Food Biophysics
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2022
·Vol. 17
·期 4
·586-597
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IF 3.34
He Wen-Jing,Chen Nan,Yu Zhi-Long,Sun Qun,He Qiang,Zeng Wei-Cai
Effect of catechins with different structure complexity on the properties of glutenins was investigated, and its action mechanism and potential application were further explored. Four catechins, including epicatechin (EC), epigallocaetchin (EGC), epicatechin-3-gallate (ECG) and epigallocatechin-3-gallate (EGCG), could cause glutenins aggregation, further changed the spatial structures and thermal stability of glutenins, and the action sequence of catechins was as: EGCG > ECG > EGC > EC. Meanwhile, all catechins might not interrupt the covalent bonds of glutenins including peptide bonds and disulfide bonds. By molecular docking analysis, hydrogen and hydrophobic bonds were the main molecular interactions between catechins and glutenins, and the binding strength of catechins on glutenins could be ranked as: EGCG > ECG > EGC > EC. Results indicated that esterified catechins (EGCG and ECG) had stronger binding effects on glutenins than non-esterified catechins (EGC and EC). Furthermore, catechins in tea polyphenols could interact with glutenins in wheat flour, and improved the quality of bread including structure, specific volume, texture and color. All present results suggested that the gallic acyl group and hydroxyl group in catechins could promote the interaction of catechins with glutenins, and catechins could significantly affect the spatial structure and physicochemical properties of glutenins. So, catechins showed the potential for improving the properties of glutenins in chemical and food industries. Graphical Abstract
研究领域:
食品科学
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化学
·
生物分子相互作用
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高影响因子
Journal of Integrative Agriculture
·
2023
·
IF 4.8
Xiao-qiang CHEN,Jia-yan LIU,Xue-jun HUANG,Yan-an WEI,Rui-xiang SHAO,Ting-ting CHEN,Jian-chun XIE
Theabrownins (TBs) are the characteristic functional and quality components of dark teas such as Pu-erh tea and Chin-brick tea. TBs are a class of water-soluble brown polymers with multi-molecular weight distribution produced by the oxidative polymerisation of tea polyphenols during the fermentation process of dark tea, both enzymatically and non-enzymatically. TBs have been extracted and purified from dark tea all the time, but the obtained TBs contain heterogeneous components such as polysaccharides and caffeine in the bound state, which are difficult to remove. The isolation and purification process was tedious and uses a lot of harmful organic solvents. This has made it difficult to industrialise TBs. In this study, epigallocatechin (EGC), epigallocatechin gallate (EGCG), epigallocatechin gallate (ECG), EGC/EGCG (mass ratio 1:1), EGCG/ECG (mass ratio 1:1), EGC/ECG (mass ratio 1:1), EGC/ECG (mass ratio 1:1), EGC/ECG (mass ratio 1:1) and EGC/EGCG/ ECG (mass ratio 1:1:1) as substrates and catalyzed by polyphenol oxidase (PPO) and peroxidase (POD) in turn to produce TBs, named TBs-dE-1, TBs-dE-2, TBs-dE-3, TBs-dE-4, TBs-dE-5, TBs-dE-6 and TBs-dE-7. The physicochemical properties and the antibacterial activity and mechanism of TBs-dE (1-7) were investigated. Sensory and colour difference measurements showed that all seven tea browning samples showed varying degrees of brownish hue. Zeta potential in aqueous solutions at pH 3.0-9.0 indicated that TBs-dE (1-7) was negatively charged and the potential increased with increasing pH. The characteristic absorption peaks of TBs-dE (1-7) were observed at 208 nm and 274 nm by UV-visible(UV-vis) scanning spectroscopy. Fourier infrared spectroscopy (FT-IR) indicated that they were phenolic compounds. TBs-dE (1-7) showed significant inhibition of Escherichia coli DH5α ( E. coli DH5α). TBs-dE-3 showed the strongest inhibitory effect with MIC of 1.25 mg/mL and MBC of 10 mg/mL, followed by TBs-dE-5 and TBs-dE-6. These three TBs-dEs were selected to further investigate their inhibition mechanism. The results showed that TBs-dE inhibited bacteria by disrupting the extracellular membrane of E. coli DH5α, causing the leakage of contents and increasing the intracellular reactive oxygen content, resulting in abnormal cell metabolism due to oxidative stress. The TBs-dE was found to damage the extracellular membrane of E. coli DH5α, causing leakage of contents, and increase intracellular reactive oxygen content, resulting in abnormal cell metabolism due to oxidative stress. The results of the study provide a theoretical basis for the industrial preparation and product development of TBs.
