DOCSLIB.ORG

Brewing Chamira Dilanka Fernando1,2 and Preethi Soysa1*

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Brewing Chamira Dilanka Fernando1,2 and Preethi Soysa1* Fernando and Soysa Nutrition Journal (2015) 14:74 DOI 10.1186/s12937-015-0060-x RESEARCH Open Access Extraction Kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing Chamira Dilanka Fernando1,2 and Preethi Soysa1* Abstract Background: Tea is the most consumed beverage in the world which is second only to water. Tea contains a broad spectrum of active ingredients which are responsible for its health benefits. The composition of constituents extracted to the tea brew depends on the method of preparation for its consumption. The objective of this study was to investigate the extraction kinetics of phenolic compounds, gallic acid, caffeine and catechins and the variation of antioxidant activity with time after tea brew is made. Methods: CTC (Crush, Tear, Curl) tea manufactured in Sri Lanka was used in this study. Tea brew was prepared according to the traditional method by adding boiling water to tea leaves. The samples were collected at different time intervals. Total phenolic and flavonoid contents were determined using Folin ciocalteu and aluminium chloride methods respectively. Gallic acid, caffeine, epicatechin, epigallocatechin gallate were quantified by HPLC/UV method. Antioxidant activity was evaluated by DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) assays. Results: Gallic acid, caffeine and catechins were extracted within a very short period. The maximum extractable polyphenols and flavanoids were achieved at 6–8 min after the tea brew is prepared. Polyphenols, flavanoids and epigallocatechin gallate showed a significant correlation (p < 0.001) with the antioxidant activity of tea. Conclusion: The optimum time needed to release tea constituents from CTC tea leaves is 2–8minafterteais made. Keywords: Camellia sinensis L, Black tea, Brewing time, Extraction kinetics Background constituents such as vitamin C, vitamin E, carotenoids, Oxidation is an essential biological process for energy flavonoids, catechins, anthocyanins, etc. [2]. production reactions in living organisms. However, ex- Tea is the most consumed beverage in the world only cessive in vivo production of reactive oxygen species second to water. CTC (Crush, Tear, Curl) tea is manu- (ROS) leads to oxidative damage in lipids, protein and factured in Sri Lanka from the two leaves and the bud DNA. Oxidative damages cause the risk of development and young leaves of the shrub Camellia sinensis (L.) of neuro degeneration, mutagenesis, carcinogenesis, cor- Kuntze (family: Theaceae) [3]. The estimated amount of onary heart disease, diabetes and cellular ageing [1]. 18–20 billion tea cups consumed daily worldwide elicits Recently an increasing number of scientific publications its economic and social interest [4]. Most of the tea pro- suggest that certain edible plants may offer protection or duced worldwide is black tea, which represents 76–78 % treatment against some chronic diseases. In general, these of the tea produced and consumed worldwide [5]. The beneficial effects can be attributed to their antioxidant production of black tea involves allowing tea leaves to wither where the moisture content of the leaves is reduced followed by rolling and crushing to initiate * Correspondence: [email protected] 1Department of Biochemistry & Molecular Biology, Faculty of Medicine, fermentation [6]. University of Colombo, Kynsey Road, Colombo 08, Sri Lanka Full list of author information is available at the end of the article © 2015 Fernando and Soysa. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. Fernando and Soysa Nutrition Journal (2015) 14:74 Page 2 of 7 The chemical composition of tea includes polyphenols, and pour boiling water over the leaves. After a couple of alkaloids (caffeine and theobromine), amino acids (mainly minutes the leaves are usually removed and the infusion L-theanine), carbohydrates, proteins, chlorophyll, volatile is consumed. The extractable phytochemicals associate compounds, minerals (aluminium, manganese and fluoride) with the health benefits and their levels depend on the and other unidentified compounds. Among these, polyphe- method of tea preparation for its consumption. There- nols are one of the main bioactive compounds in tea [7]. fore, this study aims to evaluate the kinetics of solid The major polyphenolic compounds in tea are the flavan-3- liquid extraction of polyphenols, flavonoids, gallic acid, ols (catechins) which include: (−)-epicatechin (EC), (−)-epi- caffeine, epicatechin and