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Xiao H, Tian Y, Yang H, Zeng Y, Yang Y, Yuan Z, Zhou H. Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation. Food Chem 2024; 457:140119. [PMID: 38936125 DOI: 10.1016/j.foodchem.2024.140119] [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: 01/12/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/29/2024]
Abstract
High-mountain green tea, where the first new leaf hasn't yet unfurled, is prized for perceived superior quality, but this hasn't yet been verified by experimentation. Electronic sensors, whole metabolomics and sensory evaluation were employed to assess the quality of yymj (tea buds with a newly unfurled leaf) and qymj (tea buds without new leaves). The qymj proved to have significant advantages in aroma, color and shape, but still had some shortcomings in umami, bitterness and sourness. Differences in the content of volatile organic compounds (including alcohols, hydrocarbons and lipids) and nonvolatile organic compounds (flavonoids, amino acids, sugars, and phenolic acids) quality of high-mountain green teas with different maturity levels and provides well explained these quality differences. This study establishes a systematic approach to study the quality of high-mountain green tea at different maturity levels, and provides important reference information for consumers, governments and tea farmers.
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Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yun Tian
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Hui Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yajuan Zeng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yang Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Zhihui Yuan
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China.
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China.
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2
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Bassiony A, Peng Q, Baldermann S, Feng S, Yang K, Zhang Y, Fu J, Lv H, Lin Z, Shi J. Differential accumulation patterns of flavor compounds in Longjing 43 and Qunti fresh leaves and during processing responding to altitude changes. Food Res Int 2024; 187:114392. [PMID: 38763654 DOI: 10.1016/j.foodres.2024.114392] [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: 01/14/2024] [Revised: 03/23/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Variations in cultivars and cultivation altitudes have significant impacts on tea flavour compounds however lack of comprehensive understanding. This study provided insights into differential accumulation of crucial flavour compounds in response to cultivars, cultivation altitudes, and processing. Twelve flavonoids (262.4 ∼ 275.4 mg•g-1) and 20 amino acids (AAs) (56.5 ∼ 64.8 mg•g-1) were comparative analyzed in 'Longjing 43' and 'Qunti' fresh leaves harvested at low (80 m, LA) and high (500 m, HA) altitudes. Additionally, an in-depth correlation unravelling of 31 alkaloids, 25 fatty acids, 31 saccharides, 8 organic acids, and 7 vitamins and flavonoids/AAs during green tea (GT) and black tea (BT) processing was performed. Enhenced flavonoid accumulation alongside higher AAs and saccharides in HA GT promoted a sweet/mellow flavour. Abundant flavonoids, AAs, and saccharides derivates in LA BT gave rise to a sweet aftertaste. The study presents an integrated illustration of major flavour compounds' differential accumulation patterns and their interrelations, providing new insights into the influence of cultivation conditions on tea flavour.
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Affiliation(s)
- A Bassiony
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Botany and Microbiology Department, Faculty of Science, South Valley University
| | - 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
| | - Susanne Baldermann
- University of Bayreuth, Food Metabolome, Faculty of Life Sciences: Food, Nutrition, Kulmbach, Germany
| | - Shan Feng
- Mass Spectrometry & Metabolomics Core Facility, The Biomedical Research Core Facility, Westlake University, Hangzhou 310024, China
| | - Kangni Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yongcheng Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jianyu Fu
- 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
| | - 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.
| | - 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.
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3
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Sun Q, Wu F, Wu W, Yu W, Zhang G, Huang X, Hao Y, Luo L. Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics. Food Res Int 2024; 186:114379. [PMID: 38729702 DOI: 10.1016/j.foodres.2024.114379] [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: 01/10/2024] [Revised: 03/31/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
The relationship between the chemical composition and quality of Lushan Yunwu tea (LYT) from different geographical origins is not clear. Sensory evaluation, metabolomics analyses combined with chemometrics were conducted on LYT from 8 different geographical origins, and altitude was identified as the main factor responsible for the differences among LYT. A total of 32 non-volatile and 27 volatile compounds were identified as marker metabolites to distinguish the origins of high altitudes from those of low altitudes. LYT samples from higher altitude areas contained more free amino acids, sugars, and organic acids, and less catechins, which may contribute to the reduction of bitterness and astringency and the enhancement of umami. The contents of geranylacetone, ethyl hexanoate, ethyl caprylate, 3-carene, d-cadinene, linalool, nerol, and nerolidol in high altitude areas were higher than those in low altitude areas, indicating that LYT from high altitude had strong floral and fruity aroma. The altitudes were positively correlated with pH value, total flavonoids, soluble protein, total free amino acids, and the antioxidant capacities of the LYT. This study provided a theoretical basis for the study of the effect of altitude on tea quality.
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Affiliation(s)
- Qifang Sun
- Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Furu Wu
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Wei Wu
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Wenjie Yu
- Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Gaowei Zhang
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Xueyong Huang
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Yingbin Hao
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Liping Luo
- Key Laboratory of Geriatric Nutrition and Health (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
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4
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Wang X, Sun K, Liao X, Zhang Y, Ban Y, Zhang X, Song Z. Physicochemical, antibacterial and aromatic qualities of herbaceous peony ( Paeonia lactiflora pall) tea with different varieties. RSC Adv 2024; 14:14303-14310. [PMID: 38690105 PMCID: PMC11060045 DOI: 10.1039/d3ra08144c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Accepted: 03/22/2024] [Indexed: 05/02/2024] Open
Abstract
The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea by physicochemical analysis, sensory evaluation, antimicrobial capacity analysis and a combination of gas chromatography with quadruple time of flight mass spectrometry (GC-QTOF). Antibacterial and antioxidant analyses revealed that the ABTS free radical scavenging rate of HPT was high, ranging from 82.20% to 87.40% overall. 'Madame Claude Tain' had the strongest inhibitory ability against Staphylococcus aureus with an inhibitory effect of 12.65 mm. The sensory evaluation showed that 'Angel cheeks' had the highest overall sensory score. GC-QTOF combined with orthogonal projections to latent structures discriminant analysis showed that 22 volatile components were the key aroma components of herbaceous peony tea. Different varieties of herbaceous peony tea had a unique characteristic aroma. 'Angel cheeks' imparted lily-like and chestnut fragrances, which were attributed to linalool and 3,5-octadien-2-one. 'Sea Shell', 'Mother's Choice' and 'Angel Cheek' had a medicinal aroma, which may be due to the presence of o-cymene. Overall, 'Angel cheeks' was the most suitable for developing high-quality herbaceous peony tea in five varieties. This study provided a theoretical basis and technical guidance for the development of herbaceous peony.
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Affiliation(s)
- Xiaoxiao Wang
- College of Landscape Architecture and Forestry, Qingdao Agricultural University Qingdao Shandong 266109 China
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Beijing 100081 China
- College of Engineering, China Agricultural University Beijing 100083 China
| | - Kairong Sun
- College of Horticulture, China Agricultural University Beijing 100193 China
| | - Xueping Liao
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Beijing 100081 China
| | - Yanli Zhang
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Yuqian Ban
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
| | - Xiuxin Zhang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs Beijing 100081 China
| | - Zihan Song
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences Beijing 100081 China
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5
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Long P, Su S, Han Z, Granato D, Hu W, Ke J, Zhang L. The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight. Food Chem X 2024; 21:101190. [PMID: 38357378 PMCID: PMC10864201 DOI: 10.1016/j.fochx.2024.101190] [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: 08/29/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand years, TB). TB infusion presented the highest scores of sweetness and umami, higher brightness, and yellow hue. Eighty-four marker metabolites were identified, including Amadori rearrangement products, catechin oxidation products, flavonoid glycosides, and organic acids, which are simultaneously related to tea infusions' color and taste. Moreover, the content of some characteristic flavonoid glycosides and organic acids was determined. Our finding implied trans-4-O-p-coumaroylquinic acid and quercetin 3-O-rutinoside contributed to bitterness and astringency, while dehydro theanine-glucose Amadori product and xylopyranosyl-glucopyranose resulted in umami and sweetness. These results provided quantitative and qualitative information for deciphering differences among black teas with different tea plant ages, conducing to the further utilization of ancient tea plants in Southwest China.
