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A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-Epigallocatechin gallate. Food Chem 2020; 340:127845. [PMID: 32889218 DOI: 10.1016/j.foodchem.2020.127845] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 08/10/2020] [Accepted: 08/12/2020] [Indexed: 12/12/2022]
Abstract
Astringency is an important quality attribute of green tea infusion, and (-)-Epigallocatechin gallate (EGCG) is the main contributor to astringency. Turbidity was used to predict the intensity of astringency for EGCG. The interactions between the selected proteins and EGCG, and the impacts of temperature, pH, protein structure, and EGCG concentration were studied. Mucin was selected as the protein in study for the prediction of EGCG astringency intensity. A predictive model (R2 = 0.994) was developed based on the relationship between the astringency of EGCG and the turbidity of EGCG/mucin mixtures at pH 5.0 and 37 °C. The fluorescence quenching analyses showed the interactions between EGCG and the selected proteins, which induced the reversible protein molecule conformational changes. The interactions were considered as the main reason that causes the astringency of tea infusions. The results provided a biochemical approach to explore the sensory qualities of green tea.
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52
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Zhang P, Wang W, Liu XH, Yang Z, Gaur R, Wang JJ, Ke JP, Bao GH. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS. Food Chem 2020; 339:127864. [PMID: 32858385 DOI: 10.1016/j.foodchem.2020.127864] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/24/2022]
Abstract
Flavoalkaloids have been found from tea. However, there is limited information about their content in different teas. Herein, 51 tea samples were screened for flavoalkaloid content. Twelve teas with relatively higher contents of flavoalkaloids were further quantified by UPLC-TOF-MS/MS. The cultivars Yiwu and Bulangshan had the highest levels, with total flavoalkaloid contents of 3063 and 2727 µg g-1, respectively. Each of the six flavoalkaloids were at levels > 198 µg g-1 in these cultivars. Of the flavoalkaloids, etc-pyrrolidinone A had the highest content in the teas, reaching 835 µg g-1 in Yiwu. The content of the flavoalkaloids varied among tea cultivars and with processing procedures, particularly heating. The potential of using flavoalkaloids to discriminate grades of Keemun black tea was studied and discussed. The teas identified in this work with high levels of flavoalkaloids can be used in the future to study the mechanisms by which flavoalkaloids are synthesized in tea.
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Affiliation(s)
- Peng Zhang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Wei Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Huan Liu
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Zi Yang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Rashmi Gaur
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jing-Jing Wang
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Health Effects, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
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53
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Gu HW, Yin XL, Ma YX, Wang J, Yang F, Sun W, Ding B, Chen Y, Liu Z. Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109688] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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54
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Hou ZW, Wang YJ, Xu SS, Wei YM, Bao GH, Dai QY, Deng WW, Ning JM. Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109547] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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55
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Zhang L, Cao QQ, Granato D, Xu YQ, Ho CT. Association between chemistry and taste of tea: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.015] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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56
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Liu M, Xie H, Ma Y, Li H, Li C, Chen L, Jiang B, Nian B, Guo T, Zhang Z, Jiao W, Liu Q, Ling T, Zhao M. High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4946-4954. [PMID: 32275834 DOI: 10.1021/acs.jafc.0c00513] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Tannase (E.C. 3.1.1.20) is hypothesized to be involved in the metabolism of gallates and gallic acid (GA) in pu-erh tea fermentation. In this work, we measured tannase in Aspergillus niger fermented tea leaves and confirmed the production of fungal tannase during pu-erh tea fermentation. A decrease in catechin and theaflavin gallates and a significant increase in GA content and the relative peak areas of ethyl gallate, procyanidin A2, procyanidin B2, procyanidin B3, catechin-catechin-catechin, epiafzelechin, and epicatechin-epiafzelechin [variable importance in the projection (VIP) > 1.0, p < 0.05, and fold change (FC) > 1.5] were observed using high performance liquid chromatography (HPLC) and metabolomics analysis of tea leaves fermented or hydrolyzed by tannase. In vitro assays showed that hydrolysis by tannase or polymerization of catechins increased the antioxidant activity of tea leaves. In summary, we identified a metabolic pathway for gallates and their derivatives in tea leaves hydrolyzed by tannase as well as associated changes in gallate and GA concentrations caused by fungal tannase during pu-erh tea fermentation.
