Journal of China Tourism Research
·
2018
·
IF 0
Qingqing Lin,Julie Jie Wen
Profound changes have been identified in the ethnic tea regions of Yunnan Province, southwest China, with the influence of tourism and the tea economy. The tea industry and tea tourism provide special opportunities for females. This research captures the characteristics of the changes in family and labor division. Empirical data were collected between 2006 to 2016 from in-depth interviews and focus groups on ethnic females. This research indicates that the intermarriage radius of local people is greater than ever before, as local people have more and wider encounters. Marriage provides a pathway for people from diverse backgrounds to complement each other. Both male and female play important roles. Although some women are more sociable and adventurous, and they are responsible for expanding business, other females prefer to take home-based duties. The dynamics of power in gender relationships has evolved significantly with the influence of tea and tourism. Tea tourism provides a platform for individual development within the social evolution. This article reflects the swift changes in remote Yunnan, where gender roles, the tea industry and social changes are interwoven. The research is significant in exploring changes in ethnic marriage and labor division based on tea resources.
✓ 已验证
DOI
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2021
·
IF 5.279
Guijie Chen,Yixun Bai,Ziqi Zeng,Yujia Peng,Wangting Zhou,Wenbiao Shen,Xiaoxiong Zeng,Zhonghua Liu
Fuzhuan brick tea (FBT), one of the unique dark teas, has various health-promoting functions. In the present study, one polysaccharide fraction, namely FBTPS-2-1, was extracted and purified from FBT, and its structure and potential immunostimulatory activity were investigated. The results showed that FBTPS-2-1,one of typical heteropolysaccharides, was mainly composed of Gal, Ara, and Glc with little molar content of Man, Rha, GalA, and GlcA in molar ratio of 46.59:22.13:13.57:8.20:6.02:2.12:1.38 and molecular weight of 748 kDa. The backbone of FBTPS-2-1 contained →4)-β-d-Galp-(1→4)-β-d-Galp-(1→, →4)-β-d-Galp-(1→4)-α-d-Glcp-(1→, →4)-α-d-Glcp-(1→4)-α-d-Glcp-(1→, →4)-α-d-Glcp-(1→4)-β-d-Galp-(1→, →3)-β-d-Galp-(1→4)-β-d-Galp-(1→, →3,6)-β-d-Galp-(1→3)-β-d-Galp-(1→ and →3,6)-β-d-Galp-(1→3,6)-β-d-Galp-(1→. The linkages of branches in FBTPS-2-1 were mainly composed of α-l-Araf-(1→3,6)-β-d-Galp-(1→, →5)-α-l-Araf-(1→3,6)-β-d-Galp-(1→, →6)-β-d-Galp-(1→3,6)-β-d-Galp-(1→, α-l-Araf-(1→3,5)-α-l-Araf-(1→, →3,5)-α-l-Araf-(1→5)-α-l-Araf-(1→, α-d-Galp-(1→3,5)-α-l-Araf-(1→ and →5)-α-l-Araf-(1→6)-β-d-Galp-(1→. Furthermore, FBTPS-2-1 could increase the phagocytosis of macrophages and promote the secretion of NO and a variety of inflammatory cytokines, including TNF-α, IL-1β, and IL-6, indicating noticeable immune enhancement activity. Thus, FBTPS-2-1 could serve as a potentially functional food to improve human health by modulating the host immunoreaction.
研究领域:
食品科学
·
免疫学
·
药化化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PLANT CELL AND ENVIRONMENT
·
2020
·Vol. 44
·期 4
·1165-1177
·
IF 6.362
Meng Ye,Miaomiao Liu,Matthias Erb,Gaétan Glauser,Jin Zhang,Xiwang Li,Xiaoling Sun
Upon herbivore attack, plants emit herbivore-induced plant volatiles (HIPVs). HIPVs can prime defences and resistance of intact plants. However, how HIPVs are decoded and translated into functional defence responses is not well understood, especially in long-lived woody plants. Here, we investigated the impact of the aromatic HIPV indole on defence-related early signalling, phytohormone accumulation, secondary metabolite biosynthesis and herbivore resistance in tea plants. We find that tea plants infested with tea geometrid caterpillars release indole at concentrations >450 ng*hr −1 . Exposure to corresponding doses of synthetic indole primes the expression of early defence genes involved in calcium (Ca 2+ ) signalling, MPK signalling and jasmonate biosynthesis. Indole exposure also primes the production of jasmonates and defence-related secondary metabolites. These changes are associated with higher herbivore resistance of indole-exposed tea plants. Chemical inhibition of Ca 2+ and jasmonate signalling provides evidence that both are required for indole-mediated defence priming and herbivore resistance. Our systematic assessment of the impact of indole on defence signalling and deployment shows that indole acts by boosting Ca 2+ signalling, resulting in enhanced jasmonate-dependent defence and resistance in a woody plant. Our work extends the molecular basis of HIPV-induced defence priming from annual plants to an economically important tree species.
