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Jian J, An J, Gao Z, Zeng L, Luo W, Ding Y. The enzymatic synthesis of theaflavin-3-gallate oxidation product and its determination. Talanta 2024; 276:126239. [PMID: 38781912 DOI: 10.1016/j.talanta.2024.126239] [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: 03/01/2024] [Revised: 05/07/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024]
Abstract
In this work, the oxidation of theaflavin-3-gallate (TF-3-G) was investigated using (-)-epicatechin (EC) and (-)-epigallocatechin gallate (EGCG) as substrates in a one-pot reaction. The resulting TF-3-G oxidation product was acquired by employing acetonitrile/water and ethanol/water as eluents, respectively, which was identified as theanaphthoquinone-3'-gallate (TNQ-3'-G). Surprisingly, we discovered that TNQ-3'-G could react with certain protic solvents to form new and unstable complexes through intermolecular hydrogen bond. This reactivity was also confirmed by the presence of irregular peaks in reverse-phase high-performance liquid chromatography (RP-HPLC) besides spectroscopic data. Therefore, we inferred that the number of carboxyl groups may increase through the successive oxidative polymerization of the TFs oxidation products. The high-molecular polymer could also interact with biomacromolecules in a similar manner to their interaction with protic solvents. This interaction might be one of the main factors contributing to the broad hump of thearubigins (TRs) on the RP-HPLC baseline. Additionally, these findings lay a solid foundation for interpreting the structures of TRs and understanding their generation mechanism.
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Affiliation(s)
- Jinjin Jian
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China.
| | - Jiale An
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Zhijiang Gao
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Liang Zeng
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Wei Luo
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China
| | - Yangping Ding
- Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing, China.
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2
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Pimentel EF, de Oliveira BG, Pereira ACH, Figueira MM, Portes DB, Scherer R, Ruas FG, Romão W, Fronza M, Endringer DC. Polyphenols, Antioxidants, and Wound Healing of Lecythis pisonis Seed Coats. PLANTA MEDICA 2024; 90:243-251. [PMID: 37973148 DOI: 10.1055/a-2212-0262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
To better use the Lecythis pisonis Cambess. biomass, this study investigates whether Sapucaia seed coats present wound healing properties. We analyzed the antibacterial, antioxidant, and wound healing-promoting potentials, plus cytotoxicity and stimulation of vascular endothelial growth factor-A. The chemical composition was analyzed by positive ion mode electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry. A total of 19 compounds were identified, such as proanthocyanidin A1, procyanidins A1, B2, and C1, epigallocatechin, and kaempferol (p-coumaroyl) glycoside. Potent antioxidant strength/index was verified for 2,2-diphenyl-1-picrylhydrazyl radical (IC50 = 0.99 µg/mL) and ferric reducing antioxidant power (IC50 = 1.09 µg/mL). The extract did not present cytotoxicity and promoted significant cell migration and/or proliferation of fibroblasts (p < 0.05). Vascular endothelial growth factor-A was stimulated dose-dependently at 6 µg/mL (167.13 ± 8.30 pg/mL), 12.5 µg/mL (210.3 ± 14.2 pg/mL), and 25 µg/mL (411.6 ± 29.4 pg/mL). Platelet-derived growth factor (PDGF) (0.002 µg/mL) was stimulated at 215.98 pg/mL. Staphylococcus aureus was susceptible to the extract, with a minimum inhibitory concentration of 31.25 µg/mL. The identified compounds benefit the antioxidant activity, promoting hemostasis for the wound healing process, indicating that this extract has the potential for use in dermatological cosmetics.
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Affiliation(s)
| | | | | | | | - Danielle Braga Portes
- Pharmaceutical Science Graduate Program, Vila Velha University, Vila Velha, ES, Brazil
| | - Rodrigo Scherer
- Pharmaceutical Science Graduate Program, Vila Velha University, Vila Velha, ES, Brazil
| | - Fabiana Gomes Ruas
- Capixaba Institute for Research, Technical Assistance, and Rural Extension, Vitoria, Brazil
| | | | - Márcio Fronza
- Pharmaceutical Science Graduate Program, Vila Velha University, Vila Velha, ES, Brazil
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3
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Jian J, Gao Z, Ding Y. Efficient enzymatic synthesis of theaflavin and its production mechanism. J Food Sci 2024; 89:1531-1539. [PMID: 38258956 DOI: 10.1111/1750-3841.16947] [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: 07/15/2023] [Revised: 12/22/2023] [Accepted: 01/04/2024] [Indexed: 01/24/2024]
Abstract
In this study, a novel preparation method of theaflavin (TF) has been established. Our findings indicated that the formation of TF was significantly enhanced by using an ice bath (2-3°C). Additionally, increasing the ratio of (-)-epigallocatechin (EGC) under the ice bath could further improve its yield. This approach prevented the appearance of a dark solution within 3 h, effectively protecting TF from oxidation. Our study on the generation mechanism of TF suggested that EGC-quinone I (EGC-Q-I) with two carbanions could potentially serve as one of synthons based on the retrosynthetic analysis of the bicyclo[3.2.1]octane-type intermediate. Subsequently, quantum mechanical calculations further supported this hypothesis. Practical Application: In this study, we have developed a novel method for the synthesis of theaflavin (TF), demonstrating that the use of ice bath significantly enhanced its yield. Increasing the ratio of (-)-epigallocatechin (EGC) under the ice bath further improved TF yields and prevented darkening of the solution for at least 3 h, thereby protecting TF from oxidation. Our study suggested that EGC-quinone I is a potential synthon based on the retrosynthetic analysis of the bicyclo[3.2.1]octane-type intermediate (BOI). This hypothesis is supported by QM calculations.
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Affiliation(s)
- Jinjin Jian
- College of Food Science, Southwest University, Chongqing, China
| | - Zhijiang Gao
- College of Food Science, Southwest University, Chongqing, China
| | - Yangping Ding
- College of Food Science, Southwest University, Chongqing, China
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Grillo A, Rusconi Y, D’Alterio MC, De Rosa C, Talarico G, Poater A. Ring Opening Polymerization of Six- and Eight-Membered Racemic Cyclic Esters for Biodegradable Materials. Int J Mol Sci 2024; 25:1647. [PMID: 38338928 PMCID: PMC10855523 DOI: 10.3390/ijms25031647] [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: 12/30/2023] [Revised: 01/17/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
The low percentage of recyclability of the polymeric materials obtained by olefin transition metal (TM) polymerization catalysis has increased the interest in their substitution with more eco-friendly materials with reliable physical and mechanical properties. Among the variety of known biodegradable polymers, linear aliphatic polyesters produced by ring-opening polymerization (ROP) of cyclic esters occupy a prominent position. The polymer properties are highly dependent on the macromolecule microstructure, and the control of stereoselectivity is necessary for providing materials with precise and finely tuned properties. In this review, we aim to outline the main synthetic routes, the physical properties and also the applications of three commercially available biodegradable materials: Polylactic acid (PLA), Poly(Lactic-co-Glycolic Acid) (PLGA), and Poly(3-hydroxybutyrate) (P3HB), all of three easily accessible via ROP. In this framework, understanding the origin of enantioselectivity and the factors that determine it is then crucial for the development of materials with suitable thermal and mechanical properties.
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Affiliation(s)
- Andrea Grillo
- Department of Chemical Sciences, Università degli Studi di Napoli Federico II, Via Cintia, 80126 Napoli, Italy; (A.G.); (Y.R.); (M.C.D.); (C.D.R.); (G.T.)
| | - Yolanda Rusconi
- Department of Chemical Sciences, Università degli Studi di Napoli Federico II, Via Cintia, 80126 Napoli, Italy; (A.G.); (Y.R.); (M.C.D.); (C.D.R.); (G.T.)
