博碩士論文 109821016 詳細資訊



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姓名 謝仁豪(Jen-Hao Hsieh)  查詢紙本館藏   畢業系所 生命科學系
論文名稱 臺灣茶對嚴重特殊傳染性肺炎 COVID-19 之棘蛋白和血管收縮素轉化酶 2 之間接合能力的影響
(Effect of Taiwan teas on the binding of coronavirus disease 2019 (COVID-19) spike protein to the angiotensin-converting enzyme 2 (ACE2) receptor)
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摘要(中) 嚴重特殊傳染性肺炎是一種由冠狀病毒引起的特殊傳染病，於 2019 年底在中國武漢首次發現，並於 2020 年至 2022 年期間迅速傳播到世界各地，2022 年造成全球至少 600 萬人死亡。COVID-19可以通過其棘蛋白與血管緊張素轉換酶 2 (ACE2) 的結合來感染至宿主，而這種結合可以通過營養物質來調節。眾所周知，臺灣茶中不但擁有許多的機能性成分，甚至其品種繁多，並且經過不同的發酵過程，可加工製成綠茶、包種茶、烏龍茶和紅茶。因此，本論文的目的是研究臺灣茶對 COVID-19 與 ACE2 受體結合的調節作用，以及描述茶多酚對結合能力的影響。使用COVID-19之武漢株病毒，我們發現從臺茶17號和臺茶18號品種中加工製成的綠茶、包種茶、GABA 烏龍茶和紅茶的萃取物可以抑制棘蛋白與 ACE2 受體結合。臺茶18號 茶萃取物的效果比臺茶17號 茶萃取物更有效，並且綠茶比其他發酵度的茶類效果更好。從臺茶12號、臺茶20號和 臺茶22號品系中加工和萃取分離的其他臺灣茶之萃取物也可以抑制 COVID-19 的受體結合域 (RBD) 與 ACE2 之間的結合能力。更進一步的表兒茶素多酚類對RBD 與 ACE2 之間的結合能力的研究表明，表沒食子兒茶素沒食子酸酯(EGCG) 比其他兒茶素多酚類結構相關的 C、CG、EC、ECG、EGC、GC 和 GCG 更能有效地抑制棘蛋白與 ACE2 受體結合，這表明了兒茶素特異性作用。此外，茶黃素二沒食子酸酯(TF3)比其他茶黃素多酚類結構相關的TF、TF2A 和 TF2B 更能有效地抑制棘蛋白與 ACE2 受體的結合，這也表明了茶黃素的特異性作用。咖啡酸對結合沒有顯著性影響。當檢測 COVID-19 的變種株時，我們發現從上述品系中分離的茶萃取物能夠抑制所有 α、β、δ 和 ο 變種株與 ACE2 受體的結合。此外，發現 EGCG 和 TF3 可抑制所有變種株與 ACE2 受體的結合。總而言之，臺灣茶對 COVID-19 與 ACE2 受體結合的抑制作用雖然會因為茶品系、茶發酵程度和所含有的多酚類類型而有所差異，但是對於 COVID-19 與 ACE2 受體結合的抑制作用均有一定抑制效果。本研究的結果支持使用臺灣茶和茶多酚作為預防宿主感染 COVID-19 的潛在用途。
摘要(英) Coronavirus disease 2019 (COVID-19) is a coronavirus that was first found in Wuhan, China in late 2019 and quickly spread over the world from 2020-2022 to cause at least 6 million people deaths in 2022. The infection of COVID-19 to the host could be determined by the binding of its spike protein with receptor so-called angiotensin-converting enzyme 2 (ACE2), and such a binding can be regulated by nutrients. Taiwan tea (Camellia sinensis) possesses many well-known functional ingredients, contains many varieties, and can be processed into green tea (unfermented tea), paochong tea (light fermented tea), oolong tea (light fermented tea) and black tea (full fermented tea) through different processes of fermentation. The objective of the present thesis was thus designed to investigate Taiwan tea modulations of the COVID-19 binding to the ACE2 receptor, as well as delineating the effects of tea polyphenols on the binding capacity. Using Wuhan strain of COVID-19 virus, we found that the extracts of green tea, paochong tea, GABA oolong tea, and black tea, in which were isolated from tea cultivar of TTES #17 and #18, could inhibit the binding of its spike protein with the ACE2 receptor. The effect of TTES #18 tea extract seemed to be more effective than TTES #17 tea extract, and green tea was more effective than other tea types. The extracts of other Taiwan teas isolated from TTES #12, TTES #20, and TTES #22 cultivar could also inhibit the binding ability between receptor binding domain (RBD) of COVID-19 and ACE2. Further polyphenol study indicated that EGCG was more effective than other structure-related C, CG, EC, ECG, EGC, GC, and GCG to suppress the binding of spike protein with ACE2. This suggests the catechin-specific effect. In addition, TF3 was more effective than TF, TF2A, and TF2B to inhibit the binding of the spike protein with ACE2, suggesting the theaflavin-specific effect. Caffeic acid had no effect on the binding. When the variants of COVID-19 was examined, we found that the tea extracts isolated from above cultivar were able to inhibit the binding of all the α, β, δ and ο variants to the ACE2 receptor. Moreover, EGCG and TF3 were found to inhibit the binding of all the variants to the ACE2 receptor. These results suggest that the inhibitory effect of Taiwan teas on the binding of COVID-19 to the ACE2 receptor varies with tea strain, the status of tea fermentation, and types of polyphenols. The results of this study support the potential use of Taiwan teas and tea polyphenols as the prevention of the host from COVID-19 infection.
