
| | - Jhonyson Arruda Carvalho Guedes
- Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceará. Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
- Embrapa Agroindústria Tropical/Embrapa Soja, Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brazil.
| | - Elenilson de Godoy Alves Filho
- Department of Food Engineering, Federal University of Ceará, Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
| | - Gisele Silvestre da Silva
- Embrapa Agroindústria Tropical/Embrapa Soja, Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brazil.
| | - Natasha Veruska Dos Santos Nina
- Programa de Pós-graduação em Agronomia Tropical, Universidade Federal do Amazonas, Av. General Rodrigo Octavio Jordão Ramos, 1200 - Coroado I, CEP 69067-005, Manaus, AM, Brazil
| | | | - André Luiz Atroch
- Embrapa Amazônia Ocidental, Rodovia AM-010, Km 29, s/n - Zona Rural, CEP 69010-970, Manaus, AM, Brazil
| | - Gilvan Ferreira Da Silva
- Embrapa Amazônia Ocidental, Rodovia AM-010, Km 29, s/n - Zona Rural, CEP 69010-970, Manaus, AM, Brazil
| | - Gisele Simone Lopes
- Department of Analytical Chemistry and Physical Chemistry, Federal University of Ceará. Av. Humberto Monte, s/n° - Campus do Pici, CEP 60440-900, Fortaleza, CE, Brazil
| | - Guilherme Julião Zocolo
- Embrapa Agroindústria Tropical/Embrapa Soja, Rua Dra. Sara Mesquita, 2270 - Pici, CEP 60020-181, Fortaleza, CE, Brazil.
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Chen MM, Liao QH, Qian LL, Zou HD, Li YL, Song Y, Xia Y, Liu Y, Liu HY, Liu ZL. Effects of Geographical Origin and Tree Age on the Stable Isotopes and Multi-Elements of Pu-erh Tea. Foods 2024; 13:473. [PMID: 38338610 PMCID: PMC10855849 DOI: 10.3390/foods13030473] [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: 12/15/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
Pu-erh tea is a famous tea worldwide, and identification of the geographical origin of Pu-erh tea can not only protect manufacture's interests, but also boost consumers' confidence. However, tree age may also influence the fingerprints of Pu-erh tea. In order to study the effects of the geographical origin and tree age on the interactions of stable isotopes and multi-elements of Pu-erh tea, 53 Pu-erh tea leaves with three different age stages from three different areas in Yunnan were collected in 2023. The δ13C, δ15N values and 25 elements were determined and analyzed. The results showed that δ13C, δ15N, Mg, Mn, Fe, Cu, Zn, Rb, Sr, Y, La, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, and Lu had significant differences among different geographical origins (p < 0.05). Mn content was significantly influenced by region and tree age interaction. Based on multi-way analysis of variance, principal component analysis and step-wised discriminant analysis, 24 parameters were found to be closely related to the geographical origin rather than tree age, and the geographical origin of Pu-erh tea can be 100.0% discriminated in cross-validation with six parameters (δ13C, δ15N, Mn, Mg, La, and Tb). The study could provide references for the establishment of a database for the traceability of Pu-erh tea, and even the identification of tea sample regions with different tree ages.
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Affiliation(s)
- Ming-Ming Chen
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Qiu-Hong Liao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Li-Li Qian
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Hai-Dan Zou
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yan-Long Li
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yan Song
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yu Xia
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yi Liu
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Hong-Yan Liu
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Ze-Long Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 102488, China
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Li ZQ, Yin XL, Gu HW, Zou D, Ding B, Li Z, Chen Y, Long W, Fu H, She Y. Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis. Food Res Int 2023; 173:113238. [PMID: 37803551 DOI: 10.1016/j.foodres.2023.113238] [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: 04/26/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
It's generally believed that the longer the storage, the better the quality of dark tea, but the chemical differences of Qingzhuan tea (QZT) with different storage years is still unclear. Herein, in this work, an untargeted metabolomic approach based on SWATH-MS was established to investigate the differential compounds of QZT with 0-9 years' storage time. These QZT samples were roughly divided into two categories by principal component analysis (PCA). After orthogonal projections to latent structures discriminant analysis (OPLS-DA), 18 differential compounds were putatively identified as chemical markers for the storage year variation of QZT. Heatmap visualization showed that the contents of catechins, fatty acids, and some phenolic acids significantly reduced, flavonoid glycosides, triterpenoids, and 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased with the increase of storage time. Furthermore, these chemical markers were verified by the peak areas corresponding to MS2 ions from SWATH-MS. Based on the extraction chromatographic peak areas of MS and MS2 ions, a duration time prediction model was built for QZT with correlation coefficient R2 of 0.9080 and 0.9701, and RMSEP value of 0.85 and 1.24, respectively. This study reveals the chemical differences of QZT with different storage years and provides a theoretical basis for the quality evaluation of stored dark tea.