- Scuola Superiore Meridionale, Largo San Marcellino 10, 80138 Napoli, Italy
| | - Massimo Christian D’Alterio
- Department of Chemical Sciences, Università degli Studi di Napoli Federico II, Via Cintia, 80126 Napoli, Italy; (A.G.); (Y.R.); (M.C.D.); (C.D.R.); (G.T.)
| | - Claudio De Rosa
- Department of Chemical Sciences, Università degli Studi di Napoli Federico II, Via Cintia, 80126 Napoli, Italy; (A.G.); (Y.R.); (M.C.D.); (C.D.R.); (G.T.)
| | - Giovanni Talarico
- Department of Chemical Sciences, Università degli Studi di Napoli Federico II, Via Cintia, 80126 Napoli, Italy; (A.G.); (Y.R.); (M.C.D.); (C.D.R.); (G.T.)
- Scuola Superiore Meridionale, Largo San Marcellino 10, 80138 Napoli, Italy
| | - Albert Poater
- Institut de Química Computacional i Catàlisi and Departament de Química, Universitat de Girona, c/ Maria Aurèlia Capmany 69, 17003 Girona, Spain
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Jakubczyk K, Łopusiewicz Ł, Kika J, Janda-Milczarek K, Skonieczna-Żydecka K. Fermented Tea as a Food with Functional Value-Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition. Foods 2023; 13:50. [PMID: 38201078 PMCID: PMC10778390 DOI: 10.3390/foods13010050] [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: 11/26/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity based on its high content of pol-yphenolic compounds. A number of previous studies have demonstrated the equally favourable biochemical and phytochemical composition of green tea. The aim of this study was to analyse and compare the basic biochemical composition, microbiological composition and antioxidant properties of black and green tea-based Kombucha. The green tea-based Kombucha showed a quantitatively more abundant microbial composition (Lactic Acid Bacteria, Acetobacter sp., Yeast), a higher reducing potential (FRAP-4326.58 Fe(II)µM/L) and a higher content of total polyphenols (23.84 mg GAE/100 mL, reducing sugars (3212.00 mg/100 mL) as well as free amino acids (849.00 mg GLY/mL). Kombucha made from black tea, on the other hand, showed a higher anti-oxidant potential (1.17 Trolox (mM) TEAC), neutralising the DPPH radical at 94.33% and ABTS at 97.74%. It also had a higher level of acetic acid (0.08 g/100 mL). Green tea kombucha had a higher scavenging capacity of 90.6% for superoxide radical (O2-) and 69.28% for hydroxyl radical (·OH) than black tea kombucha. In the present study, both kombucha drinks tested were shown to be source of potent antioxidants. In addition, green tea, as a kombucha base, has proven to be as beneficial a raw material that will provide full nutritional and health-promoting values as traditional kombucha.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (J.K.); (K.J.-M.)
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 35 K. Janickiego, 71-270 Szczecin, Poland;
| | - Joanna Kika
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (J.K.); (K.J.-M.)
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (J.K.); (K.J.-M.)
| | - Karolina Skonieczna-Żydecka
- Department of Biochemical Science, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland;
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de Beer D, Beelders T, Human C, Joubert E. Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling. Crit Rev Food Sci Nutr 2023; 63:11802-11829. [PMID: 35833472 DOI: 10.1080/10408398.2022.2096561] [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: 11/03/2022]
Abstract
Phenolic compounds are known to degrade and/or undergo changes during food production and storage. Reaction kinetic modeling is generally used to define kinetic parameters of a food system and predict changes during thermal processing and storage. Data for phenolic acids and flavonoids, such as anthocyanins and flavan-3-ols, have been reviewed in detail, but the flavonoid sub-classes, dihydrochalcones and flavanones, have been mostly neglected. Other neglected phenolic classes are xanthones and benzophenones. The stability of these types of compounds is important as they are present in fruits and exposed to heat when processed into juice and jam. Other sources of the compounds are herbal teas, which are also subjected to thermal processing, either during the primary processing of the plant material, or the production of extracts for use as food ingredients. The theoretical background is given to understand the review of literature on these classes/sub-classes. Results of research on kinetic modeling are discussed in detail, while research on compound stability without the application of reaction kinetic modeling is briefly mentioned to provide context. The studies discussed included those focusing on heating during the processing and storage of model solutions, liquid foods, plant material, dried extracts, and extracts formulated with other food ingredients.
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Affiliation(s)
- Dalene de Beer
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Theresa Beelders
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Chantelle Human
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest & Agro-Processing Technologies, Agricultural Research Council Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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Zhang S, Shan X, Niu L, Chen L, Wang J, Zhou Q, Yuan H, Li J, Wu T. The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea. Metabolites 2023; 13:864. [PMID: 37512571 PMCID: PMC10385030 DOI: 10.3390/metabo13070864] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Tea's biochemical compounds and flavor quality vary depending on its grade ranking. Dianhong Congou black tea (DCT) is a unique tea category produced using the large-leaf tea varieties from Yunnan, China. To date, the flavor characteristics and critical components of two grades of high-quality DCT, single-bud-grade DCT (BDCT), and special-grade DCT (SDCT) manufactured mainly with single buds and buds with one leaf, respectively, are far from clear. Herein, comparisons of two grades were performed by the integration of human sensory evaluation, an electronic tongue, chromatic differences, the quantification of major components, and metabolomics. The BDCT possessed a brisk, umami taste and a brighter infusion color, while the SDCT presented a comprehensive taste and redder liquor color. Quantification analysis showed that the levels of total polyphenols, catechins, and theaflavins (TFs) were significantly higher in the BDCT. Fifty-six different key compounds were screened by metabolomics, including catechins, flavone/flavonol glycosides, amino acids, phenolic acids, etc. Correlation analysis revealed that the sensory features of the BDCT and SDCT were attributed to their higher contents of catechins, TFs, theogallin, digalloylglucose, and accumulations of thearubigins (TRs), flavone/flavonol glycosides, and soluble sugars, respectively. This report is the first to focus on the comprehensive evaluation of the biochemical compositions and sensory characteristics of two grades of high-quality DCT, advancing the understanding of DCT from a multi-dimensional perspective.
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Affiliation(s)
- Shan Zhang
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Xujiang Shan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Linchi Niu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Le Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Tian Wu
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
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8
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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Shan X, Yu Q, Chen L, Zhang S, Zhu J, Jiang Y, Yuan H, Zhou Q, Li J, Wang Y, Deng Y, Li J. Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics. Front Nutr 2023; 10:1104926. [PMID: 36998915 PMCID: PMC10043258 DOI: 10.3389/fnut.2023.1104926] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 02/22/2023] [Indexed: 03/17/2023] Open
Abstract
Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone C-glycosides decreased overall while flavonol O-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3′-gallate, theaflavin-3′-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r| > 0.6, p < 0.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing.
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Affiliation(s)
- Xujiang Shan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Qinyan Yu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Le Chen
- College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Shan Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming, China
| | - Jiayi Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou, China
| | - Ji Li
- Agriculture and Rural Bureau of Chun'an County, Hangzhou, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- *Correspondence: Yujie Wang,
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Yuliang Deng,
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Jia Li,
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10
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Xiang G, Sun H, Chen Y, Guo H, Liu Y, Li Y, Lu C, Wang X. Antioxidant and hypoglycemic activity of tea polysaccharides with different degrees of fermentation. Int J Biol Macromol 2023; 228:224-233. [PMID: 36529215 DOI: 10.1016/j.ijbiomac.2022.12.114] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 11/21/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Four polysaccharides (GTPS, OTPS, BTPS and DTPS) were extracted from green tea, oolong tea, black tea and dark tea respectively. The physical and chemical properties, antioxidant and hypoglycemic activities were studied. Structural analysis showed that these tea polysaccharides were glycoprotein complexes, and there were significant differences in microstructure, protein, total sugar and uronic acid content. They were all composed of multiple monosaccharides and different molar ratios. In terms of antioxidant activity, completely fermented BTPS and DTPS had higher activity. Regarding to hypoglycemic effects, BTPS showed higher α-glucosidase inhibitory activity in vitro. And in the treatment of type 2 diabetes mice, Oral BTPS significantly controlled the levels of blood glucose, TG, TC, LDL-C, Cr, UREA, ALT and AST in diabetic mice, and improved insulin resistance. Histopathological observation further confirmed that BTPS can alleviate liver injury caused by hyperglycemia and hyperlipidemia. Data showed that BTPS significantly improved hyperglycemia and liver function in diabetic mice.
