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Li Y, Li Y, Xiao T, Jia H, Xiao Y, Liu Z, Wang K, Zhu M. Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas. Food Chem X 2024; 21:101093. [PMID: 38268841 PMCID: PMC10805769 DOI: 10.1016/j.fochx.2023.101093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 12/09/2023] [Accepted: 12/20/2023] [Indexed: 01/26/2024] Open
Abstract
Yellow tea is a lightly fermented tea with unique sensory qualities and health benefits. However, chemical composition and sensory quality of yellow tea products have rarely been studied. 12 representative yellow teas, which were basically covered the main products of yellow tea, were chosen in this study. Combined analysis of non-targeted/targeted metabolomics and electronic sensor technologies (E-eye, E-nose, E-tongue) revealed the chemical and sensor variation. The results showed that yellow big tea differed greatly from yellow bud teas and yellow little teas, but yellow bud teas could not be effectively distinguished from yellow little teas based on chemical constituents and electronic sensory characteristics. Sensor variation of yellow teas might be attributed to some compounds related to bitterness and aftertaste-bitterness (4'-dehydroxylated gallocatechin-3-O-gallate, dehydrotheasinensin C, myricitin 3-O-galactoside, phloroglucinol), aftertaste-astringency (methyl gallate, 1,5-digalloylglucose, 2,6-digalloylglucose), and sweetness (maltotriose). This study provided a comprehensive understanding of yellow tea on chemical composition and sensory quality.
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Affiliation(s)
- Yuan Li
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang 413000, China
| | - Yilong Li
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Tian Xiao
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Huimin Jia
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Kunbo Wang
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Mingzhi Zhu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
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Janmeda P, Jain D, Chaudhary P, Meena M, Singh D. A systematic review on multipotent carcinogenic agent, N-nitrosodiethylamine (NDEA), its major risk assessment, and precautions. J Appl Toxicol 2024. [PMID: 38212177 DOI: 10.1002/jat.4574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 12/01/2023] [Accepted: 12/09/2023] [Indexed: 01/13/2024]
Abstract
The International Agency for Research on Cancer has classified N-nitrosodiethylamine (NDEA) as a possible carcinogen and mutagenic substances, placing it in category 2A of compounds that are probably harmful to humans. It is found in nature and tobacco smoke, along with its precursors, and is also synthesized endogenously in the human body. The oral or parenteral administration of a minimal quantity of NDEA results in severe liver and kidney organ damage. The NDEA required bioactivation by CYP450 enzyme to form DNA adduct in the alkylation mechanism. Thus, this bioactivation directs oxidative stress and injury to cells due to the higher formation of reactive oxygen species and alters antioxidant system in tissues, whereas free radical scavengers guard the membranes from NDEA-directed injury in many enzymes. This might be one of the reasons in the etiology of cancer that is not limited to a certain target organ but can affect various organs and organ systems. Although there are various possible approaches for the treatment of NDEA-induced cancer, their therapeutic outcomes are still very dismal. However, several precautions were considered to be taken during handling or working with NDEA, as it considered being the best way to lower down the occurrence of NDEA-directed cancers. The present review was designed to enlighten the general guidelines for working with NDEA, possible mechanism, to alter the antioxidant line to cause malignancy in different parts of animal body along with its protective agents. Thus, revelation to constant, unpredictable stress situations even in common life may remarkably augment the toxic potential through the rise in the oxidative stress and damage of DNA.
