CATENA
·
2022
·
IF 6.367
Yuhang Jiang,Xiaoqin Lin,Muhammad Umar Khan,Wenjia Jiang,Yina Xu,Zhong Li,Wenxiong Lin
Leaf and branch pruning is essential for improving the productivity of continuously cropped leaf-harvested crops, such as tea, which is conductive to stabilize the production, delay the aging, and subsequently improve economic benefits. Generally, farmers adopt crew-cut pruning to get more yield in tea orchard pruning management. However, the long-term effects of crew-cut pruning on ecosystem of tea orchard are unclear. The present study investigated the environmental differences of ecosystem between crew-cut tea (CT) pruning and umbrella-shaped tea (UT) pruning treatments in the Tieguanyin tea orchards of China. We analyzed the soil enzymes activities, the rhizosphere and phyllosphere's microbial communities, the secondary metabolites of fresh tea shoots, and the insect abundance and its diversity in the two types of tea orchards. The results showed that both saccharase and urease were improved at different soil layers by UT. Fresh tea shoots analysis revealed 22.91% and 16.59% higher epigallocatechin gallate and epicatechin gallate levels, respectively under UT regime than those in CT, but a 9.42% lower ratio of polyphenol to the amino acid in comparision with that in CT. The total volatiles, especially ( E )-geraniol and furanoid linalool oxides, in the fresh shoots of UT were also significantly higher than those in CT. Further analysis showed that UT had more beneficial insects than CT. In contrast, tea gardens in CT were at a higher risk of pest attack than that in UT. Prolonged umbrella pruning of tea plantations significantly improved the bacterial diversity and the beneficial fungi in the leaf surface. Moreover, the relative abundances of rhizobia and ammonia-oxidizing bacteria in the rhizosphere were higher in UT than that in CT. The findings suggest that tea pruning in umbrella-shaped can reduce rhizosphere soil degradation and improve the ecosystem functioning, suggesting that proper pruning pattern is needed to improve tea quality.
研究领域:
农业生态学
·
微生物学
·
植物生理学
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DOI
高影响因子
Food & Function
·
2023
·
IF 6.1
Su Zhou,Zhelu Bao,Shicheng Ma,Cansong Ou,Hao Hu,Yunyun Yang,Xinyu Feng,Yani Pan,Shuying Gong,Fangyuan Fan,Ping Chen,Qiang Chu
The prevalence of oral health problems is ubiquitous in contemporary society, with particular emphasis placed on the central role of oral flora in mitigating this issue. Both ancient literature and modern research have highlighted the promising application of tea with substantial bioactive properties, particularly dark tea, in preserving and promoting oral health. Liubao tea, a widely consumed dark tea with increasing popularity in recent years, has been reported to possess abundant bioactive constituents, exhibit remarkable antioxidant and anti-inflammatory effects, modulate the flora structure and so on. It may be a promising candidate for addressing oral health problems. In this study, Liubao tea was meticulously extracted, purified and identified, followed by an investigation of its potential to modulate oral microecology by virtue of an acetic acid-induced oral disorder murine model. The results revealed that Liubao tea extract (LTE) application commendably reconstructed the oral mucosal barrier, promoted tissue regeneration and mitigated micro-inflammation. Furthermore, LTE treatment could also ameliorate the oral flora composition by decreasing the abundance of Proteobacteria and increasing the abundance of Firmicutes and Actinobacteria at the phylum level, as well as inhibiting pernicious bacteria such as Streptococcus and Delftia acidovorans. So, it could promote the generation of a beneficial microenvironment and regulate the immune process. Overall, LTE demonstrated remarkable potential in regulating the balance of oral microecology, suggesting that it may represent a promising therapeutic strategy for oral health concerns.
