Article
Food Science & Technology
Jing Ye, Yan Zhao, Xiangming Chen, Huiyu Zhou, Yucheng Yang, Xueqin Zhang, Yayan Huang, Na Zhang, Edmund M. K. Lui, Meitian Xiao
Summary: The study found that both raw and ripened pu-erh tea extract had anti-obesity effects in high fat diet-induced obese mice, but they showed different effects on regulating the gut microbiota, with ripened pu-erh tea having a more significant impact.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Jing Li, Jie Wu, Naifeng Xu, Yi Yu, Joseph Brake, Ran Xu, Xiaobin Wu
Summary: The quality and safety of Pu-erh tea are determined by microorganisms, processing, and storage conditions. This study comprehensively explored the microbial and metabolic dynamics during the manufacturing of Pu-erh tea and identified the crucial factors for its quality and safety. The results revealed that the microbial composition plays a critical role in changing the metabolic profile of Pu-erh tea, providing a theoretical basis for improving its quality and safety.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yan Ma, Bin Jiang, Kunyi Liu, Ruoyu Li, Lijiao Chen, Zhiwei Liu, Guisheng Xiang, Jiangshan An, Hui Luo, Jianlin Wu, Caiyou Lv, Yinghong Pan, Tiejun Ling, Ming Zhao
Summary: In this study, a dominant fungal strain was isolated from fermented pu-erh tea and identified as A. luchuensis. The functions and mechanisms of the fungus during tea fermentation were explored using metabolomics and gene expression analysis. No harmful mycotoxins were detected in the fermented tea leaves.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Multidisciplinary Sciences
Zhe Zhang, Xinting Yang, Na Luo, Feng Chen, Helong Yu, Chuanheng Sun
Summary: This paper proposes a tea face verification model called TeaFaceNet to enhance the traceability of Pu-erh tea products and combat counterfeit products. The model utilizes an improved MobileNetV3 combined with Triplet Loss to verify the similarity between two input tea face images with different texture features. The experimental results demonstrate the high recognition accuracy and robustness of the model, highlighting its potential for improving the accuracy of Pu-erh tea face recognition and enhancing the credibility of Pu-erh tea in the market.
SCIENTIFIC REPORTS
(2023)
Article
Agriculture, Multidisciplinary
JianCai Zhu, YunWei Niu, ZuoBing Xiao
Summary: This study aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined, among which 7 were identified as important compounds contributing to the aroma of Pu-Erh tea. Different enantiomeric compounds have different contributions to the aroma characteristics of Pu-Erh tea.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Simin Hu, Xiaolei Li, Chuangchuang Gao, Xianyu Meng, Mingchao Li, Yuqian Li, Tianrui Xu, Qian Hao
Summary: Regular tea consumption can reduce the risk of ASCVD morbidity and mortality, as well as all-cause mortality in China, with greater protection provided by long-term adherence to this habit. Pu-erh tea, a representative of post-fermented teas, contains polymers with anti-cancer and anti-hyperlipidemic activities, but their chemical composition is still unknown. This study investigated the chemical composition of Pu-erh tea in detail and discovered several known compounds.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Xinxin Cao, Kangqing Zhang, Xuekai Wang, Fan Yao, Jing Sun, Yuanhang Li, Dandan Sun, Yujun Liu, Jinling Sui
Summary: This study investigated the effect of pu-erh tea extract (PTE) on hepatotoxicity induced by excess acetaminophen (APAP). Results showed that PTE reduced oxidative stress, inflammatory response, and apoptosis induced by excess APAP. Metabolomic and transcriptomic analyses identified differentially expressed metabolites and genes related to tyrosine, caffeine, and amino acid metabolism.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Forestry
Xiaobo Cai, Wenxia Yuan, Xiaohui Liu, Xinghua Wang, Yaping Chen, Xiujuan Deng, Qi Wu, Ke Han, Zhiyong Cao, Wendou Wu, Baijuan Wang
Summary: This paper analyzes the time-by-time data of the soil environment of tea plantations during the autumn tea harvesting period in Menghai County, Xishuangbanna, Yunnan Province, China in 2021. The analysis shows a strong correlation between three soil environmental indicators (soil temperature, soil moisture, and soil pH) and the inner components of Pu'er tea. A soil environmental quality evaluation method and a deep learning model (LSTM Network) for tea plantation soil environmental quality are proposed. The research introduces the main inclusions of Pu'er tea into the classification and discrimination model of the soil environment in tea plantations, providing effective data for intelligent management of tea plantations.
