JOURNAL OF FOOD PROTECTION
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2014
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IF 1.797
Hongmei Zhang,Wenyuan Zhou,Wenyan Zhang,Anlin Yang,Yanlan Liu,Yan Jiang,Shaosong Huang,Jianyu Su
Biofilms are significant hazards in the food industry. In this study, we investigated the effects of food additive such as citral, cinnamaldehyde, and tea polyphenols on mixed biofilm formation by foodborne Staphylococcus aureus and Salmonella serotype Enteritidis. The adhesion rates of mixed strains in sub-MIC of additives were determined by a microtiter plate assay and bacterial communication signal autoinducer 2 (AI-2) production via a bioluminescence reporter Vibrio harveyi BB170. The structure of mixed biofilm was analyzed using scanning electron microscopy. The effect of the disinfectants hydrogen peroxide, sodium hypochlorite, and peracetic acid was tested on the mixed biofilm. Our results demonstrated that citral, cinnamaldehyde, and tea polyphenols were able to significantly inhibit mixed biofilm formation, while citral could reduce the synthesis of AI-2. Conversely, we observed a significant increase in AI-2 mediated by cinnamaldehyde. Tea polyphenols at lower concentrations induced AI-2 synthesis; however, AI-2 synthesis was significantly inhibited at higher concentrations (300 μg/ml). Food additives inhibited the adhesion of mixed bacteria on stainless steel chips and increased the sensitivity of the mixed biofilm to disinfectants. In conclusion, citral, cinnamaldehyde, and tea polyphenols had strong inhibitory effects on mixed biofilm formation and also enhanced the effect of disinfectant on mixed biofilm formation. This study provides a scientific basis for the application of natural food additives to control biofilm formation of foodborne bacteria.
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JOURNAL OF FOOD BIOCHEMISTRY
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2017
·Vol. 41
·期 6
·e12402
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IF 1
Xing Xie,Zong-Cai Tu,Lu Zhang,Yi Zhao,Hui Wang,Zhen-Xing Wang,Nan-Hai Zhang,Bi-Zhen Zhong
This study assessed the phytochemical composition, antioxidant activities, and α-glucosidase inhibition of Anoectochilus roxburghii formula tea (ARFT) residue by comparing with that of ARFT infusion and ARFT extract. ARFT residue extract showed the maximum total phenolics, total flavonoids, and total condensed tannins content, with the values of 146.70 GAE mg/g E, 58.50 QE mg/g E, and 312.08 mg CE/g E, respectively, while ARFT infusion exhibited the lowest values. The strongest ABTS + · scavenging ability and α - glucosidase inhibition were also found in ARFT residue extract, but the best DPPH· scavenging ability was observed on the 95% ethanol extract of ARFT. Totally, 29 compounds were tentatively identified from the ARFT residue extract by using HPLC-QTOF-MS/MS, including 2 organic acids, 17 flavonoids, 4 fatty acids, 5 saponins, and 1 sugar. The results indicated that ARFT residue can be a promising source of natural antioxidants and α - glucosidase inhibitors. Practical applications Anoectochilus roxburghii formula tea (ARFT) is a popular health-promoting tea in China, but research on the bio-activities and functional constitution of ARFT and its residues is not available. This study suggested promising antioxidant and α - glucosidase inhibition of ARFT residue and revealed the presence of 29 major phytochemical compounds, which indicated that ARFT residue can be a potential resource of natural antioxidants and α - glucosidase inhibitors in food, cosmetic, and pharmaceutical industry.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
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IF 8.5
Pei-Ru Zhou,Xiao-Ping Zheng,Ya-Peng Du,Yu Chai,Yu-Cang Zhang,Yan-Zhen Zheng
In this study, polyethylene glycol 200 (PEG200) was employed as hydrogen bond acceptor, while organic acids served as hydrogen bond donors, to formulate poly-deep eutectic solvents (PDESs), which were utilized to pretreat tea stem. Specially, combining PEG200 and oxalic acid (OA) exhibited a notably high cellulose retention (82.03 %) and most efficient hemicellulose (97.02 %) and lignin removal (70.89 %). The removal of amorphous lignin enhanced the crystallinity of the residues and improved the conversion efficiency of cellulose into levulinic acid. Additionally, the structural alterations in lignin samples were analyzed in comparison to milled wood lignin (MWL). The PEG200-OA system facilitated the cleavage of β-O-4 and β-5 linkages and resulted in the degradation of S-type lignin, accompanied by increased condensation of G units. The resulting lignin displayed a reduced molecular weight (Mw of 1283 g/mol, Mn value 531 g/mol) and nanoscale particle size (D 50 212 nm). Furthermore, fluorescent lignin was synthesized through simple oxidation and was used to detect metal ions. Density functional theory (DFT) calculations supported that both PEG200 and OA played a significant role in lignin dissolution, with the weak interactions between DES and lignin primarily driven by hydrogen bonding (characterized as weak, closed-shell, and electrostatic) and van der Waals forces.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Xin Yao,Yangyang Li,Jun Tang,Jieyao Yu,Yanyan Zhang,Xiaochun Wan,Guoyu Zhang,Xiaoting Zhai
