Cells
·
2024
·Vol. 13
·期 21
·1768
·
IF 5.1
Yijie Dong,Xing Wang,Guang-Da Feng,Qing Yao,Honghui Zhu
Background: Tea plants (Camellia sinensis) are widely cultivated cash crops. However, fungal diseases lead to significant reductions in both the yield and quality of tea. Therefore, searching for economical, eco-friendly, and efficient biological control measures is crucial for protecting tea plants from pathogenic fungi. Methods: The confrontation assays were performed to identify the antagonistic bacteria against tea pathogenic fungi and evaluate the antifungal activity of these bacteria. Results: Here, three tea pathogenic fungi were identified:Colletotrichum siamenseHT-1,Diaporthe phaseolorumHT-3, andFusarium fujikuroiHT-4. Notably,D. phaseolorumwas the first to be reported in tea plants in China. Some tea pathogenic fungi showed a high relative abundance, suggesting a potential disease risk in tea plantations. Strain GS2Y, isolated from tea rhizosphere soil, exhibited strong antifungal activity against tea pathogenic fungi and represented a novel species within the genusBurkholderia, designated asBurkholderia theae. GS2Y could directly inhibit tea pathogenic fungi by disrupting the cellular structures and protect tea plants from fungal diseases caused byC. siamenseHT-1 andD. phaseolorumHT-3. Conclusions:B. theaeGS2Y might function as a potentially valuable resource for biocontrol agents, laying the foundation for the development of strategies to manage fungal diseases in tea plants.
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Food Chemistry-X
·
2024
·
IF 6.5
Shunyao Qi,Tiexin Zeng,Peiling Wu,Le Sun,Zhengqi Dong,Lijia Xu,Peigen Xiao
The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improve the flavor of vine tea and revealed its internal reasons through metabolomics. Sensory evaluation showed the yellowing process for 6–12 h reduced the bitterness and astringency significantly, and enriched the aroma. The improvement of taste was mainly related to the down-regulation of anthocyanins (54.83–97.38%), the hydrolysis of gallated catechins (34.80–47.81%) and flavonol glycosides (18.56–44.96%), and the subsequent accumulation of d -glucose (33.68–78.04%) and gallic acid (220.96–252.09%). For aroma, increase of total volatile metabolite content (23.88–25.44%) and key compounds like geraniol (239.32–275.21%) induced the changes. These results identified the positive effects of yellowing process on improvements in vine tea flavor and the key compounds that contribute to these changes.
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npj Science of Food
·
2026
·
IF 9.7
Li Ya,Wu Hailin,Liang Jianfeng,Pan Yuhua
HS-SPME-GC/MS and UPLC were used to profile volatiles and non-volatiles in four Liupao tea aroma types (betelnut, stale, ginseng, and jujube). Combined flavoromics and molecular docking clarified aroma differentiating metabolites and their sweet taste binding mechanisms. In total 1509 volatiles across 15 classes were detected; terpenes, esters and ketones dominated. 47 key aroma compounds (ROAV≥100) distinguishing the four types were screened via OPLS-DA. Nonvolatile catechin, gallic acid and theobromine also mediated flavor divergence, with Mantel tests revealing synergistic correlations between catechin compounds and key volatiles. The 12 volatile compounds mainly bind to the T1R2 and T1R3 sweet taste receptors by Van der Waals and electrostatic interactions. Terpenoid and amino acid metabolic pathways dominated aroma differentiation. This work identifies type specific key metabolites and their molecular flavor-forming mechanisms to support Liupao tea aroma classification.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2026
·
IF 3.5
Run Huang,Wenmeng He,Dengyi Pei,Shuai Dong,Mingming Wang,Ying Xu,Dongfeng Wang
BACKGROUND White tea (WT) is renowned for its distinct sensory attributes and functional properties. This study investigated how compression and aging influence the sensory and metabolic profiles of WT. Loose, compressed, aged loose and aged compressed (ACWT) teas were analyzed using sensory evaluation, metabolomics and chemometrics. RESULTS As a result, compression enhanced floral and sweet aromas while reducing astringency and bitterness. Aging intensified fruity aromas and decreased astringency. The combination of compression and aging produced a complex fruity–woody aroma profile in ACWT, along with enhanced sweetness and minimal bitterness. The infusion of ACWT was darkened by the polymerization of theabrownins and thearubigins. While soluble solids increased in ACWT, free amino acids decreased, likely due to