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Affiliation(s)
- Pracheta Janmeda
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, India
| | - Divya Jain
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, India
| | - Priya Chaudhary
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Tonk, Rajasthan, India
| | - Mukesh Meena
- Laboratory of Phytopathology and Microbial Biotechnology, Department of Botany, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
| | - Devendra Singh
- Department of Chemistry, Mohanlal Sukhadia University, Udaipur, Rajasthan, India
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3
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Aroma formation and transformation during sealed yellowing process of Pingyang yellow tea. Food Res Int 2023; 165:112535. [PMID: 36869535 DOI: 10.1016/j.foodres.2023.112535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Yellow tea, a unique type of tea in China which is characterized with yellow color, has gained increasing popularity due to its pleasant taste. However, transformation of aroma compounds during sealed yellowing has been poorly understood. Results of sensory evaluation exhibited that yellowing time was the key factor for flavor and fragrance formation. A total of 52 volatile components during sealed yellowing process of Pingyang yellow soup were further collected and analyzed. The results demonstrated that the sealed yellowing process significantly increased the ratio of alcohol and aldehyde compounds in the aroma volatiles of yellow tea, which were primarily composed of geraniol, linalool, phenylacetaldehyde, linalool oxide and cis-3-hexenol, and their proportion increased with the prolongation of sealed yellowing. Mechanistic speculation revealed that the sealed yellowing process promoted release of alcoholic aroma compounds from their glycoside precursors and enhanced Strecker and oxidative degradation. This study revealed the transformation mechanism of aroma profile during the sealed yellowing process, which would facilitate processing of yellow tea.
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Chaudhary P, Mitra D, Das Mohapatra PK, Oana Docea A, Mon Myo E, Janmeda P, Martorell M, Iriti M, Ibrayeva M, Sharifi-Rad J, Santini A, Romano R, Calina D, Cho WC. Camellia sinensis: insights on its molecular mechanisms of action towards nutraceutical, anticancer potential and other therapeutic applications. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
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Sang S, Wang L, Liang T, Su M, Li H. Potential role of tea drinking in preventing hyperuricaemia in rats: biochemical and molecular evidence. Chin Med 2022; 17:108. [PMID: 36109783 PMCID: PMC9479443 DOI: 10.1186/s13020-022-00664-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 09/02/2022] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Lifestyle and diet play a significant role in hyperuricaemia. Accumulating evidence indicates that tea consumption is associated with hyperuricaemia and gout. However, diverse compounds in different types of tea make it quite difficult to determine the relevant molecular mechanism. Here, we compared the effects of six types of tea on hyperuricaemia induced by potassium oxonate (PO) and hypoxanthine in rats and investigated the possible underlying mechanisms.
Methods
Rats were randomly assigned to ten groups: the control, hyperuricaemia model, benzbromarone positive control, traditional Chinese medicine Simiao San positive control, green tea, yellow tea, black tea, white tea, red tea, and cyan tea treatment groups. After 21 days, uric acid (UA), xanthine oxidase (XOD), alanine aminotransferase (ALT),blood urea nitrogen (BUN), and creatinine (CRE) were assessed. Serum levels of interleukin-1β (IL-1β) were measured with an enzyme-linked immunosorbent assay. Haematoxylin–eosin staining and immunohistochemistry were used to assess liver and kidney injury.
Results
The levels of UA, CRE, and BUN in the treatment group were decreased to varying degrees. There was a significant reduction in UA, CRE, and BUN levels for yellow tea compared to the positive control drugs. Yellow tea suppressed XOD activity and alleviated hepatic and kidney injury. Network pharmacology and untargeted metabolomics indicated that ten yellow tea bioactive ingredients and 35 targets were responsible for preventing hyperuricaemia, which was mediated by 94 signalling pathways, including IL-1β and TNF.
Conclusion
These findings indicate that green tea cannot reduce the serum uric acid level of hyperuricaemic rats. Yellow tea can significantly improve hyperuricaemia by regulating the inflammatory response, autophagy, and apoptosis. This study provides a potential candidate for the treatment of hyperuricaemia and a basis for selecting therapeutic tea for patients with hyperuricaemia.