關鍵字(中) ★ 新冠肺炎
★ 臺灣茶
★ 臺茶17號
★ 臺茶18號
★ 棘蛋白
★ 血管收縮素轉化酶 2
★ 綠茶
★ 紅茶
★ 包種茶
★ 小綠葉蟬
★ 武漢病毒株
★ 英國變種株
★ 印度變種株
★ 奧米克戎變種株
★ 兒茶素
★ 茶黃質
★ 茶多酚
★ 東方美人茶
★ 液相層析法-質譜聯用
★ 高效液相層析
★ 酵素結合免疫吸附分析法
★ 佳葉龍茶
★ 受體結合區
★ 主成分分析
★ 不發酵茶
★ 輕發酵茶
★ 全發酵茶		 關鍵字(英) ★ COVID-19
★ Taiwan teas
★ TTES No.17
★ TTES No.18
★ spike protein
★ ACE2 angiotensin converting enzyme 2
★ green tea
★ black tea
★ paochong tea
★ Jacobiasca formosana
★ wuhan variant
★ alpha variant
★ delta variant
★ omicron variant
★ epigallocatechin-3-gallate
★ theaflavin-3,3′-digallate
★ tea polyphenols
★ Oriental beauty tea
★ Liquid chromatography–mass spectrometry
★ high performance liquid chromatography
★ Enzyme-linked immunosorben
論文目次 Tables of contents

 中文摘要 i
 Abstract ii
 Acknowledgments iv
 Table of Contents vi
 Lists of Figures xvii
 Lists of Tables xxii
 Abbreviations xxv

1 Introduction
1-1 Current situation of COVID-19 1
1-2 Coronavirus 5
1-3 Tea 10
1-4 COVID-19 Treatment, Prevention, and Motivation 16
2 Materials and Methods
2-1 Preparation of tea leaves from different tea cultivars.
2-1-1 Unfermented tea 23
2-2-2 Partially-fermented tea 23
2-2-2 Fully-fermented tea 24
2-2 Preparation of soluble tea extract.
2-2-1 Intentions 25
2-2-2 Equipment 25
2-2-3 Experiment protocol 25
3 Chemical composition analysis
3-1 Preparation of tea leaves from different tea cultivars.