epigallocatechin gallate in tea gallocatechin (EGC), (−)-epicatechin gallate (ECG), (−)-epi- infusion made with CTC tea. gallocatechingallate (EGCG), (−)-gallocatechins (GC) and (−)-gallocatechin gallate (GCG) [8]. During the manufac- Methods turing process of black tea, the colourless catechins present Reagents and chemicals in fresh tea leaves are oxidized both enzymatically and HPLC grade acetonitrile was purchased from BDH (BDH nonenzymatically to give two major groups of pigments: Chemicals Ltd. Poole, England). β-hydroxyethyltheophy theaflavins and thearubigins which are responsible for the lline, caffeine, gallic acid, epicatechin, (−)-epigallocatechin colour and sensory properties of black tea brew [9]. The fla- gallate, Folin Ciocalteu reagent, 1,1-Diphenyl-2-picrylhy- vonoids and other polyphenols present in tea have shown a drazyl (DPPH) and aluminium chloride were purchased wide range of biological and pharmaceutical benefits, in- from Sigma Chemicals, USA. Sodium nitrite was purchased cluding prevention of cancer [10], obesity [11], type 2 from Riedel De Haen Ag, Wunstorfer Strasse 40, SEELZE1, diabetes [12], depressive symptoms [13] cardiovascular D3016, Germany. Crush, Tear, Curl (CTC) low grown pure diseases and cerebral ischemic damage [14]. Further tea Ceylon black tea was obtained from Danduwangalawatta possesses insulin-enhancing [15], antioxidative [16], hypo- Tea factory, Millawitiya, Kuruwita, Sri Lanka. lipidemic [17], antimicrobial [18], immune-stimulatory [19], anti-inflammatory [20], neuroprotective [21] and bone mineralization enhancement activities [22]. These beneficial Equipment effects may be attributed to antioxidant activity possessed Shimadzu UV-1601 UV Visible spectrophotometer by the polyphenolic compounds in tea [7]. Gallic acid has (Shimadzu Corporation, Japan) was used to read the ab- proven its cytotoxic activity against cancer cell lines sorbance. HPLC was performed with Shimadzu LC 10AS [23]. Epidemiological studies have found a positive as- solvent delivery system equipped with UV/VIS variable sociation between dietary flavonoid intake and overall wavelength detector Shimadzu SPD 10A (Shimadzu Cor- good health [24]. poration, Japan) and an integrator Shimadzu C-R8A Stirring and steeping conditions such as time and (Shimadzu Corporation, Japan). Chromatographic reso- temperature are critical factors for extraction of cate- lution of components in tea was achieved on betasil chins or theaflavins from teas [25]. The traditional phenyl HPLC column (2.1 x 150 mm) from Thermo method of making a cup of tea in some countries includ- scientific. Samples were injected with a syringe loading ing Sri Lanka is to place loose leaves directly into a pot injector fitted with a 100 μl loop. AB Fig. 1 Correlation between t/C and extraction time for polyphenols and flavonoids (a) and correlation between t/C and extraction time for gallic acid, caffeine and epigallocatechin gallate (b) Fernando and Soysa Nutrition Journal (2015) 14:74 Page 3 of 7 Table 1 Kinetic parameters for the extraction of nutraceuticals supernatant was assayed for their phenolic and flavonoid from tea infusion content by spectrophotometry. Gallic acid, caffeine, epi- −1 −1 C∞ (mg/g) C20 (mg/g) (observed) k1 (g mg min ) catechin and epigallocatechin gallate were quantified by GA 8.0 ± 1.2 7.6 ± 1.9 7.8 x10−2 ± 0.2 x10−2 Reversed Phase High Pressure Liquid Chromatography Caffeine 42.2 ± 2.7 42.1 ± 1.9 4.1 x10−3 ± 0.3 x10−3 (RP-HPLC). Antioxidant activity was assayed by DPPH − − radical scavenging and Ferric reducing Antioxidant Power EGCG 11.8 ± 0.4 11.2 ± 1.1 1.4 x10 2 ± 0.8 x10 2 (FRAP) methods. Polyphenols 131 ± 8a 124 ± 6a 2.4 x10−2 ± 0.7 x10−2 b b −4 −4 Flavanoids 322 ± 22 310 ± 26 5.8 x10 ± 0.1x10 Determination of phenolic content aConcentration is expressed in mg/g GAE and bConcentration is expressed in Total phenolic content was determined by Folin Ciocal- mg/g EGCG equivalents teu method [26]. Samples (25 μl) were diluted up to (C∞ = the extraction capacity, C20 = the concentration of the tea constituent in th the solution at 20 minute, k1 = the second-order extraction rate constant) 1500 μl with deionized water. Folin Ciocalteu’s reagent (1 N, 250 μl) was added to the samples (500 μl), and the Shimadzu Libror AEG-220 analytical balance (Shimadzu mixture was allowed to stand at room temperature for Corporation, Japan) was used to prepare standard solu- 2 min. Sodium carbonate solution (10 %, 1.25 ml) was tions. Purified deionized water was obtained from Lab- then added and incubated for 45 min in the dark at conco Water Pro-PS UV ultra filtered water system room temperature.
