In Vitro Study on Hypolipidemic Effects of Theabrownins in Liupao Tea
GONG Shouji1, TENG Cuiqin2, LIANG Dongyi1, CAO Huiyi1, MENG Yanfei1, ZHANG Junwei3, XIE Jiashi3
Author information+
1. College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China; 2. Wuzhou Institute of Agricultural Sciences, Wuzhou 543000, China; 3. China Tea (Wuzhou) Co., Ltd, Wuzhou 543000, China
To evaluate the hypolipidemic effects of theabrownins in Liupao tea, their abilities to bind cholate, inhibit pancreatic lipase and cholesterol esterase, adsorb cholesterol and lipid in vitro were determined. The results show that the adsorption capacity of peanut oil by theabrownins was 0.73 g·g-1, and the adsorption amount of cholesterol was 122.42 mg·g-1 under acid condition and 13.68 mg·g-1 under neutral condition. In the theabrownin-binding cholate test, the binding abilities to the cholate showed an upward trend with the increase of theabrownin concentrations. However, the figures indicate that theabrownins can activate pancreatic lipase and it continues to increase with the increase of concentration. The IC50 value of inhibition on cholesterol esterase activity was 57.2 mg·mL-1. The hypolipidemic mechanism of theabrownins in Liupao tea might be mainly achieved by binding to cholate and adsorbing cholesterol and lipid.
GONG Shouji, TENG Cuiqin, LIANG Dongyi, CAO Huiyi, MENG Yanfei, ZHANG Junwei, XIE Jiashi. In Vitro Study on Hypolipidemic Effects of Theabrownins in Liupao Tea[J]. Journal of Tea Science. 2020, 40(4): 536-543 https://doi.org/10.13305/j.cnki.jts.20200612.003
中图分类号：
S571.1
R972+.6
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