Pu-erh tea has been shown to reduce gut inflammation in dextran sulfate sodium(DSS)-induced mice.Also,we found abnormal liver cholesterol metabolism in DSS-induced mice.However,it's not clear how Pu-erh tea improv...Pu-erh tea has been shown to reduce gut inflammation in dextran sulfate sodium(DSS)-induced mice.Also,we found abnormal liver cholesterol metabolism in DSS-induced mice.However,it's not clear how Pu-erh tea improves DSS-induced impaired liver cholesterol metabolism.Here,we established the DSS-induced model and clarified that DSS exacerbated gut inflammation accompanied by disorders of liver cholesterol metabolism.Pu-erh tea reshaped gut microbes,limited gut oxidative stress and inflammation(nicotinamide adenine dinucleotide phosphate oxidase 2/reactive oxygen species/myeloid differentiation primary response protein 88/nuclear factor kappa-B,24.97%-52.89%),reduced gut bile acid reabsorption(up-regulation of farnesoid X receptor(FXR)/fibroblast growth factor 15,24.53%-55.91%),and promoted liver bile acid synthesis(up-regulation of peroxisome proliferator-activated receptor-α/cholesterol 7-alpha hydroxylase,34.65%-79.14%),thereby partly restoring liver cholesterol metabolism(regulated FXR/small heterodimer partner/sterol-regulatory element binding proteins,53.19%-95.40%).Altered bile acid metabolic profiles(increased chenodeoxycholic acid,ursodeoxycholic acid,lithocholic acid,etc.)may also improve liver cholesterol metabolism by altering gut and liver inflammation.Thus,gut microbial reshaping and altered bile acid metabolism may be key targets of Pu-erh tea for improving DSS-induced liver cholesterol metabolism disorders via the gut-gut microbe-bile acid-liver axis.展开更多
Pu-erh tea,a traditional Chinese beverage,performs an anti-obesity function,but the correlation between its components and efficacy remains unknown.Here,we screened two Pu-erh teas with significant anti-obesity effica...Pu-erh tea,a traditional Chinese beverage,performs an anti-obesity function,but the correlation between its components and efficacy remains unknown.Here,we screened two Pu-erh teas with significant anti-obesity efficacies from 11 teas.In vitro experiments revealed that lipid accumulation in L02 cells and lipid synthesis in 3T3-L1 cells were significantly better inhibited by Tea-B than Tea-A.Further in vivo experiments using model mice revealed that the differences in chemical components generated two pathways in the anti-obesity efficacy and mechanism of Pu-erh teas.Tea-A changes the histomorphology of brown adipose tissue(BAT)and increases the abundance of Coriobacteriaceae_UCG_002 and cyclic AMP in guts through high chemical contents of cyclopentasiloxane,decamethyl,tridecane and 1,2,3-trimethoxybenzene,eventually increasing BAT activation and fat browning gene expression;the high content of hexadecane and 1,2-dimethoxybenzene in Tea-B reduces white adipose tissue(WAT)accumulation and the process of fatty liver,increases the abundance of Odoribacter and sphinganine 1-phosphate,inhibits the expression of lipid synthesis and transport genes.These mechanistic findings on the association of the representative bioactive components in Pu-erh teas with the anti-obesity phenotypes,gut microbes,gut metabolite structure and anti-obesity pathways,which were obtained for the first time,provide foundations for developing functional Pu-erh tea.展开更多
The main proteases(M^(pro)s)are hydrolases playing essential roles in the replication ofβ-coronaviruses including SARS-CoV-2.Herein,a highly efficient strategy was developed for discovering the M^(pro)inactivators fr...The main proteases(M^(pro)s)are hydrolases playing essential roles in the replication ofβ-coronaviruses including SARS-CoV-2.Herein,a highly efficient strategy was developed for discovering the M^(pro)inactivators from crude plant extract integrating target-based biochemical assay and chemoproteomic approaches.Firstly,Pu-erh tea was found to potently suppress SARS-CoV-2 M^(pro)in a time-dependent manner.Next,global chemical analysis coupling with peptide-modification profiling were used to identify the cysteine-modified constituents in Pu-erh tea.The results suggested that seven constituents in Pu-erh tea could modify SARSCoV-2 M^(pro),which turned out that epigallocatechin,gallocatechin and gallic acid were the most efficacious M^(pro)inactivators.Further investigations demonstrated that epigallocatechin and gallocatechin could inactivate S ARS-CoV-2 M^(pro)via blocking the formation of the homodimers.Collectively,this work proposed a novel and practical strategy for highly efficient discovery of time-dependent inhibitors of SARS-CoV-2 M^(pro)from plant extracts,while 3 constituents in Pu-erh tea have emerged as robust SARS-CoV-2 M^(pro)inactivators.展开更多
[Objective]The aim was to clarify the chemical substance basis of hypoglycemic and lipid-lowering effects of Pu-erh Tea. [Method]Pu-erh Tea was extracted with 95% ethanol,followed by petroleum ether,chloroform,ethyl a...[Objective]The aim was to clarify the chemical substance basis of hypoglycemic and lipid-lowering effects of Pu-erh Tea. [Method]Pu-erh Tea was extracted with 95% ethanol,followed by petroleum ether,chloroform,ethyl acetate and n-butanol extraction,after the further purification and through the NKA-9 macroporous resin and many times of Sephadex column chromatography,two compounds were isolated,in the same time,the effect of Uracil and Gallic acid on α-amylase was studied. [Result]The Uracil and Gallic acid were isolated and identified respectively from Pu-erh Tea and the Uracil was firstly isolated from Pu-erh Tea; Gallic acid had strong inhibition on α-amylase. [Conclusion]It could provide some theories on the hypoglycemic and lipid-lowering effects of Pu-erh Tea.展开更多
Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence...Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, including A. niger, A. oryzae, /1. awamori, and A. glaueus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry （UAE-DLLME-GC-MS）, and a total of 63 volatile compounds were identified. In comparison with the sun-dried green tea, fermented pu-erh tea contained high levels of methoxyphenolic compounds, such as 1,2,3-trimethoxybenzene, which was the most abundant one. Our results confirmed that the characteristic methoxyphenolic compounds were produced by the activity of Aspergillus during the post-fermentation process, and A. niger and A. awamori were the most important strains for the formation of aroma quality of pu-erh tea.展开更多
A simple and accurate high-performance liquid chromatography（HPLC）method to generate the fingerprints of crude Pu-erh tea（CPT）and ripened Pu-erh tea（RPT）is described.A suitable chromatographic system was establi...A simple and accurate high-performance liquid chromatography（HPLC）method to generate the fingerprints of crude Pu-erh tea（CPT）and ripened Pu-erh tea（RPT）is described.A suitable chromatographic system was established using a linear gradient elution with acetonitrile and water containing 0.6% formic acid as the mobile phase and a detection wavelength of 300 nm.HPLC analysis identified 24 common peaks among RPT and 21 common peaks among CPT.This study revealed that crude Pu-erh tea and ripened Pu-erh tea contained some similar major constituents,but with distinctive peaks,which may be caused by the difference in the fermentation process.This HPLC fingerprint method could be used to evaluate and authenticate crude Pu-erh tea and ripened Pu-erh tea.展开更多
[Objective] The aim was to study Pu-erh tea methanol extracts on antibacterial activity of several plant pathogens and provide reference for application of Pu-erh tea in agriculture disease prevention and control.[Met...[Objective] The aim was to study Pu-erh tea methanol extracts on antibacterial activity of several plant pathogens and provide reference for application of Pu-erh tea in agriculture disease prevention and control.[Method]The inhibitive effect of Pu-erh tea methanol extracts on several plant pathogens was studied by adopting mycelium growth rate method.[Result] The results showed that Pu-erh tea methanol extracts had inhibitive effects on Thanatephorus cucomeris(Frank)Donk,Fusarium oxysporum f.sp.niveum,Fusa...展开更多
The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous Count...The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous County of Yunnan Province at various fermentation stages were used as experimental materials to investigate the effect of different fermentation stages on the inhibitory effect to α-amylase; and the change law of the inhibitory effect of c-amylase inhibitor during processing was meanwhile studied by determining the contents of tea polyphenol and amino acid. The results showed that crude meterial of Pu-erh tea presented strong inhibitory effect to α-amylase; this inhibitory effect assumed a de： creasing trend to the minimum at the middle stage of fermentation, whereafter it increased to some extent. Made tea also showed a strong inhibitory effect to α-amylase. During whole processing period, contents of tea polyphenol and amino acid generally assumed a remarkably decreasing trend. Our results provided references for further isolating co-amylase inhibitor from Pu-erh tea and discussing the mechanism of its health care function.展开更多
[Objective] This study aimed to explore factors influencing the effects of theabrownin in Pu-erh tea on scavenging DPPH radicals. [Method] Taking Pu-erh tea as main research object, theabrownin in Pu-erh tea from tea ...[Objective] This study aimed to explore factors influencing the effects of theabrownin in Pu-erh tea on scavenging DPPH radicals. [Method] Taking Pu-erh tea as main research object, theabrownin in Pu-erh tea from tea piles with different times of mixture, stored for different years and processed by both the old and new techniques were extracted and isolated. And DPPH method was used to study the effects of theabrownin solution and tea liquor on scavenging radicals and their antioxidant activity. [Result] The result showed that the theabrownin content in Pu-erh tea from tea piles with one to four times of mixture revealed a first declining and subsequently rising trend. Under different pH conditions, the rates of DPPH radical scavenging of 1 mg/ml theabrownin solution made from tea piles with different times of mixture decreased gradually with the increase of pH, and all the rates were lower than that of the control vitamin C solution; the rates of DPPH radical scavenging of theabrownin from tea samples stored for different years and produced by different techniques dropped slowly within pH range 3.0-6.0; when pH was higher than 6.0, the rates of DPPH radical scavenging of theabrownin from tea samples produced by both new and traditional techniques in 2001 declined obviously, while the declining trend was not obvious in either the black tea or the Pu-erh tea produced by new technique in 2005. Under different theabrownin concentrations, the rates of DPPH radical scavenging of theabrownin solution made from tea piles with different times of mixture ascended as the concentration increased and the highest rate occurred in tea pile with four times of mixture, reaching up to 46.56%±0.88%; for tea samples stored for different years and produced by different techniques, the rates of DPPH radical scavenging of theabrownin rose gradually with the increase of the theabrownin concentration; the rate of radical scavenging of theabrownin in the black tea ascended obviously and that in Pu-erh tea was decreasing within the concentration range of 0.04 -0.06 mg/ml. At pH6.0, the DPPH radical scavenging ability of theabrownin in 