Cooked note is an undesired flavor in green tea, while the key odorants and inhibition mechanisms were unknown. Here, volatiles of four green tea samples and two thermal reaction models of methionine-glucose and methional were assessed using gas chromatography‑sulfur chemiluminescence detector and two dimensional gas chromatography-time-of-flight mass spectrometry. Nonvolatiles of reaction models were determined using ultra performance liquid chromatography-Q-Exactive orbitrap mass spectrometry. Four cooked smelling sulfur-containing odorants including dimethyl trisulfide, dimethyl sulfide, diethyl disulfide, and methanethiol having odor activity values > 1 were characterized in tea samples. Aroma addition tests confirmed dimethyl trisulfide (> 0.4 μg/L) as a reliable predictor of the cooked note. Seven sulfur-containing odorants were detected in reaction models. The addition of (−)-epigallocatechin gallate depleted glucose and interrupted the reaction, thus reduced sulfur-containing odorants' amounts. The study provides a novel insight on targeted strategic guidance for mitigating cooked off-flavor during the thermal processing of green tea production.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2017
·
IF 3.154
Sihua Cheng,Xiumin Fu,Xiaoqin Wang,Yinyin Liao,Lanting Zeng,Fang Dong,Ziyin Yang
Tea (Camellia sinensis) is the most widely consumed beverage aside from water. The flavor of tea is conferred by certain metabolites, especially l-theanine, in C. sinensis. To determine why more l-theanine accumulates in C. sinensis than in other plants, we compare l-theanine contents between C. sinensis and other plant species (Camellia nitidissima, Camellia japonica, Zea mays, Arabidopsis thaliana, and Solanum lycopersicum) and use a stable isotope labeling approach to elucidate its biosynthetic route. We quantify relevant intermediates and metabolites by mass spectrometry. l-Glutamic acid, a precursor of l-theanine, is present in most plants, while ethylamine, another precursor of l-theanine, specifically accumulates in Camellia species, especially C. sinensis. Most plants contain the enzyme/gene catalyzing the conversion of ethylamine and l-glutamic acid to l-theanine. After supplementation with [2H5]ethylamine, all the plants produce [2H5]l-theanine, which suggests that ethylamine availability is the reason for the difference in l-theanine accumulation between C. sinensis and other plants.
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PHYTOMEDICINE
·
2024
·
IF 6.7
Yunyi Xu,Qionghua Ding,Yuhuan Xie,Qingqing Zhang,Yangyu Zhou,Hairui Sun,Rui Qian,Liqun Wang,Xuxi Chen,Ying Gao,Yuqin Yao,Yue Xiao
Background Silicosis, an interstitial lung disease caused by inhalation of silica particles, poses a significant health concern globally. Green tea polyphenol (TP) stands out as a promising therapeutic candidate, yet its specific protective effects and in-depth mechanisms against silicosis have not been thoroughly investigated. Purpose This study aimed to systematically assess the protective potential of TP against silicosis and to elucidate the underlying mechanisms of its action. Methods A combination of physiological, transcriptomic, molecular, and computational techniques was employed. HPLC was used to identify the components of TP, and its antioxidant properties were tested with DPPH and ABTS assays. The effects of TP on lung injury were assessed in silicosis mice using histopathology, qRT-PCR, and western blot. Transcriptomic analysis was applied to explore the differentially expressed genes and pathways in response to TP intervention. In vitro studies with mouse alveolar macrophages (MH-S) examined TP's effects on cell viability, proliferation, apoptosis, and inflammation responses. Integrated qRT-PCR, western blot, immunohistochemistry, and molecular docking were performed to confirm the molecular mechanism underlying the protective effects of TP against silicosis. Results TP effectively attenuated pulmonary inflammation and fibrosis in silicosis mice, as evidenced by significant reductions in inflammation and fibrotic markers. Moreover, TP's therapeutic benefits were linked to its cytoprotective effects on alveolar macrophages, notably its ability to protect MH-S cells from silica particle-induced apoptosis, inhibition of proliferation, and inflammatory response, underscoring its targeted protective effects at the cellular level. Mechanistically, TP exerted its anti-silicosis activity by targeting key pathways implicated in inflammatory responses, notably through the inhibition of the IL-17/NF-κB p65 signaling cascade. Molecular docking simulations corroborated these findings, demonstrating favorable binding affinities between TP's bioactive components (EGC, ECG, and EGCG) and crucial proteins (IL-17A, IL-17F, p65, TNF-α, IL-6, and IL-1β) involved in the IL-17/NF-κB p65 signaling pathway. This pathway inhibition led to a significant decrease in the production of pro-inflammatory cytokines, such as TNF-α, IL-6, and IL-1β, thus mitigated silicosis. Conclusion TP demonstrates efficacy in alleviating silica particle-induced lung injury by suppressing inflammation through the IL-17/NF-κB p65 signaling pathway, underscoring its potential as a valuable natural compound for silicosis management.
