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Monascus pigments (MPs) are natural edible pigments with high safety and strong function, which have been widely used in food and health products. In this study, different types of tea extracts (rich in polyphenols) were used to regulate the biosynthesis of MPs. The results showed that 15% ethanol extract of pu-erh tea (T11) could significantly increase MPs production in liquid fermentation of Monaco’s purpureus M3. Comparative transcriptomic and metabolomic analyses combined with reverse transcription-quantitative polymerase chain reaction (RT-qPCR) were used to further explore the regulatory mechanism of T11 on the biosynthesis of MPs. Comparative transcriptomic analysis showed that there were 1503 differentially expressed genes (DEGs) between the Con group and the T11 group, which were mainly distributed in carbohydrate metabolism, amino acid metabolism, energy metabolism, lipid metabolism, metabolism of terpenoids and polyketides, etc. A total of 115 differential metabolites (DMs) identified by metabolomics between the Con and T11 groups were mainly enriched in glutathione metabolism, starch and sucrose metabolism, alanine, aspartic acid and glutamate metabolism and glycine, serine and threonine metabolism, etc. The results of metabolomics were basically consistent with those of gene transcriptomics, indicating that the regulatory effect of T11 on the biosynthesis of MPs is mainly achieved through affecting the primary metabolic pathway, providing sufficient energy and more biosynthetic precursors for secondary metabolism. In this study, tea extracts with low economic value and easy access were used as promoters of MPs biosynthesis, which may be conducive to the application of MPs in large-scale industrial production. At the same time, a more systematic understanding of the molecular regulatory mechanism of Monascus metabolism was obtained through multi-omics analysis.

Tea is a popular beverage known for its unique taste and vast health benefits. The main components in tea change greatly during different processing methods, which makes teas capable of having different biological activities. We compared the antibacterial activity of four varieties of tea, including green, oolong, black, and Fuzhuan tea. All tea extracts showed antibacterial activity and Gram-positive bacteria (Enterococcus faecalis and Staphylococcus aureus) were more susceptible to tea extracts than Gram-negative bacteria (Escherichia coli and Salmonella typhimurium). Green tea extracts inhibited bacterial pathogens much more effectively in all four varieties of tea with the minimum inhibitory concentration (MIC) values at 20 mg/mL, 10 mg/mL, 35 mg/mL, and 16 mg/mL for E. faecalis, S. aureus, E. coli, and S. typhimurium, respectively. Catechins should be considered as the main antibiotic components of the four tea extracts. Total catechins were extracted from green tea and evaluated their antibacterial activity. Additional studies showed that the catechins damaged the cell membrane and increased cell membrane permeability, leading to changes in the relative electrical conductivity and the release of certain components into the cytoplasm. Tea extracts, especially green tea extracts, should be considered as safe antibacterial food additives.

The last few years natural dyes rose in value. Some synthetics dyes are proven to be environmentally harmful and can cause negative effects. Due to the eco awareness the natural dyes were again wildly used. Tea extracts from the Camellia sinensis plant were used. Tea has a large range of phytoconstituents and some can be transferred onto the cotton fabric. The optimal time and temperature to obtain as many phytoconstituents as possible had to be established. The aim of this study was to optimize the extraction process from tea so as to apply the maximum concentration of phytoconstituents onto the textile fibers and improve the cotton functionalization (Ultra violet protection for example) once it is dyed with the extract. Results demonstrate time and temperature had a great influence on the optimization of the tea extracts. We could conclude that after 2 hours the most polyphenols, hydrolysable tannins and condensed tannins are obtained and increasing the time didn’t add any value. The temperature was a really important factor because the polyphenols derived around 70 °C so both the extraction temperature and dyeing treatment should be below 70 °C. Wastewater were characterized in order to determine the phytoconstituents were in the cotton fibres.

