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Ke JP, Li JY, Yang Z, Wu HY, Yu JY, Yang Y, Chen CH, Zhou P, Hua F, Wang W, Hu F, Chu GX, Wan XC, Bao GH. Unraveling anti-aging mystery of green tea in C. elegans: Chemical truth and multiple mechanisms. Food Chem 2024; 460:140510. [PMID: 39033639 DOI: 10.1016/j.foodchem.2024.140510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 07/05/2024] [Accepted: 07/16/2024] [Indexed: 07/23/2024]
Abstract
Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis, increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.
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Affiliation(s)
- Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Jia-Yi Li
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Hao-Yue Wu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Jing-Ya Yu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Yi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Chen-Hui Chen
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Peng Zhou
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China
| | - Fang Hua
- School of Pharmacy, Anhui Xinhua University, Hefei, Anhui, People's Republic of China
| | - Wei Wang
- Anhui Engineering Research Center for Eco-agriculture of Traditional Chinese Medicine, West Anhui University, Lu'an 237012, China
| | - Fenglin Hu
- Engineering Research Center of Fungal Biotechnology, Ministry of Education, Anhui Agricultural University, Hefei, 230036, China.
| | - Gang-Xiu Chu
- School of Information and Artificial Intelligence, Anhui Agricultural University, Hefei, 230036, China.
| | - Xiao-Chun Wan
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China; Joint Research Center for Food Nutrition and Health of IHM, Hefei, China.
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2
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Yao Z, Wu Q, Sheng W, Zhou X, Cheng L, Tian X, Yuan H, Gong L, Wang W, Li B, Peng C. Flavonoidal alkaloids: Emerging targets for drug discovery from Nature's bounty. Fitoterapia 2024; 177:106099. [PMID: 38945491 DOI: 10.1016/j.fitote.2024.106099] [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: 04/02/2024] [Revised: 06/25/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
This paper explores the potential of flavonoid alkaloids, a unique class of compounds that contain both flavonoid and alkaloid structures, as emerging targets for drug discovery. These compounds exhibit diverse biological activities, such as anti-inflammatory, anti-cancer, and anti-diabetic effects, which are attributed to the combination of different flavonoid scaffolds and alkaloid groups. Flavonoid alkaloids have attracted researchers' attention due to their diverse structures and important bio-activities. Therefore, this review summarizes recent advances in the extraction, purification, structural characterization, synthesis pathways and biological activities of flavonoid alkaloids from natural sources. Finally, the potential prospects and challenges associated with this class of compounds in pharmacological research are discussed along with details of a mechanistic investigation and future clinical applications in this research field.
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Affiliation(s)
- Zhijian Yao
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Qian Wu
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China; Chinese Medicine Hospital of Hengyang, Hengyang 421009, China
| | - Wenbing Sheng
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - XuDong Zhou
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Lidong Cheng
- Shimen Yirentang Traditional Chinese Medicine Sliced Medicine Co., Ltd. Changde 415300, China
| | - Xing Tian
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Hanwen Yuan
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Limin Gong
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Wei Wang
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China
| | - Bin Li
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China.
| | - Caiyun Peng
- TCM and Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Hunan Provincial TCM and Ethnomedicine Internationnal Science & Technology Innovation Cooperation Base, Hunan Province Laboratory of Natural Medicial Resources and Functions, Changsha 410208, China; Science & Technology Innovation Center, Hunan University of Chinese Medicine, Changsha 410208, China.
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3
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Chen Z, Dai W, Xiong M, Gao J, Zhou H, Chen D, Li Y. Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations. Food Chem X 2024; 21:101127. [PMID: 38292681 PMCID: PMC10825419 DOI: 10.1016/j.fochx.2024.101127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 02/01/2024] Open
Abstract
In this study, we employed nontargeted metabolomics and quantitative analysis to explore the variations in metabolites among white teas from different production areas and with varying storage durations. A total of 83 compounds exhibited differential levels between Zhenghe and Fuding white tea, 89 between Zhenghe and Jinggu, and 75 between Fuding and Jinggu white tea. Concerning the storage of white tea, the concentrations of flavanols, dimeric catechins, and amino acids decreased over time, while N-ethyl-2-pyrrolidone-substituted flavanols (EPSFs), caffeine, adenosine monophosphate (AMP), and adenosine increased. Galloylated flavanols showed a higher propensity to form EPSFs with theanine compared to nongalloylated flavanols during storage. Theanine and epigallocatechin gallate were more inclined to generate S-configuration EPSFs during storage in Fuding and Jinggu white tea samples, while R-configuration EPSFs were more readily formed in Zhenghe white tea samples. This study offers a comprehensive understanding of the changes in metabolites during the storage of white tea.
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Affiliation(s)
- Zewen Chen
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Weidong Dai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Mengfan Xiong
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Jianjian Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Hongjie Zhou
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Dan Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Yali Li
- College of Tea, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
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Chen CH, Yu JY, Yang Z, Ke JP, Qi Y, Yang Y, Gao B, Yao G, Bao GH. Novel methylated flavoalkaloids from Echa 1 green tea inhibit fat accumulation and enhance stress resistance in Caenorhabditis elegans. Food Chem 2023; 413:135643. [PMID: 36773353 DOI: 10.1016/j.foodchem.2023.135643] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 01/19/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023]
Abstract
Methylation is a common structural modification of catechins in tea, which can improve the bioavailability of catechins. Flavoalkaloids are catechin derivatives with a nitrogen containing five-membered ring at the C-6 or C-8 position. Here we isolated three new methylated flavoalkaloids from Echa 1 green tea (Camellia sinensis cv. Echa 1) and synthesized another four new methylated flavoalkaloids. The structures of the new ester-type methylated catechins (etmc)-pyrrolidinone A-G (1-7) were elucidated by various spectroscopic techniques, including nuclear magnetic resonance (NMR), optical rotation, infrared, UV-vis, experimental and calculated circular dichroism (CD) spectra, and high-resolution mass. Among them, 6 and 7 showed the strongest α-glucosidase inhibitory activity and significantly lowered lipid content of Caenorhabditis elegans with 73.50 and 67.39% inhibition rate, respectively. Meanwhile, 6 and 7 also exhibited strong antioxidant activity in vitro and stress resistance to heat, oxidative stress, and UV irradiation in nematodes.
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Affiliation(s)
- Chen-Hui Chen
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Jing-Ya Yu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Yan Qi
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Yi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
| | - Biao Gao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Guangmin Yao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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5
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Jiang Z, Zhou F, Huo H, Han Z, Qin C, Ho CT, Zhang L, Wan X. Formation Mechanism of Di- N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2975-2989. [PMID: 36734013 DOI: 10.1021/acs.jafc.2c07071] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Four di-N-ethyl-2-pyrrolidinone-substituted epigallocatechin gallate (EGCG) and two di-N-ethyl-2-pyrrolidinone-substituted gallocatechin gallate (GCG) flavan-3-ols (di-EPSFs) were prepared by the thermal simulation reaction. The effects of reaction temperature and time, initial reactant ratios, and pH values on the content of di-EPSFs were studied. The formation of six di-EPSFs was most favored when the initial reactant ratio of EGCG and theanine was 1:2 and heated under 130 °C at pH 10 for 120 min. The contents of di-EPSF1, di-EPSF2, and di-EPSF5 in large-leaf yellow tea (LYT) increased with the increase of roasting degree. Through quantitative analysis, it was found that EGCG would interact with the Strecker degradation products of theanine to form EPSFs, which further combined with the Strecker degradation products of theanine to form di-EPSFs. This study further improved the understanding of the transformation pathways of EGCG and theanine during tea processing and contributed to exploring the flavor characteristics and health benefits of di-EPSFs.
