FOOD CHEMISTRY
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2023
·
IF 8.8
Ruiyu Zhu,Zhen Chen,Helin Lv,Yani Pan,Xinyu Feng,Guicai Chen,Weilian Hu,Tianhua Xu,Fangyuan Fan,Shuying Gong,Ping Chen,Qiang Chu
Aged white tea (WT) has promising medicinal potential, but how to accurately identify aged white tea is still a difficult problem. Inspired by tea cream, the relationship between the characteristics of nanoparticles in tea infusion and aging time was studied. The results showed that with the increase of aging time, the particle size of white tea nanoparticles (WTNs) decreased gradually. Microscopic images showed that the surface structure of WTNs was changed in three aspects: the waxy layer, the cuticle layer and the palisade tissue. Additional in vitro modeling demonstrated a strong correlation between nanoparticle size and protein and tea polyphenol content. The correlation between nanoparticle sizes and aging time was further verified in aged Pu’er raw tea. Starting with the tea infusion's nanoparticles, this study showed that the aging time of WT would impact the nanoparticles' properties, offering a unique way to determine the aging period of WT.
研究领域:
植物学
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食品科学
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医学
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PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 23
·3718
·
IF 4.7
Hanting Zou,Tianmeng Lan,Yongwen Jiang,Xiao-Lan Yu,Haibo Yuan
As a crucial stage in the processing of black tea, rolling plays a significant role in both the color transformation and the quality development of the tea. In this process, the production of theaflavins, thearubigins, and theabrownins is a primary factor contributing to the alteration in color of rolled leaves. Herein, tea pigments are selected as the key quality indicators during rolling of black tea, aiming to establish rapid detection methods for them. A machine vision system is employed to extract nine color feature variables from the images of samples subjected to varying rolling times. Then, the tea pigment content in the corresponding samples is determined using a UV-visible spectrophotometer. In the meantime, the correlation between color variables and tea pigments is discussed. Additionally, Z-score and PCA are used to eliminate the magnitude difference and redundant information in original data. Finally, the quantitative prediction models of tea pigments based on the images’ color features are established by using PLSR, SVR, and ELM. The data show that the Z-score–PCA–ELM model has the best prediction effect for tea pigments. The Rp values for the model prediction sets are all over 0.96, and the RPD values are all greater than 3.50. In this study, rapid determination methods for tea pigments during rolling of black tea are established. These methods offer significant technical support for the digital production of black tea.
研究领域:
食品科学
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农业工程
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PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Mengyuan Sui,Lili Wang,Rong Xue,Jun Xiang,Yufei Wang,Yuan Yuan,Qian Pu,Xin Fang,Bin Liu,Xingming Hu,Xiaoying Liu,Youyi Huang
BACKGROUND Enshi Yulu tea (ESYL) is the most representative of steamed green tea in China, but its aroma formation in processing is unclear. Thus, the ESYL volatiles during the whole industrial processing were investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. RESULTS A total of 134 volatiles were identified. Among these, 31 differential volatiles [ P < 0.05 and variable importance in projection (VIP) > 1] and 25 key volatiles [relative odor activity value (rOAV) and/or the ratio of each rOAV to the maximum rOAV (ROAV) > 1.0] were screened out, wherein β -ionone and nonanal were the most key odorants. Besides, the sensory evaluation combined with multivariate statistical analysis of volatiles pinpointed spreading, fixation, first drying, and second drying as the key processing steps that have a pronounced influence on the aroma quality of ESYL. Furthermore, the oxidative degradation of unsaturated fatty acids, synthesis of monoterpenes, and degradation of carotenoids were the main metabolic pathway for the formation of key odorants. CONCLUSION The study provides comprehensive insights into the volatile characteristics during the industrial processing of ESYL and promote our understanding of the aroma formation in steamed green teas. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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化学工程
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农学
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分析化学
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高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2022
·Vol. 46
·期 7
·e14140
·
IF 3.654
Dongyin Yuan,Ling Lin,Yingqi Peng,Yang Zhou,Li Li,Wenjun Xiao,Zhihua Gong
Black tea, a traditional drink, can induce urination and quench thirst. Black brick tea with fungal growth, prepared by steaming, pressing, inducing fungal growth, and drying the black tea, is a new type of black tea with different sensory qualities and is suitable for storage. However, the effects of black brick tea with fungal growth on lowering uric acid are still unexplored. Therefore, the potassium oxonate was administered for 7 consecutive days to establish the hyperuricemic mice. Then allopurinol, black tea, and black brick tea with fungal growth were orally administered with hyperuricemic mice for 14 days. Serum uric acid levels, liver xanthine oxidase (XOD) and adenosine deaminase (ADA) activities, and expression of renal urate transporters and inflammatory response were detected. Compared to the model group, both types of black tea lowered serum uric acid by decreasing the uric acid production with inhibiting the activities of XOD and ADA, and increasing uric acid excretion because of downregulating urate transporter 1 (URAT1) and glucose transporter 9 (GLUT9) expressions, and upregulating organic anion transporter 1 (OAT1), organic anion transporter 3 (OAT3), and organic cation transporter 1 (OCT1) expressions. They could also improve renal injury by suppressing the activation of the NOD-like receptor family, pyrin domain containing 3 (NLRP3) inflammasome, and nuclear factor-κB (NF-κB) signaling, thereby reducing renal proinflammatory cytokine levels. Compared with black tea, black brick tea with fungal growth with a higher content of theabrownins had a better effect on lowering serum uric acid. Practical applications Black tea accounts for approximately 78% of the total consumed tea in the world. Black brick tea with fungal growth is a new kind of black tea product with different sensory qualities and is suitable for storage. The study found that black brick tea with fungal growth is superior to black tea in reducing serum uric acid levels, which make a significant contribution to promote people’s health and stimulate the production and consumption of black brick tea with fungal growth. In addition, it provides a clue for future research to identify the effective components of black brick tea with fungal growth lowering uric acid.
