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Zhao Z, Chen R, Ng K. Effects of Differently Processed Tea on the Gut Microbiota. Molecules 2024; 29:4020. [PMID: 39274868 PMCID: PMC11397556 DOI: 10.3390/molecules29174020] [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: 07/25/2024] [Revised: 08/23/2024] [Accepted: 08/23/2024] [Indexed: 09/16/2024] Open
Abstract
Tea is a highly popular beverage, primarily due to its unique flavor and aroma as well as its perceived health benefits. The impact of tea on the gut microbiome could be an important means by which tea exerts its health benefits since the link between the gut microbiome and health is strong. This review provided a discussion of the bioactive compounds in tea and the human gut microbiome and how the gut microbiome interacts with tea polyphenols. Importantly, studies were compiled on the impact of differently processed tea, which contains different polyphenol profiles, on the gut microbiota from in vivo animal feeding trials, in vitro human fecal fermentation experiments, and in vivo human feeding trials from 2004-2024. The results were discussed in terms of different tea types and how their impacts are related to or different from each other in these three study groups.
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Affiliation(s)
- Zimo Zhao
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Ruofan Chen
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Ken Ng
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
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2
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Chik C, Larroque AL, Zhuang Y, Feinstein S, Smith DL, Andonian S, Ryan AK, Jean-Claude B, Gupta IR. A Nuclear Magnetic Resonance (NMR)- and Mass Spectrometry (MS)-Based Saturation Kinetics Model of a Bryophyllum pinnatum Decoction as a Treatment for Kidney Stones. Int J Mol Sci 2024; 25:5280. [PMID: 38791318 PMCID: PMC11121557 DOI: 10.3390/ijms25105280] [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: 03/28/2024] [Revised: 05/04/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Bryophyllum pinnatum (BP) is a medicinal plant used to treat many conditions when taken as a leaf juice, leaves in capsules, as an ethanolic extract, and as herbal tea. These preparations have been chemically analyzed except for decoctions derived from boiled green leaves. In preparation for a clinical trial to validate BP tea as a treatment for kidney stones, we used NMR and MS analyses to characterize the saturation kinetics of the release of metabolites. During boiling of the leaves, (a) the pH decreased to 4.8 within 14 min and then stabilized; (b) regarding organic acids, citric and malic acid were released with maximum release time (tmax) = 35 min; (c) for glycoflavonoids, quercetin 3-O-α-L-arabinopyranosyl-(1 → 2)-α-L-rhamnopyranoside (Q-3O-ArRh), myricetin 3-O-α-L-arabinopyranosyl-(1 → 2)-α-L-rhamnopyranoside (M-3O-ArRh), kappinatoside, myricitrin, and quercitrin were released with tmax = 5-10 min; and (d) the total phenolic content (TPC) and the total antioxidant capacity (TAC) reached a tmax at 55 min and 61 min, respectively. In summary, 24 g of leaves boiled in 250 mL of water for 61 min ensures a maximal release of key water-soluble metabolites, including organic acids and flavonoids. These metabolites are beneficial for treating kidney stones because they target oxidative stress and inflammation and inhibit stone formation.
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Affiliation(s)
- Candus Chik
- Department of Human Genetics, McGill University, Montreal, QC H3A 0C7, Canada
| | - Anne-Laure Larroque
- The Research Institute of the McGill University Health Center, Montreal, QC H4A 3J1, Canada
| | - Yuan Zhuang
- Department of Human Genetics, McGill University, Montreal, QC H3A 0C7, Canada
| | - Shane Feinstein
- Department of Human Genetics, McGill University, Montreal, QC H3A 0C7, Canada
| | - Donald L. Smith
- Plant Science Department, McDonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Sero Andonian
- The Research Institute of the McGill University Health Center, Montreal, QC H4A 3J1, Canada
- Division of Urology, McGill University, Montreal, QC H4A 3J1, Canada
| | - Aimee K. Ryan
- Department of Human Genetics, McGill University, Montreal, QC H3A 0C7, Canada
- The Research Institute of the McGill University Health Center, Montreal, QC H4A 3J1, Canada
- Department of Pediatrics, McGill University, Montreal, QC H4A 3J1, Canada
| | - Bertrand Jean-Claude
- The Research Institute of the McGill University Health Center, Montreal, QC H4A 3J1, Canada
- Department of Medicine, Division of Medical Oncology, McGill University, Montreal, QC H4A 3J1, Canada
| | - Indra R. Gupta
- Department of Human Genetics, McGill University, Montreal, QC H3A 0C7, Canada
- The Research Institute of the McGill University Health Center, Montreal, QC H4A 3J1, Canada
- Department of Pediatrics, McGill University, Montreal, QC H4A 3J1, Canada
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3