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Affiliation(s)
- Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Feng Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Huixia Huo
- Modern Research Center for Traditional Chinese Medicine, Beijing Research Institute of Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100029, People's Republic of China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Chunyin Qin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, People's Republic of China
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Xu P, Wang X, Lin T, Shao Q, Peng J, Chu C, Tong S. A Strategy for Pinpointing Natural Bioactive Components Using Two-Dimensional Bioassay Profilings Combined with Comprehensive Two-Dimensional Countercurrent Chromatography × High-Performance Liquid Chromatography. Anal Chem 2022; 94:12715-12722. [PMID: 36076186 DOI: 10.1021/acs.analchem.2c02196] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Inspired by the interpretation of two-dimensional (2D) nuclear magnetic resonance spectra, an efficient strategy was proposed for pinpointing bioactive components from complex natural products. An off-line comprehensive countercurrent chromatography (CCC) × high-performance liquid chromatography (HPLC) was employed to achieve a 2D chemical chromatogram, and 2D bioassay profilings were obtained from bioassays of the eluent of the first dimension (1D) CCC and the eluent of the second dimension (2D) HPLC. Then 2D chemical chromatograms and 2D bioassay profilings were matched for pinpointing bioactive natural components from complex matrices. Thus, bioactive components in a complex matrix could be efficiently analyzed, separated, and bioactivity-determined. This experimental scheme was successfully demonstrated with a traditional medicinal herb Polygonum cuspidatum Sieb. et Zucc. The feasibility of this 2D strategy was verified with tyrosinase inhibition assay, α-glucosidase inhibition assay, DPPH radical scavenging assay, and ABTS•+ decolorization assay. Eight natural inhibitors were successfully pinpointed and identified from P. cuspidatum. Both pieceid-2″-O-gallate (10) and vanicoside B (20) were screened and identified as natural tyrosinase inhibitors for the first time. Meanwhile, vanicoside B (20) was also found as the strongest α-glucosidase inhibitor among all the isolated components. Most of the compounds exhibited much higher radical scavenging activities. Compared with traditional methodology based on one-dimensional chromatographic separation, the present 2D strategy would be more precise, efficient, and convenient to screen and separate bioactive compounds from complex matrices.
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Affiliation(s)
- Ping Xu
- College of Pharmaceutical Science, Zhejiang University of Technology, 310032 Hangzhou, China
| | - Xiang Wang
- Department of Pharmaceutical Analysis, China Pharmaceutical University, 210009 Nanjing, China
| | - Tingting Lin
- College of Pharmaceutical Science, Zhejiang University of Technology, 310032 Hangzhou, China
| | - Qingsong Shao
- Zhejiang Provincial Key Laboratory of Resources Protection and Innovation of Traditional Chinese Medicine, Zhejiang A&F University, 311300 Hangzhou, China
| | - Jianyun Peng
- Department of Nephrology, The Sixth Affiliated Hospital of Wenzhou Medical University Lishui People's Hospital, 323000 Lishui, China
| | - Chu Chu
- College of Pharmaceutical Science, Zhejiang University of Technology, 310032 Hangzhou, China
| | - Shengqiang Tong
- College of Pharmaceutical Science, Zhejiang University of Technology, 310032 Hangzhou, China
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Ke JP, Yu JY, Gao B, Hu FL, Xu FQ, Yao G, Bao GH. Two new catechins from Zijuan green tea enhance the fitness and lifespan of Caenorhabditis elegans via insulin-like signaling pathways. Food Funct 2022; 13:9299-9310. [PMID: 35968754 DOI: 10.1039/d2fo01795d] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Green tea polyphenols show positive effects on human health and longevity. However, knowledge of the antiaging properties of green tea is limited to the major catechin epigallocatechin gallate (EGCG). The search for new ingredients in tea with strong antiaging activity deserves further study. Here we isolated and identified two new catechins from Zijuan green tea, named zijuanin E (1) and zijuanin F (2). Their structures were identified by extensive high-resolution mass spectroscopy (HR-MS), nuclear magnetic resonance (NMR), ultraviolet-vis (UV), infrared (IR) and circular dichroism (CD) spectroscopic analyses, and their 13C NMR and CD data were calculated. We used the nematode Caenorhabditis elegans (C. elegans) to analyze the health benefits and longevity effects of 1 and 2. Compounds 1 and 2 (100 μM) remarkably prolonged the lifespan of C. elegans by 67.2% and 56.0%, respectively, delaying the age-related decline of phenotypes, enhancing stress resistance, and reducing ROS and lipid accumulation. Furthermore, 1 and 2 did not affect the lifespan of daf-16, daf-2, sir-2.1, and skn-1 mutant worms, suggesting that they might work via the insulin/IGF and SKN-1/Nrf2 signaling pathways. Meanwhile, 1 and 2 also exhibited strong antioxidant activity in vitro. Surface plasmon resonance (SPR) evidence suggests that zijuanins E and F have strong human serum albumin (HSA) binding ability. Together, zijuanins E and F represent a new valuable class of tea components that promote healthspan and could be developed as potential dietary therapies against aging.
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Affiliation(s)
- Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Jing-Ya Yu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Biao Gao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Feng-Lin Hu
- Research Center on Entomogenous Fungi, Anhui Agricultural University, Hefei, 230036, China.
| | - Feng-Qing Xu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China.
| | - Guangmin Yao
- Hubei Key Laboratory of Natural Medicinal Chemistry and Resource Evaluation, School of Pharmacy, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China.
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
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Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review. Foods 2022; 11:foods11101425. [PMID: 35626995 PMCID: PMC9140883 DOI: 10.3390/foods11101425] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/07/2022] [Accepted: 05/10/2022] [Indexed: 02/05/2023] Open
Abstract
Polyphenols, the most abundant components in tea, determine the quality and health function of tea. The analysis of polyphenols in tea is a topic of increasing interest. However, the complexity of the tea matrix, the wide variety of teas, and the difference in determination purposes puts forward higher requirements for the detection of tea polyphenols. Many efforts have been made to provide a highly sensitive and selective analytical method for the determination and characterization of tea polyphenols. In order to provide new insight for the further development of polyphenols in tea, in the present review we summarize the recent literature for the detection of tea polyphenols from the perspectives of determining total polyphenols and individual polyphenols in tea. There are a variety of methods for the analysis of total tea polyphenols, which range from the traditional titration method, to the widely used spectrophotometry based on the color reaction of Folin–Ciocalteu, and then to the current electrochemical sensor for rapid on-site detection. Additionally, the application of improved liquid chromatography (LC) and high-resolution mass spectrometry (HRMS) were emphasized for the simultaneous determination of multiple polyphenols and the identification of novel polyphenols. Finally, a brief outline of future development trends are discussed.
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Yang G, Zhou D, Wan R, Wang C, Xie J, Ma C, Li Y. HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations. BMC PLANT BIOLOGY 2022; 22:239. [PMID: 35550027 PMCID: PMC9097118 DOI: 10.1186/s12870-022-03633-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 04/18/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Ancient tea plantations with an age over 100 years still reserved at Mengku Town in Lincang Region of Yunan Province, China. However, the characteristic of soil chemicophysical properties and microbial ecosystem in the ancient tea plantations and their correlation with tea-leaves chemical components remained unclear. Tea-leaves chemical components including free amino acids, phenolic compounds and purine alkaloids collected from modern and ancient tea plantations in five geographic sites (i.e. Bingdao, Baqishan, Banuo, Dongguo and Jiulong) were determined by high performance liquid chromatography (HPLC), while their soil microbial community structure was analyzed by high-throughput sequencing, respectively. Additionally, soil microbial quantity and chemicophysical properties including pH, cation exchange capacity (CEC), soil organic matter (SOM), soil organic carbon (SOC), total nitrogen (TN), total phosphorus (TP), total potassium (TK), alkali-hydrolyzable nitrogen (AN), available phosphorous (AP) and available potassium (AK) were determined in modern and ancient tea plantations. RESULTS Tea-leaves chemical components, soil chemicophysical properties and microbial community structures including bacterial and fungal community abundance and diversity evaluated by Chao 1 and Shannon varied with geographic location and tea plantation type. Ancient tea plantations were observed to possess significantly (P < 0.05) higher free amino acids, gallic acid, caffeine and epigallocatechin (EGC) in tea-leaves, as well as soil fertility. The bacterial community structure kept stable, while fungal community abundance and diversity significantly (P < 0.05) increased in ancient tea plantation because of higher soil fertility and lower pH. The long-term plantation in natural cultivation way might significantly (P < 0.05) improve the abundances of Nitrospirota, Methylomirabilota, Ascomycota and Mortierellomycota phyla. CONCLUSIONS Due to the natural cultivation way, the ancient tea plantations still maintained relatively higher soil fertility and soil microbial ecosystem, which contributed to the sustainable development of tea-leaves with higher quality.
