INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Lin Guan,Siyu Wu,Xiaoli Li,Xingchen Li,Ze Wang,Wenlai Guo,Andrei V. Zvyagin,Wenrui Qu,Bai Yang,Quan Lin
Refractory diabetic wounds are a devastating and rapidly growing clinical problem, which is associated with high incidence rates, mortality, and recurrence rates. Therapeutic angiogenesis in wound tissues is essential to the healing of diabetic wounds. However, the presence of excessive oxidative stress in diabetic wounds hinders angiogenesis, and conventional anti-oxidative approaches are inefficient to compensate for the systematically impaired angiogenesis. Here, a multifunctional supramolecular hyaluronic acid hydrogel dressing for diabetic wounds is successfully designed and constructed (GHPM). The GHPM hydrogel features outstanding properties, including excellent tissue adhesion, antibacterial ability, conductivity, and antioxidant properties. Based on the dynamic crosslinking structure, the GHPM hydrogel also presents adequate injectable and self-healing capabilities, which play a vital role in covering irregular or deep wounds. Additionally, diabetic wounds treated with GHPM hydrogel showed a significant acceleration of wound closure by preventing wound infection, reducing oxidative stress, and accelerating collagen deposition. More interestingly, the combination of electrical stimulation and GHPM hydrogel can effectively promote angiogenesis and neurogenesis, further accelerating diabetic wound healing in an all-around way. This advanced collaborative strategy opens a new avenue in treating diabetic wounds.
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高影响因子
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
·
2020
·
IF 3.391
Lin Yin,Shanshan Fu,Roujun Wu,Shuyue Wei,Juzhen Yi,Li-Ming Zhang,Liqun Yang
A neutral tea polysaccharide (TPSN) was isolated from green tea. Gas chromatography analysis showed that TPSN was composed of d -glucose, l -arabinose and d -galactose residues at a molar ratio of 90.0: 9.1: 0.9. The weight-averaged molecular weight of TPSN was determined as about 2.0 × 10 5 g mol −1 using static light scattering analysis. The result of nuclear magnetic resonance (NMR) spectroscopy indicated that TPSN and water-soluble starch had similar structures. TPSN exhibited inhibitory activity towards α-amylase through the noncompetitive inhibition mechanism, but the tertiary structure of α-amylase related to enzymatic activity , analyzed using circular dichroism spectroscopy, was not affected by TPSN. Meanwhile, TPSN exhibited hydrolysis properties catalyzed by α-amylase. Molecular docking analysis revealed that the various behaviors of TPSN to α-amylase could be attributed to that the different chain segments of TPSN combined with different amino acid residues of α-amylase.
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Agronomy-Basel
·
2024
·Vol. 14
·期 1
·156
·
IF 3.3
Zuguo Xi,Huiyan Jia,Yifan Li,Jinqing Ma,Mengqian Lu,Zhihui Wang,Dexu Kong,Wei-Wei Deng
Tea is a healthy beverage made from the leaves of the tea plant [Camellia sinensis(L.) O. Kuntze]. The tea plant is a perennial evergreen plant that is widely distributed in tropical and subtropical regions. PR proteins (pathogenesis-related proteins, PRs) are defense-related proteins induced under pathogenesis-related conditions. Currently, there are a few studies on PRs in plants. Tea leaf color mutants have been of wide interest to scientists as special materials. A tea plant displaying variegated spontaneous albinism found in a local tea plantation in Huangshan City, Anhui Province, China, was used as the material sample in this study. An analysis of preexisting transcriptomic and proteomic data revealed the significant upregulation of three classes of PRs. In order to investigate the correlation between PRs and variegated tea plants, a series of studies were conducted onPRgenes. The results revealed the identification of 17CsPR1, 3CsPR4and 31CsPR5genes in tea plants using bioinformatics methods, and their structures and promoter sequences. The expression of threePR1, twoPR4and onePR5genes was determined to be induced in stress treatment experiments involving mechanical damage, insect bites, low temperature treatment, and fungal infections. Additionally, the ribonuclease activity of CsPR4 was successfully verified. This is the first study to report the ribonuclease activity of CsPR4 in tea plants. The results can serve as a reference for future studies on PRs in tea plants, offering new insights into information on albinism in tea plants.Keywords:identification;function analysis;pathogenesis-related protein;variegated tea plants
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高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jia-ping Ke,Jia-Yi Li,Zi Yang,Hao-Yue Wu,Jing-Ya Yu,Yi Yang,Chen-Hui Chen,Peng Zhou,Fang Hua,Wei Wang,Fenglin Hu,Gang-Xiu Chu,Xiao-Chun Wan,Guan-Hu Bao
