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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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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FOOD CHEMISTRY
·
2022
·
IF 9.231
Shanshan Hu,Changhua Hu,Liyong Luo,Haotian Zhang,Sibo Zhao,Zhonghua Liu,Liang Zeng
Obesity is one of the circadian rhythm disorders (CRD)-mediated metabolic disorder syndromes. Pu-erh tea is a viable dietary intervention for CRD, however its effect on CRD-induced obesity is unclear. Here, we found that Pu-erh tea improved obesity in CRD-induced mice, which stemmed from the production of Cinnabarinic acid (CA). CA promoted adipose tissue lipolysis and thermogenic response ( HSL , ATGL , Pparα, CKB, UCP1) and increased adipocyte sensitivity to hormones and neurotransmitters by targeting the expression of adipose tissue receptor proteins (Q6KAT8, P51655, A2AKQ0, M0QWX7, Q6ZQ33, and mGluR4). This improved mitochondrial activity and facilitated adipose tissue metabolic processes, thereby accelerating glucolipid metabolism. Also, CA-induced alterations in gut microbes and short-chain fatty acids further improved CRD-mediated lipid accumulation. These results suggest that the increase of CA caused by Pu-erh tea, targeted to adipose tissue via the metabolite-blood circulation-adipose tissue axis, maybe a key mechanism for reducing the development of CRD-induced obesity.
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MOLECULES
·
2022
·Vol. 27
·期 17
·5677
·
IF 4.927
Jiachun Lu,Yanyan Cao,Yani Pan,Sifan Mei,Gang Zhang,Qiang Chu,Ping Chen
The chemical substances responsible for thekokumitaste of green tea infusion are still unclear. Here, we isolated thekokumicompound-containing fractions from green tea infusion through ultrafiltration, and the majorkokumicompounds were characterized as γ-Glu-Gln and γ-Glu-Cys-Gly (GSH) through ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS). The results indicated that peptides and amino acids were essential compounds in the kokumi-enriched fractions for conducting the sense ofkokumi. L-theanine had an enhancing effect on thekokumitaste of green tea infusion, which was confirmed in the sensory reconstitution study. Thus, peptides, especially γ-Glu-Gln and GSH, are the majorkokumicompounds in green tea infusion, which has the potential of improving the flavor of tea beverages.Keywords:kokumipeptides;sensory-guided;identification;characterization;recombination
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yi Wang,Xinlei Xu,Jianle Chen,Xingqian Ye,Haibo Pan,Shiguo Chen
A novel protocol was established to synthesize novel α-glucosidase inhibitors (prodelphinidin B gallates) from proanthocyanidins from Chinese bayberry leaves (BLPs) and epigallocatechin gallate (EGCG) via acid-catalyzed transformation, which had improved regulation against postprandial hyperglycemia. Their structural–activity relationship was clarified by enzymatic kinetics, multispectroscopic method, molecular docking analysis, and sucrose loading test. ProDB MG and DG were noncompetitive inhibitors of α-glucosidase with IC50 values of 7.82 and 7.52 μg/mL, respectively. They bound with α-glucosidase spontaneously through van der Waals force and hydrogen bonding interaction, inducing the change of spatial conformation and secondary structure of α-glucosidase. Molecular docking studies suggested that proDB MG and DG attached to another one nonactive pocket with strong affinity. ProDB DG exerted significant improvement of postprandial hyperglycemia in a dose-dependent manner. Hence, proDB MG and DG, potential antidiabetic compounds, alleviate postprandial hyperglycemia by inhibiting α-glucosidase.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Junren Xu,Jing Lu,Shanliang Fu,Na Li,Yiqiao Zhao,Kunbo Wang,Zhonghua Liu,Taolin Chen,Jianan Huang,Mingzhi Zhu
Amino acids (AAs) and short-chain fatty acids (SCFAs) are key to tea's flavor and health benefits. This study developed a novel GC–MS and GC-FID method using rapid (3 min), high-sensitivity (0.00062 μg mL −1 < LOD < 0.04964 μg mL −1 ) pre-column derivatization with propyl chloroformate to simultaneously measure 17 AAs and 9 SCFAs. The spatial distribution analysis revealed total AAs and theanine were enriched in tender stems, buds, and tender leaves, while mature and older leaves had lower concentrations. Within the same leaf, theanine, glutamic acid, and acetic acid are primarily located near the leaf veins. Six teas from the same raw material were analyzed for processing impacts, showing green, white, yellow, and oolong teas had higher AA and theanine levels than black and dark teas. Certain dark teas exhibited elevated acetic acid levels compared to other teas. This study enhances our understanding of AA and SCFA profiles, providing valuable insights for tea research.
