Journal of Materials Chemistry B
·
2023
·
IF 7
Zeng Yi,Yaqin Ran,Xiangyu Chen,Qiulan Tong,Lei Ma,Yunfei Tan,Xiaomin Ma,Xudong Li
Rheumatoid arthritis (RA) is a chronic autoimmune inflammatory disease characterized by synovial inflammation, cartilage damage and bone erosion. In the progression of RA, the inflammatory mediators including ROS, NO, TNF-α, and IL-6 play important roles in the aggravation of inflammation. Hence, reducing the generation and release of inflammatory mediators is of great importance. However, the high dose and frequent administration of clinical anti-inflammatory drugs such as glucocorticoids (GCs) usually lead to severe side effects. The development of nanotechnology provides a promising strategy to overcome these issues. Here, polyphenol-based nanoparticles with inherent anti-oxidative and anti-inflammatory activities were developed and used as a kind of nanocarrier to deliver dexamethasone (Dex). The in vitro experiments confirmed that the nanoparticles and drugs could act synergistically for suppressing inflammatory mediators in the LPS/INF-γ-induced inflammatory cell model. After intravenous administration, the Dex-loaded nanoparticles with good biosafety showed effective accumulation in inflamed joints and improved therapeutic efficacy by inducing anesis of synovial inflammation and cartilage destruction over free Dex in a collagen-induced arthritis (CIA) mouse model. The results demonstrated that polyphenol-based nanoparticles with therapeutic functions may serve as an innovative platform to synergize with chemotherapeutic agents for enhanced treatment of inflammatory diseases.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
WORLD JOURNAL OF GASTROENTEROLOGY
·
2023
·
IF 4.3
Heng Shi,Xin-Hai Zhao,Qin Peng,Xian-Ling Zhou,Si-Si Liu,Chuan-Chuan Sun,Qiu-Yu Cao,Shi-Ping Zhu,Sheng-Yun Sun
BACKGROUND Di (2-ethylhexyl) phthalate (DEHP) is a common plasticizer known to cause liver injury. Green tea is reported to exert therapeutic effects on heavy metal exposure-induced organ damage. However, limited studies have examined the therapeutic effects of green tea polyphenols (GTPs) on DEHP-induced liver damage. AIM To evaluate the molecular mechanism underlying the therapeutic effects of GTPs on DEHP-induced liver damage. METHODS C57BL/6J mice were divided into the following five groups: Control, model [DEHP (1500 mg/kg bodyweight)], treatment [DEHP (1500 mg/kg bodyweight) + GTP (70 mg/kg bodyweight), oil, and GTP (70 mg/kg bodyweight)] groups. After 8 wk, the liver function, blood lipid profile, and liver histopathology were examined. Differentially expressed micro RNAs (miRNAs) and mRNAs in the liver tissues were examined using high-throughput sequencing. Additionally, functional enrichment analysis and immune infiltration prediction were performed. The miRNA-mRNA regulatory axis was elucidated using the starBase database. Protein expression was evaluated using immunohistochemistry. RESULTS GTPs alleviated DHEP-induced liver dysfunction, blood lipid dysregulation, fatty liver disease, liver fibrosis, and mitochondrial and endoplasmic reticulum lesions in mice. The infiltration of macrophages, mast cells, and natural killer cells varied between the model and treatment groups. mmu-miR-141-3p (a differentially expressed miRNA), Zcchc24 (a differentially expressed mRNA), and Zcchc24 (a differentially expressed protein) constituted the miRNA-mRNA-protein regulatory axis involved in mediating the therapeutic effects of GTPs on DEHP-induced liver damage in mice. CONCLUSION This study demonstrated that GTPs mitigate DEHP-induced liver dysfunction, blood lipid dysregulation, fatty liver disease, and partial liver fibrosis, and regulate immune cell infiltration. Additionally, an important miRNA-mRNA-protein molecular regulatory axis involved in mediating the therapeutic effects of GTPs on DEHP-induced liver damage was elucidated.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2023
·Vol. 17
·期 6
·6363-6369
·
IF 3.4
Tang Man,Guo Junying,Shen Zhen
The presence of pesticide residues in agricultural products, such as tea, poses significant health risks to consumers and has become a major concern for the food industry. Carbendazim, a widely used fungicide, has been identified as one of the harmful contaminants in tea. Rapid and accurate detection of carbendazim residues is therefore essential for ensuring food safety and quality. In this study, we propose a novel machine learning-assisted electrochemical sensor based on a CuO/reduced graphene oxide (rGO)/poly N-phenylglycine (NPAN) composite electrode for the rapid detection of carbendazim residues in tea. The CuO/rGO/NPAN electrode offers enhanced selectivity and sensitivity, enabling reliable detection of carbendazim even in the presence of other pesticides. By systematically evaluating various machine learning models and preprocessing techniques, we optimize the sensor’s performance and achieve accurate classification and identification of carbendazim residues. Our research contributes to the field of food safety assessment by introducing a novel electrode design and demonstrating the effectiveness of machine learning-assisted electrochemical sensors for the detection of carbendazim residues in tea.