研究领域:
牙科学
·
微生物学
·
药理学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xin Meng,Jie-Qiong Wang,Fang Wang,Ying Gao,Chao-Hong Fu,Qizhen Du,Zhi-Hui Feng,Jian-Xin Chen,Jun-Feng Yin,Yong-Quan Xu
To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma. The major contributors to the aroma of osmanthus black tea were identified as β -ionone, dihydro- β -ionone, benzeneacetaldehyde, citral, geraniol, and linalool by calculating their relative odor activity values. An analysis of the causes revealed that the moisture content of tea dhool significantly affected the adsorption of fresh flower aroma by tea. The experimental results showed that osmanthus black tea produced using tea dhool containing 30% moisture content had the highest content of crucial aroma components, suggesting the tea dhool under this condition had the strongest adsorption capacity for osmanthus aroma.
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Liping Wang,Yukun Li,Lei Ye,Chaohui Zhi,Tao Zhang,Ming Miao
In this study, residues from black, green, and Pu-erh teas were used as raw materials to extract cellulose through alkali treatment and two-stage bleaching process. The structure and properties of the tea celluloses were compared. The yield and purity of the cellulose ranged from 6.3% to 10.1% and 75.5%–88.9%, respectively. The celluloses exhibited a typical bundle fiber morphology and an I-type crystal structure, with the Iβ structure being the predominant allomorph. Crystallinity was highest in Pu-erh tea cellulose (54.8%), followed by black tea cellulose (52.6%), and green tea cellulose (47.4%). Green tea cellulose displayed the highest initial thermal degradation temperature, while Pu-erh tea cellulose had the lowest. Pu-erh tea cellulose showed the highest moisture absorption rate (12.6%), water holding capacity (10.1 g/g), and oil holding capacity (5.7 g/g), whereas these values were lowest in black tea cellulose. The correlation coefficient between Iβ structure content and water holding capacity is −0.90, and −1.00 with oil holding capacity. This study not only opens new pathways for the recycling of tea residues and their application in food packaging but also highlights the potential of tea-derived cellulose as an innovative material for dietary fiber resources with excellent water/oil holding capacities.
研究领域:
食品科学
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材料科学
·
植物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Xueluan Liu,Xiaolin Feng,Chongxin Shi,Ying Wen,Xianchun Hu,Shuhong Lin,Yong Ye
Microbial contamination in food can cause foodborne illnesses, particularly methicillin-resistant Staphylococcus aureus (MRSA), which poses a serious threat to human health due to its ability to produce heat-resistant enterotoxins and express the broad-spectrum antibiotic resistance protein penicillin-binding protein 2a (PBP2a). In this study, tea pigments with potent anti- MRSA activity were prepared from discarded tea plant branches and leaves via in vitro enzymatic oxidation. Optimal process conditions obtained through response surface methodology (RSM) were: enzyme substrate ratio of 0.6 U/mg, reaction temperature of 43 °C, and reaction time of 22 h, yielding a production rate of 7.88%. Theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) isolated and purified via organic solvent extraction and macroporous resin D101 exhibited similar phenolic compound spectral characteristics, with average molecular weights (Mw) of 208, 368, and 16,064 Da, respectively. The minimum inhibitory concentration (MIC) of TFs, TRs, and TBs against MRSA were 156.25, 312.5, and 1250 μg/mL, respectively, demonstrating excellent anti- MRSA activity that was significantly stronger than their inhibitory activity against Escherichia coli . Furthermore, tea pigments exert antibacterial effects through mechanisms including cell wall disruption, alteration of cell membrane permeability, inhibition of biofilm formation, reduction of respiratory chain dehydrogenase activity, and increased levels of intracellular reactive oxygen species in bacteria. Additionally, molecular docking indicates that theaflavins effectively binds to PBP2a, thereby interfering with MRSA growth. Tea pigments as anti- MRSA natural products have great prospects in food industry.