enzymatic hydrolysis and Maillard reactions. Decanal and cedrol were identified as associated with floral and fruity attributes of ACWT. KEGG analysis highlighted flavonoid biosynthesis (flavonols, flavones, anthocyanins) as essential. Correlation networks linked caffeine and polyphenols to bitterness, soluble sugars to sweetness, decanal and long-chain alkanes to fruity notes and β -cyclocitral and trans -2-dodecenal to grassiness. CONCLUSION These findings demonstrate that compression and aging synergistically enhance the sensory quality of WT by modulating enzymatic and oxidative pathways. This process mitigates harsh flavors and enriches beneficial phytochemicals. The study provides practical insights for optimizing the production of premium aged, compressed WT, highlighting processing techniques as key drivers of flavor development and overall quality enhancement. © 2026 Society of Chemical Industry.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2026
·
IF 4.6
Zheng-Yun He,Jun Xiang,Xing-Zi Ding,Qing-Qing Luo,Hui-Wen Gu,Xiao-Li Yin
This study investigated the distribution of signature components in renowned Chinese green teas to develop a method for authenticity identification. By employing high-performance liquid chromatography-diode array detection (HPLC-DAD) coupled with the alternating trilinear decomposition (ATLD) algorithm, a second-order calibration model was constructed that effectively addressed the challenge of co-elution peaks in complex tea matrices. The method demonstrated satisfactory accuracy, with spiked recoveries ranging from 93.5% to 119.6% and relative standard deviations (RSDs) below 1.10% for all analytes. Using the established ATLD-enhanced HPLC method, a quantitative analysis of ten major components in 37 Chinese green teas was conducted, and their distribution patterns were visualized. Based on these quantitative results, multivariate statistical analysis methods, principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were subsequently employed to effectively utilize the data for authenticity discrimination concerning the geographical origin, variety, and grade of the teas. The results revealed that characteristic components varied significantly with tea origin, variety, and grade, enabling the authenticity identification of green tea. These findings not only confirm the efficacy of key catechins for authenticity identification but also establish an analytical strategy for quality evaluation, providing a powerful framework for industrial quality control and origin verification.
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FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Shengfeng Sun,Jiaqi Jian,Akbarali Ruzibayev,Asliddin Fayzullaev,Lianliang Liu,Zong Meng
Fat crystallization and sensory-flavor compatibility are critical determinants of the quality of base milk emulsions. Seven lipid systems with distinct crystallization characteristics were selected, including hydrogenated palm kernel oil (HPKO), palm kernel stearin (PKST), chemically interesterified oil (CIE), coconut oil (CNO), corn oil (CO), and two anhydrous milk fat (AMF)-containing blends, namely PKST: AMF (1:1, w/w) and CNO: AMF (1:1, w/w). These systems were used to investigate emulsion stability, viscoelasticity, oral tribological, and tea-infusion performance. HPKO, PKST, and CIE formed dense β′ crystal networks, exhibiting storage modulus ( G′ ) values of 10–100 Pa, nearly nine times higher than those of CO and CNO. These networks significantly enhanced emulsion stability, reducing the Turbiscan Stability Index (TSI) to below 2 and maintaining structural integrity throughout 20 days of storage. CLSM showed more uniform droplet distributions and fewer signs of coalescence in emulsions with dense crystal networks, indicating improved microstructural stability. AMF incorporation further refined crystal morphology and optimized the balance between emulsion stability and oral smoothness. In tea-infused milk emulsions, black tea-based systems exhibited superior centrifugal stability, with emulsion stability index (ESI) values reaching 95%, and better milk–tea aroma compatibility. In contrast, green tea infusion reduced stability and weakened the characteristic aroma perception of tea. Overall, the results demonstrate that fat crystallization characteristics govern the balance between emulsion stability and oral smoothness, while tea infusion type further influences the application performance of milk emulsions. These findings provide practical guidance for rational lipid formulation design and the development of tea-infused milk emulsions.
