PHYTOCHEMICAL ANALYSIS
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2024
·
IF 3
Yangling Li,Ying Su,Yongjuan Liang,Fangchan Li,Ning Lin,Lin Jiang,Qinghua Lin,Qing Chen
Introduction Kidney tea is an essential herbal medicine. It is widely used to treat conditions such as urinary stones, gallstones, and rheumatoid arthritis. There is currently no standardized or widely accepted research strategy for evaluating the quality of kidney tea granules (KTGs) after granulation. Objectives In this study, we aim to establish a comprehensive strategy for evaluating the quality of KTGs produced from different sources of kidney tea. Methods A TLC combined with HPLC method was established to identify the chemical components in KTGs, and HPLC method was used to determine the contents of rosmarinic acid of KTGs. In order to distinguish samples and identify differential components, similarity analysis, hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were conducted. Results TLC and HPLC detection confirmed three chemical components of KTGs, which are rosmarinic acid, caffeic acid, and lithospermic acid. HPLC fingerprint analysis revealed a total of seven common peaks in 15 batches of KTGs. Similarity analysis showed that the similarity of all 15 batches of KTGs was greater than 0.969. The peak areas of the seven common peaks were identified by chemical pattern recognition, and the results showed that most of the KTGs from different origins were clustered together, with small differences between them. The PCA and OPLS-DA results showed that two principal components can represent 82.638% of the common peaks of KTGs, among which peak 5 represents rosmarinic acid, which is the main differential biomarker of KTGs from different regions. Quantitative analysis of rosmarinic acid in KTG samples was performed using HPLC fingerprint conditions and the content of rosmarinic acid in 15 batches of KTGs samples was measured to be between 8.01–14.61 mg/g. Conclusion This study combines TLC, HPLC, and chemometrics to establish a stable and reliable method that can quickly and effectively identify the components of KTGs, accurately quantify known components in KTGs, and provide reference for the quality evaluation of KTGs.
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Foods
·
2024
·Vol. 13
·期 21
·3354
·
IF 4.7
Weiwei Wu,Zhiqiang Zheng,Zhihui Wang,Chenxi Gao,Yilin Liang,Wen Zeng,Weijiang Sun
Diabetes remains a critical global public health challenge, posing a growing threat to human health and well-being. White tea is a lightly fermented tea and one of the six traditional tea categories in China. Owing to its rich content of bioactive compounds such as catechins and alkaloids, it has demonstrated potential anti-diabetic properties. However, its precise bioactive components, mechanisms of action, and relevant molecular targets require further investigation. In this study, an integrated approach combining polyphenol-targeted metabolomics, in vitro antioxidant assays,α-glucosidase inhibition tests, network pharmacology analysis, GEO database exploration, molecular docking, and molecular dynamics simulations was employed to identify the potential anti-diabetic compounds, targets, and mechanisms of white tea. The findings revealed that white tea is particularly abundant in 10 bioactive compounds, including epigallocatechin gallate, epicatechin gallate, and catechin, all of which exhibit significant anti-diabetic potential. These compounds were found to exert their effects by interacting with core molecular targets, namely cathepsin V (CTSV) and nucleotide-binding oligomerization domain-containing protein 1 (NOD1), and engaging in pathways related to signal transduction, apoptosis, and immune responses. This study establishes a strong theoretical basis for advancing white tea research and underscores new opportunities for applying natural products in diabetes therapy.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
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IF 4
Yuhong Lin,Ran Wei,Jack Jingyuan Zheng,Jian Zheng,Wen Zhang,Muhammad Yasir,Kayama Kayama,Xingquan Liu,Zhucheng Su
Lethariella , a folk herbal tea originating from southwest China, has been consumed for centuries as a traditional beverage. However, the distinct chemical characteristics and sensory properties of Lethariella remain poorly understood. In this study, the two most commonly found Lethariella species, Lethariella zahlbruckneri (LZ) and Lethariella cladonioides (LC), were collected for detailed analysis. After brewing, the infusion of LZ exhibited a taste profile that was more astringent, bitter, and thicker, whereas LC liquor was characterized by a sweeter taste profile, coupled with a stronger lingering sweet aftertaste. This variation in taste between LZ and LC infusions can potentially be ascribed to the higher levels of phenolic compounds present in LZ in comparison to LC, along with the lower content of sugars in LZ. The aroma intensity of LC is more robust, with its relative contents of key volatile compounds being significantly higher compared to those in LZ.
