Journal of Advanced Research
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2025
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IF 13
Bingsong Ma,Longjie Xu,Shuang Liang,Shuya Han,Cunqiang Ma,Xinghui Li,Yongquan Xu,Yue Shi,Junfeng Yin
Introduction The post-fermentation storage of raw Pu-erh tea (RPT) is a key process that contributes to the development of its characteristic aged flavor. Microbial activity plays a vital role in this transformation which strongly influenced by water activity (A w ). However, its specific effects on microbial community dynamics and associated metabolic contributions during RPT storage remain unclear. Objectives This study aims to elucidate the mechanisms by which different A w levels shape microbial communities and drive flavor compound formation during RPT storage. Methods RPT samples were stored under defined A w conditions, during which microbial communities were characterized using Internal Transcribed Spacer (ITS) sequencing, and flavor metabolites were analyzed through gas chromatography-mass spectrometry (GC–MS), liquid chromatography-mass spectrometry (LC-MS). Correlation analyses and core strain-inoculated fermentations under simulated and realistic A w conditions were conducted to investigate the relationship between microbial dynamics and flavor evolution. Results Controlled A w conditions significantly influenced the microbial composition and flavor chemistry of RPT. A w above 0.60 enriched fungal genera such as Papiliotrema , Hannaella , Toxicocladosporium , and Pestalotiopsis , which were strongly correlated with the accumulation of aging-associated terpenoids (e.g., α -terpineol, terpinen-4-ol, cedrol, linalool) and kokumi-active compounds including flavoalkaloids and amino acid derivatives. A core yeast isolate, Papiliotrema flavescens , exhibited metabolic activity at A w > 0.60 under both simulated and realistic storage conditions. It produced β -glucosidase, which promoted the hydrolysis of glycosidic precursors and the accumulation of linalool and methyl salicylate, confirming its role in microbial-driven flavor development. However, A w levels exceeding 0.70 promoted the formation of undesirable volatiles like N , N -dimethyl-propanamide, toluene, and isophorone, indicating potential quality deterioration. Conclusion A w is a pivotal parameter that connects storage safety with microbial-driven flavor development in RPT. An optimal range of 0.60–0.70 promotes beneficial transformations while minimizing off-odor risks. These findings highlight A w regulation as a practical and novel strategy for improving aging quality.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Huiru Zhang,Wanjun Long,Siyu Wang,Kangyan Zhang,Hengye Chen,Haiyan Fu
s As a typical national product of geographical indication in China, the provenance of Longjing tea exerts a significant influence on its quality and market value. This study presents a smart and fast colorimetric sensor based on the oxidase-like activity of copper-doped carbon dots (Cu-CDs) for the discrimination of Longjing tea origin and grade at different scales. Based on the differences in catechin content among Longjing teas from different origins and grades, the sensor utilizes the differential restoring capacities of catechins to amplify the characteristic differences between tea samples. Upon introduction of the Cu-CDs sensing system, its oxidase-like activity catalyzes redox reactions between tea catechins and TMB, inducing observable color changes through modulation of particle surface charge distribution and aggregation states. By extracting RGB values from color images and integrating PLS-DA and RF chemometric models, this study can not only quickly and accurately identify the types and contents of eight catechins, but also visually distinguish the origin and grade of Longjing tea. The discrimination accuracy rate for both the training set and the prediction set reached 100.00%. This method has been shown to facilitate rapid on-site testing, thereby providing an effective means of swiftly identifying the origin of Longjing tea.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2015
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IF 2.912
Jiadong Gui,Xiumin Fu,Ying Zhou,Tsuyoshi Katsuno,Xin Mei,Rufang Deng,Xinlan Xu,Linyun Zhang,Fang Dong,Naoharu Watanabe,Ziyin Yang