Article
Food Science & Technology
Ruidong Yang, Wei Lin, Jianguo Liu, Huifang Liu, Xiaobai Fu, Hua Liu, Zhihao Han, Liyun Wang, Yanping Wang, Genna Ba
Summary: Revealing the relationship between tea extract metabolites and cream production is difficult. This study investigates the production of tea cream in Pu-erh tea and Oolong tea during their shelf life. The analysis reveals that the compound diversity and composition structure of Pu-erh tea and Oolong tea are different, and the complexity of the compound network in Pu-erh tea extract is higher. After identifying six compounds that may be related to tea cream formation, including caffeine, it was found that the production rate of Pu-erh tea cream significantly decreased when the caffeine content was removed. This study suggests that the six core compounds in Pu-erh tea extract are key factors affecting tea cream production and their removal can prevent cream formation. It provides a theoretical basis for promoting the industrialization of Pu-erh tea and solving cream production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Zhixia Wang, Dan Su, Hongtao Ren, Qian Lv, Ling Ren, Yali Li, Hongjie Zhou
Summary: This study explores the relationship between the aging aroma of Pu-erh tea (ripe tea) and the drying method after fermentation. It finds that different drying methods and temperatures can affect the key aroma components of Pu-erh tea, and through sensory evaluation, it determines that the best aging quality is achieved when dried at 60 degrees Celsius.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dan Su, Tengsheng Xu, Yali Li, Hongjie Zhou
Summary: The study suggests that processing type enhances the flavor of raw Pu-erh tea and reduces the astringency and bitterness. Analysis of taste-active compounds and volatile components showed differences in content between raw Pu-erh tea and sun-dried tea, with processing type playing a role in modifying the taste profile of the tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Lin Ding, Hong Guan, Wenqing Yang, Hao Guo, Chuangang Zang, Yuchao Liu, Shan Ren, Jicheng Liu
Summary: This study found that treatment with co-fermented Pu-erh tea containing an aqueous corn silk extract led to changes in gut microbiota and metabolite composition in obese mice. The extract alleviated inflammation, reduced body weight and adipose tissue weight, and modified the gut microbiota composition. Fecal metabolomics analysis showed that the extract influenced various metabolic pathways. Overall, the study suggests that the CPC extract from co-fermented Pu-erh tea has potential effects on weight loss and gut microbiota modulation.
Article
Food Science & Technology
Tiehan Li, Chengye Lu, Junlan Huang, Yuyu Chen, Jixin Zhang, Yuming Wei, Yujie Wang, Jingming Ning
Summary: In this study, a laboratory-made computer vision system (CVS) and miniature near-infrared spectroscopy (NIRS) were used for the rapid detection of pile fermentation (PF) degree of Pu-erh tea at an industrial scale. The CVS extracted texture features and color information were found to better predict the PF degree compared to the spectral information extracted by NIRS. By fusing the CVS data, quantitative models for total catechins (TC), GA/TC, and the red and green values of the tea infusion (R-TI, G-TI) were obtained, enabling in-situ quality monitoring of Pu-erh tea PF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xiqing Bian, Wen Miao, Ming Zhao, Yiran Zhao, Ying Xiao, Na Li, Jian-Lin Wu
Summary: This study investigated the utilization of insoluble polysaccharides during fermentation in Pu-erh tea and found significant changes in microbiota and correlation with polysaccharide degradation products.