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POLYMER BULLETIN
·
2025
·
IF 4
Shah Nouman Ali,Shakir Namra,Gul Rizwan M.,Xu Jia-Zhuang,Li Zhong-Ming
Ultra-high molecular weight polyethylene (UHMWPE) is a versatile polymer with various industrial applications, particularly in orthopedic implants and structural materials. However, its susceptibility to oxidation limits its utility in demanding environments. This study investigates the potential of d -sorbitol (DS), a natural polyol, in enhancing the oxidation stability and crosslink density of UHMWPE when stabilized with tea polyphenols. Tea polyphenols, such as epigallocatechin gallate (EGCG), have been previously evaluated as a promising candidate to stabilize UHMWPE against oxidation without affecting its crosslink density. However, the higher content of EGCG has adverse effect on its mechanical properties. It is hypothesized that addition of DS to EGCG can improve the oxidation and crosslink density of UHMWPE blends. For this purpose, EGCG/DS was blended with UHMWPE at low antioxidant concentrations (≤ 1 wt%), and its comprehensive performance was evaluated. Results demonstrate that the incorporation of d -sorbitol effectively retards oxidation-induced degradation in tea polyphenol-stabilized UHMWPE. The presence of d -sorbitol enhances the crosslink density within the polymer matrix, thereby improving its resistance to oxidative stress. Furthermore, the study elucidates the underlying mechanisms through which DS interacts with EGCG and UHMWPE, elucidating the formation of stable complexes that mitigate oxidative damage. The in vitro biocompatibility of the blends was also very promising for use in artificial joints.
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CHEMICAL ENGINEERING JOURNAL
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2025
·
IF 13.2
Ye-Ting Wang,Qing-Ping Zheng,Yu Chai,Yu-Cang Zhang,Yan-Zhen Zheng
In this study, an efficient and environmentally friendly pretreatment system was developed by combining the biocompatible ionic liquid choline levulinate (ChLA) with monoethanolamine (MEA) to enhance the fractionation and valorization of tea stems (TS). Under optimized conditions (140 °C, 2 h, 20 % water content, ChLA:MEA molar ratio of 1:2), the system achieved high retention of cellulose (89.2 ± 1.4 %) and hemicellulose (76.6 ± 1.4 %), alongside substantial lignin removal (76.9 ± 0.7 %). Spectroscopic and morphological analyses (FTIR, XRD, SEM) confirmed effective disruption of the lignin-carbohydrate complex, a reduction in cellulose crystallinity, and enhanced substrate accessibility. Consequently, enzymatic hydrolysis of the pretreated biomass yielded glucose and xylose at 93.7 ± 0.6 % and 85.7 ± 0.7 %, respectively, representing a more than 212 % improvement in saccharification efficiency compared to untreated TS. Furthermore, the pretreatment selectively cleaved lignin-carbohydrate ester linkages, enabling the recovery of lignin nanoparticles (LNPs) characterized by a high β-O-4 linkage content, low condensation degree, and low molecular weight. These LNPs were incorporated into polyvinyl alcohol (PVA)-based nanocomposite films, which exhibited improved mechanical properties, hydrophobicity, and UV-shielding performance. Overall, this work presented a sustainable and integrated strategy for the comprehensive utilization of lignocellulosic biomass into high-value multifunctional materials.
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
·
IF 4.6
Huiru Zhang,Wanjun Long,Siyu Wang,Kangyan Zhang,Hengye Chen,Haiyan Fu
s As a typical national product of geographical indication in China, the provenance of Longjing tea exerts a significant influence on its quality and market value. This study presents a smart and fast colorimetric sensor based on the oxidase-like activity of copper-doped carbon dots (Cu-CDs) for the discrimination of Longjing tea origin and grade at different scales. Based on the differences in catechin content among Longjing teas from different origins and grades, the sensor utilizes the differential restoring capacities of catechins to amplify the characteristic differences between tea samples. Upon introduction of the Cu-CDs sensing system, its oxidase-like activity catalyzes redox reactions between tea catechins and TMB, inducing observable color changes through modulation of particle surface charge distribution and aggregation states. By extracting RGB values from color images and integrating PLS-DA and RF chemometric models, this study can not only quickly and accurately identify the types and contents of eight catechins, but also visually distinguish the origin and grade of Longjing tea. The discrimination accuracy rate for both the training set and the prediction set reached 100.00%. This method has been shown to facilitate rapid on-site testing, thereby providing an effective means of swiftly identifying the origin of Longjing tea.