Tea drinking impacts aging and aging-related diseases. However, knowledge of anti-aging molecules other than the major catechins in complex tea extracts remains limited. Here we used Caenorhabditis elegans to analyze the longevity effects of tea extracts and constituents comprehensively. We found that the hot water extract of green tea prolonged lifespan and heathspan. Further, the MeOH fraction prolonged lifespan significantly longer than other fractions. Correlation analysis between mass spectroscopic data and anti-aging activity suggests that ester-type catechins (ETCs) are the major anti-aging components, including 4 common ETCs, 6 phenylpropanoid-substituted ester-type catechins (PSECs), 5 cinnamoylated catechins (CCs), 7 ester-type flavoalkaloids (ETFs), and 4 cinnamoylated flavoalkaloids (CFs). CFs (200 μM) are the strongest anti-aging ETCs (with the longest 73% lifespan extension). Green tea hot water extracts and ETCs improved healthspan by enhancing stress resistance and reducing ROS accumulation. The mechanistic study suggests that they work by multiple pathways. Moreover, ETCs modulated gut microbial homeostasis , increased the content of short-chain fatty acids, and reduced fat content. Altogether, our study provides new evidence for the anti-aging benefits of green tea and insights into a deep understanding of the chemical truth and multi-target mechanism.
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高影响因子
Journal of Water Process Engineering
·
2025
·
IF 6.7
Feng Tao,Hao Chen,Hao Wang,Haobeng Huang,Ao Dong,Mengwei Zheng,Zhijun Wang
The efficient activation of peroxymonosulfate (PMS) using metal-free catalysts in advanced oxidation processes (AOPs) has garnered significant attention for its potential in organic pollutant remediation. However, the development of cost-effective, high-performance, and recyclable catalysts for PMS activation remains a major challenge. In this study, we introduce a novel class of biomass carbon microcoil aerogels (BCCA), characterized by low cost, ultralight, highly elastic, and recyclable properties, and assess their performance in PMS-driven degradation of organic pollutants in wastewater. Our results demonstrate that the BCCA-700/PMS system achieved over 95 % removal of methylene blue and methyl orange within 10 min, while also removing 96.5 % of tetracycline within 90 min. Additionally, the BCCA exhibited remarkable mechanical stability, maintaining over 80 % of its initial degradation capacity after 4 cycles and demonstrating consistent performance across a wide range of pH levels and temperatures, with minimal impact on plant growth. The carbonization temperature was found to be a critical factor influencing the specific surface area, porosity, and distribution of oxygen-containing functional groups in the BCCA, which in turn enhanced both pollutant adsorption and PMS activation. The synergistic effects of these properties significantly improved contaminant removal efficiency. These findings not only present a sustainable approach for utilizing biomass waste, but also offer an effective and environmentally friendly material for advanced water treatment.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xiaoyan Guo,Junjie Zhang,Minghui Zhu,Xiaohan Xu,Lu Liu,Shengnan Chen,Yu Wang,Xueling Gao,Qi Chen
The increasing production and consumption of tea drinks has led to the generation of large amounts of discarded extracted tea residues. As a result, researchers have attempted to extract tea water-insoluble protein (TP) from discarded tea residues to produce food emulsifiers. Thus, in this study, high-internal-phase Pickering emulsions (HIPPEs) stabilized by TP were developed and characterized. First, the effects of salt ions on the emulsifying properties of TP were examined using interfacial tension and hydrophobicity. Fourier transform infrared spectroscopy was used to determine the suitable range of salt ions in the processing stage. Then, the particle size distribution, microstructure, rheological properties, and stability of the emulsions were systematically investigated by controlling the oil phase volume, particle concentration of TP, and emulsification method. The results showed that TP was effectively adsorbed on the oil–water interface and formed a stable particle layer, which means that TP-stable high-internal-phase Pickering emulsions (TPHIPPEs) has been successfully prepared. Further analysis showed that TPHIPPEs exhibited good stability and gelation properties. The pH range was 7–9, and the salt ion concentration was <0.5 M. Additionally, TPHIPPEs exhibited excellent temperature tolerance and antioxidant ability. Finally, the application development results revealed that the loading and retention rates of β-carotene in TPHIPPEs were significantly higher than those of the control group of camellia oil, and that TPHIPPEs exhibited good resistance to UV light and thermal degradation. This study provides new insights into the high-value utilization of tea residue resources.