研究领域:
食品科学
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微生物学
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化学
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药理学
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高影响因子
Journal of Future Foods
·
2026
·
IF 10.6
Yu-Xin Xie,Hui-Wen Wang,Qiu-Yue Ma,Nan Chen,Wei-Cai Zeng
Effects and structure-activity relationship of catechins with different structures on the properties of myofibrillar protein (MP) during frozen storage were investigated. Catechins including epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG) could reduce the particle size and solubility of MP, increased its surface charge and hydrophobicity, and inhibited protein unfolding and aggregation. Meanwhile, catechins reduced the contents of carbonyl, free amino, and free sulfhydryl groups of MP, and inhibited the oxidative damage of MP during freeze-thaw cycles. Moreover, catechins improved the physicochemical properties of MP gels after freeze-thaw cycles. Multispectral analysis and molecular docking indicated that catechins significantly altered the secondary and tertiary structures of MP due to their strong interactions including hydrogen bonding and hydrophobic interactions, and the action order was: EGCG > ECG > EGC > EC. These results indicated that the structural characteristics, such as the number and position of hydroxyl groups, as well as the presence of galloyl groups in the molecule, significantly affected effects of catechins on the structures and properties of MP during frozen storage. The hydroxyl group located at the 5′-position of the B-ring and the galloyl moiety attached at the 3-position of the C-ring in catechins played an important role in the molecular interactions between catechins and MP, which contributed to their high dipole moments and strong binding affinities with MP. All results suggest that catechins containing galloyl group (ECG and EGCG) showed the stronger power than catechins lacking galloyl group (EC and EGC) to improve the properties of MP during frozen storage.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Tianhui Jiao,Yanghong Zhang,Xiaoxiao Wu,Hao Qian,Zhen Wang,Songguang Zhao,Ying Li,Fangling Jiang,Qingmin Chen,Quansheng Chen
Fusion of Vis-NIR, NIR and CIELAB color parameters enhances data complementarity • The mid-level fusion strategy improves the performance in multi-source data mining • Demonstrates potential for online catechin monitoring during ultrasound-assisted enzymatic hydrolysis Catechins are important contributors to the bitter and astringent taste of summer–autumn tea and play a key role in determining the sensory quality of tea extracts. Conventional analytical techniques for monitoring ultrasound-assisted enzymatic hydrolysis of catechins are often time-consuming and unsuitable for rapid analysis. Although single-spectroscopy techniques enable online catechin monitoring, their analytical performance remains constrained by noise and external interferences. To address these limitations, this study integrates visible-near-infrared spectroscopy (Vis-NIR), near-infrared spectroscopy (NIR) and CIELAB color parameters to develop three multi-source data fusion strategies, including dual-spectral fusion and low- and mid-level dual-spectral-color fusion, with the aim of enriching dataset information and enhancing feature representation capability. The mid-level fusion model combined with variable combination population analysis-partial least squares (MID-MF-VCPA-PLS) achieved coefficient of determination for prediction (R 2 p ) values of 0.9695, 0.9533, and 0.9666 for gallic acid, non-galloylated catechins, and galloylated catechins, respectively, with corresponding residual predictive deviation (RPD) values of 5.78, 4.67, and 5.52. Compared with the low-level fusion model, which yielded R 2 p values of 0.9569, 0.9250, and 0.9604 and RPD values of 4.87, 3.69, and 5.08, the proposed model demonstrated improved overall predictive capability. The proposed method enables rapid monitoring of catechin dynamics during laboratory-scale ultrasound-assisted enzymatic hydrolysis and demonstrates its potential as a monitoring approach for tea enzymatic hydrolysis. Download: Download high-res image (263KB) Download: Download full-size image
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高影响因子
SCIENTIA HORTICULTURAE
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2024
·
IF 3.9
Linmu Chen,Jingna Yan,Yiwen Miu,Rui Huang,Hao Wei,Lilei Wang,Cheng Zhang,Lianyu Yuan,Huarong Tong
The distinct qualities of etiolated leaves from chlorotic tea cultivars are significantly related to their developmental stages during harvesting. In this study, Hjy ( Camellia sinensis L. cv . Huangjinye) as a light sensitive etiolated tea variety had a higher concentration of theanine (99.36 mg/g) and lower total catechins (119.15 mg/g) than normal green tea plant. The shading treatment could turn the yellow leaves to green and alter the levels of catechins, caffeine, and theanine of tea shoots in Hjy. Additionally, the buds and 2nd leaves of Hjy tea shoots had the highest content of theanine, whereas the 3rd leaves contained the highest caffeine and total catechins. Moreover, the three different developmental stages of Hjy tea leaves had different levels of pigments, total free amino acids, total polyphenols, and soluble protein. Transcriptome and metabolome analyses identified a total of 58,175 genes and 414 metabolites in the three developmental stages, which were most enriched in photosynthesis, primary metabolism, lipid metabolism, and flavonoid metabolism. The multi-omics analysis revealed that the accumulations of L- glutamic acid and L-glutamine were up-regulated by GOGATs and GDHs and down-regulated by GSs, TS , and ALaDC. WRKY24, WRKY27, MYB105, and some other genes related to plant development and ion balance were highly correlated with L- glutamic acid biosynthesis. The decreased expressions of LARs and ANRs contributed to the reduction of catechin, epigallocatechin, and epigallocatechin gallate. WRKY35 , W RKY53, MYB62 , and some other genes related to photosynthesis, plant development, monooxygenases, and glycosylation exhibit roles in regulating catechins biosynthesis. This study provided the novel information about the Hjy tea plant, and the integrated strategy of multi-omics allowed a mechanistic understanding of the differential accumulation of L- glutamic acid and catechins during the development of etiolated tea leaves.
