JOURNAL OF MOLECULAR LIQUIDS
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2024
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IF 5.3
Kexin Yang,Yanyan Huang,Huan Lin,Yiming Zhao,Yushan Hou,Jie Zhou,Chenxi Zhao,Chenyu Qi,Yaowei Zhang,Lingyun Li,Chen Yin,Gaofeng Cao,Guangyang Liu,Miaomiao Liu,Donghui Xu
Inspired by the surface structure of mussel, a novel bionic adsorbent (MPN@COFs) was prepared using an in situ synthetic strategy for the selective adsorption of caffeine and the physicochemical structure, surface morphology and composition of were characterized by scanning electron microscopy, Fourier-transform infrared spectrometry, X-ray photoelectron spectroscopy. The analytical data showed that the specific surface area of MPN @ COF was as high as 133.62 m 2 /g, which was stable and adaptable to acid and alkaline environments, with a adsorption rate of 78 %, and still maintained a high adsorption rate after reuse for three times. The adsorption isotherms and adsorption kinetics fit the Langmuir model and the quasi-secondary kinetic model better, respectively. Compared with single COFs and MPN, the adsorption efficiency of MPN@COFs increased by 40.54 % and 57.65 %, respectively. Moreover, the composite material could be reused three times, the HPLC-MS/MS method established in this study has high sensitivity, and this rapid detection technique can provide strong support for the detection of caffeine in beverages and the removal of caffeine from tea and its products.
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Foods
·
2024
·Vol. 13
·期 17
·2800
·
IF 4.7
Xiongyu Li,Miao Niu,Hongyan Yang,Xianxiu Zhou,Jianliang Ding,Yawen Xu,Caiyou Lv,Jiahua Li
To expand the development of characteristic extension products of Yunnan tea and improve the utilization rate of Yunnan tea resources, in this study, we compared the metabolite composition among raw Pu-erh tea, ripe Pu-erh tea prepared with glutinous rice (according to tea to glutinous rice ratio of 1:3), and ripe Pu-erh tea prepared with a mixture of sorghum, rice, glutinous rice, wheat, and corn as raw materials (according to a tea to glutinous rice ratio of 1:3). Rice flavor liquor prepared with 100% glutinous rice served as a control. The raw Pu-erh tea liquor (RAWJ), ripe Pu-erh tea liquor (RIPEJ), ripe Pu-erh tea mixed grain liquor (HHLSJ), and rice-flavor liquor (MJ) were all brewed by semi-solid fermentation. The non-volatile components of the liquor samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry as a broadly targeted metabolomics technique. A total of 691 metabolites were identified from the four samples. Among them, 674, 671, 633, and 667 species were detected in RAWJ, RIPEJ, HHLSJ, and MJ samples, respectively. Venn diagram analysis demonstrated 19, 21, and 14 unique metabolites in RAWJ, RIPEJ, and HHLSJ, respectively, compared with the metabolite composition of MJ. Flavonoids are the most important differential metabolite between tea liquor and rice-flavor liquor. This study provides a theoretical basis for the development of tea liquor products and offers insight into the difference in non-volatile components between tea liquor and rice-flavor liquor.
