| 普洱茶发酵前后对PTPs靶标抑制效果的比较 |
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| 引用本文： | 王立波,梁名志,付学奇,陈继伟,夏丽飞,段志芬,田易萍,蔡丽.普洱茶发酵前后对PTPs靶标抑制效果的比较[J].氨基酸和生物资源,2010,32(2):20-22. |
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| 作者姓名： | 王立波 梁名志 付学奇 陈继伟 夏丽飞 段志芬 田易萍 蔡丽 |
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| 作者单位： | 云南省农业科学院茶叶研究所,云南,勐海,666201;吉林大学生命科学学院,吉林,长春,130023 |
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| 摘 要： | 用不同品种无性系茶树良种制成普洱生茶和普洱熟茶,进行PTP1B、TCPTP、SHP-1、SHP-2、HePTP、YopH的靶标对比试验,结果表明经自然渥堆发酵的普洱熟茶对六个靶标的的抑制效果明显好于普洱生茶,说明普洱茶的发酵工艺是形成其特有保健功效的关键所在;另外,普洱熟茶对靶标的抑制效果还与其原料有关,在研究的3个大叶种茶中,对六个的靶标的平均半数抑制浓度(IC50)为云抗10号<云抗14号<大黑茶。
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| 关 键 词： | 普洱茶 发酵 PTPs 抑制效果 |
Comparison of Inhibitory Effects on PTPs Targets by Fermented and Unfermented Puer Tea |
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| WANG Li-bo,LIANG Ming-zhi,FU Xu-qi,CHEN Ji-wei,XIA Li-fei,DUAN Zhi-fen,TIAN Yi-ping,CAI Li.Comparison of Inhibitory Effects on PTPs Targets by Fermented and Unfermented Puer Tea[J].Amino Acids & Biotic Resources,2010,32(2):20-22. |
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| Authors: | WANG Li-bo LIANG Ming-zhi FU Xu-qi CHEN Ji-wei XIA Li-fei DUAN Zhi-fen TIAN Yi-ping CAI Li |
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| Institution: | 1. Tea Research Instutite, Yunrtan Academy of Agricultural Sciences, Menghai 666201 ; 2. College of life Science, Jilin university, Changchun 130023, China) |
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| Abstract: | Using different tea fresh leaves to prepare sun - dried green tea and fermented Puer tea, the inhibitory effect on protein tyrosine phosphatases （PTPs） targets was conducted. Results indicated that fermented Puer tea was better than unfermented tea in the inhibitory effect on the six targets. It was showed that the fermentation process was the key step of the functional effects. Besides, the inhibitory effects of the fermented tea was related to raw materials. |
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| Keywords: | PTPs |
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