Theogallin
(Synonyms: 3-没食子酰基奎宁酸,3-Galloylquinic acid) 目录号 : GC61331
Theogallin(3-Galloylquinicacid)是无咖啡因绿茶提取物中的活性成分。Theogallin有抗抑郁、增强认知的作用。
Cas No.:17365-11-6
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Theogallin (3-Galloylquinic acid) is an active ingredient in decaffeinated green tea extract. Theogallin has antidepressive and cognition enhancing effect[1].
Theogallin shows a power decreasing effect on cortical activity[1]. Animal Model: Adult Fisher rats (6-months-old)[1]
[1]. Dimpfel W, et al. Theogallin and L-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis. J Pharm Pharmacol. 2007 Oct;59(10):1397-403.
| Cas No. | 17365-11-6 | SDF | |
| 别名 | 3-没食子酰基奎宁酸,3-Galloylquinic acid | ||
| Canonical SMILES | O=C(O[C@H]1[C@H](O)[C@H](O)C[C@@](O)(C(O)=O)C1)C2=CC(O)=C(O)C(O)=C2 | ||
| 分子式 | C14H16O10 | 分子量 | 344.27 |
| 溶解度 | 储存条件 | Store at -20°C | |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 2.9047 mL | 14.5235 mL | 29.047 mL |
| 5 mM | 0.5809 mL | 2.9047 mL | 5.8094 mL |
| 10 mM | 0.2905 mL | 1.4523 mL | 2.9047 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Theogallin and L-theanine as active ingredients in decaffeinated green tea extract: I. electrophysiological characterization in the rat hippocampus in-vitro
J Pharm Pharmacol 2007 Aug;59(8):1131-6.PMID:17725856DOI:10.1211/jpp.59.8.0011.
The in-vitro hippocampus slice preparation was used to mimic a physiological situation where nervous tissue is exposed directly to the water soluble extract of green tea and some of its constituents. This investigation provides evidence that L-theanine- and theogallin-enriched decaffeinated green tea extract is able to change the physiological pattern of electrical hippocampus activity in a concentration dependent manner (EC50 3 mg L(-1)). Of the seven fractions or single components tested (fraction containing all amino acids without L-theanine, fractions containing all amino acids plus L-theanine, glutamic acid, Theogallin, its metabolites quinic acid and gallic acid, and L-theanine alone), glutamic acid produced the strongest changes in terms of increased population spike amplitude after single stimuli and increased long-term potentiation, commonly taken as representative for enhancement of spatial and time dependent memory. The presence of Theogallin alone shifted the activity in the same direction. Similar results as with Theogallin were obtained in the presence of quinic acid. No effect was seen with gallic acid. Opposite changes (decrease of population spike amplitude and attenuated long-term potentiation) were observed in the presence of L-theanine alone. No effects were detected during the addition of the amino acid mixture unless L-theanine was added, leading to a decrease of the responses as observed for the action of L-theanine alone. The results provide evidence for the involvement of several active principles in the action of enriched green tea extract on electrical brain activity. The overall enhancement of hippocampal pyramidal cell responses as observed for the crude extract seems to be due to the combined action of glutamic acid and Theogallin (or its presumable metabolite quinic acid), whereas L-theanine seems to have an opposite effect. However, this action was not strong enough to antagonize the effects of glutamic acid and Theogallin. The results are in line with the observation that the tested green tea extract improves cognition at concomitant mental relaxation in man.
Theogallin and L-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis
J Pharm Pharmacol 2007 Oct;59(10):1397-403.PMID:17910815DOI:10.1211/jpp.59.10.0010.
The model Tele-Stereo-EEG (continuous recording of intracerebral field potentials in the freely moving rat to produce an electropharmacogram) has been used to see if L-theanine- and theogallin-enriched decaffeinated green tea extract would change electrical brain activity after oral administration, to provide proof of access of active components to the brain via the blood-brain barrier. Baseline recording (45 min) was followed by a 5-h recording session after oral ingestion of the extract or single components: L-theanine, Theogallin and quinic acid, a suggested metabolite of Theogallin. Power spectra from Fast Fourier Transformed (FFT) field potential changes were divided into six frequency bands (delta, theta, alpha1, alpha2, beta1 and beta2). No effects could be measured using a saline solution for control purposes. Oral administration of 75 mg kg(-1) total extract led to power decreases mainly in delta and alpha2 frequencies during the first hour. This pattern has been observed in the presence of stimulatory synthetic compounds. Oral administration of 30 mg kg(-1) L-theanine led to power decreases of nearly all frequencies, being more pronounced during the second and following hours in comparison with the first hour. Ingestion of 20 mg kg(-1) Theogallin also showed a power decreasing effect on cortical activity. Its possible metabolite quinic acid (10 mg kg(-1), p.o.) also produced decreases in delta, alpha2 and beta1 frequencies. Measurement of motion resulted in an increase during the first hour in the presence of Theogallin and L-theanine. A tendential decrease was observed in the presence of L-theanine during the last hour at its presumably highest plasma levels. The results with the administration of the total extract provided evidence for the maior involvement of L-theanine and Theogallin (or its presumable metabolite quinic acid) in its action, since no other active compounds were present in the extract. These compounds could be classified by comparison with reference drugs using discriminant analysis as being antidepressive and cognition enhancing, respectively. The extract appeared among those drugs having stimulatory effects.