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Affiliation(s)
- Guangrong Yang
- College of Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Dapeng Zhou
- College of Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Renyuan Wan
- College of Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Conglian Wang
- College of Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Jin Xie
- College of Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Cunqiang Ma
- College of Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
- College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, 430070, Hubei, China.
| | - Yongmei Li
- College of Resources and Environment, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
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Li S, Zhang L, Wan X, Zhan J, Ho CT. Focusing on the recent progress of tea polyphenol chemistry and perspectives. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.033] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Jiang Z, Han Z, Wen M, Ho CT, Wu Y, Wang Y, Xu N, Xie Z, Zhang J, Zhang L, Wan X. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Jiang Z, Zhang H, Han Z, Zhai X, Qin C, Wen M, Lai G, Ho CT, Zhang L, Wan X. Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3832-3841. [PMID: 35289174 DOI: 10.1021/acs.jafc.2c00798] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) were prepared by an in vitro model reaction, and the taste thresholds of EPSFs and their dose-over-threshold factors in large-leaf yellow tea (LYT) were investigated. The effects of initial reactant ratios, reaction temperatures and time, pH values, and water addition on the yield of EPSFs were explored. The contents of EPSFs during roasting were determined by liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS). When the initial ratio of (-)-epigallocatechin gallate (EGCG) to theanine was 1:2 and roasted under 120 °C for 120 min, the contents of EPSFs were the highest. The bitterness and astringency thresholds of four EPSF isomers were measured by the half-tongue method, of which EPSF2 and EPSF3 had higher thresholds than EGCG. In LYT, four EPSFs had lower bitterness and astringency dose-over-threshold factors than EGCG. This study suggested that the reduction of bitterness and astringency of tea after roasting may be mainly due to the formation of EPSFs.
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Affiliation(s)
- Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Hui Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901-8554, United States
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chunyin Qin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Guoping Lai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901-8554, United States
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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13
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Li Y, Chen N, Li W, Lou H, Li Y, Xiong Q, Bai R, Wang J, Hu Y, Ren D, Yi L. Chemical profiling of ancient bud black tea with a focus on the effects of shoot maturity and fermentation by UHPLC-HRMS. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03972-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Liu SY, Wang W, Ke JP, Zhang P, Chu GX, Bao GH. Discovery of Camellia sinensis catechins as SARS-CoV-2 3CL protease inhibitors through molecular docking, intra and extra cellular assays. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2022; 96:153853. [PMID: 34799184 PMCID: PMC8575542 DOI: 10.1016/j.phymed.2021.153853] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 10/26/2021] [Accepted: 11/06/2021] [Indexed: 05/11/2023]
Abstract
BACKGROUND AND PURPOSE Previous studies suggest that major Camellia sinensis (tea) catechins can inhibit 3-chymotrypsin-like cysteine protease (3CLpro), inspiring us to study 3CLpro inhibition of the recently discovered catechins from tea by our group. METHODS Autodock was used to dock 3CLpro and 16 tea catechins. Further, a 3CLpro activity detection system was used to test their intra and extra cellular 3CLpro inhibitory activity. Surface plasmon resonance (SPR) was used to analyze the dissociation constant (KD) between the catechins and 3CLpro. RESULTS Docking data suggested that 3CLpro interacted with the selected 16 catechins with low binding energy through the key amino acid residues Thr24, Thr26, Asn142, Gly143, His163, and Gln189. The selected catechins other than zijuanin D (3) and (-)-8-(5''R)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (11) can inhibit 3CLpro intracellularly. The extracellular 3CLpro IC50 values of (-)-epicatechin 3-O-caffeoate (EC-C, 1), zijuanin C (2), etc-pyrrolidinone C and D (6), etc-pyrrolidinone A (9), (+)-gallocatechin gallate (GCG), and (-)-epicatechin gallate (ECG) are 1.58 ± 0.21, 41.2 ± 3.56, 0.90 ± 0.03, 46.71 ± 10.50, 3.38 ± 0.48, and 71.78 ± 8.36 µM, respectively. The KD values of 1, 6, and GCG are 4.29, 3.46, and 3.36 µM, respectively. CONCLUSION Together, EC-C (1), etc-pyrrolidinone C and D (6), and GCG are strong 3CLpro inhibitors. Our results suggest that structural modification of catechins could be conducted by esterificating the 3-OH as well as changing the configuration of C-3, C-3''' or C-5''' to discover strong SARS-CoV-2 inhibitors.
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Affiliation(s)
- Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Wei Wang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China; Anhui Engineering Laboratory for Conservation and Sustainable Utilization of Traditional Chinese Medicine Resources, West Anhui University, Lu'an, 237000, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Peng Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China
| | - Gang-Xiu Chu
- School of information and computer, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
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15
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Hou ZW, Chen CH, Ke JP, Zhang YY, Qi Y, Liu SY, Yang Z, Ning JM, Bao GH. α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:136-148. [PMID: 34964344 DOI: 10.1021/acs.jafc.1c06106] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Flavoalkaloids are a unique class of compounds in tea, most of which have an N-ethyl-2-pyrrolidinone moiety substituted at the A ring of a catechin skeleton. 1-Ethyl-5-hydroxy-pyrrolidone, a decomposed product of theanine, was supposed to be the key intermediate to form tea flavoalkaloids. However, we have also detected another possible theanine intermediate, 1-ethyl-5-oxopyrrolidine-2-carboxylic acid, and speculated if there are related conjugated catechins. Herein, four novel spiro-flavoalkaloids with a spiro-γ-lactone structural moiety were isolated from Yingde green tea (Camellia sinensis var. assamica) in our continuing exploration of new chemical constituents from tea. The structures of the new compounds, spiro-flavoalkaloids A-D (1-4), were further elucidated by extensive nuclear magnetic resonance (NMR) spectroscopy together with the calculated 13C NMR, IR, UV-vis, high-resolution mass, optical rotation, experimental, and calculated circular dichroism spectra. We also provided an alternative pathway to produce these novel spiro-flavoalkaloids. Additionally, their α-glucosidase inhibitory activities were determined with IC50 values of 3.34 (1), 5.47 (2), 22.50 (3), and 15.38 (4) μM. Docking results revealed that compounds 1 and 2 mainly interacted with residues ASP-215, ARG-442, ASP-352, GLU-411, HIS-280, ARG-315, and ASN-415 of α-glucosidase through hydrogen bonds. The fluorescence intensity of α-glucosidase could be quenched by compounds 1 and 2 in a static style.
