Bioche Mical Components Of Pu'er Raw Tea Before And After Flowering And Their Effects On Lipid-lowering

Tea is the most widely consumed drink since water,with various healthy functions including prevention from one of the word health problems — obesity.And the effects of tea on lipid-loweing are closely related to its components such as catechins and alkaloids and so on.Pu'er raw tea,made from the sun-dried leaves of Yunnan large-leaf tea species(Camellia sinensis(Linn.)var.assamica(Masters)K itamura),undergone a special process called “flowering” fermentation by Eurotium cristatum in this study.Afterwards,the biochemical components of Pu'er raw tea(PR),Pu'er raw tea after hither(PH)and Pu'er raw tea after flowering(PF)were analyzed by ultraviolet spectrophotometry,high performance liquid chromatography(HPLC)and gas chromatography-mass spectrometer(GC-MS),etc.And tea aqueous extracts were successively extracted by chloroform,ethyl acetate and n-butyl alcohol.In addition,in order to explore the effect of those extracts of different polar on lipid-lowering,high lipid HepG2 cells were treated by those extracts,whose lipid content and morphology were investiated after dying by nile red.The results are showed as follows:(1)The contents of tea polyphenols and amino acid of PH extremely significantly decreased,flavonoid content significantly increased after flowering.While tea polyphenols content extremely significantly decreased,flavonoid content significantly increased after heat-moisturing.And catechins and alkaloids of PH were significantly changed in the process of fermentation.In more detail,ester catechins content decreased,and the content of non-ester catechins,gallic acid and caffeine significantly increased.However,heat-moisturing had no effect on catechin or alkaloid.Furthermore,the contents of L-Thea,HC l-Lys,L-His,L-Glu,L-Asp,L-Thr and L-Ala extremly significantly decreased,L-Val and L-Phe extremly significantly increased during fermentation.While contents of L-Thea,L-Leu and L-His extremly significantly decreased,HC l-Lys and L-Thr significantly decreased,L-Phe extremly significantly increased during heat-moisturing.(2)46 kinds of volatile aroma compoundes of three tea samples were detected,among which,the type number of ester,alcohol,aldehyde,hydrocarbon,ketone,acid and heterocyclic compounds was 3,10,6,14,10,1 and 2,respectively.The content of ester was the highest,and the types of hydrocarbon was the most,respectively.Relative contents of ester and alcohol increased after flowering,while decreased after heat-moisturing.Menthyl salicylate and linalool oxide II greatly increased,?-cyclocitral,benzaldehyde,dihydro actinidiolide,olivetol and?-calacorene greatly decreased,as the result from biochemical dynamics and metabolism of microorganisms.(3)Normal HepG2 cells were fusiform,of clear edge and stained lipid droplets.After treated by oil acid(150 ?g/mL),high lipid HepG2 cells turned round,whose edges were clear.And lipid droplets circularly surrounded the cell nucleus on the inside of cells.Ethyl acetate layer of PF made the greatest effect on lipid-lowering of high Hep G2 cells,more obvious than that of simvastatin(positive control)at the same concentration.And its optium concentration was 80 ?g/mL.Furthermore,the vast majority of catechin and alkaloid were in the ethyl acetate layer.