研究领域:
植物学
·
生态学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2012
·
IF 2.453
Yuanfeng Wang,Zhiwei Yang,Xinlin Wei
Three polysaccharide fractions (TPS1, TPS2 and TPS3) with different molecular weights were obtained using ultra filtration membranes from crude tea polysaccharide (CTPS) extracted from abandoned lower grade tea leaves. Each fraction contained different contents of neutral sugar, uronic acid, protein, and total polyphenols. These differences provided basis for the antioxidant and free radical scavenging activity of these polysaccharide fractions. The molecular weights of TPS1, TPS2, and TPS3 were around 2.40 × 10 5 Da, 2.14 × 10 4 Da, and 2.46 × 10 3 Da, respectively. In general, TPS1 and CTPS had stronger antioxidant activity, TPS2 and TPS3 had lower antioxidant activity. TPS1 had higher activity for DPPH and lipid per oxidation inhibition. But it had lower capacity for reducing power and metal chelating. This might be due to its higher content of hexuronic acid and larger molecular weight. The order of inhibition activity of lipid per oxidation of various polysaccharide fractions was the same as DPPH radical scavenging activity, as well as the order of metal chelating activity of various polysaccharide fractions similar to hydroxyl radical scavenging activity, which demonstrated that hydroxyl radical scavenging activity of polysaccharide relied heavily on the Fe 2+ metal chelating to decrease the generation of hydroxyl radical.
研究领域:
食品科学
·
生物化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2019
·
IF 6.044
Hao-Xiang Gao,Zheng He,Qun Sun,Qiang He,Wei-Cai Zeng
The formation, properties and functions of a polysaccharide film (CPFT) were investigated. CPFT was created by loading TP into pectin and chitosan matrix by blending method. Comparing with control, the thickness and the water vapor permeability of CPFT were increased with the addition of TP, and the tensile strength of CPFT was reduced by 17% while its elongation at break was increased by 37%. Then, fourier transform infrared (FTIR) spectrum and scanning electron microscope (SEM) results showed that TP had interacted with the film substrates and might made CPFT more complex. Furthermore, CPFT showed the remarkable slow-release, antioxidant and antiseptic activities, which were all concentration-dependent. Moreover, the degeneration of color in fresh beef could be effectively inhibited by CPFT during the 8 days storage. All present results suggested that CPFT showed the potential value to be used as a functional edible polysaccharide film applied in food industries.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
COMPOSITES PART B-ENGINEERING
·
2021
·
IF 9.078
Fukang Deng,Yi Zhu,Kangchun Li,Qing Feng,Kedi Yang,Fuchuan Huang
With advances in industry, more requirements are put forward to improve the performance and function of lubricating materials. Here, the eco-friendly tea saponin derivative (TSC14) modified with tetradecyl groups is exploited to encapsulate aggregation-induced emission nanoparticles (AIE NPs) of tetraphenylethylene (TPE) and deliver the TPE NPs to the friction interface . The functional TPE/TSC14 NPs composites exhibit efficient lubricating and anti-wear properties, forming a bright visual tribofilm on the sliding interface, which is highly prospect for engineering applications . Besides, this study provides a new approach to studying lubricating materials and introduces new prospects for applying AIE NPs in tribology .
