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 .
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高影响因子
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.
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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 .
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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.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Heng-Yu Liang,Hao-Xiang Gao,Zan Jing,Qiang He,Wei-Cai Zeng
Maillard reaction plays an important role in the flavour and color of some food. However, the excessive occurrence of Maillard reaction may affect the quality and safety of food. In this study, a simulated Maillard system composed of gluten and glucose was established to evaluate and analyze the regulatory role of tea polyphenols (TP) in it. The addition of tea polyphenols alleviated excessive browning of the Maillard reaction and significantly inhibited the accumulation of fructosamine and late glycosylation end products in the system. Based on the analysis of laser particle sizer and atomic force microscope, the large particle size distribution and aggregation structure of the Maillard reaction products in the tea polyphenol group disappeared. Further experiments showed that with the addition of tea polyphenols, the free radicals content in the system decreased, while the amount of reaction substrates increased. It was also shown that tea polyphenols effectively inhibited the isomerism of glucose to fructose and affected the content of free sulfhydryl and free amino groups in the system. The results indicated that tea polyphenols can regulate the Maillard reaction between gluten and glucose, which gives it the potential for application in the field of bakery and thermally processed foods.
研究领域:
食品科学
·
生物化学
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Xiaoyan Shen,Xiaofen Wu,Hui Qi,Dongning Wei,Ming Deng,Keqin Wang,An Liu,Liang Chen
This study focused on the efficiency of enzymatic synthesis for theaflavins (TFs) and SII types of thearubigins (SII-TRs) in suspended fermentation of different varieties of tea leaves. The results showed that the content of catechins in tea variety-Xiaoxianghong 21-3 (XXH21-3) was the highest among the five kinds of fresh tea leaves, and it had the strongest ability of transforming catechins to TFs and SII-TRs. The total amount of catechins for XXH 21-3 decreased rapidly and the conversion ratio of TFs reached the highest level of 13.96% after 20 min, the residual catechins was the lowest (3.08%) and the conversion rate of SII-TRs was the highest (13.02%) after 120 min during the suspended fermentation of five varieties tea leaves. Among the six catechin types, epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and epigallocatechin (EGC) were consumed in large quantities, and the residues were all less than 5% in the final stage of fermentation, of which ECG consumption was the fastest, followed by EGCG. These results demonstrated that the concentration of catechins and PPO activities were positively correlated with the formation of TFs and SII-TRs, POD activity was positive correlation with synthesis of SII-TRs and negative correlation with TFs.
研究领域:
食品科学
·
茶叶化学
·
酶学
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高影响因子
Pharmaceuticals
·
2024
·Vol. 17
·期 9
·1181
·
IF 4.3
Zeting Huang,Lanyue Zhang,Jie Xuan,Tiantian Zhao,Weihua Peng
Atopic dermatitis (AD) is a persistent and recurrent inflammatory skin condition with a genetic basis. However, the fundamental reasons and mechanisms behind this phenomenon remain incompletely understood. While tea extracts are known to reduce histamine-induced skin allergies and inflammation, the specific mechanisms by which various types of Chinese tea provide their protective effects are still not fully elucidated. In this study, a model of skin itching induced by histamine is used to explore the functions and mechanisms of three types of tea extract (Keemun black tea (HC), Hangzhou green tea (LC), and Fujian white tea (BC)) in alleviating histamine-induced dermatitis. The components of three tea extracts are identified by UPLC-Q-TOF-MS, and we found that their main components are alkaloids, fatty acyls, flavonoids, organic acids, and phenols. The inhibitory effects of three types of tea extract onEscherichia coli(E. coli) andStaphylococcus aureus(S. aureus) in skin injury are investigated by MIC and flow cytometry. The three types of tea extract have an inhibitory effect on the growth of bacterial flora, with HC showing the best inhibitory activity. The effect of the three types of tea extract on histamine-induced dermatitis is also evaluated. Furthermore, itchy skin experiments, HE staining, toluidine blue staining, and immunohistochemical staining of mouse skin tissues were performed to determine the variations of scratching, epidermal thickness, mast cell number, IL-1β, and NGF content after the administration of the tea extracts. The three types of tea extracts all alleviate and inhibit skin itching, epidermal hyperplasia, and allergic dermatitis. BC effectively alleviates epidermal hyperplasia caused by skin allergies, and LC significantly downregulates NGF. HC reduces histamine-induced mast cell infiltration and downregulates IL-1β to alleviate skin itching. Consequently, tea emerges a potent natural product that can inhibit the growth of skin wound bacterial flora and exhibit skin repair effects on histamine-induced allergic dermatitis.