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产品关联
DOI
高影响因子
npj Science of Food
·
2026
·
IF 9.7
Wang Bin,Ahmad Ishtiaq,Lin Danhua,Chen Shiguo,Ye Xingqian,Zhang Ming
Lingmu tea, produced from Eurya alata Kobuski leaves, is a traditional non- Camellia sinensis tea, yet the chemical basis underlying its quality formation during green tea–type processing remains unclear. This study systematically investigated the effects of processing on sensory quality, chemical composition, and antioxidant capacity of Lingmu tea. Processed tea exhibited a bright orange–yellow infusion, a mellow and umami-dominant taste, and a mature, harmonious aroma characterized by chestnut-like, sweet, woody, and floral notes. Green tea–type processing increased total phenolic content from 183.20 to 224.59 mg/g and total flavonoid content from 87.31 to 120.11 mg/g. Metabolomic analysis revealed significant remodeling of non-volatile metabolites, characterized by flavonoid enrichment and catechin reduction. The major aroma contributors (ROAV > 1), included linalool, 1-octen-3-one, dimethyl sulfide, nonanal, and ethanol, with their dominant contributors differing markedly between fresh leaves and processed tea. Antioxidant capacity was functionally redistributed after processing: DPPH and superoxide anion scavenging activities decreased, whereas total antioxidant capacity increased substantially (from 208.31 to 346.77 μmol/g), while hydroxyl radical scavenging activity showed no significant difference. Overall, this study elucidates the chemical basis of quality formation in Lingmu tea and supports its evaluation, development, and standardization as a functional specialty tea.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Meng Tao,Wenli Guo,Jin Liang,Zhengquan Liu
The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds—dimethyl sulfide, ( E ) -β- ionone, 2-methylbutanal, 1-penten-3-one, and ( E,Z )-2,6-nonadienal—also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.
研究领域:
食品科学
·
分子感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yu Xu,Ziyi Liu,Zhaoye Liu,Zhihui Feng,Liang Zhang,Xiaochun Wan,Xiaogen Yang
During manufacturing processes and in the storage period of tea, amino acids may undergo enantiomeric isomerization, converting their l - to d -forms. To examine the hypothesis, a method was developed for the analysis of the enantiomers in tea leaves. After enriched by ion-exchange solid-phase extraction, the enantiomeric pairs were separated by a chiral high performance liquid chromatography (HPLC) and subsequently detected and identified by using a high resolution quadrupole time-of-flight mass spectrometry (QTOF MS). Only l -forms of amino acids were found in fresh tea leaves. A total of 11 d -amino acids were found in 19 tea samples, ranging from trace amount to 43 µg/g. The results indicated that the enantioisomerization of amino acids occurred in post-harvest tea leaves, and affected by process conditions and storage time.
研究领域:
食品科学
·
分析化学
·
农业化学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Zhihui Feng,Yifan Li,Ming Li,Yijun Wang,Liang Zhang,Xiaochun Wan,Xiaogen Yang
Tea aroma is determined by the nature of the plant, the production processes, and many other factors influencing its formation and release. The objective of this study was to investigate the impact of manufacturing processes on the aroma composition of tea. Fresh tea leaves from the same cultivar and growing area were selected for producing the six types of tea: green, white, yellow, oolong, black, and dark teas. Comprehensive analysis by gas chromatography mass spectrometry (GC/MS) was performed for the volatiles of tea infusion, prepared by solid-phase microextraction (SPME), solid-phase extraction (SPE), and solvent assisted flavor evaporation (SAFE). A total of 168 volatile compounds were identified. Black tea has the highest volatile concentration of 710 µg/g, while green tea has the lowest concentration of 20 µg/g. Significantly affected by these processes, tea aroma molecules are formed mainly from four precursor groups: carotenoids, fatty acids, glycosides, and amino acids/sugars.
研究领域:
食品科学
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植物化学
·
茶叶加工学
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产品关联
DOI
PubMed
高影响因子
Bioactive Materials
·
2021
·
IF 14.593
Tengling Wu,Chunyan Cui,Chuanchuan Fan,Ziyang Xu,Yang Liu,Wenguang Liu
Natural polymer (NP) hydrogels are an irreplaceable class of biomaterials owing to their identified biosafety; however, the intrinsic poor mechanical strengths severely limit their applications as structural tissue engineering scaffolds. Inspired by the stiffening albumen gel of tea eggs, a traditional Chinese snack, high-strength NP hydrogels are constructed by simply soaking in aqueous solution of tea polyphenols (TP), an active ingredient extracted from tea. The TP-treated representative NP hydrogels exhibit considerably enhanced multifaceted mechanical properties with maximum 19-/30-, 8.4-, 6.1-, 72-fold increases in tensile/compressive strengths, Young's modulus, elongation at break and facture toughness, respectively, compared with pristine hydrogels, primarily due to the hydrogen bonding interactions between TP and NP chains. The TP-treated NP hydrogels can resist different large deformations, which cannot be achieved by their original species at all. In aqueous solution, the TP-treated NP hydrogels can still maintain robust mechanical performances, in spite of somewhat decline in strengths with release of TP, which just favorably affords increased water contents, antibacterial and antioxidant activities. GelMA-TP hydrogel is shown to facilitate wound healing in a full-thickness skin defect model. Importantly, the weak 3D printed GelMA scaffolds are significantly strengthened by TP treatment, broadening the possibility for customizing individualized bioscaffolds.
