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Yang H, Shen L, Li Y, Wu S, Zhang X, Yang X. Non-targeted metabolomic analysis reveals the mechanism of quality formation of citrus flower-green tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5807-5815. [PMID: 38380915 DOI: 10.1002/jsfa.13405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 01/28/2024] [Accepted: 02/18/2024] [Indexed: 02/22/2024]
Abstract
BACKGROUND Citrus flower-green tea (CT) is a scented tea processed from green tea (GT) and fresh citrus flower, which is favored by consumers due to its potential health benefits and unique citrus flavor. This study evaluated the quality of CT and revealed the mechanism of its quality formation. RESULTS The CT had a significant citrus flavor and a good antioxidant activity, and its sensory quality was superior to that of GT. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis revealed that the scenting process resulted in a significant increase of alkenes such as β-pinene, trans-β-ocimene, α-farnesene, isoterpinolene, and γ-terpinene, as well as a significant decrease of alcohols such as α-terpineol, l-menthol, and linalool in CT in comparison with GT. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis revealed that the levels of flavonoids (such as neohesperidin, hesperidin, tangeritin, hesperetin 5-O-glucoside, and nobiletin) and alkaloids (such as trigonelline and theobromine) in CT increased significantly after scenting process, while the levels of amino acids (such as valine and l-phenylalanine) and organic acids (such as ascorbic acid) decreased significantly. CONCLUSION These observations showed that the scenting process promoted the absorption of aroma from citrus flowers by GT and the changes in its non-volatile metabolites, leading to the formation of citrus flavor quality in CT. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hui Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Lan Shen
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Yuren Li
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Shenqun Wu
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaoyu Zhang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Xiaoping Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
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2
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Feng J, Zhuang J, Chen Q, Lin H, Chu Q, Chen P, Wang F, Yu B, Hao Z. The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study. Food Chem 2024; 447:139080. [PMID: 38520904 DOI: 10.1016/j.foodchem.2024.139080] [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: 10/22/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/25/2024]
Abstract
Targeted metabolomics combined with chemometrics were applied to investigate the flavor profiles of 4 white tea samples, which were produced from different maturity fresh tea leaves with different withering methods. Mature leaves that underwent novel withering process at higher temperature (28-30℃) and humidity (75 ± 3 %) (MN) were characterized by intense milky flavor. The content of free amino acids, catechins, and soluble sugars in MN were significantly lower than that in the other 3 tea samples, resulting in a sweet and mellow taste with low bitterness. Meanwhile, MN possessed the highest intensity of milky aroma, which could be mainly attributed to the existence of dihydro-5-pentyl-2(3H)-furanone and 2-pentyl-furan as the key volatile substances with coconut and creamy fragrance. These findings provide insight into the substance foundations of milky flavor, and identified leaf maturity and processing method as the determining factors of the milk-flavored white tea (MFWT).
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Affiliation(s)
- Jiao Feng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Jiayun Zhuang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Qianlian Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Hongzheng Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Fang Wang
- Tea Sensory Evaluation Research Center, Ningde Normal University, Ningde 352000, Fujian, China
| | - Bugui Yu
- Zhenghe Ruiming Tea Co., LTD, Zhenghe 353600, Fujian, China
| | - Zhilong Hao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, Fujian, China.
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3
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Chen Q, Fu Y, Heng W, Yu S, Xie F, Dong F, Lin Z, Dai W, Fu H. Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea. Food Chem X 2024; 21:101143. [PMID: 38312489 PMCID: PMC10837478 DOI: 10.1016/j.fochx.2024.101143] [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: 09/25/2023] [Revised: 12/07/2023] [Accepted: 01/11/2024] [Indexed: 02/06/2024] Open
Abstract
Fermentation is a vital process occurred under the premise of rolling affecting black tea quality. Theoretically, re-rolling during fermentation will remodel the biochemical conditions of tea leaves, and thus influence black tea quality. Herein, we studied the effect of re-rolling on black tea taste and liquor color. Sensory evaluation showed that re-rolling significantly weakened the astringency taste and improved the redness and luminance of liquor. With re-rolling, the color attributes of a* and L* and the contents of theaflavins and thearubigins were significantly improved. Metabolomics analysis showed that the contents of 110 non-volatile compounds were significantly different among black teas with different rolling treatments. In summary, re-rolling accelerated the oxidation of polyphenols into pigments, the hydrolysis of proteins into amino acids, and the metabolism of alkaloids, organic acids, glycosidically-bound volatiles, and lipids during the fermentation period. Our study provided a novel and simple way to improve black tea quality.
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Affiliation(s)
- Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
| | - Ying Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
| | - Wenting Heng
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
| | - Shuai Yu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China
| | - Feng Xie
- Horticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang County, Nanchang, Jiangxi Province 330200, China
| | - Fang Dong
- Horticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang County, Nanchang, Jiangxi Province 330200, China
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China
| | - Weidong Dai
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, West Lake District, Hangzhou, Zhejiang Province 310008, China
| | - Haihui Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Xinjian District, Nanchang, Jiangxi Province 330045, China
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4
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Milon RB, Hu P, Zhang X, Hu X, Ren L. Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid. BIORESOUR BIOPROCESS 2024; 11:32. [PMID: 38647854 PMCID: PMC10992975 DOI: 10.1186/s40643-024-00747-7] [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: 12/15/2023] [Accepted: 03/03/2024] [Indexed: 04/25/2024] Open
Abstract
GABA (Gamma-aminobutyric acid), a crucial neurotransmitter in the central nervous system, has gained significant attention in recent years due to its extensive benefits for human health. The review focused on recent advances in the biosynthesis and production of GABA. To begin with, the investigation evaluates GABA-producing strains and metabolic pathways, focusing on microbial sources such as Lactic Acid Bacteria, Escherichia coli, and Corynebacterium glutamicum. The metabolic pathways of GABA are elaborated upon, including the GABA shunt and critical enzymes involved in its synthesis. Next, strategies to enhance microbial GABA production are discussed, including optimization of fermentation factors, different fermentation methods such as co-culture strategy and two-step fermentation, and modification of the GABA metabolic pathway. The review also explores methods for determining glutamate (Glu) and GABA levels, emphasizing the importance of accurate quantification. Furthermore, a comprehensive market analysis and prospects are provided, highlighting current trends, potential applications, and challenges in the GABA industry. Overall, this review serves as a valuable resource for researchers and industrialists working on GABA advancements, focusing on its efficient synthesis processes and various applications, and providing novel ideas and approaches to improve GABA yield and quality.
