Food Frontiers
·
2025
·
IF 6.9
Sibo Zhao,Jielin Jiang,Yan Liu,Mianhong Xu,Rui Yang,Zhi Yang,Jilin Xie,Zhanggui Ding,Liyong Luo,Liang Zeng
Excessive alcohol consumption in contemporary society induces alcoholic liver disease (ALD). Previous laboratory studies demonstrated hepatoprotective and gut microbiota–modulating effects of ripe Pu-erh tea. To identify the key bioactive components responsible for these effects and to support the development of functional beverages, we investigated the preventive effects of various membrane-separated Pu-erh tea extracts on a chronic ALD mouse model. The extracts included an 800-Da nanofiltration fraction, a fraction isolated via a 50-nm ceramic membrane, the retentate from the 50-nm ceramic membrane filtration, and unfiltered Pu-erh tea. The results revealed that the fraction isolated via a 50-nm ceramic membrane (T4) significantly improved alcohol-induced intestinal barrier dysfunction, reduced lipopolysaccharide (LPS) release, and suppressed the release of proinflammatory cytokines, including tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β). Furthermore, T4 attenuated hepatic lipid accumulation, oxidative stress, and inflammatory responses by modulating the Nrf2/NQO1 antioxidant pathway and inhibiting toll-like receptor 4 (TLR4)/MyD88-mediated proinflammatory signaling. Notably, T4 restored microbial homeostasis by increasing the relative abundance of beneficial bacteria, such as Dubosiella , Muribaculum , and Lactobacillus , and significantly regulated tryptophan metabolism and its related metabolite, indole-3-acetic acid (IAA). Overall, the membrane separation technology enriched T4 with polyphenols and flavonoids, which further regulated tryptophan metabolism by regulating liver oxidative stress and promoting probiotic colonization and ultimately alleviates ALD. The membrane-fractionated Pu-erh tea, particularly T4, represents a promising functional beverage to combat alcohol-induced metabolic disorders.
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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.
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高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2019
·Vol. 28
·期 5
·1349-1358
·
IF 0.888
Lin Jie,Shi Yuanxu,Dong Chunwang,Wang Xiaochang
The perceived aroma of oolong tea is primarily and directly affected by its infusion matrix, and the release persistence of headspace volatiles can better illustrate the persistent aroma. Headspace solid phase microextraction coupled with gas chromatography–mass spectrometry was performed to analyze the headspace constituents of oolong tea. The presence of the infusion matrix seemed to prevent the headspace release of certain odorants. The release of indole, nerolidol, and α -farnesene was also remarkably enhanced or depressed (2.70, 1.56, and 0.69-fold in tea infusion versus in dry leaves). Moreover, the amount of volatile species gradually decreased with increased water ratio. Eight odorants were determined to be stable and persistent during continuous infusion, whereas six were determined to be less persistent (gradually decreased or stopped releasing). The volatile dilution test further confirmed the persistent release of nerolidol.
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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.
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Journal of Future Foods
·
2025
·
IF 7.2
Li Zhen,Qian Wang,Huimin Cui,Yifen Wang,Jianxin Cao,Yaping Liu,Hesham R El-Seedi,Guiguang Cheng
Goji ( Lycium barbarum L.) leaves are widely processed as a healthy tea (GT) in China for their multiple biological activities. In this study, different polar segments from GT ethanolic extract were obtained using the liquid-liquid fractionation method. n -Butanol fraction (GN) had the highest antioxidant activity while ethyl acetate fraction (GE) showed the highest inhibitory effect on the α -glucosidase enzyme. The anti-diabetic effect of GE was further investigated in type 2 diabetic mellitus (T2DM) mice. The oral administration of GE (300 or 600 mg/kg) reduced fasting blood glucose (FBG) levels, improved glucose tolerance ability, and ameliorated insulin resistance (IR) in T2DM mice. GE intervention could enhance the cholesterol transportation in the serum in coincidence with decreased total cholesterol, triglyceride levels, and non-esterified fatty acid. Transcriptomic, immunofluorescence and western blotting analysis revealed that GE significantly up-regulated insulin receptor substrate 1 (IRS1), phosphatidylinositol-3-kinase (PI3K), protein kinase B (AKT), glycogen synthesis (GS), and glucose transporter 4 (GLUT4). AMP-activated protein kinases (AMPK)-mediate gluconeogenesis and glycogenolysis, such as phosphoenolpyruvate carboxy kinase (PEPCK) and glucose-6-phosphatase (G6Pase) in the liver and kidney tissues of GE groups were decreased. Thus, GE alleviated the liver, kidney, and pancreatic tissue damage. The phytoconstituents of GE were characterized, and rutin, neochlorogenic acid, and its acylated derivatives have hypoglycemic effects. Furthermore, these findings suggested that Goji tea might be used as a promising hypoglycemic candidate.
