Multi-target mechanisms against coronaviruses of constituents from Chinese Dagang Tea revealed by experimental and docking studies

ETHNOPHARMACOLOGICAL RELEVANCE

The leaves of Eurya chinensis（Chinese Dagang Tea）have been consumed as herbal tea for centuries in Guangdong, China, and have also been used to prevent influenza and treat colds and fevers in traditional Chinese medicine. However, there are no reports on the chemical profile and efficacy of its leaves for the treatment of fever and viral infections.

MATERIALS AND METHODS

The chemical constituents of Eurya chinensis leaves were isolated and identified by phytochemical study and spectroscopic data, E. chinensis extracts and compounds were evaluated for their antiviral activities by cytopathic effect (CPE) reduction and antibody-based EC₅₀ assay. The antiviral effect of the main component was confirmed by immunofluorescence and transmission electron microscopy. Virtual screening and docking enzyme inhibition experiments were performed to analyze the anti-coronavirus mechanisms of the compounds from E. chinensis leaves.

RESULTS

In this study, we found for the first time that E. chinensis leaf extract exhibited inhibitory effects against coronaviruses HCoV-OC43 in vitro. Among 23 monomer compounds isolated from E. chinensis leaf extract, the triterpenoids (betulinic acid, α-amyrin) and the flavonoids (naringenin, eriodictyol and quercetin) showed marked antiviral activity. Microscopic optical analyses further demonstrated that betulinic acid can remove virus particles from HCoV-OC43 infected cells. Virtual screening and docking analysis towards the coronavirus in vogue revealed that betulinic acid was able to bind well to PLpro and Nsp14N7-MTase, and that the flavonoids prefer to bind with PLpro, Nsp3MES, NspP14N7-MTase, Nsp16GTA, and Nsp16SAM. The enzyme inhibition experiments demonstrated that betulinic acid (1) exhibited significant inhibition of PLpro and N7-MTase activity of SARS-CoV-2.

CONCLUSION

This study proposes E. chinensis and its triterpenoids and flavonoids as promising potential treatments for coronaviruses.

The Relative Preference of Empoasca onukii (Hemiptera: Cicadellidae) for Oviposition on Twenty-Four Tea Cultivars

The tea green leafhopper, Empoasca onukii Matsuda (Hemiptera: Cicadellidae) is currently one of the most threatening pests of tea production in China. Several approaches have been used to identify the resistance of different tea cultivars to this important tea pest. However, relatively limited information has been documented about its oviposition preferences. This study aimed to elucidate the preferential oviposition of E. onukii among 24 tea cultivars. Towards this objective, a multi-selective test for E. onukii oviposition was conducted in the laboratory, and the egg densities of E. onukii on 24 varieties were also surveyed in plantations at different time periods during the tea plant growing season in 2019. There was a significant difference in E. onukii egg densities among the 24 cultivars studied in both laboratory tests and the field investigations. Moreover, there was a positive correlation between the laboratory and field data for the number of eggs laid per cultivar. According to the laboratory and field evaluations, 2 cultivars were identified as very-susceptible for E. onukii oviposition, while another 5 cultivars were assigned as susceptible, 9 cultivars were classified as resistant and 2 cultivars were identified as very-resistant, respectively. This information on the oviposition preference for E. onukii on different cultivars could be used as a selection parameter for further breeding of leafhopper-resistant tea cultivars.

Identification and Quantification of Anthocyanin and Catechin Compounds in Purple Tea Leaves and Flakes

Tea is the first most popular beverage worldwide and is available in several selections such as black (fully oxidized), Oolong (partially oxidized) and green (non-oxidized), in addition to purple tea, an emerging variety derived from the same tea plant (Camellia sinensis). This study investigated purple tea leaves (non-oxidized) and flakes (water extractable) to thoroughly identify their composition of anthocyanins and catechins and to study the effect of a water extraction process on their compositional properties in comparison with green tea. Anthocyanin and catechin compounds were separated and quantified using UPLC, and their identity was confirmed using LC-MS/MS in positive and negative ionization modes. Delphinidin was the principal anthocyaninidin in purple tea, while cyanidin came in second. The major anthocyanin pigments in purple tea were delphinidin-coumaroyl-hexoside followed by delphinidin-3-galactoside and cyanidin-coumaroyl-hexoside. The water extraction process resulted in substantial reductions in anthocyanins in purple tea flakes. There were no anthocyanin compounds detected in green tea samples. Both purple and green tea types were rich in catechins, with green tea containing higher concentrations than purple tea. The main catechin in purple or green tea was epigallocatechin gallate (EGCG) followed by either epicatechin gallate (ECG) or epigallocatechin (EGC), subject to tea type. The extraction process increased the concentration of catechins in both purple and green tea flakes. The results suggest that purple tea holds promise in making healthy brews, natural colorants and antioxidants and/or functional ingredients for beverages, cosmetics and healthcare industries due to its high content of anthocyanins and catechins.