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Affiliation(s)
- Ripon Baroi Milon
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Pengchen Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xueqiong Zhang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
| | - Xuechao Hu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China
- Shanghai JanStar Technology Development Co, Ltd., No. 1288, Huateng Road, Shanghai, People's Republic of China
| | - Lujing Ren
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 South Puzhu Road, Nanjing, 211816, People's Republic of China.
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5
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Kumar M, Selvasekaran P, Chidambaram R, Zhang B, Hasan M, Prakash Gupta O, Rais N, Sharma K, Sharma A, Lorenzo JM, Parameswari E, Deshmukh VP, Elkelish A, Abdel-Wahab BA, Chandran D, Dey A, Senapathy M, Singh S, Pandiselvam R, Sampathrajan V, Dhumal S, Amarowicz R. Tea (Camellia sinensis (L.) Kuntze) as an emerging source of protein and bioactive peptides: A narrative review. Food Chem 2023; 428:136783. [PMID: 37450955 DOI: 10.1016/j.foodchem.2023.136783] [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: 08/16/2022] [Revised: 06/26/2023] [Accepted: 06/30/2023] [Indexed: 07/18/2023]
Abstract
Tea residues represent one of the major agricultural wastes that are generated after the processing of tea. They account for 21-28% of crude protein and are often discarded without the extraction of valuable proteins. Due to various bioactivity and functional properties, tea proteins are an excellent alternative to other plant-based proteins for usage as food supplements at a higher dosage. Moreover, their good gelation capacity is ideal for the manufacturing of dairy products, jellies, condensation protein, gelatin gel, bread, etc. The current study is the first to comprehend various tea protein extraction methods and their amino acid profile. The preparation of tea protein bioactive peptides and hydrolysates are summarized. Several functional properties (solubility, foaming capacity, emulsification, water/oil absorption capacity) and bioactivities (antioxidant, antihypertensive, antidiabetic) of tea proteins are emphasized.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA.
| | - Pavidharshini Selvasekaran
- Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu 632014, India.
| | - Ramalingam Chidambaram
- Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamilnadu 632014, India
| | - Baohong Zhang
- Department of Biology, East Carolina University, Greenville 27858, USA
| | - Muzaffar Hasan
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal 462038, India
| | - Om Prakash Gupta
- ICAR - Indian Institute of Wheat and Barley Research, Karnal 132001, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, Rajasthan 305004, India
| | - Kanika Sharma
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Anshu Sharma
- Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni 173230, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - E Parameswari
- Nammazhvar Organic Farming Research Centre, Tamil Nadu Agricultural University, 641003 Coimbatore, India
| | - Vishal P Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - Amr Elkelish
- Department of Biology, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU), Riyadh 11623, Saudi Arabia; Botany Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt
| | - Basel A Abdel-Wahab
- Department of Medical Pharmacology, College of Medicine, Assiut University, Assiut 7111, Egypt; Department of Pharmacology, College of Pharmacy, Najran University, Najran, Saudi Arabia
| | - Deepak Chandran
- Department of Animal Husbandry, Government of Kerala, Kerala 679335, India
| | - Abhijit Dey
- Department of Life Sciences, Presidency University, 86/1 College Street, Kolkata, West Bengal, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Surinder Singh
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
| | - Vellaikumar Sampathrajan
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai 625104, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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6
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Hou D, Tang J, Feng Q, Niu Z, Shen Q, Wang L, Zhou S. Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications. Crit Rev Food Sci Nutr 2023; 64:8852-8874. [PMID: 37096548 DOI: 10.1080/10408398.2023.2204373] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
Abstract
Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory neurotransmitter in the central nervous system, GABA possesses a broad spectrum of promising bioactivities. Thus, functional foods enriched with GABA have been widely sought after by consumers. However, the GABA levels in natural foods are usually low, which cannot meet people's demand for health effects. With the increasing public awareness on the food securities and naturally occurring processes, using enrichment technologies to elevate the GABA contents in foods instead of exogenous addition can enhance the acceptability of health-conscious consumers. Herein, this review provides a comprehensive insight on the dietary sources, enrichment technologies, processing effects of GABA, and its applications in food industry. Furthermore, the various health benefits of GABA-enriched foods, mainly including neuroprotection, anti-insomnia, anti-depression, anti-hypertensive, anti-diabetes, and anti-inflammatory are also summarized. The main challenges for future research on GABA are related to exploring high GABA producing strains, enhancing the stability of GABA during storage, and developing emerging enrichment technologies without affecting food quality and other active ingredients. A better understanding of GABA may introduce new windows for its application in developing functional foods.