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Ye F, Qiao X, Gui A, Liu P, Wang S, Wang X, Teng J, Zheng L, Feng L, Han H, Zhang B, Chen X, Gao Z, Gao S, Zheng P. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules 2022; 27:molecules27134119. [PMID: 35807365 PMCID: PMC9268202 DOI: 10.3390/molecules27134119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/23/2022] [Accepted: 06/23/2022] [Indexed: 01/27/2023] Open
Abstract
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Hanshan Han
- MuLanTia Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Binghua Zhang
- Danding Tea Company Limited, Danjiangkou Conty, Shiyan 442717, China;
| | - Xun Chen
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Zhiming Gao
- Yuan’an Lei Zu Tea Company Limited, Yuan’an Conty, Yichang 444205, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Correspondence: (S.G.); (P.Z.)
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Wen S, An R, Li DL, Cao JX, Li Z, Zhang W, Chen R, Li Q, Lai X, Sun L, Sun S. Tea and Citrus maxima complex induces apoptosis of human liver cancer cells via PI3K/AKT/mTOR pathway in vitro. CHINESE HERBAL MEDICINES 2022; 14:449-458. [PMID: 36118010 PMCID: PMC9476756 DOI: 10.1016/j.chmed.2021.09.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Revised: 07/08/2021] [Accepted: 09/05/2021] [Indexed: 11/25/2022] Open
Abstract
Objective In this study, black tea and Citrus maxima (BT-CM), yellow tea and C. maxima (YT-CM), green tea and C. maxima (GT-CM) as subjects, the active ingredient content and antioxidant activity of three tea and C. maxima (T-CM) were analyzed. The effects of three T-CMs on apoptosis of liver cells in vitro and its mechanism were further explored. Methods National standard method and HPLC were used for active ingredient analysis. MTT, cell flow cytometry and Western blot were used to analyze the effects of three T-CMs on cell proliferation, apoptosis, and its underlying molecular mechanism. Results The content of tea polyphenols, free amino acids, ratio of polyphenols and amino acids, ester catechins, non-ester catechins and caffeine in YT-CM and GT-CM was significantly higher than that of BT-CM. The in vitro antioxidant capacity of YT-CM and GT-CM was also significantly stronger than that of BT-CM. Three T-CMs had the effects of inhibiting proliferation, arresting cell cycle and inducing apoptosis in HepG2 and Bel7402 cells, especially YT-CM and GT-CM. Western blot analysis showed three T-CMs activated PI3K/AKT/mTOR signaling pathway and regulated the expression levels of apoptosis-related proteins Bax, Bcl-2 and Caspase-3/9. YT-CM and GT-CM had better ability to change the signal pathway than BT-CM. Conclusion In short, T-CMs, which combined different degrees of fermentation tea with C. maxima, were rich in nutrients and biologically active substances. T-CMs, especially YT-CM and GT-CM, are healthy drinks that help to prevent and treat liver cancer.
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Oyenihi OR, Oyenihi AB, Alabi TD, Tade OG, Adeyanju AA, Oguntibeju OO. Reactive oxygen species: Key players in the anticancer effects of apigenin? J Food Biochem 2022; 46:e14060. [PMID: 34997605 DOI: 10.1111/jfbc.14060] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 12/07/2021] [Accepted: 12/10/2021] [Indexed: 01/04/2023]
Abstract
Reactive oxygen species (ROS) exhibit a double-edged sword in cancer-hence their modulation has been an attractive strategy in cancer prevention and therapy. The abundance of scientific information on the pro-oxidant effects of apigenin in cancer cells suggests the crucial role of ROS in its mechanisms of action. Although apigenin is known to enhance the cellular ROS levels to cytotoxic degrees in cancer cells in vitro, it remains to be determined if these pro-oxidant effects prevail or are relevant in experimental tumor models and clinical trials. Here, we critically examine the pro-oxidant and antioxidant effects of apigenin in cancer to provide insightful perspectives on the association between its ROS-modulating action and anticancer potential. We also discussed these effects in a cell/tissue type-specific context to highlight the factors influencing the switch between antioxidant and pro-oxidant effects. Finally, we raised some questions that need addressing for the potential translation of these studies into clinical applications. Further research into this duality in oxidant actions of apigenin, especially in vivo, may enable better exploitation of its anticancer potential. PRACTICAL APPLICATION: Apigenin is a naturally occurring compound found in chamomile flowers, parsley, celery, peppermint, and citrus fruits. Many human trials of dietary interventions with apigenin-containing herbs and flavonoid mixture on oxidative stress markers, for instance, point to their antioxidant effects and health benefits in many diseases. Preclinical studies suggest that apigenin alone or its combination with chemotherapeutics has a strong anti-neoplastic effect and can induce ROS-mediated cytotoxicity at concentrations in the micromolar (μM) range, which may not be feasible with dietary interventions. Enhancing the in vivo pharmacokinetic properties of apigenin may be indispensable for its potential cancer-specific pro-oxidant therapy and may provide relevant information for clinical studies of apigenin either as a single agent or an adjuvant to chemotherapeutics.
