INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2026
·
IF 8.7
Yi Li,Yuehong Liu,Kexian Chen,Shan Huang,Yue Zhang
Mucin-TP binding is dominated by hydrogen bonding and van der Waals forces. • CMC does not appear to alter the mucin-TP interaction mode. • CMC likely weakens mucin-TP interaction binding via competitive and steric effects. • CMC with High MW, low DS show stronger inhibition on mucin-TP at acidic pH. Polysaccharides and polyphenols frequently coexist in food systems and are consumed simultaneously, yet how these interactions influence polyphenol behavior in the gastrointestinal tract remains insufficiently understood. In this study, the effects of carboxymethyl cellulose (CMC) with different concentrations, molecular weights and degrees of substitution on mucin-tea polyphenol (TP) interactions were systematically investigated. Turbidity and zeta-potential measurements indicated that the addition of CMC reduced aggregation of mucin-TP complexes and increased the negative surface charge. Fluorescence spectroscopy further showed that CMC weakened TP-induced quenching of mucin intrinsic fluorescence, suggesting competitive interactions or conformational interference. Thermodynamic analysis suggested that TP-mucin binding was likely driven primarily by hydrogen bonding and van der Waals forces. Although CMC did not alter the apparent interaction mode, it significantly decreased the binding affinity, particularly under acidic conditions simulating the gastric environment. Moreover, the inhibitory effect became stronger with increasing molecular weight and decreasing degree of substitution of CMC. Molecular docking supported these results, revealing that CMC may compete for mucin binding sites or directly interact with TP molecules. These findings provide molecular-level insights into how food polysaccharides modulate mucin-polyphenol interactions and contribute to a better understanding of the factors affecting interaction behaviors of polyphenols and their gastrointestinal bioavailability. This study may offer useful implications for designing polysaccharide-based delivery or modulation systems for dietary polyphenols in food and health-related applications.
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DOI
高影响因子
PEST MANAGEMENT SCIENCE
·
2026
·
IF 4.2
Ying Liu,Yi Ding,Long Xu,Chao Wang,Huanhuan Yao,Huili Zhang,Xiujun Tang,Min Liao,Haiqun Cao,Junfan Niu
BACKGROUND In order to achieve intelligent and sustainable delivery of tea tree oil (TTO) for tea pest control, we developed a soil-disintegrable, pH-responsive microcapsule system (TMS) with an average particle size of 2.05 μm using 15.6% tea saponin as the shell precursor via interfacial polymerization. RESULTS Optimized TMS (1–2 μm) achieved 97.4% encapsulation efficiency. The system exhibited accelerated TTO release under acidic conditions (78.8% at pH 5.0), enabling targeted delivery to fungal infection sites. It demonstrated superior foliar adhesion and rainfastness (84.5% retention) compared to free TTO. Biological evaluations revealed potent dual bioactivity: antifungal efficacy against Colletotrichum camelliae [median effective concentration (EC 50 ) = 0.87 mg mL −1 ] and Phyllosticta theaefolia (EC 50 = 2.3 mg mL −1 ), alongside significant insecticidal activity against Ectropis obliqua larvae (90.0% mortality at 3 mg mL −1 ). CONCLUSIONS This work demonstrates substantial macroscopic disintegration and no apparent phytotoxicity, with the potential to reduce persistent microplastic accumulation, providing a potential strategy to improve its formulation and delivery while retaining its biological activity. © 2026 Society of Chemical Industry.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Qiulan Tong,Lei Ma,Yunfei Tan,Danni Liu,Xiaomin Ma,Xudong Li,Zeng Yi
Pickering emulsion gels were successfully constructed by incorporating HPMC. • HPMC markedly enhanced the stability of tea polyphenol Pickering emulsions. • Gel strength was directly governed by HPMC content rather than addition sequence. • Distinct stabilization and gelation mechanisms of HPMC were proposed. • Relationship between interfacial structure and emulsion stability was elucidated. This study investigated the reinforcement of tea polyphenol particle-stabilized Pickering emulsion gels using hydroxypropyl methylcellulose (HPMC), a food-grade non-ionic polysaccharide. The effects of HPMC addition sequence, volume fraction (0–0.5), and concentration (1%–4%) were systematically examined. Results demonstrated that HPMC significantly enhanced long-term storage and centrifugal stability, irrespective of its addition sequences. Microstructural and rheological analyses revealed that tea polyphenol particles formed the primary interfacial film, while HPMC reinforced this interface mainly via depletion-mediated