研究领域:
药理学
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生物化学
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营养学
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动物科学
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PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Yuping Zhang,Weisu Tian,Jiao Feng,Yucheng Zheng,Jinyuan Wang,Guanjun Pan,Shuping Ye,Weiyi Kong,Zhangsheng Chen,Xiangxiang Huang,Shi Li,Zhilong Hao
Yongtai Wild tea (YT) shows distinct metabolic profiles from cultivar Funyun. • Flavone- C -glycosides, nucleosides & phenolic acids drive YT’s mellow and rich taste. • Upregulated CGTs and UGTs in YT may promote flavone- C -glycoside accumulation. • Docking of 12 metabolites to CaSR VFT domain reveals a kokumi-related mechanism. The innovative black tea processed from Yongtai wild tea (YT) population is characterized by mellowness and richness, yet its chemical basis remains unclear. In this study, Fuyun No. 6 (FY) cultivar was used as a control. Quantitative descriptive analysis (QDA) and metabolite profiling were performed on finished teas (YT-PT and FY-PT). Dynamic changes in moisture migration, enzyme activities, metabolomics, and transcriptomics were futher investigated to elucidatetaste formation mechanisms. Results showed that YT-PT exhibited significantly higher scores for mellowness and richness than FY-PT. Flavone- C -glycosides (e.g., apigenin-6,8-di- C -glucoside and luteolin-6- C -glucoside), nucleosides (adenosine and inosine) and phenolic acids (chlorogenic and cryptochlorogenic acids) were consistently more abundant in YT during processing, which may contribute to its characteristic taste. Transcriptomic analysis revealed that upregulated CGTs and UGTs in YT may redirect metabolic flux toward glycosylation, promoting metabolite accumulation. Molecular docking further revealed that these compounds bind with high affinity to the Venus Flytrap (VFT) domain of the calcium-sensing receptor (CaSR), potentially influencing kokumi perception and may contribute to the mellowness and richness of the tea. These multi-scale findings improve our understanding of wild tea and provide insights for its utilization in producing high-quality black tea. Download: Download high-res image (333KB) Download: Download full-size image
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Horticulturae
·
2025
·Vol. 11
·期 10
·1196
·
IF 3
Yucheng Zheng,Yuping Zhang,Yun Zou,Yutao Shi,Jianming Zhang,Huili Deng,Zhanhua Ji,Zhenying Liang,Xinlei Li
White tea quality is primarily determined by its chemical composition, which varies significantly among cultivars. This study aimed to elucidate the chemical basis underlying quality differentiation in Baimudan white tea produced from three major Fujian tea cultivars: “Zhenghe Dabaicha” (ZHDB), “Fuan Dabaicha” (FADB), and “Fuding Dahaocha” (FDDH). Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), liquid chromatography–mass spectrometry (LC-MS), and quantitative descriptive analysis (QDA) were employed to characterize volatile compounds, amino acids, and saccharides. Odor Activity Values (OAVs) and Taste Activity Values (TAVs) were calculated to identify key contributors to sensory perception. Results showed that theanine, glutamic acid, asparagine, and serine were the primary contributors to umami taste, especially in ZHDB and FADB. Sweetness differences were largely due to sucrose, serine, and asparagine. OAV analysis further identified 22 critical aroma compounds: methyl salicylate, linalool, andβ-ionone predominantly imparted floral notes, while β-ocimene, benzaldehyde, and geraniol enhanced sweet and fruity aromas. In contrast, (Z)-3-hexenol, (Z)-3-hexenal, and (E)-2-hexenal contributed grassy and refreshing characteristics, together defining the unique aroma profiles of each cultivar. This study provides an integrated chemical and sensory framework for understanding white tea quality variation, offering a theoretical basis for targeted flavor modulation.