ACTA PHARMACOLOGICA SINICA
·
2016
·Vol. 37
·期 4
·545-554
·
IF 3.166
Su Hui-fang,Lin Qing,Wang Xin-yi,Fu Yao,Gong Tao,Sun Xun,Zhang Zhi-rong
Aim: (+)-Catechin and puerarin are polyphenol and flavonoid, respectively, in green tea and foodstuffs. They exhibit potent antioxidant activity and are widely used for treating cardiocerebrovascular diseases. The aim of this work was to investigate the potential interactions between (+)-catechin and puerarin following concurrent oral administration in rats, and their absorption mechanisms in Caco-2 cell monolayers. Methods: Pharmacokinetic studies were conducted in male rats received (+)-catechin (140 mg/kg, po ) and/or puerarin (200 mg/kg, po ). The cell uptake and transport behavior in Caco-2 cell monolayers and the interactions of the two compounds were analyzed. Results: When (+)-catechin and puerarin were administered concurrently, the AUC 0-12 h and C max values of puerarin were 2.48-fold and 3.91-fold, respectively, as large as those of puerarin alone; the AUC 0-12 h and C max values of (+)-catechin were decreased to 57.62% and 77.55%, respectively, compared with those of (+)-catechin alone. In Caco-2 cell monolayers, (+)-catechin (300 and 600 μmol/L) significantly increased the cell uptake and transport of puerarin, whereas puerarin (300 and 600 μmol/L) significantly decreased the cellular uptake and transport of (+)-catechin. Furthermore, both cyclosporine A (P-glycoprotein inhibitor) and MK-571 (MRP-2 inhibitor) significantly increased the cellular uptake and transport of (+)-catechin and puerarin. Conclusion: Concurrent oral administration of (+)-catechin and puerarin significantly increased the absolute oral bioavailability of puerarin, but decreasing that of (+)-catechin. The competitive efflux of (+)-catechin and puerarin by P-glycoprotein and MRP-2 might lead to this interaction during their absorption process in the small intestine.
研究领域:
药理学
·
药剂学
·
细胞生物学
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DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2026
·Vol. 19
·期 6
·299
·
IF 5.6
Li Huina,Wang Guangxian,Wang Songlei,Xia Hongqiang,Lu Yuzhe,Tian Tian,Luo Yulong,Zheng Hao-Bo
This study describes the development of a biodegradable colorimetric membrane by co-pigmenting Lycium ruthenicum anthocyanins (LRA) with catechins, and loading the stabilised complex onto MIL-88B(Fe) dispersed in a chitosan/polyvinyl alcohol (PVA) matrix. Molecular docking simulations revealed favorable non-covalent interactions, primarily hydrogen bonding and π-π stacking, between the anthocyanin and the MIL-88B framework, particularly in proximity to its iron-based coordination nodes. The LRA complex exhibited the highest binding affinity and conformational stability. Density functional theory (DFT) calculations revealed interfacial electron transfer between the LRA and Fe centers, Bader charge analysis indicated electron transfer, with the Fe center losing ~ 0.927 e upon adsorption, providing a possible electronic-level explanation for the enhanced photothermal stability observed in thermogravimetric analysis (TGA) and color retention tests. The optimized film (containing LRA 3% + MIL-88B) exhibits enhanced tensile strength, increased water contact angle to 89.9°, indicating reduced surface hydrophilicity, and significant antioxidant activity, with ABTS radical scavenging rates exceeding 80%. The films exhibited rapid (< 5 min) pH responsiveness over a wide pH range (pH 2–13), demonstrating the potential to reflect the spoilage of beef, lamb, and shrimp through visible colour changes. Soil burial experiments confirmed that the film degraded by approximately 70% within 30 days. This MOF-assisted strategy significantly improved the inherent instability of anthocyanins and provides a sustainable functionalisation solution for smart food packaging systems.
