PLANT BIOTECHNOLOGY JOURNAL
·
2025
·
IF 10.5
Caiyun Tian,Chengzhe Zhou,Shengjing Wen,Cheng Zhang,Anru Zheng,Lele Jiang,Niannian Yang,Zhuo Tang,Xiaowen Hu,Zhendong Zhang,Jiaxin Fang,Zhong Wang,Yuqiong Guo
Drought priming is a critical agronomic strategy for enhancing plant drought tolerance, yet the optimal priming intensity and transcriptional regulatory mechanisms underlying subsequent drought responses in the tea plant ( Camellia sinensis ) remain poorly characterised. In this study, we systematically evaluated tea plants exposed to recurrent drought stress under varying priming intensities. Results demonstrated that moderate drought priming specifically conferred superior drought tolerance compared to non-primed controls. Integrated metabolomic and transcriptomic profiling identified flavonoid biosynthesis as the key pathway associated with priming-induced drought resilience. Exogenous flavonoid application and overexpression of six biosynthesis genes ( CsCHS , CsCHI , CsFLS , CsDFR , CsANS and CsANR ) functionally validated flavonoids' role in drought adaptation. Notably, transcriptional regulators CsYABBY1 and CsMYB114 were identified as hub transcription factors demonstrating transcriptional activation potential towards flavonoid biosynthesis. Combinatorial transient overexpression and silencing assays revealed that both CsYABBY1 and CsMYB114 coordinately upregulate flavonoid biosynthesis genes, redirecting metabolic flux towards flavonoid accumulation to enhance drought tolerance. Multimodal validation through yeast one-hybrid assays, dual-luciferase reporter systems and electrophoretic mobility shift assays, as well as molecular docking, confirmed or simulated direct binding of CsYABBY1 and CsMYB114 to promoter regions of flavonoid biosynthesis genes for transcriptional activation. These findings establish a synergistic regulatory model where CsYABBY1 and CsMYB114 cooperatively enhance flavonoid accumulation through transcriptional reprogramming, thereby conferring acquired drought tolerance. This study provides mechanistic insights for developing adaptive cultivation practices and advances molecular breeding strategies for drought-resilient tea cultivars.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2026
·Vol. 91
·期 3
·e70951
·
IF 4.1
Li Xiong,Yangyu Zhou,Ruishu Peng,Yue Xiao,Yina Huang,Hong Gao
This research conducts a systematic exploration of the impacts of three fixation methods—50-type electric heating tube roller fixation (CQ), mixed fixation (HC), and steam fixation (ZQ)—on the quality formation of green tea. By means of quantitative analysis of aroma components, catechins, free amino acids, and alkaloids, in combination with electronic tongue taste fingerprint and untargeted metabolomics analysis, it is discovered that distinct fixation methods exert significant influences on the volatile and non-volatile metabolite profiles of green tea. CQ notably elevated the content of total polyphenols and gallic acid to 3.57 mg/g, intensifying its bitter and astringent taste profile. In contrast, ZQ produced the brightest green infusion and yielded the highest electronic tongue response value for sweetness. HC achieved a superior balance, retaining the highest levels of key aroma compounds like linalool (1.42 mg/kg) and D-limonene, while also preserving the highest total free amino acid content (13,983.2 µg/g). Metabolomics analysis further disclosed that fixation methods affect metabolite composition by regulating pathways such as phenylpropanoid biosynthesis and caffeine metabolism. Molecular docking experiments verify that the disparity in binding affinity between key differential metabolites (e.g., Chrysophanol 8-(6-galloylglucoside)) and taste receptors (TRPM5, TAS2R14, T1R1/T1R3) serves as the material foundation for taste differentiation. This study provides a theoretical basis for the development of precision processing technologies and quality control of green tea. Practical Applications This study provides a decision-making framework for green tea producers to select fixation techniques based on desired sensory profiles. To enhance floral and citrus notes, mixed fixation (HC) is recommended. Steam fixation (ZQ) is ideal for preserving a bright green color and sweeter taste, suitable for premium-grade teas. Roller fixation (CQ) can be applied where a stronger, more astringent profile is targeted. These insights enable the precision manufacturing of green teas with customized flavor characteristics.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Yang Li,Zhiyan Zhang,Rong Qian,Jiamin Zhang,Yiting Ye,Jie Cheng,Mingfeng Xu,Rongrong Yu
Plant polyphenols, a class of plant-derived secondary metabolites with inherent antioxidant and antimicrobial activities, are widely utilized in meat product processing. However, current research on Plant polyphenols has primarily emphasized their intrinsic functional attributes, while the influence and mechanistic basis of their cooperative interactions with metal ions on the gelation behavior of rabbit myofibrillar protein (RMP) remain insufficiently clarified. This study systematically examined the effects of six Plant polyphenols and metal ions on the characteristics of heat-induced RMP gels. At 100 μmol/g, polyphenols markedly enhanced gel performance by inducing RMP conformational rearrangements and strengthening hydrophobic associations and hydrogen bonding, thereby generating a denser gel matrix and significantly increasing its hardness and water-holding capacity. The cooperative interactions between metal ions and Plant polyphenols vary with the ion type and concentration. Notably, 0.1 mol/L Mg 2+ synergistically increased gel strength by 26.7% when combined with resveratrol, whereas 0.1 mol/L Na + improved gel network stability. Additionally, 0.1 mol/L Al 3+ enhanced water retention by shielding the hydrophobic domains of the protein. In summary, the synergistic modulation of heat-induced RMP gels by Plant polyphenols and metal ions exhibited distinct concentration effects and ion-dependent specificity, effectively regulating gel architecture by altering protein conformation and intermolecular interactions.
