COLLOIDS AND SURFACES B-BIOINTERFACES
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2022
·
IF 5.999
Jiajia Zhang,Yongfei Li,Xue Gong,Yi Wang,Wensheng Fu
Green tea is a popular beverage and is widely consumed due to its taste and antioxidative polyphenols. Herein, a smartphone-based colorimetric reader using cobalt oxyhydroxide (CoOOH) nanorings has been successfully applied to detect antioxidants in green tea with high reliability and robustness. By exploiting the oxidase-mimicking activity, the as-synthesized CoOOH nanorings replaces natural enzymes to directly catalyze oxidate colorless 3,3 ´ ,5,5 ´ -tetramethylbenzidine (TMB), while antioxidants can disintegrate CoOOH, leading to an antioxidant concentration-dependent color change. Benefiting from the CoOOH nanorings-based colorimetric strategy, a smartphone-assistant nanosensor was devised for portable and visual detection of antioxidants in green tea. The proposed method can be extended to visual detection of a diverse range of diseases by responding to their specific antioxidant, and thus provide a pivotal disease toolbox that is compatible for development at the point-of-care.
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Foods
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2022
·Vol. 11
·期 9
·1273
·
IF 5.561
Jie-Qiong Wang,Ying Gao,Dan Long,Jun-Feng Yin,Liang Zeng,Yan-Qun Xu,Yong-Quan Xu
Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (–)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system. These findings were verified by extending the study system to the whole green tea infusions. The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. The above results provided a feasible explanation for the deterioration of flavor quality of green tea beverages with shelf life.Keywords:green tea beverages;EGCG;hydrogen peroxide;linalool;flavor
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npj Science of Food
·
2022
·Vol. 6
·期 1
·1-9
·
IF 7
Cao Qing-Qing,Wang Jie-Qiong,Chen Jian-Xin,Wang Fang,Gao Ying,Granato Daniel,Zhang Xuebo,Yin Jun-Feng,Xu Yong-Quan
Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 °C, S = 80 s for DTH; R = 39 mL/g, T = 100 °C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 °C, S = 100 s for DTD; R = 26 mL/g, T = 100 °C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands.
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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.
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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
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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.
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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.
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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.
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MATERIALS & DESIGN
·
2021
·
IF 7.991
Di Chuan,Min Mu,Huan Hou,Na Zhao,Jinglun Li,Aiping Tong,Bingwen Zou,Haifeng Chen,Bo Han,Gang Guo
Epigallocatechin Gallate (EGCG) is the main component of green tea which can strongly bind to proteins, small molecular drugs, and DNA. Therefore, EGCG can be used to deliver biomacromolecules and drugs. In this study, a doxorubicin (DOX) delivery system (FPE/DOX NPs) based on the folic acid-functionalized EGCG was developed for the targeting therapy of ovarian cancer. Cellular uptake studies showed that FPE/DOX NPs enhanced DOX uptake by SKOV3 cells compared with PE/DOX NPs that without folic acid modification. In vitro , the toxicity of FPE/DOX NPs to SKOV3 cells was stronger than nanoparticles without folic acid modification. In vivo , the SKOV3 tumor growth inhibition effect of FPE/DOX NPs was substantially more effective than other groups. Together, the results of this study suggested that FPE/DOX NPs may have promising applications in ovarian cancer therapy.
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JOURNAL OF MOLECULAR LIQUIDS
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2021
·
IF 6.165
Yue Sun,Minting Zou,Changyi Li,Xiaoran Li,Taoyan Mao,Cheng Zheng
Due to the benign features of biosurfactants such as their low toxicity and desirable biodegradability, there has been growing interest in developing these materials for environmental remediation applications. In this work, the relationship between the temperature and the solubilization of tea saponin was investigated via critical micelle concentration (CMC), particle size, and thermodynamics measurements. In addition, the aqueous solubility enhancements of naphthalene provided by micellar solutions of biosurfactants (tea saponin) and a synthetic surfactant (Tween 80) were measured and compared. Results indicated that the solubilization effect of tea saponin increased as the temperature was elevated from 298 to 313 K, which thus indicated that this effect had a strong dependence on temperature. An increase in the temperature also led to a lower CMC value, an increase of the particle diameter, and an enhancement of the molecular activity, which thus led to the enhanced solubilization effect of tea saponin. Moreover, the solubilization effect of tea saponin was better than that provided by Tween 80. The results confirmed the potential applicability of tea saponin for enhanced remediation of naphthalene.
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FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiangyang Guo,Chi-Tang Ho,Wilfried Schwab,Xiaochun Wan
Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chemical composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined. The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds. Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β- ionone with odor activity value above 1600 and 39 respectively offered roasted, floral odors, respectively in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.
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JOURNAL OF FOOD BIOCHEMISTRY
·
2020
·Vol. 45
·期 3
·e13183
·
IF 1.662
Mengke Wang,Xing Liu,Zejie Zhang,Jiawen Yu,Jiajia Liu,Yiqiang Wu
This paper aims to investigate the constituent phytochemicals and biological activities of six Lithocarpus litseifolius (Hance) Chun ( L. litseifolius ) cultivars. Processed by UPLC-MS/MS and untargeted metabolomics analysis software (MS-DIAL and MS-FINDER), components of different L. litseifolius cultivars were analyzed qualitatively and quantitatively. By conducting a comprehensive analysis of spectra, MS/MS fragmentation, and retention time, 40 compounds (including 6 phenolic glycosides and 34 flavonoids) were identified rapidly and accurately. Moreover, the total phenolic content (TPC), total flavonoid content (TFC), antioxidant, antimicrobial effects, and pheochromocytoma (PC12) cell viability of different L. litseifolius varieties were evaluated. Purple small leaf (PSL) was found to be the most superior variety with the highest antioxidant activities (8.27, 10.09, and 10.80 mg TE/g for DPPH, ABTS, and FRAP assays, respectively), broad-spectrum antimicrobial activity, and lowest cell cytotoxicity. The results showed that these bioactivities were closely related to phytochemicals among the six cultivars. Practical applications L. litseifolius is well known as an important folk drink in the Southern China folklore for its specific efficacy in preventing diabetes. However, there is still a paucity of information on L. litseifolius , as other active components and bioactivities of it remain to be investigated. The wide range of flavonoids discovered in L. litseifolius provides abundant natural health-promoting agents for further applications in medicine and functional food.
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危险品化学品经营许可证（带存储）