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Ouyang J, Jiang R, Xu H, Wen S, Liu C, Liu Y, Chen H, Zhai Y, Xie H, Chen J, Li S, Wang K, Liu Z, Huang JA. Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics. Food Chem X 2024; 23:101600. [PMID: 39071923 PMCID: PMC11283085 DOI: 10.1016/j.fochx.2024.101600] [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: 04/20/2024] [Revised: 06/25/2024] [Accepted: 06/25/2024] [Indexed: 07/30/2024] Open
Abstract
Significant differences exist in aroma and taste of different grades of large-leaf black tea. In this study, sensory histology combined with metabolomics were used to investigate the sensory characteristics and phytochemical profiles of different grades of Huangpu black tea (HPBT). Sensory evaluation showed that high grade HPBT had high intensity of pekoe, fresh aroma and umami, with aroma and taste scores declining with decreasing grades. 173 non-volatiles were identified, of which 23 marker metabolites could be used as discrimination of different grades HPBT taste. In addition, 154 volatile compounds were identified in the different grades of HPBT, with 15 compounds as key odorants for distinguishing the aroma of different grades of HPBT. Furthermore, correlation analysis revealed that linalool, geraniol and nonanal contributed to the aroma quality score of HPBT. This study will provide a more comprehensive understanding for processing, quality evaluation and grade evaluation system of large-leaf black tea.
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Affiliation(s)
- Jian Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hao Xu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Shuai Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Changwei Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Yuke Zhai
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China
- Huangpu Innovation Research Institute, Hunan Agricultural University, Guangzhou 510700, China
| | - He Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Jinhua Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China
| | - Shi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China
| | - Kunbo Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China
- Huangpu Innovation Research Institute, Hunan Agricultural University, Guangzhou 510700, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China
- Huangpu Innovation Research Institute, Hunan Agricultural University, Guangzhou 510700, China
| | - Jian-an Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128, Changsha, China
- Huangpu Innovation Research Institute, Hunan Agricultural University, Guangzhou 510700, China
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Wang Y, Huang L, Deng G, Ning J. The shaking and standing processing improve the aroma quality of summer black tea. Food Chem 2024; 454:139772. [PMID: 38810449 DOI: 10.1016/j.foodchem.2024.139772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/06/2024] [Accepted: 05/19/2024] [Indexed: 05/31/2024]
Abstract
Black teas harvested during the summer season usually have the defect of low aroma intensity, resulting in unacceptability from consumers. The shaking and standing (SS) process is key to the production of oolong tea and is believed to significantly improve the aroma quality. However, the specific effects of the shaking process on the aroma quality of black tea have not been elucidated. SSBT has a higher aroma intensity than BT, especially floral and sweet odors. By Aroma Extract Dilution Analysis (AEDA), 27 volatiles with flavor dilution factor (FD) above 8 were selected, of which 20 had odor activity values (OAV) values above 1; among them, 9 floral and sweet volatiles with high OAV were linalool (485 for BT, 918 for SSBT), (E)-β-ionone (389, 699), geraniol (315, 493), β-myrcene (25, 62), (E)-2-hexenal (2, 7), phenylacetaldehyde (44, 75), (Z)-3-hexenyl hexanoate (19, 41), 1-hexanol (9, 26), and 2-phenylethanol (2,3). Aroma reconstitution of these 20 volatiles showed reliable results of floral, sweet, fruity, and roasted odors, further validating the aroma and intensity profiles of the key odorants. Overall, our results reveal that the metabolite mechanism of the SS process improves the aroma quality of black tea, providing a theoretical basis and guiding measures for the production of high-aroma black tea.
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Affiliation(s)
- Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.
| | - Lunfang Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Guojian Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China.
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3
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Wang L, Wen M, Zhou Y, Zhang L. The variation of acrylamide and 5-hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39099404 DOI: 10.1002/jsfa.13760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 06/20/2024] [Accepted: 07/07/2024] [Indexed: 08/06/2024]
Abstract
BACKGROUND Roasting is an essential step in making roasted teas, and its role in producing flavors has been widely studied. However, the variation of potential hazardous compounds during the tea roasting process is still vague. The present study established an effective method based on liquid chromatography-triple quadrupole-tandem mass spectrometry to simultaneously determine the variation of acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and free amino acids during the tea roasting process. Meanwhile, the effects of several tea polyphenols on the formation of AA and 5-HMF were investigated by a wet-to-dry thermal model reaction. RESULTS Medium-temperature roasted teas had the highest levels of AA and 5-HMF, with ranges of 0.13-0.15 μg g-1 and 68.72-123.98 μg g-1, respectively. Quantitative results showed that the levels of monosaccharides and amino acids decreased during roasting, which might contribute to the formation of 5-HMF and AA. Meanwhile, the decrease of epigallocatechin gallate (EGCG), epigallocatechin (EGC), and epicatechin (EC) might be related to their inhibitory effects on 5-HMF and AA. Thermal model reaction results showed that EGCG and EC significantly inhibited 5-HMF formation with a decline rate of 33.33% and 72.22%, respectively, mainly by trapping glucose. Gallic acid (GA) also had an inhibitory effect on the formation of AA (decreased by 92.86%) and 5-HMF (44.44%), mainly through impeding the preliminary reaction of asparagine and glucose. CONCLUSION The roasting temperature determined the levels of AA and 5-HMF in teas. Catechins inhibited the formation of 5-HMF and AA mostly through trapping monosaccharides, while the inhibitory effect of GA was achieved by impeding the reaction. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Yu Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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Ouyang J, Jiang R, Chen H, Liu Q, Yi X, Wen S, Huang F, Zhang X, Li J, Wen H, Xiong L, Liu Z, Huang J. Characterization of key odorants in 'Baimaocha' black teas from different regions. Food Chem X 2024; 22:101303. [PMID: 38590631 PMCID: PMC10999827 DOI: 10.1016/j.fochx.2024.101303] [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: 01/03/2024] [Revised: 02/29/2024] [Accepted: 03/16/2024] [Indexed: 04/10/2024] Open
Abstract
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT), trans-β-ionone and benzeneacetaldehyde (LYBT) might be the most definitive aroma compounds identified from their respective regions. Furthermore, PLS analysis revealed three odorants as significant contributors to floral characteristic, four odorants related to fruity attribute, four odorants linked to fresh attribute, and three odorants associated with roasted attribute. These results provide novel insights into sensory evaluation and chemical substances of 'Baimaocha' black tea and provide a theoretical basis for controlling and enhancement tea aroma quality.
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Affiliation(s)
- Jian Ouyang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Hongyu Chen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Qi Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xiaoqin Yi
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Shuai Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Fangfang Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
| | - Juan Li
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Haitao Wen
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Ligui Xiong
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Zhonghua Liu
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
| | - Jianan Huang
- Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, 410128 Changsha, China
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He L, Peng L, Wang L, Jiang X, Sun X, Li H, Lin T, Wu Z, Lin S. Investigation of folate-modified EGCG-loaded thermosensitive nanospheres inducing immunogenic cell death and damage-associated molecular patterns in hepatocellular carcinoma. Biochem Biophys Res Commun 2024; 714:149976. [PMID: 38677007 DOI: 10.1016/j.bbrc.2024.149976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 04/16/2024] [Accepted: 04/19/2024] [Indexed: 04/29/2024]
Abstract
BACKGROUND The systemic treatment of advanced hepatocellular carcinoma is currently facing a bottleneck. EGCG, the primary active compound in green tea, exhibits anti-tumor effects through various pathways. However, there is a lack of study on EGCG-induced immunogenic cell death (ICD) in hepatocellular carcinoma. METHODS In a previous study, we successfully synthesized folate-modified thermosensitive nano-materials, encapsulated EGCG within nanoparticles using a hydration method, and established the EGCG nano-drug delivery system. The viability of HepG2 cells post-EGCG treatment was assessed via the MTT and EdU assays. Cell migration and invasion were evaluated through wound healing experiments, Transwell assays, and Annexin V-FITC/PI assay for apoptosis detection. Additionally, the expression levels of damage-associated molecular patterns (DAMPs) were determined using immunofluorescence, ATP measurement, RT-qPCR, and Western Blot. RESULTS The drug sensitivity test revealed an IC50 value of 96.94 μg/mL for EGCG in HepG2 cells after 48 h. EGCG at a low concentration (50 μg/mL) significantly impeded the migration and invasion of HepG2 cells, showing a clear dose-dependent response. Moreover, medium to high EGCG concentrations induced cell apoptosis in a dose-dependent manner and upregulated DAMPs expression. Immunofluorescence analysis demonstrated a notable increase in CRT expression following low-concentration EGCG treatment. As EGCG concentration increased, cell viability decreased, leading to CRT exposure on the cell membrane. EGCG also notably elevated ATP levels. RT-qPCR and Western Blot analyses indicated elevated expression levels of HGMB1, HSP70, and HSP90 following EGCG intervention. CONCLUSION EGCG not only hinders the proliferation, migration, and invasion of hepatocellular carcinoma cells and induces apoptosis, but also holds significant clinical promise in the treatment of malignant tumors by promoting ICD and DAMPs secretion.
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Affiliation(s)
- Li He
- Department of Oncology, Shenzhen Traditional Chinese Medicine Hospital, Shenzhen, China
| | - Lisheng Peng
- Department of Hepatology, Shenzhen Traditional Chinese Medicine Hospital, Shenzhen, China
| | - Lianan Wang
- Department of Traditional Chinese Medicine, Shenzhen Hospital, The University of Hong Kong, Shenzhen, China
| | - Xiaoyan Jiang
- Department of Spleen and Stomach, Shenzhen Traditional Chinese Medicine Hospital, Shenzhen, China
| | - Xinfeng Sun
- Department of Hepatology, Shenzhen Traditional Chinese Medicine Hospital, Shenzhen, China
| | - Haiwen Li
- Department of Spleen and Stomach, Shenzhen Traditional Chinese Medicine Hospital, Shenzhen, China
| | - Tong Lin
- Department of Integrated Traditional and Western Medicine, Fujian Provincial Tumor Hospital, Fuzhou, China
| | - Zhulin Wu
- Department of Traditional Chinese Medicine, People's Hospital of Longhua, Shenzhen, China
| | - Sen Lin
- The Fourth Clinical Medical College, Guangzhou University of Chinese Medicine, Guangzhou, China.
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Wei Y, Shao J, Pang Y, Wen C, Wei K, Peng L, Wang Y, Wei X. Antidiabetic Potential of Tea and Its Active Compounds: From Molecular Mechanism to Clinical Evidence. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11837-11853. [PMID: 38743877 DOI: 10.1021/acs.jafc.3c08492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
Diabetes mellitus (DM) is a chronic endocrine disorder that poses a long-term risk to human health accompanied by serious complications. Common antidiabetic drugs are usually accompanied by side effects such as hepatotoxicity and nephrotoxicity. There is an urgent need for natural dietary alternatives for diabetic treatment. Tea (Camellia sinensis) consumption has been widely investigated to lower the risk of diabetes and its complications through restoring glucose metabolism homeostasis, safeguarding pancreatic β-cells, ameliorating insulin resistance, ameliorating oxidative stresses, inhibiting inflammatory response, and regulating intestinal microbiota. It is indispensable to develop effective strategies to improve the absorption of tea active compounds and exert combinational effects with other natural compounds to broaden its hypoglycemic potential. The advances in clinical trials and population-based investigations are also discussed. This review primarily delves into the antidiabetic potential and underlying mechanisms of tea active compounds, providing a theoretical basis for the practical application of tea and its active compounds against diabetes.