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JOURNAL OF FOOD BIOCHEMISTRY
·
2020
·Vol. 44
·期 12
·e13511
·
IF 1.662
Wei-Di Chen,Yun-Li Zhao,Zhi Dai,Zhong-Shun Zhou,Pei-Feng Zhu,Ya-Ping Liu,Li-Xing Zhao,Xiao-Dong Luo
The whole plant of Clerodendranthus spicatus (Thunb.) is one of popular functional food in south of China, named as “kidney tea” and used to ameliorate renal inflammation. In order to verify this potential function and explore the accurate compounds responsible for inflammation, the ethanol extract, fractions, and subfractions of this plant were prepared to evaluate anti-inflammation effect on xylene-induced acute inflammatory mice model, and the results indicated that two subfractions from EtOAc fraction show potential activities. Subsequent bioassay-guided isolation of the bioactive subfractions led to isolation of 25 compounds. Among them, compounds 2 , 4 , 5 , 9 – 11 , 13 , 16 , 17 , and 20 – 22 inhibited the productions of pro-inflammation factors TNF- α , IL-1 β , and IL-8 in lipopolysaccharide (LPS) -induced renal epithelia ( HK-2 ) cells, respectively. Further anti-inflammation evaluation in vivo indicated that the major bioactive compounds 1 , 2 , 5 – 7 , 17 , 21, and 22 from C. spicatus were even better than aspirin. Practical applications C. spicatus as a healthy tea has been available in the Chinese market and as a medicine for various disorders such as nephritis, rheumatism, inflammation, gout, and diabetes. Previous pharmacological investigation of the plant revealed the potential anti-inflammatory activities, but the material basis of anti-inflammatory activity remains to be elucidated. In our study, the anti-inflammatory fractions and compounds were obtained by the bioassay-guide isolation and the results showed that the highly oxygenated diterpenoids were major anti-inflammatory compounds, in which 1 , 2 , 5 – 7 , 17 , 21, and 22 were even better than aspirin. This information supported kidney tea as a functional food for treatment of renal inflammation reasonably and may add a new dimension to biological activity of this plant in the field of agriculture as a functional food were cultivated.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Huan Fang,Tong Wang,Lan Chen,Xiao-Zhi Wang,Hai-Long Wu,Yao Chen,Ru-Qin Yu
“Niulankeng Rougui” (NRG) as the top-ranking cultivars in Wuyi Rock tea (WRT) was facing the risk of being faked. Therefore, a chemometrics-assisted excitation-emission matrix fluorescence (EEM) method was proposed for rapid authenticity identification of NRG. To determine the differences between different varieties, 20 tea polyphenols and 1 caffeine in five different WRT were identified by HPLC-DAD, and the contribution of important components to the fluorescence fingerprint of tea was also analyzed. Classification of different WRT (Case 1) and identification of real NRG and adulterated NRG (Case 2) were implemented based on EEM combined with two chemometrics methods, respectively. The correct classification rates (CCRs) were 83.3–100.0 % both in training, test and prediction sets. To predict adulteration levels in NRG, a partial least squares (PLS) regression model was applied and showed good linearity (R 2 >0.95). The results support that the proposed method is competent for rapid authenticity identification of tea.
