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Meng X, Wang JQ, Wang F, Gao Y, Fu CH, Du Q, Feng ZH, Chen JX, Yin JF, Xu YQ. Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea. Food Chem 2024; 438:138051. [PMID: 38056097 DOI: 10.1016/j.foodchem.2023.138051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/02/2023] [Accepted: 11/19/2023] [Indexed: 12/08/2023]
Abstract
To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma. The major contributors to the aroma of osmanthus black tea were identified as β-ionone, dihydro-β-ionone, benzeneacetaldehyde, citral, geraniol, and linalool by calculating their relative odor activity values. An analysis of the causes revealed that the moisture content of tea dhool significantly affected the adsorption of fresh flower aroma by tea. The experimental results showed that osmanthus black tea produced using tea dhool containing 30% moisture content had the highest content of crucial aroma components, suggesting the tea dhool under this condition had the strongest adsorption capacity for osmanthus aroma.
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Affiliation(s)
- Xin Meng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China; The College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Jie-Qiong Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Ying Gao
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Chao-Hong Fu
- Pan'an ecological agriculture development Co., LTD, Jinhua 322305, China
| | - Qizhen Du
- The College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China
| | - Zhi-Hui Feng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Laboratory of Biology, Genetics and breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China.
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Zeng L, Fu YQ, Gao Y, Wang F, Liang S, Yin JF, Fauconnier ML, Ke L, Xu YQ. Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments. Food Chem 2024; 450:139373. [PMID: 38640534 DOI: 10.1016/j.foodchem.2024.139373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/05/2024] [Accepted: 04/13/2024] [Indexed: 04/21/2024]
Abstract
In this study, widely targeted metabolomics and chemometrics were utilized to comprehensively analyse the formation of taste compounds in Longjing green tea. A total of 580 non-volatile metabolites were identified by using ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry, and alterations in three metabolic pathways were investigated. Notably, the fixation process reduced phosphatidic acid levels, resulting in the formation of lyso-phosphatidylcholine and lyso-phosphatidylethanolamine, as well as the release of esterified polyunsaturated fatty acids. Baiye No.1 had high levels of L-glutamic acid and l-glutamine, while Longjing 43 showed elevated levels of flavones. Correlation analysis and sensory verification indicated that the specific concentration of L-leucine could decrease the umami of the tea. These findings advance our understanding of Longjing green tea quality improvement and cultivar development.
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Affiliation(s)
- Lin Zeng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Ying Gao
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Shuang Liang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Lijing Ke
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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Ma YY, Wang JQ, Gao Y, Cao QQ, Wang F, Chen JX, Feng ZH, Yin JF, Xu YQ. Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas. Food Chem X 2024; 21:101099. [PMID: 38235347 PMCID: PMC10792187 DOI: 10.1016/j.fochx.2023.101099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/01/2023] [Accepted: 12/22/2023] [Indexed: 01/19/2024] Open
Abstract
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of Tieguanyin tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca2+, Mg2+). Tea infusions brewed with NW exhibited the highest relative contents of total volatile compounds, while those brewed with PW had the lowest. NW and MSW, with moderate mineralization, were conducive to improving the aroma quality of tea infusion and were more suitable for brewing both aroma types of Tieguanyin. These findings offer valuable insights into the effect of brewing water on the sensory and physicochemical properties of oolong teas.
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Affiliation(s)
- Yuan-Yuan Ma
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Qing-Qing Cao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Jian-Xin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Zhi-Hui Feng
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
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Liang S, Wang F, Chen J, Granato D, Li L, Yin JF, Xu YQ. Corrigendum to "Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves" [Food Chemistry: X 13 (2022) 100203]. Food Chem X 2024; 21:101105. [PMID: 38566897 PMCID: PMC10985796 DOI: 10.1016/j.fochx.2023.101105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024] Open
Abstract
[This corrects the article DOI: 10.1016/j.fochx.2022.100203.].
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Affiliation(s)
- Shuang Liang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jianxin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland
| | - Lijun Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
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Wang W, Le T, Wang WW, Yin JF, Jiang HY. The Effects of Structure and Oxidative Polymerization on Antioxidant Activity of Catechins and Polymers. Foods 2023; 12:4207. [PMID: 38231595 DOI: 10.3390/foods12234207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/16/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Polyphenols are key free radical scavengers in tea. This study screened the antioxidant active groups of catechins and dimers and analyzed the effects of the degree of oxidative polymerization and oxidative dimerization reaction on their antioxidant activities. ABTS+· free radical scavenging activity, DPPH free radical scavenging activity, and total antioxidant capacity of catechins and polymers were systematically analyzed and compared in this study. Results manifested antioxidant activities of catechins were dominated by B-ring pyrogallol and 3-galloyl, but were not decided by geometrical isomerism. 3-galloyl had a stronger antioxidant activity than B-ring pyrogallol in catechins. The number, not the position, of the galloyl group was positively correlated with the antioxidant activities of theaflavins. Theasinensin A has more active groups than (-)-epigallocatechin gallate and theaflavin-3,3'-digallate, so it had a stronger antioxidant activity. Additionally, the higher the degree of oxidation polymerization, the weaker the antioxidant activities of the samples. The oxidative dimerization reaction hindered the antioxidant activities of the substrate-catechin mixture by reducing the number of active groups of the substrate and increasing the molecular structure size of the product. Overall, pyrogallol and galloyl groups were antioxidant active groups. The degree of oxidative polymerization and the oxidative dimerization reaction weakened the antioxidant activity.