研究领域:
材料科学
·
摩擦学
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 23
·8627
·
IF 4.927
Yuxiang Yang,Haizhen Ding,Zijian Li,Antonio Claudio Tedesco,Hong Bi
Photodynamic therapy (PDT) has become an emerging cancer treatment method. Choosing the photosensitizer (PS) compounds is one of the essential factors that can influence the PDT effect and action. Carbon dots (CDs) have shown great potential as photosensitizers in PDT of cancers due to their excellent biocompatibility and high generation of reactive oxygen species (ROS). Here, we used tea polyphenol as raw material for synthesized tea polyphenol carbon dots (T−CDs) that show dual emission bands of red and blue fluorescence and can efficiently generate hydroxyl radicals (OH) under mildly visible irradiation with a LED light (400–500 nm, 15 mW cm−2). The extremely low cytotoxicity and excellent biocompatibility of T−CDs without light irradiation were tested using MTT and hemolytic assay. Further, T−CDs have been shown by in vivo experiments, using a mouse breast cancer cell line (4T1) subcutaneously injected in the back of the mouse buttock as a model, to effectively inhibit the tumor cell proliferation in solid tumors and show an excellent PDT effect. In addition, pathological sections of the mice tissues after further treatment showed that the T−CDs had no apparent impact on the major organs of the mice and did not produce any side effect lesions. This work demonstrates that the as−synthesized T−CDs has the potential to be used as a PS in cancer treatment.Keywords:carbon dots;tea polyphenols;photosensitizer;photodynamic;biocompatibility
研究领域:
肿瘤学
·
材料科学
·
医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2021
·
IF 4.27
Xuqiu He,Ronghao Huang,Lipeng Liu,Yingying Li,Wenzhao Wang,Qingshan Xu,Youben Yu,Tianshan Zhou
Anthocyanins are a group of natural water-soluble pigments in plants that contribute to the pink-purple color of a range of tissues. Because anthocyanins have various biological activities in human health, there is great research interest in the development of anthocyanin-rich foods and beverages, including purple shoot tea. Anthocyanidin 3- O -galactosides have been identified as one of the main anthocyanin components in purple shoot tea, but the enzyme responsible for their biosynthesis remains unclear. UDP-galactose anthocyanidin 3- O -galactosyltransferase (UA3GalT) is presumed to catalyze the galactosylation of anthocyanidin. Therefore, we assayed the UA3GalT activity in five tea samples with varying degrees of purple color and found that its activity was strongly positively correlated (r = 0.929, p < 0.05) with anthocyanin content. Phylogenetic analysis and sequence alignment suggested that CsUGT78A15 encoded a UA3GalT enzyme. Enzymatic assays indicated that r Cs UGT78A15 could catalyze the synthesis of cyanidin 3- O -galactoside and delphinidin 3- O -galactoside using UDP-galactose as a sugar donor, and it showed higher catalytic efficiency towards delphinidin than cyanidin. These results indicate that Cs UGT78A15 acts as a UA3GalT in vitro . Subcellular localization showed that Cs UGT78A15 was located in the endoplasmic reticulum (ER) and nucleus, consistent with the location of anthocyanin synthesis. Transient overexpression of CsUGT78A15 in the fruit of mature ‘Granny Smith’ apples showed that the upregulation of CsUGT78A15 promoted cyanidin 3- O -galactoside accumulation in apple skins. These results suggested that Cs UGT78A15 could catalyze galactosylation of anthocyanidins in planta . Our findings provide insight into the biosynthesis of anthocyanins in tea plants .
研究领域:
植物学
·
植物生物化学
·
分子生物学
·
遗传学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Environmental Sciences
·
2018
·
IF 3.12
Jie Li,Guangwei Yu,Lanjia Pan,Chunxing Li,Futian You,Shengyu Xie,Yin Wang,Jianli Ma,Xiaofu Shang
In this study, used tea leaves (UTLs) were pyrolyzed to obtain used tea-leaf biochar (UTC), and then the UTC was used as an adsorbent to remove ciprofloxacin (CIP) from aqueous solutions. Batch experiments were conducted to investigate the CIP adsorption performance and mechanism. The results showed that the CIP-adsorbing ability first increased and then declined as the UTC pyrolysis temperature increased. The UTC obtained at 450°C presented excellent CIP-absorbing ability at pH 6 and 40°C. The maximum monolayer adsorption capacity was 238.10 mg/g based on the Langmuir isotherm model. The pseudo-second-order kinetic equation agreed well with the CIP adsorption process, which was controlled by both external boundary layer diffusion and intra-particle diffusion. The characterization analysis revealed that the OH groups, C C bonds of aromatic rings, C H groups in aromatic rings and phenolic C O bonds play vital roles in the CIP adsorption process, and that the N C, N O, O C O and C OH groups of UTC were consumed in large quantities. π–π interactions, hydrogen bonding and electrostatic attraction are inferred as the main adsorption mechanisms. The present work provides not only a feasible and promising approach for UTLs utilization but also a potential adsorbent material for removing high concentrations of CIP from aqueous solutions.
