Food Bioscience
·
2023
·
IF 5.2
Su Zhou,Jiaying Yang,Yani Pan,Xinyu Feng,Hao Hu,Shicheng Ma,Cansong Ou,Fangyuan Fan,Shuying Gong,Yuefei Wang,Ping Chen,Qiang Chu
Numerous investigations have uncovered the outstanding therapeutic effect of tea extract on ulcerative colitis (UC). However, the therapeutic potential on UC of Pu’ er raw tea extract (PRTE) remains debated and need to be investigated. In our study, PRTE (100 and 300 mg/kg) was applied to the DSS-induced colitis mice via intragastric administration. Results have shown that PRTE treatment significantly ameliorated DSS-induced weight loss, loose stool, hematochezia, colon atrophy, splenomegaly and colon pathological injury. It could also inhibit UC by down-regulating pro-inflammatory cytokines (IL-1β, IL-6 and TNF-α) and increasing the expression of tight junction protein (zonula occludens-1, ZO-1) to reinforce intestinal barrier. Fecal microbiota transplantation has further confirmed that PRTE could maintain intestinal homeostasis and relieve UC by improve the abundance of beneficial bacteria such as Lactobacillus , Muribaculum , Lachnospiraceae and Rikenellaceae , and reduce the abundance of harmful bacteria such as Turicibacter and Romboutsia . This study suggested that PRTE exhibited a noteworthy therapeutic effect on UC via restoring intestinal barrier function and maintaining gut microbiota homeostasis, which develops a safe and efficient novel strategy for UC prophylaxis and therapy, and provides theoretical support for medical application of Pu’ er raw tea in the future.
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Frontiers in Nutrition
·
2023
·
IF 5
He Shengnan,Qiao Xiaoyan,Zhang Shuhan,Xia Jinglin,Wang Lei,Liu Shouan
Tea is one of the most well-known, healthy beverages in the world. Tea plants produce caffeine as a secondary metabolite. Colletotrichum camelliae is one of the most important microbes frequently isolated from tea fields, and it causes anthracnose disease in tea plant. In the present work, we performed molecular microbiology and transcriptomic analyses of the C. camelliae - tea plant interaction to investigate the mechanism of fungal virulence and plant defense. Upon infection of tea plant with C. camelliae, we observed alterations in the expression of fungal transcripts, including those of many genes associated with caffeine metabolism, such as those encoding various transporters, xanthine dehydrogenase, and urate oxidase (UOX). In particular, the deletion of C. camelliae urate oxidase (CcUOX), which is involved in the caffeine metabolism pathway, reduced fungal tolerance to caffeine, and impaired fungal virulence. CcUOX is involved in caffeine metabolism by the degradation of uric acid contents. C. camelliaeΔCcUOX mutants impaired uric acid degradation in vivo. The CcUOX gene was cloned from C. camelliae, overexpressed in Escherichia coli, and the recombinant CcUOX protein displayed maximum activity at 30°C and a pH of 4.0. The recombinant CcUOX efficiently reduced uric acid in vitro suggesting a promising application in caffeine-contaminated environment management and in producing food with low purine contents to prevent uric acid related human diseases, such as hyperuricemia and gout.
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ANALYTICAL AND BIOANALYTICAL CHEMISTRY
·
2019
·Vol. 411
·期 18
·4221-4229
·
IF 3.286
Long Zerong,Shen Shilin,Lu Yi,Lan Wei,Chen Jia,Qiu Hongdeng
Herein, rare-earth europium doped in Gd 2 O 3 @SiO 2 -based molecularly imprinted polymer (MIP) composite nanospheres with a multilayer core-shell structure was successfully prepared via a facile and versatile layer-by-layer assembly strategy of combination with sol-gel, hydrothermal, and surface imprinting procedure. The rare-earth Gd 2 O 3 :Eu 3+ was embedded into the inner portion of the imprinted polymer which was well-suited for fluorescent monitoring carbaryl selectively. Results showed that the recognition process of the nanosensor for carbaryl was fast and reached dynamic equilibrium at ca. 20 min. The fluorescence intensity ( F 0 / F ) is linearly related to the concentration of carbaryl [ Q ] within the range of 16–80 μg mL −1 , and the linear equation is F 0 / F = 0.8909 − 9.775 × 10 −4 [ Q ] ( R = 0.9963) with 10 μg mL −1 as the detection limit. Competition experiments showed that other analogues (methomyl, aldicarb, and isoprocarb) have nearly no interference in the detection of carbaryl. Moreover, this MIP nanosensor was successfully applied to detect carbaryl in green tea samples without pretreatment. The study afforded an efficient and desirable fluorescence sensor for carbaryl detection in a complicated matrix, which hopefully will be used for biomedical/chemical sensing recognition.
