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Song L, Wang XC, Feng ZQ, Guo YF, Meng GQ, Wang HY. Biotransformation of gallate esters by a pH-stable tannase of mangrove-derived yeast Debaryomyces hansenii. Front Mol Biosci 2023; 10:1211621. [PMID: 37363404 PMCID: PMC10285220 DOI: 10.3389/fmolb.2023.1211621] [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: 04/25/2023] [Accepted: 05/26/2023] [Indexed: 06/28/2023] Open
Abstract
Introduction: Tannase is a crucial enzyme that finds wide applications in the pharmaceutical industry, feed processing, and beverage manufacturing. Although extensive studies have been conducted on tannases from fungi and bacteria, reports on tannases exhibiting favorable pH stability are relatively limited. Methods: In this study, a tannin-degrading strain Debaryomyces hansenii was screened to induce tannase production, and the corresponding tannase coding gene TANF was successfully cloned and expressed in Yarrowia lipolytica. SDS-PAGE analysis revealed that the purified TanF tannase had a molecular weight of approximately 70 kDa. Results and Discussion: The enzyme demonstrated optimal activity at 40°C and retained over 80% of its activity in the range of 35°C-60°C. Of particular interest, TanF exhibited remarkable enzyme activity at pH 5.0 and retained more than 70% of its relative activity across a wide pH range of 3.0-8.0. Furthermore, TanF exhibited broad substrate specificity for gallate esters. The final gallic acid production by TanF from tannic acid achieved 18.32 g/L. Therefore, the excellent properties TanF has been demonstrated to be an efficient tool for the preparation of gallic acid.
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Affiliation(s)
- Lei Song
- College of Agriculture and Bioengineering, Heze University, Heze, China
| | - Xiao-Chen Wang
- Department of Clinical Laboratory, University of Health and Rehabilitation Sciences (Qingdao Municipal Hospital), Qingdao, Shandong, China
| | - Zhen-Quan Feng
- College of Ecological and Environmental Protection, Linyi Vocational University of Science and Technology, Linyi, China
| | - Yan-Feng Guo
- College of Agriculture and Bioengineering, Heze University, Heze, China
| | - Guo-Qing Meng
- College of Agriculture and Bioengineering, Heze University, Heze, China
| | - Hai-Ying Wang
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
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2
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Chen L, Wang H, Ye Y, Wang Y, Xu P. Structural insight into polyphenol oxidation during black tea fermentation. Food Chem X 2023; 17:100615. [PMID: 36974188 PMCID: PMC10039259 DOI: 10.1016/j.fochx.2023.100615] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 02/07/2023] [Accepted: 02/23/2023] [Indexed: 02/27/2023] Open
Abstract
Polyphenol oxidation during fermentation plays a critical role in the formation of flavor and function of black tea. However, how the specific structures of tea polyphenols affect their oxidation kinetics during black tea fermentation is still unknown. Here, we found that the oxidations of tea polyphenols, including 7 catechins, 4 phenolic acids and 11 flavonoid glycosides followed pseudo-first-order kinetics during fermentation. Molecular structure and oxygen concentration collaboratively regulated the oxidation rate of different polyphenols. Pyrogallol structure was more easily to be oxidized than catechol and monophenol structure in B-ring, the gallic group in C-ring could inhibit oxidation of catechins, while the role of sugar moiety of flavonoid glycosides was differentiating. In addition, oxygen was found to be the key factor limiting the oxidation rate of polyphenols in regular black tea fermentation, and the oxidation rate constants of tea polyphenols were linearly and positively correlated with oxygen concentration.
