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Kobayashi W, Tomizawa A, Kurawaka M, Abe M, Watanabe A, Ayabe S. Metabolomic profiling of the nutritional components of chicory leaves following heat processing. J Food Sci 2024; 89:2054-2066. [PMID: 38391109 DOI: 10.1111/1750-3841.16998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/30/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024]
Abstract
Chicory (Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography-mass spectrometry (GC/MS) and principal component analysis (PCA). "Vintor" chicory leaves were processed and homogenized to obtain lyophilized samples, and their moisture content and pH were measured. Heat processing was conducted at 4, 30, 60, and 100°C. Metabolites were extracted and analyzed using GC/MS. The results were statistically analyzed using multiple t-tests and Tukey-Kramer method. A PCA was conducted using standardized data. A lower temperature (≤60°C) positively influenced the concentrations of nutritional components (sugars, free amino acids, and organic acids), branched-chain amino acids (which reportedly improve exercise performance), and γ-aminobutyric acid (which exerts antihypertensive effects). Whereas, a higher temperature (100°C) and microwave processing induced the generation of low-molecular-weight sugars from polysaccharides and glycosides, decreased free amino acid concentrations, and caused heat-induced aminocarbonyl reactions. This study provides valuable information for enhancing the flavor profiles and potential health benefits of chicory leaves by identifying the optimal heat processing parameters for preserving the desired nutritional value. PRACTICAL APPLICATION: The palatability, nutritional content, and health benefits of chicory have been evaluated based on its inherent constituents, but changes in these parameters during food processing remain unclear. Heating at 30 and 60°C activated secondary metabolism in chicory, increasing the amino acid and organic acid concentrations, whereas heating at 100°C and microwave processing increased the sugar concentrations in chicory. Thus, the nutritional value and potential health benefits of chicory could be enhanced by processing it under controlled temperatures; the findings are valuable for both consumers and food processing industry.
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Affiliation(s)
- Wataru Kobayashi
- Department of Health and Nutrition, Faculty of Human Health, Komazawa Women's University, Inagi-shi, Tokyo, Japan
| | - Ayumi Tomizawa
- Department of Food and Nutrition, Takasaki University of Health and Welfare Graduate School, Takasaki-shi, Gunma, Japan
| | - Misaki Kurawaka
- Department of Food Development, Faculty of Human Life, Jumonji University, Niiza-shi, Saitama, Japan
| | - Masako Abe
- Department of Health and Nutrition, Faculty of Health and Welfare, Takasaki University of Health and Welfare, Takasaki-shi, Gunma, Japan
| | - Akio Watanabe
- Department of Food Development, Faculty of Human Life, Jumonji University, Niiza-shi, Saitama, Japan
| | - Sonoko Ayabe
- Department of Food and Nutrition, Takasaki University of Health and Welfare Graduate School, Takasaki-shi, Gunma, Japan
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Xue J, Liu P, Feng L, Zheng L, Gui A, Wang X, Wang S, Ye F, Teng J, Gao S, Zheng P. Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis. Food Chem X 2023; 20:100943. [PMID: 38144758 PMCID: PMC10740047 DOI: 10.1016/j.fochx.2023.100943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 12/26/2023] Open
Abstract
Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, and the effects of the three fixation methods on the chemical characteristics of straight-shaped green teas (GTs) were studied by widely targeted metabolomic analysis. 1001 non-volatile substances was identified, from which 97 differential metabolites were selected by the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2(fold change)| > 1. Correlation analysis indicated that 14 taste-active metabolites were the major contributors to the taste differences between differently processed GTs. High-temperature fixation induces protein oxidation or degradation, γ-glutamyl peptide transpeptidation, degradation of flavonoid glycosides and epimerization of cis-catechins, resulting in the accumulation of amino acids, peptides, flavonoids and trans-catechins, which have flavor characteristics such as umami, sweetness, kokumi, bitterness and astringency, thereby affecting the overall taste of GTs. These findings provided a scientific basis for the directional processing technology of high-quality green tea.
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Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Panpan Liu
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Lin Feng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Lin Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Anhui Gui
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Xueping Wang
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Shengpeng Wang
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Fei Ye
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Jing Teng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Shiwei Gao
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Pengcheng Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
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3
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Cui H, Mao Y, Zhao Y, Huang H, Yin J, Yu J, Zhang J. Comparative Metabolomics Study of Four Kinds of Xihu Longjing Tea Based on Machine Fixing and Manual Fixing Methods. Foods 2023; 12:4486. [PMID: 38137290 PMCID: PMC10743127 DOI: 10.3390/foods12244486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
China Xihu Longjing tea is famous for its good flavor and quality. However, information on its related metabolites, except for flavonoids, is largely deficient. Different processing methods for China Xihu Longjing tea fixing-by machines at both the first and second step (A1), first step by machine and second step by hand (A2), first step by hand and second step by machine (A3), and by hand at both the first and second step (A4)-were compared using a UHPLC-QE-MS-based metabolomics approach. Liquid chromatography-mass spectrometry was used to analyze the metabolic profiles of the processed samples. A total of 490 metabolites (3 alkaloids, 3 anthracenes, 15 benzene and substituted derivatives, 2 benzopyrans, 13 coumarins and derivatives, 128 flavonoids, 4 furanoid lignans, 16 glycosides and derivatives, 5 indoles and derivatives, 18 isocoumarins and derivatives, 4 chalcones and dihydrochalcones, 4 naphthopyrans, 3 nucleosides, 78 organic acids and derivatives, 55 organooxygen compounds, 5 phenols, 109 prenol lipids, 3 saccharolipids, 3 steroids and steroid derivatives, and 17 tannins) were identified. The different metabolic profiles were distinguished using PCA and OPLS-DA. There were differences in the types and contents of the metabolites, especially flavonoids, furanoid lignans, glycosides and derivatives, organic acids and derivatives, and organooxygen compounds. There was a positive correlation between flavonoid metabolism and amino acid metabolism. However, there was a negative correlation between flavonoid metabolism and amino acid metabolism, which had the same trend as prenol lipid metabolism and tannins. This study provides new valuable information regarding differences in the metabolite profile of China Xihu Longjing tea processed based on machine fixing and on manual fixing methods.
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Affiliation(s)
- Hongchun Cui
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Yuxiao Mao
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Yun Zhao
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Haitao Huang
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Junfeng Yin
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China;
| | - Jizhong Yu
- Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China; (H.C.); (Y.M.); (Y.Z.); (H.H.)
| | - Jianyong Zhang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China;
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Liu H, Wu Y, Zhao Z, Liu Z, Liu R, Pang Y, Yang C, Zhang Y, Nie J. Varietal Authenticity Assessment of QTMJ Tea Using Non-Targeted Metabolomics and Multi-Elemental Analysis with Chemometrics. Foods 2023; 12:4114. [PMID: 38002172 PMCID: PMC10670169 DOI: 10.3390/foods12224114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
In this paper, a combination of non-targeted metabolomics and multi-element analysis was used to investigate the impact of five different cultivars on the sensory quality of QTMJ tea and identify candidate markers for varietal authenticity assessment. With chemometric analysis, a total of 54 differential metabolites were screened, with the abundances significantly varied in the tea cultivars. By contrast, the QTMJ tea from the Yaoshan Xiulv (XL) monovariety presents a much better sensory quality as result of the relatively more abundant anthocyanin glycosides and the lower levels of 2'-o-methyladenosine, denudatine, kynurenic acid and L-pipecolic acid. In addition, multi-elemental analysis found 14 significantly differential elements among the cultivars (VIP > 1 and p < 0.05). The differences and correlations of metabolites and elemental signatures of QTMJ tea between five cultivars were discussed using a Pearson correlation analysis. Element characteristics can be used as the best discriminant index for different cultivars of QTMJT, with a predictive accuracy of 100%.
