White tea (Camellia sinenesis (L.)) ethanol extracts attenuate reserpine-induced gastric ulcers in mice

Abstract

The gastroprotective effect of white tea extract ethanol (WTEE) on reserpine induced gastric ulcers in KM mice was investigated. Gastric juice secretion, the pH of gastric juice, serum neuropeptides, including motilin (MOT), substance P (SP), vasoactive intestinal peptide (VIP), and somatostatin (SS) levels, and serum levels of the inflammatory cytokines TNF-α, IL-6, IL-12, and IFN-γ were measured. WTEE dose-dependently reduced reserpine-induced gastric juice secretion and increased the pH of gastric juice. WTEE increased serum levels of VIP and SS and reduced levels of MOT, SP, and inflammatory cytokines in the serum. WTEE modulated gastric expression of occludin and p38 phosphorylation in ulcer-bearing mice. WTEE has a gastroprotective effect against reserpine-induced gastric ulcers in KM mice via reduction of gastric juice secretion, modulation of serum neuropeptide levels, attenuation of serum inflammatory cytokines, and regulation of gastric levels of occludin and p38 phosphorylation.

Lactobacillus fermentum Suo Attenuates HCl/Ethanol Induced Gastric Injury in Mice through Its Antioxidant Effects

“…Occludin protein was one of the most important parts in close connection and played a key role to maintain the structure of close connection and membrane barrier. In mucosa epithelium, when occludin expression changed, reduced and missed, mucosal barrier showed dysfunction and mucous membrane permeability increased, causing gastric mucosa injury [ 28 ]. Microcirculation disturbance was one of the reasons for the damaged gastric mucosa barrier.…”

Effect of water quality on the main components in Fuding white tea infusions

“…During growth, buds may be shielded from sunlight in order to reduce the chlorophyll content, which makes the leaves appear white (Kim et al 2015). White tea has been reported to possess many health benefits, including antioxidant (Damiani et al 2014), antibacterial (Tomaszewska et al 2015), and anti-cancer (Hajiaghaalipour et al 2015) effects, as well as other properties (Song et al 2015). The strong antioxidant capacity of white tea is connected with its high catechin content (Azman et al 2014).…”

“…Catechins such as epigallocatechin gallate (EGCG), epigallocatechins (EGC), epicatechin gallate (ECG), and epicatechin (EC) are the principal bioactive compounds present in tea (Chen et al 2010;Narukawa et al 2010Narukawa et al , 2011. White tea also contains high levels of polyphenols, caffeine, gallic acid and other constituents (Song et al 2015;Hilal and Engelhardt 2007), and EGCG is the most abundant compound in white tea, followed by caffeine (Nunes et al 2015). Thus, white tea possesses high levels of bioactive compounds and has demonstrable antioxidant activity, which makes it a promising source of functional compounds with physiological properties (Zielinski et al 2016).…”

Influence of brewing conditions on taste components in Fuding white tea infusions

“…After picking, it is immediately dried to inhibit oxidation and give it a light, delicate and sweet taste, which is different from the taste of green tea . The levels of total polyphenols and catechins in white tea are almost the same as those in green tea; however, studies have found that white tea contains higher concentrations of total polyphenols, caffeine and catechins such as epigallocathechins (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) than green tea . Thus, the strong antioxidant activity of white tea is linked with high concentrations of the main compounds, which explains its health benefits .…”

“…Thus, the strong antioxidant activity of white tea is linked with high concentrations of the main compounds, which explains its health benefits . White tea has shown many health benefits, such as anti‐oxidative, anti‐inflammatory, anti‐cancer, anti‐microbial and anti‐melanogenic effects, amongst others . Therefore, white tea is a good resource rich in active components with functional properties .…”