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JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2017
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IF 2.603
Ran Zhao,Dong Chen,Hualing Wu
To evaluate effects of Pu-erh ripened tea in hyperuricemic mice, a mouse hyperuricemia model was developed by oral administration of potassium oxonate for 7 d. Serum metabolomics, based on gas chromatography–mass spectrometry, was used to generate metabolic profiles from normal control, hyperuricemic and allopurinol-treated hyperuricemic mice, as well as hyperuricemic mice given Pu-erh ripened tea at three doses. Pu-erh ripened tea significantly lowered serum uric acid levels. Twelve potential biomarkers associated with hyperuricemia were identified. Pu-erh ripened tea and allopurinol differed in their metabolic effects in the hyperuricemic mice. Levels of glutamic acid, indolelactate, L-allothreonine, nicotinoylglycine, isoleucine, l -cysteine and glycocyamine, all involved in amino acid metabolism, were significantly changed in hyperuricemic mice treated Pu-erh ripened tea. Thus, modulating amino acid metabolism might be the primary mechanism of anti-hyperuricemia by Pu-erh ripened tea.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Qi Lin,Cheng Peng,Kunpeng Yu,Yanling Lin,Yongquan Xu,Lijun Li,Hui Ni,Feng Chen
The β-glucosidases known to improve tea aroma are all mesothermal enzymes, limiting their use under brewing conditions. Based on the properties analysis and molecular docking, the thermostable β-glucosidase (TPG) from Thermotoga petrophlia showed potential to enhance tea aroma. Treatment by recombinant TPG at 90 °C, the floral, sweet and grassy notes of instant Oolong tea were increased, while the roasted, caramel and woody notes were decreased. The improved floral, sweet and grassy notes were related to increase releasing of benzyl alcohol (floral), geraniol (floral), (Z)-3-hexen-1-ol (grassy), benzaldehyde (sweet) and 1-hexanol (grassy) by TPG hydrolyzing of (Z)-3-hexenyl-β-D-glucopyranoside, hexanyl-β-D-glucopyranoside (HGP), benzyl-β-D-glucopyranoside, prunasin and geranyl-β-D-glucopyranoside (GGP), respectively. Although the catalytic efficiency of TGP to GGP was about twice that to HGP, HPG was more competitive than GGP when they mixed. Combined with microstructure analysis, the structure-function relationship of TPG-influencing tea aroma were understood. This study provided the method of how to mining new function of characterized β-glucosidases, as well as a theoretical basis for the development of new tea products.
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JOURNAL OF NANOBIOTECHNOLOGY
·
2024
·Vol. 22
·期 1
·1-16
·
IF 10.6
Guo Yiming,Wu Jicheng,Chen Lefan,Liu Lujie,Bi Tianxiang,Pan Yuanwei,Meng Qian-Fang,Wang Chaoliang,Rao Lang,Li Qi
Androgen deprivation therapy (ADT) is a crucial and effective strategy for prostate cancer, while systemic administration may cause profound side effects on normal tissues. More importantly, the ADT can easily lead to resistance by involving the activation of NF-κB signaling pathway and high infiltration of M2 macrophages in tumor microenvironment (TME). Herein, we developed a biomimetic nanotherapeutic platform by deriving cell membrane nanovesicles from cancer cells and probiotics to yield the hybrid cellular nanovesicles (hNVs), loading flutamide (Flu) into the resulting hNVs, and finally modifying the hNVs@Flu with Epigallocatechin-3-gallate (EGCG). In this nanotherapeutic platform, the hNVs significantly improved the accumulation of hNVs@Flu-EGCG in tumor sites and reprogramed immunosuppressive M2 macrophages into antitumorigenic M1 macrophages, the Flu acted on androgen receptors and inhibited tumor proliferation, and the EGCG promoted apoptosis of prostate cancer cells by inhibiting the NF-κB pathway, thus synergistically stimulating the antitumor immunity and reducing the side effects and resistance of ADT. In a prostate cancer mouse model, the hNVs@Flu-EGCG significantly extended the lifespan of mice with tumors and led to an 81.78% reduction in tumor growth compared with the untreated group. Overall, the hNVs@Flu-EGCG are safe, modifiable, and effective, thus offering a promising platform for effective therapeutics of prostate cancer. Graphical Abstract
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Huan Liu,Ronger Ai,Bi-zhi Liu,Li He
Diabetic wound healing remains a significant clinical challenge for the complex wound microenvironment characterized by oxidative stress, inflammation, and bacterial infection. To address these challenges, we present a novel hydrogel incorporates tea polyphenol-stabilized silver nanoparticles (TP@Ag NPs) into a dynamic hyaluronic acid-phenylboronic acid network crosslinked via borate ester bonds. This design leverages the inherent biocompatibility and biodegradability of hyaluronic acid alongside the antioxidant, anti-inflammatory, and antibacterial properties of tea polyphenols and silver nanoparticles. The HP-TP@Ag hydrogel exhibited glucose-responsive degradation and TP@Ag NPs release, enabling targeted delivery within the diabetic wound microenvironment. In vitro assays demonstrated the hydrogel's potent antioxidant activity, effectively scavenging ROS and protecting both HaCaT and RAW264.7 cells from oxidative stress. Furthermore, the HP-TP@Ag hydrogel significantly suppressed the production of pro-inflammatory cytokines and exhibited robust antibacterial activity against both E. coli and S. aureus . In vivo studies using a diabetic mouse model revealed accelerated wound closure, reduced inflammation, enhanced collagen deposition, and promoted angiogenesis and tissue remodeling in HP-TP@Ag hydrogel-treated wounds. These findings highlight the promise of HP-TP@Ag hydrogel as an advanced wound dressing for effective diabetic wound management, offering a synergistic approach to overcome the multifaceted challenges associated with this complex condition.
