scholarly journals Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4076
Author(s):  
Lin Chen ◽  
Wei Wang ◽  
Jianyong Zhang ◽  
Weiwei Wang ◽  
Dejiang Ni ◽  
...  
Keyword(s):  
Green Tea ◽  
Sensory Quality ◽  
Epigallocatechin Gallate ◽  
Dehydroascorbic Acid ◽  
Dual Function ◽  
Epicatechin Gallate ◽  
Series Of Experiments ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green tea beverages, and AA is easily oxidized to form dehydroascorbic acid (DHAA). However, the function of DHAA on the stability of catechins is not clear. The objective of this study was to determine the effects of DHAA on the stability of catechins and clarify the mechanism of effects by conducting a series of experiments that incubate DHAA with epigallocatechin gallate (EGCG) or catechins. Results showed that DHAA had a dual function on EGCG stability, protecting its stability by inhibiting hydrolysis and promoting EGCG consumption by forming ascorbyl adducts. DHAA also reacted with (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin (EGC) to form ascorbyl adducts, which destabilized them. After 9 h of reaction with DHAA, the depletion rates of EGCG, ECG, EC, and EGC were 30.08%, 22.78%, 21.45%, and 13.55%, respectively. The ability of DHAA to promote catechins depletion went from high to low: EGCG, ECG, EGC, and EC. The results are important for the processing and storage of tea and tea beverages, as well as the general exploration of synergistic functions of AA and catechins.

Versatile Health Benefits of Catechin from Green Tea (Camellia sinensis)

2019 ◽  
Vol 15 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Satheesh Babu Natarajan ◽  
Suriyakala Perumal Chandran ◽  
Sahar Husain Khan ◽  
Packiyaraj Natarajan ◽  
Karthiyaraj Rengarajan
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Health Benefits ◽  
Epigallocatechin Gallate ◽  
Extraction Methods ◽  
Major Constituent ◽  
Epicatechin Gallate ◽  
Wide Range ◽  
Green Tea Catechin ◽  
Anti Inflammatory

Background: Tea (Camellia sinensis, Theaceae) is the second most consumed beverage in the world. Green tea is the least processed and thus contain rich antioxidant level, and believed to have most of the health benefits. </p><p> Methods: We commenced to search bibliographic collection of peer reviewed research articles and review articles to meet the objective of this study. </p><p> Results: From this study, we found that the tea beverage contains catechins are believed to have a wide range of health benefits which includes neuroprotective, anti-inflammatory, antiulcer, antiviral, antibacterial, and anti-parasitic effects. The four major catechin compounds of green tea are epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), and epicatechin gallate (ECG), of which EGCG is the major constituent and representing 50-80% of the total catechin content. And also contain xanthine derivatives such as caffeine, theophylline, and theobromine, and the glutamide derivative theanine. It also contains many nutritional components, such as vitamin E, vitamin C, fluoride, and potassium. We sum up the various green tea phytoconstituents, extraction methods, and its medicinal applications. </p><p> Conclusion: In this review article, we have summarized the pharmacological importance of green tea catechin which includes antioxidant potential, anti-inflammatory, antimicrobial, anticancer, antidiabetic and cosmetic application.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

Separation of epigallocatechin gallate and epicatechin gallate from tea polyphenols by macroporous resin and crystallization

2021 ◽  
Author(s):  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
Chao Jiang ◽  
...  
Keyword(s):  
Green Tea ◽  
Epigallocatechin Gallate ◽  
Tea Polyphenols ◽  
Green Tea Polyphenols ◽  
Macroporous Resin ◽  
Epicatechin Gallate

Epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) are the most abundant ester catechins of green tea polyphenols (GTPs) with numerous potential bioactivities, which have a wide application prospect in the...

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

scholarly journals Green tea phytocompounds targets Lansterol 14-α demethylase against ergosterol biosynthesis in Candida glabrata

2021 ◽  
Vol 12 (3) ◽  
pp. 1793-1797
Author(s):  
Priyanka Sirari ◽  
Jigisha Anand ◽  
Devvret ◽  
Ashish Thapliyal ◽  
Nishant Rai
Keyword(s):  
Green Tea ◽  
Candida Glabrata ◽  
Scientific Evidence ◽  
Epigallocatechin Gallate ◽  
Ergosterol Biosynthesis ◽  
Epicatechin Gallate ◽  
P450 Monooxygenase ◽  
Antifungal Potential ◽  
Inhibitory Potential

Green tea is credited as one of the world’s healthiest drinks with enriched antioxidants. It is known for its multi-beneficial health benefits against diabetes, blood pressure, hypertension, gastro-intestinal upset and is bestowed with significant antimicrobial potential. There are previous scientific evidence highlighting the antifungal potential of green tea and has identified it as a potential inhibitor of non-albicans Candida species. Lansterol 14-α demethylase (Erg 11) or CYP51 protein belongs to the cytochrome P450 monooxygenase (CYP) superfamily. Erg 11 is involved in ergosterol biosynthesis and has a significant role in azole drug resistance in Candida glabrata. The present study attempted to identify the inhibitory potential of green tea phytocompounds against inhibition of Erg 11 in Candida glabrata using bioinformatics tool viz., autodock vina software. Out of 15 green tea phytocompounds investigated, the study identified, Rutin (-10.5 kcal) Kaempferitrin (-9.4kcal), Epigallocatechin gallate (-10kcal), Epicatechin gallate (-8.7kcal), and Coumaroylquinic acid (-8.6kcal) acid as the potent phytocompounds which showed significant molecular interaction with Erg 11 in Candida glabrata. In attribution to the constant emergence of azole-resistant isolates, this preliminary analysis therefore, indicated the potential of green tea phytocompounds against inhibition of non-albicans Candida specific candidiasis. However, further, in vitro antimicrobial efficacy of these phytocompounds, the dose regime, drug likeliness, and cytotoxic analysis are required to be investigated and validated.

