Article
Agronomy
Weiting Jiao, Ping Zhang, Chuanjian Cui, Min Yan, Qing X. Li, Yongfeng Tang, Nan Zhang, Xinyi Wang, Ruyan Hou, Rimao Hua
Summary: This study evaluated the physiological and metabolic effects of thiamethoxam on tea plants and found that it positively promoted the physiological and metabolic response. Comparison of metabolomics between thiamethoxam-treated and control groups revealed significant differences, with the most perturbation occurring in flavone and flavonol biosynthesis. Thiamethoxam treatment upregulated the levels of beneficial secondary metabolites luteolin and kaempferol, providing protection against biotic and abiotic stresses.
PEST MANAGEMENT SCIENCE
(2023)
Article
Food Science & Technology
Jie Zhao, Wenwen Liu, Yan Chen, Xin Zhang, Xu Wang, Fuhua Wang, Yongzhong Qian, Jing Qiu
Summary: This study identified potential markers for tea authenticity assessment using non-targeted metabolomics in unique oolong tea cultivars. A classification model based on these markers was developed and successfully discriminated the oolong tea samples. The combination of non-targeted metabolomics and chemometric methods can provide high resolution markers for tea authenticity assessment.
Article
Food Science & Technology
N. H. M. Rubel Mozumder, Kyeong Hwan Hwang, Min-Seuk Lee, Eun-Hee Kim, Young-Shick Hong
Summary: The study investigated the metabolic characteristics of tea leaves from unpruned tea plants, revealing metabolic differences between pruned and unpruned tea leaves in different plucking seasons and years. In the abnormally rainy year of 2018, unpruned tea plants exhibited more active photosynthesis compared to pruned tea plants.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Pengjie Wang, Mengya Gu, Shuxian Shao, Xiaomin Chen, Binghao Hou, Naixing Ye, Xingtan Zhang
Summary: This study identified non-volatile and volatile metabolites in Camellia sinensis hybrids and their parents, and found that non-additive nucleotides, alkaloids, organic acids, and tannins contribute to positive heterosis in hybrids, while catechins and free amino acids show negative heterosis. Additionally, non-additive terpenes and other volatiles contribute to the aroma of tea plant hybrids. These non-additive metabolites play an important role in the formation of desirable breeding traits for hybrids.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Multidisciplinary
Ting Gao, Bing-hao Hou, Shu-xian Shao, Meng-ting Xu, Yu-cheng Zheng, Shan Jin, Peng-jie Wang, Nai-xing Ye
Summary: In this study, we conducted transcriptomic and metabolomic analyses on young shoots of seven tea cultivars and identified key regulatory transcription factors (TFs) for characteristic metabolites. These findings provide a theoretical reference for tea cultivar breeding and suitability.
JOURNAL OF INTEGRATIVE AGRICULTURE
(2023)
Article
Plant Sciences
Ming-zhi Zhu, Fang Zhou, Li-sha Ran, Yi-long Li, Bin Tan, Kun-bo Wang, Jian-an Huang, Zhong-hua Liu
Summary: Purple-leaf tea cultivars are known for their specific chemical composition that greatly influences tea bioactivity and plant resistance. Studies have shown that the high anthocyanin and low chlorophyll content contribute to the purple-leaf phenotype, with key genes such as 4CL, ANS, UFGT, and HEME playing crucial roles in the formation of purple leaves. These findings provide insights into the mechanism of purple-leaf formation in tea cultivars.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Chemistry, Applied
Dan Chen, Zhen Sun, Jianjian Gao, Jiakun Peng, Zhe Wang, Yanni Zhao, Zhi Lin, Weidong Dai
Summary: Different tea cultivars have differences in their manufacturing suitability, with variations in amino acids, phenylpropanoids, flavonoids, terpenoids biosynthesis pathways, and peroxidase abundances. Green tea cultivars have higher amino acids and biosynthesis-related enzymes, while black tea cultivars show higher abundances of flavanols, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars have higher levels of enzymes involved in terpenoids biosynthesis. This study provides a new interpretation of tea cultivars' manufacturing suitability from the perspective of metabolites and proteins, which can aid in cultivar breeding.
Article
Plant Sciences
Feiyi Huang, Jihua Duan, Yu Lei, Yankai Kang, Yi Luo, Yingyu Chen, Ding Ding, Saijun Li
Summary: This study elucidated the genetic mechanism behind anthocyanin accumulation in tea plants using 'Zijuan' and 'Fudingdabaicha' cultivars. It was found that a deficiency in the CsAN1 gene is primarily responsible for the inability of anthocyanins accumulation, which is heritable in progenies through hybridization. The results provide insight into the molecular basis of leaf purple trait formation and offer valuable information for the breeding of high anthocyanin tea varieties.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Tereza Kolackova, Daniela Sumczynski, Antonin Minarik, Erkan Yalcin, Jana Orsavova
Summary: This study investigated the effects of in vitro digestion on the antioxidant activity and release of various compounds in matcha. The results showed that the digestion process significantly reduced the antioxidant activity of matcha and altered the release of different phenolics and alkaloids.