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DOI
高影响因子
RSC Advances
·
2021
·Vol. 11
·期 63
·39985-39993
·
IF 3.361
Yirong Xia,Xintong Wang,Hechen Sun,Ximing Huang
Tea wine is a Chinese traditional alcoholic drink made by cereal and tea leaves. It is rich in tea polyphenols, caffeine, amino acids, and protons and possesses various healthcare functions. In this work, electrochemical methods, as well as density functional theory (DFT) calculations, were adopted to reveal the proton-coupled electron-transfer process of catechin in tea wine. The electrochemical results showed that the catechin preferred hydrogen-bonding with ethanol and formed molecular clusters. Thus, the direct electron-transfer process of catechin changed to proton-coupled electron transfer. This procedure reduced the energy barrier of the redox reaction and enhanced the anti-oxidative capacity. Subsequently, DFT calculations were employed to explore the bond length, bond energy, and HOMO–LUMO energy gap of catechin, which confirmed the above-mentioned mechanism. Our work offers some positive value for the scientific promotion of traditional food and a greater understanding of the health mechanisms in terms of chemistry.
研究领域:
食品科学
·
电化学
·
计算化学
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产品关联
DOI
PubMed
高影响因子
ACS Applied Polymer Materials
·
2022
·
IF 4.855
Xiaoming Xie,Xingyu Xu,Yulian Jiang
Solvent-free adhesive materials are attracting intensive attention compared to synthetic adhesives in both organic and aqueous solutions on account of their stability and processability. Herein, we developed a type of solvent-free supramolecular adhesive driven by hydrogen-bonding interaction, facilely formed by heating the mixture of catechin (CA) and poly(ethylene glycol) (PEG). The resulted bulk solvent-free adhesive showcased strong adhesion to diverse substrates, enhanced shear strength under vacuum (−80 °C, <1 Pa) and at low temperatures (−196 °C), swelling resistance to organic solvents, and excellent bioactivity. This work manifests that the bulk supramolecular adhesive can occur in a solvent-free environment through simple one-step heating, raising the further potential for the creation of multifunctional adhesive materials used in extremely low temperature and ultrahigh vacuum environments, such as cryotherapy area and industrial adhesion in space.
研究领域:
材料科学
·
化学
·
生物技术
·
工程
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产品关联
DOI
高影响因子
Separations
·
2022
·Vol. 9
·期 12
·441
·
IF 3.344
Xiaoman Li,Ruobing Qiao,Xuyang Jiu,Minglei Tian
(+)-catechin is one category of flavonoids in cocoa shell waste and it has been reported to have many health benefits. In order to isolate it from aqueous extracted solution of cocoa shell waste by solid phase extraction (SPE), a series of dual ionic liquids@ZIF8-covered silica were prepared as the sorbents. Regarding the operation conditions of SPE and the characteristic structure of (+)-catechin, ZIF8-covered silica was synthesized to establish a stable and porous substrate, and various dual ionic liquids with multiple properties were immobilized on substrate to obtain a high adsorption capacity. Different adsorption conditions were investigated and the highest adsorption capacity (58.0 mg/g) was obtained on Sil@ZIF8@EIM-EIM at 30 °C during 60.0 min. When the sorbent was applied in the SPE process, 96.0% of the total amount of (+)-catechin from cocoa shell waste can be isolated after several washing and elution steps. The satisfactory recoveries of 97.5–100.2% and RSDs of 1.3–3.2% revealed that the SPE process was accurate and precise. The stability of Sil@ZIF8@EIM-EIM was tested in water and the reusability was tested using repeated adsorption/desorption process. The results revealed that Sil@ZIF8@EIM-EIM as an efficient sorbent can isolate (+)-catechin from cocoa shell waste.Keywords:dual ionic liquid;ZIF8;composited silica;solid phase extraction;(+)-catechin;cocoa shell waste
研究领域:
化学工程
·
食品科学
·
材料科学
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产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2021
·
IF 13.273
Yuan Li,Yanlin Wu,Wenbo Dong
Peroxymonosulfate (PMS), which served as a precursor of Reactive oxygen species (ROS) in the advanced oxidation processes has drawn increasing attention in the past few decades. Iron ions activation method is one of the most popular way for PMS activation . In this study, catechin (CAT), a typical green tea extract polyphenol, was introduced into the PMS/Fe(III) system, and a remarkable enhancement in contaminant removal was observed. The ofloxacin (OFL) degradation rate were 100% and 30% after 60 min reaction with and without CAT. It was principally because CAT was an effective natural antioxidant and chelating agent, which could reduce Fe(III) to Fe(II). The OFL degradation rate was increased by the accelerating activation of PMS by Fe(II). ROS was fully identified. Sulfate radicals (SO 4 •− ) were the predominant ROS, whereas hydroxyl (HO • ) and superoxide anion (O 2 •− ) radicals hardly existed at the experiment conditions. Singlet oxygen ( 1 O 2 ) was produced but did not contribute to the degradation of contaminants. The existence of Fe(IV) was also considered, which contributed to the degradation of OFL. The effects of the influencing factors, including concentrations of CAT, Fe(III), PMS, pH and coexisting anions, on OFL degradation in PMS/Fe(III)/CAT system were also investigated. The optimum ratio of CAT to Fe(III) was 1:2, and a circumneutral pH was more favorable for this system. Coexisting anions, such as NO 3 − and SO 4 2− did not affect the removal of OFL, but the degradation of OFL was totally inhibited by HCO 3 − and HPO 4 2− .