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Affiliation(s)
- Yang Wei
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Jie Shao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Yuxuan Pang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Caican Wen
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Kang Wei
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Lanlan Peng
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, P.R. China
| | - Xinlin Wei
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China
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7
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Hu W, Wen M, Han Z, Gao XL, Ke JP, Zhu M, Wei X, Cheng Y, Wan X, Shao Y, Zhang L. Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry. Food Res Int 2024; 184:114266. [PMID: 38609242 DOI: 10.1016/j.foodres.2024.114266] [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: 12/19/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
The capacity differences of seven catechin monomers to produce colors after treating with catechin-free extract were investigated. After 240-min reaction, only (-)-epicatechin (EC) and (+)-catechin (C) presented obvious luminous red color with L* values of 63.32-71.73, a* values of 37.13-46.44, and b* values of 65.64-69.99. Meanwhile, the decrease rate of EC and C was 43.52 %-50.35 %, which were significantly lower than those of other catechin monomers (85.91 %-100 %). The oxidized products of catechin monomers were analyzed by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with diode array detector, wherein dehydro-dimers and -trimers (oxidative coupling products of catechins' A-B ring) were found to be the major chromogenic compounds of EC and C. Additionally, the antioxidant capacity of catechin monomers only decreased after 30-min reaction, while along with further enzymatic reaction, catechin monomers presented comparable oxyradical scavenging ability (e.g., the DPPH inhibitory rates of catechin monomers were in the range of 24.42 %-50.77 %) to vitamin C (positive control, DPPH inhibitory rate was 27.66 %). Meanwhile, the inhibitory effects of most catechin monomers on α-glucosidase were enhanced in different degrees. These results provided basis for the development of enzymatically-oxidized catechin monomers as functional food color additives.
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Affiliation(s)
- Wei Hu
- 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
| | - 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
| | - Zisheng Han
- 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
| | - Xue-Ling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jia-Ping Ke
- 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
| | - Mengting Zhu
- 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
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, No. 800 Dongchuan Road, Minhang District, Shanghai 200240, China
| | - Yong Cheng
- Zhejiang Skyherb Biotechnology Inc., Huzhou 313000, China
| | - Xiaochun Wan
- 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
| | - Yundong Shao
- Zhejiang Skyherb Biotechnology Inc., Huzhou 313000, 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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8
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Qin M, Zhou J, Luo Q, Zhu J, Yu Z, Zhang D, Ni D, Chen Y. The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree. Food Chem 2024; 439:138176. [PMID: 38091790 DOI: 10.1016/j.foodchem.2023.138176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 01/10/2024]
Abstract
Steamed green tea has a long history and unique aroma, but little is known about its key aroma components. In this study, 173 volatiles in steamed green tea were identified using solvent-assisted flavor evaporation and headspace-solid phase microextraction plus two chromatographic columns of different polarities. Aroma extract dilution analysis revealed 48 highly aroma-active compounds with flavor dilution factors 64-1024. Internal standards were used to calculate odorant active value (OAV), and 11 OAV > 1 key aroma compounds were determined. Omission test identified eight substances, including dimethyl sulfide, (E)-β-ionone, cis-jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis-jasmone. Moreover, the water content of 62 % was suggested to be an appropriate withering degree during the processing of steamed green tea.
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Affiliation(s)
- Muxue Qin
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jingtao Zhou
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qianqian Luo
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Junyu Zhu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China
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9
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Hua J, Ouyang W, Zhu X, Wang J, Yu Y, Chen M, Yang L, Yuan H, Jiang Y. Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea. Food Chem 2024; 439:138154. [PMID: 38071844 DOI: 10.1016/j.foodchem.2023.138154] [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: 07/30/2023] [Revised: 11/28/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
Drying temperature (DT) considerably affects the flavor of black tea (BT); however, its influence on non-volatile metabolites (NVMs) and their correlations remain unclear. In this study, an objective quantification technique and widely targeted metabolomics were applied to explore the effects of DT (130 °C, 110 °C, 90 °C, and 70 °C) on BT flavor and NVMs conversion. BT with a DT of 90 °C presented the highest umami, sweetness, overall taste, and brightness color values. Using the weighted gene co-expression network and multiple factor analysis, 455 sensory trait-related NVMs were explored across six key modules. Moreover, 169 differential NVMs were screened, and flavonoids, phenolic acids, amino acids, organic acids, and lipids were identified as key differential NVMs affecting the taste and color attributes of BT in response to DT. These findings enrich the BT processing theory and offer technical support for the precise and targeted processing of high-quality BT.
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Affiliation(s)
- Jinjie Hua
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Wen Ouyang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Xizhe Zhu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Jinjin Wang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Yaya Yu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Ming Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Liyue Yang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Haibo Yuan
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
| | - Yongwen Jiang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.
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10
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Wang Q, Hu GL, Qiu MH, Cao J, Xiong WY. Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects. Curr Res Food Sci 2024; 8:100741. [PMID: 38694556 PMCID: PMC11061710 DOI: 10.1016/j.crfs.2024.100741] [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: 01/13/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/04/2024] Open
Abstract
Obesity, a major public health problem, causes numerous complications that threaten human health and increase the socioeconomic burden. The pathophysiology of obesity is primarily attributed to lipid metabolism disorders. Conventional anti-obesity medications have a high abuse potential and frequently deliver insufficient efficacy and have negative side-effects. Hence, functional foods are regarded as effective alternatives to address obesity. Coffee, tea, and cocoa, three widely consumed beverages, have long been considered to have the potential to prevent obesity, and several studies have focused on their intrinsic molecular mechanisms in past few years. Therefore, in this review, we discuss the mechanisms by which the bioactive ingredients in these three beverages counteract obesity from the aspects of adipogenesis, lipolysis, and energy expenditure (thermogenesis). The future prospects and challenges for coffee, tea, and cocoa as functional products for the treatment of obesity are also discussed, which can be pursued for future drug development and prevention strategies against obesity.
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Affiliation(s)
- Qian Wang
- Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China
| | - Gui-Lin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Ming-Hua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Jun Cao
- Key Laboratory for Transboundary Ecosecurity of Southwest China (Ministry of Education), Yunnan Key Laboratory of Plant Reproductive Adaptation and Evolutionary Ecology, Institute of Biodiversity, School of Ecology and Environmental Science, Yunnan University, Kunming, 650504, Yunnan, China
| | - Wen-Yong Xiong
- Key Laboratory of Medicinal Chemistry for Natural Resource (Ministry of Education), Yunnan Provincial Center for Research & Development of Natural Products, School of Pharmacy, Yunnan University, Kunming, 650500, China
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11
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Lin J, Lin H, Li C, Liao N, Zheng Y, Yu X, Sun Y, Wu L. Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics. Food Res Int 2024; 181:114136. [PMID: 38448105 DOI: 10.1016/j.foodres.2024.114136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/07/2024] [Accepted: 02/17/2024] [Indexed: 03/08/2024]
Abstract
To achieve an integrative understanding of the spatial distribution and chronological flavoring compounds accumulation, desorption-electrospray-ionization coupled mass-spectrometry-imaging (DESI-MSI) and multi-omics techniques were performed on the leaf samples collected from the enzymatic-catalyzed-process (ECP) stage of Tieguanyin oolong tea manufacturing. The result of DESI-MSI visualization indicated transform or re-distribution of catechins, flavonols and amino acids were on-going attributing to the multi-stress over ECP stage. Out of identified 2621 non-volatiles and 45,771 transcripts, 43 non-volatiles and 12 co-expressed pathways were screened out as biomarkers and key cascades in response to adverse conditions. The targeted metabolic analysis on the characteristic flavoring compounds showed that the accumulations of free amino acids were enhanced, while catechins, flavonol glycosides, and alkaloids exhibited dynamic changes. This result suggests withering and turning-over process are compatible and collectively regulate the metabolic accumulation and development of flavoring metabolites, facilitating to the development of characteristic quality of Tieguanyin tea.
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Affiliation(s)
- Jiaqi Lin
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China
| | - Hongzheng Lin
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China
| | - Chenxue Li
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China
| | - Ningkai Liao
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China
| | - Yucheng Zheng
- College of Tea and Food Science, Wuyi University, 358 Baihua Road, Wuyishan City, Fujian Province 354300, PR China
| | - Xinru Yu
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China
| | - Yun Sun
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China.
| | - Liangyu Wu
- Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, Fujian Province 350002, PR China.
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12
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Su W, Ni L, Chen Y, Wang D, Lin CC, Liu Y, Liu Z. Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea. Food Chem 2024; 437:137954. [PMID: 37952394 DOI: 10.1016/j.foodchem.2023.137954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 10/24/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
The influence of roasting on tea bitterness remains unclear. With Wuyi Rock tea (WRT) as an example, this study investigated the impact of roasting on WRT's bitterness, utilizing an integrated approach involving sensory evaluation, bitter compound profiling, and cell-based calcium imaging. Sensory analysis revealed that roasting effectively reduced the perceived bitterness of WRT. This reduction was supported by decreases in various bitter compounds, including 19 flavanols, 11 flavonols, 12 phenolic acids, 2 purine alkaloids, and 9 bitter amino acids, which diminished by 16%, 26%, 19%, 2%, and 70%, respectively. Furthermore, we established two heterogeneous bitter receptor expression systems: TAS2R39/Gα15-HEK293T and TAS2R14/Gα15-HEK293T cell lines. These systems quantitatively confirmed the reduction in bitterness, demonstrating 51% and 62% decreases in intracellular calcium mobilization within the transfected cells, respectively. These findings provide compelling evidence for the bitterness-ameliorating effect of roasting, expanding our knowledge of the role of roasting in shaping the flavor of tea.
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Affiliation(s)
- Weiying Su
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Li Ni
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
| | - Yizhe Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Daoliang Wang
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, Province of China, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
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13
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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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14
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Huang D, Chen X, Tan R, Wang H, Jiao L, Tang H, Zong Q, Mao Y. A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties. Food Chem X 2024; 21:101234. [PMID: 38420509 PMCID: PMC10900760 DOI: 10.1016/j.fochx.2024.101234] [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: 10/19/2023] [Revised: 01/30/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
Tea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, ester catechins, nonester catechins, and amino acids varied among these four varieties. Notably, 177 significant different metabolites, such as phenolic acids, flavonoids, tannins, alkaloids were identified among 1383 non-volatile compounds. In addition, 97 key aroma-active compounds were identified based on their odor activity value exceeding 1. Aldehydes, heterocyclic compounds, and ketones were closely associated with the formation of volatile metabolites. Overall, this study enhances our understanding of how different tea plant varieties impact the quality of matcha, and can provide valuable guidance for improving matcha varieties in a favorable direction.