Potential Health Risk of Aluminum in Four Camellia sinensis Cultivars and Its Content as a Function of Leaf Position

Tea plants can accumulate aluminum (Al) in their leaves to a greater extent than most other edible plants. Few studies, however, address the Al concentration in leaves at different positions, which is important information for tea quality control. Leaves from four different cultivars of Camellia sinensis L. grown in Hawaii were analyzed for Al concentrations at 10 different leaf positions. Each cultivar was harvested in the winter and summer to determine seasonal variations of Al concentrations in the leaves. The results showed that Al concentrations in the winter leaves were an average of 1.2-fold higher than those in the summer leaves, although the seasonal variations were not statistically significant. The total Al concentration of successively lower leaves showed an exponential increase (R² ≥ 0.900) for all four cultivars in the summer season, whereas those of the winter leaves fit a bi-phase linear regression (R² ≥ 0.968). The regression of the Al concentrations against the top-5 leaf positions in the winter season fit one linear regression, while that against leaf positions 6-11 fit another linear regression. The average Al concentrations between the third leaf and the shoot plus first two leaves increased approximately 2.7-fold and 1.9-fold for all cultivars in the winter and summer months, respectively. The Al concentrations in the rest of the leaves increased approximately 1.5-fold in a sequential order. The target hazard quotient being between 1.69 × 10^-2 and 5.06 × 10^-1 in the tea leaf samples of the four cultivars in Hawaii were all less than 1, suggesting negligible health risks for consumers. The results of this study may be useful for directing harvest practices and estimating tea quality.

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding 65 odor-active domains with flavor dilution factors ranging between 32 and 32,768. In addition, six aromatic substances were captured by headspace analysis. Quantitation of 54 compounds by an internal standard method and stable isotope dilution assays revealed that the concentrations of 32 odorants exceeded their respective orthonasal odor threshold values in tea infusion. The results of odor activity values (OAVs) suggested that 2-metylbutanal (malty) and γ-hexalactone (coconut-like) had the highest OAVs (248 and 154). Eight odorants including γ-hexalactone (OAV 154), methyl 2-methylbutanoate (59), phenylacetic acid (7.2), acetylpyrazine (5.7), 2-methoxyphenol (3.4), p-cresol (2.7), 2,6-diethylpyrazine (2.7), and vanillin (1.8) were newly identified as key odorants in DHP tea infusion. An aroma recombination model in a non-volatile matrix extracted from tea infusion satisfactorily mimicked the overall aroma of DHP tea infusion, thereby confirming the identification and quantitative experiments. Omission experiments verified the obvious significance of 6-methyl-5-hepten-2-one (OAV 91), 2-ethyl-3,5-dimethylpyrazine (19), 4-hydroxy-2,5-dimethylfuran-3(2H)-one (13), and acetylpyrazine (5.7) as key odorants for the special roasty and caramel-like aroma of DHP tea.

Saponins from Camellia sinensis Seeds Stimulate GIP Secretion in Mice and STC-1 Cells via SGLT1 and TGR5

Glucose-dependent insulinotropic polypeptide (GIP) is one of the important incretins and possesses lots of physiological activities such as stimulating insulin secretion and maintaining glucose homeostasis. The pentacyclic triterpenoid saponins are the major active ingredients in tea (Camellia sinensis) seeds. This study aimed to investigate the effect of tea seed saponins on the GIP secretion and related mechanisms. Our data showed that the total tea seed saponins (TSS, 65 mg/kg BW) and theasaponin E₁ (TSE1, 2–4 µM) could increase the GIP mRNA and protein levels in mice and STC-1 cells. Phlorizin, the inhibitor of Sodium/glucose cotransporter 1 (SGLT1), reversed the TSE1-induced increase in Ca²⁺ and GIP mRNA level. In addition, TSE1 upregulated the protein expression of Takeda G protein-coupled receptor 5 (TGR5), and TGR5 siRNA significantly decreased GIP expression in TSE1-treated STC-1 cells. Network pharmacology analysis revealed that six proteins and five signaling pathways were associated with SGLT1, TGR5 and GIP regulated by TSE1. Taken together, tea seed saponins could stimulate GIP expression via SGLT1 and TGR5, and were promising natural active ingredients for improving metabolism and related diseases.

