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Abstract Title:

Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products.

Abstract Source:

J Agric Food Chem. 2018 May 9 ;66(18):4621-4629. Epub 2018 Apr 25. PMID: 29669412

Abstract Author(s):

Xiao Li, Guang-Jing Liu, Wei Zhang, Yv-Long Zhou, Tie-Jun Ling, Xiao-Chun Wan, Guan-Hu Bao

Article Affiliation:

Xiao Li

Abstract:

Two novel flavoalkaloids, (-)-6-(5'''- S)- N-ethyl-2-pyrrolidinone-epigallocatechin- O-gallate (ester-type catechin pyrrolidinone A, etc-pyrrolidinone A, 1), (-)-6-(5'''- R)- N-ethyl-2-pyrrolidinone-epigallocatechin- O-gallate (etc-pyrrolidinone B, 2), and new naturally occurring flavoalkaloids, (-)-8- N-ethyl-2-pyrrolidinone-epigallocatechin- O-gallate (etc-pyrrolidinone C, 3a, and etc- pyrrolidinone D, 3b), were isolated from white tea ( Camellia sinensis). Their structures were identified by extensive nuclear magnetic resonance spectra. The absolute configuration of compounds 1 and 2 was decided by comprehensive circular dichroism spectroscopic analyses. The isolated flavoalkaloids together with (-)-epigallocatechin- O-gallate (EGCG) were evaluated for their inhibition against the formation of advanced glycation end products, with ICvalues ranging from 10.3 to 25.3μM. Ultra performance liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry detected these flavoalkaloids in both white tea and fresh tea leaves, which demonstrated the existence of a corresponding biosynthetic pathway in tea plants. Therefore, a possible pathway was proposed to involve deamination, decarboxylation, and spontaneously cyclization of l-theanine and then attachment of the product to EGCG to form the flavoalkaloids.

Study Type : In Vitro Study

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