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3
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Wang L, Wang W, Shan J, Li C, Suo H, Liu J, An K, Li X, Xiong X. A Genome-Wide View of the Transcriptome Dynamics of Fresh-Cut Potato Tubers. Genes (Basel) 2023; 14:genes14010181. [PMID: 36672922 PMCID: PMC9859442 DOI: 10.3390/genes14010181] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/09/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food. To reveal the physiological changes in fresh-cut potato tubers at the molecular level, a transcriptome analysis of potato tubers after cutting was carried out. A total of 10,872, 10,449, and 11,880 differentially expressed genes (DEGs) were identified at 4 h, 12 h and 24 h after cutting, respectively. More than 87.5% of these DEGs were classified into the categories of biological process (BP) and molecular function (MF) based on Gene Ontology (GO) analysis. There was a difference in the response to cutting at different stages after the cutting of potato tubers. The genes related to the phenol and fatty biosynthesis pathways, which are responsible for enzymatic browning and wound healing in potato tubers, were significantly enriched at 0-24 h after cutting. Most genes related to the enzymatic browning of potato tubers were up-regulated in response to cut-wounding. Plant hormone biosynthesis, signal molecular biosynthesis and transduction-related genes, such as gibberelin (GA), cytokinin (CK), ethylene (ET), auxin (IAA), jasmonic acid (JA), salicylic (SA), and Respiratory burst oxidase (Rboh) significantly changed at the early stage after cutting. In addition, the transcription factors involved in the wound response were the most abundant at the early stage after cutting. The transcription factor with the greatest response to injury was MYB, followed by AP2-EREBP, C3H and WRKY. This study revealed the physiological changes at the molecular level of fresh-cut potato tubers after cutting. This information is needed for developing a better approach to enhancing the postharvest shelf life of fresh processed potato and the breeding of potato plants that are resistant to enzymatic browning.
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Affiliation(s)
- Li Wang
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Wanxing Wang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jianwei Shan
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Chengchen Li
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Haicui Suo
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Jitao Liu
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Kang An
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xiaobo Li
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Correspondence: (X.L.); (X.X.)
| | - Xingyao Xiong
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
- Correspondence: (X.L.); (X.X.)
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4
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Tsurunaga Y, Kanou M, Ikeura H, Makino M, Oowatari Y, Tsuchiya I. Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Qin W, Yamada R, Araki T, Ogawa Y. Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14185] [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]
Affiliation(s)
- Wei Qin
- Graduate School of Horticulture Chiba University Matsudo Chiba Japan
| | - Ryutaro Yamada
- Institute of Fruit Tree and Tea Science, NARO Shizuoka Japan
| | - Takuya Araki
- Institute of Fruit Tree and Tea Science, NARO Shizuoka Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture Chiba University Matsudo Chiba Japan
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ULA F, PRAWİRA-ATMAJA MI, MAULANA H, HARİANTO S, SHABRİ S, ARİEF DZ. Effect of fixation methods and various clones of Camellia sinensis var. sinensis (L) properties and antioxidant activity of Indonesian green tea. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2022. [DOI: 10.21448/ijsm.1014894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
Fixation is essential in green tea processing to inactivate the polyphenol oxidase enzyme. In Indonesia, green tea is made from the Assam variety and produced using the panning method. Few studies are reported on green tea made from Indonesian clones of the Sinensis variety. This study aims to identify chemical characteristics, antioxidant activity, and sensory evaluation of green tea from local clones of the Sinensis variety (GMBS 2, GMBS 4, and GMBS 5) with different fixation methods (panning and steaming). The results show that the caffeine content of green tea products ranged from 2.51-2.59% and 2.67-2.74% for panning and steaming methods. The panning method produced green tea with higher total polyphenol and flavonoid content than the steaming method. Green tea with the panning method has an IC50 value of 14.45; 14.41; and 17.41 mg/L for GMBS 2, GMBS 4, and GMBS 5, respectively. The panning method resulted in a smaller IC50 value than the steaming method for GMBS 2 and GMBS 4 clones. The steaming method produced green tea with a higher taste, aroma, and total score than those the panning method. However, different fixation methods did not significantly affect the appearance, liquor color, and leaf infusion. In conclusion, different fixation methods on GMBS 2, GMB 4, and GMB 5 produced green tea products that met the Indonesian National Standard 3945:2016. Further research is needed to determine the role of the plucking period/season and the characteristics of volatile compounds of green tea from GMBS clones with different fixation methods.
