Identification of biosynthetic intermediates of teaghrelins and teaghrelin-like compounds in oolong teas, and their molecular docking to the ghrelin receptor

S.-K. Hsieh
Y.-H. Lo
C.-C. Wu
T.-Y. Chung
J.T.C. Tzen

Abstract

Teaghrelins are unique acylated flavonoid tetraglycosides found in Chin-shin oolong tea, and have been demonstrated to be promising oral ghrelin analogues. The biosynthetic pathway of teaghrelins from quercetin-3-O-rutinoside (rutin) or kaempferol-3-O-rutinoside (nicotiflorin) was proposed to comprise three enzymatic steps according to the identification of putative intermediates in Chin-shin oolong tea. In addition to the two known teaghrelins in Chin-shin oolong tea, four teaghrelin-like compounds with different attachments of glycosides were identified in various oolong teas. Molecular modeling and docking were used to evaluate theoretically whether the putative biosynthetic intermediates of teaghrelins and the four teaghrelin-like compounds could be potential candidates of ghrelin analogues. The results showed that the attachment of a coumaroyl group was crucial for these tea compounds to bind to the ghrelin receptor. However, the additional attachment of a rhamnosyl glycoside to the flavonoid backbone of teaghrelin-like compounds at C-7 significantly reduced their binding affinity with the ghrelin receptor. © 2015, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.

ScienceDirect Link

10.1016/j.jfda.2015.04.005

Recommended Citation

Hsieh, S.-K.; Lo, Y.-H.; Wu, C.-C.; Chung, T.-Y.; and Tzen, J.T.C. (2015) "Identification of biosynthetic intermediates of teaghrelins and teaghrelin-like compounds in oolong teas, and their molecular docking to the ghrelin receptor," Journal of Food and Drug Analysis: Vol. 23 : Iss. 4 , Article 16.
Available at: https://doi.org/10.1016/j.jfda.2015.04.005