LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Zexin Lin,Jie Zhou,Han Wei,Xiaoyan Lai,Yanyan Zhang,Chen Zhang
Tea residue, a tea processing by-product, yields alkaline-extracted proteins with limited emulsifying capacity due to strong interactions with polysaccharides such as pectin and cellulose. A polysaccharide-targeted enzymatic strategy was developed by systematically comparing carbohydrases, proteases, and transglutaminase (TG). Selected carbohydrases (Viscozyme® L, pectinase, cellulase) effectively disrupted protein–polysaccharide complexes, enhancing the emulsifying activity index (EAI) by 2.4-fold compared to untreated controls ( P < 0.05), and significantly outperforming proteases and TG. Mechanistic analysis showed that polysaccharide degradation reduced ionic and hydrogen bonding (>90%), exposed hydrophobic groups (220% increase in free sulfhydryl), and promoted β-sheet formation (up to 56%), facilitating dense interfacial film formation. Dialysis experiments revealed that removing small peptides and pectin fragments (<3 kDa) increased α-helix content (to 27%) but impaired emulsification, while retention of oligosaccharides improved stability via viscosity and steric hindrance. This enzymatic approach offers a sustainable and structure-guided pathway to convert food processing waste into clean-label, plant-based emulsifiers, contributing to the functional valorization of agro-industrial by-products.
✓ 已验证
产品关联
DOI
高影响因子
ACS Applied Materials & Interfaces
·
2025
·
IF 8.2
Yiyan Xu,Ying Wang,Li Guan,Peng Zhang,Zhen Wu,Shah Jehan,Chao Peng,Bohan Yang,Ye Yao,Peipei Zhuang,Wenhu Zhou,Wayne W. Zhang,Haiyang Wang
Abdominal aortic aneurysm (AAA) poses a critical and imminent threat due to the potential for rupture, presenting a life-threatening scenario. Despite the urgency, there is a lack of an effective clinical drug to impede aneurysm growth and prevent rupture. Addressing the intricate pathological changes inherent in AAA lesions, this project introduces a multifunctional nanomedicine utilizing tea polyphenol nanoparticles as carriers for doxycycline (DC) targeted specifically to AAA. Through SH-PEG-cRGD modification, the nanoparticles (NPs) demonstrate a remarkable 5-fold increase in accumulation at AAA lesions, achieving precise delivery by recognizing the overexpressed integrin αvβ3 receptors on lesion cell membranes. This nanomedicine achieves controlled DC release at the AAA site triggered by elevated reactive oxygen species (ROS) levels, which synergizes with the inherent antioxidant prowess of the nanocarrier. The combined effect encompasses anti-inflammatory, antioxidant, macrophage repolarization, antiapoptotic, and anticalcification capabilities, along with matrix metalloproteinase (MMP) inhibition, effectively addressing diverse AAA-associated pathological changes and therapy. Notably, nanocarrier delivery significantly mitigates the hepatic and renal toxicity induced by DC, highlighting exceptional biocompatibility. This study propounds a targeted nanomedicine with substantial potential for aneurysm treatment and serves as a blueprint for the development of targeted drugs for various vascular diseases.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chen Liu,Mengyi Ren,Meiyi Ning,Yihong Liao,Xiao Du,Li Qin,Wei Chen,Xiangyun Liu,Aimin Wu,Dejian Feng,Daiwen Chen,Liqiang Tan,Qian Tang
Zhuyeqing (ZYQ) green tea, a renowned Chinese tea, lacks comprehensive studies on its chemical composition and ideal processing cultivars. This study examined the quality of ZYQ tea from three cultivars—‘Fudingdabai’ (JFD), ‘Fuxuan No.9’ (JF9), and ‘Wuniuzao’ (JWZ)—and their blended product (P), using sensory evaluation and metabolomics. A total of 2,459 metabolites, including 1,979 non-volatile and 480 volatile compounds, were identified through UPLC-ESI-MS/MS and GC-MS. JFD excelled in quality metrics like sensory scores, amino acid content, and phenolic-to-amino acid ratio. Refinement processes further enhanced sensory attributes, increasing scores for fruity, rich, and harmonious aromas, and mellow, chestnut-like tastes, though tender and faint aroma notes decreased slightly. Multivariate analysis identified δ-nonalactone, 4-pentenyl acetate, and isophorone as major contributors to improved aroma. These findings offer key insights into cultivar selection and highlight the role of blending and refinement in enhancing ZYQ tea quality.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Xianglin Kong,Yage Wang,Mengke Yuan,Ruixin Lou,Liangji Wu,Luqing Li,Tao Hou,Kaikai Li
