Food Chemistry-X
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2024
·
IF 6.5
Maiquan Li,Yunxia Dong,Mangjun Kang,Tiantian Tao,Wenlan Li,Sheng Zhang,Wei Quan,Zhonghua Liu
Hyperglycemia can cause early damage to human bady and develop into diabates that will severely threaten human healthy. The effectively clinical treatment of hyperglycemiais is by inhibiting the activity of α-amylase. Black tea has been reported to show inhibitory effect on α-amylase and can be used for hyperglycemia treatment. However, the mechanism underlying is unclear. In this study, in vivo experiment showed that black tea theaflavins extract (BTE) effectively alleviated hyperglycemia. In vitro experiment showed that the effects may be caused by the interation between theaflavins and α-amylase. While TF1 and TF3 were mixed type inhibitors of α-amylase, TF2A and TF2B were competitive inhibitors of α-amylase. Molecular docking analysis showed that theaflavins monomers interacted with the hydrophobic region of α-amylase. Further study verified that monomer-α-amylase complex was spontaneously formed depending on hydrophobic interactions. Taken together, theaflavins showed potential anti-hyperglycemia effect via inhibiting α-amylase activity. Our results suggested that theaflavins might be utilized as a new type of α-amylase inhibitor to prevent and cure hyperglycemia.
研究领域:
营养学
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药理学
·
分子生物学
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PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 6
·941
·
IF 5.1
Wenxue Chen,Jiezhong Zan,Linfeng Yan,Haibo Yuan,Peiqiang Wang,Yongwen Jiang,Hongkai Zhu
Tea blending technology is based on finished tea. Blending fresh leaves during processing has not been proposed and investigated anywhere. This study investigates the impact of blending fresh leaves from different varieties on the flavor quality of black tea. The main taste components, including catechins, theaflavins, and free amino acids, were analyzed using HPLC, while the volatile components were analyzed using GC-MS. The results show that adding freshJinguanyinorJinxuanleaves toFudingdabaican regulate the ratio of esterified to non-esterified catechins, increase the content of theaflavins and amino acids, and positively impact the strength and freshness of the black tea. The sensory evaluation results show that the taste scores of FJG (black tea made from the blend of freshFudingdabaiandJinguanyintea leaves) (92.14 ± 0.41 b) and FJX (black tea made from the blend of freshFudingdabaiandJinxuantea leaves) (93.80 ± 0.19 a) are significantly higher than those ofFudingdabai(90.05 ± 0.31 d),Jinguanyin(86.10 ± 0.45 e), andJinxuan(91.03 ± 0.26 c). Furthermore, adding freshJinguanyinorJinxuanleaves toFudingdabaican also enhance the floral compounds in the black tea, specifically phenylacetaldehyde, linalool, benzyl alcohol, and oxidized linalool (linalool-type pyran), which make important contributions to the floral aroma of the black tea. Conclusions: Blending fresh leaves for processing can enhance the sensory quality of black tea. This work proposes new insights and methods to enhance black tea sensory quality via the blending of fresh tea leaves with different varieties during processing.
研究领域:
食品科学
·
茶叶加工学
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Min Zheng,Chen Xie,Dan Ye,Yong Chen,Ziyao Wang,Le Wang,Fang Xiong,Sheng Zhang,Qiang He,Hui Wu,Zhinong Wu,Hongfu Zhou,Ling Li,Jun Xing,Xiaolei Miao
BACKGROUND Qingzhuan dark tea polysaccharides (QDTP) have been complexed with Zinc (Zn) to form the Qingzhuan dark tea polysaccharides-Zinc (QDTP-Zn) complex. The present study investigated the protective effects of QDTP-Zn on ulcerative colitis (UC) in mice. The UC mouse model was induced using dextran sodium sulfate (DSS), followed by oral administration of QDTP-Zn (0.2 and 0.4 g kg −1 day −1 ). RESULTS QDTP-Zn demonstrated alleviation of UC symptoms in mice, as evidenced by a decrease in disease activity index scores. QDTP-Zn also regulated colon tissue injury by upregulating ZO-1 and occludin protein expression, at the same time as downregulating tumor necrosis factor-α and interleukin-6β levels. Furthermore, QDTP-Zn induced significant alterations in the abundance of bacteroidetes and firmicutes and notably increased levels of short-chain fatty acids (SCFAs), particularly acetic acid, propionic acid, and butyric acid. CONCLUSION In summary, QDTP-Zn exhibits therapeutic potential in alleviating enteritis by fortifying the colonic mucosal barrier, mitigating inflammation and modulating intestinal microbiota and SCFAs levels. Thus, QDTP-Zn holds promise as a functional food for both the prevention and treatment of UC. © 2024 Society of Chemical Industry.
