FOOD CHEMISTRY
·
2024
·
IF 8.5
Haiwei Ren,Danni Peng,Meiqi Liu,Yizhen Wang,Zhijuan Li,Hongyuan Zhao,Yi Zheng,Yuan Liu,Xiaoxiao Feng
In order to elucidate the dynamic changes of quality characteristics in Xanthoceras sorbifolium leaf tea (XLT), this work investigated the chemical components, volatile profile, and antioxidant properties at key stages of fixation, shaping, and drying. The process of fixation and drying emerged as critical stages that affected the chemical components and taste of XLT. Total polyphenols, reducing sugars and chlorophyll were the differential compounds, which decreased by 29.1 %, 63.3 % and 69.5 % during processing, respectively. Threonine, glycine, arginine, reducing sugar, caffeine, catechin (C), and epicatechin gallate (ECG) were primary taste characteristic compounds. A total of 95 volatile organic components (VOCs) and 24 key odorants with relative odor activity value (ROAV) > 1.0 were identified in XLT, ethyl 2-methylbutanoate-D, dimethyl disulfide, and ethyl isobutyrate (ROAV = 100) were the central contributors to volatiles profile. Moreover, tea manufacturing enhanced the antioxidant potency composite (APC) by 1.1 %, primarily due to its high water extract content.
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PHYTOTHERAPY RESEARCH
·
2025
·
IF 6.3
Minghao Fan,Yudi Jiang,Chao Cai,Zhe Wang,Lu Chen,Shumin Hu,Xin Zhang,Hua Yin,Zhonghua Qian,Shuli Huang,Jiachen Yang
Depression often develops in young individuals and is linked to complications like cognitive impairment. Conventional antidepressants show limited efficacy in restoring cognitive function and may cause adverse effects. Green tea, a safe and health-promoting beverage, offers various health benefits. This study investigated the effects of long-term green tea consumption on stress-induced depression-like behavior and mild cognitive impairment in animal models. We established a rodent model of mild depression and studied the effects of green tea on depression-like behavior and cognitive impairment through comprehensive evaluation, including behavioral assessments, neurotransmitter quantification, gene and protein expression analysis, blood metabolite profiling, and gut microbiota characterization. Results demonstrated significant improvements in mood, long-term memory, and sterol and glycerophospholipid metabolism. Green tea repaired the intestinal barrier and upregulated genes vital for tight junctions and mucin production. It also enhanced gut microbiota composition, reducing the Firmicutes-to-Bacteroidetes ratio and promoting beneficial bacteria such as NK4A136 , Muribaculum , and Gordonibacter . These microbiota changes improved liver lipid metabolism and alleviated depressive symptoms. Green tea effectively mitigates depression-like behavior and cognitive deficits by modulating the gut-liver-brain axis.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Guohe Chen,Wanling Xiao,Zhichao Lin,Mengzhen Xia,Yajie Xue,Jing Zhang,Sudu Bao,Junye Zhu,He Xie,Jianan Huang,Zhonghua Liu,Chao Wang
Abstact The jujube-like aroma is widely regarded as a noble aroma of Pu-erh tea (PET), but the key odor-active compounds remain unclear. Thus, the molecular sensory science approaches were used to decode the key odor-active compounds of PET with jujube-like aroma. Sixty-eight volatiles were identified in both PETs and jujube sample. Among them, 19 odor-active compounds were identified by relative odor activity value (ROAV) and Pearson correlation analysis. Aroma recombination experiment successfully reproduced the characteristic jujube-like aroma of PET. Omission experiments identified 17 aroma compounds have significant contributions ( p < 0.05), with 9 key odor-active compounds including 1-octen-3-ol, hexanal, etc. ( p < 0.001). This study elucidates the key odor-active compounds of jujube-like aroma in PET, to provide a theoretical reference for the targeting process regulation of the product.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Abdelkader Bassiony,Mengxue Zhou,Qunhua Peng,Ying Wang,Guanhua Liu,Jiaqi Yang,Kangni Yan,Dan Mu,Jianyu Fu,Haipeng Lv,Zhi Lin,Jiang Shi
DS severely impacts tea plant growth and yield. Foliar application of Methyl jasmonate (MJ) -loaded Chitosan nanoparticles (CNPs) (MJ-CNPs) significantly boost tea DS resistance, necessitating further mechanism exploration. This study comprehensively investigated alterations at the phenotypic, biochemical, and genetic levels. Relative water content, total pigment content, and soluble proteins decreased, while soluble sugar increased significantly under DS and with apparent recovery after MJ-CNPs treatment. Catechins exhibited a significant decrease under DS, especially EGCG (24.6 to 13.4 mg•g −1 ), but were absolutely mitigated by treatment. Antioxidant capacities (DPPH, FRAP, ABTS, and SOA) showed a further improvement by MJ-CNPs treatment. Endogenous ABA and SA increased under DS, further elevated by MJ-CNPs. CsNCED, CsPYL8, CsPP2C, CsMYB, and CsABF genes involved in ABA-dependent pathways were confirmed with promoted expressions by foliar pre-treatment. The CsJAZ and CsMYC2 gene family which involved in the jasmonic acid (JA) pathway, displayed varied expression patterns. The integration of metabolite and gene expression levels provided a comprehensive illustration of tea DS tolerance mechanism and offered promising promotion strategies through foliar application of MJ-CNPs.