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Affiliation(s)
- Gang Xiang
- College of Horticulturen, Sichuan Agricultural University, Chengdu 611130, China
| | - Huaping Sun
- College of Horticulturen, Sichuan Agricultural University, Chengdu 611130, China
| | - Yinyin Chen
- College of Agronomy, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Hongrui Guo
- College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Yong Liu
- College of Science, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Yunchun Li
- College of Science, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Changfang Lu
- College of Science, Sichuan Agricultural University, Chengdu 611130, Sichuan, China
| | - Xianxiang Wang
- College of Science, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
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11
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An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase. Molecules 2023; 28:molecules28041722. [PMID: 36838710 PMCID: PMC9959171 DOI: 10.3390/molecules28041722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/31/2023] [Accepted: 01/31/2023] [Indexed: 02/16/2023] Open
Abstract
Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves.
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12
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Li H, Xiang D, Gong C, Wang X, Liu L. Naturally derived injectable hydrogels with ROS-scavenging property to protect transplanted stem cell bioactivity for osteoarthritic cartilage repair. Front Bioeng Biotechnol 2023; 10:1109074. [PMID: 36686241 PMCID: PMC9848398 DOI: 10.3389/fbioe.2022.1109074] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 12/19/2022] [Indexed: 01/05/2023] Open
Abstract
Intra-articular injection of adipose mesenchymal stem cells (ADSCs) is a potential alternative to the treatment of osteoarthritis (OA) and has aroused great interest of clinical researchers. However, the hostile microenvironment in the joint cavity, characterized by reactive oxygen species (ROS) accumulation and excessive inflammation, disturbs the bioactivity of the transplanted stem cells. The (-)-epigallocatechin-3-O-gallate (EGCG), a green tea catechin, has attracted the researchers' attention owing to its powerful ROS-scavenging and antioxidant properties. In this study, to avoid rapid degradation and/or depletion of EGCG, we prepare a long-lasting injectable hydrogel by EGCG and hyaluronic acid (HA). The naturally derived hydrogels with excellent biocompatibility and durable retention time can capture the redundant ROS continuously and efficiently, thus protecting ADSCs from ROS-mediated death and bioactivity inhibition, including cell survival, proliferation and chondrogenic differentiation. Intra-articular injection of this ADSCs loaded hydrogel significantly induced synovial macrophages polarization to M2 phenotype, decreased pro-inflammatory cytokines (e.g., IL-1β, MMP-13, and TNF-α) expression, promoted cartilage matrix formation, and repaired cartilage destruction in OA. This stem cell-protected hydrogel delivery strategy showed superior efficacy than ADSCs delivering or EGCG-HA injection singly, which providing a potential alternative strategy for OA management.
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Affiliation(s)
- Haobo Li
- Department of Orthopaedics and Traumatology, Shanghai East Hospital, School of Medicine, Tongji University, Shanghai, China,Department of Orthopaedics, Shanghai Changzheng Hospital, Naval Medical University, Shanghai, China
| | - Dong Xiang
- Department of Orthopaedics, Shanghai Changzheng Hospital, Naval Medical University, Shanghai, China
| | - Chongcheng Gong
- Department of Orthopaedics and Traumatology, Shanghai East Hospital, School of Medicine, Tongji University, Shanghai, China
| | - Xiaomin Wang
- Department of Orthopaedics and Traumatology, Shanghai East Hospital, School of Medicine, Tongji University, Shanghai, China
| | - Lin Liu
- Department of Orthopaedics and Traumatology, Shanghai East Hospital, School of Medicine, Tongji University, Shanghai, China,*Correspondence: Lin Liu,
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Long P, Rakariyatham K, Ho CT, Zhang L. Thearubigins: Formation, structure, health benefit and sensory property. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Tsurunaga Y, Kanou M, Ikeura H, Makino M, Oowatari Y, Tsuchiya I. Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Huang Y, Goh RMV, Pua A, Liu SQ, Ee KH, Lassabliere B, Yu B. Characterisation of catechins and their oxidised derivatives in Ceylon tea using multi-dimensional liquid chromatography and high-resolution mass spectrometry. J Chromatogr A 2022; 1682:463477. [PMID: 36137342 DOI: 10.1016/j.chroma.2022.463477] [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: 06/17/2022] [Revised: 09/01/2022] [Accepted: 09/03/2022] [Indexed: 11/29/2022]
Abstract
Tea is a complex food matrix comprising of many structurally diverse compounds, of which catechins and their oxidised derivatives are of particular interest due to their nutritional functionality. However, these catechins and derivatives exist in various isomeric forms with few or no pure standards available, rendering their analysis challenging. A method combining multi-dimensional liquid chromatography (MDLC) and high-resolution mass spectrometry (HRMS) was developed for the characterisation of these compounds using Ceylon tea as a model. Based on a Plackett-Burman (PB) design, flow rate and initial methanol percentage were identified as the most significant factors (p < 0.05) affecting chromatogram coverage and resolution (Rs) for comprehensive two-dimensional LC (LCxLC) and heart-cutting two-dimensional LC (LC-LC) respectively. Central composite design (CCD) was then applied using these parameters for method optimisation and to identify second-order relationships between screened parameters. The optimised LCxLC (flow rate: 2.18 mL/min and initial methanol percentage: 28.0%) and LC-LC (flow rate: 0.86 mL/min and initial methanol percentage for different cuts: A- 10.0%; B- 15.8%; and C- 18.7%) methods were applied to the analysis of Ceylon tea samples from seven regions of Sri Lanka and demonstrated an improved separation of co-eluting isomeric compounds. Finally, with the mass spectral information from HRMS, a total of 31 compounds (eight monomers, 17 dimers, five trimers and one tetramer) were detected and putatively identified in Ceylon tea.
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Affiliation(s)
- Yunle Huang
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, 117542, Singapore
| | - Rui Min Vivian Goh
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, 138623, Singapore
| | - Aileen Pua
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, 138623, Singapore; Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, 117542, Singapore.
| | - Kim Huey Ee
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, 138623, Singapore
| | | | - Bin Yu
- Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, 138623, Singapore.
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16
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Tsurunaga Y, Takahashi T, Kanou M, Onda M, Ishigaki M. Removal of astringency from persimmon paste via polysaccharide treatment. Heliyon 2022; 8:e10716. [PMID: 36185145 PMCID: PMC9519491 DOI: 10.1016/j.heliyon.2022.e10716] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/31/2022] [Accepted: 09/15/2022] [Indexed: 11/25/2022] Open
Abstract
Non-astringent persimmon (Diospyros kaki Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing. Herein, the addition of polysaccharides was used to produce a non-astringent persimmon paste while maintaining its quality. Among the nine evaluated polysaccharides, high- (HM) and low-methoxyl (LM) pectins, carrageenan, xanthan gum, and sodium alginate exhibited high astringency removal efficiencies. No astringency recurrence was observed after freezing when HM or LM pectin, guar gum, carrageenan, or sodium alginate were added. Moreover, the addition of HM pectin, or LM pectin, or sodium alginate prevented astringency upon heating. Additionally, guar, xanthan, tara gum, or carrageenan effectively inhibited syneresis. Thus, high-quality pastes could be easily and efficiently produced using a combination of polysaccharides.