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Affiliation(s)
- Zhi-Quan Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Dan Zou
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Baomiao Ding
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Zhenshun Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Ying Chen
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
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Xu W, Zhao Y, Lv Y, Bouphun T, Jia W, Liao S, Zhu M, Zou Y. Variations in microbial diversity and chemical components of raw dark tea under different relative humidity storage conditions. Food Chem X 2023; 19:100863. [PMID: 37780317 PMCID: PMC10534245 DOI: 10.1016/j.fochx.2023.100863] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 08/29/2023] [Accepted: 09/01/2023] [Indexed: 10/03/2023] Open
Abstract
Raw dark tea (RDT) usually needs to be stored for a long time to improve its quality under suitable relative humidity (RH). However, the impact of RH on tea quality is unclear. In this study, we investigated the metabolites and microbial diversity, and evaluated the sensory quality of RDT stored under three RH conditions (1%, 57%, and 88%). UHPLC-Q-TOF-MS analysis identified 144 metabolites, including catechins, flavonols, phenolic acids, amino acids, and organic acids. 57% RH led to higher levels of O-methylated catechin derivatives, polymerized catechins, and flavonols/flavones when compared to 1% and 88% RH. The best score in sensory evaluation was also obtained by 57% RH. Aspergillus, Gluconobacter, Kluyvera, and Pantoea were identified as the core functional microorganisms in RDT under different RH storage conditions. Overall, the findings provided new insights into the variation of microbial communities and chemical components under different RH storage conditions.
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Affiliation(s)
- Wei Xu
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Yiqiao Zhao
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Yating Lv
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Tunyaluk Bouphun
- Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Lampang, Lampang 52000, Thailand
| | - Wenbao Jia
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Siyu Liao
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
| | - Mingzhi Zhu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Yao Zou
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China
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Liu Y, Huang K, Zhang Y, Cao H, Guan X. Dietary polyphenols maintain homeostasis via regulating bile acid metabolism: a review of possible mechanisms. Food Funct 2023; 14:9486-9505. [PMID: 37815149 DOI: 10.1039/d3fo02471g] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
The synthesis and metabolism of bile acids (BAs) have been implicated in various metabolic diseases, including obesity and diabetes. Dietary polyphenols, as natural antioxidants, play a vital role in synthesizing and metabolizing bile acids. This paper reviews the mechanism of dietary polyphenols involved in bile acid (BA) synthesis and metabolism. The impact of different gut microorganisms on BA profiles is discussed in detail. The regulation of BA metabolism by dietary polyphenols can be divided into two modes: (1) dietary polyphenols directly activate/inhibit farnesol X receptor (FXR) and Takeda G protein-coupled receptor (TGR5); (2) dietary polyphenols regulate BA synthesis and metabolism through changes in intestinal microorganisms. Research on direct activation/inhibition of FXR and TGR5 by polyphenols should be ramped up. In addition, the effect of dietary polyphenols on intestinal microorganisms has been paid more and more attention and has become a target that cannot be ignored.
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Affiliation(s)
- Yongyong Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
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6
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Deng H, Liu J, Xiao Y, Wu JL, Jiao R. Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review. Nutrients 2023; 15:3903. [PMID: 37764687 PMCID: PMC10534731 DOI: 10.3390/nu15183903] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
Tea is one of the most popular drinks in the world. Dark tea is a kind of post-fermented tea with unique sensory characteristics that is produced by the special fermentation of microorganisms. It contains many bioactive substances, such as tea polyphenols, theabrownin, tea polysaccharides, etc., which have been reported to be beneficial to human health. This paper reviewed the latest research on dark tea's potential in preventing and managing cancer, and the mechanisms mainly involved anti-oxidation, anti-inflammation, inhibiting cancer cell proliferation, inducing cancer cell apoptosis, inhibiting tumor metastasis, and regulating intestinal flora. The purpose of this review is to accumulate evidence on the anti-cancer effects of dark tea, the corresponding mechanisms and limitations of dark tea for cancer prevention and management, the future prospects, and demanding questions about dark tea's possible contributions as an anti-cancer adjuvant.
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Affiliation(s)
- Huilin Deng
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
| | - Jia Liu
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Macau, China;
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Macau, China;
| | - Rui Jiao
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
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Kibungu Kembelo P, Tuenter E, Vanhove W, Belesi Katula H, Van Damme P, Pieters L. Phytochemical Profiling by UPLC-ESI-QTOF-MS of Kalaharia uncinata (Schinz) Moldenke, Widely Used in Traditional Medicine in DR Congo. Chem Biodivers 2023; 20:e202300826. [PMID: 37593932 DOI: 10.1002/cbdv.202300826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/19/2023]
Abstract
Kalaharia uncinata (Schinz) Moldenke, is a tropical erect bushy shrub or subshrub of the Lamiaceae family. It is an endemic plant species of Southern Africa, widely used in the pharmacopoeia against upper respiratory tract infections. A previously conducted ethnobotanical survey revealed that it is believed to contain bioactive substances. However, no relevant phytochemical information was available. This study aimed to perform a phytochemical characterization of K. uncinata and also to discuss the potential bioactivity of the identified phytochemical constituents based on documented data. Ultra-performance liquid chromatography with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS) was used for profiling and identification of the main phytochemical constituents from leaf extracts (MeOH 90 %, DCM, AcOEt, BuOH, hexane and residue) of K.uncinata. Twenty-four constituents, representing mainly flavonoids (14), followed by phenylethanoid glycosides (7), phenolic acids (2), and an iridoid glycoside (1) were tentatively identified. Most of the identified compounds are documented to have antiviral and anti-inflammatory properties, which could possibly be the rationale behind the use of K. uncinata against upper respiratory tract infections.
