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Wang H, Yang Y, Chen L, Xu A, Wang Y, Xu P, Liu Z. Identifying the structures and taste characteristics of two novel Maillard reaction products in tea. Food Chem 2024; 431:137125. [PMID: 37586230 DOI: 10.1016/j.foodchem.2023.137125] [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: 02/08/2023] [Revised: 07/25/2023] [Accepted: 08/07/2023] [Indexed: 08/18/2023]
Abstract
Maillard reaction products (MRPs) produced during thermal processing of tea are intimately related to its flavor. Our recent work revealed that both levels of l-theanine and d-galacturonic acid in tea leaves decreased dramatically during drying, whereas the specific MRPs from l-theanine and d-galacturonic acid remain elusive. Here, the MRPs formed from l-theanine and d-galacturonic acid were investigated and their taste characteristics and the involved mechanisms were explored. Two novel MRPs from l-theanine and d-galacturonic acid were identified as 1-(1-carboxy-4-(ethylamino)-4-oxobutyl)-3-hydroxypyridin-1-ium (MRP 1) and 2-(2-formyl-1H-pyrrole-1-yl) theanine (MRP 2). MRP 1 and MRP 2 accumulated in dark tea and black tea and were associated with sour (threshold, 0.25 mg/mL) and astringent tastes and an umami taste (threshold, 0.18 mg/mL), respectively. Molecular docking revealed that the taste characteristics of MRPs may be due to strong binding to umami taste receptor proteins (CASR, T1R1/T1R3) and the sour taste protein OTOP1 via hydrogen bonds and hydrophobic interactions.
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Affiliation(s)
- Huajie Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yijun Yang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Lin Chen
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Anan Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China.
| | - Zhonghua Liu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
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Abiri B, Amini S, Hejazi M, Hosseinpanah F, Zarghi A, Abbaspour F, Valizadeh M. Tea's anti-obesity properties, cardiometabolic health-promoting potentials, bioactive compounds, and adverse effects: A review focusing on white and green teas. Food Sci Nutr 2023; 11:5818-5836. [PMID: 37823174 PMCID: PMC10563719 DOI: 10.1002/fsn3.3595] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/02/2023] [Accepted: 07/22/2023] [Indexed: 10/13/2023] Open
Abstract
Tea is one of the most commonly consumed beverages in the world. Morocco, Japan, and China have consumed green tea for centuries. White tea, which is a variety of green teas, is very popular in China and is highly revered for its taste. Presently, both teas are consumed in other countries around the world, even as functional ingredients, and novel research is constantly being conducted in these areas. We provide an update on the health benefits of white and green teas in this review, based on recent research done to present. After a general introduction, we focused on tea's anti-obesity and human health-promoting potential, adverse effects, and new approaches to tea and its bioactive compounds. It has been found that the health benefits of tea are due to its bioactive components, mainly phenolic compounds. Of these, catechins are the most abundant. This beverage (or its extracts) has potential anti-inflammatory and antioxidant properties, which could contribute to body weight control and the improvement of several chronic diseases. However, some studies have mentioned the possibility of toxic effects; therefore, reducing tea consumption is a good idea, especially during the last trimester of pregnancy. Additionally, new evidence will provide insight into the possible effects of tea on the human gut microbiota, and even on the viruses responsible for SARS-CoV-2. A beverage such as this may favor beneficial gut microbes, which may have important implications due to the influence of gut microbiota on human health.