0.1 mg/ml theabrownin solution and tea liquor containing 0.1mg/ml theabrownin from tea piles with different times of mixture ascended with the time of mixture; solution made from tea samples produced by different techniques in different years, the DPPH radical scavenging ability of theabrownin solution and tea liquor followed： Pu-erh tea produced by the new technique in 2001 ﹥ Pu-erh tea produced by the old technique in 2001﹥ Pu-erh tea produced by the new technique in 2005. And the DPPH radical scavenging ability of theabrownin in tea liquor containing 0.1 mg/ml theabrownin was higher than that in 0.1 mg/ml theabrownin Solution made from tea samples either with different times of mixture or produced by different techniques in different years. The above results indicated that many factor influenced the effects of theabrownin on eliminating DPPH radicals, including the time of fermentation, fermentation technique, years of storage, concentration and pH all had great influence on the effects of theabrownin on eliminating radicals. To ensure a good effect on scavenging radicals, it is better to prepare theabrownin at pH6.0 with concentration between 0.08 and 0.1 mg/ml for drinking. [Conclusion] Results of this study provide a basis for developing functional products of theabrownin from Pu-erh tea in the future.展开更多
[Objective] This study aimed to establish a pre-column derivatization HPLC method for the identification and analysis of monosaccharide composition of Pu-erh tea polysaccharide. [Method] Pu-erh tea polysaccharide was ...[Objective] This study aimed to establish a pre-column derivatization HPLC method for the identification and analysis of monosaccharide composition of Pu-erh tea polysaccharide. [Method] Pu-erh tea polysaccharide was extracted using the wa- ter extraction method, further isolated and purified by DEAE cellulose-52 columns. The obtained tea polysaccharide and four components TPS1, TPS2, TPS3 and TPS, were first derived by 1-phenyl-3-methyl-5-pyrazolone （PMP）, and then the PMP derivatives of monosaccharide were analyzed by high performance liquid chromatog- raphy （HPLC）. [Result] Pu-erh tea polysaccharide contained eight kinds of monosac- chaddes （mannose, rhamnose, glucuronic acid, galacturonic acid, grucose, galactose, arabinose, fucose）, without xylose; so it was the same with TPS1; each of TPS2, TPS3 and TPS4 contained seven monosaccharides, while no fucose. [Conclusion] This method is simplified and rapid, which can be used to determine the monosac- charide composition of Pu-erh tea polysaccharide and monosaccharide content.展开更多
To explore the volatile profiles and the contents of ten bioactive components(polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain,17 samples of three tea varieties were ...To explore the volatile profiles and the contents of ten bioactive components(polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain,17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and high-performance liquid chromatography(HPLC).A total of 75 volatile components were tentatively identified.Laomaner(LME),Laobanzhang(LBZ),and other teas on Bulang Mountain(BL) contained 70,53,and 71 volatile compounds,respectively.Among the volatile compounds,alcohols(30.2%-45.8%),hydrocarbons(13.7%-17.5%),and ketones(12.4%-23.4%) were qualitatively the most dominant volatile compounds in the different tea varieties.The average content of polyphenol was highest in LME(102.1 mg/g),followed by BL(98.7 mg/g) and LBZ(88.0 mg/g),while caffeine showed the opposite trend,27.3 mg/g in LME,33.5 mg/g in BL,and 38.1 mg/g in LBZ.Principal component analysis applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties,while partial least squares-discriminant analysis(PLS-DA) showed satisfactory discrimination.Thirty-four volatile components and five bioactive compounds were selected as major discriminators(variable importance in projection(VIP)>1) among the tea varieties.These results suggest that chromatographic data combined with multivariate analysis could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.展开更多
Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed...Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed with a gas chromatography-mass spectrometry(GC-MS)and a gas chromatography olfactometry(GC-O).Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis.Among volatile compounds identified,methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea.Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea;α-ionone,3,4-dimethoxytoluene,1,3-dimethoxybenzene,etc.were responsible for the wood-like aroma.Linalool,α-terpineol,α-ionone,β-ionone,and benzeneacetaldehyde were responsible for the floral odor.Compared the odor detection threshold(ODT)among the 8 methoxyphenyl compounds in water,1,2,3-trimethoxybenzene showed the highest ODT,followed by 3,4-dimethoxyphenol.1,3-dimethoxybenzene(105μg/L)and 1,2,3-trimethoxy-5-methylbenzene(100μg/L)were present at relatively low odor threshold values.The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea.展开更多
Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. ...Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. Oral administration of 50 mg/kg water extract of pu-erh tea leaves resulted in significant preventive effects against mouse type IV allergy. The hydrophilic Theabrownin-like fraction (TBW-ND), with a high molecular weight of approximately 12,000 or higher, was prepared from pu-erh tea leaves by a solvent-extraction method, followed by Diaion HP-20 column chro-matography and dialysis. Oral and percutaneous administrations of TBW-ND at doses of 18.7 mg/kg and 0.037 mg/ear also resulted in significant preventive effects, which included preventing increases in levels of the proinflam-matory cytokine interleukin-12. The anti-allergic ingredients in TBW-ND were predicted to be highly complex compounds containing of polyphenols, polysaccharides and/or proteins. The results suggest pu-erh tea leaves could be a beneficial food for protecting against delayed-type allergy.展开更多