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Affiliation(s)
- Pathy Kibungu Kembelo
- Department of Environmental Sciences, Kinshasa University (UNIKIN), Kinshasa XI, BP 127, Kinshasa, Democratic Republic of Congo
- Laboratory of Tropical and Subtropical Agriculture and Ethnobotany, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, BE-2610, Antwerp, Belgium
- Faculty of Agronomic Sciences, Kongo University, 23-Avenue Kolo, BP 202, Mbanza-Ngungu, Kongo-Central Province, Democratic Republic of Congo
| | - Emmy Tuenter
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, BE-2610, Antwerp, Belgium
| | - Wouter Vanhove
- Laboratory of Tropical and Subtropical Agriculture and Ethnobotany, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium
| | - Honoré Belesi Katula
- Department of Environmental Sciences, Kinshasa University (UNIKIN), Kinshasa XI, BP 127, Kinshasa, Democratic Republic of Congo
| | - Patrick Van Damme
- Laboratory of Tropical and Subtropical Agriculture and Ethnobotany, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium
- Faculty of Tropical AgriSciences, Czech University of Life Sciences, Prague, Kamycka 129, 165 00, Praha - Suchdol, Czech Republic
| | - Luc Pieters
- Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, BE-2610, Antwerp, Belgium
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Ma W, Shi Y, Yang G, Shi J, Ji J, Zhang Y, Wang J, Peng Q, Lin Z, Lv H. Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components. Food Chem 2021; 375:131877. [PMID: 34953244 DOI: 10.1016/j.foodchem.2021.131877] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 12/28/2022]
Abstract
In order to investigate the hypolipidaemic and antioxidant effects of various dark teas produced from different post-fermentation using the same raw material, a hyperlipidaemia zebrafish model combined with binding bile salts assay and antioxidant assays were performed in this study. Results showed that the hypolipidaemic effect of dark tea extracts increased significantly (p < 0.05) while the antioxidant ability decreased sharply compared with raw material. Particularly, Liupao tea (50%) and Pu-erh tea (48%) showed promising hypolipidaemic potential; however, the antioxidant capacity of Pu-erh tea decreased (31-49%) most dramatically. Besides, the levels of total polyphenols and catechins decreased sharply, but theabrownin, gallic acid, and caffeine increased significantly after post-fermentation. Moreover, the potential mechanisms of regulating hyperlipidaemia by dark tea extracts were discussed. These results suggest that microbial fermentation significantly affects the bioactivity of dark teas, and provide theoretical basis for processing and improving of dark tea products for hyperlipidaemia therapy.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Junpeng Ji
- Hunter Biotechnology, Inc, Hangzhou 310051, China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiatong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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9
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Jeong HW, Lee JH, Choi JK, Rha CS, Lee JD, Park J, Park M. Antihypertriglyceridemia activities of naturally fermented green tea, Heukcha, extract through modulation of lipid metabolism in rats fed a high-fructose diet. Food Sci Biotechnol 2021; 30:1581-1591. [PMID: 34868706 DOI: 10.1007/s10068-021-00992-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 09/01/2021] [Accepted: 09/28/2021] [Indexed: 12/11/2022] Open
Abstract
Hypertriglyceridemia, a symptom of elevated triglyceride level in the blood, is a potent risk factor for cardiovascular and metabolic disorders. Among the numerous treatments to regulate circulating triglyceride levels, fibrates are widely used to treat hypertriglyceridemia, although they also have side effects such as hepatotoxicity and gallstone formation. In the present study, we aimed to investigate the blood triglyceride-lowering effects of a naturally fermented green tea extract (NFGT) and the underlying mechanisms on hypertriglyceridemia in vitro and in vivo models. NFGT suppressed the expression of lipogenic genes, while augmented expression of fatty acid oxidation-related genes in cultured cells, leading to the significant decrease of intracellular triglyceride content. NFGT treated group in fructose-induced hypertriglyceridemic rat model significantly decreased plasma and hepatic triglyceride, which was accompanied by an increase in excretion of fecal fat. Taken together, we propose that NFGT could be potentially a novel functional ingredient to prevent or treat hypertriglyceridemia.
