FOOD CHEMISTRY
·
2024
·
IF 8.5
Hui-Ping Yu,Qian-Qian Xu,Xin Wang,Yuan-Yuan Cui,He-Fang Wang,Cheng-Xiong Yang
In this work, a novel fluorinated magnetic microporous organic network (Fe 3 O 4 @FMON) was exquisitely designed and synthesized for highly efficient and selective magnetic solid phase extraction (MSPE) of fluorinated benzoylurea insecticides (BUs) from complex tea beverage samples. The Fe 3 O 4 @FMON exhibited good extraction for BUs via the pre-designed hydrophobic, π-π stacking, hydrogen bonding and specific F F interactions. A sensitive Fe 3 O 4 @FMON-based MSPE-HPLC-UV method with wide linear range (0.10–1000 μg L −1 , R 2 ≥ 0.996), low limits of detection (0.01–0.02 μg L −1 ), and large enrichment factors (85.6–98.0) for BUs from tea beverage samples was developed. By decorating F elements within MON's networks, the Fe 3 O 4 @FMON characterized good hydrophobicity and chemical stability, which could be reused at least 8 times without decrease of recoveries. This work demonstrated the great prospects of Fe 3 O 4 @FMON for enriching trace BUs from complex substrates and triggered the potential of FMON for sample pretreatment of fluorinated analytes.
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Insects
·
2025
·Vol. 16
·期 3
·307
·
IF 2.9
Fida Hussain Magsi,David R. Hall,Zongxiu Luo,Xiangfei Meng,Chunli Xiu,Zhaoqun Li,Lei Bian,Nanxia Fu,Jianlong Li,Zongmao Chen,Xiaoming Cai
Simple SummaryHelopeltis cinchonaeis an economically important pest of tea plantations in Asia and has recently been reported in various provinces of China, expanding its population range. The bugs feed on growing shoots, sucking the sap and leaving the shoots susceptible to infection by fungi. No known control or monitoring tools have been developed forH. cinchonaeexcept for the excessive application of pesticides. The components of the sex pheromone produced by femaleH. cinchonaehave been identified and synthesized in previous work and have been shown to attract male bugs to traps. This is the first time that the components of the sex pheromone have been identified for a species ofHelopeltisbug. Here, we present the results of field trapping tests to optimize the blend of pheromone components, compare different types of traps, and determine the best position of the trap in order to maximize the catch of male bugs. Traps baited with the optimized lure were used to monitor populations of the bug and showed two distinct generations during the year. These results contribute to an environmentally-friendly approach to monitoring and managingH. cinchonaein the field.Helopeltis cinchonaeis an emerging pest of tea and causes severe damage to tea plantations in China. The female ofH. cinchonaehas been reported to produce a sex pheromone consisting of two components, hexyl (3R)-3-acetoxybutyrate and (5R)-1-acetoxy-5-butyroxyhexane, and lures containing the synthetic compounds have been shown to attract maleH. cinchonaeto traps in the field. This is the first time that components of the sex pheromone have been identified for a species ofHelopeltisbug, but their field application has not been evaluated in detail. The present study shows that a blend of both compounds loaded into a polyethylene vial at 0.2 and 2 mg, respectively, caught significantly more maleH. cinchonaebugs than the individual compounds and all the other tested blends. Sticky wing traps baited with the binary blend of compounds at the optimized ratio and dosage caught more bugs than bucket funnel or delta traps, and traps hung at a height of 10 cm above the tea shoots caught more bugs than those at other heights. The optimized traps and lures were used for monitoring the pest and two distinct population peaks ofH. cinchonaewere observed, the first one during mid-May to early June, and the other one in mid-September. Overall, the results of this study contribute to an environmentally-friendly approach to monitoring and managingH. cinchonaein the field.