Article
Agriculture, Multidisciplinary
Xuan Wang, Na Li, Shengshuang Chen, Ya-Hui Ge, Ying Xiao, Ming Zhao, Jian-Lin Wu
Summary: This study established a data mining workflow to discover and analyze flavonoids in Pu-erh tea, revealing their dynamic changes during fermentation. It provides a quick and automatic strategy for flavonoid profiling and contributes to the understanding of Pu-erh tea manufacturing and substance foundation research.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Davide Risso, Gillian Dunngalvin, Sameer Saxena, Andrea Doolan, Lisa Spence, Kavita Karnik
Summary: This study investigated the gastrointestinal tolerance of low-calorie sugar D-allulose in young children and found that it was well tolerated. It can be considered as a candidate for replacing added sugars with lower caloric content in commercially produced goods.
Article
Biochemistry & Molecular Biology
Xinying Suo, Anna Baggio, Nicoletta Pellegrini, Silvia Vincenzetti, Elena Vittadini
Summary: This study investigated the effects of shape, gluten, and structural breakdown on the starch digestibility and glycemic index of gluten-containing and gluten-free pasta. The results showed that mastication effort, shape, and gluten content had significant impacts on starch digestion and glycemic index, with gluten being the major factor affecting the amount of digested starch.
Article
Biochemistry & Molecular Biology
Xinnuo Hu, Yanjun Yang, Cuihua Chang, Junhua Li, Yujie Su, Luping Gu
Summary: Fish collagen was enzymatically hydrolyzed using alkaline, papain, and ginger protease. The addition of ginger protease increased the degree of hydrolysis and resulted in changes in the amino acid composition and molecular weight distribution of the peptides. Combined hydrolysis with ginger protease improved the ACE inhibitory activity of the sample but affected fibroblast proliferation activity.
Article
Biochemistry & Molecular Biology
Tong Nie, Xin Wang, Aqun Li, Anshan Shan, Jun Ma
Summary: This study investigated the mechanism by which hesperidin prevents nonalcoholic fatty liver disease (NAFLD) by modulating fatty acid beta oxidation. The results suggest that hesperidin promotes fatty acid beta oxidation by activating SIRT1/PGC1 alpha, thus improving NAFLD.
Article
Biochemistry & Molecular Biology
Li Li, Jing Zhao, Jinxue Wang, Qianqian Xiong, Xuechun Lin, Xiaolei Guo, Fan Peng, Wangqun Liang, Xuezhi Zuo, Chenjiang Ying
Summary: The daily administration of 10 g d-1 inulin-type fructans significantly reduced the circulating arsenic retention in end-stage renal disease by increasing the arsenic clearance rate through urine and dialysis. However, it was found to be ineffective for other trace elements.
Article
Biochemistry & Molecular Biology
Chuanchuan Wang, Weixuan Chen, Yishan Jiang, Xiao Xiao, Qianhui Zou, Jiarui Liang, Yu Zhao, Qianxu Wang, Tian Yuan, Rui Guo, Xuebo Liu, Zhigang Liu
Summary: Autism Spectrum Disorder (ASD) symptoms may be improved through modulation of gut microbiota. This study investigated the effects of a synbiotic treatment on an ASD-like mouse model, and found that it rectified social impairments, attenuated inflammatory cytokine expressions, protected gut barrier integrity, and altered gut microbiota composition. The synbiotic treatment elevated beneficial metabolites and upregulated genes associated with their synthesis. Overall, the synbiotic combination mitigated ASD-related social impairments through regulation of the gut-brain axis.
Review
Biochemistry & Molecular Biology
Chunli Kong, Caiping Duan, Yixuan Zhang, Yiying Wang, Zheng Yan, Sumei Zhou
Summary: This review critically discusses the physicochemical properties of bioactive molecules in kidney beans and focuses on the current knowledge of non-starch polysaccharide (NSP) structure and function on intestinal health and metabolism. It also provides suggestions for further investigation and development of NSPs as novel plant carbohydrate resources.