研究领域:
药理学
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胃肠病学
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营养学
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微生物学
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
·
IF 6.7
Wenjing Huang,Zhibin Ye,Shengmei Xie,Zihao Qi,Mengying Zhang,Shimao Fang,Jingming Ning
The sweetness of Keemun black tea (KBT) is a critical determinant of its overall sensory quality. This study used sensory analysis to quantitate the sweet odor and flavor of KBT. The results indicated that volatile compounds, rather than soluble sugars or free amino acids, are the main contributors to KBT’s sweet flavor. Ten odorants with an odor activity value > 1 were identified by the Sensomics approach and screened by applying the odor-induced taste enhancement (OITE) method, i.e. β-damascenone, (E)-β-ionone, linalool, methional, dimethyl sulfide, geraniol, β-myrcene, coumarin, citral, and 2-phenylacetaldehyde, which were identified as the key drivers of KBT’s sweet flavor. Omission and addition experiments confirmed that the intensity of sweet odor was correlated with sweet flavor (r = 0.71). These findings demonstrate that the sweet flavor of KBT mainly originates from its odorants, which synergistically enhance sweetness through OITE, resulting in the high overall flavor quality of KBT.
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高影响因子
Foods
·
2026
·Vol. 15
·期 3
·595
·
IF 6
Jiaoling Wang,Hao Li,Xinxin Wu,Xindong Wang,Xinai Zhang
Considering the demand for nutritional assessment and product quality control in the tea industry, this work develops an effective electrochemical sensor based on gold nanoparticles electrodeposited onto a zeolitic imidazolate framework (Au/MOF(Zn)) for evaluating the antioxidant activity of tea subjected to microwave-assisted drying (MAD) through hydrogen peroxide (H2O2) scavenging. The MOF(Zn) enables uniform deposition of AuNPs, which significantly enhances the electrocatalytic oxidation of H2O2. The fabricated sensor exhibits a wide linear detection range from 400 μM to 1.8 mM for H2O2with a correlation coefficient of 0.9983. The experimental results demonstrate acceptable selectivity, with signal interference <5% from common tea compounds like inorganic ions, sugars, and organic acids. Electrochemical methods, including cyclic voltammetry (CV) and differential pulse voltammetry (DPV) analysis, were employed to quantify H2O2by measuring oxidation currents in phosphate-buffered saline (PBS, pH 7.0). The relative standard deviation (RSD) for repeatability and reproducibility was 5.1% and 6.8%, respectively, confirming high reliability. This sensor was successfully applied to assess antioxidant capacity in tea extracts obtained from fresh leaves subjected to microwave-assisted drying under varying power and duration. Results indicate that increasing microwave power enhances antioxidant activity, while prolonged drying at low power initially increases activity (peaking at 120 s) but reduces it upon extended exposure. Optimal antioxidant preservation was achieved at 120 s. This real-time, reliable sensing strategy offers theoretical foundations for optimizing tea processing parameters to preserve bioactive compounds, particularly polyphenols like catechins, thereby improving tea quality and health benefits.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
·
IF 8.7
Qian Liang,Haoqing Cheng,Fuzhi Yan,Xiaomin Hu,Fen Zhu,Huabo Huang,Xianghua Yu,Yulan Liu,Jiayou Ji,Liang Li
A green route is developed for Fe₃O₄/FeN/N co-doped porous carbon aerogels from sodium carboxymethyl cellulose, tea polyphenols and polypyrrole. • Tea polyphenol−Fe 3+ coordination mitigates pyrolysis-induced framework shrinkage and enables uniform polypyrrole dispersion. • The CTP2-700 aerogel exhibits a minimum reflection loss of −58.4 dB (3.1 mm) and effective bandwidth of 5.3 GHz at 2.1 mm (20 wt% loading). • RCS simulations demonstrate good radar stealth; this work guides the design of lightweight biomass carbon-based electromagnetic absorbers. In recent years, the fabrication of lightweight porous carbon aerogels from biomass precursors has attracted considerable attention in the field of electromagnetic wave absorption. Herein, novel Fe 3 O 4 /FeN/N porous carbon aerogels were successfully synthesized using sodium carboxymethyl cellulose as the carbon source, with metal-phenolic networks constructed through the coordination of tea polyphenols and Fe 3+ . These networks not only enable homogeneous dispersion of polypyrrole but also mitigate the shrinkage of carbon frameworks during high-temperature pyrolysis, thereby maintaining the structural integrity of the aerogel products. The as-prepared carbon aerogels possess a hierarchical porous structure and well-developed conductive networks. Electromagnetic parameter tests revealed that the materials achieved a minimum reflection loss of −58.4 dB at a matching thickness of 3.1 mm, together with a broad effective absorption bandwidth of 5.3 GHz at a thickness of 2.1 mm. This work offers an innovative strategy for the green and efficient utilization of cellulose-based materials and demonstrates their potential for developing lightweight, high-performance electromagnetic wave absorbers.