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PHYTOMEDICINE
·
2024
·
IF 6.7
Shanyi Yang,Zhijuan Wei,Jichu Luo,Xuancheng Wang,Guanghui Chen,Xuan Guan,Zhiyong She,Wenhui Liu,Ying Tong,Huan Liu,Mingsen Wen,Hongwei Chen,Pingchuan Zhu,Gui Li,Dongling Wang,Lin Huang,Siyi Xu,Danying Chen,Qisong Zhang,Ye Wei
Background Non-alcoholic fatty liver disease (NAFLD) poses a significant global public health concern. Liupao tea (LPT) is a Chinese national geographical indication product renowned for its lipid-lowering properties. However, the precise mechanisms and active constituents contributing to the efficacy of LPT against NAFLD remain unclear. Purpose This study aims to comprehensively explore the therapeutic potential of Liupao tea extract (LPTE) in alleviating NAFLD through an integrated strategy. Methods Initially, network pharmacology analysis was conducted based on LPTE chemical ingredient analysis, identifying core targets and key components. Potential active ingredients were validated through chemical standards based on LC-MS/MS. To confirm the pharmacological efficacy of LPTE in NAFLD, NAFLD mice models were employed. Alterations in hepatic lipid metabolism were comprehensively elucidated through integration of metabolomics, lipidomics, network pharmacology analysis, and real-time PCR analysis. To further explore the binding interactions between key components and core targets, molecular docking and microscale thermophoresis (MST) analysis were employed. Furthermore, to investigate LPTE administration effectiveness on gut microbiota in NAFLD mice, a comprehensive approach was employed. This included Metorigin analysis, 16S rRNA sequencing, molecular docking, and fecal microbiome transplantation (FMT). Results Study identified naringenin, quercetin, luteolin, and kaempferol as the potential active ingredients of LPTE. These compounds exhibited therapeutic potential for NAFLD by targeting key proteins such as PTGS2, CYP3A4, and ACHE, which are involved in the metabolic pathways of hepatic linoleic acid (LA) and glycerophospholipid (GP) metabolism. The therapeutic effectiveness of LPTE was observed to be comparable to that of simvastatin. Furthermore, LPTE exhibited notable efficacy in alleviating NAFLD by influencing alterations in gut microbiota composition ( Proteobacteria phylum, Lactobacillus and Dubosiella genus) that perhaps impact LA and GP metabolic pathways. Conclusion LPTE could be effective in preventing high-fat diet (HFD)-induced NAFLD by modulating hepatic lipid metabolism and gut microbiota. This study firstly integrated bioinformatics and multi-omics technologies to identify the potential active components and key microbiota associated with LPTE's effects, while also primally elucidating the action mechanisms of LPTE in alleviating NAFLD. The findings offer a conceptual basis for LPTE's potential transformation into an innovative pharmaceutical agent for NAFLD prevention.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Guojian Deng,Lunfang Huang,Wenya Wang,Tianzi Yu,Jingming Ning,Yujie Wang
The intensity of green tea's floral and sweet flavors was enhanced after being scented by osmanthus (OSGT). However, the mechanism of flavor enhancement by key volatiles remains unknown. Here, the role of key volatiles in OSGT on aroma and taste was explored by sensory experiment-guided flavor analysis. Binary mixed models of ( E )- β -ionone, dihydro- β -ionone, and α -ionone showed additive interactions on floral aroma enhancement, the interactions were increased with increasing concentrations. At the concentration in OSGT, binary mixed models of ( E )- β -ionone, geraniol , linalool , and γ -decalactone showed additive interactions on sweet aroma enhancement. ( E )- β -ionone, geraniol , linalool , and γ -decalactone all significantly increased the perceived intensity of sweetness of sucrose solutions. Additionally, molecular docking revealed the perception mechanism of olfactory and taste receptors to the above characterized volatiles, with hydrogen bonding and hydrophobic interactions being the main interactions. This study highlights the importance of characteristic volatiles in enhancing the flavor of OSGT.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jie-Qiong Wang,Bang-Ming Tang,Ying Gao,Jian-Xin Chen,Fang Wang,Jun-Feng Yin,Liang Zeng,Wei-Biao Zhou,Yong-Quan Xu
The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased. Accompanied by a decrease in L-values, ΔE and an increase in a and b-values. Seventeen non-volatile metabolites and three volatile metabolites were identified differential among samples by metabolomics, with subsequent correlation analysis indicating associations between sensory attributes and specific metabolites. Umami was linked to epigallocatechin 3,5-digallate and alpha - D -glucopyranose, astringency was correlated with ellagic acid and 1-ethyl-1H-pyrrole. Ripeness showed associations with ellagic acid, 6,7-dihydroxycoumarin, heptanal, and benzaldehyde, and overall harmonization was linked to 6,7-dihydroxycoumarin, β -myrcene, α -terpineol, and heptanal. A series of verification tests confirmed the feasibility of accelerated heat treatment trials to replace traditional storage trials. These results offer valuable insights into unraveling the complex relationship between sensory and chemical profiles of green tea beverages.