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2018
·
IF 3.909
Lizeng Cheng,Liang Chen,Qiongqiong Yang,Yuanfeng Wang,Xinlin Wei
Selenium (Se)-containing polysaccharide, a Se-conjugate macromolecule, generally exhibited higher antitumor activity than its regular polysaccharide. Previously, we extracted Se-containing tea polysaccharides (Se-TPS) from Se-enriched tea, and explored its structure and antioxidant activity. In this study, we investigated antitumor activity of Se-TPS on sarcoma 180 (S-180), and compared with its regular polysaccharides TPS and dietary supplement Se-yeast. In vitro antitumor activity of Se-TPS was evaluated by MTT and LDH assays, and the results indicated that Se-TPS can significantly inhibit the proliferation of S-180 in dose-dependent manner (R 2 = 0.97, p < 0.0001). In S-180 cancer xenograft model in Kunming mice, Se-TPS oral administration at three doses of 50, 100 and 200 mg/kg body weight daily for 13 days resulted in significant tumor regression. At the same dose, Se-TPS exhibited significantly higher antitumor activity than TPS and Se-yeast. Importantly, Se-TPS can significantly increase the spleen and thymus indices of tumor-bearing mice, suggesting the safety and immunomodulatory activity of Se-TPS. Therefore, Se-TPS may be a desirable antitumor agent for therapeutic and immunomodulatory applications.
研究领域:
药理学
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肿瘤学
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免疫学
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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Yinyin Liao,Zhenming Yu,Xiaoyu Liu,Lanting Zeng,Sihua Cheng,Jianlong Li,Jinchi Tang,Ziyin Yang
Insect attack is known to induce a high accumulation of volatile metabolites in tea (Camellia sinensis). However, little information is available concerning the effect of insect attack on tea quality-related nonvolatile specialized metabolites. This study aimed to investigate the formation of characteristic nonvolatile specialized metabolites in tea leaves in response to attack by major tea insects, namely, tea green leafhoppers and tea geometrids, and determine the possible involvement of phytohormones in metabolite formation resulting from insect attack. Both tea green leafhopper and tea geometrid attacks increased the jasmonic acid and salicylic acid contents. The abscisic acid content was only increased under tea green leafhopper attack, perhaps due to special continuous piercing–sucking wounding. Tea green leafhopper attack induced the formation of theaflavins from catechins under the action of polyphenol oxidase, while tea geometrid attack increased the l-theanine content. Exogenous phytohormone treatments can affect the caffeine and catechin contents. These results will help to determine the influence of major tea pest insects on important tea quality-related metabolites and enhance understanding of the relationship of phytohormones and quality-related nonvolatile metabolite formation in tea exposed to tea pest insect attacks.