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Affiliation(s)
- Huahong Liu
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Yuxin Wu
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Ziwei Zhao
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Zhi Liu
- College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi 417000, China
| | - Renjun Liu
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Yuelan Pang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
| | - Chun Yang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
| | - Yun Zhang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
| | - Jinfang Nie
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
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5
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Wen M, Zhu M, Han Z, Ho CT, Granato D, Zhang L. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4890-4924. [PMID: 37786329 DOI: 10.1111/1541-4337.13246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Daniel Granato
- Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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6
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Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
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7
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Salem MA, Aborehab NM, Abdelhafez MM, Ismail SH, Maurice NW, Azzam MA, Alseekh S, Fernie AR, Salama MM, Ezzat SM. Anti-Obesity Effect of a Tea Mixture Nano-Formulation on Rats Occurs via the Upregulation of AMP-Activated Protein Kinase/Sirtuin-1/Glucose Transporter Type 4 and Peroxisome Proliferator-Activated Receptor Gamma Pathways. Metabolites 2023; 13:871. [PMID: 37512578 PMCID: PMC10385210 DOI: 10.3390/metabo13070871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
White, green, and oolong teas are produced from the tea plant (Camellia sinensis (L.) Kuntze) and are reported to have anti-obesity and hypolipidemic effects. The current study aims to investigate the anti-obesity effects of a tea mixture nano-formulation by targeting the AMPK/Sirt-1/GLUT-4 axis in rats. In vitro lipase and α-amylase inhibition assays were used to determine the active sample, which was then incorporated into a nanoparticle formulation subjected to in vivo anti-obesity testing in rats by measuring the expression level of different genes implicated in adipogenesis and inflammation using qRT-PCR. Moreover, metabolomic analysis was performed for each tea extract using LC/ESI MS/MS coupled to chemometrics in an attempt to find a correlation between the constituents of the extracts and their biological activity. The in vitro pancreatic lipase and α-amylase inhibition assays demonstrated more effective activity in the tea mixture than the standards, orlistat and acarbose, respectively, and each tea alone. Thus, the herbal tea mixture and its nanoparticle formulation were evaluated for their in vivo anti-obesity activity. Intriguingly, the tea mixture significantly decreased the serum levels of glucose and triglycerides and increased the mRNA expression of GLUT-4, P-AMPK, Sirt-1, and PPAR-γ, which induce lipolysis while also decreasing the mRNA expression of TNF-α and ADD1/SREBP-1c, thereby inhibiting the inflammation associated with obesity. Our study suggests that the tea mixture nano-formulation is a promising therapeutic agent in the treatment of obesity and may also be beneficial in other metabolic disorders by targeting the AMPK/Sirt-1/Glut-4 pathway.
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Affiliation(s)
- Mohamed A Salem
- Department of Pharmacognosy and Natural Products, Faculty of Pharmacy, Menoufia University, Gamal Abd El Nasr Street, Shibin Elkom 32511, Menoufia, Egypt
| | - Nora M Aborehab
- Department of Biochemistry, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Giza 12451, Egypt
| | - Mai M Abdelhafez
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Giza 12451, Egypt
| | - Sameh H Ismail
- Faculty of Nanotechnology for Postgraduate Studies, Sheikh Zayed Branch Campus, Cairo University, Sheikh Zayed, Giza 12588, Egypt
| | - Nadine W Maurice
- Department of Biochemistry, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo 11562, Egypt
| | - May A Azzam
- Department of Biochemistry, Faculty of Pharmacy, Cairo University, Kasr El-Aini Street, Cairo 11562, Egypt
| | - Saleh Alseekh
- Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany
- Center for Plant Systems Biology and Biotechnology, 4000 Plovdiv, Bulgaria
| | - Alisdair R Fernie
- Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany
- Center for Plant Systems Biology and Biotechnology, 4000 Plovdiv, Bulgaria
| | - Maha M Salama
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr El-Ainy Street, Cairo 11562, Egypt
- Department of Pharmacognosy, Faculty of Pharmacy, The British University in Egypt, Suez Desert Road, El Sherouk City, Cairo 11837, Egypt
| | - Shahira M Ezzat
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr El-Ainy Street, Cairo 11562, Egypt
- Department of Pharmacognosy, Faculty of Pharmacy, October University for Modern Sciences and Arts (MSA), Giza 12451, Egypt
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Li Y, Zhang J, Jia H, Pan Y, Xu YQ, Wang Y, Deng WW. Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea. Food Chem 2023; 427:136711. [PMID: 37390734 DOI: 10.1016/j.foodchem.2023.136711] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 06/13/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
Roasting is essential for processing large-leaf yellow tea (LYT). However, the effect of the roasting on the metabolic and sensory profiles of LYT remains unknown. Herein, the metabolomics and sensory quality of LYT at five roasting degrees were evaluated by liquid/gas chromatography mass spectrometry and quantitative descriptive analysis. A higher degree of roasting resulted in a significantly stronger crispy rice, fried rice, and smoky-burnt aroma (p < 0.05), which is closely associated with heterocyclic compound accumulation (concentrations: 6.47 ± 0.27 - 1065.00 ± 5.58 µg/g). Amino acids, catechins, flavonoid glycosides and N-ethyl-2-pyrrolidone-substituted flavan-3-ol varied with roasting degree. The enhancement of crispy-rice and burnt flavor coupled with the reduction of bitterness and astringency. Correlations analysis revealed the essential compounds responsible for roasting degree, including 2,3-diethyl-5-methylpyrazine, hexanal, isoleucine, N-ethyl-2-pyrrolidone-substituted flavan-3-ol (EPSF), and others. These findings provide a theoretical basis for improving the specific flavors of LYT.
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Affiliation(s)
- Yifan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Huiyan Jia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Yue Pan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China.
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China.
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9
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Yu XL, Li J, Yang Y, Zhu J, Yuan H, Jiang Y. Comprehensive investigation on flavonoids metabolites of Longjing tea in different cultivars, geographical origins, and storage time. Heliyon 2023; 9:e17305. [PMID: 37426805 PMCID: PMC10329133 DOI: 10.1016/j.heliyon.2023.e17305] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 06/05/2023] [Accepted: 06/13/2023] [Indexed: 07/11/2023] Open
Abstract
In this study, four kinds of Longjing tea, the famous flat green tea and the protected geographical indication product in China, were used to explore the quality difference of the same green tea due to the cultivar, geographic origin, and storage time under the premise of consistent picking conditions and processing technology using the widely targeted metabolomics. Results showed that 483 flavonoid metabolites with 10 subgroups of flavonoids were screened and 118 differential flavonoid metabolites were identified. The number and subgroups of differential flavonoid metabolites produced by different cultivars of Longjing tea were the largest, followed by storage time, and third by the geographic origin. Glycosidification and methylation or methoxylation were the main structural modifications of differential flavonoid metabolites. This study has enriched the understanding of the effects of the cultivar, the geographic origin, and the storage time on the flavonoid metabolic profiles of Longjing tea, and provided worthy information for the traceability of green tea.
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Li Y, Yang B, Guo W, Zhang P, Zhang J, Zhao J, Wang Q, Zhang W, Zhang X, Kong D. Classification of three types of ginseng samples based on ginsenoside profiles: appropriate data normalization improves the efficiency of multivariate analysis. Heliyon 2022; 8:e12044. [PMID: 36506365 PMCID: PMC9732311 DOI: 10.1016/j.heliyon.2022.e12044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/20/2022] [Accepted: 11/24/2022] [Indexed: 12/03/2022] Open
Abstract
Background It is well known that ginsenosides are the main active ingredients in ginseng, and they have also been important indexes for assessing the quality of ginseng. However, the absolute contents of ginsenosides in ginseng were shown to be varied with the origin, cultivated type, cultivated year and climate. It is a great challenge to distinguish the commercial types of ginsengs according to the content of one or several ginsenosides. Methods The common commercial types of ginsengs are white ginseng (WG), red ginseng (RG), American ginseng (AG). To clearly illustrate the differences among WG, RG and AG at the ginsenosides level, we established a strategy for the detection and identification of ginsenosides based on an optimized LC-Q-Orbitrap MS/MS method coupled with an in-house database of ginsenosides. Before and after the normalization, the ginsenosides datasheet was analyzed and compared using several state-of-the-art multivariate statistical analysis methods. Results Here, 81 ginsenosides were identified in different ginseng samples. The majority of the ginsenosides (59 in 81) were all shared by WG, RG and AG. When the shared ginsenosides datasheet was normalized by the level of ginsenoside Ro, our analysis strategy clearly divided the ginseng samples into three groups (i.e., WG, RG and AG groups). We found that the ginsenoside profiles in RG and WG were significantly different from those in AG. The potential markers and multivariate diagnostic models differentiating the three types of ginsengs were also indicated. Conclusion Our novel methodology based on ginsenoside profiles is more robust than existing methods, and data normalization is required to improve the efficiency of multivariate statistical analysis.