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Affiliation(s)
- Wei 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, Xihu District, Hangzhou 310008, China
- College of Horticulture, Fujian Agriculture and Forestry University, Cangshan District, Fuzhou 350002, China
| | - Ting Le
- 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, Xihu District, Hangzhou 310008, China
| | - Wei-Wei 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, Xihu District, Hangzhou 310008, China
| | - Jun-Feng Yin
- 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, Xihu District, Hangzhou 310008, China
| | - He-Yuan 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, Xihu District, Hangzhou 310008, China
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Jin JC, Liang S, Qi SX, Tang P, Chen JX, Chen QS, Chen YF, Yin JF, Xu YQ. Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea. Front Nutr 2023; 10:1236216. [PMID: 37899836 PMCID: PMC10600452 DOI: 10.3389/fnut.2023.1236216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 09/21/2023] [Indexed: 10/31/2023] Open
Abstract
Introduction Instant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value. Methods To determine the relationships between raw material, drying method, and sensory and other quality attributes, instant teas were prepared from three tea varieties, namely black, green and jasmine tea, using two drying methods, namely spray-drying (SD) and freeze-drying (FD). Results Both the raw tea material and drying method influenced the quality of the finished instant teas. Black tea was quality stable under two drying, while green tea taste deteriorated much after SD. Jasmine tea must be produced from FD due to huge aroma deterioration after SD. FD produced instant tea with higher sensory quality, which was attributed to the lower processing temperature. Chemical compositional analysis and widely targeted metabolomics revealed that SD caused greater degradation of tea biochemical components. The flavonoids content changed markedly after drying, and metabolomics, combined with OPLS-DA, was able to differentiate the three varieties of tea. Instant tea preparations via SD often lost a large proportion of the original tea aroma compounds, but FD minimized the loss of floral and fruity aroma compounds. Changes in the tea flavonoids composition, especially during drying, contributed to the flavor development of instant tea. Discussion These results will provide an practicle method for high-quality instant tea production through choosing proper raw tea material and lowering down drying temperature with non-thermal technologies like FD.
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Affiliation(s)
- Jian-Chang Jin
- College of Biological and Environmental Engineering, Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, Zhejiang Shuren University, Hangzhou, China
| | - Shuang Liang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | | | - Ping Tang
- Hangzhou Vocational and Technical College, Hangzhou, China
| | - Jian-Xin Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Quan-Sheng Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China
| | | | - Jun-Feng Yin
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Yong-Quan Xu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou, China
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Ye JH, Fang QT, Zeng L, Liu RY, Lu L, Dong JJ, Yin JF, Liang YR, Xu YQ, Liu ZH. A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37009832 DOI: 10.1080/10408398.2023.2194419] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
Abstract
Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole leaves provides a healthy option for the delivery of functional component and tea phenolics in various food matrix. The aim of this review is to describe the physico-chemical properties of matcha, the specific requirements for tea cultivation and industrial processing. The quality of matcha mainly depends on the quality of fresh tea leaves, which is affected by preharvest factors including tea cultivar, shading treatment, and fertilization. Shading is the key measure to increase greenness, reduce bitterness and astringency, and enhance umami taste of matcha. The potential health benefits of matcha and the gastrointestinal fate of main phenolics in matcha are covered. The chemical compositions and bioactivities of fiber-bound phenolics in matcha and other plant materials are discussed. The fiber-bound phenolics are considered promising components which endow matcha with boosted bioavailability of phenolics and health benefits through modulating gut microbiota.
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Affiliation(s)
- Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Qi-Ting Fang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Lin Zeng
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Ru-Yi Liu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Lu Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jun-Jie Dong
- Research and Development Department, Zhejiang Camel Transworld (Organic Food) Co., Ltd, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Zhong-Hua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha, China
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Deng S, Cao QQ, Zhu Y, Wang F, Chen JX, Zhang H, Granato D, Liu X, Yin JF, Xu YQ. Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions. Food Chem 2023; 419:136079. [PMID: 37037130 DOI: 10.1016/j.foodchem.2023.136079] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023]
Abstract
The sensory quality of tea is influenced by water quality, with natural spring water (NSW) gaining much attention for its natural and healthy qualities. The effects of NSW on the sensory attributes, physicochemical composition, and antioxidant capacity of Chinese tea were investigated. Tea brewed with pure water was the most resistant to oxidation and darkening. NSW with low total dissolved solids (TDS) was most suitable for brewing unfermented or mildly fermented teas, improving their sensory quality. The simulated green tea infusion system was used to investigate further the dramatic darkening of tea infusions in NSW. Exposure of infusions to air promoted the degradation, epimerization, and oxidative polymerization of catechins, and further formed theabrownins which darkened the tea infusions. These findings enabled tea consumers to choose the most suitable NSW for brewing Chinese teas and illustrated the darkening mechanism of tea infusion in high pH/TDS water.
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Gao Y, Han Z, Xu YQ, Yin JF. Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars. Front Nutr 2023; 10:1142971. [PMID: 37051128 PMCID: PMC10083420 DOI: 10.3389/fnut.2023.1142971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 03/08/2023] [Indexed: 03/29/2023] Open
Abstract
Albino tea cultivars are mutant tea plants with altered metabolisms. Current studies focus on the leaves while little is known about the flowers. To evaluate tea flowers from different albino cultivars, the chemical composition and anti-cholesterol activity of tea flowers from three albino cultivars (i.e., Baiye No.1, Huangjinya, and Yujinxiang) were compared. According to the results, tea flowers from Yujinxiang had more amino acids but less polyphenols than tea flowers from the other two albino cultivars. A reduced content of procyanidins and a high chakasaponins/floratheasaponins ratio were characteristics of tea flowers from Yujinxiang. In vitro anti-cholesterol activity assays revealed that tea flowers from Yujinxiang exhibited stronger activity in decreasing the micellar cholesterol solubility, but not in cholesterol esterase inhibition and bile salt binding. It was noteworthy that there were no specific differences on the chemical composition and anti-cholesterol activity between tea flowers from albino cultivars and from Jiukeng (a non-albino cultivar). These results increase our knowledges on tea flowers from different albino cultivars and help food manufacturers in the cultivar selection of tea flowers for use.