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Zuo H, Chen J, Lv Z, Shao C, Chen Z, Zhou Y, Shen C. Tea-Derived Polyphenols Enhance Drought Resistance of Tea Plants ( Camellia sinensis) by Alleviating Jasmonate-Isoleucine Pathway and Flavonoid Metabolism Flow. Int J Mol Sci 2024; 25:3817. [PMID: 38612625 PMCID: PMC11011871 DOI: 10.3390/ijms25073817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 03/15/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Extreme drought weather has occurred frequently in recent years, resulting in serious yield loss in tea plantations. The study of drought in tea plantations is becoming more and more intensive, but there are fewer studies on drought-resistant measures applied in actual production. Therefore, in this study, we investigated the effect of exogenous tea polyphenols on the drought resistance of tea plant by pouring 100 mg·L-1 of exogenous tea polyphenols into the root under drought. The exogenous tea polyphenols were able to promote the closure of stomata and reduce water loss from leaves under drought stress. Drought-induced malondialdehyde (MDA) accumulation in tea leaves and roots was also significantly reduced by exogenous tea polyphenols. Combined transcriptomic and metabolomic analyses showed that exogenous tea polyphenols regulated the abnormal responses of photosynthetic and energy metabolism in leaves under drought conditions and alleviated sphingolipid metabolism, arginine metabolism, and glutathione metabolism in the root system, which enhanced the drought resistance of tea seedlings. Exogenous tea polyphenols induced jasmonic acid-isoleucine (JA-ILE) accumulation in the root system, and the jasmonic acid-isoleucine synthetase gene (TEA028623), jasmonic acid ZIM structural domain proteins (JAMs) synthesis genes (novel.22237, TEA001821), and the transcription factor MYC2 (TEA014288, TEA005840) were significantly up-regulated. Meanwhile, the flavonoid metabolic flow was significantly altered in the root; for example, the content of EGCG, ECG, and EGC was significantly increased. Thus, exogenous tea polyphenols enhance the drought resistance of tea plants through multiple pathways.
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Affiliation(s)
- Haoming Zuo
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Jiahao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Zhidong Lv
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Chenyu Shao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Ziqi Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Yuebin Zhou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
| | - Chengwen Shen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (H.Z.); (C.S.)
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
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Wang Y, Wang Y, Zhao T, Li M, Wang Y, Cao J, Liu Y, Wang Z, Cheng G. Protective Effect of Que Zui Tea on d-Galactose-Induced Oxidative Stress Damage in Mice via Regulating SIRT1/Nrf2 Signaling Pathway. Molecules 2024; 29:1384. [PMID: 38543018 PMCID: PMC10975416 DOI: 10.3390/molecules29061384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/15/2024] [Accepted: 03/18/2024] [Indexed: 04/01/2024] Open
Abstract
Que Zui tea (QT) is an important herbal tea in the diet of the 'Yi' people, an ethnic group in China, and it has shown significant antioxidant, anti-inflammatory, and hepatoprotective effects in vitro. This study aims to explore the protective effects of the aqueous-ethanol extract (QE) taken from QT against ᴅ-galactose (ᴅ-gal)-induced oxidative stress damage in mice and its potential mechanisms. QE was identified as UHPLC-HRMS/MS for its chemical composition and possible bioactive substances. Thus, QE is rich in phenolic and flavonoid compounds. Twelve compounds were identified, the main components of which were chlorogenic acid, quinic acid, and 6'-O-caffeoylarbutin. Histopathological and biochemical analysis revealed that QE significantly alleviated brain, liver, and kidney damage in ᴅ-gal-treated mice. Moreover, QE remarkably attenuated oxidative stress by activating the Nrf2/HO-1 pathway to increase the expression of antioxidant indexes, including GSH, GSH-Px, CAT, SOD, and T-AOC. In addition, QE administration could inhibit the IL-1β and IL-6 levels, which suppress the inflammatory response. QE could noticeably alleviate apoptosis by inhibiting the expressions of Caspase-3 and Bax proteins in the brains, livers, and kidneys of mice. The anti-apoptosis mechanism may be related to the upregulation of the SIRT1 protein and the downregulation of the p53 protein induced by QE in the brain, liver, and kidney tissues of mice. Molecular docking analysis demonstrated that the main components of QE, 6'-O-caffeoylarbutin, chlorogenic acid, quinic acid, and robustaside A, had good binding ability with Nrf2 and SIRT1 proteins. The present study indicated that QE could alleviate ᴅ-gal-induced brain, liver and kidney damage in mice by inhibiting the oxidative stress and cell apoptosis; additionally, the potential mechanism may be associated with the SIRT1/Nrf2 signaling pathway.