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Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Xiangyan Mo,Fangxue Hang,Er-Fang Ren,Lili Gai,Kai Li,Debao Niu
Camellia oleifera ( C. oleifera ) shells, a major by-product of the camellia oil industry, are rich in tea saponins. The efficient extraction and characterization of tea saponins from C. oleifera shells using deep eutectic solvents (DESs) were investigated, with the extraction mechanism further explored through scanning electron microscopy (SEM) and molecular dynamics simulations. A total of 24 different types of DESs were prepared, with the optimal DES identified as a combination of L-proline and acetamide (the molar ratio of 1:4). Response surface methodology (RSM) optimization revealed that the maximum yield of tea saponins extraction reached 22.46 %. 18 kinds of tea saponin monomers were identified by ultrahigh-performance liquid chromatography coupled with quadrupole-orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS). SEM analysis showed that DESs effectively disrupted the surface structure of C. oleifera shell. Furthermore, molecular dynamics simulations demonstrated the high extraction efficiency of DESs was due to their larger solvent accessible surface area (SASA), increased number of hydrogen bonds, extended hydrogen bond lifetime, and lower intermolecular interaction energy between DESs and tea saponins. These findings provide new insights into the extraction mechanism and contribute to the optimization of DES-based extraction techniques for bioactive compounds from natural plant sources.
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Methods and Applications in Fluorescence
·
2018
·Vol. 6
·期 2
·025006
·
IF 2.165
Jiajia Shan,Xue Wang,Hao Zhou,Shuqing Han,Dimas Firmanda Al Riza,Naoshi Kondo
Synchronous fluorescence spectra, combined with multivariate analysis were used to predict flavonoids content in green tea rapidly and nondestructively. This paper presented a new and efficient spectral intervals selection method called clustering based partial least square (CL-PLS), which selected informative wavelengths by combining clustering concept and partial least square (PLS) methods to improve models' performance by synchronous fluorescence spectra. The fluorescence spectra of tea samples were obtained and k-means and kohonen-self organizing map clustering algorithms were carried out to cluster full spectra into several clusters, and sub-PLS regression model was developed on each cluster. Finally, CL-PLS models consisting of gradually selected clusters were built. Correlation coefficient (R) was used to evaluate the effect on prediction performance of PLS models. In addition, variable influence on projection partial least square (VIP-PLS), selectivity ratio partial least square (SR-PLS), interval partial least square (iPLS) models and full spectra PLS model were investigated and the results were compared. The results showed that CL-PLS presented the best result for flavonoids prediction using synchronous fluorescence spectra.
