Scientific Reports
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2025
·Vol. 15
·期 1
·1-11
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IF 3.9
Li Wenlan,Zhang Zijie,Jiang Zixiao,Barasarathi Jayanthi,Zhou Ying,Liu Sui,Lee Shiou Yih,Liu Yangyang
Psychotria rubra Herbal Tea (PRHT) is a traditional Chinese folk medicine used to treat in-flammation induced by respiratory infections. Its specific mechanisms of action, however, remain unclear. The study combined ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), network pharmacology, and in vitro cell experiments to systematically analyze the chemical composition and validate the biological activity of PRHT. Protein-protein interaction (PPI) network analysis and molecular docking were used to identify key targets and mechanisms. PRHT was found to contain 128 active compounds, including alkaloids, amino acids and their derivatives, and flavonoids. Key targets such as STAT3, IL-6, and TP53 were identified through PPI network analysis. PRHT exhibited significant anti-inflammatory effects by modulating the STAT3/IL-6/TNF-α signaling pathway. Experimental results demonstrated that PRHT inhibited the release of inflammatory cytokines in a dose-dependent manner. Molecular docking confirmed strong interactions between PRHT components and core targets. The study reveals that PRHT exerts anti-inflammatory effects by regulating the STAT3/IL-6/TNF-α signaling pathway, contributing to inflammation balance and tis-sue repair. These findings provide scientific evidence for the development of PRHT as a functional anti-inflammatory agent and offer new insights into treatment strategies for respiratory infections.
研究领域:
中药学
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分子生物学
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网络药理学
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DOI
PubMed
高影响因子
ACS Omega
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2022
·
IF 4.132
Moaz M. Abdou,Paul M. O’Neill,Eric Amigues,Magdalini Matziari
A novel TEA-catalyzed sugar-esterification of phosphinic acids was used as a general and efficient approach for the synthesis of a variety of phosphinates without any transition metal. The high efficiency of the current methodology and a convenient experimental procedure compensate for the moderate yields obtained. Another advantage is that the reaction tolerates different substituents attached to the phosphinic acids and the sugar moieties alongside the ease of isolation of the product.
研究领域:
有机化学
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合成化学
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DOI
PubMed
高影响因子
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
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2014
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IF 2.235
Ying’hua Xu,Hai’feng Li,Cheng’pu Chu,Ping Huang,Chun’an Ma
A carbon felt was used as the cathode material for the indirect electrochemical reduction of indigo in alkaline aqueous solution employing iron-triethanolamine (Fe-TEA) complex as a redox mediator. Surface structure and specific surface area of the carbon felt electrode and its electrochemical performance toward the reduction of indigo were investigated by SEM, BET, and cyclic voltammetry, respectively. Moreover, an optimization of different operating conditions for the reduction of indigo was performed with an H-cell. In particular, the dependence of current efficiency (CE) on electrolysis time was chosen to analyze the indirect electrochemical reduction mechanism of indigo. The results showed that the carbon felt, having a high specific surface area of approximately 7289 cm2·g–1, is an excellent electrode material for the indirect electrochemical reduction of indigo and that a moderate current density, temperature, and concentration of indigo has the most beneficial effects on the reduction process.
研究领域:
环境科学
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电化学
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DOI
高影响因子
ACS Applied Nano Materials
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2022
·
IF 6.14
Xiaoli Xu,Shengyi Wang,Yan Chen,Wangwang Liu,Xiaoping Wang,Hongtao Jiang,Shuyi Ma,Pengdou Yun
2D transition-metal dichalcogenides (TMDs) have attracted much attention for promising application in gas sensors. Edges of the layered nanostructures are well known as highly reactive sites, besides the low working temperature. However, TMD sensors still suffer from the bottlenecks of low response and slow reaction kinetics. We propose an innovative use of porous carbon nanostructures originated from zeolitic imidazolate frameworks. In this work, multi-layered MoS2 nanoplates are confined in nanoscale porous carbon nanocages (PCNCs) by a facile hydrothermal technique. The carefully designed MoS2/PCNC sensor exhibits good triethylamine (TEA) sensing performances. Compared with pure MoS2, the response (Ra/Rg) of the MoS2/PCNC composite sensor to 100 ppm TEA is as high as 53. The theoretical TEA detection limit is estimated to be as low as 12 ppb. In addition, the investigation proves good stability and reproducibility. The possible sensing mechanism for the improved performances is discussed too. The innovative strategy for the controlled design of MoS2/PCNC nanostructures may provide valuable application in designing high-performance TEA sensors.