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Affiliation(s)
- Ying Gao
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Hangzhou, China
| | - Zhen Han
- Agro-Technical Extension Station of Ningbo City, Ningbo, China
| | - Yong-Quan Xu
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Hangzhou, China
- *Correspondence: Yong-Quan Xu,
| | - Jun-Feng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Hangzhou, China
- Jun-Feng Yin,
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Zou C, Chen DQ, He HF, Huang YB, Feng ZH, Chen JX, Wang F, Xu YQ, Yin JF. Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine. Front Nutr 2023; 10:1110803. [PMID: 36824171 PMCID: PMC9941558 DOI: 10.3389/fnut.2023.1110803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 01/13/2023] [Indexed: 02/09/2023] Open
Abstract
Introduction Tea is the main raw material for preparing tea wine. Methods In this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out. Results The dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines. The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. The analysis of volatile components indicated the number and concentration of esters and alcohols increased significantly after fermentation of tea wines. GTW presented the highest volatile concentration, while oolong tea wine (OTW) showed the highest number of volatile compounds. GTW had the highest total catechins concentration of 404 mg/L and the highest ABTS value (1.63 mmol TEAC/mL), while OTW showed the highest DPPH value (1.00 mmol TEAC/mL). Moreover, OTW showed the highest score of sensory properties. Discussion Therefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.
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Affiliation(s)
- Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hua-Feng He
- School of Pharmacy, Jining Medical University, Jining, China
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,College of Tea Science, Guizhou University, Guiyang, China
| | - Zhi-Hui Feng
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,*Correspondence: Yong-Quan Xu,
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China,Jun-Feng Yin,
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11
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Chen DQ, Zou C, Huang YB, Zhu X, Contursi P, Yin JF, Xu YQ. Adding functional properties to beer with jasmine tea extract. Front Nutr 2023; 10:1109109. [PMID: 36937349 PMCID: PMC10020177 DOI: 10.3389/fnut.2023.1109109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.
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Affiliation(s)
- De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Chun Zou
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Tea Science, Guizhou University, Guiyang, China
| | - Xuan Zhu
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China
| | - Patrizia Contursi
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu
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12
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Xu YQ, Gao Y, Yin JF. Editorial-Advances in Tea Chemistry, Flavor, Safety and Health. Food Chem 2022; 405:134712. [DOI: 10.1016/j.foodchem.2022.134712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Zeng L, Jin S, Xu YQ, Granato D, Fu YQ, Sun WJ, Yin JF, Xu YQ. Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage. Crit Rev Food Sci Nutr 2022; 64:76-86. [PMID: 35900156 DOI: 10.1080/10408398.2022.2104213] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds with specific aroma characteristics importantly contribute to the aroma quality of oolong tea. Shaking and rocking is the crucial procedure for the aroma formation of oolong tea by exerting mechanical damage to fresh tea leaves. Abundant studies have been carried out to investigate the formation mechanisms of VOCs during oolong tea processing in recent years. This review systematically introduces the biosynthesis of VOCs in plants, and the volatile changes due to biotic and abiotic stresses are summarized and expatiated, using oolong tea as an example.
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Affiliation(s)
- Lin Zeng
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Yan-Qun Xu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Zhejiang, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Wei-Jiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
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14
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Wang JQ, Fu YQ, Chen JX, Wang F, Feng ZH, Yin JF, Zeng L, Xu YQ. Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. Food Chem 2022; 380:132217. [DOI: 10.1016/j.foodchem.2022.132217] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/27/2021] [Accepted: 01/19/2022] [Indexed: 01/20/2023]
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15
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Gao Y, Cao QQ, Chen YH, Granato D, Wang JQ, Yin JF, Zhang XB, Wang F, Chen JX, Xu YQ. Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea. Front Nutr 2022; 9:881865. [PMID: 35651510 PMCID: PMC9150783 DOI: 10.3389/fnut.2022.881865] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 04/06/2022] [Indexed: 11/13/2022] Open
Abstract
Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.g., theabrownins), which affected the color of tea infusion. Free amino acids underwent the Maillard reaction and generated specific Maillard reaction products, such as 5-hydroxymethylfurfural and furfural, which modified the taste and aroma. Floral and fresh volatiles were remarkably reduced, while multiple new volatiles were produced, forming a typically baked aroma. The antioxidant activity and antibacterial activity were reduced after baking, which might be associated with the decrease of monomeric catechins. These results provide a scientific basis for understanding the changes caused by the baking process.
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Affiliation(s)
- Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Qing-Qing Cao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yu-Hong Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Jun-Feng Yin,
| | - Xue-Bo Zhang
- National Tea Quality Supervision and Inspection Center, Fujian, China
| | - Fang Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Jian-Xin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu,
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16
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17
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Ye JH, Ye Y, Yin JF, Jin J, Liang YR, Liu RY, Tang P, Xu YQ. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Lyu DN, Lu B, Zhang LF, Yin JF, Chen M, Wang KJ, Wu W, Yao K. [Preliminary efficacy of ab interno canaloplasty combined with micro-incision cataract surgery in primary open angle glaucoma combined with cataract: one-year results]. Zhonghua Yan Ke Za Zhi 2022; 58:279-288. [PMID: 35391515 DOI: 10.3760/cma.j.cn112142-20211028-00510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Objective: To evaluate the preliminary efficacy and safety of ab interno canaloplasty (ABiC) combined with micro-incision cataract surgery for treating primary open angle glaucoma (POAG) combined with cataract. Methods: Prospective case series study. Patients diagnosed with POAG and concurrent cataract were enrolled to receive ABiC combined with micro-incision phacoemulsification and intraocular lens implantation in the Eye Center of the Second Affiliated Hospital of Zhejiang University School of Medicine from June 2018 to October 2019. Intraocular pressure (IOP), use of hypotensive medications, visual acuity, visual field, and optic nerve at baseline as well as at 1 day, 1 week, 1 month, 3 months, 6 months, and 12 months postoperatively were assessed. Subgroup analyses were further performed to evaluate these data between controlled and uncontrolled POAG, as well as among mild, moderate, and advanced POAG. Success rate and complications were analyzed. Results: A total of 68 eyes in 42 patients completed a follow-up of 12 months. Compared to the baseline IOP under medical control [(18.25±2.65) mmHg (1 mmHg=0.133 kPa)], the mean postoperative IOP at 1 month [(14.31±3.25) mmHg], 3 months [(14.00±3.09) mmHg], 6 months[ (14.58±2.93) mmHg], and 12 months[ (14.84±2.73) mmHg] was all significantly reduced (P<0.05). The median (upper quadrant, lower quadrant) of the hypotensive medication number was 2.5 (2, 3) at baseline, which was significantly reduced to 0 (0, 1) at 1 month, and 0 (0, 0) at 3, 6, and 12 months (P<0.05). The complete success rate and qualified success rate at 12 months were 80.88%(55/68) and 89.71%(61/68), respectively. No deterioration in the visual field or optical coherence tomography scan of the optic nerve was observed at 12 months compared to the baseline status. Hyphema (26 eyes, 38.24%) and transient IOP spike (23 eyes, 33.82%) were the most common complications, but no severe case was present. Conclusion: ABiC combined with micro-incision cataract surgery is considerably effective and safe in the treatment of POAG combined with cataract in the Chinese population.