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Journal of Agriculture and Food Research
·
2024
·
IF 4.8
Jun Chen,Meng Li,Qianru Gao,Huabing Yang,Tianxiang Zhu,Xiaojuan Zou,Baifei Hu,Hongtao Liu
Vine tea is a traditional Chinese tea that has been used for centuries. It is rich in flavonoids and has excellent health benefits, especially for liver. The aim of this study was to investigate the hepatoprotective mechanism of dihydromyricetin (DMY), a flavonoid mainly contained in vine tea. Six-week-old male C57BL/6J mice were administered different doses of DMY by oral gavage for two weeks. Liver function and physiological indices of mice were assessed, while changes in gut microbiota following DMY treatment were monitored through 16S rDNA gene sequencing. Additionally, metabolic pathways and mechanisms were further explored using RT-qPCR and western blot analysis. The results showed that aspartate aminotransferase and alanine aminotransferase levels were significantly reduced after DMY intervention in mice. Meanwhile, the diversity and abundance of gut microbiota was increased by DMY. Moreover, DMY enhanced gut microbiota-mediated primary and secondary bile acid synthesis pathways. It inhibited the expression of bile acid synthesis rate-limiting enzymes, such as cyp7a1 and cyp27a1 , in mouse liver tissue. However, bile acid-related receptors including fxr , FGFR4, and TGR5 were significantly activated, indicating that DMY inhibited bile acid synthesis in the liver. This negative feedback regulation mechanism, in which DMY participated, maintained bile acid homeostasis in the liver and intestine of mice. In conclusion, DMY modulated the composition of intestinal microbiota and its mediated bile acid homeostasis in mice, thereby exhibiting a protective effect on liver tissue.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Minyu Cai,Zhiye Peng,Piqian Xu,Miao Yu,Nanxin Diao,Yong Cao,Sashuang Dong,Xiang Fang
Light-fermented sour tea (ST) was produced by fermenting the Yunnan large-leaf variety of sun-dried green tea (GT) with Aspergillus niger RAF106. The flavor characteristics of both ST and GT were analyzed using GC–MS, HPLC, and LC-MS/MS. The results indicated that 58 volatile compounds were identified after fermentation, including linalool, benzaldehyde, geraniol, and (+)-limonene (odor activity value, OAV > 1). A total of 66 non-volatile compounds were identified, including caffeine, gallic acid, epicatechin, and epigallocatechin (degree over threshold, DoT >1). The content of non-ester catechins, theanine, L* (luminosity), b* (yellowness), theaflavins, and thearubigins significantly increased. The changes in volatile and non-volatile compounds contributed to ST its rich floral aroma, sweet aftertaste, and bright yellow color of the soup. These results enhance the understanding of the flavor characteristics of ST and the effect of A. niger RAF106 fermentation on tea flavor, highlighting the crucial role of microorganisms in tea flavor development.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Rui Sun,Ying Wang,Zhongyi Lv,Hairui Li,Shirui Zhang,Qilei Dang,Xubo Zhao,Tianli Yue,Yahong Yuan
Emerging food processing technologies provide broader avenues for enhancing probiotic delivery systems. In this study, the new Fu brick tea polysaccharide (FBTP) was extracted and combined with cold plasma-modified alginate nano-montmorillonite (AMT) to prepare microgels by ionic gelation to improve the viability of encapsulated Lactobacillus kefiranofaciens JKSP109. Results showed that cold plasma treatment for 3 min changed the surface charge of AMT biopolymer solution, and FBTP addition reduced the particle size to the lowest of 223 ± 5.50 nm. Morphological analysis showed that the AMT treated with cold plasma for 3 min and FBTP (C3AMT + FBTP) formed a dense microgel through electrostatic interaction, and the probiotics were randomly distributed in their internal polysaccharide network, as well as the interlayer and surrounding of nanoparticles. The probiotics immobilized in C3AMT + FBTP microgel exhibited the highest viability (8.48 ± 0.03 log CFU/g) and colonic colonization after exposure to simulated gastrointestinal conditions. In addition, the good antioxidant activity of FBTP reduced the loss of probiotic viability during storage, with only 2.58 log CFU/g decreased after 4 weeks. Therefore, such probiotic products enriched with natural bioactive ingredients can be developed as a potential functional food additive.
