Comparative investigation of metabolite signatures and hypoadiposity effect between Dali tea and Yunkang tea

Mengwan Li; Dan Liu; Tingting Han; Juan Li; Linbo Chen; Daxiang Li; Zhongwen Xie

Food Chemistry: X (Dec 2024)

Comparative investigation of metabolite signatures and hypoadiposity effect between Dali tea and Yunkang tea

Mengwan Li,
Dan Liu,
Tingting Han,
Juan Li,
Linbo Chen,
Daxiang Li,
Zhongwen Xie

Affiliations

Mengwan Li: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, PR China
Dan Liu: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, PR China
Tingting Han: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, PR China
Juan Li: Center for Biotechnology, Anhui Agricultural University, Hefei, Anhui, 230036, PR China
Linbo Chen: Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai, Yunnan 666201, PR China
Daxiang Li: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Corresponding authors at: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China.
Zhongwen Xie: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, Anhui 230036, PR China; Corresponding authors at: State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Sciences and Technology, Anhui Agricultural University, Hefei, Anhui 230036, PR China.

Journal volume & issue: Vol. 24
p. 101989

Abstract

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Dali tea (DLT) made by wild tea plant (Camellia taliensis) has been very popular in the market。However, the signature compounds and health benefits of DLT were not reported yet. To comprehensively understand metabolite signatures and potential health-function, the distinct metabolite signatures and hypoadiposity effect between DLT and Yunkang tea (YKT, made by Camellia sinensis var assamica cv. Yunkang 10) were comparative investigated. Our data found that catechins, and dimeric catechins were lower in DLT than YKT. In contrast, the levels of phenolic acid and amino acids were higher in DLT than YKT. An un-targeted metabolomics and a chemometric analysis indicated that flavonoid biosynthesis is a major pathway that distinguishes DLT from YKT. Additionally, chlorogenic acid, ellagic acid, arginine, tyrosine, and theanine were identified as characteristic metabolites of DLT. Furthermore, animal experiment showed that YKT performs better efficiency than DLT on alleviating hyperadiposity and renal damages in high-fat-diet induced obese mice.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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