Food Chemistry-X
·
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.
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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.
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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.
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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.
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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.
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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.
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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.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Jieyao Yu,Yan Liu,Shaorong Zhang,Liyong Luo,Liang Zeng
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R 2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor–taste interaction in black tea infusions.
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Journal of Energy Storage
·
2021
·
IF 6.583
Zheng-Wei Ma,Han-Qiao Liu,Qiu-Feng Lü
Biochar is widely employed as an electrode of supercapacitor. In this work, one-step pyrolysis and chemical activation method were introduced to prepare porous biochars from tea saponin (TS). The performance differences of biochars prepared by two methods were studied. On this basis, further researches were carried out to explore the influence of the mass ratio of KOH/pre-carbonized precursor on the structure and electrochemical performance of the biochars. All samples were characterized by scanning electron microscope (SEM), transmission electron microscope (TEM), Brunauer-Emmett-Teller (BET), X-ray diffraction (XRD), Raman spectra, Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS). The results revealed that KOH could effectively increase the specific surface area of biochar. The specific area of AC TS -1.0 prepared with a KOH/pre-carbonized precursor mass ratio of 1:1, is up to 1550.03 cm 2 /g with a pore volume of 0.9076 cm 3 /g, and the structure was highly amorphous and disordered. The FT-IR and XPS results showed that there are various functional groups on the AC TS -1.0 biochar surface. These structural and compositional advantages lead to a higher specific capacitance (278 F/g) of AC TS -1.0 in an aqueous electrolyte and a high energy density of 27.01 Wh/kg at an organic electrolyte. Meanwhile, the as-prepared AC TS -1.0 has excellent cycling stability over 10,000 cycles in various electrolytes.
研究领域:
材料科学
·
能源技术
·
环境科学
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JOURNAL OF FOOD QUALITY
·
2017
·
IF 0.968
Jian-Xia Shen,Mohammad M. Rana,Guo-Feng Liu,Tie-Jun Ling,Margaret Y. Gruber,Shu Wei
Tea volatiles’ generation and retention over manufacturing processes are crucial for tea quality. In this study, floral volatile adsorption and retention in green tea scented with Jasminum sambac flowers were examined over the scenting process. Out of 34 enhanced volatiles in the scented tea, β-ionone, β-linalool, indole, and methyl anthranilate were the most potent odorants with 5.1–45.2-fold higher odor activity values than the corresponding controls in the nonscented tea. Scenting efficiencies for the floral volatiles retained in the scented tea (the percentage of volatile abundance over its corresponding amount in jasmine flowers) ranged from 0.22% for α-farnesene to 75.5% for β-myrcene. Moreover, due to additional rounds of heat treatment for scented green tea manufacturing, some volatiles such as carotenoid-derived geraniol and β-ionone and lipid-derived ()-jasmone were heat-enhanced and others such as nonanal were heat-desorbed in the scented green tea. Our study revealed that dynamic volatile absorption and desorption collectively determined tea volatile retention and tea aroma. Our findings may have a great potential for practical improvement of tea aroma.
研究领域:
食品科学
·
植物学
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Data in Brief
·
2016
·
IF 0
Zhuo-Xiao Han,Mohammad M. Rana,Guo-Feng Liu,Ming-Jun Gao,Da-Xiang Li,Fu-Guang Wu,Xin-Bao Li,Xiao-Chun Wan,Shu Wei
This paper presents data related to an article entitled “Green tea flavor determinants and their changes over manufacturing processes” (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars ‘Bai-Sang Cha’ (‘BAS’) and ‘Fuding-Dabai Cha’ (‘FUD’). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.
研究领域:
食品科学
·
植物学
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iScience
·
2026
·
IF 4.5
Cenwei Liu,Jing Ye,Yi Lin,Bangwei Zhang,Weixi Shu,Yixiang Wang
Excessive nitrogen fertilizer in red-soil tea plantations reduces quality and yield in southern China and causes environmental issues. This study employed 15 N isotope tracing to evaluate the effects of co-applying biochar (0%, 1%, 2%, and 4%) with nitrogen fertilizer on tea growth, nitrogen use efficiency (NUE), and soil microbial communities in acidic red-soil plantations. The application of 1–2% biochar showed positive outcomes, including increased tea biomass, reduced fertilizer residue and loss, and enhanced soil microbial diversity. In contrast, a high dose of biochar (4%) decreased NUE in whole plants. This reduction was accompanied by an 82.1% increase in urease activity and a 49.5% decrease in nitrate reductase activity. Our findings suggest that co-applying 1–2% biochar with nitrogen represents a promising strategy to optimize root nitrogen uptake, improve tea biomass, and regulate soil microbial communities, thereby supporting more sustainable nitrogen management in tea plantations.
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