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Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea.
Food Chem. 2023 May 30; 409:135271.FC

Abstract

This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing (p < 0.05). A total of 19 and 20 compounds were characterized and quantified in non- and UHP-treated QT, respectively, including the content of 6'-O-caffeoylarbutin (11775.68 and 13248.87 μg/g of dry extract) was highest in QF, the content of caffeic acid was highest in QE (2131.58 and 7362.99 μg/g of dry extract) and QIB (9151.89 and 10930.82 μg/g of dry extract). QF, QE and QIB from QT after UHP processing had better antioxidant, ROS scavenging, and anti-apoptosis effects. The possible mechanism of cytoprotective effect was related to Keap1-Nrf2 pathway.

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Authors+Show Affiliations

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Department of Chemistry, Liaocheng University, Liaocheng 252059, China.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, Yunnan Minzu University, Kunming 650500, China.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: food363@163.com.

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: ggcheng@kust.edu.cn.

MeSH

AntioxidantsKelch-Like ECH-Associated Protein 1NF-E2-Related Factor 2PhenolsPlant ExtractsTeaChromatography, High Pressure Liquid

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36587513

Citation

Wang, Yongpeng, et al. "Effect of Ultra-high Pressure Pretreatment On the Phenolic Profiles, Antioxidative Activity and Cytoprotective Capacity of Different Phenolic Fractions From Que Zui Tea." Food Chemistry, vol. 409, 2023, p. 135271.

Wang Y, Wang Z, Xue Q, et al. Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea. Food Chem. 2023;409:135271.

Wang, Y., Wang, Z., Xue, Q., Zhen, L., Wang, Y., Cao, J., Liu, Y., Khan, A., Zhao, T., & Cheng, G. (2023). Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea. Food Chemistry, 409, 135271. https://doi.org/10.1016/j.foodchem.2022.135271

Wang Y, et al. Effect of Ultra-high Pressure Pretreatment On the Phenolic Profiles, Antioxidative Activity and Cytoprotective Capacity of Different Phenolic Fractions From Que Zui Tea. Food Chem. 2023 May 30;409:135271. PubMed PMID: 36587513.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Effect of ultra-high pressure pretreatment on the phenolic profiles, antioxidative activity and cytoprotective capacity of different phenolic fractions from Que Zui tea. AU - Wang,Yongpeng, AU - Wang,Zhengxuan, AU - Xue,Qingwang, AU - Zhen,Li, AU - Wang,Yudan, AU - Cao,Jianxin, AU - Liu,Yaping, AU - Khan,Afsar, AU - Zhao,Tianrui, AU - Cheng,Guiguang, Y1 - 2022/12/23/ PY - 2022/8/4/received PY - 2022/12/10/revised PY - 2022/12/19/accepted PY - 2023/1/2/pubmed PY - 2023/1/25/medline PY - 2023/1/1/entrez KW - 1,4-Fihydroxy-2-naphthoic acid (PubChem CID: 671) KW - 2,4-Dihydroxybenzoic acid (PubChem CID: 1491) KW - 6-O- Caffeoyl-d-glucopyranose (PubChem CID: 10427456) KW - 6′-O-Caffeoylarbutin (PubChem CID: 15689808) KW - Antioxidant activity KW - Arbutin (PubChem CID: 440936) KW - Azelaic acid (PubChem CID: 2266) KW - Caffeic acid (PubChem CID: 689043) KW - Chlorogenic acid (PubChem CID: 1794427) KW - Cytoprotective effect KW - Dunalianoside E (PubChem CID: 72737667) KW - Kaempferol-3-O-β-d-glucoside (PubChem CID: 25203515) KW - Methyl chlorogenic acid (PubChem CID: 6476139) KW - Que Zui tea KW - Quercetin (PubChem CID: 5280343) KW - Quinic acid (PubChem CID: 6508) KW - Robustaside A (CAS Registry Number 148810–39-3) KW - Rosmarinate (PubChem CID: 639655) KW - Sebacic acid (PubChem CID: 5192) KW - UHPLC-ESI-HR-MS/MS KW - Ultra-high pressure KW - Vanillin isobutyrate (PubChem CID: 539829) KW - p-Coumaric acid (PubChem CID: 637542) KW - p-Coumaroyl quinic acid (PubChem CID: 6441280) KW - p-Hydroxy benzoic acid (PubChem CID: 135) SP - 135271 EP - 135271 JF - Food chemistry JO - Food Chem VL - 409 N2 - This study aims to explore whether ultra-high pressure (UHP) pre-treatment strengthened the bioaccessibility and bioactivities of the free (QF), esterified (QE) and insoluble-bound phenolics (QIB) from Que Zui tea (QT). The results revealed that the extraction yields, the total phenolic (TPC) and total flavonoid contents (TFC) of three phenolic fractions from QT were markedly increased after ultra-high pressure (UHP) processing (p < 0.05). A total of 19 and 20 compounds were characterized and quantified in non- and UHP-treated QT, respectively, including the content of 6'-O-caffeoylarbutin (11775.68 and 13248.87 μg/g of dry extract) was highest in QF, the content of caffeic acid was highest in QE (2131.58 and 7362.99 μg/g of dry extract) and QIB (9151.89 and 10930.82 μg/g of dry extract). QF, QE and QIB from QT after UHP processing had better antioxidant, ROS scavenging, and anti-apoptosis effects. The possible mechanism of cytoprotective effect was related to Keap1-Nrf2 pathway. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36587513/Effect_of_ultra_high_pressure_pretreatment_on_the_phenolic_profiles_antioxidative_activity_and_cytoprotective_capacity_of_different_phenolic_fractions_from_Que_Zui_tea_ DB - PRIME DP - Unbound Medicine ER -