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Oliver Ciclet, Denis Barron, Steve Bajic, Jean-Luc Veuthey, Davy Guillarme, Alexandre Grand-Guillaume Perrenoud
The MS hyphenation performance of UniSpray®, a new design of atmospheric pressure ionization source was evaluated in both SFC and RPLC modes. Sensitivity, stability, versatility and matrix effects offered by the UniSpray were assessed in positive and negative ionization modes and systematically compared to an electrospray source (ESI) using 120 natural compounds covering an extended chemical space. In a first instance, a multivariate approach was used to screen and optimize the UniSpray source settings to maximize detection sensitivity...
March 5, 2018: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
Shu-Qing Chen, Ze-Shi Wang, Yi-Xiao Ma, Wei Zhang, Jian-Liang Lu, Yue-Rong Liang, Xin-Qiang Zheng
As the population ages, neurodegenerative diseases such as Parkinson's disease (PD) and Alzheimer's disease (AD) impose a heavy burden on society and families. The pathogeneses of PD and AD are complex. There are no radical cures for the diseases, and existing therapeutic agents for PD and AD have diverse side effects. Tea contains many bioactive components such as polyphenols, theanine, caffeine, and theaflavins. Some investigations of epidemiology have demonstrated that drinking tea can decrease the risk of PD and AD...
February 25, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Pan-Pan Liu, Jun-Feng Yin, Gen-Sheng Chen, Fang Wang, Yong-Quan Xu
Flavor characteristics and chemical compositions of Tieguanyin oolong tea processed using different semi-fermentation times were investigated. Six flavor attributes of the teas, namely, astringency, bitterness, umami, sweet aftertaste, floral flavor, and green fruity flavor, were analysed. With extended semi-fermentation time, the taste intensity of sweet aftertaste increased, and the aroma intensity of floral and green fruity flavors increased, while the intensities of astringency, bitterness, and umami showed no clear trend...
March 2018: Journal of Food Science and Technology
Muhammad Naveed, Jannat BiBi, Asghar Ali Kamboh, Imran Suheryani, Ihsanullah Kakar, Sarfaraz Ali Fazlani, Xia FangFang, Shahmir Ali Kalhoro, Liang Yunjuan, Mohib Ullah Kakar, Mohamed E Abd El-Hack, Ahmed E Noreldin, Shi Zhixiang, Chen LiXia, Zhou XiaoHui
Medicinal plants are essential parts of traditional medicine due to their phytochemical constituents having pharmacological values and therapeutic applications. Black tea have thousands of various biological compounds such as flavonoids (Thearubigins (TRs) and theaflavins (TFs) and catechins), amino acids (L.theanine), vitamins (A, C, K), phenolic acids (caffeic acid (CA), gallic acid (GA), chlorogenic acids (CGA) and cauramic acid), lipids, proteins, volatile compounds carbohydrates, β-carotene and fluoride that illustrated many promising pharmacological effects regarded as growth promoter, cardioprotector, potent cholesterol-lowering effect, antioxidant and antimicrobial, etc inhuman...
February 23, 2018: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
Haizhou Li, Min Li, Xinrui Yang, Xin Gui, Guofeng Chen, Jiuyun Chu, Xingwang He, Weitao Wang, Feng Han, Ping Li
Xiaguan Tuo Tea is largely consumed by the Chinese, but there is little research into the microbial diversity and component changes during the fermentation of this tea. In this study, we first used fluorescence in situ hybridization (FISH), next-generation sequencing (NGS) and chemical analysis methods to determine the microbial abundance and diversity and the chemical composition during fermentation. The FISH results showed that the total number of microorganisms ranges from 2.3×102 to 4.0×108 cells per gram of sample during fermentation and is mainly dominated by fungi...
2018: PloS One
Wei-Jie Zeng, Zhi Tan, Xing-Fei Lai, Ya-Nan Xu, Chun-Lin Mai, Jun Zhang, Zhen-Jia Lin, Xian-Guo Liu, Shi-Li Sun, Li-Jun Zhou
l-theanine, the most abundant free amino acid in tea, has been documented to possess many different bioactive properties through oral or intragastrical delivery. However, little is known about the effect of topical delivery of l-theanine on acute inflammation. In the present study, by using 12-O-tetradecanoylphorbol-13-acetate (TPA, 2.5 μg/ear)-induced ear edema model in mice, we first found that single-dose local pretreatment of l-theanine 30 min before TPA time- and dose-dependently suppressed the increases in both skin thickness and weight...
February 16, 2018: Chemico-biological Interactions
Chanaka N Kahathuduwa, Chathurika S Dhanasekara, Shao-Hua Chin, Tyler Davis, Vajira S Weerasinghe, Tharaka L Dassanayake, Martin Binks
Oral intake of l-theanine and caffeine supplements is known to be associated with faster stimulus discrimination, possibly via improving attention to stimuli. We hypothesized that l-theanine and caffeine may be bringing about this beneficial effect by increasing attention-related neural resource allocation to target stimuli and decreasing deviation of neural resources to distractors. We used functional magnetic resonance imaging (fMRI) to test this hypothesis. Solutions of 200mg of l-theanine, 160mg of caffeine, their combination, or the vehicle (distilled water; placebo) were administered in a randomized 4-way crossover design to 9 healthy adult men...