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PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2020
·
IF 3.72
Guanhua Liu,Mei Yang,Jianyu Fu
Terpenes and their derivatives are vital components of tea aroma. Their constitution and quantity are highly important criteria for the sensory evaluation of teas. Biologically, terpenes are involved in chemical resistance of tea plant against biotic and/or abiotic stresses . The goal of this study is to identify volatile terpenes of tea plants implicated in defense against herbivores and to identify terpene synthase ( TPS ) genes for their biosynthesis . Upon herbivory by tea geometrid ( Ectropis obliqua Prout), tea plants were found to emit two sesquiterpenes, ( E , E )-α-farnesene and ( E )-nerolidol, which were undetectable in intact tea plants. The induced emission of ( E , E )-α-farnesene and ( E )-nerolidol suggests that they function in either direct or indirect defense of tea plants against the tea geometrid. Candidate TPS genes were identified from the transcriptomes of tea plants infested by tea geometrids. Two dedicated sesquiterpene synthases, Cs AFR and Cs NES2, were identified. Cs AFR belongs to the TPS-b clade and can catalyze the formation of ( E , E )-α-farnesene from ( E , E )-FPP. Cs NES2 belongs to the TPS-g clade and can synthesize ( E )-nerolidol using ( E , E )-FPP. The two genes were also both dramatically upregulated by herbivore damage. In summary, we showed that two novel sesquiterpene synthase genes CsAFR and CsNSE2 are inducible by herbivory and responsible for the elevated emission of herbivore-induced ( E , E )-α-farnesene and ( E )-nerolidol, which are implicated in tea plant defense against herbivores.
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Materials Science & Engineering C-Materials for Biological Applications
·
2018
·
IF 5.08
Yue Ren,Zong-Yin Zhang,Ri-Tong Lan,Lu Xu,Ying Gao,Baisong Zhao,Jia-Zhuang Xu,Rizwan M. Gul,Zhong-Ming Li
Despite being currently state-of-the-art to prevent the oxidation of irradiated ultrahigh molecular weight polyethylene (UHMWPE) bearings, vitamin E (VE) poses concerns in the loss of cross-linking efficiency and is limited to be used at very low concentrations. It thus emphasizes the urgent demand for more efficient stabilizers. In this study, oxidation stability of highly cross-linked UHMWPE was demonstrated to be enhanced by tea polyphenols, such as lipid-soluble tea polyphenols ( ls PPT), epigallocatechin gallate (EGCG), and lipid-soluble epigallocatechin gallate ( ls EGCG). These antioxidants were blended with UHMWPE granules and consolidated by compression molding prior to E-beam irradiation. The presence of tea polyphenols substantially prolonged oxidation induction time of the irradiated UHMWPE before and after accelerated aging. Especially, ls EGCG was significantly superior to VE in terms of stabilizing capacity. Explained by the hydrogen donation mechanism, tea polyphenols with multiple phenolic hydroxyls could scavenge more radiation-induced free radicals than VE with only one phenolic hydroxyl, which was verified by the electron spin resonance spectra. Intriguingly, tea polyphenols showed less inhibitive effect on the cross-link density of irradiated UHMWPE than VE. Besides, there is no significant difference in crystallinity, mechanical performance as well as in vitro biocompatibility between the irradiated UHMWPE stabilized by tea polyphenols and VE. These findings highlight tea polyphenols, especially ls EGCG, are promising alternatives to extend the life span of UHMWPE implants.
