JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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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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PubMed
高影响因子
Biosensors-Basel
·
2025
·Vol. 15
·期 5
·281
·
IF 5.6
Jia-Li Xu,Guangyao Zhao,Jiachen Wang,An Tang,Jun-Tao Liu,Zhijie Zhu,Qiang Zhang,Yu Tian
The rapid development of smart electronic skin has led researchers to design a variety of flexible and stretchable devices that can be used to monitor physiological and environmental signals. In this work, we successfully demonstrate a color-adjustable and conductive wearable optical–electronic skin (OE-skin) based on photonic crystal hydrogel that is capable of delivering both optical and electrical signal responses synchronously. The OE-skin is fabricated by incorporating a structural colored layer, composed of periodically aligned magnetic nanoparticles, into a polyacrylamide hydrogel matrix that contains tea polyphenols and borax. The dynamic boronate ester bonds formed between borax and the catechol groups of tea polyphenols are able to enhance the mechanical properties of the OE-skin, while also conferring excellent electrical conductivity, high sensitivity, and a rapid electrical response. Additionally, the tea polyphenols, which are natural active compounds derived from tea, possess diverse bioactive properties, thereby endowing the OE-skin with excellent antibacterial and biocompatibility characteristics. In addition, the developed electronic skin successfully demonstrates its capability in synergistic electronic and optical sensing during human motion monitoring, indicating broad application prospects in the field of smart wearable sensors.
研究领域:
材料科学
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生物医学工程
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传感器技术
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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
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茶叶加工学
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DOI
PubMed
高影响因子
eFood
·
2025
·Vol. 6
·期 6
·e70091
·
IF 5.7
Quanyong Wu,Caohuizi Xiao,Boya Ouyang,Jesus Simal-Gandara,Yaping Qi,Zi Chen
Tea polyphenols (TPs), potent antioxidants found in tea, offer cellular protection and health benefits. Dimethyl sulfoxide (DMSO), a widely used organic solvent in medicine, remains controversial due to its potential embryonic toxicity. This study explored the effects of TPs from oolong and black tea, DMSO exposure, and their combined treatment on embryonic development using a fruit fly model. TPs from oolong tea (rich in catechin and EGCG) and black tea (mainly catechin) promoted embryonic development, enhanced larval vitality, and improved oxidative stress resistance in adults. Catechin intervention mirrored the effects of TPs from oolong and black tea, while the effect of EGCG was sex-dependent. DMSO showed dose-dependent toxicity, with 1% concentrations disrupting organ development and preventing emergence. Notably, EGCG and oolong tea TPs supported normal organ formation. Furthermore, catechin and tea TPs alleviated 0.5% DMSO-induced damage, boosting larval vitality, adult locomotion, and body weight in males, while reducing oxidative stress.
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Foods
·
2022
·Vol. 11
·期 16
·2502
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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
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茶叶加工学
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DOI
PubMed
高影响因子
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
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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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高影响因子
MOLECULES
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2016
·Vol. 21
·期 10
·1345
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IF 2.465
Meng Shi,Ying Nie,Xin-Qiang Zheng,Jian-Liang Lu,Yue-Rong Liang,Jian-Hui Ye
Ultraviolet B (UVB) photosensitivities of eight catechins were screened. In both water and ethanol, epicatechin (EC, 575 μM) and catechin (C, 575 μM) exhibited low photostabilities under 6 h UVB radiation with the generation of yellow photoproducts, while other catechins (epigallocatechin gallate, epigallocatechin, epicatechin gallate, gallocatechingallate, gallocatechin, catechin gallate) were relatively UVB-insensitive. Photoisomerization and photolysis were two important UVB-induced reactions to EC whereas photolysis was the dominant reaction for C. The influencing factors of time (2–10 h), solvent (water, ethanol) and substrate concentration (71.875–1150 μM) on UVB-induced chemical conversions of EC and C were investigated, and eight photoproducts were identified through ultra performance liquid chromatography-diode array detection-tandem mass spectrometry (UPLC-DAD-MS/MS) and1H nuclear magnetic resonance (1H-NMR analysis). Photolysis reaction involved two pathways, including radical reaction and photo-induced electron transfer reaction. The 2,2-diphenylpicrylhydrazyl (DPPH) scavenging abilities of eight catechins did not change upon 6 h UVB irradiation. EC and C are photosensitive catechins among eight catechins causing deep color.Keywords:photostability;catechins;photoisomerization;photolysis;photoproducts
研究领域:
食品科学
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植物化学
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PubMed
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ENVIRONMENTAL SCIENCE & TECHNOLOGY
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2019
·
IF 7.149
Jinxiu Lou,Wei Wang,Lizhong Zhu
Halobenzoquinones (HBQs) are frequently detected disinfection byproducts (DBPs) in drinking water with high toxicity and relevance to public health. In this study, we characterized the occurrence, formation, and oxidative stress of the HBQs in tea. 2,6-DCBQ and TetraC-1,2-BQ were identified in all prepared teas at total concentrations of 1.3–2.0 ng/L. 2,6-DCBQ originated from drinking water DBPs, while TetraC-1,2-BQ originated from tea leaves or were generated during tea polyphenol chlorination. HBQs in tea induced the formation of reactive oxygen species and semiquinone radicals, and the oxidative stress could be depleted by tea polyphenols, e.g., (−)-epigallocatechin gallate (EGCG). High-resolution mass spectrometry analysis indicated that the HBQs combined with EGCG and formed adducts at a ratio of 1:1 or 2:1 with the binding sites on the A ring and B ring of EGCG. The viability of HepG2 cells exposed to 50 μM 2,6-DCBQ was increased from 20.0% to 65.2% when 50 μM of EGCG was added. These results demonstrated that various HBQs can occur in tea due to the HBQ DBPs in drinking water, the leachate from tea leaves, and the chlorination of tea polyphenols; furthermore, the oxidative stress and cellular toxicity induced by HBQs in tea could be decreased by tea polyphenols. This is the first study to report HBQs in tea, elucidate the sources of HBQs, and assess relevant health risks.