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产品关联
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PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Linyao Song,Fengwei Ma,Haijiang Chen,Qiang Fei,Guangcan Tao,Siyao Wu,Dajuan Shi,Junyi Deng,Degang Zhao,Xuan Dong,Yichen Zhao,Su Xu
This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum . The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yue Chen,Jingjing Huang,Yexu Wu,Xiaoqiang Chen
The O/W interface behavior of tea polysaccharide conjugate-egg white protein (TPC/EWP) nanoparticles was investigated and a bigel system was constructed. The results showed that TPC/EWP nanoparticles with better storage and thermal stability were successfully prepared, in which the mass ratio of tea polysaccharide conjugate to egg white protein of 3:1 helped to enhance the diffusion, penetration and rearrangement processes. To make O/W interfacial layer had higher viscoelasticity and expansion modulus. The nanoparticle-based bigel exhibited fine texture and was not easy to flow. In addition, the tight gel network endowed the bigels with strong rheological properties and stability. These results establish a theoretical foundation for further investigation into O/W interface behavior of TPC/EWP nanoparticles. The bigels' excellent gel properties and stability provide a new direction for applying the bigel as a novel food in the food field.
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高影响因子
Food & Function
·
2025
·
IF 5.4
Shuqia Ding,Linfen He,Wenjing Pan,Qingqing Ye,Hanzhong Ye,Zhonghua Liu,Shuxian Cai
‘Hongyin’ (HY) is a purple-budded Camellia sinensis cultivar from eastern Guangdong whose chemistry and bioactivities are not fully defined. We integrated sensory and compositional assays (catechins, caffeine, anthocyanins) with UPLC–MS/MS broad-targeted metabolomics, KEGG enrichment and network pharmacology, and evaluated bioactivity in high-fat-diet (HFD) mice with gut-microbiota (16S rRNA) profiling and microbiota–metabolite correlations. HY showed a distinctive chemical phenotype—low caffeine (most samples <1%), elevated gallocatechin gallate (GCG), anthocyanin enrichment, and predominance of linoleic/α-linolenic-acid (LA/ALA)–related unsaturated lipids; storage coincided with reduced astringency and orange-red liquor. Metabolomics annotated 2,105 metabolites, of which 1,311 differed from a green-tea control (GT), enriched in LA/ALA metabolism and unsaturated-fatty-acid biosynthesis. In HFD mice, HY from week 5 mitigated weight gain and fasting glycaemia, reduced hepatic lipid droplets and inflammatory infiltration, and improved intestinal morphology (higher villus/crypt ratio) and colonic histology. Microbiota analyses revealed recovery of α-diversity, β-diversity convergence toward normal diet, a lower Firmicutes/Bacteroidetes ratio, depletion of Proteobacteria/Enterobacteriaceae and Helicobacter, and enrichment of Akkermansia, Bacteroides, Faecalibacterium, Blautia, and Lactobacillus. Correlation heatmaps linked tea polyphenols (GCG, anthocyanins) and LA/ALA-axis lipids positively with these beneficial taxa and negatively with putative pro-inflammatory groups. Collectively, HY combines a low-caffeine, high-GCG/anthocyanin, UFA-enriched profile with multi-dimensional bioactivities—anti-obesity, hepatoprotective, anti-inflammatory and microbiota-modulating—supporting its quality evaluation and functional development as a regional tea resource.
