Ethnopharmacological Relevance: Artemisia annua has a long history of use in Southeast Asia where it was used to treat "fever", and A. afra has a similar history in southern Africa. Since their discovery, A. annua use, in particular, has expanded globally with millions of people using the plant in therapeutic tea infusions, mainly to treat malaria.
Aim Of The Study: In this study, we used in vitro studies to query if and how A. annua and A. afra tea infusions being used across the globe affect asexual Plasmodium falciparum parasites, and their sexual gametocytes.
Materials And Methods: P. falciparumstrain NF54 was grown in vitro, synchronized, and induced to form gametocytes using N-acetylglucosamine. Cultures during asexual, early, and late stage gametocytogenesis were treated with artemisinin, methylene blue, and A. annua and A. afra tea infusions (5 g DW/L) using cultivars that contained 0-283 μM artemisinin. Asexual parasitemia and gametocytemia were analyzed microscopically. Gametocyte morphology also was scored. Markers of early (PfGEXP5) and late stage (Pfs25) gametocyte gene expression also were measured using RT-qPCR.
Results: Both A. annua and A. afra tea infusions reduced gametocytemia in vitro, and the effect was mainly artemisinin dependent. Expression levels of both marker genes were reduced and also occurred with the effect mainly attributed to artemisinin content of four tested Artemisia cultivars. Tea infusions of both species also inhibited asexual parasitemia and although mainly artemisinin dependent, there was a weak antiparasitic effect from artemisinin-deficient A. afra.
Conclusions: These results showed that A. annua and to a lesser extent, A. afra, inhibited parasitemia and gametocytemia in vitro.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7855472 | PMC |
http://dx.doi.org/10.1016/j.jep.2020.113638 | DOI Listing |
Food Chem
December 2024
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China.
Pectin exhibits potential as an excellent food additive for its processing properties and biological activities, but its application is hindered because of complex and unclear structure. Water-insoluble and water-soluble poly-galacturonic acids, hydrolyzed from the spherical pectin from submicroparticles in chrysanthemum tea infusion, were characterized for obtaining the detail structural information. The water-insoluble poly-galacturonic acid was a crystal which constructed by hydrogen bonds and long linear chains comprised of α-1,4-glycosidic bonds and galacturonic acid residues.
View Article and Find Full Text PDFFood Res Int
January 2025
Tea Research Institute, Key Laboratory of Food Processing and Quality Control, State Key Lab of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
To safeguard the legal rights of tea enterprises and promote sustainable development in the tea industry, this study proposes a rapid, non-destructive method for authenticating white tea vintages based on the hypothesis that the appearance, taste and aroma cannot be simultaneously replicated in counterfeit teas. Using visible-near infrared hyperspectral imaging, this three-in-one appearance-taste-aroma method was applied to Bai Mudan white tea, produced from the Jinggu Dabai Tea cultivar harvested in 2020, 2021 and 2022. Hyperspectral imaging captured appearance data from dry samples of different vintages, with preprocessing using multiplicative scatter correction (MSC) and standard normal variate (SNV).
View Article and Find Full Text PDFFood Chem
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China. Electronic address:
J Food Sci
December 2024
School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, P. R. China.
Liquid chromatography-mass spectrometry (LC-MS) was used to identify and analyze the main components of Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea extracts, explore the effects of brewing times on chemical composition, and analyze the differential components using chemometrics. Subsequently, network pharmacology and molecular docking techniques were employed to explore the potential active ingredients and mechanisms of action in combating hypertension (HTN). This study identified eight key chemical constituents of the three teas, with significant differences in their contents.
View Article and Find Full Text PDFFood Res Int
December 2024
College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China; Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China. Electronic address:
This study comprehensively investigated the impact of different storage times on the quality and metabolomic profiles of Liupao tea (LPT). The sensory evaluations revealed that both Maosheng (MS) and Tianyu (TY) teas exhibited a browning of tea appearance and brightening of tea infusion during storage. The taste evolved from bitterness and astringency to purity and briskness, while the aroma shifted from stuffy to woody and aged aromas.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!