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Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan

Processing method is considered as a major factor that affects biotransformation of phytochemicals in tea and leads to diverse flavor and bioactivity of tea. In the present work, six typical tea manufacturing processings were employed to compare the effect on chemical composition of teas through usi...

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Detalles Bibliográficos
Autores principales: Xie, Guanhua, Yan, Jingna, Lu, Anxia, Kun, Jirui, Wang, Bei, Song, Chengda, Tong, Huarong, Meng, Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8806275/
https://www.ncbi.nlm.nih.gov/pubmed/33904375
http://dx.doi.org/10.1080/21655979.2021.1903237
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author Xie, Guanhua
Yan, Jingna
Lu, Anxia
Kun, Jirui
Wang, Bei
Song, Chengda
Tong, Huarong
Meng, Qing
author_facet Xie, Guanhua
Yan, Jingna
Lu, Anxia
Kun, Jirui
Wang, Bei
Song, Chengda
Tong, Huarong
Meng, Qing
author_sort Xie, Guanhua
collection PubMed
description Processing method is considered as a major factor that affects biotransformation of phytochemicals in tea and leads to diverse flavor and bioactivity of tea. In the present work, six typical tea manufacturing processings were employed to compare the effect on chemical composition of teas through using leaves of the single tea cultivar – – Camellia sinensis var. Meizhan. And in vitro antioxidant activity, inhibition against α-glucosidase and three lipid metabolism enzymes of these teas were also investigated, the relationships among them were analyzed further. As fresh leaves were processed into six categories of teas, the content of total catechins (TCs) has decreased in varying degrees while theaflavins (TFs) has increased. The antioxidant capacity composite index (ACCI) from high to low were green tea, yellow tea, oolong tea, white tea, dark tea, and black tea with the range from 98.44 to 58.38, which dominated by the content of TCs. Furthermore, all categories of teas possessed an inhibition effect on the pancreatic lipase (PL), 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-COA reductase), lecithin cholesterol acyltransferase (LCAT), and α-glucosidase. The inhibition rate of PL and α-glucosidase appears to be positively influenced by TFs content (r =0.863, r =0.857, p < 0.05) while that of LCAT showed significant positive correlations with the content of tea polyphonels (TPs) (r = 0.902, p < 0.01). These results provide a better understanding of the relationships between processing method and chemical components of tea. It is suggested that various tea categories possess potential healthy effects which could serve as promising nutritional supplements. [Figure: see text]
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spelling pubmed-88062752022-02-02 Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan Xie, Guanhua Yan, Jingna Lu, Anxia Kun, Jirui Wang, Bei Song, Chengda Tong, Huarong Meng, Qing Bioengineered Research Paper Processing method is considered as a major factor that affects biotransformation of phytochemicals in tea and leads to diverse flavor and bioactivity of tea. In the present work, six typical tea manufacturing processings were employed to compare the effect on chemical composition of teas through using leaves of the single tea cultivar – – Camellia sinensis var. Meizhan. And in vitro antioxidant activity, inhibition against α-glucosidase and three lipid metabolism enzymes of these teas were also investigated, the relationships among them were analyzed further. As fresh leaves were processed into six categories of teas, the content of total catechins (TCs) has decreased in varying degrees while theaflavins (TFs) has increased. The antioxidant capacity composite index (ACCI) from high to low were green tea, yellow tea, oolong tea, white tea, dark tea, and black tea with the range from 98.44 to 58.38, which dominated by the content of TCs. Furthermore, all categories of teas possessed an inhibition effect on the pancreatic lipase (PL), 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-COA reductase), lecithin cholesterol acyltransferase (LCAT), and α-glucosidase. The inhibition rate of PL and α-glucosidase appears to be positively influenced by TFs content (r =0.863, r =0.857, p < 0.05) while that of LCAT showed significant positive correlations with the content of tea polyphonels (TPs) (r = 0.902, p < 0.01). These results provide a better understanding of the relationships between processing method and chemical components of tea. It is suggested that various tea categories possess potential healthy effects which could serve as promising nutritional supplements. [Figure: see text] Taylor & Francis 2021-04-27 /pmc/articles/PMC8806275/ /pubmed/33904375 http://dx.doi.org/10.1080/21655979.2021.1903237 Text en © 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. https://creativecommons.org/licenses/by/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Paper
Xie, Guanhua
Yan, Jingna
Lu, Anxia
Kun, Jirui
Wang, Bei
Song, Chengda
Tong, Huarong
Meng, Qing
Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
title Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
title_full Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
title_fullStr Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
title_full_unstemmed Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
title_short Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan
title_sort characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single camellia sinensis cultivar, meizhan
topic Research Paper
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8806275/
https://www.ncbi.nlm.nih.gov/pubmed/33904375
http://dx.doi.org/10.1080/21655979.2021.1903237
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