Doktorsko delo obravnava doslej malo raziskano variabilnost sekundarnih metabolitov (hidrokscimetnih kislin, flavonolov, flavanonov, flavanolov in antocianov) v ekstraktih socvetij in plodov pri vrstah Sambucus cerulea, S. nigra, S. racemosa in S. javanica ter nekaterih njihovih medvrstnih križancih S. javanica × S. nigra, JA/NI (S. javanica × S. nigra) × S. nigra, JANI/NI S. javanica × (S. javanica × S. nigra), JA/JANI S. javanica × S. cerulea, JA/CER (S. javanica × S. nigra) × S. cerulea, JANI/CER S. cerulea × S. nigra, CER/NI S. javanica × S. racemosa, JA/RAC (S. javanica × S. nigra) × S. racemosa, JANI/SIB (S. javanica × S. nigra) × cv. Black Beauty, JANI × cv. Black Beauty ((S. javanica × S. nigra) × S. nigra) × cv. Black Beauty), JANI/NI × cv. Black Beauty. Analize so pokazale, da so bile razlike med nekaterimi proučevanimi vrstami in medvrstnimi križanci glede vsebnosti in raznolikosti omenjenih sekundarnih metabolitov v ekstraktih socvetij in plodov zelo velike. Za socvetne vodne (čajne) ekstrakte vrste S. nigra je bila značilna velika vsebnost sladkorjev, organskih kislin in fenolov. Največja vsebnost sladkorjev je bila značilna za medvrstni križanec JANI/CER. Največje vsebnosti fenolnih spojin v socvetnih čajnih ekstraktih so bile ugotovljene pri vrsti S. cerulea in medvrsnih križancih JANI × cv. Black Beauty, JANI/CER in JANI/NI. Flavanoli so bili ugotovljeni v metanolnih ekstraktih socvetij pri vrsti S. cerulea in medvrstnem križancu JA/CER. Za ekstrakte plodov vrste S. nigra je bila značilna večja vsebnost skupnih organskih kislin in fenolov. Med medvrstnimi križanci sta imela največjo vsebnost organskih kislin JANI/NI in JA/JANI. Glede skupne vsebnosti vseh antocianov so bili na prvem mestu ekstrakti plodov medvrstnega križanca JA/RAC. Raziskava je pokazala, da so medvrstna križanja zelo popestrila kemično sestavo bezgov, zato bi bilo smiselno tak pristop še naprej uporabljati v njihovem žlahtnjenju. The presented doctoral thesis deals with so far little studied variability of secondary metabolites (hydroxycinnamic acid, flavonols, flavanones, flavanols and anthocyanins) in aqueous extracts of inflorescences and fruits of some elderberry species (Sambucus cerulea, S. nigra, S. racemosa, S. javanica) and their interspecific hybrids: S. javanica × S. nigra, JA/NI (S. javanica × S. nigra) × S. nigra, JANI/NI S. javanica × (S. javanica × S. nigra), JA/JANI S. javanica × S. cerulea, JA/CER (S. javanica × S. nigra) × S. cerulea, JANI/CER S. cerulea × S. nigra, CER/NI S. javanica × S. racemosa, JA/RAC (S. javanica × S. nigra) × S. racemosa, JANI/SIB (S. javanica × S. nigra) × cv. Black Beauty, JANI × cv. Black Beauty ((S. javanica × S. nigra) × S. nigra) × cv. Black Beauty), JANI/NI × cv. Black Beauty. Analyses have shown big differences between some of the studied species and interspecific hybrids regarding the contents and variability of mentioned secondary metabolites in extracts of inflorescence and fruit. High contents of sugar, organic acids and phenols are found in inflorescence water (tea) extracts of the S. nigra species. The highest contents of sugar are found in interspecific hybrid JANI/CER. The highest contents of phenol compounds in inflorescence water extracts are found in S. cerulea species and in interspecific hybrids JANI × cv. Black Beauty, JANI/CER and JANI/NI. Flavanols were found in methanolic inflorescence extracts of S. cerulea and the interspecific hybrid JA/CER. Fruit extracts of S. nigra were characterised by high contents of total organic acids and phenols. Among the studied interspecific hybrids, the highest contents of organic acids were determined in fruit extracts of JANI/NI and JA/JANI. Considering the total content of all anthocyanins, the first place belonged to JA/RAC. The study showed that interspecific hybridisation had high impact on the diversification of the chemical composition and therefore it would be worthwhile to continue to use it in the future breeding programmes.

