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Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential
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Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 17635

Special Issue Editors

Prof. Dr. Xinlin Wei

E-Mail Website
Guest Editor
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
Interests: tea; bioactive components; encapsulation; delivery; bioactivity; bioavailability; metabolic disorders; intestinal microbiota
Special Issues, Collections and Topics in MDPI journals
Dr. Yang Wei

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China
Interests: tea nutrition and safety; nutraceuticals; food colloids; food delivery systems; food digestion
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Tea is widely consumed worldwide as the second largest beverage after water. Drinking tea has exhibited many health benefits for the human body, such as ameliorating peroxide-related diseases, cardiovascular diseases, immune-related diseases, obesity, muscle function, insomnia and neurodegenerative diseases. Freshly picked tea contains a variety of bioactive components, including polyphenols (25%–30%), carbohydrates (5%–7%), protein (15%–20%), fiber (26%), lignin (6.5%), minerals (5%), amino acids (1%–4%), lipids (2%), organic acids (1.5%), chlorophyll (0.5%), carotenoids (0.5%) and vitamins.  However, due to the physicochemical properties of active ingredients, interactions with other food components, and their degradation in the gastrointestinal tract, the absorption of active ingredients in tea is often greatly limited, showing low bioavailability, making it difficult to exert good physiological activity to prevent metabolic disorders and neurodegenerative diseases. Therefore, on the basis of confirming the bioactivity of different natural bioactive components from tea, it is very meaningful to find and develop good entrapment and delivery strategies to improve the metabolism and absorption of bioactive components and maximize their health benefits, which will lay the foundation for the in-depth utilization of tea resources.

Prof. Dr. Xinlin Wei
Dr. Yang Wei 
Guest Editors

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Keywords

  • tea
  • natural bioactive components
  • extraction
  • processing
  • bioactivity
  • bioavailability
  • encapsulation
  • delivery
  • metabolic disorders
  • neurodegenerative diseases

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Published Papers (7 papers)

