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Indexed by:期刊论文

Date of Publication:2019-01-24

Journal:RSC ADVANCES

Included Journals:SCIE、EI

Volume:9

Issue:6

Page Number:2967-2977

ISSN No.:2046-2069

Key Words:Blood; Fermentation; Glucose; Probiotics, Active components; Anti diabetics; Camellia sinensis; Functional beverages; Hypoglycemic effect; Processing method; Streptozotocin; Yunnan province, Piles

Abstract: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.