Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats

被引:47
作者
Ding, Qianzhi [1 ]
Zheng, Wei [1 ]
Zhang, Bowei [2 ]
Chen, Xiaojuan [1 ]
Zhang, Jie [1 ]
Pang, Xu [1 ]
Zhang, Yong [3 ]
Jia, Dexian [3 ]
Pei, Surui [4 ]
Dong, Yuesheng [2 ]
Ma, Baiping [1 ]
机构
[1] Beijing Inst Radiat Med, 27 Taiping Rd, Beijing 100850, Peoples R China
[2] Dalian Univ Technol, Sch Life Sci & Biotechnol, Dalian 116024, Liaoning, Peoples R China
[3] Beijing Univ Chinese Med, Beijing 100029, Peoples R China
[4] Annord Gene Technol Co Ltd, Beijing 100176, Peoples R China
基金
中国国家自然科学基金;
关键词
GUT MICROBIOTA; CHEMICAL-CONSTITUENTS; IN-VITRO; HYPERGLYCEMIA; POLYPHENOLS; FLAVANOLS; EXTRACT; OBESITY; KIDNEY;
D O I
10.1039/c8ra09259a
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Pu-erh tea is produced from the leaves of large-leaf tea species (Camellia sinensis var. assamica) in the Yunnan province of China and divided into ripened pu-erh tea (RIPT, with pile-fermentation) and raw pu-erh tea (RAPT) according to processing methods. RIPT extract showed more potent anti-diabetic effects on two-hour postprandial blood glucose (2h-PBG) and fasting blood glucose (FBG) than RAPT extract. UHPLC-Q-TOF/MS and UHPLC-PDA analyses found that 17 newly formed components and the increased components after fermentation, such as quinic acid, gallic acid, caffeine, puerin I and so on, might be the main contributors to the enhanced activities of RIPT. In addition, the probiotic role of RIPT to some beneficial gut bacteria, such as lactobacillus, Prevotellaceae NK3B31 group, Alloprevotella and Prevotella, was observed in our study. These results might provide a clue to anti-diabetic mechanism and active components of pu-erh tea, and use as a functional beverage worth to be further studied.
引用
收藏
页码:2967 / 2977
页数:11
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