In the current study,tea saponin,identified as the primary bioactive constituent in seed pomace of Camellia oleifera Abel.,was meticulously extracted and hydrolyzed to yield five known sapogenins:16-O-tiglogycamelliag...In the current study,tea saponin,identified as the primary bioactive constituent in seed pomace of Camellia oleifera Abel.,was meticulously extracted and hydrolyzed to yield five known sapogenins:16-O-tiglogycamelliagnin B(a),camelliagnin A(b),16-O-angeloybarringtogenol C(c),theasapogenol E(d),theasapogenol F(e).Subsequent biotransformation of compound a facilitated the isolation of six novel metabolites(a1−a6).The anti-inflammatory potential of these compounds was assessed using pathogenassociated molecular patterns(PAMPs)and damage-associated molecular patterns molecules(DAMPs)-mediated cellular inflammation models.Notably,compounds b and a2 demonstrated significant inhibitory effects on both lipopolysaccharide(LPS)and high-mobility group box 1(HMGB1)-induced inflammation,surpassing the efficacy of the standard anti-inflammatory agent,carbenoxolone.Conversely,compounds d,a3,and a6 selectivity targeted endogenous HMGB1-induced inflammation,showcasing a pronounced specificity.These results underscore the therapeutic promise of C.oleifera seed pomace-derived compounds as potent agents for the management of inflammatory diseases triggered by infections and tissue damage.展开更多
A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was stat...A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..展开更多
Physicochemical properties of green tea seed oil including cold test,color,flash point,gravity,refraction index,moisture content,acid value,iodine value,unsaponifiable matter and saponification value were investigated...Physicochemical properties of green tea seed oil including cold test,color,flash point,gravity,refraction index,moisture content,acid value,iodine value,unsaponifiable matter and saponification value were investigated.Fatty acid composition and catechin content of the oil was determined by GC and HPLC analysis.The oil is stable at low temperature.High flash point(267.8 ± 5.1℃) showed the high thermal stability of green tea seed oil as well,which support for suitability to use as cooking oil.Specific gravity and refraction index of green tea seed oil was found as 0.913 and 1.4679,respectively.Color of the oil was measured as 99.7 ± 0.2 for lightness,1.9 ± 0.1 for greenness and 6.6 ± 0.1 for yellowness.Acid value(KOH mg/ml),iodine value,unsaponifiable matter(%) and saponification value of green tea seed oil were 0.21,104.1,0.11 and 215,respectively.Fatty acids compositions of green tea seed oil was found to be dominated by oleic acid(81.3%) and presence of minor amount of linoleic acid(4.8%),palmitic acid(4.6%),palmitoleic acid(3.3%),linolenic acid(3.2%) and stearic acid(1.0%).The presence of antioxidative compounds such as(-)-epicatechingallate(207.2 ± 0.2 g /g) and(-)-epigallocatechin gallate(99.5 ± 0.6 g/g) in the oil could enhance its shelf life during storage.展开更多
基金supported by the National Nature Science Foundation of China(No.21302052)the“Program for New Century Excellent Talents in University”awarded to ZHANG Jian(No.NECT-11-0739)+1 种基金the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.SJKY19_0658)Jiangsu Funding Program for Excellent Postdoctoral Talent,and“Jiangsu Funding Program for Excellent Postdoctoral Talent”awarded to SHEN Pingping.
文摘In the current study,tea saponin,identified as the primary bioactive constituent in seed pomace of Camellia oleifera Abel.,was meticulously extracted and hydrolyzed to yield five known sapogenins:16-O-tiglogycamelliagnin B(a),camelliagnin A(b),16-O-angeloybarringtogenol C(c),theasapogenol E(d),theasapogenol F(e).Subsequent biotransformation of compound a facilitated the isolation of six novel metabolites(a1−a6).The anti-inflammatory potential of these compounds was assessed using pathogenassociated molecular patterns(PAMPs)and damage-associated molecular patterns molecules(DAMPs)-mediated cellular inflammation models.Notably,compounds b and a2 demonstrated significant inhibitory effects on both lipopolysaccharide(LPS)and high-mobility group box 1(HMGB1)-induced inflammation,surpassing the efficacy of the standard anti-inflammatory agent,carbenoxolone.Conversely,compounds d,a3,and a6 selectivity targeted endogenous HMGB1-induced inflammation,showcasing a pronounced specificity.These results underscore the therapeutic promise of C.oleifera seed pomace-derived compounds as potent agents for the management of inflammatory diseases triggered by infections and tissue damage.
文摘A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..
文摘Physicochemical properties of green tea seed oil including cold test,color,flash point,gravity,refraction index,moisture content,acid value,iodine value,unsaponifiable matter and saponification value were investigated.Fatty acid composition and catechin content of the oil was determined by GC and HPLC analysis.The oil is stable at low temperature.High flash point(267.8 ± 5.1℃) showed the high thermal stability of green tea seed oil as well,which support for suitability to use as cooking oil.Specific gravity and refraction index of green tea seed oil was found as 0.913 and 1.4679,respectively.Color of the oil was measured as 99.7 ± 0.2 for lightness,1.9 ± 0.1 for greenness and 6.6 ± 0.1 for yellowness.Acid value(KOH mg/ml),iodine value,unsaponifiable matter(%) and saponification value of green tea seed oil were 0.21,104.1,0.11 and 215,respectively.Fatty acids compositions of green tea seed oil was found to be dominated by oleic acid(81.3%) and presence of minor amount of linoleic acid(4.8%),palmitic acid(4.6%),palmitoleic acid(3.3%),linolenic acid(3.2%) and stearic acid(1.0%).The presence of antioxidative compounds such as(-)-epicatechingallate(207.2 ± 0.2 g /g) and(-)-epigallocatechin gallate(99.5 ± 0.6 g/g) in the oil could enhance its shelf life during storage.