研究领域:
材料科学
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生物医学工程
·
化学
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产品关联
DOI
PubMed
高影响因子
NEW JOURNAL OF CHEMISTRY
·
2021
·Vol. 45
·期 43
·20257-20265
·
IF 3.591
Wenhui Zhang,Xican Li,Yujie Hua,Zhen Li,Ban Chen,Aijun Liu,Wenbiao Lu,Xiaojun Zhao,Yuanming Diao,Dongfeng Chen
The dried plant of Tadehagi triquetrum is called Hulu Tea in traditional Chinese medicine (TCM). This study attempted to analyze the antioxidant products of the interaction with cellular reactive oxygen species. LAEH, a lyophilized aqueous extract of Hulu Tea, was prepared and analyzed using high-performance liquid chromatography. Eight phytophenols were found, namely, rutin, isoquercitrin, p-coumaric acid, p-hydroxybenzoic acid (pHBA), kaempferol, protocatechuic acid, afzelin, and daidzein. The antioxidant levels of the phytophenols were evaluated using the 2-phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide (PTIO˙) trapping, 1,1-diphenyl-2-picryl-hydrazl (DPPH˙) trapping, Fe3+-reducing, and Cu2+-reducing assays. The reaction products of DPPH˙ with phytophenols were further analyzed using ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). A series of molecular ion and fragment peaks were observed, which corresponded to seven phytophenol–DPPH adducts, four phytophenol–phytophenol homodimers, and one p-coumaric acid–pHBA heterodimer. Seven possible heterodimer linking sites were further calculated using computational chemistry based on density functional theory with the methanol solvation model at the B3LYP (or UB3LYP)-D3/6-311+G(d,p) level. However, the 2,2′-linking heterodimer possessed the lowest enthalpy change (ΔH) value of −69.54 kcal mol−1; the 2,2′-bond presented a Laplacian bond order value of 1.083 and a bond length of 148.9 pm. In conclusion, the eight antioxidant phytophenols can produce three types of antioxidant products, phytophenol–radical adduct, phytophenol–phytophenol homodimer, and phytophenol–phytophenol heterodimer. The phytophenol–phytophenol heterodimer refers to the p-coumaric acid–pHBA 2,2′-linking heterodimer rather than the 2-8′ benzofuran p-coumaric acid/pHBA heterodimer.
研究领域:
药理学
·
分析化学
·
计算化学
·
中医药学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Qincao Chen,Yin Zhu,Yafang Liu,Yang Liu,Chunwang Dong,Zhi Lin,Jie Teng
The present study aimed to systematically investigate black tea aroma formation during the fermentation period. In total, 158 volatile compounds were identified. Of these, most amino acid-derived volatiles (AADVs) and carotenoid-derived volatiles (CDVs) showed significant increases, while fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs) displayed diverse changes during the fermentation period. During this time, fatty acids, amino acids, carotenoids, and glycosidically bound volatiles (GBVs, especially primeverosides) were found to degrade to form aroma components. Further, equivalent quantification of aroma showed that the intensity of green scent was notably decreased, while the intensities of sweet and floral/fruity scents were greatly increased and gradually dominated the aroma of tea leaves. AADVs and CDVs were shown to make greater contributions to the formation of sweet and floral/fruity scents than VTs. Our study provides a detailed characterization of the formation of sweet and floral/fruity aromas in black tea during the fermentation period.
研究领域:
食品科学
·
农学
·
化学
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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）