Characterization of teaghrelin-like compounds from tea cultivars

Abstract

Teaghrelins, identified originally in Chin-shin oolong tea, are unique acylated flavonoid tetraglycosides and proposed to be potential oral analogues of ghrelin. In the present study, two new teaghrelin-like compounds were characterized from tea cultivars (TTES No. 12), and their chemical structures were established by the spectroscopic and spectrometric analysis. However, due to the different location of rhamnose, these two teaghrelin-like compounds may not show significant ghrelin receptor affinity.

Keywords:

• Oolong tea
• acylated flavonoid tetraglycoside
• spectroscopic and spectrometric analysis
• ghrelin receptor affinity

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The present research was supported by a grant from the Ministry of Science and Technology, Taiwan (MOST 108-2622-8-005-002-TB1 awarded to J. T. C. Tzen).