Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats.
Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats.
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熟普洱茶与生普洱茶对链脲佐菌素糖尿病大鼠降血糖作用的比较
DOI：
10.1039/c8ra09259a
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发表时间：
2019-01-22
期刊：
影响因子：
3.9
通讯作者：
Ma, Baiping
中科院分区：
文献类型：
--
作者：
Ding, Qianzhi;Zheng, Wei;Zhang, Bowei;Chen, Xiaojuan;Zhang, Jie;Pang, Xu;Zhang, Yong;Jia, Dexian;Pei, Surui;Dong, Yuesheng;Ma, Baiping
普洱茶是由大叶种茶树（Camellia sinensis var.根据加工方法的不同，普洱茶分为成熟普洱茶（RIPT）和生普洱茶（RAPT）。RIPT提取物对餐后2小时血糖（2 h-PBG）和空腹血糖（FBG）的抑制作用优于RAPT提取物。UHPLC-Q-TOF/MS和UHPLC-PDA分析发现，RIPT活性增强的主要原因可能是发酵过程中产生的奎尼酸、没食子酸、咖啡因、葛根素I等17种新组分和发酵后增加的组分。此外，本研究还观察了RIPT对肠道有益菌群如大肠杆菌、普雷沃氏菌科NK 3B 31群、异普雷沃氏菌和普雷沃氏菌的益生作用。这些结果为普洱茶的降糖机理和有效成分的研究提供了线索，也为普洱茶作为功能性饮料的开发提供了理论依据。
Pu-erh tea is produced from the leaves of large-leaf tea species (Camellia sinensis var. assamica) in the Yunnan province of China and divided into ripened pu-erh tea (RIPT, with pile-fermentation) and raw pu-erh tea (RAPT) according to processing methods. RIPT extract showed more potent anti-diabetic effects on two-hour postprandial blood glucose (2h-PBG) and fasting blood glucose (FBG) than RAPT extract. UHPLC-Q-TOF/MS and UHPLC-PDA analyses found that 17 newly formed components and the increased components after fermentation, such as quinic acid, gallic acid, caffeine, puerin I and so on, might be the main contributors to the enhanced activities of RIPT. In addition, the probiotic role of RIPT to some beneficial gut bacteria, such as lactobacillus, Prevotellaceae NK3B31 group, Alloprevotella and Prevotella, was observed in our study. These results might provide a clue to anti-diabetic mechanism and active components of pu-erh tea, and use as a functional beverage worth to be further studied.
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影响因子：
4.6
作者：
Wei X;Tao J;Xiao S;Jiang S;Shang E;Zhu Z;Qian D;Duan J
通讯作者：
Duan J
影响因子：
82.9
作者：
Wu, Hao;Esteve, Eduardo;Backhed, Fredrik
通讯作者：
Backhed, Fredrik
影响因子：
5.6
作者：
Zhang, Bowei;Sun, Wenlong;Dong, Yuesheng
通讯作者：
Dong, Yuesheng
影响因子：
6.1
作者：
Du, Wan-hong;Peng, Sheng-Ming;Zou, Xiao-Qing
通讯作者：
Zou, Xiao-Qing
影响因子：
5.1
作者：
Cho, N. H.;Shaw, J. E.;Malanda, B.
通讯作者：
Malanda, B.