Fluoride concentration in teas derived from Camellia Sinensis produced in Argentina

To evaluate the fluoride concentration and pH of tea derived from Camellia sinensis produced and commercialized in Argentina. Forty-eight varieties of tea (black (n = 16), green (n = 21), red (n = 7), and white (n = 4)) commercialized in the form of leaves or tea bags were acquired. One bag or 2.0 ± 0.05 g of each product was infused for 5 min in 200 mL of distilled boiled water. The F^- concentration was determined using an ion-selective electrode and pH was measured using a pH meter. The found fluoride concentrations ranged from 0.1 to 9.7 µg/mL and the pH ranged from 2.7 to 5.1. A higher fluoride concentration was observed in the leaves group (2.75 ± 2.65 µg/mL) compared to tea bags (1.10 ± 0.82 µg/mL) (p < 0.05). Regarding the type of tea, green and black tea were richer in F^- than red and white tea. Fluoride and pH appeared not to be correlated (Pearson test). All the studied tea samples presented fluoride concentrations greater than the threshold recommended for drinking water. The pH proved to be low, which could be a risk for erosive tooth wear.

K-solubilizing bacteria (Bacillus) promote theanine synthesis in tea roots (Camellia sinensis) by activating CsTSI activity

Theanine is an important quality parameter referring to tea quality. Applying nitrogen fertilizers is one strategy to improve the level of theanine; however, the effect of plant growth-promoting rhizobacteria on theanine synthesis in tea roots has been less studied. In this study, the bacteria isolated from Qimen County with the maximum potassium (K) solubilization were identified as Bacillus by biochemical and molecular analyses. We show that tartaric and pyruvic acids produced by Bacillus were important components related to K solubilization in vitro. Pot experiments and enzymatic assays in vitro showed that inoculation with Bacillus-secreted organic acids increased the level of available potassium in the soil. The increased K level activated recombinant CsTSI activity (theanine biosynthesis enzyme) and increased ethylamine content (the synthesis precursor of theanine), resulting in promoted theanine synthesis in tea roots. Therefore, our study indicates that Bacillus can be a potential bioinoculant for biofortification of tea.

Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage

Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds with specific aroma characteristics importantly contribute to the aroma quality of oolong tea. Shaking and rocking is the crucial procedure for the aroma formation of oolong tea by exerting mechanical damage to fresh tea leaves. Abundant studies have been carried out to investigate the formation mechanisms of VOCs during oolong tea processing in recent years. This review systematically introduces the biosynthesis of VOCs in plants, and the volatile changes due to biotic and abiotic stresses are summarized and expatiated, using oolong tea as an example.

Mycotoxins in Tea ((Camellia sinensis (L.) Kuntze)): Contamination and Dietary Exposure Profiling in the Chinese Population

Tea is popular worldwide with multiple health benefits. It may be contaminated by the accidental introduction of toxigenic fungi during production and storage. The present study focuses on potential mycotoxin contamination in tea and the probable dietary exposure assessments associated with consumption. The contamination levels for 16 mycotoxins in 352 Chinese tea samples were determined by ultra-performance liquid chromatography–tandem mass spectrometry. Average concentrations of almost all mycotoxins in tea samples were below the established regulations, except for ochratoxin A in the dark tea samples. A risk assessment was performed for the worst-case scenarios by point evaluation and Monte Carlo assessment model using the obtained mycotoxin levels and the available green, oolong, black, and dark tea consumption data from cities in China. Additionally, we discuss dietary risk through tea consumption as beverages and dietary supplements. In conclusion, there is no dietary risk of exposure to mycotoxins through tea consumption in the Chinese population.

Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion

BACKGROUND

In recent years, metabolic products of pesticides have gained much attention due to their substantial characteristics as organic pollutants. So far, the behavior and metabolite levels of pesticide metabolites in crops have not been characterized well. In the present study, four registered pesticides (imidacloprid, diafenthiuron, malathion and chlorothalonil) were applied on tea plants in Fujian and Sichuan to characterize their metabolites residue pattern and dietary risk.