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Foods
·
2026
·Vol. 15
·期 2
·212
·
IF 5.1
Dunchao Wu,Yufei He,Juanshu Wen,Hongfa Zheng,Xi Zhao,Penghui Yu,Ni Zhong,Li Niu,Shi Li,Yong Lin,Hao Huang,Zhonghua Liu
Pile fermentation is a crucial process for developing the characteristic mellow taste and aged aroma of dark tea, yet the internal quality transformation mechanism of this process is still unclear. This study employed a high-sensitivity analytical platform based on gas chromatography–mass spectrometry (GC-MS) to systematically investigate the dynamic interplay between key chemical components, enzyme activities, and volatile compounds during the pile fermentation of primary dark tea. Our findings revealed a significant decrease in ester-type catechins, crude protein, and protopectin, alongside a notable accumulation of non-ester-type catechins, gallic acid, and soluble components. The multi-enzyme system—comprising PPO/POD, pectinase/cellulase, and protease—cooperatively drove the oxidation of phenols, cell wall degradation, and the release of aromatic precursors. This was complemented by GC-MS analysis, which identified and quantified 103 volatile compounds across nine chemical classes. The total content of volatile compounds increased significantly, with alcohols, esters, and aldehydes/ketones being the dominant groups. Floral and fruity compounds such as linalool and geraniol accumulated continuously, while esters exhibited an initial increase followed by a decrease. Notably, carotenoid degradation products, including β-ionone, were significantly enriched during the later stages. This study revealed a “oxidation–hydrolysis–reconstruction” metabolic mechanism co-driven by microbial activity and a multi-enzyme system, providing a theoretical foundation for the precise regulation of pile fermentation and targeted quality improvement of primary dark tea.
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ACS Omega
·
2026
·
IF 4.3
Ying Liu,Linlin Yu,Le Wang,Xiaowei Fang,Tenggao Zhu,Huanwen Chen,Wenliu Zhang,Dong Wu
To explore the changes in quality formation during the honey-processing of Glycyrrhiza uralensis from six geographical origins, including Inner Mongolia, Xinjiang, Anhui, Gansu, Guangdong, and Jiangxi. In this study, raw G. uralensis was mixed with honey and smoldered, then heated and stir-fried, and finally cooled. The water-soluble components (WSCs) and methanol-soluble components (MSCs) in G. uralensis were simultaneously analyzed by sequential electrospray ionization mass spectrometry (SESI-MS) without the need for complex sample pretreatment. Fifteen WSCs (e.g., proline, arginine, serine, glabrol, monosaccharides, disaccharides, and trisaccharides) and twenty-eight MSCs (e.g., liquiritigenin, naringenin, glycyrrhizic acid, glycyrrhetinic acid, and formononetin) were identified within 2 min. Both principal component analysis and partial least-squares discrimination analysis showed that samples of honey-processed G. uralensis (HPGU) from six different geographical origins were effectively distinguished; liquiritin, daidzein, sinapic acid, and ferulic acid were identified as potential differential metabolites by variable importance for the projection; and the contents of saccharides, glabridin, formononetin, glabrol, and glycyrrhetinic acid were high in HPGU. Meanwhile, Inner Mongolia showed the highest contents of glycyrrhetinic acid and daidzein, suggesting these samples may possess superior quality based on these specific markers. SESI-MS could enhance our understanding of the changes in quality formation during the honey-processing of G. uralensis.
