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Cheng F, Chen M, Duan Z, Zou Y, He Y, Zeng F, Yuan Y, Fu T, Tu H, Li R, Li J, Zhou W. Fabrication, characterization, and bioactivity of self-assembled carrier-free colloidal dispersions from Citrus × Limon 'Rosso' essential oil and tea polyphenols. Food Chem 2024; 457:140058. [PMID: 38905825 DOI: 10.1016/j.foodchem.2024.140058] [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: 03/21/2024] [Revised: 06/04/2024] [Accepted: 06/09/2024] [Indexed: 06/23/2024]
Abstract
Carrier-free nanodelivery systems are fully self-assembled from active ingredients through interactions, offering the advantages of green, safe, and large-scale manufacturing. To improve the dispersion of Citrus × limon 'Rosso' peel essential oil (CEO) in water and boost the biological activity of CEO and tea polyphenols (TP), self-assembled CEO-TP colloidal dispersions (CEO-TP Colloids) were fabricated through sonication without surfactants or carriers. The optimal CEO and TP concentrations in the CEO-TP Colloids were determined to be 10.0 and 20.0 mg/mL by particle size and stability analyzer, respectively. The CEO self-assembled with TP to form spherical nanoparticles through hydrophobic and hydrogen-bonding interactions, whereas the CEO in CEO-TP Colloids weakened TP intramolecular aggregation. Meanwhile, the CEO-TP Colloids showed synergistic effects with better antibacterial, cellular antioxidant, and anti-inflammatory activities than single components. This study opens up the possibility of carrier-free co-delivery of hydrophobic and hydrophilic active components developed into food-grade formulations with multiple bioactivities.
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Affiliation(s)
- Fangying Cheng
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China; College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Mianhong Chen
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Zhihao Duan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunan, 650000, China
| | - Ying Zou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Yunxia He
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Fanke Zeng
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Yuan Yuan
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Tiaokun Fu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Hao Tu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Ruyi Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
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2
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Long P, Su S, Wen M, Liu X, Han Z, Ke JP, Zhou Y, Zhu M, Cheng Y, Shao Y, Wan X, Zhang L. An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color. Food Res Int 2024; 190:114638. [PMID: 38945627 DOI: 10.1016/j.foodres.2024.114638] [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: 04/10/2024] [Revised: 05/30/2024] [Accepted: 06/09/2024] [Indexed: 07/02/2024]
Abstract
Tea trichomes were regarded as an essential evaluation index for reflecting tea flavor quality in terms of aroma and influence on infusion color. This study reveals the impact of golden oxidized trichomes on the color, volatile and non-volatile metabolites of black teas through comparative metabolomics combined quantitative analysis on hongbiluo (trichomes-deficiency black teas), hongjinluo (trichomes-rich black teas), and trichomes (from hongjinluo). Forty-six volatile components were detected using headspace solid-phase microextraction gas chromatography-mass spectrometry, while the results suggested that the contribution of trichomes to black teas is limited. A total of 60 marker non-volatile compounds were identified, including catechins, catechin oxidation products, flavonoid glycosides, organic acids, hydrolysable tannins and amino acids. Notably, p-coumaroyl-kaempferol glucosides, and catechin dimers demonstrated high levels in independent trichomes and showed a positive correlation with the brightness and yellow hue of black tea infusions, specifically kaempferol 3-O-di-(p-coumaroyl)-hexoside. Furthermore, results from fractional extraction analysis of separated trichomes provided that N-ethyl-2-pyrrolidinone-substituted epicatechin gallates, acylated kaempferol glycosides, and chromogenic catechins dimers, such as theaflavins, were primary color contributors in oxidized trichomes. Especially, we found that epicatechin gallate (ECG) and its derivates, 3'-O-methyl-ECG and N-ethyl-2-pyrrolidinone-substituted ECG, highly accumulated in trichomes, which may be associated with the varieties of hongbiluo and hongjinluo black teas. Eventually, addition tests were applied to verify the color contribution of trichome mixtures. Our findings employed comprehensive information revealing that golden oxidized trichomes contributed significantly to the brightness and yellow hue of black tea infusion, but their contribution to the aroma and metabolic profile is limited. These findings may contribute to the effective modulation of the infusion color during black tea production by regulating the proportion of tea trichomes or screening trichomes-rich or deficiency varieties.
