Cell Reports
·
2026
·Vol. 45
·期 3
·
IF 7.7
Chao Li,Han Zhao,Jingjing Wang,Chenfei Liu,Shiqing He,Jingchao Zhou,Liangyu Li,Yiyao Liu,Qingping Wang,Xiaojing Shen,Junjie Wu,Guangquan Chen,Yu Wang,Liang Yang,Bin Du
Tumor-resident microbiota are identified as a critical modulator in the carcinogenesis and progression of cervical malignancies. However, the mechanisms linking these microbiota to cervical cancer remain poorly understood. In this study, we find that patients with cervical cancer exhibit increased microbiota diversity, characterized by eight distinct bacterial species that distinguish them from control subjects. Intratumoral or intravenous administration of an isolated strain, Gordonia polyisoprenivorans GP-2, derived from tumor-resident microbiota, significantly promotes the growth and metastasis of cervical cancer in mice. Further investigation reveals that GP-2 metabolizes host-derived choline to produce the bacterial metabolite lysophosphatidylcholine (lysoPC). We propose and validate the biosynthetic pathway for lysoPC in strain GP-2 and demonstrate that lysoPC activates the classical tumorigenic genes c-Jun / c-Fos using cervical tumor organoids derived from patients. These findings elucidate the mechanisms underlying microbiota-host crosstalk in cervical cancer and highlight a potential therapeutic target for intervening in tumor-resident bacteria.
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FOOD CHEMISTRY
·
2026
·
IF 9.8
Yan Zhao,Chen-Yang Shao,Han Yan,Yue Zhang,Qun-Hua Peng,Zhi Lin,Xiao-Ting Zhai,Hai-Peng Lv,Yin Zhu
Tea cultivars significantly influence aroma, yet essential odorants linked to specific cultivars remain underexplored. In this study, an integrated sensomics approach identified 57, 50, and 59 odorants in three representative baked green tea cultivars using sequential stir-bar sorptive extraction coupled with gas chromatography–mass spectrometry/olfactometry, ultimately pinpointing eight key cultivar-specific odorants. The “sweet/green” notes in ‘Zhongcha 108’ were primarily attributed to cedrol (18.52 ng/mL, enhancing aroma by up to 176 % compared to the blank matrix). Indole, methyl salicylate, geraniol, and γ -dodecalactone were closely associated with the “floral” character of ‘Zhongcha 302’ (1.30–895.86 ng/mL, increasing aroma by up to 510 %). Viridiflorol, theaspirane B, and α -ionone contributed to the “sweet/floral” notes in ‘Fuding Dabaicha’ (trace levels to 12.47 ng/mL, enhancing aroma by up to 163 %). Furthermore, the aroma profile of ‘Zhongcha 302’ was successfully reconstructed based on its quantified odorants, achieving >90 % similarity to the original tea.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Xuewei Jia,Qingdan Yan,Yuan Gao,Yanchong Qin,Xueming Zhang,Liming Guo,Xiaoheng Ma,Jun Hu,Chunping Xu,Dongliang Li,Tianxiao Li
Aroma is a comprehensive sensory effect formed by the complex interaction of various volatile molecules, but there is still lack of effective methods for revealing the interactions of aroma compounds. In this study, totally 24 aroma-active compounds were identified from essential oils of Magnolia biondii , and were classified into spicy/woody and floral/fruity groups. Cluster analysis of molecular docking energies suggested the presence of distinct binding patterns. Ten key aroma compounds were identified through ROAV analysis and omission tests. Sensory interaction analyses indicated that the cross-category combinations exhibited mainly additive (50%) or masking effects (45.8%), and only β-pinene and linalool showed strong synergistic effect. It was found that structural complementarity was highly associated with interaction effects, and spicy/woody and floral/fruity compounds tended to bind to the TM3-TM5-TM6 and TM2-TM3 regions of OR1A1, respectively. A novel proposed method, binding energy ratio (RBE), was established to predict sensory interactions from dual-ligand docking data. Download: Download high-res image (204KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Chenxi Gao,Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Yao Yang,Biyun He,Yan Huang,Shixian Cao,Shuntian Yu,Zhidan Chen,Weijiang Sun
Pleasantness-related aroma compounds in Purple-Leaf White Tea were identified by GC-MS and sensory evaluation. • Six key volatiles were identified as major contributors to aroma pleasantness in Purple-Leaf White Tea. • Molecular docking predicted favorable interactions between key aroma compounds and ADORA2A. • Multi-compound aroma mixtures showed greater pleasantness than individual aroma compounds. • This study provides a hypothesis-generating framework linking aroma composition to pleasantness perception. Pleasant aroma is a defining sensory trait of Purple-Leaf White Tea (PWT), strongly influencing consumer preference, yet its key chemical contributors remain poorly understood. Using GC–MS combined with comprehensive sensory evaluation, six key aroma compounds—cedrol, β-ionone, geranylacetone, α-terpineol, β-cyclocitral, and (−)-terpinen-4-ol—were identified as major contributors to perceived pleasantness. Sensory analysis revealed significant differences among individual compounds, while their mixture exhibited enhanced pleasantness compared with single compounds. Molecular docking predicted that individual compounds bind to ADORA2A (−6.5 to −5.2 kcal/mol), mainly via hydrophobic interactions. The six-compound mixture showed a markedly lower predicted binding energy (−21.86 kcal/mol). Omission tests indicated that cedrol and α-terpineol contributed substantially to mixture pleasantness, whereas geranylacetone was associated with reduced pleasantness. These findings provide computational support for potential interactions between key aroma compounds and ADORA2A and offer a hypothesis-generating framework for understanding aroma-associated pleasantness in PWT.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Junyao Li,Changhong Hao,Huiyan Jia,Jing Zhang,Huiting Wu,Jingming Ning,Rangjian Wang,Wei-Wei Deng
