Results in Engineering
·
2024
·
IF 6
Wei Li,Shengxian Chen,Yongqi Lu,Jiangjie Yu,Shiguang Zhao
The co-immobilized laccase-mediator system (LMS) has broad development prospects in the fields of biocatalysis, biochemistry, and environmental remediation. In this study, laccase and mediator molecules were co-immobilized in functionally modified calcium alginate microspheres to improve their catalytic activity and stability and to systematically characterize the physicochemical properties and evaluate the catalytic performance of the co-immobilized laccase-mediator system. The co-immobilized LMS was used to catalyze the synthesis of theaflavins (TFs) from tea polyphenols, improve the catalytic efficiency, realize the recycling of the system, and explore the safety of the catalytic products. The results showed that the catalytic efficiency of the co-immobilized LMS was significantly improved and the relative activity remained above 50% after 10 cycles. The in vitro safety of the catalytic product was verified by Human hepatocellular carcinoma (HepG2) cell-related indexes. The results show that the co-immobilized laccase mediator system has great development potential in the industrial application of theaflavins.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenyuan Pang,Qinyuan Fu,Caixia Xu,Chunyan Zhang,Lu Wang,Shoujing Zheng,Jie Pang,Jiebo Chen
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC–MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.
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Horticultural Plant Journal
·
2024
·
IF 5.7
Sanyan Lai,Ning Yi,Shixin Yin,Yipeng Huang,Tianlin Shen,Qianying Dai,Liping Gao,Xiaolan Jiang,Tao Xia
Tea flavor is a comprehensive representation of its aroma and other characteristics. The formation of volatile odor compounds during tea processing depends on a variety of enzymatic and non-enzymatic activities. ( Z )-3-hexenol is considered the primary source of the green odor and is also the most important component in tea aroma, significantly affecting the overall aroma. However, the biosynthesis and accumulation of ( Z )-3-hexenol during tea processing have not been fully analyzed. In this study, we found that withering treatment at different times and withering plus shaking treatment at different degrees promoted the accumulation of important volatile components of green tea odor, especially ( Z )-3-hexenol by GC-MS. The RNA-seq and qRT-PCR results showed that withering and withering plus shaking treatments enhanced the expression of ( Z )-3-hexenol-related genes in tea leaves, including synthetic pathway 1 genes ( CsLOX3 , CsHPL1 , CsADH4 , and CsAHD1 ), synthetic pathway 2 genes ( CsGLU ), and synthetic pathway 3 genes ( CsCXEs ). Correlation analysis of the key odorants and important genes in the three synthetic pathways revealed that some CsCXEs were positively correlated with green odor compounds. The in vitro enzyme activity results showed that rCsCXE3 (GWHTASIV011658), and rCsCXE6 (GWHTASIV031480) exhibited hydrolytic activity against three tea acetate compounds [hexyl acetate, ( E )-2-hexyl acetate, and ( Z )-3-hexyl acetate], resulting in the production of corresponding alcohol compounds. In summary, withering and shaking treatment during tea processing promoted the expression of CsCXE3 and CsCXE6 , thereby enhancing the production of hexenol compounds. These compounds play a crucial role in increasing the green odor of tea.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
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IF 6.6
Song Hu,Wen-Jing Ma,Li-Juan Fu,Xiao-Yun He,Guo-Hong Wang,Jian-Wei Fu,Min-He Yang
This study explores the biochemical indices across three distinct experimental groups: the Curcuma longa L. fermentation Group (CF), the Curcuma longa L. and black tea fermentation Group (CT), and the black tea fermentation Group (KF). After fermentation, the detection of basic indexes revealed that the CT group had the highest total sugar content and gluconic acid levels, at 4.48 mg/mL and 3.20 mg/mL, respectively. Additionally, the KF group exhibited the highest levels of sucrose, polyphenols, and total flavonoids, measuring 28.67 mg/mL, 236.76 μg/mL, and 0.20 mg/mL, respectively. Ethanol content was no more than 0.16% vol in all groups. A qualitative analysis of the aforementioned biochemical parameters revealed the presence of 8 carbohydrates and analogs, 8 sesquiterpenoids, 6 flavonoids, 6 organic acids, 5 alkaloids, and 21 glycosides. We further identified two unique pathways pertinent to fermentation: glucuronic acid interconversion pathway and the cyanogenic amino acid metabolism pathway. Key metabolites influencing kombucha include α-ketoglutaric acid, D-xylitol, ribitol, dhurrin, and lotaustralin. Underscoring the significance of Curcuma longa L. and black tea fermentation. These results elucidate the differential expression of metabolites and their regulatory mechanisms.
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Theranostics
·
2016
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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.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2017
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IF 2.752
Yulong Ye,Jingna Yan,Jilai Cui,Shihong Mao,Meifeng Li,Xueli Liao,Huarong Tong
In order to clarify the relationship between withering process and green tea quality, dynamic changes in the major chemical components of green tea, including amino acids, catechins, caffeine (CAF) and gallic acid (GA), were investigated during withering at different times (ranging from 0 h to 21 h) and temperatures (15, 20 and 25 °C). One-way and two-way analyses of variance (ANOVA) with Duncan’s test were used to analyse the change of chemical components. Results showed that during the withering process, contents of most free amino acids increased with increasing withering time and temperature. Theanine (Thea) contents decreased slightly with fluctuations, glutamic acid (Glu) and aspartic acid (Asp) contents presented an increase–decrease pattern, whereas proline (Pro) contents remained almost constant. Total free amino acids increased up to 18 h but declined thereafter. Most catechins decreased with increasing withering time and temperature. In addition, GA contents increased with increasing time and temperature; while CAF contents increased with increasing withering time, but were only slightly correlated with withering temperature. This experiment recommended withering for 15–18 h below 25 °C to produce high quality green tea.
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FOOD CHEMISTRY
·
2014
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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.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2014
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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.
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INDUSTRIAL CROPS AND PRODUCTS
·
2015
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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.
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FOOD CHEMISTRY
·
2017
·
IF 4.529
Hua Zhou,Hai-Mei Li,Yang-Min Du,Ri-An Yan,Shi-Yi Ou,Tian-Feng Chen,Yong Wang,Li-Xin Zhou,Liang Fu
YingDe black tea is produced from crude tea prepared from leaves of Camellia sinensis var. assamica . In this work, we isolated and identified five novel flavanones, namely, amelliaone A – E ( 1 – 5 ), along with seven known compounds 6 – 12 from the ethanol extract of YingDe black tea. The structures of these five novel phenolic compounds were determined using extensive 1D and 2D nuclear magnetic resonance spectroscopy experiments. The compounds were further evaluated for antioxidant, α -glucosidase inhibitory, and cytotoxic activities. Compound 1 exhibited higher α -glucosidase inhibitory activity with a half-maximum inhibitory concentration value (IC 50 ) of 10.2 µM compared with acarbose (18.2 µM).
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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.
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Foods
·
2024
·Vol. 13
·期 2
·284
·
IF 4.7
Liying Huang,Ronglin Liao,Nitong Bu,Di Zhang,Jie Pang,Ruojun Mu
In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 ± 0.33 to 10.62 ± 0.34 and from 7.24 ± 0.32 to 18.10 ± 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones againstE. coliandS. aureusof 24.33 ± 0.47 mm and 34.33 ± 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 °C.
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