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Beverage Plant Research
·
2026
·Vol. 6
·期 1
·
IF 3.5
Huijie Yang,Yan Li,Haitao Wen,Mingwei Xie,Shuqia Ding,Zhonghua Liu,Shuxian Cai
This study integrated widely targeted metabolomics, network pharmacology, and transcriptomics to systematically analyze changes in bioactive components and anti-inflammatory effects of Rucheng Baimaocha white tea (Baihao Yinzhen and Shoumei) with different storage years. The results showed that the aging process significantly altered the chemical composition of white tea: Baihao Yinzhen enriched amino acids and their derivatives, while Shoumei accumulated alkaloids, phenolic acids, lipids, and terpenes with decreased flavonoids and lignans. Cell experiments showed that white tea water extracts concentration-dependently inhibited excessive NO release in LPS-induced RAW264.7 cells, with seven-year-aged samples exerting stronger anti-inflammatory effects than one-year-aged ones. Multi-omics analysis identified key bioactive components (9, 10-dihydroxy-12, 13-epoxyoctadecanoic acid, ligraminol E, etc.) and core targets (HSP90AA1, TOP2A, etc.), and revealed that aged white tea exerted anti-inflammatory effects by regulating related signaling pathways and metabolic processes. In conclusion, aging can significantly enhance the anti-inflammatory activity of Rucheng Baimaocha white tea. These findings provide a scientific basis for clarifying the material basis and anti-inflammatory mechanism of aged white tea, and lay a foundation for its further functional development and mechanism verification.
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Foods
·
2026
·Vol. 15
·期 19
·3364
·
IF 6
Run Lin,Zhe Wang,Zhiyang Chen,Ruisen Cen,Junqiao Wang,Xiaoyong Wu
A novel acidic polysaccharide, Dancong tea polysaccharide (DTP), was obtained from Dancong tea, and its structural characteristics and regulatory effects on glucolipid metabolism were investigated. With a molecular weight of 52 kDa, DTP is a pectic polysaccharide consisting mainly of a linear α-1,4-linked homogalacturonan backbone (72.7% galacturonic acid) with a methyl-esterification degree of 34.12%. In C57BL/6J mice fed a high-fat diet (HFD), administration of DTP effectively alleviated obesity, insulin resistance, dyslipidemia, and hepatic steatosis, which was accompanied by attenuated oxidative stress and inflammation. 16S rRNA gene sequencing demonstrated that DTP ameliorated gut dysbiosis through targeted regulation of specific taxa rather than a broad reversal at the phylum level. The medium dose of DTP reduced the abundance of obesity-associated genera (Allobaculum,Dubosiella), while high-dose DTP enriched beneficialBifidobacteriumspecies. Correlation analysis indicated that these microbial shifts were closely associated with the restoration of glucose and lipid homeostasis. Overall, our findings support the potential of DTP as a functional prebiotic ingredient for the management of metabolic diseases.
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Foods
·
2026
·Vol. 15
·期 9
·1587
·
IF 6
Mengjie Lei,Hang Xu,Xiaodi Jin,Xuemin Chen,Kezhuo Chen,Zixi Yang,Yanxia Xie,Dong Li,Mingzhang Ao,Yuanmin Zhu,Longjiang Yu
Dietary factors play an important role in cognitive health during aging. Dark tea has shown potential cognitive benefits, but its key bioactive component and underlying mechanisms remain unclear. In a naturally aged C57BL/6J mouse model, instant dark tea (IDT) samples with different fermentation degrees were evaluated together with behavioral outcomes using composition–effect relationship analysis. This analysis identified theabrownin (TB) as the component most strongly associated with improved cognitive performance. Compared with aged controls, TB increased Y-maze spontaneous alternation from 51.91% to 71.59% and reduced escape latency on day 5 of the Morris water maze from 44.84 s to 26.59 s. In contrast, the corresponding TB-depleted fraction produced no comparable cognitive improvement. TB also alleviated hippocampal injury and neuroinflammation. Antibiotic treatment abolished the cognitive benefits of TB, whereas fecal microbiota transplantation partially restored them. Multi-omics analyses suggested that TB treatment was associated with gut microbiota remodeling and increased serum acetate and 3-hydroxybutyrate; both metabolites partially recapitulated these benefits. Together, these findings show that TB attenuates age-related cognitive decline in naturally aged mice and suggest that modulation of gut microbiota and metabolites may contribute to this effect, supporting its potential as a functional food ingredient for healthy brain aging.