Jinmudan (JMD) black tea is processed from the JMD cultivar ( Camellia sinensis (L.) O. Kuntze cv. Jinmudan). Dried JMD black tea (JMD-D) received a score of 7.43 in the quantitative descriptive analysis, indicating that it had the strongest fruity flavor. Many volatile compounds (129) were identified by solvent assisted flavor evaporation and gas chromatograph mass spectrometry. In total, 26 aroma active compounds, including ( Z )-methyl epi-jasmonate (flavour dilution factor (FD): 128–1024), benzeneacetaldehyde (FD: 512–1024), linalool (FD: 256–1024), geraniol (FD: 256–512), jasmine lactone (FD: 64–1024), were identified in JMD-D and controls through an aroma extract dilution analysis and gas chromatography-mass spectrometry olfactometry. On the basis of the FD values, odor activity values, and relative quantification results, the volatiles of fruit flavor derived from lipids, such as jasmine lactone, were prominent in JMD-D compared to the controls. During the processing of the four types of black tea, the volatile fraction concentration increased mainly from the fresh leaf to the fermentation stage and decreased in the drying stage.
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Journal of Materials Chemistry B
·
2022
·Vol. 10
·期 30
·5835-5841
·
IF 7.571
Jinmin Wang,Limin Zhao,Bing Yan
Quantitative identification of several volatile organic compounds (VOCs) associated with the same disease provides a strong guarantee of the accurate analysis of the disease. Designing a single luminescent material to interact differently with multiple analytes can generate response patterns with remarkable diversity. Here, a highly green luminescent imine-based 2D COF (TtDFP) is designed and synthesized. TtDFP has ultrasensitive detection performance for trace water in organic solvent. Constructing a ratiometric fluorescence sensor can improve sensitivity for detecting analytes. To contrast the fluorescence signals of Eu3+ and COFs in sensing assays, a simple postsynthetic modification (PSM) method is used to introduce Eu3+ into TtDFP. The obtained red luminescent hybrid material Eu3+@TtDFP EVA film can be a fluorescent nose capable of “sniffing out” and quantifying VOCs (GA and PhA) associated with Huanglongbing (HLB, a devastating disease of citrus) at ppb levels. This work provides a technique of developing functionalized COF hybrid material to facilitate the distinction of various VOCs, which can also be extended to monitor the levels of other VOCs relevant to human health.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 248
·期 1
·45-56
·
IF 2.998
Ma Lijuan,Gao Manman,Hu Jiangnan,Tong Wenzhe,Du Liping,Yu Aiqun,Huang Jihong,Li Jianxun,He Ronglin
The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC–TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and ɑ-ionone were the key characteristic active aromatic compounds.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Jilai Cui,Xiaoting Zhai,Danyang Guo,Wenkai Du,Ting Gao,Jie Zhou,Wilfried G. Schwab,Chuankui Song
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and β-cyclocitral were identified as key odorants of XYMJ based on GC–O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
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FOOD CONTROL
·
2023
·
IF 6
Qianqian Li,Bei Li,Chaoyang Zhang,Xiaoqian Zhou,Wei Liu,Yu Mi,Zuorong Xie,Yi Li,Jianxun Li
It is an urgent requirement to explore the key aroma of vine tea to provide the guidance for tea quality evaluation. In this study, three levels of vine tea of bud tip, tender leaf, and aged leaf were characterized by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS). The relative odor activity value (rOAV) calculation coupled with gas chromatography-olfactometry (GC-O) technology were implemented to seek the aroma-active compounds. Afterwards, the chemometrics methods were employed to explore the critical volatile compounds on the basis of S-line, variable importance for projection (VIP), jack-knifing confidence interval, p values (<0.05), and fold change (FC). As a result, five aroma compounds of ethyl acetate, (E,E)-2,4-heptadienal, geraniol, hexanal, and geranyl acetone were considered as key markers by taking an overall consideration of rOAV, GC-O and chemometrics methods. Finally, the mathematical equation of the vine tea grade with respect to the key aroma was established. The ethyl acetate and geraniol were positively related with the vine tea level evaluation, whereas the hexanal, geranyl acetone, and (E,E)-2,4-heptadienal were negatively correlated with the tea grade, among which the hexanal played a significant role on tea level assessment. This study provides compelling evidence for the vine tea quality evaluation in the perspective of key aroma compounds.