Objective To determine the total polyphenol content, antioxidant activity and antibacterial properties of the extracts of different Bangladeshi tea varieties such as flowery broken orange pekoe, broken orange pekoe, red dust and green tea. Methods Total phenolic and flavonoid contents were determined by Folin–Ciocalteu and aluminum chloride colorimetric assay, respectively. The antioxidant capacity was determined by ferric ion reducing antioxidant power and phosphomolybdenum method. Antibacterial activity was evaluated by disc diffusion method in agar plate and subsequently, the minimum inhibitory concentration was determined by broth dilution method. Results Total phenolic and flavonoid contents were significantly higher (P

Iron nanoparticles (Fe NPs) were synthesized using tea extracts as a catalyst for the Fenton-like oxidation of monochlorobenzene (MCB), where 69%, 53%, and 39% of MCB were, respectively, degraded by Fe NPs synthesized using green tea extracts, oolong tea extracts, and black tea extracts. Fe NPs synthesized using green tea extracts (GT-Fe NPs) demonstrated the best degradation since green tea contains a high concentration of caffeine/polyphenols used as both reducing and capping agents in the synthesis of Fe NPs. This was confirmed by SEM image, EDS, and XRD pattern of GT-Fe NPs. In addition, batch experiments show that the oxidation of MCB and the removal of chemical oxygen demand (COD) using GT-Fe NPs were 81% and 31%, respectively, at optimal conditions, where dosages were 0.6 g/L GT-Fe NPs, 0.045 mol/L H2O2, and initial pH of 3.0. Compared to homogeneous Fenton oxidation of MCB, GT-Fe NPs as a heterogeneous catalyst indicate that Fe2+ and Fe3+ leached from GT-Fe NPs nanoparticles and consequently reduced the formation of iron sludge. Finally, GT-Fe NPs were successful in removing MCB from wastewaters, and the possible Fenton-like oxidative mechanism of MCB was proposed. The proposition was based on adsorption of MCB on the surface of GT-Fe NPs, decomposition of H2O2, generation of hydroxyl radicals, and oxidation of MCB. Refereed/Peer-reviewed

Tea is one of the most popular beverages worldwide. The variety of tea and tea extracts in the market has different polyphenol profiles, which are the bioactive chemical entities. In searching for efficacious molecules from tea against hyperglycaemia, we performed a direct comparison between green tea extracts (GTE) and black tea extracts (BTE), which have been chemically well-characterized by HPLC, in a type 2 diabetic mouse model combining low dose streptozotocin (STZ) with high fat (HF) diet. The results revealed that both GTE and BTE in drinking water substantially lowered blood glucose levels and ameliorated glucose intolerance, but GTE was more effective in anti-hyperglycaemic activity and in lowering body weight gain. GTE was also more effective than BTE in reversing histological deterioration of liver in the diabetic mice. Serum insulin levels significantly increased in BTE group but not in GTE group, suggesting that they might exert their hypoglycaemic effects through different pathways. We explored the possible mechanisms by homeostatic model assessment (HOMA), and results showed that the predominant mechanism for the anti-diabetic effect of GTE was through insulin resistance, while for BTE it was through insulin secretion.

Olive oil is a key ingredient in worldwide cuisine. Microwave cooking is also increasingly used as a timesaving technology but it induces severe changes in the lipids, such as hydrolysis and oxidative reactions that lead to quality and nutritional losses. In this sense, the present work intends to verify the potential increased olive oil stability under microwave cooking induced by white and green tea aqueous extracts, rich in antioxidants. Quality parameters (free acidity, peroxide value, K232, K270 and ΔK), composition (fatty acids profile, tocopherols and total phenols content), antioxidant activity and oxidative stability were studied during different microwave heating exposure times (0, 1, 3, 5 and 10 min). Until the first 3 min of heating the tea extracts protect olive oil from the oxidative process. However, with higher heating periods the extracts were pro-oxidants, mainly green tea extracts. Globally, and independently from the addition of tea extracts, the olive oils suffered drastic changes in their quality and composition. PUFA content decreased with exposure time as well as antioxidant activity, total phenols and total vitamin E content, and oxidative stability, with higher losses in the olive oils with green tea extracts. Positive correlations were established between the quality parameters and the increasing heating time, and negative correlations with the composition and bioactive and stability indexes. The authors are grateful to the POCTEP -Programa Cooperação Transfronteiriça España-Portugal 2007 -2013 for financial support through the project "Mejora de la competitividad del sector agrario de Castilla y León y Norte de Portugal a través de la innovación y el desarrollo de productos diferenciados de alto valor".