Effect of Processing and Storage on the Stability of Flaxseed Lignan Added to Bakery Products

2006 ◽  
Vol 54 (1) ◽  
pp. 48-53 ◽  
Author(s):  
Helena K. Hyvärinen ◽  
Juha-Matti Pihlava ◽  
Jaakko A. Hiidenhovi ◽  
Veli Hietaniemi ◽  
Hannu J. T. Korhonen ◽  
...  
Keyword(s):  
Bakery Products ◽  
The Stability ◽  
Processing And Storage ◽  
And Storage

Procedure To Evaluate the Stability during Processing and Storage of a Medicated Premix and Medicated Farm Feed:  Erythromycin Thiocyanate

2001 ◽  
Vol 49 (8) ◽  
pp. 3709-3712 ◽  
Author(s):  
Jaime A. Bernabéu ◽  
María A. Camacho ◽  
María E. Gil-Alegre ◽  
Ana I. Torres-Suárez
Keyword(s):  
The Stability ◽  
Processing And Storage ◽  
And Storage

scholarly journals Anti-Trypanosoma cruzi Activity of Green Tea (Camellia sinensis) Catechins

2004 ◽  
Vol 48 (1) ◽  
pp. 69-74 ◽  
Author(s):  
Cristina Paveto ◽  
María C. Güida ◽  
Mónica I. Esteva ◽  
Virginia Martino ◽  
Jorge Coussio ◽  
...  
Keyword(s):  
Trypanosoma Cruzi ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Developmental Stages ◽  
Arginine Kinase ◽  
Epigallocatechin Gallate ◽  
Array Detector ◽  
Epicatechin Gallate ◽  
Active Compounds ◽  
Gallocatechin Gallate

ABSTRACT The trypanocidal action of green tea catechins against two different developmental stages of Trypanosoma cruzi is reported for the first time. This activity was assayed with the nonproliferative bloodstream trypomastigote and with the intracellular replicative amastigote parasite forms. An ethyl acetate fraction from Camellia sinensis green tea leaves, which contains most of the polyphenolic compounds and the maximal trypanocidal activity, was obtained by fractionation of the aqueous extract with organic solvents. The active compounds present in this extract were further purified by LH-20 column chromatography and were identified by high-performance liquid chromatography analysis with a photo diode array detector and gas chromatography coupled to mass spectroscopy. The following flavan-3-ols derivatives, known as catechins, were identified: catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. The purified compounds lysed more than 50% of the parasites present in the blood of infected BALB/c mice at concentrations as low as 0.12 to 85 pM. The most active compounds were gallocatechin gallate and epigallocatechin gallate, with minimal bactericidal concentrations that inhibited 50% of isolates tested of 0.12 and 0.53 pM, respectively. The number of amastigotes in infected Vero cells decreased by 50% in the presence of each of these compounds at 100 nM. The effects of the catechins on the recombinant T. cruzi arginine kinase, a key enzyme in the energy metabolism of the parasite, were assayed. The activity of this enzyme was inhibited by about 50% by nanomolar concentrations of catechin gallate or gallocatechin gallate, whereas the other members of the group were less effective. On the basis of these results, we suggest that these compounds could be used to sterilize blood and, eventually, as therapeutic agents for Chagas' disease.

Inhibitory effect of green tea (−)-epigallocatechin gallate on resistin gene expression in 3T3-L1 adipocytes depends on the ERK pathway

2006 ◽  
Vol 290 (2) ◽  
pp. E273-E281 ◽  
Author(s):  
Hang-Seng Liu ◽  
Yen-Hang Chen ◽  
Pei-Fang Hung ◽  
Yung-Hsi Kao
Keyword(s):  
Green Tea ◽  
Adipocyte Differentiation ◽  
Epigallocatechin Gallate ◽  
Inhibitory Effect ◽  
Mrna Levels ◽  
Erk Pathway ◽  
Extracellular Signal ◽  
Basal Half ◽  
The Stability ◽  
New Protein

Resistin (Rstn) is known as an adipocyte-specific secretory hormone that can cause insulin resistance and decrease adipocyte differentiation. By contrast, green tea catechins, especially (−)-epigallocatechin gallate (EGCG), have been reported as body weight and diabetes chemopreventatives. Whether EGCG regulates production of Rstn is unknown. Using 3T3-L1 adipocytes, we found that EGCG at 20 and 100 μM suppressed Rstn mRNA levels by ∼35 and 50%, respectively, after 3 h. The basal half-life of Rstn mRNA induced by actinomycin D was >12 h but shifted to 3 h in the presence of EGCG. This suggests that EGCG regulates the stability of Rstn mRNA. Treatment with cycloheximide did not prevent EGCG-suppressed Rstn mRNA levels, which suggests that the effect of EGCG does not require new protein synthesis. Intracellular Rstn protein significantly decreased in the presence of 100 μM EGCG 3 h after treatment, whereas the release of the Rstn protein did not significantly change. This suggests that EGCG may modulate the distribution of Rstn protein between the intracellular and extracellular compartments. EGCG did not affect the amounts of extracellular signal-related kinase-1/2 (ERK1/2), phospho-JNK, phospho-p38, and phospho-Akt proteins but reduced the amounts of phospho-ERK1/2 proteins. Overexpression with MEK1 blocked EGCG-inhibited Rstn mRNA expression. These data suggest that EGCG downregulates Rstn expression via a pathway that is dependent on the ERK pathway.

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