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Affiliation(s)
- Danjuan Huang
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Xun Chen
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Rongrong Tan
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Hongjuan Wang
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Long Jiao
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
| | - Haiyan Tang
- Hubei Vocational College of Bio-Technology, Wuhan, Hubei 430070, China
| | - Qingbo Zong
- Fruit and Tea Office of Hubei Province, Wuhan, Hubei 430062, China
| | - Yingxin Mao
- Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China
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15
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Xing L, Lei J, Liu J, Yang Z, Chai Z, Cai W, Zhang M, Meng D, Wang Y, Yin H. Enhancing the quality of fermented plant leaves: the role of metabolite signatures and associated fungi. FRONTIERS IN PLANT SCIENCE 2024; 15:1335850. [PMID: 38571709 PMCID: PMC10987691 DOI: 10.3389/fpls.2024.1335850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Accepted: 02/26/2024] [Indexed: 04/05/2024]
Abstract
Fungi play a pivotal role in fermentation processes, influencing the breakdown and transformation of metabolites. However, studies focusing on the effects of fungal-metabolite correlations on leaf fermentation quality enhancement are limited. This study investigated specific metabolites and fungi associated with high- and low-quality fermented plant leaves. Their changes were monitored over fermentation periods of 0, 8, 16, and 24 days. The results indicated that organoheterocyclic compounds, lipids, lipid-like molecules, organic nitrogen compounds, phenylpropanoids, and polyketides were predominant in high-quality samples. The fungi Saccharomyces (14.8%) and Thermoascus (4.6%) were predominantly found in these samples. These markers exhibited significant changes during the 24-day fermentation period. The critical influence of fungal community equilibrium was demonstrated by interspecies interactions (e.g., between Saccharomyces and Eurotium). A co-occurrence network analysis identified Saccharomyces as the primary contributor to high-quality samples. These markers collectively enhance the quality and sensory characteristics of the final product.
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Affiliation(s)
- Lei Xing
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
- Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Chengdu, China
- Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Chengdu, China
| | - Jinshan Lei
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
- Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Chengdu, China
- Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Chengdu, China
| | - Jie Liu
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
- Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Chengdu, China
- Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Chengdu, China
| | - Zhen Yang
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
- Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Chengdu, China
- Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Chengdu, China
| | - Zhishun Chai
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
- Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Chengdu, China
- Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Chengdu, China
| | - Wen Cai
- China Tobacco Sichuan Industrial Co., Ltd, Chengdu, China
- Cigar Fermentation Technology Key Laboratory of China Tobacco (China Tobacco Sichuan Industrial Co., Ltd.), Chengdu, China
- Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Chengdu, China
| | - Min Zhang
- School of Minerals Processing and Bioengineering, Central South University, Changsha, China
| | - Delong Meng
- School of Minerals Processing and Bioengineering, Central South University, Changsha, China
| | - Yujie Wang
- School of Minerals Processing and Bioengineering, Central South University, Changsha, China
| | - Huaqun Yin
- School of Minerals Processing and Bioengineering, Central South University, Changsha, China
- Key Laboratory of Biometallurgy, Ministry of Education, Changsha, China
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16
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Mi X, Tang M, Zhu J, Shu M, Wen H, Zhu J, Wei C. Alternative splicing of CsWRKY21 positively regulates cold response in tea plant. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 208:108473. [PMID: 38430784 DOI: 10.1016/j.plaphy.2024.108473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 02/24/2024] [Accepted: 02/26/2024] [Indexed: 03/05/2024]
Abstract
Alternative splicing (AS) was an important post-transcriptional mechanism that involved in plant resistance to adversity stress. WRKY transcription factors function as transcriptional activators or repressors to modulate plant growth, development and stress response. However, the role of alternate splicing of WRKY in cold tolerance is poorly understood in tea plants. In this study, we found that the CsWRKY21 transcription factor, a member of the WRKY IId subfamily, was induced by low temperature. Subcellular localization and transcriptional activity assays showed that CsWRKY21 localized to the nucleus and had no transcriptional activation activity. Y1H and dual-luciferase reporter assays showed that CsWRKY21 suppressed expression of CsABA8H and CsUGT by binding with their promoters. Transient overexpression of CsABA8H and CsUGT reduced abscisic acid (ABA) content in tobacco leaves. Furthermore, we discovered that CsWRKY21 undergoes AS in the 5'UTR region. The AS transcript CsWRKY21-b was induced at low temperature, up to 6 folds compared to the control, while the full-length CsWRKY21-a transcript did not significantly change. Western blot analysis showed that the retention of introns in the 5'UTR region of CsWRKY21-b led to higher CsWRKY21 protein content. These results revealed that alternative splicing of CsWRKY21 involved in cold tolerance of tea plant by regulating the protein expression level and then regulating the content of ABA, and provide insights into molecular mechanisms of low temperature defense mediated by AS in tea plant.
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Affiliation(s)
- Xiaozeng Mi
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China; Guizhou Tea Research Institute, 1 Jin'nong Road, Guiyang, Guizhou, 550006, People's Republic of China
| | - Mengsha Tang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China; Guizhou Tea Research Institute, 1 Jin'nong Road, Guiyang, Guizhou, 550006, People's Republic of China
| | - Jiaxin Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China
| | - Mingtao Shu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China
| | - Huilin Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China
| | - Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China.
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui, 230036, People's Republic of China.
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17
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Wen X, Han S, Wang J, Zhang Y, Tan L, Chen C, Han B, Wang M. The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea ( Camellia sinensis) during Long-Term Storage. Foods 2024; 13:753. [PMID: 38472869 DOI: 10.3390/foods13050753] [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: 02/06/2024] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1-16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.
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Affiliation(s)
- Xiaomei Wen
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Shanjie Han
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
- Hangzhou Tea & Chrysanthemum Technology, Co., Ltd., Hangzhou 310018, China
| | - Jiahui Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Yanxia Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Lining Tan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Chen Chen
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Baoyu Han
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Mengxin Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
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18
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Tian L, Ma X. Green Tea Intake: A Protective Factor Against Postsurgical Hypothyroidism and Hypoparathyroidism. J Perianesth Nurs 2024:S1089-9472(23)01101-2. [PMID: 38402475 DOI: 10.1016/j.jopan.2023.12.016] [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: 04/08/2023] [Revised: 12/01/2023] [Accepted: 12/09/2023] [Indexed: 02/26/2024]
Abstract
PURPOSE Tea and coffee are the most commonly consumed types of drinks, identified with multiple health benefits. However, the association between tea and coffee intake and postsurgical hypothyroidism and hypoparathyroidism (PHypoTP) is still unclear. Therefore, the objective of this study is to explore the effect of tea and coffee intake on the risk of PHypoTP. DESIGN Two-sample Mendelian randomization (MR). METHODS The primary approach for MR estimates was the inverse-variance-weighted method. MR-Egger, MR Pleiotropy RESidual Sum and Outlier (PRESSO), weighted median, simple mode, and weighted mode were used to detect pleiotropy and heterogeneity. FINDINGS We found that green tea intake was causally associated with the decreased risk of PHypoTP (β = -0.019; 95% confidence interval: -0.038 to -0.001; P = .029). However, there was no significant association between coffee intake and the risk of PHypoTP. No heterogeneity or pleiotropy in these results was detected. CONCLUSIONS Our findings provide the genetic evidence supporting that green tea intake was a protective factor against PHypoTP. Accordingly, we may suggest that patients after thyroidectomy to add green tea into their habitual diet during nursing education.
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Affiliation(s)
- Lixia Tian
- Department of Operating Room, Wuhan No. 1 Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China; Department of Nursing, Wuhan No. 1 Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Xiaojing Ma
- Department of Operating Room, Wuhan No. 1 Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China; Department of Nursing, Wuhan No. 1 Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China.
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19
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Yan H, Zhao W, Parveen A, Ye Z, Fei Q, Wang X, Zhou Y. Comprehensive and cumulative risk evaluation of dietary exposure to aflatoxins and ochratoxin A on fermented teas worldwide by a new assessment model. Food Chem Toxicol 2024; 184:114321. [PMID: 38072213 DOI: 10.1016/j.fct.2023.114321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 11/19/2023] [Accepted: 11/29/2023] [Indexed: 01/27/2024]
Abstract
Recently, mycotoxin risks in fermented tea have received high attention, but mycotoxin transfer rates from tealeaf to infusion during brewing were rarely considered. In addition, the assessment data (i.e., mycotoxin occurrences and tea consumption) in previous assessments were usually limited. Here, a comprehensive and cumulative risk assessment of aflatoxins and ochratoxin A was performed using a tea assessment model, by which mycotoxin transfer rates were included and the assessment data were collected worldwide. By 10 times of brewing, the aflatoxin transfer rate was only 2.94% and OTA was 63.65%. Besides the extreme case, hazard quotients (HQs) from all consumers were lower than the threshold of 1.0, indicating no noncarcinogenic risk; the P95 cumulative margin of exposure (1/MoET) values were 2.52E-04 (30-39 years of age) and 2.42E-04 (≥50 years of age) for two high exposure groups under the upper bound scenario, which a little higher than the carcinogenic risk threshold of 1.00E-04. Notably, the P95 cumulative 1/MoET values (3.24E-03 -7.95E-03) by food assessment model were ten times higher than those of by tea assessment model. The comparative results showed that mycotoxin dietary risks on tea consumption by food assessment model were much overestimated. The result of this study indicated that the contaminants transfer rates should be considered for risk assessment on tea consumption in future work.
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Affiliation(s)
- Hangbin Yan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China; Lu'an Institute of Supervision and Inspection on Product Quality, Anhui, Lu'an, 237000, China
| | - Weifan Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China
| | - Asma Parveen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China
| | - Ziling Ye
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China
| | - Qingru Fei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China
| | - Xu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China
| | - Yu Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Road West, Hefei, 230036, China.
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20
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Revilla I, Hernández Jiménez M, Martínez-Martín I, Valderrama P, Rodríguez-Fernández M, Vivar-Quintana AM. The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea. Foods 2024; 13:450. [PMID: 38338587 PMCID: PMC10855971 DOI: 10.3390/foods13030450] [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: 12/21/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/12/2024] Open
Abstract
The following study analyzed the potential of Near Infrared Spectroscopy (NIRS) to predict the metal composition (Al, Pb, As, Hg and Cu) of tea and for establishing discriminant models for pure teas (green, red, and black) and their different blends. A total of 322 samples of pure black, red, and green teas and binary blends were analyzed. The results showed that pure red teas had the highest content of As and Pb, green teas were the only ones containing Hg, and black teas showed higher levels of Cu. NIRS allowed to predict the content of Al, Pb, As, Hg, and Cu with ratio performance deviation values > 3 for all of them. Additionally, it was possible to discriminate pure samples from their respective blends with an accuracy of 98.3% in calibration and 92.3% in validation. However, when the samples were discriminated according to the percentage of blending (>95%, 95-85%, 85-75%, or 75-50% of pure tea) 100% of the samples of 10 out of 12 groups were correctly classified in calibration, but only the groups with a level of pure tea of >95% showed 100% of the samples as being correctly classified as to validation.
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Affiliation(s)
- Isabel Revilla
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Miriam Hernández Jiménez
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Iván Martínez-Martín
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Patricia Valderrama
- Department of Chemistry, Universidade Tecnológica Federal do Paraná (UTFPR), Via Rosalina Maria dos Santos 1233, Campo Mourão 87301-899, Paraná, Brazil
| | - Marta Rodríguez-Fernández
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
| | - Ana M. Vivar-Quintana
- Food Technology, Universidad de Salamanca, E.P.S. de Zamora, Avenida Requejo 33, 49022 Zamora, Spain; (I.R.); (M.H.J.); (I.M.-M.)