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Affiliation(s)
- Yongchao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Yongpeng Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Tianrui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Mengcheng Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Yudan Wang
- National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Yaping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Zhengxuan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China (Y.L.)
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5
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Chen MM, Liao QH, Qian LL, Zou HD, Li YL, Song Y, Xia Y, Liu Y, Liu HY, Liu ZL. Effects of Geographical Origin and Tree Age on the Stable Isotopes and Multi-Elements of Pu-erh Tea. Foods 2024; 13:473. [PMID: 38338610 PMCID: PMC10855849 DOI: 10.3390/foods13030473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
Pu-erh tea is a famous tea worldwide, and identification of the geographical origin of Pu-erh tea can not only protect manufacture's interests, but also boost consumers' confidence. However, tree age may also influence the fingerprints of Pu-erh tea. In order to study the effects of the geographical origin and tree age on the interactions of stable isotopes and multi-elements of Pu-erh tea, 53 Pu-erh tea leaves with three different age stages from three different areas in Yunnan were collected in 2023. The δ13C, δ15N values and 25 elements were determined and analyzed. The results showed that δ13C, δ15N, Mg, Mn, Fe, Cu, Zn, Rb, Sr, Y, La, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, and Lu had significant differences among different geographical origins (p < 0.05). Mn content was significantly influenced by region and tree age interaction. Based on multi-way analysis of variance, principal component analysis and step-wised discriminant analysis, 24 parameters were found to be closely related to the geographical origin rather than tree age, and the geographical origin of Pu-erh tea can be 100.0% discriminated in cross-validation with six parameters (δ13C, δ15N, Mn, Mg, La, and Tb). The study could provide references for the establishment of a database for the traceability of Pu-erh tea, and even the identification of tea sample regions with different tree ages.
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Affiliation(s)
- Ming-Ming Chen
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Qiu-Hong Liao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Li-Li Qian
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;
| | - Hai-Dan Zou
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yan-Long Li
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yan Song
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yu Xia
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Yi Liu
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Hong-Yan Liu
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China; (M.-M.C.); (Q.-H.L.); (H.-D.Z.); (Y.-L.L.); (Y.S.); (Y.X.); (Y.L.)
| | - Ze-Long Liu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 102488, China
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Guan Y, Lu S, Sun Y, Zheng X, Wang R, Lu X, Pang L, Cheng J, Wang L. Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism. PLANTS (BASEL, SWITZERLAND) 2024; 13:125. [PMID: 38202433 PMCID: PMC10781026 DOI: 10.3390/plants13010125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/18/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024]
Abstract
During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood. This study used the "Holland Seven" potato as the research material to explore the effects of a treatment with different TP concentrations (0.1 g L-1, 0.2 g L-1, and 0.3 g L-1) on the browning phenomenon and quality of fresh-cut potatoes during storage. The results showed that appropriate concentrations of TP treatment had a good preservation effect on the appearance and edible quality of fresh-cut potatoes. Furthermore, exogenous TP treatment reduced the content of enzymatic browning substrates (caffeic acid, p-coumaric acid, and ferulic acid) by regulating phenylpropanoid metabolism. Meanwhile, TP treatment augmented the activities of antioxidative enzymes (superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase), maintained higher levels of ascorbic acid (Vc), and reduced glutathione (GSH). Consequently, the TP treatment could inhibit enzymatic browning by regulating reactive oxygen species (ROS) metabolism and the Vc-GSH cycle in fresh-cut potatoes.
