ACS Applied Bio Materials
·
2020
·
IF 0
Min Mu,Yuelong Wang,Shasha Zhao,Xiaoling Li,Rangrang Fan,Lan Mei,Min Wu,Bingwen Zou,Na Zhao,Bo Han,Gang Guo
Chemotherapy works against tumors by inducing cell apoptosis; however, evasion of apoptosis is recognized to result in resistance to anticancer therapy. Ferroptosis is an iron-dependent cell death pathway that differs from apoptosis in morphological, biochemical, and genetic levels. Combined ferroptosis and apoptosis may shed light on strategies for cancer treatment. Therefore, we have designed a nanoparticle (NP) that can simultaneously cause tumor cell apoptosis and ferroptosis. This NP is composed of epigallocatechin gallate (EGCG) and Fe3+ through a simple and green process and can be used to deliver doxorubicin hydrochloride (DOX) and iron ions to the tumor site at the same time. DOX/Fe3+/EGCG (DF) NPs display a great resolubility and long-term storage stability, and efficient DOX and Fe3+ release is realized after cellular internalization under the high level of glutathione and acidic nature in tumor. EGCG is likely to chemically reduce the released Fe3+ to Fe2+. The generated Fe3+/Fe2+ converts intracellular H2O2 to hydroxyl radicals (•OH) via the Fenton reaction. In addition, the generated •OH subsequently induces lethal ferroptosis to improve DOX-induced apoptosis. In vitro and in vivo investigations indicate that a great therapeutic effect was achieved, suggesting that the formation of the DF NP delivery system is a promising strategy to fight against tumors by an apoptosis and ferroptosis combination modality.
研究领域:
纳米技术
·
癌症生物学
·
药学科学
·
材料科学
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DOI
PubMed
SENSORS AND ACTUATORS B-CHEMICAL
·
2015
·
IF 4.097
Sainan Wang,Pengchang Liu,Yongmei Qin,Zhijun Chen,Jiacong Shen
In this report, a rapid approach for the synthesis of protein conjugated gold nanoclusters under heating condition (AuNCs-protein(p)-heating(h)) was proposed. These AuNCs-p-h were synthesized within 3 min at approximately 100 °C and contain remarkable peroxidase-like activity. Notably, in the presence of tea polyphenols (TPs), the peroxidase-like activity of AuNCs-p-h is restrained, which is likely due to the TP-induced aggregation. A facile approach for TP sensing based on the inhibition effect of TPs towards the peroxidase mimic activity of AuNCs-p-h has been developed. Tea is one of the most popular and health beneficial beverages, the favourable effect of which attributes greatly to its key component, TPs. TP detection thus becomes an important task for various food and beverage companies. This novel TP colorimetric detecting method exhibits a linear response in the concentration range of 10 nM to 10 μM with detection limit of 10 nM as well as prominent selectivity towards various TP related molecules including tyrosol, protocatechuate, chlorogenic acid, theophylline, l -theanine, and l -norepinephrine hydrochloride. Comparing with the traditional tartaric acid colorimetric approach (Tac), this new system shows basically identical experimental results but with much higher sensitivity. AuNCs-p-h can be readily used for TP quantification from real tea samples.
研究领域:
纳米技术
·
分析化学
·
食品科学
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DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Su Zhou,Jiaying Chen,Shiyan Yang,Yani Pan,Xinyu Feng,Shicheng Ma,Fangyuan Fan,Shuying Gong,Yuefei Wang,Ping Chen,Qiang Chu
Non-alcoholic fatty liver disease (NAFLD) is a clinical syndrome associated with steatosis and excessive deposition in the liver, while safe, green and efficient curative therapy is still lacking. Current researches have shown that plant polyphenols possess superior lipid-lowering and liver protective activities. Pu'er raw tea, a widely consumed tea with increasing fans, has been reported with various healthcare functions, such as blood lipids-lowering, weight loss, anti-microbes and anti-cancer. Therefore, in this study, polyphenols were extracted, purified and identified from Pu'er raw tea. The beneficial effects of Pu'er raw tea extract (PTE) on lipidoses in both LO2 cells and Caenorhabditis elegans were investigated. In vitro , PTE manifested beneficial effects in protecting cells from oxidative stress , alleviating lipid accumulation and expression of metabolic transcription factors such as Pparα, CD36 , Plin2, Scd1, and activating the SIRT1-FOXO pathway to inhibit the expression of SREBP-1c and FAS. In vivo , PTE regulated the abnormal athletic ability of C. elegans and inhibited lipidosis in the whole body induced by oleic acid (OA). Therefore, PTE has exhibited superior bioactivity in alleviating lipid deposition both in vivo and in vitro , and could be regarded as a potential therapeutic strategy for NAFLD in the future.