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Affiliation(s)
- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Tetsuya Takahashi
- Faculty of Human Science, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Mina Kanou
- Graduate School of Human and Social Sciences, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Misaki Onda
- Faculty of Education, Shimane University, 1060 Nishikawatsu-cho, Matsue City, Shimane 690-8504, Japan
| | - Mika Ishigaki
- Institute of Agricultural and Life Sciences, Academic Assembly, Shimane University, 1060 Nishikawatsu, Matsue City, Shimane 690-8504, Japan
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17
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Bae KH, Chan KH, Kurisawa M. Autoxidation-Resistant, ROS-Scavenging, and Anti-Inflammatory Micellar Nanoparticles Self-Assembled from Poly(acrylic acid)-Green Tea Catechin Conjugates. ACS Macro Lett 2022; 11:835-840. [PMID: 35713474 DOI: 10.1021/acsmacrolett.2c00239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
(-)-Epigallocatechin-3-O-gallate (EGCG), the most bioactive catechin in green tea, has drawn significant interest as a potent antioxidant and anti-inflammatory compound. However, the application of EGCG has been limited by its rapid autoxidation at physiological pH, which generates cytotoxic levels of reactive oxygen species (ROS). Herein, we report the synthesis of poly(acrylic acid)-EGCG conjugates with tunable degrees of substitution and their spontaneous self-assembly into micellar nanoparticles with enhanced resistance against autoxidation. These nanoparticles not only exhibited superior oxidative stability and cytocompatibility over native EGCG, but also showed excellent ROS-scavenging and anti-inflammatory effects. This work presents a potential strategy to overcome the stability and cytotoxicity issues of EGCG, making it one step closer toward its widespread application.
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Affiliation(s)
- Ki Hyun Bae
- Institute of Bioengineering and Bioimaging, 31 Biopolis Way, The Nanos, Singapore 138669, Singapore
| | - Kiat Hwa Chan
- Division of Science, Yale-NUS College, 16 College Avenue West, Singapore 138527, Singapore
| | - Motoichi Kurisawa
- Institute of Bioengineering and Bioimaging, 31 Biopolis Way, The Nanos, Singapore 138669, Singapore
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18
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Tea phenolics as prebiotics. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Morzel M, Canon F, Guyot S. Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6317-6327. [PMID: 35583948 DOI: 10.1021/acs.jafc.2c01183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein-tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins-polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.
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Affiliation(s)
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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20
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Zha M, Lian L, Wen M, Ercisli S, Ren Y, Jiang Z, Ho CT, Zhang L. The Oxidation Mechanism of Flavan-3-ols by an Enzymatic Reaction Using Liquid Chromatography-Mass Spectrometry-Based Metabolomics Combined with Captured o-Quinone Intermediates of Flavan-3-ols by o-Phenylenediamine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5715-5727. [PMID: 35475606 DOI: 10.1021/acs.jafc.2c01416] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
During the enzymatic oxidation of black tea, flavan-3-ols undergo a complicated chemical transformation and generate theaflavins and thearubigins. So far, the oxidation mechanism of flavan-3-ols has not been clarified. Liquid chromatography-tandem mass spectrometry-based metabolomics combined with o-quinone intermediates captured by o-phenylenediamine was developed and successfully applied in the liquid incubation of fresh tea homogenates. During the oxidation, the contents of catechins continuously decreased, while theaflavins increased first but decreased subsequently at the end of incubation. Meanwhile, the content of thearubigins greatly increased at the late stage of incubation. Dehydrotheasinensins were accumulated at the end of oxidation along with the decrease of theasinensins. Through o-phenylenediamine derivation, several adducts of (-)-epigallocatechin gallate, (-)-epigallocatechin, theasinensins A, B, C, and D, and corresponding dehydrotheasinensins were identified, which were considered as the substrates of thearubigins. These results suggested that theaflavins and these oxidation products contributed to the formation of thearubigins.
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Affiliation(s)
- Minyu Zha
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Li Lian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Yiyu Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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21
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Wong M, Sirisena S, Ng K. Phytochemical profile of differently processed tea: A review. J Food Sci 2022; 87:1925-1942. [DOI: 10.1111/1750-3841.16137] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 02/17/2022] [Accepted: 03/08/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Melody Wong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Australia
| | - Sameera Sirisena
- Department of Chemical Engineering, Faculty of Engineering and Information Technology The University of Melbourne Parkville Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Australia
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22
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Tanaka T, Yasumatsu M, Hirotani M, Matsuo Y, Li N, Zhu HT, Saito Y, Ishimaru K, Zhang YJ. New degradation mechanism of black tea pigment theaflavin involving condensation with epigallocatechin-3-O-gallate. Food Chem 2022; 370:131326. [PMID: 34656020 DOI: 10.1016/j.foodchem.2021.131326] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 09/05/2021] [Accepted: 10/02/2021] [Indexed: 11/04/2022]
Abstract
Theanaphthoquinone (TNQ) is the initial and main oxidation product of theaflavin, a representative black tea pigment. Nevertheless, TNQ is virtually undetected in the high-performance liquid chromatography analysis of black tea leaves using photodiode array detection. To elucidate the degradation mechanism of theaflavin in the black tea production process, this study investigated the reaction of TNQ with epigallocatechin-3-O-gallate (EGCg), which is the most abundant polyphenol in tea leaves. In citrate-phosphate buffer solution at pH 6 and room temperature, TNQ reacted nonenzymatically with EGCg to afford three products, whose structures were determined on the basis of spectroscopic data. The results indicated that the double bond of the ortho-naphthoquinone moiety in TNQ reacted with the autoxidation product of EGCg. This study demonstrates novel reactions occurring in the process of theaflavin degradation, which might be involved in the formation of thearubigins, the major black tea pigments composing oligomeric catechin oxidation products.
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Affiliation(s)
- Takashi Tanaka
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan.
| | - Miho Yasumatsu
- School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Mayu Hirotani
- School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Yosuke Matsuo
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Na Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Hong-Tao Zhu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
| | - Yoshinori Saito
- Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
| | - Kanji Ishimaru
- Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga 840-8502, Japan
| | - Ying-Jun Zhang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
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23
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Enzymatic Oxidation of Tea Catechins and Its Mechanism. Molecules 2022; 27:molecules27030942. [PMID: 35164208 PMCID: PMC8840101 DOI: 10.3390/molecules27030942] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/22/2022] [Accepted: 01/26/2022] [Indexed: 02/04/2023] Open
Abstract
Tea (Camellia sinensis, Theaceae) is one of the most widely consumed beverages in the world. The three major types of tea, green tea, oolong tea, and black tea, differ in terms of the manufacture and chemical composition. Catechins, theaflavins, and thearubigins have been identified as the major components in tea. Other minor oligomers have also been found in tea. Different kinds of ring fission and formation elucidate the major transformed pathways of tea catechins to their dimers and polymers. The present review summarizes the data concerning the enzymatic oxidation of catechins, their dimers, and thearubigins in tea.
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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25
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Lohtander T, Grande R, Österberg M, Laaksonen P, Arola S. Bioactive Films from Willow Bark Extract and Nanocellulose Double Network Hydrogels. FRONTIERS IN CHEMICAL ENGINEERING 2021. [DOI: 10.3389/fceng.2021.708170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In nature, the protection of sensitive components from external threats relies on the combination of physical barriers and bioactive secondary metabolites. Polyphenols and phenols are active molecules that protect organisms from physical and chemical threats such as UV irradiation and oxidative stress. The utilization of biopolymers and natural bioactive phenolic components as protective coating layers in packaging solutions would enable easier recyclability of materials and greener production process compared with the current plastic-based products. Herein, we produce a fully wood-based double network material with tunable bioactive and optical properties consisting of nanocellulose and willow bark extract. Willow bark extract, embedded in nanocellulose, was cross-linked into a polymeric nanoparticle network using either UV irradiation or enzymatic means. Based on rheological analysis, atomic force microscopy, antioxidant activity, and transmittance measurements, the cross-linking resulted in a double network gel with enhanced rheological properties that could be casted into optically active films with good antioxidant properties and tunable oxygen barrier properties. The purely biobased, sustainably produced, bioactive material described here broadens the utilization perspectives for wood-based biomass, especially wood-bark extractives. This material has potential in applications where biodegradability, UV shielding, and antioxidant properties of hydrogels or thin films are needed, for example in medical, pharmaceutical, food, and feed applications, but also as a functional barrier coating in packaging materials as the hydrogel properties are transferred to the casted and dried films.