Light irradiation modulates aroma/color-related chemical markers of freshness. • Low-temperature yellow light yields the favorable aroma-related chemical profile. • Yellow light promotes deglycosylation of aroma precursors during spreading. • Yellow light irradiation increases the abundance of free aroma compounds. Enshi Yulu is a traditional Chinese steamed green tea characterized with pronounced green color attributes. However, relatively weak aroma characteristics restrict its development, and the mechanisms governing aroma development in steamed green teas remain insufficiently understood. This study aimed to optimize aroma development of Enshi Yulu by evaluating the effects of light spectrum and temperature during spreading. Among the result, yellow light treatment promoted aroma formation, increasing the abundance of key aroma-active compounds (35,216 vs. 26,430 ng/g in the control), and key odorants such as geraniol (12,533.28 ng/g). This effect was associated with enhanced glycosidase activity (128.4 vs. 76.72 U·h/mg protein), facilitating the hydrolysis of glycosidically bound aroma precursors and the subsequent formation of volatile aroma compounds. In addition, yellow light treatment optimally preserved chlorophyll content (1.73 vs. 1.37 mg/g), maintaining desirable green color attributes. This study provided an effective strategy for aroma quality enhancement in Enshi Yulu production. Download: Download high-res image (133KB) Download: Download full-size image
✓ 已验证
DOI
PubMed
高影响因子
Biology-Basel
·
2026
·Vol. 15
·期 3
·224
·
IF 3.5
Jilai Cui,Yiwei Yang,Yu Che,Lumiao Yan,Qi Zhang,Qing Wei,Jie Li,Jie Zhou,Bin Wang
Tea is a globally popular beverage, but little is known about how altitude affects its flavor and health benefits. This study investigated the chemical differences between fresh tea leaves grown at low altitudes (350 m) and high altitudes (600 m) using advanced analytical methods. We found significant metabolic differences between the two environments, identifying over 2300 compounds, including key flavor molecules like flavonoids and phenolic acids. High-altitude samples displayed a specialized metabolic signature marked by elevated levels of tannins and stress-induced flavonoids, diverging from low-altitude samples, which possessed higher lipid and total polyphenol contents. These results demonstrated that the traditional belief that “good tea is produced from high mountains” has a solid scientific basis. Our findings provide vital information for tea growers, helping them optimize cultivation methods at different elevations to produce tea with specific, enhanced flavor profiles and health properties. Tea is produced from the fresh leaves of the tea plant ( Camellia sinensis ), and the quality of tea is directly dictated by its raw material. Although factors such as tea cultivar, fertilization, and cultivation practices are known to affect fresh leaf quality, the specific influence of altitude remains poorly understood. In this present study, ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was employed to investigate the non-volatile metabolites in fresh tea leaves grown at two different altitudes (350 m and 600 m). A total of 2323 metabolites were identified, with flavonoids and phenolic acids representing the dominant classes. Orthogonal partial least squares-discriminant analysis (OPLS-DA) further revealed 116 differential metabolites between groups. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis indicated that several key pathways were differentially activated, including those related to the biosynthesis of kaempferol, luteolin, and flavones, as well as nucleotides and jasmonic acid metabolism. In addition, marked differences were observed in the accumulation patterns of lipids, phenolic acids, and flavonoids between leaves grown at the two altitudes. These findings provide valuable insights into the role of altitude in shaping the metabolic composition and flavor formation of tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Maiquan Li,Can Zhang,Xing Xiao,Mingzhi Zhu,Wei Quan,Xia Liu,Sheng Zhang,Zhonghua Liu