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Food & Function
·
2019
·Vol. 10
·期 5
·2881-2887
·
IF 3.241
Qiuyue Lv,Yushan Lin,Zhexu Tan,Baoping Jiang,Lijia Xu,Haiqin Ren,William Chi-shing Tai,Chi-on Chan,Chi-sing Lee,Zhengbing Gu,Daniel K. W. Mok,Sibao Chen
Three dihydrochalcone-derived polyphenols, huperolides A–C (1–3), along with thirteen known compounds (4–16) were isolated from the leaves of Malus hupehensis, the well-known tea crab apple in China. Their chemical structures were elucidated by extensive spectroscopic analysis including NMR (HSQC, HMBC, 1H–1H COSY and ROESY), HRMS and CD spectra. Huperolide A is a polyphenol with a new type of carbon skeleton, while huperolides B and C are a couple of atropisomers, which were isolated from natural sources for the first time. The antihyperglycemic effects of the isolated compounds were evaluated based on assaying their inhibitory activities against α-glucosidase. As a result, phlorizin (4), 3-hydroxyphloridzin (5), 3-O-coumaroylquinic acid (12) and β-hydroxypropiovanillone (15) showed significant concentration-dependent inhibitory effects on α-glucosidase. Therefore, those compounds might be responsible for the antihyperglycemic effect of this herb, and are the most promising compounds to lead discovery of drugs against diabetes.
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RENEWABLE ENERGY
·
2022
·
IF 8.634
Rulu Huang,Huai Liu,Junhua Zhang,Yuan Cheng,Liang He,Lincai Peng
Design catalytic materials with high Lewis acid/base sites for catalytic transfer hydrogenation (CTH) of levulinic acid (LvA) to γ-valerolactone (GVL) is highly demanded but challenging. Herein, we report a concept of metal ion-polymer hybridization to design a tea polyphenol (TP) and HfCl 4 co-doped polyacrylonitrile (PAN) nanofiber (Hf@PAN-TP) via electrospinning technique . Comprehensive characterization revealed the well coordination between hafnium ions and phenolic hydroxyl groups of TP on PAN fiber, which promoted the formation of Lewis acid and Lewis base sites. As expected, a satisfactory GVL yield of 99.1% with 100% of LvA conversion was obtained using isopropanol as a hydrogen donor at 170 °C in 5 h, and the catalytic activity remained unchanged for five cycles. The kinetic study revealed the lower activation energy for CTH of LvA to GVL (33.5 kJ/mol), demonstrating the outstanding GVL formation rate of 3383.9 μmol/g . h. Based on the systematical combine of catalyst characterization and catalytic behavior, the structure-function relationship and reaction mechanism were proposed. More gratifyingly, Hf@PAN-TP was applicable for catalytic reduction of various carbonyl compounds, demonstrating a great potential for upgrading biomass-derived aldehydes/ketones.
