Article
Food Science & Technology
Wen-bao Jia, Yi-qiao Zhao, Si-yu Liao, Pin-wu Li, Yao Zou, Sheng-xiang Chen, Wei Chen, Chun-lei He, Xiao Du, Ming-zhi Zhu, Wei Xu
Summary: This study analyzed the changes in microbial communities during black tea processing and revealed the roles of bacterial community. The results showed that certain bacteria were dominant throughout the processing stages and their abundance was closely related to the quality characteristics of black tea.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Microbiology
Qi Zhang, Ying Zhang, Yuhua Wang, Shaoxiong Lin, Meihui Chen, Pengyuan Cheng, Jianghua Ye, Pengyao Miao, Xiaoli Jia, Haibin Wang
Summary: Pruning is an important agronomic measure in tea plantation management. This study found that pruning can promote tea tree growth and increase tea yield, but it may reduce the synthesis and accumulation of quality-related compounds in tea leaves. The effects of pruning on rhizosphere soil physicochemical indexes, microbial communities, and metabolic pathways were also analyzed. The results showed that pruning had significant impacts on soil properties and microbial communities, leading to changes in soil nutrient cycle. This study provides important theoretical references for tea plantation management.
MICROBIOLOGY SPECTRUM
(2023)
Article
Microbiology
Qi Zhang, Ying Zhang, Yuhua Wang, Shaoxiong Lin, Meihui Chen, Pengyuan Cheng, Jianghua Ye, Pengyao Miao, Xiaoli Jia, Haibin Wang
Summary: Pruning promotes tea tree growth and yield, but not the synthesis and accumulation of quality-related compounds in tea leaves. It increases organic matter and phosphorus content, while decreases total phosphorus, total potassium, and available nitrogen content in rhizosphere soil. Changes occur in the microbial community and metabolic pathways in tea rhizosphere soil after pruning, with beneficial microorganisms and metabolic pathways increasing and detrimental ones decreasing.
MICROBIOLOGY SPECTRUM
(2023)
Article
Soil Science
Yerang Yang, Jinhyun Kim, Jin-Oh Chung, Donghyun Cho, Jong-Hwa Roh, Yong-Deog Hong, Wan-Gi Kim, Hojeong Kang
Summary: An analysis of soil chemical properties and microbial community compositions in three tea farms on Jeju Island, Korea, revealed seasonal and farm-specific differences. Soil organic matter and nutrient contents increased from spring to autumn, and microbial community compositions varied among the tea farms.
BIOLOGY AND FERTILITY OF SOILS
(2022)
Article
Food Science & Technology
Yanyan Tang, Mengxin Wang, Cheng Pan, Shuishan Mi, Baoyu Han
Summary: A highly specific and high extraction-rate method for the analysis of five phthalate esters (PAEs) in tea samples has been developed. The study also analyzed the dynamic distribution of PAEs during black tea processing, finding that the baking process is the main stage of PAE emission. Principal component analysis of the physicochemical properties and processing factors of the PAEs revealed that the degradation of PAEs during black tea processing is also related to its own physicochemical properties.
Article
Plant Sciences
Yueer Yu, Zimeng Chen, Hengtong Xie, Xiaoxiao Feng, Yuefei Wang, Ping Xu
Summary: Increasing evidence shows that plant Endophytes play a crucial role in the fitness and productivity of hosts. Surface sterilization before high-throughput sequencing and tissue separation of plant endophytes using sodium hypochlorite (NaClO) can significantly affect the diversity of bacterial endophytes in tea plants. However, the effects on fungal endophytes were limited. A modified NaClO pretreatment method should be used to accurately understand the diversity of endophytes, and specific culture-dependent protocols should be established for the isolation of plant endophytes.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Changwei Liu, Haiyan Lin, Kuofei Wang, Zhixu Zhang, Jianan Huang, Zhonghua Liu
Summary: This study investigated the role of tea endophytes in black tea fermentation and their impact on black tea quality. The researchers collected fresh leaves and processed them into black tea, analyzing the biochemical composition and microbial community structure using high-throughput techniques. The results showed that certain bacteria and fungi dominated the fermentation process, and there were significant increases in enzymes and compounds related to fermentation. The study provides new insights into the changes in microbial communities during black tea fermentation and their impact on the quality of the final product.
