JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 5
·1450-1461
·
IF 2.479
Xiaoqin Wang,Wencong Jia,Guoyin Lai,Lijuan Wang,María del Mar Contreras,Daomao Yang
Bound phenolic compounds have rarely been reported in vegetable oils and this may be due to little research about the extraction. Deep eutectic solvents (DESs), recently applied in the extraction of phenolic compounds as alternatives to organic solvents, were adopted in the extraction of free and bound phenolic compounds from tea seed oil in this work. First, the phenolic compounds were analyzed by ultra-high-performance liquid chromatography with quadrupole-time-of-flight and triple-quadrupole tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) for characterization and UHPLC-QqQ-MS/MS for quantification and 25 phenolic compounds were found to exist in both free and bound forms. Then, DESs were screened for extraction of free and bound phenolic compounds from tea seed oil as the pretreatment for analysis and the results showed that hydrogen bond donors (HBDs) and temperature significantly affected the extraction efficiency of DESs. Finally, free phenolic compounds (83.91 µg/g) and bound phenolic compounds (25.71 µg/g), extracted by the DES with glycerol as HBD at 50 °C, were 51.0% and 93.2% higher than those extracted by methanol/water (60%, v/v), respectively. This work not only advanced the basic data of phenolic compounds in tea seed oil but also explored an efficient extraction method for scientific analysis of free and bound phenolic compounds.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
WATER RESEARCH
·
2020
·
IF 9.13
Di Zhang,Feifei Wang,Youli Duan,Shenghua Chen,Aihong Zhang,Wenhai Chu
Disinfection by-products (DBPs) are associated with various adverse health effects. Diversiform advanced treatment processes have been applied for the control of DBPs, but DBPs can still be frequently detected in tap water . Tea-leaves can be made into popular beverage and is itself a porous bio-adsorbent. By simulating tea brewing process, this study evaluated the removal of DBPs from drinking water during the tea brewing process. Removal of four trihalomethanes (THMs) and four haloacetamides (HAMs) by different fermentation degree tea-leaves was investigated. Little DBPs were removed by unfermented and semi-fermented tea-leaves (i.e., Meitan turquoise bud and Dahongpao tea) with less than 5% removal of HAMs, whereas 40% HAMs can be removed by fermented tea (i.e., Jinjunmei tea and Shuixian tea). Tea soup is neutral and slightly acidic, so little DBP hydrolysis was observed under typical tea-leaf brewing process. DBPs were mainly removed by volatilization and adsorption during tea brewing. Removal difference caused by DBP volatilization is very small. The DBP removal difference of four kinds of tea-leaves may be caused by fermentation degree. The surface of unfermented Meitan turquoise bud had a smooth and regular morphology, whereas a rough, irregular, hollow and spongy surface of fermented tea (i.e., Jinjunmei and Shuixian tea) was observed. Generally, the higher the degree of tea fermentation, the more adsorption sites, and the more removal of DBPs. Finally, the model, which takes the DBP initial concentration, tea-leaf dose and brewing time into account, was established under the experimental conditions to predict the variation of DBP concentration during tea brewing, and suggestions for DBP removal were provided to reduce DBP exposure risk. The integrated toxic risk during tea brewing was also investigated, and about 30% integrated cytotoxicity and 26% genotoxicity was reduced during Jinjunmei and Shuixian tea-leaf brewing.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING RESEARCH & DESIGN
·
2020
·
IF 3.35
Zexian Zhu,Dongqing Liu,Sizhou Cai,Yankun Tan,Jing Liao,Yuanjian Fang
Two multi-amine, metformin (MTM) and polyethyleneimine (PEI), were used to prepare separative layer of composite membrane through chemical deposition with tea polyphenols (Tph), an inexpensive mixture of nature polyphenols, on a hybrid polysulfone (Psf) membrane. The supporting layer was a blend membrane of Psf, coupling agent treated sepiolite and cetyltrimethylammonium bromide (CTAB). Sepiolite and the surfactant improved surface hydrophilicity of membrane. Pure water flux (PWF) of membranes was increased from 33.97 to 611.46 L m −2 h −1 bar −1 . The optimum mass ratio for MTM to Tph and PEI to Tph were 9.4:1 and 2.4:1 in chemical deposition reaction, respectively. MTM-Tph (MT) surface was negative charged while PEI-Tph (PT) was positive charged. Monomer reactivity determined the thickness of functional layer. Both composite membranes showed dyes rejection capacity at 1 bar. PT layer was thicker than MT, so did its rejection for dyes. The rejection of PT for 5 dyes were all higher than 98% and remained at 99.3% and 98.6% in 200 h for Congo red (CR) and neutral red (NR). PT membrane displayed the potential in textile waste water treatment.