3-1-1 Intentions 27
3-1-2 Principle 28
3-1-3 Equipment 29
3-1-4 Column balancing protocols for catechin-specific, epicatechin-specific
and caffeine analysis 30
3-1-5 Column balancing protocols for theaflavin-specific analysis 32
3-1-6 Column balancing protocols for GABA, L-Glutamine and TAA analysis 34
3-1-7 Precautions 36
3-2 Liquid Chromatography with tandem mass spectrometry (LC/MS/MS)
3-2-1 Intentions 38
3-2-2 Principle 38
3-2-3 Equipment 39
3-2-4 Experiment protocol 39
3-2-5 Precautions 40
3-3 Polyphenol abundance measurement
3-3-1 Intentions 42
3-3-2 Principle 42
3-3-3 Equipment and materials 43
3-3-4 Experiment protocol 43
3-3-5 Precautions 45
3-4 Free amino acids abundance measurement
3-4-1 Intentions 46
3-4-2 Principle 46
3-4-3 Equipment and materials 47
3-4-4 Experiment protocol 47
3-4-5 Precautions 49
3-5 Reducing sugar abundance measurement
3-5-1 Intentions 50
3-5-2 Principle 50
3-5-3 Equipment and materials 51
3-5-4 Experiment protocol 51
3-5-5 Precautions 52
3-6 Caffeine abundance measurement
3-6-1 Intentions 53
3-6-2 Principle 53
3-6-3 Equipment and materials 53
4 SARS-CoV-2 Spike -ACE2 Inhibitor Screening Colorimetric Assay Kit
4-1 BPS #79954. Spike S1 (SARS-CoV-2): ACE2 Screening Assay Kit
4-1-1 Intentions 54
4-1-2 Principle 54
4-1-3 Equipment and materials 55
4-1-4 Experiment protocols 55
4-1-5 Precautions 58
 
4-2 BPS# 78277. Spike S1 RBDdelta: ACE2 Screening Assay Kit
4-2-1 Intentions 59
4-2-2 Principle 59
4-2-3 Equipment and materials 59
4-2-4 Experiment protocol 60
4-2-5 Precautions 62
4-3 BPS #78339. Spike S1 RBDomicron: ACE2 Screening Assay Kit
4-3-1 Intentions 63
4-3-2 Principle 63
4-3-3 Equipment 63
4-3-4 Experiment protocols 64
4-3-5 Precautions 65
4-4 SARS-CoV-2 Virus Neutralization Surrogate ELISA Assay Kit, ATBM
4-4-1 Intentions 66
4-4-2 Principle 66
4-4-3 Equipment and materials 66
4-4-4 Experiment Protocol A 68
4-4-5 Precautions for protocol A 69
4-4-6 Experiment Protocol B 70
4-4-7 Precautions for protocol B 71
4-4-8 Experiment Protocol C 72
4-4-9 Precautions for protocol C 72
4-4-10 Precautions for ATBM assay kits 73
4-5 pH value measurement
4-5-1 Intention 66
4-5-2 Experiment method 66
4-5-3 Precautions 66
5 Statistical Analysis
5-1 One-way ANOVA 75
5-2 Principal Component Analysis (PCA) 75
6 Results
6-1 The ingredients in Taiwan teas
6-1-1 The composition analysis of 14 types of Taiwan tea extracts were determined
using chemical methods. 76
6-1-1-1 Tea polyphenols 77
6-1-1-2 Tea amino acid 80
6-1-1-3 Tea reducing sugar 83
6-1-1-4 Tea caffeine 86
6-1-1-5 Unknown compounds 89
6-1-1-6 Summary 90
6-1-2 The composition analysis of 14 types of Taiwan tea extracts were
determined using High Performance Liquid Chromatography. 92
6-1-2-1 The comparison of effective compounds amount contained in the three different fermentation degree. 93
6-1-2-2 Differences in 3 different levels of fermentation with a variety of 12 effective compounds in tea extracts. 95
6-1-2-2-1 Unfermented tea 98
6-1-2-2-2 Partially-fermented tea 100
6-1-2-2-3 Fully-fermented tea 104
6-1-2-2-4 The γ-aminobutyric acid in the tea extracts. 108
6-1-2-2-5 The cause that affects the composition of compounds in tea
extracts. 108
6-1-3 The composition analysis of 14 types of Taiwan tea extracts were
Determined using Liquid Chromatography with tandem mass spectrometry 109
6-1-3-1 TTES #12 109
6-1-3-3 TTES #17 111
6-1-3-3 TTES #18 113
6-1-3-4 TTES #20 116
6-1-3-5 TTES #22 117
6-1-4 Principal Component Analysis (PCA) 119
6-1-4-1 PCA associated with the LCMS/MS data and the compounds intensity. 119
6-1-4-2 PCA associated with the HPLC data and effective compounds amounts. 120
6-2 The ingredients in Taiwan teas could inhibit the COVID-19 Wuhan spike
