Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities
作者机构：State Key Laboratory of Tea Plant Biology and Utilization， Anhui Agricultural University Key Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration， the Second Clinical College， Guangzhou University of Chinese Medicine International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education， Anhui Agricultural University Bioactivity & Applications Lab， Department of Biological Sciences， Faculty of Science and Engineering， University of Limerick
出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))
年 卷 期：2024年
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学]
基 金：supported by the Natural Science Foundation of China (32122079 32072633) earmarked fund for China Agriculture Research System (CARS-19) Anhui Key Research and Development Plan (202104b11020001) Young Elite Scientist Sponsorship Program by National CAST (2016QNRC001) High-level Introduced Talent Sponsorship Program by Anhui Agricultural University (rc352203)
摘 要：This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves. Fifty volatile compounds were identified in tea stems and leaves， and aldehydes， alcohols， and esters were the main volatile compound categories. Eleven key volatile compounds， including geraniol， phenylacetaldehyde， methyl salicylate， linalool， etc. contributed to distinguishing the tea stems from the tea leaves. In the quantitative and LC-MS-based metabolomics analysis， higher contents of amino acids， monosaccharides， and quinic acid were found in stems than in leaves. Inversely， higher contents of tea pigments， flavan-3-ols， gallic acid， purine alkaloids， and flavonol glycosides were present in tea leaves than in stems. LC-MS-based metabolomics also revealed that organic acids were the most critical non-volatile compounds responsible for the differences between tea stems and leaves. Furthermore， tea stems had better inhibiting effects of pro-inflammatory cytokines (IL-1β and IL-6) in lipopolysaccharide-challenged RAW264.7 macrophages than tea leaves， while no significant differences exist between leaves and stems for inhibiting the secretion of TNF-α and NO. In conclusion， our results support using Keemun black tea stems as a novel source of anti-inflammatory compounds.
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