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Heliyon
·
2023
·
IF 4
Xiao-Lan Yu,Jia Li,Yanqing Yang,Jiayi Zhu,Haibo Yuan,Yongwen Jiang
In this study, four kinds of Longjing tea, the famous flat green tea and the protected geographical indication product in China, were used to explore the quality difference of the same green tea due to the cultivar, geographic origin, and storage time under the premise of consistent picking conditions and processing technology using the widely targeted metabolomics. Results showed that 483 flavonoid metabolites with 10 subgroups of flavonoids were screened and 118 differential flavonoid metabolites were identified. The number and subgroups of differential flavonoid metabolites produced by different cultivars of Longjing tea were the largest, followed by storage time, and third by the geographic origin. Glycosidification and methylation or methoxylation were the main structural modifications of differential flavonoid metabolites. This study has enriched the understanding of the effects of the cultivar, the geographic origin, and the storage time on the flavonoid metabolic profiles of Longjing tea, and provided worthy information for the traceability of green tea.
研究领域:
食品科学
·
代谢组学
·
农业化学
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JOURNAL OF SURFACTANTS AND DETERGENTS
·
2013
·Vol. 17
·期 5
·919-928
·
IF 1.515
He Jun,Wu Zi-ying,Zhang Shuo,Zhou Yang,Zhao Feng,Peng Zhi-qin,Hu Zhi-wen
Microwave-assisted extraction (MAE) was utilized to extract tea saponin from oil-tea camellia seed cake. The factors influencing the extraction efficiency were studied, including the effects of microwave power, irradiation duration, temperature, ratio of solvent to material and aqueous ethanol concentration. By systematic orthogonal experiments, the optimal extraction technology was determined. Compared with a conventional extraction method, MAE shows great advantages with the extraction time reduced from 6 h to 4 min, 50 % organic solvent saved and about 14 % extraction yield enhanced. Fourier transform infrared spectroscopy testing and high performance liquid chromatography analysis proved that the extracted resultants were tea saponin with similar compounds as a standard tea saponin. The extracted tea saponin was applied on the cleaning of historic silks and showed good removal effect on the stains. This work provides useful information for fully use of oil-tea camellia seed cake and new applications of tea saponin at the protection of historic textiles.
研究领域:
植物化学
·
文物保护
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Food Biophysics
·
2020
·Vol. 15
·期 4
·397-408
·
IF 2.387
Li Xuepeng,Liu Cikun,Wang Jinxiang,Li Wenxie,Lin Boyan,Zhu Wenhui,Xu Yongxia,Yi Shumin,Mi Hongbo,Li Jianrong
This study investigated the effects of different concentrations (0, 5, 10, 20, 50, and 100 μmol/g protein) of tea polyphenols (TP) on the oxidative modification and the physicochemical, structural, and gelling properties of myofibrillar protein (MP) from grass carp ( Ctenopharyngodon idellus ) oxidized by a hydroxyl radical-generating system. The results showed that low concentrations (5 and 10 μmol/g protein) of TP could effectively inhibit the formation of carbonyl groups and dityrosine, the loss of sulfhydryl groups and α-helix conformation, and the change of the tertiary structure of MP caused by hydroxyl radicals. Moreover, the presence of TP in all concentrations decreased the surface hydrophobicity of MP. TP at 10 μmol/g protein had better effects on preventing the oxidation-induced cross-linking and aggregation of myosin heavy chain (MHC) and actin of MP, keeping the stability of MP solutions with lower turbiscan stability index (TSI) values, and improving gelling properties characterized by higher hardness and gel strength of MP gels. By contrast, excessive presence of TP (20, 50, and 100 μmol/g protein) showed pro-oxidative effects on oxidatively stressed MP, which was detrimental to the MP and contributed to the denaturation and irregular aggregation of MP, the loss of MP solution stability, and lower gelling capacity with poor texture and gel strength. The concentration-dependent effects of TP on MP depended on the extent of MP oxidative modification and MP-TP interactions, indicating that a proper amount of TP has the potential to protect MP from oxidation and to enhance the gelling capacity of surimi during processing.