Source density analysis of the human EEG after ingestion of a drink containing decaffeinated extract of green tea enriched with L-theanine and Theogallin
Nutr Neurosci 2007 Jun-Aug;10(3-4):169-80.PMID:18019399DOI:10.1080/03093640701580610.
Source density analysis of EEG recordings from 12 healthy human volunteers was used in a randomized, placebo controlled cross over study to investigate the change in physiological parameters after ingestion of a soft drink containing green tea extract enriched with L-theanine and Theogallin. EEG was recorded 1, 2, 3 and 4 h after ingestion during different recording conditions. Visually evoked P300 potentials were recorded every hour in addition to the EEG recordings. Analysis of the data revealed a general attenuation of electrical delta power under the condition of eyes open during the first hour (statistically significant at p < 0.01). During a reading test increases of delta and theta power were observed at frontal electrode sites starting with the second hour after administration, significant at the third and fourth hour (p < 0.04) in comparison to placebo. These changes indicate a higher level of mental performance. Increases of beta 1 power starting with the second hour indicated a higher degree of relaxation. However, no statistical significance was reached. Analysis of visually evoked P300 waves revealed a decrease in latency at the last hour (statistical significance p < 0.04) as well as increases of amplitudes at the electrode position Cz (from the first to the third hour, statistically not significant). This type of result in general suggests an improvement of attention. Thus, decaffeinated extract of green tea still has a stimulating effect despite the lack of caffeine presumably due to its high content in L-theanine and Theogallin as found in preclinical experiments.
Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea
Molecules 2018 Aug 2;23(8):1931.PMID:30072634DOI:10.3390/molecules23081931.
Pu'er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu'er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g Theogallin, 35.1 mg/g (-)-epigallocatechin gallate, and 40.1 mg/g (-)-epicatechin gallate, on average. Young ripened pu'er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g Theogallin, 0.7 mg/g (-)-epigallocatechin gallate, and 1.8 mg/g (-)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu'er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu'er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu'er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu'er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu'er tea.
Antioxidant Character and Levels of Polyphenols in Several Tea Samples
ACS Omega 2021 Apr 7;6(15):9982-9988.PMID:34056153DOI:10.1021/acsomega.0c05818.
The present study measured the antioxidant properties of 15 commercial tea samples as expressed by the oxygen radical absorbance capacity (ORAC) hydro, ORAC lipo, and ferric reducing antioxidant power (FRAP) indexes. The main antioxidant compounds known to be present in tea are several catechins and catechin gallates, gallic acid, theaflavin and some theaflavin gallates, and Theogallin. In this study, only gallic acid and the four most common catechins (epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate) were analyzed in the tea samples. In addition, caffeine levels were measured. The ORAC and FRAP values for these compounds were also determined. The levels of theaflavin, theaflavin gallates, and Theogallin were not measured since these compounds are present at relatively low levels in tea. The ORAC (and FRAP) indexes for each tea sample were also calculated based on the content of individual antioxidant compounds and their ORAC and FRAP indexes. Correlations between the experimental ORAC (and FRAP) and the calculated values were further obtained. The correlations were poor, with R 2 = 0.3657 for ORAC hydro, R 2 = 0.2794 for ORAC lipo, and R 2 = 0.6929 for FRAP. The poor correlation between the overall catechin content and the experimental ORAC values in tea infusions was previously reported in the literature. The present study directly calculated the expected ORAC index from individual antioxidant components and reached the same result of poor correlation. For FRAP values, no comparison was previously reported in the literature. The poor correlations were not well explained, indicating that the cause of the antioxidant character of tea is more complex than simply produced by the main catechins.