Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (1): 51-62.doi: 10.13305/j.cnki.jts.20200117.002
Previous Articles Next Articles
ZHANG Jianyong1,2, CHEN Lin2, CUI Hongchun3, WANG Weiwei2, XUE Jinjin2, XIONG Chunhua1,*, JIANG Heyuan2,*
Received:
2019-11-04
Revised:
2019-12-22
Online:
2020-02-15
Published:
2020-02-04
CLC Number:
ZHANG Jianyong, CHEN Lin, CUI Hongchun, WANG Weiwei, XUE Jinjin, XIONG Chunhua, JIANG Heyuan. Optimization of Technical Parameters for Chemical Synthesis of Theasinensin A by PBD and RSM[J]. Journal of Tea Science, 2020, 40(1): 51-62.
[1] Shii T, Tanaka T, Watarumi S, et al.Polyphenol composition of a functional fermented tea obtained by tea-rolling processing of green tea and loquat leaves[J]. Journal of Agricultural and Food Chemistry, 2011, 59(13): 7253-7260. [2] Roberts E A H, Cartwright R A, Oldschool M. The phenolic substance of manufactured tea.Ⅰ.—Fractionation and paper chromatography of water-soluble substances[J]. Journal of the Science of Food and Agriculture, 1957, 8(2): 72-80. [3] Roberts E A H, Williams D M. The phenolic substance of manufactured tea.Ⅳ.—Enzymic oxidations of individual substrates[J]. Journal of the Science of Food and Agriculture, 1959, 10(3): 167-172. [4] Nonaka G, Kawahara O, Nishioka I.Tannins and related compounds XV. A new class of dimeric flavan-3-ol gallates, theasinensin A and theasinensin B, and proanthocyanidin gallates from green tea leaf[J]. Chemical and Pharmaceutical Bulletin, 1983, 31(11): 3906-3914. [5] Hashimoto F, Nonaka G, Nishioka I.Tannins and related compounds. LXIX. Isolation and structure elucidation of B,B’-linked bisflavanoids, theasinensin D-G and oolongtheanin from oolong tea[J]. Chemical and Pharmaceutical Bulletin, 1988, 36(5): 1676-1684. [6] Shibamoto T, Terao J, Osawa T, et al.Functional foods for disease prevention I[C]. Washington: American Chemical Society, 1998: 209-216. [7] Morello M J, Shahidi F, Ho C T.Free radicals in food[C]. Washington: American Chemical Society, 2002: 213-223. [8] Hashimoto F, Ono M, Masuoka C, et al.Evaluation of the anti-oxidative effect ( [9] Pan M, Lai C, Wang H, et al.Black tea in chemo-prevention of cancer and other human diseases[J]. Food Science and Human Wellness, 2013, 2(1): 12-21. [10] Shibu, M A, Kuo C H, Chen B C, et al. Oolong tea prevents cardiomyocyte loss against hypoxia by attenuating p-JNK mediated hypertrophy and enhancing P-IGF1R, p-akt, and p-Badser136 activity and by fortifying NRF2 antioxidation system[J]. Environmental Toxicology, 2018, 33(2): 220-233. [11] Saeki K, Sano M, Miyase T, et al.Apoptosis-inducing activity of polyphenol compounds derived from tea catechins in human histiolytic lymphoma U937 cell[J]. Bioscience, Biotechnology, and Biochemistry, 1999, 63(3): 585-587. [12] Pan M H, Liang Y C, Lin-Shiau S Y, et al. Induction of apoptosis by the oolong tea polyphenol theasinensin A through cytochrome [13] Shahidi F, Ho C T, Watanabe S, et al.Food factors in health promotion and disease prevention[C]. Washington: American Chemical Society, 2003: 50-71. [14] Hou D X, Masuzaki S, Tanigawa S, et al.Oolong ea theasinensins attenuate cyclooxygenase-2 expression in lipopolysaccharide (LPS)-activated mouse macrophages: structure-activity relationship and molecular mechanisms[J]. Journal of Agricultural and Food Chemistry, 2010, 58(24): 12735-12743. [15] Chen J H, Qin S, Xiao J P, et al.A genome-wide microarray highlights the antiinflammatory genes targeted by Oolong tea theasinensin A in macrophages[J]. Nutrition and Cancer, 2001, 63(7): 1064-1073. [16] Hatano T, Kusuda1 M, Hori M, et al. Theasinensin A, a tea polyphenol formed from (-)-epigallocatechin gallate, suppresses antibiotic resistance of methicillin-resistant staphylococcus aureus[J]. Planta Medica, 2003, 69(11): 984-989. [17] Taylor P W, Hamilton-Miller J, Stapleton P D.Antimicrobial properties of green tea catechins[J]. Food Science & Technology Bulletin, 2005, 16(2): 71-81. [18] Isaacs C E, Xu W, Merz G, et al.Digallate dimers of (-)-epigallocatechin gallate inactivateb herpes simplex virus[J]. Antimicrobial Agents and Chemotherapy, 2011, 55(12): 5646-5653. [19] 施莉婷, 江和源, 张建勇, 等. 