FOOD CHEMISTRY
·
2020
·
IF 6.306
Li Tian,Yang Kejing,Shulin Zhang,Jianhua Yi,Zhenbao Zhu,Eric Andrew Decker,David Julian McClements
The ability of tea polyphenols (0, 0.01, 0.02 or 0.04 w/v %) to inhibit lipid and protein oxidation in walnut oil-in-water (O/W) emulsions was examined, as well as to alter their stability to aggregation and creaming. The lipid droplets in these emulsions were coated by whey proteins. The physical stability of the emulsions during storage (50 °C, 96 h) was improved by addition of 0.01% tea polyphenols, but reduced when higher levels were added. Low levels (0.01%) of tea polyphenols inhibited lipid oxidation (lipid hydroperoxide and 2-thiobarbituric acid-reactive substance formation) and protein oxidation (carbonyl and Schiff base formation, sulfhydryl and intrinsic fluorescence loss, and molecular weight changes). However, high levels (0.04%) of tea polyphenols were less effective at inhibiting lipid oxidation, and actually promoted protein oxidation. Tea polyphenols are natural antioxidants that can enhance the quality and shelf life of emulsified polyunsaturated lipids when used at an appropriate concentration.
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PubMed
高影响因子
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.
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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.
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高影响因子
eFood
·
2023
·Vol. 4
·期 2
·e64
·
IF 0
Yuhong Li,Xiaoling Chen,Yueli Lin,Yaqi Yang,Li Zhang,Pengcheng Zhao,Chenxi Wang,Junjie Fei,Yixi Xie
Catechin (Cat) is one of the primary functional components of tea, and its accurate detection is significant for understanding the health benefits of tea. In this study, cyclodextrin nanosponges (CDNS) were prepared and employed to combine with graphene quantum dots (GQDs) and carboxylated multi-walled carbon nanotubes (MWCNTs-COOH) to form a CDNS/GQDs/MWCNTs-COOH composite. Scanning electron microscope and X-ray diffraction were used to characterize the composite which was used to build a new electrochemical Cat sensor. The abundance of cavities, intermolecular gaps, and surface active groups of CD molecules endowed CDNS with remarkable Cat enrichment capacity. Due to the outstanding biocompatibility of GQDs, the good electrocatalytic activity of MWCNTs-COOH, and the enrichment capacity of CDNS, the composite modified glass carbon electrode (GCE) exhibited excellent electrochemical sensing performance. The CDNS/GQDs/MWCNTs-COOH/GCE showed a sensitive peak current response to catechins in the linear range between 2 × 10 −8 and 1.2 × 10 −6 M, with a minimum limit of detection (S/N = 3) of 4.45 nM. The sensor has also been successfully applied for catechin detection in tea beverages.
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MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Yiwen Lou,Wanqin Chen,Yating Gan,Ying Zhou,Haipeng Ye,Weiwei Huan,Yiming Zhang
A high-performance lateral flow and paper-based microfluidic device ( μ PAD) was constructed to develop a rapid read-out analytical platform for heavy metal elements (Pb (II)) in green tea with complex matrices. The entire analytical device was integrated with several functional parts, including a liquid flow channel and an enrichment visualization zone prepared by the molecularly imprinted polymer (MIP) protocol. Under the optimal conditions, the Pb (II) content in tea products can be sensitively and specifically analyzed using an in situ visualization readout. Herein, a rapid visual read-out analysis of the lead level can be achieved by overcoming the other co-existing interfering elements in the traditional green tea sample. The ionic imprinted paper chip can effectively capture the Pb (II) of the digested sample solution, and a visualization sensing process occurred between the metal elements and a chelating visual reagent with high sensitivity and selectivity in situ . Owing to the stable visualization performance, the constructed chip demonstrated good contrast, with a low background and easily recognizable colored spots. The linear range was 2.5–100 mg kg −1 , and the limit of detection for Pb (II) in traditional green tea was 1.375 mg kg −1 . In addition, other co-existing metal elements did not interfere with the analysis because of the appropriate pretreatment and selectivity of the paper-based chip. Furthermore, the analytical results for tea samples were verified by atomic absorption spectrophotometer (AAS) tests, which demonstrated the robustness and reliability of the proposed method. Therefore, the high-performance visualization lateral flow- μ PAD is a promising platform for the rapid analysis of metal element levels in food products.
