Formation of persistent free radicals from epigallocatechin Gallate in tea processing and their implications on DNA damage and cell cytotoxicity

Linjun Qin; Lili Yang; Manabu Shiraiwa; Francesco Faiola; Yujue Yang; Shuting Liu; Guorui Liu; Minghui Zheng; Guibin Jiang

doi:10.1016/j.foodchem.2024.140241

Formation of persistent free radicals from epigallocatechin Gallate in tea processing and their implications on DNA damage and cell cytotoxicity

Food Chem. 2024 Nov 15:458:140241. doi: 10.1016/j.foodchem.2024.140241. Epub 2024 Jun 29.

Authors

Linjun Qin¹, Lili Yang², Manabu Shiraiwa³, Francesco Faiola¹, Yujue Yang¹, Shuting Liu¹, Guorui Liu⁴, Minghui Zheng⁵, Guibin Jiang⁵

Affiliations

¹ State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of the Chinese Academy of Sciences, Beijing 100190, China.
² State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of the Chinese Academy of Sciences, Beijing 100190, China. Electronic address: [email protected].
³ Department of Chemistry, University of California - Irvine, Irvine, 92697, USA.
⁴ State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of the Chinese Academy of Sciences, Beijing 100190, China; Institute of Environment and Health, Hangzhou Institute for Advanced Study, University of the Chinese Academy of Sciences, Hangzhou, 310024, China. Electronic address: [email protected].
⁵ State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; College of Resources and Environment, University of the Chinese Academy of Sciences, Beijing 100190, China; Institute of Environment and Health, Hangzhou Institute for Advanced Study, University of the Chinese Academy of Sciences, Hangzhou, 310024, China.

PMID: 38944926
DOI: 10.1016/j.foodchem.2024.140241

Abstract

Tea is widely consumed in both beverages and food. Epigallocatechin gallate (EGCG) is the most crucial active ingredient in tea. Currently, knowledges on transformation processes of EGCG during tea processing are lacking. Understanding the chemical reactions of EGCG and its products during tea processing is important for assessing the safety of tea-containing food. Here, we revealed the formation of persistent free radicals (PFRs) from EGCG under the influence of heating and light irradiation, which was substantiated with evidence. These PFRs exhibited stability for >30 min in simulated gastric fluid. Furthermore, we observed potential effects of these PFRs on DNA damage and cell cytotoxicity in vitro. By combining electron paramagnetic resonance spectrometer with Fourier transform ion cyclotron resonance mass spectrometry, we elucidated the pathways involved in free radical formation. These findings are expected to contribute to a comprehensive understanding of free radical chemistry in tea-containing food.

Keywords: Cell cytotoxicity; Epigallocatechin gallate; Formation mechanisms; Health; Persistent free radicals.

MeSH terms

Camellia sinensis / chemistry
Catechin* / analogs & derivatives
Catechin* / chemistry
Catechin* / pharmacology
Cell Survival / drug effects
DNA Damage* / drug effects
Food Handling
Free Radicals / chemistry
Humans
Tea* / chemistry

Substances

Catechin
epigallocatechin gallate
Tea
Free Radicals