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Affiliation(s)
- Yuge Guan
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Sainan Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Yan Sun
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Xinrui Zheng
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Run Wang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Xinghua Lu
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Linjiang Pang
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Jiyu Cheng
- School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
| | - Lei Wang
- MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310058, China
- Zhejiang-Israel Joint Laboratory of Self-Assembling Functional Materials, ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311215, China
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7
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Chau SL, Zhao A, Jia W, Wang L. Simultaneous Determination of Pesticide Residues and Mycotoxins in Storage Pu-erh Tea Using Ultra-High-Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry. Molecules 2023; 28:6883. [PMID: 37836726 PMCID: PMC10574668 DOI: 10.3390/molecules28196883] [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: 07/24/2023] [Revised: 09/08/2023] [Accepted: 09/15/2023] [Indexed: 10/15/2023] Open
Abstract
Mycotoxins and pesticides are the most concerning chemical contaminants that can affect the quality of Pu-erh tea during its production and storage. This study presents a method that can simultaneously determine 31 pesticide residues and six mycotoxins in Pu-erh tea within 11 min using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after QuEChERS extraction. The lower limit of quantification (LOQ) for all analytes ranged between 0.06 and 50 ppb. Recoveries for each pesticide and mycotoxin ranged between 62.0 and 130.3%, with intra- and inter-day precisions lower than 15%. Good linear relationships were obtained, with correlation coefficients of r2 > 0.991 for all analytes. The established method was applied to 31 Pu-erh tea samples, including raw and ripened Pu-erh tea with different storage times. As a result, pesticide residues were not detected in any of the collected samples, and the mycotoxins detected in the samples were well below the official maximum residue limits (MRLs). Notably, the levels of aflatoxin B1 (AFB1), aflatoxin G1 (AFG1) and aflatoxin G2 (AFG2) were lower than 1 ppb in the samples stored for more than 30 years.
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Affiliation(s)
- Siu Leung Chau
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China; (S.L.C.); (W.J.)
| | - Aihua Zhao
- Shanghai Sixth People’s Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai 200023, China;
| | - Wei Jia
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China; (S.L.C.); (W.J.)
| | - Lu Wang
- School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong, China; (S.L.C.); (W.J.)
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8
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Liu H, Guan H, He F, Song Y, Li F, Sun-Waterhouse D, Li D. Therapeutic actions of tea phenolic compounds against oxidative stress and inflammation as central mediators in the development and progression of health problems: A review focusing on microRNA regulation. Crit Rev Food Sci Nutr 2023; 64:8414-8444. [PMID: 37074177 DOI: 10.1080/10408398.2023.2202762] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/20/2023]
Abstract
Many health problems including chronic diseases are closely associated with oxidative stress and inflammation. Tea has abundant phenolic compounds with various health benefits including antioxidant and anti-inflammatory properties. This review focuses on the present understanding of the impact of tea phenolic compounds on the expression of miRNAs, and elucidates the biochemical and molecular mechanisms underlying the transcriptional and post-transcriptional protective actions of tea phenolic compounds against oxidative stress- and/or inflammation-mediated diseases. Clinical studies showed that drinking tea or taking catechin supplement on a daily basis promoted the endogenous antioxidant defense system of the body while inhibiting inflammatory factors. The regulation of chronic diseases based on epigenetic mechanisms, and the epigenetic-based therapies involving different tea phenolic compounds, have been insufficiently studied. The molecular mechanisms and application strategies of miR-27 and miR-34 involved in oxidative stress response and miR-126 and miR-146 involved in inflammation process were preliminarily investigated. Some emerging evidence suggests that tea phenolic compounds may promote epigenetic changes, involving non-coding RNA regulation, DNA methylation, histone modification, ubiquitin and SUMO modifications. However, epigenetic mechanisms and epigenetic-based disease therapies involving phenolic compounds from different teas, and the potential cross-talks among the epigenetic events, remain understudied.
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Affiliation(s)
- Hui Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, P.R. China
| | - Hui Guan
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, P.R. China
| | - Fatao He
- All-China Federation of Supply & Marketing Co-operatives, Jinan Fruit Research Institute, Jinan, P.R. China
| | - Ye Song
- All-China Federation of Supply & Marketing Co-operatives, Jinan Fruit Research Institute, Jinan, P.R. China
| | - Feng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, P.R. China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, P.R. China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Human Health in Universities of Shandong, Taian, P.R. China
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9
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Luo T, Jiang JG. Anticancer Effects and Molecular Target of Theaflavins from Black Tea Fermentation in Vitro and in Vivo. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15052-15065. [PMID: 34878780 DOI: 10.1021/acs.jafc.1c05313] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Black tea is one of the most popular beverages in the world, and numerous epidemiological studies have shown that drinking black tea is good for health. As a natural tea pigment formed during the fermentation of black tea, the content of theaflavins accounts for only 2-6% of the dry weight of black tea, but they have a great impact on the color and taste of black tea soup. Recently, a large number of studies have shown that theaflavins have a significant anticancer effect. In this Perspective, we first state the physical and chemical properties, separation and purification methods, and biological formation pathways of theaflavins and analyze their safety and oral bioavailability and the structure-activity relationship of their antioxidant and anticancer activities; then, we describe in detail their anticancer effect in vitro and in vivo and highlight their various molecular targets involved in cancer inhibition. The anticancer molecular targets of theaflavins are mainly cell-cycle regulatory proteins, apoptosis-related proteins, cell-migration-related proteins, and growth transcription factors. Finally, the possibility of developing new health-care food based on theaflavins is discussed. This Perspective is expected to provide a theoretical basis for the anticancer application of theaflavins in the future.
