Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea

CORC > 昆明植物研究所 > 中国科学院昆明植物研究所 > 植物化学与西部植物资源持续利用国家重点实验室

	Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea
	Tian, Li-Wen 1; Tao, Mu-Ke 1,2; Xu, Min 1; Hu, Jing 1; Zhu, Hong-Tao 1; Xiong, Wen-Yong1 ; Wang, Dong1 ; Yang, Chong-Ren 1; Zhang, Ying-Jun1
刊名	JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
	2014-12-17
卷号	62 期号:50 页码:12229-12234
关键词	ripe Pu-er tea carboxymethyl catechins carboxylcatechins insulin sensitivity activity
英文摘要	Ripe Pu-er tea, a special microbial postfermented tea originated from Yunnan Province, China, since ancient times, is made from green Pu-er tea prepared from the leaves of Camellia sinensis var. assamica (Theaceae). Chemical investigation on thearubigin (n-BuOH-soluble) fraction of the commercial ripe Pu-er tea, led to the identification of four new flavan-3-ol derivatives, 8-carboxymethyl-(+)-catechin (1), 8-carboxymethyl-(+)-catechin methyl ester (2), 6-carboxymethyl-(+)-catechin (3), and 6-carboxyl-(-)-gallocatechin (4), together with 18 known compounds, including other three flavan-3-ol derivatives (5-7), 10 flavonoid glycosides (8-17), two hydrolyzable tannins (18 and 19), two quinic acid derivatives (20-21), and a purine alkaloid (22). Flavonoid glycosides 8-11 are reported from tea plants for the first time. The thearubigin fraction of ripe Pu-er tea was qualitatively analyzed by HPLC, and gallic acid was found to be the major component. Compounds 4, 6-17, 21 and 22 were tested for their acute activities on insulin sensitivity in differentiated 3T3-L1 adipocytes, but none of them showed significant bioactivity at a concentration of 10 mu M.
类目[WOS]	Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology
研究领域[WOS]	Agriculture ; Chemistry ; Food Science & Technology
关键词[WOS]	FLAVONOL GLYCOSIDE ; IDENTIFICATION ; FLAVAN-3-OLS ; ACTIVATION ; TANNINS ; PATHWAY ; GLUT4
收录类别	SCI ; IC
语种	英语
WOS记录号	WOS:000346682100020
内容类型	期刊论文
源URL	[http://ir.kib.ac.cn/handle/151853/20413]
专题	昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室
作者单位	1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources West Ch, Kunming 650201, Peoples R China 2.Chongqing Inst Food & Drug Control, Chongqing 401121, Peoples R China
推荐引用方式 GB/T 7714	Tian, Li-Wen,Tao, Mu-Ke,Xu, Min,et al. Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014,62(50):12229-12234.
APA	Tian, Li-Wen.,Tao, Mu-Ke.,Xu, Min.,Hu, Jing.,Zhu, Hong-Tao.,...&Zhang, Ying-Jun.(2014).Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,62(50),12229-12234.
MLA	Tian, Li-Wen,et al."Carboxymethyl- and Carboxyl-Catechins from Ripe Pu-er Tea".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62.50(2014):12229-12234.