研究领域:
材料科学
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化学传感器
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纳米技术
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产品关联
DOI
高影响因子
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
·
2024
·
IF 4.2
Xiaoyi Huo,Yinna Wang,Zheming Liu,Jia Liu,Hang Zhu,Yong Zhou,Yilong Man,Xiaomao Zhou,Haihao Ma
The slowpoke channel responds to the intracellular calcium concentration and the depolarization of the cell membrane. It plays an important role in maintaining the resting potential and regulating the homeostasis of neurons, but it can also regulate circadian rhythm, sperm capacitation, ethanol tolerance, and other physiological processes in insects. This renders it a potentially useful target for the development of pest control strategies. There are relatively few studies on the slowpoke channels in lepidopteran pests, and their pharmacological properties are still unclear. So, in this study, the slowpoke gene of Plutella xylostella ( Pxslo ) was heterologous expressed in HEK293T cells, and the I-V curve of the slowpoke channel was measured by whole cell patch clamp recordings. Results showed that the slowpoke channel could be activated at −20 mV with 150 μM Ca 2+ . The subsequent comparison of the electrophysiological characteristics of the alternative splicing site E and G deletions showed that the deletion of the E site enhances the response of the slowpoke channel to depolarization, while the deletion of the G site weakens the response of the slowpoke channel to depolarization. Meanwhile, the nonspecific inhibitors TEA and 4-AP of the Kv channels, and four pesticides were tested and all showed an inhibition effect on the PxSlo channel at 10 or 100 μM, suggesting that these pesticides also target the slowpoke channel. This study enriches our understanding of the slowpoke channel in Lepidopteran insects and can aid in the development of relevant pest management strategies.
研究领域:
昆虫学
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药理学
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分子生物学
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害虫管理
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产品关联
DOI
PubMed
高影响因子
KEY ENGINEERING MATERIALS
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2018
·
IF 0
Xiao Dong Tan,Wei Xiong,Jin Zhang,Jie Xu,Chang Hai Yi
The method of electrochemical reduction utilizes electrons as agent to achieve the reduction of indigo, vat dyes and pollution emissions, as well as the recycling of electrolyte. In this study, Ca2+-Fe3+-triethanolamine (TEA) redox system was used as the mediator to achieve the indirect electrochemical reduction of indigo. The optimization of parameter was analyzed by reduction efficiency (RE) and current efficiency (CE). The result showed that indigo could be reduced by electrochemical method and the best optimization recipe was 20 g/L NaOH + 5 g/L Fe2(SO4)3 + 30 g/L TEA + 5 g/L Calcium gluconate + 3 g/L indigo in 1 A·dm-2 current density at 50°C. This work suggested that Ca2+-Fe3+-TEA redox system in reduction of indigo was an effective way with higher CE (75.9 %).
