The proposed biosynthesis of procyanidins by the comparative chemical analysis of five Camellia species using LC-MS

Liang, Zhang; Tai, Yuling; Wang, Yijun; Meng, Qilu; Yang, Yong; Zhang, Shihua; Yang, Hua; Zhang, Zhengzhu; Li, Daxiang; Wan, Xiaochun

doi:10.1038/srep46131

Cited by 18 publications

(7 citation statements)

References 35 publications

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“…The analytical column used was an Agilent SB-Aq C18 reversed phase column (250 mm × 4.6 mm i.d., 5 μm) protected with a Phenomenex C18 guard column (10 mm × 4.6 mm, 5 μm; Phenomenex). The chromatographic conditions were the same as previously reported, 28 and the contents of each analyte were calculated with a regression equation. Nontargeted Metabolomics Analysis.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Zhou¹,

Wu²,

Long³

et al. 2018

J. Agric. Food Chem.

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114

108

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Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique sensory characteristics different from other teas. To study the chemical changes of LYT during processing, samples were collected from each step for quantitative and qualitative analyses by high-performance liquid chromatography and liquid chromatography−mass spectrometry (LC-MS). LC-MS-based nontargeted and targeted metabolomics analyses revealed that the tea sample after roasting was markedly different from samples before roasting, with the levels of epicatechins and free amino acids significantly decreased, but the epimerized catechins increased dramatically. After accounting for common compounds in tea, N-ethyl-2pyrrolidinone-substituted flavan-3-ols were found to be the marker compounds responsible for the classification of all samples, as they rapidly rose with increasing processing temperature. These findings suggested that the predominant changes in the tea constituents during large-leaf yellow tea roasting were the thermally induced degradation and epimerization of catechins and the formation of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols from L-theanine.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Zhou¹,

Wu²,

Long³

et al. 2018

J. Agric. Food Chem.

Self Cite

114

108

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“…Diferenciam-se em relação a estereoisomeria, onde (+)-catequina e (-)-epicatequina são os mais comuns nos alimentos fontes destes monômeros [21]. Estes flavanóis e seus derivados, como galocatequina (GC), catequina galato (CG), galocatequina galato (GCG) epigalocatequina (EGC), epicatequina galato (ECG), epigalocatequina galato (EGCG), estão presentes, por exemplo, no vinho tinto, chocolate e, sobretudo, em chás provenientes das folhas de Camellia sinensis (C. sinensis), onde (-)-EGCG é o composto encontrado em maior quantidade [13,22,23]. Os monômeros catequina e epicatequina podem formar oligômeros e polímeros, gerando as proantocianidinas, também conhecidas como taninos condensados.…”

Section: Flavanóis (Flavan-3-óis)unclassified

Biodisponibilidade e classificação de compostos fenólicos

Arnoso

Costa

Schmidt

2019

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Os compostos fenólicos são metabólitos secundários sintetizados abundantemente no reino vegetal e amplamente estudados. Atuam principalmente como agentes de defesa em resposta a estresses causados aos frutos e vegetais, conferindo-os adstringência, coloração, sabor e aroma. O consumo frequente destes compostos por meio de alimentos tem demonstrado benefícios na promoção da saúde e no possível auxílio no combate a doenças como Diabetes Mellitus tipo 2, obesidade, doenças cardiovasculares, doenças neurodegenerativas e câncer. Possuem propriedades anti-inflamatórias e antioxidantes, além de auxiliarem na modulação da microbiota intestinal. Quimicamente são constituídos por anéis aromáticos ligados a hidroxilas, sendo categorizados em flavonóides, ácidos fenólicos, estilbenos, lignanas, entre outros. Para exercerem seus benefícios é necessária uma eficiente bioacessibilidade e biodisponibilidade, que são dependentes de diversos fatores associados ao alimento e à fisiologia humana. Desta forma, este trabalho visa revisar publicações relacionadas aos compostos fenólicos e a relação destes com o organismo humano após ingeridos.Palavras-chave: compostos fenólicos, bioacessibilidade, biodisponibilidade.

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“…Furthermore, antioxidant detection can also be achieved by electrochemical approaches such as cyclic voltammetry, 14 amperometry, 15 and biamperometry. 16 Besides, detections through conventional instrumental analysis, for example, high-performance liquid chromatography 17 and liquid chromatography−mass spectrometry 18 are also demonstrated. However, the aforementioned assays and methods are often restricted by highly qualified operator requirements, long test cycle duration, and complicated sample pretreatments necessities.…”

Section: ■ Introductionmentioning

confidence: 99%

Fluorescence Turn-On Antioxidant Recognition by Interface-Mediated Radical Termination ofl-Cysteine-Capped Gold Nanoclusters

Kar

Chang

Chen

et al. 2021

ACS Appl. Nano Mater.

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Selective antioxidant recognition plays a critical role in various scientific and clinical fields, however, development of straightforward detection mechanisms and reduction of technique operation are still barriers nowadays. For example, convenient detection of epigallocatechin gallate (EGCG), the most effective antioxidant among all tea catechins, is highly sought but is severely limited due to the lack of appropriate indicators. To overcome the aforementioned obstacles and to provide more adequate processes that can be employed in antioxidant detection, specific analyte targeting and efficient signal reporting are necessary for the platform design. In this work, a fluorescence "turn on" strategy based on gold nanocluster (AuNC) interface-mediated radical scavenging for selective antioxidant detection is reported. This approach utilizes Lcysteine capped AuNCs with great fluorescence stability as the reporter, where the presence of reactive oxygen species (ROS) generated from the Fenton reaction results in obvious fluorescence quenching. The introduction of antioxidants, that is, EGCG molecules, interestingly, neutralizes the ROS by initiating direct electron and hydrogen atom transfer to eliminate the unpaired free radicals. Besides, the phenolic OH groups and the gallate ring of EGCG also provide a selective and efficient complexation orientation toward Fenton reaction metal ions, where ROS generation is consequently prohibited. This dual-effect phenomenon recovers the originally ROS quenched AuNC fluorescence, which is dependent upon the introduced EGCG quantity. Relying on this fluorescence turn on strategy, the current platform delivers a low detection limit of 1.20 μM with excellent selectivity toward EGCG under the presence of other interfering species. Meanwhile, this approach also provides great accuracy on detecting total antioxidant capacity in commercial green tea samples. This antioxidant fluorometric turn on design therefore gives a more straightforward route on EGCG detection, and its specific recognition capability is very suitable for practical real sample analysis.

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The proposed biosynthesis of procyanidins by the comparative chemical analysis of five Camellia species using LC-MS

Cited by 18 publications

References 35 publications

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea

Biodisponibilidade e classificação de compostos fenólicos

Fluorescence Turn-On Antioxidant Recognition by Interface-Mediated Radical Termination ofl-Cysteine-Capped Gold Nanoclusters

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