interactions. Increasing HPMC volume fraction promoted particle adsorption at the oil-water interface, leading to stronger interfacial barriers and facilitating emulsion gelation. Higher HPMC concentrations progressively improved gel strength and stability. The critical factor governing emulsion behavior was HPMC content rather than addition sequence. This work provides a feasible strategy for rapidly constructing food-grade Pickering emulsion gels and elucidates the mechanism by which non-ionic polysaccharides modulate interfacial architecture and rheological properties, offering potential for designing stable emulsion-based foods. The interfacial structures were crucially influenced by HPMC content rather than addition sequence, which ultimately had an impact on the stabilization and gelation behaviors of Pickering emulsions. Download: Download high-res image (179KB) Download: Download full-size image
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PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.4
Yong-Kang Wang,Yue-Hua Cen,Jia-Li Li,Cun-Yu Li,Shan-Shan Wu,Xiao-Xiang Li,Xin-Qiang Zheng,Jian-Hui Ye,Yue-Rong Liang,Jian-Liang Lu
Fermentation process can significantly improve the flavor of sweet tea. • Flavor improvement results from key chemical fluctuation related to taste and aroma. • Flavor formation is modulated by fermentation-triggered gene differential expression. • Differentially expressed LlPPO plays a key role for forming flavor in fermentation. Sweet tea, produced from the tender shoots of Lithocarpus litseifolius using the green tea process, usually exhibits an unacceptable flavor. In this study, the effect of fermentation on the sweet tea flavor and its mechanism had been comprehensively investigated. Results showed that fermentation could effectively reduce the sweetness of sweet tea by significantly lowering the level of trilobatin, and collectively weaken the bitterness and astringency by downregulating the contents of trilobatin and (+)-catechin. Fermentation could greatly develop the sweet fragrance through significantly altering the level and proportion of volatiles with different odors, leading to high flavor acceptability of sweet tea. Chemical fluctuations were closely associated with differential expression of the genes and the corresponding enzymatic reactions triggered by fermentation and its leading step rolling. The differential oxidation of trilobatin and phlorizin during fermentation was verified by catalytic characteristics of prokaryotically expressed polyphenol oxidase (LlPPO). The findings elucidated the potential mechanism underlying the quality improvement of the fermented sweet tea based on metabolite profiling, gene expression and catalytic property of key enzyme, which laid a solid foundation for developing high quality sweet tea. Download: Download high-res image (349KB) Download: Download full-size image
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高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2026
·
IF 6.4
Xun Mo,Wan Lu,Jing Zhai,Chaoxian Wang,Yujie Jiao,Min Cai,Yanxia Wang,Yu Chen,Shiyu Zhang,Qinhao Jian,Benguo Chen,Jun Guo,Xinzhuan Yao,Qi Zhao,Litang Lu
Lvbaoshi (LBS) is a high-grade green tea from Guizhou, China. Its lower quality made from summer tea leaves leads to reduced economic value. The impact of spreading duration, a key processing parameter, on summer LBS quality is still unknown. Here, we conducted integrated metabolic and transcriptomic analyses to comprehensively elucidate how spreading duration affects summer LBS quality. Sensory evaluation indicated that spreading for 6–8 h led to enhanced quality of summer LBS. The increased theanine and soluble sugar contents might contribute to the enhanced umami and sweet tastes, and the decreased caffeine and catechins were responsible for the reduced bitterness and astringency. Volatile components (geraniol and linalool, etc.) with floral, fruity, and chestnut scents increased, while those ( (Z) -3-hexen-1-ol, etc.) with grassy odors declined, resulting in enhanced aroma quality. IAA and ABA were positively correlated with the variations in theanine, geraniol and linalool contents, and SA was positively related to the alterations in caffeine, tea polyphenols, and ECG contents. Transcriptomic analysis indicated that genes related to secondary metabolic pathways (e.g., flavonoids, caffeine, and theanine) and hormone signal transduction play vital roles in regulating the content variations of quality-related components. WGCNA demonstrated that key transcription factors are involved in regulating the dynamic metabolic alterations during spreading. These findings present mechanistic insights into how spreading duration affects summer LBS quality, providing a theoretical basis for its processing parameter optimization and quality improvement.