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21
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Long P, Li Y, Han Z, Zhu M, Zhai X, Jiang Z, Wen M, Ho CT, Zhang L. Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion. Food Chem 2024; 432:137185. [PMID: 37633133 DOI: 10.1016/j.foodchem.2023.137185] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 07/22/2023] [Accepted: 08/15/2023] [Indexed: 08/28/2023]
Abstract
The present study provided a highly efficient and systematic workflow for identifying colorants of food and beverage. Generally, the objective colorimeter and subjective human eye had different systems to identify colors, which makes the color description very challenging. Here, the Lab/LCH color system was applied to clearly illustrate color changes. Our workflow was applied to determine and verify the differential colorant substances between two groups of black tea infusions. Regarding color parameters, the infusions of black tea from Camellia sinensis and Camellia assamica differed significantly. The differential substances between black tea infusions were correlated to color parameters by mass spectrometry and nuclear magnetic resonance based multivariate statistical analysis and verified by machine learning tool. Pyroglutamic acid-glucose Amadori product, quercetin-3-O-glucoside, quinic acid and theabrownins were identified as main color contributors to black teas' color difference, which were also verified by addition test with standard black tea infusion.
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Affiliation(s)
- Piaopiao Long
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Yaxin Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China.
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22
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Aksenova MA, Nechaeva TL, Goncharuk EA, Zubova MY, Kazantseva VV, Lapshin PV, Frolov A, Zagoskina NV. Changes in the Antioxidant Potential of Camellia sinensis Cultures under the Influence of Phenolic Precursors. Molecules 2024; 29:474. [PMID: 38257387 PMCID: PMC10820049 DOI: 10.3390/molecules29020474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/29/2023] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The viability, productivity and survival of higher plants under the adverse factors influence are largely determined by the functional activity of the antioxidant system. The aim of our work was to investigate changes in formation of high-molecular (superoxide dismutase and peroxidase) and low-molecular (phenolics, including flavanols and proanthocyanidins) antioxidants in callus culture of Camellia sinensis under influence of phenolic precursors (L-phenylalanine-3 mM, trans-cinnamic acid-1 mM, naringenin-0.5 mM). According to the data obtained, the effect of precursors on tea callus cultures did not lead to significant increasing of superoxide dismutase and peroxidase activity in most cases. However, it led to the increased accumulation of the total phenolics content, as well as flavanols and proanthocyanidins contents. For C. sinensis callus cultures, the most promising regulator of phenolic compounds was L-phenylalanine, in the presence of which its content increased almost twice. Thus, the exogenous effect of various precursors is possible to use for the targeted regulation of certain phenolics classes accumulation in plant cells.
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Affiliation(s)
- Maria A. Aksenova
- K.A. Timiryazev Institute of Plant Physiology, Russian Academy of Sciences, 127276 Moscow, Russia; (T.L.N.); (M.Y.Z.); k.v.- (V.V.K.); (P.V.L.); (A.F.); (N.V.Z.)
| | | | - Evgenia A. Goncharuk
- K.A. Timiryazev Institute of Plant Physiology, Russian Academy of Sciences, 127276 Moscow, Russia; (T.L.N.); (M.Y.Z.); k.v.- (V.V.K.); (P.V.L.); (A.F.); (N.V.Z.)
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23
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Linh NN, Huong NTM, Dai DN, Giang NTA, Huong LT, Thuy TTT, Son NT. Camellia annamensis (Theaceae): phytochemical analysis, cytotoxic, antioxidative, and antimicrobial activities. Nat Prod Res 2024:1-7. [PMID: 38225908 DOI: 10.1080/14786419.2024.2302900] [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: 10/28/2023] [Accepted: 01/02/2024] [Indexed: 01/17/2024]
Abstract
Cytotoxic, antioxidative, and antimicrobial activities of Camellia annamensis, and its chemical compositions were first provided in the current study. Phenolic contents in the methanol extracts of its leaves and flowers were 222.73 ± 0.09 and 64.44 ± 0.08 mg GAE/g extract, whereas flavonoid contents in these parts were 108.80 ± 0.28 and 131.26 ± 0.39 mg rutin/g extract, respectively. By using HPLC-DAD analysis, gallic acid (43.72 ± 0.09 - 81.89 ± 1.83 mg/g) and (-)-epigallocatechin gallate (67.31 ± 1.26 - 70.68 ± 7.82 mg/g) were identified as the major compounds. C. annamensis leaf and flower extracts were moderately cytotoxic against A549, HT-29, SK-Mel-2, MCF-7, HepG2, HeLa, and MKN-7. Particularly, they are better than the standards trolox (IC50 7.57 ± 0.23 µg/mL) in lipid peroxidation inhibitory evaluation, and streptomycin (IC50/MIC = 45.34-50.34/128-256 µg/mL) in antimicrobial assay against the Gram-positive bacteria Enterococcus faecalis ATCC299212, Staphylococcus aureus ATCC25923, and the Gram-negative bacterium Salmonella enterica ATCC13076.
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Affiliation(s)
- Nguyen Ngoc Linh
- Faculty of Pharmacy, Thanh Do University, Hoai Duc, Hanoi, Vietnam
| | - Nguyen Thi Mai Huong
- Faculty of Food Technology, University of Economics-Technology for Industry, Hai Ba Trung, Hanoi, Vietnam
| | - Do Ngoc Dai
- Faculty of Agriculture, Forestry and Fishery, Nghean University of Economics, Vinh, Nghean, Vietnam
| | - Nguyen Thi An Giang
- Faculty of Biology, College of Education, Vinh University, Vinh, Nghean, Vietnam
| | - Le Thi Huong
- Faculty of Biology, College of Education, Vinh University, Vinh, Nghean, Vietnam
| | - Ta Thi Thu Thuy
- Institute of Biotechnology and Food Technology, Ha Noi Open University, Hai Ba Trung, Hanoi, Vietnam
| | - Ninh The Son
- Institute of Chemistry, Vietnam Academy Science and Technology (VAST), Cau Giay, Hanoi, Vietnam
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24
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Peng Y, Du Z, Wang X, Wu R, Zheng C, Han W, Liu L, Gao F, Liu G, Liu B, Hao Z, Yu X. From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting. Food Chem 2024; 431:137148. [PMID: 37598651 DOI: 10.1016/j.foodchem.2023.137148] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/08/2023] [Accepted: 08/11/2023] [Indexed: 08/22/2023]
Abstract
Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at light fire (LF) or moderate fire (MF) intensities. Compared to LF, MF roasting led to a decrease in the cis/trans flavanol ratio by 56% and theanine by 85%, while increasing the levels of N-ethyl-2-pyrrolidione-substituted flavanols (EPSFs), flavonol aglycones and flavone C-glycosides. Two new roast markers, 3-p-coumaroyl 1,5-lactone and 4-p-coumaroyl 1,5-lactone, were identified in WRT and their formation increased with roasting temperature. MF roasting facilitated the formation of diverse heterocycles (e.g., pyrazines) and aldehydes (e.g., (Z)-4-heptenal and (E,E)-2.4-decadienal) that contributed to the augmented roasted and fatty odors in WRT. Additionally, the Maillard product furfuryl methyl ether was solely detected in MF samples. These findings provide novel insights into roast markers in WRT with implications for improving quality control measures during tea roasting.
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Affiliation(s)
- Yifei Peng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhenghua Du
- Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; School of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaxia Wang
- Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruimei Wu
- Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chao Zheng
- Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenbo Han
- Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Li Liu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Gao
- Fujian Farming Technology Extension Center, Fuzhou 350003, China
| | - Guoying Liu
- Wuyishan Institute of Agricultural Sciences, Wuyishan 354300, China
| | | | - Zhilong Hao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Xiaomin Yu
- Center for Plant Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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25
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Ge S, Wang Y, Shen K, Wang Q, Ahammed GJ, Han W, Jin Z, Li X, Shi Y. Effects of Differential Shading on Summer Tea Quality and Tea Garden Microenvironment. PLANTS (BASEL, SWITZERLAND) 2024; 13:202. [PMID: 38256755 PMCID: PMC10821519 DOI: 10.3390/plants13020202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024]
Abstract
Shading is an effective agronomic technique to protect tea plants from intense sunlight. However, there are currently very few studies on more effective shading methods to improve the quality of summer tea. In this study, 'Longjing43' plants were grown under four different shading treatments for 14 days, with no shading as the control. Among the four shading treatments, double-layer-net shadings had the most positive impact on the tea quality, resulting in higher levels of amino acids but lower levels of tea polyphenols. Additionally, double-layer-net shadings provided more suitable microenvironments for tea plants. The tea leaves in T4 (double nets 50 cm above the plant canopy) contained 16.13 mg∙g-1 of umami and sweet amino acids, which was significantly higher than in other treatments. T4 had the lowest air temperature and the most suitable and stable soil water content. Interestingly, the ratio of red light to far-red light in T4 was only 1.65, much lower than other treatments, which warrants further study. In conclusion, the microenvironment induced by shading can greatly affect the tea quality, and double-layer-net shading is better for improving the quality of summer tea.
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Affiliation(s)
- Shibei Ge
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Yameng Wang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Keyin Shen
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Qianying Wang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Golam Jalal Ahammed
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang 471023, China;
| | - Wenyan Han
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Zhifeng Jin
- Zhejiang Climate Center, Hangzhou 310056, China;
| | - Xin Li
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Yuanzhi Shi
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
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26
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Gao Q, Tong W, Li F, Wang Y, Wu Q, Wan X, Xia E. TPIA2: an updated tea plant information archive for Camellia genomics. Nucleic Acids Res 2024; 52:D1661-D1667. [PMID: 37650644 PMCID: PMC10767884 DOI: 10.1093/nar/gkad701] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 09/01/2023] Open
Abstract
The genus Camellia consists of about 200 species, which include many economically important species widely used for making tea, ornamental flowers and edible oil. Here, we present an updated tea plant information archive for Camellia genomics (TPIA2; http://tpia.teaplants.cn) by integrating more novel large-scale genomic, transcriptomic, metabolic and genetic variation datasets as well as a variety of useful tools. Specifically, TPIA2 hosts all currently available and well assembled 10 Camellia genomes and their comprehensive annotations from three major sections of Camellia. A collection of 15 million SNPs and 950 950 small indels from large-scale genome resequencing of 350 diverse tea accessions were newly incorporated, followed by the implementation of a novel 'Variation' module to facilitate data retrieval and analysis of the functionally annotated variome. Moreover, 116 Camellia transcriptomes were newly assembled and added, leading to a significant extension of expression profiles of Camellia genes to 13 developmental stages and eight abiotic/biotic treatments. An updated 'Expression' function has also been implemented to provide a comprehensive gene expression atlas for Camellia. Two novel analytic tools (e.g. Gene ID Convert and Population Genetic Analysis) were specifically designed to facilitate the data exchange and population genomics in Camellia. Collectively, TPIA2 provides diverse updated valuable genomic resources and powerful functions, and will continue to be an important gateway for functional genomics and population genetic studies in Camellia.
