Academic Journal
Flavor and bioactive compound profiling of sea buckthorn leaf tea: Characterization of key bitter constituents and prediction of their anti-type 2 diabetes activity.
| Τίτλος: | Flavor and bioactive compound profiling of sea buckthorn leaf tea: Characterization of key bitter constituents and prediction of their anti-type 2 diabetes activity. |
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| Συγγραφείς: | Sun Q; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China., Xuan D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China., Chen D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China., Zhou Z; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China., Zhou Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China., Liu Z; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China., Ding Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic, Dalian, China. |
| Πηγή: | Journal of the science of food and agriculture [J Sci Food Agric] 2026 Aug 30; Vol. 106 (11), pp. 6709-6724. Date of Electronic Publication: 2026 May 09. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| Imprint Name(s): | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
| Ιατρικοί όροι (MeSH): | Diabetes Mellitus, Type 2*/metabolism , Diabetes Mellitus, Type 2*/genetics , Diabetes Mellitus, Type 2*/drug therapy , Hypoglycemic Agents*/chemistry , Hypoglycemic Agents*/metabolism , Hippophae*/chemistry , Hippophae*/metabolism , Flavoring Agents*/chemistry , Flavoring Agents*/metabolism , Plant Extracts*/chemistry , Plant Extracts*/metabolism, Plant Leaves/chemistry ; Plant Leaves/metabolism ; Proto-Oncogene Proteins c-akt/metabolism ; Proto-Oncogene Proteins c-akt/genetics ; Interleukin-6/metabolism ; Interleukin-6/genetics ; Catechin/chemistry ; Humans ; Taste ; Fermentation ; Molecular Docking Simulation |
| Περίληψη: | Background: Sea buckthorn leaves possess significant nutritional and medicinal properties but suffer from poor consumer acceptance as a result of their pronounced bitterness and astringency. However, these aversive bitter constituents often correspond to valuable bioactive compounds. The present study aimed to investigate how fermentation modulates the flavor profile of sea buckthorn leaf tea (SBLT) and to explore the potential anti-diabetic bioactivities of its core bitter components. Results: Sensory and chromatographic analyses revealed that fermentation significantly altered the chemical composition of SBLT. Fermentation shifted the aroma from fresh and grassy to a complex profile of roasted, caramel and woody notes. Nineteen key aroma compounds were identified, with 2-ethyl-3,5-dimethylpyrazine and 2-furylmethanol serving as representative markers. Crucially, fermentation mitigated bitterness and astringency primarily through the hydrolysis of flavonoid glycosides into aglycones. Thirteen core constituents were found to be highly correlated with bitterness, including epicatechin and procyanidin B2. Molecular docking confirmed that these bitter-tasting molecules exhibit high binding affinities (up to -8.5 kcal mol-1) with bitter receptors TAS2R14 and TAS2R39. Network pharmacology further demonstrated that these bitter compounds synergistically target 874 type 2 diabetes mellitus (T2DM)-related nodes, primarily modulating the phosphoinositide 3-kinase-Akt and tumor necrosis factor signaling pathways through core targets such as AKT1, interleukin-6 and GAPDH. Conclusion: Fermentation is an effective processing strategy that enhances the sensory quality of SBLT by reducing bitterness and enriching roasted aromas. The multi-target network analysis underscores that these bitter constituents act as key anti-inflammatory and glucose-regulating agents, providing a strong theoretical basis for SBLT as a functional dietary intervention for T2DM. © 2026 Society of Chemical Industry. (© 2026 Society of Chemical Industry.) |
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| Grant Information: | This work was supported by the Natural Science Foundation of Liaoning Province (2025-MSLH-035), and the National Key Research and Development Program of China (2025YFD2400200).; 2025-MSLH-035 Natural Science Foundation of Liaoning Province; 2025YFD2400200 National Key Research and Development Program of China |
| Contributed Indexing: | Keywords: active compounds; homology of medicine and food; sea buckthorn leaf tea; sensory evaluation; type 2 diabetes |
| Substance Nomenclature: | 0 (Hypoglycemic Agents) 0 (Flavoring Agents) 0 (Plant Extracts) EC 2.7.11.1 (Proto-Oncogene Proteins c-akt) 0 (Interleukin-6) 8R1V1STN48 (Catechin) |
| Entry Date(s): | Date Created: 20260509 Date Completed: 20260708 Latest Revision: 20260708 |
| Update Code: | 20260708 |
| DOI: | 10.1002/jsfa.70707 |
| PMID: | 42105254 |
| Βάση Δεδομένων: | MEDLINE |
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