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Affiliation(s)
- Fadhilatul ULA
- Dept. Food Technology, Faculty of Engineering, Universitas Pasundan
| | | | | | | | - S SHABRİ
- Indonesia Research Institute for Tea and Cinchona
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Su WY, Gao SY, Zhan SJ, Wu Q, Chen GM, Han JZ, Lv XC, Rao PF, Ni L. Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom). Front Nutr 2022; 9:865991. [PMID: 35495938 PMCID: PMC9047879 DOI: 10.3389/fnut.2022.865991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be linked to the metabolic transformation ability of microorganisms. In this study, starter culture of edible mushroom Pleurotus sajor-caju (oyster mushroom) was used for submerged fermentation of green tea infusion in order to improve its flavor and taste quality. The volatile profile determined by headspace solid-phase microextraction, coupled with gas chromatography mass spectrometry, showed that the contents of (Z)-2-penten-1-ol and methyl heptadienone in green tea infusion were decreased significantly by the fermentation with the basidiomycete P. sajor-caju (p < 0.01), which would alleviate the herbal and grass flavor of green tea infusion to a certain extent. Meanwhile, the contents of linalool and geraniol were increased 9.3 and 11.3 times, respectively, whereas methyl salicylate was newly produced after fermentation by P. sajor-caju, endowing the fermented tea infusion with a pleasant flower and fruit aroma. In addition, the polyphenol profile was determined using high-performance liquid chromatography equipped with ion trap mass spectrometry, and the results indicated that the contents of most polyphenols in green tea infusion decreased significantly after fermentation by P. sajor-caju. The reduction of catechins and anthocyanins in fermented green tea infusion alleviated the astringency and bitterness. Moreover, the antioxidant activity of fermented green tea infusion was obviously decreased, especially the DPPH-free radical-scavenging ability and the ferric-reducing power. However, it is noteworthy that the ABTS-free radical scavenging ability was improved compared with the unfermented one, indicating that the increased tea pigments and volatile metabolites (such as linalool and geraniol) after fermentation with P. sajor-caju may also contribute to the antioxidant capacity of fermented green tea infusion. Overall, the innovative approach driven by P. sajor-caju fermentation has achieved promising potential to manipulate the green tea flavor.
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Affiliation(s)
- Wei-Ying Su
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Shu-Yi Gao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Si-Jia Zhan
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Qi Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Gui-Mei Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
| | - Xu-Cong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
- *Correspondence: Xu-Cong Lv
| | - Ping-Fan Rao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
- Li Ni
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8
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Deng S, Zhang G, Olayemi Aluko O, Mo Z, Mao J, Zhang H, Liu X, Ma M, Wang Q, Liu H. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Res Int 2022; 157:111262. [DOI: 10.1016/j.foodres.2022.111262] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/01/2022]
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9
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Liu L, Guo J, Zhou XF, Li Z, Zhou HX, Song WQ. Characterization and Secretory Expression of a Thermostable Tannase from Aureobasidium melanogenum T9: Potential Candidate for Food and Agricultural Industries. Front Bioeng Biotechnol 2022; 9:769816. [PMID: 35211468 PMCID: PMC8861512 DOI: 10.3389/fbioe.2021.769816] [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: 09/02/2021] [Accepted: 12/30/2021] [Indexed: 11/25/2022] Open
Abstract
Being a key industrial enzyme, tannase is extensively applied in various fields. Despite the characterizations of a large number of tannases, there are hardly a few tannases with exceptional thermostability. In this detailed study, a tannase-encoding gene named tanA was identified from Aureobasidium melanogenum T9 and heterologously expressed in Yarrowia lipolytica host of food grade. The purified tannase TanA with a molecular weight of above 63.0 kDa displayed a specific activity of 941.4 U/mg. Moreover, TanA showed optimum activity at 60°C and pH 6.0. Interestingly, TanA exhibited up to 61.3% activity after incubation for 12 h at 55°C, signifying its thermophilic property and distinguished thermostability. Additionally, TanA was a multifunctional tannase with high specific activities to catalyze the degradation of various gallic acid esters. Therefore, this study presents a novel tannase, TanA, with remarkable properties, posing as a potential candidate for food and agricultural processing.