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Affiliation(s)
- Yahui Li
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China
| | - Bingkun Yang
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China,School of Pharmacy, Hebei Medical University, Shijiazhuang, China
| | - Wei Guo
- School of Pharmacy, Hebei Medical University, Shijiazhuang, China
| | - Panpan Zhang
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China
| | - Jianghua Zhang
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China
| | - Jing Zhao
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China
| | - Qiao Wang
- School of Pharmacy, Hebei Medical University, Shijiazhuang, China
| | - Wei Zhang
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China
| | - Xiaowei Zhang
- The Second Hospital of Hebei Medical University, Shijiazhuang, China,Corresponding author.
| | - Dezhi Kong
- School of Chinese Integrative Medicine, Hebei Medical University, Shijiazhuang, China,Corresponding author.
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11
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Xu W, Li J, Zhang L, Zhang X, Zhao H, Guo F, Wang Y, Wang P, Chen Y, Ni D, Wang M. Metabolome and RNA-seq Analysis of Responses to Nitrogen Deprivation and Resupply in Tea Plant ( Camellia sinensis) Roots. FRONTIERS IN PLANT SCIENCE 2022; 13:932720. [PMID: 36092416 PMCID: PMC9459018 DOI: 10.3389/fpls.2022.932720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 06/09/2022] [Indexed: 06/15/2023]
Abstract
Nitrogen (N) is an important contributor in regulating plant growth and development as well as secondary metabolites synthesis, so as to promote the formation of tea quality and flavor. Theanine, polyphenols, and caffeine are important secondary metabolites in tea plant. In this study, the responses of Camellia sinensis roots to N deprivation and resupply were investigated by metabolome and RNA-seq analysis. N deficiency induced content increase for most amino acids (AAs) and reduction for the remaining AAs, polyphenols, and caffeine. After N recovery, the decreased AAs and polyphenols showed a varying degree of recovery in content, but caffeine did not. Meanwhile, theanine increased in content, but its related synthetic genes were down-regulated, probably due to coordination of the whole N starvation regulatory network. Flavonoids-related pathways were relatively active following N stress according to KEGG enrichment analysis. Gene co-expression analysis revealed TCS2, AMT1;1, TAT2, TS, and GOGAT as key genes, and TFs like MYB, bHLH, and NAC were also actively involved in N stress responses in C. sinensis roots. These findings facilitate the understanding of the molecular mechanism of N regulation in tea roots and provide genetic reference for improving N use efficiency in tea plant.
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Affiliation(s)
- Wenluan Xu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Luyu Zhang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Xuyang Zhang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Hua Zhao
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Fei Guo
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Yu Wang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Pu Wang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Yuqiong Chen
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
| | - Mingle Wang
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China (Ministry of Agriculture), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
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12
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Yue C, Peng H, Li W, Tong Z, Wang Z, Yang P. Untargeted Metabolomics and Transcriptomics Reveal the Mechanism of Metabolite Differences in Spring Tender Shoots of Tea Plants of Different Ages. Foods 2022; 11:foods11152303. [PMID: 35954069 PMCID: PMC9368032 DOI: 10.3390/foods11152303] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
The metabolites in the tender shoots of the tea plant are the material basis for the determination of tea quality. The composition and abundance of these metabolites are affected by many key factors, and the tea plant’s age is one of them. However, the effect of plant age on the tender shoot metabolites of tea cultivars of different genotypes is poorly understood. Therefore, we used a combination of untargeted metabolomics and transcriptomics to analyze the differential mechanism behind the differences in the metabolites of the spring tender shoots of 7- and 40-year-old tea plants of two tea cultivars of different genotypes. We found that plant age could significantly change the metabolites in the spring tender shoots of tea plants and that flavonoids, and amino acids and their derivatives, were predominant among the differential metabolites. The quantities of most flavonoids in the aged tea plants of different genotypes were upregulated, which was caused by the upregulated expression of differential genes in the flavonoid biosynthesis pathway. We further discovered that 11 key structural genes play key regulatory roles in the changes in the flavonoid contents of tea plants of different plant ages. However, the influence of plant age on amino acids and their derivatives might be cultivar-specific. By characterizing and evaluating the quality-related metabolites of tea cultivars of two different genotypes at different plant ages, we found that whether an old tea plant (40 years old) can produce high-quality tea is related to the genotype of the tea plant.
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Affiliation(s)
- Cuinan Yue
- Jiangxi Cash Crops Research Institute, Nanchang 330202, China; (C.Y.); (H.P.); (W.L.); (Z.T.); (Z.W.)
- Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330202, China
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Hua Peng
- Jiangxi Cash Crops Research Institute, Nanchang 330202, China; (C.Y.); (H.P.); (W.L.); (Z.T.); (Z.W.)
- Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330202, China
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Wenjin Li
- Jiangxi Cash Crops Research Institute, Nanchang 330202, China; (C.Y.); (H.P.); (W.L.); (Z.T.); (Z.W.)
- Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330202, China
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Zhongfei Tong
- Jiangxi Cash Crops Research Institute, Nanchang 330202, China; (C.Y.); (H.P.); (W.L.); (Z.T.); (Z.W.)
- Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330202, China
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Zhihui Wang
- Jiangxi Cash Crops Research Institute, Nanchang 330202, China; (C.Y.); (H.P.); (W.L.); (Z.T.); (Z.W.)
- Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330202, China
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
| | - Puxiang Yang
- Jiangxi Cash Crops Research Institute, Nanchang 330202, China; (C.Y.); (H.P.); (W.L.); (Z.T.); (Z.W.)
- Jiangxi Key Laboratory of Tea Quality and Safety Control, Nanchang 330202, China
- Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China
- Correspondence: ; Tel.: +86-0791-85021391
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13
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Chen D, Sun Z, Gao J, Peng J, Wang Z, Zhao Y, Lin Z, Dai W. Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities. Food Chem 2022; 377:131976. [PMID: 34979399 DOI: 10.1016/j.foodchem.2021.131976] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/17/2021] [Accepted: 12/27/2021] [Indexed: 01/13/2023]
Abstract
Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined analysis revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanol-O-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding.
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Affiliation(s)
- Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Zhen Sun
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, Liaoning, PR China
| | - Jianjian Gao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China
| | - Zhe Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yanni Zhao
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China.
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China.
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14
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Zhong J, Ren D, Shang Y, Huang S, Li Y, Hu Y, Yi L. Targeted identification of glycosylated flavones and isomers in green tea through integrated ion-filtering strategy and mass-fragmentation characteristics based on the UPLC-Q-Orbitrap-MS/MS platform. Food Chem 2022; 377:131901. [PMID: 34999455 DOI: 10.1016/j.foodchem.2021.131901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/17/2022]
Abstract
Glycosylated flavones (GFs) are important components of green tea and have various structures and isomers. The annotation of GFs' chemical structures is challenging. Ultrahigh-performance liquid chromatography-high resolution mass spectrometry can provide informative mass ions for GF annotation. However, distinguishing the mass features of GFs from those of thousands of ions is difficult. In this study, integrated ion-filtering strategies for O- and C-glycosyl flavones were constructed, and the mass-fragmentation characteristics were summarized from GF standards. Ultimately, 29 GFs with different types of aglycones and glycosides, connection modes, and locations were annotated. According to principal component analysis and t-test results, significant differences were observed in the contents of 16 components in the two kinds of tea. Among them, the contents of 11 GFs in autumn teas were significantly higher than those in spring teas. This study provided an efficient strategy for isomer annotation in food analysis.