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Affiliation(s)
- Dianzhi Hou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qiqian Feng
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Sumei Zhou
- School of Food and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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7
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Lin X, Yang J, Chen Q. College Students’ Preferences for Milk Tea: Results from a Choice Experiment. Foods 2023; 12:foods12071491. [PMID: 37048313 PMCID: PMC10094260 DOI: 10.3390/foods12071491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/23/2023] [Accepted: 03/27/2023] [Indexed: 04/05/2023] Open
Abstract
(1) Background: Although China is one of the largest tea-producing countries in the world, the Chinese tea industry is facing a decline in profits. However, an explosive market, namely milk tea, has garnered the attention of certain famous tea companies, several of which have launched milk tea products through sub-branding or co-branding. However, there is a scarce amount of literature on consumers’ attitudes toward these marketing strategies of the milk tea market. (2) Methods: Utilizing the choice experiment (CE) approach, the aim of this study was to explore consumer preferences for milk tea and investigate consumers’ socio-demographic characteristics regarding the preference for milk tea. (3) Results: Firstly, although consumers show positive attitudes toward tea bases that come from famous tea companies, they barely pay attention to the types of tea bases of milk tea products. As for ingredients, consumers show significantly negative attitudes toward non-dairy creamers when compared with fruit bases. Moreover, new brands could undermine consumers’ evaluations of milk tea. Secondly, education, the weekly frequency of drinking milk tea, and monthly allowance have a significant influence on consumer preferences. (4) Conclusions: Tea bases from famous tea companies can enhance consumer utility and promote consumer preference for milk tea. Thus, famous tea companies could seek cooperation with milk tea manufacturers, which would be a win–win strategy for both sides. On the other hand, tea companies should make use of their established reputations to gain consumers in the milk tea market, and co-branding or sub-branding strategies could be cost-effective methods to achieve this goal in the highly competitive milk tea market.
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Affiliation(s)
- Xi Lin
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiangfan Yang
- College of Management and Economics, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qian Chen
- College of Marxism, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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8
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Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023; 22:1686-1721. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/08/2022] [Accepted: 01/31/2023] [Indexed: 03/02/2023]
Abstract
The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.
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Affiliation(s)
- Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Mengxue Zhou
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qiushuang You
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou, China
| | - Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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9
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Liu Y, Chen Q, Liu D, Yang L, Hu W, Kuang L, Huang Y, Teng J, Liu Y. Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing. Food Chem 2023; 403:134263. [DOI: 10.1016/j.foodchem.2022.134263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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10
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Farag MA, Elmetwally F, Elghanam R, Kamal N, Hellal K, Hamezah HS, Zhao C, Mediani A. Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis. Food Chem 2023; 404:134628. [DOI: 10.1016/j.foodchem.2022.134628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/06/2022] [Accepted: 10/12/2022] [Indexed: 11/06/2022]
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11
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Cost-effective and sensitive indicator-displacement array (IDA) assay for quality monitoring of black tea fermentation. Food Chem 2023; 403:134340. [DOI: 10.1016/j.foodchem.2022.134340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/08/2022] [Accepted: 09/16/2022] [Indexed: 11/21/2022]
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12
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Hu S, Lin Z, Zhao S, Zhang B, Luo L, Zeng L. Pu-erh tea alleviated colitis-mediated brain dysfunction by promoting butyric acid production. Food Chem Toxicol 2023; 172:113594. [PMID: 36592713 DOI: 10.1016/j.fct.2022.113594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/18/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022]
Abstract
Brain inflammation develops with increased colitis. Pu-erh tea is considered a potential dietary intervention to improve colitis. However, it's unclear whether Pu-erh tea helps alleviate colitis-mediated brain dysfunction. Here, we found that colitis triggered brain dysfunction and increased the risk of depression. Pu-erh tea improved gut-brain barrier function (increased ZO-1 and Occludin) and restored short-chain fatty acids (SCFAs) as well as neurotransmitter release (γ-GABA, 5-HT, and dopamine), which stemmed from the production of butyric acid (BA). Pu-erh tea and BA promoted the production of SCFAs by reshaping the gut microbes (increased Lactobacillus, Akkermansia, Faecalibaculum), thereby downregulating gut inflammatory protein expression (PI3K/AKT/NF-κB). SCFAs, especially BA, intervened directly in the blood-brain barrier via the gut-brain axis to restore neurotransmitter release. Collectively, our results highlighted that increasing BA through Pu-erh tea consumption may be a key mechanism for improving colitis-mediated brain dysfunction by lowering gut inflammation and balancing gut microbe-gut-brain axis homeostasis. These results provide a promising step that might encourage further investigations of Pu-erh tea as a protective agent for brain function in colitis patients.
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Affiliation(s)
- Shanshan Hu
- College of Food Science, Southwest University, Beibei, Chongqing, 400715, China.
| | - Zhiyuan Lin
- College of Food Science, Southwest University, Beibei, Chongqing, 400715, China.
| | - Sibo Zhao
- College of Food Science, Southwest University, Beibei, Chongqing, 400715, China.
| | - Bowen Zhang
- College of Food Science, Southwest University, Beibei, Chongqing, 400715, China.
| | - Liyong Luo
- College of Food Science, Southwest University, Beibei, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Beibei, Chongqing, 400715, China.
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Beibei, Chongqing, 400715, China.
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13
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Wang Y, Ren Z, Chen Y, Lu C, Deng WW, Zhang Z, Ning J. Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation. Food Chem 2023; 401:134090. [DOI: 10.1016/j.foodchem.2022.134090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 08/13/2022] [Accepted: 08/29/2022] [Indexed: 01/30/2023]
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14
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Marengo A, Maciel LS, Cagliero C, Rubiolo P, Herodes K. Free Amino Acids and Biogenic Amines Profiling and Variation in Wild and Sub-Endemic Cardueae Species from Sardinia and Corse. PLANTS (BASEL, SWITZERLAND) 2023; 12:319. [PMID: 36679032 PMCID: PMC9864185 DOI: 10.3390/plants12020319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 06/17/2023]
Abstract
The cardueae are a common species in the Mediterranean area where they grow spontaneously and are traditionally employed as food and for health purposes. In this work, five Cardueae, including two sub-endemic species (four Carduus and three Ptilostemon casabonae (L.) Greuter samples from different locations) were collected from Sardinia and the Corse islands. All the considered plants are characteristic of the area, in particular the sub-endemic species C. cephalanthus and P. casabonae. This work aims to obtain, for the first time, the amino compounds profile (primary metabolites) of these little-studied species to detect for any similarities and differences among the different samples using statistical analyses. A recently developed method was employed, where diethyl ethoxymethylenemalonate (DEEMM) derivatives are detected in a neutral loss scan mode using high performance liquid chromatography in tandem with a mass spectrometry technique. In total, 42 amino compounds were detected, of which 33 were fully identified and semi-quantified. Overall, the results show that DEEMM-derivatized amino compounds are qualitatively similar among the considered samples. Nonetheless, a discrimination at the genus level is possible. This work adds more information regarding the phytochemical composition regarding the primary metabolites of the considered samples, their discriminations and the search for compounds with potential health benefits.