研究领域:
药理学
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分子生物学
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营养学
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细胞生物学
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DOI
高影响因子
Foods
·
2026
·Vol. 15
·期 11
·1897
·
IF 6
Jiayi Zhang,Shengyang Shi,Yingxi Chen,Sufang Zhang,Chaofan Ji
Kombucha quality is largely governed by polyphenol transformation during fermentation. However, interaction between substrate composition and microbial communities regulating phenolic transformation and quality formation remains unclear. In this study, six tea substrates (white, green, yellow, black, oolong, and mint tea) were fermented using three defined microbial communities (SMC1-SMC3) and a traditional symbiotic culture of bacteria and yeast (SCOBY) to evaluate carbon metabolism, phenolic transformation, antioxidant activity, and sensory quality. After 10 d of fermentation, SMC2 and SMC3, containing acetic acid bacteria, showed stronger acidification (pH 2.2–2.5) and lower ethanol (0.34–0.52 mg/mL) than SMC1 (13.09–15.88 mg/mL). Phenolic transformation was substrate-dependent: total phenolics and flavonoids decreased in green tea, both increased in white tea, while flavonoids increased in oolong and black tea. Meanwhile, rutin decreased in white and green tea, whereas gallic acid accumulated in yellow, black, and oolong teas and was positively correlated with antioxidant activity. Sensory evaluation showed SMC3 achieved higher overall acceptability in most substrates, whereas SCOBY performed best in mint tea. These findings indicate substrate-microbiota interactions play a key role in phenolic transformation and quality formation in kombucha. Rational matching of tea substrates with defined microbial communities enables coordinated optimization of antioxidant activity, ethanol control, and sensory quality.
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DOI
PubMed
高影响因子
ANALYST
·
2026
·
IF 3.6
Jincheng Ni,Yanyan Lu,Xuewen Chen,Haoming Bao,Yu Qiao,Shuai Zhang,Daoshuan Ding,Jiamei Jin,Huaiyuan Zhao,Qian Zhao,Jinhua Wang,Hongwen Zhang,Weiping Cai
Multidimensional tea profiling is crucial for both consumer experience, brand reputation, and market integrity. Here, we introduce a rapid and systematic strategy for multidimensional tea authentication based on a single surface-enhanced Raman spectroscopy (SERS) measurement integrated with machine learning. We first demonstrated, through machine learning analyses of individual variables, that a single SERS spectrum inherently encodes multidimensional information encompassing tea category, grade, storage quality, and pesticide residue levels.Partial least squares discriminant analysis enabled highly accurate classification of tea categories and grades (accuracies ≥ 98.9%), while support vector machine regression achieved precise prediction of storage quality and pesticide residue levels (R 2 > 0.99). Building upon these results, we developed a two-tier framework that integrates these multidimensional predictions from a single spectrum, enabling comprehensive authentication in one step. This framework was further implemented in a user-friendly application for real-time, singlespectrum analysis, achieving an overall accuracy of 98.2%. Collectively, this work demonstrates that SERS coupled with machine learning provides an efficient, cost-effective, and scalable approach for multidimensional tea authentication, offering a foundation for collaborative improvement and data sharing across the tea industry.
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Zhihui Wang,Zhihua Wang,Weidong Dai,Yan Huang,Fuming Lin,Haomin Dai,Zhe Zhou,Xingchen Lin,Zhi Lin,Weijiang Sun
The quality and efficacy of compressed white tea (CWT) can be affected by the bacterial community during its long-term storage. However, it is not clear how bacteria affect the CWT storage process. In this study, 16S rDNA was used to identify the composition and dynamic changes of bacterial community during CWT storage, and chemometrics methods were used to evaluate the relationship between the bacterial community and phenol/antioxidant indices. A total of 31 bacterial phyla and 764 bacterial genera were identified during CWT storage, and their diversity decreased significantly at first and then increased significantly ( P < 0.05). The 10th year of storage was the key period for changes in bacterial diversity and dominant phyla and genera. The prediction of phenotype and function revealed that these changes were dominated by aerobic bacteria, which could involved in 264 metabolic pathways, including flavonoids metabolism. Chemometric analysis verified that seven core functional bacteria promoted the decline of eight phenols during CWT storage, thus reducing antioxidant capability. In conclusion, this study reveals that the bacteria in CWT affect its antioxidant capability by altering the phenol content during storage. In addition, 29 biomarkers during CWT storage were screened, which accumulated uniquely in different storage years.