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FOOD CHEMISTRY
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2026
·
IF 10.4
Jingtao Zhou,Muxue Qin,Jiasi Li,Junyu Zhu,Yazhong Chen,De Zhang,Bernard Ntezimana,Zhi Yu,Yuqiong Chen,Dejiang Ni
Phenylalanine degradation dominates aroma formation via transaminase pathway. • Fatty acid autoxidation surpasses enzymatic pathways in aldehyde production. • Glycoside hydrolysis activates terpenoid release during early fermentation. • Ribosomal proteins sustain enzyme synthesis despite cellular disruption. • Protein phosphatases modulate enzyme activities through modifications. This study used multi-omics technologies to analyze aroma formation during Congou black tea fermentation. Volatile compounds were analyzed by headspace solid phase microextraction coupled with gas chromatography mass spectrometry using two columns of different polarity. Fermentation increased total volatile normalized peak area fivefold, with alcohols, aldehydes, and acids increasing over sevenfold. 29 differential metabolites were screened, including amino acid derived phenylacetaldehyde, phenylethanol, and 2-methylbutanal; fatty acid derived ( E,E )-2,4-heptadienal, hexanal, and 1-hexanol; and isoprenoid derived linalool, geraniol, and beta ionone. Transcriptomic, proteomic, and enzyme analyses revealed that biosynthesis contributed to early accumulation of amino acid and isoprenoid derived aromas, whereas ortho quinone mediated Strecker degradation and free radical induced fatty acid auto oxidation dominated generation of amino and fatty acid derived aromas during middle and late fermentation. In conclusion, aroma formation during fermentation results from biosynthesis and non-enzymatic oxidation, with the latter possibly dominating amino and fatty acid derived aromas. Download: Download high-res image (314KB) Download: Download full-size image
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INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Yanan Liu,Xing Xu,Yan Chen,Changshuai Yu,Wenxin Liu,Yangling Zhang,Jigang Huang,Hongfei Wei,Xinfeng Jiang,Yinxiang Gao
Lushan Yunwu Tea (LSYWT) is one of China’s renowned green teas. As an approach to sustainable ecological management, ecological shading has been scarcely studied in terms of its influence on the quality of LSYWT. In this study, tea trees that are grown in monoculture (CK), with partial shading (ES1), and with full shading (ES2), were selected to investigate how ecological shading affects flavor substances and aroma components of tea. Our findings indicate that catechins, caffeine, and theobromine were significantly increased under ES1 and ES2, and the total amounts of umami and sweet amino acids, as well as bitter amino acids, were highest in ES1. The taste activity value (TAV) of aspartic acid, glutamic acid, and theanine, which are related to umami, were highest in ES1, while the taste activity value of arginine, associated with astringency, was highest in CK. A total of 85 volatile compounds were identified across CK, ES1, and ES2. The results indicated that cis-jasmone, indole and cis-3-hexenyl hexanoate were characteristic aroma compounds of ES1. This study demonstrates that fresh tea leaves cultivated under ecological shading (ES1) conditions can be processed into LSYWT exhibiting characteristic chestnut-like aroma and floral notes, accompanied by significantly reduced bitterness.
研究领域:
园艺学
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食品科学
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植物生理学
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高影响因子
JOURNAL OF FOOD ENGINEERING
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2025
·
IF 5.8
Yue Chen,Shengqi Li,Na Zhang,Ke Zhang,Xiaoqiang Chen
Oleogels have significant potential for delivering lipid-soluble bioactive compounds. We here prepared a tea polysaccharide conjugate (TPC)-Xanthan gum (XG) complex using the emulsion template method and investigated its curcumin (Cur) loading capacity and in vitro digestion mechanisms. Results unveiled that XG interacts non-covalently with TPC, primarily through electrostatic interactions and hydrogen bonding, enhancing emulsion template formation and stabilization. In addition, XG improved the oleogel’s oil-binding capacity, gel strength, hardness, apparent viscosity, and other gel properties. Meanwhile, the complex oleogel-loaded Cur exhibited a high Cur encapsulation efficiency (>80%), increased antioxidant activity, an augmented free fatty acid release rate, and improved Cur bioaccessibility (>50%) and digestive stability. These findings provide a novel approach to designing oleogels for the effective delivery of lipid-soluble bioactive compounds.