Load more

Recommended publications
  • Evaluation of Tea and Spent Tea Leaves As Additives for Their Use in Ruminant Diets School of Agriculture, Food, and Rural Deve
    Evaluation of tea and spent tea leaves as additives for their use in ruminant diets The thesis submitted for the degree of Doctor of Philosophy by Diky Ramdani Bachelor of Animal Husbandry, Universitas Padjadjaran, Indonesia Master of Animal Studies, University of Queensland, Australia School of Agriculture, Food, and Rural Development Newcastle University Newcastle upon Tyne, United Kingdom October, 2014 Declaration I confirm that the work undertaken and written in this thesis is my own work that it has not been submitted in any previous degree application. All quoted materials are clearly distinguished by citation marks and source of references are acknowledged. The articles published in a peer review journal and conference proceedings from the thesis are listed below: Journal Ramdani, D., Chaudhry, A.S. and Seal, C.J. (2013) 'Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants', Journal of Agricultural and Food Chemistry, 61(20): 4961-4967. Proceedings Ramdani, D., Seal, C.J. and Chaudhry, A.S., (2012a) ‘Simultaneous HPLC analysis of alkaloid and phenolic compounds in green and black teas (Camellia sinensis var. Assamica)’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2012, p. 60. Ramdani, D., Seal, C.J. and Chaudhry, A.S., (2012b) ‘Effect of different tea-to-water ratios on proximate, fibre, and secondary metabolite compositions of spent tea leaves as a potential ruminant feed additive’, Advances in Animal Biosciences, Proceeding of the British Society of Animal Science Annual Conference, Nottingham University, UK, April 2012, p.
    [Show full text]
  • Tea Drinking Culture in Russia
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe.
    [Show full text]
  • Wikipedia, the Free Encyclopedia 03-11-09 12:04
    Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania.
    [Show full text]
  • Final Report
    Detail Study of Self-Reliant Industrial Goods in Nepal Final Report Submitted To: Government of Nepal Ministry of Industry, Commerce and Supplies Department of Industry Tripureswor, Kathmandu, Nepal Submitted By: Quality & Environmental Management Service Pvt. Ltd. Kathmandu, Nepal Telephone-01-5705455, E-mail- [email protected] June, 2021 ACKNOWLEDGEMENT Quality and Environmental Management Service Pvt. Ltd. takes an opportunity to express its’ gratitude to those Experts/stakeholders who contributed their valuable time and added precious value in this study. Particularly it extends sincere appreciation to Mr. Jiblal Bhusal, Director General, Mr. Krishna Prasad Kharel, Director; Mr. Pushpa Raj Shiwakoti, Statistical Officer, Mr. Santosh Koirala Mechanical Engineer and others staff of the Department of Industry for their kind inputs and guidance to bring this report to the final stage. We would also like to appreciate for the time and inputs of Mr. Jiblal Kharel Board member of Nepal Tea and Coffee Development Board (NTCDB), Mr. Naresh Katwal Chairperson of Federation of Nepalese Business Association, Mr. Dilli Baskota Member Sectary of HOTPA, Mr. Asish Sigdel Chairperson of NEEMA, Mr. Chandra khadgi member Sectary of NPMA, Mr Suresh Mittal Chairperson NTPA Jhapa and Mr. Rudra Prasad Neupane Board Member of FMAN. We would also like to thank for valuable input from Mr. Bikash Keyal Director of Narayani Strips Pvt. Ltd, Mr. A.K Jha GM of Hulas Steel Pvt. Ltd, Mr. Dibya Sapkota GM of Aarati Strip Pvt. Ltd., Mr Devendra Sahoo GM of Panchakanya Steel Pvt. Ltd, Mr. Laxman Aryal Chairperson of Jasmin Paints Pvt. Ltd. Mr.Buddhi Bahadur K.C chairperson of Applo Paints Pvt.