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Affiliation(s)
- Qijuan Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- School of Computer and Artificial Intelligence, Hefei Normal University, Hefei 230061, China
| | - Wei Tong
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Fangdong Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- School of Science, Anhui Agricultural University, Hefei 230036, China
| | - Yanli Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Qiong Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Tea Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Enhua Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
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Zhang Y, Yan K, Peng Q, Baldermann S, Zhu Y, Dai W, Feng S, Simal-Gandara J, Fu J, Lv H, Lin Z, Shi J. Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas. Food Res Int 2024; 175:113713. [PMID: 38128982 DOI: 10.1016/j.foodres.2023.113713] [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: 10/05/2023] [Revised: 11/16/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Strip/needle green teas (SGT/NGT) processed using innovative technologies are in high demand; however, mechanisms behind their color and flavor have not been comprehensively studied. We aimed to reveal the dynamics of major pigmented components (carotenoids, lipids, flavonoids, and Maillard products) and their contributions to the flavor of green teas. The total content of flavonoids in SGT and NGT were 255 ± 4.51 and 201 ± 3.91 mg·g-1, respectively; these values are slightly lower than that in fresh leaves (FLs), resulting in a fresh and sweet aftertaste. In average, carotene content in SGT/NGT (24.8 μg·g-1) was higher than in FL (17.4 μg·g-1), whilst xanthophyll content (603 μg·g-1) decreased to one-half of that in FL (310 μg·g-1). Among the 218 primary metabolites, glutamine, glutamic acid, and arginine were found to accumulate and were dominate contributors for the umami and sweet taste. Notably, more than 96 volatiles were screened and revealed their correlations with carotenoids, lipids, and amino acids. Overall, the synergism between pigments and their non-enzymatic derivates' contribution to GT characterized flavor was illustrated.
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Affiliation(s)
- Yongcheng Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Kangni Yan
- 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
| | - Susanne Baldermann
- University of Bayreuth, Food Metabolome, Faculty of Life Sciences: Food, Nutrition, Kulmbach, Germany
| | - 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
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shan Feng
- Mass Spectrometry & Metabolomics Core Facility, The Biomedical Research Core Facility, Westlake University, Hangzhou 310024, China
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E-32004 Ourense, Spain
| | - Jianyu Fu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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Liu C, Li J, Li H, Xue J, Wang M, Jian G, Zhu C, Zeng L. Differences in the quality of black tea ( Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors. Food Chem X 2023; 20:100998. [PMID: 38144863 PMCID: PMC10739754 DOI: 10.1016/j.fochx.2023.100998] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/18/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023] Open
Abstract
Spring green tea is usually considered to be better than summer green tea. Whether this phenomenon applies to black tea is unknown. Black tea produced using Camellia sinensis var. Yinghong No. 9 leaves is popular in South China and analyzed in the study. The taste and color quality of the infusion was higher for spring tea than for summer tea. Compared with summer tea, the main catechin contents were lower in spring tea, whereas caffeine and total amino acid contents were higher, especially glutamic acid, which may be responsible for the differences between teas. Moreover, spring tea had a higher theabrownin content and a lower L* value. The compounds contributing to the infusion taste and color were correlated with the chromaticity value (i.e., useful indicator of black tea quality). This study revealed the seasonal differences in Yinghong No. 9 black tea quality and the key underlying factors.
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Affiliation(s)
- Chengshun Liu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Hanxiang Li
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jinghua Xue
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Miao Wang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Guotai Jian
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Chen Zhu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
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29
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Xue J, Liu P, Feng L, Zheng L, Gui A, Wang X, Wang S, Ye F, Teng J, Gao S, Zheng P. Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis. Food Chem X 2023; 20:100943. [PMID: 38144758 PMCID: PMC10740047 DOI: 10.1016/j.fochx.2023.100943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 12/26/2023] Open
Abstract
Fresh leaves of Echa 1 were fixed by roller, steam/hot air and light-wave, and the effects of the three fixation methods on the chemical characteristics of straight-shaped green teas (GTs) were studied by widely targeted metabolomic analysis. 1001 non-volatile substances was identified, from which 97 differential metabolites were selected by the criteria of variable importance in projection (VIP) > 1, p < 0.05, and |log2(fold change)| > 1. Correlation analysis indicated that 14 taste-active metabolites were the major contributors to the taste differences between differently processed GTs. High-temperature fixation induces protein oxidation or degradation, γ-glutamyl peptide transpeptidation, degradation of flavonoid glycosides and epimerization of cis-catechins, resulting in the accumulation of amino acids, peptides, flavonoids and trans-catechins, which have flavor characteristics such as umami, sweetness, kokumi, bitterness and astringency, thereby affecting the overall taste of GTs. These findings provided a scientific basis for the directional processing technology of high-quality green tea.
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Affiliation(s)
- Jinjin Xue
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Panpan Liu
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Lin Feng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Lin Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Anhui Gui
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Xueping Wang
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Shengpeng Wang
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Fei Ye
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Jing Teng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Shiwei Gao
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
| | - Pengcheng Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei, 430064, China
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30
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Zhang S, Wu S, Yu Q, Shan X, Chen L, Deng Y, Hua J, Zhu J, Zhou Q, Jiang Y, Yuan H, Li J. The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses. Food Chem X 2023; 20:100989. [PMID: 38144743 PMCID: PMC10740076 DOI: 10.1016/j.fochx.2023.100989] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 11/01/2023] [Accepted: 11/07/2023] [Indexed: 12/26/2023] Open
Abstract
Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a combination of untargeted metabolomics, tea pigments quantification, E-tongue, colorimeter and sensory evaluation was used to evaluate the effect of rolling pressure on black tea quality. As the rolling pressure increased, theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs) significantly elevated. The tea metabolic profiles fluctuated and 47 metabolites were identified as key differential metabolites including flavan-3-ols, flavonol/flavone glycosides, phenolic acids, amino acids. These substances altered possibly due to the variations in enzymatic oxidation of tea phenolics and amino acids. Overall, black tea with moderate rolling pressure presented higher sweetness, lower bitterness, and higher quality index (10 TFs + TRs)/TBs. The results were verified by a validation batch. This study provided new insights into the regulation of rolling pressure and a guidance for black tea processing.
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Affiliation(s)
- Shan Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
| | - Shimin Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinyan Yu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Xujiang Shan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Le Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiayi Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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31
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Santos RA, Pessoa HR, Daleprane JB, de Faria Lopes GP, da Costa DCF. Comparative Anticancer Potential of Green Tea Extract and Epigallocatechin-3-gallate on Breast Cancer Spheroids. Foods 2023; 13:64. [PMID: 38201092 PMCID: PMC10778335 DOI: 10.3390/foods13010064] [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: 11/14/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Despite advances in diagnosis and therapy, breast cancer remains the leading cause of death in many countries. Green tea (GT) has been proposed to play a crucial role in cancer chemoprevention. Although extensive research has been conducted on GT phytochemicals, most experimental studies concentrate mainly on commercial formulations or isolated catechins. This study presents a comparative investigation into the anticancer properties of green tea extract (GTE) and epigallocatechin-3-gallate (EGCG) in a three-dimensional (3D) MCF-7 breast cancer cell culture. MCF-7 spheroids were exposed to GTE or EGCG, and effects on 3D culture formation, growth, cell viability, and migration were examined. GTE inhibits cell migration and the formation of breast cancer spheroids more effectively than EGCG, while inducing more pronounced morphological changes in the spheroids' structure. These findings suggest that the food matrix improves GTE effects on breast cancer spheroids, supporting the hypothesis that a mixture of phytochemicals might enhance its anticancer potential.
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Affiliation(s)
- Ronimara A. Santos
- Laboratory of Physiopathology and Biochemistry of Nutrition, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil; (R.A.S.); (H.R.P.)
| | - Heloisa Rodrigues Pessoa
- Laboratory of Physiopathology and Biochemistry of Nutrition, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil; (R.A.S.); (H.R.P.)
| | - Julio Beltrame Daleprane
- Laboratory for Studies of Interactions between Nutrition and Genetics, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil;
| | - Giselle Pinto de Faria Lopes
- Almirante Paulo Moreira Institute of Sea Studies, Division of Natural Products, Department of Marine Biotechnology, Arraial do Cabo 28930-000, Brazil;
| | - Danielly C. Ferraz da Costa
- Laboratory of Physiopathology and Biochemistry of Nutrition, Nutrition Institute, Rio de Janeiro State University, Rio de Janeiro 20550-013, Brazil; (R.A.S.); (H.R.P.)
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Aaqil M, Peng C, Kamal A, Nawaz T, Zhang F, Gong J. Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review. Foods 2023; 12:4467. [PMID: 38137271 PMCID: PMC10743253 DOI: 10.3390/foods12244467] [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: 11/05/2023] [Revised: 12/05/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea's brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea's final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.
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Affiliation(s)
- Muhammad Aaqil
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Ayesha Kamal
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China; (C.P.); (A.K.)
| | - Taufiq Nawaz
- College of Natural Sciences, South Dakota State University, Brookings, SD 57007, USA;
| | - Fei Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (M.A.); (F.Z.)
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China
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Yu P, Huang Y, Li Z, Zhao X, Huang H, Zhong N, Zheng H, Chen Q. Difference in Aroma Components of Black Teas Processed on Different Dates in the Spring Season. Foods 2023; 12:4368. [PMID: 38231869 DOI: 10.3390/foods12234368] [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: 11/03/2023] [Revised: 11/24/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Tea aroma greatly varies with the production date. This study investigated the aroma differences among black teas processed on different dates (March 23rd, April 8th, April 15th, April 27th, and May 7th) in the spring. A sensory evaluation showed that the black tea produced on April 15th had a strong and lasting sweet aroma and the highest score of 93.5. In total, 71 volatile compounds were identified, and alcohols were the predominant category, accounting for 60.98%. From March 23rd to May 7th, the total content of volatile compounds showed a parabolic change trend and reached its maximum on April 15th (715.27 μg/L); the flavor index first peaked on April 8th (23.25) and then gradually decreased. A multivariate statistical analysis showed that 39 volatile compounds were important, differential aroma components. An odor activity value (OAV) analysis showed that the predominant odorants were β-ionone, β-damascenone, linalool, (E)-β-ocimene, and geraniol, all with values larger than 100. The total OAVs of undesirable odorants decreased and reached their minimum (70.4) on April 27th, while the total OAVs of pleasant odorants and the ratio of pleasant/undesirable odorants showed inverse changes and reached their maximum (2182.1 and 31.0, respectively) on April 27th. Based on the significance of differences and OAVs, linalool, (E)-β-ocimene, geraniol, and (E,E)-2,4-nonadienal were considered as the key differential odorants. Combined with the sensory evaluation and the differences in aroma components, it was proposed that black teas produced around April 15th in the Hunan district are more likely to have a strong and lasting sweet aroma. This study will provide scientific guidance for the production of black tea in the Hunan district, China.
