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Zhou S, Bao Z, Ma S, Ou C, Hu H, Yang Y, Feng X, Pan Y, Gong S, Fan F, Chen P, Chu Q. A local dark tea - Liubao tea - extract exhibits remarkable performance in oral tissue regeneration, inflammation relief and oral microbiota reconstruction. Food Funct 2023; 14:7400-7412. [PMID: 37475617 DOI: 10.1039/d3fo02277c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/22/2023]
Abstract
The prevalence of oral health problems is ubiquitous in contemporary society, with particular emphasis placed on the central role of oral flora in mitigating this issue. Both ancient literature and modern research have highlighted the promising application of tea with substantial bioactive properties, particularly dark tea, in preserving and promoting oral health. Liubao tea, a widely consumed dark tea with increasing popularity in recent years, has been reported to possess abundant bioactive constituents, exhibit remarkable antioxidant and anti-inflammatory effects, modulate the flora structure and so on. It may be a promising candidate for addressing oral health problems. In this study, Liubao tea was meticulously extracted, purified and identified, followed by an investigation of its potential to modulate oral microecology by virtue of an acetic acid-induced oral disorder murine model. The results revealed that Liubao tea extract (LTE) application commendably reconstructed the oral mucosal barrier, promoted tissue regeneration and mitigated micro-inflammation. Furthermore, LTE treatment could also ameliorate the oral flora composition by decreasing the abundance of Proteobacteria and increasing the abundance of Firmicutes and Actinobacteria at the phylum level, as well as inhibiting pernicious bacteria such as Streptococcus and Delftia acidovorans. So, it could promote the generation of a beneficial microenvironment and regulate the immune process. Overall, LTE demonstrated remarkable potential in regulating the balance of oral microecology, suggesting that it may represent a promising therapeutic strategy for oral health concerns.
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Affiliation(s)
- Su Zhou
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, P. R. China
| | - Zhelu Bao
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
| | - Shicheng Ma
- Wuzhou Liubao Tea Research Association, Wuzhou, 543000, P. R. China
| | - Cansong Ou
- Wuzhou Tea Industry Development Service Center, Wuzhou, 543000, P. R. China
| | - Hao Hu
- College of Agriculture and Food Science, Zhejiang Agriculture & Forest University, Hangzhou 310058, P. R. China
| | - Yunyun Yang
- College of Standardization, China Jiliang University, Hangzhou 310018, P. R. China
| | - Xinyu Feng
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, P. R. China
| | - Yani Pan
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
| | - Shuying Gong
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
| | - Fangyuan Fan
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, P. R. China.
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Aminu N, Chan SY, Khan NH, Farhan AB, Umar MN, Toh SM. A simple stability-indicating HPLC method for simultaneous analysis of paracetamol and caffeine and its application to determinations in fixed-dose combination tablet dosage form. ACTA CHROMATOGR 2019. [DOI: 10.1556/1326.2018.00354] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Nafiu Aminu
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
- Department of Pharmaceutics and Pharmaceutical Microbiology, Faculty of Pharmaceutical Sciences, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria
| | - Siok-Yee Chan
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Nasir Hayat Khan
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Ahmed Bassam Farhan
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Muhammad Nura Umar
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
- Department of Pharmaceutics and Pharmaceutical Microbiology, Faculty of Pharmaceutical Sciences, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria
| | - Seok-Ming Toh
- Discipline of Pharmaceutical Technology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
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Torrico DD, Prinyawiwatkul W. Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions. J Food Sci 2015. [PMID: 26199098 DOI: 10.1111/1750-3841.12945] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Limited research has been done to investigate saltiness and bitterness perceptions of NaCl, KCl, and caffeine in emulsion systems. Saltiness and bitterness intensities of emulsions prepared with different concentrations of oil [0% (that is, solution), 20%, 40%, canola oil] and different concentrations of 3 tastants (NaCl [0.5% to 1.0%], KCl [0.5% to 1.5%], and caffeine [0.05 to 0.15%]) were measured using the Spectrum™ descriptive method (N = 16) and the Electronic-tongue (E-tongue). Linear regression and the Stevens' power law were used to model the taste intensities against the tastant concentrations. From the descriptive data, saltiness intensities in emulsions were higher than solutions, demonstrating a saltiness-enhancing effect imparted by oil. Bitterness intensities in emulsions were lower compared to those of solutions for caffeine, but they were similar for KCl. This demonstrated that oil suppressed bitterness for caffeine. E-tongue saltiness measurements were corresponding to those of the descriptive data; however, E-tongue bitterness intensities of KCl showed an opposite pattern.
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Affiliation(s)
- Damir Dennis Torrico
- School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803-4200, U.S.A
| | - Witoon Prinyawiwatkul
- Faculty of Veterinary and Agricultural Sciences, Food and Wine Science, The University of Melbourne, Parkville, 3010, VIC, Australia
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