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Affiliation(s)
- Hyun Woo Jeong
- Healthcare Research Division, AMOREPACIFIC R&D Center, Yongin, Republic of Korea
| | - Ji-Hae Lee
- Healthcare Research Division, AMOREPACIFIC R&D Center, Yongin, Republic of Korea
| | - Jin Kyu Choi
- QA Team, Aestura Corporation, Ansung, Republic of Korea
| | - Chan-Su Rha
- Healthcare Research Division, AMOREPACIFIC R&D Center, Yongin, Republic of Korea
| | - Jung Dae Lee
- Osulloc R&D Center, Osulloc Farm Corporation, Jeju, Republic of Korea
| | - Jaehong Park
- Healthcare Research Division, AMOREPACIFIC R&D Center, Yongin, Republic of Korea
| | - Miyoung Park
- Healthcare Research Division, AMOREPACIFIC R&D Center, Yongin, Republic of Korea
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10
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Chen D, Zhao Y, Peng J, Zhang Y, Gao J, Wu W, Xie D, Hu Z, Lin Z, Dai W. Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14037-14047. [PMID: 34780189 DOI: 10.1021/acs.jafc.1c05850] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Tea market is currently oversupplied, and unsold tea often needs to be properly stored for a period of time. However, the chemical changes occurring in black tea during storage are limitedly understood. In this study, a comprehensive nontargeted and targeted metabolomics approach was used to investigate the dynamic changes in compounds in time-series (0-19 months)-stored black teas. The contents of flavanols, theaflavins (TFs), theasinensins, procyanidins, most phenolic acids, amino acids, quercetin-O-glycosides, and myricetin-O-glycosides decreased during storage, while the contents of N-ethyl-2-pyrrolidinone-substituted flavanols, flavone-C-glycosides, and most kaempferol-O-glycosides increased. More importantly, four novel compounds strongly positively correlated with storage duration (r = 0.922-0.969) were structurally assigned as N-ethyl-2-pyrrolidinone-substituted TFs and validated with synthetic reactions of TFs and theanine standards. The content of N-ethyl-2-pyrrolidinone-substituted TFs was 51.54 μg/g in black tea stored for 19 months. To the best of our knowledge, N-ethyl-2-pyrrolidinone-substituted TFs were discovered in tea for the first time.
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Affiliation(s)
- Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Yanni Zhao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Jianjian Gao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, P. R. China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang 310051, P. R. China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, P. R. China
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11
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Li H, Guo H, Luo Q, Wu DT, Zou L, Liu Y, Li HB, Gan RY. Current extraction, purification, and identification techniques of tea polyphenols: An updated review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34702110 DOI: 10.1080/10408398.2021.1995843] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Qiong Luo
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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Cheng L, Wang Y, Zhang J, Xu L, Zhou H, Wei K, Peng L, Zhang J, Liu Z, Wei X. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111875] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Monitoring the authenticity of pu'er tea via chemometric analysis of multielements and stable isotopes. Food Res Int 2020; 136:109483. [PMID: 32846565 DOI: 10.1016/j.foodres.2020.109483] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 06/18/2020] [Accepted: 06/23/2020] [Indexed: 12/12/2022]
Abstract
Mineral elements and stable isotopes combined with stoichiometric methods were used as a potential tool for first authenticating Chinese tea according to it's production year. A total of 86 mineral elements and stable isotope compositions were determined from the Xiangzhujing Pu'er tea in five different production years using ICP-MS and ICP-OES. On the basis of 78 statistically significant mineral elements and stable isotopes, HCA, PCA, PLS-DA, BP-ANN, and LDA were employed to build authentication models for predicting the Pu'er tea with different production years. The clustering results of the HCA and PCA were worse than that of PLS-DA, BP-ANN, and LDA. The PLS-DA model displayed a perfect model performance (R2X = 0.86, R2Y = 0.974, and Q2 = 0.922). The authentication performance of LDA and BP-ANN revealed their 100% recognition sensitivity and prediction ability and was thus better than that of PLS-DA. Mn, 68Zn, and 203Tl were the markers for enabling the successful authentication of Pu'er tea with different production years. This study contributes toward generalizing the use of mineral element and stable isotope fingerprinting combined with LDA and BP-ANN as a promising tool for authentication of tea worldwide.