It was generally thought that aroma of oolong tea resulted from hydrolysis of glycosidically bound volatiles (GBVs). In this study, most GBVs showed no reduction during the oolong tea manufacturing process. β-Glycosidases either at protein or gene level were not activated during the manufacturing process. Subcellular localization of β-primeverosidase provided evidence that β-primeverosidase was located in the leaf cell wall. The cell wall remained intact during the enzyme-active manufacturing process. After the leaf cell disruption, GBV content was reduced. These findings reveal that, during the enzyme-active process of oolong tea, nondisruption of the leaf cell walls resulted in impossibility of interaction of GBVs and β-glycosidases. Indole, jasmine lactone, and trans-nerolidol were characteristic volatiles produced from the manufacturing process. Interestingly, the contents of the three volatiles was reduced after the leaf cell disruption, suggesting that mechanical damage with the cell disruption, which is similar to black tea manufacturing, did not induce accumulation of the three volatiles. In addition, 11 volatiles with flavor dilution factor ≥44 were identified as relatively potent odorants in the oolong tea. These results suggest that enzymatic hydrolysis of GBVs was not involved in the formation of volatiles of oolong tea, and some characteristic volatiles with potent odorants were produced from the manufacturing process.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Jiajia Qian,Chen Zhu,Jianlong Li,Yuhua Yang,Dachuan Gu,Yinyin Liao,Lanting Zeng,Ziyin Yang
Benzyl nitrile from tea plants attacked by various pests displays a diurnal pattern, which may be closely regulated by the endogenous circadian clock. However, the molecular mechanism by the circadian clock of tea plants that regulates the biosynthesis and release of volatiles remains unclear. In this study, the circadian clock gene CsPCL1 can activate both the expression of the benzyl nitrile biosynthesis-related gene CsCYP79 and the jasmonic acid signaling-related transcription factor CsMYC2 involved in upregulating CsCYP79 gene, thereby resulting in the accumulation and release of benzyl nitrile. Therefore, the anti-insect function of benzyl nitrile was explored in the laboratory. The application of slow-release beads of benzyl nitrile in tea plantations significantly reduced the number of tea geometrids and had positive effects on the yield of fresh tea leaves. These findings reveal the potential utility of herbivore-induced plant volatiles for the green control of pests in tea plantations.
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FOOD CHEMISTRY
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2024
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IF 8.5
Ying-Lin Zhu,Wei-Xuan Li,Yu-Hui Zhang,Han Yan,Long-Yu Guo,Yue Zhang,Hai-Peng Lv,Ling-Hong Zhou,Zhi Lin,Wen-Liang Wu,Yin Zhu
Jianghua Kucha (JHKC) is an ancient tea germplasm, which presents a high value for resource utilization but was less developed in aroma research. In this study, volatile metabolites in fresh leaves and corresponding black teas of JHKC, along with odorants of JHKC black teas were systematically investigated using stir-bar sorptive extraction in combination with gas chromatography–mass spectrometry (GC–MS) and GC–olfactometry/MS (GC–O/MS) technologies. A total of 128 and 135 volatile compounds were identified in fresh leaves and black teas, respectively, along with 13 key differential volatile components derived from fatty acids, pigments, glycoside precursors, and the terpene pathway. An odorant wheel for JHKC black teas was developed based on 29 important odorants determined through a combination of GC–O/MS perception, aroma extract dilution analysis, odor activity value measurement. Trans - β -Damascenone, cis -jasmone, and cis -jasmin lactone have been identified as significant contributors to the “sweet” flavor of JHKC black teas.
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Analytical Methods
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2025
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IF 2.6
De-Huan Yang,Li-Lin Lin,Zhang-Feng Tang,Zengping Chen,Yao Chen,Tong Wang,Ruqin Yu
Lu'an Gua Pian tea (LAGP) is a traditional historical tea and one of the top ten famous teas in China. The price of LAGP from the same place of origin with different harvest time varies greatly in the market, among which the LAGP before the Qingming Festival (between April 4th and 6th every year) is regarded as a precious product. To accurately determine the harvest time of LAGP, especially around Qingming, HPLC-DAD combined with three different data analysis strategies (including targeted components analysis, non-targeted components analysis, and non-targeted fingerprint analysis) was evaluated and compared. Four machine learning algorithms are used to build the corresponding classification models, among which principal component analysis coupled with linear discriminant analysis (PCA-LDA), partial least squares discriminant analysis (PLS-DA) and K-nearest neighbors (K-NN) achieved more than 95% classification accuracy. In addition, the non-targeted component analysis can classify LAGP picking time to a much smaller extent with an accuracy of 100% for PLS-DA. The advantages and disadvantages of three data analysis strategies were compared. Regardless of the data analysis strategy used, the final classification accuracy was satisfactory. The corresponding data analysis strategy can be selected according to the specific experimental purpose. This work provides a variety of alternative solutions based on HPLC-DAD for identifying the picking time of Lu'an Gua Pian.
