Unraveling anti-aging mystery of green tea in C. elegans: Chemical truth and multiple mechanisms

绿茶 化学 生物 食品科学
作者
Jia-Ping Ke,Jiayi Li,Zi Yang,Hao-Yue Wu,Jing-Ya Yu,Yi Yang,Chen‐Hui Chen,Peng Zhou,Fang Hua,Wei Wang,Fenglin Hu,Gang-Xiu Chu,Xiaochun Wan,Guan‐Hu Bao
出处
期刊:Food Chemistry [Elsevier BV]
卷期号:460: 140510-140510 被引量:4
标识
DOI:10.1016/j.foodchem.2024.140510
摘要

Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis, increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.
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