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Affiliation(s)
- Piaopiao Long
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Shengxiao Su
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Daniel Granato
- Bioactivity and Applications Laboratory, Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland
| | - Wei Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Jiaping Ke
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - 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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Zou D, Yin XL, Gu HW, Peng ZX, Ding B, Li Z, Hu XC, Long W, Fu H, She Y. Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis. Food Chem 2024; 436:137768. [PMID: 37862999 DOI: 10.1016/j.foodchem.2023.137768] [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: 08/02/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 10/22/2023]
Abstract
The accurate identification of tea grade is crucial to the quality control of tea. However, existing methods lack sufficient generalization ability in identifying tea grades due to the effect of temporal and spatial factors. In this study, we analyzed the effect of cultivar and altitude on EnshiYulu (ESYL) tea grades and established a robust model to evaluate their quality. Principal component analysis (PCA) revealed that differences in variety and elevation can mask grade differences. Orthogonal projection to latent structure-discriminant analysis (OPLS-DA) was used for grade identification of samples from different altitudes. For ESYL tea samples above and below 800 m altitude, 75 and 35 grade differentiated metabolites were discovered, with 14 common differentiated metabolites. Based on reconstructed OPLS-DA models, the grades of multi-altitude sources ESYL were discriminated with a rate > 85%. These results demonstrate the potential of a grade discrimination model based on common differential metabolites, which exhibits generalization ability.
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Affiliation(s)
- Dan Zou
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China.
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Zhi-Xin Peng
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Baomiao Ding
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Zhenshun Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Xian-Chun Hu
- College of Life Sciences, College of Chemistry and Environmental Engineering, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
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7
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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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8
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Sun A, Liu G, Sun L, Li C, Wu Q, Gao J, Xia Y, Geng Y. Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics. Molecules 2023; 28:7447. [PMID: 37959866 PMCID: PMC10650644 DOI: 10.3390/molecules28217447] [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: 09/06/2023] [Revised: 10/15/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The processing of tea leaves plays a crucial role in the formation of the taste of the resulting tea. In order to study the compositions of and changes in taste-related substances during the processing of Rizhao green tea, non-targeted metabolomics was used, based on UHPLC-Q Exactive MS. Totals of 529, 349, and 206 non-volatile metabolites were identified using three different detection modes, of which 112 secondary metabolites were significantly changed. Significant variations in secondary metabolites were observed during processing, especially during the drying stage, and the conversion intensity levels of non-volatile metabolites were consistent with the law of "Drying > Fixation > Rolling". The DOT method was used to screen tea-quality-related compounds that contributed significantly to the taste of Rizhao green tea, including (-)-epicatechin gallate, (-)-epicatechin gallate, gallic acid, L-theanine, and L-leucine, which make important contributions to taste profiles, such as umami and bitterness. Metabolic pathway analysis revealed that purine metabolism, caffeine metabolism, and tyrosine metabolism perform key roles in the processing of Rizhao green tea in different processing stages. The results of this study provide a theoretical basis for tea processing and practical advice for the food industry.
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Affiliation(s)
- Ao Sun
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Guolong Liu
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Luyan Sun
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Chun Li
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Qiu Wu
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Jianhua Gao
- Shandong Rizhao Shenggushan Tea Farm Co., Ltd., Rizhao 276827, China
| | - Yuanzhi Xia
- Jinan Three Thousand Tea Grower Co., Ltd., Jinan 250022, China
| | - Yue Geng
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
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9
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Zhong N, Zhao X, Yu P, Huang H, Bao X, Li J, Zheng H, Xiao L. Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics. Foods 2023; 12:3234. [PMID: 37685167 PMCID: PMC10486783 DOI: 10.3390/foods12173234] [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: 08/03/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.
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Affiliation(s)
- Ni Zhong
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (N.Z.)
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Xiaocun Bao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Jin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (N.Z.)
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410128, China
| | - Lizheng Xiao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; (N.Z.)
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
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10
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Ding S, Zhang H, Zhou C, Bao Y, Xu X, Chen Y, Shen Z, Chen C. Transcriptomic, epigenomic and physiological comparisons reveal key factors for different manganese tolerances in three Chenopodium ambrosioides L. populations. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 201:107883. [PMID: 37442049 DOI: 10.1016/j.plaphy.2023.107883] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 06/27/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023]
Abstract
Chenopodium ambrosioides is a manganese (Mn) hyperaccumulator that can be used for Mn-polluted soil phytoremediation. However, the mechanism of Mn tolerance of C. ambrosioides remains largely unknown. In this study, the key factors for Mn tolerance of C. ambrosioides was investigated from the aspects of DNA methylation pattern, gene expression regulation and physiological function. We found that the two genotypes of C. ambrosioides populations have differentiated tolerance to Mn stress (Mn-tolerant: CS and XC, Mn-sensitive: WH). Although there was no difference in Mn accumulation between two types under excess Mn, the biomass and photosynthetic systems were more severely inhibited in Mn-sensitive type, as well as suffering more serious oxidative damage. More differentially expressed genes (DEGs) were downregulated in the Mn-tolerant type, indicating that the Mn-tolerant type tends to inhibit gene expression to cope with Mn stress. DEGs related to metal transport, antioxidant system, phytohormone and transcription factors contribute to the tolerance of C. ambrosioides to Mn, and account for difference in Mn stress sensitivities between the Mn-sensitive and tolerant types. We also found that DNA methylation variation may help to cope with Mn stress. The global DNA methylation level in C. ambrosioides increased under Mn stress, especially in the Mn-sensitive type. Dozens of methylated loci were significantly associated with the Mn accumulation trait of C. ambrosioides, and some critical DEGs were regulated by DNA methylation. Our study comprehensively demonstrated the Mn tolerance mechanism of C. ambrosioides for the first time, and highlighted the roles of epigenetic modification in C. ambrosioides response to Mn stress. Our findings may contribute to elucidating the adaptation mechanism of hyperaccumulator to the heavy metal toxicity.
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Affiliation(s)
- Shifeng Ding
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Hanchao Zhang
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Changwei Zhou
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Yiqiong Bao
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Xiaohong Xu
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Yahua Chen
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; Jiangsu Collaborative Innovation Centre for Solid Organic Waste Resource Utilization, Nanjing Agricultural University, Nanjing, Jiangsu, PR China
| | - Zhenguo Shen
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; Jiangsu Collaborative Innovation Centre for Solid Organic Waste Resource Utilization, Nanjing Agricultural University, Nanjing, Jiangsu, PR China.
| | - Chen Chen
- College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu, PR China; Jiangsu Collaborative Innovation Centre for Solid Organic Waste Resource Utilization, Nanjing Agricultural University, Nanjing, Jiangsu, PR China.
