Frontiers in Pharmacology
·
2016
·
IF 4.418
Shan Yun,Zhang Mengmeng,Wang Tengfei,Huang Qin,Yin Dan,Xiang Zemin,Wang Xuanjun,Sheng Jun
Oxidative tea polyphenols (OTPs) is the oxidative polymerization product of epigallocatechin-3-O-gallate (EGCG) forms during the process of Pu-er tea fermentation, and possesses absorption property, which may absorbs on drugs thus impact the drug bioavailability when taking medicines with Pu-er tea. Here we demonstrated that OTP inhibited the absorption of atenolol in the intestine, which was determined by testing atenolol levels of plasma via high performance liquid chromatography (HPLC). After administration of atenolol (50 mg/kg), atenolol was absorbed (Tmax: 1.867 h) with the half-life (t1/2) of 6.663 h in control group; Compared with atenolol group, AUC0-t (h*ng/ml), AUC0-∞(h∗ng/ml), and Cmax of OTP+atenolol group (OTP 500 mg/kg + atenolol 50 mg/kg) reduced 38.7, 27, and 51%, respectively, the atenolol concentration of plasma was reduced by OTP approximately 43, 49, and 55.5% at 30 min, 1 and 2 h, respectively, (P < 0.01). Furthermore, the level of atenolol in feces was higher in the OTP+atenolol group, indicating that the absorption of atenolol in rats was inhibited by OTP. Isothermal titration calorimetry assay identified that EGCG can bind to atenolol and the in vitro results showed that OTP absorbed on atenolol and formed precipitate in acid condition, demonstrating a significant positive relationship between atenolol levels and OTP dosage. Taken together, these results suggested that consuming Pu-er tea with atenolol might inhibit atenolol absorption and possible other drugs.
研究领域:
药理学
·
茶叶科学
·
药物相互作用
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DOI
PubMed
高影响因子
Journal of Agriculture and Food Research
·
2026
·
IF 7.2
Shouhui Wei,Qiao Tan,Weining Wei,Hongbo Jiang,Lijuan Wei,Xian Zhou,Yiqing Liu,Yongzheng Ren
Ginger ( Zingiber officinale Roscoe) is a characteristic economic crop with both medicinal and edible functions. The aroma and bioactive compounds in ginger tea are primarily derived from ginger. Developing a novel ginger tea with a rich aroma and distinctive flavour represents an important approach to adding value to ginger. In this study, the formulation of ginger tea was systematically optimized through single-factor experiments and response surface methodology. The sensory quality of the product was significantly improved, with the optimal formula consisting of 3.5% ginger, 7.5% black tea, 3.9% donkey-hide gelatin, and 3.8% β -cyclodextrin. Compared with commercial counterparts, the developed ginger tea exhibited a delicate texture, uniform consistency, and reddish-yellow colour. In terms of aroma profile, the homemade ginger tea contained 43 volatile compounds, with terpenes being the most abundant (87.80% of the total), primarily including zingiberene (36.22%), α -curcumene (18.84%), and β -bisabolene (13.87%). Moreover, the optimized ginger tea was characterized by a distinctive ginger flavour, moderate sweetness and spiciness, and a pleasant taste. This study provides a theoretical basis for optimizing ginger tea formulations and offers a promising strategy for the comprehensive utilization of high-value ginger products, thereby supporting the high-quality development of the ginger processing industry.