Aging-associated cognitive dysfunction has a great influence on the lifespan and healthspan of the elderly. Theaflavins (TFs), a mixture of ingredients formed from enzymatic oxidation of catechins during the manufacture of tea, have a positive contribution to the qualities and antiaging activities of black tea. However, the role of TFs in mitigating aging-induced cognitive dysfunction and the underlying mechanism remains largely unknown. Here, we find that TFs effectively improve behavioral impairment via the microbiota–gut–brain axis: TFs maintain gut homeostasis by improving antioxidant ability, strengthening the immune response, increasing the expression of tight junction proteins, restructuring the gut microbiota, and altering core microbiota metabolites, i.e., short-chain fatty acids and essential amino acids (SCFAs and AAs), and upregulating brain neurotrophic factors. Removing the gut microbiota with antibiotics partly abolishes the neuroprotective effects of TFs. Besides, correlation analysis indicates that the decrease in gut microbiota, such as Bacteroidetes and Lachnospiraceae, and the increase in microbiota metabolites’ levels are positively correlated with behavioral improvements. Taken together, our findings reveal a potential role of TFs in mitigating aging-driven cognitive dysfunction via the microbiota–gut–brain axis. The intake of TFs can be translated into a novel dietary intervention approach against aging-induced cognitive decline.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2022
·Vol. 11
·期 3
·1212-1222
·
IF 3.553
Qian He,Kailin Yang,Xinyan Wu,Chunhong Zhang,Chunnian He,Peigen Xiao
Sea buckthorn leaf tea, an emerging potential functional beverage product, has not yet had appropriate product standards and corresponding quality evaluation methods, and its poor taste directly affects the acceptance of the population, thus limiting its market consumption potential. In this study, two major packaging forms of sea buckthorn leaf tea available in the Chinese market were selected. The contents of total phenolics, total flavonoids, and 10 phenolic compounds, as well as the in vitro antioxidant capacity and sensory characteristics of sea buckthorn leaf tea were analyzed. Results showed that the quality of sea buckthorn leaf tea in the Chinese market varied widely. The total phenolic content, total flavonoid content, antioxidant activity, and consumer acceptance of bagged sea buckthorn leaf tea were higher than those of bulk sea buckthorn leaf tea. Multifactorial statistical analysis showed that the taste astringency of sea buckthorn leaf tea was closely related to ellagic acid and isorhamnetin-3-O-neohesperidin. Furthermore, isorhamnetin-3-O-neohesperidin had a greater effect on the antioxidant activity of sea buckthorn leaf tea. Therefore, ellagic acid and isorhamnetin-3-O-neohesperidin can be used as potential quality markers for sea buckthorn leaf tea. This work provides a reference for taste improvement and quality control of sea buckthorn leaf tea.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Qing-Qing Cao,Yan-Qing Fu,Yu-Yi Liu,Yumei Qin,Jian-Xin Chen,Jun-Feng Yin,Yong-Quan Xu
Oral processing (OP), referring to the whole process of food digestion in human mouth, has a major influence on food flavor perception. This study focused on the compositional changes of the four green tea epicatechins (viz., EC, EGC, ECG, EGCG) during OP, based on targeted and nontargeted metabolomics. It was found that the four epicatechins were all extensively lost through transformation undergoing OP, among which EC was the most stable one, whereas EGCG the least. EGCG was further revealed to be susceptible to human oral cavity in the simulated OP in vitro . It could be converted physically by precipitating with mucin in saliva, and chemically through hydrolysis and dimerization, mediated mainly by the neutral pH condition. The OP of epicatechins also caused salivary composition changes possibly involving health benefits of green tea. These findings could raise awareness of the interactions between epicatechins, or any other food materials, with human mouth.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Lijuan Ma,Yuxi Peng,Liping Du,Linqi Zhang,Wenzhe Tong,Yanru Weng,Dongguang Xiao,Huiling Zhang,Jihong Huang
As a typical Chinese tea, Pu-erh tea attracts much attention due to its unique flavor formed by taste and aroma compounds. To study the effects of taste compounds on the aroma release, model solutions containing five typical methoxyphenolic compounds (MCs) and main taste compounds with different concentrations were prepared based on the analysis of Pu-erh tea samples. GC-MS results indicated that the release of five MCs was inhibited by theabrownin, tea polysaccharide, tea polyphenol and catechins. The release of 1,2-dimethoxybenzene, 3,4-dimethoxytoluene and 1,2,3-trimethoxy-5-methyl-benzene was promoted by gallic acid under a low concentration (≤4 mg/g). Statistically, gallic acid had the most significant effect on the release of MCs. Isothermal titration calorimetry suggested that hydrogen bonds and hydrophobic effects had potential contributions to the interaction between taste and aroma compounds. This work will provide the research basis for revealing the formation mechanism of tea flavor.