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AAPS PHARMSCITECH
·
2025
·Vol. 26
·期 1
·1-13
·
IF 4
Lan Sumin,Chen Kexi,Feng Liqiang,Sima Panle,Ji Xiaoyao,Wu Feihua,Lin Yining
Albendazole serves as a broad-spectrum anthelmintic medication for treating hydatid cysts and neurocysticercosis. However, its therapeutic effectiveness is limited by poor solubility. Nanocrystals offer a promising technology to address this limitation by enhancing drug solubility. The objective of this study is to evaluate an effective stabilizer for creating an albendazole nanocrystal formulation to improve oral absorption. Among different surfactants and polymers examined, tea saponins were used as the stabilizer to develop a nanosuspension with the particle size of 180 nm through a wet grinding approach. The physical characteristics of the nanocrystals were assessed using SEM, DSC, and XRPD. The nanocrystals significantly enhanced solubility by 2.9–2602 fold in different media and showed significant enhancement in dissolution rate compared to albendazole crystals in both pH 1.0 and pH 6.8 medium. Everted gut sacs experiments demonstrated that the nanocrystals increased P app by 3.60-fold in duodenum, 3.76-fold in jejunum, 3.71-fold in ileum, and 5.26-fold in colon, respectively. Furthermore, pharmacokinetic studies revealed that the nanocrystals significantly enhanced oral bioavailability, resulting in a 4.65-fold increase in plasma AUC 0−t value of albendazole sulfoxide (the primary active metabolite of albendazole) compared to the albendazole group. The present data indicates that tea saponins are potential natural stabilizers for preparing nanocrystals with enhanced oral bioavailability for insoluble drugs. Graphical
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xinxin Wang,Zhihang Weng,Xinyu Feng,Huichun Ye,Helin Lv,Anran Yan,Yani Pan,Yiliang Wei,Tianyuan Chen,Lixin He,Yunyun Yang,Haowei Guo,Hesham R. El-Seedi,Li Niu,Qiang Chu,Ping Chen
Consumer preferences for rich flavor drive rapid growth in the new-style tea beverage market ($4.74 billion by 2030). Coffee-tea, a newly emerging product that integrates both coffee and tea flavor by blending process. While holding significant market promise, it faces a critical flavor challenge: burnt bitterness due to high-temperature coffee roasting (∼200 °C) and powerful adsorptive capacity of tea. This study innovatively employed cascaded improvement strategies to coffee white tea, with sensory evaluation and chemical analysis method, to mask burnt bitterness: 1) coffee bean roasting process optimization (220 °C, 12 min) to activated coffee aroma while achieving harmony flavor; 2) scenting process introduction to remove coffee beans that present bitterness; 3) Rooibos blending to mask burnt notes by introducing sweet-floral volatiles (lauric acid, etc.) and preserving key coffee aromas. This synergistic approach achieving burnt flavor masked and flavor balance in coffee-tea, offering a template for new-style tea beverages development.
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Food Chemistry-X
·
2025
·
IF 8.2
Mingming Zhang,Meiqin Li,Fang Wang,Jianxin Chen,Yifan Li,Gensheng Chen,Yuwan Wang,Zhihui Feng,Junfeng Yin
Tea aroma is significantly influenced by hydrogen carbonate (HCO 3 − ) in brewing water. This study investigated the impact of HCO 3 − in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography–mass spectrometry techniques. As the concentration of HCO 3 − in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO 3 − changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the presence of HCO 3 − markedly decreased EGCG content while increasing GCG content in tea infusion; these variations in catechin concentrations were correlated with changes in dimethyl sulfide and β-ionone concentrations. These findings enhance the understanding of flavor chemistry concerning tea and water, provide valuable insights for the scientific selection of tea brewing water.