protein. 121
6-2-1 Epicatechin-specific effect of green tea on the COVID-19 surface protein
binding with the ACE2 receptor. 121
6-2-2 Catechin-specific effect of green tea on the COVID-19 surface protein
binding with the ACE2 receptor. 122
6-2-3 Theaflavin-specific effect of green tea on the COVID-19 surface protein
binding with the ACE2 receptor. 122
6-2-4 Caffeine had no effect on the COVID-19 surface protein binding with the
ACE2 receptor. 123
6-2-5 γ-Aminobutyric acid had no effect on the COVID-19 surface protein
binding with the ACE2 receptor. 123
6-2-6 Gallic acid dependent effect on the COVID-19 surface protein binding with
the ACE2 receptor. 123
6-2-7 Pyrogallol and catechol-dependent effect on the COVID-19 surface
protein binding with the ACE2 receptor. 123
6-2-8 Chloroquine (CQ) inhibited the binding of the COVID-19 spike protein to
the ACE2 receptor. 124
6-2-9 Sodium dodecyl sulfate (SDS) inhibits the binding of the COVID-19 spike protein with the ACE2 receptor. 124
6-2-10 N-Acetyl-L-cysteine (NAC) inhibited the binding of the COVID-19 spike protein with the ACE2 receptor. 125
6-2-11 Aurintricarboxylic acid (ATA) inhibits the binding of the COVID-19 spike protein to the ACE2 receptor. 125
6-3 Differences in the tea cultivars inhibiting the binding of the COVID-19
spike protein with the ACE2 receptor. 126
6-3-1 TTES #17 126
6-3-2 TTES #18 127
6-3-3 The comparison of the #17 tea extract and EGCG-added #17 tea extract. 127
6-3-4 The comparison of EGCG-added #17 tea extract and #18 tea extract. 128
6-3-5 The comparison of #18 tea extract and EGCG-added #18 tea extract. 128
6-3-6 TTES No.12 bitten by Jacobiasca formosana (tea green leaf hopper) such
as honey flavor green tea, oriental beauty tea, and honey flavor black tea,
were found to inhibit the binding of the COVID-19 prototype spike protein
with the ACE2 receptor. 129
6-3-7 TTES No.22 bitten by Jacobiasca formosana such as honey flavor green tea, oriental beauty tea, and honey flavor black tea, were found to inhibit the
binding of the COVID-19 prototype spike protein with the ACE2 receptor. 129
6-3-8 Effects of TTES No.17 GABA oolong tea to inhibit the binding of the
COVID-19 prototype spike protein with the ACE2 receptor. 130
6-3-9 The effect of TTES No.20 fragrant type oolong tea to inhibit the binding
of the COVID-19 prototype spike protein with the ACE2 receptor. 130
6-4 Different ingredients existed in Taiwan teas could inhibit the variants
(alpha, beta, delta, omicron) of COVID-19 to bind to the ACE2 receptor. 131
6-4-1 The brief background of the variants. 131
6-4-1-1 Alpha. 131
6-4-1-2 Beta. 131
6-4-1-3 Delta. 132
6-4-1-4 Omicron. 132
6-4-2 EGCG inhibited the variants and prototype of COVID-19 to bind to the
ACE2 receptor. 133
6-4-2-1 Wuhan (Prototype). 133
6-4-2-2 Alpha (B.1.1.7) 133
6-4-1-3 Beta (B.1.351) 134
6-4-1-4 Delta (B.1.617.2) 134
6-4-1-5 Omicron (B.1.1.529) 135
6-4-3 TF3 inhibited the variants and prototype of COVID-19 to bind to the
ACE2 receptor. 136
6-4-3-1 Wuhan (Prototype). 136
6-4-3-2 4-2-2 Alpha (B.1.1.7) 136
6-4-3-3 Beta (B.1.351) 136
6-4-3-4 Delta (B.1.617.2) 137
6-4-3-5 Omicron (B.1.1.529) 137
6-4-4 Gallic acid effect on the variants of COVID-19 to bind to the
ACE2 receptor. 138
6-4-4-1 Alpha (B.1.1.7). 138
6-4-4-2 Beta (B.1.351) 138
6-4-4-3 Delta (B.1.617.2) 138
6-4-4-4 Omicron (B.1.1.529) 138
6-4-5 Catechol inhibits the variants of COVID-19 to bind to the ACE2 receptor. 139
6-4-5-1 Delta (B.1.617.2) 139
6-4-5-2 Omicron (B.1.1.529) 139
6-4-6 Strictinin inhibits the variants of COVID-19 to bind to the ACE2 receptor 140
6-4-5-1 Delta (B.1.617.2) 140
6-4-5-2 Omicron (B.1.1.529) 140