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高影响因子
PLANT PHYSIOLOGY
·
2025
·Vol. 199
·期 4
·
IF 6.9
Li Jiaxing,Li Mei,Gu Honglian,Zhou Qiying,Dong Kun,Xu Linlin,Wei Jinchao,Tao Yongning,Wang Aoni,Xie Hui,Hu Jianbing,Xie De-Yu,Fei Yue,Song Chuankui,Sun Xiaoling,Liu Shengrui,Zhu Junyan,Wei Chaoling
(Z)-3-Hexenyl acetate (3-HAC) is an herbivore-induced plant volatile (HIPV) that plays a crucial role in plant herbivore resistance. In this study, we report the mechanisms underlying the anti-herbivore activity of 3-HAC. Stable-isotope-labeled [2H2]-3-HAC was applied to tea plants and was effectively absorbed by the leaves, subsequently inducing resistance against the destructive herbivore Ectropis obliqua. An integrated omics approach revealed that 3-HAC accelerates jasmonic acid (JA) biosynthesis. A lipoxygenase gene (CsLOX2), an early committed gene in JA biosynthesis, was significantly induced by exogenous 3-HAC exposure, and its suppression attenuated 3-HAC-induced JA biosynthesis and impaired the acquired resistance of tea plants to E. obliqua. Furthermore, two transcription factors, CsNAC2 and CsMYB306, which were co-expressed with CsLOX2 under 3-HAC induction, positively regulated CsLOX2 transcription. Suppression of either one attenuated 3-HAC-induced JA biosynthesis and tea plant resistance to E. obliqua. Simultaneous suppression of both genes showed stronger effects than the suppression of either gene alone. These findings provide insights into the mechanisms of HIPV-induced herbivore resistance in plants and emphasize the agricultural significance of 3-HAC as an environmentally friendly anti-herbivore agent.
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高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Xiaoxue Wang,Jia Huang,Xingyuan Zhu,Qing Guo,Qiang Cui,Jie Yu,Xiaoyan Hou,Hong Liu,Guanghui Shen,Zhongqun He,Zhiqing Zhang
Starch has emerged as a promising Pickering emulsion stabilizer due to its low cost, renewability, and biocompatibility; however, its poor interfacial activity and lack of functional properties have limited its broader applications. In the present work, composites of chayote tuber starch (CTS) and tea polyphenols (TP) were prepared via a co-gelatinization method. The effects of varying TP concentrations (0–20 %) on the physicochemical, structural, and emulsifying properties of the CTS/TP composites as Pickering emulsion stabilizers were systematically investigated. FT-IR and XRD analyses revealed that hydrogen-bonding interactions between TP and CTS disrupted both short-range and long-range molecular order, resulting in a looser and more porous structure. The addition of TP increased particle size while decreasing the ζ-potential, gelatinization enthalpy, and viscosity of the composites. CTS/TP10 composites exhibited optimal interfacial properties, as the interfacial tension decreased from 64.48 to 33.53 mN/m and the contact angle increased from 60.27° to 93.55°. Compared with emulsions stabilized by pure CTS particles, emulsions stabilized by CTS/TP10 composites exhibited significantly superior physical stability. Moreover, TP, as a potent antioxidant, inhibited free radical-induced damage, thereby suppressing lipid oxidation within the emulsion system. Specifically, when the TP concentration in the CTS/TP composites was 10 %, the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) decreased by 29.95 % and 84.94 %, respectively, after 15 days of accelerated oxidation testing. In conclusion, CTS/TP composites exhibited excellent interfacial properties and antioxidant activity, highlighting their potential as multifunctional emulsifiers capable of inhibiting oil oxidation.
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产品关联
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Huiqiao Liu,Jiakun Zhang,Fan Zhang,Jiale Yang,Yuyuan Lu,Jun-Tao Cao,Kangzhe Cao
Accurate detection of theophylline (THP) is often hindered by interference from structurally similar compounds and limitations in sensitivity. To address these challenges, this work introduces a novel voltage-assisted molecularly imprinted surface-enhanced Raman scattering (MIP-SERS) platform by integrating in-situ electrokinetic preconcentration with specific molecular recognition. The key innovation lies in applying an optimized potential during incubation to actively drive and accelerate THP binding kinetics at imprinted sites, thereby overcoming the intrinsic diffusion limitations of passive MIP sensors and improving the SERS intensity. As a result, the sensor achieves an exceptional detection limit of 0.52 nM, and a linear range of 1.0 × 10 −9 -1.0 × 10 −5 M, while demonstrating robust quantification in complex tea matrices. This platform has significant potential for precise therapeutic drug monitoring and food safety control, establishing a new paradigm for sensitive detection in complex samples.
