How does the tea L-theanine buffer stress and anxiety

Wang, Liwen; Brennan, Margaret A.; Li, Shiming; Zhao, Hui; Lange, Klaus W.; Brennan, Charles S.

doi:10.1016/j.fshw.2021.12.004

Cited by 33 publications

(9 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The activation of the mTOR pathway by glutamine requires v-ATPase and lysosomes. LTA can compete with glutamine as a carrier, causing changes in the concentration of glutamine within cells, thereby achieving neuroprotective and antidepressant effects [ 41 ]. LTA increases the phosphorylation level of downstream proteins in the mTOR signaling pathway, which may be related to changes in the concentration of intracellular glutamine.…”

Section: Discussionmentioning

confidence: 99%

L-Theanine Regulates the Abundance of Amino Acid Transporters in Mice Duodenum and Jejunum via the mTOR Signaling Pathway

Liu

Peng

et al. 2022

Nutrients

View full text Add to dashboard Cite

The intestine is a key organ for the absorption of amino acids. L-theanine (LTA) is a structural analog of glutamine and a characteristic non-protein amino acid found in tea (Camellia sinensis) that regulates lipid and protein metabolism. The present study explored the role of LTA in intestinal amino acid absorption, protein synthesis, and its mechanisms. Overall, our findings suggest that LTA supplementation not only affects serum alkaline phosphatase (AKP), total protein (TP), and urea nitrogen (BUN) levels, but it also upregulates the mRNA and protein expression of amino acid transporters (EAAT3, EAAT1, 4F2hc, y+LAT1, CAT1, ASCT2, and B0AT1), and activates the mTOR signaling pathway. The downstream S6 and S6K1 proteins are regulated, and the expression of amino acid transporters is regulated. These findings suggest that LTA increases intestinal AA absorption, promotes protein metabolism, and increases nitrogen utilization by upregulating AAT expression, activating the mTOR signaling pathway, and phosphorylating the mTOR downstream proteins S6 and S6K1.

show abstract

Section: Discussionmentioning

confidence: 99%

L-Theanine Regulates the Abundance of Amino Acid Transporters in Mice Duodenum and Jejunum via the mTOR Signaling Pathway

Liu

Peng

et al. 2022

Nutrients

View full text Add to dashboard Cite

show abstract

“…Additionally, clinical studies have suggested that L‐theanine administration markedly improves sleep quality in patients with depression or anxiety disorders (Hidese et al., 2017; Sarris et al., 2019). The anti‐stress and anti‐anxiety effects of L‐theanine and the underlying mechanisms have been recently elucidated (Wang, Brennan, et al., 2022). Previous animal studies have demonstrated the neuroprotective and cognition‐enhancing properties of L‐theanine (Williams et al., 2019).…”

Section: Special Tea Products Featuring Amino Acidsmentioning

confidence: 99%

Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O‐methylated catechin‐rich tea, γ‐aminobutyric acid‐rich tea, low‐caffeine tea, and selenium‐rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health‐promoting effects, improving flavor quality, and elucidating the interactions between functional components.

show abstract

“…In the food industry, theanine acts as a valuable additive, enhancing the flavor and texture of tea-based beverages and functional foods . Recognized in health supplements for stabilizing mood, improving focus, relieving stress, and supporting sleep, theanine also demonstrates therapeutic effects in the pharmaceutical industry, including immune function enhancement and hypertension prevention. − …”

Section: Introductionmentioning

confidence: 99%

Harnessing Synthetic Biology to Engineer Production and Secretion of Theanine in Saccharomyces cerevisiae

Li,

Bai,

Liu

et al. 2024

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Theanine is renowned for its health-promoting properties and serves as the principal source of umami taste in green tea. Saccharomyces cerevisiae, a preferred host organism and model chassis, is often employed for the synthesis of valuable proteins and secondary metabolites. Despite the potential, achieving highly efficient theanine biosynthesis in yeast has been challenging, primarily due to the absence of comprehensive biotechnological toolkits. The rapid progress of synthetic biology motivated us to leverage standardized biological components to reconstruct the theanine biosynthetic pathway in yeast. In this study, we engineered an efficient and robust yeast strain for the biosynthesis of theanine by employing synthetic biology principles. Inducible promoter GAL1 was employed to express CsAlaDC and CsTS1, key enzymes involved in theanine biosynthesis. 276.64 mmol/L (48.19 g/L) theanine was accumulated in yeast cells when subjected to ultrasonic disruption. With the role of theanine transporter GNP1, we facilitated the secretion of theanine into the extracellular medium, obviating the need for ultrasonic disruption of yeast cells. This innovative approach demonstrated a promising step toward the industrial-scale production of theanine in yeast. Our findings offered a preliminary demonstration of the feasibility of this approach and paved the way for further advancements in the field of yeast-based theanine production.

show abstract

How does the tea L-theanine buffer stress and anxiety

Cited by 33 publications

References 44 publications

L-Theanine Regulates the Abundance of Amino Acid Transporters in Mice Duodenum and Jejunum via the mTOR Signaling Pathway

L-Theanine Regulates the Abundance of Amino Acid Transporters in Mice Duodenum and Jejunum via the mTOR Signaling Pathway

Special tea products featuring functional components: Health benefits and processing strategies

Harnessing Synthetic Biology to Engineer Production and Secretion of Theanine in Saccharomyces cerevisiae

Contact Info

Product

Resources

About