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Dai W, Xie D, Lin Z, Yang C, Peng Q, Tan J, Lin Z. A nontargeted and targeted metabolomics study on the dynamic changes in metabolite levels during the anaerobic treatment of γ-aminobutyric acid (GABA) tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109313] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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A novel spatial-resolution targeted metabolomics method in a single leaf of the tea plant (Camellia sinensis). Food Chem 2020; 311:126007. [DOI: 10.1016/j.foodchem.2019.126007] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 11/27/2019] [Accepted: 12/02/2019] [Indexed: 11/19/2022]
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16
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Microbial bioconversion of the chemical components in dark tea. Food Chem 2020; 312:126043. [PMID: 31896450 DOI: 10.1016/j.foodchem.2019.126043] [Citation(s) in RCA: 185] [Impact Index Per Article: 46.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 11/26/2019] [Accepted: 12/09/2019] [Indexed: 02/06/2023]
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17
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Urinary Metabolomics and Biochemical Analysis of Antihyperglycemic Effect of Ficus deltoidea Jack Varieties in Streptozotocin-Nicotinamide–Induced Diabetic Rats. Appl Biochem Biotechnol 2020; 192:1-21. [DOI: 10.1007/s12010-020-03304-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Accepted: 03/12/2020] [Indexed: 01/01/2023]
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Chen Z, Sun D, Bi X, Luo W, Xu A, Chen W, Jiang J, Cai D, Guo H, Cao L. Selection and evaluation of quality markers from Yinlan capsule and its LXRα-mediated therapy for hyperlipidemia. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2019; 59:152896. [PMID: 30978649 DOI: 10.1016/j.phymed.2019.152896] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/14/2019] [Accepted: 03/16/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The selection of active compounds for the quality evaluation of traditional Chinese medicine (TCM), specifically complex formulas, remains a challenge for researchers, as components selected as indexes usually have no clear relation with the therapeutic effects of interest. As a suggested resolution, quality control markers (Q-markers) showed good perspective for discriminating numerous compounds found for specific efficacies. In the presented study, the components of the Yinlan (YL) capsule, a TCM patent formula comprising four ingredients, were evaluated and selected for their lipid regulatory effects using principles for Q-marker selection. PURPOSE The mechanism of TCM therapeutic effects involves several pathways and targets that combine to become an integrated action in the body. Therefore, it is assumed that specific compounds in YL should have good affinity for related targets and obvious effects (both up- and downregulating). Thus, a series of experiments, including cytobiology, animal-based pharmacodynamics, computer-assisted drug design, conventional content determination and pharmacokinetics, would be helpful for the selection and final confirmation of Q-markers. METHODS The capsule was first administered to Wistar mice fed a high-fat diet and tested for their triglycerides (TG) and total cholesterol (TC) values to evaluate the effectiveness of YL. Then, liver tissue was extracted for gene expression. According to the results, the compounds in YL with good affiliation were selected and determined using UHPLC-MS-MS, and those with adequate results in the capsule were chosen as Q-marker candidates. Finally, pharmacokinetics research was performed; the candidates with desirable metabolite and bioavailability parameters were confirmed as Q-markers of YL. RESULTS YL capsule was capable of lowering TG and TC levels. For target selection, the expression of LXR mRNA increased significantly at all three tested dosages. Downstream genes, such as LCAT, CYP7A1, and ABCA1, and intestinal FXR mRNA also showed significant increases in expression. For screening of the Q-marker candidates, 5 compounds were selected according to abovementioned results. The pharmacokinetics research demonstrated that the rats exploited lupeol and ginsenoside Rb3 in a desirable pattern with adequate bioavailability, which confirmed their roles as lipid regulatory Q-markers. CONCLUSION The YL capsule was demonstrated to have obvious lipid regulatory effects, which are mainly exerted by targeting LXR and its related pathway. Lupeol and ginsenoside Rb3 were validated as Q-markers that represent the anti-hyperlipidemia activity of the capsule.
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Affiliation(s)
- Zhao Chen
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
| | - Dongmei Sun
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Yifang Pharmaceutical Co. Ltd., 69 Jinfeng Rd., Foshan 528244, China.
| | - Xiaoli Bi
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
| | - Wenhui Luo
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Yifang Pharmaceutical Co. Ltd., 69 Jinfeng Rd., Foshan 528244, China
| | - Aili Xu
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
| | - Weitao Chen
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
| | - Jieyi Jiang
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
| | - Dake Cai
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
| | - Haoliang Guo
- Department of Biochemistry, Case Western Reserve University, Cleveland, OH 44106-2648, United States
| | - Lizhong Cao
- The Fifth College of Clinic Medicine, Guangzhou University of Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China; Guangdong Provincial Key Laboratory of Research and Development in Traditional Chinese Medicine, 60 Hengfu Rd., Guangzhou 510095, China
