Quantitative analyses of the bitterness and astringency of catechins from green tea

Xu, Yong-Quan; Zhang, Ying-Na; Chen, Jianxin; Fang, Wang; Du, Qizhen; Yin, Jun-Feng

doi:10.1016/j.foodchem.2018.03.042

Cited by 164 publications

(100 citation statements)

References 18 publications

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“…However, correlation of the antifungal activities of tea extracts with their catechin concentrations and the impact of tea extracts on C. albicans biofilm removal have not been thoroughly studied. In the present study, the concentrations of EGCG, EGC, ECG, and EC in the tea extracts were measured, as EGCG (32.77-75.05%), EGC (2.34-47.68%), ECG (5.75-27.03%) and EC (4.14-11.01%) account for 96.45% of total catechins 34) . In general, catechin levels decreased when the extent of tea fermentation increased, which is consistent with the results reported in previous studies 20,35) .…”

Section: Resultsmentioning

confidence: 92%

Antifungal effect of tea extracts on <i>Candida albicans </i>

Huang

Hong

et al. 2020

Dent. Mater. J.

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Removable dentures are a common treatment for complete and partial tooth loss 1,2). Owing to decreased dexterity with age, the majority of elderly people with dentures fail to keep their denture clean and generally have poor oral hygiene 3). Denture-related stomatitis (atrophic chronic candidiasis), an inflammatory lesion of the denture-bearing mucosa, is the most common oral fungal infection in denture wearers 4,5). Although there may be systemic factors related to denture-related stomatitis, microbial plaques that form on the denture surface have been considered a critical factor favoring denture-related stomatitis 6). Candida is a commensal fungus that inhabits the oral cavity in approximately 50% of people, and Candida albicans (C. albicans) was found in 81.7% of denture plaques 7,8). Thus, denturerelated stomatitis is, at least to some extent, attributed to the proliferation of C. albicans in plaques attached to the dentures. Currently, there are 3 methods for removing plaque and debris from dentures: mechanical, chemical, and thermal methods 9). The mechanical methods include the use of denture brushes and ultrasonic devices. As the most widely used mechanical method, brushing with a soft denture brush and formulated toothpaste may be able to remove C. albicans biofilms from the dentures 10). However, the inappropriate motion of the denture brush, especially when using toothpaste, might scratch the dentures and cause surface irregularities, which could further accelerate adherence of the microflora 11). The chemical method involves immersion of the denture in chemical solutions, such as alkaline peroxides, sodium hypochlorite, acids, enzymes, and neutral enzymatic peroxides solutions, for a certain period of time 12). Vieira et al. 13) compared the effects of alkaline peroxides, 0.5% sodium hypochlorite (NaClO) and distilled water on the removal of C. albicans biofilms in a laboratory study. The results suggested that NaClO was the only treatment that removed biofilms efficiently. However, NaClO may corrode metal and alter color, increase the surface roughness, reduce the flexural strength and cause color changes in acrylic resins 14-16). In addition, such solutions may have a disagreeable smell and taste for patients 17). Recently, a thermal method that uses microwave energy and ultraviolet C light ovens has been proven effective in denture cleaning 9). As a newly established thermal cleaning method, the use of microwave energy was found to be useful in removing C. albicans biofilms from dentures. However, dentures are likely to undergo harmful dimensional changes, particularly after repeated, long-term microwave energy exposure 18). Therefore, it is of interest to find alternative antifungal methods for removing C. albicans from dentures. After water, tea (Camellia sinensis) is the second most popular drink worldwide and has recently received the attention of the pharmaceutical and scientific communities due to the plethora of associated natural therapeutic compounds 19,20). Tea is generally harmless and ...

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Section: Resultsmentioning

confidence: 92%

Antifungal effect of tea extracts on <i>Candida albicans </i>

Huang

Hong

et al. 2020

Dent. Mater. J.

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“…Specifically, Zhang et al () investigated the color, aroma, and taste quality of Fuding white tea infusion based on sensory evaluation. Xu, Zhang, et al () analyzed the taste quality of green tea infusions using the results of a sensory evaluation team with nine panelists.…”

Section: Discussionmentioning

confidence: 99%

Distinct variation in taste quality of Congou black tea during a single spring season

Huang

Zhao

et al. 2020

Food Science & Nutrition

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The quality of Congou black tea fluctuates greatly with the changing seasons.However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent.The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = -0.858) were highly significantly correlated with the average taste quality score (p < .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season. K E Y W O R D Sblack tea, electronic tongue, sensory evaluation, spring season, taste quality

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“…Polyphenols are the major flavonoids found within fresh and commercial tea leaves 16 . Catechins, which account for more than 70% of polyphenols 17 , can be divided into ester and nonester catechins 18 . These multifunctional polyphenols help to reduce reactive oxygen species and improve the environmental adaptability of plants 19,20 .…”

Section: Introductionmentioning

confidence: 99%

“…In addition, they possess beneficial functions related to the improvement of cardiac function and have anti-inflammatory, antiaging and lipid-lowering effects [21][22][23] . In tea, the main catechins are epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epigallocatechin (EGC), and epicatechin (EC) 18 . Some key genes in the catechin biosynthesis pathway, including phenylalanine ammonia-lyase (PAL), cinnamate 4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), chalcone synthase (CHS), chalcone isomerase (CHI), flavonoid 3′-hydroxylase (F3′H), flavonoid 3′5′-hydroxylase (F3′5′H), dihydroflavonol 4-reductase (DFR), flavonol synthase (FLS), anthocyanidin reductase (ANR), and leucoanthocyanidin reductase (LAR), have been identified and cloned in tea plants 24 .…”

Section: Introductionmentioning

confidence: 99%

Identification and distribution of a single nucleotide polymorphism responsible for the catechin content in tea plants

Jiang

Liu

et al. 2020

Hortic Res

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Catechins are the predominant products in tea plants and have essential functions for both plants and humans. Several genes encoding the enzymes regulating catechin biosynthesis have been identified, and the identification of single nucleotide polymorphisms (SNPs) resulting in nonsynonymous mutations within these genes can be used to establish a functional link to catechin content. Therefore, the transcriptomes of two parents and four filial offspring were sequenced using next-generation sequencing technology and aligned to the reference genome to enable SNP mining. Subsequently, 176 tea plant accessions were genotyped based on candidate SNPs using kompetitive allelespecific polymerase chain reaction (KASP). The catechin contents of these samples were characterized by highperformance liquid chromatography (HPLC), and analysis of variance (ANOVA) was subsequently performed to determine the relationship between genotypes and catechin content. As a result of these efforts, a SNP within the chalcone synthase (CHS) gene was shown to be functionally associated with catechin content. Furthermore, the geographical and interspecific distribution of this SNP was investigated. Collectively, these results will contribute to the early evaluation of tea plants and serve as a rapid tool for accelerating targeted efforts in tea breeding.

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Quantitative analyses of the bitterness and astringency of catechins from green tea

Cited by 164 publications

References 18 publications

Antifungal effect of tea extracts on <i>Candida albicans </i>

Antifungal effect of tea extracts on <i>Candida albicans </i>

Distinct variation in taste quality of Congou black tea during a single spring season

Identification and distribution of a single nucleotide polymorphism responsible for the catechin content in tea plants

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