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JOURNAL OF ALLOYS AND COMPOUNDS
·
2025
·
IF 6.3
Junyu Zhao,Qiang Zhang,Jingying Huang,Haoyu Zhang,Chunyu Chi,Penghui Xie,Hongshun Hao,Shuang Yan
The intrinsic property of WO 3 determines that it has stronger interaction with triethylamine (TEA), which makes the WO 3 sensing material to be an ideal TEA detector. In order to further improve the sensing performance of WO 3 gas sensors, a novel synthesis and modification method was proposed to fabricate Mn-doped WO 3 nanostructure. The unique structure of Mn/WO 3 was assembled by ultrathin nanosheets into hierarchical hollow fibers. Compared with the pristine WO 3 with similar structure, the Mn/WO 3 gas sensor shows greatly enhanced TEA sensing properties. The improvement of gas sensing performance of Mn/WO 3 should be due to the increase of oxygen vacancies and surface adsorbed oxygen after doping of Mn. Under the optimized preparing conditions, the Mn/WO 3 -500 sensor exhibits high sensing response (32 towards 50 ppm TEA), excellent selectivity, fast response-recovery speed and reliable repeatability and long-term stability at its optimal working temperature of 200 ℃. The superior TEA sensing performance of the Mn/WO 3 -500 sensor opens the door for potential applications in TEA recognition and detection.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Xinyu Chen,Yangyu Wu,Yani Zeng,Jinjin Liu,Xiangheng Niu
With the popularity of health-conscious tea drinking, precise sensing of polyphenols as a main class of antioxidants in tea becomes critical for tea authentication and brewing evaluation. Sensor arrays show great potential for the goal, but currently available sensor arrays always need multiple sensing units and/or multi-dimensional signals, resulting in cumbersome sensor construction and operation as well as data processing. Developing easy-to-fabricate and easy-to-use sensor arrays for efficient discrimination is still challenging. Here we propose a new sensor array that only uses a single signal collected dynamically with oxidase-like MnOOH as a sole sensing material. The synthesized MnOOH nanowires exhibit favorable activity to catalyze the chromogenic oxidation of colorless 3,3′,5,5′-tetramethylbenzidine (TMB) to blue oxTMB. By taking gallic acid, tannic acid, L-epicatechin, (−)-epigallocatechin, (−)-epicatechin gallate and (−)-epigallocatechin gallate as models, the six tea polyphenols show discrepant inhibitory effects on the above catalytic system. As a result, these polyphenols, no matter as a single component at various concentrations or multi-component mixtures with different ratios, can be well distinguished by the single-nanozyme single-readout sensor array. Besides, different Chinese tea species, black tea varieties and impacts of brewing methods are accurately identified. Evidently, our sensor array avoids the requirement for multiple sensing units and multi-dimensional signals, greatly simplifying the fabrication of sensor arrays and their use, which provides an efficient yet facile tool for tea authentication and brewing evaluation.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Rui Min,Jianxin Chen,Jing Zhu,Qian Zhou,Fangxiang Xu,Fang Wang,Yuwan Wang,Jizhong Yu,Junfeng Yin
This study compared three drying methods for instant green tea (IGT): conventional spray-drying (CSD, inlet air temperature 170 °C, outlet air temperature 78 °C), freeze-drying (FD, initial temperature −45 °C), and electrostatic spray-drying (ESD, inlet air temperature 70 °C, outlet air temperature 38–42 °C).Statistical analysis revealed significant differences in IGT quality among the drying methods. Freeze-dried IGT demonstrated the lowest moisture content (3.6 ± 0.11 %) and water activity (0.23 ± 0.01), with Electrostatic spray-dried IGT showing comparable results, Conventionally spray-dried IGT exhibited significantly higher moisture content. Freeze-dried IGT achieved the highest yield (42 ± 0.32 %) and solubility, while Electrostatic spray-dried IGT (38 ± 0.27 %) outperforming Conventionally spray-dried IGT (35 ± 0.43 %). Sensory evaluations indicated that Freeze-dried and Electrostatic spray-dried IGT exhibited more balanced flavors, Electrostatic spray drying IGT scored closely to Freeze-dried IGT in astringency (4.92 ± 0.10 vs 5.77 ± 0.15) and bitterness (4.23 ± 0.06 vs 4.74 ± 0.15), with both significantly outperforming Conventionally spray-dried IGT (p < 0.05). Chemical analysis showed Freeze-dried IGT retained the highest levels of caffeine (7.74 ± 0.01 mg/g), amino acids (231.99 ± 0.36 mg/g), gallic acid (1.55 ± 0.52 mg/g), and total polyphenols (301.3 ± 8.16 mg/g), followed by Electrostatic spray-dried IGT. Conventionally spray-dried IGT showed significantly lower concentrations. Antioxidant capacity followed the order Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, consistent with polyphenol content. Volatile compound analysis identified 103 aroma compounds in Freeze-dried IGT, 66 in Electrostatic spray-dried IGT, and 32 in Conventionally spray-dried IGT. Odor activity value (OAV) analysis determined 13 key aroma compounds, including linalool, β-damascenone, geraniol, and decanal, as well as benzeneacetaldehyde, nonanal, and (E,E)-2,4-heptadienal, critical contributors to the chestnut-like aroma. The total concentration of these compounds showed a trend of Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, aligning with sensory evaluation results for chestnut-like aroma intensity. Overall, the three drying methods significantly impacted IGT quality. Research shows that electrostatic spray drying is more suitable than conventional spray drying for producing high quality and high fidelity IGT, when using high-quality tea raw materials, with product quality close to that of freeze dried IGT. Thus, electrostatic spray drying offers a novel method for manufacturing high quality instant green tea.