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19
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Dai W, Tan J, Lu M, Zhu Y, Li P, Peng Q, Guo L, Zhang Y, Xie D, Hu Z, Lin Z. Metabolomics Investigation Reveals That 8-C N-Ethyl-2-pyrrolidinone-Substituted Flavan-3-ols Are Potential Marker Compounds of Stored White Teas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7209-7218. [PMID: 29921123 DOI: 10.1021/acs.jafc.8b02038] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
White teas of different stored ages have varied flavor, bioactivity, and commercial value. In this study, a liquid chromatography-mass spectrometry-based metabolomics investigation revealed that there are distinct differences among the compound patterns of Baihaoyinzhen (BHYZ) and Baimudan (BMD) white teas with various storage durations. The levels of flavan-3-ols, procyanidins, theasinensins, theaflavins, flavonol- O-glycosides, flavone- C-glycosides, and most of the amino acids were reduced after long-term (>4 years) storage. More importantly, 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs), including seven novel compounds discovered in white teas for the first time, were formed from theanine and flavan-3-ols during storage, and their contents were positively correlated with the storage duration. These findings were further confirmed by the linearly increasing formation of EPSFs in reaction solution and BMD white teas stored in an environment-controlled cabinet. In conclusion, EPSFs were detected in white teas for the first time and were discovered as marker compounds and potential indicators for long-term storage of white tea.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Meiling Lu
- Agilent Technologies (China), Limited , 3 Wangjing North Road , Chaoyang, Beijing 100102 , People's Republic of China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Pengliang Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention , 3399 Binsheng Road , Hangzhou , Zhejiang 310051 , People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute , Chinese Academy of Agricultural Sciences , 9 Meiling South Road , Hangzhou , Zhejiang 310008 , People's Republic of China
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An Improved Weighted Partial Least Squares Method Coupled with Near Infrared Spectroscopy for Rapid Determination of Multiple Components and Anti-Oxidant Activity of Pu-Erh Tea. Molecules 2018; 23:molecules23051058. [PMID: 29724034 PMCID: PMC6102534 DOI: 10.3390/molecules23051058] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 04/24/2018] [Accepted: 04/25/2018] [Indexed: 01/11/2023] Open
Abstract
Background: Pu-erh tea is a unique microbially fermented tea, which distinctive chemical constituents and activities are worthy of systematic study. Near infrared spectroscopy (NIR) coupled with suitable chemometrics approaches can rapidly and accurately quantitatively analyze multiple compounds in samples. Methods: In this study, an improved weighted partial least squares (PLS) algorithm combined with near infrared spectroscopy (NIR) was used to construct a fast calibration model for determining four main components, i.e., tea polyphenols, tea polysaccharide, total flavonoids, theanine content, and further determine the total antioxidant capacity of pu-erh tea. Results: The final correlation coefficients R square for tea polyphenols, tea polysaccharide, total flavonoids content, theanine content, and total antioxidant capacity were 0.8288, 0.8403, 0.8415, 0.8537 and 0.8682, respectively. Conclusions: The current study provided a comprehensive study of four main ingredients and activity of pu-erh tea, and demonstrated that NIR spectroscopy technology coupled with multivariate calibration analysis could be successfully applied to pu-erh tea quality assessment.
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21
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Yang R, Guan Y, Wang W, Chen H, He Z, Jia AQ. Antioxidant capacity of phenolics in Camellia nitidissima Chi flowers and their identification by HPLC Triple TOF MS/MS. PLoS One 2018; 13:e0195508. [PMID: 29634769 PMCID: PMC5892910 DOI: 10.1371/journal.pone.0195508] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 03/24/2018] [Indexed: 11/28/2022] Open
Abstract
Camellia nitidissima Chi (CNC) is a valuable medicinal and edible plant in China. In this study, CNC flowers were extracted with 95% ethanol, then partitioned into dichloromethane, ethyl acetate, n-butanol, and water fractions, with the antioxidant capacity of flavonoids and other phytochemicals in CNC flowers investigated for the first time. Results showed that the ethyl acetate fraction exhibited the strongest antioxidant capacity and highest total phenolic content (TPC) compared with the other fractions. Furthermore, in the ethyl acetate fraction, the 50% effective concentrations (EC50) of ABTS+ and DPPH radical scavenging activities were 64.24 ± 1.80 and 78.80 ± 0.34 μg/mL, respectively, and the ferric reducing antioxidant power (FRAP) was 801.49 ± 2.30 μM FeSO4 at 1,000 μg/mL. Pearson’s correlation coefficients and principal component analyses (PCA) for the TPC and antioxidant capacity of the five fractions indicated that the phenolic compounds were the major antioxidant constituents in the flowers. To exploit the antioxidants in CNC flowers, 21 phenolic compounds in the ethanolic extract fraction were identified by HPLC Triple TOF MS/MS, next, 12 flavonoids were isolated and elucidated, of which compounds 1–5 showed potent antioxidant capacity. In addition, the potential structure-activity relationship among these 12 flavonoids showed that (1) the o-catechol group in the B-ring was primarily responsible for the antioxidant capacity of flavonoids and (2) steric hindrance, produced by glycosides and other groups, could reduce the antioxidant capacity of the flavonoids.