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DOI
高影响因子
ACS Nano
·
2025
·
IF 16
Wei Xu,Xiyu Jia,Mingchuan Yang,Ziyi Peng,Hongping Chen,Xiangchun Zhang,Bing Wei
Fruit spoilage has led to significant food waste and economic losses and poses risks to human health. Currently, widely used plastic bag preservation techniques exhibit limited effectiveness, often leading to environmental pollution and potential health hazards. Moreover, many emerging nanopreservation materials lack comprehensive safety evaluations, raising concerns regarding their biological safety and stability. In this study, we developed a nanocomposite coating that utilizes plant-derived polyphenols as a structural framework for food preservation. This coating is synthesized through a one-step self-assembly process involving tea polyphenols and zinc ions (TPZn). The TPZn nanocomposite coating exhibits exceptional antibacterial, antioxidant, adhesion, and water retention properties. By inhibiting the formation of bacterial biofilms, it effectively prevents bacteria from colonizing the surfaces of fruits, resulting in long-lasting antibacterial effects and significantly extending the shelf life. Additionally, the application of TPZn on strawberries and bananas has led to a doubling of their shelf life while maintaining the freshness and nutrient content of the fruits. This polyphenol-based preservation material not only provides a shield coating against spoilage but also demonstrates excellent biological safety across various models including cells, zebrafish, nematodes, mice, and bean sprouts. This study presents insights into the rational design of biosafe preservation materials utilizing natural plant-derived components.
研究领域:
食品科学
·
纳米技术
·
材料科学
·
食品保鲜
·
微生物学
·
农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Liping Wang,Yukun Li,Lei Ye,Chaohui Zhi,Tao Zhang,Ming Miao
In this study, cellulose was extracted from black tea residues to produce black tea cellulose nanocrystals (BT-CNCs) using an optimized acid hydrolysis method. The structure and performance of BT-CNCs were evaluated. The results showed that the optimal conditions for acidolysis of BT-CNCs included a sulfuric acid concentration of 64 %, a solid-liquid ratio of 1:18 ( w / v ), a hydrolysis temperature of 45 °C, and a hydrolysis time of 50 min. The optimization process resulted in a 44.8 % increase in the yield of BT-CNCs, which exhibited a crystallinity of 68.57 % and were characterized by the typical cellulose I structure. The diameters of the particles range from 5 to 45 nm, and they exhibit aggregation behavior. Notably, BT-CNCs demonstrated excellent storage stability, and the Tyndall effect occurred when exposed to a single beam of light. Although the thermal stability of BT-CNCs decreased, their primary thermal degradation temperature remained above 200 °C. The colloidal nature of BT-CNCs was identified as a non-Newtonian fluid with “shear thinning” behavior. This study introduces a novel method to convert tea waste into BT-CNCs, increasing the yield of BT-CNCs and enhancing waste utilization. BT-CNCs hold promise for application in reinforced composites, offering substantial industrial value.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
NEW CARBON MATERIALS
·
2021
·
IF 1.905
Ai-li Yang,Sheng-ya Yang,Yu-kuan Zhu
Used tea leaves, or tea waste (TW), were crushed into powder and mixed with graphene oxide (GO) in water, followed by adjusting the pH value of the resulting suspension with ammonia to 11, adding FeCl 2 ·4H 2 O under magnetic stirring, filtration and drying to prepare a rGO/Fe 3 O 4 /TW (with mass ratios of 1:2:1) hybrid material. The structure and crystalline phases of the material were characterized by FTIR and XRD. Isotherms for uranium adsorption were obtained and its kinetics were measured in a conical bottle that was placed in a shaker. The effects of the pH value of the uranium solution, adsorption time and initial concentration on the uranium adsorption were investigated. Results indicate that the hybrid has a much faster adsorption rate than TW with a uranium removal rate up to nearly 100% in 20 min for an initial uranium concentration of 10 mg L −1 . The maximum adsorption capacity of the hybrid is 103.84 mg g −1 while that of TW is 97.70 mg g −1 . The hybrid with adsorbed uranium can be easily separated from the solution by applying a magnetic field. The isotherms and kinetics of uranium adsorption on the hybrid are best fitted by the Langmuir isotherm model and the pseudo-second-order model, respectively. The hybrid has good reusability with an uranium removal rate of about 85% after 5 cycles.