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Affiliation(s)
- Lu Liu
- Department of Clinical Laboratory, Qingdao Municipal Hospital, Qingdao, China.,School of Medicine and Pharmacy, Ocean University of China, Qingdao, China
| | - Jing Guo
- Department of Clinical Laboratory, Qingdao Municipal Hospital, Qingdao, China
| | - Xue-Feng Zhou
- Clinical Trial Research Center, The Affiliated Central Hospital of Qingdao University, Qingdao, China
| | - Ze Li
- College of Advanced Agricultural Sciences, Linyi Vocational University of Science and Technology, Linyi, China
| | - Hai-Xiang Zhou
- Department of Clinical Laboratory, Qingdao Municipal Hospital, Qingdao, China
| | - Wei-Qing Song
- Department of Clinical Laboratory, Qingdao Municipal Hospital, Qingdao, China
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10
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Agricultural Potentials of Molecular Spectroscopy and Advances for Food Authentication: An Overview. Processes (Basel) 2022. [DOI: 10.3390/pr10020214] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Meat, fish, coffee, tea, mushroom, and spices are foods that have been acknowledged for their nutritional benefits but are also reportedly targets of fraud and tampering due to their economic value. Conventional methods often take precedence for monitoring these foods, but rapid advanced instruments employing molecular spectroscopic techniques are gradually claiming dominance due to their numerous advantages such as low cost, little to no sample preparation, and, above all, their ability to fingerprint and detect a deviation from quality. This review aims to provide a detailed overview of common molecular spectroscopic techniques and their use for agricultural and food quality management. Using multiple databases including ScienceDirect, Scopus, Web of Science, and Google Scholar, 171 research publications including research articles, review papers, and book chapters were thoroughly reviewed and discussed to highlight new trends, accomplishments, challenges, and benefits of using molecular spectroscopic methods for studying food matrices. It was observed that Near infrared spectroscopy (NIRS), Infrared spectroscopy (IR), Hyperspectral imaging (his), and Nuclear magnetic resonance spectroscopy (NMR) stand out in particular for the identification of geographical origin, compositional analysis, authentication, and the detection of adulteration of meat, fish, coffee, tea, mushroom, and spices; however, the potential of UV/Vis, 1H-NMR, and Raman spectroscopy (RS) for similar purposes is not negligible. The methods rely heavily on preprocessing and chemometric methods, but their reliance on conventional reference data which can sometimes be unreliable, for quantitative analysis, is perhaps one of their dominant challenges. Nonetheless, the emergence of handheld versions of these techniques is an area that is continuously being explored for digitalized remote analysis.
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11
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Hou ZW, Chen CH, Ke JP, Zhang YY, Qi Y, Liu SY, Yang Z, Ning JM, Bao GH. α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:136-148. [PMID: 34964344 DOI: 10.1021/acs.jafc.1c06106] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Flavoalkaloids are a unique class of compounds in tea, most of which have an N-ethyl-2-pyrrolidinone moiety substituted at the A ring of a catechin skeleton. 1-Ethyl-5-hydroxy-pyrrolidone, a decomposed product of theanine, was supposed to be the key intermediate to form tea flavoalkaloids. However, we have also detected another possible theanine intermediate, 1-ethyl-5-oxopyrrolidine-2-carboxylic acid, and speculated if there are related conjugated catechins. Herein, four novel spiro-flavoalkaloids with a spiro-γ-lactone structural moiety were isolated from Yingde green tea (Camellia sinensis var. assamica) in our continuing exploration of new chemical constituents from tea. The structures of the new compounds, spiro-flavoalkaloids A-D (1-4), were further elucidated by extensive nuclear magnetic resonance (NMR) spectroscopy together with the calculated 13C NMR, IR, UV-vis, high-resolution mass, optical rotation, experimental, and calculated circular dichroism spectra. We also provided an alternative pathway to produce these novel spiro-flavoalkaloids. Additionally, their α-glucosidase inhibitory activities were determined with IC50 values of 3.34 (1), 5.47 (2), 22.50 (3), and 15.38 (4) μM. Docking results revealed that compounds 1 and 2 mainly interacted with residues ASP-215, ARG-442, ASP-352, GLU-411, HIS-280, ARG-315, and ASN-415 of α-glucosidase through hydrogen bonds. The fluorescence intensity of α-glucosidase could be quenched by compounds 1 and 2 in a static style.