RESULTS

Four pesticides dissipated first-order kinetics in the fresh tea leaves with the half-lives of 1.4-3.8 days. Nine metabolites were detected in the fresh tea leaves and green tea after processing. The metabolites residues showed an increasing trend first and then declined after treatment, and reached the maximum near the half-lives of pesticide. Compared with the parent pesticide, the total residue and acute risk (included the metabolites) increased by 1.7-105.2 times. Some metabolites, especially those whose parent pesticides have high water solubility and low Log Kow, will be more easily transferred to tea infusion.

CONCLUSION

Pesticides were metabolized rapidly on tea plants after application, but the production of metabolites increased the health risk of tea consumption. These results could provide insights to use the pesticides in tea gardens and risk monitoring after application. © 2022 Society of Chemical Industry.

A push-pull strategy for controlling the tea green leafhopper (Empoasca flavescens F.) using semiochemicals from Tagetes erecta and Flemingia macrophylla

BACKGROUND

The tea green leafhopper, Empoasca flavescens is the most important pest in Chinese tea plantations. For decades its control has been executed almost exclusively through pesticide applications. A semiochemical-based 'push-pull' strategy was tested on the leafhopper in the study.

RESULTS

The odors released from Tagetes erecta and Flemingia macrophylla significantly repelled and attracted leafhoppers, respectively. These volatile compounds (46 from T. erecta and 53 F. macrophylla) were identified and quantified via gas chromatography-mass spectometry (GC-MS) analysis. Y-tube olfactometer assays indicated that thymol anisole, thymol and camphor had significant repellent effects on the leafhoppers, resulting in a ternary repellent blend at a 4:3:13 ratio. Cis-3-hexen-1-ol, cis-3-hexenyl acetate, nonanal and α-farnesene were significantly attractive to the leafhoppers, making an attractant blend at a 17:4:1:1 ratio. In the field, the push-pull strategy with the repellent dispensers placed within the tea bushes and the attractant-baited sticky traps hung 15 cm above the tea plants showed a significant control efficacy, reaching 69% and 55% at two and 14 days post-treatment, respectively, similar to those in the insecticide control plots. Additionally, the leafhopper density in the push-pull intercropping plot was 63.2 leafhoppers/100 tea shoots/visit, much lower than those in the pull intercropping plot and nonintercropping plot.

CONCLUSION

Application of the push-pull strategy using both synthetic repellent and attractant, or intercropping T. erecta and F. macrophylla with tea plants, can effectively reduce the leafhopper population. This approach might have great potential as an environmentally safe control strategy against the leafhopper. © 2022 Society of Chemical Industry.

Health Risk Assessment of Exposure to Trace Elements from Drinking Black and Green Tea Marketed in Three Countries

Although tea can be beneficial for our health, consuming excess trace elements in tea can be harmful. In this study, the carcinogenic and noncarcinogenic health risk for trace elements in tea influenced by the country of origin, tea type, and infusion process was assessed. Tea (Camellia sinensis) purchased from China, India, and the USA, including black and green tea, were analyzed for essential micronutrients (Cu, Se, and Zn) and nonessential trace elements (Ag, As, Ba, Cd, Cr, and Pb) in leaves and three types of infusions. The results showed that country of origin, tea type, and infusion process had a significant influence on the trace element contents in tea leaves and infusions, also on health risk. Country of origin had a significant influence on Ba, Cr, Pb, and Zn contents in tea leaves and on As, Ba, Cd, Cr, Pb, and Zn contents in tea infusions. Black tea had significantly higher (p < 0.05) Cr and Cu content in tea leaves than green tea, but only Cr content was significantly higher (p < 0.05) than that of green tea in tea infusion. The trace element contents were the highest in the first infusion and decreased as the number of infusion steps increased. The results showed that the consumption of tea infusion was not likely to cause noncarcinogenic risk. However, the carcinogenic risk for As was of concern. Our results indicate that avoiding drinking the first infusion can help to reduce both carcinogenic and noncarcinogenic health risks for trace elements.

