Food Chemistry-X
·
2025
·
IF 8.2
Zhijie Zhu,Xinxin Ma,Xinyue Pan,Xianfeng Du,Xu Chen
In this study, V-type wheat starch-tea polyphenols complexes (VS-TP) were used to improve the digestive properties and quality characteristics of steamed cold noodles. With TP content increasing from 2.5 % to 10.0 %, the storage modulus of VS-TP complexes decreased from 580.59 to 1341.85 Pa to 379.90–859.61 Pa, likely due to TP disrupting starch chain entanglement via noncovalent interaction (hydrogen bonds and CH–π bonds). TP also enhanced both short-range and long-range ordered structures of V-type starch, and the complexation index rose from 23.76 % to 84.61 % as TP content increased. Notably, the VS-10 %TP group showed a 47.28 % higher resistant starch content than the control group, which may be attributed to TP-V-type starch interactions and TP's amylase inhibition. However, the lightness, hardness, and gumminess of the steamed cold noodles decreased by 7.84 %, 51.46 %, and 49.84 % when adding 10 %TP. Balancing functionality and quality, 5 %TP was optimal for preparing low-digestibility steamed cold noodles with excellent textures.
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Shiqi Li,Yuting Lu,Guicen Ma,Xuchen Huang,Yuexing Yi,Hongping Chen,Zuguang Li
Pyrrolizidine alkaloids (PAs) and their N -oxides (PANOs) are plant-derived toxins, and tea beverages represent one of the most important exposure pathways of PAs/PANOs for human being. Therefore, establishing a method for the sensitive determination of PAs/PANOs is of great significance. In this study, magnetic graphene oxide (MGO) nanocomposite materials were used as an adsorbent in magnetic dispersive solid-phase extraction (d-MSPE) for quantifying PAs/PANOs in tea beverages. MGO exhibited high adsorption efficiency of PAs/PANOs from 83 % to 99 %, with rapid adsorption occurring within 20 min and desorption taking only 6 min. Under optimized conditions, the method showed excellent linearity (1–500 μg/L), low detection limits (0.01–0.6 μg/L), and good precision (RSD < 9.4 %). These results demonstrate the d-MSPE is a simple, efficient, and rapid method for the sample pretreatment and determination of PAs/PANOs in tea beverages.
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高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2025
·Vol. 48
·期 4
·e70133
·
IF 2.8
Wenting Li,Lunzhao Yi,Ying Gu,Dabing Ren,Wenjiang Dong
Ripened Pu-erh tea is a special tea with unique flavor and obtained by solid fermentation of microorganisms. This work aimed to investigate the changes of lipid metabolites during fermentation and the association between lipids and the aroma of ripened Pu-erh tea based on ultra-high-performance liquid chromatography-high resolution mass spectrometry and GC-MS. A total of 217 lipids and lipid-soluble substances covering 19 subclasses were detected and characterized. Compared with green tea, black tea, and raw Pu-erh tea, ripened Pu-erh tea showed the highest levels of fatty acids. The contents of 36 lipids varied remarkably with fermentation time, and thus these compounds were screened as differential metabolites. These changes were mainly caused by the degradation of glycerophospholipids (folds change: 0.48–0.13) and the formation of fatty acids (folds change: 5.2–11.2). Results of Pearson correlation analysis showed that a few of the aromatic volatiles, including 2-octenal, 3,5-octadien-2-one, 2,4-heptadienal, and 2,6-nonadienal showed obvious negative correlations with phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, but significant positive correlations with fatty acids 18:2 and 18:1. This study provided a further understanding of the lipid composition of ripened Pu-erh and their changes during tea production.
