Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea
Copyright © 2024 Elsevier Ltd. All rights reserved..
N-Ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) are a newly discovered compound class in tea with various bioactivities. This study aimed to develop a novel processing technique to enhance EPSF contents in white tea efficiently. Using optimal processing parameters of 125 °C and 30 min in a high-temperature sterilizing oven, total EPSF content significantly increased by 1.42-18.80-fold to 1.57-6.22 mg/g without impacting sensory characteristics. Metabolomics analysis revealed elevated levels of nucleosides, nucleotides, bases, theaflavins, flavonol aglycones, EPSFs, and most flavone-C-glycosides, as well as decreased levels of amino acids, procyanidins, theasinensins, several flavanols, and flavonol-O-glycosides after EPSF-enrichment treatment. Furthermore, the EPSF-enriched white tea exhibited notable anti-inflammatory effects, mitigating xylene-induced ear edema in mice and carrageenan-induced paw edema and cotton ball-induced granulomas in rats. This study developed a new processing technique for highly efficient enhancement of EPSFs in white tea and demonstrated that EPSF-enriched white tea has a potential to serve as effective anti-inflammatory dietary supplement.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:450 |
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| Enthalten in: |
Food chemistry - 450(2024) vom: 12. Apr., Seite 139328 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Gao, Jianjian [VerfasserIn] |
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| Links: |
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| Themen: |
Anti-inflammatory |
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| Anmerkungen: |
Date Revised 16.04.2024 published: Print-Electronic Citation Status Publisher |
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| doi: |
10.1016/j.foodchem.2024.139328 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM371158176 |
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| 245 | 1 | 0 | |a Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea |
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| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a N-Ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) are a newly discovered compound class in tea with various bioactivities. This study aimed to develop a novel processing technique to enhance EPSF contents in white tea efficiently. Using optimal processing parameters of 125 °C and 30 min in a high-temperature sterilizing oven, total EPSF content significantly increased by 1.42-18.80-fold to 1.57-6.22 mg/g without impacting sensory characteristics. Metabolomics analysis revealed elevated levels of nucleosides, nucleotides, bases, theaflavins, flavonol aglycones, EPSFs, and most flavone-C-glycosides, as well as decreased levels of amino acids, procyanidins, theasinensins, several flavanols, and flavonol-O-glycosides after EPSF-enrichment treatment. Furthermore, the EPSF-enriched white tea exhibited notable anti-inflammatory effects, mitigating xylene-induced ear edema in mice and carrageenan-induced paw edema and cotton ball-induced granulomas in rats. This study developed a new processing technique for highly efficient enhancement of EPSFs in white tea and demonstrated that EPSF-enriched white tea has a potential to serve as effective anti-inflammatory dietary supplement | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Anti-inflammatory | |
| 650 | 4 | |a Chemical constituents | |
| 650 | 4 | |a Highly efficient processing technique | |
| 650 | 4 | |a N-ethyl-2-pyrrolidinone-substituted flavan-3-ols | |
| 650 | 4 | |a White tea | |
| 700 | 1 | |a Chen, Dan |e verfasserin |4 aut | |
| 700 | 1 | |a Xie, Dongchao |e verfasserin |4 aut | |
| 700 | 1 | |a Peng, Jiakun |e verfasserin |4 aut | |
| 700 | 1 | |a Hu, Zhengyan |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Zhi |e verfasserin |4 aut | |
| 700 | 1 | |a Dai, Weidong |e verfasserin |4 aut | |
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