Pu-erh tea, a traditional Chinese beverage, has been believed to have many benefits to human health and without side effects. In this study, we systematically analyzed the main active components of Pu-erh tea and inve...Pu-erh tea, a traditional Chinese beverage, has been believed to have many benefits to human health and without side effects. In this study, we systematically analyzed the main active components of Pu-erh tea and investigated its anti-obesity, anti-atherosclerotic and anti-oxidant effects using an obese rat model. Obesity was induced by feeding a high-fat diet and subsequently the experimental obese mice were fed with high-fat diet supplemented with low (2.5%), medium (5%) or high (7.5%) doses of Pu-erh tea powder for 6 weeks respectively. As result, the body weight gain of the rats was decreased by medium and high doses of Pu-erh tea treatments. Furthermore, the levels of serum total cholesterol (TC), triglyceride (TG) and atherosclerosis index (AI) were significantly lowered by Pu-erh tea compared to the control group. Conversely, high density lipoproteincholesterol (HDL-C) level of the rats was significantly elevated by Pu-erh tea treatments. In addition, Pu-erh tea treatments increased the activities of anti-oxidative enzymes such as superoxide dismutase (SOD) and glutathione peroxides (GSH-Px), whereas reduced the level of lipid peroxidation product malondialdehyde (MDA) in obese rats. Collectively, our find-ings revealed that Pu-erh tea exerts comprehensive benefits in anti-obesity, anti-atherosclerotic and anti-oxidant effects, therefore can be used as a promising functional food in obesity management.展开更多
Reducing oxidative stress and hepatoprotective effect of Pu-erh tea water extracts on rats fed with high-fat diet were researched for explaining health care of Pu-erh tea.Fifty SD rats were divided into five groups.Th...Reducing oxidative stress and hepatoprotective effect of Pu-erh tea water extracts on rats fed with high-fat diet were researched for explaining health care of Pu-erh tea.Fifty SD rats were divided into five groups.The body weight was measured once a day.The malondialdehyde(MDA)and glucose(Glu)levels and the activities of alanine aminotransferase(ALT),aspartate aminotransferase(AST),nitric oxide synthase(NOS),and pyruvate kinase(PK)in serum were determined.Furthermore,the hepatic glycogen level(HGL)and the activities of hepatic total superoxide dismutase(T-SOD),catalase(CAT),and glutathione peroxidase(GSH-Px)were also measured after continuous administration for 12 weeks.The result demonstrated that Pu-erh extract caused the decreases in body weight,fat index,MDA and NOS levels,and the increases in hepatic T-SOD,CAT and GSH-Px activities,indicating that the extract may be due to inhibiting the increases of body weight and fat index,reducing oxidant stress state and inhibiting lipid peroxidation,thus decreasing the activities of ALT and AST,and protecting the liver in rat.Meanwhile,the extracts could increase the production of hepatic glycogen and the activity of PK,and reduce glucose level,protecting the liver from the diseases associated with type II diabetes.展开更多
Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China,and long-term adherence to this habit can provide greater protection.Pu-erh tea is one of the representati...Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China,and long-term adherence to this habit can provide greater protection.Pu-erh tea is one of the representatives of post-fermented teas,and the polymers in Pu-erh tea have anti-cancer and anti-hyperlipidemic activities,but their chemical composition is still unknown.In this study,the chemical composition of Pu-erh tea was investigated in detail and eight(1–8)known compounds were isolated.The polymers in Pu-erh tea were also degraded by thiol degradation,and the fragments of quercetin and(–)-epicatechin-3-O-gallate were found in the thiol degradation products of Pu-erh tea polymers by UPLC observation and separation and purification.This is the first time that this fragment was obtained in Pu-erh tea polymer.展开更多
Pu-erh tea has been used for thousands of years to treat metabolic diseases.Recognized in Shen Nong's Herbal Classic,a compendium kept by the first traditional Chinese practitioners,it is still highly valued for i...Pu-erh tea has been used for thousands of years to treat metabolic diseases.Recognized in Shen Nong's Herbal Classic,a compendium kept by the first traditional Chinese practitioners,it is still highly valued for its hypocholesterolemic and hypolipidemic effects.This review reports the processing and bioactive components of pu-erh tea.Recent human and animal studies of pu-erh tea and its potential therapeutic mechanisms have also been summarized.The interaction of liver and gut microbiome regulates the puerh tea biotransformation and endogenous metabolism,and thus contributes to the health benefits.展开更多
As a dark tea,Pu-erh tea(PET)is produced from sun-dried leaves of Camellia sinensis var.assamica mainly in Yunnan Province of China.Many microorganisms are involved in the fermentation of PET.Among them,Aspergillus ni...As a dark tea,Pu-erh tea(PET)is produced from sun-dried leaves of Camellia sinensis var.assamica mainly in Yunnan Province of China.Many microorganisms are involved in the fermentation of PET.Among them,Aspergillus niger is most important.It is believed that the longer the preservation period,the better is the quality and taste of PET,which is commercially available as loose,compressed or instant tea leaves.Chemical components of PET include flavones,flavanols,flavonols,phenolic acids,alkaloids and methylxanthines.In this overview,the lipid-lowering and anti-obesity effects of PET were discussed based on animal models and human trials,and our study provided some insights into possible mechanisms of bioactive compounds,such as theabrownin,catechins,lovastatin and gallic acid.Other bioactivities of PET and some information on Fuzhuan brick tea were also included.Sources of information cited were from Google Scholar,Pub Med,Pub Med Central,Science Direct,J-Stage,Pub Chem,Directory of Open Access Journals(DOAJ),and China National Knowledge Infrastructure(CNKI).展开更多