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Journal of Water Process Engineering
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2024
·
IF 6.3
Yiwei Dong,Rui Zhao,Chunyan Xu,Jinxin Liu,Zhiguo Dong,Ziqi Chen,Jinfeng He,Chuanrun Li,Haiyang Yan,Li Sun
Gallic acid (GA, molecular weight 170) is the predominant component in the extract of black tea, and the separation of GA has attracted great attention due to its high medicinal values. However, a large amount of aqueous ethanol solution was consumed to elute GA, and the purity of the recovered GA was relatively low in the conventional microporous resin column chromatography. In this study, the nanofiltration (NF) process was proposed to efficiently separate GA from the extract of black tea in aqueous solution. To achieve this, the NF membrane was optimized as the NFX membrane with a low molecular weight cut off (150–300 Da) under the size screening effect. The operating pressure and feed concentration were optimized at 0.6 MPa and 2.0 g/L respectively to weaken or avoid the concentration polarization and cake fouling. At the optimized conditions, a high water flux (8.33 L/(m 2 ·h)), GA flux (0.181 g/(m 2 ·h)), and content of GA in the NF permeate (89.5 %) were obtained. In addition, the recovery ratio of GA reached as high as 40.2 % by a designed four-step continuous operation of the NF process. Therefore, the NF process is an efficient method for separating GA from the extract of black tea in aqueous solution.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Ying Liu,Yi Ding,Chao Wang,Jian Luo,Huanhuan Yao,Huili Zhang,Long Xu,Junfan Niu
This study developed high-adhesion quaternary chitosan coatings using amphiphilic HACC-oleic acid conjugates (HACC-OA) to enhance fruit and vegetable preservation. HACC-OA demonstrated improved viscosity and adhesion, providing a stable carrier for tea tree oil (TTO). The resulting TTO@HACC-OA coatings exhibited significantly reduced contact angle (43.7°) and increased retention amount on strawberry surfaces. Furthermore, TTO@HACC-OA demonstrated a lower volatilization rate of TTO (27.8 %) compared to pure TTO (49.5 %) and an enhanced synergistic antimicrobial activity (EC 50 = 1.51 mg/mL) against Botrytis cinerea Pers compared to HACC alone (EC 50 = 1.58 mg/mL). Preservation experiments revealed that TTO@HACC-OA effectively maintained color and firmness, reduced decay index and weight loss, delayed decline in vitamin C content of strawberries, postponed increase in total phenolic content, and mitigated malondialdehyde accumulation. Therefore, the prepared TTO@HACC-OA composite coating with excellent adhesion ability and preservation effect holds great potential for applications in fruit and vegetable preservation.
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MICROCHEMICAL JOURNAL
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2024
·
IF 4.9
Longqi Yao,Zhihua Zhao,Chen Chen,Zhigang Shao,Lan Wu
Amine-based gases have become an important indicator for detecting the decay of seafood, especially during the transportation and storage process. Triethylamine (TEA) is continuously produced as a result of slow decay, therefore, detecting the release of TEA from the food spoilage to indirectly measure the freshness of seafood has become a crucial method. However, the current TEA sensors frequently encounter issues such as low sensitivity, poor selectivity, or the necessity for higher operating temperatures, all of which hinder their practical application in seafood quality detection. In our work, for the first time, the gas-sensitive response of Bi 2 S 3 to TEA at room temperature (25 ℃) was improved by the composite of ZnO nanoparticles. The response to 100 ppm TEA is 2.51, which is 3.7 times that of pure Bi 2 S 3. The response/recovery time is 49/270 s. The materials structure and composition were studied by the methods like XRD, SEM, XPS, FTIR, and TEM, and the surface area of the nanocomposites was 24.6 m 2 /g, which could provide more adsorption sites. Then a response mechanism was proposed based on those characterization results. Meanwhile, the experimental verification shows that the sensor have excellent selectivity, repeatability and stability. Finally, a TEA detection equipment was designed to effectively detect the TEA produced by decayed marine fish. This work reports the first example of fabrication Bi 2 S 3 /ZnO Nanocomposites for TEA Gas Sensors at room temperature, and thus it’s also the first report about the application of Bi 2 S 3 /ZnO gas sensor for food safety. The gathered results reveal great prospects of TEA gas sensors for the food quality monitoring during transportation and storage.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Meng Tao,Shanshan Wang,Sixu Li,Anan Xu,Zhen Tu,Yanyan Cao,Zhengquan Liu