研究领域:
化学工程
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环境科学
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纺织科学
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产品关联
DOI
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
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2020
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IF 1.415
Guiming Fu,Kedan Chen,Jiantao Wang,Mei Wang,Ruyi Li,Xiaojiang Wu,Choufei Wu,Peng Zhang,Chengmei Liu,Yin Wan
Although tea seed cake (TSC) possesses high nutritional value, its high content of tea saponin (TS) limits its potential as feed. This study aimed to degrade TS in TSC by saponin-degrading strain and used a multistrains fermentation method to improve its nutritional value and palatability. Three saponin-degrading strains were isolated from Oleum Camelliae mill soil and identified as Citrobacter sp. FCTS301, Pantoea sp. FCTS302, and Enterobacter sp. FCTS303. Single-factor experiment showed that Citrobacter sp. FCTS301 had the highest degradation rate of TS. Response surface analysis for Citrobacter sp. FCTS301 indicated that the optimum culture conditions were as follows: initial pH of 7.2, culture temperature of 34.2 °C, inoculation amount of 7.3%, the agitation rate of 150 rpm, and the TS concentration of 10.0 g/L. Under these conditions, the maximum degradation rate was 82.6%. The fermentation process of TSC was obtained by a multistrains fermentation experiment. Considering the protein content, crude fiber degradation rate, and TS degradation rate of each group, the optimum inoculum amount of strains included Citrobacter sp. FCTS301, Aspergillus oryzae NCUF414, Saccharomyces cersvisiae NCUF306.5, and Lactobacillus plantarum NCUF201.1(5%, 0.5%, 1.0%, and 1.5%). After TS was degraded efficiently, fermented TSC can be presumed a potential feed raw material.
研究领域:
微生物学
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应用微生物学
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动物营养
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生物降解
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发酵技术
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2018
·
IF 3.412
Wanjun Gao,Min Yan,Yu Xiao,Yaning Lv,Chuanyi Peng,Xiaochun Wan,Ruyan Hou
Rinsing dried tea leaves before brewing is a traditional way of preparing rolled oolong tea in China. This study analyzes how rinsing green, black, and oolong tea before brewing affects the levels of pesticide residues in the tea infusion. Eight representative insecticides of different polarities were tracked, namely, three neonicotinoids (acetamiprid, imidacloprid, and thiamethoxam), two organophosphates (dimethoate and malathion), and three pyrethroids (bifenthrin, β-cypermethrin, and fenvalerate). The results showed that the eight pesticides transferred into the rinse water at rates between 0.2 and 24% after 5, 10, 20, or 30 s. Rinsing tea before brewing reduced the pesticide risk levels by 5–59% in the tea infusion. Five functional components, such as epigallocatechin gallate and caffeine, were reduced by 0–11% in the tea infusion. The results can be used to develop an effective method of rinsing tea before brewing that reduces pesticide exposure risks.
研究领域:
食品科学
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农业化学
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毒理学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiuyan Liu,Wenjing Huang,Caiyan Sheng,Yida Wu,Mingxia Lu,Tiehan Li,Jixin Zhang,Yuming Wei,Yujie Wang,Jingming Ning
Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a distinctive rice crust–like aroma. Tea stems may contribute differently to the aroma of LYT than leaves. This study aimed to clarify the specific contribution of stems to LYT. The volatile compounds in different components of LYT were extracted and analyzed using a combination of headspace solid-phase microextraction and stir bar sorptive extraction coupled with gas chromatography-olfactory-mass spectrometry. The results revealed high concentrations of compounds with roasty attributes in stems such as 2-ethyl-3,5-dimethylpyrazine (OAV 153–208) and 2-ethyl-3,6-dimethylpyrazine (OAV 111–140). Aroma recombination and addition experiments confirmed that the roasty aroma provided by stems plays a pivotal role in the formation of the distinctive flavor of LYT. This study offers novel insights into the contribution of stems to the aroma of LYT, which can be used for processing and quality enhancement of roasted tea.