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Affiliation(s)
- Omolola R Oyenihi
- Phytomedicine and Phytochemistry Group, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Ayodeji B Oyenihi
- Functional Foods Research Unit, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Toyin D Alabi
- Phytomedicine and Phytochemistry Group, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Oluwatosin G Tade
- School of Physiology, Faculty of Health Sciences, University of the Witwatersrand, Johannesburg, South Africa
| | - Anne A Adeyanju
- Department of Biological Sciences, Faculty of Applied Sciences, KolaDaisi University, Ibadan, Oyo State, Nigeria
| | - Oluwafemi O Oguntibeju
- Phytomedicine and Phytochemistry Group, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville, South Africa
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Santos MDO, Camilo CJ, Macedo JGF, Lacerda MNSD, Lopes CMU, Rodrigues AYF, Costa JGMD, Souza MMDA. Copaifera langsdorffii Desf.: A chemical and pharmacological review. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2021.102262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Kudłacik-Kramarczyk S, Drabczyk A, Głąb M, Gajda P, Jaromin A, Czopek A, Zagórska A, Tyliszczak B. Synthesis and Physicochemical Evaluation of Bees' Chitosan-Based Hydrogels Modified with Yellow Tea Extract. MATERIALS (BASEL, SWITZERLAND) 2021; 14:3379. [PMID: 34207214 PMCID: PMC8235593 DOI: 10.3390/ma14123379] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 01/29/2023]
Abstract
The novelty of the research involves designing the measurement methodology aimed at determining the structure-property relationships in the chitosan-based hydrogels containing yellow tea extract. Performed investigations allowed us to determine the swelling properties of hydrogels in selected time intervals, evaluate the mutual interactions between the hydrogels and simulated physiological liquids via pH measurements and directly assess the impact of such interactions on the chemical structure of hydrogels using Fourier transform infrared (FT-IR) spectroscopy and their wettability by the measurements of the flatness of the drop on the surface of the tested samples via the static drop method. Next, the surface morphology of hydrogels was characterized by the Scanning Electron Miscorcopy (SEM) and their elasticity under the tension applied was also verified. It was proved that incubation in simulated physiological liquids resulted in a decrease in contact angles of hydrogels, even by 60%. This also caused their certain degradation which was reflected in lower intensities of bands on FT-IR spectra. Further, 23% v/v yellow tea extract in hydrogel matrices caused the decrease of their tensile strength. An increase in the amount of the crosslinker resulted in a decrease in the sorption capacity of hydrogels wherein their modification caused greater swelling ability. In general, the investigations performed provided much information on the tested materials which may be meaningful considering their application, e.g., as dressing materials.