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高影响因子
Food Bioscience
·
2025
·
IF 5.9
Su Xu,Linyao Song,Dajuan Shi,Siyao Wu,Fengwei Ma,Haijiang Chen,Qinglong Meng,Qiang Fei,Lingshuai Meng,Wenneng Wu,Dong Lin,Guangcan Tao,Yi Liu,Xi Chen,Degang Zhao,Xuan Dong,Yichen Zhao
To enrich the processing products of Guizhou high-mountain white tea, this study employed sensory evaluation, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques to investigate the evolving flavor profiles of Guizhou high-mountain white tea fermented with Eurotium cristatum . The resulting infusions displayed a dark brown color and a significant reduction in bitterness and astringency following fermentation. Furthermore, a total of 104 and 120 volatile organic compounds (VOCs) were identified using the HS-SPME-GC-MS and HS-GC-IMS methods, respectively. Among these, 13 VOCs, including methyl salicylate, linalool oxides, and linalool, exhibited relative odor activity values (ROAVs) exceeding 1. These compounds, linked to floral and peppermint aromas, significantly impacted the aroma profiles of the fermented white tea. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 24 VOCs that were primarily responsible for distinguishing the various fermentation stages, adhering to a more stringent criterion with variable importance projection (VIP) values > 1.30 and p < 0.05. Therefore, this study confirms that solid-state fermentation utilizing Eurotium cristatum is a promising method for effectively reducing bitterness and astringency while enhancing the floral aroma of white tea.
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高影响因子
Bioresources and Bioprocessing
·
2025
·Vol. 12
·期 1
·1-13
·
IF 5.1
Lei Xuanhao,Li Haonan,Chen Sibei,Li Bing,Xia Huili,Li Jun,Guan Feng,Ge Jian
Tea is a widely consumed beverage globally, but the tea industry faces a significant waste management challenge. In this study, we developed tea leaf exosome-like nanoparticles (TELNs) with an average size of 274 ± 24.7 nm and a zeta potential of -20.6 ± 0.78 mV, using polyethylene glycol (PEG) 6000 precipitation followed by ultracentrifugation. Structural analysis confirmed that TELNs are composed of lipids, proteins, and RNAs. In vitro assays on HepG-2 cells revealed that TELNs are non-toxic at concentrations up to 300 µg/mL and can be efficiently internalized. TELNs exhibited significant antioxidant capacity and were able to significantly ameliorate H 2 O 2 -induced oxidative stress, increase the viability and reduce the accumulation of ROS in Hepg-2 cells. Notably, TELNs significantly alleviated OA-induced lipid metabolic disorders and hepatocellular injury. Further molecular analysis revealed that TELNs downregulated the expression of miR-21-5p, miR-17-3p, and miR-107, leading to the upregulation of their target genes PPARα, CYP7A1, and CPT-1A, which contributed to the improvement of lipid metabolism. This study is the first to demonstrate the lipid metabolism regulation potential of TELNs, providing new insights into their underlying mechanisms and helping to develop new therapeutic strategies for lipid metabolism-related diseases. Furthermore, it expands the scope of tea use and helps to reuse tea residues. Graphical
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高影响因子
RSC Advances
·
2022
·Vol. 12
·期 33
·21135-21144
·
IF 4.036
Yirong Xia,Wei Ni,Xintong Wang,Yanyan Wang,Ximing Huang
The health benefits of drinking tea stem from it being rich in polyphenols and other physiologically-active substances. Thus, exploring the synergistic effect between polyphenols and a variety of physiologically-active substances can contribute to our understanding of how tea benefits health. In this work, we have studied the interactions between catechin and theanine, exploring the synergetic antioxidant mechanism of the two molecules. Electrochemical characterization results showed that the oxidation peak current of catechin decreased gradually with the concentration of theanine, which is due to theanine spontaneously binding to catechin through intermolecular hydrogen bonds and forming molecular clusters via two hydrogen bonds. The binding constant is 4.75 at room temperature. The molecular clusters reduce the diffusion coefficient of catechin in solution, leading to the slow release of its antioxidant capacity (ability to effectively inhibit free radical oxidation reactions). Density functional theory calculations were also performed and verified the binding behavior. In identifying the synergistic effect between catechin and theanine on the antioxidant capacity of tea, this study adds to our understanding of the efficacy of tea polyphenols.