基金supported by the National Natural Science Foundation of China funded project(32172627)Chongqing Modern Tea Technology System for Efficient Agriculture in Mountainous Areas 2022[8]the Germplasm Creation Research Program of Southwest University。
文摘Pu-erh tea has been shown to reduce gut inflammation in dextran sulfate sodium(DSS)-induced mice.Also,we found abnormal liver cholesterol metabolism in DSS-induced mice.However,it's not clear how Pu-erh tea improves DSS-induced impaired liver cholesterol metabolism.Here,we established the DSS-induced model and clarified that DSS exacerbated gut inflammation accompanied by disorders of liver cholesterol metabolism.Pu-erh tea reshaped gut microbes,limited gut oxidative stress and inflammation(nicotinamide adenine dinucleotide phosphate oxidase 2/reactive oxygen species/myeloid differentiation primary response protein 88/nuclear factor kappa-B,24.97%-52.89%),reduced gut bile acid reabsorption(up-regulation of farnesoid X receptor(FXR)/fibroblast growth factor 15,24.53%-55.91%),and promoted liver bile acid synthesis(up-regulation of peroxisome proliferator-activated receptor-α/cholesterol 7-alpha hydroxylase,34.65%-79.14%),thereby partly restoring liver cholesterol metabolism(regulated FXR/small heterodimer partner/sterol-regulatory element binding proteins,53.19%-95.40%).Altered bile acid metabolic profiles(increased chenodeoxycholic acid,ursodeoxycholic acid,lithocholic acid,etc.)may also improve liver cholesterol metabolism by altering gut and liver inflammation.Thus,gut microbial reshaping and altered bile acid metabolism may be key targets of Pu-erh tea for improving DSS-induced liver cholesterol metabolism disorders via the gut-gut microbe-bile acid-liver axis.
基金The financial support received from the Shenzhen Science and Technology Innovation Commission(KCXFZ20201221173207022,WDZC20200821141349001)Shenzhen Bay Laboratory Startup Fund(21310041,S234602003)。
文摘Pu-erh tea,a traditional Chinese beverage,performs an anti-obesity function,but the correlation between its components and efficacy remains unknown.Here,we screened two Pu-erh teas with significant anti-obesity efficacies from 11 teas.In vitro experiments revealed that lipid accumulation in L02 cells and lipid synthesis in 3T3-L1 cells were significantly better inhibited by Tea-B than Tea-A.Further in vivo experiments using model mice revealed that the differences in chemical components generated two pathways in the anti-obesity efficacy and mechanism of Pu-erh teas.Tea-A changes the histomorphology of brown adipose tissue(BAT)and increases the abundance of Coriobacteriaceae_UCG_002 and cyclic AMP in guts through high chemical contents of cyclopentasiloxane,decamethyl,tridecane and 1,2,3-trimethoxybenzene,eventually increasing BAT activation and fat browning gene expression;the high content of hexadecane and 1,2-dimethoxybenzene in Tea-B reduces white adipose tissue(WAT)accumulation and the process of fatty liver,increases the abundance of Odoribacter and sphinganine 1-phosphate,inhibits the expression of lipid synthesis and transport genes.These mechanistic findings on the association of the representative bioactive components in Pu-erh teas with the anti-obesity phenotypes,gut microbes,gut metabolite structure and anti-obesity pathways,which were obtained for the first time,provide foundations for developing functional Pu-erh tea.
基金the supporting of Shanghai Science and Technology Innovation Action Plans(21S21900600,20S21901500,20S21900900)supported by Shanghai Science and Technology Committee+5 种基金the NSF of China(82273897,81922070,81973286,82104281,82173798)the Innovation Team and Talents Cultivation Program of National Administration of Traditional Chinese Medicine(ZYYCXTDD-202004)the Three-year Action Plan for Shanghai TCM Development and Inheritance Program(ZY(2021-2023)-0401)Shanghai Municipal Health Commission’s TCM Research Project(2022CX005)Shanghai Municipal Science and Technology Major Project(ZD2021CY001)Excellent Doctoral Student Cultivation Projects in Key Fields(GJ2022012)。
文摘The main proteases(M^(pro)s)are hydrolases playing essential roles in the replication ofβ-coronaviruses including SARS-CoV-2.Herein,a highly efficient strategy was developed for discovering the M^(pro)inactivators from crude plant extract integrating target-based biochemical assay and chemoproteomic approaches.Firstly,Pu-erh tea was found to potently suppress SARS-CoV-2 M^(pro)in a time-dependent manner.Next,global chemical analysis coupling with peptide-modification profiling were used to identify the cysteine-modified constituents in Pu-erh tea.The results suggested that seven constituents in Pu-erh tea could modify SARSCoV-2 M^(pro),which turned out that epigallocatechin,gallocatechin and gallic acid were the most efficacious M^(pro)inactivators.Further investigations demonstrated that epigallocatechin and gallocatechin could inactivate S ARS-CoV-2 M^(pro)via blocking the formation of the homodimers.Collectively,this work proposed a novel and practical strategy for highly efficient discovery of time-dependent inhibitors of SARS-CoV-2 M^(pro)from plant extracts,while 3 constituents in Pu-erh tea have emerged as robust SARS-CoV-2 M^(pro)inactivators.