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ACS Applied Materials & Interfaces
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2024
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IF 8.3
Lingjiao Li,Chengyao Feng,Wenchao Zhang,Lin Qi,Binfeng Liu,Hua Wang,Chenbei Li,Zhihong Li,Chao Tu,Wenhu Zhou
Cisplatin, a frontline chemotherapeutic agent against cancer, faces challenges in clinical application due to significant toxicities and suboptimal efficacy. Renal toxicity, a dose-limiting factor of cisplatin, results from multifactorial processes including cisplatin-induced cellular pyroptosis, oxidative damage, and inflammatory responses. Our findings reveal that Tea Polyphenols Nanoparticles (TPNs) derived from Epigallocatechin gallate (EGCG) effectively could address these diverse mechanisms, comprehensively alleviating cisplatin-induced nephrotoxicity. Leveraging TPNs as carriers, chemical conjugation enables the encapsulation of tetravalent cisplatin prodrug, extending its systemic half-life, enhancing tumor tissue accumulation, while simultaneously mitigating renal toxicity. Concurrently, employing a CRISPR/Cas9 kinase library, we identified CSNK2A1 as a target sensitizing tumor cells to cisplatin, enabling specific siRNA sequences to augment cisplatin susceptibility, thereby minimizing the dosage requirement. Benefiting from the versatile carrier properties of TPNs to codeliver cisplatin prodrug and anti-CSNK2A1 siRNA, we developed a codelivery system, Pt-TPNs/siRNA. Pt-TPNs/siRNA not only enhances the anticancer effects but also mitigates cisplatin-induced renal toxicity, achieving efficacy while reducing toxicity. Mechanistic and safety assessments of these nanoparticles were conducted at both cellular and animal levels, opening new avenues for improved clinical utilization of cisplatin.
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FOOD CHEMISTRY
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2025
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IF 9.8
Qidong Yu,Yiding Li,Wenmin Zhang,Xueting Cui,Shiye Xie,Lan Zhang
Monitoring trace oxygenated polycyclic aromatic hydrocarbons (O-PAHs) in tea infusions is crucial, as long-term consumption of O-PAHs-contaminated tea can harm health. In this work, covalent organic framework (COF) TpBD-(OH) 2 coating was fabricated for solid-phase microextraction (SPME) of O-PAHs. The coating contains abundant benzene rings and hydrogen bonding sites (oxygen and nitrogen groups). Density functional theory calculations, electrostatic potential distribution and X-ray photoelectron spectroscopy analysis indicated the COF efficiently adsorbs O-PAHs via van der Waals force, hydrogen bonding, electrostatic force, size matching, and π-π interaction. Under the best SPME conditions, a method for detecting O-PAHs in tea infusions was developed using gas chromatography-tandem mass spectrometry (GC–MS/MS). The method possessed low limit of detection (0.5–1.0 ng L −1 ), wide linearity (2.0–1000.0 ng L −1 ) and satisfactory recoveries (82.5 %–117.5 %). Furthermore, the method was used to study the impacts of different roasting methods on O-PAHs contamination, and results showed carbon roasting posed a higher risk.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2025
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IF 6.2
Feiquan Wang,Huike Li,Zongjie Wu,Jiawei Yan,Hua Feng,Ruihua Liu,Yao Wu,Yiting Liu,Wenlong Lei,Wenmin Fan,Tianmeng Liang,Rongping Chen,Yingao Zhang,Yezi Xiao,Xiaomei Lei,Bo Zhang,Yucheng Zheng,Pengjie Wang
Wuyi rock tea is renowned for its distinctive ″rock flavor,″ largely formed during the turning stage through mechanical stress and enzymatic changes.To investigate its molecular basis, we assembled the most contiguous tea genome to date from the representative cultivar “Rougui” and identified structural variations distributed across flavor-related genes and pathways. Metabolomic profiling highlighted the fourth and fifth turning stages as critical, showing surges in volatiles and nucleotides, rapid catechin and amino acid degradation, and a striking 180-fold rise in theaflavins. Leveraging transcriptome data with >97% mapping rate to the “Rougui” genome, we identified 1248 genes forming key coexpression modules associated with volatiles and theaflavins biosynthesis. These modules include 10 TPSs, PPO, POD, and multiple upstream structural genes that were coordinately activated during the sequential turning stages. The results offer genomic resources and insights into the regulation of flavor formation in Wuyi rock tea.