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高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 4
·1285-1291
·
IF 2.479
Zi-Teng Wang,Ying Xue,Hong Sun,Zhe Zhang,Zhi-Jia Tang,Shuai-Bing Liu,Wei-Min Cai
Green tea is widely consumed as a beverage and/or dietary supplement worldwide, resulting in the difficulty to avoid the comedication with ticagrelor for acute coronary syndrome (ACS) patients receiving antiplatelet therapy. This study was designed to investigate the effect of the most abundant content in green tea, tea polyphenols on the oral and intravenous pharmacokinetics of ticagrelor in rats and its in vitro metabolism. Rats were orally treated with either saline or tea polyphenol extracts (TPEs) dissolved in saline once daily for 6 consecutive days. On day 6, after the last dose of saline or TPE, ticagrelor was given to the rats orally or intravenously. Plasma samples were collected for pharmacokinetic analysis. Human liver and intestinal microsomes were then used to investigate the inhibition by TPE, as well as its major constituents on the metabolism of ticagrelor to its two metabolites, AR-C124910XX and AR-C133913XX. Apparent kinetic constants and inhibition potency (IC 50 ) for each metabolic pathway of each compound were estimated. Oral study indicated that exposure of ticagrelor and AR-C124910XX was significantly decreased after TPE administration, while no significant differences were observed in pharmacokinetic parameters after intravenous administration of ticagrelor. TPE effectively inhibited the metabolism of ticagrelor in vitro , with epigallocatechin-3-gallate as the major constituent responsible for the observed inhibitory effects in human liver microsomes and intestinal microsomes (IC 50 = 4.23 ± 0.18 µM). Caution should be taken for ACS patients receiving ticagrelor therapy with daily drinking of green tea. Practical Application Potential interactions between tea polyphenols and ticagrelor were revealed for the first time. Results can provide suggestions for clinicians to optimize the dosing of ticagrelor while they are in the face of ACS patients receiving ticagrelor therapy, who also take green tea or its related products in their daily life.
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JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY
·
2021
·
IF 3.109
Keke Qi,Minggao Xu,Hao Yin,Liutian Wu,Yonghua Hu,Jiuzhong Yang,Chengyuan Liu,Yang Pan
Online monitoring of the volatile compounds during the tea roasting process is crucial to find the optimum roasting conditions and improve the quality of green tea. In this work, synchrotron radiation photoionization mass spectrometry (SR-PIMS) was utilized to online monitor the evolved gaseous compounds during the tea roasting process. By virtue of “soft” ionization and fast data acquisition characteristics of SR-PIMS, dozens of aroma compounds including alcohols, aldehydes, furans, and nitrogen- and sulfur-containing species were detected and identified in real time. Moreover, 5-hydroxymethylfurfural (5-HMF), the key intermediate of Maillard reactions, was found with high sensitivity. Evolution processes of all the products could be observed via the time- and temperature-resolved profiles in N2 and the air. Dehydration was found to be the first step during roasting. Oxygen in the air was found to accelerate the formation rate of various stable species and intermediates in the course of the thermal treatment of fresh green tea. The formation mechanisms of evolved compounds such as three sulfur-containing compounds, i.e., dimethyl sulfide, hydrogen sulfide, and methanethiol, could be proposed according to the step-by-step formation process. The time-resolved results were demonstrated to be applicable in the evaluation of different roasting processes by statistical analysis. The optimum tea roasting temperature and duration are proposed to be around 200 °C and 1000 s.
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Hairong Huang,Jiajun Chen,Tianxiang Ao,Yi Chen,Jianhua Xie,Xiaobo Hu,Qiang Yu
Consumption of tea residues dietary fiber (TRDF) contributed to the relief of hyperglycemia symptoms in type 2 diabetes (T2D). Given the properties of TRDF abundant in bound polyphenols, the research intended to evaluate the effect of the presence or absence of bound polyphenols in TRDF on the improvement of diabetic complications (liver and kidney injury, metabolic disorders) in T2D rats induced by high-fat diet and streptozocin injection. Our results revealed that the presence of bound polyphenols in TRDF was remarkably beneficial for the amelioration of liver and kidney damage caused by T2D, which was supported by significant differences in activities of serum glutamic oxaloacetic transaminase (AST) and glutamic-pyruvic transaminase (ALT), contents of inflammatory factors in liver and kidney, the levels of kidney oxidative stress, as well as histopathological status between TRDF and bound polyphenols removed-TRDF (TRDF-DF) groups. In addition, metabolomic analysis revealed that TRDF interventions could increase the levels of metabolites such as S-Adenosylmethionine, L-Homophenylalanine and Riboflavin, as well as differ in the regulation of the metabolic pathways including arachidonic acid metabolism and cysteine and methionine metabolism as compared to TRDF-DF without bound polyphenols. These results suggested that bound polyphenols ensured the health-promoting effects for T2D complications of TRDF.