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INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.2
Shengnan Guo,Meng An,Yidan Liu,Mingbo Ma,Wenlong Zhou
Natural polyphenol dyes are traditionally and widely used for the coloration of natural fibers, e.g. silk. However, the poor affinity between polyphenol dyes and natural fibers often leads to low colorfastness. To address this issue, we developed a green fixation strategy using periodate-oxidized polysaccharides (OPS) as bio-based crosslinkers. Four structurally diverse polysaccharides—pullulan, pectin, starch, and hyaluronic acid—were selectively oxidized to generate reactive aldehyde groups capable of covalently binding with silk fibers and tannins. The successful oxidation and subsequent network formation between tannins, polysaccharides, and silk proteins were verified by FTIR NMR, and XPS analyses. Compared with untreated silk, OPS pretreatment significantly improved dye uptake and colorfastness of dyed silk. Among them, oxidized pullulan (OPullu) exhibited the best performance: achieving a shade depth of K/S = 10.2 and colorfastness grades of 3–4/4 under optimized conditions (pretreatment: pH 6, 80 °C, 6 % OPullu; dyeing: pH 2, 80 °C). Most significantly, OPullu exhibited no cytotoxicity to skin cells, supporting its safe use in textiles. Moreover, the approach was effective for other polyphenolic dyes, including anthocyanins, quercetin, and tea pigment. OPS pretreatment offers a simple, eco-friendly, and versatile approach for improving the colorfastness of silk fabrics dyed with natural polyphenolic colorants.
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Foods
·
2026
·Vol. 15
·期 16
·2876
·
IF 6
Anran Yan,Weiyi Kong,Xinyu Feng,Ning Tang,Fangyuan Fan,Ping Chen,Binggan Lou,Qiang Chu,Ruili Zhang
Flavored teas have gained popularity because they combine sensory appeal with potential health benefits.Ganoderma lucidum(GL) is a promising functional beverage ingredient owing to its high medicinal value. However, its strong fungal off-flavor and bland taste limit consumer acceptance. Yellow tea (YT), characterized by a mild-sweet aroma and mellow mouthfeel developed during sealed yellowing, provides a suitable matrix for moderating the sensory defects of GL. This study designed a blend-brewing strategy, optimizing the YT to GL ratio (2:3,w/w) and comparing covered (CB), standard (SB), and open-topped brewing (OB) methods. SB achieved the most balanced sensory profile. In contrast, CB intensified bitterness and astringency, which were associated with higher concentrations of EGCG, gallic acid, and theobromine, whereas OB produced a relatively flat taste because of insufficient extraction. Brewing also reshaped self-assembled nanoparticles, with CB inducing pronounced aggregation and SB yielding a broader size distribution, smoother surfaces, and more balanced colloidal proteins, catechins, and caffeine. Removing nanoparticles substantially decreased infusion mellowness, supporting a contribution of the NP-enriched fraction to mouthfeel. These findings demonstrate thatGanoderma lucidumyellow tea (GY) blending and brewing method modulate sensory quality through chemical extraction and colloidal nanoparticle organization, providing a practical strategy to improveGanoderma lucidumpalatability and develop functional tea beverages.
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Journal of Future Foods
·
2026
·
IF 10.6
Yu-Xin Xie,Hui-Wen Wang,Qiu-Yue Ma,Nan Chen,Wei-Cai Zeng
Effects and structure-activity relationship of catechins with different structures on the properties of myofibrillar protein (MP) during frozen storage were investigated. Catechins including epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG) could reduce the particle size and solubility of MP, increased its surface charge and hydrophobicity, and inhibited protein unfolding and aggregation. Meanwhile, catechins reduced the contents of carbonyl, free amino, and free sulfhydryl groups of MP, and inhibited the oxidative damage of MP during freeze-thaw cycles. Moreover, catechins improved the physicochemical properties of MP gels after freeze-thaw cycles. Multispectral analysis and molecular docking indicated that catechins significantly altered the secondary and tertiary structures of MP due to their strong interactions including hydrogen bonding and hydrophobic interactions, and the action order was: EGCG > ECG > EGC > EC. These results indicated that the structural characteristics, such as the number and position of hydroxyl groups, as well as the presence of galloyl groups in the molecule, significantly affected effects of catechins on the structures and properties of MP during frozen storage. The hydroxyl group located at the 5′-position of the B-ring and the galloyl moiety attached at the 3-position of the C-ring in catechins played an important role in the molecular interactions between catechins and MP, which contributed to their high dipole moments and strong binding affinities with MP. All results suggest that catechins containing galloyl group (ECG and EGCG) showed the stronger power than catechins lacking galloyl group (EC and EGC) to improve the properties of MP during frozen storage.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Yuhang Xin,Yingxi Dong,Zhuoer Tian,Xiaoru Wang,Xuebo Liu,Xiang Duan