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Affiliation(s)
- Zhi-Wei Hou
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Chen-Hui Chen
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Yuan-Yuan Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Yan Qi
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Zi Yang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Jing-Ming Ning
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
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16
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Shi J, Yang G, You Q, Sun S, Chen R, Lin Z, Simal-Gandara J, Lv H. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34898343 DOI: 10.1080/10408398.2021.2007353] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science. The aim of this review paper is to summarize the major progress in tea flavonoid chemistry, their dynamics of constituents and concentrations during tea processing as well as storage, and their health functions studied between 2001 and 2021. Moreover, the utilization of tea flavonoids in the human body has also been discussed for a detailed understanding of their uptake, metabolism, and interaction with the gut microbiota. Many novel tea flavonoids have been identified, including novel A- and B-ring substituted flavan-3-ol derivatives, condensed and oxidized flavan-3-ol derivatives, and glycosylated and methylated flavonoids, and are found to be closely associated with the characteristic color, flavor, and health benefits of tea. Flavoalkaloids exist widely in various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. Tea flavonoids behave significantly difference in constituents and concentrations depending on tea cultivars, plantation conditions, multiple stresses, the tea-specified manufacturing steps, and even the long-term storage period. Tea flavonoids exhibit multiple health-promoting effects, particularly their anti-inflammatory in alleviating metabolic syndromes. Interaction of tea flavonoids with the gut microbiota plays vital roles in their health function.
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Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Gaozhong Yang
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiushuang You
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shili Sun
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Ruohong Chen
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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17
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Pinto C, Cidade H, Pinto M, Tiritan ME. Chiral Flavonoids as Antitumor Agents. Pharmaceuticals (Basel) 2021; 14:1267. [PMID: 34959668 PMCID: PMC8704364 DOI: 10.3390/ph14121267] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/26/2021] [Accepted: 11/30/2021] [Indexed: 12/25/2022] Open
Abstract
Flavonoids are a group of natural products with a great structural diversity, widely distributed in plant kingdom. They play an important role in plant growth, development and defense against aggressors. Flavonoids show a huge variety of biological activities such as antioxidant, anti-inflammatory, anti-mutagenic, antimicrobial and antitumor, being able to modulate a large diversity of cellular enzymatic activities. Among natural flavonoids, some classes comprise chiral molecules including flavanones, flavan-3-ols, isoflavanones, and rotenoids, which have one or more stereogenic centers. Interestingly, in some cases, individual compounds of enantiomeric pairs have shown different antitumor activity. In nature, these compounds are mainly biosynthesized as pure enantiomers. Nevertheless, they are often isolated as racemates, being necessary to carry out their chiral separation to perform enantioselectivity studies. Synthetic chiral flavonoids with promising antitumor activity have also been obtained using diverse synthetic approaches. In fact, several new chiral bioactive flavonoids have been synthesized by enantioselective synthesis. Particularly, flavopiridol was the first cyclin-dependent kinase (CDK) inhibitor which entered clinical trials. The chiral pool approaches using amino acid as chiral building blocks have also been reported to achieve small libraries of chrysin derivatives with more potent in vitro growth inhibitory effect than chrysin, reinforcing the importance of the introduction of chiral moieties to improve antitumor activity. In this work, a literature review of natural and synthetic chiral flavonoids with antitumor activity is reported for the first time.
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Affiliation(s)
- Cláudia Pinto
- Laboratory of Organic and Pharmaceutical Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.P.); (H.C.); (M.P.)
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Novo Edifício do Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Honorina Cidade
- Laboratory of Organic and Pharmaceutical Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.P.); (H.C.); (M.P.)
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Novo Edifício do Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Madalena Pinto
- Laboratory of Organic and Pharmaceutical Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.P.); (H.C.); (M.P.)
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Novo Edifício do Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Maria Elizabeth Tiritan
- Laboratory of Organic and Pharmaceutical Chemistry, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; (C.P.); (H.C.); (M.P.)
- CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Novo Edifício do Terminal de Cruzeiros do Porto de Leixões, Avenida General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
- CESPU, Institute of Research and Advanced Training in Health Sciences and Technologies (IINFACTS), Rua Central de Gandra, 1317, 4585-116 Gandra, Portugal
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18
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Liu SY, Zhang YY, Chu GX, Bao GH. N-ethyl-2-pyrrolidinone substitution enhances binding affinity between tea flavoalkaloids and human serum albumin: Greatly influenced by esterization. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 262:120097. [PMID: 34182296 DOI: 10.1016/j.saa.2021.120097] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/04/2021] [Accepted: 06/17/2021] [Indexed: 05/25/2023]
Abstract
Formation of catechins-human serum albumin (HSA) complex contributes to stably transporting catechins and regulating their bioavailability. Recently, a new class of catechins namely flavoalkaloids have been reported from tea. The unique structural modification with an N-ethyl-2-pyrrolidinone ring at catechins from these flavoalkaloids has raised our interest in their HSA binding affinity. Thus, we investigated the interaction between HSA and flavoalkaloids by molecular docking, UV-Vis spectroscopy (UV), fluorescence quenching approaches, and surface plasmon resonance (SPR). Thermodynamic parameters suggest that electrostatic forces contribute greatly to the interaction. The binding ability is affected by different ester group (galloyl or cinnamoyl) at 3-OH, N-ethyl-2-pyrrolidinone substituted position (C-6 or C-8), C-2, C-3 and C-5''' configurations, and hydroxyl group numbers at B ring, among which the 3-O-cinnamoyl substitution and 5'''-R configuration present the strongest contributions. UV showed slight changes in the conformation and microenvironment of HSA during the binding process. The quenching and binding constants suggest that the quenching is a static type. The small KD values (1-20 μM) detected by SPR confirmed the strong binding affinities between HSA and flavoalkaloids. Present study will help us to understand the interaction mechanism between flavoalkaloids and HSA, shedding light on structural modification of common catechins to enhance the stability, bioavailability and bioactivities.
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Affiliation(s)
- Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Yuan-Yuan Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Gang-Xiu Chu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, People's Republic of China.
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Isolation of N-Ethyl-2-pyrrolidinone-Substituted Flavanols from White Tea Using Centrifugal Countercurrent Chromatography Off-Line ESI-MS Profiling and Semi-Preparative Liquid Chromatography. Molecules 2021; 26:molecules26237284. [PMID: 34885862 PMCID: PMC8658928 DOI: 10.3390/molecules26237284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/25/2021] [Accepted: 11/29/2021] [Indexed: 11/16/2022] Open
Abstract
N-Ethyl-2-pyrrolidinone-substituted flavanols (EPSF) are marker compounds for long-term stored white teas. However, due to their low contents and diasteromeric configuration, EPSF compounds are challenging to isolate. In this study, two representative epimeric EPSF compounds, 5'''R- and 5'''S-epigallocatechin gallate-8-C N-ethyl-2-pyrrolidinone (R-EGCG-cThea and S-EGCG-cThea), were isolated from white tea using centrifugal partition chromatography (CPC). Two different biphasic solvent systems composed of 1. N-hexane-ethyl acetate-methanol-water (1:5:1:5, v/v/v/v) and 2. N-hexane-ethyl acetate-acetonitrile-water (0.7:3.0:1.3:5.0, v/v/v/v) were used for independent pre-fractionation experiments; 500 mg in each separation of white tea ethyl acetate partition were fractionated. The suitability of the two solvent systems was pre-evaluated by electrospray mass-spectrometry (ESI-MS/MS) analysis for metabolite distribution and compared to the results of the CPC experimental data using specific metabolite partition ratio KD values, selectivity factors α, and resolution factors RS. After size-exclusion and semi-preparative reversed-phase liquid chromatography, 6.4 mg of R-EGCG-cThea and 2.9 mg of S-EGCG-cThea were recovered with purities over 95%. Further bioactivity evaluation showed that R- and S-EGCG-cThea possessed in vitro inhibition effects on α-glucosidase with IC50 of 70.3 and 161.7 μM, respectively.