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高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2024
·
IF 9.4
Yixuan Wang,Shijia Fu,Yao Zeng,Siwen Jiao,Guihong Chai,Yuehong Xu
5-aminolevulinic acid photodynamic therapy (ALA-PDT) is an emerging therapeutic strategy for skin cancer due to its noninvasiveness and high spatiotemporal selectivity. However, poor skin penetration, poor intratumoral delivery, the instability of aqueous ALA, and the tumor’s inherent hypoxia microenvironment are major hurdles hindering the efficacy of ALA-PDT. Herein, we aim to address these challenges by using microneedles (MNs) to assist in delivering nanoparticles based on natural polymeric tea polyphenols (TP NPs) to self-assemble and load ALA (ALA@TP NPs). The TP NPs specifically increase cellular uptake of ALA by A375 and A431 cells and reduce mitochondrial membrane potential. Subsequently, the photosensitizer protoporphyrin IX derived from ALA accumulates in the tumor cells in a dose-dependent manner with TP NPs, generating reactive oxygen species to promote apoptosis and necrosis of A375 and A431 cells. Interestingly, TP NPs can ameliorate the tumor’s inherent hypoxia microenvironment and rapid oxygen consumption during PDT by inhibiting hypoxia inducible factor-1α, thereby boosting reactive oxygen species (ROS) generation and enhancing ALA-PDT efficacy through a positive feedback loop. After ALA@TP NPs are loaded into MNs to fabricate ALA@TP NPs@MNs, the MNs enhance skin penetration and storage stability of ALA. Importantly, they exhibit remarkable antitumor efficacy in A375-induced melanoma and A431-induced squamous cell carcinoma with a reduced dose of ALA and reverse hypoxia in vivo . This study provides a facile and novel strategy that integrates MNs and green NPs of TP for addressing the bottlenecks of ALA-PDT and enhancing the ALA-PDT efficacy against skin cancers for future clinical translation.
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产品关联
DOI
PubMed
高影响因子
TENSIDE SURFACTANTS DETERGENTS
·
2025
·
IF 1.2
Wenwei Wu,Wenhuan Huang,Zhiguo Sun,Yuqin Tian,Yangwen Zhu,Quan Shi,Zhen Tao,Qingchun Deng,Haoye Cui,Bingang Chen,Yaoguo Wang,Bo Yu
Emerging carbon capture, utilization, and storage (CCUS) technologies have driven the development of advanced nanocomposite materials. In this study, a novel polyhedral oligomeric silsesquioxane (POSS)-based nanomaterial, referred to as FAP, was synthesized using acrylamide, sodium α-olefin sulfonate, and tea saponin as monomers. The structure of the material was confirmed by transmission electron microscopy (TEM), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and silicon nuclear magnetic resonance spectroscopy ( 29 Si NMR), revealing a well-defined cage-like cubic architecture. TEM images clearly displayed the cage-like structure of the POSS material in FAP, while energy dispersive spectroscopy (EDS) confirmed the presence of silicon (Si) elements. Thermogravimetric analysis (TGA) showed that the incorporation of POSS materials improved the thermal resistance of FAP. The nanomaterials significantly improved the foaming performance and foam stability. The foam generated by FAP reached a height of 480 mL, with a half-life of 10 h under conditions of 120 °C and a salinity of 100,000 mg L −1 , showing excellent properties. Furthermore, the foam was regenerable in the presence of 20 % kerosene and maintained good foaming performance. Microscopic mechanism analysis indicated that the POSS nanomaterials compressed the electrical double layer of the polymer, reduced the particle size, increased the liquid film thickness, and markedly improved the foam stability. Under the influence of activators, the gel viscosity of FAP exceeded 100 mPa s, which significantly improved the underground sealing efficiency of CO 2 . The novel nanocomposite material exhibited integrated capabilities for CO 2 foaming, foam stabilization, and storage. The optimal concentration of the FAP foaming agent was 0.75 %, resulting in a 32.75 % increase in recovery efficiency, a resistance factor of 18.9, and a CO 2 storage rate of 12.59 %. The development of this nanocomposite material provides technological support for effectively mitigation of CO 2 channeling during CO 2 flooding and promotes the wider application of CO 2 flooding technology.