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Affiliation(s)
- Jiayi Zhong
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Dabing Ren
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Food Safety Research Institute, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Shang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Food Safety Research Institute, Kunming University of Science and Technology, Kunming 650500, China
| | - Sichen Huang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Yan Li
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongdan Hu
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Food Safety Research Institute, Kunming University of Science and Technology, Kunming 650500, China.
| | - Lunzhao Yi
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Food Safety Research Institute, Kunming University of Science and Technology, Kunming 650500, China.
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15
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Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing: current technologies and perspectives. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Tea Analyzer: A low-cost and portable tool for quality quantification of postharvest fresh tea leaves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Wu W, Lu M, Peng J, Lv H, Shi J, Zhang S, Liu Z, Duan J, Chen D, Dai W, Lin Z. Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm ( Camellia sinensis var. Assamica cv. Jianghua). Food Chem X 2022; 13:100270. [PMID: 35499018 PMCID: PMC9040034 DOI: 10.1016/j.fochx.2022.100270] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/27/2022] [Accepted: 02/22/2022] [Indexed: 01/01/2023] Open
Abstract
Jianghua Kucha (JHKC) is a special tea germplasm with high bitterness growing in China; however, the chemical characteristics of JHKC are not completely understood. In this study, 61 differential metabolites were identified between 11 wild JHKC individuals and 3 control cultivars of Fudingdabai, Yunkang 10, and Zhuyeqi using comprehensive nontargeted and targeted metabolomics approach. The JHKC accessions mainly possessed significantly higher levels of purine alkaloids of theacrine (12.06 ± 5.23 mg/g) and 1,3,7-trimethyluric acid, non-epi-form flavanols (catechin, gallocatechin, catechin gallate, and gallocatechin gallate), and methylated flavanols of epigallocatechin-3-O-(3″-O-methyl)-gallate (4.79 ± 1.45 mg/g) and epicatechin-3-O-(3″-O-methyl)-gallate (1.02 ± 0.34 mg/g), as well as significantly lower levels of flavonol glycosides, which indicated that caffeine metabolism, flavonoid biosynthesis, and flavonol and flavone biosynthesis are mostly differential metabolic pathways. Our study demonstrated that JHKC germplasm is a promising resource for breeding novel tea cultivars with high contents of theacrine, non-epi-form flavanols, and methylated flavanols.
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Affiliation(s)
- Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.,Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Meiling Lu
- Agilent Technologies (China) Limited, 3 Wangjing North Road, Chaoyang District, Beijing 100102, PR China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Shuguang Zhang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Zhen Liu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Jihua Duan
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
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18
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Dynamic evolution and correlation between microorganisms and metabolites during manufacturing process and storage of Pu-erh tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113128] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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19
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Niu J, Li X, Qi X, Ren Y. Pathway analysis of the biodegradation of lignin by Brevibacillus thermoruber. BIORESOURCE TECHNOLOGY 2021; 341:125875. [PMID: 34523569 DOI: 10.1016/j.biortech.2021.125875] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 08/29/2021] [Accepted: 08/30/2021] [Indexed: 06/13/2023]
Abstract
With increased interest in the biodegradation of lignin, there is a pressing need to evaluate the feasibility of using microorganisms for lignin degradation. A novel Bacillus strain was separated from compost and identified as Brevibacillus thermoruber. B. thermoruber showed excellent performance in lignin degradation and degraded 81.97% of lignin after 7 d, which was similar to the lignin degradation rate of fungi. The biodegradation of lignin G and H monomers mainly proceeded via the β-ketoadipate pathway at 37 °C. At 55 °C, the degradation product of lignin S monomer was mainly a benzoic acid substance, indicating that the lignin was degraded via the benzoic acid pathway. The degradation products of lignin are important precursors for humus formation in compost. The results of this study provide new insights into the biodegradation pathway of lignin in different stages of composting.
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Affiliation(s)
- Jiayu Niu
- Laboratory of Environmental Biotechnology, School of Environmental and Civil Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Wuxi 214122, PR China; Jiangsu Cooperative Innovation Center of Technology and Material of Water Treatment, Suzhou 215009, PR China
| | - Xiufen Li
- Laboratory of Environmental Biotechnology, School of Environmental and Civil Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Wuxi 214122, PR China; Jiangsu Cooperative Innovation Center of Technology and Material of Water Treatment, Suzhou 215009, PR China.
| | - Xiguang Qi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yueping Ren
- Laboratory of Environmental Biotechnology, School of Environmental and Civil Engineering, Jiangnan University, Wuxi, Jiangsu 214122, PR China; Jiangsu Key Laboratory of Anaerobic Biotechnology, Wuxi 214122, PR China; Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, PR China
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20
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Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea. Molecules 2021; 26:molecules26216718. [PMID: 34771127 PMCID: PMC8587966 DOI: 10.3390/molecules26216718] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/28/2021] [Accepted: 11/02/2021] [Indexed: 11/17/2022] Open
Abstract
Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that the pile-fermentation and turnover (post-fermentation, FT) was the crucial stage in transforming the main compounds of QZT, whose contents of flavan-3-ols and flavonoids glycosides were decreased significantly. The bioactivities, including the antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase, were also reduced after the FT process. It was suggested that although the QZT sensory properties improved following pile-fermentation and aging, the bioactivities remained restrained. Correlation analysis indicated that the main galloylated catechins and flavonoid glycosides were highly related to their antioxidant capacity and inhibitory effects on α-amylase and α-glucosidase.
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21
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Wang YS, Fang MZ, Zheng SD, Cho JG, Yi TH. Identification of Chinese green tea ( Camellia sinensis) marker metabolites using GC/MS and UPLC-QTOF/MS. Food Sci Biotechnol 2021; 30:1293-1301. [PMID: 34721925 DOI: 10.1007/s10068-021-00970-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 07/18/2021] [Accepted: 08/10/2021] [Indexed: 11/28/2022] Open
Abstract
Tea is one of the most widely consumed aromatic beverages in the world because of its taste and flavor, as well as due to many potential health beneficial properties. Metabolomics focuses on an in-depth analysis of all metabolites in living organisms. In this study, 29 primary metabolites and 25 secondary metabolites were identified using GC/MS and UPLC-QTOF/MS, respectively. Further, PCA analysis showed conspicuous discrimination for the ten varieties of green tea with metabolite profiling. Among them, organic acids, amino acids, flavan-3-ols, and flavonol glycosides varied greatly through checking the VIP values of the PLS-DA model. Moreover, the intrinsic and/or extrinsic factors characterizing each type of green tea were also discussed. The chemical component marker derived here should be used as an important detection index, while evaluating the tea quality, as well as while establishing the tea quality standard. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00970-4.