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11
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Fang X, Liu Y, Xiao J, Ma C, Huang Y. GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea. Food Chem 2023; 410:135396. [PMID: 36634561 DOI: 10.1016/j.foodchem.2023.135396] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 12/22/2022] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-high performance liquid chromatography-Q-Exactive HF-X mass spectrometer (UHPLC-Q-Exactive HF/MS) were carried out to reveal dynamic changes of volatile and non-volatile compounds during the withering process of black tea. A total of 118 volatile organic compounds (VOCs) and 648 metabolites were identified in fresh and withered tea-leaves, respectively. Among them, 47 VOCs (OAV > 1.0) for the aroma formation, and 46 characteristic metabolites (VIP > 1.50, p < 0.01) selected through orthonormal partial least squares-discriminant analysis, indicated the withering contribution during black tea processing. Overall, the withering promoted alcohols, aldehydes, phenols, heterocyclic oxygen, hydrocarbons and halogenated hydrocarbons through relevant hydrolyzation, decomposition, terpene synthesis, and O-methylation. The hydrolyzation, O-methylation, condensation and N-acylation of kaempferol glycosides, quercetin glycosides, ester catechins, and gallic acid generated the accumulation of methoxyl flavonoids and flavonoid glucosides, dihydrokaempferol, syringic acid, theaflavins, and N-acylated amino acids, respectively.
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Affiliation(s)
- Xin Fang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Yanan Liu
- Zhejiang Minghuang Natural Products Development Co., Ltd, Hangzhou, Zhejiang 310000, China
| | - Jingyi Xiao
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Cunqiang Ma
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430064, China.
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12
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Long T, Gu R, Linghu C, Long J, Kennelly EJ, Long C. UPLC-QTOF-MS-based metabolomics and chemometrics studies of geographically diverse Acer truncatum leaves: A traditional herbal tea in Northern China. Food Chem 2023; 417:135873. [PMID: 36933422 DOI: 10.1016/j.foodchem.2023.135873] [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: 11/16/2022] [Revised: 02/18/2023] [Accepted: 03/03/2023] [Indexed: 03/14/2023]
Abstract
Traditionally in Northern China, Acer truncatum leaves (ATL) have been used as herbal tea, now consumed worldwide. Few studies have reported ATL metabolites from different areas and their correlation with the environment. Thus, metabolomic analyses were conducted on ATL collected from twelve locations throughout four environmental zones in Northern China to understand the phytochemical differences with regards to environmental conditions. Sixty-four compounds, mostly flavonoids (FLAs) and gallic acid-containing natural products (GANPs), were characterized, including 34 previously unreported constituents from A. truncatum. Twenty-two markers were useful to differentiate ATL from the four environmental zones. Humidity, temperature, and sunshine duration are the predominant factors affecting FLAs and GANPs levels. Sunshine duration was positively correlated with eriodictyol (r = 0.994, p < 0.01), and humidity negatively with epicatechin gallate (r = -0.960, p < 0.05). These findings provide insights into ATL phytochemistry, aiding cultivation of A. truncatum tea with higher potential health benefits.
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Affiliation(s)
- Tingyu Long
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Ronghui Gu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
| | - Chu Linghu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jingyu Long
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang 550025, China; College of Life Sciences, Guizhou University, Guiyang 550025, China
| | - Edward J Kennelly
- Department of Biological Sciences, Lehman College, City University of New York, Bronx, NY 10468, United States; PhD Program in Biology, The Graduate Center, City University of New York, NY 10016, United States.
| | - Chunlin Long
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China; Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), Key Laboratory of Mass Spectrometry Imaging and Metabolomics (Minzu University of China), National Ethnic Affairs Commission of China, Beijing 100081, China; Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing 100081, China.
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13
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Farag MA, Elmetwally F, Elghanam R, Kamal N, Hellal K, Hamezah HS, Zhao C, Mediani A. Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis. Food Chem 2023; 404:134628. [DOI: 10.1016/j.foodchem.2022.134628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/06/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
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14
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Cui HN, Gu HW, Li ZQ, Sun W, Ding B, Li Z, Chen Y, Long W, Yin XL, Fu H. Integration of lipidomics and metabolomics approaches for the discrimination of harvest time of green tea in spring season by using UPLC-Triple-TOF/MS coupled with chemometrics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1119314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
Abstract
The production season is one of the judgment standards of the green tea quality and spring tea is generally considered of higher quality. Moreover, early spring tea is usually more precious and sells for a higher price. Therefore, a multifaceted strategy that integrates lipidomics and metabolomics, based on UPLC-Triple-TOF/MS coupled with chemometrics, was developed to discriminate early spring green tea (ET) and late spring green tea (LT). Twenty-six lipids and forty-five metabolites were identified as characteristic components. As for characteristic lipids, most of glycerophospholipids and acylglycerolipids have higher contents in ET. By contrast, glycoglycerolipids, sphingolipids and hydroxypheophytin a were shown higher levels in LT samples. Most of the differential metabolites identified were more abundant in ET samples. LT samples have much higher catechin, procyanidin B2, and 3',8-dimethoxyapigenin 7-glucoside contents. Based on the integration of differential lipids and metabolites, the reconstructed orthogonal partial least squares discriminant analysis (OPLS-DA) model displayed 100% correct classification rates for harvest time discrimination of green tea samples. These results demonstrated that the integration of lipidomics and metabolomics approaches is a promising method for the discrimination of tea quality.
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15
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Yao H, Su H, Ma J, Zheng J, He W, Wu C, Hou Z, Zhao R, Zhou Q. Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation. Food Res Int 2023; 164:112387. [PMID: 36737972 DOI: 10.1016/j.foodres.2022.112387] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
Xinyang black tea (XYBT) is characterized by the honey sugar-like aroma which is produced during the fermentation process. However, the formation of this typical aroma is still unclear. We here performed widely targeted volatileomics analysis combined with GC-MS and detected 116 aroma active compounds (AACs) with OAV > 1. These AACs were mainly divided into terpenoids, pyrazine, volatile sulfur compounds, esters, and aldehydes. Among them, 25 significant differences AACs (SDAACs) with significant differences in fermentation processes were identified, comprising phenylacetaldehyde, dihydroactinidiolide, α-damascenone, β-ionone, methyl salicylate, and so forth. In addition, sensory descriptions and partial least squares discriminant analysis demonstrated that phenylacetaldehyde was identified as the key volatile for the honey sugar-like aroma. We further speculated that phenylacetaldehyde responsible for the aroma of XYBT was probably produced from the degradation of L-phenylalanine and styrene. In conclusion, this study helps us better understand the components and formation mechanism of the honey sugar-like aroma of XYBT, providing new insight into improving the processing techniques for black tea quality.