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Affiliation(s)
- Zhi-Wei Hou
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Chen-Hui Chen
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Yuan-Yuan Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Yan Qi
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Zi Yang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Jing-Ming Ning
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
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12
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Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111603] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Rubottom LN, Lafontaine SR, Hauser DG, Pereira C, Shellhammer TH. Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1903290] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Lindsey N. Rubottom
- Department of Food Science & Technology, Oregon State University, Corvallis, OR, U.S.A
| | - Scott R. Lafontaine
- Department of Food Science & Technology, Oregon State University, Corvallis, OR, U.S.A
| | - Dean G. Hauser
- Department of Food Science & Technology, Oregon State University, Corvallis, OR, U.S.A
| | - Cliff Pereira
- Department of Statistics, Oregon State University, Corvallis, OR, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science & Technology, Oregon State University, Corvallis, OR, U.S.A
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14
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Li J, Hua J, Yuan H, Deng Y, Zhou Q, Yang Y, Dong C, Zeng J, Jiang Y. Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics. Food Chem 2020; 339:128114. [PMID: 33152890 DOI: 10.1016/j.foodchem.2020.128114] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 09/08/2020] [Accepted: 09/13/2020] [Indexed: 01/01/2023]
Abstract
Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of the dynamic changes of lipids during green tea manufacture, by applying nontargeted lipidomics using ultrahigh performance liquid chromatography-quadrupole-Orbitrap mass spectrometry (UHPLC-Q-Exactive/MS) combined with chemometric tools. Totally, 283 lipid species were detected, covering 20 subclasses. Significant lipidomic variations were observed during green tea manufacture, especially in the fixation stage, mainly associated with chlorophyll decomposition, phosphatidic acids (PAs) reduction and glycolipids degradation, which potentially contribute to tea color and aroma quality. Specifically, the most prominent decrease of PAs content during green tea manufacture was identified for the first time. This study provides insights into the lipid metabolic fates upon green tea manufacture, and their roles in green tea sensory quality.
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Affiliation(s)
- Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chunwang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jun Zeng
- College of Food and Bioengineering, Jimei University, Xiamen 361021, China.
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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15
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Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea. Molecules 2020; 25:molecules25040952. [PMID: 32093395 PMCID: PMC7070470 DOI: 10.3390/molecules25040952] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/17/2020] [Accepted: 02/18/2020] [Indexed: 12/11/2022] Open
Abstract
Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg−1 to 291 g·kg−1. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.
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Gao T, Shi Y, Xue Y, Yan F, Huang D, Wu Y, Weng Z. Polyphenol extract from superheated steam processed tea waste attenuates the oxidative damage in vivo and in vitro. J Food Biochem 2019; 44:e13096. [PMID: 31693210 DOI: 10.1111/jfbc.13096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 10/04/2019] [Accepted: 10/16/2019] [Indexed: 11/28/2022]
Abstract
In this study, tea polyphenols (TPs) was first extracted from tea waste by superheated steam (SS) pretreated ultrasonic-assisted hydrothermal extraction (UAH). The optimized strategy presented extracts with the extraction yield up to 21.19% with a significantly higher antioxidant ability, compared with the one without SS pretreatment. Further investigation proved that the SS suppressed the polyphenol oxidase activity of the TPs extract. The ability to scavenge the free radicals were compared in mouse liver mitochondria. Mitochondrial swelling, mitochondrial membrane potential (MMP), cardiolipin peroxidation, and respiratory chain complex (RCC) I-V activities were also evaluated as the index of the mitochondrial oxidative damage. The study supports evidence that the TPs extract exhibited significant protection against oxidative damage on mitochondrial. Furthermore, the effect of TPs on antioxidant ability in zebrafish embryo was evaluated. After TPs pretreatment for 1 day, zebrafish embryos showed a significantly higher survival rate as well as heart rate when facing the oxidative stress. PRACTICAL APPLICATIONS: Polyphenols from tea leaves have been viewed as an antioxidant additive in food, mainly due to the ability of scavenging free radicals and reactive oxygen species. The results of this study suggest that the SS pretreatment could be used as an efficient method to extract TPs from the tea waste for the prevention of oxidative damage in the mouse liver mitochondria and zebrafish embryos.