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Affiliation(s)
- Yu-Shuai Wang
- Department of Pharmacy, Bengbu Medical College, 2600 Donghai Avenue, Bengbu, 233030 China
| | - Min-Zhe Fang
- Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104 Republic of Korea
| | - Sheng-Dao Zheng
- Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104 Republic of Korea
| | - Jin-Gyeong Cho
- Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104 Republic of Korea
| | - Tae-Hoo Yi
- Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104 Republic of Korea
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22
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Dynamic Evolution and Correlation between Metabolites and Microorganisms during Manufacturing Process and Storage of Fu Brick Tea. Metabolites 2021; 11:metabo11100703. [PMID: 34677418 PMCID: PMC8539874 DOI: 10.3390/metabo11100703] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 01/18/2023] Open
Abstract
Fu brick tea (FBT) is one of the major brands of dark tea. Microbial fermentation is considered the key step in the development of the special characteristics of FBT. The systemic corelationship of the microbiome and metabolomics during manufacture of Fu brick tea is not fully understood. In this study, we comprehensively explored the microbiome and metabolite dynamic evolution during the FBT manufacturing processes, and revealed decisive factors for the quality and safety of FBT based on the grouped methods of metabolomics combined with biochemical measurements, microbiome sequencing combined with quantitative polymerase chain reaction (PCR), and multiplex analysis. Both the microbiome and quantitative PCR showed that fungi displayed concentrated distribution characteristics in the primary dark tea samples, while bacterial richness increased during the flowering processes and ripening period. All microorganism species, as well as dominant fungi and bacteria, were identified in the distinct processes periods. A total of 178 metabolites were identified, and 34 of them were characterized as critical metabolites responsible for metabolic changes caused by the corresponding processes. Metabolic analysis showed that most metabolites were decreased during the FBT manufacturing processes, with the exception of gallic acid. Multivariate analysis verified that the critical metabolites were correlated with specific dominant microbial species. All the top fungal species except unclassified_g_ Aspergillus showed positive correlations with six critical metabolites (L-The, epigallocatechin (EGC), Gln, tea polyphenol (TP), tea polysaccharides (TPs) and caffeine). Five of the top bacteria species (Cronobacter, Klebsiella, Pantoea, Pluralibacter, and unclassified_ f_Entero-bacteriaceae) showed positive correlations with epigallocatechins and tea polyphenols, while the other 11 top bacterial species correlated negatively with all the critical metabolites. The content of amino acids, tea polyphenols, tea polysaccharides, and flavonoids was reduced during microbial fermentation. In conclusion, our results reveal that microbial composition is the critical factor in changing the metabolic profile of FBT. This discovery provides a theoretical basis for improving the quality of FBT and enhancing its safety.
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23
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Jiang C, Zhao L, Xin C, Dong Y, Shen J, Xia Z, Shou D, Li G. Prediction of allergic reaction risk of Shenmai injection based on real-world evidence coupled with UPLC-Q-TOF-MS. Biomed Chromatogr 2021; 36:e5255. [PMID: 34612532 DOI: 10.1002/bmc.5255] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 08/28/2021] [Accepted: 09/28/2021] [Indexed: 01/23/2023]
Abstract
The allergic reaction (AR) of Chinese herbal injection (CHI) has become one of the most noticeable focuses of public health in China. However, it still remains a considerable controversy as to whether low-molecular-weight components in CHI have potential sensitization. In this study, the relationship between AR and low-molecular-weight component profile of Shenmai injection was explored by an interdisciplinary technology integrating real-world evidence and ultra-performance liquid chromatography-quadrupole time-of-flight mass spectroscopy (UPLC-Q-TOF-MS). The AR information of hospitalized patients was obtained by comprehensively analyzing real-world evidence from January 2015 to June 2019 at two Chinese hospitals. The UPLC-Q-TOF-MS was exploited to systematically investigate the low-molecular-weight component profile with 50-1500 m/z mass range, and 3725 MS1 peaks were detected. The optimized partial least squares discriminant analysis model was established to map the influence of low-molecular-weight components on AR. The results of this study showed that high levels of organic acids administered intravenously might be a potential risk factor for inducing AR. By using this method, Shenmai injection with high AR risk could be recognized precisely with 100% accuracy before clinical use.
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Affiliation(s)
- Cheng Jiang
- Department of Pharmacy, Tongde Hospital of Zhejiang Province, Hangzhou, China.,Department of Medicine, Zhejiang Academy of Traditional Chinese Medicine, Hangzhou, China
| | - Lisha Zhao
- Department of Medicine, Zhejiang Academy of Traditional Chinese Medicine, Hangzhou, China
| | - Chuanwei Xin
- Department of Pharmacy, Tongde Hospital of Zhejiang Province, Hangzhou, China
| | - Yu Dong
- Department of Medicine, Zhejiang Academy of Traditional Chinese Medicine, Hangzhou, China
| | - Jie Shen
- Department of Pharmacy, Zhejiang Province Hospital of Traditional Chinese Medicine, Hangzhou, China
| | - Zhongni Xia
- Department of Pharmacy, Tongde Hospital of Zhejiang Province, Hangzhou, China
| | - Dan Shou
- Department of Medicine, Zhejiang Academy of Traditional Chinese Medicine, Hangzhou, China.,School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou, China
| | - Gonghua Li
- Department of Pharmacy, Tongde Hospital of Zhejiang Province, Hangzhou, China
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Zhou Y, Shao L, Zhu J, Li H, Duan H. Comparative analysis of tuberous root metabolites between cultivated and wild varieties of Rehmannia glutinosa by widely targeted metabolomics. Sci Rep 2021; 11:11460. [PMID: 34075137 PMCID: PMC8169854 DOI: 10.1038/s41598-021-90961-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/17/2021] [Indexed: 01/06/2023] Open
Abstract
Differential metabolites between tuberous roots from cultivated variety (ZP) and wild variety (YS) of Rehmannia glutinosa were analyzed by widely targeted metabolomics, and annotated to KEGG pathways. 228 secondary metabolites (SM) in ZP and YS were detected, of which 58 were differential metabolites (DM), including 41 flavonoids, 10 phenolic acids, 3 terpenoids, 2 alkaloids and 2 others, and 170 were unchanged; Among 58 DMs, 44 (75.9%) were up-regulated in YS, of which 30 were unique to YS, while 14 (24.1%) were down-regulated in YS, of which 10 were unique to ZP; Among flavonoids, 33 (80.5%) were more highly expressed in YS than in ZP; Among phenolic acids, 7 (70%) were more highly expressed in YS than in ZP; 12 of 58 DMs were annotated into 17 types of KEGG pathways. Among them, benzoic acid and p-Coumaryl alcohol were up-regulated in YS, and annotated into 10 pathways (58.8%) and 4 pathways (23.5%), respectively. In addition, much of DMs possess various pharmacological effects. These results indicated better quality of YS than ZP and the necessity of YS domestication. Taken together, this study will provide a reference for the scientific introduction, comprehensive development and utilization of wild Rehmannia glutinosa.
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Affiliation(s)
- Yanqing Zhou
- College of Life Sciences, Henan Normal University, Xinxiang, 453007, Henan, People's Republic of China.
| | - Luying Shao
- College of Life Sciences, Henan Normal University, Xinxiang, 453007, Henan, People's Republic of China
| | - Jialin Zhu
- College of Life Sciences, Henan Normal University, Xinxiang, 453007, Henan, People's Republic of China
| | - Huimin Li
- College of Life Sciences, Henan Normal University, Xinxiang, 453007, Henan, People's Republic of China
| | - Hongying Duan
- College of Life Sciences, Henan Normal University, Xinxiang, 453007, Henan, People's Republic of China
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25
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Huang A, Jiang Z, Tao M, Wen M, Xiao Z, Zhang L, Zha M, Chen J, Liu Z, Zhang L. Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea. Food Chem 2021; 359:129950. [PMID: 33945989 DOI: 10.1016/j.foodchem.2021.129950] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 01/20/2023]
Abstract
The black tea could be stored for a long time, and subsequently affects the flavor characteristics. In the present study, the effects of storage years (1, 2, 3, 4, 5, 10, 17 and 20 years) on the chemical profiling and taste quality of keemun black tea (KBT) were compared by metabolomics and quantitative sensory evaluation. The main polyphenols were degraded during the storing, especially 10-year storage, but caffeine and theobromine were stable. The intensity of bitterness, astringency, umami was negatively correlated to storage years, with correlation coefficient at -0.95, -0.91 and -0.83 respectively, whereas sweetness had positive correlation coefficient at 0.74. Quinic acid, galloylated catechins, linolenic acid, linoleic acid, malic acid, palamitic acid, and theaflavin-3́-gallate were marker compounds which were responsible for distinguishing short and long time preserved KBT. The contents of fatty acids were positively correlated to storage time and sweet intensity.