Article
Biochemistry & Molecular Biology
Fei Shen, Qianqian Wang, Sami Ullah, Ya Pan, Minjie Zhao, Jing Wang, Ming Chen, Fengqin Feng, Hao Zhong
Summary: This study investigated the peristalsis-promoting potential of Ligilactobacillus acidipiscis YJ5 and its underlying molecular mechanism in relieving constipation. The results showed that L. acidipiscis YJ5 intervention increased intestinal peristalsis in zebrafish and mouse models, reduced colonic aquaporin expression, repaired intestinal morphological damage, enhanced the colonic mucosal barrier, and reversed the gut microbiota structure. The positive effects of L. acidipiscis YJ5 were attributed to its metabolites such as malic acid and heliangin.
Article
Biochemistry & Molecular Biology
Zhuo Qu, Jiahui Tian, Jiachen Sun, Ying Shi, Jianqiang Yu, Wannian Zhang, Chunlin Zhuang
Summary: Smoking is the main risk factor for lung cancer, but garlic oil compound DATS shows potential as a chemopreventive agent. DATS can inhibit the carcinogenic effects of tobacco and regulate gut microbiota, as well as activate the PPAR-gamma pathway to suppress tumor growth.
Article
Biochemistry & Molecular Biology
Yanli Zhang, Jielun Hu, Yadong Zhong, Shuai Liu, Liandi Liu, Xinyi Mu, Chunhua Chen, Shenji Yang, Guohao Li, Duoduo Zhang, Xinru Huang, Jinrui Yang, Xiaojun Huang, Shuigen Bian, Shaoping Nie
Summary: The study found that different ratios of insoluble and soluble dietary fiber have distinct effects on gut microbiota and serum metabolites. Increasing the ratio of insoluble dietary fiber increases the relative abundance and acid production of specific bacterial genera, while increasing the ratio of soluble dietary fiber increases the diversity and relative abundance of other bacterial genera and regulates metabolic pathways.
Article
Biochemistry & Molecular Biology
Enhui Tang, Tong Hu, Zhaokang Jiang, Xiaojun Shen, Huan Lin, Haiyan Xian, Xinlan Wu
Summary: Isoquercitrin alleviates lipopolysaccharide-induced intestinal mucosal barrier damage in mice by inhibiting the TLR4/MyD88/NF-kappa B signaling pathway and modulating the intestinal flora.
Article
Biochemistry & Molecular Biology
Nesma A. Abd Elrazik, Sahar A. Helmy
Summary: This study found that betanin, the major pigment in red beetroot, has a protective effect against bleomycin-induced pulmonary fibrosis in rats. The protective effect may be attributed to the attenuation of the NLRP3/IL-1 beta/TGF-beta 1 signaling pathway and the suppression of the EMT process.
Article
Biochemistry & Molecular Biology
Sha Li, Longchen Shang, Yuanyuan Chen, Rong Song, Jing Li, Bin Li
Summary: A new form of konjac fiber was prepared that could instantly expand in contact with digestive fluid, inhibiting the digestion of food. The digestion regulation ability of the fiber was influenced by the freezing temperature used during preparation, with the fiber prepared at -20 degrees C showing the best performance in delaying gastric emptying and preventing intestinal starch hydrolysis.
Article
Biochemistry & Molecular Biology
Xian Xia, Jiangdong Li, Rui Liang, Yi Li, Xiaojuan Ma, Ying Yang, Daniel Lozano-Ojalvo
Summary: This study aimed to reduce the allergenicity of ovomucoid through unfolding-assisted glycation. The results showed that maltose glycation effectively reduced the IgG-binding capacity of the allergen. Unfolded and glycated ovomucoid exhibited enhanced antioxidant activity and metal ion chelating ability.