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PubMed
高影响因子
Materials
·
2024
·Vol. 17
·期 3
·766
·
IF 3.1
Wei Li,Pengcheng Xie,Haiyang Zhou,Huiying Zhao,Bo Yang,Jian Xiong
In this study, tea waste was used as a raw material, and TBC (tea waste biochar) was prepared by pyrolysis at 700 °C. La(NO3)3·6H2O was used as the modifier to optimize one-way modification; the orthogonal experiment was undertaken to determine the optimal preparation conditions; and La-TBC (lanthanum-modified biochar) was obtained. The key factors for the adsorption of fluoride by La-TBC were investigated by means of batch adsorption experiments, and kinetics and isothermal adsorption experiments were carried out on the adsorption of fluoride in geothermal hot spring water. The adsorption mechanism of fluoride by La-TBC was analyzed via characterization methods such as SEM-EDS (Scanning Electron Microscope and Energy Dispersive Spectrometer), BET (Brunauer–Emmett–Teller), FTIR (Fourier transform infrared), XRD (X-ray diffraction), and so on. The results show that La-TBC had the best adsorption effect on fluoride at pH 7. The process of adsorption of fluoride follows the pseudo-second-order kinetics and Langmuir isothermal model, and the maximum theoretical adsorption quantity was 47.47 mg/g at 80 °C, while the removal rate of fluoride from the actual geothermal hot spring water reached more than 95%. The adsorption process was dominated by the monolayer adsorption of chemicals, and the mechanisms mainly include pore filling, ion exchange, and electrostatic interaction.
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高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zuo-Qin Liang,Dong-Dong Song,Zhuo-Cheng Li,Su-Hang Xu,Guo-Liang Dai,Chang-Qing Ye,Xiao-Mei Wang,Xu-Tang Tao
Photoactivatable probes can switch fluorescence on from a weak or nonemission state to improve the sensitivity of the sensing system. In this work, we successfully constructed three highly emissive photoactivatable probes, 2-DP, 1-2-DP and 2-2-DP, for Cu 2+ detection. Under UV irradiation, the photoluminescence quantum yields of 2-DP, 1-2-DP and 2-2-DP display approximately 52.4-, 11.5- and 49.2-fold enhancement, respectively. Cu 2+ selectively quenches the bright photoactivated fluorescence, resulting in an approximately 38-fold fluorescence reduction. The highly selective fluorescence response to Cu 2+ yields an excellent low detection limit of 5.8 nM. Moreover, the photoactivatable probes were successfully applied for Cu 2+ determination in tap water and tea samples with recovery ranges of 95%–105% and 97%–106%, respectively. This work provides a more sensitive and efficient methodology for Cu 2+ detection in heavy metal pollution and food safety.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yang-bo Xiao,Rongji Tian,Ying-ying Shen,Han Tang,Jian-an Huang,Wenliang Wu,Shu-guang Zhang,Xia Yin
Leaf grade is a critical factor influencing black tea aroma formation, yet the precise relationship between leaf grade and aroma characteristics, along with their key volatile compounds, remains unclear. This study employed sensory evaluation combined with headspace solid phase microextraction/gas chromatography-Mass spectrometry (HS-SPME/GC-MS), odor activity values (OAV), partial least squares (PLS) regression, and correlation analysis to investigate the association between leaf grades and aroma attributes, as well as their key volatile compounds. Sensory evaluation and quantitative analysis revealed that as fresh tea leaf grade decreased, the sweet aroma attribute gradually declined, while the floral aroma initially decreased before increasing. GC-MS and OAV analyses identified 22 and 23 differential aroma-active compounds in ‘Jinguanyin’ (JGY) and ‘Jinmudan’ (JMD) black teas of different grades, respectively. Furthermore, PLS modeling and correlation analysis determined that β-damascenone, β-myrcene, geraniol, linalool, and trans -β-ocimene were key compounds responsible for sweet aroma variations across leaf grades, whereas methyl jasmonate, β-ionone, and jasmine lactone were identified as critical compounds influencing floral aroma differences. This study deciphered the chemical basis of how leaf grades affect black tea aroma quality, providing theoretical guidance for precision processing of black tea.
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高影响因子
危险品化学品经营许可证（带存储）