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Affiliation(s)
- Mingli Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Haofen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Yan Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hongye Li
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Chongping Li
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Lijiao Chen
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bin Jiang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bo Nian
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tianjie Guo
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Zhengyan Zhang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Wenwen Jiao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qianting Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tiejun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
- State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan 650201, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province, National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
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57
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Bio-transformation of green tea infusion with tannase and its improvement on adipocyte metabolism. Enzyme Microb Technol 2020; 135:109496. [DOI: 10.1016/j.enzmictec.2019.109496] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2019] [Revised: 12/12/2019] [Accepted: 12/14/2019] [Indexed: 02/07/2023]
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58
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Effect of tannase on sediment formation in green tea infusion. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00442-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea. Molecules 2020; 25:molecules25040952. [PMID: 32093395 PMCID: PMC7070470 DOI: 10.3390/molecules25040952] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/17/2020] [Accepted: 02/18/2020] [Indexed: 12/11/2022] Open
Abstract
Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg−1 to 291 g·kg−1. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.
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60
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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] [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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61
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Deka H, Barman T, Sarmah PP, Devi A, Tamuly P, Paul RK, Karak T. Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas. RSC Adv 2020; 10:32833-32842. [PMID: 35516505 PMCID: PMC9056637 DOI: 10.1039/d0ra06254e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Accepted: 08/13/2020] [Indexed: 11/21/2022] Open
Abstract
This study compares the effects of two green tea processing techniques,viz.orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India.
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Affiliation(s)
- Himangshu Deka
- Biochemistry Department
- Tocklai Tea Research Institute
- Jorhat 785008
- India
| | - Tupu Barman
- Analytical Services Department
- Tocklai Tea Research Institute
- Jorhat 785008
- India
| | | | - Arundhuti Devi
- Resource Management and Environment Section
- Institute of Advanced Study in Science and Technology
- Guwahati 781035
- India
| | - Pradip Tamuly
- Biochemistry Department
- Tocklai Tea Research Institute
- Jorhat 785008
- India
| | - Ranjit Kumar Paul
- ICAR-Indian Agricultural Statistics Research Institute
- New Delhi 110012
- India
| | - Tanmoy Karak
- Upper Assam Advisory Centre
- Tea Research Association
- 786101
- India
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62
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Albuquerque KKA, Albuquerque WW, Costa RM, Batista JMS, Marques DA, Bezerra RP, Herculano PN, Porto AL. Biotechnological potential of a novel tannase-acyl hydrolase from Aspergillus sydowii using waste coir residue: Aqueous two-phase system and chromatographic techniques. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101453] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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63
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Li J, Yao Y, Wang J, Hua J, Wang J, Yang Y, Dong C, Zhou Q, Jiang Y, Deng Y, Yuan H. Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions. Molecules 2019; 24:molecules24234221. [PMID: 31757064 PMCID: PMC6930661 DOI: 10.3390/molecules24234221] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2019] [Revised: 11/08/2019] [Accepted: 11/17/2019] [Indexed: 11/16/2022] Open
Abstract
The sweet-mellow taste sensation is a unique and typical feature of premium congou black tea infusions. To explore the key taste-active compounds that influence the sweet-mellow taste, a sensory and molecular characterization was performed on thirty-three congou black tea infusions presenting different taste qualities, including the sweet-mellow, mellow-pure, or less-mellow taste. An integrated application of quantitative analysis of 48 taste-active compounds, taste contribution analysis, and further validation by taste supplementation experiments, combined with human sensory evaluation revealed that caffeine, γ-aminobutyric acid, rutin, succinic acid, citric acid, and gallic acid negatively affect the sweet-mellow taste, whereas glucose, sucrose, and ornithine positively contribute to the sweet-mellow taste of congou black tea infusions. Particularly, rutin, γ-aminobutyric acid, gallic acid, and caffeine, which impart the major inhibitory effect to the manifestation of the sweet-mellow taste, were identified as the key influencing components through stepwise screening and validation experiments. A modest level of these compounds was found to be favorable for the development and manifestation of the sweet-mellow taste. These compounds might potentially serve as the regulatory targets for oriented-manufacturing of high-quality sweet-mellow congou black tea.