6-4-7 Other tea polyphenols potentially inhibit the variants of COVID-19 from binding to the ACE2 receptor. 141
6-4-7-1 Alpha (B.1.1.7). 141
6-4-7-1-1 Catechin (C) 141
6-4-7-1-2 Epicatechin (EC) 141
6-4-7-1-3 Epicatechin-3-gallate (ECG) 141
6-4-7-1-4 Epigallocatechin (EGC) 141
6-4-7-1-1 Theaflavin (TF) 142
6-4-7-1-2 Theaflavin-3-gallate (TF2A) 142
6-4-7-1-3 Theaflavin-3’-gallate (TF2B) 142
6-4-7-1-4 The most and less effective compounds to inhibit the alpha variant
at 250 μg/ml 142
6-4-7-2 Beta (B.1.351) 143
6-4-7-2-1 Catechin (C) 143
6-4-7-2-2 Epicatechin (EC) 143
6-4-7-2-3 Epicatechin-3-gallate (ECG) 143
6-4-7-2-4 Epigallocatechin (EGC) 143
6-4-7-2-5 The most and less effective compounds to inhibit the beta variant
at 500 μg/ml 143
6-4-7-3 Delta (B.1.617.2) 144
6-4-7-3-1 Epicatechin (EC) 144
6-4-7-3-2 Epicatechin-3-gallate (ECG) 144
6-4-7-3-3 Epigallocatechin (EGC) 144
6-4-7-3-4 Theaflavin (TF) 144
6-4-7-3-5 Theaflavin-3-gallate (TF2A) 145
6-4-7-3-6 Theaflavin-3’-gallate (TF2B) 145
6-4-7-3-7 The most and less effective compounds to inhibit the delta variant
at 250 μg/ml 145
6-4-8 Neither caffeine nor γ-aminobutyric acid altered the binding of the
COVID-19 spike RBDdelta with the ACE2 receptor. 146
6-4-8-1 Caffeine 146
6-4-8-2 γ-Aminobutyric acid 146
6-4-9 The selected drugs inhibited the variants of COVID-19 to bind to the
ACE2 receptor. 147
6-4-9-1 Alpha (B.1.1.7). 147
6-4-9-2 Beta (B.1.351) 147
6-4-9-3 Omicron (B.1.1.529) 147
6-5 Difference in the tea cultivars to inhibit the COVID-19 variants. 148
6-5-1 TTES #17 148
6-5-1-1 Alpha (B.1.1.7) 148
6-5-1-2 Delta (B.1.617.2) 149
6-5-1-2-1 ATBM assay kit 149
6-5-1-2-2 BPS # 78277 assay kit 149
6-5-1-3 Omicron (B.1.1.529) 150
6-5-2 TTES #18 150
6-5-2-1 Alpha (B.1.1.7) 150
6-5-2-2 Delta (B.1.617.2) 151
6-5-2-2-1 ATBM assay kit 151
6-5-2-2-2 BPS # 78277 assay kit 151
6-5-2-3 Omicron (B.1.1.529) 152
6-5-3 TTES #12 152
6-5-3-1 Alpha (B.1.1.7) 152
6-5-3-2 Delta (B.1.617.2) 153
6-5-3-2-1 ATBM assay kit 153
6-5-3-2-2 BPS # 78277 assay kit 153
6-5-3-3 Omicron (B.1.1.529) 154
6-5-4 TTES #22 155
6-5-4-1 Alpha (B.1.1.7) 155
6-5-4-2 Delta (B.1.617.2) 155
6-5-4-2-1 ATBM assay kit 155
6-5-4-2-2 BPS # 78277 assay kit 156
6-5-4-3 Omicron (B.1.1.529) 156
6-5-5 TTES #17 GABA oolong tea 157
6-5-5-1 Alpha (B.1.1.7) 157
6-5-5-2 Delta (B.1.617.2) 157
6-5-5-2-1 ATBM assay kit 157
6-5-5-2-2 BPS # 78277 assay kit 157
6-5-5-3 Omicron (B.1.1.529) 157
6-5-6 TTES #20 Fragrant type of oolong tea 159
6-5-6-1 Alpha (B.1.1.7) 159
6-5-6-2 Delta (B.1.617.2) 159
6-5-6-2-1 ATBM assay kit 159
6-5-6-2-2 BPS # 78277 assay kit 159
6-5-6-3 Omicron (B.1.1.529) 159
6-6 Acidity identification 160
6-6-1 Tea extracts 160
6-6-2 Compounds 160
7 Discussion
7-1 The merits of our study 161
7-1-1 The current discovery of the COVID-19 in the other researches. 162
7-1-2 The current discovery of the COVID-19 in our research. 163
7-1-3 The achievement of our study. 164
7-2 The Taiwan teas composition 165
7-3 The effect of Taiwan teas on the binding of COVID-19 prototype with the
ACE2 receptor. 168
7-3-1 TTES #17 and TTES #18 inhibited the COVID-19 surface protein. 168
7-3-2 Jacobiasca formosana-bitten effect on the binding between COVID-19
surface protein and the ACE2 receptor. 169
7-3-3 The overall conclusion between Taiwan teas and Wuhan spike protein. 169
7-4 Further discovery that highlights Taiwan teas can inhibit the binding
between the COVID-19 VOCs S1 RBD protein and the ACE2 receptor. 171
7-4-1 Alpha variant (B.1.1.7) 171
7-4-2 Beta variant (B.1.351) 172
7-4-3 Delta variant (B.1.617.2) 173
7-4-3-1 ATBM assay kit 173
7-4-3-2 BPS # 78277 assay kit 173
7-4-4 Omicron variant (B.1.1.529) 174
7-4-5 Overall discussion 175
7-4-5-1 EGCG and TF3 binding affinity depend on the point mutations. 175