In this study, the potentiality of using the organic dying material obtained from the tea plant extracts in the wood protection industry is analyzed and the total retention (Kg/m(3)), retention %, and upper surface processing (hardness) in wood is determined. Natural coloring agent in the world and in Turkey soft drink consumed in tea, that ocur during the processing of the extract was obtained as waste tea according to ISO 9768 standards. For this purpose, developed the tea dye as surface coating material and double component waterborne varnish were applied on the wood surfaces such as pine (Pinus silvestris L.), beech (Fagus orientalis L hardness changes values are calculated. According to experimental results, the highest retention rate belongs to Beech wood (6.75 %), the lowest to scotch pine (5.61%). The total value of highest retention belongs to Beech wood (100.65 kg/m(3)) and the lowest to scotch pine (68.18 kg /m(3)) were obtained. The highest value of hardness change water based varnish (37.60) beech wood is obtained, at least the value of hardness change (17.60) tea dye was beech wood.

Url: http://sutod.selcuk.edu.tr/sutod/article/view/263, Doğal boyar madde; dünyada ve Türkiye de birinci sırada meşrubat olarak tüketilen çayın, işlenme sırasında meydana gelen atıklarından ISO 1574/TS 1563 standartlarına göre ekstrakt olarak elde edilmiştir. Bu maksatla, sarıçam (Pinus silvestris L.), kayın (Fagusorientalis L.)odunu yüzeylerine, üst yüzey malzemesi olarak geliştirilen çay boyası ve su çözücülü vernik uygulanmıştır. Dinamik eğilme (şok) direncinde meydana gelen değişim değerleri hesaplanmıştır. Deney sonuçlarına göre; en yüksek dinamik eğilme direnci değeri su çözücülü vernikte (0.46 kgm/cm2) sarıçam odunu uygulamasında elde edilirken, en az dinamik eğilme direnci değişim değeri (0.32kgm/cm2) su bazlı vernik sarıçam odunu uygulamasında gerçekleşmiştir. Atık çay ekstraktlarından geliştirilen boya, mobilya endüstrisi üst yüzey işlemlerinde kullanılabilecek estetik görünüme sahiptir., Natural coloring agent in the world and in Turkey in the first soft drink consumed in tea that occurs during the processing of the extract was obtained as waste tea according to ISO 9768 standards. For this purpose, developed the tea dye as surface coating material and double component waterborne varnish were applied on the wood surfaces such as pine(Pinus silvestris L.), beech (Fagusorientalis L.)dynamic bending strength (shock) changes values are calculated. According to experimental results, the highest value of dynamic bending strength change water based varnish (0.46 kgm/cm2) pinewood is obtained; at least the value of gloss change (0.32kgm/cm2) water based varnish was pinewood. Developed tea extract to waste paint, furniture processing industry has the aesthetic appearance of surface processes can be used.

The efficiency of phenolic antioxidants in protecting paprika carotenoids against discoloration was studied in a model gel system that was exposed to radiation of 274 nm at 20 degreesC. The fading of the colour of the gel was followed over a 6-h period. Fifty percent of the colour faded from the control after 70 min of radiation. The ability of each antioxidant to prevent discoloration was assessed by using several different concentrations. Antioxidant compounds can be ranked according to their protective effect on colour: BHT > alpha-tocopherol > epigallocatechin gallate > quercetin > rosmarinic acid greater than or equal to caffeic acid and ferulic acid > coumaric acid > catechin. The ability of rosemary and tea extracts to prevent discoloration was comparable to pure compounds and this could be explained by their polyphenol content. Mixtures of alpha-tocopherol with rosemary extract revealed strong synergistic effects.