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Affiliation(s)
- Arianna Marengo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, 10125 Torino, Italy
| | | | - Cecilia Cagliero
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, 10125 Torino, Italy
| | - Patrizia Rubiolo
- Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, 10125 Torino, Italy
| | - Koit Herodes
- Institute of Chemistry, University of Tartu, Ravila 14a, 50411 Tartu, Estonia
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15
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Wang J, Li X, Wang W, Wang F, Liu Q, Yan L. Research on Rapid and Low-Cost Spectral Device for the Estimation of the Quality Attributes of Tea Tree Leaves. SENSORS (BASEL, SWITZERLAND) 2023; 23:571. [PMID: 36679372 PMCID: PMC9865718 DOI: 10.3390/s23020571] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/03/2023] [Accepted: 01/03/2023] [Indexed: 06/17/2023]
Abstract
Tea polyphenols, amino acids, soluble sugars, and other ingredients in fresh tea leaves are the key parameters of tea quality. In this research, a tea leaf ingredient estimation sensor was developed based on a multi-channel spectral sensor. The experiment showed that the device could effectively acquire 700-1000 nm spectral data of tea tree leaves and could display the ingredients of leaf samples in real time through the visual interactive interface. The spectral data of Fuding white tea tree leaves acquired by the detection device were used to build an ingredient content prediction model based on the ridge regression model and random forest algorithm. As a result, the prediction model based on the random forest algorithm with better prediction performance was loaded into the ingredient detection device. Verification experiment showed that the root mean square error (RMSE) and determination coefficient (R2) in the prediction were, respectively, as follows: moisture content (1.61 and 0.35), free amino acid content (0.16 and 0.79), tea polyphenol content (1.35 and 0.28), sugar content (0.14 and 0.33), nitrogen content (1.15 and 0.91), and chlorophyll content (0.02 and 0.97). As a result, the device can predict some parameters with high accuracy (nitrogen, chlorophyll, free amino acid) but some of them with lower accuracy (moisture, polyphenol, sugar) based on the R2 values. The tea leaf ingredient estimation sensor could realize rapid non-destructive detection of key ingredients affecting tea quality, which is conducive to real-time monitoring of the current quality of tea leaves, evaluating the status during tea tree growth, and improving the quality of tea production. The application of this research will be helpful for the automatic management of tea plantations.
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Affiliation(s)
- Jinghua Wang
- School of Technology, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
| | - Xiang Li
- School of Technology, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
| | - Wancheng Wang
- Bureau of Ecology and Environment of Hanting District, No. 1507 Fenghua Road, Weifang 261100, China
| | - Fan Wang
- School of Technology, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Quancheng Liu
- School of Technology, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
| | - Lei Yan
- School of Technology, Beijing Forestry University, No. 35 Tsinghua East Road, Beijing 100083, China
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16
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Jastrzębska A, Gralak Z, Brzuzy K, Kmieciak A, Krzemiński MP, Burdziński R, Kurzawa M, Szłyk E. Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7365. [PMID: 36295430 PMCID: PMC9611567 DOI: 10.3390/ma15207365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and "more green" procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as Crataegus L., Morus alba L., Sorbus aucuparia L., Berberis vulgaris L., Rosa canina L., and black tea. The obtained results were discussed regarding the tested beverages' application as a source of amino acids in one's daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Rafał Burdziński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marzanna Kurzawa
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
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17
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Nguyen KOT, Nguyen PL, Le HL, Le HT. Discriminative Chemical Profiles of Shan Tuyet Tea ( Camellia sinensis var. Shan) and Sinensis Tea ( Camellia sinensis var. sinensis) Collected in Ta Xua, Son La, Vietnam and Their Correlation With Antioxidant Activity. Nat Prod Commun 2022. [DOI: 10.1177/1934578x221128410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Chè Shan Tuyet ( Camellia sinensis var. Shan) is one of the precious tea resources of Vietnam; however, there is little research on its chemical composition. The purpose of this study was to characterize the main quality components, such as free amino acids and catechins, in Camellia sinensis var. Shan and Camellia sinensis var. sinensis collected in the high mountain of Ta Xua, Son La, Vietnam by using an amino acid analyzer and liquid chromatography coupled with tandem mass spectrometry, respectively. Principal component analysis (PCA) discrimination analysis of chemical profiles revealed a clear metabolic difference between the young leaves of Shan Tuyet tea and mature leaves of the same variety and of sinensis tea. The amino acids serine, glutamic acid, arginine, ornithine, and aspartic acid contributed mainly to the discrimination and could be considered biomarkers for Shan Tuyet tea. The levels of caffeine and 7 catechins, catechin, catechin 3-gallate, epicatechin, epicatechin-3-gallate, epigallocatechin 3-gallate, gallocatechin, and gallocatechin 3-gallate, in young leaves of Shan Tuyet tea were significantly higher than in the other types. Notably, the pair correlation among catechins revealed strong coefficients of the epistructures and non-epistructures, which suggested that these compounds can be converted naturally to each other. The strong correlation between epicatechin-3-gallate and catechin 3-gallate with antiradical ABTS activity of Shan Tuyet tea leaves indicates that these 2 catechins are mainly responsible for the antioxidant activity. This is the first report on the bioactive compounds of Shan Tuyet tea, as well as its potential for the production of health supplements.