茶叶中聚酯型儿茶素酶促合成机制和生物学活性研究进展[J]. 食品安全质量检测学报,2018, 9(2): 223-228. Shi L T, Jiang H Y, Zhang J Y, et al.Review on enzymatic synthesis mechanism and functional activity of theasinensins[J]. Journal of Food Safety & Quality, 2018, 9(2): 223-228. [20] Miyata Y, Tamaru S, Tanaka T, et al.Theaflavins and theasinensin A direved from fermented tea have antiyperglycemic and hypotricylglycerolemic effects in KK-Ay mice and sprague-dawley rats[J]. Journal of Agricultural and Food Chemistry, 2013, 61(39): 9366-9372. [21] Tanaka Y, Kirita M, Miyata S, et al. [22] Nakai M, Fukui Y, Asami S, et al.Inhibitory effects of Oolong tea polyphenols on pancreatic lipase in vitro[J]. Journal of Agricultural and Food Chemistry, 2005, 53(11): 4593-4598. [23] Zhang H, Qi R, Mine Y.The impact of oolong and black tea polyphenols on human health[J]. Food Bioscience, 2019, 29: 55-61. [24] Miyata Y, Tanaka T, Tamaya K, et al.Cholesterol-Lowering effect of black tea polyphenols, theaflavins, theasinensin A and thearubigins[J]. Food Science and Technology Research, 2011, 17(6): 585-588. [25] Toshima A, Matsui T, Noguchi M, et al.Identification of α-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat ( [26] Hung W L, Yang G, Wang Y C, et al.Protective effects of theasinensin A against carbon tetrachloride-induced liver injury in mice[J]. Food & Function, 2017, 8(9): 3276-3287. [27] 徐斌, 薛金金, 江和源, 等. 茶叶中聚酯型儿茶素研究进展[J]. 茶叶科学, 2014, 34(4): 315-323. Xu B, Xue J J, Jiang H Y, et al.Review on theasinensins in tea[J]. Journal of Tea Science, 2014, 34(4): 315-323. [28] Tanaka T, Watarumi S, Matsuo Y, et al.Production of theasinensins A and D, epigallocatechin gallate dimers of black tea, by oxidation-reduction dismutation of dehydrotheasinensin A[J]. Tetrahedron, 2003, 59(40): 7939-7947. [29] Tanaka T, Matsuo Y, Kouno I.A novel black tea pigment and two new oxidation products of epigallocatechin-3- [30] Matsuo Y, Tanaka T, Kouno I.A new mechanism for oxidation of epigallocatechin and production of benzotropolone pigments[J]. Tetrahedron, 2006, 62(20): 4774-4783. [31] Li Y, Tanaka T, Kouno I.Oxidative coupling of the pyrogallol B-ring with a galloyl group during enzymatic oxidation of epigallocatechin 3- [32] 薛金金. 儿茶素转化形成聚酯型儿茶素和茶黄素变化规律的初步研究[D]. 北京: 中国农业科学院, 2014. Xue J J.A preliminary study on the variation of theasinensins and theaflavins transformed from catechins [D]. Beijing: Chinese Academy of Agricultural Sciences, 2014. [33] 徐斌, 江和源, 张建勇, 等. 不同pH条件下TSs的形成机理及其与TFs的竞争性形成研究[J]. 茶叶科学, 2015, 35(3): 281-289. Xu B, Jiang H Y, Zhang J Y, et al.Formation mechanism of TSs and competitive formation between tss and TFs under various pH[J]. Journal of Tea Science, 2015, 35(3): 281-289. [34] 施莉婷, 江和源, 张建勇, 等. EGCG与EC酶促氧化产物及其形成途径分析[J]. 食品科学, 2018, 39(22): 1-7. Shi L T, Jiang H Y, Zhang J Y, et al.Enzymatic oxidation products of EGCG and EC and their formation routes[J]. Food Science, 2018, 39(22): 1-7. [35] Takuya S, Makoto M, Yosuke M, et al.Biomimetic one-pot preparation of a black tea polyphenol theasinensin A from epigallocatechin gallate by treatment with copper (Ⅱ) chloride and ascorbic acid[J]. Chemical and Pharmaceutical Bulletin, 2011, 59(9): 1183-1185. [36] 赵熙, 粟本文, 郑红发, 等. 响应面法优化超声波辅助提取绿茶总黄酮工艺的研究[J]. 茶叶科学, 2010, 30(4): 295-301. Zhao X, Su B W, Zheng H F, et al.Study of optimization of ultrasound-assisted extraction technology of total flavonoids from green tea by response surface methodology[J]. Journal of Tea Science, 2010, 30(4): 295-301. [37] Liu Y, Luo L Y, Liao C X, et al.Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology[J]. Food Chemistry, 2018, 269(15): 24-34. [38] Guo L, Guo J C, Zhu W C, et al.Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities[J]. Food and Bioproducts Processing, 2016, 100: 303-310. |