    [Show full text]
  • Empire of Tea
    Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703.
    [Show full text]
  • Small-Scale Tea Growing and Processing in Hawaii
    Small-scale Tea Growing and Processing in Hawaii Francis Zee, Dwight Sato, Lisa Keith, Peter Follett, and Randall T. Hamasaki New Plants for Hawaii Sept. 2003, NPH-9 Small-scale Tea Growing and Processing in Hawaii Francis Zee1, Dwight Sato2, Lisa Keith1, Peter Follett1, and Randall T. Hamasaki2 1USDA/ARS Pacific Basin Agricultural Research Center, Hilo 2CTAHR Department of Plant and Environmental Protection Sciences ea (Camellia sinensis L.) is one of the oldest and tea, and the uniqueness of high quality specialty teas. A Tmost popular beverages in the world. It has refresh­ tremendous variety of value-added components are re­ ing and revitalizing herbal qualities and ceremonial aes­ lated to tea culture and commerce, including ceramic thetics that together embody the essence of simplicity, teapots, cups, and bowls; serving trays and utensils; cer­ calmness, and tranquility. By legend, the origin of tea is emonial customs, clothing, and fashion; furniture and attributed to a Chinese scholar and herbalist, Emperor architecture; personal hygiene products; confectionery Shen Nung, who lived around 2737 BC. It is said that products; and ready-to-drink beverages. Tea is sold in one day Shen Nung was boiling water for an the world commodity markets and also has evening meal while resting under a wild tea an expanding role in niche markets for spe­ tree. A slight breeze came and a few of the cialty and organically grown products. leaves gently fell into his simmering water. Tea was first introduced to Hawaii in Upon tasting it, he found this brew refreshing about 1887. Since then, unsuccessful attempts and exhilarating.
    [Show full text]
  • Soy Isoflavone Genistein Inhibits an Axillary Osmidrosis Risk Factor ABCC11: in Vitro Screening and Fractional Approach for ABCC11-Inhibitory Activities in Plant Extracts and Dietary
    nutrients Article Soy Isoflavone Genistein Inhibits an Axillary Osmidrosis Risk Factor ABCC11: In Vitro Screening and Fractional Approach for ABCC11-Inhibitory Activities in Plant Extracts and Dietary Flavonoids 1,2, 2, , 1 1 1 Hiroki Saito y, Yu Toyoda * y , Hiroshi Hirata , Ami Ota-Kontani , Youichi Tsuchiya , Tappei Takada 2 and Hiroshi Suzuki 2 1 Frontier Laboratories for Value Creation, Sapporo Holdings Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan; [email protected] (H.S.); [email protected] (H.H.); [email protected] (A.O.-K.); [email protected] (Y.T.) 2 Department of Pharmacy, The University of Tokyo Hospital, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8655, Japan; [email protected] (T.T.); [email protected] (H.S.) * Correspondence: [email protected] These authors contributed equally to this work. y Received: 2 July 2020; Accepted: 12 August 2020; Published: 14 August 2020 Abstract: Axillary osmidrosis (AO) is a common chronic skin condition characterized by unpleasant body odors emanating from the armpits, and its aetiology is not fully understood. AO can seriously impair the psychosocial well-being of the affected individuals; however, no causal therapy has been established for it other than surgical treatment. Recent studies have revealed that human ATP-binding cassette transporter C11 (ABCC11) is an AO risk factor when it is expressed in the axillary apocrine glands—the sources of the offensive odors. Hence, identifying safe ways to inhibit ABCC11 may offer a breakthrough in treating AO. We herein screened for ABCC11-inhibitory activities in 34 natural products derived from plants cultivated for human consumption using an in vitro assay system to measure the ABCC11-mediated transport of radiolabeled dehydroepiandrosterone sulfate (DHEA-S—an ABCC11 substrate).