研究领域:
食品科学
·
生物化学
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FOOD SCIENCE AND BIOTECHNOLOGY
·
2019
·Vol. 28
·期 5
·1349-1358
·
IF 0.888
Lin Jie,Shi Yuanxu,Dong Chunwang,Wang Xiaochang
The perceived aroma of oolong tea is primarily and directly affected by its infusion matrix, and the release persistence of headspace volatiles can better illustrate the persistent aroma. Headspace solid phase microextraction coupled with gas chromatography–mass spectrometry was performed to analyze the headspace constituents of oolong tea. The presence of the infusion matrix seemed to prevent the headspace release of certain odorants. The release of indole, nerolidol, and α -farnesene was also remarkably enhanced or depressed (2.70, 1.56, and 0.69-fold in tea infusion versus in dry leaves). Moreover, the amount of volatile species gradually decreased with increased water ratio. Eight odorants were determined to be stable and persistent during continuous infusion, whereas six were determined to be less persistent (gradually decreased or stopped releasing). The volatile dilution test further confirmed the persistent release of nerolidol.
研究领域:
食品科学
·
植物化学
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MICROCHEMICAL JOURNAL
·
2026
·
IF 5.2
Aqian Chu,Guoqiang Xiang,Yaming Sun,Lijun He,Wenjie Zhao
Isoindole-CDs probe synthesized via rapidly gram-scale self-exothermic method. • Isoindole groups enhance oxidation by Mn(VII), enabling ultra-sensitive detection. • Achieved LOD of 2.45 ng mL −1 for Mn(VII) in various tea samples. Manganese (Mn) is an essential trace element for human health, but excessive intake can lead to neurotoxicity. Tea is a major dietary source of Mn, necessitating sensitive and reliable methods for its quantification. In this work, a novel fluorescent probe based on isoindole-functionalized carbon dots (Iso-CDs) was developed for the highly sensitive detection of total Mn in tea samples. The Iso-CDs were synthesized via a two-step strategy: first, amino-rich nitrogen-doped carbon dots (NH₂-CDs) were rapidly prepared on a gram scale using a self-exothermic reaction with locust powder as the precursor; then, the surface amino groups were reacted with o-phthalaldehyde (OPA) and 4-mercaptophenylboronic acid (MPBA) to construct electron-rich isoindole moieties on the CD surface. The resulting Iso-CDs exhibited strong blue fluorescence at 427 nm. The isoindole group is more susceptible to oxidation by Mn(VII) compared to the original amino groups, enabling an efficient fluorescence quenching response. Under optimized conditions, the fluorescence quenching ratio showed a good linear relationship with Mn(VII) concentration in the range of 10–800 ng mL −1 , with a detection limit as low as 2.45 ng mL −1 . The proposed method was successfully applied to the determination of total Mn in various tea samples, yielding satisfactory recoveries. This work provides a rational surface engineering strategy for designing highly sensitive CDs-based fluorescent probes and demonstrates its practical potential for food safety monitoring. Download: Download high-res image (350KB) Download: Download full-size image
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npj Science of Food
·
2026
·
IF 9.7
Shi Yuxuan,Sun Jiayi,Chen Lin,Xu Shuang,Guo Shasha,Xu Anan,Ye Qun,Wang Yuefei,Xu Ping
While black tea’s oxidized polyphenols hold potential for gut health, the specific protective mechanisms of its ethanol-soluble fraction (BES), particularly regarding host-microbiota interactions, remain poorly defined. This study elucidated the dual mechanisms through which BES ameliorates dextran sulfate sodium (DSS)-induced colitis in mice. By integrating network pharmacology, molecular docking/dynamics simulations, RT-qPCR, and Western blot analysis, we identified the PI3K/AKT signaling axis as a potential host target. Our findings suggest that key flavonoid constituents stably bind to critical nodes, potentially downregulating the expression and activation of pathway components. Concurrently, 16S rRNA sequencing and metabolomics revealed that BES reshaped gut microbiota by suppressing Akkermansia and enriching SCFA producers such as Lactobacillus , restoring fecal SCFA levels. Fecal microbiota transplantation confirmed that BES-modulated microbiota alone transferred protection. Thus, BES acts concertedly through direct PI3K/AKT inhibition and indirect microbiota-SCFA modulation, providing a mechanistic basis for targeted use of black tea fractions in intestinal inflammation.
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