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Affiliation(s)
- Kieu-Oanh Thi Nguyen
- Department of Life Sciences, University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Phuong-Linh Nguyen
- Department of Life Sciences, University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Hoang-Long Le
- Department of Life Sciences, University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, Hanoi, Vietnam
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18
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Panyatip P, Padumanonda T, Yongram C, Kasikorn T, Sungthong B, Puthongking P. Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry ( Morus alba L.) Leaves: Quantitative Analysis by LC-MS/MS. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27154979. [PMID: 35956928 PMCID: PMC9370701 DOI: 10.3390/molecules27154979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 12/01/2022]
Abstract
Mulberry (Morus alba L.) leaves from two cultivars, Yai-Burirum (YB) and Khunphai (KP), were prepared into green tea (GT) and black tea (BT). Compared to fresh leaf (FL) extract, GT and BT extracts were evaluated for their total phenolic and total flavonoid contents. Total phenolic content (TPCs) in all samples ranged between 129.93 and 390.89 mg GAE/g extract. The processing of tea decreased the levels of TPC when compared to FL extracts in both cultivars. The total flavonoid content (TFCs) in all samples was found in the range of 10.15–39.09 mg QE/g extract and TFCs in GT and BT extracts were higher than FL extracts. The change in tryptophan, melatonin, phenolic and flavonoid contents was investigated by liquid chromatography–mass spectroscopy (LC-MS). The results exhibited that tryptophan contents in all samples were detected in the range 29.54–673.72 µg/g extract. Both GT and BT extracts increased tryptophan content compared to FL extracts. BT extracts presented the highest amounts of tryptophan among others in both cultivars. Phenolic compounds were found in mulberry leaf extracts, including gallic acid, caffeic acid, gentisic acid, protocatechuic acid and chlorogenic acid. Chlorogenic acid presented the highest amount in all samples. Almost all phenolic acids were increased in the processed tea extracts except chlorogenic acid. Rutin was the only flavonoid that was detected in all extracts in the range 109.48–1009.75 mg/g extract. The change in phenolic and flavonoid compounds during tea processing resulted in the change in antioxidant capacities of the GT and BT extracts. All extracts presented acetylcholinesterase enzyme (AChE) inhibitory activity with IC50 in the range 146.53–165.24 µg/mL. The processing of tea slightly increased the AChE inhibitory effect of GT and BT extracts. In conclusion, processed tea from mulberry leaves could serve as a new alternative functional food for health-concerned consumers because it could be a promising source of tryptophan, phenolics and flavonoids. Moreover, the tea extracts also had antioxidative and anti-AChE activities.
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Affiliation(s)
- Panyada Panyatip
- Department of Pharmacognosy, Faculty of Pharmacy, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
- Melatonin Research Group, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Tanit Padumanonda
- Division of Pharmacognosy and Toxicology, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chawalit Yongram
- Division of Cannabis Health Science, College of Allied Health Sciences, Suansunandha Rajabhat University, Samut Songkhram 75000, Thailand
| | - Tiantip Kasikorn
- Thai Traditional Pharmacy Program, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Bunleu Sungthong
- Integrative Pharmaceuticals and Innovation of Pharmaceutical Technology Research Unit, Faculty of Pharmacy, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Ploenthip Puthongking
- Melatonin Research Group, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Correspondence: ; Tel.: +66-43202378
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19
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Targeted metabolomics and DIA proteomics-based analyses of proteinaceous amino acids and driving proteins in black tea during withering. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Shi Y, Zhu Y, Ma W, Shi J, Peng Q, Lin Z, Lv H. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics. Food Chem 2022; 394:133501. [PMID: 35728471 DOI: 10.1016/j.foodchem.2022.133501] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/04/2022]
Abstract
In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis), and explored processing effects on the metabolic profiles of four types of green teas (FGTs) using the widely targeted metabolomics. Results showed that 146 differential metabolites including flavonoids, amino acids, lipids, and phenolic acids were screened among 1034 non-volatiles. In addition, nineteen differential metabolites were screened among 79 volatiles. Most of non-volatiles and volatiles metabolites changed notably in different manufacturing processes, whereas there were no significant differences (p>0.05) in the levels of total catechins between FGTs and FTL. The transformation of metabolites was the dominant trend during green tea processing. The results contribute to a better understanding of how the manufacturing process influences green tea quality, and provide useful information for the enrichment of tea biochemistry theory.
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Key Words
- Differential metabolite
- Epigallocatechin gallate (PubChem, CID65064)
- Geraniol (PubChem, CID637566)
- Green tea
- Kaempferol (PubChem, CID5280863)
- Linalool (PubChem, CID6549)
- Methyl salicylate (PubChem, CID4133)
- Non-volatile metabolite
- Phenylethyl alcohol (PubChem, CID6054)
- Process technology
- Quercetin (PubChem, CID5280343)
- Theanine (PubChem, CID439378)
- Volatiles
- Widely targeted metabolomics
- l-Phenylalanine (PubChem, CID6140)
- α-Linolenic acid (PubChem, CID860)
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Affiliation(s)
- Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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21
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Tea (Camellia sinensis): A Review of Nutritional Composition, Potential Applications, and Omics Research. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125874] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Tea (Camelliasinensis) is the world’s most widely consumed non-alcoholic beverage with essential economic and health benefits since it is an excellent source of polyphenols, catechins, amino acids, flavonoids, carotenoids, vitamins, and polysaccharides. The aim of this review is to summarize the main secondary metabolites in tea plants, and the content and distribution of these compounds in six different types of tea and different organs of tea plant were further investigated. The application of these secondary metabolites on food processing, cosmetics industry, and pharmaceutical industry was reviewed in this study. With the rapid advancements in biotechnology and sequencing technology, omics analyses, including genome, transcriptome, and metabolome, were widely used to detect the main secondary metabolites and their molecular regulatory mechanisms in tea plants. Numerous functional genes and regulatory factors have been discovered, studied, and applied to improve tea plants. Research advances, including secondary metabolites, applications, omics research, and functional gene mining, are comprehensively reviewed here. Further exploration and application trends are briefly described. This review provides a reference for basic and applied research on tea plants.