研究领域:
环境科学
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公共卫生
·
毒理学
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PubMed
高影响因子
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
·
2019
·
IF 1.463
Kai Chen,Mao-Xi Huang,Qing-Cai Shi,Xin Xie,Lin-Hong Jin,Wei-Ming Xu,Xiang-Yang Li
Pheromones can be used as leafhopper attractants. However, commercial pheromone products, such as the Ingle lure, have certain limitations, including poor persistence in the field. In this study, (E)-2-hexenal, (Z)-3-hexen-1-ol, (Z)-3-hexenyl acetate, (E)-ocimene, linalool, and geraniol were selected and behaviorally tested as potential leafhopper attractants. Y-tube olfactometer tests showed that the C2 formulation was more effective than other formulations. In tea field trials, the number of leafhoppers caught by sticky board traps baited with C2 lures was greater than that caught by treatment. The number of leafhoppers attracted by the C2 lures was greater than that attracted by the commercial Ingle lures. Additionally, the total amount of active C2 components on lures was greater than that of the active components on the lure after 14 days. Thus, the results indicated that the C2 formulation may attract leafhoppers and have a greater persistence than other formulations in tea field.
研究领域:
昆虫学
·
农业科学
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PubMed
高影响因子
Oxidative Medicine and Cellular Longevity
·
2019
·
IF 4.868
Xiang Li,Si Chen,Jing-En Li,Ning Wang,Xin Liu,Qi An,Xi-Mei Ye,Zi-Tong Zhao,Meng Zhao,Yi Han,Ke-Hui Ouyang,Wen-Jun Wang
The study was designed to investigate the chemical composition and antioxidant activities of polysaccharides from Yingshan Cloud Mist Tea. The chemical composition of green tea polysaccharides (GTPS) was analyzed by Fourier-transform infrared (FT-IR) spectroscopy, scanning electron microscope (SEM), thermogravimetric (TGA), gas chromatograph (GC), and high-performance gel-permeation chromatography (HPGPC). Then, the antioxidant activities in vitro of GTPS, effects of GTPS on body weight, and the antioxidant activities in chickens were studied. The results showed that GTPS were composed of rhamnose (Rha), arabinose (Ara), xylose (Xyl), mannose (Man), glucose (Glu), and galactose (Gal) in a molar ratio of 11.4 : 26.1 : 1.9 : 3.0 : 30.7 : 26.8 and the average molecular weight was . Furthermore, GTPS exhibited obvious capacity of scavenging DPPH radical, hydroxyl radical, and superoxide radical and enhanced the ferric-reducing power in vitro. Last, GTPS significantly increased the body weight of chickens, enhanced the T-AOC, SOD, and GSH-Px level, and decreased the content of MDA in chickens. The results indicated that GTPS might be a kind of natural antioxidant, which had the potential application in feed industry.
研究领域:
食品科学
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营养学
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生物化学
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动物科学
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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2013
·
IF 2.906
Lihua Jiang,Xiaojia Shen,Toshihiko Shoji,Tomomasa Kanda,Jiachun Zhou,Liming Zhao
Zijuan tea is a new cultivar produced in Yunnan province of China. Unlike most tea cultivars, Zijuan tea is anthocyanin-rich. The composition and antioxidant activities of anthocyanins of Zijuan tea were studied for the first time in this paper. Anthocyanins were extracted with acidified methanol and quantified as 707 ± 28 μg/g of dry weight (cyanidin-3-O-β-d-glucoside equivalent) by high-performance liquid chromatography (HPLC) analysis. Four anthocyanins were successfully identified after Amberlite XAD-7HP adsorption column chromatography and octadecyl silane (ODS) flash chromatography. Among the four, delphinidin-3-O-β-d-galactoside (1) and cyanidin-3-O-β-d-galactoside (2) were confirmed by liquid chromatography–electrospray ionization mass spectrometry (LC-ESI-MS) and HPLC. Delphinidin-3-O-β-d-(6-(E)-p-coumaroyl) galactopyranoside (3) and cyanidin-3-O-β-d-(6-(E)-p-coumaroyl) galactopyranoside (4) were characterized by the high-resolution time-of-flight-mass spectrometry (HRTOF-MS) and nuclear magnetic resonance (NMR) spectrometry. The antioxidant activities of compounds 3 and 4, which composed approximately 75% of the total anthocyanins content in HPLC analysis, were evaluated by DPPH and FRAP assays. Results showed that both had higher antioxidant activities than commercial antioxidants butylated hydroxytoluene (BHT) used as one of controls in these assays.
研究领域:
植物化学
·
食品科学
·
分析化学
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PubMed
高影响因子
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