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20
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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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21
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Jiang Z, Han Z, Qin C, Lai G, Wen M, Ho CT, Zhang L, Wan X. Model Studies on the Reaction Products Formed at Roasting Temperatures from either Catechin or Tea Powder in the Presence of Glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11417-11426. [PMID: 34519500 DOI: 10.1021/acs.jafc.1c03771] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
During tea processing, roasting significantly affects the transformation pathway of catechins. When (-)-epigallocatechin gallate (EGCG) and glucose were roasted at different pH values, the degree of degradation and isomerization of EGCG was the lowest at pH 7 and the highest at pH 8. Thirty-five products were found in the model reaction of EGCG and glucose under high temperatures, of which four EGCG-glucose adducts were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and nuclear magnetic resonance (NMR). In addition, catechins, gallic acid, and theanine in tea with added glucose were significantly reduced during roasting. The contents of four EGCG-glucose adducts were increased significantly at 150 °C after 30 min and dropped gradually after 60 min. Therefore, based on the present study, EGCG could form crosslinks with glucose under high temperatures in a short time, which provides insight for tea processing and synthesis of catechin-sugar adducts.
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Affiliation(s)
- Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Chunyin Qin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Guoping Lai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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22
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Wang W, Zhang P, Liu XH, Ke JP, Zhuang JH, Ho CT, Xie ZW, Bao GH. Identification and quantification of hydroxycinnamoylated catechins in tea by targeted UPLC-MS using synthesized standards and their potential use in discrimination of tea varieties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110963] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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23
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Zhang P, Ke JP, Chen CH, Yang Z, Zhou X, Liu XH, Hu FL, Bao GH. Discovery and Targeted Isolation of Phenylpropanoid-Substituted Ester-Catechins Using UPLC-Q/TOF-HRMS/MS-Based Molecular Networks: Implication of the Reaction Mechanism among Polyphenols during Green Tea Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4827-4839. [PMID: 33848156 DOI: 10.1021/acs.jafc.1c00964] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Tea is an important beverage source of dietary polyphenols and well known for containing phenolic structure diversity. A series of phenylpropanoid-substituted catechins, flavonols, flavan-3-hexoside, and proanthocyanidin are present in different herbs with various biological activities, inspiring our exploration of phenylpropanoid-substituted ester type of catechins (PSECs) due to the enrichment of galloylated catechins in tea. In this study, we used a guiding-screening-location-isolation integrated route including creating a hypothesized PSEC dataset, MS/MS data acquiring, construction of molecular networks, and traditional column chromatography and preliminarily identified 14 PSECs by MS/MS spectrum. Two of these PSECs were further purified and elucidated by NMR and CD spectra. Further MS detection in tea products and fresh leaves suggests that the production of the two new compounds was enhanced during tea processing. The synthesis mechanism was proposed to obtain these types of components for further investigation on their roles in human health protection. This study provides an example for the exploration of new functional ingredients from food sources guided by MS/MS data-based networking, and also new insights into the reaction mechanism to form new catechin conjugates among polyphenols in green tea.
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Affiliation(s)
- Peng Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Chen-Hui Chen
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Zi Yang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Xue Zhou
- Research Center on Entomogenous Fungi, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Xiao-Huan Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Feng-Lin Hu
- Research Center on Entomogenous Fungi, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, Anhui Province 230036, China
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24
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Abstract
Herbal Teas prepared from leaves, roots, fruits, and flowers of different herbs contain
many useful nutrients that may be a good replacement for medicating certain diseases. These herbal
teas are very rich in poly-phenols, therefore are significant for their antioxidant, anti-inflammation,
anticancer, anticardiovascular, antimicrobial, antihyperglycemic, and antiobesity properties. Medical
chronic conditions, such as cardiovascular diseases, cancer, Alzheimer’s disease, Parkinson’s disease,
constipation, diabetes, and bed wetting in children can be easily cured by the use of these herbal
teas in regular and moderate amounts. This review focuses on the diverse constituents of herbal teas
due to which these can be an attractive alternative towards promoting human health.
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Affiliation(s)
- Tabinda Sattar
- Department of Chemistry, ICS, Bahauddin Zakariya University, Multan, Pakistan
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25
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Abstract
Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four tea catechins during tea fermentation. However, only limited groups of dimeric oxidation products, such as theaflavins, theasinensins, and theacitrins, have been isolated from black tea and chemically characterized. This is largely because of the complexity and heterogeneity of the oxidation products. To determine structures and production mechanisms of uncharacterized black tea polyphenols, in vitro model fermentation experiments using pure catechins and polyphenol oxidase have been applied, and basic oxidation mechanisms have been established. Contemporary methods, such as LC-MS, are also effective to identify catechin oxidation products in black tea. Despite ongoing efforts, almost 60% of the solids in black tea infusion remain uncharacterized. These compounds include the so-called thearubigins, which are a heterogeneous mixture of uncharacterized catechin oxidation products with oligomeric structures. This review summarizes the current knowledge of the production mechanisms of representative black tea polyphenols and presents recent progress in characterization of thearubigins.
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Affiliation(s)
- Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University
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26
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Dai W, Lou N, Xie D, Hu Z, Song H, Lu M, Shang D, Wu W, Peng J, Yin P, Lin Z. N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12164-12172. [PMID: 33074673 DOI: 10.1021/acs.jafc.0c03952] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fresh green tea (GT) is commonly considered to have better sensory flavor and higher commercial value than long-term-stored GT; however, the chemical variations during storage are unclear. In this study, the chemical profiles of stored GT were surveyed among time-series samples from 0 to 19 months using a nontargeted metabolomics method. Seven N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased from 0.022 ± 0.019 to 3.212 ± 0.057 mg/g within 19 months (correlation coefficients with storage duration ranging from 0.936 to 0.965), and they were the most significantly increased compounds among the 127 identified compounds. Two representative EPSFs (R-EGCG-cThea and S-EGCG-cThea) possess potential anti-inflammatory properties by suppressing the expression, phosphorylation, and nuclear translocation of nuclear factor kappa-B (NF-κB) p65 in lipopolysaccharide-stimulated macrophages based on western blotting and immunofluorescence results. In conclusion, EPSFs were found to be marker compounds for stored GT and showed potential anti-inflammatory activity by regulating the NF-κB signaling pathway.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Ni Lou
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang 310051, People's Republic of China
| | - Huiyi Song
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Meiling Lu
- Agilent Technologies (China) Limited, Beijing 100102, People's Republic of China
| | - Dong Shang
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Peiyuan Yin
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
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27
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Zhang P, Wang W, Liu XH, Yang Z, Gaur R, Wang JJ, Ke JP, Bao GH. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS. Food Chem 2020; 339:127864. [PMID: 32858385 DOI: 10.1016/j.foodchem.2020.127864] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/24/2022]
Abstract
Flavoalkaloids have been found from tea. However, there is limited information about their content in different teas. Herein, 51 tea samples were screened for flavoalkaloid content. Twelve teas with relatively higher contents of flavoalkaloids were further quantified by UPLC-TOF-MS/MS. The cultivars Yiwu and Bulangshan had the highest levels, with total flavoalkaloid contents of 3063 and 2727 µg g-1, respectively. Each of the six flavoalkaloids were at levels > 198 µg g-1 in these cultivars. Of the flavoalkaloids, etc-pyrrolidinone A had the highest content in the teas, reaching 835 µg g-1 in Yiwu. The content of the flavoalkaloids varied among tea cultivars and with processing procedures, particularly heating. The potential of using flavoalkaloids to discriminate grades of Keemun black tea was studied and discussed. The teas identified in this work with high levels of flavoalkaloids can be used in the future to study the mechanisms by which flavoalkaloids are synthesized in tea.
