Food & Function
·
2018
·Vol. 9
·期 9
·4858-4864
·
IF 3.289
Bo Chen,Jie Zhou,Qilu Meng,Yang Zhang,Shihua Zhang,Liang Zhang
Tea polyphenols (TP) have many health benefits, but most are metabolized into low molecular-weight phenolic acids after oral administration. In the present study, the absorption, metabolism, and excretion of catechins in rats fed a normal chow diet and in obese rats fed a high-fat and high-sugar (HFHS) diet were compared. After a ten-day oral administration of TP (500 mg per kg bw), the plasma levels of (−)-epigallocatechin gallate (EGCG) and (−)-gallocatechin gallate (GCG) in obese rats were significantly lower than those in the normal group. In obese rats, the fecal levels of EGCG, (−)-epicatechin gallate (ECG) and GCG were significantly enhanced. Ten phenolic metabolites of TP were quantitatively analyzed, and the results showed that 4-hydroxyphenylacetic acid was the primary metabolite in feces and plasma. The plasma and fecal concentrations of 4-hydroxyphenylacetic acid in the obese group were significantly lower than those in normal rats, but the levels of 4-hydroxyphenylpropionic acid in plasma and feces were increased. The content of other phenolic acids was also dramatically changed. These results suggested that a HFHS diet might influence the excretion of tea catechins, leading to insufficient metabolism of catechins by the gut microflora.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Xi Chen,Mengshi Lin,Lin Sun,Taotao Xu,Keqiang Lai,Meizhen Huang,Hetong Lin
The contamination of pesticide residues in Oolong tea has raised much concern in recent years. The objective of this study was to synthesize gold nanoparticles (AuNPs) and develop surface-enhanced Raman spectroscopy (SERS) methods for detection and quantification of pesticides in Oolong tea. Facile synthesis of spherical and monodispersed AuNPs with an average diameter of 15 nm was achieved, which induced strong electromagnetic fields in SERS analysis. AuNP substrates were employed for rapid detection and quantification of carbendazim in Tieguanyin Oolong tea. Partial least squares (PLS) analysis and leave-one-out cross validation were utilized in spectral data analysis. The PLS results for Oolong tea samples were obtained: R value = 0.964; the detection limit = 100 μg/kg. These results demonstrate that SERS coupled with gold nanoparticle substrate is a simple, rapid, and sensitive analytical tool for measurement and quantification of carbendazim residues in Oolong tea.
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Food Chemistry-X
·
2024
·
IF 6.5
Danjuan Huang,Xun Chen,Rongrong Tan,Hongjuan Wang,Long Jiao,Haiyan Tang,Qingbo Zong,Yingxin Mao
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E’Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongsheng Hu,Gaoji Yang,Xiaogang Liu,Yuyue Qin,Fujie Zhang,Zhiqing Sun,Xinle Wang
Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.
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Horticulturae
·
2024
·Vol. 10
·期 4
·374
·
IF 3.1
Zi-Wei Zhou,Qing-Yang Wu,Li-Qin Chen,Shu-Ling Ruan,Zi-Yu Yang,Yun Sun,Reheman Aikebaier
Innovative Tangyang Congou black tea, also known as Minkehong black tea (MKH), is of high quality and hence has gained a reputation on the market. In this study, standard samples of MKH were used as the research material, and the results of sensory evaluation showed that the overall quality of MKH decreased along with the downgrading. The radar chart showed a strong association between higher grades and specific aroma and taste character. Based on the detection of ultra-performance liquid chromatography–mass spectrometry (UPLC–MS) and related analysis, the content of both the ester-type catechins and non-ester catechins decreased along with the downgrading, and the details of their change trends were revealed. The content and dynamic changes in caffeine were also investigated. A total of 19 kinds of amino acids (AAs) were clustered; among them, 4 kinds of AAs, namely, Thr, Leu, Asp, and Ile, significantly contributed to the taste of the tea. Notably, the content of Thr had the highest correlation with the grade of MKH, and the correlation coefficient was 0.991 (p< 0.01). According to gas chromatography–mass spectrometry (GC–MS) detection and analysis, a total of 861 kinds of volatile compounds were detected, the aroma-active compounds in different grades were selected, and an aroma wheel of MKH was constructed. Our results found that non-volatile and volatile compounds not only contribute to defining the level of MKH standard samples but also provide a chemical basis for the measurement of flavour and quality of MKH.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Liping Mei,Jiao Wei,Ruirui Yang,Wei Guo,Yuexin Liu,Fei Ke,Chuanyi Peng,Ruyan Hou,Guijie Chen,Junsheng Liu,Daxiang Li,Xiaochun Wan,Huimei Cai