研究领域:
药理学
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皮肤病学
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茶科学
·
免疫学
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Food and Bioprocess Technology
·
2024
·
IF 5.3
Gao Weilan,Zheng Zhan,Chen Rongyu,Zhang Na,Wang Xuehua,Zhu Zhenzhou,Li Shuyi,Cong Xin
Selenylation modification is an effective way to improve the nutritional and health effects of tea polysaccharide, but the effects of different selenylation methods on the structure and efficacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 ~ 1454.99 µg/g) were prepared by Na 2 SeO 3 -HNO 3 method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS), and pulse electric field (PCSe-TPS) treatments, respectively. These different CSe-TPSs were systematically compared with ordinary tea polysaccharides (Ord-TPS) and natural selenium-enriched tea polysaccharides (NSe-TPS) in aspect of molecular structure and biological functions. The results of molecular structure and apparent morphology showed that the particle size ( p < 0.05) and the thermal stability of Ord-TPS were reduced after selenylation modification, while the absolute potential of polysaccharide was increased ( p < 0.05), coupled with altered monosaccharide composition and changed apparent morphology. However, the main functional groups and the secondary structure of Ord-TPS did not change. The antioxidant activities of tea polysaccharides after selenylation were improved as well as their inhibitory effects on carbohydrate digestive enzymes ( p < 0.05). The total antioxidant capacity of PCSe-TPS (selenium content of 240.66 ± 1.43µmol/g) was enhanced by 85.41% compared with Ord-TPS (selenium content of 129.80 ± 3.42 µmol/g), while its IC 50 values on inhibition of α-amylase (2.91 ± 0.18 mg/mL) and α-glucosidase (0.18 ± 0.01 mg/mL) were significantly lower than other tea polysaccharides ( p < 0.05), which suggested best antioxidant and hypoglycemic activity. Moreover, tea polysaccharides with higher selenium content and smaller particle size showed better antioxidant and hypoglycemic activities. This research will provide new strategies for the application of tea polysaccharides.
研究领域:
食品科学
·
营养学
·
生物化学
·
药学
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高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Yufei Zhang,Yanyin Lu,Dandan Pan,Yanyan Zhang,Chen Zhang,Zexin Lin
Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of Lentinus edodes , Lentinus sajor-caju (Fr.) , Flammulina filiformis , Hericium erinaceus , Pleurotus pulmonarius , and Monascus kaoliang B6 were evaluated using tea residue as a medium. P. pulmonarius and L. sajor-caju (Fr.) exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. M. kaoliang B6 demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, M. kaoliang B6 achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL −1 ) and lignin peroxidase (36.9 U∙L −1 ) activities. P. pulmonarius and L. sajor-caju (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL −1 ). Fermentation by M. kaoliang B6 resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g −1 , by which the mycelium's protein and total sugar content increased by 73 and 188 mg g −1 . Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.
研究领域:
微生物学
·
生物技术
·
废物管理
·
真菌生物学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yueming Liang,Zhusheng Liu,Yuelan Pang,Min Li,Shengmeng Zheng,Fujing Pan,Chunyu Guo,Qianhua Wu,Ting Chen,Qiang Li,Zhonghua Liu
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flavour compounds with sweet notes increased, while those associated with pungent note decreased. The composition and diversity of bacteria remarkable changed after 9 years of tea storage. Six core functional bacteria were identified as contributing to the flavour characteristics of Liupao tea during long-term storage. Our findings provide novel insights that bacteria drive the formation of flavour characteristics during Liupao tea storage duration, and Liupao tea stored for more than 9 years have the best flavour.
研究领域:
食品科学
·
微生物学
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PubMed
高影响因子
Frontiers in Nutrition
·
2024
·
IF 4
Shi Yuxuan,Guo Shasha,Zhou Jihong,Xu Ping,Wang Yuefei
Introduction: Black tea, a beverage consumed worldwide, possesses favorable effects on gastrointestinal tract, including nourishing stomach and promoting digestion. Nevertheless, its specific effects on intestinal homeostasis remains inconclusive.Methods: We applied black tea to mice prior to inducing colitis with DSS and then monitored their body weight and disease activity index (DAI) daily. When sacrificed, we measured intestinal permeability and conducted analyses of mucin and tight junction proteins. We detected inflammatory cytokines, immune cells, and related inflammatory signaling pathways. In addition, the gut microbiota was analyzed through 16S rRNA sequencing, and the concentrations of short-chain fatty acids (SCFAs) were also measured.Results: The results showed that black tea-treated group significantly rescued the DSS-disrupted intestinal structure. It reduced the relative abundance of the pathogenic bacterium Turicibacter, while increased the abundance of beneficial bacteria norank_f_Muribaculaceae and restored the contents of SCFAs such as acetate, propionate, and butyrate. It also protected the intestinal barrier by reducing the levels of immune response-related factors (e.g., TNF-α, IL-6, IL-1β) and increasing the expression of tight junction proteins (TJs) (e.g., ZO-1, occludin). Furthermore, black tea exhibited the capacity to suppress the expression of MMP-9 and ICAM-1, as well as to inhibit the activation of NF-κB signaling pathway.Discussion: Our findings provide a theoretical framework that elucidates the mechanisms by which black tea preserves intestinal homeostasis, highlighting its potential as a preventive strategy against intestinal disruptions. This study contributes to the understanding of the dietary effects of black tea on gastrointestinal health.
研究领域:
胃肠病学
·
免疫学
·
微生物学
·
营养学
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PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 16
·2502
·
IF 5.561
Huiting Wu,Yuyu Chen,Wanzhen Feng,Shanshan Shen,Yuming Wei,Huiyan Jia,Yujie Wang,Weiwei Deng,Jingming Ning
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography–mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met weredimethyl sulfide,2-methyl-butanal,1-penten-3-one,hexanal,(Z)-4-heptenal,β-Myrcene, linalool, geraniol, and trans-β-ionone. These results were used with QDA to reveal that SWT had a stronger floral aroma mainly due to an increase of geraniol and linalool. Moreover, WWT had a stronger grassy aroma mainly due to increasedhexanal. The results could be used to select processing methods for producing white tea with a superior aroma.Keywords:white tea;withering treatment;volatile compounds;aroma extract dilution analysis;odor activity value
研究领域:
食品科学
·
茶叶加工学
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PubMed
高影响因子
危险品化学品经营许可证（带存储）