研究领域:
环境科学
·
材料科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2012
·
IF 3.655
Yali Wang,Yu Zhao,K. Andrae-Marobela,H. Okatch,Jianbo Xiao
The crude polysaccharides from tea leaves (TPS) looks like have good antioxidant activities. However, whether or not the antioxidant abilities of crude TPS depend on tea polyphenols in the crude TPS is not understand. Herein, TPS fractions were isolated from crude TPS and their antioxidant activities were compared. The crude TPS showed stronger antioxidant activities than that of TPS fractions. However, EGCG (6.15 μg/mL) significantly enhanced DPPH radical scavenging potential of TPS fractions for each dose. Moreover, EGCG (8.0 μg/mL) significantly improved the reducing power of TPS fractions. EGCG causes a synergistic increase in the antioxidant activities of TPS fractions. The antioxidant activities of dextrans in the absence and presence of EGCG were investigated to illustrate that the antioxidant activities of TPS is similar to dextrans. These results illustrated that TPS fractions hardly exhibited antioxidant activities and tea polyphenols are the major antioxidant in the crude TPS. TPS as food antioxidants is an old woman’s tale.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Science & Nutrition
·
2020
·Vol. 8
·期 11
·5926-5933
·
IF 1.797
Liling Wang,Yuchuan Qin,Yanbin Wang,Yifeng Zhou,Bentong Liu
In this research, the interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions (Fe (II) and Fe (III)) was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy. The effects of DMY on the stability and solubility of iron ion were also studied. The results showed the presence of iron ions changed the UV absorption spectra of DMY at the experimental pH values. And the fluorescence spectra showed that iron ion had enhanced fluorescence effect on DMY. In addition, DMY was capable of protecting Fe (II) from being oxidized and improving the solubility of Fe (III).
研究领域:
植物化学
·
营养学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 21
·5140
·
IF 3.267
Zhou-Tao Fang,Yi-Qing Lv,Chu-Jun Song,Jing Jin,Jian-Liang Lu,Hai-Rong Xu,Jian-Hui Ye
Flavonol glycosides are important components of tea leaves, contributing to the bioactivities as well as bitterness and astringency of tea. However, the standards of many flavonol triglycosides are still not available, which restricts both sensory and bioactivity studies on flavonol glycosides. In the present study, we established a simultaneous preparation method of seven flavonol triglycoside individuals from tea leaves, which consisted of two steps: polyamide column enrichment and preparative HPLC isolation. The structures of seven flavonol triglycoside isolates were identified by mass and UV absorption spectra, four of which were further characterized by nuclear magnetic resonance spectra, namely, quercetin-3-O-glucosyl-rhamnosyl-glucoside, quercetin-3-O-rhamnosyl-rhamnosyl-glucoside, kaempferol-3-O-glucosyl-rhamnosyl-glucoside and kaempferol-O-rhamnosyl-rhamnosyl-glucoside. The purities of all isolated flavonol triglycosides were above 95% based on HPLC, and the production yield of total flavonol glycosides from dry tea was 0.487%. Our study provides a preparation method of flavonol triglycosides from tea leaves, with relatively low cost of time and solvent but high production yield.Keywords:Camellia sinensis;flavonol glycosides;tri-glycosides;preparative HPLC;isolation;NMR measurement
研究领域:
植物化学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Qincao Chen,Yin Zhu,Weidong Dai,Haipeng Lv,Bing Mu,Pengliang Li,Junfeng Tan,Dejiang Ni,Zhi Lin
The formation of and dynamic changes in aroma during white tea processing have not previously been systematically investigated. In this study, advanced comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry was employed to investigate the mechanism of white tea aroma formation. A total of 172 volatiles were identified and mainly comprising endogenous volatiles, which displayed diverse change trends during the withering period. In this process, free aroma precursor amino acids and glycosidically bound volatiles (GBVs) were found to contribute to the formation of white tea aroma, with the differential expression of aroma-related key genes accounting for various accumulation of endogenous volatiles and GBVs. In addition, the drying was also shown to play an important role in the formation of white tea aroma. Our study provides the first characterization of white tea aroma formation and establishes a theoretical basis for quality control during white tea processing operations.
