New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea—Fuzhuan Brick Tea

Abstract

Fuzhuan brick tea, a special microbial-fermented tea prepared from the leaves of Camellia sinensis var. sinensis, is a traditional beverage used in China throughout history. Phytochemical investigation of this material led to the identification of three new triterpenoids, 3beta,6alpha,13beta-trihydroxyolean-7-one (1), 3beta-acetoxy-6alpha,13beta-dihydroxyolean-7-one (2), and 3beta-O-(8-hydroxyoctanoyl)-12-oleanene (3), together with 11 known compounds, friedelin (4), beta-amyrone (5), beta-amyrin (6), alpha-spinasterone (7), alpha-spinasterol (8), 22,23-dihydro-alpha-spinasterone (9), 22,23-dihydro-alpha-spinasterol (10), alpha-phytol (11), alpha-tocopherol (12), alpha-tocoquinone (13), and caffeine (14). The structures of 1-13 were determined by spectroscopic and chemical methods. Compounds 1 and 2 are the first two examples of triterpenoids possessing a 6-hydroxy-7-one function. All of the compounds, except 6, 8, 10, 11, and 14, were isolated from tea and Camellia spp. for the first time. The antibacterial activities of 1 were assessed against some enteric pathogenic microbes. Compound 1 showed no cytotoxic activity against A-549, Bel-7402, and HCT-8 cell lines.

In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea

“…Thus, Qingzhuan tea has a high concentration of theabrownins, the main cause of its color. Due to variations of environmental conditons, composition of fermented tea was significantly changed and some new compounds were identified for the first time in Fuzhuan tea and Puerh tea (Ling et al 2010;Zhang et al 2009). Qingzhuan tea may also contain other unknown chemicals.…”

EGCG inhibit chemical reactivity of iron through forming an Ngal–EGCG–iron complex

“…Jingwei Fu tea is a kind of post-fermented tea which is fermented by the dominant yellow fungi Eurotium spp. (also called “golden flora”, growing within the tea leaves under controlled temperature and moisture because of a “fungal fermentation” stage in its manufacturing process) (Ling et al 2010). According to our binding assay (Fig.…”

Optimal extraction parameters of Theabrownin from Sichuan Dark Tea

“…Recently, more and more attentions have been paid on the physiological functions of dark tea. The hypolipidemic and lifting greasy properties of dark tea have been confirmed (Kuo et al, 2005;Ling et al, 2010;Selena et al, 2010；Fu et al, 2011. As one of the representatives of Chinese dark tea, SDT is also considered as a main source of hypolipidemic active substance (Li & Li, 2007;Bian et al, 2015).…”