In this study, it is aimed to improved natural dyes, which are harmless to environment and human health and can be used to dye wood products. Natural dyes are prepared from tea wastes (Camellia sinensis) through TS ISO 9768 standars. In the study, scotch pine wood (Pinus sylvestris L.), oriental beech (Fagus orientalis Lipsky), fir (Abies nordmanniana), and poplar (Populus sp. L.) are used. Test samples colour change values are realized through ISO 2470 standards. Based on experimental results, most colur change occurred in scotch pine (ΔE: 53.70), lest colour change occurred in oriental beech (ΔE:39.73), Bu çalışmada, ahşap ürünlerin boyanmasında kullanılabilecek çevre ve insan sağlığına zararsız doğal boyaların geliştirilmesi amaçlanmıştır. Doğal boyar madde; ülkemizde birinci sırada içecek olarak tüketilen çay (Camellia sinensis) bitkisinin, işlenme sırasında meydana gelen atıklarından TS ISO 9768 standartlarına göre hazırlanmıştır. Çalışmada ağaç türü olarak sarıçam (Pinus sylvestris L.), Doğu kayını (Fagus orientalis Lipsky), Doğu Karadeniz göknarı (Abies nordmanniana) ve kavak (Populus sp. L.) seçilmiştir. Çalışmada deney örneklerinin toplam renk değişim değerleri ISO 2470 standartlarında belirlenen esaslara göre gerçekleştirilmiştir. Deney sonuçlarına göre; en fazla toplam renk değişim değeri çay boyasının sarıçam odunu uygulamasında (ΔE: 53.70) elde edilirken; en az doğu kayının (ΔE:39.73)’da gerçekleşmiştir

U ovom radu ispitivan je utjecaj veličine čestica zelenog, žutog i crnog čaja (listići čaja i usitnjeni čaj) i ekstrakcijskog otapala na udio fenola, flavonoida, kondenziranih tanina, boju i antioksidativnu aktivnost. Najveći udio fenola (3,823, 4,226 i 6,829 g/kg za zeleni, crni i žuti čaj) određen je ekstraktima dobivenim zakiseljenim metanola usitnjenih listića čajeva. Primjenom metanola kao ekstrakcijskog otapala udio fenola se smanjivao redom žuti > zeleni > crni čaj, a primjenom zakiseljenog metanola udio fenola se smanjivao redom žuti > crni > zeleni čaj, bez obzira na veličinu čestica čajeva za ekstrakciju. Udio flavonoida i kondenziranih tanina pratio je tendenciju udjela fenola. Najveće vrijednosti antioksidativne aktivnosti su određene u ekstraktima dobivenim ekstrakcijom sa zakiseljenim metanolom usitnjenih uzoraka, bez obzira na metodu određivanja (DPPH i ABTS). U radu je korištena za određivanje antioksidativne aktivnosti i „QUENCHER“ metoda kod koje se direktno suhi uzorak hrane tretira slobodnim radikalima (DPPH i ABTS). Rezultati antioksidativne aktivnosti „QUENCHER“ metode su uspoređeni s rezultatima dobivenim nakon ekstrakcije sa zakiseljenim metanolom. Veće vrijednosti antioksidativne aktivnosti određene su u zelenom i žutom čaju primjenom „QUENCHER“ metode, za razliku od crnog čaja gdje je veća antioksidativna aktivnost određena u ekstraktu. In this study influence of particle size of green, yellow and black tea (leaves and powdered leaves) and solvent on content of phenols, flavonoids and tannins, colour and antioxidant activity was investigated. Extracts obtained by extraction of powdered tea leaves with acidified methanol had the highest phenol content (3.823, 4.226 and 6.829 g/kg for green, black and yellow tea). In methanol extracts phenol content decreased in order yellow > green > black tea, and in acidified methanol extracts yellow > black > green tea, regardless of particle size. Flavonoid and tannins content followed the same tendency as phenol content. The highest antioxidant content had acidified methanol extracts of powdered tea leaves, regardless of used method (DPPH and ABTS). Also, in this study, for determination of antioxidant activity „QUENCHER“ method was used which is based on direct treatment of dry sample with free radicals (DPPH and ABTS). Results of antioxidant activity obtained with „QUENCHER“ method were compared with results of acidified methanol extracts. Green and yellow tea had higher antioxidant activity when „QUENCHER“ method was used in contrast to black tea where higher antioxidant activity was determined in extract.

