Metabolism of caffeine and related purine alkaloids in leaves of tea (Camellia sinensis L)

被引:54
|
作者
Ashihara, H
Gillies, FM
Crozier, A
机构
[1] UNIV GLASGOW,INST BIOMED & LIFE SCI,DIV BIOCHEM & MOL BIOL,GLASGOW G12 8QQ,LANARK,SCOTLAND
[2] OCHANOMIZU UNIV,FAC SCI,DEPT BIOL,BUNKYO KU,TOKYO 112,JAPAN
基金
日本学术振兴会;
关键词
caffeine; camellia sinensis; purine alkaloids; theobromine; theophylline; xanthine;
D O I
10.1093/oxfordjournals.pcp.a029184
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
Purine alkaloid catabolism pathways in young, mature and aged leaves of tea (Camellia sinensis L.) were investigated by incubating leaf sections with C-14-labelled theobromine, caffeine, theophylline and xanthine. Incorporation of label into CO2 was determined and methanol-soluble metabolites were analysed by high-performance liquid chromatography-radiocounting and thin layer chromatography. The data obtained demonstrate that theobromine is the immediate precursor of caffeine, which accumulates in tea leaves because its conversion to theophylline is the rate limiting step in the purine alkaloid catabolism pathway. The main fate of [8-C-14]theophylline incubated with mature and aged leaves, and to a lesser extent young leaves, is conversion to 3-methylxanthine and onto xanthine which is degraded to (CO2)-C-14 via the purine catabolism pathway. However, with young leaves, sizable amounts of [8-C-14]theophylline were salvaged for the synthesis of caffeine via a 3-methylxanthine --> theobromine --> caffeine pathway. Trace amounts of [2-C-14]xanthine were also salvaged for caffeine biosynthesis in young leaves, by conversion to 3-methylxanthine, and this was enhanced in the presence of 5 mM allopurinol which inhibits purine catabolism, Feeds of [2-C-14]xanthine to young leaves also indicated that 3-methylxanthine, as well as being salvaged for theobromine and caffeine production, is also converted, via N-1-methylation, to theophylline.
引用
收藏
页码:413 / 419
页数:7
相关论文
共 50 条
  • [41] PURINE ALKALOIDS OF THE FRUITS OF CAMELLIA-SINENSIS L AND COFFEA-ARABICA L DURING FRUIT-DEVELOPMENT
    SUZUKI, T
    WALLER, GR
    ANNALS OF BOTANY, 1985, 56 (04) : 537 - 542
  • [42] Lipophilic pigments differentially respond to drying methods in tea (Camellia sinensis L.) leaves
    Lee, Jinwook
    Hwang, Young-Sun
    Kang, In-Kyu
    Choung, Myoung-Gun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 61 (01) : 201 - 208
  • [43] Low Caffeine Content in Novel Grafted Tea with Camellia sinensis as Scions and Camellia oleifera as Stocks
    Deng, Wei-Wei
    Li, Min
    Gu, Chen-Chen
    Li, Da-Xiang
    Ma, Lin-Long
    Jin, Yang
    Wan, Xiao-Chun
    NATURAL PRODUCT COMMUNICATIONS, 2015, 10 (05) : 789 - 792
  • [44] Effect of different timing of withering on polyphenols and caffeine contents of black tea camellia sinensis L.
    Aftab, Samra
    Saleem, Maria
    Farrukh, Samavia
    Shamrez, Baber
    Hamid, Farrukh Syiar
    Waheed, Abdul
    Aslam, Sohail
    MOROCCAN JOURNAL OF CHEMISTRY, 2015, 3 (03): : 618 - 626
  • [45] Interaction mechanisms between caffeine and polyphenols in infusions of Camellia sinensis leaves
    Couzinet-Mossion, Aurelie
    Balayssac, Stephane
    Gilard, Veronique
    Malet-Martino, Myriam
    Potin-Gautier, Martine
    Behra, Philippe
    FOOD CHEMISTRY, 2010, 119 (01) : 173 - 181
  • [46] ANTIMICROBIAL PROPERTIES OF TEA (CAMELLIA-SINENSIS L)
    HAMILTONMILLER, JMT
    ANTIMICROBIAL AGENTS AND CHEMOTHERAPY, 1995, 39 (11) : 2375 - 2377
  • [47] A NEW GLUCURONIDE SAPONIN FROM TEA LEAVES (CAMELLIA-SINENSIS VAR SINENSIS)
    SAGESAKA, YM
    UEMURA, T
    WATANABE, N
    SAKATA, K
    UZAWA, J
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1994, 58 (11) : 2036 - 2040
  • [48] DISTRIBUTION OF POLYPHENOLS IN TEA PLANT (CAMELLIA SINENSIS L)
    FORREST, GI
    BENDALL, DS
    BIOCHEMICAL JOURNAL, 1969, 113 (05) : 741 - +
  • [49] STUDIES WITH ANTITRANSPIRANTS ON TEA (CAMELLIA-SINENSIS L)
    NAGARAJAH, S
    RATNASOORIYA, GB
    PLANT AND SOIL, 1977, 48 (01) : 185 - 197
  • [50] Changes in the Content of Pectic Substances in Tea Leaves (Camellia sinensis L.) during Steam Processing of Green Tea
    Hirono, Hisako
    Uesugi, Ryuji
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2014, 20 (04) : 859 - 865