Food Biophysics
·
2016
·Vol. 12
·期 1
·78-87
·
IF 1.605
Wu Zhibing,Shen Liangliang,Han Qingguo,Lu Jun,Tang Haifeng,Xu Xu,Xu Hong,Huang Fengwen,Xie Jiangfeng,He Zhendan,Zeng Zheling,Hu Zhangli
Ligupurpuroside A is a glycoside extracted from Ku-Ding tea. As extracts from Ku-Ding tea exhibit anti-inflammatory property, we hypothesize that Ligupurpuroside A may be an active compound which inhibits trypsin activity during the anti-inflammatory process. The mechanism and nature of inhibition of trypsin by Ligupurpuroside A have been studied by multi-spectroscopic method, enzyme-activity assay and molecular docking. Enzyme activity assay reveals that Ligupurpuroside A significantly inhibits the activity of trypsin through a competitive manner with an IC 50 value of 3.08 × 10 −3 mol L −1 . Fluorescence titration together with thermodynamic analysis indicate that a Ligupurpuroside A-trypsin complex is formed, and that hydrophobic force and hydrogen bonding are the main forces stabilizing the complex. UV-vis absorption, synchronous fluorescence and circular dichroism spectra show that the interaction between Ligupurpuroside A and trypsin induces conformational changes of trypsin with a decrease in the contents of α-helix and β-sheet. Finally, molecular docking further suggests that Ligupurpuroside A molecule binds within the active pocket of trypsin via hydrophobic force and hydrogen bond. Results from this study of the interaction of trypsin with its natural inhibitor should be useful to minimize the antinutritional effects and make full use of tea extracts in the food industry, and be also helpful to the design of the drugs for the diseases related to overexpression of trypsin.
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CyTA-Journal of Food
·
2018
·
IF 1.371
Yingmei Wu,Wenfeng Li,Yalong Lu,Qiu Wu,Xingbin Yang
High fructose (HF) ingestion is a common risk factor for the development of nonalcoholic fatty liver disease (NAFLD), which has become a serious health problem. The underlying mechanism of HF-induced NAFLD needs to be further understood and an effective prevention needs to be established urgently. Gas chromatography-mass spectrometer-based metabonomic method was employed to characterize the serum metabolic profile of HF-induced NAFLD in mice. β-Hydroxybutyric acid, elaidic acid and oleic acid that contributed to energy and lipid metabolism were confirmed as potential biomarkers for HF-induced NAFLD. With these changed metabolic pathways as possible drug targets, different administrations revealed that co-administration of stachyose and tea polyphenols was a more effective method than treatment of stachyose or tea polyphenols alone for preventing HF-induced negative changes of metabolic pathways in mice. These findings suggest that β-hydroxybutyric acid, elaidic acid and oleic acid are potential biomarkers in HF-induced NAFLD, and co-administration is a novel preventive strategy.
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BIORESOURCE TECHNOLOGY
·
2025
·
IF 9
Huanqing Niu,Xuan Xia,Yue Wang,Weiqiang Yang,Zhenyu Wang,Di Zhang,Dong Liu,Yong Chen,Hanjie Ying
Cordyceps militaris has recently been regarded as a promising chassis for high-value compound production owing to its advantage in liquid fermentation, while further exploration of genetic targets and exogenous effectors is needed to enhance its productivity. This study presents the first demonstration of the global regulatory factor VeA as a key modulator of morphological development, conidiogenesis, and cordycepin biosynthesis in C. militaris . Furthermore, screening of exogenous effectors identified tea polyphenols as potent metabolic enhancers, which, when combined with veA overexpression, increased cordycepin production by 69.2% during liquid fermentation. Transcriptome analysis further revealed that this synergistic enhancement was associated with elevated metabolic fluxes through the pentose phosphate (PP) pathway and the cordycepin biosynthesis module. This study provides a feasible strategy and mechanism insights into the cooperative use of genetic and chemical interventions for optimizing C. militaris platforms.
