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.
研究领域:
植物化学
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食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Chengshun Liu,Jianlong Li,Miao Wang,Guotai Jian,Chen Zhu,Hanxiang Li,Yongxia Jia,Jinchi Tang,Lanting Zeng
Camellia sinensis var. assamica is a major variety used to produce black tea. However, the core compounds influencing its aroma quality are unknown. In this study, Yinghong No. 9 black tea (YJBT), a distinctive black tea in South China, was analyzed. We detected 44 aroma compounds and identified seven key contributors, namely linalool, geraniol, trans -linalool oxide (furanoid), hexanal, methyl jasmonate, phenylacetaldehyde, and β-ionone. Linalool, which was generally more abundant in spring tea than in summer tea, contributed significantly to sweet and floral aromas. ( R )-Linalool was the primary linalool form in Yinghong No. 9, wherein it was highly abundant in high-quality tea leaves. The substantial expression of a linalool synthase gene and the relatively high catalytic efficiency of the encoded enzyme likely contributed to the accumulation of ( R )-linalool. This study identified the primary aroma compounds in YJBT, providing a foundation for advancing our knowledge of the aromatic quality of black tea.
研究领域:
植物学
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食品科学
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分子生物学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2016
·Vol. 41
·期 1
·e12305
·
IF 0.832
Dan Li,Yingyu Chen,Yahui Huang,Lijuan Zhang,Jiagan Yang,Xingguo Xu,Qing Liu,Xu Zhang
It has been known that green tea not only possesses certain chemo-preventive effects on cancer, but also can kill directly some types of tumor cells. Niaowangzhong tea ( C. sinensis ), a special tea resource growing in Qiannan Buyi, a Miao Minority Autonomous Prefecture in Guizhou province, China, is one of the most popular medicinal beverages for local people there. The aims of this study were to analyze the quality components and their relative contents present in Niaowangzhong green tea and to investigate whether or not the water extract of this green tea has the antitumor capability in vitro and in vivo . Biochemical analysis indicated that this green tea extract contained relatively higher levels of tea polyphenols, alkaloids, flavonoids compounds and polysaccharides. In the MTT (3-(4,5-dimethyl-2-thiazolyl)−2,5-diphenyl-2- H -tetrazolium bromide) assay, this green tea extract showed inhibitory activity against several types of tumor cells, including breast, prostate, colorectal and gastric cancer cell lines, with higher selectivity toward human gastric cancer cell line MGC-803. Its 50% inhibition concentration (IC50) of MGC-803 was 32.5 μΜ as compared to that (367.9 μΜ) of normal vascular endothelial cells. Cell cycle and apoptosis analyses showed that the proportion of cells arrested at the G0/G1 phase was increased with the increase in concentration, and the proportion of apoptotic cells was also increased. Niaowangzhong green tea extract could significantly inhibit tumor-sphere formation in the in vivo antitumor experiment and the growth of MGC-803-derived tumor in nude mice. At the concentration of 500 mg/kg/day, inhibition rate was 31.0% without causing obvious toxic side effects. This study revealed a potent anti-cancer activity of this special green tea and its promising potential as chemo-preventive agent and proper dietary practice for prevention and control of cancers. Practical Application This study has indicated that Niaowangzhong green tea extract caused stronger cytotoxic effects on two kinds of digestive tract tumor cells HCT-15 and MGC-803, suggesting that as one of the most popular medicinal beverages, this green tea extract may be more suitable for treating digestive tract cancers since it can be more accessible to the locations of digestive and intestinal tracts. Therefore, this specific green tea merits further depth study on underlying mechanisms at the cellular and molecular levels and further development for potential medical application and dietary practices for prevention of cancers, especially for digestive and intestinal tracts. Co-administration of the anti-cancer drugs and Niaowangzhong green tea may reduce the toxic side effects and drug resistance while achieving desired effect because of the reason that Niaowangzhong green tea extract are mediated through the synergic effects of a variety of anti-cancer compounds present it and had no obvious toxic side effects.
