Background: It is showed that inflammation is causative factor for PCOS, leading to a decline in ovarian fertility. Previous studies have reported that tea consumption can reduce the incidence of ovarian cancer. We speculate that catechins from oolong tea (Camellia sinensis (L.) O. Kuntze) may have a potential therapeutic effect on PCOS. This study aims to investigate the effects of oolong tea catechins on the uterus of polycystic ovary syndrome (PCOS) mice induced by insulin combined with human chorionic gonadotropin (hCG).
Methods: Sixty female mice were divided into 6 groups (n = 10): model, model + Metformin 200 mg/kg, model + catechins 25 mg/kg, model + catechins 50 mg/kg, and model + catechins 100 mg/kg. Another forty female mice were divided into 4 groups (n = 10): control, control + catechins 100 mg/kg, model, and model + catechins 100 mg/kg. Ovarian and uterine weight coefficients, sex hormone levels, glucose metabolism and insulin resistance, and ovarian and uterine pathology were examined. Changes in NF-κB-mediated inflammation, MMP2 and MMP9 expressions, and STAT3 signaling were evaluated in the uterus of mice.
Results: Catechins could effectively reduce the ovarian and uterine organ coefficients, reduce the levels of E2, FSH and LH in the blood and the ratio of LH/FSH, and improve glucose metabolism and insulin resistance in PCOS mice induced by insulin combined with hCG. In addition, catechins could significantly down-regulated the expression of p-NF-κB p65 in the uterus and the protein expressions of the pro-inflammatory factors (IL-1β, IL-6, and TNF-α). The expressions of mmp2 and mmp9 associated with matrix degradation in uterine tissue were also significantly down-regulated by catechins. Further, catechins significantly reduced the expression of p-STAT3 and increased the expression of p-IRS1 and p-PI3K in the uterus of PCOS mice.
Conclusion: Catechins from oolong tea can alleviate ovarian dysfunction and insulin resistance in PCOS mice by inhibiting uterine inflammation and matrix degradation via inhibiting p-STAT3 signaling.
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http://dx.doi.org/10.1186/s13020-020-00405-y | DOI Listing |
Food Res Int
February 2025
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address:
This study aimed to investigate the effect of the combination of shaking and various anaerobic treatments on the aroma quality of gabaron oolong tea (GAOT) by chemical and sensory evaluation. The results showed that elevated anaerobic treatment harmed GAOT aroma, emphasizing undesirable attributes such as earthy, fatty, etc. A total of 85 volatiles were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and the relationship between aroma attributes and volatiles were revealed by PLS regression projection and correlation network.
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February 2025
Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei 10617, Taiwan; Center for Biotechnology, National Taiwan University, Taipei 10672, Taiwan. Electronic address:
Solar and indoor withering in the manufacturing process of semi-fermented oolong tea are crucial for aroma formation. While the processes have been established through accumulated experience, the underlying mechanisms remain largely unknown. This study identified pairs of gene and volatile organic compound (VOC) that were significantly correlated and up-regulated during solar withering and the first shaking, including lipoxygenase 8 (LOX8) with 3-hexenyl iso-butyrate, terpene synthase 2 (TPS2) with β-ocimene and linalool, as well as tryptophan synthase β-subunit 2 (TSB2) with indole.
View Article and Find Full Text PDFFood Chem
January 2025
Mane SEA PTE LTD, 3 Biopolis Drive, #07-17/18/19 Synapse, 138623, Singapore. Electronic address:
Oolong tea contains diverse isomers, such as amino acids. D-amino acids, compared with their L-enantiomers, exhibit distinct properties, influencing both the flavor and bioactivity of the tea. However, the analysis of these isomers remains challenging, especially the simultaneous determination of structural and chiral isomers.
View Article and Find Full Text PDFJ Food Sci
January 2025
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China.
Oolong tea, a popular traditional Chinese tea, possesses various bioactivities, but little is known about its roles in the protection against pathogens, such as Staphylococcus aureus, in vivo. This study investigated the roles of the water-soluble oolong tea extracts (OTE) on S. aureus infection in Caenorhabditis elegans, a promising model to study the host-microbe interactions in vivo.
View Article and Find Full Text PDFFood Chem Toxicol
January 2025
European Union Reference Laboratory for Pesticide Residues in Fruit & Vegetables, University of Almeria, Agrifood Campus of International Excellence (ceiA3), Ctra. Sacramento S/N°, La Cañada de San Urbano, 04120, Almería, Spain. Electronic address:
This study aimed to determine 9,10-anthraquinone (AQ) levels in Indonesian tea products from different manufacturers and assess the AQ's associated health risks. AQ levels increased significantly during withering and drying stages, using pinewood as a heat source. Generally, black tea was highly contaminated by AQ followed by green tea, oolong tea, and white tea.
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