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Foods
·
2025
·Vol. 15
·期 1
·110
·
IF 5.1
Zhen Zeng,Qiyun Zhang,Lijia Zhang,Baichuan Hu,Xinyue Wen,Zihan Wang,Wenjuan Wu,Yuntao Liu
This study systematically examines the effects of processing methods (green vs. black tea) and preparation techniques (brewing vs. decoction) on the flavor and functional composition of Chinese sweet tea ( Lithocarpus litseifolius ). Fermentation degree and extraction temperature were found to significantly influence polyphenol bioavailability, with green tea exhibiting the highest polyphenol and flavonoid contents (144.51 mg/g and 88.97 mg/g, respectively), while black tea showed an approximately 40% reduction in catechin levels due to oxidative polymerization. During in vitro simulated digestion, green tea maintained strong antioxidant activity despite its stronger bitter–astringent taste. Notably, in vitro fecal fermentation experiments demonstrated that sweet tea significantly promoted short-chain fatty acid (SCFA) production and modulated gut microbiota composition (with a 3.2-fold increase in acetate content in the black-tea decoction group). Black tea particularly enhanced beneficial genera (Roseburia and Coprococcus) after 24 h fermentation ( p < 0.05) and exhibited superior prebiotic properties. Principal coordinate analysis confirmed there were significant structural differences in microbial communities among the treatment groups. This study is the first to reveal that processing methods regulate the prebiotic efficacy of sweet tea by modulating the bioaccessibility of active compounds, providing a theoretical foundation for the development of functional sweet tea products.
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Food & Function
·
2025
·
IF 5.4
Qingying Luo,Xuewei Liao,Lijia Zhang,Zhengfeng Fang,Hong Chen,Bin Hu,Yuntao Liu,Zhen Zeng
Lithocarpus litseifolius [Hance] Chun (L. litseifolius), a herbal tea rich in bioactive polysaccharides, has garnered attention for its health-promoting potential. Polysaccharides represent its principal bioactive component and play a significant role in regulating the gut microbiota. This study investigated the physicochemical characteristics and in vitro digestion bioactivities of special-grade polysaccharides (STPs) and first-grade polysaccharides (FTPs) from L. litseifolius green tea, alongside their modulatory effects on the gut microbiota following in vitro fermentation. The results demonstrated that STPs exhibited higher total carbohydrate and uronic acid content, higher molecular weight, and greater in vitro bioactivity compared to FTPs, despite structural similarities. During in vitro simulated digestion, polysaccharides underwent moderate physicochemical modifications accompanied by partial loss of bioactivity. Notably, STPs exhibited a greater extent of degradation compared to FTPs. Despite differential digestion-induced degradation, most STPs and FTPs remained largely intact upon reaching the colon and were thus accessible to the gut microbiota for fermentation. Fecal fermentation demonstrated efficient microbial utilization of STPs and FTPs, each modulating the architecture of the human gut microbiota, characterized by carbohydrate consumption, a decrease in pH, and an elevated relative abundance of beneficial bacterial phyla, including Firmicutes and Bacteroidota. Concurrently, a marked increase in short-chain fatty acid (SCFA) output—particularly acetate and propionate—was observed. STPs primarily enriched Actinobacteria, whereas FTPs favored Bacteroidota, both contributing to elevated acetate and propionate levels while suppressing potential pathogens such as Proteobacteria and Escherichia–Shigella. These findings underscore the potential of L. litseifolius green tea polysaccharides to serve as effective prebiotics for gut microbiota modulation.
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JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 12
·e70740
·
IF 3.4
Ge Ge,Li Lin,Jing Li,Jiabao Zheng,Weizheng Sun
This study investigated the impact of tea polyphenol extract (TPE) on soy protein isolate-stabilized emulsions in a simulated gastrointestinal model. Drop shape analysis was utilized to assess the interfacial behavior of the soy protein isolate (SPI) with added TPE in situ during the bile salts displacement and the upper gastrointestinal digestion. The interaction between SPI and TPE led to significantly low surface hydrophobicity (H0) of 781.6 ( p < 0.05), a large particle size of 156.42 nm ( p < 0.05), and a more negative charge of -18.7 mV ( p < 0.05) with the 0.04% TPE addition. A thick interfacial layer of 2.33 mg/m 2 ( p < 0.05) was shown in the SPI-stabilized emulsion with TPE addition. The SPI-TPE layer exhibited enhanced resistance to bile salt displacement only in the simulated intestinal model. Additionally, TPE addition decreased the release rate of free fatty acid (FFA) to 26.8% during simulated gastrointestinal digestion without bile salts. However, bile salts were able to counteract the inhibitory effect of TPE on lipid digestion. A better understanding of the upper gastrointestinal digestion of protein-stabilized emulsion is valuable for food innovation purposes.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Heyun Zhang,Huan Zhang,Jihong Huang,Liping Du,Lijuan Ma,Juan Wang,Yurong Xing,Xiaorui Song