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高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Da Li,Cun-Yu Li,Ci-Jie Hu,Yu-Si Yang,Chen Lin,Dong Zhao,Qing-Sheng Li,Jian-Hui Ye,Xin-Qiang Zheng,Yue-Rong Liang,Jian-Liang Lu
Amino acids are very important for oolong tea brisk-smooth mouthfeel which is mainly associated with bruising and withering treatment (BWT). In this study, metabolome and transcriptome analyses were performed to comprehensively investigate the changes in abundance of amino acids and the expression pattern of relevant genes during BWT of oolong tea manufacturing. Levels of most amino acids increased during BWT in the leaves harvested from 4 cultivars, while expression of the relevant function genes responsible for synthesis and transformation of amino acids up-regulated accordingly. Upstream hub genes including receptor-like protein kinase IKU2, serine/threonine-protein kinase PBL11, MYB transcription factor MYB2, ethylene-responsive transcription factor ERF114, WRKY transcription factor WRKY71, aspartate aminotransferase AATC, UDP-glycosyltransferase U91D1, and 4-hydroxy-4-methyl-2-oxoglutarate aldolase 2 RRAA2, were predicted to be involved in regulation of the function genes expression and the amino acids metabolism through weighted gene coexpression network analysis. A modulation mechanism for accumulation of amino acids during BWT was also proposed. These findings give a deep insight into the metabolic reprogramming mechanism of amino acids during BWT of oolong tea.
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高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3414
·
IF 5.2
Lianghua Wen,Lingli Sun,Ruohong Chen,Qiuhua Li,Xingfei Lai,Junxi Cao,Zhaoxiang Lai,Zhenbiao Zhang,Qian Li,Guang Song,Shili Sun,Fanrong Cao
Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbial fermentation is routinely used to improve the flavor of various foods. This study analyzed the relationship between the quality of black tea, metabolic characteristics, and microbial communities after microbial stuck fermentation in summer black tea. Stuck fermentation decreased the bitterness, astringency sourness, and freshness, and increased the sweetness, mellowness, and smoothness of summer black tea. The aroma also changed from sweet and floral to fungal, with a significant improvement in overall quality. Metabolomics analysis revealed significant changes in 551 non-volatile and 345 volatile metabolites after fermentation. The contents of compounds with bitter and astringent taste were decreased. Sweet flavor saccharides and aromatic lipids, and acetophenone and isophorone that impart fungal aroma showed a marked increase. These changes are the result of microbial activities, especially the secretion of extracellular enzymes.Aspergillus,Pullululanibacillus, andBacilluscontribute to the reduction of bitterness and astringency in summer black teas after stuck fermentation, and Paenibacillus andBasidiomycota_gen_Incertae_sediscontribute positively to sweetness. In addition, Aspergillus was associated with the formation of fungal aroma. In summary, our research will provide a suitable method for the improvement of tea quality and utilization of summer tea, as well as provide a reference for innovation and improvement in the food industry.Keywords:summer black tea;tea quality;metabolic profile;microbial community
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高影响因子
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.
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高影响因子
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.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2016
·Vol. 51
·期 12
·2692-2700
·
IF 1.504
Sheng Geng,Yongsheng Chen,Arshad Mehmood Abbasi,Hanjun Ma,Haizhen Mo,Benguo Liu
Summary Leaf of Ampelopsis grossedentata is a new resource of functional foods with healthful properties. Antioxidant and α - glucosidase inhibitory activities of water extract (made in the style of drinking), tannin fraction (TF) and dihydromyricetin (DMY) from A. grossedentata leaves were evaluated. The main component of TF was identified as gallotannins. DPPH and ABTS radical scavenging activities and reducing power of TF were superior to those of water extract, however, inferior to those of DMY. In no PBS wash protocol of cellular antioxidant activity assay, DMY and TF exhibited similarly, while in PBS wash protocol, the value of TF was higher than that of DMY. In addition, TF possessed the highest α - glucosidase inhibitory activities (IC 50 = 1.94 μg mL −1 ), followed by water extract (IC 50 = 23.10 μg mL −1 ) and DMY (IC 50 = 72.21 μg mL −1 ). The strong α - glucosidase inhibitory activity of TF may attribute to the binding capacity to enzymes, as confirmed by fluorescence analysis.
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高影响因子
危险品化学品经营许可证（带存储）