Journal of Materials Chemistry B
·
2020
·Vol. 8
·期 45
·10428-10438
·
IF 5.344
Yue Ren,Fei-Yu Wang,Zi-Jian Chen,Ri-Tong Lan,Ren-Huan Huang,Wan-Qun Fu,Rizwan M. Gul,Jing Wang,Jia-Zhuang Xu,Zhong-Ming Li
Periprosthetic joint infection (PJI) is one of the main causes for the failure of joint arthroplasty. In view of the limited clinical effect of oral/injectable antibiotics and the drug resistance problem, there is a pressing need to develop antibacterial implants with therapeutic antimicrobial properties. In this work, we prepared a highly antibacterial ultrahigh molecular weight polyethylene (UHMWPE) implant by incorporating tea polyphenols. The presence of tea polyphenols not only improved the oxidation stability of irradiated UHMWPE, but also gave it the desirable antibacterial property. The potent antibacterial activity was attributed to the tea polyphenols that produced excess intracellular reactive oxygen species and destroyed the bacterial membrane structure. The tea polyphenol-blended UHMWPE had no biological toxicity to human adipose-derived stem cells and effectively reduced bacteria-induced inflammation in vivo. These results indicate that tea polyphenol-blended UHMWPE is promising for joint replacement prostheses with multifunctionality to meet patient satisfaction.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Mingming Zhang,Yanqin Yang,Haibo Yuan,Jinjie Hua,Yuliang Deng,Yongwen Jiang,Jinjin Wang
In this study, a combination of quantitative drying and Maillard reaction was investigated by addition of theanine and sucrose during the final firing process to explore the mechanism of chestnut-like aroma formation. The influence of exogenous additives on the formation of chestnut-like flavor of green tea was characterized by infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), physicochemical components as well as sensory evaluation. The addition of theanine or sucrose separately could improve the chestnut-like characteristics flavor, among which the chestnut-like aroma quality and comprehensive quality of green tea was significantly improved by the addition of theanine/dry tea (5‰ w/w). Significant difference ( p < 0.05 ) was observed among different addition treatments on physicochemical components. In addition, the effect of different drying time (15–75 min) was investigated and the chestnuts-like aroma was significantly improved when the drying time reached 45 min. Moreover, the change trends of two key chestnut-like aroma compounds (methyl salicylate and α-ionone) were well consistent with the sensory evaluation and reached the highest at 45 min. The results would further enrich the basic theoretical system of chestnut-like fragrance and also provide a reference for the processing of chestnut-like aroma of green tea.
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Jingtao Zhou,Xinlei Yu,Chang He,Andong Qiu,Yuchuang Li,Qingning Shu,Yuqiong Chen,Dejiang Ni
This study focused on non-targeted metabolomics analysis of the relationship of the chemical composition, quality traits, bioactivity of black tea ( Camellia sinensis L . ) with five withering degrees (WD65, WD60, WD55, WD50, and WD45, corresponding to 65, 60, 55, 50, and 45% water content in withered leaves, respectively) and their effects on sensory quality traits. WD60 was shown as the optimal withering degree (WD) with the highest total quality score (89.7), followed by WD55 (88.7). With increasing WD, the content of most volatile components increased significantly, but with no significant difference between some substances below WD55. The total amount of free amino acids increased with increasing WD, in contrast to a decrease in the total amount of catechins, flavonoids/flavonoid glycosides , theaflavins and glycosidically bound volatiles (GBVs). Black tea with a WD between WD65 and WD60 was shown to have higher antioxidant activity and stronger inhibitory effect on α-amylase and α-glucosidase activity or intestinal glucose uptake. The overall data indicate that WD60 treatment not only benefits the formation of sensory quality traits, but also shows better bioactivity.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 4
·1105-1113
·
IF 2.479
Yuanyuan Zhong,Wenhui Li,Lidan Ran,Ran Hou,Ping Han,Shiling Lu,Qingling Wang,Wei Zhao,Yi Zhu,Juan Dong