[1] | CHEN Ke, WANG Yuanzhu, YANG Xiaoying, ZHANG Dongying, ZHU Qiangqiang. Preparation of Nanoparticules with Chitosan Complexed β-lactoglobulin Loaded EGCG and their Effects on Blood Glucose in Diabetic Mice [J]. Journal of Tea Science, 2022, 42(5): 731-739. |
[2] | YU Rongxin, ZHENG Qinqin, CHEN Hongping, ZHANG Jinsong, ZHANG Xiangchun. Recent Advances in Catechin Biomedical Nanomaterials [J]. Journal of Tea Science, 2022, 42(4): 447-462. |
[3] | ZHANG Yini, JI Zheng. Econometric Analyses of EGCG Research Literature [J]. Journal of Tea Science, 2022, 42(3): 423-434. |
[4] | WU Qinyao, YANG Jiangfan, LIN Cheng, GUAN Xi. Research on the Changes of China's Tea Production Layout [J]. Journal of Tea Science, 2022, 42(2): 290-300. |
[5] | LYU Haowei, WU Chuanyu, TU Zheng, CHEN Jianneng, JIA Jiangming, CHEN Zhiwei, YE Yang. EDEM-based Optimization of Classification Parameters of Machine-picked Tea Fresh Leaf Vibratory Classifier [J]. Journal of Tea Science, 2022, 42(1): 120-130. |
[6] | CHEN Chunxiao, LOU Wenyu, DING Zhenjian, LI Zhuoye, YANG Yuanyuan, JIN Peng, DU Qizhen. Vardenafil Improves the Proliferative Inhibition of EGCG-β-lactoglobulin Nanoparticles Against Liver Cancer Cells [J]. Journal of Tea Science, 2020, 40(4): 528-535. |
[7] | XU Yan, CAI Xiaqiang, XIE Qianjin, TAI Lingling, LIU Zenghui. The Intergative Effects of Epigallocatechin-3-gallate and Vitamin C on Serum Uric Acid Levels in Hyperuricemic Mice [J]. Journal of Tea Science, 2020, 40(3): 407-414. |
[8] | AN Ting, JIANG Yongwen, LIANG Gaozhen, HU Bin, DONG Chunwang. Optimization of Performance Parameters of Black Tea Withering Machine Based on CFD and RSM [J]. Journal of Tea Science, 2019, 39(5): 547-554. |
[9] | FANG Hongfeng, ZHANG Huixia, WANG Guohong, YANG Minhe. Fungal Mixed Fermentation for The Production of Lipase and Its Activity Analysis in Galloylated Catechin Hydrolysis [J]. Journal of Tea Science, 2019, 39(1): 88-97. |
[10] | SUN Lili, ZENG Xiangquan, Nilesh W Gaikwad, WANG Huan, XU Hairong, YE Jianhui. Determination of Green Tea Catechin Biomarkers and It′s Relative Application [J]. Journal of Tea Science, 2017, 37(5): 429-441. |
[11] | HUANG Xiangxiang, YANG Zhe, YU Lijun. Research Progress of Green Tea and EGCG for the Prevention and Mitigation of Chronic Obstructive Pulmonary Disease Caused by Cigarette Smoke [J]. Journal of Tea Science, 2017, 37(4): 332-338. |
[12] | ZHANG Jing, HUANG Jian'an, CAI Shuxian, YI Xiaoqin, LIU Jianjun, WANG Yingzi, TIAN Lili, LIU Zhonghua. Theaflavins and EGCG Protect SH-SY5Y Cells from Oxidative Damage Induced by Amyloid-β 1-42 and Inhibit the Level of Aβ42 in vivo and in vitro [J]. Journal of Tea Science, 2016, 36(6): 655-662. |
[13] | LIU Min, RAO Guowu, HUA Yunfen. Research Advance in Synthesis and Pharmacological Effects of EGCG Derivatives [J]. Journal of Tea Science, 2016, 36(2): 119-130. |
[14] | LIU Hongguo. The Investigation of the Protection Effects and Mechanism of EGCG on Kidney Ischemia Reperfusion Injury [J]. Journal of Tea Science, 2016, 36(2): 169-174. |
[15] | YE Xiaofeng, ZHANG Fang, ZHU Junli, ZHANG Lei, XIE Dumei. Inhibition of Biofilm Development and Spoilage Potential in Shewanella baltica by Epigallocatechin Gallate [J]. Journal of Tea Science, 2016, 36(2): 201-209. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||
|