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PEST MANAGEMENT SCIENCE
·
2023
·Vol. 79
·期 8
·2713-2724
·
IF 4.1
Lang Ming,Yuan-Wen Du,Ge-Ge Yuan,Qi Su,Xiao-Bing Shi,Huan Yu,Gong Chen
Background Herbivore-induced plant volatiles (HIPVs) are important self-defense outputs of pepper plants to resist insect pests. Ascoviruses are pathogenic to the larvae of most lepidopteran vegetable pests. However, whether Heliothis virescens ascovirus 3h (HvAV-3h)-infected Spodoptera litura larvae can change pepper leaf HIPVs is not well understood. RESULTS Spodoptera litura larvae preferred S. litura -infested leaves, and this preference was stronger with longer duration of S. litura infestation. In addition, S. litura larvae significantly chose pepper leaves damaged by HvAV-3h-infected S. litura over the healthy pepper leaves. Results also showed that S. litura larvae preferred leaves mechanically damaged and treated with oral secretions from HvAV-3h infected- S. litura larvae in a simulation test. We captured the volatiles emitted by leaves under six treatments. Results showed that the volatile profile changed with the different treatments. Testing of volatile blends, prepared to the proportion released showed that the blend from simulated HvAV-3h-infected S. litura larvae-damaged plants was the most attractive to S. litura larvae. Further, we also found that some of the compounds significantly attracted S. litura larvae at specific concentrations. CONCLUSION HvAV-3h-infected S. litura can alter the release of HIPVs in pepper plants and thus become more attractive to S. litura larvae. We speculate that this may be due to alterations in the concentration of some compounds (such as geranylacetone and prohydrojasmon) affecting the behavior of S. litura larvae. © 2023 Society of Chemical Industry.
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JOURNAL OF MEDICAL ENTOMOLOGY
·
2018
·Vol. 55
·期 4
·787-794
·
IF 1.968
Tian Jiaxin,Mao Jie,Yu Baoting,Fouad Hatem,Ga’al Hassan,Mao Guofeng,Mo Jianchu
Efforts to develop mosquito attractants using vertebrate host volatiles have been well made under laboratory conditions but their attractiveness to mosquitoes in the wild still needs to be evaluated. In the present study, we evaluated the attraction of female Culex pipiens pallens Coquillett (Diptera: Culicidae) to 11 individual chemical compounds found in vertebrate host odors, and to synthetic blends, consisting of different combinations of the compounds. These tests were conducted under laboratory and field conditions using a Y-tube olfactometer and odor-baited traps, respectively. When delivered at concentrations ranging from 0.1 to 10.0 μg/kg, 9 of the 11 compounds were attractive to female mosquitoes under laboratory conditions. We developed 47 synthetic blends composed of the 6 most attractive compounds (propionic acid, hexanal, myristic acid, benzaldehyde, 1-octen-3-ol, and geranyl acetone) and 18 of them were significantly attractive to mosquitoes in the olfactometer. Most of the attractive blends contained two to four attractive compounds. In the field, 5 of the 18 blends captured significantly more mosquitoes than did control traps. The findings demonstrate that female mosquitoes can be attracted by single chemical compounds as well as some of their synthetic blends. The effectiveness of synthetic blends depended on specific combinations of several compounds, rather than simply increasing the number of attractive compounds in the blends. Synthetic blends may have potential for use in odor-baited traps for mosquito surveillance.
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BIOCHEMISTRY
·
2016
·
IF 2.876
Zhenqiu Li,Ruiping Gao,Qinggang Hao,Huifang Zhao,Longbin Cheng,Fang He,Li Liu,Xiuhua Liu,Wayne K. W. Chou,Huajie Zhu,David E. Cane
The T296V mutant of amorpha-4,11-diene synthase catalyzes the abortive conversion of the natural substrate (E,E)-farnesyl diphosphate mainly into the acyclic product (E)-β-farnesene (88%) instead of the natural bicyclic sesquiterpene amorphadiene (7%). Incubation of the T296V mutant with (3R,6E)-nerolidyl diphosphate resulted in cyclization to amorphadiene. Analysis of additional mutants of amino acid residue 296 and in vitro assays with the intermediate analogue (2Z,6E)-farnesyl diphosphate as well as (3S,6E)-nerolidyl diphosphate demonstrated that the T296V mutant can no longer catalyze the allylic rearrangement of farnesyl diphosphate to the normal intermediate (3R,6E)-nerolidyl diphosphate, while retaining the ability to cyclize (3R,6E)-nerolidyl diphosphate to amorphadiene. The T296A mutant predominantly retained amorphadiene synthase activity, indicating that neither the hydroxyl nor the methyl group of the Thr296 side chain is required for cyclase activity.
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