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Affiliation(s)
- Peng Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Wei Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Huan Liu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Rashmi Gaur
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jing-Jing Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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28
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Yao J, Zhang P, Fu Z, Xie Z, Bao G. Biocompatible green tea extract‐stabilised zinc nanoparticles encapsulated by poly(butyl‐2‐cyanoacrylate) with control release profile and antioxidative capacity. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14563] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jing‐Jing Yao
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
- School of Medicine Anhui University of Science and Technology Huainan Anhui Province 232001 China
| | - Peng Zhang
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
| | - Zhou‐Ping Fu
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
| | - Zhong‐Wen Xie
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
| | - Guan‐Hu Bao
- Natural Products Laboratory International Joint Laboratory of Tea Chemistry and Health Effects State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei Anhui Province 230036 China
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29
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Li N, Zhu HT, Wang D, Zhang M, Yang CR, Zhang YJ. New Flavoalkaloids with Potent α-Glucosidase and Acetylcholinesterase Inhibitory Activities from Yunnan Black Tea 'Jin-Ya'. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7955-7963. [PMID: 32628847 DOI: 10.1021/acs.jafc.0c02401] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
As a subgroup of flavoalkaloids, N-ethyl-2-pyrrolidinone substituted flavan-3-ols are reported to possess various biological activities that may play important roles in the beneficial healthcare functions of tea. The HPLC and LC-MS analyses showed the existence of N-ethyl-2-pyrrolidinone substituted flavan-3-ols in 'Jin-Ya', which is a Yunnan black tea produced only from the buds of the tea plant Camellia sinensis var. assamica. Further phytochemical study on this precious black tea led to the identification of 8 flavoalkaloids, 1-8, along with 11 known flavan-3-ols (9-14) and flavonol glycosides (15-19). The new compounds, (-)-6-(5″S)-N-ethyl-2-pyrrolidinone-epiafzelechin (1), (-)-8-(5″R)-N-ethyl-2-pyrrolidinone-epiafzelechin-3-O-gallate (2a), and (-)-8-(5″S)-N-ethyl-2-pyrrolidinone-epiafzelechin-3-O-gallate (2b), were identified based on extensive spectroscopic analysis. Flavoalkaloids 2-6 showed inhibitory activity on α-glucosidase with IC50 values ranging from 2.09 to 8.47 μM, compared to those of quercetin and acarbose (IC50 = 6.87 and 228.9 μM, respectively). Moreover, compounds 2, 3, and 6 displayed an inhibitory effect on acetyl-cholinesterase with IC50 values of 14.23, 33.79, and 34.82 μM, respectively, compared to tacrine (IC50 = 0.223 μM).
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Affiliation(s)
- Na Li
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
- University of Chinese Academy of Sciences, Beijing 100049, People's Republic of China
| | - Hong-Tao Zhu
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Dong Wang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Man Zhang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Chong-Ren Yang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Ying-Jun Zhang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
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30
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Yan S, Zhou Z, Wang K, Song S, Shao H, Yang X. Chemical profile and antioxidant potential of extractable and non‐extractable polyphenols in commercial teas at different fermentation degrees. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14487] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shuaishuai Yan
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Zhihao Zhou
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Kaijie Wang
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Shixi Song
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Hongjun Shao
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xingbin Yang
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
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31
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Chen N, Han B, Fan X, Cai F, Ren F, Xu M, Zhong J, Zhang Y, Ren D, Yi L. Uncovering the antioxidant characteristics of black tea by coupling in vitro free radical scavenging assay with UHPLC-HRMS analysis. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1145:122092. [PMID: 32305712 DOI: 10.1016/j.jchromb.2020.122092] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 12/25/2022]
Abstract
Black tea (BT) is rich in dietary antioxidants, but its antioxidant composition has not been fully understood. To identify the true antioxidants occurring in BT, we established an approach based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay coupled with ultra-high performance liquid chromatography-high resolution mass spectrometry (DPPH-UHPLC-HRMS). The employment of HRMS enable us to detect trace antioxidants, resolve co-eluted antioxidants, and characterize chemical structures of unknown antioxidants. In total, 56 phenolic compounds were screened as potential antioxidants from 106 compounds identified in BT. Catechol and pyrogallol were revealed as the key substructures in enhancing the antioxidant abilities of phenolic compounds. During BT brewing, high temperature with extended time promote antioxidant leaching but may induce the degradation of esterified and glycosylated compounds such as theaflavin-3-gallate and rutin. In conclusion, this work identified the true antioxidant constituents of BT, their structural characteristics, and their dynamic changes under various brewing conditions.
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Affiliation(s)
- Ning Chen
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Binsong Han
- State Key Laboratory of Food Science & Technology, Jiangnan University, Wu Xi 214122, China
| | - Xiaowei Fan
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Fang Cai
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Fandong Ren
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Meilin Xu
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Jiayi Zhong
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Yi Zhang
- Key Laboratory of Hunan Province for Water Environment and Agriculture Product Safety, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
| | - Dabing Ren
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lunzhao Yi
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China.
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32
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Gaur R, Ke JP, Zhang P, Yang Z, Bao GH. Novel Cinnamoylated Flavoalkaloids Identified in Tea with Acetylcholinesterase Inhibition Effect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3140-3148. [PMID: 32053361 DOI: 10.1021/acs.jafc.9b08285] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
3-O-Cinnamoylepicatechin (1) was synthesized along with four flavoalkaloids, (-)-6-(5‴S)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (2), (-)-6-(5‴R)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (3), (-)-8-(5‴S)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (4), and (-)-8-(5‴R)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (5) via esterification of epicatechin followed by phenolic Mannich reaction of 1 with theanine in the presence of heat. The new compounds 1-5 were detected in leaves of three tea cultivars, Fuding-Dabai, Huangjingui, and Zimudan with the help of ultra-performance liquid chromatography hyphenated with a photodiode array detector and electrospray ionization high-resolution mass spectrometry (UPLC-PDA-ESI-HRMS), suggesting that they are naturally occurring in tea leaves. The structures of the novel natural products were characterized by one- and two-dimensional nuclear magnetic resonance (1D and 2D NMR) and mass spectroscopy. Compounds 1-5 were then evaluated for their acetylcholinesterase (AChE) inhibitory effect (IC50 = 0.12-1.02 μM). The availability of the synthesized epicatechin derivatives 1-5 via a synthetic route enabled the first unequivocal identification of these derivatives as tea secondary metabolites and made it possible to determine their content in the tea material as well as the diverse bioactivities.
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Affiliation(s)
- Rashmi Gaur
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Peng Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
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33
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He HF, Wei K, Yin J, Ye Y. Insight into Tea Flavonoids: Composition and Chemistry. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1721530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Hua-Feng He
- Tea Research Institute, Chinese Academy of Agricultural Sciences, HangZhou, China
| | - Kang Wei
- Tea Research Institute, Chinese Academy of Agricultural Sciences, HangZhou, China
| | - Junfeng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, HangZhou, China
| | - Yang Ye
- Tea Research Institute, Chinese Academy of Agricultural Sciences, HangZhou, China
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34
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Xie D, Dai W, Lu M, Tan J, Zhang Y, Chen M, Lin Z. Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds. Food Res Int 2019; 125:108635. [DOI: 10.1016/j.foodres.2019.108635] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/20/2019] [Accepted: 08/21/2019] [Indexed: 01/14/2023]
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35
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Xu S, Wang JJ, Wei Y, Deng WW, Wan X, Bao GH, Xie Z, Ling TJ, Ning J. Metabolomics Based on UHPLC-Orbitrap-MS and Global Natural Product Social Molecular Networking Reveals Effects of Time Scale and Environment of Storage on the Metabolites and Taste Quality of Raw Pu-erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12084-12093. [PMID: 31560531 DOI: 10.1021/acs.jafc.9b05314] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Raw Pu-erh tea (RPT) needs ageing before drinking. However, the influence from environment and time of storage on chemical profile and flavor of RPT is unclear. In this study, the RPTs stored in wet-hot or dry-cold environment for 1-9 years were assessed using metabolomics based on UHPLC-Orbitrap-MS and global natural product social (GNPS) feature-based molecular networking as well as electronic tongue measurement. The results exhibited that the chemical profiles of RPTs were similar at an early stage but started to differentiate from each other at the 5th and the 7th year in wet-hot and dry-cold environments. The discriminating features including N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (flavoalkaloids), unsaturated fatty acids, lysophosphatidylcholines, flavan-3-ols, amino acids, and flavonol-O-glycosides among the three chemical profiles were discovered and analyzed by means of multivariate statistics, GNPS multilibraries matching, and SIRIUS calculation. The metabolomic data were consistent with the results obtained through electronic tongue measurement.