7-4-5-2 The index of IC50 in our screening test. 176
7-4-5-3 Estimate how much tea to drink to fight against the COVID-19 spike
surface protein. 180
7-4-5-4 The differences between inside and the outside the host cell. 181
7-4-5-5 The importance of the other components in the tea extracts inhibited the binding on the COVID-19 and the ACE2 receptor. 182
7-5 The mechanism and the properties of the tea extract components inhibited
the binding between COVID-19 and the ACE2 receptor. 183
7-5-1 The application of the basic chemistry rules applied in the COVID-19
inhibition explanation. 183
7-5-2 Further chemical effects that cause the differences in the binding of the
COVID-19 and the ACE2 receptor. 185
7-5-3 Those LC/MS/MS determined compounds that are not tested in the
COVID-19 assay kit are discussed in the following contents. 189
7-6 PCA from the tea extracts and the COVID-19 spike surface protein. 191
7-6-1 Prototype 191
7-6-2 Alpha 192
7-6-3 Beta 193
7-6-4 Delta (ATBM) 193
7-6-5 Delta (BPS) 194
7-6-6 Omicron 195
7-6-7 Overall (Prototype, delta, omicron) 195
7-7 Possible experiment design in the future. 196
7-7-1 We predict that tea extracts are more effective than mAbs in some
circumstances and the benefits of treating tea extracts. 196
7-7-2 Cellular and animal studies of the state-of-the-art COVID-19 protein. 197
7-7-3 Construct the inhibitor effect due to unknown compounds. 199
7-7-4 Simulated study between effective compounds and the spike surface
protein. 200

8 Conclusions
8-1 Wuhan (Prototype) 201
8-2 Variants of Concern (VOCs) 202
8-3 Alpha (B.1.1.7) 203
8-4 Beta (B.1.351) 204
8-5 Delta (B.1.617.2) 204
8-5-1 ATBM assay kit 204
8-5-2 BPS # 78277 assay kit 205
8-6 Omicron (B.1.1.529) 205
8-7General conclusion 207
9 References
Reference 208
10 Figures
1-27 230
11 Tables
1-9 295
12 Appendix
Appendix 1. The tea extracts were categorized into 5 groups by processing
the LC/MS/MS data with PCA analysis. 338
Appendix 2. The tea extracts were categorized into 6 groups by processing
the HPLC data with PCA analysis. 339
Appendix 3. The epicatechin-specific compounds were found to inhibit the
binding of the COVID-19 Spike S1 protein with the ACE2 receptor
by using BPS # 79954 assay kit. 340
Appendix 4. The selected IgG (ECG36-51) inhibit all the variants
(alpha, beta, delta) and prototype of the COVID-19 to bind with the
ACE2 receptor by using ATBM assay kit. 341
Appendix 5. The sequence of the SARS-CoV-2 Spike RBD information
that provide by Antaimmu BioMed Co., Ltd. 342
Appendix 6. The BPS SARS-CoV-2 spike protein information. 343
Appendix 7. The full length of the spike protein employing in our screening test. 344
Appendix 8. The calibrations were employed to determine the amount of
polyphenol, amino acid, glucose and caffeine in the tea extracts. 345
Appendix 9. The statistical analysis of the polyphenol content % in the tea
extracts using the chemical analysis. 347
Appendix 10. The statistical analysis of the amino acid content % in the tea
extracts using the chemical analysis. 349
Appendix 11. The statistical analysis of the glucose content % in the tea
extracts using the chemical analysis. 351
Appendix 12. The statistical analysis of the caffeine content % in the tea extracts
using the chemical analysis. 353
Appendix 13. The total weight of the effective compounds in the tea extracts using
the HPLC statistical analysis. 355
Appendix 14. The effective compounds (e.g., C, CG, GC, GCG, EC, ECG, EGC,
EGCG, TF, TF2A, TF2B, TF3) in the tea extracts were analysis
using the t-test with the HPLC statistical analysis. 356
Appendix 15. The effective compounds in the unfermented tea extracts were