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Affiliation(s)
- Behnaz Abiri
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
| | - Shirin Amini
- Department of NutritionShoushtar Faculty of Medical SciencesShoushtarIran
| | - Mahdi Hejazi
- Department of Nutrition, School of Public HealthIran University of Medical SciencesTehranIran
| | - Farhad Hosseinpanah
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
| | - Afshin Zarghi
- Department of Pharmaceutical Chemistry, School of PharmacyShahid Beheshti University of Medical SciencesTehranIran
| | - Faeze Abbaspour
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
| | - Majid Valizadeh
- Obesity Research Center, Research Institute for Endocrine SciencesShahid Beheshti University of Medical SciencesTehranIran
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Jiang Y, Zhang Z, Zhang J. Quality Characteristics of Karst Plateau Tea (Niaowang) in Southwest China and Their Relationship with Trace Elements. TOXICS 2023; 11:502. [PMID: 37368602 DOI: 10.3390/toxics11060502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 05/30/2023] [Accepted: 05/30/2023] [Indexed: 06/29/2023]
Abstract
This study investigated the relationship between the characteristics of quality components and trace elements of Niaowang tea from Guizhou Province in mountainous plateau areas. The contents of catechin monomers and eight other trace elements were measured using high-performance liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. The results showed that the tender summer leaves of Niaowang tea in Guizhou Province had the highest content of catechins at 3558.15~2226.52 μg·g-1. The content of ester catechins was the highest in summer, amounting to 69.75~72.42% of the total catechins. The content of non-ester catechins was the highest in autumn, reaching 52.54~62.28% of the total catechins; among ester catechins, the mass fraction of epigallocatechin gallate (EGCG) showed a pattern of mature summer leaves > tender summer leaves > mature autumn leaves > tender autumn leaves, and the mass fractions of gallocatechin gallate (GCG) and epicatechin gallate (ECG) were larger in autumn than in summer; gallocatechin (GC) had no significant correlation with different trace elements, and Mn had no significant correlations with different catechin monomers. EGCG was significantly negatively correlated with As, Se, Hg, Pb, Ni, and Zn. Additionally, gallic acid (GA) was significantly negatively correlated with As, Hg and Ni. Other catechin monomers were largely significantly positively correlated with trace elements. The biochemical indicators of the phenotype of Niaowang tea show that the summer and autumn buds are suited for making high-quality green tea.
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Affiliation(s)
- Yongcheng Jiang
- College of Resources and Environment Engineering, Guizhou University, Guiyang 550025, China
| | - Zhenming Zhang
- College of Resources and Environment Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Institute of Biology, Guizhou Academic of Science, Guiyang 550009, China
- Guizhou Karst Environmental Ecosystems Observation and Research Station, Ministry of Education, Guiyang 550025, China
- Key Laboratory of Karst Georesources and Environment, Ministry of Education, Guizhou University, Guiyang 550025, China
| | - Jiachun Zhang
- Guizhou Botanical Garden, Guizhou Academy of Sciences, Guiyang 550004, China
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Zhou S, Zhang J, Ma S, Ou C, Feng X, Pan Y, Gong S, Fan F, Chen P, Chu Q. Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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Ye Y, Yan W, Peng L, He J, Zhang N, Zhou J, Cheng S, Cai J. Minerals and bioactive components profiling in Se-enriched green tea and the pearson correlation with Se. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review. Food Chem 2021; 374:131713. [PMID: 34920400 DOI: 10.1016/j.foodchem.2021.131713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 01/11/2023]
Abstract
Tea is one of the most important beverages worldwide, is produced in several distinct geographical regions, and is traded on the global market. The ability to determine the geographical origin of tea products helps to ensure authenticity and traceability. This paper reviews the recent research on authentication of tea using a combination of instrumental and chemometric methods. To determine the production region of a tea sample, instrumental methods based on analyzing isotope and mineral element contents are suitable because they are less affected by tea variety and processing methods. Chemometric analysis has proven to be a valuable method to identify tea. Principal component analysis (PCA) and linear discriminant analysis (LDA) are the most preferred methods for processing large amounts of data obtained through instrumental component analysis.