Article
Food Science & Technology
Shu-Hua Chiang, Kai-Min Yang, Shiu-Yu Wang, Chih-Wei Chen
Summary: This study investigated the changes in quality components and bioactivities of black tea during enzymatic treatment. The results showed that the content of catechins, polyphenols, and reducing sugars decreased significantly, while the content of free amino acids, tea quality parameters, and tea pigments increased significantly. Additionally, enzymatic treatment enhanced the antioxidant and metabolic capacity of black tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhi Yan, Zhihu Zhou, Yuanfang Jiao, Jiasheng Huang, Zhi Yu, De Zhang, Yuqiong Chen, Dejiang Ni
Summary: This study investigated the feasibility of replacing sunlight drying with a new hot-air drying method in orange black tea production. The hot-air-dried tea showed better sensory quality and increased polyphenols and other quality components compared to sunlight-dried tea. The hot-air-dried tea also exhibited higher total antioxidant capacity and inhibitory capacity on enzyme activities.
Article
Food Science & Technology
Ayumi Ito, Emiko Yanase
Summary: This study used liquid chromatography and mass spectrometry to analyze the quantitative changes in compounds during black tea processing. The results showed that the catechin content significantly decreased during processing, while the variation in theaflavin content was negatively correlated with the catechin content. Twenty-three compounds containing known compounds and 45 compounds significantly increased during specific stages were identified.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Fei Liu, Yun Wang, Harold Corke, Hongkai Zhu
Summary: This study comprehensively characterized the dynamic changes of flavonoids during black tea processing using UPLC-MS/MS. It identified 203 flavonoids during the process, showing a significant increase in flavones, flavonols, and flavonoid polymers during withering, while over 80% of flavonoids decreased during fermentation. The hydrolysis of flavonoid glycosides mainly occurred during rolling, and the variation of flavonoids in the drying stage depended on their thermal stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Soil Science
Wenhao Yang, Changjuan Li, Shanshan Wang, Biqing Zhou, Yanling Mao, Christopher Rensing, Shihe Xing
Summary: The combination of biochar and chemical fertilizer has been shown to improve tea yield and quality. Biochar-based fertilizer treatment significantly increased tea growth parameters and promoted soil microbial diversity. Analysis of the relative abundance of plant beneficial microbes revealed a positive correlation with tea yield and quality.
APPLIED SOIL ECOLOGY
(2021)
Article
Microbiology
Guoyou Li, Shaoxian Zhu, Jiang Long, Honglin Mao, Yonghong Dong, Yan Hou
Summary: Soil microbial diversity and functions have a great impact on plant growth and development. The interactions between tea trees and soil microbiota can be linked with planting patterns and management strategies, whose effects on soil microbial community structure and metabolites are still unclear. This study compared the soil microbial composition and metabolites among three tea production systems and found significant differences among them. The changes in soil microorganisms caused by management and planting patterns may affect soil quality through corresponding changes in metabolites.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Sirui Zhang, Xinfeng Jiang, Chen Li, Li Qiu, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study examined the impact of different fermentation humidities (55%, 65%, 75%, 85%, and 95%) on the quality and bioactivity of congou black tea. The fermentation humidity had a significant effect on the appearance, aroma, and taste quality of the tea. Higher humidity levels (85% or above) led to a sweeter and purer aroma, a mellow taste, and increased sweetness and umami. The content of certain compounds, such as flavones, tea polyphenols, catechins, and theaflavins, decreased with higher humidity, while the content of soluble sugars, thearubigins, and theabrownins increased. Moreover, the tea's antioxidant activity and inhibiting capability against alpha-amylase and alpha-glucosidase were stronger at lower humidity levels. Overall, the optimal fermentation humidity for congou black tea was determined to be 85% or above.