The purpose of this study was to prepare and characterize inclusion complexes between tea polyphenol (TP) and hydroxypropyl-β-cyclodextrin (HP-β-CD), and to evaluate their antioxidant properties. Freeze-drying was used to prepare the inclusion complex of TP/HP-β-CD at different component ratios (1:0.5, 1:1, and 1:2). The supermolecular structure of the TP/HP-β-CD complex was characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). Molecular docking was used to simulate the positions and interactions of the binding sites of TP/HP-β-CD inclusion complexes and target protein receptors. In addition, the effects of TP/HP-β-CD inclusion complexes on myofibrillar protein (MP) from lamb tripe were observed under oxidative conditions. Results showed that TP was encapsulated in the cavity of HP-β-CD to form an optimal complex with 1:2 molar ratio of stoichiometry, while the FTIR, TGA, and SEM studies also support the inclusion process. Molecular modeling results were systematically analyzed to determine the stability of inclusion complexes and protein. Furthermore, the addition of an appropriate concentration (5 to 105 µmol/g) of TP/HP-β-CD inclusion complex decreased the carbonyl content, hydrophobicity, and protein aggregation of MP from lamb tripe, whereas it increased the sulfhydryl content. This improved antioxidant activity and bioavailability of the inclusion complexes will be beneficial for its potential applications in food. Practical Application Tea polyphenol was an antioxidant with potential for the field of food. In this study, the unstable properties of tea polyphenols were evaluated and were improved by inclusion of HP-β-cyclodextrin. The binding mode of the inclusion complex with protein was revealed via the molecular docking method, and the application of inclusion complex to control protein oxidation was studied. Results showed that the inclusion complex could effectively inhibit protein oxidation, which can provide a reference for the application of polyphenols in meat products and the improvement of protein properties.
✓ 已验证
DOI
PubMed
高影响因子
MEDICINAL CHEMISTRY RESEARCH
·
2018
·Vol. 27
·期 7
·1822-1833
·
IF 1.607
Fan Yu,Xu Yang,Han Qing-Guo,Shen Liang-Liang,Xu Hong,Wu Zhi-Bing,Xu Xu,Ying Ming,He Zhen-Dan,Hu Zhang-Li
Enzyme-activity essay demonstrated that Ligupurpuroside A acts as a natural inhibitor of lipase in a competitive manner. The inhibition mechanism and nature of lipase by Ligupurpuroside A were investigated by fluorescence spectra, UV–Vis absorption spectra, circular dichroism (CD) spectra and molecular docking methods. Fluorescence experiments indicated that Ligupurpuroside A can quench the intrinsic fluorescence of lipase through a static quenching procedure. Thermodynamic analysis suggested that hydrophobic interaction is the main force between lipase and Ligupurpuroside A. Fluorescence resonance energy transfer experiment showed that an energy transfer from lipase to Ligupurpuroside A occurs with great possibility, confirming the presence of static quenching mechanism of lipase fluorescence by Ligupurpuroside A. Interestingly, conformation of lipase remained almost the same after bound to Ligupurpuroside A based on CD spectral experiments. All these experimental results were validated by the protein-ligand docking studies which further showed that Ligupurpuroside A could bind to the amino acid residues of the hydrophobic cavity on catalytic sites of lipase. This study should be helpful for the design of diet drug and the full use of Ligupurpuroside A in food industry.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2014
·
IF 3.259
Jin Feng,Ying Chen,Xin Liu,Songbai Liu
Novel strategy of Gemini-like modification has been applied in development of new nonionic surfactants, tea saponin esters, with enhanced surface activity by simple esterification. Tea saponin was treated with acyl chlorides of different chain length and different ratio of tea saponin and acyl chloride under alkaline condition. The structures of tea saponin esters were analysed and confirmed by FT-IR, NMR and ESI-MS. Surface activity investigation revealed that esterification with the chain length of C12 and C14 and the ratio of 1:4 to 1:6 produced superior surface activity compared with tea saponin. The exceptional surface activity of the new surfactants suggested their great potential application in food industry as green surfactants due to their environmental benign nature as well as simple and inexpensive preparation. The strategy of Gemini-like modification will facilitate development of green surfactants based on natural resources.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2014