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Affiliation(s)
- Ai Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Meng Tao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zhipeng Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Lan Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Minyu Zha
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Jiayu Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zhengquan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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26
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Shi J, Ma W, Wang C, Wu W, Tian J, Zhang Y, Shi Y, Wang J, Peng Q, Lin Z, Lv H. Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4210-4222. [PMID: 33792297 DOI: 10.1021/acs.jafc.1c00598] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In the present study, we produced Pu-erh, Liubao, Qingzhuan, and Fuzhuan teas using a single raw tea material and applied widely targeted metabolomics to study the impact of various microbial-fermented methods on the chemical profile of dark tea. The contents of catechins and free amino acids decreased drastically, whereas the contents of gallic acid and theabrownins increased significantly during microbial fermentation. Pu-erh tea had the highest content of theabrownins (11.82 ± 0.49%). Moreover, MS-based metabolomics analysis revealed that the different types of dark teas were significantly different from their raw material. A total of 85 differential metabolites were screened among 569 metabolites identified referring to self-compiled database. Glycosylated, hydroxylated, methylated, and condensed and oxidated products originating from microbial bioconversion of their corresponding primitive forms were significantly increased in dark teas. These results suggest that various microbial-fermented methods greatly affect the metabolic profile of dark tea, which can provide useful information for dark tea biochemistry research.
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Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chuanpi Wang
- Greentown Agricultural Testing Technology Co., Ltd., Hangzhou 310052, China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Jun Tian
- Kunming Colourful Yunnan King-shine Tea Industry Co., Ltd., Kunming 650501, China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiatong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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27
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Accumulation pattern of catechins and flavonol glycosides in different varieties and cultivars of tea plant in China. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103772] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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28
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Nontargeted UHPLC–MS for the Study of the Diversity of Flavonoid Glycosides in Different Fermented Teas. Chromatographia 2021. [DOI: 10.1007/s10337-021-04033-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Ma W, Zhu Y, Shi J, Wang J, Wang M, Shao C, Yan H, Lin Z, Lv H. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chem 2020; 346:128906. [PMID: 33401086 DOI: 10.1016/j.foodchem.2020.128906] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 12/11/2020] [Accepted: 12/14/2020] [Indexed: 12/15/2022]
Abstract
Various dark teas are quite different in their volatile profiles, mainly due to the huge differences in the phytochemical profiles of dark raw tea and the diverse post-fermentation processing technologies. In this study, gas chromatography-mass spectrometry (GC-MS), qualitative GC-olfactometry (GC-O), and enantioselective GC-MS coupled with multivariate analysis were applied to characterise the volatile profiles of various dark teas obtained from the same dark raw tea material. A total of 159 volatile compounds were identified by stir bar sorptive extraction (SBSE) combined with GC-MS, and 49 odour-active compounds were identified. Moreover, microbial fermentation could greatly influence the distribution of volatile enantiomers in tea, and six pairs of enantiomers showed great diversity of enantiomeric ratios among various dark teas. These results suggest that post-fermentation processing technologies significantly affect the volatile profiles of various dark teas and provide a theoretical basis for the processing and quality control of dark tea products.
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Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiatong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengqi Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chenyang Shao
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Han Yan
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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30
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Qin D, Wang Q, Li H, Jiang X, Fang K, Wang Q, Li B, Pan C, Wu H. Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]. Food Res Int 2020; 138:109789. [DOI: 10.1016/j.foodres.2020.109789] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/24/2020] [Accepted: 10/04/2020] [Indexed: 02/04/2023]
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31
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Dai W, Lou N, Xie D, Hu Z, Song H, Lu M, Shang D, Wu W, Peng J, Yin P, Lin Z. N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12164-12172. [PMID: 33074673 DOI: 10.1021/acs.jafc.0c03952] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fresh green tea (GT) is commonly considered to have better sensory flavor and higher commercial value than long-term-stored GT; however, the chemical variations during storage are unclear. In this study, the chemical profiles of stored GT were surveyed among time-series samples from 0 to 19 months using a nontargeted metabolomics method. Seven N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased from 0.022 ± 0.019 to 3.212 ± 0.057 mg/g within 19 months (correlation coefficients with storage duration ranging from 0.936 to 0.965), and they were the most significantly increased compounds among the 127 identified compounds. Two representative EPSFs (R-EGCG-cThea and S-EGCG-cThea) possess potential anti-inflammatory properties by suppressing the expression, phosphorylation, and nuclear translocation of nuclear factor kappa-B (NF-κB) p65 in lipopolysaccharide-stimulated macrophages based on western blotting and immunofluorescence results. In conclusion, EPSFs were found to be marker compounds for stored GT and showed potential anti-inflammatory activity by regulating the NF-κB signaling pathway.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Ni Lou
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhengyan Hu
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou, Zhejiang 310051, People's Republic of China
| | - Huiyi Song
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Meiling Lu
- Agilent Technologies (China) Limited, Beijing 100102, People's Republic of China
| | - Dong Shang
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Peiyuan Yin
- Clinical Laboratory of Integrative Medicine, First Affiliated Hospital of Dalian Medical University, Dalian, Liaoning 116011, People's Republic of China
- College of Integrative Medicine, Dalian Medical University, Dalian, Liaoning 116044, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, People's Republic of China
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32
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Yu X, Li Y, He C, Zhou J, Chen Y, Yu Z, Wang P, Ni D. Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity. Food Chem 2020; 327:126992. [DOI: 10.1016/j.foodchem.2020.126992] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 12/29/2022]
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Genome-wide analysis and metabolic profiling unveil the role of peroxidase CsGPX3 in theaflavin production in black tea processing. Food Res Int 2020; 137:109677. [PMID: 33233254 DOI: 10.1016/j.foodres.2020.109677] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 01/20/2023]
Abstract
Plucked tea leaves can be processed into black tea (Camellia sinensis), which is rich in health-promoting molecules, including flavonoid antioxidants. During black tea processing, theaflavins (TFs) and thearubigins (TRs) are generated via the successive oxidation of catechins by endogenous polyphenol oxidase (PPO)- or peroxidase (POD)-mediated reactions. This process must be well controlled to achieve the proper TF/TR ratio, which is an important quality parameter of the tea beverage. However, little is known about the POD/PPO catalyzed TF formation process at the molecular genetic level. Here, we identified and characterized the POD genes responsible for TF production in tea. Genome-wide analysis of POD/PPO family genes, metabolite profiling, and expression analysis of PPO/POD genes in tea leaves enabled us to select several PPO/POD genes potentially involved in TF production. Differential gene expression in plant tissues and enzyme activity in several tea varieties traditionally used for processing of various beverage types indicate that black tea processing primarily depends on PPO/POD activity. Among these POD/PPO genes, the POD CsGPX3 is involved in the generation of TFs during black tea processing. The capacity of PPO/POD-catalysed TF production is potentially used for controlling catechin oxidation during black tea processing and could be used to create molecular markers for breeding of tea plant varieties suitable for the production of high-quality black tea beverages.
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34
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Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109535] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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35
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Cheng L, Yang Q, Chen Z, Zhang J, Chen Q, Wang Y, Wei X. Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4955-4965. [PMID: 32286813 DOI: 10.1021/acs.jafc.0c00581] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Qingzhuan tea (QZT) is a unique type of dark tea exclusively produced in Hubei Province of China. In the current study, liquid chromatography-mass spectrometry (LC-MS) coupled with multivariate analysis was applied to characterize the chemical composition of QZT and investigate the effect of QZT processing on its metabolic profile and sensory quality. The contents of polyphenols and flavonoids decreased significantly while the polysaccharides content remained stable, while the theabrownin content inversely increased during QZT processing. LC-MS-based metabolomics analyses revealed that the tea sample after microbial fermentation (MFT) was dramatically different from the sample before microbial fermentation (UFT), while MFT was very similar to QZT. A total of 102 compounds were identified as critical metabolites responsible for metabolic changes caused by QZT processing, with the contents of catechins and flavonoids significantly decreased, and some novel phenolic acids and catechin derivatives were formed. The sensory quality of QZT was mainly formed during microbial fermentation, which greatly reduced the astringency and bitterness of raw tea leaves and produced its characteristic woody and stale aroma as well as mellow taste. These results suggested that microbial fermentation is the critical process in changing the metabolic profile of raw tea leaves and forming the sensory quality of QZT.