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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
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xuyang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Jia-Ping Ke
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Yu Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Yong Cheng
- Zhejiang Skyherb Biotechnology Inc., Huzhou 313000, China
| | - Yundong Shao
- Zhejiang Skyherb Biotechnology Inc., Huzhou 313000, China
| | - Xiaochun Wan
- 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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3
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He F, Yu Z, Luo S, Meng X, Wang L, Jin X, Huang Z, Zhang Y, Deng P, Peng WK, Ke L, Wang H, Zhou J, Wall P, Rao P. Why are clams steamed with wine in Mediterranean cuisine? NPJ Sci Food 2024; 8:44. [PMID: 38992032 PMCID: PMC11239664 DOI: 10.1038/s41538-024-00279-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Accepted: 06/14/2024] [Indexed: 07/13/2024] Open
Abstract
Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol's low bioavailability poses challenges. Could the process of steaming together with clam alter the digestive fate of resveratrol from wine? This study explores the potential of proteoglycan-based nanoparticles from freshwater clam (CFNPs) as a delivery vehicle for enhancing the stability and bioavailability of resveratrol, compared with wine and free Res' solution, aiming to elucidate mechanisms facilitating Res' absorption. The results demonstrated that CFNPs can effectively encapsulate Res with an efficiency over 70%, leading to a uniform particle size of 70.5±0.1 nm (PDI < 0.2). Resveratrol loaded in CFNPs (CFNPs-Res) exhibited an improved antioxidant stability under various conditions, retaining over 90% of antioxidant capacity after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs fits both first and Higuchi order kinetics and was more desirable than that of wine and the free Res. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher bioaccessibility and antioxidant retention compared to free Res and the wines. The discovery and use of food derived nanoparticles to carry micronutrients and antioxidants could lead to a shift in functional food design and nutritional advice, advocating much more attention on these entities over solely conventional molecules.
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Affiliation(s)
- Fangzhou He
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
- Songshan Lake Materials Laboratory, University Innovation Park, Dongguan, 523-808, China
| | - Zhaoshuo Yu
- National Nutrition Surveillance Centre, University College Dublin, Belfield, Dublin 4, Ireland
- UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Sihao Luo
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Xiangyu Meng
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Leying Wang
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Xuanlu Jin
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Zongke Huang
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Yue Zhang
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Peishan Deng
- Songshan Lake Materials Laboratory, University Innovation Park, Dongguan, 523-808, China
| | - Weng Kung Peng
- Songshan Lake Materials Laboratory, University Innovation Park, Dongguan, 523-808, China
| | - Lijing Ke
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China.
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Huiqin Wang
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China.
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, 310300, China.
| | - Jianwu Zhou
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, 310300, China
| | - Patrick Wall
- National Nutrition Surveillance Centre, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Pingfan Rao
- SIBS-Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou, 310012, China
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4
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Meng X, Chong PH, Ke L, Zhang P, Li L, Song B, Yu Z, Rao P. Distinguishable short-term effects of tea and water drinking on human saliva redox. NPJ Sci Food 2024; 8:22. [PMID: 38649360 PMCID: PMC11035607 DOI: 10.1038/s41538-024-00266-x] [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: 05/18/2023] [Accepted: 04/11/2024] [Indexed: 04/25/2024] Open
Abstract
Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C) ingestion and cold tea (8 ± 0.5 °C) ingestion on the salivary flow rate and salivary redox-relevant attributes. The saliva was collected from 20 healthy adults before, 3-min after and 30-min after the tea ingestion. The hot or cold deionised water at the same temperatures were used as control. The salivary flow rate and redox markers in hot tea (HBT), cold tea (CBT), hot water (HW) and cold water (CW) group were analysed and compared. The results demonstrated that neither the black tea nor the water altered the salivary flow rate; the black tea immediately increased the salivary thiol (SH) and malondialdehyde (MDA) content while reduced salivary uric acid (UA) significantly. The tea ingestion showed a tendency to elevate the ferric reducing antioxidant power (FRAP) in saliva, although not significantly. The water ingestion decreased the MDA content immediately and increased the UA level significantly. Cold water was found to induce a greater delayed increase in total salivary total protein (TPC) than the hot water. In conclusion, the black tea ingestion affects the redox attributes of human saliva acutely and significantly, while the temperature of drink makes the secondary contribution.