Enantioselectivity of indoxacarb during the growing, processing, and brewing of tea: Degradation, metabolites, and toxicities

Chiral pesticides are unique hazardous materials. Here, we systematically studied the potentially harmful products of enantioselective indoxacarb degradation throughout tea growth, processing, and brewing and tested their toxicity to tea geometrid larvae and honeybees. The half-lives of S-indoxacarb and R-indoxacarb during tea growth were 2.6 d and 3.3 d, respectively. There was a trend toward the production of S-indoxacarb from R-indoxacarb. The degradation products IN-JT333, IN-MK638, IN-MF014, and IN-KG433 were also characterized in tea growth and processing and detected. IN-JT333, previously known as a direct insecticidal compound produced by the enzymatic transformation of indoxacarb in insects, was first found in plant samples. The fixation and rolling of green tea and the rolling of black tea were the most important steps that affected indoxacarb and its degradation products. The leaching rates of R-indoxacarb and S-indoxacarb were slightly higher in green tea than in black tea. The maximum leaching rates of IN-MK638 and IN-MF014 during the brewing process reached 89.9% and 94.1%, respectively. Contact toxicity tests with honeybees and tea geometrid larvae in the lab showed that the relative toxicities of the compounds could be ranked as follows: S-indoxacarb > indoxacarb (3S + 1R) ≫ R-indoxacarb. TEST toxicity predictions showed that relative toxicities were ranked IN-KG433 > indoxacarb > IN-JT333 > IN-MK638 > IN-MF014. The toxicity of the degradation product IN-KG433 is higher than that of indoxacarb itself, and its maximum leaching rate is as high as 88.2%. It therefore transfers readily from processed tea to the tea infusion during the brewing process. These findings indicate the need to pay attention to the risk of metabolites and enantiomeric differences and provide new, comprehensive insight into the risk factors for indoxacarb in tea and are relevant to the study of other chiral pesticides.

Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation

Understanding the microbial and chemical diversities, as well as what affects these diversities, is important for modern manufacturing of traditional fermented foods. In this work, Chinese dark teas (CDTs) that are traditional microbial fermented beverages with relatively high sample diversity were collected. Microbial DNA amplicon sequencing and mass spectrometry-based untargeted metabolomics show that the CDT microbial β diversity, as well as the nonvolatile chemical α and β diversities, is determined by the primary impact factors of geography and manufacturing procedures, in particular, latitude and pile fermentation after blending. A large number of metabolites sharing between CDTs and fungi were discovered by Feature-based Molecular Networking (FBMN) on the Global Natural Products Social Molecular Networking (GNPS) web platform. These molecules, such as prenylated cyclic dipeptides and B-vitamins, are functionally important for nutrition, biofunctions, and flavor. Molecular networking has revealed patterns in metabolite profiles on a chemical family level in addition to individual structures.

Aluminum-tolerant, growth-promoting endophytic bacteria as contributors in promoting tea plant growth and alleviating aluminum stress

Unlike that of other crops, the growth of tea plants can be promoted by aluminum, but its regulation mechanism remains unclear. Some endophytes can also promote growth of plant hosts. In this paper, tea roots treated with aluminum were used to study the growth-promoting traits and aluminum tolerance of endophytes. Meta-16S rDNA analysis revealed that Burkholderia was enriched in tea roots after aluminum treatment, and it was the dominant strain for hydroponic tea roots and field tea roots. Actinomycetes constituted the dominant strains in hydroponic tea seedlings treated with aluminum. Sixteen endophytic bacteria, including 12 strains of Firmicutes, 2 strains of Proteobacteria and 2 strains of Actinomycetes, were isolated and identified from hydroponic tea roots treated with different aluminum concentrations. Growth-promoting activity analysis showed that the isolated endophytic bacteria all had more than one plant growth-promoting trait. Among them, B4 (Bacillus nealsonii), B8 (Brevibacterium frigoritolerans) and A2 (Nocardia nova) bacteria each had three growth-promoting traits. Aluminum tolerance ability analysis indicated that endophyte A1 (Leifsonia shinshuensis) had the strongest aluminum tolerance ability, up to 200 mg l-1 aluminum. Plant-bacteria interactions showed that endophytes A1, A2 and B4 and their synthetic community all had a growth-promoting effect on the growth of wheat lateral roots. Moreover, endophytes A1 and B4 alleviated aluminum stress in wheat. Endophyte A1 also promoted the growth of tea cuttings, especially lateral roots, with/without aluminum. Taken together, aluminum enhanced the distribution of aluminum-tolerant and growth-promoting bacteria, thereby promoting the growth of tea roots. This study provides a new aspect for research on the mechanism by which aluminum promotes tea plant growth.

