Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Xu, Xiaoyu; Meng, Jin-Ming; Mao, Qian-Qian; Shang, Ao; Li, Bang-Yan; Zhao, Cong; Tang, Guo‐Yi; Cao, Shiyu; Wei, Xinlin; Gan, Ren‐You; Corke, Harold; Li, Hua-Bin

doi:10.3390/antiox8090362

Cited by 40 publications

(37 citation statements)

References 60 publications

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“…HTs contains mainly glucogallin, gallotannins, ellagitannins, and their derivatives (39). Tannase (a glycoprotein esterase) hydrolyzes GA from gallotannins, thereby increasing available GA absorbed in the gastrointestinal tract (GIT) (40,41). The GA groups are usually bonded to form dimers, such as ellagic acid.…”

Section: Physicochemical Properties Of Gamentioning

confidence: 99%

Impact of Gallic Acid on Gut Health: Focus on the Gut Microbiome, Immune Response, and Mechanisms of Action

et al. 2020

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Gallic acid (GA) is a naturally occurring polyphenol compound present in fruits, vegetables, and herbal medicines. According to previous studies, GA has many biological properties, including antioxidant, anticancer, anti-inflammatory, and antimicrobial properties. GA and its derivatives have multiple industrial uses, such as food supplements or additives. Additionally, recent studies have shown that GA and its derivatives not only enhance gut microbiome (GM) activities, but also modulate immune responses. Thus, GA has great potential to facilitate natural defense against microbial infections and modulate the immune response. However, the exact mechanisms of GA acts on the GM and immune system remain unclear. In this review, first the physicochemical properties, bioavailability, absorption, and metabolism of GA are introduced, and then we summarize recent findings concerning its roles in gastrointestinal health. Furthermore, the present review attempts to explain how GA influences the GM and modulates the immune response to maintain intestinal health.

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Section: Physicochemical Properties Of Gamentioning

confidence: 99%

Impact of Gallic Acid on Gut Health: Focus on the Gut Microbiome, Immune Response, and Mechanisms of Action

et al. 2020

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“…However, these traditional methods have the disadvantages of the large consumption of organic solvent, long extract time and low efficiency [12,13]. Therefore, some new extraction methods came into being to overcome these problems, including ultrasound-assisted extraction, pressurized liquid extraction, enzyme-assisted extraction and microwave-assisted extraction (MAE) [14][15][16]. Microwave-assisted extraction has been applied in the extraction of some plant active compounds.…”

Section: Introductionmentioning

confidence: 99%

Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

et al. 2020

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In this study, the effects of microwave-assisted extraction conditions on antioxidant capacity of sweet tea (Lithocarpus polystachyus Rehd.) were studied and the antioxidants in the extract were identified. The influences of ethanol concentration, solvent-to-sample ratio, microwave power, extraction temperature and extraction time on Trolox equivalent antioxidant capacity (TEAC) value, ferric reducing antioxidant power (FRAP) value and total phenolic content (TPC) were investigated by single-factor experiments. The response surface methodology (RSM) was used to study the interaction of three parameters which had significant influences on antioxidant capacity including ethanol concentration, solvent-to-sample ratio and extraction time. The optimal conditions for the extraction of antioxidants from sweet tea were found as follows—ethanol concentration of 58.43% (v/v), solvent-to-sample ratio of 35.39:1 mL/g, extraction time of 25.26 min, extraction temperature of 50 ℃ and microwave power of 600 W. The FRAP, TEAC and TPC values of the extract under the optimal conditions were 381.29 ± 4.42 μM Fe(II)/g dry weight (DW), 613.11 ± 9.32 μM Trolox/g DW and 135.94 ± 0.52 mg gallic acid equivalent (GAE)/g DW, respectively. In addition, the major antioxidant components in the extract were detected by high-performance liquid chromatography with diode array detection (HPLC-DAD), including phlorizin, phloretin and trilobatin. The crude extract could be used as food additives or developed into functional food for the prevention and management of oxidative stress-related diseases.

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“…However, the TAN group showed a negative effect on CAT activity compared with the GTE group. This is because tannase might induce the degradation of some related bioactive compounds [71]. Seen from Figure 1B, although the activity of SOD in the UST group was significantly higher than that of the GTE group, all treatment groups did not increase SOD activity compared with the model group.…”

Section: Effects Of Extracts On Antioxidant Enzymes Gsh and Mda In mentioning

confidence: 91%

“…In our previous study, the treated extracts showed stronger in vitro antioxidant activities than the original extracts, and the contents of several compounds were determined using the HPLC method [71]. HPLC results revealed that tannase and ultrasound treatment increased gallic acid content, while the original extract had a higher EGCG content than the treated extracts.…”

Section: Effects Of Extracts On Tg In Livermentioning

confidence: 96%

“…According to the previous study, the green tea extracts showed the highest antioxidant activities in vitro under the optimal extraction conditions with 0.1 M citrate-phosphate buffer (pH 4.62), ultrasonic temperature of 44.12 • C, ultrasonic time of 12.17 min, tannase concentration of 1 mg/mL, and ultrasonic power of 360 W [71]. The green tea extracts were divided into four groups with different treatments.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

Zheng

Meng

et al. 2019

Antioxidants

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Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits.

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Effects of Tannase and Ultrasound Treatment on the Bioactive Compounds and Antioxidant Activity of Green Tea Extract

Cited by 40 publications

References 60 publications

Impact of Gallic Acid on Gut Health: Focus on the Gut Microbiome, Immune Response, and Mechanisms of Action

Impact of Gallic Acid on Gut Health: Focus on the Gut Microbiome, Immune Response, and Mechanisms of Action

Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts

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