January 2018: Nutrition Research
Muhammad Saeed, Xu Yatao, Faiz-Ul Hassan, Muhammad Asif Arain, Mohamed E Abd El-Hack, Ahmed E Noreldin, Chao Sun
l-theanine is a water-soluble non-proteinous amino acid mainly found in green tea leaves. Despite the availability of abundant literature on green tea, studies on the use of l-theanine as a feed additive in animals, and especially broilers are limited. The objective of this study was, therefore, to evaluate the effect of different dietary levels of l-theanine on meat quality, growth performance, immune response, and blood metabolites in broilers. A total of 400 day-old broiler chicks were randomly divided into four treatment groups using a completely randomized design; C-control, basal diet; 100LT-basal diet + 100 mg l-theanine/kg diet; 200LT-basal diet + 200 mg l-theanine/kg diet; and 300LT-basal diet + 300 mg l-theanine/kg diet...
February 3, 2018: International Journal of Molecular Sciences
Katsuhito Nagai, Shuhei Fukuno, Keisuke Otani, Yoshiki Nagamine, Sachiko Omotani, Yasutoshi Hatsuda, Michiaki Myotoku, Hiroki Konishi
Doxorubicin (DOX) is a highly potent anti-neoplastic agent widely used in clinical practice, but its dosage and duration of administration are strictly limited due to dose-related organ damage. In the present study, we examined whether theanine, an amino acid derivative found in green tea leaves, can protect against DOX-induced acute nephrotoxicity in rats. Decreases in the creatinine clearance by DOX administration were attenuated by concurrent treatment with theanine, which was consistent with the change in histological renal images assessed by microscopic examination...
January 25, 2018: Pharmacology
Cheng-Neng Chen, Kuo-Chi Chang, Mao-Hsien Wang, Hsiang-Chien Tseng, Hung-Sheng Soung
Tardive dyskinesia (TD) is a severe side effect of chronic neuroleptic treatment consisting of abnormal involuntary movements, characterized by orofacial dyskinesia (OD). Haloperidol (HAL)- induced OD has been widely used as an animal model to study the neuropathophysiology of human tardive dyskinesia (TD) with its pathophysiology strongly associated with striatal oxidative stress. L-Theanine (LT), one of the major amino acid components in green tea, has potent antioxidative effects and is able to protect against various oxidative injuries...
January 29, 2018: Chinese Journal of Physiology
Si Chen, Meihong Li, Gongyu Zheng, Tingting Wang, Jun Lin, Shanshan Wang, Xiaxia Wang, Qianlin Chao, Shixian Cao, Zhenbiao Yang, Xiaomin Yu
Wuyi Rock tea, well-recognized for rich flavor and long-lasting fragrance, is a premium subcategory of oolong tea mainly produced in Wuyi Mountain and nearby regions of China. The quality of tea is mainly determined by the chemical constituents in the tea leaves. However, this remains underexplored for Wuyi Rock tea cultivars. In this study, we investigated the leaf metabolite profiles of 14 major Wuyi Rock tea cultivars grown in the same producing region using UPLC-QTOF MS and UPLC-QqQ MS with data processing via principal component analysis and cluster analysis...
January 24, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Arrigo F G Cicero, Federica Fogacci, Maciej Banach
Beyond the well-known effects on cognitive impairment of the Mediterranean diet, a number of studies have investigated the possible action on cognitive decline of different botanicals and phytochemicals, most of which are well-known anti-inflammatory or antioxidant agents with a good tolerability and safety profile. In particular, the current literature supports the use of Ginkgo biloba, resveratrol, epigallocatechin-3-gallate and l-theanine, Theobroma cacao, Bacopa monnieri, Crocus sativus and curcumin, which might have a positive impact on cognitive impairment used alone or in combination with other nutraceuticals or traditional drugs...
December 28, 2017: Pharmacological Research: the Official Journal of the Italian Pharmacological Society
David O Kennedy, Emma L Wightman, Joanne Forster, Julie Khan, Crystal F Haskell-Ramsay, Philippa A Jackson
OBJECTIVES: Few previous studies have assessed the effects of concomitant administration of multiple potentially psychoactive nutrients. METHODS: 95 healthy adult participants consumed either a nutrient enriched breakfast bar (containing α-Linolenic acid, l-tyrosine, l-theanine, vitamins, minerals and 21.5 mg of caffeine) or an isocaloric, macronutrient matched control bar for 56 days. Cognitive function and mood were assessed pre-dose and at 40- and 160-min post-dose on the 1st and 56th day of the intervention period...