Polyphenols alleviate fructose-induced lactoferrin glycation and restore its digestibility. • Ferulic acid increases lactoferrin's hydrolysis degree to 68.6% after gastrointestinal digestion. • Gallic acid and epicatechin promote production of small peptides (<3 kDa) from glycated lactoferrin. • Polyphenols protect lysine/arginine residues from glycation, preserving protease cleavage sites. • First structure-dependent comparison of three polyphenols in improving glycated protein digestion. This study addressed issues such as protein aggregation, reduced digestibility, decreased nutritional bioavailability, and the formation of harmful advanced glycation end products (AGEs) caused by fructose-induced glycation of bovine lactoferrin during thermal processing. We investigated the inhibitory effects of three pineapple peel polyphenols (gallic acid, epicatechin, and ferulic acid) on lactoferrin glycation, as well as their regulatory roles in the in vitro digestibility, antioxidant activity, and AGE formation of this protein. The results indicate that the three polyphenols inhibit lactoferrin glycation and aggregation in a structure-dependent manner, significantly improving its gastrointestinal digestibility (ferulic acid increased the degree of hydrolysis at the end of digestion to 68.6%), enhancing the antioxidant capacity of the digestion products, and effectively suppressing AGE formation during digestion. This study provides theoretical support for the application of representative pineapple peel polyphenols as glycation inhibitors to improve the nutritional utilization of milk proteins. Download: Download high-res image (165KB) Download: Download full-size image
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CHEMICAL ENGINEERING JOURNAL
·
2026
·
IF 12.5
Yingjie Zhu,Xuan Cao,Shaochun Tang
Epicatechin is first proposed as a mild mediator for aqueous LFP regeneration. • An epicatechin-mediated controlled electron donation mechanism is revealed. • Rapid room-temperature relithiation converts FePO4 to LiFePO4 within 1.5 h. • Regenerated LFP delivers 161.9 mAh g − 1 and 94.07% retention after 1500 cycles at 10C. Aqueous direct regeneration is a promising route for repairing spent lithium iron phosphate (LiFePO 4 , LFP) cathodes, yet achieving complete relithiation requires the coupling of interfacial electron transfer, Li + reinsertion, FePO 4 /LiFePO 4 phase conversion, and defect recovery, which can become kinetically mismatched under strongly reducing conditions. Here, we develop an epicatechin-mediated aqueous relithiation strategy using a bio-derived polyphenol as a mild interfacial redox mediator. Epicatechin provides a mild interfacial redox environment through its catechol-type phenolic groups, enabling room-temperature relithiation. The aqueous step restores the LiFePO 4 phase and Fe valence states, while subsequent short-time annealing promotes Fe/Li site rearrangement, reduces the antisite defect content from 2.84 at .% to 1.17 at .%, and improves lattice homogeneity and interfacial conductivity. As a result, the regenerated LiFePO 4 delivers a discharge capacity of 161.9 mAh g −1 at 0.2C and retains 94.07% of its capacity after 1500 cycles at 10C, which is comparable to that of commercial LFP cathodes. This work provides a mild interfacial redox mediation strategy for efficient and sustainable aqueous direct regeneration of spent LFP cathodes. Download: Download high-res image (137KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Mengru Li,Wei Zhang,Yuan Huang,Xiaoying Zhang,Wuernisha Kadeer,Leihong Mao,Yuqian Jiang,Rong Tsao,Yao Tang
The production of raisins by freeze-drying (FD) generates large volumes of water removed from fresh grapes, which contains antioxidant-active substances and volatile aromatic compounds. The migration pattern of those compounds and their interaction with water during dynamic FD was investigated, and results revealed that the free and weakly bound water in grape tissues gradually reduced as internal pores formed. Through high-performance liquid chromatography characterization, the concentration of total phenolic compounds in the recovered water peaked around 3 mg/L at 60 h, alongside the identification of key volatile compounds such as linalool and ethyl butyrate. The migration of these compounds was closely linked to the moisture decrease in the grapes, suggesting that the water sublimation facilitated the transfer of beneficial compounds to the recovered water. This study provides theoretical foundation for utilizing recovered water as value-added resource in food industry.
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eFood
·
2025
·Vol. 6
·期 6
·e70091
·
IF 5.7
Quanyong Wu,Caohuizi Xiao,Boya Ouyang,Jesus Simal-Gandara,Yaping Qi,Zi Chen
Tea polyphenols (TPs), potent antioxidants found in tea, offer cellular protection and health benefits. Dimethyl sulfoxide (DMSO), a widely used organic solvent in medicine, remains controversial due to its potential embryonic toxicity. This study explored the effects of TPs from oolong and black tea, DMSO exposure, and their combined treatment on embryonic development using a fruit fly model. TPs from oolong tea (rich in catechin and EGCG) and black tea (mainly catechin) promoted embryonic development, enhanced larval vitality, and improved oxidative stress resistance in adults. Catechin intervention mirrored the effects of TPs from oolong and black tea, while the effect of EGCG was sex-dependent. DMSO showed dose-dependent toxicity, with 1% concentrations disrupting organ development and preventing emergence. Notably, EGCG and oolong tea TPs supported normal organ formation. Furthermore, catechin and tea TPs alleviated 0.5% DMSO-induced damage, boosting larval vitality, adult locomotion, and body weight in males, while reducing oxidative stress.
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