Nitrogen addition exerts a stronger effect than elevated temperature on soil available nitrogen and relation to soil microbial properties in the rhizosphere of Camellia sinensis L. seedlings

As the global climate changes, elevated atmospheric temperature and nitrogen (N) deposition co-occur in natural ecosystems, which affects rhizosphere soil nutrient by altering allocation of roots and its availability to soil microorganism. Elevated temperature in combination with N deposition is expected to affect soil available N and its relation to microbial properties, but this issue has not been extensively examined. Here, we investigated soil available N and its relation to microbial properties in rhizosphere of Camellia sinensis L. seedlings exposed to elevated temperature using a passive warming device in combination with N-added soil. Elevated temperature did not significantly affect soil pH, total organic carbon (TOC), total nitrogen (TN), the ratio of carbon and nitrogen (C:N ratio), total phosphorus (TP), available N ((N in ammonium (NH₄⁺-N) and N in nitrate (NO₃^--N)) (NH₄⁺-N + NO₃^--N)/TN, α-glucosidase (αG), β-glucosidase (βG), cellobiohydrolase (CBH), N-acetyl-glucosaminidase (NAG), and phenol oxidase (PPO) activities, while significantly stimulated root total length of tea seedlings (3.9%), root dry biomass (10.2%), soil microbial biomass carbon (MBC) (7.4%), microbial biomass nitrogen (MBN) (8.6%), and acid phosphatase (ACP) (8.8%). While N addition significantly (p < 0.05) stimulated root dry biomass of tea seedlings (14.1%), root total length (6.2%), root average diameter (6.7%), soil TN, available N, (NH₄⁺-N + NO₃^--N)/TN, and MBN under elevated temperature. Soil aG, βG, CBH, and ACP activity increase significantly (p < 0.05) under elevated temperature + N relative to elevated temperature alone. Generally, N addition led to increased available nitrogen and microbial properties in rhizosphere soil of tea seedlings exposed to elevated temperature by stimulating root properties, soil nitrogen, microbial biomass N, and enzyme activity. Redundancy analysis and Pearson correlation analysis suggested that N addition lead to higher correlation between soil available N and microbial properties exposed to elevated temperature. Our results indicated nitrogen addition exerts a stronger effect than elevated temperature on soil fertility and microbiological cycle in the rhizosphere of Camellia sinensis L. seedlings. The conclusion helps us understand the response mechanism of soil rhizosphere microenvironment to N deposition under global warming scenarios.

Analysis of Mercury Content in Various Types of Tea (Camellia sinensis) and Yerba Mate (Ilex paraguariensis)

Due to the content of active ingredients, teas can be used prophylactically, but most of all they are consumed for taste reasons. As with food or water, these products can be contaminated with heavy metals, including mercury. Mercury (Hg) is a toxic element, it causes many side effects in the human body depending on the form of Hg, which can include respiratory failure, kidney damage, neurological disorders. At the cellular level, Hg and its compounds lead to a disturbance of metabolism and cell death. The aim of the study was to evaluate the mercury concentration of tea (Camellia sinensis) and Yerba Mate (Ilex paraguariensis). Eighty-six samples were collected and analyzed, including the following kinds: black, green, white, Pu-erh, and Yerba Mate. The samples came from Poland. The Hg concentration was determined with an AMA 254 atomic absorption spectrometer. The study showed that the Hg content in each tea sample averaged 2.47 μg/kg. The Hg concentration in the tested types of tea differed significantly statistically (p = 0.000). It was the largest in Yerba Mate, followed by green, Pu-erh, and white tea, and was the smallest in black tea. Statistically significant differences in the Hg content (p = 0.004) were also dependent on the form of the product; in leaf tea samples, the concentration of Hg (2.54 µg/kg) was higher than in tea bags (1.16 µg/kg). The Hg concentration determined in the tested samples does not exceed the permitted EU standard. Consuming these teas poses no health risk in terms of the amount of Hg.

pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea

Withering is one of the most critical steps in the processing of black tea. The degree of withering affects the aroma quality of the finished tea. In this study, we used a pH indicator-based colorimetric sensor array in combination with hyperspectral imaging to intelligently evaluate the withering degree. After analyzing the difference between images taken before and after the reaction of pH indicators with withered leaves, six pH indicators were selected to build a sensor array. Then, the hyperspectral image of each pH indicator was obtained at wavelengths between 400 and 1000 nm. Nonlinear support vector machine (SVM) and least-squares (LS) SVM models were established to determine the degree of withering. Results revealed that the spectral information from single pH indicator failed to accurately evaluate the withering degree. The LS-SVM model achieved satisfactory discriminant results with the low-level data fusion of six pH indicators followed by principal component analysis for dimensionality reduction. The optimal model yielded accuracies of 93.75% and 90.00% for the calibration and prediction sets, respectively. The results indicated that colorimetric sensor array in combination with hyperspectral imaging can effectively determine the withering degree, thus providing a novel method for the intelligent processing of food and tea.

Ecological management model for the improvement of soil fertility through the regulation of rare microbial taxa in tea (Camellia sinensis L.) plantation soils

Agricultural management is essential to enhance soil ecosystem service function through optimizing soil physical conditions and improving nutrient supply, which is predominantly regulated by soil microorganisms. Several studies have focused on soil biodiversity and function in tea plantation systems. However, the effects of different agriculture managements on soil fertility and microbes remain poorly characterized, especially for what concerns perennial agroecosystems. In this study, 40 soil samples were collected from 10 tea plantation sites in China to explore the effects of ecological and conventional managements on soil fertility, as well as on microbial diversity, community composition, and co-occurrence network. Compared with conventional management, ecological management was found to significantly enhance soil fertility, microbial diversity, and microbial network complexity. Additionally, a significant difference in community composition was clearly observed under the two agriculture managements, especially for rare microbial taxa, whose relative abundance significantly increased under ecological management. Random forest modeling revealed that rare taxa (e.g., Rokubacteria and Mortierellomycota), rather than dominant microbial taxa (e.g., Proteobacteria and Ascomycota), were key variables for predicting soil fertility. This indicates that rare taxa might play a fundamental role in biological processes. Overall, our results suggest that ecological management is more efficient than conventional management in regulating rare microbial taxa and maintaining a good soil fertility in tea plantation systems.

Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics

BACKGROUND

Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. The present study comprehensively analyzes metabolites in withered tea leaves at 2-h intervals up to 12 h under red light (630 nm) and dark conditions using ultra performance liquid chromatography-high resolution mass spectrometry (untargeted metabolomics).

RESULTS

Ninety-four non-volatile compounds are identified and relatively quantified, including amino acids, catechins, dimeric catechins, flavonol glycosides, glycosidically-bound volatiles, phenolic acids and nucleosides. The results show that amino acids, catechins and dimeric catechins are most affected by red light treatment. Ten free amino acids, theaflavins and theasinensin A increase after red light irradiation, whereas epigallocatechin gallate and catechin fall.

CONCLUSION

The present study provides a comprehensive and systematic profile of the dynamic effects of red light on withering tea and a rationale for its use in tea processing quality control. © 2021 Society of Chemical Industry.

Using UAV image data to monitor the effects of different nitrogen application rates on tea quality

BACKGROUND

Accurate and efficient evaluation of the effect of nitrogen application rate on tea quality is of great significance for nitrogen management in a tea garden. However, previous methods were all through soil or leaf sampling, using biochemical methods for laboratory testing. These methods are not only less one-time detection samples, but also time-consuming, laborious and inefficient. Therefore, the development of fast, efficient and non-destructive diagnostic methods is an important goal in this field.

RESULTS

We obtained spectral information on the tea canopy using a multispectral camera carried by an unmanned aerial vehicle (UAV), and extracted the average DN value of the experimental plot by environmental visual imagery (ENVI); we finally obtained 28 spectral parameters. By analyzing the correlation between spectral parameters and ground parameters measured synchronously, five spectral parameters with high correlation were selected. Finally, the prediction models of tea nitrogen, polyphenol and amino acid content were established by using support vector machine (SVM), partial least squares and backpropagation neural network. Through modeling comparison and coefficient verification, the results show that the ground parameters measured in the laboratory were in good agreement with the results estimated by the model. The SVM model had the best performance in predicting nitrogen and tea polyphenol content, with R²  = 0.7583 and 0.7533, root mean square error of prediction (RMSEP) = 0.4086 and 0.3392, and normalized RMSEP (NRMSEP) = 1.23 and 1.28, respectively. The partial least squares regression model had the best performance in predicting amino acid content, with R²  = 0.7597, RMSEP = 0.1176 and NRMSEP = 4.10.