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22
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Li M, Ho CT, Wang J, Hu Y, Zhai X, Zhang L, Wan X, Yang X. Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6737-6746. [PMID: 35621700 DOI: 10.1021/acs.jafc.2c02039] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Theanine is a non-proteinogenic amino acid found in the tea plant Camellia sinensis. At an elevated temperature (>90 °C), it released two major volatile compounds 1-ethyl-1,5-dihydro-2H-pyrrol-2-one and N-ethylsuccinimide. Other products were identified, including 10 pyrroles and 12 amides/imides. The formation of the two major compounds was proposed to be initiated by the deamination of theanine and through the intermediate α-keto acid. In the presence of glucose, the two major products and many other volatiles from theanine thermal degradation were accelerated and further Maillard reactions occurred. A total of 56 compounds were identified in the model system of theanine and glucose, including 12 amides/imides, 16 pyrazines, 16 pyrroles and other N-heterocycles, and 12 furans and other O-heterocycles. Although most of the reaction products were detected in tea leaves and in their aqueous extract with or without the addition of theanine under the same experiment conditions, imides and amides were considerably suppressed, left only minute amounts, or were even no longer detectable. Pyrazines and pyrroles were also shown at reduced concentrations as a result of the interaction with tea components but to a lesser extent. A total of 16 and 12 pyrazines were identified in the theanine/glucose reaction system and tea leaves/aqueous extract after roasting, respectively. The results indicated that pyrazines and other main volatiles in roasted tea leaves were formed from the Maillard reactions of the aqueous fraction of tea leaves. Theanine participated in the formation of pyrazines in tea leaves under roasting conditions.
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Affiliation(s)
- Mengru Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Chi-Tang Ho
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, United States
| | - Jing Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Yuemeng Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Xiaogen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
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23
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Gharibzahedi SMT, Barba FJ, Zhou J, Wang M, Altintas Z. Electronic Sensor Technologies in Monitoring Quality of Tea: A Review. BIOSENSORS 2022; 12:bios12050356. [PMID: 35624658 PMCID: PMC9138728 DOI: 10.3390/bios12050356] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/14/2022] [Accepted: 05/19/2022] [Indexed: 05/27/2023]
Abstract
Tea, after water, is the most frequently consumed beverage in the world. The fermentation of tea leaves has a pivotal role in its quality and is usually monitored using the laboratory analytical instruments and olfactory perception of tea tasters. Developing electronic sensing platforms (ESPs), in terms of an electronic nose (e-nose), electronic tongue (e-tongue), and electronic eye (e-eye) equipped with progressive data processing algorithms, not only can accurately accelerate the consumer-based sensory quality assessment of tea, but also can define new standards for this bioactive product, to meet worldwide market demand. Using the complex data sets from electronic signals integrated with multivariate statistics can, thus, contribute to quality prediction and discrimination. The latest achievements and available solutions, to solve future problems and for easy and accurate real-time analysis of the sensory-chemical properties of tea and its products, are reviewed using bio-mimicking ESPs. These advanced sensing technologies, which measure the aroma, taste, and color profiles and input the data into mathematical classification algorithms, can discriminate different teas based on their price, geographical origins, harvest, fermentation, storage times, quality grades, and adulteration ratio. Although voltammetric and fluorescent sensor arrays are emerging for designing e-tongue systems, potentiometric electrodes are more often employed to monitor the taste profiles of tea. The use of a feature-level fusion strategy can significantly improve the efficiency and accuracy of prediction models, accompanied by the pattern recognition associations between the sensory properties and biochemical profiles of tea.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany;
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain; (F.J.B.); (J.Z.); (M.W.)
| | - Jianjun Zhou
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain; (F.J.B.); (J.Z.); (M.W.)
| | - Min Wang
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain; (F.J.B.); (J.Z.); (M.W.)
| | - Zeynep Altintas
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany;
- Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
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24
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Li L, Wang Y, Cui Q, Liu Y, Ning J, Zhang Z. Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Wang D, Shi L, Fan X, Lou H, Li W, Li Y, Ren D, Yi L. Development and validation of an efficient HILIC-QQQ-MS/MS method for quantitative and comparative profiling of 45 hydrophilic compounds in four types of tea (Camellia sentences). Food Chem 2022; 371:131201. [PMID: 34598116 DOI: 10.1016/j.foodchem.2021.131201] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 09/02/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022]
Abstract
Hydrophilic constituents are significant for the taste and nutrition of tea, but their simultaneous quantification remains challenging due to the lack of efficient methods. Based on the hydrophilic interaction chromatography coupled with triple quadrupole-tandem mass spectrometry, this work developed and validated an efficient (8.5 min per run), sensitive (LOQ: 0.002-0.493 μg/mL) and accurate method. This method was successfully used to determine the contents of 45 hydrophilic constituents in Yunnan large-leaf tea. Umami amino acids and umami-enhanced nucleotides generally exhibited higher content in green tea and Pu-erh raw tea. By contrast, a few number of amino acids (e.g., proline and γ-aminobutyric acid) and most alkaloids and nucleosides showed significantly higher contents in black tea or Pu-erh ripen tea. By performing the orthogonal partial least squares discriminant analysis, classification models for distinguishing four types of tea, and green tea from Pu-erh raw tea were established.