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Affiliation(s)
- Rui Yang
- Key Laboratory of Tropical Biological Resources of Ministry Education, State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ying Guan
- Inspection and Pattern Evaluation Department, Suzhou Institute of Measurement and Testing, Suzhou, China
| | - Weixin Wang
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Hongjuan Chen
- State Key Laboratory of Pharmaceutical Biotechnology, Nanjing University, Nanjing, China
| | - Zhaochun He
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ai-Qun Jia
- Key Laboratory of Tropical Biological Resources of Ministry Education, State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
- * E-mail:
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22
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Yang C, Hu Z, Lu M, Li P, Tan J, Chen M, Lv H, Zhu Y, Zhang Y, Guo L, Peng Q, Dai W, Lin Z. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea. Food Res Int 2018; 106:909-919. [PMID: 29580004 DOI: 10.1016/j.foodres.2018.01.069] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/25/2018] [Accepted: 01/27/2018] [Indexed: 10/18/2022]
Abstract
Three subtypes of white tea, Silver Needle (SN), White Peony (WP), and Shou Mei (SM), differ in their taste, aroma, bioactivity, and commercial value. Here, a metabolomics investigation on the chemical compositions combining taste equivalent-quantification and dose-over-threshold (DoT) determination on the taste qualities were applied to comprehensively characterize the white tea subtypes for the first time. Significant differences in the contents of catechins, dimeric catechins, amino acids, phenolic acids, flavonol/flavone glycosides, and aroma precursors were observed among these 3 white teas. Metabolite content comparison and partial least-squares (PLS) analysis suggest that theanine, aspartic acid, asparagine, and AMP were positively correlated with the umami taste in white tea, and flavan-3-ols, theasinensins, procyanidin B3, and theobromine had positive correlations with higher bitterness and astringency tastes. In addition, puckering astringent (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and theogallin, bitter-tasting caffeine, and the mouth-drying/velvety-like astringent γ-aminobutyric acid (GABA) were identified as key taste compounds of white tea infusion by absolute quantification and DoT factor calculations. This work provided systematic and comprehensive knowledge on the chemical components, taste qualities, and sensory active metabolites for the subtypes of white tea.
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Affiliation(s)
- Chen Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou, Zhejiang 310051, People's Republic of China
| | - Meiling Lu
- Agilent Technologies (China) Limited, No. 3 Wangjing North Road, Chaoyang District, Beijing 100102, People's Republic of China
| | - Pengliang Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Mei Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
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Lv HP, Zhang Y, Shi J, Lin Z. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies. Food Res Int 2017; 100:486-493. [DOI: 10.1016/j.foodres.2016.10.024] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 10/13/2016] [Accepted: 10/14/2016] [Indexed: 01/12/2023]
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24
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Anti-inflammatory properties of extracts from Chimonanthus nitens Oliv. leaf. PLoS One 2017; 12:e0181094. [PMID: 28700722 PMCID: PMC5507308 DOI: 10.1371/journal.pone.0181094] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Accepted: 06/25/2017] [Indexed: 02/01/2023] Open
Abstract
Chimonanthus nitens Oliv. (CN) is a species in the family Calycanthaceae. Its leaf is widely used to make traditional herbal tea in southern China and has a wide range of therapeutic effects. The profile of the ethanol extracts from CN leaves was identified by UPLC-QTOF-MS/MS. Forty seven compounds were determined including organic acids, phenolic acids and derivatives, flavonoids, coumarins, fatty acids and other compounds. The effect of the CN extracts on the inflammatory damage in zebrafish and in RAW 264.7 cells was investigated. The extracts demonstrated a strong ability to inhibit the recruitment of neutrophils in LPS-stimulated zebrafish, but macrophage migration was not significantly affected. Pro-inflammatory cytokines (i.e., TNF-α, IL-6 and IL-1β) were also determined by q-PCR. The extracts strongly reduced mRNA expression of TNF-α, IL-6 but not IL-1β in zebrafish model, while significantly inhibited the production of the factors in the RAW 264.7 cells. Therefore, our results suggest that the ethanol extracts of CN leaves may serve as a source of nutraceutical compounds with anti-inflammatory properties.
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25
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Wang X, Liu Q, Zhu H, Wang H, Kang J, Shen Z, Chen R. Flavanols from the Camellia sinensis var. assamica and their hypoglycemic and hypolipidemic activities. Acta Pharm Sin B 2017; 7:342-346. [PMID: 28540171 PMCID: PMC5430754 DOI: 10.1016/j.apsb.2016.12.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 11/29/2016] [Accepted: 12/15/2016] [Indexed: 01/15/2023] Open
Abstract
α-Glucosidase and lipase inhibitors play important roles in the treatment of hyperglycaemia and dyslipidemia. To identify novel naturally occurring inhibitors, a bioactivity-guided phytochemical research was performed on the pu-erh tea. One new flavanol, named (–)-epicatechin-3-O-(Z)-coumarate (1), and 16 known analogs (2—17) were isolated from the aqueous extract of the pu-erh tea. Their structures were determined by spectroscopic and chemical methods. Furthermore, the water extract of pu-erh tea and its fractions exhibited inhibitory activities against α-glucosidases and lipases in vitro; compound 15 showed moderate inhibitory effect against sucrase with an IC50 value of 32.5 μmol/L and significant inhibitory effect against maltase with an IC50 value of 1.3 μmol/L. Compounds 8, 10, 11 and 15 displayed moderate activity against a lipase with IC50 values of 16.0, 13.6, 19.8, and 13.3 μmol/L, respectively.