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Journal of Future Foods
·
2025
·
IF 7.2
Junyi Zhao,Wei Jia,Xin Wang,Rong Zhang,Mi Li
Drying is the key step in the processing of tea, and the heat transfer directly influences the retention of organic fractions such as selenocysteine. Selenium-enriched black tea is a specialized fermented tea with higher organic selenium concentration than conventional black tea. To investigate the biotransformation mechanism of seleno-amino acids and bioactive compound variations during the drying process of selenium-enriched black tea, this study innovatively constructed a microwave power-regulated tea drying system. A multi-gradient microwave power (140, 280, 420, 560, 700 W) combined with metabolomics and proteomics was used to systematically analyze the effects of microwave regulation on black tea. The results demonstrated that the biosynthesis efficiency of selenohomolanthionine stabilized, and the synergistic optimization of flavonoids and amino acids was achieved at the 420 W power setting when the leaf water content reached 3%. The levels of key metabolites, such as myricetin (37.58 mg/kg), epicatechin (32.44 mg/kg), and tryptophan (114.62 mg/kg), peaked at 420 W, with the highest level being 6.66 times higher than the hot-air drying group. The interaction pathway revealed core regulatory enzymes showing energy dependence, including flavonol synthase and phenylalanine ammonia-lyase. This research elucidated for the first time that microwave drying regulates the formation of bioactive compounds in black tea through a dual mechanism of modulating the selenium metabolic pathway and activating flavonoid synthesis and amino acid conversion. These mechanistic insights enable controlled microwave processing, paving the way for the future precise manufacturing of functional selenium-enriched tea.
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Analytical Methods
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2025
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IF 2.6
De-Huan Yang,Li-Lin Lin,Zhang-Feng Tang,Zengping Chen,Yao Chen,Tong Wang,Ruqin Yu
Lu'an Gua Pian tea (LAGP) is a traditional historical tea and one of the top ten famous teas in China. The price of LAGP from the same place of origin with different harvest time varies greatly in the market, among which the LAGP before the Qingming Festival (between April 4th and 6th every year) is regarded as a precious product. To accurately determine the harvest time of LAGP, especially around Qingming, HPLC-DAD combined with three different data analysis strategies (including targeted components analysis, non-targeted components analysis, and non-targeted fingerprint analysis) was evaluated and compared. Four machine learning algorithms are used to build the corresponding classification models, among which principal component analysis coupled with linear discriminant analysis (PCA-LDA), partial least squares discriminant analysis (PLS-DA) and K-nearest neighbors (K-NN) achieved more than 95% classification accuracy. In addition, the non-targeted component analysis can classify LAGP picking time to a much smaller extent with an accuracy of 100% for PLS-DA. The advantages and disadvantages of three data analysis strategies were compared. Regardless of the data analysis strategy used, the final classification accuracy was satisfactory. The corresponding data analysis strategy can be selected according to the specific experimental purpose. This work provides a variety of alternative solutions based on HPLC-DAD for identifying the picking time of Lu'an Gua Pian.
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2014
·Vol. 52
·期 9
·5874-5881
·
IF 2.024
Geng Qian,Zhao Xin-Huai
In the present study, influences of nine probiotics and tea polyphenols on the production of acetic, butyric, and lactic acid from simulated colonic fermentation of maize resistant starch (RS) were investigated. RS was fermented by fecal extracts of healthy adults at 12 g L −1 and 37 °C for 18–48 h in the presence and absence of exogenous probiotics and tea polyphenols. The added probiotics increased acetic and butyric acid production by 25–216 %. Eubacterium faecalis , Lactobacillus acidophilus , L. casei , and L. helveticus increased lactic acid production by 7–58 %; however, other probiotics decreased lactic acid production. Tea polyphenols facilitated lactic acid production but inhibited acetic and butyric acid production clearly. More importantly, the added probiotics weakened the inhibitory effects of tea polyphenols on the two acids, enhancing acetic and butyric acid production by 152–641 and 825–1,777 %, respectively. It is concluded that both probiotics and tea polyphenols have different impacts on the production of acetic, butyric and lactic acid during the colonic fermentation of RS. The impacts of other probiotics and food components on the colonic fermentation of RS and other dietary fibers should be investigated in future study to clarify their possible interactions.