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Affiliation(s)
- D N Lyu
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - B Lu
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - L F Zhang
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - J F Yin
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - M Chen
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - K J Wang
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - W Wu
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
| | - K Yao
- Eye Center, Second Affiliated Hospital of Zhejiang University School of Medicine, Hangzhou 310009, China
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19
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Liang S, Wang F, Chen J, Granato D, Li L, Yin JF, Xu YQ. Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camelia sinensis leaves. Food Chem X 2022; 13:100203. [PMID: 35499033 PMCID: PMC9039937 DOI: 10.1016/j.fochx.2022.100203] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/06/2021] [Accepted: 01/01/2022] [Indexed: 12/04/2022] Open
Abstract
This work aimed at optimizing the extraction of theaflavins for the development of a potentially functional tea beverage using different technological parameters as factors. Green tea leaves treated with tannase provided a beverage with significant higher amount (4.7-fold) of theaflavin (TF) compared to the pure withered leaf fermentation. For black tea, the optimized process conditions to produce a beverage with high TF (0.269 μg/mL) concentration were: 6 g of leaves/400 mL, a low fermentation temperature of 25 °C with the absence of buffer and pH control, an intermediate fermentation time (60 min) and a relatively low aeration rate (0.8-1.0 L/min). The tea liquid produced under optimized fermentation conditions appears to be ideal for making a black tea beverage with surplus summer tea leaves and brings economic benefits.
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Affiliation(s)
- Shuang Liang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jianxin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, V94 T9PX Limerick, Ireland
| | - Lijun Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
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20
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Cao QQ, Fu YQ, Wang JQ, Zhang L, Wang F, Yin JF, Xu YQ. Sensory and chemical characteristics of Tieguanyin oolong tea after roasting. Food Chem X 2021; 12:100178. [PMID: 34927052 PMCID: PMC8651997 DOI: 10.1016/j.fochx.2021.100178] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/28/2021] [Accepted: 12/01/2021] [Indexed: 11/26/2022] Open
Abstract
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 °C compared with 105 °C, with the reduction of l-theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., β-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea.
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Affiliation(s)
- Qing-Qing Cao
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jie-Qiong Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
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21
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Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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22
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Gao Y, Wang JQ, Chen JX, Wang F, Chen GS, Yin JF, Xu YQ. Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion. Molecules 2021; 26:molecules26144255. [PMID: 34299529 PMCID: PMC8304355 DOI: 10.3390/molecules26144255] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 11/16/2022] Open
Abstract
Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.
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Affiliation(s)
- Ying Gao
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Jie-Qiong Wang
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jian-Xin Chen
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Fang Wang
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Gen-Sheng Chen
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
| | - Jun-Feng Yin
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
- Correspondence: (J.-F.Y.); (Y.-Q.X.)
| | - Yong-Quan Xu
- Key Laboratory of Tea Biology and Resources Utilization, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; (Y.G.); (J.-Q.W.); (J.-X.C.); (F.W.); (G.-S.C.)
- Correspondence: (J.-F.Y.); (Y.-Q.X.)
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23
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Yin JF, Huang RW, Jiang H, Gao ZD, Xu WL, He XX, Li WM. [Spatio-temporal distribution of pulmonary tuberculosis and influencing factors in Beijing, 2008-2018]. Zhonghua Liu Xing Bing Xue Za Zhi 2021; 42:1240-1245. [PMID: 34814538 DOI: 10.3760/cma.j.cn112338-20210106-00008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Objective: To understand the spatiotemporal distribution of pulmonary tuberculosis (TB) and influencing factors in Beijing from 2008 to 2018. Methods: The incidence data of pulmonary TB in Beijing from 2008 to 2018 were from Tuberculosis Information Management System of Chinese Disease Prevention and Control Information System. Software ArcGIS 10.2 was used to visualize the spatiotemporal distribution of pulmonary TB incidence. Getis's Gi* statistic was applied to analyze the spatial clustering of pulmonary TB incidence at street/township scale. Bayesian spatiotemporal model was applied to analyze factors affecting its spatiotemporal distribution, including urbanization rate, GDP per capita, number of hospital beds per thousand population, permanent migrant population and population density. Results: The reported pulmonary TB incidence showed a downward trend in the past 11 years in Beijing, from 58.64/100 000 to 30.43/100 000. The incidences were higher in Tongzhou, Changping and other newly developed urban districts, with the hot spots concentrated in local areas of these districts. The incidences of pulmonary TB were lower in Dongcheng, Xicheng and other old urban districts-with the cold spots also concentrated in these area. The risk for the incidence of pulmonary TB was associated with the urbanization rate and the permanent migrant population. For every 1% increase in the urbanization rate, the relative risk of pulmonary TB would increase by 1%. For every 10 000 person increase of permanent migrant population, the relative risk of pulmonary TB would increase by 0.6%. Conclusions: In Beijing, the current pulmonary TB prevention and control needs to be focused on the newly developed urban areas. Due to the accelerated process of urbanization, it is necessary to strengthen TB prevention and control in permanent migrant population to reduce the incidence of TB in Beijing.
