Browsing by Author "Diaa Awad, Mina"

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    In Vitro and In Vivo Anti-obesity Activity of Nano Formulation of a Standardized Extract of Oolong Tea, White Tea, and Green Tea Together with their Metabolic Profiling
    (MSA university Faculty of pharmacy, 2020) Youssef Habib, Youstena; Ephraim Mazoz, Andrew; Maher Halim, Michael; Diaa Awad, Mina
    Obesity is one of the most critical and common problems in our world. According to the WHO (2016) 1.9 adults (39%) are overweight and around 650 million are obese. Herbal medicines have been used as anti-obesity for centuries as they are more affordable and have fewer side effects. Green (GT), white (WT), and oolong (OT) teas are derived from the same tea plant Camellia sinensis, but with different processing methods. The objective of our study is the evaluation of anti-obesity activity of the three types of tea through testing their pancreatic lipase and alpha amylase inhibitory activity. The dried tea leaves of each type were powdered and extracted with 1:1 ethanol (95%): water. The extract of each tea was evaporated under reduced pressure at 60˚C to yield 109, 70 and 55 g of GT, OT and WT, respectively. Total phenolic content was found to be 474.2, 294.25 and 338.4 mg/g extract gallic acid equivalent, respectively. GT, OT and WT showed in vitro pancreatic lipase inhibitory activity with IC50 14.25±5.4, 15.45±4.2 and 16.5±4.5 μg/ml with respect to the standard orlistat 28.96±6.4 μg/ml, while the mixture of the three teas potentiates the inhibition action and gives IC50 of 14.2±3.9 μg/ml. For amylase inhibition, an IC50 of 181.79±8.5, 192.07±7.75, and 256.18μg/ml were found for green, white, and oolong teas, respectively, while the mixture showed potentiation of inhibition at IC50 of 176.19 ± 8.9 μg/ml. Therefore, a nano-formulation was prepared from the mixture of the three teas to be tested in vivo in high fat induced obesity in rats at 100 and 300 mg/kg which showed significant decrease in glucose, VLDL, triglycerides, and the final weight in the treated groups. UPLC-MS/MS metabolic profiling of the three teas showed that caffeine, catechin and epicatechin are the major compounds detected in the three types of tea.