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Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Qiongqiong Yang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Ziyan Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Jiarong Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Qiong Chen
- Yichang Agricultural and Rural Bureau, 37 Yunji Road, Yichang, Hubei 443100, P. R. China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, P. R. China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
- Shanghai Engineering Research Center for Food Safety, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
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Zhang G, Yang J, Cui D, Zhao D, Li Y, Wan X, Zhao J. Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3528-3538. [PMID: 32129069 DOI: 10.1021/acs.jafc.9b07737] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Theaflavins (TFs) are generated by endogenous polyphenol oxidase (PPO)- and peroxidase (POD)-catalyzed catechins oxidation during black tea processing, which needs to be well-controlled to obtain a proper TFs/thearubigins (TRs) ratio for better quality. Not all leaves from any tea plant cultivars or varieties are suitable for making high-quality black teas, regardless of the processing techniques. The mechanisms underlying TFs formation and the main factors determining the tea leaf processing suitability are not fully understood. We here integrated transcriptome and metabolite profiling of tea leaves to unveil how enzymes or metabolites in leaves are changed during black tea processing. The information enabled us to identify several PPO and POD genes potentially involved in tea processing for TF production. We characterized a POD gene, whose recombinant enzyme showed TF creation activity. The capacity for POD-catalyzed TF production could be used as a molecular marker for breeding tea plant varieties suitable for high-quality black tea production.
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Affiliation(s)
- Gaoyang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jihong Yang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Dandan Cui
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Dandan Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Yingying Li
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jian Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
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Wu Q, Zhao Y, Zhang X, Yang X. A faster and simpler UPLC-MS/MS method for the simultaneous determination of trimethylamine N-oxide, trimethylamine and dimethylamine in different types of biological samples. Food Funct 2020; 10:6484-6491. [PMID: 31532423 DOI: 10.1039/c9fo00954j] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Gut microbiota-dependent metabolites trimethylamine N-oxide (TMAO), trimethylamine (TMA) and dimethylamine (DMA) from dietary methylamines have recently gained much attention due to their high association with chronic kidney disease risk. Hence a simpler and faster performance liquid chromatography-tandem mass spectrometry method was developed and validated. The quantitative analysis was achieved within 6 min by using Agilent 6460C UPLC-MS/MS with 10% methyl alcohol isocratic elution and was more simple, convenient and rapid than that of previously reported methods. Furthermore, method verification results showed that the method correlation coefficient was 0.99978293, 0.99997514 and 0.98784721, and the detection limit was 0.121, 8.063 and 0.797 μg L-1, and the precision of the retention time and peak area of analytes was less than 0.331 and 3.280, respectively. The method was applied to simultaneously determine TMAO, TMA and DMA in the urine and serum from mice treated with normal, high l-carnitine, or high choline diet. Quantitative recoveries of TMAO, TMA and DMA were in the range of 94.2%-101.0%, and the RSD values were lower than 5.17%. The proposed UPLC-MS/MS-based assay should be of value for further evaluating TMAO as a risk marker and for examining the effect of dietary factors on TMAO metabolism.
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Affiliation(s)
- Qiu Wu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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Li J, Wang J, Yao Y, Hua J, Zhou Q, Jiang Y, Deng Y, Yang Y, Wang J, Yuan H, Dong C. Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108595] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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39
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Xie D, Dai W, Lu M, Tan J, Zhang Y, Chen M, Lin Z. Nontargeted metabolomics predicts the storage duration of white teas with 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols as marker compounds. Food Res Int 2019; 125:108635. [DOI: 10.1016/j.foodres.2019.108635] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/20/2019] [Accepted: 08/21/2019] [Indexed: 01/14/2023]
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Yu X, Hu S, He C, Zhou J, Qu F, Ai Z, Chen Y, Ni D. Chlorophyll Metabolism in Postharvest Tea ( Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10624-10636. [PMID: 31483633 DOI: 10.1021/acs.jafc.9b03477] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
The freshness and color quality of postharvest tea leaves can be markedly prolonged and retained by proper preservation measures. Here, we investigated the dynamic changes of chlorophyll and its derivatives in postharvest tea leaves under different low-temperature treatments using natural withering as a control. Chlorophyll decomposition was found closely related with chlorophyllide, pheophorbide, and pheophytin. Low-temperature withering could slow chlorophyll degradation in postharvest tea leaves via significant inhibition on the enzyme activity and gene expression of Mg-dechelatase, chlorophyllase, and pheophorbide a oxygenase. At the initial stage of withering, a significant increase was observed in the chlorophyll content, expression of chlorophyll-synthesis-related enzymes (such as glutamyl-tRNA synthetase, etc.), and chlorophyll synthase activity in newly picked tea leaves. Moreover, an obvious decrease was found in the content of l-glutamate as the foremost precursor substance of chlorophyll synthesis. Hence, our findings revealed that the chlorophyll synthesis reaction was induced by the light-dehydration-stress in the initial withering of tea leaves. This study provides a theoretical basis for exploring preservation technology in actual green tea production.
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Affiliation(s)
- Xinlei Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| | - Shuai Hu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Jingtao Zhou
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Fengfeng Qu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Zeyi Ai
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences , Huazhong Agricultural University , Wuhan , Hubei 430070 , People's Republic of China
- Key Laboratory of Urban Agriculture in Central China , Ministry of Agriculture , Wuhan , Hubei 430070 , People's Republic of China
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41
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Li W, Zhang J, Tan S, Zheng Q, Zhao X, Gao X, Lu Y. Citric acid-enhanced dissolution of polyphenols during soaking of different teas. J Food Biochem 2019; 43:e13046. [PMID: 31506961 DOI: 10.1111/jfbc.13046] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/28/2019] [Accepted: 08/29/2019] [Indexed: 02/06/2023]
Abstract
This study examined the dissolution kinetics and antioxidant activity of tea polyphenols during the soaking of white, yellow, green, oolong, black, and dark teas. All these teas were, respectively, soaked with either freshly boiled distilled water (DW) or 10 mmol/L citric acid-water solution. The residue obtained from one extraction was used for the next extraction and this process was performed consecutively 10 times, soaking for 30 s each time. UHPLC-QqQ-MS measurement identified epigallocatechin gallate as the major polyphenol in white, yellow, green, oolong, and black tea infusions. As soaking times increased, the polyphenol concentrations rose initially and then dropped. Antioxidant activity was noted to decrease as soaking times increased in all tea infusions except for the DW-soaked oolong and dark teas. These findings suggested that citric acid could increase the polyphenol content in tea infusions. Specifically, the cumulative contents of epigallocatechin gallate was noted to increase 2.1-5.1 times. PRACTICAL APPLICATIONS: After water, tea is one of the most consumed beverages in the world. Drinking tea has been linked to the reduced risk of various diseases, including cancer, cardiovascular system disease, obesity, and neurodegenerative diseases, largely due to its rich polyphenol content. Moreover, the addition of citrus to a tea infusion provides an interesting and feasible method for increasing the dissolution of tea polyphenols, a finding that offers extensive potential for applications in the development of compound tea drinks.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Jing Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Qiaoran Zheng
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Xiaoxv Gao
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Yalong Lu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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Zhang N, Jing T, Zhao M, Jin J, Xu M, Chen Y, Zhang S, Wan X, Schwab W, Song C. Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking. Food Res Int 2019; 123:125-134. [DOI: 10.1016/j.foodres.2019.04.053] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 04/19/2019] [Accepted: 04/23/2019] [Indexed: 11/17/2022]
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43
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Wang Y, Kan Z, Wang D, Zhang L, Wan X, McGinley JN, Thompson HJ. Differences in Chemical Composition among Commercially Important Cultivars of Genus Camellia. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5457-5464. [PMID: 30577696 DOI: 10.1021/acs.jafc.8b06164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Leaves from plants of the genus Camellia are used to make beverages and food products; however, there is limited data that compares the chemical composition of the unprocessed leaves of cultivars traditionally used to make these products. Plucked, fresh leaves from 14 commercially important cultivars were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry. On the basis of assessment of 61 compounds that are known to be affected by postharvest tea processing methods, significant variation among unprocessed cultivar leaves was observed for compounds in five chemical classes: amino acids, catechins, flavonoids and flavone glycosides, phenolic acids, and alkaloids. These chemical differences were of sufficient magnitude to render two distinct chemically defined clusters of Camellia cultivars that did not reflect the traditional grouping of these cultivars based by species variant, tea type, or production region. Advanced statistical techniques identified candidate biomarkers for each chemical class to guide the development of comprehensive targeted analyses for constituents of biosynthetic pathways in which marked expression plasticity was observed. Targeted analyses of this type have the potential to identify Camellia species/cultivars that will facilitate the formulation of new beverages and designer foods with improved organoleptic characteristic and enhanced prebiotic or nutraceutical activity.