研究领域:
食品科学
·
生物化学
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高影响因子
Photonics Research
·
2025
·Vol. 13
·期 5
·1158-1164
·
IF 7.2
Tianqing Zhou,Binggang Xiao,Yong Du,Jianyuan Qin
Pesticide residues in tea are an important problem affecting the sustainable development of the tea industry; thus, pesticide detection is the key to ensuring the quality and safety of tea. Here, a terahertz metasurface structure based on the quasi-bound state in the continuum is proposed, which consists of two copper microrods arranged periodically. This design in the metasurface provides strong local enhancement near the surface of the microstructure, significantly improving the interaction of light with the analyte, resulting in increased sensitivity. The simulated and experimental results show that the metasurface structure can be used to detect the refractive index of trace analytes with a high sensitivity and successfully detect low concentrations of chlorpyrifos in tea. This study provides a new idea for the detection of pesticide residues in tea.
研究领域:
光学
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传感器
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分析化学
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食品安全
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纳米技术
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高影响因子
Catalysts
·
2025
·Vol. 15
·期 10
·952
·
IF 4
Ling Xu,Shuang Zhang,Hui Xu,Anzhou Ma,Guoqiang Zhuang,Shuhao Huo,Bin Zou,Jingya Qian,Guoqiang Guan,Feng Wang
Tetracycline antibiotics are widely used, but their resistance to degradation and persistence in the environment pose a potential risk of inducing antibiotic resistance, creating significant threats to both the environment and human health. This study established a laccase–mediator system (LMS) using natural green tea polyphenols (GTPs) as mediators for efficient tetracycline degradation. Through analyzing the main GTP components and optimizing the reaction conditions, the degradation efficiency of the system was evaluated. The experimental results indicated that, among the various tea polyphenol components, epicatechin gallate (ECG) contributed the most significantly to the degradation efficiency. Under optimized conditions, the Lac-ECG system degraded over 98% of tetracycline within 3–4 min. Further optimization of the Lac-GTP system allowed us to identify the following optimal conditions: a GTP concentration of 1.0 mmol/L, laccase concentration of 1.0 mg/mL, pH of 6.0, and temperature of 25 °C. Under these conditions, a degradation rate of 95.07% was attained within 5 min, outperforming a system using the synthetic mediator ABTS. Additionally, metal ions such as Ca2+, Mg2+, Cu2+, Fe3+, Fe2+, and Ni2+were found to enhance the degradation process, while Mn2+and Hg2+exhibited inhibitory effects. Antibacterial activity tests revealed that the degradation products completely lost their antimicrobial activity, demonstrating effective detoxification of tetracycline. In conclusion, the tea polyphenol-based laccase–mediator system developed in this study exhibits high efficiency, cost-effectiveness, and environmental friendliness, offering a promising strategy for the remediation of tetracycline-contaminated environments.
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JOURNAL OF CONTROLLED RELEASE
·
2025
·
IF 11.5
Hui Wang,Cui Tang,Hanfeng Zhang,Lina Guo,Chan Zou,Shengting Zhang,Jinlong Liu,Qianping Huang,Yujun Liu,Wenhu Zhou,Guoping Yang,Xiang Gao
Intracellular protein therapeutics offer great promise for treating diseases involving intracellular targets, yet their clinical translation remains limited by inefficient delivery systems. Here, we report the development of a simple, versatile, and biocompatible protein delivery platform based on tea polyphenol nanoparticles (TPNs) formed via the oxidative self-polymerization of epigallocatechin gallate (EGCG). Through noncovalent interactions between EGCG and proteins, TPNs enable efficient encapsulation of proteins with diverse molecular weights and isoelectric points under mild conditions. Using urate oxidase (UOx) as a model therapeutic protein, we demonstrate that TPNs protect UOx from enzymatic degradation, preserve its native structure and enzymatic activity, and achieve effective cytosolic delivery via glutathione-triggered release. In disease models of hyperuricemia and gouty arthritis, TPNs/UOx significantly prolonged UOx circulation, lowered serum uric acid levels, reduced joint inflammation, and improved liver and kidney function, with favorable biocompatibility. This work establishes TPNs as a versatile and stimuli-responsive platform for intracellular protein delivery, offering new strategies for the clinical application of protein therapeutics.
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