Graphical abstract
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Yinyin Liao,Xiumin Fu,Haiyun Zhou,Wei Rao,Lanting Zeng,Ziyin Yang
Although specialized metabolite distributions in different tea ( Camellia sinensis ) tissues has been studied extensively, little is known about their within-tissue distribution owing to the lack of nondestructive methodology. In this study, desorption electrospray ionization imaging mass spectrometry was used to investigate the within-tissue spatial distributions of specialized metabolites in tea. To overcome the negative effects of the large amount of wax on tea leaves, several sample preparation methods were compared, with a Teflon-imprint method established for tea leaves. Polyphenols are characteristic metabolites in tea leaves. Epicatechin gallate/catechin gallate, epigallocatechin gallate/gallocatechin gallate, and gallic acid were evenly distributed on both sides of the leaves, while epicatechin/catechin, epigallocatechin/gallocatechin, and assamicain A were distributed near the leaf vein. L -Theanine was mainly accumulated in tea roots. L -Theanine and valinol were distributed around the outer root cross-section. The results will advance our understanding of the precise localizations and in-vivo biosyntheses of specialized metabolites in tea.
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ENVIRONMENTAL AND EXPERIMENTAL BOTANY
·
2018
·
IF 3.666
Qingshan Xu,Yaxian He,Xiaomei Yan,Shiqi Zhao,Junyan Zhu,Chaoling Wei
Terpenoid volatiles are major contributors to the floral odors and are responsible for the sensory quality of teas. However, little is known about the global regulation of various networks to achieve high terpenoids production in tea leaves. Here, metabolomics and transcriptome profiles were obtained from the tea leaves harvested in five different months. Our results showed that most sesquiterpene contents were lowest when sampled in April, increased markedly in June, and declined in August, September and October. An opposite accumulation pattern was observed in the majority of monoterpenes, and similar accumulation patterns were shared among a subset of sesquiterpenes and monoterpenes. We further found expression patterns of many genes in MVA pathway strongly correlated with the accumulation of some monoterpenes; as well, expression profiles of MEP pathway genes were closely associated with a few sesquiterpenes. A crosstalk regulatory network was constructed using co-expression analysis, and 13 transcription factors genes, with possible crucial roles in the regulation of terpene metabolism, were uncovered in the network. Additionally, CsOCS2 , one key gene involved in terpenoid biosynthesis was functionally characterized in vitro . These results suggest that there might be crosstalk and competition for substrates between the down-stream monoterpenes and sesquiterpenes biosynthesis, which endow tea with its unique aroma, during different growth months.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2018
·
IF 3.909
Ming Ying,Manjunath D. Meti,Hong Xu,Yuhan Wang,Jialiang Lin,Zhibing Wu,Qingguo Han,Xu Xu,Zhendan He,Wenxu Hong,Zhangli Hu
The interaction of lipase with Ligupurpuroside B was studied by multiple spectroscopic techniques , enzyme activity and molecular modeling under simulative physiological condition. According to Stern-Volmer equation, fluorescence of lipase was quenched by Ligupurpuroside B via a static quenching mechanism because of formation of Ligupurpuroside B-lipase complex. Binding constants , number of binding sites & thermodynamic parameters were evaluated. The values of Δ G o (−25.085 kJ mol −1 ), Δ H o (−12.14 kJ mol −1 ) and Δ S o (+43.45 J mol −1 K −1 ) at 298 K indicated that Ligupurpuroside B-lipase interaction is spontaneous and hydrophobic interaction is the main force stabilizing the