✓ 已验证
产品关联
DOI
高影响因子
ACS Omega
·
2020
·
IF 2.87
Xinliang Li,Guancheng Jiang,Xiulun Shen,Gongrang Li
Drilling fluids with poor filtration property are disadvantageous for well drilling, easily causing wellbore instability and formation collapse. This work reports the novel utilization of tea polyphenols (TPs) as a fluid loss additive in the bentonite–water-based drilling fluids (BT-WDFs). The influence of TP concentration and temperature on the filtration property of the fluids was described. The results showed that an increase in the TP concentration contributed to a decrease in fluid loss. Especially BT-WDFs added with 3.0 wt % TP exhibited a low fluid loss (less than or approximately 10 mL) at room temperature and high temperatures (∼150 °C), displaying better filtration property and temperature resistance than common fluid loss agents. Through the investigations on the viscosity, the particle size of TP/BT-WDFs, and micromorphology of filter cakes, the dispersion effect of TP was considered as the dominant factor for the filtration property of TP/BT-WDFs. TP molecules, containing many functional groups, could attach to the surface of bentonite platelets, improve the hydration of bentonite particles, and promote the dispersion of bentonite particles. At room temperature, TP facilitated the dispersion of hydrated bentonite. The existing “house-of-cards” structure was weakened, decreasing the particle size and viscosity of TP/BT-WDFs. At high temperature, bentonite dehydrated and aggregated, thereby increasing the particle size of bentonite particles, decreasing the viscosity of bentonite dispersion, and resulting in a high fluid loss. The addition of TP dispersed bentonite from face-to-face (FF) attraction to edge-to-face (EF) attraction, recovered the house-of-cards structure, and increased the viscosity of TP/BT-WDFs. Under the dispersion effect of TP, an appropriate grain composition of bentonite particles was formed and the pore throats were plugged to prevent the penetration of water. Finally, a compact and thin filter cake was built and the fluid loss was greatly reduced. The TP/BT-WDFs exhibited good filtration property. TP is a prospective candidate to be a high-performance and biodegradable fluid loss additive in well-drilling applications.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULAR PLANT-MICROBE INTERACTIONS
·
2021
·
IF 4.171
Xingtao Bao,Rui Yang,Shilong Jiang,Jinping Zhao,Delu Wang,Dongxue Li,Xian Wu,Baoan Song,Zhuo Chen
Diseases caused by fungi can affect the quality and yield of the leaves of tea [ Camellia sinensis (L.) Kuntze]. At present, the availability of highly effective and safe fungicides for controlling tea plants remains limited. The objectives of this study were to identify novel compounds with antifungal activities and to determine their molecular mechanisms. A series of sulfone compounds containing 1,3,4-oxadiazole were evaluated in China for their antifungal activities against several pathogens causing foliar diseases and high production losses. Transcriptomics and bioinformatics were used to analyze the differentially expressed genes of Lasiodiplodia theobromae treated with a representative compound, jiahuangxianjunzuo (JHXJZ). Moreover, the effects of JHXJZ on ergosterol content, membrane permeability, cell structure, and seven key genes involved in the ergosterol biosynthetic pathway were investigated. JHXJZ had a strong antifungal activity against L. theobromae in vitro, with an effective concentration giving 50% inhibition of 3.54 ± 0.55 μg/ml, and its curative efficacies on detached tea leaves reached 41.78% at 100 μg/ml. JHXJZ upregulated 899 genes ( P < 0.05) and downregulated 1,185 genes ( P < 0.05) in L. theobromae . These genes were found to be associated with carbohydrate metabolic processes, which are closely related to steroid biosynthesis in the Kyoto Encyclopedia of Genes and Genomes pathways. Because JHXJZ regulates the key genes of sterol biosynthesis, it decreased the ergosterol content, increased cell-membrane permeability, changed the cellular structure, enhanced the roughness of the surface of the hyphae, and resulted in degradation of the hyphal nuclei and necrosis of the hyphal cytoplasm. Our study demonstrates that JHXJZ is a fungicide with a novel mechanism of action that differs from that of triazole fungicides. JHXJZ has potential for applications in controlling tea plant diseases.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED MICROBIOLOGY
·
2015
·Vol. 119
·期 5
·1253-1262
·
IF 2.479
Yu D.,Wang J.,Shao X.,Xu F.,Wang H.