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Affiliation(s)
- Xiangyu Meng
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Pik Han Chong
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore, 117599, Singapore
| | - Lijing Ke
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Pengwei Zhang
- Affiliated Hospital of Hangzhou Normal University, Hangzhou Normal University, Hangzhou, 310015, China
| | - Li Li
- Clinical Medicine College, Hangzhou Normal University, Hangzhou, China
| | - Binbin Song
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China
| | - Zhaoshuo Yu
- National Nutrition Surveillance Centre, University College Dublin, Dublin, Ireland
- Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin, 4, Ireland
| | - Pingfan Rao
- Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, 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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Zhu R, Chen Z, Lv H, Pan Y, Feng X, Chen G, Hu W, Xu T, Fan F, Gong S, Chen P, Chu Q. Another thread to uncover the aging mystery of white tea: Focusing on the natural nanoparticles in tea infusion. Food Chem 2023; 429:136838. [PMID: 37494755 DOI: 10.1016/j.foodchem.2023.136838] [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: 01/05/2023] [Revised: 07/03/2023] [Accepted: 07/05/2023] [Indexed: 07/28/2023]
Abstract
Aged white tea (WT) has promising medicinal potential, but how to accurately identify aged white tea is still a difficult problem. Inspired by tea cream, the relationship between the characteristics of nanoparticles in tea infusion and aging time was studied. The results showed that with the increase of aging time, the particle size of white tea nanoparticles (WTNs) decreased gradually. Microscopic images showed that the surface structure of WTNs was changed in three aspects: the waxy layer, the cuticle layer and the palisade tissue. Additional in vitro modeling demonstrated a strong correlation between nanoparticle size and protein and tea polyphenol content. The correlation between nanoparticle sizes and aging time was further verified in aged Pu'er raw tea. Starting with the tea infusion's nanoparticles, this study showed that the aging time of WT would impact the nanoparticles' properties, offering a unique way to determine the aging period of WT.
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Affiliation(s)
- Ruiyu Zhu
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China; College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhen Chen
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Helin Lv
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Yani Pan
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Xinyu Feng
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Guicai Chen
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Weilian Hu
- College of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Tianhua Xu
- Zhejiang Esigma Biotechnology Co., Ltd, No.3, Chunchao Rd, Chang'an Town, Haining City 314422, China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
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7
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Han H, Ke L, Xu W, Wang H, Zhou J, Rao P. Incidental nanoparticles in black tea alleviate DSS-induced ulcerative colitis in BALB/c mice. Food Funct 2023; 14:8420-8430. [PMID: 37615587 DOI: 10.1039/d3fo00641g] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Abstract
As the dominant herbal drink consumed worldwide, black tea exhibits various health promoting benefits including amelioration of inflammatory bowel diseases. Despite extensive studies on the tea's components, little is known about the bioactivities of nanoparticles (NPs) which were incidentally assembled in the tea infusion and represent the major components. This study investigated the alleviative effects of black tea infusion, the isolated black tea NPs, and a mixture of caffeine, epigallocatechin-3-gallate, gallic acid and epicatechin gallate on dextran sodium sulfate (DSS)-induced ulcerative colitis. The results showed that both the black tea infusion and the NPs significantly alleviated colitis, suppressed the mRNA levels of pro-inflammatory cytokines TNF-α, IL-6, and IL-1β, and suppressed the DSS-induced loss of cell-cell junction proteins (e.g., E-cadherin, ZO-1, and claudin-1) and increase of p-STAT3. The mixture of four tea components, which is the analogue of bioactive payloads carried by the NPs, was much less effective than the tea infusion and NPs. It shows that the NPs elevate the efficiency of polyphenols and caffeine in black tea in restoring the intercellular connection in the intestine, inhibiting mucosal inflammation, and alleviating ulcerative colitis. This work may inspire the development of tea-based therapeutics for treating inflammatory bowel diseases and have wide influences on value-added processing, quality evaluation, functionalization, and innovation of tea and other plant-based beverages.