Roasting significantly affects heterocyclic compound formation in tea. This study investigated and identified 9 rarely reported alkyloxazoles in tea infusion using SPME and SPE. Their concentrations increased with roasting temperature and time ranging from trace levels of a few μg/L to several tens of μg/L. Among these, 2,4,5-trimethyloxazole exhibited the highest concentration, reaching approximately 20 μg/L. Roasted tea leaves contained more alkyloxazoles than stems, particularly 2,4,5-trimethyl- and 4,5-dimethyloxazole. These compounds were widely detected in roasted teas. OAV analysis and addition tests confirmed the aroma contributions of 2,4,5-trimethyl-, 4,5-dimethyl-2-ethyl-, and 4,5-dimethyl-2-isopropyloxazole. Model reactions indicated their formation involved minor amino acids like glycine, alanine, threonine, valine, and leucine, while theanine played a minimal role. The findings expanded the chemical understanding of aroma compounds in tea, offering valuable insights into the complexity of roasted tea aroma and providing a theoretical foundation for optimizing aroma quality of roasted teas.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Yaqiong Qin,Kunling Liu,Cong Nie,Fuwei Xie,Xiaoyu Wang,Ashraf Ali,Bing Wang,Qunye Hong,Wenjie Zhao
The increasing popularity of packaged beverages has raised concerns about the health risks associated with phthalate esters (PAEs), which are commonly found in plastics used for packaging. This study presents an eco-friendly approach for synthesizing a magnetic benzylated cyclodextrin-based hyper-cross-linked polymer (Fe 3 O 4 /BnCD-HCPP), in which FeCl 3 serves both as a catalyst for the Friedel–Crafts reaction and as an iron source for Fe 3 O 4 nanoparticles. The Fe 3 O 4 /BnCD-HCPP composite was used as an adsorbent to extract of PAEs from tea beverages via magnetic solid-phase extraction, followed by gas chromatography–mass spectrometry analysis. The optimized method exhibited excellent sensitivity, with limits of detection ranging from 0.1 to 0.5 μg L −1 . Additionally, the method achieved high recovery rates, ranging from 81.5 % to 118.5 %, and demonstrated precision (relative standard deviations <11.6 %) for PAEs spiked into tea beverages. Mechanistic studies indicated that the high extraction efficiency of Fe 3 O 4 /BnCD-HCPP for PAEs is due to its favorable pore size distribution, large specific surface area, and multiple interactions, including π-π stacking, hydrophobic force, and host-guest inclusion. This research not only provides an effective method for determining PAEs in complex aqueous matrices but also introduces a novel and sustainable approach for the fabrication of magnetic composites.
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INFECTION AND IMMUNITY
·
2018
·
IF 3.256
Xiaoyu Gao,Qiuhong Xie,Ping Kong,Ling Liu,Sheng Sun,Boyu Xiong,Baojia Huang,Liang Yan,Jun Sheng,Hongyu Xiang
Postfermented Pu-erh tea (PE) protects against metabolic syndrome (MS), but little is known regarding its underlying mechanisms. Animal experiments were performed to determine whether the gut microbiota mediated the improvement in diet-induced MS by PE and its main active components (PEAC). We confirmed that PE altered the body composition and energy efficiency, attenuated metabolic endotoxemia and systemic and multiple-tissue inflammation, and improved the glucose and lipid metabolism disorder in high-fat diet (HFD)-fed mice via multiple pathways. Notably, PE promoted the lipid oxidation and browning of white adipose tissue (WAT) in HFD-fed mice. Polyphenols and caffeine (CAF) played critical roles in improving these parameters. Meanwhile, PE remodeled the disrupted intestinal homeostasis that was induced by the HFD. Many metabolic changes observed in the mice were significantly correlated with alterations in specific gut bacteria. Akkermansia muciniphila and Faecalibacterium prausnitzii were speculated to be the key gut bacterial links between the PEAC treatment and MS at the genus and species levels. Interestingly, A. muciniphila administration altered body composition and energy efficiency, promoted the browning of WAT, and improved the lipid and glucose metabolism disorder in the HFD-fed mice, whereas F. prausnitzii administration reduced the HFD-induced liver and intestinal inflammatory responses. In summary, polyphenol- and CAF-rich PE improved diet-induced MS, and this effect was associated with a remodeling of the gut microbiota.
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