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Affiliation(s)
- Sonia Kudłacik-Kramarczyk
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Anna Drabczyk
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Magdalena Głąb
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
| | - Paweł Gajda
- Department of Nuclear Energy, Faculty of Energy end Fuels, AGH University of Science and Technology, 30 Mickiewicza Av., 30-059 Krakow, Poland;
| | - Anna Jaromin
- Department of Lipids and Liposomes, Faculty of Biotechnology, University of Wrocław, 14a Joliot-Curie St., 50-383 Wrocław, Poland;
| | - Anna Czopek
- Department of Medicinal Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, 9 Medyczna St., 30-688 Krakow, Poland; (A.C.); (A.Z.)
| | - Agnieszka Zagórska
- Department of Medicinal Chemistry, Faculty of Pharmacy, Jagiellonian University Medical College, 9 Medyczna St., 30-688 Krakow, Poland; (A.C.); (A.Z.)
| | - Bożena Tyliszczak
- Department of Materials Science, Faculty of Materials Engineering and Physics, Cracow University of Technology, 37 Jana Pawła II Av., 31-864 Krakow, Poland
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The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11094123] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods.
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Kurpik M, Zalewski P, Kujawska M, Ewertowska M, Ignatowicz E, Cielecka-Piontek J, Jodynis-Liebert J. Can Cranberry Juice Protect against Rotenone-Induced Toxicity in Rats? Nutrients 2021; 13:nu13041050. [PMID: 33805023 PMCID: PMC8063919 DOI: 10.3390/nu13041050] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/19/2021] [Accepted: 03/20/2021] [Indexed: 12/12/2022] Open
Abstract
The high polyphenols content of cranberry accounts for its strong antioxidant activity underlying the beneficial health effects of this fruit. Rotenone (ROT) is a specific inhibitor of mitochondrial complex I in the brain which leads to the generation of oxidative stress. To date, there are few data indicating that toxicity of ROT is not limited to the brain but can also affect other tissues. We aimed to examine whether ROT-induced oxidative stress could be counteracted by cranberry juice not only in the brain but also in the liver and kidney. Wistar rats were given the combined treatment with ROT and cranberry juice (CJ) for 35 days. Parameters of antioxidant status were determined in the organs. ROT enhanced lipid peroxidation solely in the brain. The increase in the DNA damage was noticed in all organs examined and in leukocytes. The beneficial effect of CJ on these parameters appeared only in the brain. Additionally, CJ decreased the activity of serum hepatic enzymes. The effect of CJ on antioxidant enzymes was not consistent, however, in some organs, CJ reversed changes evoked by ROT. Summing up, ROT can cause oxidative damage not only in the brain but also in other organs. CJ demonstrated a protective effect against ROT-induced toxicity.
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Affiliation(s)
- Monika Kurpik
- Department of Toxicology, Poznan University of Medical Sciences, Dojazd 30, 60-631 Poznań, Poland; (M.K.); (M.E.); (J.J.-L.)
| | - Przemysław Zalewski
- Department of Pharmacognosy, Poznan University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland; (P.Z.); (J.C.-P.)
| | - Małgorzata Kujawska
- Department of Toxicology, Poznan University of Medical Sciences, Dojazd 30, 60-631 Poznań, Poland; (M.K.); (M.E.); (J.J.-L.)
- Correspondence: ; Tel.: +48-61-847-20-81 (ext. 156)
| | - Małgorzata Ewertowska
- Department of Toxicology, Poznan University of Medical Sciences, Dojazd 30, 60-631 Poznań, Poland; (M.K.); (M.E.); (J.J.-L.)
| | - Ewa Ignatowicz
- Department of Pharmaceutical Biochemistry, Poznan University of Medical Sciences, ul. Święcickiego 4, 60-781 Poznań, Poland;
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy, Poznan University of Medical Sciences, Święcickiego 4, 60-781 Poznań, Poland; (P.Z.); (J.C.-P.)
| | - Jadwiga Jodynis-Liebert
- Department of Toxicology, Poznan University of Medical Sciences, Dojazd 30, 60-631 Poznań, Poland; (M.K.); (M.E.); (J.J.-L.)