研究领域:
食品科学
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茶叶加工学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2026
·
IF 4
Shiqiang He,Yiwei Weng,Qinghua Cheng,Zhengli Gong,Huarong Tong,Yingjuan Chen
BACKGROUND Storage plays an important role in the quality development of ripened Pu-erh tea. However, the differential flavor evolution during storage between loose ripened Pu-erh tea (PE) and its by-product, tea head (CT), derived from the same fermentation pile, remains unclear. RESULTS In this study, PE and CT were analyzed after storage. Sensory evaluation showed that CT developed stronger umami and sweetness and less bitterness than PE. This was attributed to higher total amino acid (CT2: 8.28 ± 0.44 > PE2: 7.17 ± 0.38 mg g −1 ) and soluble sugar content (CT2: 28.10 ± 1.08 > PE2: 21.70 ± 0.95 mg g −1 ) and lower catechin (CT2: 28.68 ± 0.30 < PE2: 35.37 ± 0.51 mg g −1 ) and caffeine (CT2: 28.76 ± 0.47 < PE2: 30.73 ± 0.33 mg g −1 ) content. Tea head exhibited enhanced woody and herbal aromas, likely driven by increased α -ionone, safranal, 6-methylsalicylaldehyde, 1,2,4-trimethoxybenzene, and 1,2-dimethoxybenzene. Pu-erh tea displayed intensified stale and fatty aromas, which were correlated with higher ethyl 5-methyl-vinyl tetrahydrofuran carbonate, 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, 1,2-dimethoxybenzene, β -ionone, and nonanal content. CONCLUSION Storage can promote changes in CT and PE taste and aroma but with different effects on each. © 2026 Society of Chemical Industry.
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产品关联
DOI
PubMed
高影响因子
npj Science of Food
·
2026
·
IF 9.7
Pan Yani,Xiang Lin,Yang Li,Wang Xinxin,Feng Xinyu,Lu Jian,Wang Dong,Zhang Jingjing,Chen Ming,Yan Anran,Guo Haowei,Zhao Ranran,Zhang Huiyuan,Yuan Jiancheng,Ren Guohua,Chu Qiang,Chen Ping
The ability of flowers to sustain fragrance release during the scenting process dominates the aroma quality of scented tea, rather than the capacity of tea dhool to passively adsorb volatiles. Plucked flowers remain metabolically active, whose physiological status governs the persistence and intensity of fragrance emission. Traditional practice has focused on maximizing aroma uptake by a low‑moisture tea dhool, inadvertently accelerating floral dehydration and metabolic collapse, thereby prematurely terminating peak fragrance release. This study introduces a novel “tea nurturing flowers” perspective, investigating how tea dhool moisture content modulates Osmanthus physiology and shapes the aroma quality of Osmanthus black tea (OBT). An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission. By contrast, insufficient moisture (5–10%) caused plasmolysis and stomatal closure, while over‑hydration (45%) induced cell rupture and blockage of the porous tea dhool, impairing volatile transfer. Consequently, OBT produced at 25% moisture exhibited a more intense and persistent floral aroma, with elevated levels of key volatiles such as β‑ionone. Overall, this study repositions tea dhool from a merely passive adsorbent to a moisture‑mediated regulator of flower vitality, providing a mechanistic foundation and practical guidelines for improving scented tea quality.
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Penghui Li,Yujie Xu,Yanrui Zhang,Jiamin Fu,Shuwei Yu,Huimin Guo,Zhihui Chen,Changsong Chen,Xiaogen Yang,Shucai Wang,Jian Zhao
Tea trichomes contain special flavor-determining metabolites; however, little is known about how and why tea trichomes produce them. Integrated metabolite and transcriptome profiling on tea trichomes in comparison with that on leaves showed that trichomes contribute to tea plant defense and tea flavor and nutritional quality. These unicellular, nonglandular, and unbranched tea trichomes produce a wide array of tea characteristic metabolites, such as UV-protective flavonoids, insect-toxic caffeine, herbivore-defensive volatiles, and theanine, as evidenced by the expression of whole sets of genes involved in different metabolic pathways. Both dry and fresh trichomes contain several volatiles and flavonols that were not found or at much low levels in trichome-removed leaves, including benzoic acid derivatives, lipid oxidation derivatives, and monoterpene derivatives. Trichomes also specifically expressed many disease signaling genes and various antiherbivore or antiabiotic peptides. Trichomes are one of the domestication traits in tea plants. Tea trichomes contribute to tea plant defenses and tea flavors.
研究领域:
植物学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）