Ligupurpuroside B-lipase complex. The enzyme activity assay showed that Ligupurpuroside B inhibited lipase activity efficiently. Synchronous fluorescence spectra (SFS) suggested that Ligupurpuroside B is closer to Trp residues than to Tyr residues. All above experimental results were confirmed by molecular docking studies, which further indicated the binding site of Ligupurpuroside B on the surface of lipase, and the amino acid residues of lipase interacting with Ligupurpuroside B. Our present research work gives valuable information on the design of drugs with lipase as a carrier and should be useful for food industries.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Mingjia Wang,Guijie Chen,Dan Chen,Hong Ye,Yi Sun,Xiaoxiong Zeng,Zhonghua Liu
One purified fraction from crude Fuzhuan brick tea polysaccharides (FBTPS), FBTPS-3, was obtained through column chromatography of DEAE Sepharose Fast Flow. The chemical properties and probiotic effects of FBTPS-3 were evaluated by fermentation in vitro . Moreover, the effects of FBTPS-3 on the function and metabolic pathway of gut microbiota were investigated by metagenomic sequencing. The results showed that FBTPS-3 was an heteropolysaccharide with molecular weight of 741 kDa, which was mainly composed of Man, Rha, GalA, Gal and Ara in molar ratio of 8.7:15.5:42.2:19.7:13.9. The contents of carbohydrates and uronic acid in FBTPS-3 were 44.78 ± 2.85% and 40.4 ± 2.11%, respectively. After fermentation, the molecular weight of FBTPS-3 and content of carbohydrates were significantly decreased, indicating that FBTPS-3 could be utilized by gut microbiota. Furthermore, the relative abundances of Bacteroides , Megasphaera and Prevotella were significantly increased by FBTPS-3. FBTPS-3 also significantly promoted the production of acetic, propionic and n-butyric acids. Based on the metagenomic sequencing, it was found that FBTPS-3 significantly enriched the metabolic pathway of starch and sucrose. All the results suggest that FBTPS-3 is expected to be developed as functional ingredients or foods to improve the host health through regulating the gut microbiota and physiological metabolic functions.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Shiya Gan,Yingqi Chen,Lei Zhao,Xiaoyi Zhao,Tong Qiu,Xiaoting Zhai,Qianying Dai
Chinese Xiaokeng green tea (XKGT) possesses elegant and fascinating aroma characteristics, but its key odorants are still unknown. In this study, 124 volatile compounds in the XKGT infusion were identified by headspace-solid phase microextraction (HS-SPME), stir bar sorptive extraction (SBSE), and solvent extraction-solid phase extraction (SE-SPE) combined with gas chromatography-mass spectrometry (GC–MS). Comparing these three pretreatments, we found HS-SPME was more efficient for headspace compounds while SE-SPE was more efficient for volatiles with higher boiling points. Furthermore, SBSE showed more sensitive to capture ketones then was effective to the application of pretreatment of aroma analysis in green tea. The aroma intensities (AIs) were further identified by gas chromatography–olfactometry (GC-O). According to the AI and relative odor activity value (rOAV), 27 compounds were identified as aroma-active compounds. Quantitative descriptive analysis (QDA) showed that the characteristic aroma attributes of XKGT were chestnut-like, corn-like, fresh, and so on. The results of network analysis showed that ( E , Z )-2,6-nonadienal, nonanal, octanal and nerolidol were responsible for the fresh aroma. Similarly, dimethyl sulfide, ( E , E )-2,4-heptadienal, ( E )-2-octenal and β -cyclocitral contributed to the corn-like aroma. Furthermore, indole was responsible for the chestnut-like and soybean-like aroma. This study contributes to a better understanding of the molecular mechanism of the aroma characteristics of XKGT.
