Caenorhabditis elegans in the biological activity research of tea: From “little transparent” to “big star”

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106673

Lingwei Yang , Zhonghua Liu , Ligui Xiong , Yushun Gong

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Abstract

Caenorhabditis elegans (C. elegans) has proven to be a valuable model organism for assessing active ingredients. The wide array of active compounds found in tea, including tea polyphenols, amino acids, alkaloids, and aromatic substances, has provided numerous health benefits. In C. elegans, active ingredients such as catechins and their derivatives, L-theanine, and caffeine have exhibited various biological effects, including slowing down aging, enhancing environmental adaptations, regulating protein homeostasis and glycolipid metabolism, and participating in immunomodulation. The worms play a crucial role in studying the mechanisms of tea polyphenols and exploring the bioactivity of catechin derivatives. Here, we discuss how these active ingredients promote worms' health, and elucidate their mechanisms of action. We further offer recommendations for utilizing nematodes and microorganisms as host-microbe models to combine multiple active tea components in the diet or to investigate the unique chemical components present in other teas, aiming to enhance our understanding of the health benefits of tea consumption on biological organisms.

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事实证明，秀丽隐杆线虫（C. elegans）是评估活性成分的一种重要模式生物。茶叶中的活性化合物种类繁多，包括茶多酚、氨基酸、生物碱和芳香物质，对健康有诸多益处。在秀丽隐杆线虫体内，儿茶素及其衍生物、L-茶氨酸和咖啡因等活性成分具有多种生物效应，包括延缓衰老、增强环境适应能力、调节蛋白质稳态和糖脂代谢以及参与免疫调节。蠕虫在研究茶多酚的作用机制和探索儿茶素衍生物的生物活性方面发挥着至关重要的作用。在此，我们将讨论这些活性成分如何促进蠕虫的健康，并阐明其作用机制。我们还建议利用线虫和微生物作为宿主-微生物模型，在饮食中结合多种茶叶活性成分，或研究其他茶叶中的独特化学成分，从而加深我们对饮用茶叶对生物体健康益处的理解。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.