{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T07:19:45Z","timestamp":1785395985834,"version":"3.56.0"},"reference-count":51,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2018,11,1]],"date-time":"2018-11-01T00:00:00Z","timestamp":1541030400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Liubao tea is a type of traditional Chinese tea, belonging to the dark teas. This study is a basic research of the contained polyphenols (active substances) and detected preventive effects of polyphenols of raw Liubao tea (PRLT) on mouse gastric injuries induced by HCl\/ethanol. High-pressure liquid chromatography was used to analyze the components of PRLT. Furthermore, a mouse gastric injury model was established to observe the preventive effects. PRLT was shown to contain gallic acid, EGC (epigallocatechin), catechin, caffeine, EC (epicatechin), EGCG (epigallocatechin gallate), GCG (gallocatechin gallate), and ECG (epicatechin gallate). The results of the in vivo study indicate that PRLT can inhibit the observed increase of gastric juice volume and decrease of gastric juice pH caused by gastric injury. PRLT can decrease the serum levels of IL-6 (interleukin-6), IL-12 (interleukin-12), TNF-\u03b1 (tumor necrosis factor-\u03b1), and IFN-\u03b3 (interferon-\u03b3) in mice with gastric injuries. Moreover, it can also increase the serum levels of SS (somatostatin) and VIP (vasoactive intestinal peptide) and reduce the serum levels of both SP (substance P) and ET-1 (endothelin-1). PRLT was also shown to increase SOD (superoxide dismutase) and GSH (glutathione) levels and decrease MDA (malondialdehyde) level. The detection of mRNA and protein in gastric tissues indicates that PRLT could also up-regulate the expression of Cu\/Zn-SOD (copper\/zinc superoxide dismutase), Mn-SOD (manganese superoxide dismutase), CAT (catalase), nNOS (neuronal nitric oxide synthase), and eNOS (endothelial nitric oxide synthase) and down-regulate the expression of both iNOS (inducible nitric oxide synthase) and COX-2 (cyclooxygenase-2). Thus, PRLT possess a good preventive effect on gastric injury, which is directly related to the contained active substance. PRLT show good anti-oxidative and preventive effect in gastric injury and offer promising application value.<\/jats:p>","DOI":"10.3390\/molecules23112848","type":"journal-article","created":{"date-parts":[[2018,11,1]],"date-time":"2018-11-01T11:31:47Z","timestamp":1541071907000},"page":"2848","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Preventive Effect of Raw Liubao Tea Polyphenols on Mouse Gastric Injuries Induced by HCl\/Ethanol via Anti-Oxidative Stress"],"prefix":"10.3390","volume":"23","author":[{"given":"Yu","family":"Qian","sequence":"first","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinwei","family":"Fu","sequence":"additional","affiliation":[{"name":"College of Life Sciences, Chongqing Normal University, Chongqing 400047, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruokun","family":"Yi","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peng","family":"Sun","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mei","family":"Zou","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingyao","family":"Long","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Department of Food Science and Biotechnology, Cha University, Seongnam 13488, Gyeongghi-do, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9798-7865","authenticated-orcid":false,"given":"Xin","family":"Zhao","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,11,1]]},"reference":[{"key":"ref_1","first-page":"45","article-title":"Guangxi Liubao tea","volume":"23","author":"Wei","year":"2003","journal-title":"J. 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