Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

Journal of Functional Foods

Volumn 42, Issue , 2018, Pages 129-136

  Yan, Shuaishuai ^a   Shao, Hongjun ^a   Zhou, Zhihao ^a   Wang, Qi ^a   Zhao, Luhua ^a   Yang, Xingbin ^a  

^a SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Anti glucosidase; Antioxidant; Green tea; In vitro digestion; Non extractable polyphenol

Indexed keywords

EID: 85040254655     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2018.01.006     Document Type: Article

References (49)

1. Arranz, S., Saura Calixto, F., Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet. Journal of Cereal Science 51 (2010), 313–318.
2. Bae, I.K., Ham, H.M., Jeong, M.H., Kim, D.H., Kim, H.J., Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process. Food Chemistry 172 (2015), 469–475.
3. Benzie, I.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239 (1996), 70–76.
4. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Technologie 28 (1995), 25–30.
5. Butt, M.S., Sultan, M.T., Green tea: Nature's defense against malignancies. Critical Reviews in Food Science and Nutrition 49 (2009), 463–473.
6. Celep, E., Charehsaz, M., Akyuz, S., Acar, E.T., Yesilada, E., Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines. Food Research International 78 (2015), 209–215.
7. Chandrasekara, A., Shahidi, F., Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry 58 (2010), 6706–6714.
8. Cheng, A., Yan, H., Han, C., Chen, X., Wang, W., Xie, C., Shi, X., Acid and alkaline hydrolysis extraction of non-extractable polyphenols in blueberries: Optimisation by response surface methodology. Czech Journal of Food Sciences 32 (2014), 218–225.
9. Chiou, Y.S., Huang, Q., Ho, C.T., Wang, Y.J., Pan, M.H., Directly interact with Keap1 and LPS is involved in the anti-inflammatory mechanisms of (-)-epicatechin-3-gallate in LPS-induced macrophages and endotoxemia. Free Radical Biology and Medicine 94 (2016), 1–16.
10. Deng, Y.T., Lin-Shiau, S.Y., Shyurd, L.F., Lin, J.K., Pu-erh tea polysaccharides decrease blood sugar by inhibition of α-glucosidase activity in vitro and in mice. Food Function 2015:6 (2015), 1539–1546.
11. Domínguez-Rodríguez, G., Marina, M.L., Plaza, M., Strategies for the extraction and analysis of non-extractable polyphenols from plants. Journal of Chromatography A 1514 (2017), 1–15.
12. Durazzo, A., Casale, G., Melini, V., Maiani, G., Acquistucci, R., Evaluation of antioxidant properties in cereals: Study of some traditional Italian wheats. Foods 4 (2015), 391–399.
13. FAO, World tea production and trade: Current and future development. 2015, FAO, Rome.
14. Fernando, W.M.A.D.B., Somaratne, G., Goozee, K.G., Williams, S., Singh, H., Martins, R.N., Diabetes and alzheimer's disease: Can tea phytochemicals play a role in prevention?. Journal of Alzheimers Disease 59 (2017), 481–501.
15. Gamberucci, A., Konta, L., Colucci, A., Giunti, R., Magyar, J.E., Mandl, J., Csala, M., Green tea flavonols inhibit glucosidase II. Biochemical Pharmacology 72 (2006), 640–646.
16. Gayoso, L., Claerbout, A.S., Calvo, M.I., Cavero, R.Y., Astiasarán, I., Ansorena, D., Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models. Journal of Functional Foods 26 (2016), 428–438.
17. Gonzales, G.B., Raes, K., Vanhoutte, H., Coelus, S., Smagghe, G., Van Camp, J., Liquid chromatography-mass spectrometry coupled with multivariate analysis for the characterization and discrimination of extractable and nonextractable polyphenols and glucosinolates from red cabbage and Brussels sprout waste streams. Journal of Chromatography A 1402 (2015), 60–70.
18. Hartzfeld, P.W., Forkner, R., Hunter, M.D., Hagerman, A.E., Determination of hydrolyzable tannins (gallotannins and ellagitannins) after reaction with potassium iodate. Journal of Agricultural and Food Chemistry 50 (2002), 1785–1790.
19. Higdon, J.V., Frei, B., Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions. Critical Reviews in Food Science and Nutrition 43 (2003), 89–143.
20. Jimenez-Martinez, M.C., Montalvo-Gonzalez, E., Sayago-Ayerdi, S.G., Mercado-Mercado, G., Ramirez-de Leon, J.A., Paz-Gamboa, E., Vivar-Vera, M.A., Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiaca AAB). Journal of the Science of Food and Agriculture 97 (2017), 2508–2515.
21. Kamiyama, O., Sanae, F., Ikeda, K., Higashi, Y., Minami, Y., Asano, N., Kato, A., In vitro inhibition of alpha-glucosidases and glycogen phosphorylase by catechin gallates in green tea. Food Chemistry 122 (2010), 1061–1066.
22. Khan, N., Mukhtar, H., Tea polyphenols for health promotion. Life Sciences 81 (2007), 519–533.
23. Liyana-Pathirana, C.M., Shahidi, F., Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. Journal of Agricultural and Food Chemistry 53 (2005), 2433–2440.
24. Llorent-Martínez, E.J., Barrales, P.O., Zengin, G., Uysal, S., Ceylan, R., Guler, G.O., Aktumsek, A., Lathyrus aureus and Lathyrus pratensis: Characterization of phytochemical profiles by liquid chromatography-mass spectrometry, and evaluation of their enzyme inhibitory and antioxidant activities. RSC Advances 6 (2016), 88996–89006.
