Effects of Zijuan pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS

Peng, Chunxiu; Wang, Qiuping; Liu, Huarong; Gao, Bin; Sheng, Jun; Gong, Jiashun

doi:10.1016/j.jaap.2013.07.011

Cited by 32 publications

(20 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…TB are a type of complex macromolecule pigment with molecular differences. TB formation mechanism is related to the extracellular enzymes secreted by the microorganisms in the process of dark tea fermentation . Enzymes such as peroxidase and polyphenol oxidases are also involved in oxidation tea polyphenols (especially catechins) into quinones, and quinones are further oxidized and polymerized to theaflavins (TF) and thearubigins (TR), and then to TF and TR by oxidation, coupling and polymerization with other substances form TB …”

Section: Resultsmentioning

confidence: 99%

“…Theabrownins (TB) are water‐soluble, macromolecular tea pigments derived from various phenolics, polysaccharides, proteins, lipids and caffeine via bioconversion by microbial polyphenol oxidase and peroxidase . TB exhibit diverse biological properties that combat atherosclerosis, diabetes and allergic responses . In addition, TB contribute to the brownish red color of tea infusion …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Wang

Zhang

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

The results of the present study show that careful management of culture conditions can produce a dark tea high in theabrownins. Furthermore, high-theabrownins instant dark tea could serve as a source of bioactive products and be used in functional foods as an ingredient imparting antioxidant properties and the ability to inhibit pancreatic lipase and α-glucosidase. © 2017 Society of Chemical Industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Wang

Zhang

et al. 2017

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…In the past few years, studies have provided important information on the functions and bioactivities of theabrownins, demonstrating that they can inhibit the activity of α-glucosidase in vitro, decrease blood glucose levels and increase glucose tolerance in mice under hyperglycemic stress [7]. Additionally, they exhibit anti-osteoporotic [8], anti-tumor [9][10][11], and hypolipidemic effects in vitro and in vivo [12][13][14][15]. Nonetheless, because of its complexity, the physicochemical properties of theabrownins are rarely studied.…”

Section: Introductionmentioning

confidence: 99%

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Xiao

et al. 2020

Biomolecules

View full text Add to dashboard Cite

Recently, studies on theabrownins (TBs), the main bioactive polymeric pigments found in dark tea, have received increasing attention for its health effects. Thus far, information on their structural characteristics is unclear. In the present study, theabrownins were isolated from single species Eurotium cristatum PW-1-fermented loose tea and their structural and hypolipidemic characteristics were studied for the first time. The theabrownins were fractionated by their molecular weights and were then analyzed. Ultraviolet–visible spectrophotometry (UV-Vis) and Flourier transformation infrared spectroscopy (FT-IR) showed that they were polymerized phenolic substances containing abundant hydroxy and carboxyl groups. All theabrownin samples exhibited hypolipidemic activity in high-fat zebrafish; among which TBs-10-30k sample, decreased lipid level in high-fat zebrafish to 51.57% at 1000 μg/mL, was most effective. It was found that TBs-10-30k was a type of amorphous and thermostable polymer with slice shape and smooth surface under scanning electron microscope (SEM). Atomic force microscope (AFM) analysis showed that it had island-like structure because of aggregation of theabrownin molecules. Pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) analysis further showed that the main pyrolytic products of TBs-10-30k were hexadecanoic acid (33.72%), phenol (14.90%), and eicosane (12.95%), indicating TBs-10-30k was mainly composed of phenols, lipids, saccharides, and proteins. These results not only facilitate subsequent identification of theabrownins, but also provide insights into the applications of theabrownins in functional foods.

show abstract

“…Chinese dark tea, including Yunnan Pu‐erh tea, Hunan Fu‐zhuan tea, Hubei Qing‐zhuan tea, Sichuan Bian‐xiao tea, and Guangxi Liu‐bao tea, is a kind of microbial fermented tea in which fermentation allows microorganisms to induce auto‐oxidation and nonenzymatic auto‐oxidation to complete the process (Lv et al, 2014; Xu et al, 2011). Pu‐erh tea (Pu‐erh shucha), a traditional Chinese dark tea, has been produced in Yunnan Province of China with a production history of more than a thousand years (Peng et al, 2013). Based on recent researches, Pu‐erh tea has definite efficacy on reduction of waist fat buildup and atherosclerosis probability, antioxidation, antibiosis, anticancer, antidiabetics (Lee & Foo, 2013; Su, Wang, Song, Bai, & Li, 2016), hypolipidemic (Deng, Lin, Shyur, & Lin, 2015; Way et al, 2009), and antirheumatic (Lyu et al, 2013; Nyambe & Williamson, 2016).…”

Section: Introductionmentioning

confidence: 99%

Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Zhou

Xiaoying

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

Storage environment caused the difference between Jinhua Pu‐erh tea (JPT) and General Pu‐erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant (p < .05) differences of theaflavins (TF), theabrownins (TB), tea polyphenols (TP), and water‐soluble sugars (WSS), and a highly significant (p < .01) difference of thearubigins (TR). Aspergillus niger, Aspergillus pallidofulvus, Aspergillus sesamicola, Penicillium manginii, and Aspergillus tamarii were isolated from Pu‐erh teas and identified based on colony characteristics and ITS, β‐tubulin, and calmodulin gene sequences, respectively. A. pallidofulvus, A. sesamicola, and P. manginii were dominant fungi in JPT and generated macroscopic yellow cleistothecia after a long‐term storage. Correlation analysis showed that dominant fungi exhibited significantly (p < .05 or p < .01) positive or negative corrections with TF, TB, TP, WSS, TR, and gallic acid. This study revealed dominant fungi including A. pallidofulvus, A. sesamicola, and P. manginii and their effects on given chemical compositions.

show abstract

Effects of Zijuan pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS

Cited by 32 publications

References 7 publications

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Contact Info

Product

Resources

About