研究领域:
环境科学
·
化学工程
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Qiu-Yue Ma,Qian-Da Xu,Nan Chen,Wei-Cai Zeng
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex were investigated, and the structure–activity relationship was further explored. Catechins including epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG) could successfully covalently bind with gluten through C-N and/or C-S bonds. The physicochemical properties of covalent complex, including particle size, thermal stability, content of free amino groups, free sulfhydryl groups and disulfide bonds, were significantly affected by different catechins, and the action order was: EGCG > ECG > EGC > EC. Multispectral analysis indicated that catechins significantly changed the tertiary and secondary structures of covalent complex, while galloylated catechins (ECG and EGCG) showed stronger capability than non-galloylated catechins (EC and EGC). Furthermore, the in vitro protein digestibility of covalent complexes reduced with all catechins, and its polyphenols release rate and antioxidant activity were improved. Combining multispectral analysis and molecular dynamics simulation, the hydroxyl group at 5th position in B ring and the galloyl group at 3rd position in C ring played an important role to affect the covalent binding of catechins and gluten, while the amount of hydroxyl groups and the molecule size of catechins both significantly affected its capability to covalently bind with gluten.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xiaohuan Hu,Hong Zhang,Yaguang Wang,Hao Wang,Liqi Wang,Walid Elfalleh,Dianyu Yu
This study focused on creating an edible film and coating using soy isolate protein (SPI) and catechin (CC) composite, which were then applied to bean buns. The objective was to assess the changes in quality during storage. Initially, SPI films were enriched with different concentrations of CC (1%, 2%, 3%, and 4%) and were examined for their optical and barrier properties. The addition of CC improved the optical barrier of SPI films, resulting in reduced water vapor permeability (WVP) and oxygen permeability (OP), thereby enhancing their suitability for food preservation. Subsequently, the produced edible coatings were applied to bean buns to evaluate their impact on quality attributes and sensory evaluation . The results of the scanning electron microscopy (SEM) analysis showed that the SPI/CC coating exhibited a smoother and more compact surface compared to the uncoated sample. After 15 days of storage, the SPI/CC 3% coated samples displayed the lowest moisture loss of 4.6% and the lowest hardness of 342.97 ± 8.17 N. Additionally, the Avrami equation revealed a significant 31% reduction in crystallinity (K) when comparing the SPI/CC 3% coated samples to the uncoated samples. XRD measurements further confirmed the decrease in crystallinity of the coated samples, indicating that the SPI/CC coating effectively inhibits the aging of bean buns. Moreover, the SPI/CC coating enhances the antioxidant activity of the bean buns and prevents microbial deterioration. These findings suggest that the utilization of SPI/CC coating holds great promise for the preservation of bean buns.