·
IF 3.107
Rong Shi,Qiuyue Zhang,Frank Vriesekoop,Qipeng Yuan,Hao Liang
Food-grade organogels are semisolid systems with immobilized liquid edible oil in a three-dimensional network of self-assembled gelators, and they are supposed to have a broad range of potential applications in food industries. In this work, an edible organogel with tea polyphenols was developed, which possesses a highly effective antioxidative function. To enhance the dispersibility of the tea polyphenols in the oil phase, a solid lipid–surfactant–tea polyphenols complex (organogel complex) was first prepared according to a novel method. Then, a food-grade organogel was prepared by mixing this organogel complex with fresh peanut oil. Compared with adding free tea polyphenols, the organogel complex could be more homogeneously distributed in the prepared organogel system, especially under heating condition. Furthermore, the organogel loading of tea polyphenols performed a 2.5-fold higher antioxidation compared with other chemically synthesized antioxidants (butylated hydroxytoluene and propyl gallate) by evaluating the peroxide value of the fresh peanut oil based organogel in accelerated oxidation conditions.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2015
·
IF 2.837
Li-Hong Tan,Dan Zhang,Gang Wang,Bao Yu,Sheng-Ping Zhao,Jian-Wei Wang,Ling Yao,Wei-Guo Cao
The aim of this study was to compare the flavonoids compositions, content and antioxidant activities of Hawk tea from six botanical origins for screening the most suitable botanical origins. The main flavonoids of Hawk teas from Litsea coreana Levl. var. lanuginose were identified, and six high contents of individual flavonoids (hyperin, isoquercitrin, quercitrin, astragalin, quercetin and kaempferol) were quantitative and comparative analysis. Moreover the potential antioxidant capacity of Hawk tea was measured by using in vitro antioxidant assays. The above experimental data were all used for the principal component analysis. The statistical results showed that the extracts from Machilus chuanchienensis S. Lee and L. coreana Levl. var. lanuginose appeared closely positioned in the positive regions, indicated the higher flavonoids and antioxidant activity compared with other species. Thus, they were temporarily considered as good sources of Hawk tea.
✓ 已验证
产品关联
DOI
高影响因子
Theranostics
·
2016
·
IF 8.854
Tangjian Cheng,Jinjian Liu,Jie Ren,Fan Huang,Hanlin Ou,Yuxun Ding,Yumin Zhang,Rujiang Ma,Yingli An,Jianfeng Liu,Linqi Shi
Chemotherapy for cancer treatment has been demonstrated to cause some side effects on healthy tissues and multidrug resistance of the tumor cells, which greatly limits therapeutic efficacy. To address these limitations and achieve better therapeutic efficacy, combination therapy based on nanoparticle platforms provides a promising approach through delivering different agents simultaneously to the same destination with synergistic effect. In this study, a novel green tea catechin-based polyion complex (PIC) micelle loaded with doxorubicin (DOX) and (-)-Epigallocatechin-3-O-gallate (EGCG) was constructed through electrostatic interaction and phenylboronic acid-catechol interaction between poly(ethylene glycol)- block -poly(lysine- co -lysine-phenylboronic acid) (PEG-PLys/PBA) and EGCG. DOX was co-loaded in the PIC micelles through π-π stacking interaction with EGCG. The phenylboronic acid-catechol interaction endowed the PIC micelles with high stability under physiological condition. Moreover, acid cleavability of phenylboronic acid-catechol interaction in the micelle core has significant benefits for delivering EGCG and DOX to same destination with synergistic effects. In addition, benefiting from the oxygen free radicals scavenging activity of EGCG, combination therapy with EGCG and DOX in the micelle core could protect the cardiomyocytes from DOX-mediated cardiotoxicity according to the histopathologic analysis of hearts. Attributed to modulation of EGCG on P-glycoprotein (P-gp) activity, this kind of PIC micelles could effectively reverse multidrug resistance of cancer cells. These results suggested that EGCG based PIC micelles could effectively overcome DOX induced cardiotoxicity and multidrug resistance.