December 7, 2017: Nutrients
A F Cicero, M Bove, A Colletti, M Rizzo, F Fogacci, M Giovannini, C Borghi
BACKGROUND: The prevalence of senile dementia is increasing worldwide, especially in the developed countries. Nevertheless, drug therapy isn't often enough to treat this condition. Researchers are evaluating the possible impact of a preventive approach, based on an improvement of lifestyle and the intake of micronutrients. Moreover, there is an increasing interest for combined nutraceuticals that can act as memory and learning enhancers, with a significant and beneficial potential on the cognitive disorders...
2017: Journal of Prevention of Alzheimer's Disease
Jin Li, Kang Sun, Qingping Ma, Jin Chen, Le Wang, Dingjun Yang, Xuan Chen, Xinghui Li
When the homogenate of fresh tea tree leaves was fermented to produce black tea beverage, the Colletotrichum gloeosporioides (main pathogen or endophyte of Camellia sinensis ) may be mixed into the fermentation liquor. However, it was unclear whether C. gloeosporioides- contaminated tea beverage would damage human health. Therefore, we investigated the changes of functional components and the influences on mice. C. gloeosporioides was added to the green tea infusion. After cultivation of 48 h, tea polyphenols, caffeine, and L-theanine decreased by 31...
2017: Frontiers in Microbiology
Zhihua Gong, Qiuling Liu, Ling Lin, Yanli Deng, Shuxian Cai, Zunying Liu, Sheng Zhang, Wenjun Xiao, Shuo Xiong, Dong Chen
l-Theanine (LTA; γ-glutamylethylamide), a peculiar non-protein-derived amino acid isolated from tea, is widely used as a functional ingredient and dietary supplement. l-Theanine has been confirmed to have hepatoprotective effects, but the underlying mechanism remains unknown. This study investigated the protective effect of l-Theanine-in vivo, using an enterotoxigenic Escherichia coli (ETEC)-infected mouse model. l-Theanine significantly decreased the elevated serum activities of both aspartate aminotransferase (AST) and alanine aminotransferase (ALT), two biomarkers of hepatic impairment...
January 5, 2018: European Journal of Pharmacology
Eshita Sharma, Robin Joshi, Ashu Gulati
l-theanine (l-Th), a non-protein amino acid present in tea, is a valuable nutraceutical product with unique health benefits and used as an additive in food industry. l-Th enhances the umami taste but its use is limited due to its inadequate production. Different extraction approaches from tea shoots, chemical synthesis to microbial transformation have been tried to meet its demand. In vitro, in vivo as well as clinical studies have shown its positive effect in regulating CNS disorders. l-Th has become choice ingredient in CNS active products due to its anti-stress and neuroprotective role in dementias particularly in retrogression of Alzheimer's...
March 1, 2018: Food Chemistry
Yuan Li, Shan Liu, Jun Zhu
Recombinant strains expressing enzymes for ATP regeneration and L-theanine production were constructed and used for the synthesis of L-theanine. The ppk gene encoding polyphosphate kinase (PPK) from Rhodobacter sphaeroides and gmas gene encoding γ-glutamylmethylamide synthetase (GMAS) from Methylovorus mays were synthesized, and two recombinant plasmids, pETDuet-ppk+gmas and pET21a-ppk+gmas were constructed for co-expression of PPK and GMAS in Escherichia coli BL21(DE3). SDS-PAGE analysis showed that PPK and GMAS were overexpressed in soluble form in both recombinant strains...
December 25, 2016: Sheng Wu Gong Cheng Xue Bao, Chinese Journal of Biotechnology
Zhi-Wei Liu, Hui Li, Wen-Li Wang, Zhi-Jun Wu, Xin Cui, Jing Zhuang
We analyzed the changes of theanine content in postharvest tea leaves under high temperature (38 °C), low temperature (4 °C), and shading spreadings by using ultrahigh-performance liquid chromatography. The differentially expressed proteins (DEPs), CsFd-GOGAT and CsNADH-GOGAT, which are involved in theanine biosynthesis pathway, were identified from the corresponding proteome data. The protein-protein interactions of CsFd-GOGAT and CsNADH-GOGAT, CsTS1, or CsNiR were verified by yeast two-hybrid technology...
October 25, 2017: Journal of Agricultural and Food Chemistry
Shintaro Ogawa, Miho Ota, Jun Ogura, Koichi Kato, Hiroshi Kunugi
RATIONALE AND OBJECTIVES: The amino acid L-theanine (N-ethyl-L-glutamine) has historically been considered a relaxing agent. In the present study, we examined the effects of repeated L-theanine administration on behavior, levels of amino acids in the cerebrospinal fluid (CSF), and hippocampal activity in Wistar Kyoto (WKY) rats, an animal model of anxiety and depressive disorders. METHODS: Behavioral tests were performed after 7-10 days of L-theanine (0.4 mg kg-1  day-1 ) or saline administration, followed by CSF sampling for high-performance liquid chromatography (HPLC) analysis...
January 2018: Psychopharmacology
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