Article
Agronomy
Laichao Song, Zhanhai Niu, Shiliang Chen, Shilei Zhao, Ziyuan Qiu, Yu Wang, Xuewen Hua, Zhaotang Ding, Qingping Ma
Summary: This study investigated the effects of pea-tea intercropping on rhizosphere soil microbial communities. The results showed that pea-tea intercropping can regulate the carbon- and nitrogen-fixing capacities of soil microbes, leading to the improvement of tea quality.
Article
Agriculture, Multidisciplinary
Dongxu Wang, Qiang Gao, Guangshan Zhao, Zhipen Kan, Xiaoxiao Wang, Haisong Wang, Jinbao Huang, Taotao Wang, Frank Qian, Chi-Tang Ho, Yijun Wang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agriculture, Dairy & Animal Science
Yijun Wang, Chengnan Yin, Dongxu Wang, Jinbao Huang, Chi-Tang Ho, Yibin Zhou, Xiaochun Wan
JOURNAL OF APPLIED ANIMAL RESEARCH
(2018)
Article
Food Science & Technology
Dongxu Wang, Min Cai, Taotao Wang, Guangshan Zhao, Jinbao Huang, Haisong Wang, Frank Qian, Chi-Tang Ho, Yijun Wang
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Agriculture, Multidisciplinary
Yijun Wang, Zhipeng Kan, Henry J. Thompson, Tiejun Ling, Chi-Tang Ho, Daxiang Li, Xiaochun Wan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Jie Zhou, You Wu, Piaopiao Long, Chi-Tang Ho, Yijun Wang, Zhipeng Kan, Luting Cao, Liang Zhang, Xiaochun Wan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Yijun Wang, Zhipeng Kan, Dongxu Wang, Liang Zhang, Xiaochun Wan, John N. McGinley, Henry J. Thompson
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Yijun Wang, Yufeng He, Margaret P. Rayman, Jinsong Zhang
Summary: Senescent cells play a role in the development of multiple chronic diseases, and selective clearance through senolytic drugs could be a potential therapeutic option. Quercetin and fisetin, both flavonoids, show promise as senolytic agents due to their prooxidant activities which may selectively target apoptosis-resistant senescent cells.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Jieyao Yu, Chi-Tang Ho, Zhi Lin, Yin Zhu, Zhihui Feng, Dejiang Ni, Shengchun Zeng, Xuehong Zeng, Yijun Wang, Jingming Ning, Liang Zhang, Xiaoting Zhai, Xiaochun Wan
Summary: The volatile fraction of Lu'an Guapian green tea infusion was isolated and analyzed, revealing 52 aroma-active compounds. The aroma profiles and quantitative data of premium and common grade showed significant differences, with the flowery attribute being higher in premium grade and cooked vegetable-like notes being more prominent in common grade. Key odorants contributing to the aroma of premium grade were identified, and their concentration differences may be a main factor affecting the aroma quality between the two grades.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Jinbao Huang, Wenjiao Li, Wenjing Liao, Qing Hao, Dong Tang, Dongxu Wang, Yijun Wang, Gaofei Ge
Meeting Abstract
Chemistry, Multidisciplinary
Zhihui Feng, Yifan Li, Yijun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2018)
Meeting Abstract
Chemistry, Multidisciplinary
Yijun Wang, Zhipeng Kan, Tiejun Ling, Jingming Ning, Daxiang Li, Xiaochun Wan
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2018)
Meeting Abstract
Chemistry, Multidisciplinary
Henry Thompson, Yijun Wang, Xiaochun Wan
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2018)
Meeting Abstract
Chemistry, Multidisciplinary
Daxiang Li, Yafang Wang, Yanqiu Zuo, Feng Zu, Qin Liu, Siyu Deng, Zhougao Shen, Zhongwen Xie
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2018)