Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea (<i>Litsea coreana</i>) processed by boiling water fixation

Xu, Qing; Zhou, Yuanjing; Zhao, Jingfang; SongLin, Yao; Wang, Jihong

doi:10.1002/fsn3.1913

Cited by 10 publications

(6 citation statements)

References 21 publications

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“…The results may indicate that the time of HSGT aging is important in improving their potency in anticancer treatment. Moreover, many Chinese teas, including Keemun black tea, Qingzhuan tea and Pu-erh tea had different active ingredients depending on the number of years they were aged [ 28 , 29 , 30 , 31 , 32 ]. The changes of active components in tea due to aging time may result in significant differences in cancer therapy or treatment for other diseases.…”

Section: Discussionmentioning

confidence: 99%

Induction of Apoptosis via Inactivating PI3K/AKT Pathway in Colorectal Cancer Cells Using Aged Chinese Hakka Stir-Fried Green Tea Extract

et al. 2022

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Food extract supplements, with high functional activity and low side effects, play a recognized role in the adjunctive therapy of human colorectal cancer. The present study reported a new functional beverage, which is a type of Chinese Hakka stir-fried green tea (HSGT) aged for several years. The extracts of the lyophilized powder of five HSGT samples with different aging periods were analyzed with high-performance liquid chromatography. The major components of the extract were found to include polyphenols, catechins, amino acids, catechins, gallic acid and caffeine. The tea extracts were also investigated for their therapeutic activity against human colorectal cancer cells, HT-29, an epithelial cell isolated from the primary tumor. The effect of different aging time of the tea on the anticancer potency was compared. Our results showed that, at the cellular level, all the extracts of the aged teas significantly inhibited the proliferation of HT-29 in a concentration-dependent manner. In particular, two samples prepared in 2015 (15Y, aged for 6 years) and 2019 (19Y, aged for 2 years) exhibited the highest inhibition rate for 48 h treatment (cell viability was 50% at 0.2 mg/mL). Further, all the aged tea extracts examined were able to enhance the apoptosis of HT-29 cells (apoptosis rate > 25%) and block the transition of G1/S phase (cell-cycle distribution (CSD) from < 20% to > 30%) population to G2/M phase (CSD from nearly 30% to nearly 10%) at 0.2 mg/mL for 24 h or 48 h. Western blotting results also showed that the tea extracts inhibited cyclin-dependent kinases 2/4 (CDK2, CDK4) and CylinB1 protein expression, as well as increased poly ADP-ribose polymerase (PRAP) expression and Bcl2-associated X (Bax)/B-cell lymphoma-2 (Bcl2) ratio. In addition, an upstream signal of one of the above proteins, phosphatidylinositol 3-kinase (PI3K)/protein kinase B (AKT) signalling, was found to be involved in the regulation, as evidenced by the inhibition of phosphorylated PI3K and AKT by the extracts of the aged tea. Therefore, our study reveals that traditional Chinese aged tea (HSGT) may inhibit colon cancer cell proliferation, cell-cycle progression and promoted apoptosis of colon cancer cells by inactivating PI3K/AKT signalling.

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Section: Discussionmentioning

confidence: 99%

Induction of Apoptosis via Inactivating PI3K/AKT Pathway in Colorectal Cancer Cells Using Aged Chinese Hakka Stir-Fried Green Tea Extract

et al. 2022

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“…The results may indicate that the time for HSGT aging is important for improving the potency of the tea in anticancer treatment. Moreover, many teas including Keemun black tea, Qingzhuan tea and Puerh tea have different active ingredients depending on the number of years they are aged [26][27][28][29][30]. The changes of active components in tea due to aging time may result in signi cant differences in cancer therapy or other diseases.…”

Section: Discussionmentioning

confidence: 99%

Induction of apoptosis via inactivating PI3K/AKT pathway in colorectal cancer cells with the aged Hakka stir-fried green tea

Zhang¹,

Huang

Sun

et al. 2022

Preprint

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Human colorectal cancer is notorious for its high morbidity and mortality; however, the lack of effective and low-toxic drugs has currently been a bottleneck for the treatment of the disease. The present study reported a new functional food of Hakka stir-fried green tea (HSGT) aged with different years, including those stored starting from 2003 (03Y), 2007 (07Y), 2011 (11Y), 2015 (15Y) and 2019 (19Y) respectively, for their effective therapeutic activity against colorectal cancer. The major active ingredients including polyphenols, catechins, amino acids, catechins, gallic acid and caffeine found in the lyophilized powder of these aged HSGT were analyzed with high performance liquid chromatography. Our results showed that, at the cellular level, all these aged HSGT inhibited significantly the proliferation of colon cancer cells (HT-29) in a concentration-dependent manner. In particular, the batch of 15Y and 19Y exhibited the highest inhibition rate for 48 hours treatment. Further, all these aged HSGT examined were able to enhance the apoptosis of HT-29 cells and block the transition of G1/S phase population to G2/M phase. Western blotting results also showed that the aged HSGT inhibited CDK2, CDK4 and CylinB1 protein expression, as well as increased PRAP expression and Bax/Bcl2 ratio in HT-29 cells. In addition, an upstream signal, PI3K/AKT signaling, was found involving in this regulation, as evidenced by the inhibition of phosphorylated PI3K and AKT by the aged HSGT. Therefore, our study reveals that the aged HSGT may inhibit colon cancer cell proliferation, cell cycle progression and promoted apoptosis of colon cancer cells by inactivating PI3K/AKT signalling. The therapeutic effects of the HSGT aged with different years were also investigated.