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产品关联
DOI
高影响因子
MATERIALS & DESIGN
·
2022
·
IF 9.417
Guoliang Jia,Zuhao Li,Hanxiang Le,Zhende Jiang,Yanan Sun,He Liu,Fei Chang
The accumulation of reactive oxygen species (ROS) in the oxidative stress microenvironment of diabetic wounds often results in delayed wound healing. In this study, a multifunctional hydrogel with ROS-scavenging property was developed by cross-linking epigallocatechin-3-gallate (EGCG), 2-(hydroxyethyl) methacrylamide (HEMAA), acrylamide (AM), and borax. The resulting hydrogel showed adequate hemostatic properties, self-healing capability, tissue adhesiveness, and an appropriate degradation rate. Moreover, the green tea derivative-based hydrogel scavenged the accumulated ROS and protected skin-related cells (such as keratinocytes, fibroblasts, and endothelial cells) from ROS-mediated death and proliferation inhibition. In vivo , this hydrogel accelerated diabetic wound healing by decreasing the ROS level, inducing macrophage polarization to the M2 phenotype, alleviating excessive inflammation, and promoting proliferation, epithelialization, collagen deposition, and neovascularization. By day 16, the hydrogel dressing had almost completely healed the diabetic wounds, whereas the residual wound areas of the blank control and the commercial Tegaderm TM dressing were 55.57 ± 5.67 % and 35.15 ± 3.45 %, respectively. Overall, this advanced hydrogel provides an effective strategy for the treatment of diabetic wounds and may be applied for the treatment of tissue injury in other ROS-accumulated microenvironments.
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产品关联
DOI
高影响因子
Polymers
·
2023
·Vol. 15
·期 3
·588
·
IF 5
Nan Chen,Hao-Xiang Gao,Qiang He,Wei-Cai Zeng
Effects of tea polyphenols (TP) on the physical properties, barrier properties and functionality of potato starch-based film were determined, while the interaction mechanism between TP and starch in film and the application of this film in fruit packaging were further evaluated. TP exhibited different effects on the physical properties of potato starch-based film, including thickness (0.083 to 0.087 mm), moisture content (9.27% to 9.68%), color (ΔEvalue: 5.41 to 10.55), light transmittance (51% to 62%), tensile properties and thermal properties, and improved its barrier properties, including water vapor permeability (9.68 to 11.84 × 10−11g m−1s−1Pa−1),oxygen permeability (1.25 to 2.78 × 10−16g m−1s−1Pa−1) and antioxidant activity. According to the determination of wide-angle X-ray diffraction, Fourier transform infrared and scanning electron microscope, TP could interact with starch chains via hydrogen bonds to form non-crystal complexes, thus affecting the cross-linking among starch chains and further changing the microstructure of film. Furthermore, film incorporated with TP could improve the storage quality (including weight and texture) of blueberries, and inhibit the enzymatic browning of fresh-cut bananas during storage. All present results suggested that tea polyphenols had potential to enhance the properties and function of potato starch-based film, and the film exhibited the application prospect in fruit packaging and preservation.Keywords:tea polyphenols;potato starch;composite film;antioxidant activity;fruit packaging
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 6
·3385-3399
·
IF 3.612
Yu Zhang,Kexin Li,Maobin Chen,Shangling Fang,Da Zhen,Jinghua Cao,Zhengqi Wu,Ke Zhang
Summary In this study, a novel chrysanthemum polysaccharide (CP) was obtained and investigated from Chrysanthemum morifolium tea in Hubei province, China. Molecular characterisation and emulsifying properties of the CP were elucidated. The effects of different factors, including storage time, metal ions, pH value and heat treatment, were studied on the stability of emulsion. Results showed that the mean particle diameter (MPD) ( d 32 ) varied from 5.54 to 0.49 μm with the polysaccharide concentration ranging from 0.5wt% to 3.0wt%. The MPD ( d 32 ) of emulsions stabilised by chrysanthemum tea polysaccharide (ECP) was smaller than that of GA at 2wt%, and the MPD ( d 32 ) of ECP remained stable with no stratification occurred at 25 °C for 10 days. ECP also showed good stability under acidic conditions (3.0–7.0). With increase of Na + and Ca 2+ concentration, MPD( d 32 ) and zeta potential values raised significantly, from 2.24 to 7.24 μm and from −40.52 to −35.35 mV respectively. After high-temperature heat treatment, MPD ( d 32 ) and zeta potential showed no significant change, indicating ECP presented good storage stability. In conclusion, CP helped stabilised emulsions that could be used as a natural emulsifier for future application.
