Identification of two teaghrelins in Shy-jih-chuen oolong tea

Yue Chiun Li, Chieh Ju Wu, Yi Chiao Lin, Ruo Hsuan Wu, Wen Ying Chen, Ping Chung Kuo, Jason T.C. Tzen

研究成果: Article同行評審

3 引文 斯高帕斯(Scopus)


Teaghrelins are unique acylated flavonoid tetraglycosides originally identified in Chin-shin oolong tea, and proposed to be potential oral analogs of ghrelin. Two acylated flavonoid tetraglycosides were isolated from Shy-jih-chuen oolong tea, and their chemical structures were determined to be quercetin and kaempferol 3-O-[α-L-arabinopyranosyl(1 → 3)][2ʺ-O-(E)-p-coumaroyl] [β-D-glucopyranosyl(1 → 3)-α-L-rhamnopyranosyl(1 → 6)]-β-D-glucoside. These two compounds were extremely similar to the two teaghrelins (teaghrelin-1 and teaghrelin-2) in Chin-shin oolong tea by simply replacing a glucopyranosyl group with an arabinopyranosyl group. Molecular modeling showed that the two putative teaghrelins identified in Shy-jih-chuen docked to and interacted with the ghrelin receptor as well as teaghrelin-1 and teaghrelin-2. Mixture of these two putative teaghrelins was shown to enhance the release of growth hormone from primary anterior pituitary cells of rats. The results suggest that two teaghrelins, named teaghrelin-3 and teaghrelin-4, are present in Shy-jih-chuen oolong tea and possess biological activities analogous to teaghrelins in Chin-shin oolong tea. Practical applications: According to this study, teaghrelin-3 and teaghrelin-4 may be regarded as active ingredients for the quality control of Shy-jih-chuen oolong tea. The content of teaghrelins may serve as a key factor for the farmers to select new tea plants in their next propagation of Shy-jih-chuen cultivar. Crude water extract of Shy-jih-chuen oolong tea containing teaghrelins is considered to be an adequate food supplement or additive in functional food products.

期刊Journal of Food Biochemistry
出版狀態Published - 2019 四月

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

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