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 13
·期 1
·42
·
IF 5.2
Kuofei Wang,Yangbo Xiao,Nianci Xie,Hao Xu,Saijun Li,Changwei Liu,Jianan Huang,Shuguang Zhang,Zhonghua Liu,Xia Yin
Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.Keywords:shaken Hunan black tea;leaves grade;taste;aroma;HS-SPME/GC-MS
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·
IF 3.9
Cheng Guo,Wangyang Shen,Weiping Jin,Xiwu Jia,Zhili Ji,Jinling Li,Bin Li
Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro-aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta-potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg 2+ ≈ Ca 2+ < Na + ≈ K + . The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG–caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion. Practical Application Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry: Molecular Sciences
·
2023
·
IF 3.3
Ying Zhou,Wei He,Yunchuan He,Qiulin Chen,Yang Gao,Jiamei Geng,Zeng-Rong Zhu
Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. assamica ‘Hainan dayezhong’, a tea plant grown in Hainan Province, China. Both ( Z )-8-hydroxylinalool and ( E )-8-hydroxylinalool were detected, and the E type was the main compound. Its content fluctuated in different months and was the highest in the buds compared with other tissues. CsCYP76B1 and CsCYP76T1, located in the endoplasmic reticulum, were identified to catalyze the formation of 8-hydroxylinalool from linalool in the tea plant. During withering of black tea manufacturing, the content of both ( Z )-8-hydroxylinalool and ( E )-8-hydroxylinalool significantly increased. Further study suggested that jasmonate induced gene expression of CsCYP76B1 and CsCYP76T1 , and the accumulated precursor linalool may also contribute to 8-hydroxylinalool accumulation. Thus, this study not only reveals 8-hydroxylinalool biosynthesis in tea plants but also sheds light on aroma formation in black tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2440
·
IF 5.2
Zhuochen Wang,Mengru Li,Jundi Fan,Yuting Bao,Qi Chen
Different constituents of the cultivation substrate have significant effect on the yield and quality of edible mushrooms. The residue after the extraction of instant tea has exhibited to be biologically significant, and could be used as a substrate for cultivation. This study aimed to investigate the feasibility of tea extraction residue (TER) on button mushroom (Agaricus bisporus) cultivation, as an ingredient in the substrate, and assess the growth status, nutritional values, and sensory characteristics of fruiting body. The results showed that the strains could grow well on the cultivated substrate with 20% addition of TER. The total amount of hydrolyzed amino acids in the fruiting bodies of three TER-based groups (TER accounted for 10%, 20%, and 37.5%, respectively) was higher than that of the control group, and the total amount of essential amino acids was increased by 33.33%, 22.47%, and 9.92% compared with the control group, respectively. In addition, the results of gas chromatography-mass spectrometry (GC-MS) revealed that the addition of TER to the cultivation of substrate significantly enhanced the content of typical mushroom-flavor compounds in button mushroom, such as 1-octen-3-ol, 3-octanol, and 1-octen-3-one. It can be concluded that TER may be an ideal choice for the substrate in commercial cultivation of button mushroom.Keywords:button mushroom (Agaricus bisporus);cultivation substrate;tea extraction residue;flavor compounds;gas chromatography-mass spectrometry (GC-MS)
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
An Peng,Lianzhu Lin,Mouming Zhao
Submicroparticles are important components generally existed in chrysanthemum tea infusion, but their functionality, chemical composition, structure and self-assembly mechanism are unclear due to lack of suitable preparation method and research strategy. This study showed that submicroparticles promoted the intestinal absorption of phenolics in chrysanthemum tea infusion by comparison of chrysanthemum tea infusion, submicroparticles-free chrysanthemum tea infusion and submicroparticles. Submicroparticles efficiently prepared by ultrafiltration mainly consisting of polysaccharide and phenolics accounted for 22% of total soluble solids in chrysanthemum tea infusion. The polysaccharide, which was determined as esterified pectin with a spherical conformation, provided spherical skeleton to form submicroparticles. A total of 23 individual phenolic compounds were identified in submicroparticles with the total phenolic content of 7.63 μg/mL. The phenolics not only attached to the external region of spherical pectin by hydrogen bonds, but also got into hydrophobic cavities of spherical pectin and attached to the internal region by hydrophobic interactions.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Sijia Zhan,Zhibin Liu,Weiying Su,Chih-Cheng Lin,Li Ni
Roasting is one of the most critical manufacturing steps for making Wuyi Rock tea (WRT). The role of roasting in the formation of characteristic aroma of WRT was elucidated in detail in this study. First, the volatiles formed during the roasting process of WRT were investigated by using HS-SPME-GC-MS. Next, 18 volatiles were identified as odor active compounds (flavor dilution factor ≥1) and 5 volatiles were identified as key aromatic compounds (odor activity value ≥ 1) by using HS-SPME-GC- O -MS and aroma recombination tests. Furthermore, model reactions of fructose, amino acids , and epicatechin, mimicking the Maillard reaction occurred during roasting, indicated that roasting temperature, amino acid type, and catechins were critical factors for the formation of the characteristic aroma of WRT. In specific, the temperature above 120 °C facilitated the formation of 2,3-diethyl-5-methylpyrazine, 5-methyl-2-furancarboxaldehyde and 2,6-diethyl pyrazine. And high temperature roasting also facilitated the elimination of off-flavors with grassy odor formed during tea storage. The model reactions of fructose with alanine and lysine at 130 °C formed the highest abundance of characteristic aroma of WRT. Additionally, it was also found that epicatechin inhibited the formation of the characteristic aromatic compounds of WRT. Taken together, this study provides details regarding the dynamics of volatiles during roasting, and elucidates the roles of roasting on the formation of the characteristic aroma of WRT.