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26
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Liu Z, Chen Q, Zhang C, Ni L. Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice. Food Chem 2021; 367:130735. [PMID: 34365247 DOI: 10.1016/j.foodchem.2021.130735] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 07/27/2021] [Accepted: 07/28/2021] [Indexed: 02/06/2023]
Abstract
Green and black teas are regarded to possess therapeutic potential for the treatment of obesity, however it is not clear which tea performs better in body weight control. In this study, aiming to eliminate cultivar variation, green tea phenolics (GTP) were oxidized by tyrosinase to obtain oxidized tea phenolics (OTP). Thereafter, their anti-obesity effect on high-fat diet induced obese mice were compared. The results showed that despite their distinctive phenolic profiles, GTP and OTP exerted similar anti-obesity properties after 12 weeks of dietary intervention. Furthermore, cecal microbiota profiling exhibited comparable modulatory effects of GTP and OTP on multiple bacterial taxa, including Parabacteroides distasonis, Bifidobacterium, Prevotella, and Akkermansia muciniphila, which were strongly associated with obesity related indexes. Putative bacterial function profiling implicated that both GTP and OTP might regulate the lipid metabolism similarly. Collectively, the oxidation of GTP did not influence the anti-obesity and gut microbiota modulatory effects to any large extent.
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Affiliation(s)
- Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Qin Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Chen Zhang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China.
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China.
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27
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Liu Z, Chen F, Sun J, Ni L. Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui). Food Chem 2021; 367:130624. [PMID: 34339982 DOI: 10.1016/j.foodchem.2021.130624] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 07/05/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022]
Abstract
Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mechanical performance and facilitated the subsequent enzymatic fermentation. During fermentation, approximately 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.
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Affiliation(s)
- Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Fuchen Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China.
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28
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Zhan J, Cao H, Hu T, Shen J, Wang W, Wu P, Yang G, Ho CT, Li S. Efficient Preparation of Black Tea Extract (BTE) with the High Content of Theaflavin Mono- and Digallates and the Protective Effects of BTE on CCl 4-Induced Rat Liver and Renal Injury. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5938-5947. [PMID: 34003645 DOI: 10.1021/acs.jafc.1c01851] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Theaflavins (TFs), formed by the dimerization of green tea catechins during "fermentation" to prepare black tea, possess antioxidant and anti-inflammatory effects. Reported efficacious effects of black tea (∼2% of TFs) or related products come from catechins unless TFs are assayed. The present study aimed to target the preparation of black tea extract (BTE) enriched with theaflavin mono- and digallates majorly from dry tea leaves in aqueous media versus traditional fermentation of fresh leaves. We further investigated the protective function of the produced BTE on rat liver and kidney injury induced by CCl4 and its underlying molecular mechanisms. The results showed that BTE suppressed the activation level of hepatic stellate cells (HSCs), and the secretion of collagen was induced by CCl4. The relative expression levels of TGF-β, p-ERK1/ERK1, p-ERK2/ERK2, p-Smad1/Smad1, and p-Smad2/Smad2 were reduced to 56, 68, 56, 44, and 32%, respectively, compared with those of CCl4-treated rats. Therefore, BTE enriched with TFs prevented rat hepatic fibrosis through the TGF-β/Smad/ERK signaling pathway and kidney injury by inhibiting the expression of TGF-β and proinflammatory cytokines in rats. We predict the broad application of TFs and related products because of their strong antioxidant and inhibitory effects on chronic inflammation.
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Affiliation(s)
- Jianfeng Zhan
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Houjian Cao
- Jiangsu Dehe Biotechnology Company, Jiangyin, Jiangsu 214400, China
| | - Ting Hu
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Junfeng Shen
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Weixin Wang
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Peng Wu
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
| | - Guliang Yang
- National Engineering Laboratory for Rice and By-products Processing, Food Science and Engineering College, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Shiming Li
- Hubei Key Laboratory of EFGIR, Huanggang Normal University, Huanggang, Hubei 438000, China
- Jiangsu Dehe Biotechnology Company, Jiangyin, Jiangsu 214400, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
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29
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Araújo AR, Araújo AC, Reis RL, Pires RA. Vescalagin and Castalagin Present Bactericidal Activity toward Methicillin-Resistant Bacteria. ACS Biomater Sci Eng 2021; 7:1022-1030. [PMID: 33596039 DOI: 10.1021/acsbiomaterials.0c01698] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Polyphenols have been extensively exploited in the biomedical field because of their wide range of bioactive properties and historical use as traditional medicines. They typically present antioxidant, antimicrobial, antiamyloidogenic, and/or antitumor activities. In particular, cork water extracts and their components, have been previously reported to present antioxidant and antiamyloidogenic properties. On the basis of this knowledge, we tested cork water extract (CWE), cork water enriched extract (CWE-E), vescalagin/castalagin (two of the main polyphenols present in CWE and CWE-E) for their antibacterial activity against four bacterial strains, namely, methicillin-resistant Staphylococcus epidermidis (MRSE), Staphylococcus aureus (SA), methicillin-resistant Staphylococcus aureus (MRSA), and Pseudomonas aeruginosa (PA). Vescalagin and castalagin presented bactericidal activity against all the tested bacterial strains, in particular toward the methicillin-resistant ones, i.e., MRSA and MRSE, as well as the ability to inhibit the formation of biofilms and to disrupt preformed ones. Moreover, vescalagin/castalagin seem to modulate the normal assembly of the peptidoglycans at the bacteria surface, promoting the disruption of their cell wall, leading to bacterial cell death. We also demonstrate that vescalagin/castalagin can be loaded into alginate hydrogels to generate antibacterial biomaterials that are not toxic to eukaryotic cells.
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Affiliation(s)
- Ana R Araújo
- 3B's Research Group, I3Bs-Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Avepark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal.,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Avepark, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal
| | - Ana C Araújo
- 3B's Research Group, I3Bs-Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Avepark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal.,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Avepark, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal
| | - Rui L Reis
- 3B's Research Group, I3Bs-Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Avepark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal.,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Avepark, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal
| | - Ricardo A Pires
- 3B's Research Group, I3Bs-Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Avepark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal.,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Avepark, Zona Industrial da Gandra, 4805-017, Barco, Guimarães, Portugal
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30
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Tawornchat P, Pattarakankul T, Palaga T, Intasanta V, Wanichwecharungruang S. Polymerized Luteolin Nanoparticles: Synthesis, Structure Elucidation, and Anti-Inflammatory Activity. ACS OMEGA 2021; 6:2846-2855. [PMID: 33553902 PMCID: PMC7860061 DOI: 10.1021/acsomega.0c05142] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Accepted: 01/06/2021] [Indexed: 05/22/2023]
Abstract
Luteolin is an anti-inflammatory flavonoid commonly found in many edible plants. The compound is popularly consumed as a supplement regardless of its poor water solubility (27.8 μg/mL at 25 °C) and low bioavailability. Here, mild one-pot polymerization of luteolin into water-dispersible nanospheres, with an average dry size of 234.8 ± 101.6 nm, an aqueous size distribution of 379.1 ± 220.5 nm (PDI = 0.338), an average ζ-potential of -36.2 ± 0.2 mV, and an 89.3 ± 4.8% yield, is described. The nanospheres consist of polymerized luteolin (polyluteolin) with a weight-average molecular mass of around 410000 Da. The chemical structure of polyluteolin is identified through 1H-1H correlated spectroscopy (COSY), 1H-13C heteronuclear single-quantum coherence (HSQC), and 1H-13C heteronuclear multiple-bond correlation (HMBC) NMR spectroscopic analyses of the oligomers, and a polymerization mechanism is proposed. Unlike luteolin that showed both dose-dependent anti-inflammatory activity and cytotoxicity when tested in lipopolysaccharide-stimulated macrophages, the polyluteolin nanoparticles possess dose-dependent anti-inflammatory activity without causing cell death even at high concentrations.