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DOI
高影响因子
Journal of Environmental Sciences
·
2022
·
IF 6.796
Linjun Li,Jinsuo Lu,Heliang Pang,Zhiqiang Zhang,Jing Yang,Pengpeng Li,Xiaoyu Yan,Miaomiao Fan
Scale not only affects the taste and color of water, but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it. As a popular beverage, tea is rich many substances that have considerable potential for scale inhibition, including protein, tea polyphenols and organic acids. In this study, the effect of tea brewing on scale formation was explored. It was found that the proteins, catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity. The tea-released protein was able to provide carboxyl groups to chelate with calcium ions (Ca 2+ ), preventing the Ca 2+ from reacting with the carbonate ions (CO 3 2− ). The B rings of catechins were another important structure in the complexation of Ca 2+ and magnesium ions (Mg 2+ ). The carboxyl and hydroxyl groups on the organic acids was able to form five-membered chelating rings with Ca 2+ and Mg 2+ , resulting in a significant decrease in Ca 2+ from 100.0 to 60.0 mg/L. Additionally, the hydrogen ions (H + ) provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L, leading to a remarkable reduction in pH from 8.93 to 7.73. It further prevented the bicarbonate (HCO 3 − ) from producing CO 3 2− when the water was heated. The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale, leading to a significant decrease in turbidity from 10.6 to 1.4 NTU. Overall, this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yuming Wei,Xuchao Yin,Huiting Wu,Mengjie Zhao,Junlan Huang,Jixin Zhang,Tiehan Li,Jingming Ning
Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.2% and 27.4%, respectively, as did the bitterness and astringency of SGT. Yellowing caused a decrease in the concentration of some aroma compounds, such as (z)-3-hexen-1-ol, 1-hexanol, pentanal, heptanal and 1-octanol, which caused grassy, floral and fruity aromas. In contrast, the concentrations of 1-octen-3-ol, benzene acetaldehyde and β-ionone increased, which have mushroom and sweet aromas. Meanwhile, the sweetness and umami of SGT were enhanced by the addition of selected aroma compounds (1-octen-3-ol, benzene acetaldehyde and β-ionone), demonstrating that the yellowing process improves the flavor of SGT through odor–taste interactions.
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Hong Tao,Zhao Jiaying,Yin Junyi,Nie Shaoping,Xie Mingyong
Tea is a popular beverage with a long history of safe and healthy use. Tea polysaccharide is a bioactive component extracted from tea, which has attracted more and more attention in recent decades. In this article, an acidic polysaccharide Gougunao tea polysaccharide (GPS) was isolated from Gougunao green tea by hot water extraction and ethanol precipitation. After purification by a diethylaminoethyl (DEAE) Sepharose Fast Flow column and a Sephacryl S-400 column, several homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions were obtained. Fraction GPS2b with the highest yield was selected for structural characterization by methylation and nuclear magnetic resonance (NMR) analysis. GPS2b was found to be an HG-type pectic polysaccharide (degree of methyl esterification [DE], 51.6%) with low molecular weight (Mw, 36.8 kDa). It was mainly composed of →4)-α-GalpA- (1→ and →4)-α-GalpA-6-OMe-(1→. In addition, a minor highly branched RG-I domain was identified in this fraction. The investigation of structural features of tea polysaccharides can provide insights to understand their structure-bioactivity relationship.
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）