厌氧处理条件下紫娟茶化学成分的变化及其对体外ACE活性的影响

doi:10.13305/j.cnki.jts.2023.04.007

摘要/Abstract

摘要： 以紫娟茶树鲜叶为研究对象,对厌氧处理后制备的冻干样、绿茶、红茶、白茶等茶样中主要非挥发性成分（包括儿茶素、氨基酸、花青素等）进行测定,并采用高效液相色谱法评估其体外血管紧张素转换酶（Angiotensin-converting enzyme,ACE）抑制活性;此外,尝试通过分子对接模拟试验研究茶叶中主要化学成分和ACE之间潜在的互作机制。结果表明,经厌氧处理后的冻干样中γ-氨基丁酸（γ-aminobutyric acid,GABA）含量增加至1.72 mg·g^-1,显著高于未厌氧处理茶样的0.04 mg·g^-1（P<0.05）。厌氧处理后不同的加工工艺对茶样中的氨基酸和多酚类化合物的组成及含量影响较大;采用白茶工艺能提高茶样中氨基酸组分含量,而冻干工艺能最大程度保留茶样中多酚类化合物含量。紫娟茶树鲜叶样品经厌氧处理后,体外ACE抑制活性显著增强（P<0.05）;厌氧处理后采用冷冻干燥工艺所制样品的ACE抑制活性最强,显著高于采用绿茶、白茶和红茶加工工艺制作的样品（P<0.05）。此外,分子对接模拟试验发现,茶叶中的主要化学成分与ACE的相互作用强度与其分子结构中的亲水基团和芳香环结构有关。研究结果有助于揭示厌氧处理对紫娟茶ACE抑制活性的影响,为开发具有潜在治疗高血压等特殊功能型紫娟茶产品提供理论依据。

关键词: 茶, γ-氨基丁酸, 厌氧处理, 加工工艺, 血管紧张素转换酶

Abstract: In this study, fresh leaves of Zijuan tea were treated with anaerobic treatment and used to make freeze-dried, green, black and white tea samples. The main non-volatile components (such as catechins, amino acids, anthocyanins) in these samples were determined and their in vitro angiotensin-converting enzyme (ACE) inhibitory activities were evaluated by high performance liquid chromatography. In addition, molecular docking simulation experiments were conducted to investigate the potential interaction mechanisms between the major chemical components in tea and ACE. The results show that the GABA content in the freeze-dried samples after anaerobic treatment increased to 1.72 mg·g^-1, which was significantly higher than that in the tea samples without anaerobic treatment (0.04 mg·g^-1, P<0.05). The composition and contents of amino acids and polyphenolic compounds in the tea samples were significantly affected by the processing methods after anaerobic treatment. The white tea process could increase the contents of amino acid components in the tea samples, while the freeze-drying process could maximize the retention of polyphenolic compounds in the tea samples. The in vitro ACE inhibitory activity of Zijuan tea fresh leaf samples was significantly enhanced after anaerobic treatment (P<0.05); the strongest ACE activity inhibition was observed in samples prepared by freeze-drying process after anaerobic treatment, which was significantly higher than that of samples prepared by green, white, and black tea processing methods (P<0.05). In addition, molecular docking simulation experiments reveal that the strength of the interaction between the main chemical components in tea and ACE was related to the hydrophilic groups and aromatic ring structures in their molecular structures. The results of the study helped to reveal the effect of anaerobic treatment on the ACE inhibitory activity of Zijuan tea and provided a theoretical basis for the development of special functional Zijuan tea products with potential treatment of hypertension.

Key words: tea, γ-aminobutyric acid, anaerobic treatment, processing technology, angiotensin-converting enzyme

中图分类号:

S571.1

杨高中, 施江, 张悦, 彭群华, 林智, 吕海鹏. 厌氧处理条件下紫娟茶化学成分的变化及其对体外ACE活性的影响[J]. 茶叶科学, 2023, 43(4): 553-566. doi: 10.13305/j.cnki.jts.2023.04.007.

YANG Gaozhong, SHI Jiang, ZHANG Yue, PENG Qunhua, LIN Zhi, LÜ Haipeng. Changes in Chemical Composition of Zijuan Tea under Anaerobic Treatment Conditions and Their Effects on in vitro ACE Activity[J]. Journal of Tea Science, 2023, 43(4): 553-566. doi: 10.13305/j.cnki.jts.2023.04.007.

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