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Int. J. Mol. Sci. 2011, 12(7), 4574-4590;

Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea

Key Laboratory for Molecular Enzymology and Engineering of the Ministry of Education, College of Life Science, Jilin University, Changchun 130012, China
Yunnan Research Centre for Advance Tea Processing, Yunnan Agricultural University, Kunming 650201, China
These authors contribute equally to this article.
Authors to whom correspondence should be addressed.
Received: 18 May 2011 / Revised: 27 June 2011 / Accepted: 6 July 2011 / Published: 15 July 2011
(This article belongs to the Section Biochemistry, Molecular and Cellular Biology)
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Tea is known as one of the most popular beverages in the world, which is believed to be beneficial for health. The main components in tea will change a lot depending on the different processes of fermentation, and thus the effects of different teas on human health may differ. The aim of this study is to explore the varied abilities of reactive oxygen species (ROS) and nitric oxide (NO) scavenging during the fermentation of tea. In this study, we conducted the in vitro experiments which involved some reaction systems indicating the abilities of scavenging ROS and NO. We also investigated the effects of tea and their components (catechins, theabrownins, caffeine) on the intracellular levels of ROS and NO, using Raw 264.7 cells as the model. We found that regardless of whether it was out of cell system or in Raw 264.7 cells, the abilities of scavenging ROS would decrease during the fermentation of tea. Further, the post-fermented pu-erh tea showed the best effect on inhibiting the lipopolysaccharide (LPS)-induced production of NO. These findings indicated that the fermentation process caused a change of the components which might be due to the changes of their antioxidant properties and NO scavenging abilities. View Full-Text
Keywords: tea; catechins; theabrownins; ROS; NO tea; catechins; theabrownins; ROS; NO
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Xu, Y.; Zhao, H.; Zhang, M.; Li, C.-J.; Lin, X.-Z.; Sheng, J.; Shi, W. Variations of Antioxidant Properties and NO Scavenging Abilities during Fermentation of Tea. Int. J. Mol. Sci. 2011, 12, 4574-4590.

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