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Food Chemistry-X
·
2024
·
IF 6.5
Tiehan Li,Yuming Wei,Mingxia Lu,Yida Wu,Yanqun Jiang,Han Ke,Aiju Shao,Jingming Ning
Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography–mass spectrometry were used to detected and analyses the samples of sun-green green tea, sterile PF and spontaneous PF. Microbiological action promotes the formation of stale aromas. Moist-heat action promotes the formation of plum-fragrance and sweet aroma. 20 microbial markers and 28 moist-heat markers were screened from 184 volatile components. Combining odor activity values and gas chromatography-olfactometry, 22 aroma-active compounds were screened (1,2,3-trimethoxybenzene, linalool, 1,2,4-trimethoxybenzene …), and analyzed during PF processing. Aroma omission and addition experiments verified its importance. Gallic acid addition experiments successfully verified that microorganisms are the main contributors to the synthesis of methoxybenzenes. Finally, Blastobotrys, Rasamsonia , and Thermomyces showed positive correlation with the synthesis of 1-ethyl-4-methoxybenzene, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 1,2-dimethoxybenzene. The formation mechanism of Pu-erh tea's aroma was clarified. Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.
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Foods
·
2025
·Vol. 14
·期 7
·1160
·
IF 5.1
Huijuan Zhou,Jinlin Li,Chengwei Yu,Mingming Hu,Bizhen Zhong,Zongcai Tu,Bin Peng
Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 °C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth ofCockerellaandShiwanellacompared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage.
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FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yan Hu,Wei Chen,Mostafa Gouda,Huan Yao,Xinxin Zuo,Huahao Yu,Yuying Zhang,Lejia Ding,Fengle Zhu,Yuefei Wang,Xiaoli Li,Jihong Zhou,Yong He
Fuzhuan brick tea (FBT) fungal fermentation is a key factor in achieving its unique dark color, aroma, and taste. Therefore, it is essential to develop a rapid and reliable method that could assess its quality during FBT fermentation process. This study focused on using electronic nose (e-nose) and spectroscopy combination with sensory evaluations and physicochemical measurements for building machine learning (ML) models of FBT. The results showed that the fused data achieved 100 % accuracy in classifying the FBT fermentation process. The SPA-MLR method was the best prediction model for FBT quality (R 2 = 0.95, RMSEP = 0.07, RPD = 4.23), and the fermentation process was visualized. Where, it was effectively detecting the degree of fermentation relationship with the quality characteristics. In conclusion, the current study’s novelty comes from the established real-time method that could sensitively detect the unique post-fermentation quality components based on the integration of spectral, and e-nose and ML approaches.
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Foods
·
2024
·Vol. 13
·期 24
·4183
·
IF 4.7
Rourou Wen,Xianghua Chai,Pingping Wang,Kegang Wu,Xuejuan Duan,Jiasi Chen,Tong Zhang,Liya Zeng
Tea polyphenols have been reported to decrease the rate of starch hydrolysis by inhibiting α-glucosidase. However, the effect of the tea harvesting season and the structure of catechin monomers on the inhibitory activity of α-glucosidase is not understood. In this study, the inhibitory effect and underlying mechanism of four seasons of Dancong tea against α-glucosidase were investigated by in vivo and in vitro experiments, multi-spectroscope and molecular dynamic. The Dancong tea harvested in spring and winter showed a stronger inhibitory effect on α-glucosidase due to a higher content of catechin, especially EGCG ((-)-epigallocatechin-3-gallate). The results of in vivo and in vitro experiments showed that EGCG and ECG ((-)-epicatechin-3-gallate) with a higher content of gallate and hydroxyl groups exhibited a stronger inhibitory effect on starch hydrolysis, rise of postprandial blood glucose and activities of α-glucosidase compared to EGC ((-)-epigallocatechin) and EC ((-)-epicatechin). These gallate and hydroxy groups were more effective in interacting with the amino acid residues in the active site of α-glucosidase, leading to structural changes in the enzyme. Certainly, the inhibitory effect of Dancong tea on α-glucosidase explains one of the mechanisms by which it helps alleviate diabetes; the other hypoglycaemic mechanisms of Dancong tea will be further explored.
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