研究领域:
环境科学
·
污染控制
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2018
·Vol. 23
·期 2
·179
·
IF 3.098
Hong Xie,Xican Li,Zhenxing Ren,Weimin Qiu,Jianlan Chen,Qian Jiang,Ban Chen,Dongfeng Chen
Tibetan tea (Kangzhuan) is an essential beverage of the Tibetan people. In this study, a lyophilized aqueous extract of Tibetan tea (LATT) was prepared and analyzed by HPLC. The results suggested that there were at least five phenolic components, including gallic acid, and four catechins (i.e., (+)-catechin, (−)-catechin gallate (CG), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin gallate). Gallic acid, the four catechins, andLATTwere then comparatively investigated by four antioxidant assays: ferric reducing antioxidant power, 2-phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl 3-oxide radical (PTIO•) scavenging, 1,1-diphenyl-2-picryl-hydrazl radical scavenging, and 2,2′-azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging assays. In these assays, LATT, along with the five phenolic components, increased their antioxidant effects in a concentration-dependent manner; however, the half maximal scavenging concentrations ofECGwere always lower than those ofCG. Gallic acid and the four catechins were also suggested to chelate Fe2+based on UV-visible spectral analysis. Ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry (UPLC−ESI−Q−TOF−MS/MS) analysis suggested that, when mixed with PTIO•, the five phenolic components could yield two types of radical adduct formation (RAF) products (i.e., tea phenolic dimers and tea phenolic-PTIO• adducts). In a flow cytometry assay, (+)-catechin andLATTwas observed to have a cytoprotective effect towards oxidative-stressed bone marrow-derived mesenchymal stem cells. Based on this evidence, we concluded that LATT possesses antioxidative or cytoprotective properties. These effects may mainly be attributed to the presence of phenolic components, including gallic acid and the four catechins. These phenolic components may undergo electron transfer, H+-transfer, and Fe2+-chelating pathways to exhibit antioxidative or cytoprotective effects. In these effects, two diastereoisomeric CG and ECG showed differences to which a steric effect from the 2-carbon may contribute. Phenolic component decay may cause RAF in the antioxidant process.Keywords:Kangzhuan;cytoprotection;catechins;steric effect;antioxidant mechanisms
研究领域:
药理学
·
生物化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Shanshan Hu,Liyong Luo,Xintong Bian,Rui Hai Liu,Sibo Zhao,Yu Chen,Kang Sun,Jielin Jiang,Zhonghua Liu,Liang Zeng
Pu-erh tea is a healthy beverage rich in phytochemicals, and its effect on the risk of inducing circadian rhythm disorders (CRD) is unclear. In this study, healthy mice were given water or 0.25% (w/v) Pu-erh tea for 7 weeks, followed by a 40 day disruption of the light/dark cycle. CRD caused dysregulation of neurotransmitter secretion and clock gene oscillations, intestinal inflammation, and disruption of intestinal microbes and metabolites. Pu-erh tea boosted the indole and 5-hydroxytryptamine pathways of tryptophan metabolism via the gut–liver–brain axis. Furthermore, its metabolites (e.g., IAA, Indole, 5-HT) enhanced hepatic glycolipid metabolism and down-regulated intestinal oxidative stress by improving the brain hormone release. Tryptophan metabolites and bile acids also promoted liver lipid metabolism and inhibited intestinal inflammation (MyD88/NF-κB) via the enterohepatic circulation. Collectively, 0.25% (w/v) Pu-erh tea has the potential to prevent CRD by promoting indole and 5-HT pathways of tryptophan metabolism and signaling interactions in the gut–liver–brain axis.
研究领域:
营养学
·
药理学
·
分子生物学
·
胃肠病学
·
神经科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 88
·期 2
·625-637
·
IF 3.693
Lixia Yang,Zhendong Lu,Jian Lu,Dianhui Wu
The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non-tea beer ( p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (−)-epigallocatechin gallate, (−)-epicatechin gallate, and (−)-epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers ( p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. Practical Application Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.
研究领域:
食品科学
·
生物化学
✓ 已验证
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）