✓ 已验证
产品关联
DOI
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
·
2022
·
IF 5.572
Shanshan Hu,Zhiyuan Lin,Sibo Zhao,Bowen Zhang,Liyong Luo,Liang Zeng
Brain inflammation develops with increased colitis . Pu-erh tea is considered a potential dietary intervention to improve colitis. However, it's unclear whether Pu-erh tea helps alleviate colitis-mediated brain dysfunction . Here, we found that colitis triggered brain dysfunction and increased the risk of depression. Pu-erh tea improved gut-brain barrier function (increased ZO-1 and Occludin) and restored short-chain fatty acids (SCFAs) as well as neurotransmitter release (γ-GABA, 5-HT, and dopamine), which stemmed from the production of butyric acid (BA). Pu-erh tea and BA promoted the production of SCFAs by reshaping the gut microbes (increased Lactobacillus , Akkermansia , Faecalibaculum ), thereby downregulating gut inflammatory protein expression (PI3K/AKT/NF-κB). SCFAs, especially BA, intervened directly in the blood-brain barrier via the gut-brain axis to restore neurotransmitter release. Collectively, our results highlighted that increasing BA through Pu-erh tea consumption may be a key mechanism for improving colitis-mediated brain dysfunction by lowering gut inflammation and balancing gut microbe-gut-brain axis homeostasis . These results provide a promising step that might encourage further investigations of Pu-erh tea as a protective agent for brain function in colitis patients.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2019
·
IF 8.355
Qiong Ouyang,Fangying Kou,Nuanqin Zhang,Jintao Lian,Guoquan Tu,Zhanqiang Fang
Tea polyphenols (TP) are natural green organic compounds with chelating and reducing properties, which can promote the catalytic reaction, but the mechanism of promotion is still uncertain. In this paper, the chelation and reduction of TP were used to promote the degradation of lincomycin (LCM) by zero-valent iron Fenton-like reaction, and the mechanism of the two properties of TP was analyzed. The results showed that in the Fe 0 /H 2 O 2 system, the degradation rate of the reaction system was increased from 27% to 100% in two hours after the addition of TP, and the reaction rate was increased about 26 times. Moreover, the parameters of pH, Fe 2+ , ·OH, oxidation reduction potential (ORP) and so forth indicating that the chelating structure of TP and iron ions was formed under pH = 4–9, which obviously promoted the mutual conversion of Fe 3+ /Fe 2+ . It is propitious to the proper amount of iron dissolution in order to facilitate the continuous and efficient Fenton reaction. Under acidic conditions, the TP are more reductive due to the destruction of the chelate structure, which promotes the conversion of Fe 3+ to Fe 2+ or even zero-valent iron, significantly improves the Fe 3+ /Fe 2+ cycle capacity and increases the amount of OH produced.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF SURFACTANTS AND DETERGENTS
·
2018
·Vol. 21
·期 3
·303-312
·
IF 1.454
Zexia Fan,Zhiyu Deng,Tengfei Wang,Weipeng Yang,Kun Wang
Tea saponin (TS) is a relatively inexpensive natural nonionic surfactant extracted from parts of tea plants, which can be modified into an anionic surfactant to achieve better surface activity. In this paper, the synthesis of TS-based succinic acid sulfonate as an anionic foaming agent is described. TS used as the hydrophobic source was modified by maleic anhydride (MAH) and then reacted with sodium bisulfite. Orthogonal experiment of a 2-step reaction was designed and performed, resulting in 9 kinds of succinic acid tea-saponin sulfonate (STS). 4-Dimethylaminopyridine and tetrabutylammonium bromide were, respectively, used as catalyst for the esterification with MAH and the sulfonation with sodium bisulfite. During the synthesis process, N , N -dimethylformamide was employed as the solvent and ethyl acetate as the extractant. The molecular structure of STS was confirmed by infrared spectroscopy and mass spectrometry. The foaming property of STS was investigated through comparison with different kinds of common surfactants. The results show great prospects of these environmentally friendly anionic surfactants. Graphical
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）