研究领域:
植物科学
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农学
·
植物化学
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PubMed
高影响因子
Materials Today Bio
·
2026
·
IF 11
Lin Lin,Jingze Li,Guosong Han,Zhixiang Li
Restoring motor function remains a primary goal in the treatment of spinal cord injury (SCI). However, the inflammatory microenvironment that develops after injury poses a significant barrier to effective neural repair. Addressing this challenge requires the development of bioactive scaffolds with potent anti-inflammatory and antioxidant properties, as well as reduced implantation-induced damage. In this study, we created a novel composite biomaterial scaffold with high mechanical strength and excellent anti-inflammatory and antioxidant capabilities by dispersing in situ self-assembled tea polyphenol-magnesium nanoparticles (TPs-Mg NPs) into gelatin methacryloyl hydrogel (GelMA) microneedle patches (TPs-Mg MN). Our results demonstrate that TPs-Mg MN effectively modulates the inflammatory response by promoting macrophage polarization through suppression of the NF-κB signaling pathway, thereby alleviating reactive oxygen species (ROS)-mediated oxidative damage. Following implantation in a rat SCI model, TPs-Mg MN significantly enhanced motor functional recovery. Behavioral analyses revealed that this recovery was achieved through multiple mechanisms, including reduced oxidative stress, inflammation, and scar formation at the injury site, as well as enhanced angiogenesis and neurogenesis within the spinal cord tissue. This study presents a multifunctional combinatorial strategy for mitigating ROS-induced oxidative stress, offering broad potential applications in SCI and other central nervous system disorders.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Huiyan Jia,Jixin Zhang,Yafei Guo,Yifan Li,Yufei Wang,Xuchao Yin,Mengqian Lu,Yuqin Long,Qianying Dai,Wei-Wei Deng
The application of microbial fertilizers in tea cultivation has emerged a promising strategy to enhance tea quality and promote sustainable agricultural practices. However, the underlying mechanism remains unclear. In this study, the impacts of endophytic bacteria V4 on tea fresh leaves and dried tea were investigated. The results demonstrated that astringency in V4 sample was significantly reduced, while the umami and sweetness tastes, along with flowery and roasted aromas were significantly enhanced compared to the SW sample. Analysis of key quality-related compounds revealed a significant decrease in tea polyphenols and catechins, accompanied by a marked increase in free amino acids and soluble sugars. Evaluation of aroma characteristic impact (ACI) values of key volatile compounds revealed that β -ionone, 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine in V4 sample were significantly higher than those in SW sample. Transcriptomic analysis indicated downregulation of key catechin biosynthesis genes (such as CsLAR , CsANS and CsSCPL ) in tea leaves treated with V4, while theanine biosynthetic genes such as CsAlaDC and CsTS were upregulated. This study provides a sustainable and innovative cultivation strategy for significantly improving tea flavor and enhancing product quality.
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Food Bioscience
·
2025
·
IF 5.9
Fang Dong,Hongkun Lai,Qifang Sun,Wenjie Yu,Gaowei Zhang,Shijuan Du,Shuai Zhuang,Tao Liu,Yan Li,Xiaoqing Fan,Feng Xie,Liping Luo
Processing stages influence the flavor quality of tea by altering the metabolic compounds in fresh leaves. To investigate the effects of different processing stages on the quality compounds of Fuliang black tea (FLBT) and Fuliang green tea (FLGT), the same batch of fresh leaves was used in this study, and the dynamic changes and accumulation differences of volatile and non-volatile compounds throughout the whole processing were systematically explored by HS-SPME-GC/MS and UPLC-Q-TOF/MS. The results showed that withering and fixation processes played a major role in the changes of metabolic compounds of FLBT and FLGT, respectively. A total of 123 volatile compounds and 165 non-volatile compounds were identified in FLBT, and 114 volatile compounds and 142 non-volatile compounds were identified in FLGT. A total of 8 volatile compounds (e.g., linalool, dimethyl sulfide, β-ionone) with Relative Odor Activity Value (ROAV) > 1 were identified as key aroma-active compounds contributing to the floral and sweet aromas of FLBT. Meanwhile, 6 volatile compounds (e.g., dimethyl sulfide, β-ionone, β-ocimene) were considered crucial aroma-active substances responsible for the floral and delicate fragrance of FLGT. Additionally, the changes of some non-volatile compounds (e.g., amino acids) during processing enhanced the sweet or fresh taste quality of both teas. In particular, the generation of 3-methylbutanal in FLBT may be associated with the decrease in leucine content, implying a potential role of leucine degradation in rolling stage. These findings help improve the tea processing techniques to enhance the flavor quality of Fuliang tea.
研究领域:
食品科学
·
分析化学
·
植物生物化学
·
风味化学
·
农产品加工技术
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高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yangyang Xiao,Haibo Tan,Haitao Huang,Jizhong Yu,Lanting Zeng,Yinyin Liao,Ping Wu,Ziyin Yang
Linalool , which is one of the most representative aroma substances in tea, is transformed into other aroma-related compounds, including linalool 3,6-oxides and linalool 3,7-oxides. The objective of this study was to elucidate the linalool oxide synthesis pathway and its response to stress in tea. By feeding experiment, chemical synthesis, and compound analysis, it was found that linalool can be transformed to linalool oxides via 6,7-epoxylinalool. The conversion rate from 6,7-epoxylinalool to linalool oxides was relatively high under acidic conditions. Four linalool oxide glucosides obtained from tea were structurally characterized. Additionally, tea green leafhopper infestation was observed to activate the whole metabolic flow from linalool into linalool oxides and their glucosides ( p < 0.01). Moreover, light treatments further increased the accumulation of linalool oxides and their glucosides ( p < 0.05). These results will be useful for elucidating the mechanism mediating linalool oxides content changes in response to stress in tea.
研究领域:
植物科学
·
农业化学
·
生物化学
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PubMed
高影响因子
危险品化学品经营许可证（带存储）