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产品关联
DOI
高影响因子
PHYTOCHEMICAL ANALYSIS
·
2022
·Vol. 33
·期 4
·577-589
·
IF 3.024
Xiao-Lei Miao,Hui-Min Ma,Qin-Hao Ke,Shi-Yue Wang,Hong-Fu Zhou,Min Zheng
Aim To establish a fast, sensitive and accurate high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method for determining the monosaccharide content of Qingzhuan Dark Tea polysaccharides in different years (2 years, 5 years and 11 years). Methods The optimised chromatographic conditions were achieved on a C18 column (5.0 μm, 250 mm × 4.6 mm inner diameter). The mobile phase flow rate was 0.9 mL/min and the column temperature was set to 27°C. The aqueous phase A (5 mM aqueous ammonium acetate) and organic phase B (acetonitrile) were used to elute the target analyses isocratically (0–60 min: 18% B). The mass spectrometer detector was equipped with an electron spray ionisation (ESI)source, and multiple reaction monitoring (MRM) mode was used for the determination of 1-phenyl-3-methyl-5-pyrazolone (PMP) derived monosaccharides. Results We carried out a comprehensive methodological validation of PMP derived monosaccharides, including linearity, precision, stability and repeatability. Nine monosaccharides (rhamnose, mannose, ribose, glucose, galacturonic acid, xylose, galactose, fucose and arabinose) of Qingzhuan Dark Tea polysaccharides were identified, in which ribose and fucose were reported for the first time. The results showed the contents of these nine monosaccharides differed significantly among different years. Conclusions The validated method is reliable, accurate, repeatable and can be applied to quality assessment of these monosaccharides.
研究领域:
食品科学
·
分析化学
·
植物化学
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高影响因子
Scientific Reports
·
2017
·Vol. 7
·期 1
·1-10
·
IF 4.259
Mao Shuqin,Wang Kaidi,Lei Yukun,Yao Shuting,Lu Baiyi,Huang Weisu
The antioxidant synergistic effects of Osmanthus fragrans flowers with green tea were evaluated, and their major antioxidant compounds contributed to the total amount of synergy were determined. The antioxidant compounds in O. fragrans flowers with green tea were identified by LC-MS and quantified by UPLC-PDA. The synergistic antioxidant interactions between O. fragrans flowers with green tea and their antioxidant compounds were tested using the Prieto’s model after the simulated digestion. The main antioxidant compounds in O. fragrans flowers were acteoside and salideroside, whereas the main antioxidant compounds in green tea were caffeine, gallic acid, and L-epicatechin. The significant synergistic effect between O. fragran s flowers and green tea was observed and among nearly all of the combinations of their antioxidant compounds. Among the combinations, acteoside and gallic acid contributed most to the antioxidant synergy between O. fragrans flowers and green tea. However, the simulated digestion decreased this antioxidant synergy because it reduced the contents and the antioxidant capacities of their compounds, as well as the antioxidant synergy among the compounds.
研究领域:
食品科学
·
植物化学
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Qiu-Yue Ma,Qian-Da Xu,Nan Chen,Wei-Cai Zeng
Plant-based proteins represent a more sustainable alternative, the approaches to modify and enhance their functionality and application are focused on. Covalent interaction could significantly modify the structure and function properties of protein. This study investigated the effects of covalent interaction between wheat gluten and tea polyphenols on the structure, aggregation, stability, and digestive properties of their covalent complex, as well as the possible action mechanism. The results showed that tea polyphenols could interact with gluten via covalent bonds (C N and/or C S), while tea polyphenols also acted as a bridge connecting gluten molecules, thus making covalent complex to show the larger particle sizes. This covalent interaction significantly changed the secondary structure, tertiary structure, and surface hydrophobicity of gluten. Moreover, covalent complex exhibited the high polyphenols bioaccessibility during in vitro digestion. The peptide bonds of covalent complex were mainly broken in gastric digestion, while the covalent bonds between tea polyphenols and gluten were completely destroyed in intestinal digestion. In addition, their digestates exhibited excellent antioxidant capability. All results suggest that wheat gluten have potential to prepare functional carrier for transporting active compounds and protecting them during digestion.
研究领域:
食品科学
·
生物化学
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PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 8
·1408
·
IF 6
Yuan Sun,Chuyu Ye,Fei Xu,Cheng Peng,Ying Xu,Dongfeng Wang
White tea infusion micro-nanoparticles (WTMPs) are important for colloidal stability, but the optimal strategy for their isolation and the mechanisms underlying their stability remain unclear. Here, a multi-indicator TOPSIS strategy was used to optimize ultrafiltration–centrifugation, and the best condition was identified as a 100 kDa membrane, 3000× g , and 20 min. The isolated WTMPs were not merely a concentrated form of white tea colloids (WTCs), but a selectively enriched fraction with remodeled composition, more regular morphology, more ordered intermolecular organization, and improved environmental stability. In particular, gallic acid (GA) was enriched, whereas caffeine (CAF) decreased markedly after isolation. Spectroscopy and molecular dynamics simulations further suggested that GA and CAF played different roles in the protein–polysaccharide network: GA was more favorable for cooperative interfacial stabilization, whereas CAF behaved more like a locally associated ligand. Overall, these results support a composition–structure–stability relationship for WTMPs and provide mechanistic insight into the selective enrichment of GA and the enhanced stability of the isolated micro-nanoparticle fraction.
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PubMed
高影响因子
危险品化学品经营许可证（带存储）