Profiling of Branched Fatty Acid Esters of Hydroxy Fatty Acids in Teas and Their Potential Sources in Fermented Tea

Zhu, Quan-Fei; Ge, Yahui; An, Na; Li, Na; Xiao, Ying; Huang, Guoxin; Zhang, Lili; Feng, Yu‐Qi; Wu, Jian‐Lin

doi:10.1021/acs.jafc.2c01210

Cited by 22 publications

(5 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In line with established research, FAHFAs are a relatively newly discovered class of bioactive lipids with beneficial effects on metabolism and inflammation. 41,42 FAHFAs are still under intensive research, and many of their mechanisms of action and potential therapeutic applications are being explored. Recently, they have gained considerable attention due to their notable association with insulin sensitivity in human subjects.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Lipidomic Profiling of Flammulina velutipes (Curtis) Singer (Agaricomycetes) through Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry: Examining Lipid Dynamics Changes during Fruiting Body Formation and Development

Fan,

Wang,

Kaneko

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Flammulina velutipes (enokitake) is widely recognized for its nutritional and medicinal properties. Understanding the biochemical processes, such as lipid metabolism during fruiting body formation, is essential for enhancing mushroom cultivation and utilization. This study aimed at elucidating the dynamic lipidomic changes during seven growth stages of F. velutipes using ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. Our results revealed significant increases in ceramides along with the growth and a sharp decline in phosphatidylinositols from mycelial to primordial stages. Fatty acid esters of hydroxy fatty acids, recently discovered for their bioactivities, showed high intensities in the mycelial and primordial stages but decreased rapidly thereafter. These findings provide profound insights into the lipid profiles associated with mushroom morphology and development. This lipidomics study establishes a foundational understanding for future research in agricultural and food chemistry applications, potentially improving industrial production and quality control of F. velutipes.

show abstract

Section: ■ Materials and Methodsmentioning

confidence: 99%

Lipidomic Profiling of Flammulina velutipes (Curtis) Singer (Agaricomycetes) through Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry: Examining Lipid Dynamics Changes during Fruiting Body Formation and Development

Fan,

Wang,

Kaneko

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Additionally, in the HepG2 models, LBT exerted the most potent promotion of the key rate‐limiting enzyme glucokinase (GCK) in the glycolysis process compared to Qingzhuan brick, Pu‐erh, Fu‐brick tea, which was attributed to the high contents of polyphenols, theanine, catechins, tea pigments, and trace elements (Fe and Cu) (Zhu, Yu et al., 2021). Besides, molecular docking indicated that the high content of branched fatty acid ester of hydroxy fatty acid may account for the antidiabetic functions of LBT (Zhu et al., 2022).…”

Section: Bioactivitiesmentioning

confidence: 99%

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Feng,

Chen,

Song

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post‐fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.

show abstract

“…FAHFAs are widely present in nature from yeast to mammals [15][16][17][18][19][20] . A variety of foods such as tea 21 , breast milk 22 , olive oil 23 , and venison 24 are all natural sources of FAHFAs. Furthermore, emerging evidence suggests that human could obtain FAHFAs through dietary intake 1,25 , thus changing the composition and levels of FAHFAs in the body, further improving health.…”

Section: Background and Summarymentioning

confidence: 99%

A dataset of branched fatty acid esters of hydroxy fatty acids diversity in foods

An,

Wang,

et al. 2023

Sci Data

Self Cite

View full text Add to dashboard Cite

Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are a class of bioactive lipids that show therapeutic potential for diabetes, anti-cancer and inflammation. These FAHFAs can be obtained through dietary intake, potentially improving human health. However, there is currently inadequate knowledge regarding the presence and variety of FAHFAs in different foods. Herein, we profile FAHFAs from 12 typical food samples and 4 medicinal food samples with the aid of our previous established chemical isotope labeling-assisted liquid chromatography-mass spectrometry method and build a comprehensive dataset of FAHFA diversity. The dataset comprised a total of 1207 regioisomers belonging to 298 different families, with over 100 families being newly discovered for the first time. Therefore, our findings contribute valuable insights into the molecular diversity and presence of FAHFA in a range of foods. This dataset serves as a foundation for further exploration of the nutritional and medicinal functions of FAHFAs.

show abstract

Profiling of Branched Fatty Acid Esters of Hydroxy Fatty Acids in Teas and Their Potential Sources in Fermented Tea

Cited by 22 publications

References 39 publications

Lipidomic Profiling of Flammulina velutipes (Curtis) Singer (Agaricomycetes) through Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry: Examining Lipid Dynamics Changes during Fruiting Body Formation and Development

Lipidomic Profiling of Flammulina velutipes (Curtis) Singer (Agaricomycetes) through Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry: Examining Lipid Dynamics Changes during Fruiting Body Formation and Development

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

A dataset of branched fatty acid esters of hydroxy fatty acids diversity in foods

Contact Info

Product

Resources

About