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Affiliation(s)
- Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Yuefeng Yao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiaqin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Yanqin Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Chunwang Dong
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Qinghua Zhou
- Key Laboratory of Microbial Technology for Industrial Pollution Control of Zhejiang Province, College of Environment, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Correspondence: (Y.D.); (H.Y.)
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (J.L.); (Y.Y.); (J.W.); (J.H.); (J.W.); (Y.Y.); (C.D.); (Y.J.)
- Correspondence: (Y.D.); (H.Y.)
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64
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“Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient. Food Res Int 2019; 125:108642. [DOI: 10.1016/j.foodres.2019.108642] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/31/2022]
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Kim HS, Moon JH, Kim YM, Huh JY. Epigallocatechin Exerts Anti-Obesity Effect in Brown Adipose Tissue. Chem Biodivers 2019; 16:e1900347. [PMID: 31532890 DOI: 10.1002/cbdv.201900347] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Accepted: 09/03/2019] [Indexed: 12/15/2022]
Abstract
Catechins in green tea are well-known to be effective in reducing the risk of obesity. The purpose of this study was to elucidate the effects of catechins present in green tea on adipocyte differentiation and mature adipocyte metabolism. Treatment of 3T3-L1 mouse adipocyte during differentiation adipocytes with (-)-epigallocatechin (EGC) and gallic acid (GA) resulted in dose-dependent inhibition of adipogenesis. Specifically, EGC increased adiponectin and uncoupling protein 1 (UCP1) transcription in mature adipocytes. Transcription levels of adipose triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) were not significantly impacted by either of the compounds. These results suggest that the EGC is the most effective catechin having anti-obesity activity. Finally, EGC is an attractive candidate component for remodeling obesity.
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Affiliation(s)
- Hae-Soo Kim
- Department of Food Science & Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Jae-Hak Moon
- Department of Food Science & Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Young-Min Kim
- Department of Food Science & Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Joo-Young Huh
- College of Pharmacy, Chonnam National University, Gwangju, 61186, Republic of Korea
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67
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Kanpiengjai A, Unban K, Nguyen TH, Haltrich D, Khanongnuch C. Expression and biochemical characterization of a new alkaline tannase from Lactobacillus pentosus. Protein Expr Purif 2019; 157:36-41. [PMID: 30639327 DOI: 10.1016/j.pep.2019.01.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/21/2018] [Accepted: 01/08/2019] [Indexed: 11/15/2022]
Abstract
Lactobacillus pentosus BA-7 and L. pentosus QA1-5 are tannin-tolerant lactic acid bacteria that were isolated from Miang, a traditional fermented tea-leaf found in northern Thailand and a tannin-rich substrate. Tannase encoding genes were isolated, cloned and overexpressed in Escherichia coli BL21(DE3). The recombinant tannase was produced with production yields of 40 and 39 KU/L for LpTanBA-7 and LpTanQA1-5, respectively. Both revealed the same molecular weight of 50 kDa as estimated by SDS-PAGE and were optimally active under alkaline pH conditions LpTanQA1-5 revealed optimal temperatures in a range of 37-40 °C as is typically found in lactic acid bacteria, while LpTanBA-7 was active at higher temperatures with an optimum temperature range of 45-55 °C. LpTanBA-7 was found to be more stable within the same range of temperatures than LpTanQA1-5. Furthermore, it was active and stable toward various organic solvents and produced 50 mg/mL of gallic acid from 100 mg/mL tannic acid. Based on the results, LpTanBA-7 is considered a new alkali-moderately thermophilic tannase obtained from lactic acid bacterium that may be capable of a feasible production capacity of gallic acid and its esters. Furthermore, tannase that is active at high temperatures could also be used in tea products in order to develop a sweet aftertaste, as well as to improve levels of antioxidant activity.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Science, Vienna, 1190, Austria
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Science, Vienna, 1190, Austria
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand.