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PHYTOTHERAPY RESEARCH
·
2026
·
IF 8.1
Yubo Zhang,Na Du,Yingqian Ci,Shuai Lu,Shasha Xu,Huajun Li,Chang Qing,Qiaoling Chen,Yongfei Wang,Feifei Chen,Jinping Qiao,Mei Han
Green tea, a commonly consumed beverage worldwide, is extensively used as dietary supplements for cancer prevention. However, the interaction between green tea and paclitaxel is still unknown. This study aimed to systematically investigate the herb-drug interaction of green tea consumption on the pharmacodynamics and pharmacokinetics of paclitaxel. The ATP assay results indicated that green tea extract (GTE) significantly enhanced the cytotoxicity of paclitaxel in both human and murine breast cancer cells. Further, the 4T-1 tumor model testified that daily green tea consumption could improve the therapeutic effects of paclitaxel on breast carcinoma. The pharmacokinetic profiles revealed that in the group with short-term green tea consumption (0.5 h), there was a more than 55.87% increase in the maximum plasma concentration ( C max ) of paclitaxel and a 38.49% increase in the area under the plasma concentration curve (AUC). In the long-term green tea consumption group (2 weeks), there was a 23.80% increase in the C max of paclitaxel and a 28.29% increase in the AUC. Moreover, long-term green tea consumption significantly reduced hepatic microsomal protein level. Taken together, green tea consumption enhances the anticancer efficacy and increases the pharmacokinetic profile of paclitaxel, which provides information to study the interaction between herbs and chemotherapy.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Chen Jiang,Guoping Lai,Zekai Wang,Xuyang Liu,Xin Wang,Yating Chen,Xinran Chen,Zisheng Han,Jia-Ping Ke,Liang Zhang
Epigallocatechin (EGCG) is the predominant polyphenol compound of green tea. It is also reactive during processing and can form new catechin derivatives by reacting with other metabolites. In this study, two novel EGCG derivatives (EGCG-CAs) formed by conjugating caffeic acid (CA) were identified in green tea. Through the stimulated reaction, the formation of EGCG-CAs was systematically studied. The highest yield of EGCG-CAs was achieved when the initial mass ratio of EGCG to caffeic acid was 1:1 at 120 °C for 90 min. Quantitative analysis on tea samples undergoing processing revealed that EGCG-CAs were mainly formed at the fixation stage. Their contents were increased significantly after final drying. Based on sensory evaluation, it was indicated that S-configuration of 2‴ showed a higher threshold than that of R-configuration, suggesting that the methylene configuration of the caffeic acid moiety in EGCG-CA may be associated with the bitter taste threshold.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Nanqi Zhao,Yutong Ma,Xiaosong Feng,Wenbang An,Xin Wang,Lin Chen,Qingkun Zeng,Ling Li,Xianchao Feng
Tea polyphenol binding improves milk protein complex functionality. • Optimal TP-to-protein ratios are 0.4 for whey and 2 for casein. • Thermal-ultrasound treatment strengthens protein-polyphenol binding. • Complexes show enhanced antioxidant, foaming, and emulsifying properties. This study investigated the effects of thermal–ultrasound treatment on the interactions between goat milk proteins, including whey protein and casein, and tea polyphenols. The structural and functional properties of the resulting complexes were systematically evaluated at different tea polyphenol-to-protein ratios. Tea polyphenols improved protein functionality in a concentration-dependent manner, with the optimal ratios identified as 0.4 for whey protein and 2 for casein. At these ratios, thermal–ultrasound treatment increased the solubility of whey protein and casein to 95.16% and 92.78%, respectively, compared with untreated samples, and enhanced their tea polyphenol loading capacities by 10.68% and 12.53%. Moreover, foaming capacity was markedly improved, reaching 124.33% for whey protein and 130.00% for casein. Molecular docking further revealed hydrogen bonding and hydrophobic interactions between EGCG and β-lactoglobulin or β-casein. In summary, thermal–ultrasound treatment significantly enhances protein-tea polyphenol interactions, thereby improving the functional properties of the goat milk system Download: Download high-res image (337KB) Download: Download full-size image
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