研究领域:
食品科学
·
生物学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Feng Li,Huimiao Jin,Jie Xiao,Xusheng Yin,Xinying Liu,Dapeng Li,Qingrong Huang
A novel chitosan-based nanoparticle (G-C-Q NPs), which simultaneously loaded catechin and quercetin, was synthesized through ionic gelation reaction between chitosan and sodium tripolyphosphate and subsequent modification by genipin. Chemical structure, size distribution, morphology, entrapment efficiency, in vitro release behavior, antioxidant and antibacterial effects of G-C-Q NPs were investigated. Results showed that G-C-Q NPs were dispersed as an ellipsoidal shape with an average diameter of 180.4 nm and a zeta potential of 31.79 ± 1.28 mV. Entrapment efficiency of catechin and quercetin reached 76.35 ± 1.37% and 52.23 ± 2.45%, respectively. In vitro release study showed that both catechin and quercetin had a sustainable release from the G-C-Q NPs. G-C-Q NPs had higher or comparable potency in scavenging DPPH, ABTS + , OH and O 2 − radicals and in suppressing growing of Escherichia coli , Bacillus subtilis Staphylococcus aureus as compared to native drugs (single or combination). These results contribute some basis to the design and fabrication of polymeric nanoparticle delivery systems for multiple bioactive compounds with beneficial properties.
研究领域:
食品科学
·
生物医学工程
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
Heliyon
·
2024
·
IF 3.4
Suwei Jiang,Hailiang Hu
To explore how chitosan-modified rice porous starch-loaded catechin (CT@RPS/CS) protects HT-29 cells exposed to lead ions. Method: The HT-29 cells were treated differently based on their grouping. The effect of CT@RPS/CS on lead-induced toxicity was evaluated using cell proliferation, apoptosis, oxidative stress index, and cytokine tests. Results: CT@RPS/CS did not affect the activity, cell apoptosis, oxidative stress level, and related cytokines of HT-29 cells. After exposure to lead, CT@RPS/CS has the potential to enhance cellular activity, minimize apoptosis, and decrease the level of oxidative stress. Discussion: CT@RPS/CS not only has no toxicity to cells but also adsorbs lead ions, which protects cells.
研究领域:
食品科学
·
毒理学
·
细胞生物学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Guipeng Jia,Tingting Ouyang,Yanyan Wang,Ximing Huang
Tea is a rich source of bioactive compounds, with catechin recognized as key antioxidants. However, the influence of metal ions on the antioxidant activity of catechin remains further exploration. In this study, the interaction between catechin and Cu 2+ was well explored and a mechanism of coordination-activation effect was successfully proposed. It was demonstrated that moderate concentrations of Cu 2+ could significantly enhanced the antioxidant capacity of catechin. Structural analyses revealed the formation of coordination complexes between Cu 2+ and catechin, which underlay this enhanced antioxidant activity. Additionally, density functional theory calculations indicated that complex formation could reduce the HOMO–LUMO energy gap obviously, thereby contributing to enhanced antioxidant capacity. Our findings offer new insights into the modulation of antioxidant activity by metal ions. This research not only deepens understanding the bioactivity of tea but also suggests potential strategies for optimizing tea-based products, advancing the broader field of antioxidant research.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Guipeng Jia,Ning Deng,Tingting Ouyang,Yanyan Wang,Ximing Huang
Catechin is one of the main antioxidants in tea, and its mechanisms of action have been extensively studied. However, the inhibitory effects of metal ions remain unclear. In this study, the interaction between catechin and ferric ions (Fe 3+ ) was systematically investigated to clarify the mechanism behind their reduced antioxidant activity. Results showed that Fe 3+ significantly reduced the antioxidant capacity of catechin – for example, the DPPH scavenging rate dropped from 79.8 % (in the absence of Fe 3+ ) to 60.9 % with 0.1 mM Fe 3+ . Structural and spectroscopic analyses confirmed the formation of coordination complexes, while density functional theory (DFT) calculations revealed that Fe 3+ coordination altered the electron distribution and reduced the HOMO–LUMO energy gap. Based on these findings, a coordination–passivation–oxidation mechanism was proposed, whereby Fe 3+ binding modified the electron density and oxidation potential of catechin, weakened their antioxidant function. These results offer new insight into the redox behavior of tea polyphenols and may inform the development of targeted metal–polyphenol-based antioxidant strategies in functional foods.
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）