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Wei Y, Fang S, Jin G, Ni T, Hou Z, Li T, Deng W, Ning J. Effects of two yellowing process on colour, taste and nonvolatile compounds of bud yellow tea. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14554] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
| | - Shimao Fang
- Guizhou Tea Research Institute Guizhou Academy of Agricultural Sciences Guiyang Guizhou 550006 China
| | - Ge Jin
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
| | - Tiancheng Ni
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
| | - Zhiwei Hou
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
| | - Wei‐Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
- School of Tea and Food Science and Technology Anhui Agricultural University 130 Changjiang West Road Hefei 230036 China
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14
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Latief U, Umar MF, Ahmad R. Nrf2 protein as a therapeutic target during diethylnitrosamine-induced liver injury ameliorated by β-carotene-reduced graphene oxide (βC-rGO) nanocomposite. Int J Biol Macromol 2019; 137:346-357. [DOI: 10.1016/j.ijbiomac.2019.06.219] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 06/26/2019] [Accepted: 06/27/2019] [Indexed: 12/31/2022]
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15
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An R, Sun L, Xiang L, Zhang W, Li Q, Lai X, Wen S, Huo M, Li D, Sun S. Effect of yellowing time on bioactive compounds in yellow tea and their antiproliferative capacity in HepG2 cells. Food Sci Nutr 2019; 7:1838-1847. [PMID: 31139398 PMCID: PMC6526664 DOI: 10.1002/fsn3.1036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 03/21/2019] [Accepted: 03/27/2019] [Indexed: 12/17/2022] Open
Abstract
Several studies have shown potent antineoplastic effects of tea, which can induce apoptosis and inhibit proliferation of cancer cells. Yellow tea is one of the six major types of tea, and yellowing time, a key factor in its processing, is known to improve its quality and bioactivity. However, the effects of yellowing on the composition of the bioactive substances of tea are poorly understood. We analyzed the biochemical composition and the antioxidant and anticancer activities of the extracts of yellow tea (EYTs) subjected to different yellowing durations. Prolonged yellowing increased the content of water extracts, amino acids, soluble sugars, theaflavins, and nonesterified catechins (p < 0.05, p < 0.01) and decreased that of polyphenols, flavonols, thearubigins, caffeine, GA, and esterified catechins (p < 0.05, p < 0.01). In addition, yellowing also slightly increased the antioxidant capacity of the EYTs, but did not significantly affect their ability to inhibit the proliferation of the hepatocarcinoma HepG2 cells. Mechanistically, the EYTs significantly downregulated the phosphorylation of PI3K and AKT and upregulated the Bax/Bcl-2 ratio in the HepG2 cells. Taken together, the yellowing time influences the bioactive components of yellow tea, and the resulting yellow tea may have more potent antioxidant and anticancer effects.