Fu brick tea (FBT) is prized for its unique aroma, yet the dynamic evolution of its key aroma-active compounds during storage remains unclear. To investigate this dynamic change, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory omics analysis were employed for the comprehensive characterization of aroma-active compounds in five FBT samples. A total of 47 aroma-active compounds were detected, 15 of which were further determined as the key aroma-active compounds based on high flavor dilution (FD) factors, aroma intensities (AI), and odor activity value (OAV). Notably, although dihydroactindiolide exhibited high contents in HF15-HF19 (1733-2156 µg/kg), it was not classified as a key aroma compound. Multivariate statistical analysis revealed that the “stale” aroma attribute was strongly associated with aged FBT samples, while “minty” and “grassy” attributes were characteristic of newly produced FBT. Furthermore, aroma recombination and omission tests combined sensory evaluation confirmed that hexanal, 2-hexenal, ( E, E )-2,4-hexadienal, ( E, Z )-2,6-nonadienal, safranal, ( E, E )-2,4-nonadien-1-al, β -ionone, linalool and cedrol played decisive roles in constructing the overall aroma profile of FBT. This research provides detailed insights into the evolution of FBT aroma during storage, which can serve as a theoretical basis for optimizing FBT storage processes and improving its quality stability.
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TALANTA
·
2025
·
IF 6.1
Xueyun Wei,Baorong Zhang,Zhuomin Zhang,Gongke Li
Haloacetic acid (HAA) disinfection by-products (DBPs) with high polarity, low concentration and significant health hazard are widely present during disinfection processes, particularly iodinated and brominated acetic acids. Due to the lack of selective enrichment media, current sample preparation methods are insufficient for efficient enrichment of low concentrations of HAA DBPs in complex samples, which usually influences the analytical sensitivity and accuracy. In this study, a modulator-induced defect formation strategy was employed to prepare defective UiO-66-NH 2 (D-UiO) as a selective enrichment medium which was further fabricated as membrane solid-phase extraction (M-SPE) to efficiently enrich HAA DBPs. The structure and enrichment performance of the D-UiO medium was studied in detail. D-UiO exhibited good extraction selectivity for the five target DBPs in the presence of structural analogs as interfering compounds. Then, a sensitive quantification method by D-UiO based M-SPE was developed for trace brominated and iodinated acetic acid DBPs in tea drinks coupled with ultra-performance liquid chromatography-tandem mass spectrometry. The limits of detection of the method were in the range of 5.0-15.0 ng/L, and the recoveries were in the range of 78.3%-124%. By combining a ten-pass syringe pump with M-SPE technology, this method enabled batch sample processing and significantly reduced pre-treatment time. The method developed was efficient, selective, sensitive, and accurate for the analysis of hazardous HAA DBPs in complex tea drinks.
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Food Chemistry-X
·
2026
·
IF 9.2
Jiaqi Liu,Tingzi Yan,Qiongyu Wang,Jiaxuan Bao,Yuchan Li,Jigang Piao,Hui Chai,Guoying Zhou
Layer-controlled Fe-TP coating endows PLCL/Gel fibers with favorable physical properties. • Fe-TP coating confers potent antioxidant and antibacterial activities and excellent biocompatibility. • Fe-TP/PLCL-Gel 4 exhibits optimal preservation performance for yellow sweet cherries. To address postharvest fruit spoilage from microbial contamination and oxidation, biodegradable PLCL/gelatin electrospun membranes were functionalized with layer-number-controlled Fe-tea polyphenol (Fe-TP) networks via layer-by-layer assembly. Fe-TP deposition increased fiber diameter, improved hydrophilicity, and enhanced mechanical strength while maintaining flexibility. Increasing the number of assembly cycles enhanced TP release and antioxidant activity, delayed degradation, and improved antibacterial activity against Gram-positive and Gram-negative bacteria. Cytocompatibility and hemolysis assays indicated favorable biosafety. SEM and leakage assays suggested membrane disruption and intracellular leakage as possible antibacterial mechanisms. In yellow sweet cherry preservation, the Fe-TP effectively delayed decay. Although Fe-TP/PLCL-Gel 8 exhibited stronger antibacterial and hydrophilic performance, the Fe-TP/PLCL-Gel 4 achieved the best overall balance of mechanical properties, release, safety, and preservation efficacy, with a day-7 decay rate of only 1.85% ± 3.21%, versus 50.00% ± 5.56% for PE control. This layer-optimized multifunctional electrospun membrane offers a highly effective, promising material for fruit preservation. Schematic diagram of experimental process and mechanism. Download: Download high-res image (122KB) Download: Download full-size image