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Affiliation(s)
- Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Zhipeng Kan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Dongxu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects , Anhui Agricultural University , Hefei , Anhui 230036 , People's Republic of China
| | - John N McGinley
- Cancer Prevention Laboratory , Colorado State University , Fort Collins , Colorado 80523 , United States
| | - Henry J Thompson
- Cancer Prevention Laboratory , Colorado State University , Fort Collins , Colorado 80523 , United States
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Wang Y, Kan Z, Thompson HJ, Ling T, Ho CT, Li D, Wan X. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5423-5436. [PMID: 30403138 DOI: 10.1021/acs.jafc.8b05140] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
While the Camellia sinensis cultivar and processing method are key factors that affect tea flavor and aroma, the chemical changes in nonvolatile components associated with the tea processing method using a single cultivar of C. sinensis have not been reported. Fresh leaves from C. sinensis Longjing 43 were subjected to six tea processing methods and evaluated by targeted and untargeted chromatographic procedures. On the basis of targeted assessment of the total catechin content, three clusters were identified: yellow-green, oolong-white-dark, and black. However, principal component analysis of the total tea metabolome identified four chemical phenotypes: green-yellow, oolong, black-white, and dark. Differences in the non-catechin components included amino acids and γ-aminobutyric acid, which increased in white tea, and dihydroxyphenylalanine, valine, betaine, and theophylline, which increased in dark tea. Overall, this study identified a wide range of chemicals that are affected by commonly used tea processing methods and potentially affect the bioactivity of various tea types.
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Affiliation(s)
| | | | - Henry J Thompson
- Cancer Prevention Laboratory , Colorado State University , Fort Collins , Colorado 80523 , United States
| | | | - Chi-Tang Ho
- Department of Food Science , Rutgers, The State University of New Jersey , New Brunswick , New Jersey 08901 , United States
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Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions. Molecules 2019; 24:molecules24091735. [PMID: 31060206 PMCID: PMC6539062 DOI: 10.3390/molecules24091735] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 04/30/2019] [Accepted: 05/01/2019] [Indexed: 11/17/2022] Open
Abstract
Chemical and biological investigation of green tea has been generally performed while using different infusions that are prepared without consideration of the effects of sample preparation conditions. In this study, for the first time, the effects of green tea brewing conditions on the antioxidant activity and chemical profiles of metabolome and catechin compounds were examined at 60 °C and 95 °C for a period of 5-300 min. The antioxidant capacities of the tea infusions, which were assessed as per 2,2-diphenyl-1-picryl-hydrazyl hydrate (DPPH) radical scavenging activity, depended more on temperature than time. Metabolomics study that was based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOF/MS) revealed that the metabolic profiles, including 33 differential metabolites, were significantly changed by temperature and time, with the effects of time being more evident at 95 °C starting after 30 min. Infusions that were brewed at 95 °C for greater than 30 min yielded distinct profiles in the hierarchical clustering analysis. The quantification of eight catechins by UHPLC-QqQ/MS showed that the total catechin level peaked at 95 °C brewing at 10 min, after which the levels of four epi-forms of catechins decreased and those of four non-epi-forms increased, implying the epimerization of catechins over time. These results suggest that the brewing conditions for sample preparation of green tea should be put into careful consideration in studies where green tea extracts are applied as aqueous infusions.
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Wang J, Cheng C, Xin C, Wang Z. The Antidepressant-like Effect of Flavonoids from Trigonella Foenum-Graecum Seeds in Chronic Restraint Stress Mice via Modulation of Monoamine Regulatory Pathways. Molecules 2019; 24:molecules24061105. [PMID: 30897781 PMCID: PMC6471463 DOI: 10.3390/molecules24061105] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 03/17/2019] [Accepted: 03/19/2019] [Indexed: 01/08/2023] Open
Abstract
Fenugreek (Trigonella Foenum-Graecum) seeds flavonoids (FSF) have diverse biological activities, while the antidepressant-like effect of FSF has been seldom explored. The aim of this study was to evaluate the antidepressant-like effect of FSF and to identify the potential molecular mechanisms. LC-MS/MS was used for the determination of FSF. Chronic restraint stress (CRS) was used to establish the animal model of depression. Observation of exploratory behavior in the forced swimming test (FST), tail suspension test (TST) and sucrose preference test (SPT) indicated the stress level. The serum corticosterone (CORT) level was measured. The monoamine neurotransmitters (5-HT, NE and DA) and their metabolites, as well as monoamine oxidase A (MAO-A) enzyme activity in the prefrontal cortex, hippocampus and striatum, were evaluated. The protein expression levels of KLF11, SIRT1, MAO-A were also determined by western blot analysis. The results showed that FSF treatment significantly reversed the CRS-induced behavioral abnormalities, including reduced sucrose preference and increased immobility time. FSF administration markedly restored CRS induced changes in concentrations of serum corticosterone, prefrontal cortex neurotransmitters (NE, 5-HT and DA), hippocampus neurotransmitters (NE, 5-HT and DA) and striatum neurotransmitters (NE). FSF treatment exhibited significant inhibition of MAO-A activity in the prefrontal cortex and hippocampus. FSF also significantly down-regulated the KLF11, SIRT1 and MAO-A protein expression levels in the prefrontal cortex and hippocampus. These findings indicate that FSF could exhibit an antidepressant-like effect by down-regulating the KLF11/SIRT1-MAO-A pathways, inhibiting MAO-A expression and activity, as well as up-regulating monoamine neurotransmitters levels.
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Affiliation(s)
- Jiancheng Wang
- Harbin Institute of Technology, 92 West Dazhi Street, Nangang District, Harbin 150001, China.
| | - Cuilin Cheng
- Harbin Institute of Technology, 92 West Dazhi Street, Nangang District, Harbin 150001, China.
| | - Chao Xin
- Harbin Institute of Technology, 92 West Dazhi Street, Nangang District, Harbin 150001, China.
| | - Zhenyu Wang
- Harbin Institute of Technology, 92 West Dazhi Street, Nangang District, Harbin 150001, China.
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Ding B, Zeng G, Wang Z, Xie J, Wang L, Chen W. Authenticity determination of tea drinks in the Chinese market by liquid chromatography coupled to isotope ratio mass spectrometry. Microchem J 2019. [DOI: 10.1016/j.microc.2018.09.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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48
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Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage. Food Chem 2018; 279:80-87. [PMID: 30611515 DOI: 10.1016/j.foodchem.2018.11.148] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 11/26/2018] [Accepted: 11/27/2018] [Indexed: 11/23/2022]
Abstract
The glycosides are presumed to influence the quality of green tea but the molecular mechanism behind remains unclear. To elucidate the contribution of glycosides to the flavor formation of green tea, changes of both glycosidically bound non-volatiles (GBNVs) and glycosidically bound volatiles (GBVs) during the manufacturing of green tea were investigated using a modification-specific metabolomics method. A total of 64 glycosides (47 GBNVs and 17 GBVs) were identified and their contents mainly changed during the pan firing and drying stages of green tea manufacturing. Notably, the contents of GBVs significantly increased by 1.12-4.46-fold during pan firing. Correlation analysis showed that the GBVs contents were negatively related to the contents of volatiles and glucose. Model experiments revealed that enzymatic synthesis contributed to the increase in the content of GBVs during the pan firing. This comprehensive study on the glycosides changes revealed the molecular bases for GBVs increments during the pan firing.
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