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Affiliation(s)
- Hengbin Yao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Hui Su
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Jingyi Ma
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Jie Zheng
- Xinyang Academy of Agricultural Sciences, Xinyang 464000, China
| | - Wei He
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Chunlai Wu
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Ziyan Hou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Renliang Zhao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
| | - Qiongqiong Zhou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
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16
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Authentication of the production season of Xinyang Maojian green tea using two-dimensional fingerprints coupled with chemometric multivariate calibration and pattern recognition analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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17
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The Study of a Novel Paeoniflorin-Converting Enzyme from Cunninghamella blakesleeana. Molecules 2023; 28:molecules28031289. [PMID: 36770956 PMCID: PMC9921665 DOI: 10.3390/molecules28031289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/23/2023] [Accepted: 01/28/2023] [Indexed: 01/31/2023] Open
Abstract
Paeoniflorin is a glycoside compound found in Paeonia lactiflora Pall that is used in traditional herbal medicine and shows various protective effects on the cardio-cerebral vascular system. It has been reported that the pharmacological effects of paeoniflorin might be generated by its metabolites. However, the bioavailability of paeoniflorin by oral administration is low, which greatly limits its clinical application. In this paper, a paeoniflorin-converting enzyme gene (G6046, GenBank accession numbers: OP856858) from Cunninghamella blakesleeana (AS 3.970) was identified by comparative analysis between MS analysis and transcriptomics. The expression, purification, enzyme activity, and structure of the conversion products produced by this paeoniflorin-converting enzyme were studied. The optimal conditions for the enzymatic activity were found to be pH 9, 45 °C, resulting in a specific enzyme activity of 14.56 U/mg. The products were separated and purified by high-performance counter-current chromatography (HPCCC). Two main components were isolated and identified, 2-amino-2-p-hydroxymethyl-methyl alcohol-benzoate (tirs-benzoate) and 1-benzoyloxy-2,3-propanediol (1-benzoyloxypropane-2,3-diol), via UPLC-Q-TOF-MS and NMR. Additionally, paeoniflorin demonstrated the ability to metabolize into benzoic acid via G6046 enzyme, which might exert antidepressant effects through the blood-brain barrier into the brain.
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18
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Xiao H, Yong J, Xie Y, Zhou H. The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics. Front Nutr 2023; 9:1079325. [PMID: 36687681 PMCID: PMC9854344 DOI: 10.3389/fnut.2022.1079325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 12/08/2022] [Indexed: 01/07/2023] Open
Abstract
Introduction Harvest time represents one of the crucial factors concerning the quality of alpine green tea. At present, the mechanisms of the tea quality changing with harvest time have been unrevealed. Methods In the current study, fresh tea leaves (qmlc and gylc) and processed leaves (qmgc and gygc) picked during Qingming Festival and Guyu Festival were analyzed by means of sensory evaluation, metabolomics, transcriptomic analysis, and high-throughput sequencing, as well as their endophytic bacteria (qm16s and gy16s). Results The results indicated qmgc possessed higher sensory quality than gygc which reflected from higher relative contents of amino acids, and soluble sugars but lower relative contents of catechins, theaflavins, and flavonols. These differential metabolites created features of light green color, prominent freshness, sweet aftertaste, and mild bitterness for qmgc. Discussion Flavone and flavonol biosynthesis and phenylalanine metabolism were uncovered as the key pathways to differentiate the quality of qmgc and gygc. Endophytic bacteria in leaves further influence the quality by regulating the growth of tea trees and enhancing their disease resistance. Our findings threw some new clues on the tea leaves picking to pursue the balance when facing the conflicts of product quality and economic benefits.
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Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China,Agricultural and Rural Bureau of Hefeng County, Hefeng, China
| | - Jie Yong
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Yijie Xie
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China,*Correspondence: Haiyan Zhou,
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19
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JIANG Q, MEI S, ZHAN C, REN C, SONG Z, WANG S. Fast and nondestructive discrimination of fresh tea leaves at different altitudes based on near infrared spectroscopy and various chemometrics methods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.98922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Qinghai JIANG
- Nanjing Institute of Agricultural Mechanization, China
| | - Song MEI
- Nanjing Institute of Agricultural Mechanization, China
| | - Caixue ZHAN
- Nanjing Institute of Agricultural Mechanization, China
| | - Caihong REN
- Nanjing Institute of Agricultural Mechanization, China
| | - Zhiyu SONG
- Nanjing Institute of Agricultural Mechanization, China
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20
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Huang Y, Liu H, Guo X, Jiao W. The Perception of the National Traceability Platform among Small-Scale Tea Farmers in Typical Agricultural Areas in Central China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16280. [PMID: 36498350 PMCID: PMC9738394 DOI: 10.3390/ijerph192316280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 06/17/2023]
Abstract
As one of the key technologies to ensure the safety of agricultural products, the national traceability platform is being widely promoted in China. However, it has not yet been widely adopted among farmers, especially small-scale farmers. Farmers are both producers and direct participants in the traceability of agricultural products. Their perception directly affects the effectiveness of the promotion of the national traceability platform. This study explores the perception of the national traceability platform among small-scale tea farmers in typical agricultural areas in central China. This research employed Q methodology, an approach that integrates both qualitative and quantitative data allowing individuals' subjective understandings of a specific topic to be studied. The Q-sort procedure was performed in the field with 16 small-scale tea farmers. Next, Q-factor analyses were conducted using the Ken-Q analysis. The results show that small-scale tea farmers have different perceptions of the national traceability platform. Their main characteristics are active participation, resistant participation, risk aversion, and being driven by pressure. These four categories covered 52% of the perceived variance. Meanwhile, there is also a degree of internal consistency in the perception of small-scale tea farmers. Specifically, they are all concerned that participating in the national traceability platform may increase the cost and risk of cultivation and that it is difficult to obtain support from agricultural technicians. Therefore, understanding the perceptions of tea farmers of the national traceability platform is the premise for formulating effective promotion policies. Our research sheds light on the decision-making mechanisms for small-scale tea farmers to participate in national traceability platforms, further expanding the scope of current research on farmer behavior. This research has reference significance for promoting national traceability platforms in China and other countries around the world.
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Affiliation(s)
- Yatao Huang
- College of Economics and Management, South China Agricultural University, Guangzhou 510642, China
| | - Hua Liu
- College of Economics and Management, South China Agricultural University, Guangzhou 510642, China
| | - Xuanxuan Guo
- College of Geography and Environmental Science, Henan University, Kaifeng 475001, China
| | - Wenxian Jiao
- College of Geography and Environmental Science, Henan University, Kaifeng 475001, China
- Key Laboratory of Geospatial Technology for the Middle and Lower Yellow River Regions, Henan University, Ministry of Education, Kaifeng 475001, China
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21
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Liu X, Zhang J, Li Y, Yao C, An Y, Wei W, Yao S, Yang L, Huang Y, Qu H, Guo DA. In-depth profiling, nontargeted metabolomic and selective ion monitoring of eight chemical markers for simultaneous identification of different part of Eucommia ulmoides in 12 commercial products by UPLC/QDa. Food Chem 2022; 393:133346. [DOI: 10.1016/j.foodchem.2022.133346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 05/27/2022] [Accepted: 05/27/2022] [Indexed: 11/04/2022]
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22
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Gender Discrimination of Flower Buds of Mature Populus tomentosa by HPLC Fingerprint Combined with Chemometrics. Int J Anal Chem 2022; 2022:1281521. [PMID: 36211812 PMCID: PMC9536970 DOI: 10.1155/2022/1281521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 06/17/2022] [Accepted: 09/14/2022] [Indexed: 11/18/2022] Open
Abstract
A high performance liquid chromatography-diode array detector (HPLC-DAD) was used to establish the HPLC fingerprint. Chemometrics methods were used to discriminate against the gender of flower buds of Populus tomentosa based on areas of common peaks calibrated with the HPLC fingerprint. The score plot of principal component analysis (PCA) showed a clear grouping trend (R2X, 0.753; Q2, 0.564) between female and male samples. Two groups were also well discriminated with orthogonal partial least squares-discriminant analysis (OPLS-DA) (R2X, 0.741; R2Y, 0.980; Q2, 0.970). As the hierarchical clustering analysis (HCA) heatmap showed, all samples were separated into two groups. Four compounds were screened out by S-plot and variable importance in projection (VIP > 1.0). Two of them were identified as siebolside B and tremulacin. This study demonstrated that HPLC fingerprints combined with chemometrics can be applied to discriminate against dioecious plants and screen differences, providing a reference for identifying the gender of dioecious plants.
