Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea
This study examined the development conditions and functional properties of a novel compound tea <i>Lithocarpus polystachyus</i> (wall.) Rehd (<i>L. polystachyus</i>, LPR) black tea (LPRBT). The compound tea was developed by fermentation using fresh leaves (<i>Camellia...
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MDPI AG
2022-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/14/6991 |
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| author | Yuqian Liu Teng Teng Kun Ye Guolan Zhou Xiulong Yang De-Gang Zhao Yichen Zhao |
| author_facet | Yuqian Liu Teng Teng Kun Ye Guolan Zhou Xiulong Yang De-Gang Zhao Yichen Zhao |
| author_sort | Yuqian Liu |
| collection | DOAJ |
| description | This study examined the development conditions and functional properties of a novel compound tea <i>Lithocarpus polystachyus</i> (wall.) Rehd (<i>L. polystachyus</i>, LPR) black tea (LPRBT). The compound tea was developed by fermentation using fresh leaves (<i>Camellia sinensis</i> cv. Qianmei 601) as the main raw material with LPR powder as an additive. Based on the single factor and orthogonal tests with sensory scores as indicators, a withered leaves–LPR powder mass ratio of 9:1 with a 6 h fermentation time was determined to be the production condition of LPRBT with a sensory score of 89.09. In addition, phlorizin content, anti-oxidation function, hypoglycemic function, and tumor suppressor effect of LPRBT were measured. The results demonstrated that LPRBT phlorizin content was significantly higher than apple. It also showed that the equivalent 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical clearance rate with Vitamin C (Vc) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical clearance rate was 81% of Vc. Both hydroxyl and superoxide anion radical clearance increased with the increase in LPRBT amount. LPRBT also showed a good inhibitory effect on α-glucosidase and α-amylase, indicating certain hypoglycemic activity. Moreover, it inhibited the growth of HeLa and A549 cancer cells showing tumor suppressor activity. This study provides a reference for the development and application of LPR food products. |
| first_indexed | 2024-03-09T12:18:01Z |
| format | Article |
| id | doaj.art-82821b1069e94e95904cc6ff88b613e4 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T12:18:01Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-82821b1069e94e95904cc6ff88b613e42023-11-30T22:43:56ZengMDPI AGApplied Sciences2076-34172022-07-011214699110.3390/app12146991Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black TeaYuqian Liu0Teng Teng1Kun Ye2Guolan Zhou3Xiulong Yang4De-Gang Zhao5Yichen Zhao6The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang 550025, ChinaThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang 550025, ChinaCollege of Life Sciences, Guizhou University, Guiyang 550025, ChinaGuizhou Academy of Agricultural Sciences, Guiyang 550006, ChinaGuizhou Meitan Linsheng Tea Co., Ltd., Zunyi 564100, ChinaThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang 550025, ChinaThe Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Tea Sciences, Guizhou University, Guiyang 550025, ChinaThis study examined the development conditions and functional properties of a novel compound tea <i>Lithocarpus polystachyus</i> (wall.) Rehd (<i>L. polystachyus</i>, LPR) black tea (LPRBT). The compound tea was developed by fermentation using fresh leaves (<i>Camellia sinensis</i> cv. Qianmei 601) as the main raw material with LPR powder as an additive. Based on the single factor and orthogonal tests with sensory scores as indicators, a withered leaves–LPR powder mass ratio of 9:1 with a 6 h fermentation time was determined to be the production condition of LPRBT with a sensory score of 89.09. In addition, phlorizin content, anti-oxidation function, hypoglycemic function, and tumor suppressor effect of LPRBT were measured. The results demonstrated that LPRBT phlorizin content was significantly higher than apple. It also showed that the equivalent 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical clearance rate with Vitamin C (Vc) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical clearance rate was 81% of Vc. Both hydroxyl and superoxide anion radical clearance increased with the increase in LPRBT amount. LPRBT also showed a good inhibitory effect on α-glucosidase and α-amylase, indicating certain hypoglycemic activity. Moreover, it inhibited the growth of HeLa and A549 cancer cells showing tumor suppressor activity. This study provides a reference for the development and application of LPR food products.https://www.mdpi.com/2076-3417/12/14/6991<i>Lithocarpus polystachyus</i> (wall.) Rehdfermentationanti-oxidationhypoglycemic effecttumor suppressor |
| spellingShingle | Yuqian Liu Teng Teng Kun Ye Guolan Zhou Xiulong Yang De-Gang Zhao Yichen Zhao Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea Applied Sciences <i>Lithocarpus polystachyus</i> (wall.) Rehd fermentation anti-oxidation hypoglycemic effect tumor suppressor |
| title | Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea |
| title_full | Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea |
| title_fullStr | Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea |
| title_full_unstemmed | Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea |
| title_short | Development and Functional Analysis of <i>Lithocarpus polystachyus</i> (wall.) Rehd Black Tea |
| title_sort | development and functional analysis of i lithocarpus polystachyus i wall rehd black tea |
| topic | <i>Lithocarpus polystachyus</i> (wall.) Rehd fermentation anti-oxidation hypoglycemic effect tumor suppressor |
| url | https://www.mdpi.com/2076-3417/12/14/6991 |
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