    [Show full text]
  • Different Approaches to Evaluate Tannin Content and Structure of Selected Plant Extracts – Review and New Aspects M
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by JKI Open Journal Systems (Julius Kühn-Institut) Journal of Applied Botany and Food Quality 86, 154 - 166 (2013), DOI:10.5073/JABFQ.2013.086.021 1University of Kiel, Institute of Crop Science and Plant Breeding – Grass and Forage Science / Organic Agriculture, Kiel, Germany 2Institute of Ecological Chemistry, Plant Analysis and Stored Product Protection; Julius Kühn-Institute, Quedlinburg, Germany Different approaches to evaluate tannin content and structure of selected plant extracts – review and new aspects M. Kardel1*, F. Taube1, H. Schulz2, W. Schütze2, M. Gierus1 (Received July 2, 2013) Summary extracts, tannins, salts and derivates was imported to the EU in the year 2011, mainly from Argentina, with a trade value of nearly Tannins occur in many field herbs and legumes, providing an im- 63.5 mio. US Dollar (UN-COMTRADE, 2013). These extracts are pro- mense variability in structure and molecular weight. This leads to duced industrially on a large scale. They could therefore maintain complications when measuring tannin content; comparability of a relatively constant quality and thus provide an advantage in rumi- different methods is problematic. The present investigations aimed at nant feeding. characterizing four different tannin extracts: quebracho (Schinopsis Tannins from different sources can react very diverse regarding lorentzii), mimosa (Acacia mearnsii), tara (Caesalpinia spinosa), protein affinity (MCNABB et al., 1998; BUENO et al., 2008). Diffe- and gambier (Uncaria gambir) and impact of storage conditions. rences in tannin structure can occur even between similar plant Using photometrical methods as well as HPLC-ESI-MS, fundamen- species (OSBORNE and MCNEILL, 2001; HATTAS et al., 2011) and a tal differences could be determined.
    [Show full text]
  • Epigallocatechin Gallate: a Review
    Veterinarni Medicina, 63, 2018 (10): 443–467 Review Article https://doi.org/10.17221/31/2018-VETMED Epigallocatechin gallate: a review L. Bartosikova*, J. Necas Faculty of Medicine and Dentistry, Palacky University, Olomouc, Czech Republic *Corresponding author: [email protected] ABSTRACT: Epigallocatechin gallate is the major component of the polyphenolic fraction of green tea and is responsible for most of the therapeutic benefits of green tea consumption. A number of preclinical in vivo and in vitro experiments as well as clinical trials have shown a wide range of biological and pharmacological properties of polyphenolic compounds such as anti-oxidative, antimicrobial, anti-allergic, anti-diabetic, anti-inflammatory, anti-cancer, chemoprotective, neuroprotective and immunomodulatory effects. Epigallocatechin gallate controls high blood pressure, decreases blood cholesterol and body fat and decreases the risk of osteoporotic fractures. Further research should be performed to monitor the pharmacological and clinical effects of green tea and to more clearly elucidate its mechanisms of action and the potential for its use in medicine. Keywords: epigallocatechin-3-O-gallate; pharmacokinetics; toxicity; biological activity List of abbreviations ADME = absorption, distribution, metabolism, excretion; AMP = activated protein kinase (AMPK); AUC (0–∞) = area under the concentration-time curve from 0 h to infinity; BAX = apoptosis regulator (pro-apoptotic regulator, known as bcl-2-like protein 4); Bcl-2 = B-cell lymphoma 2; BCL-XL = B-cell
    [Show full text]
  • Influence of COMT Genotype Polymorphism on Plasma and Urine
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by University of Minnesota Digital Conservancy Influence of COMT Genotype Polymorphism on Plasma and Urine Green Tea Catechin Levels in Postmenopausal Women A THESIS SUBMITTED TO THE FACULTY OF THE UNIVERSITY OF MINNESOTA BY Alyssa Heather Perry IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE Dr. Mindy Kurzer September 2014 © Alyssa Heather Perry 2014 Abstract Catechins are the major polyphenolic compound in green tea that have been investigated extensively over the past few decades in relation to the treatment of various chronic diseases including diabetes, cardiovascular disease, and cancer. O-methylation is a major Phase II metabolic pathway of green tea catechins (GTCs) via the enzyme catechol-O- methyltransferase (COMT). A single nucleotide polymorphism in the gene coding for COMT leads to individuals with a high-, intermediate-, or low-activity COMT enzyme. An epidemiological case-control study suggests that green tea consumption is associated with reduced risk of breast cancer in women with an intermediate- or low-activity COMT genotype. A cross-sectional analysis discovered that men homozygous for the low- activity COMT genotype showed a reduction in total tea polyphenols in spot urine samples compared to the intermediate- and high-activity genotypes. Several human intervention trials have assessed green tea intake, metabolism, and COMT genotype with conflicting results. The aim of the present study was to determine if the COMT polymorphism would modify the excretion and plasma levels of GTCs in 180 postmenopausal women at high risk for breast cancer consuming a green tea extract supplement containing 1222 mg total catechins daily for 12 months.