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23
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Different machine learning statistical discrimination exhibits dissimilar key compounds of soybean leaves in targeted polyphenol-metric metabolomics for the traits and cultivation. Food Chem 2022; 404:134454. [DOI: 10.1016/j.foodchem.2022.134454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 09/08/2022] [Accepted: 09/26/2022] [Indexed: 11/21/2022]
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24
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Li Y, Xi H, Feng L, Liang L, Yang T, Mao X, Wang Y. Nontargeted metabolomics coupled with multivariate modelling techniques for discrimination of Cyclocarya paliurus (Batal.) Ijinskaja leaves from different geographic altitudes. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:3270-3279. [PMID: 35975735 DOI: 10.1039/d2ay00292b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Altitude-associated nutrition-compositional evaluation is critical for quality control and value determination of plants. Herein, an exploratory study was applied to investigate the differences in the metabolites of Cyclocarya paliurus (CP) leaves from different altitudes (200-1000 m) using a UPLC-QTOF-MS-based metabolomics method, employed to create models for discrimination of CP leaves. On the one hand, 70 metabolites exhibiting significant distinctions within various components in different altitude environments were detected and identified, of which majority showed a close connection. High altitude environments with a decrease in temperature accompanied by enhanced UV-B radiation significantly influenced the profile of flavonoids and organic acids. On the other hand, the PLS-DA model (R2 = 0.994 and Q2 = 0.990) with the VIP variable selection method and P-value were selected to characterize fifteen potential differential metabolites. Moreover, the DD-SIMCA model involving the above-mentioned differential compounds showed both good specificity and accuracy of 100%. These results provide guidance for the discrimination of CP leaves from different geographic altitudes, which may be extended to improve the growing conditions of CP leaves.
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Affiliation(s)
- Yuhao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Huiting Xi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lu Liang
- College of Food Science, Nanchang University, Jiangxi, China.
| | - Tianming Yang
- College of Food Science, Nanchang University, Jiangxi, China.
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science, Nanchang University, Jiangxi, China.
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- College of Food Science, Nanchang University, Jiangxi, China.
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25
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Zhang X, Zheng Y, Zhou R, Ma M. Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids. Food Chem 2022; 386:132740. [PMID: 35339083 DOI: 10.1016/j.foodchem.2022.132740] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 03/16/2022] [Accepted: 03/16/2022] [Indexed: 11/04/2022]
Abstract
Non-targeted metabolomics was used to study metabolites with low molecular weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiological analysis, pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway analysis showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism. Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and ethyl esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.
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Affiliation(s)
- Xin Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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26
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Identification of Epigallocatechin-3-Gallate (EGCG) from Green Tea Using Mass Spectrometry. SEPARATIONS 2022. [DOI: 10.3390/separations9080209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In an era where humanity is reinstating its lost hope and expectation on natural products, green tea occupies quite a position for what it has proven to be, in its endeavors for human welfare and health. Epigallocatechin-3-gallate (EGCG) is the key to the vast biological activities of green tea. Green tea is no longer in the backdrop; it has emerged as the most viral, trending bioactive molecule when it comes to health benefits for human beings. This review focuses on the use of various analytical techniques for the analysis of EGCG. That which has been achieved so far, in terms of in vitro, pure component analysis, as well as those spikes in biological fluids and those in vivo in animal and human samples, was surveyed and presented. The use of MS-based techniques for the analysis of EGCG is elaborately reviewed and the need for improvising the applications is explained. The review emphasizes that there is plenty of room to explore matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) applications in this subject area.
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27
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Peng CY, Ren YF, Ye ZH, Zhu HY, Liu XQ, Chen XT, Hou RY, Granato D, Cai HM. A comparative UHPLC-Q/TOF-MS-based metabolomics approach coupled with machine learning algorithms to differentiate Keemun black teas from narrow-geographic origins. Food Res Int 2022; 158:111512. [DOI: 10.1016/j.foodres.2022.111512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 06/10/2022] [Accepted: 06/11/2022] [Indexed: 11/26/2022]
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28
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Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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29
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Establishment of a rapid detection model for the sensory quality and components of Yuezhou Longjing tea using near-infrared spectroscopy. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Wu Y, An Q, Hao X, Li D, Zhou C, Zhang J, Wei X, Pan C. Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion. PEST MANAGEMENT SCIENCE 2022; 78:3019-3029. [PMID: 35426231 DOI: 10.1002/ps.6927] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 03/04/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In recent years, metabolic products of pesticides have gained much attention due to their substantial characteristics as organic pollutants. So far, the behavior and metabolite levels of pesticide metabolites in crops have not been characterized well. In the present study, four registered pesticides (imidacloprid, diafenthiuron, malathion and chlorothalonil) were applied on tea plants in Fujian and Sichuan to characterize their metabolites residue pattern and dietary risk. RESULTS Four pesticides dissipated first-order kinetics in the fresh tea leaves with the half-lives of 1.4-3.8 days. Nine metabolites were detected in the fresh tea leaves and green tea after processing. The metabolites residues showed an increasing trend first and then declined after treatment, and reached the maximum near the half-lives of pesticide. Compared with the parent pesticide, the total residue and acute risk (included the metabolites) increased by 1.7-105.2 times. Some metabolites, especially those whose parent pesticides have high water solubility and low Log Kow, will be more easily transferred to tea infusion. CONCLUSION Pesticides were metabolized rapidly on tea plants after application, but the production of metabolites increased the health risk of tea consumption. These results could provide insights to use the pesticides in tea gardens and risk monitoring after application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yangliu Wu
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
| | - Quanshun An
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
| | - Xianghong Hao
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
| | - Dong Li
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
| | - Chunran Zhou
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
| | - Jingbang Zhang
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
| | - Xinlin Wei
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Canping Pan
- Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing, China
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31
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Qiu A, Wu S, Chen Y, Yu Z, Zhang D, Ni D. Dynamic changes of color, volatile, and non‐volatile components during mechanized processing of green tea. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Andong Qiu
- Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences Huazhong Agricultural University, Ministry of Education Wuhan China
- Key Laboratory of Urban Agriculture in Central China Ministry of Agriculture Wuhan P. R. China
| | - Shihua Wu
- Laojunmei Tea Farm in Hongan County Hongan China
| | - Yuqiong Chen
- Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences Huazhong Agricultural University, Ministry of Education Wuhan China
- Key Laboratory of Urban Agriculture in Central China Ministry of Agriculture Wuhan P. R. China
| | - Zhi Yu
- Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences Huazhong Agricultural University, Ministry of Education Wuhan China
- Key Laboratory of Urban Agriculture in Central China Ministry of Agriculture Wuhan P. R. China
| | - De Zhang
- Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences Huazhong Agricultural University, Ministry of Education Wuhan China
- Key Laboratory of Urban Agriculture in Central China Ministry of Agriculture Wuhan P. R. China
| | - Dejiang Ni
- Key Laboratory of Horticultural Plant Biology, College of Horticulture & Forestry Sciences Huazhong Agricultural University, Ministry of Education Wuhan China
- Key Laboratory of Urban Agriculture in Central China Ministry of Agriculture Wuhan P. R. China
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32
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Shi Y, Zhu Y, Ma W, Shi J, Peng Q, Lin Z, Lv H. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics. Food Chem 2022; 394:133501. [PMID: 35728471 DOI: 10.1016/j.foodchem.2022.133501] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/04/2022]
Abstract
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis), and explored processing effects on the metabolic profiles of four types of green teas (FGTs) using the widely targeted metabolomics. Results showed that 146 differential metabolites including flavonoids, amino acids, lipids, and phenolic acids were screened among 1034 non-volatiles. In addition, nineteen differential metabolites were screened among 79 volatiles. Most of non-volatiles and volatiles metabolites changed notably in different manufacturing processes, whereas there were no significant differences (p>0.05) in the levels of total catechins between FGTs and FTL. The transformation of metabolites was the dominant trend during green tea processing. The results contribute to a better understanding of how the manufacturing process influences green tea quality, and provide useful information for the enrichment of tea biochemistry theory.
