Theobromine

About: Theobromine is a research topic. Over the lifetime, 1137 publications have been published within this topic receiving 29723 citations. The topic is also known as: 3,7-Dimethylxanthine & Theobromin.

Different effects of methylxanthines on central serotonergic postsynaptic neurons in a mouse behavioral model.

Abstract: Effects of the four methylxanthines (100 mg/kg, IP)—caffeine, theophylline, theobromine, and pentoxifylline—on the central serotonergic neuron were studied in mice using a behavioral model, the head-twitch response. The four methylxanthines potentiated the head twitches induced by 5-hydroxytryptophan (5-HTP) in pargyline-pretreated mice; pentoxifylline was the most potent. The potentiating effect of pentoxifylline was increased by paroxetine, the selective inhibitor of uptake of 5-hydroxytryptamine (5-HT), but those of the other drugs were not. In nontreated animals, caffeine directly induced head-twitch responses, which were not affected by pargyline pretreatment but were increased by prior treatment with 5,7-dihydroxytryptamine (5,7-DHT). The number of head twitches produced by caffeine in 5,7-DHT-treated mice was increased twofold by p -chlorophenylalanine ( p -CPA), the tryptophan hydroxylase inhibitor. In mice treated with both 5,7-DHT and p -CPA, theophylline induced the responses, although much less potently than caffeine. Theobromine and pentoxifylline produced even fewer responses. From the results of the present study, it may be concluded that the methylxanthines possess qualitatively different actions on the central serotonergic neuron; caffeine and theophylline appear to have direct effects on the postsynaptic neuron, but theobromine and pentoxifylline do not.

Antifungal Activity of Methylxanthines Based on Their Properties

Abstract: Wood materials for construction purposes can be attacked by various wood-destroying fungi. An ideal wood-preserving substance is supposed to be environment- and health-friendly. For this reason, the effects of the most relevant and non-toxic methylxanthines, such as caffeine and its metabolites theobromine and theophylline, on fungal growth, together with their degradability related to their properties were analyzed in this study. Agar tests with four wood-destroying fungal species (Serpula lacrymans, Coniophora puteana, Gleophyllum sepiarium, and Trametes versicolor) were performed after 28 days of substance exposure. Caffeine exhibited a 100% inhibitive effect on fungal growth, contrary to theobromine, which was not effective in that respect. Theophylline exhibited variable effects on the analyzed fungi. The analysis of degradability indicated the persistence of caffeine and theobromine, but theophylline was degraded up to 34%. The relation of toxicity to chemical structure of studied methylxanthines indicated the dipole moment and lipophilicity as important parameters affecting the antifungal properties. Both caffeine and theophylline are suitable potential candidates for antifungal active substances.

Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae.

Abstract: Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, respectively, which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. PRACTICAL APPLICATION: A novel fermented tea is produced by yeast fermentation. Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation.

Nanoparticles in plant extracts--factors which influence the formation of nanoparticles in black tea infusions.

Abstract: The influence of different factors on the formation of nanoparticles in freshly brewed tea extracts was investigated. A black tea infusion was observed during cooling using photon correlation spectroscopy (PCS). The mean particle size and the number of the nanoparticles increase with decreasing temperature. In the presence of caffeine more particles are formed within the infusion. To study the influence of slight structural differences between methylxanthines, the effect of the addition of caffeine to solutions of freshly prepared decaffeinated tea was compared to that of theophylline and theobromine. In the case of theophylline fewer nanoparticles were formed. Molecular modelling calculations were performed to evaluate the most probable geometries for caffeine-polyphenol complexes. A parallel position and a congruent orientation of the 6-membered ring of caffeine and the aromatic galloyl group is the most probable geometry.