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Affiliation(s)
- J F Yin
- Beijing Chest Hospital, Capital Medical University, Beijing 101149, China
| | - R W Huang
- School of Mathematical Sciences, Beijing Normal University, Beijing 100875, China
| | - H Jiang
- Beijing Chest Hospital, Capital Medical University, Beijing 101149, China
| | - Z D Gao
- Beijing Research Institute of Tuberculosis Control, Beijing 100035, China
| | - W L Xu
- School of Statistics, Renmin University of China, Beijing 100872, China Center for Applied Statistics, Renmin University of China, Beijing 100872, China
| | - X X He
- Beijing Research Institute of Tuberculosis Control, Beijing 100035, China
| | - W M Li
- Beijing Chest Hospital, Capital Medical University, Beijing 101149, China
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24
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Cao QQ, Wang F, Wang JQ, Chen JX, Yin JF, Li L, Meng FK, Cheng Y, Xu YQ. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food Chem 2021; 364:130235. [PMID: 34175625 DOI: 10.1016/j.foodchem.2021.130235] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/15/2021] [Accepted: 05/25/2021] [Indexed: 11/26/2022]
Abstract
The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity. The teas with less fermentation contained more galloylated-catechins and had higher antioxidant capacity, but were much more susceptible to high mineral brewing water. Green tea was proved to be the most susceptible one, whereas dark tea the most stable one. Green tea infusions prepared with higher pH/TDS water were more rapidly oxidized, resulting in a darker color due to polymerization of catechins, when exposed to the air. These findings suggested that low mineral brewing water was better for Chinese tea, both from the sensory and health benefit perspectives.
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Affiliation(s)
- Qing-Qing Cao
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jie-Qiong Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Lijun Li
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Fan-Ke Meng
- Foshan Shunde Midea Water Dispenser Manufacturing Co., Ltd, 68 Guangle Road, Foshan 528300, China
| | - Yong Cheng
- Zhejiang Skyherb Biotechnology Co., Ltd, Anji 313300, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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Zou C, Li RY, Chen JX, Wang F, Gao Y, Fu YQ, Xu YQ, Yin JF. Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile. Food Chem 2021; 363:130322. [PMID: 34147900 DOI: 10.1016/j.foodchem.2021.130322] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 05/29/2021] [Accepted: 06/06/2021] [Indexed: 12/11/2022]
Abstract
Zijuan tea is a representative anthocyanin-rich tea cultivar in China. In this study, Zijuan tea was used to produce a novel kombucha beverage (ZTK). The physicochemical, sensory properties, and antioxidant activity of ZTK were compared with that of black tea kombucha (BTK) and green tea kombucha (GTK). Results indicated that after fermentation, the color of ZTK changed from yellowish-brown to salmon-pink, because its anthocyanins (4.5 mg/L) appeared red in acidic conditions. Meanwhile no significant changes of color were observed in BTK and GTK. The dynamic changes of pH, biomass, and concentrations of sugars, amino acids, and main organic acids were similar in three kombucha beverages, except catechins showing different trends. Moreover, ZTK showed the highest overall acceptability score, antioxidant activity, and concentration of volatiles among the three kombucha beverages. Therefore, Zijuan tea is suitable for the preparation of kombucha beverage with attractive color and health benefits.
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Affiliation(s)
- Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Ru-Yi Li
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Ying Gao
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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26
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Mao YL, Wang JQ, Chen GS, Granato D, Zhang L, Fu YQ, Gao Y, Yin JF, Luo LX, Xu YQ. Effect of chemical composition of black tea infusion on the color of milky tea. Food Res Int 2021; 139:109945. [DOI: 10.1016/j.foodres.2020.109945] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 11/05/2020] [Accepted: 11/27/2020] [Indexed: 11/17/2022]
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Fu YQ, Wang JQ, Chen JX, Wang F, Yin JF, Zeng L, Shi J, Xu YQ. Effect of baking on the flavor stability of green tea beverages. Food Chem 2020; 331:127258. [DOI: 10.1016/j.foodchem.2020.127258] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 06/04/2020] [Accepted: 06/04/2020] [Indexed: 01/12/2023]
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28
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Gao Y, Wang JQ, Fu YQ, Yin JF, Shi J, Xu YQ. Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves. Food Chem 2020; 316:126370. [PMID: 32062229 DOI: 10.1016/j.foodchem.2020.126370] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 01/31/2020] [Accepted: 02/05/2020] [Indexed: 12/31/2022]
Abstract
Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.
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Affiliation(s)
- Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jie-Qiong Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Yan-Qing Fu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
| | - John Shi
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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29
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Xu YQ, Ji WB, Yu P, Chen JX, Wang F, Yin JF. Effect of extraction methods on the chemical components and taste quality of green tea extract. Food Chem 2018; 248:146-154. [DOI: 10.1016/j.foodchem.2017.12.060] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 12/11/2017] [Accepted: 12/15/2017] [Indexed: 11/24/2022]
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Liu PP, Yin JF, Chen GS, Wang F, Xu YQ. Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times. J Food Sci Technol 2018; 55:1185-1195. [PMID: 29487461 DOI: 10.1007/s13197-018-3034-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/24/2017] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
Flavor characteristics and chemical compositions of Tieguanyin oolong tea processed using different semi-fermentation times were investigated. Six flavor attributes of the teas, namely, astringency, bitterness, umami, sweet aftertaste, floral flavor, and green fruity flavor, were analysed. With extended semi-fermentation time, the taste intensity of sweet aftertaste increased, and the aroma intensity of floral and green fruity flavors increased, while the intensities of astringency, bitterness, and umami showed no clear trend. With increasing semi-fermentation time, the concentrations of gallated catechins, myricetin-rhamnose, quercetin-rutinoside, myricetin, and theanine greatly decreased, while those of total theaflavins, vitexin-rhamnose, kaempferol-galactose, kaempferol-rutinoside, vitexin, quercetin, and kaempferol increased significantly. The intensity of bitter taste was positively correlated with the concentrations of total catechins and gallated catechins. The intensity of astringent taste strongly correlated with the flavonoid concentrations, and that of sweet aftertaste positively correlated with the concentrations of (-)-epigallocatechin and (-)-epicatechin. However, dose-over-threshold analysis revealed that catechins, theaflavin, flavonol glycosides, and caffeine are the main taste-active compounds contributing to the taste of Tieguanyin oolong tea. The concentrations of total volatiles and most of the esters increased markedly with the semi-fermentation time, while the concentrations of low aldehydes showed a significant decrease. The flavor index was consistent with the intensity of floral aroma, increasing from 0.59 (12 h) to 0.84 (24 h) and then decreasing to 0.63 (32 h). Results of this work suggest that the flavor change is mainly due to the variation of taste-active and aroma-active compounds in oolong tea.