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Affiliation(s)
- Dan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Lijuan Shi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Xiaowei Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Huaqiao Lou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Wenting Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Yonglin Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
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26
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Hu S, Luo L, Zeng L. Tea combats circadian rhythm disorder syndrome via the gut-liver-brain axis: potential mechanisms speculated. Crit Rev Food Sci Nutr 2022; 63:7126-7147. [PMID: 35187990 DOI: 10.1080/10408398.2022.2040945] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Circadian rhythm is an intrinsic mechanism developed by organisms to adapt to external environmental signals. Nowadays, owing to the job and after-work entertainment, staying up late - Circadian rhythm disorders (CRD) are common. CRD is linked to the development of fatty liver, type 2 diabetes, and chronic gastroenteritis, which affecting the body's metabolic and inflammatory responses via multi-organ crosstalk (gut-liver-brain axis, etc.). However, studies on the mechanisms of multi-organ interactions by CRD are still weak. Current studies on therapeutic agents for CRD remain inadequate, and phytochemicals have been shown to alleviate CRD-induced syndromes that may be used for CRD-therapy in the future. Tea, a popular phytochemical-rich beverage, reduces glucolipid metabolism and inflammation. But it is immature and unclear in the mechanisms of alleviation of CRD-mediated syndrome. Here, we have analyzed the threat of CRD to hosts and their offspring' health from the perspective of the "gut-liver-brain" axis. The potential mechanisms of tea in alleviating CRD were further explored. It might be by interfering with bile acid metabolism, tryptophan metabolism, and G protein-coupled receptors, with FXR, AHR, and GPCR as potential targets. We hope to provide new perspectives on the role of tea in the prevention and mitigation of CRD.HighlightsThe review highlights the health challenges of CRD via the gut-liver-brain axis.CRD research should focus on the health effects on healthy models and its offspring.Tea may prevent CRD by regulating bile acid, tryptophan, and GPCR.Potential targets for tea prevention and mitigation of CRD include FXR, AHR and GPCR.A comprehensive assessment mechanism for tea in improving CRD should be established.
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Affiliation(s)
- Shanshan Hu
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China
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27
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Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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28
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Yu P, Huang H, Zhao X, Zhong N, Zheng H. Dynamic variation of amino acid content during black tea processing: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
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29
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Gonçalves Bortolini D, Windson Isidoro Haminiuk C, Cristina Pedro A, de Andrade Arruda Fernandes I, Maria Maciel G. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chem X 2021; 12:100160. [PMID: 34825170 PMCID: PMC8605308 DOI: 10.1016/j.fochx.2021.100160] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/27/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affected by the amount of methylxanthines (caffeine and theobromine), amino acids (l-theanine) and reducing sugars in their composition. Additionally, flavan-3-ols, mainly characterized by epicatechins, catechins, and their derivatives, represent on average, 60% of the bioactive compounds in teas. These secondary metabolites from teas are widely recognized for their antioxidant, anti-cancer, and anti-inflammatory properties. Thus, Camellia sinensis extracts and their isolated compounds have been increasingly used by the food industry. However, bioactive compounds are very susceptible to the oxidation caused by processing and degradation under physiological conditions of gastrointestinal digestion. In this context, new approaches/technologies have been developed for the preservation of these compounds. This review presents the main stages involved in production of Camellia sinensis teas following a description of their main bioactive compounds, biological properties, stability and bioaccessibility. Besides, and updated view of Camellia sinensis teas in the field of food science and technology was provided by focusing on novel findings and innovations published in scientific literature over the last five years.
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Affiliation(s)
- Débora Gonçalves Bortolini
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Isabela de Andrade Arruda Fernandes
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal do Paraná (UTFPR), CEP (81280-340) Curitiba, Paraná, Brazil
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30
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Li J, Ma J, Li Q, Fan S, Fan L, Ma H, Zhang Y, Zheng L. Determination of 35 Free Amino Acids in Tea Using Ultra-Performance Liquid Chromatography Coupled With Quadrupole Time-of-Flight Mass Spectrometry. Front Nutr 2021; 8:767801. [PMID: 34957181 PMCID: PMC8697017 DOI: 10.3389/fnut.2021.767801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022] Open
Abstract
The purpose of this research was to develop a simple, sensitive, and accurate method for simultaneous determination of 35 free amino acids using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Tea samples were extracted with boiling water bath, and then separated by XBridge BEH Amide column by gradient elution. The exact mass and MS/MS spectra of the target compound was detected under the TOF–MS and Information dependent acquisition (IDA)–MS/MS mode. The results demonstrated good linearity (R2 > 0.9980) in the range of 0.5–1,000 ng/mL. The limits of detection (LODs) were 0.13–25.00 mg/kg and the limits of quantitation (LOQs) were 0.25–50.00 mg/kg. The recovery rate ranged from 70.1 to 105.1% with relative standard deviations (RSDs) <11% (n = 6). This research provides a targeted strategy for developing an analysis method for amino acids in tea.