25. Matsui, T., Tanaka, T., Tamura, S., Toshima, A., Tamaya, K., Miyata, Y., Matsumoto, K., Alpha-glucosidase inhibitory profile of catechins and theaflavins. Journal of Agricultural and Food Chemistry 55 (2007), 99–105.
26. Matsumura, Y., Ito, T., Yano, H., Kita, E., Mikasa, K., Okada, M., Kayano, S.-I., Antioxidant potential in non-extractable fractions of dried persimmon (Diospyros kaki Thunb.). Food Chemistry 202 (2016), 99–103.
27. Mcdougall, G.J., Shpiro, F., Dobson, P., Smith, P., Blake, A., Stewart, D., Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. Journal of Agricultural and Food Chemistry 53 (2005), 2760–2766.
28. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Brodkorb, A., A standardised static in vitro digestion method suitable for food - an international consensus. Food & Function 5 (2014), 1113–1124.
29. Mocan, A., Schafberg, M., Crisan, G., Rohn, S., Determination of lignans and phenolic components of Schisandra chinensis (Turcz.) Baill. using HPLC-ESI-ToF-MS and HPLC-online TEAC: Contribution of individual components to overall antioxidant activity and comparison with traditional antioxidant assays. Journal of Functional Foods 24 (2016), 579–594.
30. Mocan, A., Zengin, G., Crişan, G., Mollica, A., Enzymatic assays and molecular modeling studies of Schisandra chinensis lignans and phenolics from fruit and leaf extracts. Journal of Enzyme Inhibition and Medicinal Chemistry 31 (2016), 200–210.
31. Neilson, A.P., Hopf, A.S., Cooper, B.R., Pereira, M.A., Bomser, J.A., Ferruzzi, M.G., Catechin degradation with concurrent formation of homo - and heterocatechin dimers during in vitro digestion. Journal of Agricultural and Food Chemistry 55 (2007), 8941–8949.
32. Nelson, D.L., Cox, M.M., Lehninger principles of biochemistry. 6th Edition, 2013, W.H. Freeman and Company, New York.
33. Pandey, K.B., Rizvi, S.I., Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity 2 (2009), 270–278.
34. Peng, H., Li, W.T., Li, H.Y., Deng, Z.Y., Zhang, B., Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr). Journal of Functional Foods 32 (2017), 296–312.
35. Perez-Jimenez, J., Lluis Torres, J., Analysis of nonextractable phenolic compounds in foods: The current state of the art. Journal of Agricultural and Food Chemistry 59 (2011), 12713–12724.
36. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26 (1999), 1231–1237.
37. Sabouri, S., Wright, A.J., Corredig, M., In vitro digestion of sodium caseinate emulsions loaded with epigallocatechin gallate. Food Hydrocolloids 69 (2017), 350–358.
38. Savran, A., Zengin, G., Aktümsek, A., Mocan, A., Glamoclija, J., Ciric, A., Soković M., Phenolic compounds and biological effects of edible Rumex scutatus and Pseudosempervivum sempervivum: Potential sources of natural agents with health benefits. Food Function, 7, 2016.
39. Sharangi, A.B., Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) - A review. Food Research International 42 (2009), 529–535.
40. Su, D.X., Zhang, R.F., Hou, F.L., Zhang, M.W., Guo, J.X., Huang, F., Wei, Z.C., Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents. BMC Complementary and Alternative Medicine, 14, 2014, 9.
41. Suzuki, T., Yamazaki, N., Sada, Y., Oguni, I., Moriyasu, Y., Tissue distribution and intracellular localization of catechins in tea leaves. Bioscience, Biotechnology, and Biochemistry 67 (2003), 2683–2686.
42. Tagliazucchi, D., Verzelloni, E., Bertolini, D., Conte, A., In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry 120 (2010), 599–606.
43. Tounekti, T., Joubert, E., Hernandez, I., Munne-Bosch, S., Improving the polyphenol content of tea. Critical Reviews in Plant Sciences 32 (2013), 192–215.
44. Wang, Y., Ho, C.T., Polyphenolic chemistry of tea and coffee: A century of progress. Journal of Agricultural and Food Chemistry 57 (2009), 8109–8114.
45. Xiao, J., Kai, G., Yamamoto, K., Chen, X., Advance in dietary polyphenols as -glucosidases inhibitors: A review on structure-activity relationship aspect. Critical Reviews in Food Science and Nutrition 53 (2013), 818–836.
46. Xu, H., Wang, Y., Chen, Y., Zhang, P., Zhao, Y., Huang, Y., Sheng, J., Subcellular localization of galloylated catechins in tea plants Camellia sinensis (L.) O. Kuntze assessed via immunohistochemistry. Frontiers in Plant Science, 7, 2016.
47. Yang, X., Kong, F., Evaluation of the in vitro alpha-glucosidase inhibitory activity of green tea polyphenols and different tea types. Journal of the Science of Food and Agriculture 96 (2016), 777–782.
48. Yang, C.S., Wang, X., Lu, G., Picinich, S.C., Cancer prevention by tea: Animal studies, molecular mechanisms and human relevance. Nature Reviews Cancer 9 (2009), 429–439.
49. Zhou, Z.H., Shao, H.J., Han, X., Wang, K.J., Gong, C.P., Yang, X.B., The extraction efficiency enhancement of polyphenols from Ulmus pumila L. barks by trienzyme-assisted extraction. Industrial Crops and Products 97 (2017), 401–408.