研究领域:
药理学
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肿瘤学
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植物化学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 18
·3159
·
IF 5.1
Changlian Wu,Huang Li,Qingxiu Lin,Zhong Wang,Chengzhe Zhou,Cheng Zhang,Yuqiong Guo
One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional processing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L9(34) orthogonal experimental design. The quality of summer teas was systematically evaluated using sensory analysis, gas chromatography–mass spectrometry, and high-performance liquid chromatography. This study found that the optimal processing for summer tea was as follows: fresh leaves, room-temperature cold-air withering for 6.5 h, shaking at 10 rpm for 10 min, −20 °C freezing for 5 h, 25% strength rolling for 9 min, and drying at 75 °C for 2 h. The relative content of esterified catechins in summer tea produced by the optimal processing method was reduced by 14.62% compared with the control group. There were alterations in the content of amino acid components, with fresh and sweet amino acids increasing by 4.96% and 2.95%, respectively, and bitter amino acids reducing by 2.15%. Furthermore, γ-aminobutyric acid and L-theanine contents increased by 0.51% and 5.77%, respectively. Five characteristic volatile compounds were identified, namely, methyl salicylate, phenethyl formate, linalool, dimethyl sulfide, and isobutyraldehyde. The volatile profile was dominated by floral and fruity notes, except for dimethyl sulfide, which exhibited a distinct cooked corn-like aroma characteristic. This process was shown to improve the quality of summer tea. The results of this study provide a metabolite-level grounds for improving the quality of summer tea.
研究领域:
食品科学与技术
·
茶叶加工工程
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植物生物化学
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代谢组学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2016
·
IF 2.857
Yu-Chun Wang,Wen-Jun Qian,Na-Na Li,Xin-Yuan Hao,Lu Wang,Bin Xiao,Xin-Chao Wang,Ya-Jun Yang
Tea plant (Camellia sinensis) is one of the most economically valuable crops in the world. Anthracnose can affect the growth of leaves and cause serious yield losses of tea. Tea plants are rich in secondary metabolites; however, their roles in resistance to anthracnose are unclear. Herein we compared the contents of total phenolics, catechins, and caffeine in two cultivars with different resistances to anthracnose during Colletotrichum fructicola infection. (−)-Epigallocatechin-3-gallate (EGCG), (+)-catechin (C), caffeine, and critical regulatory genes were induced in C. fructicola-resistant tissues. In vitro antifungal tests showed that caffeine more strongly inhibited mycelial growth than tea polyphenols and catechins. Both electron microscopy and bioactivity analysis results showed that caffeine can affect mycelial cell walls and plasma membranes. Through promoter sequences analysis, a number of stress response-related cis-acting elements were identified in S-adenosylmethionine synthetase and tea caffeine synthase. These results demonstrated that (−)-EGCG, (+)-C, and caffeine may be involved in the resistance of tea plants to anthracnose.
研究领域:
植物病理学
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代谢组学
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分子生物学
·
农学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qi Lin,Cheng Peng,Kunpeng Yu,Yanling Lin,Yongquan Xu,Lijun Li,Hui Ni,Feng Chen
The β-glucosidases known to improve tea aroma are all mesothermal enzymes, limiting their use under brewing conditions. Based on the properties analysis and molecular docking, the thermostable β-glucosidase (TPG) from Thermotoga petrophlia showed potential to enhance tea aroma. Treatment by recombinant TPG at 90 °C, the floral, sweet and grassy notes of instant Oolong tea were increased, while the roasted, caramel and woody notes were decreased. The improved floral, sweet and grassy notes were related to increase releasing of benzyl alcohol (floral), geraniol (floral), (Z)-3-hexen-1-ol (grassy), benzaldehyde (sweet) and 1-hexanol (grassy) by TPG hydrolyzing of (Z)-3-hexenyl-β-D-glucopyranoside, hexanyl-β-D-glucopyranoside (HGP), benzyl-β-D-glucopyranoside, prunasin and geranyl-β-D-glucopyranoside (GGP), respectively. Although the catalytic efficiency of TGP to GGP was about twice that to HGP, HPG was more competitive than GGP when they mixed. Combined with microstructure analysis, the structure-function relationship of TPG-influencing tea aroma were understood. This study provided the method of how to mining new function of characterized β-glucosidases, as well as a theoretical basis for the development of new tea products.