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Journal of Advanced Research
·
2025
·
IF 13
Bingsong Ma,Longjie Xu,Shuang Liang,Shuya Han,Cunqiang Ma,Xinghui Li,Yongquan Xu,Yue Shi,Junfeng Yin
Introduction The post-fermentation storage of raw Pu-erh tea (RPT) is a key process that contributes to the development of its characteristic aged flavor. Microbial activity plays a vital role in this transformation which strongly influenced by water activity (A w ). However, its specific effects on microbial community dynamics and associated metabolic contributions during RPT storage remain unclear. Objectives This study aims to elucidate the mechanisms by which different A w levels shape microbial communities and drive flavor compound formation during RPT storage. Methods RPT samples were stored under defined A w conditions, during which microbial communities were characterized using Internal Transcribed Spacer (ITS) sequencing, and flavor metabolites were analyzed through gas chromatography-mass spectrometry (GC–MS), liquid chromatography-mass spectrometry (LC-MS). Correlation analyses and core strain-inoculated fermentations under simulated and realistic A w conditions were conducted to investigate the relationship between microbial dynamics and flavor evolution. Results Controlled A w conditions significantly influenced the microbial composition and flavor chemistry of RPT. A w above 0.60 enriched fungal genera such as Papiliotrema , Hannaella , Toxicocladosporium , and Pestalotiopsis , which were strongly correlated with the accumulation of aging-associated terpenoids (e.g., α -terpineol, terpinen-4-ol, cedrol, linalool) and kokumi-active compounds including flavoalkaloids and amino acid derivatives. A core yeast isolate, Papiliotrema flavescens , exhibited metabolic activity at A w > 0.60 under both simulated and realistic storage conditions. It produced β -glucosidase, which promoted the hydrolysis of glycosidic precursors and the accumulation of linalool and methyl salicylate, confirming its role in microbial-driven flavor development. However, A w levels exceeding 0.70 promoted the formation of undesirable volatiles like N , N -dimethyl-propanamide, toluene, and isophorone, indicating potential quality deterioration. Conclusion A w is a pivotal parameter that connects storage safety with microbial-driven flavor development in RPT. An optimal range of 0.60–0.70 promotes beneficial transformations while minimizing off-odor risks. These findings highlight A w regulation as a practical and novel strategy for improving aging quality.
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ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Lingjiao Li,Chengyao Feng,Wenchao Zhang,Lin Qi,Binfeng Liu,Hua Wang,Chenbei Li,Zhihong Li,Chao Tu,Wenhu Zhou
Cisplatin, a frontline chemotherapeutic agent against cancer, faces challenges in clinical application due to significant toxicities and suboptimal efficacy. Renal toxicity, a dose-limiting factor of cisplatin, results from multifactorial processes including cisplatin-induced cellular pyroptosis, oxidative damage, and inflammatory responses. Our findings reveal that Tea Polyphenols Nanoparticles (TPNs) derived from Epigallocatechin gallate (EGCG) effectively could address these diverse mechanisms, comprehensively alleviating cisplatin-induced nephrotoxicity. Leveraging TPNs as carriers, chemical conjugation enables the encapsulation of tetravalent cisplatin prodrug, extending its systemic half-life, enhancing tumor tissue accumulation, while simultaneously mitigating renal toxicity. Concurrently, employing a CRISPR/Cas9 kinase library, we identified CSNK2A1 as a target sensitizing tumor cells to cisplatin, enabling specific siRNA sequences to augment cisplatin susceptibility, thereby minimizing the dosage requirement. Benefiting from the versatile carrier properties of TPNs to codeliver cisplatin prodrug and anti-CSNK2A1 siRNA, we developed a codelivery system, Pt-TPNs/siRNA. Pt-TPNs/siRNA not only enhances the anticancer effects but also mitigates cisplatin-induced renal toxicity, achieving efficacy while reducing toxicity. Mechanistic and safety assessments of these nanoparticles were conducted at both cellular and animal levels, opening new avenues for improved clinical utilization of cisplatin.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Qidong Yu,Yiding Li,Wenmin Zhang,Xueting Cui,Shiye Xie,Lan Zhang
Monitoring trace oxygenated polycyclic aromatic hydrocarbons (O-PAHs) in tea infusions is crucial, as long-term consumption of O-PAHs-contaminated tea can harm health. In this work, covalent organic framework (COF) TpBD-(OH) 2 coating was fabricated for solid-phase microextraction (SPME) of O-PAHs. The coating contains abundant benzene rings and hydrogen bonding sites (oxygen and nitrogen groups). Density functional theory calculations, electrostatic potential distribution and X-ray photoelectron spectroscopy analysis indicated the COF efficiently adsorbs O-PAHs via van der Waals force, hydrogen bonding, electrostatic force, size matching, and π-π interaction. Under the best SPME conditions, a method for detecting O-PAHs in tea infusions was developed using gas chromatography-tandem mass spectrometry (GC–MS/MS). The method possessed low limit of detection (0.5–1.0 ng L −1 ), wide linearity (2.0–1000.0 ng L −1 ) and satisfactory recoveries (82.5 %–117.5 %). Furthermore, the method was used to study the impacts of different roasting methods on O-PAHs contamination, and results showed carbon roasting posed a higher risk.
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