    [Show full text]
  • Docking Characterization and in Vitro Inhibitory Activity of Flavan-3-Ols and Dimeric Proanthocyanidins Against the Main Protease Activity of SARS-Cov-2
    ORIGINAL RESEARCH published: 30 November 2020 doi: 10.3389/fpls.2020.601316 Docking Characterization and in vitro Inhibitory Activity of Flavan-3-ols and Dimeric Proanthocyanidins Against the Main Protease Activity of SARS-Cov-2 Yue Zhu and De-Yu Xie* Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, United States We report to use the main protease (Mpro) of SARS-Cov-2 to screen plant flavan-3-ols and proanthocyanidins. Twelve compounds, (–)-afzelechin (AF), (–)-epiafzelechin (EAF), (+)-catechin (CA), (–)-epicatechin (EC), (+)-gallocatechin (GC), (–)-epigallocatechin Edited by: (EGC), (+)-catechin-3-O-gallate (CAG), (–)-epicatechin-3-O-gallate (ECG), Guodong Wang, Chinese Academy of Sciences, China (–)-gallocatechin-3-O-gallate (GCG), (–)-epigallocatechin-3-O-gallate (EGCG), Reviewed by: procyanidin A2 (PA2), and procyanidin B2 (PB2), were selected for docking simulation. pro Hiroshi Noguchi, The resulting data predicted that all 12 metabolites could bind to M . The affinity Nihon Pharmaceutical scores of PA2 and PB2 were predicted to be −9.2, followed by ECG, GCG, EGCG, University, Japan Ericsson Coy-Barrera, and CAG, −8.3 to −8.7, and then six flavan-3-ol aglycones, −7.0 to −7.7. Docking Universidad Militar Nueva characterization predicted that these compounds bound to three or four subsites (S1, Granada, Colombia S1′, S2, and S4) in the binding pocket of Mpro via different spatial ways and various *Correspondence: De-Yu Xie formation of one to four hydrogen bonds. In vitro analysis with 10 available compounds pro [email protected] showed that CAG, ECG, GCG, EGCG, and PB2 inhibited the M activity with an IC50 value, 2.98 ± 0.21, 5.21 ± 0.5, 6.38 ± 0.5, 7.51 ± 0.21, and 75.3 ± 1.29 µM, Specialty section: respectively, while CA, EC, EGC, GC, and PA2 did not have inhibitory activities.
    [Show full text]
  • WO 2011/086458 Al
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date _ . ... _ 21 July 2011 (21.07.2011) WO 2011/086458 Al (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A61L 27/20 (2006.01) A61L 27/54 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (21) International Application Number: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, PCT/IB20 11/000052 DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, 13 January 201 1 (13.01 .201 1) KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, (25) Filing Language: English NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, (26) Publication Language: English SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 12/687,048 13 January 2010 (13.01 .2010) US (84) Designated States (unless otherwise indicated, for every 12/714,377 26 February 2010 (26.02.2010) US kind of regional protection available): ARIPO (BW, GH, 12/956,542 30 November 2010 (30.1 1.2010) us GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, (71) Applicant (for all designated States except US): AL- TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, LERGAN INDUSTRIE, SAS [FR/FR]; Route de EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, Promery, Zone Artisanale de Pre-Mairy, F-74370 Pringy LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (FR).
    [Show full text]