研究领域:
植物科学
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分子生物学
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农学
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茶学
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DOI
高影响因子
FOOD CHEMISTRY
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2013
·
IF 3.334
Guobin Xia,Shan Hong,Songbai Liu
Simultaneous preparation of naturally rare catechins , EGC and EC , has been realized by tannase-mediated biotransformation combining high speed counter current chromatography. In addition, simultaneous preparation of the four catechins, EGCG, ECG, EGC, and EC in green tea extract has also been achieved by HSCCC under the normal phase and the reversed phase modes. The identity of the catechins was determined by HPLC-DAD-ESI-MS and quantification of the catechins was performed by HPLC-DAD. In a typical HSCCC separation, 27.2 mg 98.8% EGCG, 14.1 mg 94.7% EGC, and 9.3 mg 97.5% EC were obtained. This new method is efficient, time-saving and valuable for biological studies.
研究领域:
植物化学
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生物技术
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分析化学
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DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Xianghui Kong,Weiqi Xu,Kaixin Zhang,Guijie Chen,Xiaoxiong Zeng
Theaflavins (TFs) and theasinensins (TSs) are the key components formed from the enzymatic oxidation of tea catechins , contributing significantly to the biological activities and taste of black and Oolong teas. In this study, we aimed to reveal the catechin conversion and the enzymatic synthesis of TFs and TSs under reaction temperatures and pH values using polyphenol oxidase (PPO) from potato tuber ( Solanum tuberosum L.). The results indicated that different temperatures, pH values and durations had significant effects on the conversion of catechins and the formation of TFs and TSs. During the reaction, the most of catechin substrates was consumed at 60–90 min after reaction initiation, and large amounts of the products TFs (0.04–0.41 mg/mL) and TSs (0.51–1.52 mg/mL) were obtained. The content of TSs was significantly higher and the maximum content of TSs was more than three times that of TFs. Reaction at a lower temperature (20 °C) is suitable for producing dimers, especially for TFs. Higher pH value resulted in higher catechin consumption and higher TSs content, while the maximum of TFs was obtained at pH 5.0. The present results provided a theoretical basis and practical guidance for the targeted processing of tea catechin dimers in vitro .
研究领域:
食品科学
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生物化学
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2026
·
IF 4.6
Zheng-Yun He,Jun Xiang,Xing-Zi Ding,Qing-Qing Luo,Hui-Wen Gu,Xiao-Li Yin
This study investigated the distribution of signature components in renowned Chinese green teas to develop a method for authenticity identification. By employing high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with the alternating trilinear decomposition (ATLD) algorithm, a second-order calibration model was constructed that effectively addressed the challenge of co-elution peaks in complex tea matrices. The method demonstrated satisfactory accuracy, with spiked recoveries ranging from 93.5% to 119.6% and relative standard deviations (RSDs) below 1.10% for all analytes. Using the established ATLD-enhanced HPLC method, a quantitative analysis of ten major components in 37 Chinese green teas was conducted, and their distribution patterns were visualized. Based on these quantitative results, multivariate statistical analysis methods, principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were subsequently employed to effectively utilize the data for authenticity discrimination concerning the geographical origin, variety, and grade of the teas. The results revealed that characteristic components varied significantly with tea origin, variety, and grade, enabling the authenticity identification of green tea. These findings not only confirm the efficacy of key catechins for authenticity identification but also establish an analytical strategy for quality evaluation, providing a powerful framework for industrial quality control and origin verification.