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Key Words
- Differential metabolite
- Epigallocatechin gallate (PubChem, CID65064)
- Geraniol (PubChem, CID637566)
- Green tea
- Kaempferol (PubChem, CID5280863)
- Linalool (PubChem, CID6549)
- Methyl salicylate (PubChem, CID4133)
- Non-volatile metabolite
- Phenylethyl alcohol (PubChem, CID6054)
- Process technology
- Quercetin (PubChem, CID5280343)
- Theanine (PubChem, CID439378)
- Volatiles
- Widely targeted metabolomics
- l-Phenylalanine (PubChem, CID6140)
- α-Linolenic acid (PubChem, CID860)
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Affiliation(s)
- 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
| | - 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
| | - 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
| | - 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
| | - 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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33
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Zhou B, Ma B, Xu C, Wang J, Wang Z, Huang Y, Ma C. Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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34
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Shen S, Chen X, Zhuo Q, Ma Y, Wang J, Wang L, Gong Z, Huo J. Integrating untargeted metabolites and targeted analysis for discrimination of kiwifruits from different cultivars. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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35
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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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36
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Cai H, Zhong Z, Li Z, Zhang X, Fu H, Yang B, Zhang L. Metabolomics in quality formation and characterisation of tea products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongli Cai
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhuoheng Zhong
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhanming Li
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212004 China
| | - Xiaojing Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hongwei Fu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Bingxian Yang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Lin Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
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37
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Shao C, Jiao H, Chen J, Zhang C, Liu J, Chen J, Li Y, Huang J, Yang B, Liu Z, Shen C. Carbon and Nitrogen Metabolism Are Jointly Regulated During Shading in Roots and Leaves of Camellia Sinensis. FRONTIERS IN PLANT SCIENCE 2022; 13:894840. [PMID: 35498711 PMCID: PMC9051521 DOI: 10.3389/fpls.2022.894840] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Accepted: 03/25/2022] [Indexed: 06/14/2023]
Abstract
Numerous studies have shown that plant shading can promote the quality of green tea. However, the association of shading with metabolic regulation in tea leaves and roots remains unelucidated. Here, the metabolic profiling of two tea cultivars ("Xiangfeicui" and "Jinxuan") in response to shading and relighting periods during the summer season was performed using non-targeted metabolomics methods. The metabolic pathway analyses revealed that long-term shading remarkably inhibit the sugar metabolism such as glycolysis, galactose metabolism, and pentose phosphate pathway in the leaves and roots of "Xiangfeicui," and "Jinxuan" were more sensitive to light recovery changes. The lipid metabolism in the leaves and roots of "Xiangfeicui" was promoted by short-term shading, while it was inhibited by long-term shading. In addition, the intensity of the flavonoid metabolites in the leaves and roots of "Jinxuan" were upregulated with a trend of rising first and then decreasing under shading, and five flavonoid synthesis genes showed the same trend (F3H, F3'5'H, DFR, ANS, and ANR). Simultaneously, the amino acids of the nitrogen metabolism in the leaves and roots of the two cultivars were significantly promoted by long-term shading, while the purine and caffeine metabolism was inhibited in the leaves of "Xiangfeicui." Interestingly, CsGS1.1 and CsTSI, amino acid synthase genes was upregulated in the leaves and roots of two cultivars. These results indicated that shading could participate in carbon and nitrogen metabolic regulation of both leaf and root, and root metabolism could have a positive association with leaf metabolism to promote the shaded tea quality.
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Affiliation(s)
- Chenyu Shao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Haizhen Jiao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Jiahao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Chenyu Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Tea Research Institution, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jie Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Jianjiao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Yunfei Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Jing Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Biao Yang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Chengwen Shen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
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38
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Discriminant Analysis of Pu-Erh Tea of Different Raw Materials Based on Phytochemicals Using Chemometrics. Foods 2022; 11:foods11050680. [PMID: 35267314 PMCID: PMC8909724 DOI: 10.3390/foods11050680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/20/2022] [Accepted: 02/22/2022] [Indexed: 02/01/2023] Open
Abstract
Pu-erh tea processed from the sun-dried green tea leaves can be divided into ancient tea (AT) and terrace tea (TT) according to the source of raw material. However, their similar appearance makes AT present low market identification, resulting in a disruption in the tea market rules of fair trade. Therefore, this study analyzed the classification by principal component analysis/hierarchical clustering analysis and conducted the discriminant model through stepwise Fisher discriminant analysis and decision tree analysis based on the contents of water extract, phenolic components, alkaloid, and amino acids, aiming to investigate whether phytochemicals coupled with chemometric analyses distinguish AT and TT. Results showed that there were good separations between AT and TT, which was caused by 16 components with significant (p < 0.05) differences. The discriminant model of AT and TT was established based on six discriminant variables including water extract, (+)-catechin, (−)-epicatechin, (−)-epigallocatechin, theacrine, and theanine. Among them, water extract comprised multiple soluble solids, representing the thickness of tea infusion. The model had good generalization capability with 100% of performance indexes according to scores of the training set and model set. In conclusion, phytochemicals coupled with chemometrics analyses are a good approach for the identification of different raw materials.
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39
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Hu H, Fei X, He B, Luo Y, Qi Y, Wei A. Integrated Analysis of Metabolome and Transcriptome Data for Uncovering Flavonoid Components of Zanthoxylum bungeanum Maxim. Leaves Under Drought Stress. Front Nutr 2022; 8:801244. [PMID: 35187022 PMCID: PMC8855068 DOI: 10.3389/fnut.2021.801244] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 12/03/2021] [Indexed: 12/30/2022] Open
Abstract
Zanthoxylum bungeanum Maxim. leaves (ZBLs) are rich in flavonoids and have become popular in nutrition, foods and medicine. However, the flavonoid components in ZBLs and the mechanism of flavonoid biosynthesis under drought stress have received little attention. Here, we performed an integrative analysis of the metabolome and transcriptome of ZBLs from HJ (Z. bungeanum cv. “Hanjiao”) and FJ (Z. bungeanum cv. “Fengjiao”) at four drought stages. A total of 231 individual flavonoids divided into nine classes were identified and flavones and flavonols were considered the most abundant flavonoid components in ZBLs. The total flavonoid content of ZBLs was higher in FJ; it increased in FJ under drought stress but decreased in HJ. Nine-quadrant analysis identified five and eight differentially abundant flavonoids in FJ and HJ leaves, respectively, under drought stress. Weighted gene correlation network analysis (WGCNA) identified nine structural genes and eight transcription factor genes involved in the regulation of flavonoid biosynthesis. Moreover, qRT-PCR results verified the accuracy of the transcriptome data and the reliability of the candidate genes. Taken together, our results reveal the flavonoid components of ZBLs and document changes in flavonoid metabolism under drought stress, providing valuable information for nutrition value and food utilization of ZBLs.