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Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Yingjie Huang
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, Nanchang 330045, China
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34
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Sun A, Liu G, Sun L, Li C, Wu Q, Gao J, Xia Y, Geng Y. Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics. Molecules 2023; 28:7447. [PMID: 37959866 PMCID: PMC10650644 DOI: 10.3390/molecules28217447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/15/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The processing of tea leaves plays a crucial role in the formation of the taste of the resulting tea. In order to study the compositions of and changes in taste-related substances during the processing of Rizhao green tea, non-targeted metabolomics was used, based on UHPLC-Q Exactive MS. Totals of 529, 349, and 206 non-volatile metabolites were identified using three different detection modes, of which 112 secondary metabolites were significantly changed. Significant variations in secondary metabolites were observed during processing, especially during the drying stage, and the conversion intensity levels of non-volatile metabolites were consistent with the law of "Drying > Fixation > Rolling". The DOT method was used to screen tea-quality-related compounds that contributed significantly to the taste of Rizhao green tea, including (-)-epicatechin gallate, (-)-epicatechin gallate, gallic acid, L-theanine, and L-leucine, which make important contributions to taste profiles, such as umami and bitterness. Metabolic pathway analysis revealed that purine metabolism, caffeine metabolism, and tyrosine metabolism perform key roles in the processing of Rizhao green tea in different processing stages. The results of this study provide a theoretical basis for tea processing and practical advice for the food industry.
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Affiliation(s)
- Ao Sun
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Guolong Liu
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Luyan Sun
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Chun Li
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Qiu Wu
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Jianhua Gao
- Shandong Rizhao Shenggushan Tea Farm Co., Ltd., Rizhao 276827, China
| | - Yuanzhi Xia
- Jinan Three Thousand Tea Grower Co., Ltd., Jinan 250022, China
| | - Yue Geng
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
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35
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Carloni P, Girolametti F, Giorgini E, Bacchetti T, Truzzi C, Illuminati S, Damiani E. Insights on the Nutraceutical Properties of Different Specialty Teas Grown and Processed in a German Tea Garden. Antioxidants (Basel) 2023; 12:1943. [PMID: 38001796 PMCID: PMC10669839 DOI: 10.3390/antiox12111943] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/26/2023] Open
Abstract
European countries have recently started experimenting with growing and producing their own teas in small quantities, mainly for the specialty tea sector. To characterize European teas, this study investigated a set of five tea types obtained from different Camellia sinensis varieties/cultivars, representing various oxidation grades (green, white, yellow, oolong, black), all grown and processed in the only tea garden in Europe (in Germany) that focuses on all five types. Hot and cold brews were studied by measuring the total phenolic (TPC) and flavonoid contents (TFC), the antioxidant capacity and UV-Vis spectra, also with the objective of discriminating between the different tea types and the different plant varieties. The dried leaves were analyzed to measure the content of essential and toxic elements and by ATR-FTIR spectroscopy to determine a chemical fingerprint for identifying the tea varieties and types. The average levels of TPC (hot brew = 5.82 ± 2.06; cold brew = 5.4 ± 2.46 mM GAEq), TFC (hot brew = 0.87 ± 0.309; cold brew = 0.87 ± 0.413 mM CAEq), and antioxidant capacity (ORAC assay-hot brew = 20.9 ± 605; cold brew = 21.8 ± 8.0 mM TXEq, ABTS assay-hot brew = 15.2 ± 5.09; cold brew = 15.1 ± 5.8 mM TXEq, FRAP assay-hot brew = 9.2 ± 3.84; cold brew = 10.4 ± 5.23 mM AAEq) observed compared well with those from other parts of the world such as China, Africa, and Taiwan. The hazard quotient <1 and the hazard index of 0.14 indicate that there is no non-carcinogenic risk from consumption of these teas. The obtained information is essential for elucidating the characteristics and the impact of tea processing and tea variety on the health benefits of these tea products coming from a single European tea garden. This multifaceted approach would help tea growers in Europe increase their knowledge on the health attributes of the teas they grow, ultimately leading to optimization of the nutraceutical properties of these teas.
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Affiliation(s)
- Patricia Carloni
- Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
| | - Federico Girolametti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Elisabetta Giorgini
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Tiziana Bacchetti
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Cristina Truzzi
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Silvia Illuminati
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
| | - Elisabetta Damiani
- Department of Life and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.G.); (E.G.); (T.B.); (C.T.); (S.I.)
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Islam MR, Dhar PS, Akash S, Syed SH, Gupta JK, Gandla K, Akter M, Rauf A, Hemeg HA, Anwar Y, Aljohny BO, Wilairatana P. Bioactive molecules from terrestrial and seafood resources in hypertension treatment: focus on molecular mechanisms and targeted therapies. NATURAL PRODUCTS AND BIOPROSPECTING 2023; 13:45. [PMID: 37902881 PMCID: PMC10616036 DOI: 10.1007/s13659-023-00411-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Accepted: 10/16/2023] [Indexed: 11/01/2023]
Abstract
Hypertension (HTN), a complex cardiovascular disease (CVD), significantly impacts global health, prompting a growing interest in complementary and alternative therapeutic approaches. This review article seeks to provide an up-to-date and thorough summary of modern therapeutic techniques for treating HTN, with an emphasis on the molecular mechanisms of action found in substances found in plants, herbs, and seafood. Bioactive molecules have been a significant source of novel therapeutics and are crucial in developing and testing new HTN remedies. Recent advances in science have made it possible to understand the complex molecular mechanisms underlying blood pressure (BP)-regulating effects of these natural substances better. Polyphenols, flavonoids, alkaloids, and peptides are examples of bioactive compounds that have demonstrated promise in influencing several pathways involved in regulating vascular tone, reducing oxidative stress (OS), reducing inflammation, and improving endothelial function. The article explains the vasodilatory, diuretic, and renin-angiotensin-aldosterone system (RAAS) modifying properties of vital plants such as garlic and olive leaf. Phytochemicals from plants are the primary in traditional drug development as models for novel antihypertensive drugs, providing diverse strategies to combat HTN due to their biological actions. The review also discusses the functions of calcium channel blockers originating from natural sources, angiotensin-converting enzyme (ACE) inhibitors, and nitric oxide (NO) donors. Including seafood components in this study demonstrates the increased interest in using bioactive chemicals originating from marine sources to treat HTN. Omega-3 fatty acids, peptides, and minerals obtained from seafood sources have anti-inflammatory, vasodilatory, and antioxidant properties that improve vascular health and control BP. Overall, we discussed the multiple functions of bioactive molecules and seafood components in the treatment of HTN.
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Affiliation(s)
- Md Rezaul Islam
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Daffodil Smart City, Birulia, Savar, Dhaka, 1216, Bangladesh
| | - Puja Sutro Dhar
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Daffodil Smart City, Birulia, Savar, Dhaka, 1216, Bangladesh
| | - Shopnil Akash
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Daffodil Smart City, Birulia, Savar, Dhaka, 1216, Bangladesh
| | - Sabeena Hussain Syed
- School of Pharmacy, Vishwakarma University, Survey No 2, 3,4, Kondhwa Main Rd, Laxmi Nagar, Betal Nagar, Kondhwa, Pune, Maharashtra, 411048, India
| | | | - Kumaraswamy Gandla
- Department of Pharmaceutical Analysis, Chaitanya (Deemed to Be University), Himayath Nagar, Hyderabad, Telangana, 500075, India
| | - Muniya Akter
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Daffodil Smart City, Birulia, Savar, Dhaka, 1216, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, 23561, Pakistan.
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Al-Medinah Al-Monawara, Saudi Arabia
| | - Yasir Anwar
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, 21441, Kingdom of Saudi Arabia
| | - Bassam Oudh Aljohny
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, 21441, Kingdom of Saudi Arabia
| | - Polrat Wilairatana
- Department of Clinical Tropical Medicine, Faculty of Tropical Medicine, Mahidol University, Bangkok, 10400, Thailand
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Lai G, Wen M, Jiang Z, Zhou F, Huo HX, Zhu M, Han Z, Zhao Z, Ho CT, Zhang L. Novel Oxidation Oligomer of Chlorogenic Acid and (-)-Epigallocatechin and Its Quantitative Analysis during the Processing of Keemun Black Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15745-15753. [PMID: 37816159 DOI: 10.1021/acs.jafc.3c04571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/12/2023]
Abstract
Not only do flavan-3-ols participate in the formation of chromogenic oxidation products such as theaflavins, but chlorogenic acid (3-caffeoylquinic acid, CQA) is also involved in the enzymatic oxidation during black tea processing. The critical oxidation product of CQA and (-)-epigallocatechin (EGC) were identified as an adduct containing benzobicyclo[3.2.2]nonenone structure, which was named as the dichlorogeniccatechin (DCGC) oligomer. It was composed of two molecules of CQA and one molecule of EGC. The effects of the initial reactant ratio and reaction time on the generation of DCGC were also analyzed. A high proportion of CQA promoted the production of DCGC, but a high proportion of EGC inhibited the DCGC formation. In addition, the content of DCGC in Keemun black tea during processing was determined. The content of DCGC highly increased after withering but decreased after drying. This study provides a new perspective for the investigation of other oxidation oligomers in black tea.
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Affiliation(s)
- Guoping Lai
- 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
| | - 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
| | - Zongde Jiang
- 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
| | - Feng Zhou
- 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
| | - Hui-Xia Huo
- Modern Research Center for Traditional Chinese Medicine, Beijing Research Institute of Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100029, China
| | - Mengting Zhu
- 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
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Zixin Zhao
- 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
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - 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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Chen Q, Yu P, Li Z, Wang Y, Liu Y, Zhu Y, Fu H. Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods 2023; 12:3702. [PMID: 37835355 PMCID: PMC10572315 DOI: 10.3390/foods12193702] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/05/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma quality of small-leaf Congou black tea was investigated using the methods of the equivalent quantification of aroma and gas chromatography-mass spectrometry (GC-MS). Sensory evaluation showed that re-rolling treatment improved the aroma quality of Congou black tea by conferring upon it floral and fruity scents. In total, 179 volatile compounds were identified using GC-MS, of which 97 volatiles showed statistical differences (Tukey s-b(K), p < 0.05). Re-rolling treatment significantly reduced the levels of alcoholic fatty acid-derived volatiles (FADVs) and volatile terpenoid (VTs), but increased the levels of aldehydic and ester FADVs, most amino acid-derived volatiles (AADVs), carotenoid-derived volatiles (CDVs), alkene VTs, and some other important volatile compounds. Based on the odor characteristics and fold changes of differential volatile compounds, hexanoic acid, hexyl formate, cis-3-hexenyl hexanoate, (Z)-3-hexenyl benzoate, hexyl hexanoate, phenylacetaldehyde, benzyl alcohol, β-ionone, α-ionone, dihydroactinidiolide, ipsenone, β-farnesene, β-octalactone, melonal, etc., were considered as the potential key odorants responsible for the floral and fruity scents of re-rolled black tea. In summary, this study provides a novel and simple processing technology to improve the aroma quality of small-leaf Congou black tea, and the results are beneficial to enriching tea aroma chemistry.
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Affiliation(s)
- Qincao Chen
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, No. 702 Yuanda 2nd Road, Changsha 410125, China;
| | - Ziyi Li
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yuhang Wang
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yafang Liu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
| | - Yin Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310008, China
| | - Haihui Fu
- College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China; (Q.C.); (Z.L.); (Y.W.); (Y.L.)