CONCLUSION

The results show that the model based on UAV image data and machine learning algorithm can effectively detect the main biochemical components of the tea plant, which provides an important basis for tea garden management. © 2021 Society of Chemical Industry.

Robustness and accuracy evaluation of moisture prediction model for black tea withering process using hyperspectral imaging

The rapid and non-destructive detection of moisture in withering leaves is an unsolved problem because the leaves are stacked together and have random orientation. To address this issue, this study aimed to establish more robust and accurate models. The performance of front side, back side and multi-region models were compared, and the front side model showed the worst transferability. Therefore, five effective wavelength (EW) selection algorithms were combined with a successive projection algorithm (SPA) to select EWs. It was found that the shuffled frog leaping algorithm (SFLA) combined with SPA was the best method for the front side model for moisture analyses. Based on the selected EWs, the extreme learning machine (ELM) became the model with the best self-verification result. Subsequently, moisture distribution maps of withering leaves were successfully generated. Considering the processing demand of withering leaves, local region models developed based on partial least squares and the SFLA-SPA method were applied to predict the moisture of withering leaves in the local and stacked region. The results showed that the RPD, R_cv and R_p values were above 1.6, 0.870 and 0.897, respectively. These results provide a useful reference for the non-destructive detection of moisture in withering leaves.

Tea and its phytochemicals: Hidden health benefits & modulation of signaling cascade by phytochemicals

Tea, one of the most widely consumed beverages, is prepared from the leaves of the Camellia sinensis. The promising health recompenses of tea have been linked to its different phenolic components, which have diverse biological characteristics. Tea also contains several flavonoids, alkaloids, phenolic, theanine, etc., which are associated with anti-oxidant characteristics and a variety of health benefits. It can also lower the pervasiveness of neurological disorders as well as prevent different types of cancer, metabolic syndromes, cardiovascular diseases, urinary stone, obesity, type 2 diabetes. Keeping in mind that tea helps to improve health and prevents many diseases, its consumption has been regarded as a "health-promoting habit" and current medical investigators have established the scientific basis for this concept over time. The current review provides new updated information and perspectives on the tea phytochemicals and their overall health benefits based on molecular processes, experimental studies, and clinical trials.

Discovery of Camellia sinensis catechins as SARS-CoV-2 3CL protease inhibitors through molecular docking, intra and extra cellular assays

BACKGROUND AND PURPOSE

Previous studies suggest that major Camellia sinensis (tea) catechins can inhibit 3-chymotrypsin-like cysteine protease (3CLpro), inspiring us to study 3CLpro inhibition of the recently discovered catechins from tea by our group.

METHODS

Autodock was used to dock 3CLpro and 16 tea catechins. Further, a 3CLpro activity detection system was used to test their intra and extra cellular 3CLpro inhibitory activity. Surface plasmon resonance (SPR) was used to analyze the dissociation constant (K_D) between the catechins and 3CLpro.

RESULTS

Docking data suggested that 3CLpro interacted with the selected 16 catechins with low binding energy through the key amino acid residues Thr24, Thr26, Asn142, Gly143, His163, and Gln189. The selected catechins other than zijuanin D (3) and (-)-8-(5''R)-N-ethyl-2-pyrrolidinone-3-O-cinnamoylepicatechin (11) can inhibit 3CLpro intracellularly. The extracellular 3CLpro IC₅₀ values of (-)-epicatechin 3-O-caffeoate (EC-C, 1), zijuanin C (2), etc-pyrrolidinone C and D (6), etc-pyrrolidinone A (9), (+)-gallocatechin gallate (GCG), and (-)-epicatechin gallate (ECG) are 1.58 ± 0.21, 41.2 ± 3.56, 0.90 ± 0.03, 46.71 ± 10.50, 3.38 ± 0.48, and 71.78 ± 8.36 µM, respectively. The K_D values of 1, 6, and GCG are 4.29, 3.46, and 3.36 µM, respectively.

CONCLUSION

Together, EC-C (1), etc-pyrrolidinone C and D (6), and GCG are strong 3CLpro inhibitors. Our results suggest that structural modification of catechins could be conducted by esterificating the 3-OH as well as changing the configuration of C-3, C-3''' or C-5''' to discover strong SARS-CoV-2 inhibitors.