Huang Jianfeng, Su Xinxin, Jia Qiyan, Chen Haoran, Zeng Shaoxiao, Xu Hui
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Foods. 2023 Oct 23;12(20):3874. doi: 10.3390/foods12203874.
This study investigated the potential mechanism of action of tea polyphenols (TPs), one of the major active ingredients in tea, to enhance heat resistance in Drosophila and the attenuating effect of heat treatment of TPs on their efficacy. The results showed that TPs were able to prolong the average survival time of Drosophila under high-temperature stress ( < 0.05), but the effect of TPs in prolonging the survival time of was significantly reduced ( < 0.05) with increasing TP heat-treatment time until it disappeared. The composition of TPs changed after heat treatment. It was also shown that the weakening of the effect of TPs in improving the heat tolerance of Drosophila was related to the decrease in the content of catechins and phenolic acids in their fractions as well as with the increase in the content of laccase. Transcriptomic analysis showed that the effect of TPs on heat tolerance in was closely related to the longevity regulation pathway, the neuroactive ligand-receptor interaction signaling pathway, and the drug metabolism-cytochrome P450 pathway. Metabolomics analysis showed that the effect of TP intervention in improving the body's heat tolerance was mainly related to amino acid metabolism and energy metabolism. However, thermal processing weakened the relevance of these transcriptomes and metabolomes. The present study reveals the mechanism of action by which heat-treated TPs affect the body's heat tolerance, which is important for the development and utilization of the heat-protection function of tea.
本研究探讨了茶叶主要活性成分之一的茶多酚（TPs）增强果蝇耐热性的潜在作用机制，以及TPs热处理对其功效的减弱作用。结果表明，TPs能够延长果蝇在高温胁迫下的平均存活时间（P<0.05），但随着TPs热处理时间的增加，其延长果蝇存活时间的效果显著降低（P<0.05），直至消失。热处理后TPs的组成发生了变化。研究还表明，TPs提高果蝇耐热性的效果减弱与其中儿茶素和酚酸含量的降低以及漆酶含量的增加有关。转录组学分析表明，TPs对果蝇耐热性的影响与长寿调控途径、神经活性配体-受体相互作用信号通路以及药物代谢-细胞色素P450途径密切相关。代谢组学分析表明，TP干预提高机体耐热性的作用主要与氨基酸代谢和能量代谢有关。然而，热加工削弱了这些转录组和代谢组之间的相关性。本研究揭示了热处理TPs影响机体耐热性的作用机制，这对茶叶热保护功能的开发利用具有重要意义。