AimsThe essential oil of Melaleuca alternifolia (tea tree) has been evaluated as a potential eco‐friendly antifungal agent against Botrytis cinerea. In this study, we investigated the antifungal activity and mode of action of tea tree oil (TTO) and its components against B. cinerea.Methods and ResultsOf the components we tested in contact phase, terpinen‐4‐ol had the highest antifungal activity, followed by TTO, α‐terpineol, terpinolene, then 1,8‐cineole. As one of characteristic components of TTO, terpinen‐4‐ol treatment led to pronounced alterations in mycelial morphology, cellular ultrastructure, membrane permeability under scanning electron microscope, transmission electron microscope and fluorescent microscope, and also reduced the ergosterol content of fungi. As another characteristic component, 1,8‐cineole caused serious intracellular damage but only slightly affected B. cinerea otherwise. When terpinen‐4‐ol and 1,8‐cineole were used together, the synergistic antifungal activity was significantly higher than either component by itself.ConclusionsThe results of our study confirmed that terpinen‐4‐ol and 1,8‐cineole act mainly on the cell membranes and organelles of B. cinerea, respectively, and when combined are similar to TTO in antifungal activity due to their differences.Significance and Impact of the StudyUnderstanding the mechanism of terpinen‐4‐ol and 1,8‐cineole antifungal action to B. cinerea is helpful for investigation on their synergistic effect and explaining antifungal action modes of TTO.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Plant Science
·
2016
·
IF 4.495
Xu Huanhuan,Wang Ya,Chen Yana,Zhang Pan,Zhao Yi,Huang Yewei,Wang Xuanjun,Sheng Jun
Galloylated catechins, as the main secondary metabolites in the tea plant, including (-)-epigallocatechin-3-gallate and (-)-epicatechin-3-gallate, comprise approximately three-quarters of all the tea plant catechins and have stronger effects than non-galloylated catechins, both on the product quality in tea processing and the pharmacological efficacy to human beings. The subcellular localization of galloylated catechins has been the primary focus of studies that assess biosynthesis and physiological functions. Classical histochemical localization staining reagents can not specifically detect galloylated catechins; thus, their subcellular localization remains controversial. In the present study, we generated a monoclonal antibody (mAb) against galloylated catechins, which can be used for the subcellular localization of galloylated catechins in the tea plant by immunohistochemistry. Direct ELISA and ForteBio Octet Red 96 System assay indicated the mAb could recognize the galloylated catechins with high specificities and affinities. In addition, tea bud was ascertained as the optimal tissue for freezing microtomic sections for immunohistochemistry. What’s more, the high quality mAbs which exhibited excellent binding capability to galloylated catechins were utilized for the visualization of them via immunohistochemistry. Our findings demonstrated that vacuoles were the primary sites of localization of galloylated catechins at the subcellular level.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Xiaoqin Wang,Qiumei Zeng,María del Mar Contreras,Lijuan Wang
In Asia, tea seed oils (seed oils from Camellia oleifera , C. chekiangoleosa , and C. sinensis ) are used in edible, medicinal, and cosmetic applications. However, these oils differ in their fatty acid contents, and there is little known about their phenolic compounds . Here we analyzed the phenolic compounds of seed oils from three species gathered from 15 regions of China. Twenty-four phenolic compounds were characterized by HPLC-Q-TOF-MS, including benzoic acids (6), cinnamic acids (6), a hydroxyphenylacetic acid, flavanols (4), flavonols (3), flavones (2), and dihydroflavonoids (2). Some of these phenolic compounds had not previously been reported from C. sinensis (20), C. oleifera (15), and C. chekiangoleosa (24) seed oils. Quantification was