Estimation of tea catechin levels using micellar electrokinetic chromatography: A quantitative approach

Liu, Chao Ming; Lin, Yu‐Liang

doi:10.1016/j.foodchem.2013.10.140

Cited by 20 publications

(7 citation statements)

References 30 publications

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“…Green tea-derived catechins (tea-derived polyphenols) account for 10-15% of the weight of dried green tea leaves, and EGCG accounts for 50-70% of total catechins in green tea [Yang et al, 2009;Khan and Mukhtar, 2018;Taylor, 2020]. More than 1 mg/mL EGCG can be released into green tea infusions, which is considered to be safe [Liu et al, 2014;Dekant et al, 2017;Koch et al, 2018]. Several studies have reported that long-term tea polyphenol treatment has bactericidal effects, and the minimum inhibitory concentrations of EGCG against microbes differ depending on the measurement method, strain, culture medium, and the EGCG source [Sakanaka et al, 1989;Xu et al, 2018;Higuchi et al, 2019].…”

Section: Discussionmentioning

confidence: 99%

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of Streptococcus mutans and Non-Mutans Streptococci

et al. 2021

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It has been suggested that green tea-derived epigallocatechin gallate (EGCG), which has antimicrobial properties, might help prevent dental caries. However, the detailed properties of EGCG remain unclear. In this study, the antimicrobial properties of EGCG were evaluated by examining its bactericidal activity, its inhibitory effects against bacterial growth, acid production, acidic end-product formation, and sugar uptake (phosphoenolpyruvate-dependent phosphotransferase system, PEP-PTS activity), and its effects on bacterial aggregation, using monocultured planktonic cells of Streptococcus mutans and non-mutans streptococci. Coincubating S. mutans with EGCG (1 mg/mL) for 4 h had no bactericidal effects, while it decreased the growth and acid production of S. mutans by inhibiting the activity of the PEP-PTS. EGCG (2 mg/mL) caused rapid bacterial cell aggregation and had reduced the optical density of S. mutans cell suspension by 86.7% at pH 7.0 and 90.7% at pH 5.5 after 2 h. EGCG also reduced the acid production of non-mutans streptococci, including S. sanguinis, S. gordonii, and S. salivarius, and promoted the aggregation of these non-mutans streptococci. Furthermore, these antimicrobial effects of short-term EGCG treatment persisted in the presence of saliva. These results suggest that EGCG might have short-term antibacterial effects on caries-associated streptococci in the oral cavity.

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Section: Discussionmentioning

confidence: 99%

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of Streptococcus mutans and Non-Mutans Streptococci

et al. 2021

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“…Of all these groups, the stilbene resveratrol is the most high-profile polyphenol known to the general public. Following resveratrol, within the last decade or so, other polyphenols such as the flavonoids and especially isoflavonoids have a high profile in commercial food products along with the health benefits of the polyphenols found in tea (e.g., phenolic acids, flavonols, and catechins) [ 25 , 26 , 30 , 31 ].…”

Section: Phytoestrogensmentioning

confidence: 99%

Modulation of Aromatase by Phytoestrogens

Lephart

2015

Enzyme Research

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The aromatase enzyme catalyzes the conversion of androgens to estrogens in many human tissues. Estrogens are known to stimulate cellular proliferation associated with certain cancers and protect against adverse symptoms during the peri- and postmenopausal intervals. Phytoestrogens are a group of plant derived naturally occurring compounds that have chemical structures similar to estrogen. Since phytoestrogens are known to be constituents of animal/human food sources, these compounds have received increased research attention. Phytoestrogens may contribute to decreased cancer risk by the inhibition of aromatase enzyme activity and CYP19 gene expression in human tissues. This review covers (a) the aromatase enzyme (historical descriptions on function, activity, and gene characteristics), (b) phytoestrogens in their classifications and applications to human health, and (c) a chronological coverage of aromatase activity modulated by phytoestrogens from the early 1980s to 2015. In general, phytoestrogens act as aromatase inhibitors by (a) decreasing aromatase gene expression, (b) inhibiting the aromatase enzyme itself, or (c) in some cases acting at both levels of regulation. The findings presented herein are consistent with estrogen's impact on health and phytoestrogen's potential as anticancer treatments, but well-controlled, large-scale studies are warranted to determine the effectiveness of phytoestrogens on breast cancer and age-related diseases.

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“…However, in order to evaluate the actual properties of the ingestion of tea water infusion, Liu et al. developed a MEKC‐UV method for the determination of seven catechins and one xanthine (caffeine) in water infusion of green tea. Two infusion temperatures (95º and 80º) during different times as well as several types of water of infusion (tap water, deionized water, spring water, reverse osmosis water, and distilled water) were tested in order to see the extent of these factors on catechin profiles variation.…”

Section: Phenols and Polyphenolsmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2015

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This review work presents and discusses the main applications of capillary electromigration methods in food analysis and Foodomics. Papers that were published during the period February 2013-February 2015 are included following the previous review by Garcia-Cañas et al. (Electrophoresis, 2014, 35, 147-169). Analysis by CE of a large variety of food-related molecules with different chemical properties, including amino acids, hazardous amines, peptides, proteins, phenols, polyphenols, lipids, carbohydrates, DNAs, vitamins, toxins, contaminants, pesticides, residues, food additives, as well as small organic and inorganic compounds. This work includes recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food processing. The use, among other CE developments, of microchips, CE-MS, and chiral CE in food analysis and Foodomics is also discussed.

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Estimation of tea catechin levels using micellar electrokinetic chromatography: A quantitative approach

Cited by 20 publications

References 30 publications

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of <b><i>Streptococcus mutans</i></b> and Non-Mutans Streptococci

Green Tea-Derived Epigallocatechin Gallate Inhibits Acid Production and Promotes the Aggregation of <b><i>Streptococcus mutans</i></b> and Non-Mutans Streptococci

Modulation of Aromatase by Phytoestrogens

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

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