Comparison of bioactive components and anti-inflammatory effects between one-year and seven-year aged 'Rucheng Baimaocha' white tea

This study integrated widely targeted metabolomics, network pharmacology, and transcriptomics to systematically analyze changes in bioactive components and anti-inflammatory effects of Rucheng Baimaocha white tea (Baihao Yinzhen and Shoumei) with different storage years. The results showed that the aging process significantly altered the chemical composition of white tea: Baihao Yinzhen enriched amino acids and their derivatives, while Shoumei accumulated alkaloids, phenolic acids, lipids, and terpenes with decreased flavonoids and lignans. Cell experiments showed that white tea water extracts concentration-dependently inhibited excessive NO release in LPS-induced RAW264.7 cells, with seven-year-aged samples exerting stronger anti-inflammatory effects than one-year-aged ones. Multi-omics analysis identified key bioactive components (9, 10-dihydroxy-12, 13-epoxyoctadecanoic acid, ligraminol E, etc.) and core targets (HSP90AA1, TOP2A, etc.), and revealed that aged white tea exerted anti-inflammatory effects by regulating related signaling pathways and metabolic processes. In conclusion, aging can significantly enhance the anti-inflammatory activity of Rucheng Baimaocha white tea. These findings provide a scientific basis for clarifying the material basis and anti-inflammatory mechanism of aged white tea, and lay a foundation for its further functional development and mechanism verification.