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Research

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12 pages, 1157 KiB  
Article
Process Optimization and Quality Components Analysis of γ-Aminobutyric Acid Pickled Tea
by Qiuyu Luo, Qinmei Li, Jiayu Li, Wei Xu and Ling Lin
Foods 2024, 13(14), 2287; https://doi.org/10.3390/foods13142287 - 20 Jul 2024
Viewed by 697
Abstract
Pickled tea is an anaerobically fermented tea common in Thailand, Myanmar and Yunnan minority areas. γ-aminobutyric acid (GABA) is non-protein amino acid with multiple bioactives, which can be easily produced under anaerobic conditions. During the processing of pickled tea, controlling the process parameters [...] Read more.
Pickled tea is an anaerobically fermented tea common in Thailand, Myanmar and Yunnan minority areas. γ-aminobutyric acid (GABA) is non-protein amino acid with multiple bioactives, which can be easily produced under anaerobic conditions. During the processing of pickled tea, controlling the process parameters is effective for the production of GABA-rich products; however, the precise parameters remain to be clarified. In the present study, the fresh leaves of Camellia sinensis (L.) Kuntze (C. sinensis) ‘FudingDabai’, C. sinensis ‘MabianLv No. 1’, C. sinensis ‘Wuniuzao’ and C. sinensis ‘Fuxuan No. 9’ were used as raw materials to process GABA-rich pickled tea. Single-factor and orthogonal experiments were conducted to determine the best tea cultivars and optimize the best processing parameters via comparing the content of GABA, tea polyphenols (TPs) and other biochemical components of GABA-rich pickled tea. The results of the signal-factor experiment showed that the fresh leaves of C. sinensis ‘MabianLv No. 1’ had the highest GABA content of 2.61 mg·g−1 after treatment with vacuum for 6 h; therefore, C. sinensis ‘MabianLv No. 1’ was selected as the raw material for the subsequent experiments. Orthogonal experiments showed that the highest GABA content of 2.53 mg·g−1 was found in the pickled tea with 8 h of vacuum treatment, 20 min of rolling after microwave fixing, 20 min of spreading and 20 d of anaerobic fermentation at room temperature. Further, the sensory evaluation showed that it possesses a strong sour taste with a slight sweetness and a light yellow color and better comprehensive quality. This indicates that these parameters are optimal for the processing of GABA-rich pickled tea. This study will provide scientific basis for the subsequent production of high GABA tea. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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13 pages, 2939 KiB  
Article
The Protective Effects of L-Theanine against Epigallocatechin Gallate-Induced Acute Liver Injury in Mice
by Kun Zhu, Hongzhe Zeng, Lin Yue, Jianan Huang, Jie Ouyang and Zhonghua Liu
Foods 2024, 13(7), 1121; https://doi.org/10.3390/foods13071121 - 7 Apr 2024
Cited by 1 | Viewed by 2080
Abstract
Epigallocatechin-3-gallate (EGCG) is a main bioactive constituent in green tea. Being a redox-active polyphenol, high-dose EGCG exhibits pro-oxidative activity and could cause liver injury. L-theanine is a unique non-protein amino acid in green tea and could provide liver-protective effects. The purpose of this [...] Read more.
Epigallocatechin-3-gallate (EGCG) is a main bioactive constituent in green tea. Being a redox-active polyphenol, high-dose EGCG exhibits pro-oxidative activity and could cause liver injury. L-theanine is a unique non-protein amino acid in green tea and could provide liver-protective effects. The purpose of this study was to investigate the hepatoprotective effects of L-theanine on EGCG-induced liver injury and the underlying mechanisms. A total of 300 mg/kg L-theanine was administrated to ICR mice for 7 days. Then, the acute liver injury model was established through intragastric administration of 1000 mg/kg EGCG. Pretreatment with L-theanine significantly alleviated the oxidative stress and inflammatory response caused by high-dose EGCG through modulation of Nrf2 signaling and glutathione homeostasis. Furthermore, metabolomic results revealed that L-theanine protects mice from EGCG-induced liver injury mainly through the regulation of amino acid metabolism, especially tryptophan metabolism. These findings could provide valuable insights into the potential therapeutic applications of L-theanine and highlight the importance of the interactions between dietary components. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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17 pages, 3087 KiB  
Article
Preparation, Identification and Preliminary Application of the Fenvalerate Monoclonal Antibody in Six Kinds of Dark Tea
by Kang Wei, Qihui Yang, Yang Wei, Yuanfeng Wang, Naifeng Xu and Xinlin Wei
Foods 2023, 12(5), 1091; https://doi.org/10.3390/foods12051091 - 3 Mar 2023
Cited by 4 | Viewed by 1752
Abstract
Fenvalerate has the advantages of a broad insecticidal spectrum, high efficiency, low toxicity and low cost, and it is widely used in agriculture, especially in tea, resulting in the accumulation of fenvalerate residues in tea and the environment, posing a serious threat to [...] Read more.
Fenvalerate has the advantages of a broad insecticidal spectrum, high efficiency, low toxicity and low cost, and it is widely used in agriculture, especially in tea, resulting in the accumulation of fenvalerate residues in tea and the environment, posing a serious threat to human health. Therefore, the timely monitoring of fenvalerate residue dynamics is vital for ensuring the health of humans and the ecological environment, and it is necessary for establishing a fast, reliable, accurate and on-site method for detecting fenvalerate residues. Based on the methods of immunology, biochemistry and molecular biology, mammalian spleen cells, myeloma cells and mice were used as experimental materials to establish a rapid detection method of an enzyme-linked immunosorbent assay to detect the residues of fenvalerate in dark tea. Three cell lines—1B6, 2A11 and 5G2—that can stably secrete fenvalerate antibodies were obtained by McAb technology, and their sensitivities (IC50) were 36.6 ng/mL, 24.3 ng/mL and 21.7 ng/mL, respectively. The cross-reaction rates of the pyrethroid structural analogs were all below 0.6%. Six dark teas were used to detect the practical application of fenvalerate monoclonal antibodies. The sensitivity IC50 of the anti-fenvalerate McAb in PBS with 30% methanol is 29.12 ng/mL. Furthermore, a latex microsphere immunochromatographic test strip with an LOD of 10.0 ng/mL and an LDR of 18.9–357 ng/mL was preliminarily developed. A specific and sensitive monoclonal antibody for fenvalerate was successfully prepared and applied to detect fenvalerate in dark teas (Pu‘er tea, Liupao tea, Fu Brick tea, Qingzhuan tea, Enshi dark tea and selenium-enriched Enshi dark tea). A latex microsphere immunochromatographic test strip was developed for the preparation of rapid detection test strips of fenvalerate. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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18 pages, 1417 KiB  