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Li Wang,En-Zhong Chi,Xin-Huai Zhao
BACKGROUND Tea dregs, typically generated during the production of instant tea or tea beverages, have conventionally been regarded as waste material and routinely discarded. Nevertheless, contemporary research endeavors are concentrating on discovering efficient methods for utilizing the potential of this discarded resource. RESULTS In this study, we employed a sequential extraction method using chemical chelating agents to extract and isolate four distinct cell wall polysaccharides, designated as CWTPS-1 through CWTPS-4, from the tea dregs of Liubao brick tea. A comprehensive investigation into their physicochemical, structural, and hypoglycemic properties was conducted. The analysis of chemical composition and physicochemical characteristics revealed that all four CWTPSs were characterized as acidic polysaccharides, albeit with varying chemical compositions and physicochemical attributes. Specifically, the xyloglucan fractions, CWTPS-3 and CWTPS-4, were found to be rich in glucose and xylose, displaying a more uniform molecular weight distribution, greater structural stability, and a more irregular surface compared to the others. Moreover, they exhibited a higher diversity of monosaccharide residues. Importantly, our research unveiled that all four CWTPSs exhibited the capacity to modulate key glucose-regulated and antioxidant enzyme activities within HepG2 cells via the IRS-1-PI3K/Akt signaling pathway, thereby ameliorating cellular insulin resistance. Furthermore, our correlation analysis highlighted significant associations between monosaccharide composition and neutral sugar content with the observed hypoglycemic activity of CWTPSs. CONCLUSIONS This study highlights the potential of utilizing tea dregs as a valuable resource, making a significant contribution to the advancement of the tea industry. Furthermore, CWTPS-4 exhibits promising prospects for further development as a functional food ingredient or additive. This article is protected by copyright. All rights reserved.
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高影响因子
MOLECULES
·
2025
·Vol. 30
·期 19
·3844
·
IF 4.6
Jian Li,Lu-Yao Zhang,Yuan-Cheng Huang,Jian-Ming Deng,Min Yu,Christos C Zouboulis,Jin-Hua Li,Guang-Li Wang,Jing Wang
A fast-paced lifestyle contributes to heightened emotional stress, driving the demand for milder and safer cosmetic ingredients that can counteract stress-induced skin damage—a focus of cutting-edge research in the field. Aim: The aim was to elucidate the role and mechanistic basis of tea (Camellia sinensis) seed meal saponin (Sap) in regulating stress-induced sebum overproduction and inflammatory responses. Methods: The composition and chemical structure of Sap were analyzed using UV-vis absorption spectroscopy, Fourier-transform infrared spectroscopy (FT-IR), and ultra-high-performance liquid chromatography–mass spectrometry (UHPLC-MS). In vitro models of cortisone-induced excessive lipid accumulation and the tumor necrosis factor-alpha (TNF-α)-stimulated inflammatory models were established on sebaceous gland cells (SZ95) and normal human epidermal keratinocytes (NHEKs), respectively. Cortisol and inflammatory cytokine secretion levels in cells were detected using ELISA. Additionally, the signaling pathways were revealed by Western blot (WB) and real-time quantitative polymerase chain reaction (RT-PCR). Results: Five saponins were identified in the Sap extract, all belonging to the oleanolic-acid-type pentacyclic triterpenes. Sap treatment significantly attenuated cortisone-induced cortisol secretion and lipid accumulation in SZ95 sebocytes. Mechanistically, Sap inhibited the 11β-HSD1/SREBP-1 pathway, which mediates its sebosuppressive effects, while concurrently down-regulating the mRNA expression of key downstream transcription factors and enzymes, including SREBP-1, FAS, and ACC. Additionally, Sap treatment significantly attenuated TNF-α-stimulated cortisol secretion and inflammatory cytokine (IL-1β, IL-6, and IL-8) production in NHEK cells through the inhibition of the 11β-HSD1/TLR2/NF-κB signaling pathway. Conclusion: Sap demonstrated dual inhibitory effects, suppressing both emotional-stress-induced sebum overproduction and inflammatory cytokines secretion.
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