Dietary modulation of carcinogenesis-related pathways. Dietary item or component studied: teaPathways studied: apoptosis. Study type: human leukemia K-562 cells Impact on pathway (including dose-response): Apoptosis as measured by formation of apoptotic bodies, flow cytometric analysis, activation of caspase 3 and 8, and expressions of apoptosis related genes such as bcl-2 and bax showed high degree of correlation with comet tail moment. KEYWORDS- - CLASSIFICATION: analysis;Apoptosis;Apoptosis Regulatory Proteins;Camellia sinensis;Cell Culture Techniques;Comet Assay;dietary modulation of carcinogenesis-related pathways;Flow Cytometry;Humans;India;K562 Cells;Leukemia,Erythroblastic,Acute;metabolism;pathology;Plant Extracts;Proteins;Reproducibility of Results;Toxicology; Programmed cell death or apoptosis is a physiological process by which genetically damaged cells or undesired cells can be eliminated. Various morphological and molecular changes undergoing during the process of apoptosis are the formation of apoptotic blebs of the cell membrane, cell shrinkage, condensation of chromatin and the disruption of deoxyribonucleic acid (DNA) into typical fragments of multiples of 180 base pairs. These changes can be detected in a number of ways. DNA ladder formation, which is observed following gel electrophoresis technique although is widely accepted but does not reflect the DNA breakdown in individual cell and also may miss contributions from small sub-populations in a heterogeneous cell population. Alkaline comet assay as measured by single cell gel electrophoresis, on the other hand, accurately measures DNA fragmentation on a single cell level and allows analysis of subpopulation of cells. The assay was originally developed for measuring DNA damage of cells exposed to any genotoxic agent. However, the comet image generated by an apoptotic cell is different from that obtained with a cell treated for a short time with a genotoxic agent. Correlation of comet formation with various other established parameters of apoptosis is very important. The present study aims to correlate different features of apoptosis with the formation of comet tail in human leukemia K-562 cells using tea extracts. Apoptosis as measured by formation of apoptotic bodies, flow cytometric analysis, activation of caspase 3 and 8, and expressions of apoptosis related genes such as bcl-2 and bax showed high degree of correlation with comet tail moment. This indicates that comet assay can accurately reflect measure of DNA fragmentation and hence can be used to detect a cell undergoing apoptosis.

Natural products have being used as potential inhibitors against carbohydrate-hydrolyzing enzymes to treat diabetes mellitus. Chinese dark tea has various interesting bioactivities. In this study, the active compounds from Qingzhuan dark tea were separated and their anti-diabetic activity was examined using an in vitro enzymatic model. The chloroform, ethyl acetate, n-butanol, sediment and residual aqua fractions of a Chinese dark tea (Qingzhuan tea) were prepared by successively isolating the water extract with different solvents and their in vitro inhibitory activities against α-glucosidase were assessed. The fraction with the highest inhibitory activity was further characterized to obtain the main active components of Qingzhuan tea. The ethyl acetate fraction had the greatest inhibitory effect on α-glucosidase, followed by n-butanol, sediment and residual aqua fractions (with the IC50 values of 0.26 mg/mL, 2.94 mg/mL, 3.02 mg/mL, and 5.24 mg/mL, respectively), mainly due to the high content of polyphenols. Among the eight subfractions (QEF1-8) isolated from the ethyl acetate fraction, QEF8 fraction showed the highest α-glucosidase inhibitory potential in a competitive inhibitory manner (the K i value of 77.10 μg/mL). HPLC-MS analysis revealed that (−)-epigallocatechin gallate (EGCG) and (−)-epicatechin gallate (ECG) were the predominant active components in QEF8. These results indicated that Qingzhuan tea extracts exerted potent inhibitory effects against α-glucosidase, EGCG and ECG were likely responsible for the inhibitory activity in Qingzhuan tea. Qingzhuan tea may be recommended as an oral antidiabetic diet.