FOOD CONTROL
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2021
·
IF 5.548
Le Song,Wenbo Zeng,An Li,Canping Pan,Ligang Pan
An automated multi-plug filtration cleanup (m-PFC) method, based on QuEChERS extraction was developed for the analysis of 48 pesticides in green tea. The carboxyl functionalized multi-walled carbon nanotubes (MWCNTs-COOH) were firstly packed in m-PFC columns and functioned as promising sorbents with better clean-up capability. The different parameters of automated m-PFC equipment and extraction conditions were optimized. The automated method integrated cleanup and filtration (through filter membrane) procedure into a single run before injected to the detection instrument. Comparison to d-SPE and manual m-PFC method, the automated method could handle a batch of samples simultaneously with better purification effect. Acceptable recoveries at three concentration levels from 71% to 114% were obtained (except carbendazim and bifenazate) with relative standard deviations lower than 18%. The proposed automated m-PFC method offered a great compromise between rapidity, convenience and efficiency. It was successfully applied for market monitoring of pesticide residues with robust analyze data.
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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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MICROCHEMICAL JOURNAL
·
2019
·
IF 3.206
Zhixiong Hu,Xin-Yue Jiao,Li Xu
The green tea leaf residue was used as the carbon source to produce carbon dots (named as T-CDs) by combining pyrolyzation at high temperature and oxidation by concentrated H 2 SO 4 . Owing to the co-doping of S and N, T-CDs possessed high fluorescence quantum yield up to 14.8%. The fluorescence of the T-CDs was stable to the environmental pH, ionic strength and ultraviolet radiation, but sensitive to temperature with switchable intensity between 15 °C and 65 °C. The fluorescence of T-CDs was also found to be quenched by gefitinib via the inner-filter effect. Thus, T-CDs were used as the fluorescence sensor for gefitinib determination with good linearity in the range of 0.1 μg/mL to 20 μg/mL with satisfactory accuracy. The proposed T-CDs were obtained based on waste recycling of tea leaf residue for sustainability, and this strategy widened the applications of CDs.
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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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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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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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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
·
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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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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Foods
·
2025
·Vol. 14
·期 4
·679
·
IF 5.1
Delai Yang,Shujuan Xuan,Wang Zhang,Huan Wu,Yuge Jiang,An Zhou
Wilson’s disease (WD) is an inherited disorder characterized by abnormal copper metabolism with complex pathological features. Currently, the mechanism of copper overload-induced hepatic injury is unclear. Green tea is a natural chelator, and its main ingredients, green tea polyphenol (GTP) and L-theanine (L-TA) are good at binding to heavy metals like iron and copper. There have been no reports on green tea extracts (GTE) for the treatment of Wilson’s disease. This study investigated the hepatoprotective effect of GTE on WD model mice. Initially, we examined the impact of green tea extract on copper metabolism, excretion, and hepatoprotective effects in WD model toxic milk mice. Then, Ultra performance liquid chromatography (UPLC-DAD) was established to analyze GTP and L-TA in green tea extract. Further screening of eight active components and copper complex active components in green tea extract was carried out by ion analyzer. Finally, we verified the pharmacodynamic effects of these active ingredients at the animal level. The results showed that GTE improves liver function and attenuates liver injury in TX mice by promoting tissue copper excretion and inhibiting oxidative stress, which provides a theoretical basis for green tea’s potential to improve the clinical symptoms of WD.
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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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