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Comprehensive Understanding of the Relationship between Bioactive Compounds of Black Tea and its Angiotensin Converting Enzyme (ACE) Inhibition and Antioxidant Activity

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Abstract

Long term regular intake of black tea (BT) can lower blood pressure, which is probably due to its antioxidant activity and angiotensin converting enzymes (ACE) inhibitory activity. This study achieves a comprehensive understanding of the relationship between bioactive compounds of BT and its ACE inhibitory activity and antioxidant activity. Phenolic compounds are closely related to antioxidant activity and ACE inhibitory activity. Catechin (C) exhibits stronger inhibitory activity on ACE enzyme than that of other compounds. Molecular docking demonstrates that C could directly bind to ACE active site pockets and Zn(II). Other bioactive compounds are involved in antioxidant and ACE inhibitory activity in varying degrees but no obvious trend is established. Our study proposes a conjecture that some bioactive compounds of BT regulate antioxidant defenses through mechanisms that involve ACE. The mixed mode of in vitro inhibition of ACE and oxidant of BT bioactive compounds needs to be further investigated.

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Acknowledgements

This study was financially supported by the Fundamental Research Funds for the Central Universities (GK202003082), the Natural Science Foundation of Shaanxi Provincial Department of Education (2020KW-031), the National Natural Science Foundation of China (No. 31871801) and the College Students’ Innovation and Entrepreneurship Project (S202010718238).

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Authors and Affiliations

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, People’s Republic of China

    Linlin Wang, Yike Zhao, Jianke Li & Li Chen

  2. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, People’s Republic of China

    Lin Ma & Guowei Shu

Authors
  1. Linlin Wang
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  2. Lin Ma
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  3. Yike Zhao
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  4. Guowei Shu
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  5. Jianke Li
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  6. Li Chen
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Contributions

Linlin Wang and Lin Ma contributed equally to this study. Linlin Wang, Lin Ma, and Yike Zhao performed most of the experiments and data analyses. Guowei Shu, Jianke Li, and Li Chen helped supervised and discuss the work. All authors have given approval to the final version of the manuscript. Li Chen wrote the manuscript with critical input from all the authors.

Corresponding authors

Correspondence to Guowei Shu, Jianke Li or Li Chen.

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The authors declare no conflict of interest. This article does not contain any studies with human or animals’ subjects.

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Wang, L., Ma, L., Zhao, Y. et al. Comprehensive Understanding of the Relationship between Bioactive Compounds of Black Tea and its Angiotensin Converting Enzyme (ACE) Inhibition and Antioxidant Activity. Plant Foods Hum Nutr 76, 226–232 (2021). https://doi.org/10.1007/s11130-021-00896-6

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  • DOI: https://doi.org/10.1007/s11130-021-00896-6

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