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Affiliation(s)
- Pan-Pan Liu
- 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China.,2Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan, 430064 China
| | - Jun-Feng Yin
- 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China
| | - Gen-Sheng Chen
- 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China
| | - Fang Wang
- 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China
| | - Yong-Quan Xu
- 1Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008 China
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Hong ZY, Yin JF, Zhai W, Yan N, Wang WL, Zhang J, Drinkwater BW. Dynamics of levitated objects in acoustic vortex fields. Sci Rep 2017; 7:7093. [PMID: 28769063 PMCID: PMC5540917 DOI: 10.1038/s41598-017-07477-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Accepted: 06/27/2017] [Indexed: 11/09/2022] Open
Abstract
Acoustic levitation in gaseous media provides a tool to process solid and liquid materials without the presence of surfaces such as container walls and hence has been used widely in chemical analysis, high-temperature processing, drop dynamics and bioreactors. To date high-density objects can only be acoustically levitated in simple standing-wave fields. Here we demonstrate the ability of a small number of peripherally placed sources to generate acoustic vortex fields and stably levitate a wide range of liquid and solid objects. The forces exerted by these acoustic vortex fields on a levitated water droplet are observed to cause a controllable deformation of the droplet and/or oscillation along the vortex axis. Orbital angular momentum transfer is also shown to rotate a levitated object rapidly and the rate of rotation can be controlled by the source amplitude. We expect this research can increase the diversity of acoustic levitation and expand the application of acoustic vortices.
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Affiliation(s)
- Z Y Hong
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an, 710072, China.
| | - J F Yin
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an, 710072, China
| | - W Zhai
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an, 710072, China
| | - N Yan
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an, 710072, China
| | - W L Wang
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an, 710072, China
| | - J Zhang
- Department of Mechanical Engineering, University Walk, University of Bristol, Bristol, BS8 1TR, United Kingdom
| | - Bruce W Drinkwater
- Department of Mechanical Engineering, University Walk, University of Bristol, Bristol, BS8 1TR, United Kingdom
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32
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Xu YQ, Zou C, Gao Y, Chen JX, Wang F, Chen GS, Yin JF. Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Food Chem 2016. [PMID: 28624083 DOI: 10.1016/j.foodchem.2016.11.110] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TW were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high-conductivity water, while high pH influenced the stability of catechins. PW and MSW were more suitable for brewing green and oolong teas, while MSW, with low pH and moderate ion concentration, was the most suitable water for brewing black tea. Lowering the pH of mineral water partially improved the taste quality and increased the concentration of catechins in the infusions. These results aid selection of the most appropriate water for brewing Chinese teas.
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Affiliation(s)
- Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
| | - Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Ying Gao
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jian-Xin Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Fang Wang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Gen-Sheng Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
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33
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Lü P, Hong ZY, Yin JF, Yan N, Zhai W, Wang HP. Note: Attenuation motion of acoustically levitated spherical rotor. Rev Sci Instrum 2016; 87:116103. [PMID: 27910597 DOI: 10.1063/1.4968025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Here we observe the attenuation motion of spherical rotors levitated by near-field acoustic radiation force and analyze the factors that affect the duration time of free rotation. It is found that the rotating speed of freely rotating rotor decreases exponentially with respect to time. The time constant of exponential attenuation motion depends mainly on the levitation height, the mass of rotor, and the depth of concave ultrasound emitter. Large levitation height, large mass of rotor, and small depth of concave emitter are beneficial to increase the time constant and hence extend the duration time of free rotation.
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Affiliation(s)
- P Lü
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an 710072, China
| | - Z Y Hong
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an 710072, China
| | - J F Yin
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an 710072, China
| | - N Yan
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an 710072, China
| | - W Zhai
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an 710072, China
| | - H P Wang
- Department of Applied Physics, Northwestern Polytechnical University, Xi'an 710072, China
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34
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Lv XY, Ni R, Sun W, Su R, Musa HH, Yin JF, Wang QZ, Gao W, Chen L. Candidate genes for the development of hair follicles in Hu sheep. Genet Mol Res 2016; 15:gmr6877. [PMID: 27525902 DOI: 10.4238/gmr.15036877] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The aim of this study was to detect candidate genes for the development of hair follicles in the Hu sheep breed. Seven genes have been detected in large, medium, and small wave follicles of Hu sheep using gene chip technology. The histological features of the follicles of newborn Hu-lambs were combined with fluorescence quantitative PCR technology to detect the correlation between the expression of the seven genes and hair follicle development. Among the genes studied, matrix metalloproteinase 2 (MMP2), bone morphogenetic protein-7 (BMP7), and sideroflexin 1 (SFXN1) showed a significantly different pattern of expression in large, medium, and small wave follicles (P < 0.05). The expression of MMP2 had a significant positive correlation with secondary follicles in large waves (P < 0.05), while the expression of BMP7 had a significant correlation with primary follicle diameter in small wave follicles, and a highly significant positive correlation with the number of secondary follicles in the small waves (P < 0.01). The expression of SFXN1 was significantly and positively correlated with the diameters of small wave primary follicles; it also showed a highly significant positive correlation with secondary follicle diameters. Although other genes are associated with hair follicles, their expression in large, medium, and small wave follicles was not significant. We propose that BMP7, MMP2, and SFXN1 genes could be important candidate genes for use in breeding Hu lambs with early coat development.