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FOOD HYDROCOLLOIDS
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2025
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IF 12.4
Sixu Lv,Ye Huang,Jianxia Xu,Wenzhe Yin,Kang Zhong,Xiaonan Sui,Yingnan Liu,Zhenyu Yu,Yaqing Xiao
This study was conducted to investigate the effect of tea residue cellulose nanocrystal (CNC) in coordination with Ca 2+ on the thermal gelation of pea protein amyloid fibrils (PAFs) and its potential mechanism. The results showed that CNC (0.12%) inhibited the aggregation of PAFs molecules, reduced the surface hydrophobicity and increased the solubility of the solution, and further formed PAFs-based gels with high water holding capacity and high gel strength. However, Ca 2+ (400 mM) promoted the aggregation of PAFs molecules, which made the solution have high surface hydrophobicity and low solubility, and finally formed a PAFs-based gel with low water holding capacity and high gel strength. The intermolecular force of PAFs-CNC/Ca 2+ gel was enhanced, and the content of β-sheet conformation was increased. CNC fragments bound to specific amino acid sites of PAFs through non-covalent forces (hydrogen bonding and van der Waals forces), and Ca 2+ might enhance the cross-linking and interaction between CNC and protein, thus making the two synergies enhance the gel strength and viscoelasticity of PAFs. The research results will provide a new perspective for the diversified regulation of PAFs gel properties and the design and development of PAFs gel-based products.
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Food Bioscience
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2025
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IF 5.9
Juan Li,Zhaozhan Liu,Yan Du,Zhiming Zhong,Zhaoxin Tu,Wenju Zhou,Zhengxing Chen,Li Wang,Xinxia Zhang,Ting Li
Alcoholic liver injury is a prevalent health issue worldwide, characterized by oxidative stress, inflammation, and gut microbiota imbalance. Traditional treatments often focus on reducing alcohol intake and managing symptoms, but novel therapeutic approaches targeting gut microbiota and oxidative stress are gaining attention. Highland barley functional tea (HBFT) extract was known for its antioxidant and anti-inflammatory properties, but its effects on alcoholic liver injury and gut microbiota remained unclear. This study aimed to evaluate the protective effects of HBFT on alcoholic liver injury and elucidated its underlying mechanisms of action. Male C57BL/6J mice were divided into six groups (n=12): control, model (0.2 mL/20 g per day), positive drug (0.2 mL/20 g per day), low-dose HBFT (1.4 g/kg per day), medium-dose HBFT (2.8 g/kg per day), and high-dose HBFT (5.6 g/kg per day). The findings indicated that HBFT intervention significantly inhibited the increase in ALT and AST serum levels. HBFT also enhanced the activity of enzymes and expression of proteins associated with oxidative stress, inflammatory damage, and hepatic lipid metabolism. Furthermore, HBFT promoted the proliferation of beneficial gut bacteria in mice, such as Akkermansia and Lactobacillus. Moreover, the HBFT intervention helped restore the levels of short-chain fatty acids (SCFAs) in mice caused by alcohol exposure. Taken together, these results suggested that HBFT extract may act as a novel gut microbiota modulator, alleviating alcoholic liver injury by restoring gut microbial balance and ameliorating hepatic oxidative stress and inflammation.
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2014
·Vol. 52
·期 9
·5874-5881
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IF 2.024
Geng Qian,Zhao Xin-Huai
In the present study, influences of nine probiotics and tea polyphenols on the production of acetic, butyric, and lactic acid from simulated colonic fermentation of maize resistant starch (RS) were investigated. RS was fermented by fecal extracts of healthy adults at 12 g L −1 and 37 °C for 18–48 h in the presence and absence of exogenous probiotics and tea polyphenols. The added probiotics increased acetic and butyric acid production by 25–216 %. Eubacterium faecalis , Lactobacillus acidophilus , L. casei , and L. helveticus increased lactic acid production by 7–58 %; however, other probiotics decreased lactic acid production. Tea polyphenols facilitated lactic acid production but inhibited acetic and butyric acid production clearly. More importantly, the added probiotics weakened the inhibitory effects of tea polyphenols on the two acids, enhancing acetic and butyric acid production by 152–641 and 825–1,777 %, respectively. It is concluded that both probiotics and tea polyphenols have different impacts on the production of acetic, butyric and lactic acid during the colonic fermentation of RS. The impacts of other probiotics and food components on the colonic fermentation of RS and other dietary fibers should be investigated in future study to clarify their possible interactions.
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危险品化学品经营许可证（带存储）