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Affiliation(s)
- Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Jing-Jing Wang
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Guan-Hu Bao
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , China
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36
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Wu HY, Ke JP, Wang W, Kong YS, Zhang P, Ling TJ, Bao GH. Discovery of Neolignan Glycosides with Acetylcolinesterase Inhibitory Activity from Huangjinya Green Tea Guided by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry Data and Global Natural Product Social Molecular Networking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11986-11993. [PMID: 31593461 DOI: 10.1021/acs.jafc.9b05605] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Global Natural Product Social feature-based networking was applied to follow the phytochemicals, including nine flavonoid glycosides, six catechins, and three flavonols in Huangjinya green tea. Further, a new 8-O-4'-type neolignan glycoside, camellignanoside A (1), and 15 known compounds (2-16) were isolated through a variety of column chromatographies, and the structure was elucidated extensively by ultra performance liquid chromatography-quadrupole-time-of-flight-tandem mass spectrometry, 1H and 13C nuclear magnetic resonance, heteronuclear single-quantum correlation, heteronuclear multiple-bond correlation, 1H-1H correlation spectroscopy, rotating frame nuclear Overhauser effect spectroscopy, and Nuclear Overhauser effect spectroscopy, and circular dichroism spectroscopies. Compounds 1 and 2 showed acetylcolinesterase inhibition activity, with IC50 = 0.75 and 0.18 μM, respectively.
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Affiliation(s)
- Hao-Yue Wu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Wei Wang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Ya-Shuai Kong
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Peng Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Tie-Jun Ling
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
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37
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Zhang Q, Wu Y, Guan Y, Ling F, Li Y, Niu Y. Epigallocatechin gallate prevents senescence by alleviating oxidative stress and inflammation in WI-38 human embryonic fibroblasts. RSC Adv 2019; 9:26787-26798. [PMID: 35528565 PMCID: PMC9070540 DOI: 10.1039/c9ra03313k] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Accepted: 08/08/2019] [Indexed: 11/21/2022] Open
Abstract
Increased levels of oxidative stress and inflammation are the underlying mechanisms behind the aging process and age-related diseases. The purpose of our research is to explore whether epigallocatechin gallate (EGCG) can extend replicative life span by preventing the oxidative stress and inflammatory effects of WI-38 fibroblasts and the involved mechanisms in vitro. WI-38 cells were treated with different concentrations of EGCG (0, 25, 50 and 100 μM) at population doubling (PD) 25. At late-stage cells, we determined the age-associated genes with signaling through transcriptome sequencing. The expression profile of the targets in WI-38 fibroblasts was confirmed by bioinformatics analysis, qPCR and western blot. We found that EGCG markedly decreased reactive oxygen species (ROS), and inflammation factors, tumor necrosis factor-α (TNF-α), interleukin (IL)-6, and significantly increased cell proliferation at PD 35 and 45. EGCG treatments significantly decreased p53 and retinoblastoma (Rb) expressions, markedly increased p-Rb and E2F2 expressions as well as antioxidant enzymes and superoxide dismutase (SOD) 1 and SOD2 content, and obviously decreased the expressions of inflammation factors IL-32, TNF-α expressions at PD 45 WI-38 cells. Moreover, the effects were changed by EGCG treatment by p53 siRNA or overexpression. These findings in our studies reveal that EGCG treatments improved senescence and enhanced the replicative life span through alleviating oxidative stress and inflammation in WI-38 fibroblasts.
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Affiliation(s)
- Qiao Zhang
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University Harbin 150086 China +86 451 87502885 +86 451 87508731
- Department of Public Health College, Kunming Medical University Kunming 650550 China
| | - Yuqing Wu
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University Harbin 150086 China +86 451 87502885 +86 451 87508731
| | - Yue Guan
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University Harbin 150086 China +86 451 87502885 +86 451 87508731
| | - Fan Ling
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University Harbin 150086 China +86 451 87502885 +86 451 87508731
| | - Ying Li
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University Harbin 150086 China +86 451 87502885 +86 451 87508731
| | - Yucun Niu
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University Harbin 150086 China +86 451 87502885 +86 451 87508731
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38
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Zhang L, Ho CT, Zhou J, Santos JS, Armstrong L, Granato D. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:1474-1495. [PMID: 33336903 DOI: 10.1111/1541-4337.12479] [Citation(s) in RCA: 245] [Impact Index Per Article: 49.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 06/05/2019] [Accepted: 06/25/2019] [Indexed: 01/20/2023]
Abstract
Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan-3-ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan-3-ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (-)-epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.
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Affiliation(s)
- Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., 230036, Hefei, People's Republic of China
| | - Chi-Tang Ho
- Dept. of Food Science, Rutgers Univ., New Brunswick, 08901-8554, NJ, U.S.A
| | - Jie Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., 230036, Hefei, People's Republic of China
| | - Jânio Sousa Santos
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Lorene Armstrong
- Graduation Program in Chemistry, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | - Daniel Granato
- Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, 84030-900, Ponta Grossa, Brazil.,Innovative Food System Unit, Natural Resources Inst. Finland (LUKE), FI-02150, Espoo, Finland
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39
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Wang W, Zhu BY, Wang P, Zhang P, Deng WW, Wu FH, Ho CT, Ling TJ, Zhang ZZ, Wan XC, Bao GH. Enantiomeric Trimethylallantoin Monomers, Dimers, and Trimethyltriuret: Evidence for an Alternative Catabolic Pathway of Caffeine in Tea Plant. Org Lett 2019; 21:5147-5151. [PMID: 31247775 DOI: 10.1021/acs.orglett.9b01750] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Racemic trimethylallantoin monomer (1), mesomeric and racemic trimethylallantoin dimers (2 and 3), were isolated from tea. Two pairs of optically pure enantiomers (1a, 1b and 3a, 3b) were separated by chiral column from the two racemes (1 and 3). Their structures were elucidated by a combination of extensive spectroscopic techniques, single-crystal X-ray diffraction, and experimental and calculated electronic circular dichroism. A novel caffeine catabolic pathway was proposed based on the caffeine stable isotopic tracer experiments.
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Affiliation(s)
- Wei Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Bi-Ying Zhu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Pu Wang
- School of Traditional Chinese Pharmacy , China Pharmaceutical University , Nanjing 211198 , China
| | - Peng Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Wei-Wei Deng
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Fei-Hua Wu
- School of Traditional Chinese Pharmacy , China Pharmaceutical University , Nanjing 211198 , China
| | - Chi-Tang Ho
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China.,Department of Food Science , Rutgers University , New Brunswick , New Jersey 08901-8520 , United States
| | - Tie-Jun Ling
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Zheng-Zhu Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Xiao-Chun Wan
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
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40
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Meng Q, Li S, Huang J, Wei CC, Wan X, Sang S, Ho CT. Importance of the Nucleophilic Property of Tea Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5379-5383. [PMID: 30406649 DOI: 10.1021/acs.jafc.8b05917] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Tea is the second most popular beverage in the world after water. Vast accumulative evidence attest that tea consumption may promote human health, such as antioxidant, anti-obesity, and anticancer activities. Therefore, tea phytochemicals have drawn exceeding attention from researchers in structure confirmation, formation mechanism, component clarification, and bioactivity screening of interested constituents. Particularly, most investigations of chemical or biochemical reactions of catechins have concentrated on the B ring of the C6-C3-C6 skeleton. Hence, in this perspective, we reviewed the profound findings of the carbon-carbon (C-C) connection from the unambiguous characterization of novel A-ring addition derivatives of tea catechins, including catechin-carbonyl and catechin-theanine conjugates and the C-C formation mechanisms, and offered our view of the potential effects of catechin-carbonyl interactions on flavor generation and bioactive action in tea.