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高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Shanshan Wu,Dingwu Zhang,Siyi Hu,Cunyu Li,Zhanbo Dong,Yurong Hu,Fangyuan Fan,Jianhui Ye,Xinqiang Zheng,Yuerong Liang,Liaoyuan Yu,Jianliang Lu
Lack of optimal sealed yellowing (SY) technique and suitable tea cultivars limits the yield and quality improvement of the Pingyang Huangtang (PYHT) tea. In this study, the effect of SY temperature, relative humidity (RH) and ventilation operation on the PYHT quality had been investigated. Results showed total sensory score was significantly influenced by SY temperature and RH, and optimal PYHT quality could be achieved when SY was performed at 60 °C, 70 % RH for 10 h with 2 ventilation operation. Quality formation of PYHT was mainly associated with degradation of chlorophylls, fluctuation of volatile with different odor notes, and decrease in level of galloylated catechins and the ratio of total polyphenols to amino acids. The quality of tea made from the shoots of ‘Zhenong 801’, ‘Zhongcha 108’, ‘Jiukengzao’ and ‘5–21’ was higher than that of the commonly used cultivar ‘Pingyang Tezao’, therefore, these cultivars were recommended to apply in PYHT industry.
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高影响因子
Scientific Reports
·
2025
·Vol. 15
·期 1
·1-11
·
IF 3.9
Li Wenlan,Zhang Zijie,Jiang Zixiao,Barasarathi Jayanthi,Zhou Ying,Liu Sui,Lee Shiou Yih,Liu Yangyang
Psychotria rubra Herbal Tea (PRHT) is a traditional Chinese folk medicine used to treat in-flammation induced by respiratory infections. Its specific mechanisms of action, however, remain unclear. The study combined ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS), network pharmacology, and in vitro cell experiments to systematically analyze the chemical composition and validate the biological activity of PRHT. Protein-protein interaction (PPI) network analysis and molecular docking were used to identify key targets and mechanisms. PRHT was found to contain 128 active compounds, including alkaloids, amino acids and their derivatives, and flavonoids. Key targets such as STAT3, IL-6, and TP53 were identified through PPI network analysis. PRHT exhibited significant anti-inflammatory effects by modulating the STAT3/IL-6/TNF-α signaling pathway. Experimental results demonstrated that PRHT inhibited the release of inflammatory cytokines in a dose-dependent manner. Molecular docking confirmed strong interactions between PRHT components and core targets. The study reveals that PRHT exerts anti-inflammatory effects by regulating the STAT3/IL-6/TNF-α signaling pathway, contributing to inflammation balance and tis-sue repair. These findings provide scientific evidence for the development of PRHT as a functional anti-inflammatory agent and offer new insights into treatment strategies for respiratory infections.
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高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Mengru Li,Hui Wang,Jing Wang,Xiaoyu Zhang,Xin Yao,Jieyao Yu,Marina Rigling,Yanyan Zhang,Xiaochun Wan,Xiaoting Zhai
Lapsang Souchong black tea enjoys a good reputation in China for its unique smoky flavor. A total of 61 odorants in smoked Lapsang Souchong (SLS) and 49 odorants in the reference sample (non-smoked Lapsang Souchong, NSLS) were identified, respectively. The odorants of tea origin decreased significantly after the smoking process, while the pyrolysis products of pine wood increased markedly. Phenols (66.6%) were the most abundant odorants in SLS, among them, 18 phenols were newly found compared to NSLS. Aroma recombinates of SLS and NSLS proved the successful identification and quantitation of their respective key aroma compounds. The omission and addition tests clearly corroborated 3-ethylphenol, p -cresol, m -cresol, and 2-methoxy-4-methylphenol were the crucial factor for the strong smoky pine aroma characteristics of SLS tea. The findings offer a new insight into the flavor role of phenols to SLS tea, which will help to deeply explore the effect of smoking process on aroma changes during tea production.
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