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Zhang J, Lin Y, Wei X, Li Z, Li R. Study of the Unique Characteristics of Multi-Elements of the Wild Astragali Radix from Shanxi Province by Inductively Coupled Plasma Mass Spectrometry. J AOAC Int 2021; 105:603-611. [PMID: 34747478 DOI: 10.1093/jaoacint/qsab144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 09/16/2021] [Accepted: 10/26/2021] [Indexed: 11/14/2022]
Abstract
BACKGROUND Astragali Radix (AR) is widely used because of its dual use in medicine and food. Wild Astragali Radix from Hunyuan county of Shanxi Province in China is accepted as a geo-authentic medicine with high quality and good medicinal effects. Multi-elements of Astragali Radix partially reflect its efficacy and safety. However, there is no systemic research about the elemental analysis of geo-authentic Astragali Radix until now. OBJECTIVE In this paper, multi-elemental profiling of Astragali Radix from Gansu, Jilin, Inner Mongolia, Shaanxi and Shanxi provinces in China was implemented. METHODS A microwave digestion coupled with ICP-MS, principle component analysis and partial-least square-discriminate analysis were used for the analysis of unique elemental accumulation ability of Shanxi wild-type. RESULTS For 53 stably detected elements, the contents of most elements (Ba, Cs, Ga, La, Pr and so on) were significantly higher while some others (Cd, Cu, P, W and Zn) were significantly lower in wild Astragali Radix from Shanxi than those of the samples from Gansu, Jilin, Inner Mongolia, Shaanxi provinces and the cultivated samples from Shanxi. After binary logistic regression, combinational variable Ba-P was found to be a good marker to identify wild Astragali Radix of Shanxi Province from the samples with other origins, and the total positive prediction probability of the test samples from both market and their original field could reach 93.8% through external validation using the model. CONCLUSIONS Multi-elemental analysis coupled with PCA, PLS-DA, nonparametric analysis and binary logistic regression can be a good tool for the identification of wild Astragali Radix from Shanxi Province. HIGHLIGHTS An ICP-MS method was developed and validated for multi-elements. Fifty-three elements in Astragali Radix from differential origins were compared. The wild Astragali Radix from Shanxi had unique elemental characteristics. Combinational variable Ba-P is a good marker to identify wild-type from Shanxi.
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Affiliation(s)
- Junjie Zhang
- Scientific Instrument Center, Shanxi University, 92 Wucheng Road, Taiyuan, Shanxi, 030006 People's Republic of China
| | - Youming Lin
- School of Chemistry and Materials Sciences, Shaanxi Normal University, 199 Chang'an South Road, Xi'an, Shaanxi, 710062 People's Republic of China
| | - Xuehong Wei
- Scientific Instrument Center, Shanxi University, 92 Wucheng Road, Taiyuan, Shanxi, 030006 People's Republic of China
| | - Zhenyu Li
- Modern Research Center for Traditional Chinese Medicine, Shanxi University, 92 Wucheng Road, Taiyuan, Shanxi, 030006 People's Republic of China
| | - Rongrong Li
- Modern Research Center for Traditional Chinese Medicine, Shanxi University, 92 Wucheng Road, Taiyuan, Shanxi, 030006 People's Republic of China
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Hinojosa-Nogueira D, Pérez-Burillo S, Pastoriza de la Cueva S, Rufián-Henares JÁ. Green and white teas as health-promoting foods. Food Funct 2021; 12:3799-3819. [PMID: 33977999 DOI: 10.1039/d1fo00261a] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Tea is one of the most consumed beverages around the world and as such, it is constantly the object of novel research. This review focuses on the research performed during the last five years to provide an updated view of the current position of tea regarding human health. According to most authors, tea health benefits can be traced back to its bioactive components, mostly phenolic compounds. Among them, catechins are the most abundant. Tea has an important antioxidant capacity and anti-inflammatory properties, which make this beverage (or its extracts) a potential aid in the fight against several chronic diseases. On the other hand, some studies report the possibility of toxic effects and it is advisable to reduce tea consumption, such as in the last trimester of pregnancy. Additionally, new technologies are increasing researchers' possibilities to study the effect of tea on human gut microbiota and even against SARS CoV-2. This beverage favours some beneficial gut microbes, which could have important repercussions due to the influence of gut microbiota on human health.
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Affiliation(s)
- Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain.
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain. and Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH, USA
| | - Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain.
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituo de Nutrición Y Tecnología de los Alimentos, Centro de Investigación BIomédica, Universidad de Granada, Granada, Spain. and Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Granada, Spain
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