Article
Adsorption Behavior of the L-Theanine onto Cation Exchange Resin ZGSPC106Na and D001SD
by Yusi Yang, Zhanbo Dong, Yongkang Wang, Fengyi Xiao, Jinliang Yang, Dong Zhao, Jianhui Ye, Xinqiang Zheng, Yuerong Liang and Jianliang Lu
Foods 2022, 11(22), 3625; https://doi.org/10.3390/foods11223625 - 13 Nov 2022
Cited by 1 | Viewed by 1963
Abstract
Adsorption is an important technology for the separation of different tea components. The adsorption behavior of L-theanine onto adsorbents was comprehensively studied in this paper. Among tested adsorbents, cation exchange resin ZGSPC106Na and D001SD were suitable for separating L-theanine, PVPP and PA-6 for [...] Read more.
Adsorption is an important technology for the separation of different tea components. The adsorption behavior of L-theanine onto adsorbents was comprehensively studied in this paper. Among tested adsorbents, cation exchange resin ZGSPC106Na and D001SD were suitable for separating L-theanine, PVPP and PA-6 for catechins and macroporous resin HPD-400 for caffeine. Adsorption of L-theanine onto the cation resins was significantly influenced by the acidity, contact time and temperature. The adsorption behavior could be described by the pseudo-second-order rate equation and fitted to Langmuir and Freundlich models. ZGSPC106Na exhibited higher adsorption capacity, while D001SD showed higher adsorption selectivity. These might be attributed to the distinctive structure of the two resins and different ionization of the adsorbates. A method for simultaneous preparation of decaffeinated polyphenols, caffeine-enriched extract and decaffeinated L-theanine was established through successive separation on the columns fulfilled with PA-6, HPD-400 and D001SD, respectively. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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27 pages, 6013 KiB  
Article
Preventive Effects of Different Black and Dark Teas on Obesity and Non-Alcoholic Fatty Liver Disease and Modulate Gut Microbiota in High-Fat Diet Fed Mice
by Bangyan Li, Qianqian Mao, Ruogu Xiong, Dandan Zhou, Siyu Huang, Adila Saimaiti, Ao Shang, Min Luo, Hangyu Li, Huabin Li and Sha Li
Foods 2022, 11(21), 3457; https://doi.org/10.3390/foods11213457 - 31 Oct 2022
Cited by 10 | Viewed by 3406
Abstract
Non-alcoholic fatty liver disease (NAFLD) has emerged as a leading public health challenge and is closely associated with metabolic syndromes, such as obesity. Intestinal microbiota dysbiosis could play a vital role in the pathogenesis and progression of NAFLD. Tea is the second most [...] Read more.
Non-alcoholic fatty liver disease (NAFLD) has emerged as a leading public health challenge and is closely associated with metabolic syndromes, such as obesity. Intestinal microbiota dysbiosis could play a vital role in the pathogenesis and progression of NAFLD. Tea is the second most popular health drink in the world behind water, and exhibits many health-promoting effects. In this study, the protective effects of different black and dark teas on NAFLD induced by long-term high-fat diet (HFD) exposure and their regulation of gut microbiota were evaluated and explored. The results indicated that supplementation with different black and dark tea extracts could significantly suppress the energy intake, alleviate abnormal accumulation of visceral fat, and prevent obesity, hepatic abnormal lipid deposition and liver steatosis in HFD-fed mice at varying degrees. In addition, Dianhong tea and Liupao tea interventions could significantly decrease the ratio of Firmicutes to Bacteroidetes, and selenium-enriched black tea and selenium-enriched dark rea supplementation could remarkably reduce the relative abundance of Actinobacteria compared to the model group. Moreover, these teas could partly shift the relative abundances of Allobaculum, Roseburia and Dubosiella. Taken together, black teas and dark teas could prevent HFD-induced features of obesity and NAFLD, which might partly be due to the modulation of gut microbiota. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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16 pages, 3188 KiB  
Article
Gut Microbiota Differentially Mediated by Qingmao Tea and Qingzhuan Tea Alleviated High-Fat-Induced Obesity and Associated Metabolic Disorders: The Impact of Microbial Fermentation
by Lizeng Cheng, Yang Wei, Lurong Xu, Lanlan Peng, Yuanfeng Wang and Xinlin Wei
Foods 2022, 11(20), 3210; https://doi.org/10.3390/foods11203210 - 14 Oct 2022
Cited by 15 | Viewed by 1916
Abstract
Although dark tea is a unique microbial-fermented tea with a high reputation for having an antiobesity effect, little is known about the effect of microbial fermentation on tea leaves’ antiobesity properties. This study compared the antiobesity effects of microbial-fermented Qingzhuan tea (QZT) and [...] Read more.
Although dark tea is a unique microbial-fermented tea with a high reputation for having an antiobesity effect, little is known about the effect of microbial fermentation on tea leaves’ antiobesity properties. This study compared the antiobesity effects of microbial-fermented Qingzhuan tea (QZT) and unfermented Qingmao tea (QMT), providing insight into their underlying mechanisms associated with gut microbiota. Our results indicated that the supplementation of QMT extract (QMTe) and QZT extract (QZTe) displayed similar antiobesity effects in high-fat diet (HFD)-fed mice, but the hypolipidemic effect of QZTe was significantly stronger than that of QMTe. The microbiomic analysis indicated that QZTe was more effective than QMTe at regulating HFD-caused gut microbiota dysbiosis. Akkermansiaceae and Bifidobacteriaceae, which have negative correlations with obesity, were enhanced notably by QZTe, whereas Faecalibaculum and Erysipelotrichaceae, which are positively correlated with obesity, were decreased dramatically by QMTe and QZTe. A Tax4Fun analysis of QMTe/QZTe-mediated gut microbiota revealed that QMTe supplementation drastically reversed the HFD-induced upregulation of glycolysis and energy metabolism, whereas QZTe supplementation significantly restored the HFD-caused downregulation of pyruvate metabolism. Our findings suggested that microbial fermentation showed a limited effect on tea leaves’ antiobesity, but enhanced their hypolipidemic activity, and QZT could attenuate obesity and associated metabolic disorders by favorably modulating gut microbiota. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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Review