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68
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69
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Mo L, Zeng Z, Li Y, Li D, Yan CY, Xiao S, Huang YH. Animal study of the anti-diarrhea effect and microbial diversity of dark tea produced by the Yao population of Guangxi. Food Funct 2019; 10:1999-2009. [DOI: 10.1039/c9fo00110g] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Chinese dark teas (CDTs) are a special type of tea traditionally consumed by ethnic minorities around the border regions of China.
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Affiliation(s)
- Lan Mo
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Zhen Zeng
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Yun Li
- Infinitus (China) Company Ltd
- Guangzhou
- China
| | - Dan Li
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Chang-yu Yan
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Sui Xiao
- College of Forestry and Landscape Architecture
- South China Agricultural University
- Guangzhou
- China
| | - Ya-hui Huang
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
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Xie S, Feng H, Yang F, Zhao Z, Hu X, Wei C, Liang T, Li H, Geng Y. Does dual reduction in chemical fertilizer and pesticides improve nutrient loss and tea yield and quality? A pilot study in a green tea garden in Shaoxing, Zhejiang Province, China. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:2464-2476. [PMID: 30471060 DOI: 10.1007/s11356-018-3732-1] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 11/09/2018] [Indexed: 06/09/2023]
Abstract
Tea tree (Camellia sinensis) is a valuable and popular cash crop widely planted in tropical and subtropical areas of China. To increase tea yield and quality, high rates of chemical fertilizer and pesticide application have generally been used; however, increasing usage of fertilizers and pesticides does not always proportionally increase tea yield. Indeed, excessive nutrient inputs may cause serious agricultural non-point source pollution. A pilot study on dual reduction in fertilizers and pesticides was conducted in a green tea plantation in Shaoxing, Zhejiang Province, to explore the environmental effects of different fertilizer and pesticide managements (e.g., changes in soil properties and nutrient accumulation, nutrient inputs in runoff water) and to reveal the potential effects of the interaction of these two managements on tea yield and quality. Traditional formulas and rates of chemical fertilizers and pesticides were used as the baselines (100% usage); replacement with different proportions of organic fertilizer (i.e., 20%, 50% and 80%) and direct pesticide reductions of 30%, 50%, and 80% were tested. The results showed that proper management with organic fertilizer replacement can effectively mitigate soil acidification and nutrient deficiency in tea plantations, increase soil organic matter (OM) and ammonium nitrogen (NH4-N) contents, and promote tea yield and quality. Moreover, managements with organic fertilizer replacement can markedly reduce the inputs of ammonium nitrogen (NH4-N), nitrate nitrogen (NO3-N), total phosphorus (TP), and total potassium (TK) in runoff water. Soil nutrient accumulation was the highest while the runoff nutrient input was the lowest at 20% organic fertilizer replacement. Experimental spraying of bifenthrin and chlorfenapyr revealed that these pesticides were mainly trapped by the tea leaves and rarely entered the soil or water bodies. Although pesticide reduction treatments can effectively decrease pesticide residues in tea leaves, differences in pesticide residue between various treatments were not obvious due to the rapid degradation of pesticides. Multivariate analysis of variance showed that 50% of the variation in tea yield, bud density, polyphenols, and caffeine can be explained by interactions between fertilizers and pesticides. Combinations of 20% or 50% organic fertilizer replacement and 30% or 50% pesticide application reduction are appropriate for both mitigating nutrient loss and balancing tea yield and quality, especially the combination of 50% organic fertilizer replacement and 50% pesticide reduction, which produced the best results. This study demonstrates the feasibility of dual reductions in fertilizers and pesticides for mitigating environmental hazards while maintaining the yield and quality of tea.
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Affiliation(s)
- Shaowen Xie
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Hanxiao Feng
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Fen Yang
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
| | - Zhide Zhao
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Xuedi Hu
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Chaoyang Wei
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China.
| | - Tao Liang
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China.
| | - Haitao Li
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
| | - Yuanbo Geng
- Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, A11 Datun Road, Chaoyang District, Beijing, 100101, China
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71
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Murugesh C, Rastogi NK, Subramanian R. Athermal extraction of green tea: Optimisation and kinetics of extraction of polyphenolic compounds. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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72
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Improving the taste of autumn green tea with tannase. Food Chem 2018; 277:432-437. [PMID: 30502167 DOI: 10.1016/j.foodchem.2018.10.146] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 10/23/2018] [Accepted: 10/31/2018] [Indexed: 11/23/2022]
Abstract
Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase.
