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Outline
The characteristic chemical composition and healthy function of Jinzhai Baiye (JZ) and Fuding Shoumei (FD) were unknown. In this study, two white teas were comparatively evaluated in terms of their characteristic chemical composition and anti-DSS induced colitis. The non-volatile chemical constituents between JZ and FD white teas were systematically profiled by using un-targeted metabolomics analysis based on UHPLC-Q-Orbitrap-MS/MS approach. Then, anti-colitis of two white teas was explored based on recently developed DSS-induced chronic colitis model. The results showed that there were significant differences in chemical constituents between JZ and FD white teas. A total of 51 compounds with significant differences between two white teas were identified, including catechins, flavonoid glycosides, amino acids, phenolic acids, lipids. Among them, the contents of some catechins, flavonoid glycosides (rutin, kaempferol 3-O-arabinoglycoside, quercetin-3-galactoside), amino acids (theanine, arginine) were relatively high in FD. While the contents of some flavonoid glycosides (vitexin, kaempferol, 3-(6-acetylgalactoside)) and majority of phenolic acids were relatively high in JZ. After 4 cycles of 2% DSS induction, DSS group exhibited chronic syndrome of ulcerative colitis, showing significant decrease in body weight with an obvious undulating trend (P<0.001), shorten colon length, significant increase of DAI scores and splenic index (P<0.001). However, intervention with both JZ and FD significantly improved the syndrome of DSS-induced ulcerative colitis. Interestingly, JZ showed better protective effects than that of FD. Real-Time PCR data revealed that both JZ and FD significantly suppressed the major inflammatory cytokines gene expression, and increased anti-inflammatory cytokine IL-10 expression. JZ proved better anti-inflammatory effects than that of FD. This study provided the characteristic chemical compounds and their anti-inflammatory effects on DSS induced ulcerative colitis between the two white teas, which provided a basis for evaluating the chemical quality and potential health function of JZ white tea.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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