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20 pages, 1604 KiB  
Review
New Perspectives on Sleep Regulation by Tea: Harmonizing Pathological Sleep and Energy Balance under Stress
by Jin Ouyang, Yuxuan Peng and Yushun Gong
Foods 2022, 11(23), 3930; https://doi.org/10.3390/foods11233930 - 5 Dec 2022
Cited by 3 | Viewed by 4689
Abstract
Sleep, a conservative evolutionary behavior of organisms to adapt to changes in the external environment, is divided into natural sleep, in a healthy state, and sickness sleep, which occurs in stressful environments or during illness. Sickness sleep plays an important role in maintaining [...] Read more.
Sleep, a conservative evolutionary behavior of organisms to adapt to changes in the external environment, is divided into natural sleep, in a healthy state, and sickness sleep, which occurs in stressful environments or during illness. Sickness sleep plays an important role in maintaining energy homeostasis under an injury and promoting physical recovery. Tea, a popular phytochemical-rich beverage, has multiple health benefits, including lowering stress and regulating energy metabolism and natural sleep. However, the role of tea in regulating sickness sleep has received little attention. The mechanism underlying tea regulation of sickness sleep and its association with the maintenance of energy homeostasis in injured organisms remains to be elucidated. This review examines the current research on the effect of tea on sleep regulation, focusing on the function of tea in modulating energy homeostasis through sickness sleep, energy metabolism, and damage repair in model organisms. The potential mechanisms underlying tea in regulating sickness sleep are further suggested. Based on the biohomology of sleep regulation, this review provides novel insights into the role of tea in sleep regulation and a new perspective on the potential role of tea in restoring homeostasis from diseases. Full article
(This article belongs to the Special Issue Natural Bioactive Components from Tea: Extraction, Processing and Therapeutic Potential)
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