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73
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Quantitative analyses of the bitterness and astringency of catechins from green tea. Food Chem 2018; 258:16-24. [DOI: 10.1016/j.foodchem.2018.03.042] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 03/08/2018] [Accepted: 03/11/2018] [Indexed: 11/19/2022]
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74
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Mao A, Su H, Fang S, Chen X, Ning J, Ho C, Wan X. Effects of roasting treatment on non-volatile compounds and taste of green tea. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13853] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajing Mao
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Huan Su
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Shimao Fang
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Xu Chen
- School of Tea and Food Science and Technology; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
| | - Chitang Ho
- Department of Food Science; Rutgers University; New Brunswick NJ USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization; Anhui Agricultural University; 130 Changjiang Blvd West Hefei 230036 China
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75
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de Lima JS, Cabrera MP, de Souza Motta CM, Converti A, Carvalho LB. Hydrolysis of tannins by tannase immobilized onto magnetic diatomaceous earth nanoparticles coated with polyaniline. Food Res Int 2018; 107:470-476. [DOI: 10.1016/j.foodres.2018.02.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Revised: 02/14/2018] [Accepted: 02/26/2018] [Indexed: 10/17/2022]
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76
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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] [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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77
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Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Food Chem 2018; 249:176-183. [DOI: 10.1016/j.foodchem.2018.01.019] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 12/19/2017] [Accepted: 01/02/2018] [Indexed: 11/22/2022]
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78
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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. Journal of Food Science and Technology 2018; 55:1185-1195. [PMID: 29487461 DOI: 10.1007/s13197-018-3034-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [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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79
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Liao ZH, Chen YJ, Tzen JTC, Kuo PC, Lee MR, Mai FD, Rairat T, Chou CC. Effect of teapot materials on the chemical composition of oolong tea infusions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:751-757. [PMID: 28675436 DOI: 10.1002/jsfa.8522] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 06/01/2017] [Accepted: 06/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The flavor and quality of tea are widely believed to be associated with the pot in which the tea is made. However, this claim is mostly by experiences and lacks solid support from scientific evidence. The current study investigated and compared the chemical compositions of oolong tea made with six different teapot materials, namely Zisha, Zhuni, stainless steel, ceramic, glass and plastic. RESULTS For each tea sample, polyphenols and caffeine were examined by HPLC-UV, volatile compounds by GC/MS, amino acids by LC/MS and minerals by ICP-MS. The results suggested that tea infusions from Zisha and Zhuni pots contain higher levels of EGC, EGCG and total catechins and less caffeine than those from ceramic, glass and plastic pots and tend to have the lowest total mineral contents, potassium and volatile compounds in tea soup. The statistical differences were not all significant among Zisha, Zhuni and stainless steel pots. CONCLUSION Based on the overall chemical composition of the tea infusion, Yixing clay pots (Zisha and Zhuni) produce tea infusions that are presumably less bitter and more fragrant and tend to contain more healthful compounds than tea infusions from other pots. The results could partially explain why Yixing clay pots are among the most popular teapots. The beneficial effects of long-term repeated use of these teapots warrants further study. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Zih-Hui Liao
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan
| | - Ying-Jie Chen
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan
| | - Jason Tze-Cheng Tzen
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, Taiwan
| | - Ping-Chung Kuo
- School of Pharmacy, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Maw-Rong Lee
- Department of Chemistry, National Chung-Hsing University, Taichung, Taiwan
| | - Fu-Der Mai
- Department of Biochemistry and Molecular Cell Biology, School of Medicine, Taipei Medical University, Taipei, Taiwan
| | - Tirawat Rairat
- Department of Veterinary Medicine, College of Veterinary Medicine, National Chung-Hsing University, Taichung, Taiwan
| | - Chi-Chung Chou
- Department of Veterinary Medicine, College of Veterinary Medicine, National Chung-Hsing University, Taichung, Taiwan
- Department and Graduate Institute of Pharmacology, National Defense Medical Center, Taipei, Taiwan
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80
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Li J, Xiao Q, Huang Y, Ni H, Wu C, Xiao A. Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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81
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C-geranylated flavanones from YingDe black tea and their antioxidant and α-glucosidase inhibition activities. Food Chem 2017; 235:227-233. [PMID: 28554631 DOI: 10.1016/j.foodchem.2017.05.034] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2016] [Revised: 04/16/2017] [Accepted: 05/06/2017] [Indexed: 12/25/2022]
Abstract
YingDe black tea is produced from crude tea prepared from leaves of Camellia sinensis var. assamica. In this work, we isolated and identified five novel flavanones, namely, amelliaone A-E (1-5), along with seven known compounds 6-12 from the ethanol extract of YingDe black tea. The structures of these five novel phenolic compounds were determined using extensive 1D and 2D nuclear magnetic resonance spectroscopy experiments. The compounds were further evaluated for antioxidant, α-glucosidase inhibitory, and cytotoxic activities. Compound 1 exhibited higher α-glucosidase inhibitory activity with a half-maximum inhibitory concentration value (IC50) of 10.2µM compared with acarbose (18.2µM).