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Affiliation(s)
- Parichat Tawornchat
- Department
of Chemistry, Faculty of Science, Chulalongkorn
University, Bangkok 10330, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, Bangkok 10330, Thailand
| | - Thitiporn Pattarakankul
- Center
of Excellence in Advanced Materials and Biointerfaces, Chulalongkorn University, Bangkok 10330, Thailand
| | - Tanapat Palaga
- Department
of Microbiology, Faculty of Science, Chulalongkorn
University, Bangkok 10330, Thailand
| | - Varol Intasanta
- National
Nanotechnology Center, National Science
and Technology Development Agency, Pathumthani 12120, Thailand
| | - Supason Wanichwecharungruang
- Department
of Chemistry, Faculty of Science, Chulalongkorn
University, Bangkok 10330, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Chulalongkorn University, Bangkok 10330, Thailand
- Center
of Excellence in Advanced Materials and Biointerfaces, Chulalongkorn University, Bangkok 10330, Thailand
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31
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Wang R, Sun J, Lassabliere B, Yu B, Liu SQ. Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurry. Food Microbiol 2020; 92:103609. [PMID: 32950144 DOI: 10.1016/j.fm.2020.103609] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 07/20/2020] [Accepted: 07/25/2020] [Indexed: 01/19/2023]
Abstract
The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster than the other two yeasts; strain NCYC2251 was the only species that metabolized xylose. Strain FrootZen increased the caffeine content significantly and strain Prelude showed the opposite trend, both at a statistical level, while theanine contents in four samples were relatively stable. Biodiva and FrootZen significantly improved polyphenols content and the oxygen radical absorbance capacity of fermented teas. Some endogenous volatiles such as ketones, lactones and aldehydes decreased to lower or undetected levels, but one of the key tea aroma compounds methyl salicylate increased by 34-fold and 100-fold in P. kluyveri and W. saturnus samples respectively. Therefore, green tea fermentation by appropriate non-Saccharomyces yeasts can enhance its antioxidant capacity and alter the aroma compound profile.
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Affiliation(s)
- Rui Wang
- Department of Food Science & Technology, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Jingcan Sun
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | | | - Bin Yu
- Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore
| | - Shao Quan Liu
- Department of Food Science & Technology, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China.
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32
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Araújo AR, Reis RL, Pires RA. Natural Polyphenols as Modulators of the Fibrillization of Islet Amyloid Polypeptide. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2020; 1250:159-176. [PMID: 32601944 DOI: 10.1007/978-981-15-3262-7_11] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Diabetes mellitus type 2 (type-2 diabetes) is a metabolic disorder characterized by the increased blood glucose concentration and insulin resistance in peripheral tissues (e.g., muscles and adipose tissue). The initiation of the pathological cascade of events that lead to type-2 diabetes has been subject of debate; however, it has been commonly accepted that the oversecretion of human islet amyloid polypeptide (hIAPP, a hormone co-secreted with insulin) by the pancreatic 𝛽-cells is the main trigger of type-2 diabetes. In fact, 90% of the type-2 diabetes patients present hIAPP deposits in the extracellular space of the 𝛽-cells. These hIAPP supramolecular arrangements (both fibrillar and oligomeric) have been reported to be the origin of cytotoxicity, which leads to 𝛽-cell dysfunction through a series of different mechanisms, including the interaction of hIAPP oligomers with the cell membrane that leads to the influx of Ca2+ and increase in the cellular oxidative stress, among others. This overview shows the importance of developing type-2 diabetes treatment strategies able to (1) remodel of the secondary structure of cytotoxic hIAPP oligomers entrapping them into off-pathway nontoxic species and (2) reestablish physiological levels of oxidative stress. Natural polyphenols are a class of antioxidant compounds that are able to perform both functions. Herein we review the published literature of the most studied polyphenols, in particular for their ability to remodel the hIAPP aggregation pathway, to rescue the in vitro pancreatic 𝛽-cell viability and function, as well as to perform under a complex biological environment, i.e., in vivo animal models and clinical trials. Overall, natural polyphenols are able to control the cytotoxic hIAPP aggregation and minimize hIAPP-mediated cellular dysfunction and can be considered as important lead compounds for the treatment of type-2 diabetes.
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Affiliation(s)
- Ana R Araújo
- 3B's Research Group, I3Bs - Research Institute on Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Guimarães, Portugal.,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Portugal.,The Discoveries Centre for Regenerative and Precision Medicine, Headquarters at University of Minho, Guimarães, Portugal
| | - Rui L Reis
- 3B's Research Group, I3Bs - Research Institute on Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Guimarães, Portugal.,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Portugal.,The Discoveries Centre for Regenerative and Precision Medicine, Headquarters at University of Minho, Guimarães, Portugal
| | - Ricardo A Pires
- 3B's Research Group, I3Bs - Research Institute on Biomaterials, Biodegradables and Biomimetics, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Guimarães, Portugal. .,ICVS/3B's-PT Government Associate Laboratory, Braga/Guimarães, Portugal. .,The Discoveries Centre for Regenerative and Precision Medicine, Headquarters at University of Minho, Guimarães, Portugal.
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33
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Wanikawa A. Flavors in Malt Whisky: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795795] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Akira Wanikawa
- The Nikka Whisky Distilling, Co. LTD., Technology Development Center, Kashiwa, Japan
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34
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Maddock RMA, Pollard GJ, Moreau NG, Perry JJ, Race PR. Enzyme-catalysed polymer cross-linking: Biocatalytic tools for chemical biology, materials science and beyond. Biopolymers 2020; 111:e23390. [PMID: 32640085 DOI: 10.1002/bip.23390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 12/11/2022]
Abstract
Intermolecular cross-linking is one of the most important techniques that can be used to fundamentally alter the material properties of a polymer. The introduction of covalent bonds between individual polymer chains creates 3D macromolecular assemblies with enhanced mechanical properties and greater chemical or thermal tolerances. In contrast to many chemical cross-linking reactions, which are the basis of thermoset plastics, enzyme catalysed processes offer a complimentary paradigm for the assembly of cross-linked polymer networks through their predictability and high levels of control. Additionally, enzyme catalysed reactions offer an inherently 'greener' and more biocompatible approach to covalent bond formation, which could include the use of aqueous solvents, ambient temperatures, and heavy metal-free reagents. Here, we review recent progress in the development of biocatalytic methods for polymer cross-linking, with a specific focus on the most promising candidate enzyme classes and their underlying catalytic mechanisms. We also provide exemplars of the use of enzyme catalysed cross-linking reactions in industrially relevant applications, noting the limitations of these approaches and outlining strategies to mitigate reported deficiencies.
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Affiliation(s)
- Rosie M A Maddock
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK.,BrisSynBio Synthetic Biology Research Centre, Life Sciences Building, Tyndall Avenue University of Bristol, Bristol, UK
| | - Gregory J Pollard
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK
| | - Nicolette G Moreau
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK
| | - Justin J Perry
- Department of Applied Sciences, Northumbria University, Ellison Building, Newcastle upon Tyne, UK
| | - Paul R Race
- School of Biochemistry, University of Bristol, University Walk, Bristol, UK.,BrisSynBio Synthetic Biology Research Centre, Life Sciences Building, Tyndall Avenue University of Bristol, Bristol, UK
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35
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Theuma M, Attard E. From herbal substance to infusion: The fate of polyphenols and trace elements. J Herb Med 2020. [DOI: 10.1016/j.hermed.2020.100347] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Jakubczyk K, Kałduńska J, Kochman J, Janda K. Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea. Antioxidants (Basel) 2020; 9:E447. [PMID: 32455926 PMCID: PMC7278673 DOI: 10.3390/antiox9050447] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds-polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha.
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Affiliation(s)
| | | | | | - Katarzyna Janda
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (K.J.); (J.K.); (J.K.)
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37
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Ding Y, Chen B, Suo H, Tong H. The enzyme‐oriented regulation of theaflavin‐3, 3
′
‐digallate synthesis and the accurate determination of its yield. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yangping Ding
- College of Food Science Southwest University Chongqing 400715 China
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Huayi Suo
- College of Food Science Southwest University Chongqing 400715 China
| | - Huarong Tong
- College of Food Science Southwest University Chongqing 400715 China
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38
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Wang R, Sun J, Lassabliere B, Yu B, Liu SQ. Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae. J Food Sci 2020; 85:306-315. [PMID: 31976554 DOI: 10.1111/1750-3841.15026] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/24/2019] [Accepted: 12/10/2019] [Indexed: 01/19/2023]
Abstract
Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, respectively, which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. PRACTICAL APPLICATION: A novel fermented tea is produced by yeast fermentation. Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation.