done by HPLC-QqQ-MS using 24 chemical standards. The total concentrations in the studied samples ranged from 20.56 to 88.56 μg/g. Phenolic acids were the most abundant class, accounting for 76.2–90.4%, with benzoic acid, found at up to 18.87 μg/g. The concentration of catechins, typical of tea polyphenols, ranged between 2.1% and 9.7%, while the other flavonoids varied from 4.2% to 17.8%. Although the cultivation region affected the phenolic composition of the Camellia seed oils, in our hierarchical clustering analysis, the samples clustered according to species. The phenolic composition of the seed oils from C. oleifera and C. chekiangoelosa were similar. We found that the phenolic categories in Camellia seed oils were similar to tea polyphenols, thereby identifying a source of liposoluble tea polyphenols and potentially accounting for some of the reported activities of these oils. In addition, this work provides basic data that allows distinction of various Camellia seed oils, as well as improvements to be made in their quality standards.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2017
·Vol. 24
·期 23
·18946-18952
·
IF 2.741
Liu Xiaoyan,Cao Liya,Wang Qian,Zhang Xinying,Hu Xiaoxin
Tea saponin (TS), a kind of green biosurfactant produced by plants, was added into the Cd–pyrene co-contaminated soils to evaluate its influence on phytoremediation of Cd and pyrene by Lolium multiflorum . The results showed that the accumulation of pyrene in L. multiflorum was significantly promoted by the TS. Compared with no TS treatments (PL and ML), the aboveground concentrations of pyrene in TS treatments (PLT and MLT) increased by 135 and 30%, respectively, and the underground concentrations of pyrene in TS treatments (PLT and MLT) increased by 40 and 25%. The concentrations of Cd in the aboveground and underground parts in single contaminated treatments were all significantly more than those in co-contaminated treatments, while the situation of pyrene was quite the reverse. Besides, the addition of TS enhanced activities of dehydrogenase and polyphenol oxidase in soils and increased the biomass of L. multiflorum . The micromorphology of L. multiflorum was not affected by TS. The study suggests that the use of L. multiflorum with TS is an alternative technology for remediation of Cd–pyrene co-contaminated soils.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2017
·Vol. 82
·期 7
·1735-1741
·
IF 1.815
Huimin Guo,Xiushi Yang,Haitao Zhou,Xiuxiu Luo,Peiyou Qin,Jincai Li,Guixing Ren
en Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and α-glucosidase inhibitory activities were also evaluated. WPT showed higher levels of protein and fat relative to WGT, but the content of essential amino acids and fatty acids was lower. WPT contained more total flavonoids with quercetin as the predominant flavonoid (81%), while rutin was the principal flavonoid compound (86%) in WGT. GC-MS analysis indicated that there were some differences in the aroma compound profile between WGT and WPT, though 14 aroma compounds were identified in both of them with 3-ethyl-2,5-dimethyl-pyrazine as the predominant compound. In addition, WPT showed superior antioxidant and α-glucosidase inhibitory activities than WGT. However, the total flavonoid content determined in tea soup was decreased by 60% and 98% compared with that in the alcohol extracts of WGT and WPT, respectively. The antioxidant and α-glucosidase inhibitory activities of tea soup were also lowered, especially for WPT. The differences between 2 kinds of TBT might be due to the variety of raw materials and processing methods. Diversified plant materials and scientific processing technologies should be taken into account to develop a nutritional and healthy TBT product. Practical Application pt WPT contained higher protein and total flavonoids, and demonstrated superior antioxidant and α-glucosidase inhibitory activities. However, the dissolution rate of flavonoids in the tea soup of WPT was extremely low, this was due to the water insolubility of its primary flavonoid quercetin, which comes from the conversion of rutin. Processing methods, such as hydrothermal treatment, should be applied to inhibit the conversion of rutin into quercetin and to develop a nutritional and healthy TBT product.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 4