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xin Meng,Fang Wang,Chao-Hong Fu,Lin Zeng,Zhen-Hua Chen,Qizhen Du,Zhi-Hui Feng,Jun-Feng Yin,Yong-Quan Xu
Osmanthus fragrans is an evergreen shrub with a pleasant fragrance and a wide range of applications in many fields. The condensed hydrolat obtained during the drying process of its fresh flowers was collected in a low-temperature vacuum environment and its sensory evaluation and volatile components were studied. The main aroma compounds in Osmanthus fragrans were dihydro- β -ionone, nonanal, β -cyclocitral, β -ionone, benzaldehyde, α -ionone, and 6-methyl-5-hepten-2-one, whose contents were used as the main evaluation criteria, and the hydrolats obtained under different scenting and drying times were compared. This process can effectively collect the aroma components in Osmanthus fragrans and the optimal drying conditions were 50 °C for 5 h. The hydrolat was used to provide the scent of osmanthus black tea, which had a fresher and mellower taste, while the fragrance of osmanthus was abundant. These results show that osmanthus hydrolat can be used to provide the scent of floral black tea. Chemical compounds studied in this article (−)-Catechin (PubChem CID: 1203); (−)-epigallocatechin gallate (PubChem CID: 65064); (−)-epicatechin gallate (PubChem CID: 367141); (−)-epigallocatechin (PubChem CID: 72277); (−)-epicatechin (PubChem CID: 72276); (−)-gallocatechin gallate (PubChem CID: 199472); (−)-catechin gallate (PubChem CID: 6419835); (−)-gallocatechin (PubChem CID: 9882981).
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yanqun Jiang,Zhenbin Chen,Jixin Zhang,Wei Zhao,Caiyan Sheng,Mingxia Lu,Tiehan Li,Jingming Ning
Fermentation is a key process in the production of Keemun black tea (KBT), and oxygen, time, temperature, and humidity are key factors affecting black tea fermentation. However, the effect of oxygen concentration on the aroma quality of KBT remains unclear. To deeply investigate the effect of oxygen concentration (16 %, 21 %, 35 %, and 45 %) on the volatile compounds of KBT during fermentation, the aroma characteristics of tea fermented with different oxygen concentrations were assessed. A total of 80 volatile compounds were detected based on gas chromatography–mass spectrometry. Gas chromatography-olfactometry, modified detection frequency, odor activity value, and p -values demonstrated that ten aroma-active compounds, including phenylethyl alcohol, geranyl alcohol, and linalool, that were more significantly altered by oxygen were the key compounds contributing to the differences in the aroma of KBT, and their aroma contributions were confirmed by subsequent aroma addition experiments. Additionally, the role of oxygen in the formation of key compounds was further investigated. The results revealed that oxygen-enriched fermentation significantly increased the total concentration of volatile compounds and yielded stronger sweet and fruity aromas, whereas low-oxygen fermentation resulted in weak and single aromas. This study provides new insights into the effect of oxygen on the volatile compounds of KBT and provides theoretical support for the production of high-flavor KBT.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 21
·3456
·
IF 4.7
Yamin Wu,Xinghua Wang,Lijiao Chen,Qiang Li,Junjie He,Xiujuan Deng,Jiayi Xu,Raoqiong Che,Jianyun Zhou,Wenxia Yuan,Tianyu Wu,Juan Tian,Yaping Chen,Baijuan Wang
To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun–natural combined withering, sun withering, and shaking withering. Gas chromatography‒mass spectrometry (GC‒MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences (p< 0.05) in the contents of nonvolatile constituents including caffeine, polyphenols, soluble sugars, free amino acids and their components, theaflavins, thearubigins, and catechins among the five different withering methods, with varying degrees of correlation between these components. A total of 227 aroma compounds were detected, and significant differences in the contents of alcohols, aldehydes, and ketones were observed. A relative odor activity value (ROVA) analysis of the aroma compounds revealed that 19 compounds had an ROVA > 1. Among them, benzylaldehyde, trans-2-decenal, decanal, benzaldehyde, nonanal, hexanal, trans-linalool, and geraniol from the shaking withering method had significantly higher ROVA values than those from the other withering methods, which may be the reason for the prominent floral and fruity aroma of shaking withering. This study revealed the impact of different withering methods on the quality of Congou black tea, providing a scientific basis for the development of Congou black tea with different flavors and the improvement of Congou black tea processing techniques.
✓ 已验证
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）