研究领域:
食品科学
·
分析化学
·
植物生理学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Shuyao Li,Na Zhang,Shuyi Li,Xuehua Wang,Xin Cong,Shuiyuan Cheng,Zhenzhou Zhu
This study aimed to investigate the storage stability and functional properties of different sizes of tea polysaccharides, and explore the relationship between sizes and digestive properties, so as to provide reference for the subsequent utilization of tea polysaccharides. In this study, TPS-NPs of about 200 nm and 400 nm were prepared by electrostatic interaction with TPS and EDTA ratios of 6:1 and 100:1, respectively. The structural properties of TPS-NPs were investigated by a series of characterization analyses. The results showed that the major functional groups of TPS-NPs did not change significantly with particle size, but the C O stretching vibrations in the methylated carboxyl group were more pronounced. However, their DPPH free radical scavenging ability and antioxidant activity of TPS were decreased in vitro because of the destruction of the apparent structure of tea polysaccharides nanoparticles during preparation. Stability measurements revealed that TPS-NPs have high storage, temperature, pH and ionic concentration stability, especially for TPS-NPs with a particle size of 200 nm. The digestibility of 400 nm TPS-NPs was improved to 3.89% compared to TPS. The results showed that the TPS-NPs has excellent stability and digestibility, which contributed to the development of TPS applications in the food industry and related products.
研究领域:
食品科学
·
纳米技术
·
生物技术
·
药学
✓ 已验证
产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Tao Guo,Wei Li,Chuanding Dong,Jingdai Wang,Yongrong Yang
The comonomer effect of ethylene/ α -olefin copolymerization in the Ziegler-Natta (Z-N) catalytic system, remaining largely elusive and less understood at the molecular level, has been of huge industrial importance and absorbing research interest for decades. Herein, four catalysts with similar physical structures but different polymerization activities and comonomer effects were synthesized by using n -butanol in combination with different secondary electron donors. By tracking catalyst formation, it was found that altering the secondary donor changes the ν (O-H) stability and in turn the MgCl 2 facet growth, to influence the polymerization activity. In situ diffuse reflectance Ultraviolet–visible spectra show that different types of active Ti centers are in function in the ethylene polymerization and the ethylene/1-butene copolymerization. Tracing further the microscopic structures of active species upon triethylaluminium (TEA) activation by using Extended X-ray Absorption Fine Structure, it is found that: (i) for the catalysts with negative comonomer effect, the enhanced donor migration promotes the aggregation of active species and leads to the formation of TiCl 3 -like clusters; (ii) by contrast, for the catalysts with positive comonomer effect, the less mobile donors hinder the aggregation of active species, thus inducing the formation of isolated Ti 3+ sites. Our work reveals an evident correlation between the active center and the comonomer effect, which may be strongly modified by the aggregation of the former.
研究领域:
化学工程
·
催化
·
高分子科学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2018
·Vol. 23
·期 7
·1796
·
IF 3.098
Xiao-Lan Yu,Yong He
The relative overcapacity in China's tea-leaf production and the potential application of tea-leaf saponins in soil remediation encouraged in-depth developments and comprehensive utilizations of tea-leaf resources. Through variables optimizations using Box–Behnken designs for ultrasonic power, temperature as well as ultrasonic treatment time in ultrasonic-assisted water extraction and single-variable experiments for acetone-extraction solution ratio in acetone precipitation, a rapid and simple method was developed for preparing tea-leaf saponins. Tea-leaf saponins with the concentration of 3.832 ± 0.055 mg/mL and the purity of 76.5% ± 1.13% were acquired under the optimal values of 78 w, 60 °C, 20 min and 0.1 ratio of acetone-extraction solution. Both Fourier transform-infrared (FT-IR) spectra and ultraviolet (UV) spectra revealed slight composition differences between tea-leaf saponins and tea-seed saponins, while these differences were not reflected in the critical micelle concentration (CMC) and the surface tension of tea-leaf saponins and tea-seed saponins, indicating there was no need to distinguish them at the CMC. Further research attention on where tea-leaf saponins were in low concentrations is deserved to discover whether they had differences in comparison with tea-seed saponins, which was beneficial to apply them in the phytoremediation of contaminated soils.
研究领域:
化学工程
·
环境科学
·
分析化学
·
农业科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）