✓ 已验证
产品关联
DOI
高影响因子
ACS Nano
·
2022
·
IF 18.027
Yuan Chen,Ruiheng Luo,Jing Li,Shengfeng Wang,Jinsong Ding,Kai Zhao,Ben Lu,Wenhu Zhou
Sepsis, a life-threating illness caused by deregulated host immune responses to infections, is characterized by overproduction of multiple reactive oxygen and nitrogen species (RONS) and excessive pyroptosis, leading to high mortality. However, there is still no approved specific molecular therapy to treat sepsis. Here we reported drug-free tea polyphenols nanoparticles (TPNs) with intrinsic broad-spectrum RONS scavenging and pyroptosis-blocking activities to treat endotoxin (LPS)-induced sepsis in mice. The RONS scavenging activities originated from the polyphenols-derived structure, while the pyroptosis blockage was achieved by inhibiting gasdermin D (GSDMD) mediating the pore formation and membrane rupture, showing multifunctionalities for sepsis therapy. Notably, TPNs suppress GSDMD by inhibiting the oligomerization of GSDMD rather than the cleavage of GSDMD, thus displaying high pyroptosis-inhibition efficiency. As a result, TPNs showed an excellent therapeutic efficacy in sepsis mice model, as evidenced by survival rate improvement, hypothermia amelioration, and the organ damage protection. Collectively, TPNs present biocompatible candidates for the treatment of sepsis.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biosensors-Basel
·
2022
·Vol. 12
·期 9
·745
·
IF 5.743
Li Gao,Yixi Deng,Haolu Liu,King Solomon,Bianjiang Zhang,Huimei Cai
Tea is an important economic crop and health beverage in China. The presence of heavy metal ions in tea poses a significant threat to public health. Here, we prepared an aptamer biosensor labelled with AIEgen nanospheres to detect Pb2+in tea. The dsDNA modified by amino and phosphoric acid was combined with the carboxylated AIEgen NPs to form AIEgen-DNA with a fluorescence group, which was then fixed to the surface of Zr-MOFs to quench the fluorescence of AIEgen NPs. At the same time, PEG was added to remove nonspecific adsorption. Then Pb2+was added to cut the DNA sequences containing the cutting sites, and AIEgen NPs and part of the DNA sequences were separated from the Zr-MOFs surface to recover the fluorescence. By comparing the fluorescence changes before and after adding Pb2+, the detection limit of Pb2+can reach 1.70 nM. The fluorescence sensor was applied to detect Pb2+in tea, and the detection results showed that the tea purchased on the market did not contain the concentration of Pb2+within the detection range. This study provides new insights into monitoring food and agriculture-related pollutants based on fluorescent biosensors.Keywords:lead ions;fluorescent biosensors;metal-organic frames;tea
✓ 已验证
产品关联
DOI
PubMed
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2022
·
IF 5.518
Nitong Bu,Liying Huang,Guoyu Cao,Huanglong Lin,Jie Pang,Lin Wang,Ruojun Mu
Biopolymers , such as polysaccharides are increasingly concern in preparation of food packaging. However, those materials have weakness in properties of mechanics, hydrophobicity , and antibacterial, which limit their applications. In this work, we prepared emulsion (K-PL-CEOs) films with double network (DN) matrix by using konjac glucomannan (KGM) and Pullulan (PL), and incorporated with cellulose nanofibrils (CNF)-stabilized tea tree essential oil (TTEO) Pickering emulsions (CEOs). The effect of CEOs content on the structural and physicochemical properties of K-PL films was investigated. The results showed that CEOs were well dispersed in K-PL film forming matrix. The addition of CEOs could improve the thermal stability, UV-shielding, water resistance and mechanical properties of K-PL-CEOs films. Moreover, K-PL-CEOs films exhibited good antibacterial activity against E. coli and S. aureus . This paper demonstrated that K-PL-CEOs films can be potentially applied as food packaging.
✓ 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）