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Affiliation(s)
- Tingfang Gao
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yuhong Shi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ying Xue
- Department of Ophthalmology, Fujian Provincial Hospital, Fuzhou, China
| | - Fen Yan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Da Huang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yuanzi Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.,Research Institute of Photocatalysis, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Zuquan Weng
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
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17
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Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components. Food Chem 2019; 278:333-341. [DOI: 10.1016/j.foodchem.2018.11.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 10/09/2018] [Accepted: 11/01/2018] [Indexed: 11/20/2022]
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18
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Mishra P, Nordon A, Tschannerl J, Lian G, Redfern S, Marshall S. Near-infrared hyperspectral imaging for non-destructive classification of commercial tea products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.015] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hadidi M, Ibarz A, Conde J, Pagan J. Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein. Food Chem 2018; 276:591-598. [PMID: 30409637 DOI: 10.1016/j.foodchem.2018.10.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 10/08/2018] [Accepted: 10/09/2018] [Indexed: 10/28/2022]
Abstract
The use of alfalfa protein in human food is limited by its low quality. Response Surface Methodology was employed to optimise the combined effects of different steam blanching conditions on the enzymatic activity, browning and protein degrading which cause undesirable characteristics. The optimum conditions were: steaming time 4.36 min, particle size 23 mm, time from harvesting to steaming 2 h leading to a residual activity of polyphenol oxidase of 1.31% and a completely inactivation of peroxidase. The Browning Index value was 108.3 and the non-protein nitrogen 170.2 (g kg-1 TN). The browning and protein degradation rates of alfalfa treated under the optimum conditions were much lower than the control alfalfa after 60 days ensiling. This suggests that blanching of fresh whole alfalfa leaves under the optimum conditions was helpful for avoiding the appearance of the dark color and degradation of the extracted protein, improving its quality for human consumption.
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Affiliation(s)
- Milad Hadidi
- Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain
| | - Albert Ibarz
- Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Josep Conde
- Departament de Mathematics, Universitat de Lleida, Carrer Jaume II, 69, 25001 Lleida, Spain
| | - Jordi Pagan
- Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain
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Li J, Xiao Q, Huang Y, Ni H, Wu C, Xiao A. Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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21
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Ouyang Q, Liu Y, Chen Q, Zhang Z, Zhao J, Guo Z, Gu H. Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2017; 180:91-96. [PMID: 28279828 DOI: 10.1016/j.saa.2017.03.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/02/2017] [Accepted: 03/02/2017] [Indexed: 05/12/2023]
Abstract
Instrumental test of black tea samples instead of human panel test is attracting massive attention recently. This study focused on an investigation of the feasibility for estimation of the color sensory quality of black tea samples using the VIS-NIR spectroscopy technique, comparing the performances of models based on the spectra and color information. In model calibration, the variables were first selected by genetic algorithm (GA); then the nonlinear back propagation-artificial neural network (BPANN) models were established based on the optimal variables. In comparison with the other models, GA-BPANN models from spectra data information showed the best performance, with the correlation coefficient of 0.8935, and the root mean square error of 0.392 in the prediction set. In addition, models based on the spectra information provided better performance than that based on the color parameters. Therefore, the VIS-NIR spectroscopy technique is a promising tool for rapid and accurate evaluation of the sensory quality of black tea samples.
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Affiliation(s)
- Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China
| | - Yan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China.
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China.
| | - Jiewen Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Zhiming Guo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hang Gu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
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