To mitigate the risk associated with water-soluble fluoride in tea and to have less influence on the contents of tea infusion, a highly selective lanthanum modified silk fibroin (SF) and polyvinyl alcohol (PVA) composite film (SF/PVA-La) was prepared to remove fluoride from brick tea infusion. Notably, SF/PVA-La could remove about 48 % of the fluoride from in brick tea infusion within 30 min. Importantly, the reduction in total tea polyphenols in brick tea did not exceed 10 %, and the reduction in caffeine was only 0.4 %. In addition, the Langmuir model revealed a maximum fluoride adsorption capacity of 9.15 mg/g for SF/PVA-La in brick tea infusion. Both FTIR and XPS analyses confirmed that SF/PVA-La engages in electrostatic adsorption of fluoride ions, with ion exchange occurring between the hydroxyl groups on its surface and the fluoride ions. These findings underscore the potential of SF/PVA-La as an effective material for selective fluoride removal from brick tea infusions.
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TALANTA
·
2017
·
IF 4.162
Yan Xiong,Jiayi Wu,Qing Wang,Jing Xu,Shenwen Fang,Jie Chen,Ming Duan
In this work, a miniaturized optical sensor was developed for fluoride determination in tea samples to evaluate their specific risks of fluorosis for public health based on evanescent-wave interaction. The sensor design was integrated on the optical fiber by utilizing the evanescent wave produced on the fiber surface to react with sensing reagents. According to the absorption change at 575 nm, fluoride could be determined by colorimetric method and evaluated by Beer's law. With improved performances of small detection volume (1.2 μL), fast analysis (0.41 min), wide linear range (0.01–1.4 mg L −1 ), low detection limit (3.5 μg L −1 , 3σ) and excellent repeatability (2.34%), the sensor has been applied to fluoride determination in six different tea samples. Conventional spectrophotometry and ion chromatography were employed to validate the sensor's accuracy and potential application. Furthermore, this sensor fabrication provided a miniaturized colorimetric detection platform for other hazardous species monitoring based on evanescent wave interaction.
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RSC Advances
·
2017
·Vol. 7
·期 51
·32336-32343
·
IF 3.108
Ying Zhou,Lanting Zeng,Yinyin Liao,Fang Dong,Qiyuan Peng,Jianlong Li,Jinchi Tang,Naoharu Watanabe,Ziyin Yang
Insect attacks change the quantity of volatiles emitted from plants, but little is known about the effects on the volatiles' stereochemical configurations. 1-Phenylethanol (1PE) is a major internal volatile of tea (Camellia sinensis) flowers. In the present study, insect-damaged C. sinensis flowers in the field emitted a different (R)-/(S)-1PE pattern than that emitted from undamaged flowers. Laboratory experiments showed that changes in the (R)-/(S)-1PE ratio were caused by treatments with Thrips hawaiiensis (Morgan), a pest of cut flowers and vegetable crops. These treatments led to an increase in jasmonic acid (JA) through the activation of allene oxide synthase, which is involved in JA biosynthesis. Exposing flowers to exogenous JA induced an (R)-/(S)-1PE emission pattern that was similar to that induced by a T. hawaiiensis attack, suggesting that JA was involved in the changes in the stereochemical configuration of 1PE emitted from the flowers after insect treatments. This study provides new insights into the involvement of volatiles in interactions between plants and insects, showing that not only the quantity but also the stereochemical configuration of plant volatiles is affected by insects.