研究领域:
食品科学
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酶学
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产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Ruiwei Xie,Haolin Zhang,Xiaomei Lv,Qiuyi Lin,Bing-Huei Chen,Yu-Wen Lai,Lei Chen,Hui Teng,Hui Cao
The favorable inhibitory effect of tea polyphenols on heterocyclic aromatic amines (HAAs) has been confirmed in many past studies. The objective of this study was to investigate the structure-activity relationship of catechins that act as inhibitors of HAA formation in chemical models. Two kinds of quantitative structure-activity relationship models for catechin-inhibiting-HAA were established. We chose two kinds of HAAs including 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and five catechins including epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epigallocatechin (EGC), epicatechin (EC), and catechin (C). The inhibitory effect of five catechins were in the following order: EGCG > ECG > EGC > C > EC. Thereinto, EGCG and ECG showed dramatically better inhibition on the formation of PhIP and MeIQx, especially EGCG. Further, the mechanisms of catechin-inhibiting-HAA were speculated by correlation analysis. The free radical-scavenging ability was predicted to be the most relevant to the inhibitory effect of ECG, EGC, EC and C on HAAs. Differently, the phenylacetaldehyde-trapping ability might be the more important mechanism of EGCG inhibiting PhIP in chemical model system. This study may bring a broader idea for controlling the formation of HAAs according to the structure of catechins.
研究领域:
食品科学
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生物化学
·
营养学
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产品关联
DOI
PubMed
高影响因子
DRUG METABOLISM AND DISPOSITION
·
2020
·Vol. 48
·期 5
·345-352
·
IF 3.231
Xiaohua Zhao,Hong Ma,Qiusha Pan,Haiyi Wang,Xingkai Qian,Peifang Song,Liwei Zou,Mingqing Mao,Shuyue Xia,Guangbo Ge,Ling Yang
Doxophylline (DOXO) and theophylline are widely used as bronchodilators for treating asthma and chronic obstructive pulmonary disease, and DOXO has a better safety profile than theophylline. How DOXO’s metabolism and disposition affect its antiasthmatic efficacy and safety remains to be explored. In this study, the metabolites of DOXO were characterized. A total of nine metabolites of DOXO were identified in vitro using liver microsomes from human and four other animal species. Among them, six metabolites were reported for the first time. The top three metabolites were theophylline acetaldehyde (M1), theophylline-7-acetic acid (M2), and etophylline (M4). A comparative analysis of DOXO metabolism in human using liver microsomes, S9 fraction, and plasma samples demonstrated the following: 1) The metabolism of DOXO began with a cytochrome P450 (P450)–mediated, rate-limiting step at the C ring and produced M1, the most abundant metabolite in human liver microsomes. However, in human plasma, the M1 production was rather low. 2) M1 was further converted to M2 and M4, the end products of DOXO metabolism in vivo, by non-P450 dismutase in the cytosol. This dismutation process also relied on the ratio of NADP+/NADPH in the cell. These findings for the first time elucidated the metabolic sites and routes of DOXO metabolism in human.
研究领域:
药理学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2023
·
IF 5.9
Shengkai Luo,Yi Hou,Song-Qing Hu
Although the oxidation of tea polyphenols catalyzed by polyphenol oxidases (PPOs) is an attractive method for the synthesis of theaflavins (TFs), PPOs for synthesizing TFs were impure, and either not activated or activated by classical chemical methods. Herein, high pure PPO from Rosa chinensis (RcPPO) was cleanly and efficiently activated, and the MBP-RcPPO zymogen was successfully expressed in E. coli BL21 (DE3) with a high pure yield of 37.20 mg/L. Enzymatic activity of the RcPPO after proteolytic activation with trypsin in vitro increased to 5.52 times compared with the MBP-RcPPO zymogen, obtaining a 1625.00 U/L yield of activated enzyme with a specific activity of 480.77 U/mg for 25 mmol/L catechol, and could be enhanced by CuSO 4 , MgCl 2 , DMSO and ethanol. The MBP-RcPPO zymogen was specifically cleaved at the peptide bond of R (−5)-I (−4) for N-terminal, but not specifically cleaved at multiple cleavage sites for C-terminal during the activation with trypsin. RcPPO has been classified as tyrosinase with the obvious preference for diphenol compound substrates. Moreover, the four major TFs were synthesized from tea polyphenols extract by RcPPO with a higher efficiency than native PPO from Camellia sinensis , and the yield of TFs monomers could be furtherly improved using the corresponding purified tea polyphenols as substrate. The results indicated that activated RcPPO may serve as a promising biocatalyst for commercial-scale production of TFs.