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Clarke JD, Judson SM, Tian D, Kirby TO, Tanna RS, Matula‐Péntek A, Horváth M, Layton ME, White JR, Cech NB, Thummel KE, McCune JS, Shen DD, Paine MF. Co-consuming green tea with raloxifene decreases raloxifene systemic exposure in healthy adult participants. Clin Transl Sci 2023; 16:1779-1790. [PMID: 37639334 PMCID: PMC10582660 DOI: 10.1111/cts.13578] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 08/31/2023] Open
Abstract
Green tea is a popular beverage worldwide. The abundant green tea catechin (-)-epigallocatechin gallate (EGCG) is a potent in vitro inhibitor of intestinal UDP-glucuronosyltransferase (UGT) activity (Ki ~2 μM). Co-consuming green tea with intestinal UGT drug substrates, including raloxifene, could increase systemic drug exposure. The effects of a well-characterized green tea on the pharmacokinetics of raloxifene, raloxifene 4'-glucuronide, and raloxifene 6-glucuronide were evaluated in 16 healthy adults via a three-arm crossover, fixed-sequence study. Raloxifene (60 mg) was administered orally with water (baseline), with green tea for 1 day (acute), and on the fifth day after daily green tea administration for 4 days (chronic). Unexpectedly, green tea decreased the geometric mean green tea/baseline raloxifene AUC0-96h ratio to ~0.60 after both acute and chronic administration, which is below the predefined no-effect range (0.75-1.33). Lack of change in terminal half-life and glucuronide-to-raloxifene ratios indicated the predominant mechanism was not inhibition of intestinal UGT. One potential mechanism includes inhibition of intestinal transport. Using established transfected cell systems, a green tea extract normalized to EGCG inhibited 10 of 16 transporters tested (IC50 , 0.37-12 μM). Another potential mechanism, interruption by green tea of gut microbe-mediated raloxifene reabsorption, prompted a follow-up exploratory clinical study to evaluate the potential for a green tea-gut microbiota-drug interaction. No clear mechanisms were identified. Overall, results highlight that improvements in current models and methods used to predict UGT-mediated drug interactions are needed. Informing patients about the risk of co-consuming green tea with raloxifene may be considered.
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Affiliation(s)
- John D. Clarke
- Department of Pharmaceutical Sciences, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
- Center of Excellence for Natural Product Drug Interaction ResearchSpokaneWashingtonUSA
| | - Sabrina M. Judson
- Department of Pharmaceutical Sciences, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
| | - Dan‐Dan Tian
- Department of Pharmaceutical Sciences, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
- Present address:
Drug DispositionEli Lilly and CompanyIndianapolisIndianaUSA
| | - Trevor O. Kirby
- Department of Pharmaceutical Sciences, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
| | - Rakshit S. Tanna
- Department of Pharmaceutical Sciences, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
| | | | | | - Matthew E. Layton
- Elson S. Floyd College of MedicineWashington State UniversitySpokaneWashingtonUSA
| | - John R. White
- Department of Pharmacotherapy, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
| | - Nadja B. Cech
- Department of Chemistry and BiochemistryUniversity of North Carolina GreensboroGreensboroNorth CarolinaUSA
| | - Kenneth E. Thummel
- Center of Excellence for Natural Product Drug Interaction ResearchSpokaneWashingtonUSA
- Department of Pharmaceutics, School of PharmacyUniversity of WashingtonSeattleWashingtonUSA
| | - Jeannine S. McCune
- Center of Excellence for Natural Product Drug Interaction ResearchSpokaneWashingtonUSA
- Department of Hematologic Malignancies Translational SciencesCity of HopeDuarteCaliforniaUSA
| | - Danny D. Shen
- Center of Excellence for Natural Product Drug Interaction ResearchSpokaneWashingtonUSA
- Department of Pharmaceutics, School of PharmacyUniversity of WashingtonSeattleWashingtonUSA
| | - Mary F. Paine
- Department of Pharmaceutical Sciences, College of Pharmacy and Pharmaceutical SciencesWashington State UniversitySpokaneWashingtonUSA
- Center of Excellence for Natural Product Drug Interaction ResearchSpokaneWashingtonUSA
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Xu Y, Zhou X, Lei W. Identifying the Producer and Grade of Matcha Tea through Three-Dimensional Fluorescence Spectroscopy Analysis and Distance Discrimination. Foods 2023; 12:3614. [PMID: 37835269 PMCID: PMC10572704 DOI: 10.3390/foods12193614] [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: 07/19/2023] [Revised: 08/23/2023] [Accepted: 08/30/2023] [Indexed: 10/15/2023] Open
Abstract
The three-dimensional fluorescence spectroscopy features the advantage of obtaining emission spectra at different excitation wavelengths and providing more detailed information. This study established a simple method to discriminate both the producer and grade of matcha tea by coupling three-dimensional fluorescence spectroscopy analysis and distance discrimination. The matcha tea was extracted three times and three-dimensional fluorescence spectroscopies of these tea infusions were scanned; then, the dimension of three-dimensional fluorescence spectroscopies was reduced by the integration at three specific areas showing local peaks of fluorescence intensity, and a series of vectors were constructed based on a combination of integrated vectors of the three tea infusions; finally, four distances were used to discriminate the producer and grade of matcha tea, and two discriminative patterns were compared. The results indicated that proper vector construction, appropriate discriminative distance, and correct steps are three key factors to ensure the high accuracy of the discrimination. The vector based on the three-dimensional fluorescence spectroscopy of all three tea infusions resulted in a higher accuracy than those only based on spectroscopy of one or two tea infusions, and the first tea infusion was more sensitive than the other tea infusion. The Mahalanobis distance had a higher accuracy that was up to 100% when the vector is appropriate, while the other three distances were about 60-90%. The two-step discriminative pattern, identifying the producer first and the grade second, showed a higher accuracy and a smaller uncertainty than the one-step pattern of identifying both directly. These key conclusions above help discriminate the producer and grade of matcha in a quick, accurate, and green method through three-dimensional fluorescence spectroscopy, as well as in quality inspections and identifying the critical parameters of the producing process.
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Affiliation(s)
- Yue Xu
- College of Tea Science, Guizhou University, Guiyang 550025, China;
| | - Xiangyang Zhou
- College of Resources and Environmental Engineering, Guizhou University, Guiyang 550025, China;
- Key Laboratory of Karst Geological Resources and Environment, Ministry of Education, Guizhou University, Guiyang 550025, China
| | - Wenjuan Lei
- College of Tea Science, Guizhou University, Guiyang 550025, China;
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Li HZ, Wu H, Song KK, Zhao HH, Tang XY, Zhang XH, Wang D, Dong SL, Liu F, Wang J, Li ZC, Yang L, Xiang QZ. Transcriptome analysis revealed enrichment pathways and regulation of gene expression associated with somatic embryogenesis in Camellia sinensis. Sci Rep 2023; 13:15946. [PMID: 37743377 PMCID: PMC10518320 DOI: 10.1038/s41598-023-43355-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 09/22/2023] [Indexed: 09/26/2023] Open
Abstract
The high frequency, stable somatic embryo system of tea has still not been established due to the limitations of its own characteristics and therefore severely restricts the genetic research and breeding process of tea plants. In this study, the transcriptome was used to illustrate the mechanisms of gene expression regulation in the somatic embryogenesis of tea plants. The number of DEGs for the (IS intermediate stage)_PS (preliminary stage), ES (embryoid stage)_IS and ES_PS stages were 109, 2848 and 1697, respectively. The enrichment analysis showed that carbohydrate metabolic processes were considerably enriched at the ES_IS stage and performed a key role in somatic embryogenesis, while enhanced light capture in photosystem I could provide the material basis for carbohydrates. The pathway analysis showed that the enriched pathways in IS_PS process were far less than those in ES_IS or ES_PS, and the photosynthesis and photosynthetic antenna protein pathway of DEGs in ES_IS or ES_PS stage were notably enriched and up-regulated. The key photosynthesis and photosynthesis antenna protein pathways and the Lhcb1 gene were discovered in tea plants somatic embryogenesis. These results were of great significance to clarify the mechanism of somatic embryogenesis and the breeding research of tea plants.
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Affiliation(s)
- Hao-Zhen Li
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai'an, 271018, China
| | - Hui Wu
- AgricultureIsLife, Gembloux Agro-Bio Tech, Liege University, 5030, Gembloux 2, Belgium
| | - Kang-Kang Song
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai'an, 271018, China
| | - Hui-Hui Zhao
- Ri Zhao Cha Cang Tea Co. Ltd, Ri'zhao, 276800, China
| | - Xiao-Yan Tang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, He'fei, 230036, China
| | - Xiao-Hua Zhang
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai'an, 271018, China
| | - Di Wang
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai'an, 271018, China
| | - Shao-Lin Dong
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai'an, 271018, China
| | - Feng Liu
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China
| | - Jun Wang
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China
| | - Zhong-Cong Li
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China
| | - Long Yang
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai'an, 271018, China.
| | - Qin-Zeng Xiang
- College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China.
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Ahmed AR, Alqahtani NK, Ramadan KMA, Mohamed HI, Mahmoud MAA, Elkatry HO. The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification. ACS OMEGA 2023; 8:33593-33609. [PMID: 37744783 PMCID: PMC10515411 DOI: 10.1021/acsomega.3c03747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Accepted: 08/25/2023] [Indexed: 09/26/2023]
Abstract
The study aimed to evaluate the potential use of spent coffee powder (SCP) and spent tea powder (STP) as bioactive supplements for sponge cake. To achieve this aim, we initially compared the chemical properties of spent tea and coffee powders with those of their raw forms. Subsequently, three supplemented cake blends were prepared (1, 2, and 3% of SCP and STP) to test the effect of their addition on the chemophysical characteristics, sensory attributes, and shelf life of the final products. Our results indicated that spent tea and coffee are prospective materials for polyphenols. Spent tea powder could retain up to 72% (theaflavin trigallate), while spent coffee powder could retain up to 63.9% (1-caffeoylquinic acid) of the identified compounds compared to the raw materials. Furthermore, spent tea and coffee powders contained high levels of dietary fiber (18.95 and 31.65 g/100 g dry weight) and the elements potassium (254.6 and 1218.2 mg/100 g of DW), phosphorus (189.8 and 161.3 mg/100 g of DW), calcium (904.1 and 237.8 mg/100 g of DW), and magnesium (158.8 and 199.6 mg/100 g of DW). In addition, the fortified samples with SCP and STP significantly enhanced the nutritional values while retaining good sensory qualities compared to those of the control sample. Moreover, cakes fortified with the highest concentrations of SCP and STP (3%) showed a significant decrease in malondialdehyde content (MDA; 17.7 and 18.0 μg/g) and microbiological counts (2.4 and 2.5 log cfu/g) compared to the control cake after 14 days of storage. These findings suggest that incorporating SCP and STP into cakes not only enhances their nutritional value but also extends their shelf life. By utilizing these waste products, we can contribute to a more sustainable and ecofriendly food industry.