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Journal of Functional Foods
·
2016
·
IF 3.973
Ran Zhao,Dong Chen,Hualing Wu
To investigate the effects of Pu-erh ripened tea on lowering uric acid levels and identify its possible mechanisms, three different doses of the tea, with allopurinol as a positive control, were administered intragastrically to hyperuricemic mice. Hyperuricemia was induced in the mice by oral administration of potassium oxonate for 7 days. Serum levels of uric acid, liver xanthine oxidase (XOD) and adenosine deaminase (ADA) activities, and expression of renal mURAT1, mGLUT9, mOAT1 and mOCT1 protein and mRNA were measured. Pu-erh ripened tea, at all doses, significantly lowered serum uric acid levels. At the high and medium doses, it also markedly inhibited liver XOD and ADA activities. Furthermore, mURAT1 and mGLUT9 expression levels were significantly down-regulated by Pu-erh ripened tea treatment. These results suggested that Pu-erh ripened tea can resist to hyperuricemia, possibly by inhibiting, concurrently, uric acid production and renal urate reabsorption.
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FOOD RESEARCH INTERNATIONAL
·
2013
·
IF 3.005
Xin Zhang,Xiuling Zhu,Yongkang Sun,Bing Hu,Yi Sun,Saqib Jabbar,Xiaoxiong Zeng
In the present study, EGCG, GCG and EGCG3"Me were prepared from Chinese Oolong tea by extraction with hot water and simple purification procedures of polyamide column chromatography and Toyopearl HW-40S column chromatography. Then, the effects of EGCG, GCG and EGCG3"Me on human intestinal microbiota in vitro were evaluated by monitoring the bacterial populations and analyzing the concentrations of short-chain fatty acids (SCFA) at different fermentation times. As a result, EGCG, GCG and EGCG3"Me promoted the growth of Bifidobacterium spp. and Lactobacillus / Enterococcus groups and exhibited inhibitory effects on the growth of Bacteroides – Prevotella , Clostridium histolyticum and Eubacterium – Clostridium groups, while they did not affect the population of total bacteria. Moreover, the total SCFA concentrations in cultures with EGCG, GCG and EGCG3"Me were relatively higher than that of the control. Together, these results suggest that EGCG, GCG and EGCG3"Me have potential prebiotic-like activity by modulating intestinal microbiota and generating SCFA, contributing to the improvements of host health.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yaoqi Chen,Xu Cao,Jie Yao,Zeming Hu,Yang Luo,Gonghui Li,Hua Zhang,Kerong Wu
Hemorrhagic Cystitis (HC) presents a significant therapeutic challenge due to the dynamic fluid environment and cyclical mechanical stress within the bladder. Tissue-adhesive hydrogels have shown promise in treating HC; however, maintaining strong adhesion and mechanical integrity under these fluctuating conditions remains a critical obstacle. Herein, we designed a robust bladder-adhesive hydrogel by leveraging the affinity of tea polyphenols (TP) for damaged tissues and their ability to rapidly enhance the stability of photo-crosslinked silk fibroin methylacryloyl (SFMA) through abundant hydrogen bonding. The resulting SFMA/TP hydrogel could withstand high compressive and tensile loads while maintaining efficient under-urine adhesion, achieving up to 15.1 kPa to adapt to the dynamic mechanical environment of the bladder. Furthermore, urea dissociation disrupted hydrogen bonding, enabling the SFMA/TP hydrogels to exhibit urea-responsiveness and effective biodegradation both in vitro and in vivo within the bladder. In a rat model of cyclophosphamide-induced HC, this under-urine hydrogel adhesive demonstrated superior hemostatic effects and promoted healing by modulating inflammation, enhancing neovascularization, and facilitating smooth muscle formation. Overall, this bladder-adaptive hydrogel adhesive represents a minimally invasive therapeutic option for HC by offering targeted and sustained treatment within the bladder environment.
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Foods
·
2024
·Vol. 13
·期 5
·715
·
IF 4.7
Gexing Zhang,Yang Zhong,Xinzhen Zhang,Yuqi Wang,Yue Sun,Xueling Li,Zhengquan Liu,Jin Liang
Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch.
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