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Lanting Zeng,Haibo Tan,Yinyin Liao,Guotai Jian,Ming Kang,Fang Dong,Naoharu Watanabe,Ziyin Yang
2-Phenylethanol (2PE) is a representative aromatic aroma compound in tea (Camellia sinensis) leaves. However, its formation in tea remains unexplored. In our study, feeding experiments of [2H8]L-phenylalanine (Phe), [2H5]phenylpyruvic acid (PPA), or (E/Z)-phenylacetaldoxime (PAOx) showed that three biosynthesis pathways for 2PE derived from L-Phe occurred in tea leaves, namely, pathway I (via phenylacetaldehyde (PAld)), pathway II (via PPA and PAld), and pathway III (via (E/Z)-PAOx and PAld). Furthermore, increasing temperature resulted in increased flux into the pathway for 2PE from L-Phe via PPA and PAld. In addition, tomato fruits and petunia flowers also contained the 2PE biosynthetic pathway from L-Phe via PPA and PAld and increasing temperatures led to increased flux into this pathway, suggesting that such a phenomenon might be common among most plants containing 2PE. This represents a characteristic example of changes in flux into the biosynthesis pathways of volatile compounds in plants in response to stresses.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2026
·
IF 6.7
Shujingwen Wang,Yichen Wang,Yidi Zhang,Yongling Lu,Lishuang Lv
Reactive carbonyl species (RCS) are highly reactive molecules linked to chronic diseases. Dihydromyricetin (DMY), a high-activity RCS scavenger, exhibited MGO- and ACR-scavenging rates of 70.1% (0.5 h) and 70.3% (2 h) at 37 °C, respectively. Multiple RCS-DMY adducts were characterized using UPLC-MS/MS, and DMY-2MGO-1 and DMY-2ACR-1 were synthesized. RCS adducts formed by DMY and its six degradation products were semiquantified in a DMY-Δ + RCS model system and in human urine and fecal samples after consuming hot-brewed (3 g) and cold-brewed (3 and 6 g) vine tea as DMY carriers. A dose-dependent increase in RCS-adduct excretion was observed in the cold-brewed tea groups, while hot-brewed tea contributed to RCS-scavenging via DMY degradation products (13.5%). No significant difference in RCS-adduct levels was found between the cold-brewed (6 g) and hot-brewed (3 g) tea groups. Overall, these findings suggest that DMY and vine tea are effective RCS scavengers.
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FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yangyu Zhou,Jiuhong Du,Huan Guo,Yanping Wu,Kai Zhong,Yue Xiao,Yina Huang,Hong Gao
A novel Huangjinya dark tea was developed via Eurotium cristatum PW-1 fermentation. • Dynamic flavor shifts were identified throughout the dark tea fermentation process. • Significant metabolic transformations occurred at stage D9, shaping dark tea quality. • Pearson correlation and molecular docking analyses unveiled key taste compounds. Motivated by the escalating prevalence of high-end dark tea products, exploration into novel tea cultivars and optimized fermentation methodologies has seen a substantial upsurge. Here, we report the first systematic application of Eurotium cristatum PW-1 fermentation to the albino tea cultivar Camellia sinensis cv. Huangjinya for dark tea production, with a core focus on delineating the quality profile of this novel Huangjinya dark tea product. We systematically delineated temporal dynamic changes in metabolite profiles and flavor characteristics throughout the entire fermentation cycle. Day 9 of fermentation (D9) was recognized as the crucial quality inflection point for the product, characterized by significant metabolite disparities, a marked elevation in theabrownins, and concomitant reductions in total phenols, flavonoids, and amino acids. Volatile compound and taste analyses suggested that E. cristatum PW-1 fermentation may contribute to a distinctive chemical profile with compounds associated with floral, sweet, and minty aromas, alongside umami and mildly astringent taste attributes. Correlation analysis and molecular docking further linked key differential metabolites to these flavor attributes, offering preliminary insights into the molecular features that may shape the unique sensory profile of E. cristatum PW-1-fermented Huangjinya dark tea. Download: Download high-res image (361KB) Download: Download full-size image
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危险品化学品经营许可证（带存储）