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Affiliation(s)
- Haichao Hu
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Xitong Fei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Beibei He
- College of Horticulture, Northwest Agriculture and Forestry University, Xianyang, China
| | - Yingli Luo
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Yichen Qi
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
| | - Anzhi Wei
- College of Forestry, Northwest Agriculture and Forestry University, Xianyang, China
- Research Centre for Engineering and Technology of Zanthoxylum State Forestry Administration, Xianyang, China
- *Correspondence: Anzhi Wei
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40
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Zhou B, Wang Z, Yin P, Ma B, Ma C, Xu C, Wang J, Wang Z, Yin D, Xia T. Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea. Food Chem 2022; 368:130855. [PMID: 34496334 DOI: 10.1016/j.foodchem.2021.130855] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 07/19/2021] [Accepted: 08/10/2021] [Indexed: 12/22/2022]
Abstract
Contents of 20 bioactive compounds in 12 teas produced in Xinyang Region were determined by high performance liquid chromatography. Ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometry was developed for untargeted metabolomics analysis. Antioxidant activities were measured by 4 various assays. Those teas could be completely divided into green and white tea through principal component analysis, hierarchical cluster analysis and orthonormal partial least squares-discriminant analysis (R2Y = 0.996 and Q2 = 0.982, respectively). The prolonged withering generated 472 differentiated metabolites between white and green tea, prompted significant decreases (variable importance in the projection > 1.0, p-value < 0.05 and fold change > 1.50) of most catechins and 8 phenolic acids to form 4 theaflavins, and benefited for the accumulation of 17 flavonoids and flavonoid glycosides, 8 flavanone and their derivatives, 20 free amino acids, 12 sugars and 1 purine alkaloid. Additionally, kaempferol and taxifolin contributed to 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of white tea.
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Affiliation(s)
- Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Zihao Wang
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China
| | - Peng Yin
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China; Key Laboratory of Tea Science of Education of Ministry, College of Horticulture, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Bingsong Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Cunqiang Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Chengcheng Xu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiacai Wang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ziyu Wang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dingfang Yin
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China
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41
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Cui J, Zhai X, Guo D, Du W, Gao T, Zhou J, Schwab WG, Song C. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:279-288. [PMID: 34932338 DOI: 10.1021/acs.jafc.1c06473] [Citation(s) in RCA: 42] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Xinyang Maojian (XYMJ) green tea is a famous high-grade Chinese green tea, but the key odorants contributing to its aroma have been poorly understood. In this study, solid-phase microextraction and solvent-assisted flavor evaporation were used for sample preparation, and gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used for both qualitative and quantitative analysis. A total of 50 volatile compounds of five chemical classes were identified in XYMJ tea infusion. Among them, nine odorants including nonanal, β-ionone, octanal, E-nerolidol, linalool, cis-3-hexenyl hexanoate, geraniol, decanal, and β-cyclocitral were identified as key odorants of XYMJ based on GC-O, odor activity values, and aroma combination experiments. Changes in the content of these aroma-active compounds during the manufacturing process of XYMJ (fresh leaves, fixing, rolling, shaping, and drying) were also determined. Most aroma-active compounds decreased after the fixation process, with the exception of cis-3-hexenyl hexanoate. This is the first study to investigate the key odorants in XYMJ using the sensomics approach. The findings of this study provide novel information on the aroma quality of XYMJ.
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Affiliation(s)
- Jilai Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Danyang Guo
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Wenkai Du
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Ting Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
| | - Jie Zhou
- College of Life Science, Xinyang Normal University, 237 Nanhu R., Xinyang, Henan 464000, People's Republic of China
| | - Wilfried G Schwab
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
- International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People's Republic of China
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Rha CS, Jang EK, Hong YD, Park WS. Supervised Statistical Learning Prediction of Soybean Varieties and Cultivation Sites Using Rapid UPLC-MS Separation, Method Validation, and Targeted Metabolomic Analysis of 31 Phenolic Compounds in the Leaves. Metabolites 2021; 11:884. [PMID: 34940642 PMCID: PMC8704512 DOI: 10.3390/metabo11120884] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/09/2021] [Accepted: 12/14/2021] [Indexed: 02/02/2023] Open
Abstract
Soybean (Glycine max; SB) leaf (SL) is an abundant non-conventional edible resource that possesses value-adding bioactive compounds. We predicted the attributes of SB based on the metabolomes of an SL using targeted metabolomics. The SB was planted in two cities, and SLs were regularly obtained from the SB plant. Nine flavonol glycosides were purified from SLs, and a validated simultaneous quantification method was used to establish rapid separation by ultrahigh-performance liquid chromatography-mass detection. Changes in 31 targeted compounds were monitored, and the compounds were discriminated by various supervised machine learning (ML) models. Isoflavones, quercetin derivatives, and flavonol derivatives were discriminators for cultivation days, varieties, and cultivation sites, respectively, using the combined criteria of supervised ML models. The neural model exhibited higher prediction power of the factors with high fitness and low misclassification rates while other models showed lower. We propose that a set of phytochemicals of SL is a useful predictor for discriminating characteristics of edible plants.
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Affiliation(s)
- Chan-Su Rha
- AMOREPACIFIC R&D Center, Yongin 17074, Korea; (Y.D.H.); (W.S.P.)
| | - Eun Kyu Jang
- Gyeonggi-do Agricultural Research & Extension Services, Hwaseong 18388, Korea;
| | - Yong Deog Hong
- AMOREPACIFIC R&D Center, Yongin 17074, Korea; (Y.D.H.); (W.S.P.)
| | - Won Seok Park
- AMOREPACIFIC R&D Center, Yongin 17074, Korea; (Y.D.H.); (W.S.P.)
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Das PR, Darwish AG, Ismail A, Haikal AM, Gajjar P, Balasubramani SP, Sheikh MB, Tsolova V, Soliman KFA, Sherif SM, El-Sharkawy I. Diversity in blueberry genotypes and developmental stages enables discrepancy in the bioactive compounds, metabolites, and cytotoxicity. Food Chem 2021; 374:131632. [PMID: 34823937 PMCID: PMC8790722 DOI: 10.1016/j.foodchem.2021.131632] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 11/12/2021] [Accepted: 11/15/2021] [Indexed: 02/08/2023]
Abstract
Eight blueberry cultivars at three developmental stages were investigated for metabolite profiling, antioxidant, and anticancer activities. Cultivars- and developmental stages-variations were determined in total phenolic, flavonoid, DPPH, and FRAP antioxidant assays. The anticancer capacity was equal against A549, HepG2, and Caco-2 cancer cells, whereas the inhibition rate was dose-, incubation period-, cultivar-, and developmental stages-dependent. The untargeted metabolite profiling by UPLC-TOF-MS analysis of two contrast cultivars, 'Vernon' and 'Star', throughout the developmental stages revealed 328 metabolites; the majority of them were amino acids, organic acids, and flavonoids. The multivariate statistical analysis identified five metabolites, including quinic acid, methyl succinic acid, chlorogenic acid, oxoadipic acid, and malic acid, with positively higher correlations with all anticancer activities. This comprehensive database of blueberry metabolites along with anticancer activities could be targeted as natural anticancer potentials. This study would be of great value for food, nutraceutical, and pharmaceutical industries as well as plant biotechnologists.