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NEW PHYTOLOGIST
·
2019
·Vol. 226
·期 2
·362-372
·
IF 7.299
Mingyue Zhao,Na Zhang,Ting Gao,Jieyang Jin,Tingting Jing,Jingming Wang,Yi Wu,Xiaochun Wan,Wilfried Schwab,Chuankui Song
Summary Plants produce and emit terpenes, including sesquiterpenes, during growth and development, which serve different functions in plants. The sesquiterpene nerolidol has health-promoting properties and adds a floral scent to plants. However, the glycosylation mechanism of nerolidol and its biological roles in plants remained unknown. Sesquiterpene UDP-glucosyltransferases were selected by using metabolites-genes correlation analysis, and its roles in response to cold stress were studied. We discovered the first plant UGT (UGT91Q2) in tea plant, whose expression is strongly induced by cold stress and which specifically catalyzes the glucosylation of nerolidol. The accumulation of nerolidol glucoside was consistent with the expression level of UGT91Q2 in response to cold stress, as well as in different tea cultivars. The reactive oxygen species (ROS) scavenging capacity of nerolidol glucoside was significantly higher than that of free nerolidol. Down-regulation of UGT91Q2 resulted in reduced accumulation of nerolidol glucoside, ROS scavenging capacity and tea plant cold tolerance. Tea plants absorbed airborne nerolidol and converted it to its glucoside, subsequently enhancing tea plant cold stress tolerance. Nerolidol plays a role in response to cold stress as well as in triggering plant–plant communication in response to cold stress. Our findings reveal previously unidentified roles of volatiles in response to abiotic stress in plants.
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2020
·
IF 3.99
Haiyan Tian,Dong Xiang,Bo Wang,Weimin Zhang,Congfa Li
The purpose of this study is to prepare carriers to encapsulate tea polyphenols (TPPs) to increase their stability and retention rate. TPPs were embedded in binary gum mixtures. TPPs were slowly released from these mixtures, and the slowest release rate was obtained when the release was from the xanthan gum (XG)/locust bean gum (LBG) mixture at a ratio of 6:4. TPPs were further encapsulated in water-in-oil (W/O) emulsion containing the XG/LBG mixture, and the effects of emulsifier concentration and XG/LBG mixture (6:4) on the stability of W/O emulsion were examined. With increasing emulsifier concentration, the stability increased. It was also observed that the XG/LBG mixture could enhance the stability of the emulsion. Finally, encapsulation of TPPs in the W/O emulsion containing XG/LBG mixture resulted in a high TPPs retention rate of over 70 % after 30 days of storage at 25 °C. The W/O emulsion containing XG/LBG mixture in the dispersed phase has a potential use as an active carrier.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Hui Wang,Haijun Bi,Jing Wang,Mengru Li,Xin Yao,Xiaoyu Zhang,Marina Rigling,Ning Wang,Xiaochun Wan,Yanyan Zhang,Xiaoting Zhai
Chinese Keemun black tea (KBT) is one of the most renowned black teas worldwide due to its alluring floral/fruity/honey-like odor. However, the key odorants of the so-called Keemun aroma have not been systematically characterized. A comparative sensory-guided flavor analysis was conducted on the aroma compounds in two orthonasally distinguishable KBTs with high and low grades (HG-KBT and LG-KBT). This well-established methodology included the following steps: volatile collection through solvent-assisted flavor evaporation and headspace solid-phase microextraction, aroma identification based on gas chromatography–olfactometry/mass spectrometry, odor contribution calculation according to stable isotope dilution assay, odor activity values (OAVs), and aroma recombination. A total of 42 odorants were characterized, 16 and 10 of which were regarded as key odorants in HG- and LG-KBT, respectively. Among them, dimethyl sulfide, geraniol, β -ionone, 2-/3-methylbutanal, linalool, and 2-methylpropanal showed the highest OAVs and played a pivotal role in ‘ Keemun aroma’. In general, floral odorants had higher OAVs in HG-KBT. In addition, the quantitative changes during the entire preliminary manufacturing step of the tea leaves indicated the great importance of fresh leaves’ quality and withering for the formation of the final aroma quality of the beverage.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Jie-Qiong Wang,Yan-Qing Fu,Jian-Xin Chen,Fang Wang,Zhi-Hui Feng,Jun-Feng Yin,Liang Zeng,Yong-Quan Xu
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168–10,706 μg/L) were significantly higher than those of pan-fried teas (959–2,608 μg/L), and the aroma concentrations of baked green teas (2,608–10,706 μg/L) were significantly higher than those of unbaked teas (959–4,213 μg/L). Based on VIP > 1 and ACI > 1, (E, E)-3,5-octadien-2-one, hexanal, β-ionone, 5-methylfurfural, β-cyclocitral, and linalool were identified as the main aroma compounds. Chemical changes resulting from Maillard reaction were greater during baking of steamed, than pan-fried green tea. These results help improve the quality of green tea with baking.
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