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Affiliation(s)
- Rui Wang
- Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543
| | - Jingcan Sun
- Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623
| | | | - Bin Yu
- Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623
| | - Shao Quan Liu
- Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543.,Natl. Univ. of Singapore Research Inst., No. 377 Linquan St., Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China
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39
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Li J, Wang J, Yao Y, Hua J, Zhou Q, Jiang Y, Deng Y, Yang Y, Wang J, Yuan H, Dong C. Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108595] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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40
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Sun X, Acquah C, Aluko RE, Udenigwe CC. Considering food matrix and gastrointestinal effects in enhancing bioactive peptide absorption and bioavailability. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103680] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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41
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Li J, Yao Y, Wang J, Hua J, Wang J, Yang Y, Dong C, Zhou Q, Jiang Y, Deng Y, Yuan H. Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions. Molecules 2019; 24:molecules24234221. [PMID: 31757064 PMCID: PMC6930661 DOI: 10.3390/molecules24234221] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Revised: 11/08/2019] [Accepted: 11/17/2019] [Indexed: 11/16/2022] Open
Abstract
The sweet-mellow taste sensation is a unique and typical feature of premium congou black tea infusions. To explore the key taste-active compounds that influence the sweet-mellow taste, a sensory and molecular characterization was performed on thirty-three congou black tea infusions presenting different taste qualities, including the sweet-mellow, mellow-pure, or less-mellow taste. An integrated application of quantitative analysis of 48 taste-active compounds, taste contribution analysis, and further validation by taste supplementation experiments, combined with human sensory evaluation revealed that caffeine, γ-aminobutyric acid, rutin, succinic acid, citric acid, and gallic acid negatively affect the sweet-mellow taste, whereas glucose, sucrose, and ornithine positively contribute to the sweet-mellow taste of congou black tea infusions. Particularly, rutin, γ-aminobutyric acid, gallic acid, and caffeine, which impart the major inhibitory effect to the manifestation of the sweet-mellow taste, were identified as the key influencing components through stepwise screening and validation experiments. A modest level of these compounds was found to be favorable for the development and manifestation of the sweet-mellow taste. These compounds might potentially serve as the regulatory targets for oriented-manufacturing of high-quality sweet-mellow congou black tea.
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Affiliation(s)
- Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Yuefeng Yao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiaqin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Chunwang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Qinghua Zhou
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Correspondence: (Y.D.); (H.Y.)
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Correspondence: (Y.D.); (H.Y.)
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42
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Teng RM, Wu ZJ, Ma HY, Wang YX, Zhuang J. Differentially Expressed Protein Are Involved in Dynamic Changes of Catechins Contents in Postharvest Tea Leaves under Different Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7547-7560. [PMID: 31192593 DOI: 10.1021/acs.jafc.9b01705] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In this study, isobaric tags for relative and absolute quantitation (iTRAQ) technology were used to investigate three samples from postharvest tea leaves that were treated at room temperature (25 °C, control group), high temperature (38 °C), and low temperature (4 °C) for 4 h. In heat and cold treatments, a total of 635 and 566 differentially expressed proteins (DEPs) were determined, respectively. DEPs were annotated to GO and KEGG databases, which revealed that DEPs involved in various aspects of biological process. Three catechins-related DEPs, CsCHI, CsF3H, and CsANR, were identified. Both catechins contents and the expression profiles of catechins biosynthesis-related genes changed significantly under different temperature treatments. The correlations between catechins contents, gene expression profiles, and DEPs were analyzed. This study provides potential new insights into the molecular basis for tea production of postharvest leaves and catechins content changes at diverse temperature conditions and will guide the improvement of tea-processing technology.
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Hibi Y, Yanase E. Oxidation of Procyanidins with Various Degrees of Condensation: Influence on the Color-Deepening Phenomenon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4940-4946. [PMID: 30994340 DOI: 10.1021/acs.jafc.9b02085] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Color deepening in red rice is a known phenomenon that occurs during postharvest storage. As procyanidins potentially causes this color deepening, we previously subjected synthetic procyanidin B3, a model procyanidin, to chemical oxidation and determined the structures of the products. To further elucidate the effects of various degrees of polymerization on color deepening, in this study we oxidized synthetic procyanidin C2. The intensity of the UV-vis absorption between 300 and 500 nm in the spectrum of the reaction mixture increased with increasing oxidation time. This absorption following the oxidation of procyanidin C2 was more intense than that of procyanidin B3. HPLC-ESI-MS of the oxidized reaction mixture revealed several new peaks that suggested the formation of products with new intramolecular rather than intermolecular bonds. The major product was structurally identified by comparison with the UPLC-ESI-MS/MS data for a synthetic procyanidin C2 oxide, independently prepared by condensing procyanidin B3 oxide and taxifolin.
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Affiliation(s)
- Yoshihide Hibi
- Faculty of Applied Biological Sciences , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
| | - Emiko Yanase
- Faculty of Applied Biological Sciences , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
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44
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Guo J, Suma T, Richardson JJ, Ejima H. Modular Assembly of Biomaterials Using Polyphenols as Building Blocks. ACS Biomater Sci Eng 2019; 5:5578-5596. [DOI: 10.1021/acsbiomaterials.8b01507] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Junling Guo
- Department of Biomass Chemistry and Engineering, Sichuan University, Chengdu 610065, China
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, Massachusetts 02115, United States
| | - Tomoya Suma
- Graduate School of Bio-Applications and Systems Engineering, Tokyo University of Agriculture and Technology, 2-24-16, Nakacho, Koganei-shi, Tokyo 184-8588, Japan
| | - Joseph J. Richardson
- Department of Materials Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
| | - Hirotaka Ejima
- Department of Materials Engineering, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
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Park PJ, Rha CS, Kim ST. Theaflavin-Enriched Fraction Stimulates Adipogenesis in Human Subcutaneous Fat Cells. Int J Mol Sci 2019; 20:E2034. [PMID: 31027178 PMCID: PMC6515531 DOI: 10.3390/ijms20082034] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/19/2019] [Accepted: 04/19/2019] [Indexed: 02/06/2023] Open
Abstract
Skin provides the first defense line against the environment while preserving physiological homeostasis. Subcutaneous tissues including fat depots that are important for maintaining skin structure and alleviating senescence are altered during aging. This study investigated whether theaflavin (TF) in green tea (GT) has skin rejuvenation effects. Specifically, we examined whether high ratio of TF contents can induce the subcutaneous adipogenesis supporting skin structure by modulating lipid metabolism. The co-fermented GT (CoF-GT) fraction containing a high level of TF was obtained by co-fermentation with garland chrysanthemum (Chrysanthemum coronarium) and the conventionally fermented GT (F-GT) fraction was also obtained. The effects of the CoF- or F-GT fractions on adipogenesis were assessed using primary human subcutaneous fat cells (hSCF). Adipogenesis was evaluated based on lipid droplet (LD) formation, as visualized by Oil Red O staining; by analyzing of adipogenesis-related factors by real-time quantitative polyperase chain reaction (RT-qPCR); and by measuring the concentration of adiponectin released into the culture medium by enzyme-linked immunosorbent assay. TF-enriched CoF-GT fraction did not adversely affect hSCF cell viability but induced their adipogenic differentiation, as evidenced by LD formation, upregulation of adipogenesis-related genes, and adiponectin secretion. TF and TF-enriched CoF-GT fraction promoted differentiation of hSCFs and can therefore be used as an ingredient in rejuvenating agents.