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Affiliation(s)
- Qing Meng
- Department of Tea Science , Southwest University , Chongqing 400715 , People's Republic of China
| | - Shiming Li
- Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources , Huanggang Normal University , Huanggang , Hubei 438000 , People's Republic of China
| | - Junqing Huang
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
- School of Traditional Chinese Medicine , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Chia-Cheng Wei
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
- Institute of Food Safety and Health, College of Public Health , National Taiwan University , Taipei 10051 , Taiwan
| | | | - Shengmin Sang
- Laboratory for Functional Foods and Human Nutrition, Center for Excellence in Post-Harvest Technologies , North Carolina Agricultural and Technical State University , North Carolina Research Campus, Kannapolis , North Carolina 28080 , United States
| | - Chi-Tang Ho
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
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41
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Meng XH, Li N, Zhu HT, Wang D, Yang CR, Zhang YJ. Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5318-5349. [PMID: 30449099 DOI: 10.1021/acs.jafc.8b05037] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Tea, as one of the most popular beverages with various bioactivities, is commonly produced from the fresh leaves of two widely cultivated tea plants, Camellia sinensis and C. sinensis var. assamica. Both plants belong to the genus Camellia section Thea, which was considered to have 12 species and 6 varieties according to Min's taxonomic system. Most species, except the cultivated species, are known as wild tea plants and have been exploited and utilized to produce tea by the local people of its growing areas. Thus far, six species and varieties have been phytochemically studied, leading to the identification of 398 compounds, including hydrolyzable tannins, flavan-3-ols, flavonoids, terpenoids, alkaloids, and other phenolic and related compounds. Various beneficial health effects were reported for tea and its components, involving antioxidant, antitumor, antimutagenic, antidiabetic, hypolipidemic, anti-inflammatory, antimicrobial, antiviral, antifungal, neuroprotective, hepatoprotective, etc. In this review, the geographical distribution of tea plants and the chemical constituents (1-398) reported from the genus Camellia section Thea and some tea products (green, black, oolong, and pu-erh tea) that have ever been studied between 1970 and 2018 have been summarized, taking species as the main hint, and the main biological activities are also discussed.
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Affiliation(s)
- Xiu-Hua Meng
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
- University of Chinese Academy of Sciences , Beijing 100049 , People's Republic of China
| | - Na Li
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
- University of Chinese Academy of Sciences , Beijing 100049 , People's Republic of China
| | - Hong-Tao Zhu
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
| | - Dong Wang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
| | - Chong-Ren Yang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
| | - Ying-Jun Zhang
- State Key Laboratory of Phytochemistry and Plant Resources of West China, Kunming Institute of Botany , Chinese Academy of Sciences , Kunming , Yunnan 650201 , People's Republic of China
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42
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Zhou J, Wu Y, Long P, Ho CT, Wang Y, Kan Z, Cao L, Zhang L, Wan X. LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5405-5412. [PMID: 30485095 DOI: 10.1021/acs.jafc.8b05062] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique sensory characteristics different from other teas. To study the chemical changes of LYT during processing, samples were collected from each step for quantitative and qualitative analyses by high-performance liquid chromatography and liquid chromatography-mass spectrometry (LC-MS). LC-MS-based nontargeted and targeted metabolomics analyses revealed that the tea sample after roasting was markedly different from samples before roasting, with the levels of epicatechins and free amino acids significantly decreased, but the epimerized catechins increased dramatically. After accounting for common compounds in tea, N-ethyl-2-pyrrolidinone-substituted flavan-3-ols were found to be the marker compounds responsible for the classification of all samples, as they rapidly rose with increasing processing temperature. These findings suggested that the predominant changes in the tea constituents during large-leaf yellow tea roasting were the thermally induced degradation and epimerization of catechins and the formation of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols from l-theanine.
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Affiliation(s)
| | | | | | - Chi-Tang Ho
- Department of Food Science , Rutgers University , New Brunswick , New Jersey , United States
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43
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Li D, Wang Y, Zhang Z, Wan X, Ho CT. Introduction to the International Symposium on Chemistry, Flavor, and Health Effects of Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5303-5305. [PMID: 30803228 DOI: 10.1021/acs.jafc.9b00719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
A symposium entitled "Chemistry, Flavor, and Health Effects of Tea" was held at the 256th American Chemical Society (ACS) Meeting in August 2018 in Boston, MA, U.S.A., and was sponsored by the ACS Division of Agricultural and Food Chemistry and the International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, China. The purpose of the symposium was to bring together the leading tea researchers throughout the world to discuss the current state of knowledge as well as research needs with respect to chemistry and health beneficial properties of tea. Speakers from North America, Europe, and Asia delivered a total of 35 oral presentations. The presentations covered such diverse topics as polyphenol chemistry and flavor chemistry of tea, metabolomics application to identify the changes of phytochemical composition during processing, and health beneficial effects of drinking tea. This paper is intended to provide a brief summary of the presentations.
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Affiliation(s)
- Daxiang Li
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
| | - Yu Wang
- Citrus Research and Education Center , University of Florida , 700 Experiment Station Road , Lake Alfred , Florida 33850 , United States
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
| | - Chi-Tang Ho
- International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui 230036 , People's Republic of China
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
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44
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Ke JP, Dai WT, Zheng WJ, Wu HY, Hua F, Hu FL, Chu GX, Bao GH. Two Pairs of Isomerically New Phenylpropanoidated Epicatechin Gallates with Neuroprotective Effects on H 2O 2-Injured SH-SY5Y Cells from Zijuan Green Tea and Their Changes in Fresh Tea Leaves Collected from Different Months and Final Product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4831-4838. [PMID: 30969762 DOI: 10.1021/acs.jafc.9b01365] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Zijuan tea ( Camellia sinensis var. assamica), an anthocyanin-rich cultivar with purple leaves, is a valuable material for manufacturing tea with unique color and flavor. In this paper, four new phenylpropanoid substituted epicatechin gallates (pECGs), Zijuanins A-D (1-4), were isolated from Zijuan green tea by different column chromatography. Their structures were identified by extensive high resolution mass spectroscopy (HR-MS), nuclear magnetic resonance (NMR), and experimental and calculated circular dichroism (CD) spectroscopic analyses. Detection of the changes in fresh tea leaves collected from April to September and the final processed product by high performance liquid chromatography (HPLC)-HRMS suggested that production of compounds 1 and 2 may be enhanced by the processing procedure of Zijuan green tea. Additionally, 1-4 were proposed to be synthesized through interaction between the abundant secondary metabolite ECG and phenolic acids from tea leaves by two key steps of phenol-dienone tautomerism. 1 and 2 showed impressive activity in protecting SH-SY5Y cells against H2O2-induced damage at the concentration of 1.0 μM.
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Affiliation(s)
- Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui Province 230036 , China
| | - Wen-Ting Dai
- Department of Pharmacy , The Second People's Hospital of Hefei , Hefei 230011 , China
| | - Wen-Jun Zheng
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui Province 230036 , China
| | - Hao-Yue Wu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui Province 230036 , China
| | - Fang Hua
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui Province 230036 , China
| | - Feng-Lin Hu
- Research Center on Entomogenous Fungi , Anhui Agricultural University , 130 West Changjiang Road , Hefei , Anhui Province 230036 , China
| | - Gang-Xiu Chu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui Province 230036 , China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui Province 230036 , China
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