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Affiliation(s)
- Ran An
- School of Biotechnology and Health SciencesWuyi UniversityJiangmenChina
| | - Lingli Sun
- Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Resources Innovation & UtilizationTea Research InstituteGuangzhouChina
| | - Limin Xiang
- Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Resources Innovation & UtilizationTea Research InstituteGuangzhouChina
| | - Wenji Zhang
- Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Resources Innovation & UtilizationTea Research InstituteGuangzhouChina
| | - Qiuhua Li
- Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Resources Innovation & UtilizationTea Research InstituteGuangzhouChina
| | - Xingfei Lai
- Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Resources Innovation & UtilizationTea Research InstituteGuangzhouChina
| | - Shuai Wen
- School of Biotechnology and Health SciencesWuyi UniversityJiangmenChina
| | - Mengen Huo
- School of Biotechnology and Health SciencesWuyi UniversityJiangmenChina
| | - Dongli Li
- School of Biotechnology and Health SciencesWuyi UniversityJiangmenChina
- International Healthcare Innovation Institute (Jiangmen)JiangmenChina
| | - Shili Sun
- Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Resources Innovation & UtilizationTea Research InstituteGuangzhouChina
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16
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Dankowska A, Kowalewski W. Tea types classification with data fusion of UV-Vis, synchronous fluorescence and NIR spectroscopies and chemometric analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 211:195-202. [PMID: 30544010 DOI: 10.1016/j.saa.2018.11.063] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 10/30/2018] [Accepted: 11/29/2018] [Indexed: 05/27/2023]
Abstract
The potential of selected spectroscopic methods - UV-Vis, synchronous fluorescence and NIR as well a data fusion of the measurements by these methods - for the classification of tea samples with respect to the production process was examined. Four classification methods - Linear Discriminant Analysis (LDA), Quadratic Discriminant Analysis (QDA), Regularized Discriminant Analysis (RDA) and Support Vector Machine (SVM) - were used to analyze spectroscopic data. PCA analysis was applied prior to classification methods to reduce multidimensionality of the data. Classification error rates were used to evaluate the performance of these methods in the classification of tea samples. The results indicate that black, green, white, yellow, dark, and oolong teas, which are produced by different methods, are characterized by different UV-Vis, fluorescence, and NIR spectra. The lowest error rates in the calibration and validation data sets for individual spectroscopies and data fusion models were obtained with the use of the QDA and SVM methods, and did not exceed 3.3% and 0.0%, respectively. The lowest classification error rates in the validation data sets for individual spectroscopies were obtained with the use of RDA (12,8%), SVM (6,7%), and QDA (2,7%), for the UV-Vis, SF, and NIR spectroscopies, respectively. NIR spectroscopy combined with QDA outperformed other individual spectroscopic methods. Very low classification errors in the validation data sets - below 3% - were obtained for all the data fusion data sets (SF + UV-Vis, SF + NIR, NIR + UV-Vis combined with the SVM method). The results show that UV-Vis, fluorescence and near infrared spectroscopies may complement each other, giving lower errors for the classification of tea types.
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Affiliation(s)
- A Dankowska
- Department of Food Commodity Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - W Kowalewski
- Department of Geoinformation, Adam Mickiewicz University, Dzięgielowa 27, Poznań, Poland
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17
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Mo'men YS, Hussein RM, Kandeil MA. Involvement of PI3K/Akt pathway in the protective effect of hesperidin against a chemically induced liver cancer in rats. J Biochem Mol Toxicol 2019; 33:e22305. [PMID: 30779474 DOI: 10.1002/jbt.22305] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 11/14/2018] [Accepted: 01/09/2019] [Indexed: 12/14/2022]
Abstract
Hesperidin is a flavanone glycoside that is found in the Citrus species and showed antioxidant, hepatoprotective as well as anticancer activity. This study investigated the effect of hesperidin on the PI3K/Akt pathway as a possible mechanism for its protective effect against diethylnitrosamine (DEN)-induced hepatocellular carcinoma (HCC). Adult Wistar rats were divided into Control group (received drug vehicle); DEN group (received 100 mg/L of DEN solution for 8 weeks), and hesperidin + DEN group (received 200 mg/kg body weight of hesperidin/day orally for 16 weeks + DEN solution as DEN group). Our findings showed that the administration of hesperidin significantly decreased the elevation in liver function enzymes, serum AFP level, and oxidative stress markers. Moreover, hesperidin administration suppressed DEN-induced upregulation of PI3K, Akt, CDK-2 protein expression, and preserved the integrity of the liver tissues from HCC formation. In conclusion, the hepatoprotective activity of hesperidin is mediated via its antioxidation and downregulation of the PI3K/Akt pathway.