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Affiliation(s)
- Phil June Park
- Basic Research & Innovation Research Institute, AmorePacific Corporation R&D Unit., 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Korea.
| | - Chan-Su Rha
- Vital Beautie Research Institute, AmorePacific Corporation R&D Unit, 1920, Yonggu-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17074, Korea.
| | - Sung Tae Kim
- Department of Pharmaceutical Engineering, Inje University, Gimhae-si 50834, Korea.
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Abstract
Machaerinic acid 3-O-β-D-glucuronopyranoside (1), along with ten known compounds (2-11) were isolated from the methanol extract of Calendula officinalis L. aerial parts. Their structures were confirmed by 1D and 2D NMR analysis and HRESIMS. Compound 1 was evaluated for the anti-proliferative activity against 95D and HT29 cancer cell lines and showed no cytotoxicity at the concentration of 100 µM.
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Affiliation(s)
- Ahmed A Zaki
- Key Laboratory of Preventive Veterinary Medicine and Biotechnology, Longyan University, Longyan, P.R. China.,Department of Pharmacognosy, Faculty of Pharmacy, Mansoura University, Mansoura, Egypt
| | - Longxin Qiu
- Key Laboratory of Preventive Veterinary Medicine and Biotechnology, Longyan University, Longyan, P.R. China
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47
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Mitigating effect of fermented Korean red ginseng extract with yeast and probiotics in 1-chloro-2,4-dinitrobenzene-induced skin allergic inflammation. Mol Cell Toxicol 2019. [DOI: 10.1007/s13273-019-0014-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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48
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Gaggìa F, Baffoni L, Galiano M, Nielsen DS, Jakobsen RR, Castro-Mejía JL, Bosi S, Truzzi F, Musumeci F, Dinelli G, Di Gioia D. Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity. Nutrients 2018; 11:E1. [PMID: 30577416 PMCID: PMC6356548 DOI: 10.3390/nu11010001] [Citation(s) in RCA: 102] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 12/14/2018] [Accepted: 12/18/2018] [Indexed: 12/13/2022] Open
Abstract
Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.
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Affiliation(s)
- Francesca Gaggìa
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Loredana Baffoni
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Michele Galiano
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Rasmus Riemer Jakobsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Josue Leonardo Castro-Mejía
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Sara Bosi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Francesca Truzzi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Federica Musumeci
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Giovanni Dinelli
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, viale Fanin 42, 40127 Bologna, Italy.
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Chowdhury P, Sahuc ME, Rouillé Y, Rivière C, Bonneau N, Vandeputte A, Brodin P, Goswami M, Bandyopadhyay T, Dubuisson J, Séron K. Theaflavins, polyphenols of black tea, inhibit entry of hepatitis C virus in cell culture. PLoS One 2018; 13:e0198226. [PMID: 30485282 PMCID: PMC6261387 DOI: 10.1371/journal.pone.0198226] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Accepted: 10/30/2018] [Indexed: 12/29/2022] Open
Abstract
The treatment of hepatitis C virus (HCV) infection by combination of direct acting antivirals (DAA), with different mode of action, has made substantial progress in the past few years. However, appearance of resistance and high cost of the therapy is still an obstacle in the achievement of the therapy, more specifically in developing countries. In this context, search for affordable antivirals with new mechanisms of action is still needed. Tea, after water, is the most popular drink worldwide. Polyphenols extracted from green tea have already shown anti-HCV activity as entry inhibitors. Here, three different theaflavins, theaflavin (TF1), theaflavin-3’-monogallate (TF2), and theaflavin-3-3’-digallate (TF3), which are major polyphenols from black tea, were tested against HCV in cell culture. The results showed that all theaflavins inhibit HCV infection in a dose-dependent manner in an early step of infection. Results obtained with HCV pseudotyped virions confirmed their activity on HCV entry and demonstrated their pan-genotypic action. No effect on HCV replication was observed by using HCV replicon. Investigation on the mechanism of action of black tea theaflavins showed that they act directly on the virus particle and are able to inhibit cell-to-cell spread. Combination study with inhibitors most widely used in anti-HCV treatment regimen demonstrated that TF3 exerts additive effect. In conclusion, theaflavins, that are present in high quantity in black tea, are new inhibitors of HCV entry and hold promise for developing in therapeutic arsenal for HCV infection.
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Affiliation(s)
- Pritom Chowdhury
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
- Department of Biotechnology, Tocklai Tea Research Institute, TRA, Jorhat, Assam, India
| | - Marie-Emmanuelle Sahuc
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
| | - Yves Rouillé
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
| | - Céline Rivière
- ICV - Institut Charles Viollette, Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d’Opale, Lille, France
| | - Natacha Bonneau
- ICV - Institut Charles Viollette, Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d’Opale, Lille, France
| | - Alexandre Vandeputte
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
| | - Priscille Brodin
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
| | - Manoranjan Goswami
- Department of Biochemistry, Tocklai Tea Research Institute, TRA, Jorhat, Assam, India
| | - Tanoy Bandyopadhyay
- Department of Biotechnology, Tocklai Tea Research Institute, TRA, Jorhat, Assam, India
| | - Jean Dubuisson
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
| | - Karin Séron
- University of Lille, CNRS, INSERM, CHU Lille, Institut Pasteur de Lille, Center for Infection and Immunity of Lille, Lille, France
- * E-mail:
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50
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Valduga AT, Gonçalves IL, Magri E, Delalibera Finzer JR. Chemistry, pharmacology and new trends in traditional functional and medicinal beverages. Food Res Int 2018; 120:478-503. [PMID: 31000264 DOI: 10.1016/j.foodres.2018.10.091] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 10/12/2018] [Accepted: 10/30/2018] [Indexed: 12/31/2022]
Abstract
Functional and medicinal beverages consumption plays an important role in human health, considering that metabolites, with a wide range of pharmacological effects, are inserted in the human diet. Nowadays, the most consumed beverages are obtained from Camellia sinensis leaves and coffee grain processing, and contain different classes of polyphenols and phenolic acids in their phytochemical composition. Besides C. sinensis and coffee, numerous plants have been receiving attention due to their phytochemical composition and pharmacological effects, such as yerba mate, hibiscus, chamomile, lemongrass, fennel and mentha. Furthermore, atomized or lyophilized medicinal plant extracts can be employed in many beverage formulations and the consumption of these products is an excellent delivery means for nutrients and bioactive compounds, such as: minerals, vitamins, terpenes, antioxidants, saponins, alkaloids and polysaccharides. Innovation in food processing in order to insert functional and medicinal beverages in the human diet poses a challenge for the coming years. The technological development of new processing forms and use of plants with bioactive metabolites could be an important tool in relation to this proposal. In this context, this review has aimed to summarize and analyze pharmacological, phytochemistry and technological aspects of species with classical ethnobotanical and traditional use.
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Affiliation(s)
- Alice Teresa Valduga
- Programa de Pós-graduação em Ecologia, Universidade Regional Integrada do Alto Uruguai e das Missões - URI, Campus Erechim, Avenida Sete de Setembro, 1621, CEP 99700-000, Erechim, RS, Brazil.
| | - Itamar Luís Gonçalves
- Programa de Pós-graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Av. Ipiranga 2752, CEP 90610-000 Porto Alegre, RS, Brazil; Curso de Farmácia, Universidade Regional Integrada do Alto Uruguai e das Missões - URI, Campus Erechim, Avenida Sete de Setembro, 1621, CEP 99700-000 Erechim, RS, Brazil.
| | - Ederlan Magri
- Programa de Pós-graduação em Ecologia, Universidade Regional Integrada do Alto Uruguai e das Missões - URI, Campus Erechim, Avenida Sete de Setembro, 1621, CEP 99700-000, Erechim, RS, Brazil; Programa de Pós-graduação em Ciências do Solo, Universidade Federal do Paraná, Rua dos Funcionários, 1540 - Juvevê, CEP 80035-050, Curitiba, PR, Brazil.
| | - José Roberto Delalibera Finzer
- Programa de Pós-graduação em Engenharia Química, Universidade de Uberaba-UNIUBE, Campus Aeroporto, Av. Nenê Sabino 1802, CEP 38055-500 Uberaba, MG, Brazil.
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