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Affiliation(s)
- Huan Han
- School of Chemical Engineering and Technology, Tianjin University, China
- Zhe Jiang Institute of Tianjin University, Shaoxing, China
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Lijing Ke
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Wei Xu
- Zhe Jiang Institute of Tianjin University, Shaoxing, China
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Huiqin Wang
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Jianwu Zhou
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
| | - Pingfan Rao
- Food Nutrition Science Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310012, China
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8
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Peng A, Lin L, Zhao M. Chemical basis and self-assembly mechanism of submicroparticles forming in chrysanthemum tea infusion. Food Chem 2023; 427:136745. [PMID: 37392633 DOI: 10.1016/j.foodchem.2023.136745] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 06/13/2023] [Accepted: 06/25/2023] [Indexed: 07/03/2023]
Abstract
Submicroparticles are important components generally existed in chrysanthemum tea infusion, but their functionality, chemical composition, structure and self-assembly mechanism are unclear due to lack of suitable preparation method and research strategy. This study showed that submicroparticles promoted the intestinal absorption of phenolics in chrysanthemum tea infusion by comparison of chrysanthemum tea infusion, submicroparticles-free chrysanthemum tea infusion and submicroparticles. Submicroparticles efficiently prepared by ultrafiltration mainly consisting of polysaccharide and phenolics accounted for 22% of total soluble solids in chrysanthemum tea infusion. The polysaccharide, which was determined as esterified pectin with a spherical conformation, provided spherical skeleton to form submicroparticles. A total of 23 individual phenolic compounds were identified in submicroparticles with the total phenolic content of 7.63 μg/mL. The phenolics not only attached to the external region of spherical pectin by hydrogen bonds, but also got into hydrophobic cavities of spherical pectin and attached to the internal region by hydrophobic interactions.
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Affiliation(s)
- An Peng
- School of Food Science and Engineering, South China University of Technology Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China
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9
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Black Tea Extracts/Polyvinyl Alcohol Active Nanofibers Electrospun Mats with Sustained Release of Polyphenols for Food Packaging Applications. Polymers (Basel) 2023; 15:polym15051311. [PMID: 36904553 PMCID: PMC10007190 DOI: 10.3390/polym15051311] [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: 01/27/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The efficiency in the capabilities to store and release antioxidants depends on the film morphology and its manufacturing process, as well as on the type and methodology used to obtain the polyphenol extracts. Here, hydroalcoholic extracts of black tea polyphenols (BT) were obtained and dropped onto different polyvinyl alcohol (PVA) aqueous solutions (water or BT aqueous extract with and without citric acid, CA) to obtain three unusual PVA electrospun mats containing polyphenol nanoparticles within their nanofibers. It was shown that the mat obtained through the nanoparticles precipitated in BT aqueous extract PVA solution presented the highest total polyphenol content and antioxidant activity, and that the addition of CA as an esterifier or PVA crosslinker interfered with the polyphenols. The release kinetics in different food simulants (hydrophilic, lipophilic and acidic) were fitted using Fick's diffusion law and Peppas' and Weibull's models, showing that polymer chain relaxation is the main mechanism in all food simulants except for the acidic, which presented an abrupt release by Fick's diffusion mechanism of about 60% before being controlled. This research provides a strategy for the development of promising controlled-release materials for active food packaging, mainly for hydrophilic and acidic food products.
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10
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Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water. Heliyon 2022; 9:e12638. [PMID: 36816296 PMCID: PMC9932355 DOI: 10.1016/j.heliyon.2022.e12638] [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: 07/12/2022] [Revised: 11/23/2022] [Accepted: 12/20/2022] [Indexed: 12/27/2022] Open
Abstract
The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were studied. The Oxidation Reduction Potential (ORP) values of the brewing waters was TAP > MAG, MIN > ALK. After brewing, all infusions showed a significant drop (p < 0.05) in pH values. The pH of original brewing waters of ALK (8.64) was the highest as compared to other waters, whereas L-MIN (pH 6.63) and T-MIN (pH 5.82) showed the highest pH values after brewing. Overall, the quality characteristics of green tea infusions were influenced by the brands of tea and the types of brewing water used. MAG was the most superior brewing water in extracting the green tea. Evidenced by total phenolic and flavonoids contents, both L-MAG and T-MAG infusions were superior in extracting antioxidative compounds as compared to other tea infusions. In addition, T-MAG infusion was the least astringent (P < 0.05) and scored the highest (P < 0.05) overall acceptability ( 5.40 ) by sensory panelists.
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Han H, Ke L, Wang H, Gao G, zhang Y, Rao P, Zhou J, Tirosh O, Schwartz B. Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09708-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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