Systematic review and meta‐analysis of anti‐hyperglycaemic effects of Pu‐erh tea

Lin, Hsin-Cheng; Lee, Chien-Tai; Yen, Yea‐Yin; Chu, Chiao-Lee; Hsieh, Yen‐Ping; Yang, Chia‐Ling; Lan, Shou‐Jen

doi:10.1111/ijfs.13966

Cited by 14 publications

(9 citation statements)

References 12 publications

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“…The chemical constituents of tea include polyphenols, polysaccharides, amino acids, alkaloids, volatile oils, vitamins, and so on (Pastoriza et al., 2017). Tea polysaccharide (TPS), as one of the main components of tea extract, has many beneficial biological activities, including antioxidation (Karadag et al., 2019), antidiabetic (Lin et al., 2019), anticancer (Nie, Xie, Zhou, & Cao, 2007), antiatherogenic effects (Zhou et al., 2007), and immunomodulatory activity (Monobe, Ema, Kato, & Maeda‐Yamamoto, 2008; Scoparo et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Chen

et al. 2020

Journal of Food Science

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Both fermentation degree and preparation method of polysaccharides could influence the bioactivity of tea polysaccharides. The aim of this study was to compare the physicochemical characterization and biological activities of the polysaccharides isolated by ultrafiltration method from three kinds of tea (green tea, oolong tea, and black tea). The bioactivities of tea polysaccharide fractions were compared from four aspects, including antioxidant activities, antiglycation activities, α‐glucosidase inhibitory capability, and hypoglycemic effects on L6 myotubes. Results showed that six polysaccharides (GTPS1, GTPS2, OTPS1, OTPS2, BTPS1, and BTPS2) had different contents of neutral sugar and uronic acid, and they showed different morphologies. Six polysaccharides were composed of the seven monosaccharides with different molar ratios. BTPS1 exhibited the highest DPPH scavenging activity and hydroxyl radical scavenging activity (P < 0.05), and BTPS1 also showed the strongest antiglycation inhibitory effects (P < 0.05). BTPS1 and BTPS2 showed strong inhibitory capacity on α‐glucosidase and hypoglycemic effects in L6 skeletal muscle cells. The result suggested that the degree of fermentation of tea could improve their bioactivities (BTPS > OTPS >GTPS), and TPS1 with smaller molecular weight distribution showed higher bioactivities than TPS2. This study can provide a scientific foundation for the application of tea polysaccharides and related functional products.

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Section: Introductionmentioning

confidence: 99%

Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Chen

et al. 2020

Journal of Food Science

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“…Pu-erh tea’s distinctive effects could potentially be attributed to a series of complex changes in chemicals during post-fermentation stage. These complex chemical changes in turn were found to lead to pu-erh’s great health benefits, such as lower atherosclerotic risk 5 , weight reduction 6 , and anti-hyperglycaemic effect, especially 7 .…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of pu-erh tea on alpha glucosidase and alpha amylase: a systemic review

et al. 2019

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Objective Pu-erh tea was presumed to have anti-hyperglycemic effects via inhibition on alpha-amylase and alpha-glucosidase. However, no integerated literatures were published to substantiate such presumption. Methods Current study adopted systemic review method to validate inhibitory effects on alpha amylase and alpha-glucosidase. Five English databases (PubMed, EBSCO, SCOPUS, Cochrane Library, Web of Science) and three Chinese ones (Airti Library, CNKI Library, and Google Scholar) were searched up to 22 March 2018 for eligible literatures, using keywords of Pu-erh, Pu’er, alpha-amylase or alpha-glucosidase. Results Six studies exploring inhibitory effects on alpha-glucosidase and seven on alpha-amylase were included for systemic review. Though results showed pu-erh tea has significant inhibitory effects on alpha-amylase and alpha-glucosidase, high heterogeneity was detected among studies included. Conclusions High heterogeneity may be due to complex alterations of chemicals under different degrees of fermentation. More future studies are required to further identify principal bioactive component(s) at work.

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“…Moreover, it was found that ripened pu-erh tea had a better effect than raw pu-erh tea on the control of postprandial blood glucose in T2DM mice [67]. Additionally, pu-erh tea polysaccharides promoted adipocyte differentiation and glucose uptake by mimicking the properties of PPARγ and glucose transporter type 4 (GLUT4), ameliorating insulin resistance and lowering blood sugar [68]. Furthermore, Fu brick tea attenuated insulin resistance by down-regulating signal regulatory protein-α (SIRP-α) expression and activating insulin signaling in a Akt/GLUT4/FoxO1 and the target of rapamycin (mTOR)/S6K1 pathways in the skeletal muscle of male Sprague−Dawley rats [69].…”

Section: Experimental Studiesmentioning

confidence: 99%

Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review

et al. 2019

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Diabetes mellitus has become a serious and growing public health concern. It has high morbidity and mortality because of its complications, such as diabetic nephropathy, diabetic cardiovascular complication, diabetic neuropathy, diabetic retinopathy, and diabetic hepatopathy. Epidemiological studies revealed that the consumption of tea was inversely associated with the risk of diabetes mellitus and its complications. Experimental studies demonstrated that tea had protective effects against diabetes mellitus and its complications via several possible mechanisms, including enhancing insulin action, ameliorating insulin resistance, activating insulin signaling pathway, protecting islet β-cells, scavenging free radicals, and decreasing inflammation. Moreover, clinical trials also confirmed that tea intervention is effective in patients with diabetes mellitus and its complications. Therefore, in order to highlight the importance of tea in the prevention and management of diabetes mellitus and its complications, this article summarizes and discusses the effects of tea against diabetes mellitus and its complications based on the findings from epidemiological, experimental, and clinical studies, with the special attention paid to the mechanisms of action.

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Systematic review and meta‐analysis of anti‐hyperglycaemic effects of Pu‐erh tea

Cited by 14 publications

References 12 publications

Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black tea

Inhibitory effects of pu-erh tea on alpha glucosidase and alpha amylase: a systemic review

Effects and Mechanisms of Tea for the Prevention and Management of Diabetes Mellitus and Diabetic Complications: An Updated Review

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