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82
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Jin JQ, Ma JQ, Yao MZ, Ma CL, Chen L. Functional natural allelic variants of flavonoid 3',5'-hydroxylase gene governing catechin traits in tea plant and its relatives. PLANTA 2017; 245:523-538. [PMID: 27896431 DOI: 10.1007/s00425-016-2620-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Accepted: 11/17/2016] [Indexed: 05/21/2023]
Abstract
Functional allelic variants of the flavonoid 3',5'-hydroxylase (F3'5'H) gene provides new information of F3'5'H function of tea plant and its relatives. This insight may serve as the foundation upon which to advance molecular breeding in the tea plant. Catechins are the active components of tea that determine its quality and health attributes. This study established the first integrated genomic strategy for deciphering the genetic basis of catechin traits of tea plant. With the RNA-sequencing analysis of bulked segregants representing the tails of a F1 population segregated for total catechin content, we identified a flavonoid 3',5'-hydroxylase (F3'5'H) gene. F3'5'H had one copy in the genomic DNA of tea plant. Among 202 tea accessions, we identified 120 single nucleotide polymorphisms (SNPs) at F3'5'H locus. Seventeen significant marker-trait associations were identified by association mapping in multiple environments, which were involved in 10 SNP markers, and the traits including the ratio of di/tri-hydroxylated catechins and catechin contents. The associated individual and combination of SNPs explained 4.5-25.2 and 53.0-63.0% phenotypic variations, respectively. In the F1 population (validation population), the catechin trait variation percentages explained by F3'5'H diplotype were 6.9-74.3%. The genotype effects of ten functional SNPs in the F1 population were all consistent with the association population. Furthermore, the function of SNP-711/-655 within F3'5'H was validated by gene expression analysis. Altogether, our work indicated functional SNP allelic variants within F3'5'H governing the ratio of di/tri-hydroxylated catechins and catechin contents. The strong catechin-associated SNPs identified in this study can be used for future marker-assisted selection to improve tea quality.
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Affiliation(s)
- Ji-Qiang Jin
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, National Center for Tea Improvement, Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008, Zhejiang, China
| | - Jian-Qiang Ma
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, National Center for Tea Improvement, Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008, Zhejiang, China
| | - Ming-Zhe Yao
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, National Center for Tea Improvement, Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008, Zhejiang, China
| | - Chun-Lei Ma
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, National Center for Tea Improvement, Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008, Zhejiang, China
| | - Liang Chen
- Tea Research Institute of the Chinese Academy of Agricultural Sciences, National Center for Tea Improvement, Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou, 310008, Zhejiang, China.
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83
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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] [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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84
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Wang J, Wei Z. The classification and prediction of green teas by electrochemical response data extraction and fusion approaches based on the combination of e-nose and e-tongue. RSC Adv 2015. [DOI: 10.1039/c5ra17978e] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Aroma and taste are the most important attributes that influence the pleasantness of tea infusion.
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Affiliation(s)
- Jun Wang
- Department of Biosystems Engineering
- Zhejiang University
- Hangzhou 310058
- PR China
| | - ZhenBo Wei
- Department of Biosystems Engineering
- Zhejiang University
- Hangzhou 310058
- PR China
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