analysis using the t-test with the HPLC statistical analysis. 359
Appendix 16. The effective compounds in the partially-fermented tea extracts
were analysis using the t-test with the HPLC statistical analysis. 362
Appendix 17. The effective compounds in the fully-fermented tea extracts were
analysis using the t-test with the HPLC statistical analysis. 365
Appendix 18. The γ-aminobutyric acid in the tea extracts were analysis using the
t-test with the HPLC statistical analysis. 368
Appendix 19. The calibrations were employed to determine the amount of GA, CA,
C, EC,GC, EGC, CG, ECG, GCG, EGCG, EGCG-3-ME
by using HPLC. 369
Appendix 20. The purity of EGC, ECG, EGCG in our lab were determined by the
HPLC. 371
Appendix 21. The effective compounds were determined in the tea extracts by using
HPLC analysis. 373
Appendix 22. The calibrations of the compounds such as
γ-Aminobutyric acid, L-Glutamine and L-Theanine 378
Appendix 23. The amino acid compounds such as γ-Aminobutyric acid,
L-Glutamine, L-Theanine were determined in the tea extracts
by using HPLC analysis 379
Appendix 24. The calibrations of the theaflavin-specific compounds such as TF,
TF2A, TF2B and TF3 were applied in the HPLC analysis. 384
Appendix 25. The theaflavin-specific compounds such as TF, TF2A, TF2B and TF3
were determined in the tea extracts by using HPLC analysis. 385
Appendix 26. The LC-MS spectrometry of TTES No.12 Honey Flavor Green Tea. 391
Appendix 27. The LC-MS spectrometry of TTES No.12 Oriental Beauty Tea. 396
Appendix 28. The LC-MS spectrometry of TTES No.12 Honey Flavor Black Tea. 401
Appendix 29. The LC-MS spectrometry of TTES No.17 Green Tea. 406
Appendix 30. The LC-MS spectrometry of TTES No.17 Paochong Tea. 411
Appendix 31. The LC-MS spectrometry of TTES No.17 Black Tea. 416
Appendix 32. The LC-MS spectrometry of TTES No.17 GABA Oolong Tea. 421
Appendix 33. The LC-MS spectrometry of TTES No.18 Green Tea. 426
Appendix 34. The LC-MS spectrometry of TTES No.18 Paochong Tea. 431
Appendix 35. The LC-MS spectrometry of TTES No.18 Black Tea. 436
Appendix 36. The LC-MS spectrometry of TTES No.20 Fragrant type Oolong Tea. 441
Appendix 37. The LC-MS spectrometry of TTES No.22 Black Tea. 446
Appendix 38. The LC-MS spectrometry for TTES No.22 Oriental Beauty Tea. 451
Appendix 39. The LC-MS spectrometry for TTES No.22 Honey Flavor Black Tea. 456
Appendix 40. The LC-MS spectrometry for EGCG. 461
Appendix 41. The LC-MS spectrometry for pyrogallol. 462
Appendix 42. Inhibition percentage toward Wuhan spike protein (#79954) 463
Appendix 43. Inhibition percentage of ATBM assay kit. 466
Appendix 44. Inhibition percentage of ATBM assay kit with UK variant. 467
Appendix 45. Inhibition percentage of ATBM assay kit with SA variant. 467
Appendix 46. Inhibition percentage of ATBM assay kit with IND variant. 468
Appendix 47. Inhibition percentage toward Delta variant RBD (#78277) 469
Appendix 48. Inhibition percentage toward Omicron variant RBD (#78339) 470
Appendix 49. The tea extracts concentration in the used of the compound
determinations. 471
Appendix 50. The summary of the inhibition and its effective sequences
description. 472
Appendix 51. The pH value comparation among all the analytes. 473
Appendix 52. The PCA of all effective compounds in the inhibitory effect on the
COVID-19 wuhan spike protein binding with the ACE2 receptor
using the BPS #79954. 474
Appendix 53. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 wuhan spike protein binding with the ACE2 receptor
using the BPS #79954. 475
Appendix 54. The PCA of tea extracts in the inhibitory effect on the
COVID-19 wuhan spike protein binding with the ACE2 receptor
using the BPS #79954. 476