·588
·
IF 5.1
Hongchun Cui,Yuxiao Mao,Yun Zhao,Weihong Huang,Jianyong Zhang
At present, the heavy bitter taste, poor flavor quality and low functional activity of summer and autumn tea are the bottleneck problems restricting the low utilization rate of summer and autumn tea resources. The research and development of new products of fruit-flavored black tea is conducive to expanding the utilization of summer and autumn tea resources. Different kinds of fruit juice were added during the fermentation and processing of classic black tea, such as bananas, apples, fragrant pear and Sydney pear, in this study. The effects of fruit juice on the flavor quality and amylase inhibitory activity of fruity black tea were researched. The sensory quality, flavor chemicals and α-amylase inhibitory activity were evaluated. The results showed that the sensory evaluation scores of black tea treated with fruit juice were significantly higher than those of black tea treated without fruit juice, especially the crown pear juice. The amylase inhibition rate of black tea treated with fruit juice was significantly higher than the control treated without fruit juice (p< 0.05). The sensory evaluation scores, polyphenol oxidase activity, water extract content, soluble sugar content, free amino acid content, theaflavin content, thearubigin content and inhibition rate of amylase activity of black tea treated with pear juice were significantly higher than those of the apple and banana juices (p< 0.05), especially crown pear juice. Tea polyphenol content and theaflavin content of black tea treated with added pear juice were significantly lower (p< 0.05) than the black tea control treated with added apple juice and banana juice, especially crown pear juice. The fruity black tea treated with crown pear juice had a redder broth, more pronounced sweet fruit aroma, sweet and mellow taste and reduced astringency. Therefore, the black tea treated with crown pear juice was preferred. The research hopes to provide a theoretical basis for the research of black tea quality control and the research of summer and autumn tea resources utilization technology.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 15
·2347
·
IF 4.7
Xiaoyu Yang,Zijun Liu,Yanhao Zhang,Shuangzhi Zhao,Shigan Yan,Liping Zhu,Qingxin Zhou,Leilei Chen
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation withEurotium cristatumof MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics were analyzed to evaluate the improvements of the sensory quality of FMT. After fermentation, the color of the tea infusion changed. The E-tongue evaluation results showed a significant decrease in unpleasant taste properties such as sourness, bitterness, astringency, and aftertaste-bitterness, while umami and saltiness taste properties were enhanced post-fermentation. Aroma-active compounds in MT and FMT were identified and characterized. A total of 25 key aroma-active compounds were screened in MT, and 2-pentylfuran showed the highest relative odor activity value (ROAV). A total of 26 key aroma-active compounds were identified in FMT, and the newly formed compound 1-octen-3-one showed the highest ROAV, which contributed to FMT’s unique mushroom, herbal, and earthy flavor attributes. 1-octen-3-one, (E)-2-nonenal, trimethyl-pyrazine, 2-pentylfuran, and heptanal were screened as the potential markers that contributed to flavor differences between MT and FMT.E. cristatumfermentation significantly altered the sensory properties and flavor compounds of MT. This study provides valuable insights into the sensory qualities of MT and FMT, offering a theoretical basis for the development of FMT products.
✓ 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）