Identification of fermented tea (Camellia sinensis) polyphenols and their inhibitory activities against amyloid-beta aggregation

Rho, Taewoong; Choi, Min Sik; Jung, Mila; Kil, Hyun Woo; Hong, Yong Deog; Yoon, Kee Dong

doi:10.1016/j.phytochem.2018.12.013

Cited by 29 publications

(14 citation statements)

References 22 publications

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“…The results of LC-MS and NMR indicate that unsaturated carbonyl compounds such as MDA mainly reacted with 6 and 8 positions of the catechin A ring [48][49][50][51][52]. Compared with black tea and dark tea, green tea, white tea, yellow tea, and oolong tea are rich in catechins, which can inhibit the formation of aging-related amyloid through the following four mechanisms: (1) antioxidation; (2) by capturing toxic carbonyl compounds such as MDA and 4-HNE; (3) inhibiting the aggregation of amyloid-β (Aβ) by inhibiting the production of β-sheet structure [32,53], or (4) by binding to electron-rich groups such as lysine, it competitively inhibits the binding of carbonyl compounds to proteins [54]. In our study, 30 teas significantly inhibit aging-related amyloid formation by avoiding carbonyl-amino crosslinks and amyloid toxic β-sheet structure formation (Figures 1 and 2).…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities

et al. 2021

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Aging and lipid metabolism disorders promote the formation and accumulation of amyloid with β-sheet structure, closely related to cardiovascular disease, senile dementia, type 2 diabetes, and other senile degenerative diseases. In this study, five representative teas were selected from each of the six types of tea, and a total of 30 teas were selected to evaluate the inhibitory activities on the formation of aging-related amyloid in vitro. The results showed that the 30 teas had a significant inhibitory effect on the formation activity on aging-related amyloid at the protein level in vitro. Although the content of catechins is relatively low, black tea and dark tea still have significant antioxidant activity and inhibit the formation of amyloid. A high-fat diet established the model of lipid metabolism disorder in premature aging SAMP8 mice, and these mice were gavaged different tea water extracts. The results showed that different tea types have a significant inhibitory effect on the formation of β-amyloid and Aβ42 mediated by age-related lipid metabolism disorders, and the in vivo activity of fully fermented teas was better than that of green tea. The action mechanism was related to antioxidation, anti-inflammatory, and improving lipid metabolism.

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Section: Discussionmentioning

confidence: 99%

Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities

et al. 2021

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“…For example, green tea catechin inhibits the activity of βand γ-secretase to reduce the generation of Aβ [333]. In addition, thirtythree phenolic compounds are identified from the extract of fermented tea, and the anti-Aβ aggregation and antiapoptotic effects of three tea polyphenols, including (-)-catechin gallate (CG), (-)-epicatechin gallate (ECG), and EGCG, are confirmed [334]. In addition to green tea, other types of tea including white tea, oolong tea, and black tea also significantly inhibit the formation of Aβ aggregates and protect PC-12 cells against Aβ-induced neurotoxicity [335].…”

Section: Oxidative Medicine and Cellular Longevitymentioning

confidence: 99%

Dietary Plant Polyphenols as the Potential Drugs in Neurodegenerative Diseases: Current Evidence, Advances, and Opportunities

Guo

Zhang

et al. 2022

Oxidative Medicine and Cellular Longevity

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Neurodegenerative diseases, including Alzheimer’s disease (AD), Parkinson’s disease (PD), and Huntington’s disease (HD), are characterized by the progressive degeneration of neurons. Although the etiology and pathogenesis of neurodegenerative diseases have been studied intensively, the mechanism is still in its infancy. In general, most neurodegenerative diseases share common molecular mechanisms, and multiple risks interact and promote the pathologic process of neurogenerative diseases. At present, most of the approved drugs only alleviate the clinical symptoms but fail to cure neurodegenerative diseases. Numerous studies indicate that dietary plant polyphenols are safe and exhibit potent neuroprotective effects in various neurodegenerative diseases. However, low bioavailability is the biggest obstacle for polyphenol that largely limits its adoption from evidence into clinical practice. In this review, we summarized the widely recognized mechanisms associated with neurodegenerative diseases, such as misfolded proteins, mitochondrial dysfunction, oxidative damage, and neuroinflammatory responses. In addition, we summarized the research advances about the neuroprotective effect of the most widely reported dietary plant polyphenols. Moreover, we discussed the current clinical study and application of polyphenols and the factors that result in low bioavailability, such as poor stability and low permeability across the blood-brain barrier (BBB). In the future, the improvement of absorption and stability, modification of structure and formulation, and the combination therapy will provide more opportunities from the laboratory into the clinic for polyphenols. Lastly, we hope that the present review will encourage further researches on natural dietary polyphenols in the treatment of neurodegenerative diseases.

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“…These metabolites are Monacolins having the hypolipidemic ability, pigments such as ankaflavin and monascin, neurotransmitter GABA and antioxidant agents such as tannin, dimerumic acid, unsaturated fatty acids and phenol (Lee & Pan, 2011). Extracts of fermented tea ( Camellia sinensis L.), namely catechin gallate, epicatechin gallate and epigallocatechin gallate, showed anti‐amyloid‐beta (Aβ) aggregation effects, thus showing protective effect against AD (Rho et al, 2019).…”

Section: Fermented Foods Against Neurodegenerative Disordersmentioning

confidence: 99%

Preventive and therapeutic aspects of fermented foods

Baruah

Ray

Halami

2022

Journal of Applied Microbiology

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In recent times, the status of some fermented foods which are considered as functional foods that confer health benefits in certain disease conditions has grown rapidly. The health benefits of fermented foods are due to the presence of probiotic microbes and the bioactive compounds formed during fermentation. Microbes involved and metabolites produced by them are highly species specific and contribute to the authenticity of the fermented foods. Several studies pertaining to the effect of fermented foods on various disease conditions have been conducted in recent years using both animal models and clinical trials on humans. This review focuses on the impact of fermented foods on conditions such as diabetes, cardiovascular disease, obesity, gastrointestinal disorder, cancer and neurodegenerative disorders.

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Identification of fermented tea (Camellia sinensis) polyphenols and their inhibitory activities against amyloid-beta aggregation

Cited by 29 publications

References 22 publications

Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities

Inhibitory Effects of Six Types of Tea on Aging and High-Fat Diet-Related Amyloid Formation Activities

Dietary Plant Polyphenols as the Potential Drugs in Neurodegenerative Diseases: Current Evidence, Advances, and Opportunities

Preventive and therapeutic aspects of fermented foods

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