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Affiliation(s)
- Ting Luo
- College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China
| | - Jian-Guo Jiang
- College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China
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Wan J, Feng M, Pan W, Zheng X, Xie X, Hu B, Teng C, Wang Y, Liu Z, Wu J, Cai S. Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities. Antioxidants (Basel) 2021; 10:1513. [PMID: 34679648 PMCID: PMC8533055 DOI: 10.3390/antiox10101513] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 09/20/2021] [Accepted: 09/20/2021] [Indexed: 01/02/2023] Open
Abstract
Aging and lipid metabolism disorders promote the formation and accumulation of amyloid with β-sheet structure, closely related to cardiovascular disease, senile dementia, type 2 diabetes, and other senile degenerative diseases. In this study, five representative teas were selected from each of the six types of tea, and a total of 30 teas were selected to evaluate the inhibitory activities on the formation of aging-related amyloid in vitro. The results showed that the 30 teas had a significant inhibitory effect on the formation activity on aging-related amyloid at the protein level in vitro. Although the content of catechins is relatively low, black tea and dark tea still have significant antioxidant activity and inhibit the formation of amyloid. A high-fat diet established the model of lipid metabolism disorder in premature aging SAMP8 mice, and these mice were gavaged different tea water extracts. The results showed that different tea types have a significant inhibitory effect on the formation of β-amyloid and Aβ42 mediated by age-related lipid metabolism disorders, and the in vivo activity of fully fermented teas was better than that of green tea. The action mechanism was related to antioxidation, anti-inflammatory, and improving lipid metabolism.
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Affiliation(s)
- Juan Wan
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Meiyan Feng
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Wenjing Pan
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xin Zheng
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xinya Xie
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Baozhu Hu
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Cuiqin Teng
- Wuzhou Institute of Agricultural, Wuzhou 543003, China; (C.T.); (J.W.)
| | - Yingzi Wang
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jianhua Wu
- Wuzhou Institute of Agricultural, Wuzhou 543003, China; (C.T.); (J.W.)
| | - Shuxian Cai
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.W.); (M.F.); (W.P.); (X.Z.); (X.X.); (B.H.); (Y.W.)
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
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Sharma N, Phan HT, Chikae M, Takamura Y, Azo-Oussou AF, Vestergaard MC. Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3126-3135. [PMID: 32086808 DOI: 10.1002/jsfa.10347] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/04/2020] [Accepted: 02/22/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this work, we investigated the antioxidant and copper chelating abilities of theaflavin, a polyphenol responsible for astringency, color, and sensation in black tea. Using voltammetric techniques, the analyses were conducted with disposable electrochemical printed carbon chips in conjunction with a portable hand-held potentiostat. RESULTS Voltammograms of theaflavin showed five separate oxidation peaks, corresponding to the oxidation of five individual functional groups. Electroanalytical data indicated that, after interaction with copper, theaflavin had higher antioxidant potential and was a better copper chelator than epigallocatechin gallate, a major polyphenol present in green tea and a well-known antioxidant. This could be attributed to the extra fused ring and larger number of OH groups in theaflavin. CONCLUSIONS Our findings introduce another natural compound as a potential nutraceutical in oxidation- and copper-modulated illnesses. This simple and fast approach would also be highly pertinent to the inspection of the health benefits of natural food products. To the best of our knowledge, this is the first report of the electrochemical analysis of Cu (II) chelation with theaflavin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Neha Sharma
- School of Materials Science, Bioscience and Biotechnology Area, Japan Advanced Institute of Science and Technology (JAIST), Nomi, Japan
- Research Centre for Bioscience and Nanoscience, Japan Agency for Marine-Earth Science and Technology (JAMSTEC), Yokosuka, Japan
| | - Huong T Phan
- School of Materials Science, Bioscience and Biotechnology Area, Japan Advanced Institute of Science and Technology (JAIST), Nomi, Japan
- Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Miyuki Chikae
- School of Materials Science, Bioscience and Biotechnology Area, Japan Advanced Institute of Science and Technology (JAIST), Nomi, Japan
| | - Yuzuru Takamura
- School of Materials Science, Bioscience and Biotechnology Area, Japan Advanced Institute of Science and Technology (JAIST), Nomi, Japan
| | | | - Mun'delanji C Vestergaard
- Department of Food Science and Biotechnology, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
- United Graduate School of Agriculture, Kagoshima University, Kagoshima, Japan
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