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Affiliation(s)
- X Y Lv
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - R Ni
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - W Sun
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - R Su
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - H H Musa
- Faculty of Medical Laboratory Sciences, University of Khartoum Khartoum, Sudan
| | - J F Yin
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - Q Z Wang
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - W Gao
- College of Animal Science and Technology, Yangzhou University Yangzhou, China
| | - L Chen
- Animal Science and Veterinary Medicine Bureau of Suzhou City Suzhou, China
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35
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Xu YQ, Hu XF, Tang P, Jiang YW, Yuan HB, Du QZ, Yin JF. The major factors influencing the formation of sediments in reconstituted green tea infusion. Food Chem 2015; 172:831-5. [DOI: 10.1016/j.foodchem.2014.09.143] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 09/01/2014] [Accepted: 09/25/2014] [Indexed: 11/29/2022]
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36
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Hong Z, Xu Y, Yin JF, Jin J, Jiang Y, Du Q. Improving the effectiveness of (-)-epigallocatechin gallate (EGCG) against rabbit atherosclerosis by EGCG-loaded nanoparticles prepared from chitosan and polyaspartic acid. J Agric Food Chem 2014; 62:12603-12609. [PMID: 25483592 DOI: 10.1021/jf504603n] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
(-)-Epigallocatechin gallate (EGCG) is the major bioactive compound in green tea. Its effect is limited by the harsh environment of the gastrointestinal tract. The present study investigates how the effectiveness of EGCG is influenced by its encapsulation into self-assembled nanoparticles of chitosan (CS) and aspartic acid (PAA). Blank nanoparticles with a mean diameter of ca. 93 nm were prepared from 30-50 kDa PAA and 3-5 kDa CS with a mass rate of 1:1. EGCG was loaded in the nanoparticles to yield EGCG-CS-PAA nanoparticles with an average diameter of 102 nm, which were pH-responsive and demonstrated different EGCG release profiles in simulated gastrointestinal tract media. The average ratio (%) of lipid deposition for EGCG-CS-PAA nanoparticles administered orally to rabbits was 16.9 ± 5.8%, which was close to that of oral simvastatin (15.6 ± 4.1%). Orally administered EGCG alone yielded an average ratio of lipid deposit area of 42.1 ± 4.0%, whereas this value was 65.3 ± 10.8% for the blank nanoparticles. The effectiveness of EGCG against rabbit atherosclerosis was significantly improved by incorporating EGCG into the nanoformulation.
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Affiliation(s)
- Zhiyong Hong
- Institute of Food Chemistry, Zhejiang A&F University , 88 Huanbei Road, Hangzhou, Zhejiang 311300, China
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37
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Hong Z, Xu Y, Yin JF, Jin J, Jiang Y, Du Q. Improving the effectiveness of (-)-epigallocatechin gallate (EGCG) against rabbit atherosclerosis by EGCG-loaded nanoparticles prepared from chitosan and polyaspartic acid. J Agric Food Chem 2014; 62:2182-9. [PMID: 25483592 DOI: 10.1021/jf404310y] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
(-)-Epigallocatechin gallate (EGCG) is the major bioactive compound in green tea. Its effect is limited by the harsh environment of the gastrointestinal tract. The present study investigates how the effectiveness of EGCG is influenced by its encapsulation into self-assembled nanoparticles of chitosan (CS) and aspartic acid (PAA). Blank nanoparticles with a mean diameter of ca. 93 nm were prepared from 30-50 kDa PAA and 3-5 kDa CS with a mass rate of 1:1. EGCG was loaded in the nanoparticles to yield EGCG-CS-PAA nanoparticles with an average diameter of 102 nm, which were pH-responsive and demonstrated different EGCG release profiles in simulated gastrointestinal tract media. The average ratio (%) of lipid deposition for EGCG-CS-PAA nanoparticles administered orally to rabbits was 16.9 ± 5.8%, which was close to that of oral simvastatin (15.6 ± 4.1%). Orally administered EGCG alone yielded an average ratio of lipid deposit area of 42.1 ± 4.0%, whereas this value was 65.3 ± 10.8% for the blank nanoparticles. The effectiveness of EGCG against rabbit atherosclerosis was significantly improved by incorporating EGCG into the nanoformulation.
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Affiliation(s)
- Zhiyong Hong
- Institute of Food Chemistry, Zhejiang A&F University , 88 Huanbei Road, Hangzhou, Zhejiang 311300, China
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38
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Yin JF, Zhang YN, Du QZ, Chen JX, Yuan HB, Xu YQ. Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Xu YQ, Chen GS, Du QZ, Que F, Yuan HB, Yin JF. Sediments in concentrated green tea during low-temperature storage. Food Chem 2014; 149:137-43. [DOI: 10.1016/j.foodchem.2013.10.084] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2013] [Revised: 08/27/2013] [Accepted: 10/18/2013] [Indexed: 10/26/2022]
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Xu YQ, Zhong XY, Yin JF, Yuan HB, Tang P, Du QZ. The impact of Ca2+ combination with organic acids on green tea infusions. Food Chem 2013; 139:944-8. [PMID: 23561194 DOI: 10.1016/j.foodchem.2013.01.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2012] [Revised: 12/01/2012] [Accepted: 01/07/2013] [Indexed: 10/27/2022]
Abstract
The effect of Ca(2+) in brewing water on the organic acid content, turbidity, and formation of tea cream and sediment in green tea infusions was studied. When the Ca(2+) concentration of the brewing water was >40 mg L(-1), the green tea infusion became more turbid. The turbidity of the tea infusion was highly negatively correlated with the contents of oxalic acid (R=-0.89, p<0.01), quinic acid (R=-0.90, p<0.01) and tartaric acid (R=-0.82, p<0.01). Oxalic acid on its own interacted with Ca(2+) at low concentrations, whereas polyphenols and protein did not. In conclusion, Ca(2+) in brewing water influences the quality of a tea infusion by inducing tea cream and sediment formation from combination of Ca(2+) and organic acids, such as oxalic acid, quinic acid and tartaric acid. Ca(2+) and oxalate are the main metal ion and anion, respectively, involved in tea cream and sediment formation on tea infusion cooling or concentrating.
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Affiliation(s)
- Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou 310008, China
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Xu YQ, Zhong XY, Chen SQ, Yin JF. Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae. J Food Sci Technol 2011; 50:171-5. [PMID: 24425904 DOI: 10.1007/s13197-011-0239-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2011] [Accepted: 01/11/2011] [Indexed: 11/28/2022]
Abstract
Free amino acids are important chemical components which impact the taste of green tea infusion. The hydrolysis of water-insoluble protein in the green tea residue helps to increase the contents of free amino acids components except theanine. Studies indicate that the hydrolysis of the tea protein could be restricted due to interaction of polyphenols with protein. The experiment indicates that the hydrolysis of tea protein by protease is the main trend when the polyphenols concentration is lower than 5 mg ml(-1), however, the proteins (including tea protein and protease) would interact with polyphenoles instead of hydrolysis when the concentration of polyphenols is higher than 5 mg ml(-1). The hydrolysis of tea protein is absolutely restrained when concentration comes to 10 mg ml(-1).