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Affiliation(s)
- Protiva Rani Das
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA 22602, USA
| | - Ahmed G Darwish
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; Department of Biochemistry, Faculty of Agriculture, Minia University, Minia 61519, Egypt
| | - Ahmed Ismail
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour 22516, Behera, Egypt
| | - Amr M Haikal
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour 22516, Behera, Egypt
| | - Pranavkumar Gajjar
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA
| | - Subramani Paranthaman Balasubramani
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; Department of Natural Sciences, Albany State University, Albany, GA 31705, USA
| | - Mehboob B Sheikh
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA
| | - Violeta Tsolova
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA
| | - Karam F A Soliman
- College of Pharmacy and Pharmaceutical Sciences, Institute of Public Health, Florida A&M University, Tallahassee, FL 32307, USA
| | - Sherif M Sherif
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA 22602, USA.
| | - Islam El-Sharkawy
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA.
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Authentication of Geographical Origin in Hainan Partridge Tea ( Mallotus obongifolius) by Stable Isotope and Targeted Metabolomics Combined with Chemometrics. Foods 2021; 10:foods10092130. [PMID: 34574244 PMCID: PMC8464849 DOI: 10.3390/foods10092130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/03/2021] [Accepted: 09/06/2021] [Indexed: 01/19/2023] Open
Abstract
Partridge tea (Mallotus oblongifolius (Miq.) Müll.Arg.) is a local characteristic tea in Hainan, the southernmost province of China, and the quality of partridge tea may be affected by the producing areas. In this study, stable isotope and targeted metabolomics combined chemometrics were used as potential tools for analyzing and identifying partridge tea from different origins. Elemental analysis-stable isotope ratio mass spectrometer and liquid chromatography-tandem mass spectrometrywas used to analyze the characteristics of C/N/O/H stable isotopes and 54 chemical components, including polyphenols and alkaloids in partridge tea samples from four regions in Hainan (Wanning, Wenchang, Sanya and Baoting). The results showed that there were significant differences in the stable isotope ratios and polyphenol and alkaloid contents of partridge tea from different origins, and both could accurately classify partridge tea from different origins. The correct separation and clustering of the samples were observed by principal component analysis and the cross-validated Q2 values by orthogonal partial least squares discriminant analysis (OPLS-DA) were 0.949 (based on stable isotope) and 0.974 (based on polyphenol and alkaloid), respectively. Potential significance indicators for origin identification were screened out by OPLS-DA and random forest algorithm, including three stable isotopes (δ13C, δ D, and δ18O) and four polyphenols (luteolin, protocatechuic acid, astragalin, and naringenin). This study can provide a preliminary guide for the origin identification of Hainan partridge tea.
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Darwish AG, Das PR, Ismail A, Gajjar P, Balasubramani SP, Sheikh MB, Tsolova V, Sherif SM, El-Sharkawy I. Untargeted Metabolomics and Antioxidant Capacities of Muscadine Grape Genotypes during Berry Development. Antioxidants (Basel) 2021; 10:antiox10060914. [PMID: 34200012 PMCID: PMC8230005 DOI: 10.3390/antiox10060914] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 05/27/2021] [Accepted: 05/31/2021] [Indexed: 12/16/2022] Open
Abstract
Three muscadine grape genotypes (Muscadinia rotundifolia (Michx.) Small) were evaluated for their metabolite profiling and antioxidant activities at different berry developmental stages. A total of 329 metabolites were identified using UPLC-TOF-MS analysis (Ultimate 3000LC combined with Q Exactive MS and screened with ESI-MS) in muscadine genotypes throughout different developmental stages. Untargeted metabolomics study revealed the dominant chemical groups as amino acids, organic acids, sugars, and phenolics. Principal component analysis indicated that developmental stages rather than genotypes could explain the variations among the metabolic profiles of muscadine berries. For instance, catechin, epicatechin-3-gallate, and gallic acid were more accumulated in ripening seeds (RIP-S). However, tartaric acid and malonic acid were more abundant during the fruit-set (FS) stage, and malic acid was more abundant in the veraison (V) stage. The variable importance in the projection (VIP > 0.5) in partial least-squares–discriminant analysis described 27 biomarker compounds, representing the muscadine berry metabolome profiles. A heatmap of Pearson’s correlation analysis between the 27 biomarker compounds and antioxidant activities was able to identify nine antioxidant determinants; among them, gallic acid, 4-acetamidobutanoic acid, trehalose, catechine, and epicatechin-3-gallate displayed the highest correlations with different types of antioxidant activities. For instance, DPPH and FRAP conferred a similar antioxidant activity pattern and were highly correlated with gallic acid and 4-acetamidobutanoic acid. This comprehensive study of the metabolomics and antioxidant activities of muscadine berries at different developmental stages is of great reference value for the plant, food, pharmaceutical, and nutraceutical sectors.
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Affiliation(s)
- Ahmed G. Darwish
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
- Department of Biochemistry, Faculty of Agriculture, Minia University, Minia 61519, Egypt
| | - Protiva Rani Das
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA 22602, USA;
| | - Ahmed Ismail
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
- Department of Horticulture, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt
| | - Pranavkumar Gajjar
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
| | - Subramani Paranthaman Balasubramani
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
- Department of Natural Sciences, Albany State University, Albany, GA 31707, USA
| | - Mehboob B. Sheikh
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
| | - Violeta Tsolova
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
| | - Sherif M. Sherif
- Alson H. Smith Jr. Agricultural Research and Extension Center, School of Plant and Environmental Sciences, Virginia Tech, Winchester, VA 22602, USA;
| | - Islam El-Sharkawy
- Center for Viticulture and Small Fruit Research, College of Agriculture and Food Sciences, Florida A&M University, Tallahassee, FL 32308, USA; (A.G.D.); (P.R.D.); (A.I.); (P.G.); (S.P.B.); (M.B.S.); (V.T.)
- Correspondence: ; Tel.: +1-850-599-8685
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Alkylamide Profiling of Pericarps Coupled with Chemometric Analysis to Distinguish Prickly Ash Pericarps. Foods 2021; 10:foods10040866. [PMID: 33921089 PMCID: PMC8071439 DOI: 10.3390/foods10040866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 01/17/2023] Open
Abstract
Because of extensive cultivation areas, various cultivars, nonstandard naming notations, and morphology similarity among relative cultivars, adulteration and associated business fraud may happen in the marketplaces of prickly ash pericarps due to higher financial gain and high-frequency trading. This study presents variations in the chemical components and contents of different prickly ash species from different plantations. Alkylamide profiling of pericarps derived from Zanthoxylum armatum, Z. bungeanum, and some relative Zanthoxylum species from 72 plantations across China were tested using ultra-performance liquid chromatography. Then, several chemometrics were applied to classify the prickly ash pericarps to reveal potential indicators that distinguish prickly ash pericarps and to identify the key factors that affect pericarp alkylamide profiling. The dominating alkylamides in the prickly ash pericarps were Z. piperitum (ZP)-amide C (0–20.64 mg/g) and ZP-amide D (0–30.43 mg/g). Alkylamide profiling of prickly ash pericarps varied significantly across species and geographical variations. ZP-amide D in prickly ash pericarps was identified as a potential indicator to distinguish prickly ash species. Longitude and aluminum content in soils were identified as key factors that affected alkylamide profiling of prickly ash pericarps. This study provides a useful tool to classify prickly ash species based on pericarp alkylamide profiling and to determine the key influence factors on pericarp alkylamide variations.
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