Significant elevation of antiviral activity of strictinin from Pu'er tea after thermal degradation to ellagic acid and gallic acid

Park, 2013, Mini Review. Natural ingredients for diabetes which are approved by Korean FDA, Biomed Res India, 24, 164 Zhao, 2011, Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS, Food Chem, 126, 1269, 10.1016/j.foodchem.2010.11.055 Yagi, 2009, Identification of a major polyphenol and polyphenolic composition in leaves of Camellia irrawadiensis, Chem Pharm Bull, 57, 1284, 10.1248/cpb.57.1284 Monobe, 2008, Immunostimulating activity of a crude polysaccharide derived from green tea (Camellia sinensis) extract, J Agric Food Chem, 56, 1423, 10.1021/jf073127h Tachibana, 2001, Identification of an inhibitor for interleukin 4-induced epsilon germline transcription and antigen-specific IgE production in vivo, Biochem Biophys Res Commun, 280, 53, 10.1006/bbrc.2000.4069 Saha, 2010, Antiviral effect of strictinin on influenza virus replication, Antiviral Res, 88, 10, 10.1016/j.antiviral.2010.06.008 Tsuji K, Yamamoto M, Kawamoto K, Tachibana H. National agricultural research organization bio-oriented technology research advancement institution. Cosmetics, foods and beverages supplemented with purified strictinin. U.S. patent 6,638,524. 2003. Nino, 2005, Determination of mechanism of flock sediment formation in tea beverages, J Agric Food Chem, 53, 3995, 10.1021/jf047904e Kaihatsu, 2014, Potential anti-influenza virus agents based on coffee ingredients and natural flavonols, Nat Prod Chem Res, 2, 2, 10.4172/2329-6836.1000129 Sepúlveda, 2011, Ellagic acid: biological properties and biotechnological development for production processes, Afr J Biotechnol, 10, 4518 Yukihiko, 2012, Elucidation of physiological functions of tea catechins and their practical applications, J Food Drug Anal, 20, 296 Chung, 2012, Cancer preventive activities of tea polyphenols, J Food Drug Anal, 20, 318 Chung, 2014, Analysis of lipophilic compounds of tea coated on the surface of clay teapots, J Food Drug Anal Hou, 2009, Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model, Exp Gerontol, 44, 434, 10.1016/j.exger.2009.03.007 Lu, 2008, Polyphenol contents of Pu-Erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line, Food Chem, 111, 67, 10.1016/j.foodchem.2008.03.043 Qian, 2008, Identification and quantification of free radical scavengers in pu-erh tea by HPLC-DAD-MS coupled online with 2,2′-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay, J Agric Food Chem, 56, 11187, 10.1021/jf8025716 Su, 2012, Antibacterial property and mechanism of a novel Pu-erh tea nanofibrous membrane, Appl Microbiol Biotechnol, 93, 1663, 10.1007/s00253-011-3501-2 Wang, 2008, Protective effects of pu-erh tea on LDL oxidation and nitric oxide generation in macrophage cells, Lwt Food Sci Technol, 41, 1122, 10.1016/j.lwt.2007.07.002 Zhao, 2011, Pu-erh tea inhibits tumor cell growth by down-regulating mutant p53, Int J Mol Sci, 12, 7581, 10.3390/ijms12117581 Ku, 2010, Application of metabolomics in the analysis of manufacturing type of pu-erh tea and composition changes with different postfermentation year, J Agric Food Chem, 58, 345, 10.1021/jf902818c Chen, 2010, Variation in catechin contents in relation to quality of ‘Huang Zhi Xiang’ oolong tea (Camellia sinensis) at various growing altitudes and seasons, Food Chem, 119, 648, 10.1016/j.foodchem.2009.07.014 Jayasekera, 2011, Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea, Food Chem, 125, 536, 10.1016/j.foodchem.2010.09.045 Chen, 2014, Catechin content and the degree of its galloylation in oolong tea were inversely correlated with cultivation altitude, J Food Drug Anal, 22, 303, 10.1016/j.jfda.2013.12.001 Ahmed, 2010, Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry, J Ethnopharmacol, 132, 176, 10.1016/j.jep.2010.08.016 Lee, 2008, Massive accumulation of gallic acid and unique occurrence of myricetin, quercetin, and kaempferol in preparing old oolong tea, J Agric Food Chem, 56, 7950, 10.1021/jf801688b Dou, 2007, Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes, J Agric Food Chem, 55, 7462, 10.1021/jf0718603 Nonaka, 1983, Tannins and related compounds. XV. A new class of dimeric flavan-3-ol gallate, theasinensin A and B, and proanthocyanidin gallates from green tea leaf, Chem Pharm Bull, 31, 3906, 10.1248/cpb.31.3906 Lee, 2013, Recent advances on the beneficial use and health implications of Pu-Erh tea, Food Res Int, 53, 619, 10.1016/j.foodres.2013.02.036 Maeda-Yamamoto, 2004, Changes in epigallocatechin-3-O-(3-O-methyl) gallate and strictinin contents of tea (Camellia sinensis L.) cultivar ‘Benifuki’ in various degrees of maturity and leaf order, Food Sci Technol Res, 10, 186, 10.3136/fstr.10.186 Liu, 2012, Purification and characterization of a novel galloyltransferase involved in catechin galloylation in the tea plant (Camellia sinensis), J Biol Chem, 287, 44406, 10.1074/jbc.M112.403071 Saijo, 1983, Pathway of gallic acid biosynthesis and its esterification with catechins in young tea shoots, Agr Biol Chem Tokyo, 47, 455, 10.1271/bbb1961.47.455