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Food Quality and Safety
·
2024
·
IF 3
Dai Binwei,Chen Weixuan,Huang Weihong,Liu Junsheng,Li Bo,He Puming,Grierson Donald,Tu Youying,Wu Yuanyuan
Osmanthus black tea (OBT) is produced by reprocessing black tea while it absorbs the fragrance of Osmanthus fragrans (O. fragrans) and this scenting process is crucial for forming the unique aroma of OBT. In this study, more than eighty volatile compounds of OBT were analyzed by gas chromatography-mass spectrometry (GC-MS) and six compounds, α-ionone, β-ionone, γ-decalactone, dihydro-β-ionone, dihydro-β-ionol, and 6-pentyl-2-pyrone, were identified as the key volatiles of OBT by weighted gene co-expression network analysis (WGCNA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Variations in the amounts of these compounds occurred with different scenting process conditions such as scenting time (ST) and the ratio of flower to tea (RFT) were discussed. In addition, base teas with a high proportion of pekoes produced higher quality OBT by absorbing more key volatile compounds from O. fragrans. Comparing OBTs made from the fast-scenting process (FS) and the traditional scenting process (TS), showed that a higher aroma quality was obtained through repeated scenting rounds of TS. This study provides valuable insights into the volatile compounds and base tea requirements for an effective scenting process and a theoretical basis for improving scenting technology.
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Food Chemistry-X
·
2025
·
IF 8.2
Zixuan Li,Mohammad Rizwan Khan,Naushad Ahmad,Wanli Zhang,Gulden Goksen
In this study, pectin (PE) composite films containing tea polyphenol (TP) and graphene oxide (GO) were developed. The effects of TP and GO on the appearance, structure, mechanical properties, barrier properties, hydrophobicity, and antioxidant properties of pure PE films were investigated. The results demonstrated that the addition of 1 % w /w TP and 1 % w/w GO increased the tensile strength (TS) and elongation at break (EB) of the composite films to 20.22 MPa and 34.18 %, respectively. Additionally, the water vapor permeability (WVP) was reduced to 0.67 ± 0.17 (×10 −10 g −1 s −1 Pa −1 ), and both the moisture content and water contact angle were significantly decreased. Furthermore, the incorporation of TP enhanced the antioxidant properties of the composite films and demonstrated the slow-release capability of TP. Blueberry fruits packaged in PE-TP-GO film maintained an optimal appearance after eight days of storage at 25 °C, with a reduction in shrinkage index of approximately 29.4 % compared to those packaged in PE film.
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Horticulture Research
·
2025
·
IF 8.5
Zhou Xingrong,Chen Dingli,Tian Fengyun,Ma Jie,Chen Mei,Xie Youshudi,Yang Changli,Liang Yanglin,Xiao Houhong,Dong Xue,Yang Di,He Yingqin,Dai Xinlong,Li Yan
Tea plant [Camellia sinensis (L.) O. Kuntze] is a globally important crop but is severely threatened by Toxoptera aurantia infestations, which impact yield and safety. However, the response of tea plants to aphid feeding remains largely unexplored. This study investigates the feeding behavior of T. aurantia on different cultivars and identifies ‘Huangjinya’ and ‘Qiancha 1’ as susceptible and resistant cultivars, respectively. Transcriptome analysis revealed that CsUGT89A2 was significantly upregulated in response to T. aurantia infestation. In vitro biochemical assays demonstrated that CsUGT89A2 encodes a flavonoid 7-glycosyltransferase that catalyzes the conversion of flavonoids and UDP-glucose into flavonoid 7-O-glucosides. In vivo, silencing CsUGT89A2 significantly reduced flavonoid glycoside accumulation. To further clarify the role of CsUGT89A2 in tea plant resistance to T. aurantia, we used tobacco and tea flowers to evaluate aphid feeding and reproduction under chemical treatment, gene silencing, and gene overexpression conditions. Statistical analysis showed that, compared with flavonoids, the application of flavonoid 7-O-glycosides significantly reduced T. aurantia reproductive capacity. Furthermore, compared with the control, overexpression of CsUGT89A2 significantly reduced the reproductive ability of aphids, while its silencing increased reproductive rates. Overall, our findings demonstrate that CsUGT89A2 mediates flavonoid glycosylation and enhances insect resistance in tea plants by increasing flavonoid glycoside levels, offering new insights into the role of flavonoid glycosides in the insect resistance of C. sinensis.
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