研究领域:
生物化学
·
分子生物学
·
生物技术
·
食品科学
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产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Haili Wei,Shiyu Xia,Xueqing Sang,Juliana Gaithan Kauno,Zhiyong Dong,Yue Zhang,Jinfang Nie,Yali Yuan,Guobao Xu,Wenxin Niu
The “Lady Tasting Tea” is a classic experiment in statistics, often celebrated for its contribution to the field, though the lady’s extraordinary taste sensitivity is less frequently acknowledged. Herein, we developed a highly sensitive nanozyme-based artificial taste sensor, which differentiates teas and brewing processes, similar to the “Lady Tasting Tea” experiment. The sensor employs PdSb concave nanocubes, which exhibit enhanced peroxidase activity due to the oxophilicity of Sb, to construct a cross-responsive sensing platform that simultaneously identifies tea polyphenols and authenticates complex blank tea samples. With its multi-differentiation ability to simulate human taste, this platform objectively demonstrates the flavor differences in milk tea based on the order of milk and tea addition, providing reliable data to distinguish taste differences without subjective interference. Overall, this work presents a new approach for designing nanozyme-based sensing platforms to simulate human taste.
研究领域:
生物化学
·
食品科学
·
纳米技术
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zixi Yang,Yanxia Xie,Yuanmin Zhu,Mengjie Lei,Xuemin Chen,Wenwen Jin,Chunhua Fu,Longjiang Yu
Ripened Pu-erh tea (RPT) is renowned for its distinctive flavor and health benefits. However, its complex fermentation process poses challenges in ensuring consistency in production. This study investigated RPT flavor formation through sensory evaluation, multi-omics analysis, and multivariate statistical approaches. By day 24, the tea exhibited a reddish-brown infusion and a mellow, thick taste (MT_RPT), achieving the highest sensory score (94.0, P < 0.05). Sixteen flavor-related chemical components exhibited significant changes ( P < 0.05). The contents of free amino acids, L -theanine, tea polyphenols, flavonoids, catechins, and thearubigins decreased. In contrast, the contents of total soluble sugars, caffeine, theobromine, epicatechin, and theabrownins (TBs) increased, reaching 74.1 mg/g, 65.38 mg/g, 3.13 mg/g, 3.33 mg/g, and 134.84 mg/g, respectively. Additionally, 33 nonvolatile metabolites (e.g., pelargonidin 3-O-glucoside, dihydroisorhamnetin, and puerarin) were significantly correlated with MT_RPT flavor (VIP > 1, |r| ≥ 0.8, P < 0.05) and influenced by key functional microbes, including Pantoea , Aspergillus , Brachybacterium , and Staphylococcus . By day 30, the infusion darkened, and sensory scores declined (81.4, P < 0.05), attributed to the dominance of Brevibacterium . This microbial shift reduced water-soluble pectin, free amino acids, and 11 metabolites while increasing TBs and theophylline (219.33 mg/g and 0.09 mg/g, respectively). Therefore, TBs were identified as a crucial indicator of optimal fermentation. Moreover, redundancy analysis indicated that the tea pile's central temperature, moisture content, and pH were essential fermentation parameters ( P < 0.05). These findings deepen our understanding of MT_RPT flavor development mechanisms and provide valuable insights into precise fermentation control.
研究领域:
食品科学
·
微生物学
·
代谢组学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2015
·
IF 3.391
Liping Du,Lijuan Ma,Yang Qiao,Yan Lu,Dongguang Xiao
Phthalate esters (PAEs), a group of environmental pollutants which are carcinogenic to human body, have been detected in teas. In this work, five PAEs in teas and tea infusions were quantitatively determined by a modified simultaneous distillation extraction (SDE) coupled with gas chromatography–mass spectrometry. After the optimization of SDE, the proposed method afforded a wide range of linearity and high linear regression coefficients with the limits of detection range of 0.24–3.72 μg/kg. The average recoveries were 79.83–116.67% for tea samples and 78.22–101.64% for tea infusions with all the relative standard deviations below 20%. The total content of five PAEs in teas was 1.135–3.734 mg/kg and the total dissolving ratio of five PAEs from tea to infusion was 19.05–28.07% for the selected tea samples. The risk assessment result of all the selected tea samples demonstrated that the population with the habit of drinking tea won’t cause risk to human health.
研究领域:
食品科学
·
环境科学
·
分析化学
✓ 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）