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26
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Zhang J, Ma G, Chen L, Liu T, Liu X, Lu C. Profiling elements in Puerh tea from Yunnan province, China. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2017; 10:155-164. [DOI: 10.1080/19393210.2017.1278726] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jianyang Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Guicen Ma
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Liyan Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Ting Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Xin Liu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
| | - Chengyin Lu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Laboratory of Quality and Safety and Risk Assessment for Tea Products (Hangzhou), Ministry of Agriculture, Hangzhou, China
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27
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Dai W, Xie D, Lu M, Li P, Lv H, Yang C, Peng Q, Zhu Y, Guo L, Zhang Y, Tan J, Lin Z. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach. Food Res Int 2017; 96:40-45. [PMID: 28528106 DOI: 10.1016/j.foodres.2017.03.028] [Citation(s) in RCA: 134] [Impact Index Per Article: 19.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 02/14/2017] [Accepted: 03/10/2017] [Indexed: 01/25/2023]
Abstract
White tea is considered the least processed form of tea and is reported to have a series of potent bioactivities, such as antioxidant, anti-inflammatory, anti-mutagenic, and anti-cancer activities. However, the chemical composition of white tea and the dynamic changes of the metabolites during the manufacturing process are far from clear. In this study, we applied a nontargeted metabolomics approach based on ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) to comprehensively profile the characteristic metabolites of white tea. There were significant differences in the content of amino acids, catechins, dimeric catechins, flavonol and flavone glycosides, and aroma precursors in white tea compared with green and black teas that were manufactured from the same fresh tea leaves. Furthermore, the dynamic changes of the metabolites in the tea samples with various withering durations of 0, 4, 8, 12, 16, 20, 24, 28, and 36 h were also profiled. This study offers a comprehensive characterization of the metabolites and their changes in white tea.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Meiling Lu
- Agilent Technologies (China) Limited, No. 3 Wangjing North Road, Chaoyang Distr., Beijing 100102, PR China
| | - Pengliang Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Chen Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
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28
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Dai W, Tan J, Lu M, Xie D, Li P, Lv H, Zhu Y, Guo L, Zhang Y, Peng Q, Lin Z. Nontargeted Modification-Specific Metabolomics Investigation of Glycosylated Secondary Metabolites in Tea (Camellia sinensis L.) Based on Liquid Chromatography-High-Resolution Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6783-6790. [PMID: 27541009 DOI: 10.1021/acs.jafc.6b02411] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Glycosylation on small molecular metabolites modulates a series of biological events in plants. However, a large number of glycosides have not been discovered and investigated using -omics approaches. Here, a general strategy named "nontargeted modification-specific metabolomics" was applied to map the glycosylation of metabolites. The key aspect of this method is to adopt in-source collision-induced dissociation to dissociate the glycosylated metabolite, causing a characteristic neutral loss pattern, which acts as an indicator for the glycosylation identification. In an exemplary application in green teas, 120 glucosylated/galactosylated, 38 rhamnosylated, 21 rutinosylated, and 23 primeverosylated metabolites were detected simultaneously. Among them, 61 glycosylated metabolites were putatively identified according to current tea metabolite databases. Thanks to the annotations of glycosyl moieties in advance, the method aids metabolite identifications. An additional 40 novel glycosylated metabolites were tentatively elucidated. This work provides a feasible strategy to discover and identify novel glycosylated metabolites in plants.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Meiling Lu
- Agilent Technologies (China) Limited , No. 3 Wangjing North Road, Chaoyang District, Beijing 100102, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Pengliang Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
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29
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Li S, Gong G, Ma C, Liu Z, Cai J. Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite. J Food Sci 2016; 81:M1981-6. [PMID: 27384493 DOI: 10.1111/1750-3841.13383] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 05/19/2016] [Accepted: 05/31/2016] [Indexed: 11/30/2022]
Abstract
In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST-III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids. The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications.
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Affiliation(s)
- Sha Li
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Wuhan Bright Dairy Co., Ltd, 1 Zhangbai Road, Wuhan, 430040, China
| | - Guangyu Gong
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China
| | - Chengjie Ma
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Wuhan Bright Dairy Co., Ltd, 1 Zhangbai Road, Wuhan, 430040, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchang Road (W), Shanghai, 200436, China.,Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan Univ, Wuxi, 214122, China
| | - Jie Cai
- Author Cai is with College of Food Science and Engineering, Wuhan Polytechnic Univ, Wuhan, 430023, China
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30
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Isolation, Identification, and Biotransformation of Teadenol A from Solid State Fermentation of Pu-erh Tea and In Vitro Antioxidant Activity. APPLIED SCIENCES-BASEL 2016. [DOI: 10.3390/app6060161] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Liu MH, Ko CH, Ma N, Tan PW, Fu WM, He JY. Chemical profiles, antioxidant and anti-obesity effects of extract of Bambusa textilis McClure leaves. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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