基金Supported by National Science and Technology Support Project(2007BAD58B04 )Special Fund Project of Modern Agriculture(Tea) Industrial Technology SystemYunnan Department of Education and Scientific Research Fund (07Y40163)~~
文摘[Objective]The aim was to clarify the chemical substance basis of hypoglycemic and lipid-lowering effects of Pu-erh Tea. [Method]Pu-erh Tea was extracted with 95% ethanol,followed by petroleum ether,chloroform,ethyl acetate and n-butanol extraction,after the further purification and through the NKA-9 macroporous resin and many times of Sephadex column chromatography,two compounds were isolated,in the same time,the effect of Uracil and Gallic acid on α-amylase was studied. [Result]The Uracil and Gallic acid were isolated and identified respectively from Pu-erh Tea and the Uracil was firstly isolated from Pu-erh Tea; Gallic acid had strong inhibition on α-amylase. [Conclusion]It could provide some theories on the hypoglycemic and lipid-lowering effects of Pu-erh Tea.
基金National Science Foundation of China(Grant No.81172944)National Key Technology R&D Program “New Drug Innovation” of China(Grant Nos.2012ZX09301002-002-002 and 2012ZX09304-005)
文摘Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, including A. niger, A. oryzae, /1. awamori, and A. glaueus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry （UAE-DLLME-GC-MS）, and a total of 63 volatile compounds were identified. In comparison with the sun-dried green tea, fermented pu-erh tea contained high levels of methoxyphenolic compounds, such as 1,2,3-trimethoxybenzene, which was the most abundant one. Our results confirmed that the characteristic methoxyphenolic compounds were produced by the activity of Aspergillus during the post-fermentation process, and A. niger and A. awamori were the most important strains for the formation of aroma quality of pu-erh tea.
基金"Study on the Active Components and Healthcare Function of Pu-erh Tea"(2007BAD58B04-2)"National Tea Industrial Science and Technology System"from Modern Agriculture Industrial Technology System,Yunnan Agricultural University
文摘A simple and accurate high-performance liquid chromatography（HPLC）method to generate the fingerprints of crude Pu-erh tea（CPT）and ripened Pu-erh tea（RPT）is described.A suitable chromatographic system was established using a linear gradient elution with acetonitrile and water containing 0.6% formic acid as the mobile phase and a detection wavelength of 300 nm.HPLC analysis identified 24 common peaks among RPT and 21 common peaks among CPT.This study revealed that crude Pu-erh tea and ripened Pu-erh tea contained some similar major constituents,but with distinctive peaks,which may be caused by the difference in the fermentation process.This HPLC fingerprint method could be used to evaluate and authenticate crude Pu-erh tea and ripened Pu-erh tea.
基金Support by National Natural Science Foundation of China(30971948)the Key Project of Chinese Ministry of Education(208091)Science and Technology Program of Hubei Education Department(Q200712002)~~
文摘[Objective] The aim was to study Pu-erh tea methanol extracts on antibacterial activity of several plant pathogens and provide reference for application of Pu-erh tea in agriculture disease prevention and control.[Method]The inhibitive effect of Pu-erh tea methanol extracts on several plant pathogens was studied by adopting mycelium growth rate method.[Result] The results showed that Pu-erh tea methanol extracts had inhibitive effects on Thanatephorus cucomeris(Frank)Donk,Fusarium oxysporum f.sp.niveum,Fusa...
文摘The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous County of Yunnan Province at various fermentation stages were used as experimental materials to investigate the effect of different fermentation stages on the inhibitory effect to α-amylase; and the change law of the inhibitory effect of c-amylase inhibitor during processing was meanwhile studied by determining the contents of tea polyphenol and amino acid. The results showed that crude meterial of Pu-erh tea presented strong inhibitory effect to α-amylase; this inhibitory effect assumed a de： creasing trend to the minimum at the middle stage of fermentation, whereafter it increased to some extent. Made tea also showed a strong inhibitory effect to α-amylase. During whole processing period, contents of tea polyphenol and amino acid generally assumed a remarkably decreasing trend. Our results provided references for further isolating co-amylase inhibitor from Pu-erh tea and discussing the mechanism of its health care function.