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高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Yujie Ai,Qidi Wu,Haibo Yuan,Yingqin He,Yongwen Jiang,Suzhen Niu
Catechins and theaflavins , as the primary bioactive constituents of black tea, have a significant impact on its color, aroma, and flavor profile. We developed a rapid and precise method using HPLC to detect catechins and theaflavins in black tea. The method employed 0.1% formic acid-acetonitrile (phase A) and 1% formic acid-water (phase B) as mobile phases . Separation occurred on an Agilent SB-C18 column (4.6 mm × 250 mm, 5 µm), with 20 μL injection volume. Detection took place at 30 °C with a flow rate of 1 mL/min for 55 min.Quantitative determination utilized the external standard method, exhibiting high sensitivity (limit of detection: 0.19 to 5.14 μg/mL) and a strong linear correlation (R2 ≥ 0.9993) between concentration range and peak area. Precision, repeatability, and stability were excellent, with relative standard deviations (RSDs) below 5% (n = 5). The average recovery rate of standard addition ranged from 98.02% to 102.57%, with an RSD of less than 3.17% (n = 5). In summary, this straightforward, efficient, and precise approach is well-suited for both qualitative and quantitative analysis of catechins and theaflavins in tea. It overcomes the limitations of previous methods, providing a valuable tool for evaluating the quality and composition of black tea.
研究领域:
食品科学
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分析化学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Yao Fan,Siying Che,Lei Zhang,Chunsong Zhou,Haiyan Fu,Yuanbin She
A novel dual-channel sensor array based on the “off” and “off–on” phenomenon of ZnCdSe quantum dots (QDs) - KMnO 4 system was established for the effective distinguish of 30 green teas with various species, grades and origins. Starting from optimization of QDs for the construction of the sensing system, their sensitivity and selectivity performances towards 10 representative green teas were tested first and the sensor systems based on ZnCdSe QDs were finally established. An obvious “off” response brought by the interactions between amino acids , quercetin, et al. and ZnCdSe QDs was obtained while an “off–on” phenomenon brought by the interactions between catechins and the ZnCdSe-KMnO 4 system had also been verified. Furthermore, based on the differential fluorescence “off–on” response of seven catechins, the qualitative and quantitative analyses of these catechins were successfully carried out with the linear range from 0.5 to 10 µg/mL. Most importantly, through adopting the dual-channel sensor, 30 green teas with different species, origins and grades can be accurately identified with the LDA model according to the spectral signals and the recognition accuracy could achieve 100 %.
研究领域:
分析化学
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食品科学
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生物传感技术
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PubMed
高影响因子
PLANT FOODS FOR HUMAN NUTRITION
·
2009
·Vol. 64
·期 4
·293-296
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IF 1.69
Chen Yulong,Duan Jun,Yang Shaoyu,Yang En,Jiang Yuming
Oolong tea is one of the most popular beverages due to the presence of significant amount of catechins. Experiments were conducted to investigate the effect of girdling treatment on levels of catechins in fresh tea leaf related to quality of the ‘Huang Zhi Xiang’ Oolong tea ( Camellia sinensis ). The variations in the levels of catechins in fresh tea leaf and the quality score (QS) of the ‘Huang Zhi Xiang’ Oolong tea were examined. The study demonstrated that girdling treatment increased significantly the levels of (−)-epicatechin, (−)-epigallocatechin, (−)-epigallocatechin gallate, (−)-epicatechin gallate, total catechins, simple catechin, and catechin gallate present in fresh leaf of tea trees. Furthermore, the girdling treatment improved significantly the quality of the ‘Huang Zhi Xiang’ Oolong tea. Thus, it was suggested that application of girdling treatment could be an effective agronomic practice to increase the quality of ‘Huang Zhi Xiang’ Oolong tea.
研究领域:
园艺学
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植物生理学
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PubMed
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 48
·28006-28018
·
IF 3.049
Huanhuan Xu,Titi Liu,Jing Xu,Jin Li,Fei Chen,Zemin Xiang,Yewei Huang,Dongying Zhang,Lihong Hu,Banglei Zhang,Chengting Zi,Xuanjun Wang,Jun Sheng
Galloylated catechins, the most important secondary metabolites in green tea including (−)-epigallocatechin-3-gallate (EGCG) and (−)-epicatechin-3-gallate, constitute nearly 75% of all tea catechins and have stronger health effects than non-galloylated catechins such as (−)-epigallocatechin and (−)-epicatechin. EGCG is the most abundant, active, and thoroughly investigated compound in green tea, and its bioactivity might be improved by complexing with β-cyclodextrin (β-CD). We investigated interactions between four catechins and β-CD in a PBS buffer solution of pH 6.5 at 25 °C using biolayer interferometry and isothermal titration calorimetry, and to determine whether β-CD could enhance the anti-osteoclastogenesis effect of EGCG. β-CD could directly bind galloylated catechins at a stoichiometric ratio close to 1 : 1, with high specificities and affinities, and these inclusion interactions were primarily enthalpy-driven processes. We synthesized the EGCG–β-CD complex and identified it using infrared radiation and nuclear magnetic resonance spectra. Interestingly, we revealed that the EGCG–β-CD complex could inhibit osteoclastogenesis significantly more than EGCG.
研究领域:
药学
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生物化学
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材料科学
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PubMed
高影响因子
危险品化学品经营许可证（带存储）