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Arabian Journal of Chemistry
·
2024
·
IF 5.3
Hui Liu,Xiao Hu,Mingyi Hu,Xinxin Liu,Jiangping Huang,Zhixuan Ying,Shuiqing Chen,Lingguang Yang,Peipei Yin
Kuding tea (KT) is the general name of a set of bitter-tasting herbal tea made from varied original plant species. However, limited information was reported about the difference of bioactive constituents, heavy metals, and bioactivities among those original species. In the present study, comparison analyses among heavy metals, polysaccharides, phenolics, flavonoids, and saponins constituents, as well as the antioxidant and antidiabetic activities were performed through colorimetry, UPLC-QTOF-MS, enzymatic assay and molecular docking techniques on the six KT original plants mainly from the genus Ilex . Results showed that Cd contents in the four KT original plants other than Ilex pubescens (IP) and Ilex cornuta (IC) and heavy metal contents including Pb, Cu, As and Hg in the all six plants were lower than standard limit values. Furthermore, contents of carbohydrate in polysaccharides (470.06 and 548.51 mg GLE/g), total phenolics (33.84 and 48.85 mg GAE/g), flavonoids (30.86 and 109.97 mg RE/g), phenolic acids (49.68 and 61.48 mg CAE/g), flavonols (18.47 and 19.19 mg RE/g), flavanols (0.18 and 0.14 mg CE/g), saponins (90.81 and 97.33 mg GSE /g) in IP and Ligustrum japonicum (LJ), as well as their antioxidant activity levels (IC 50 607.41–780.44, and 547.06–754.00 mg/L) were all significantly higher than those in other four KT original plants. Moreover, a total of 6 and 9 compounds were tentatively characterized from IP and LJ, respectively, and molecular docking and molecular dynamics simulation were further used to analysis the interaction between α-glucosidase and bioactive compounds in IP. At last, principal component, hierarchical cluster, and correlation analysis indicated that carbohydrate content of polysaccharides, total phenols, flavonoids and phenolic acids were the main influencing factors to antioxidant abilities. Overall, according to our systematic analysis, IP possessed the highest antioxidant and antidiabetic potentials, thus might be a better KT original plants from the genus Ilex for further development and utilization.
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JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Desy Anggraini Soetanto,Fengnan Li,Isaac Duah Boateng,Xiao-Ming Yang
Ginkgo biloba leaves (GBLs) contain high phytoconstituents, but ginkgolic acids (GAs, the main toxic compound in GBLs) have limited its applications. Processing Ginkgo biloba dark tea (GBDT) using fixation technology could decrease the toxic compounds; retain flavonoids, ginkgolides, and bilobalide; and improve the product quality. For the first time, various thermal fixations (hot air fixation [HAF], iron pot fixation [IPF], and boiled water fixation [BWF]) followed by rolling, fermentation, and drying were applied to produce GBDT. A comprehensive analysis of the toxicants (GAs), main bioactive compounds (ginkgolides and bilobalide, flavonoids, antioxidants, and phenolic profiles), and product qualities (moisture content, reducing sugar [RS], free amino acids [FAAs], enzyme activity, color properties, antioxidant capacity, etc.) were evaluated. The results revealed that thermal fixations BWF and HAF significantly reduced the GA contents (41.1%–34.6%). Most terpene lactones showed significant differences in control, IPF, and HAF. The HAF had lower total flavonoid content (TFC) than BWF and IPF. The control group (unfixated) had the highest toxic components (GA), terpene trilactones, and TFC compared with various fixations. Adding different fixations to rolling, fermentation, and drying had various impacts on GBDT, and principal component analysis supported the results. Among four thermal fixations, HAF yielded the best results in RS, FAA, total phenolic content, and antioxidant activities, while IPF had the highest TFC. BWF had the lowest content for GA. In conclusion, HAF (6) was chosen as the best technique for producing GBDT since it preserved GBDT's bioactive components while lowering its toxic components.
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危险品化学品经营许可证（带存储）