Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice

Tai, Lingling; Liu, Zeng-Hui; Sun, Ming‐Hui; Xie, Qianjin; Cai, Xiaqiang; Wang, Ying; Dong, Xu; Xu, Yan

doi:10.1016/j.jff.2020.103803

Cited by 32 publications

(13 citation statements)

References 25 publications

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“…It has been ascertained that oxidant-induced endothelial injury, inflammatory response, foam cell formation in atherosclerotic plaque progression can be inhibited by Nrf2/HO-1 activation (Gu et al, 2019;Zhao et al, 2020). The study in vivo has revealed that TFs could activate Nrf2/HO-1 signaling pathway and ameliorate kidney damage (Tai et al, 2020). In our study, the results suggest that TF treatment could significantly upregulate Nrf2/HO-1 signaling pathway, promoting the cytoprotective mechanism and exerting anti-atherosclerotic effect.…”

Section: Discussionmentioning

confidence: 50%

Theaflavin alleviates oxidative injury and atherosclerosis progress via activating microRNA‐24‐mediated Nrf2/HO‐1 signal

Zeng

Deng

Zou

et al. 2021

Phytotherapy Research

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Theaflavin (TF) in black tea has been shown to have significant antioxidant and antiinflammatory capacity; however, the effects and the underlying mechanism of TF on atherosclerosis (AS) remain unclear. Herein, we investigated the effects and the potential mechanism of TF on AS progression in vivo and in vitro. ApoE −/− mice were administrated with high fat diet (HFD) or HFD + TF (5 or 10 mg, i.g.) for 12 weeks.The results indicated that TF administration effectively decreases the serum lipid levels and the production of MDA in HFD-fed mice. Meanwhile, TF promotes the activities of antioxidant enzymes (SOD, CAT, and GSH-Px) and inhibits the formation

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Section: Discussionmentioning

confidence: 50%

Theaflavin alleviates oxidative injury and atherosclerosis progress via activating microRNA‐24‐mediated Nrf2/HO‐1 signal

Zeng

Deng

Zou

et al. 2021

Phytotherapy Research

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“…These components could, therefore, treat renal damage in HUA mice by decreasing BUN and Scr levels. In addition, they down-regulated the expression of the genes and proteins of GLUT9 and URAT1, while up-regulating the gene and protein expression of OCTN1, OCT1, OCT2, OAT1, and OAT2 [117]. These findings indicated that TF, TFDG, and TF-3-G could exhibit potential application prospects in the prevention and therapy of HUA.…”

Section: Regulation Of the Renal Uric Acid Transportermentioning

confidence: 82%

Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia

Jiang

Gong

et al. 2020

Foods

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Hyperuricemia is a common metabolic disease that is caused by high serum uric acid levels. It is considered to be closely associated with the development of many chronic diseases, such as obesity, hypertension, hyperlipemia, diabetes, and cardiovascular disorders. While pharmaceutical drugs have been shown to exhibit serious side effects, and bioactive compounds from plant-based functional foods have been demonstrated to be active in the treatment of hyperuricemia with only minimal side effects. Indeed, previous reports have revealed the significant impact of bioactive compounds from plant-based functional foods on hyperuricemia. This review focuses on plant-based functional foods that exhibit a hypouricemic function and discusses the different bioactive compounds and their pharmacological effects. More specifically, the bioactive compounds of plant-based functional foods are divided into six categories, namely flavonoids, phenolic acids, alkaloids, saponins, polysaccharides, and others. In addition, the mechanism by which these bioactive compounds exhibit a hypouricemic effect is summarized into three classes, namely the inhibition of uric acid production, improved renal uric acid elimination, and improved intestinal uric acid secretion. Overall, this current and comprehensive review examines the use of bioactive compounds from plant-based functional foods as natural remedies for the management of hyperuricemia.

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“…18 TFs are fermentation products formed from the oxidative condensation of flavanols catalyzed by polyphenol oxidases and peroxidases. 21,22 TF, TF-3-G, TF-3′-G, and TF-DG are the four main TFs in black tea 22 and directly affect its quality and commercial value. 23 In this study, the contents of TF, TF-3-G, TF-3′-G, and TF-DG decreased during storage, perhaps because of their further oxidative condensation to form polymeric flavanols known as thearubigins and theabrownins.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

Chen

Zhao

Peng

et al. 2021

J. Agric. Food Chem.

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Tea market is currently oversupplied, and unsold tea often needs to be properly stored for a period of time. However, the chemical changes occurring in black tea during storage are limitedly understood. In this study, a comprehensive nontargeted and targeted metabolomics approach was used to investigate the dynamic changes in compounds in time-series (0−19 months)-stored black teas. The contents of flavanols, theaflavins (TFs), theasinensins, procyanidins, most phenolic acids, amino acids, quercetin-Oglycosides, and myricetin-O-glycosides decreased during storage, while the contents of N-ethyl-2-pyrrolidinone-substituted flavanols, flavone-C-glycosides, and most kaempferol-O-glycosides increased. More importantly, four novel compounds strongly positively correlated with storage duration (r = 0.922−0.969) were structurally assigned as N-ethyl-2-pyrrolidinone-substituted TFs and validated with synthetic reactions of TFs and theanine standards. The content of N-ethyl-2-pyrrolidinone-substituted TFs was 51.54 μg/g in black tea stored for 19 months. To the best of our knowledge, N-ethyl-2-pyrrolidinone-substituted TFs were discovered in tea for the first time.

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Anti-hyperuricemic effects of three theaflavins isolated from black tea in hyperuricemic mice

Cited by 32 publications

References 25 publications

Theaflavin alleviates oxidative injury and atherosclerosis progress via activating microRNA‐24‐mediated Nrf2/HO‐1 signal

Theaflavin alleviates oxidative injury and atherosclerosis progress via activating microRNA‐24‐mediated Nrf2/HO‐1 signal

Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia

Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea

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