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Affiliation(s)
- Jian Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,College of Applied Arts and Science, Beijing Union University, Beijing, China
| | - Junmei Ma
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China.,Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Qiang Li
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Lixin Fan
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Hongyu Ma
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Yan Zhang
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China.,Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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31
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Wen M, Cui Y, Dong CX, Zhang L. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Res Int 2021; 148:110588. [PMID: 34507733 DOI: 10.1016/j.foodres.2021.110588] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 10/20/2022]
Abstract
Monosaccharides of Keemun black tea were quantitatively determined by high performance liquid chromatography coupled with 3-methyl-1-phenyl-2-pyrazolin-5-one (PMP) pre-column derivatization. The methodology of developed analytical method was established with good linearity, recovery, repeatability and precision. The quantitative results showed that D-mannose, D-glucuronic acid, D-glucose, D-galactose and L-arabinose were detected in Keemun black tea samples. D-glucose was the predominant monosaccharide in black tea, and its concentration was continuously increased from fresh tea leaves to fermentation, but after drying its concentration was significantly decreased. Meanwhile, theaflavins' concentrations were obviously decreased after drying. When theaflavins were heated with D-glucose, the loss of theaflavins was increased. Correspondingly, theaflavins also prevented the caramelization of D-glucose and restored the loss of D-glucose during heating. Through the liquid chromatography/electrospray tandem mass spectrometry some theaflavins glucose adducts were identified.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Cai-Xia Dong
- Tianjin Key Laboratory on Technologies Enabling Development of Clinical Therapeutics and Diagnosis, School of Pharmacy, Tianjin Medical University, Tianjin 300070, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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32
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Salman S, Yılmaz C, Gökmen V, Özdemir F. Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110481] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Wu T, Zou R, Pu D, Lan Z, Zhao B. Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut. BMC PLANT BIOLOGY 2021; 21:55. [PMID: 33478393 PMCID: PMC7818752 DOI: 10.1186/s12870-021-02841-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 01/11/2021] [Indexed: 05/07/2023]
Abstract
BACKGROUND Intercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood. RESULTS Green tea from the Chinese chestnut-tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut-tea could greatly influence amino acid metabolism in tea plants. CONCLUSIONS These results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut-tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.
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Affiliation(s)
- Tian Wu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of State Forestry Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China.
| | - Rui Zou
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of State Forestry Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China
| | - Dian Pu
- Ecology and Environment Department, Southwest Forestry University, Kunming, 650224, Yunnan, China
| | - Zengquan Lan
- Southwest Institute of Ecology Development, Southwest Forestry University, Kunming, 650224, Yunnan, China
| | - Bingyu Zhao
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, 24061, USA
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34
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Jiang H, Zhang M, Wang D, Yu F, Zhang N, Song C, Granato D. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids. J Food Sci 2020; 85:3253-3263. [PMID: 32856300 DOI: 10.1111/1750-3841.15390] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/11/2020] [Accepted: 07/06/2020] [Indexed: 11/26/2022]
Abstract
Catechins, amino acids, and alkaloids are primary chemical components of tea and play a crucial role in determining tea quality. Their composition and content largely vary among different types of tea. In this study, a convenient chemical classification method was developed for six Camellia sinensis tea types (white, green, oolong, black, dark, and yellow) based on the quantification of their major components. Twenty-one free amino acids, 6 catechins, 2 alkaloids, and gallic acid in 24 teas were quantified using ultra-high-performance liquid chromatography (UHPLC). The total catechin contents in these tea samples ranged from 10.96 to 95.67 mg/g, while total free amino acid content ranged from 2.63 to 25.89 mg/g. Theanine (Thea) was the most abundant amino acid in all tea varieties. Catechin and amino acid levels in tea were markedly reduced upon fermentation of tea. Furthermore, high-temperature processing (roasting) during tea production induced degradation and epimerization of catechins, yielding epimerized catechins, simple catechins, and gallic acid. Principal component analysis revealed that major ester-catechins (EGCG and ECG), major amino acids (Thea), and major alkaloids (caffeine) are potential factors for distinguishing different types of tea. Linear discriminant analysis showed that 100% of teas were correctly classified in which (+)-catechin, ECG, EGC, gallic acid, GABA, cysteine, lysine, and threonine were the most discriminating compounds. This study shows that quantification of the major tea components combined with chemometric analysis, can serve as a simple, convenient, and reliable approach for classifying tea according to fermentation level. PRACTICAL APPLICATION: Different Camellia sinensis tea types can be produced worldwide but it is still challenging to know which chemical markers can be used to trace their production. in this paper we used a targeted methodology to classify six tea types (white, green, oolong, black, dark, and yellow) based on phenolic composition, alkaloids, and amino acids. The main chemical markers responsible for the discrimination were pinpointed with the use of chemometric tools.
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Affiliation(s)
- Hao Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Mengting Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212003, China
| | - Feng Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Na Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Daniel Granato
- Food Processing and Quality, Natural Resources Institute Finland, Tietotie 2, Espoo, 02150, Finland
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35
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Das G, Paramithiotis S, Sundaram Sivamaruthi B, Wijaya CH, Suharta S, Sanlier N, Shin HS, Patra JK. Traditional fermented foods with anti-aging effect: A concentric review. Food Res Int 2020; 134:109269. [PMID: 32517898 DOI: 10.1016/j.foodres.2020.109269] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/08/2020] [Accepted: 04/20/2020] [Indexed: 12/22/2022]
Abstract
Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the composition and dynamics of the developing micro-communities, since the major aim was standardization and commercial exploitation of the products. Soon it was realized that consumption of these products was associated with an array of health benefits, such as anti-hypertensive, anti-inflammatory, anti-diabetic, anti-carcinogenic and anti-allergenic activities. These were credited to the microorganisms present in the fermented products as well as their metabolic activities and the bio-transformations that took place during the fermentation process. Aging has been defined as a gradual decline in the physiological function and concomitantly homeostasis, which is experienced by all living beings over time, leading inevitably to age-associated injuries, diseases, and finally death. Research has focused on effective strategies to delay this process and thus increase both lifespan and well-being. Fermented food products seem to be a promising alternative due to the immunomodulatory effect of microorganisms and elevated amounts of bioactive compounds. Indeed, a series of anti-aging related benefits have been reported, some of which have been attributed to specific compounds such as genistein and daidzein in soybeans, while others are yet to be discovered. The present article aims to collect and critically discuss all available literature regarding the anti-aging properties of fermented food products.
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Affiliation(s)
- Gitishree Das
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Sigit Suharta
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Nevin Sanlier
- Ankara Medipol University, School of Health Science, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, South Korea
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea.
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