基金Supported by the National Natural Science Foundation of China(3076015230960241)Key Fund of Yunnan Province(2009CC005)~~
文摘[Objective] This study aimed to explore factors influencing the effects of theabrownin in Pu-erh tea on scavenging DPPH radicals. [Method] Taking Pu-erh tea as main research object, theabrownin in Pu-erh tea from tea piles with different times of mixture, stored for different years and processed by both the old and new techniques were extracted and isolated. And DPPH method was used to study the effects of theabrownin solution and tea liquor on scavenging radicals and their antioxidant activity. [Result] The result showed that the theabrownin content in Pu-erh tea from tea piles with one to four times of mixture revealed a first declining and subsequently rising trend. Under different pH conditions, the rates of DPPH radical scavenging of 1 mg/ml theabrownin solution made from tea piles with different times of mixture decreased gradually with the increase of pH, and all the rates were lower than that of the control vitamin C solution; the rates of DPPH radical scavenging of theabrownin from tea samples stored for different years and produced by different techniques dropped slowly within pH range 3.0-6.0; when pH was higher than 6.0, the rates of DPPH radical scavenging of theabrownin from tea samples produced by both new and traditional techniques in 2001 declined obviously, while the declining trend was not obvious in either the black tea or the Pu-erh tea produced by new technique in 2005. Under different theabrownin concentrations, the rates of DPPH radical scavenging of theabrownin solution made from tea piles with different times of mixture ascended as the concentration increased and the highest rate occurred in tea pile with four times of mixture, reaching up to 46.56%±0.88%; for tea samples stored for different years and produced by different techniques, the rates of DPPH radical scavenging of theabrownin rose gradually with the increase of the theabrownin concentration; the rate of radical scavenging of theabrownin in the black tea ascended obviously and that in Pu-erh tea was decreasing within the concentration range of 0.04 -0.06 mg/ml. At pH6.0, the DPPH radical scavenging ability of theabrownin in 0.1 mg/ml theabrownin solution and tea liquor containing 0.1mg/ml theabrownin from tea piles with different times of mixture ascended with the time of mixture; solution made from tea samples produced by different techniques in different years, the DPPH radical scavenging ability of theabrownin solution and tea liquor followed： Pu-erh tea produced by the new technique in 2001 ﹥ Pu-erh tea produced by the old technique in 2001﹥ Pu-erh tea produced by the new technique in 2005. And the DPPH radical scavenging ability of theabrownin in tea liquor containing 0.1 mg/ml theabrownin was higher than that in 0.1 mg/ml theabrownin Solution made from tea samples either with different times of mixture or produced by different techniques in different years. The above results indicated that many factor influenced the effects of theabrownin on eliminating DPPH radicals, including the time of fermentation, fermentation technique, years of storage, concentration and pH all had great influence on the effects of theabrownin on eliminating radicals. To ensure a good effect on scavenging radicals, it is better to prepare theabrownin at pH6.0 with concentration between 0.08 and 0.1 mg/ml for drinking. [Conclusion] Results of this study provide a basis for developing functional products of theabrownin from Pu-erh tea in the future.
基金Supported by National Key Technologies R & D Program(2007BAD58B03)~~
文摘[Objective] This study aimed to establish a pre-column derivatization HPLC method for the identification and analysis of monosaccharide composition of Pu-erh tea polysaccharide. [Method] Pu-erh tea polysaccharide was extracted using the wa- ter extraction method, further isolated and purified by DEAE cellulose-52 columns. The obtained tea polysaccharide and four components TPS1, TPS2, TPS3 and TPS, were first derived by 1-phenyl-3-methyl-5-pyrazolone （PMP）, and then the PMP derivatives of monosaccharide were analyzed by high performance liquid chromatog- raphy （HPLC）. [Result] Pu-erh tea polysaccharide contained eight kinds of monosac- chaddes （mannose, rhamnose, glucuronic acid, galacturonic acid, grucose, galactose, arabinose, fucose）, without xylose; so it was the same with TPS1; each of TPS2, TPS3 and TPS4 contained seven monosaccharides, while no fucose. [Conclusion] This method is simplified and rapid, which can be used to determine the monosac- charide composition of Pu-erh tea polysaccharide and monosaccharide content.
文摘To explore the volatile profiles and the contents of ten bioactive components(polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain,17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) and high-performance liquid chromatography(HPLC).A total of 75 volatile components were tentatively identified.Laomaner(LME),Laobanzhang(LBZ),and other teas on Bulang Mountain(BL) contained 70,53,and 71 volatile compounds,respectively.Among the volatile compounds,alcohols(30.2%-45.8%),hydrocarbons(13.7%-17.5%),and ketones(12.4%-23.4%) were qualitatively the most dominant volatile compounds in the different tea varieties.The average content of polyphenol was highest in LME(102.1 mg/g),followed by BL(98.7 mg/g) and LBZ(88.0 mg/g),while caffeine showed the opposite trend,27.3 mg/g in LME,33.5 mg/g in BL,and 38.1 mg/g in LBZ.Principal component analysis applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties,while partial least squares-discriminant analysis(PLS-DA) showed satisfactory discrimination.Thirty-four volatile components and five bioactive compounds were selected as major discriminators(variable importance in projection(VIP)>1) among the tea varieties.These results suggest that chromatographic data combined with multivariate analysis could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.
基金supported by grants from the Chongqing Municipal Agriculture Committee(2020-7)。
文摘Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed with a gas chromatography-mass spectrometry(GC-MS)and a gas chromatography olfactometry(GC-O).Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis.Among volatile compounds identified,methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea.Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea;α-ionone,3,4-dimethoxytoluene,1,3-dimethoxybenzene,etc.were responsible for the wood-like aroma.Linalool,α-terpineol,α-ionone,β-ionone,and benzeneacetaldehyde were responsible for the floral odor.Compared the odor detection threshold(ODT)among the 8 methoxyphenyl compounds in water,1,2,3-trimethoxybenzene showed the highest ODT,followed by 3,4-dimethoxyphenol.1,3-dimethoxybenzene(105μg/L)and 1,2,3-trimethoxy-5-methylbenzene(100μg/L)were present at relatively low odor threshold values.The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea.