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Affiliation(s)
- Abdelrahman R. Ahmed
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home
Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Nashi K. Alqahtani
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Khaled M. A. Ramadan
- Central
Laboratories, Department of Chemistry, King
Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department
of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt
| | - Heba I. Mohamed
- Biological
and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo 11341, Egypt
| | - Mohamed A. A. Mahmoud
- Department
of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, Cairo 11241, Egypt
| | - Haiam O. Elkatry
- Food
and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home
Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
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Jia X, Zhang Q, Chen M, Wang Y, Lin S, Pan Y, Cheng P, Li M, Zhang Y, Ye J, Wang H. Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics. FRONTIERS IN PLANT SCIENCE 2023; 14:1235687. [PMID: 37780509 PMCID: PMC10538532 DOI: 10.3389/fpls.2023.1235687] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Accepted: 08/16/2023] [Indexed: 10/03/2023]
Abstract
Withering is very important to the quality of Wuyi rock tea. In this study, transcriptomics and metabolomics were used to analyze the effects of different withering methods on tea quality formation. The results showed that sunlight withering (SW) was most beneficial in increasing the gene expression of ubiquinone and other terpenoid-quinone biosynthesis (ko00130), pyruvate metabolism (ko00620), starch and sucrose metabolism (ko00500), and tryptophan metabolism (ko00380) pathways, and increasing the content of nucleotides and derivatives, terpenoids, organic acids and lipids, thus enhancing the mellowness, fresh and brisk taste and aroma of tea. Withering trough withering (WW) was most beneficial in increasing the gene expression of glutathione metabolism (ko00480), phenylpropanoid biosynthesis (ko00940) pathways, increasing the content of phenolic acids and flavonoids, thus enhancing tea bitterness. A comprehensive evaluation of the metabolite content and taste characteristics of tea leaves showed SW to be the best quality and charcoal fire withering (FW) to be the worst quality. This study provided an important basis for guiding the processing of Wuyi rock tea with different flavors.
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Affiliation(s)
- Xiaoli Jia
- College of Tea and Food, Wuyi University, Wuyishan, China
| | - Qi Zhang
- College of Tea and Food, Wuyi University, Wuyishan, China
| | - Meihui Chen
- College of Tea and Food, Wuyi University, Wuyishan, China
| | - Yuhua Wang
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Shaoxiong Lin
- College of Life Science, Longyan University, Longyan, China
| | - Yibin Pan
- College of Tea and Food, Wuyi University, Wuyishan, China
| | - Pengyuan Cheng
- College of Life Science, Longyan University, Longyan, China
| | - Mingzhe Li
- College of Life Science, Longyan University, Longyan, China
| | - Ying Zhang
- College of Tea and Food, Wuyi University, Wuyishan, China
| | - Jianghua Ye
- College of Tea and Food, Wuyi University, Wuyishan, China
| | - Haibin Wang
- College of Tea and Food, Wuyi University, Wuyishan, China
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Deng H, Liu J, Xiao Y, Wu JL, Jiao R. Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review. Nutrients 2023; 15:3903. [PMID: 37764687 PMCID: PMC10534731 DOI: 10.3390/nu15183903] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
Tea is one of the most popular drinks in the world. Dark tea is a kind of post-fermented tea with unique sensory characteristics that is produced by the special fermentation of microorganisms. It contains many bioactive substances, such as tea polyphenols, theabrownin, tea polysaccharides, etc., which have been reported to be beneficial to human health. This paper reviewed the latest research on dark tea's potential in preventing and managing cancer, and the mechanisms mainly involved anti-oxidation, anti-inflammation, inhibiting cancer cell proliferation, inducing cancer cell apoptosis, inhibiting tumor metastasis, and regulating intestinal flora. The purpose of this review is to accumulate evidence on the anti-cancer effects of dark tea, the corresponding mechanisms and limitations of dark tea for cancer prevention and management, the future prospects, and demanding questions about dark tea's possible contributions as an anti-cancer adjuvant.
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Affiliation(s)
- Huilin Deng
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
| | - Jia Liu
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Macau, China;
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Macau, China;
| | - Rui Jiao
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, 601 Huangpu Road, Guangzhou 510632, China; (H.D.); (J.L.)
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Yang W, Chen X, Chen J, Zheng P, Liu S, Tan X, Sun B. Virus-Induced Gene Silencing in the Tea Plant ( Camellia sinensis). PLANTS (BASEL, SWITZERLAND) 2023; 12:3162. [PMID: 37687408 PMCID: PMC10490191 DOI: 10.3390/plants12173162] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/23/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
The recent availability of a number of tea plant genomes has sparked substantial interest in using reverse genetics to explore gene function in tea (Camellia sinensis). However, a hurdle to this is the absence of an efficient transformation system, and virus-induced gene silencing (VIGS), a transient transformation system, could be an optimal choice for validating gene function in the tea plant. In this study, phytoene desaturase (PDS), a carotenoid biosynthesis gene, was used as a reporter to evaluate the VIGS system. The injection sites of the leaves (leaf back, petiole, and stem) for infiltration were tested, and the results showed that petiole injection had the most effective injection, without leading to necrotic lesions that cause the leaves to drop. Tea leaves were inoculated with Agrobacterium harboring a tobacco rattle virus plasmid (pTRV2) containing a CsPDS silencing fragment. The tea leaves exhibited chlorosis symptoms 7-14 days after inoculation, depending on the cultivar. In the chlorosis plants, the coat protein (CP) of tobacco rattle virus (TRV) was detected and coincided with the lower transcription of CsPDS and reduced chlorophyll content compared with the empty vector control, with 81.82% and 54.55% silencing efficiency of 'LTDC' and 'YSX', respectively. These results indicate that the VIGS system with petiole injection could quickly and effectively silence a gene in tea plants.
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Affiliation(s)
| | | | | | | | | | - Xindong Tan
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (W.Y.); (X.C.); (J.C.); (P.Z.); (S.L.)
| | - Binmei Sun
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China; (W.Y.); (X.C.); (J.C.); (P.Z.); (S.L.)
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Tang P, Wang JQ, Wang YF, Jin JC, Meng X, Zhu Y, Gao Y, Xu YQ. Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas. Front Nutr 2023; 10:1234807. [PMID: 37645629 PMCID: PMC10461629 DOI: 10.3389/fnut.2023.1234807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 07/18/2023] [Indexed: 08/31/2023] Open
Abstract
Introduction In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile. Methods In this study, the flavor metabolic profiles of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail. Results and Discussion The results revealed that a total of 3,128 metabolites were detected in the three teas. Based on the criteria of variable importance in the project >1 and fold change ≥2 or ≤ 0.5, 761 non-volatile metabolites and 509 volatile metabolites were filtered as differential metabolites. Many differential non-volatile metabolites belonged to flavonoids, phenolic acids, and terpenoids. Floral, fruity and herbaceous volatile metabolites were significantly up-regulated in Chloranthus spicatus scented Congou black tea while sweet and fruity volatile metabolites were significantly down-regulated in Osmanthus fragrans (Thunb.) Lour. scented Congou black tea. The results contribute to a better understanding of the scenting techniques on the flavor quality of scented black teas and provide some information on the flavor chemistry theory of scented black teas.
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Affiliation(s)
- Ping Tang
- Hangzhou Vocational & Technical College, Hangzhou, China
| | - Jie-Qiong Wang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou, China
- College of Food Science, Southwest University, Chongqing, China
| | - Yong-Feng Wang
- Jingdezhen Jin Gui Yuan Agricultural Development Co Ltd, Jingdezhen, China
| | - Jian-Chang Jin
- College of Biological and Environmental Engneering, Zhejiang Shuren University, Hangzhou, China
| | - Xin Meng
- College of Food and Health, Zhejiang A&F University, Hangzhou, China
| | - Yan Zhu
- College of Food and Health, Zhejiang A&F University, Hangzhou, China
| | - Ying Gao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yong-Quan Xu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou, China
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Li H, Song K, Zhang X, Wang D, Dong S, Liu Y, Yang L. Application of Multi-Perspectives in Tea Breeding and the Main Directions. Int J Mol Sci 2023; 24:12643. [PMID: 37628823 PMCID: PMC10454712 DOI: 10.3390/ijms241612643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/29/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Tea plants are an economically important crop and conducting research on tea breeding contributes to enhancing the yield and quality of tea leaves as well as breeding traits that satisfy the requirements of the public. This study reviews the current status of tea plants germplasm resources and their utilization, which has provided genetic material for the application of multi-omics, including genomics and transcriptomics in breeding. Various molecular markers for breeding were designed based on multi-omics, and available approaches in the direction of high yield, quality and resistance in tea plants breeding are proposed. Additionally, future breeding of tea plants based on single-cellomics, pangenomics, plant-microbe interactions and epigenetics are proposed and provided as references. This study aims to provide inspiration and guidance for advancing the development of genetic breeding in tea plants, as well as providing implications for breeding research in other crops.
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Affiliation(s)
| | | | | | | | | | | | - Long Yang
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai’an 271018, China
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48
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Shang H, Zhu C, Sun W. Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes. Heliyon 2023; 9:e18891. [PMID: 37588613 PMCID: PMC10425894 DOI: 10.1016/j.heliyon.2023.e18891] [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: 04/12/2023] [Revised: 07/25/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
There are two major types of Wuyi Shuixian teas with distinct flavor properties in the market: regular Shuixian, and Laocong Shuixian that is produced from old tea plants with higher sale price. However, the chemical composition difference between these two types of Shuixian teas is still unclear. In this study, the widely targeted metabonomics and sensory evaluation were carried out to investigate the metabolite profiles and the flavor properties of Laocong and regular Shuixian tea samples. The results of organoleptic evaluation showed the Laocong Shuixian teas achieved dramatically higher total scores of sensory quality than that of regular Shuixian, and the sour palate of Laocong Shuixian tea was much lower than that of regular Shuxian. A total of 692 metabolites were identified by using metabolic determination, 43 of which were different metabolites in Laocong Shuixian teas discriminated from regular Shuixian. The contents of caffeic acid, kaemperfin, genistin, quercetin 3-glycosides and p-coumaric acid-O-glycoside were abundantly present in regular Shuixian tea. The analysis on different metabolites and taste attributes showed that phenolic acidic compounds were the major contributors to the sour taste of regular Shuixian. This study interpreted the chemicals underlying the different taste properties of Laocong and regular Shuixian teas.
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Affiliation(s)
- Hu Shang
- College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, PR China
| | - Chensong Zhu
- Fujian Xi Ming Tea Industry Co. Ltd, Shangwen Road, Fuzhou, PR China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou, PR China
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49
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Assad M, Ashaolu TJ, Khalifa I, Baky MH, Farag MA. Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives. World J Microbiol Biotechnol 2023; 39:265. [PMID: 37515645 PMCID: PMC10386955 DOI: 10.1007/s11274-023-03701-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Accepted: 07/11/2023] [Indexed: 07/31/2023]
Abstract
Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes.
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Affiliation(s)
- Matta Assad
- Chemistry Department, School of Sciences and Engineering, The American University, New Cairo, Cairo, Egypt
| | - Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Vietnam
- Faculty of Medicine, Duy Tan University, Da Nang, 550000, Vietnam
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Mostafa H Baky
- Pharmacognosy Department, Faculty of pharmacy, Egyptian Russian University, Badr city, 11829, Cairo, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
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50
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Dai YH, Wei JR, Chen XQ. Interactions between tea polyphenols and nutrients in food. Compr Rev Food Sci Food Saf 2023; 22:3130-3150. [PMID: 37195216 DOI: 10.1111/1541-4337.13178] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/08/2023] [Accepted: 05/01/2023] [Indexed: 05/18/2023]
Abstract
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.
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Affiliation(s)
- Yi-Hui Dai
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Jia-Ru Wei
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Xiao-Qiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
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