Qiu et al illustrated the in vivo and in vitro

Qiu et al. [112] illustrated the in vivo and in vitro cholinesterase inhibitor of theasinensins A and B and evaluated their transport pathway across intestinal membrane. The rat study showed that a single oral administration of theasinensins demonstrated the intact absorption of theasinensins into the blood system, which was estimated to be a greater than 10-fold lower absorption amount than EGCG. The in vitro absorption study indicated that theasinensins can be transported across Caco-2 cell monolayers, while their permeability coefficients were also >10-fold lower than those of EGCG and EGC. In addition, theasinensins were transported across Caco-2 cells in a tight junction (TJ) paracellular diffusion pathway which is the same route as EGCG [112].
Future studies of theasinensin We have known that the concentration of theasinensin A is higher than theasinensin D in black tea [44]. Hashimoto et al. [42] also found that the concentration of theasinensin A is higher than theasinensin B in fermented tea leaves. The average contents of theasinensins in green tea and oolong tea are 0.05% and 0.65%, respectively [36,113]. Data on the content of theasinensins in black or oolong tea are still scarce. Comparison of each isoform of theasinensins between black tea and oolong tea is necessary. Many work are needed to clarify pharmacokinetics and bioactivity of theasinensins both in vivo and in vitro model. Despite there are studies reporting the potential health benefits of theasinensins, the potential biological activities of their metabolites (conjugates or microbial) is poorly understood. Finally, it is also important to highlight that no studies regarding the mechanism of theasinensins (A–E) on obesity and other bioactivity such as hypertension and atherosclerosis associated with heart disease prevention.
Conclusion
Conflict of interest
Acknowledgments This study was made possible by Naresuan University, Phisanulok, Thailand under the International Research University (IRU) program and Anhui Major Demonstration Project for Leading Talent Team on Tea Chemistry and Health, Anhui Department of Education, Hefei, China.
Introduction Non-dairy fermented foods are popular in Asia; among these, nutritional and physiological properties of Korean kimchi are the most well characterized [1,2]. Other fermented foods in Asia have been reviewed in terms of their processing technology and the role of lactic acid bacteria (LAB) in the organoleptic, preservative, and nutritive properties of these foods [3]. However, data on Vietnamese traditional fermented foods are limited. Vietnam, located in Southeast Asia, is a tropical and highly populated country with a long history of numerous traditional fermented products. Unlike western countries, where commercially fermented foods are produced on a large scale using industrially produced starter cultures, in Vietnam, these foods are produced largely in the household or on small scale using methods that are passed down from one generation to another. Most traditional Vietnamese fermented products are artisanal and are closely related to the local natural microbiota, which makes them a pertinent source of beneficial indigenous microorganisms.
Discussion
Conclusion
Introduction Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia with disturbances in carbohydrate, lipid and protein metabolism, resulting from defects in insulin secretion, insulin action, or both [1]. It is projected that globally, the total number of diabetic patients will increase to 366 million by the year 2030 [2], with type 2 diabetes (T2D) accounting for 90–95% of the cases. Hence, T2D is a major global health problem. Control of postprandial hyperglycemia, the main risk factor for the development of T2D, plays a key role in the treatment of DM, and retards chronic complications associated with the disease [3]. Unmitigated diabetic hyperglycemia leads to the stimulation of other factors that accelerate the progression of diabetic complications [4], with the major microvascular complications of diabetes being nephropathy, neuropathy and retinopathy. One of the strategies of controlling postprandial hyperglycemia is by retarding the digestion of carbohydrates and absorption of glucose through the inhibition of α-amylase and α-glucosidase that digest carbohydrate in the digestive tract [3,5]. Thus, some therapeutic approaches aimed at improving the health status of diabetic patients explore this strategy [6]. In addition to this, studies have shown that therapeutic approach targeted at inhibiting AR activity could offer effective means of preventing certain microvascular complications of diabetes [7].