Appendix 55. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 alpha spike protein binding with the ACE2 receptor
using the ATBM ELISA. 478
Appendix 56. The PCA of tea extracts in the inhibitory effect on the
COVID-19 alpha spike protein binding with the ACE2 receptor
using the ATBM ELISA. 479
Appendix 57. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 beta spike protein binding with the ACE2 receptor
using the ATBM ELISA. 481
Appendix 58. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 delta spike protein binding with the ACE2 receptor
using the ATBM ELISA. 482
Appendix 59. The PCA of tea extracts in the inhibitory effect on the
COVID-19 delta spike protein binding with the ACE2 receptor
using the ATBM ELISA. 483
Appendix 60. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 delta spike protein binding with the ACE2 receptor
using the BPS #78277 ELISA. 485
Appendix 61. The PCA of tea extracts in the inhibitory effect on the
COVID-19 delta spike protein binding with the ACE2 receptor
using the BPS #78277 ELISA. 486
Appendix 62. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 omicron spike protein binding with the ACE2 receptor
using the BPS #78339 ELISA. 488
Appendix 63. The PCA of tea extracts in the inhibitory effect on the
COVID-19 omicron spike protein binding with the ACE2 receptor
using the BPS #78339 ELISA. 489
Appendix 64. The PCA of all test inhibitors in the inhibitory effect on the
COVID-19 wuhan, delta and omicron spike protein binding with the
ACE2 receptor using the BPS ELISA. 491
Appendix 65. The supplementary instructions. 492
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225. Jen-Hao Hsieh, Tsung-Chen Su, Mei-Chu Yang, Chih-Chun Kuo, Li-Jane Shih, and Yung-Hsi Kao. “Green tea extracts and catechins inhibited the binding of COVID-19 spike protein to angiotensin-converting enzyme 2.” NCU-NHRI Conference, Nov 5, 2021, Chungli, Taoyuan.
226. Jen-Hao Hsieh, Tsung-Chen Su, Meei-Ju Yang, Chih-Chun Kuo, Yen-Yue Lin, Li-Jane Shih, and Yung-Hsi Kao. “Taiwan teas inhibited the binding of COVID-19 to the ACE2 receptor.” The 28th Symposium on Recent Advances in Cellular and Molecular Biology. Kaohsiung, Jan 14th-16th, 2022.
227. Jen-Hao Hsieh, Tsung-Chen Su, Meei-Ju Yang, Chih-Chun Kuo, Yen-Yue Lin, Li-Jane Shih, and Yung-Hsi Kao. “Research of the function of tea on the effect of a variety of Taiwanese teas and tea polyphenols on COVID-19 receptor.” 2022 The 36th Joint Annual Conference of Biomedical Science. Taipei, Mar 25th-27th, 2022.
228. Jen-Hao Hsieh, Tsung-Chen Su, Meei-Ju Yang, Chih-Chun Kuo, Yi-Wei Tsuei, Li-Jane Shih, and Yung-Hsi Kao. “Taiwan teas inhibited the binding of COVID-19 spike protein to the ACE2 receptor and thereby elevating the value of Taiwan tea.” 2022年第十三屆桃園四校生命科技領域聯合學術研討會. Microsoft Teams, May 27th, 2022.
229. Jen-Hao Hsieh, Tsung-Chen Su, Meei-Ju Yang, Chih-Chun Kuo, Yen-Yue Lin, Li-Jane Shih, and Yung-Hsi Kao. “臺灣茶和多元酚抑制新冠病毒對血管收縮素轉化酶2接受器接合的能力” 2022 多元健康茶飲與智能產製銷研討會. Taoyuan, Jul 26th-27th, 2022.
230. Jen-Hao Hsieh, Tsung-Chen Su, Meei-Ju Yang, Chih-Chun Kuo, Yi-Wei Tsuei, Li-Jane Shih, and Yung-Hsi Kao. “臺灣茶對於抑制新冠病毒對血管收縮素轉化酶2接受器接合的能力.” 2022多元健康茶飲與智能產製銷研討會(口頭發表). Taoyuan, Jul 26th-27th, 2022.
231. Jen-Hao Hsieh, Tsung-Chen Su, Meei-Ju Yang, Chih-Chun Kuo, Yi-Wei Tsuei, Li-Jane Shih, Li-Hua Zhang and Yung-Hsi Kao “Taiwan teas inhibited the binding of coronavirus disease 2019 spike protein variants to the angiotensin-converting enzyme 2 receptor” 2022 ICCB & APOCB Joint Meeting (14th International Congress of Cell Biology & 9th Asian Pacific Organization for Cell Biology). Taipei, Academia Sinica, Nov 7th-11th, 2022.
指導教授 高永旭(Yung-Hsi Kao) 審核日期 2022-9-27
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