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Affiliation(s)
- Yong-Quan Xu
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou, 310008 China
| | - Xiao-Yu Zhong
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou, 310008 China
| | - Su-Qin Chen
- Shenzhen Shenbao Huacheng Foods Co. Ltd., 22 Jinyuan Road, Shenzhen, 518020 China
| | - Jun-Feng Yin
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou, 310008 China
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Xu YQ, Chen SQ, Yuan HB, Tang P, Yin JF. Analysis of cream formation in green tea concentrates with different solid concentrations. J Food Sci Technol 2011; 49:362-7. [PMID: 23729857 DOI: 10.1007/s13197-011-0281-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/03/2010] [Accepted: 08/06/2010] [Indexed: 11/24/2022]
Abstract
The formation of tea cream in the green tea concentrates of different solid concentrations (5, 10, 20, 30, 40, 50 and 60°Brix) was investigated. The results showed a good positive correlation (γ = 0.98, p ≤ 0.05) between the amount of tea cream and the solid concentrations from 5 to 40°Brix, while the amount of tea cream in the tea concentrates of 50 and 60°Brix decreased acutely. Total sugar, caffeine and catechins were found to be the main chemical components of tea cream in the green tea concentrate. The large decrease of the amount of tea cream in the tea concentrates of 50 and 60°Brix may be induced by a sharp increase of the viscosity of the tea concentrates, which helped to improve the stability of tea concentrate. It may be indicated that the stability of green tea concentrate enhanced when the concentration higher than 50°Brix, which helped to restrain the formation of tea cream.
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Affiliation(s)
- Yong-Quan Xu
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou, 310008 China
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Abstract
A novel strain of Streptomyces (named DS3024) was isolated from a potato field in Michigan in 2006. The taxonomy of the organism was determined by morphology, biochemistry, and genetic analysis. Analysis of the 16S ribosomal RNA gene sequence indicated that the organism was most similar to an isolate of Streptomyces sp., ME02-6979.3a, which is not pathogenic to potato tubers but is distinct from other known pathogenic Streptomyces spp. Strain DS3024 has genes that encode thaxtomin synthetase (txtAB), which is required for pathogenicity and virulence, and tomatinase (tomA), which is a common marker for many pathogenic Streptomyces spp. However, the nec1 gene (associated with virulence in most pathogenic Streptomyces spp.) was not detected. The new strain was capable of growth at pH 4.5, caused necrosis on potato tuber slices, and produced thaxtomin A. In greenhouse experiments, DS3024 caused scab symptoms on potato tubers similar to those caused by Streptomyces scabies on tubers of potato cv. Atlantic, which is scab susceptible. We propose that DS3024 is a new strain of Streptomyces capable of causing common scab on potato tubers. The prevalence of this strain of Streptomyces in potato-producing areas in the north-central United States has not been determined.
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Affiliation(s)
- J J Hao
- Department of Plant Pathology, Michigan State University, East Lansing 48824
| | - Q X Meng
- Department of Plant Pathology, Michigan State University, East Lansing 48824
| | - J F Yin
- Department of Plant Pathology, University of Georgia, Tifton 31793
| | - W W Kirk
- Department of Plant Pathology, Michigan State University, East Lansing
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Zheng H, Wen H, Xu ZX, Zhang ZX, Yin JF. [Experimental observation on anaphylaxis induced by Echinococcus infection in Meriones unguiculatus]. Zhongguo Ji Sheng Chong Xue Yu Ji Sheng Chong Bing Za Zhi 2003; 18:109-12. [PMID: 12567730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 02/28/2023]
Abstract
OBJECTIVE To observe the anaphylaxis induced by Echinococcus granulosus or E. multilocularis (E. g. and E. m.) infection in Meriones unguiculatus. METHODS 56 and 48 gerbils were intraperitoneally inoculated with E. g. protoscoleces and E. m. tissue homogenate. After three months, the anaphylactic responses initiated by intraperitoneal challenge injection with E. g. cystic fluids or partially purified antigen or E. m. metacestode homogenate antigen were observed. IgE antibody and direct eosinophilic leukocyte count (DELC) were detected at pre-postchallenge. RESULTS The infection rates for E. g and E. m. in 56 and 48 gerbils were 89.3% and 97.9%, respectively. Among these groups, the lowest rate of anaphylaxis was 62.5%, the highest was 100%. The lowest rate of anaphylactic shock was 12.5%, and the highest 16.7%. After the gerbis were infected with E. g. and E. m., both IgE antibody and DELC increased gradually. At 60 min post challenge, IgE antibody level were significantly decreased, while DELC showed a sharp increase. CONCLUSION Anaphylaxis could be induced in gerbils by Echinococcus infection followed by a challenge injection. Different antigens lead to different and degrees among the anaphylactic responses in the gerbils, however, there were no significant differences between E. g. and E. m. infections in gerbils.
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Affiliation(s)
- H Zheng
- Department of Anesthesiology, Hydatid Research Unit, First Teaching Hospital, Xinjiang Medical University, Urumqi 830054
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Yin JF, Wu LL. [Releasable sutures for scleral flap in trabeculectomy]. Zhonghua Yan Ke Za Zhi 1994; 30:258-60. [PMID: 7843012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Releasable sutures for scleral flaps in trabeculectomies were performed on 20 eyes of 15 patients. The sutures were removed on the 3rd to 14th post-operative days. The anterior chambers of 19 eyes (95%) were reformed within 24 hours, post-operatively, the mean remote intraocular pressure (IOP) was 1.71 +/- 0.38 kPa and 17 eyes (85%) had functional conjunctival blebs of filtration. In comparison with the control group, there are very significant differences in the duration for reformation of anterior chamber and remote level of IOP (P < 0.005, < 0.001). The procedure has the advantages of maintaining a deep anterior chamber during the early postoperative period and of facilitating long-term functional filtration.
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Affiliation(s)
- J F Yin
- Department of Ophthalmology, Second Affiliated Hospital, Zhejiang Medical University, Hangzhou
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