文摘Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. Oral administration of 50 mg/kg water extract of pu-erh tea leaves resulted in significant preventive effects against mouse type IV allergy. The hydrophilic Theabrownin-like fraction (TBW-ND), with a high molecular weight of approximately 12,000 or higher, was prepared from pu-erh tea leaves by a solvent-extraction method, followed by Diaion HP-20 column chro-matography and dialysis. Oral and percutaneous administrations of TBW-ND at doses of 18.7 mg/kg and 0.037 mg/ear also resulted in significant preventive effects, which included preventing increases in levels of the proinflam-matory cytokine interleukin-12. The anti-allergic ingredients in TBW-ND were predicted to be highly complex compounds containing of polyphenols, polysaccharides and/or proteins. The results suggest pu-erh tea leaves could be a beneficial food for protecting against delayed-type allergy.
文摘Pu-erh tea, a traditional Chinese beverage, has been believed to have many benefits to human health and without side effects. In this study, we systematically analyzed the main active components of Pu-erh tea and investigated its anti-obesity, anti-atherosclerotic and anti-oxidant effects using an obese rat model. Obesity was induced by feeding a high-fat diet and subsequently the experimental obese mice were fed with high-fat diet supplemented with low (2.5%), medium (5%) or high (7.5%) doses of Pu-erh tea powder for 6 weeks respectively. As result, the body weight gain of the rats was decreased by medium and high doses of Pu-erh tea treatments. Furthermore, the levels of serum total cholesterol (TC), triglyceride (TG) and atherosclerosis index (AI) were significantly lowered by Pu-erh tea compared to the control group. Conversely, high density lipoproteincholesterol (HDL-C) level of the rats was significantly elevated by Pu-erh tea treatments. In addition, Pu-erh tea treatments increased the activities of anti-oxidative enzymes such as superoxide dismutase (SOD) and glutathione peroxides (GSH-Px), whereas reduced the level of lipid peroxidation product malondialdehyde (MDA) in obese rats. Collectively, our find-ings revealed that Pu-erh tea exerts comprehensive benefits in anti-obesity, anti-atherosclerotic and anti-oxidant effects, therefore can be used as a promising functional food in obesity management.
文摘Reducing oxidative stress and hepatoprotective effect of Pu-erh tea water extracts on rats fed with high-fat diet were researched for explaining health care of Pu-erh tea.Fifty SD rats were divided into five groups.The body weight was measured once a day.The malondialdehyde(MDA)and glucose(Glu)levels and the activities of alanine aminotransferase(ALT),aspartate aminotransferase(AST),nitric oxide synthase(NOS),and pyruvate kinase(PK)in serum were determined.Furthermore,the hepatic glycogen level(HGL)and the activities of hepatic total superoxide dismutase(T-SOD),catalase(CAT),and glutathione peroxidase(GSH-Px)were also measured after continuous administration for 12 weeks.The result demonstrated that Pu-erh extract caused the decreases in body weight,fat index,MDA and NOS levels,and the increases in hepatic T-SOD,CAT and GSH-Px activities,indicating that the extract may be due to inhibiting the increases of body weight and fat index,reducing oxidant stress state and inhibiting lipid peroxidation,thus decreasing the activities of ALT and AST,and protecting the liver in rat.Meanwhile,the extracts could increase the production of hepatic glycogen and the activity of PK,and reduce glucose level,protecting the liver from the diseases associated with type II diabetes.
基金supported by the National Natural Science Foundation of China(31660099)。
文摘Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China,and long-term adherence to this habit can provide greater protection.Pu-erh tea is one of the representatives of post-fermented teas,and the polymers in Pu-erh tea have anti-cancer and anti-hyperlipidemic activities,but their chemical composition is still unknown.In this study,the chemical composition of Pu-erh tea was investigated in detail and eight(1–8)known compounds were isolated.The polymers in Pu-erh tea were also degraded by thiol degradation,and the fragments of quercetin and(–)-epicatechin-3-O-gallate were found in the thiol degradation products of Pu-erh tea polymers by UPLC observation and separation and purification.This is the first time that this fragment was obtained in Pu-erh tea polymer.
基金supported by National Natural Science Foundation of China (82122012)
文摘Pu-erh tea has been used for thousands of years to treat metabolic diseases.Recognized in Shen Nong's Herbal Classic,a compendium kept by the first traditional Chinese practitioners,it is still highly valued for its hypocholesterolemic and hypolipidemic effects.This review reports the processing and bioactive components of pu-erh tea.Recent human and animal studies of pu-erh tea and its potential therapeutic mechanisms have also been summarized.The interaction of liver and gut microbiome regulates the puerh tea biotransformation and endogenous metabolism,and thus contributes to the health benefits.
文摘As a dark tea,Pu-erh tea(PET)is produced from sun-dried leaves of Camellia sinensis var.assamica mainly in Yunnan Province of China.Many microorganisms are involved in the fermentation of PET.Among them,Aspergillus niger is most important.It is believed that the longer the preservation period,the better is the quality and taste of PET,which is commercially available as loose,compressed or instant tea leaves.Chemical components of PET include flavones,flavanols,flavonols,phenolic acids,alkaloids and methylxanthines.In this overview,the lipid-lowering and anti-obesity effects of PET were discussed based on animal models and human trials,and our study provided some insights into possible mechanisms of bioactive compounds,such as theabrownin,catechins,lovastatin and gallic acid.Other bioactivities of PET and some information on Fuzhuan brick tea were also included.Sources of information cited were from Google Scholar,Pub Med,Pub Med Central,Science Direct,J-Stage,Pub Chem,Directory of Open Access Journals(DOAJ),and China National Knowledge Infrastructure(CNKI).
