The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids against PAF, Thrombin, Collagen, and ADP
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Instrumentation
2.2. Samples of Tea Assessed before and after Oxidation Processing
2.3. Extraction and Isolation of Total, Neutral, and Polar Lipids From Tea Leaves before (0 min) and after 30 and 60 min of Oxidation
2.4. Human Platelet Aggregation Studies against PAF, Thrombin, Collagen, and ADP of Lipid Extracts from Tea Leaves before (0 min) and after 30 and 60 min of Oxidation
2.5. Gas Chromatography-Mass Spectrometry of Polar Lipids from Tea Leaves before (0 min) and after 30 and 60 min of Oxidation
2.6. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Tea Sample | TL * | NL * | PL * |
---|---|---|---|
CT | 8.1 ± 1.5 | 0.8 ± 0.3 | 7.3 ± 1.2 |
T(0) | 9.6 ± 4.9 | 1.6 ± 0.7 | 8.0 ± 5.6 |
T(30) | 9.6 ± 0.6 | 0.3 ± 0.1 | 9.3 ± 0.3 |
T(60) | 10.7 ± 4.0 | 0.9 ± 2.0 | 9.8 ± 2.0 |
Fatty Acid | 0M | 30M | 60M | CT |
---|---|---|---|---|
14:0 | 0.700 ± 0.138 a | 0.135 ± 0.102 ab | 0.122 ± 0.003 b | 0.227 ± 0.019 ab |
14:1 | ND | ND | ND | 0.064 ± 0.013 |
15:0 | 0.120 ± 0.012 a | 0.047 ± 0.002 b | ND | 0.091 ± 0.003 ab |
16:0 | 24.60 ± 0.355 ab | 19.41 ± 1.117 a | 23.38 ± 0.947 ab | 28.11 ± 2.014 b |
16:1 c9 | 1.927 ± 0.033 ab | 1.461 ± 0.034 a | 1.752 ± 0.073 ab | 2.217 ± 0.080 b |
17:0 | 0.352 ± 0.010 b | 0.274 ± 0.017 ab | 0.020 ± 0.025 a | 0.332 ± 0.022 ab |
18:0 | 6.408 ± 0.241 ab | 8.496 ± 0.173 b | 7.930 ± 0.124 ab | 6.013 ± 0.099 a |
18:1 c9 | 9.965 ± 0.149 ab | 11.95 ± 0.274 b | 8.039 ± 0.114 ab | 7.840 ± 0.200 a |
18:1 c11 | 1.500 ± 0.115 b | 1.116 ± 0.048 ab | 0.787 ± 0.095 a | 1.184 ± 0.043 ab |
18:2 c9, c12 | 19.48 ± 0.222 a | 22.34 ± 0.262 a | 22.37 ± 0.247 a | 20.38 ± 0.839 a |
18:3 c9, c12, c15 | 29.78 ± 0.011 ab | 30.84 ± 0.529 ab | 34.22 ± 0.282 b | 27.44 ± 0.942 a |
20:0 | 0.343 ± 0.064 a | 0.442 ± 0.038 a | ND | 0.209 ± 0.032 a |
20:1 c9 | 1.105 ± 0.044 b | 0.698 ± 0.030 ab | ND | 0.379 ± 0.051 a |
20:4 c5, c8, c11, c14 | 0.344 ± 0.0109 ab | 0.397 ± 0.018 b | ND | 0.244 ± 0.033 a |
20:5 c5, c8, c11, c14, c17 | 0.732 ± 0.016 b | 0.655 ± 0.029 ab | 0.574 ± 0.050 ab | 0.339 ± 0.073 a |
22:0 | 1.052 ± 0.015 b | ND | ND | 0.319 ± 0.044 a |
22:5 c7, c10, c13, c16, c19 | ND | ND | ND | 0.375 ± 0.050 |
22:6 c4, c7, c10, c13, c16, c19 | 1.390 ± 0.113 b | 1.370 ± 0.155 ab | 0.518 ± 0.142 a | 1.122 ± 0.106 bc |
ω3 | 31.90 ± 0.215 ab | 32.86 ± 0.433 ab | 35.56 ± 0.176 b | 29.28 ± 1.060 a |
ω6 | 19.83 ± 0.228 a | 22.74 ± 0.271 b | 22.37 ± 0.247 ab | 20.62 ± 0.860 ab |
ω6/ω3 | 0.621 ± 0.011 | 0.692 ± 0.017 | 0.629 ± 0.010 | 0.704 ± 0.055 |
SFA | 32.40 ± 0.532 ab | 28.80 ± 0.936 a | 31.64 ± 0.829 ab | 35.28 ± 1.905 b |
MUFA | 15.55 ± 0.141 b | 15.28 ± 0.299 ab | 10.58 ± 0.051 a | 11.90 ± 0.287 ab |
PUFA | 51.73 ± 0.413 ab | 55.60 ± 0.681 ab | 57.68 ± 0.805 b | 49.90 ± 1.873 a |
Inhibitory Effect * | Agonistic Effect ** | ||||
---|---|---|---|---|---|
Standard | PAF | Thrombin | Collagen | ADP | - |
Aspirin | 13.1 ± 5.0 (291.4 ± 111.8) # | 3.5 ± 1.8 (77.4 ± 39.3) | 3.0 ± 2.0 (66.4 ± 52.1) | 3.6 ± 0.8 (79.6 ± 18.8) | ND |
Ginkgolide B | 5.5 ± 4.5 (65.4 ± 38.9) | 9.2 ± 2.2 (86.6 ± 21.1) | 12.3 ± 1.8 (116.0 ± 16.7) | ND | ND |
PCS | 0.3 ± 0.1 (1.5 ± 0.3) | 0.6 ± 0.15 (3.1 ± 0.8) | 0.5 ± 0.04 (2.3 ± 0.2) | 1.5 ± 0.8 (7.4 ± 3.8) | 17.6 ± 5.6 |
PAF | - | - | - | - | 0.009 ± 0.001 |
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Tsoupras, A.; Lordan, R.; Harrington, J.; Pienaar, R.; Devaney, K.; Heaney, S.; Koidis, A.; Zabetakis, I. The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids against PAF, Thrombin, Collagen, and ADP. Foods 2020, 9, 385. https://doi.org/10.3390/foods9040385
Tsoupras A, Lordan R, Harrington J, Pienaar R, Devaney K, Heaney S, Koidis A, Zabetakis I. The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids against PAF, Thrombin, Collagen, and ADP. Foods. 2020; 9(4):385. https://doi.org/10.3390/foods9040385
Chicago/Turabian StyleTsoupras, Alexandros, Ronan Lordan, Jack Harrington, Rebecca Pienaar, Karen Devaney, Stephanie Heaney, Anastasios Koidis, and Ioannis Zabetakis. 2020. "The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids against PAF, Thrombin, Collagen, and ADP" Foods 9, no. 4: 385. https://doi.org/10.3390/foods9040385