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“…Total polyphenols are the main active antioxidants in Hawk tea. 10 The TPC of Hawk tea from different months and regions was determined from the regression equation of the calibration curve obtained from gallic acid (y = 0.0565x À 0.0077, r > 0.9993 Protein is an important material foundation in human life activity organisation. Proteins reportedly have biological activities such as antitumour, antibacterial, and immunoenhancement activities.…”

Section: Repeatability and Durability Validation Of Rcfsmentioning

confidence: 99%

“…The total polysaccharide content of Hawk tea from 11 months and five regions was measured using the phenol-sulfuric acid method. 10 The sample (0.5 mL) was added into a centrifuge tube, followed by the addition of 0.5 mL of 5% phenol solution and 2.5 mL of concentrated sulfuric acid. The centrifuge tube was then placed in a water bath at 100 C for 20 min.…”

Section: Determination Of Total Polysaccharidementioning

confidence: 99%

“…There is a lack of systematic research on the quality of Hawk tea. The quality of Hawk tea is mainly based on the total flavonoid content (TFC), total phenolic content (TPC), and activity of the ingredients to reflect the botanical origin, 8 production regions, 9 harvesting seasons, 2 and processing methods, 10 which lack integrity. Taotao et al 11 established a fingerprint method for the quality control of Hawk tea leaves based on high‐performance liquid chromatography–photodiode array detection (HPLC‐DAD), which cannot reflect the contents of Hawk tea components.…”

Section: Introductionmentioning

confidence: 99%

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Quality evaluation of Hawk tea from different months and regions based on quantitative analysis of multiple components with a single marker (QAMS) combined with HPLC fingerprint

Luo

Cao

et al. 2023

Phytochemical Analysis

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BackgroundHawk tea, a medicinal and edible plant, has been consumed for thousands of years in Southwest China. To date, no unified food safety standard for Hawk tea has been established, and systematic research on the quality of Hawk tea is lacking.ObjectiveThe aim of this study was to develop a comprehensive evaluation method for the quality of Hawk tea based on inclusions content, high‐performance liquid chromatography (HPLC) fingerprinting combined with the quantitative analysis of multiple components with a single marker (QAMS) method.MethodsThe contents of total flavonoids, total phenols, total polysaccharides, and total protein were determined using the colorimetric method. An effective comprehensive evaluation method was established to classify the 16 batches of samples based on HPLC fingerprint analysis combined with similarity analysis (SA), hierarchical cluster analysis (HCA), principal component analysis (PCA), partial least‐squares discrimination analysis (PLS‐DA), and the QAMS method.ResultsFlavonoids were the main chemical components of Hawk tea. The accuracy of the QAMS method was verified by comparing the calculated results with those of the external standard method (ESM). No significant differences were found between the two methods. Additionally, the fingerprint of Hawk tea was also established.ConclusionThe method established in this study can be used for the comprehensive quality evaluation of Hawk tea and can also provide a reference for the quality evaluation of other herbal medicines.

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Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea (Litsea coreana) processed by boiling water fixation

Abstract: Hawk tea (Litsea coreana) is a traditional folk beverage and traditional Chinese medicine (Jia and Yuan, 2019). As a traditional heat-relieving beverage in the hot and humid areas of Chishui River Basin, China, hawk tea can relieve heat and thirst and alleviate distention (Xi

Cited by 10 publications

References 21 publications

Induction of Apoptosis via Inactivating PI3K/AKT Pathway in Colorectal Cancer Cells Using Aged Chinese Hakka Stir-Fried Green Tea Extract

Induction of Apoptosis via Inactivating PI3K/AKT Pathway in Colorectal Cancer Cells Using Aged Chinese Hakka Stir-Fried Green Tea Extract

Induction of apoptosis via inactivating PI3K/AKT pathway in colorectal cancer cells with the aged Hakka stir-fried green tea

Quality evaluation of Hawk tea from different months and regions based on quantitative analysis of multiple components with a single marker (QAMS) combined with HPLC fingerprint

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