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Affiliation(s)
- Yomna S Mo'men
- Department of Biochemistry, Faculty of Pharmacy, Beni-Suef University, Beni-Suef, Egypt
| | - Rasha M Hussein
- Department of Biochemistry, Faculty of Pharmacy, Beni-Suef University, Beni-Suef, Egypt
| | - Mohamed A Kandeil
- Department of Biochemistry, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
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18
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Xu J, Wang M, Zhao J, Wang YH, Tang Q, Khan IA. Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits. Food Res Int 2018; 107:567-577. [PMID: 29580521 DOI: 10.1016/j.foodres.2018.01.063] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 01/12/2018] [Accepted: 01/27/2018] [Indexed: 12/11/2022]
Abstract
Yellow tea, also known as huángchá in Chinese, is a lightly fermented tea unique to China. As a rare and precious variety of tea, it has gained increasing popularity in recent years because of its pleasant mellow taste and known health benefits such as anti-oxidation, anti-inflammation and anti-cancer properties. Yellow tea is similar to green tea in many ways. The initial production process of both teas is the same, but the production of yellow tea requires additional steps. A unique procedure called "sealed yellowing" is always involved in yellow tea processing to increase the oxidation level and remove the characteristic grassy smell associated with green tea while still preserving its health benefits. Compared to other types of teas, yellow tea is much less well-known and studied. In this review, the history and classification of yellow tea are introduced. The processing procedures, including detailed information about "sealed yellowing", are presented. The bioactive chemical compounds common in various types of teas or unique to yellow tea are discussed. Finally, future needs in research and development of yellow tea are proposed.
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Affiliation(s)
- Jingyi Xu
- Tea Department, College of Horticulture Science, Sichuan Agricultural University, Chengdu, 611380, Sichuan, China; National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Mei Wang
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Jianping Zhao
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Yan-Hong Wang
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA
| | - Qian Tang
- Tea Department, College of Horticulture Science, Sichuan Agricultural University, Chengdu, 611380, Sichuan, China
| | - Ikhlas A Khan
- National Center for Natural Products Research, School of Pharmacy, University of Mississippi, MS 38677, USA; Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, MS 38677, USA.
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Matloub AA, Salama AH, Aglan HA, AbouSamra MM, ElSouda SSM, Ahmed HH. Exploiting bilosomes for delivering bioactive polysaccharide isolated from Enteromorpha intestinalis for hacking hepatocellular carcinoma. Drug Dev Ind Pharm 2017; 44:523-534. [PMID: 29115890 DOI: 10.1080/03639045.2017.1402922] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Bile salts containing vesicles (bilosomes) represent a portentous vesicular carrier that showed prosperous results in delivering active moieties in the gastrointestinal tract (GIT). In this study, bilosomes were exploited to deliver sulfated polysaccharide-protein complexes of Enteromorpha intestinalis (EHEM) and enhance its activity against hepatocellular carcinoma as well as resist harsh GIT conditions. Bilosomes were prepared using the sodium salt of three different bile acids (cholic, deoxycholic, taurodeoxycholic) and two different nonionic surfactants (Span 40 and 65). The effects of experimental variables were thoroughly studied to obtain an optimum formulation loading EHEM. The selected formulation (EH-Bilo-2) prepared with sodium cholate and Span 65 displayed nano-sized (181.1 ± 16.80 nm) spherical vesicles with reasonable entrapment efficiency (71.60 ± 0.25%) and controlled release properties; and thus was investigated as anti-hepatocarcinogenic candidate for in vivo studies. Treatment of hepatocellular carcinoma (HCC) bearing rats with EH-Bilo-2 experienced significant decrease in serum α-fetoprotein, endoglin, lipocalin-2, and heat shock protein 70 levels vs. the untreated counterparts. Furthermore, the photomicrographs of their liver tissue sections showed focal area of degenerated pleomorphic hepatocytes with fine fibrosis originating from the portal area. Thus, the optimized bilosomal formulation is a promising delegate for tackling hepatocellular carcinoma owing to its powerful anti-cancer and anti-angiogenic activity.
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Affiliation(s)
| | - Alaa Hamed Salama
- b Department of Pharmaceutical Technology , National Research Centre , Cairo , Egypt
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