Article
Plant Sciences
Wenluan Xu, Jing Li, Luyu Zhang, Xuyang Zhang, Hua Zhao, Fei Guo, Yu Wang, Pu Wang, Yuqiong Chen, Dejiang Ni, Mingle Wang
Summary: This study investigated the responses of tea plant roots to nitrogen deprivation and resupply using metabolome and RNA-seq analysis. It was found that nitrogen deficiency affected the levels of amino acids, polyphenols, and caffeine, and these levels showed varying degrees of recovery after nitrogen recovery. Additionally, the pathways related to flavonoids were relatively active under nitrogen stress. Important genes and transcription factors involved in nitrogen stress responses were identified. This research provides insights into the molecular mechanism of nitrogen regulation in tea roots and can be used as a genetic reference for improving nitrogen use efficiency in tea plants.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Jinlei Luo, Kai Hu, Fengfeng Qu, Dejiang Ni, Haojie Zhang, Siyi Liu, Yuqiong Chen
Summary: Gas chromatography time-of-flight mass spectrometry was used to investigate metabolic changes in tea seedlings under different fluoride conditions, revealing the involvement of pectin biosynthesis in response to fluoride stress. The study provided insights into the promotion effect of fluoride on pectin biosynthesis and its detoxification in plants.
JOURNAL OF PLANT GROWTH REGULATION
(2021)
Article
Food Science & Technology
Zhen Sun, Dan Chen, Liyao Zhu, Yanni Zhao, Zhi Lin, Xianzhen Li, Weidong Dai
Summary: The maturity of tea leaves affects the quality and price of tea. This study used a combined proteomics and metabolomics analysis to explore the differences in protein expression and metabolites in tea leaves at different maturity levels. The results showed significant differences in nonvolatile components related to various metabolic pathways. Bud leaves had higher levels of enzymes related to the biosynthesis of important compounds, resulting in higher levels of these compounds compared to leaves. The first leaf had higher levels of a specific enzyme, leading to higher levels of a specific compound.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agronomy
Xiaoqin Tan, Jiacheng Huang, Lijin Lin, Qian Tang
Summary: This study explored the feasibility of using melatonin to alleviate Cd toxicity and reduce Cd accumulation in tea seedlings. The results showed that melatonin promoted tea seedling growth, increased photosynthetic pigment and soluble protein content. Moreover, melatonin enhanced the antioxidant capacity of plants, reduced oxidative damage, and improved soil enzyme activities.
Review
Chemistry, Applied
Mengying Shuai, Chuanyi Peng, Huiliang Niu, Dongliang Shao, Ruyan Hou, Huimei Cai
Summary: Tea, a significant beverage traded globally, can be authenticated using instrumental and chemometric methods. Analyzing isotope and mineral element contents helps determine the origin of tea, while chemometric analysis, particularly PCA and LDA, is valuable for processing data effectively.
Article
Chemistry, Applied
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, Nurkhalida Kamal, Khaoula Hellal, Hamizah Shahirah Hamezah, Chao Zhao, Ahmed Mediani
Summary: Tea is a popular beverage with health benefits and unique aroma, taste, and features. The metabolite changes during tea processing and cultivation play a crucial role in the quality and classification of tea. Metabolomics is an effective tool for evaluating the quality of tea products.
Review
Food Science & Technology
Bruno L. Ferreira, Daniel Granato, Itaciara L. Nunes
Summary: Ionic liquids are innovative solvents that can replace toxic volatile organic solvents. Despite their versatility and sustainability, their application in food is not currently regulated in Europe. Using ionic liquids for extraction can increase efficiency and reduce extraction time.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Shuang Liang, Fang Wang, Daniel Granato, Xiaoyu Zhong, An-Feng Xiao, Qun Ye, Lijun Li, Chun Zou, Jun-Feng Yin, Yong-Quan Xu
Summary: The addition of fi-glucosidase can enhance the floral aroma of black tea juice and improve the overall aroma quality, but it can also strengthen the undesirable green grassy odor. The green grassy odor can be counteracted by adding green tea extract. Heat treatment does not significantly affect the stability of aroma components benzyl alcohol and phenylethyl alcohol in the presence of fi-glucosidase.
Article
Food Science & Technology
Cristiane de Moura, Tufy Kabbas Junior, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araujo Vieira do Carmo, Carolina Turnes Pasini Deolindo, Heitor Daguer, Luciana Azevedo, Yong-Quan Xu, Daniel Granato
Summary: This study examined the influence of solvent polarity in the solid-liquid extraction of Camellia sinensis var. assamica cv. Zijuan. The results showed that a hydroalcoholic extract with a proportion of 75% ethanol and 25% water had the highest contents of phenolic compounds and chlorophylls, as well as the highest color intensity and antioxidant activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Kubra Kizil Ongay, Daniel Granato, George E. Barreto
Summary: Neuroinflammation plays a crucial role in both acute and chronic phases of traumatic brain injury (TBI). This study investigated the antioxidant capacity of apple pomace phenolics, phlorizin and phloretin, and their potential use in TBI treatment. The results showed that phloretin exhibited superior antioxidant properties compared to phlorizin, and both compounds regulated common proteins involved in TBI. It was found that estrogen receptor alpha (ESR1) might be a critical cellular hub regulated by both compounds and could be a potential therapeutic target for TBI.
Article
Food Science & Technology
Qiuyan Ban, Wenjing Chi, Yu Tan, Shiqiong Wang, Ning Li, Lianjun Song, Xianqing Huang, Dongxu Wang, Wanxi Peng, Daniel Granato, Guangshan Zhao
Summary: The research indicates that melatonin can improve lipid metabolism by modifying gut microbiota and glucose metabolism through the melatonin receptor signaling pathway. However, the effect of melatonin consumption on glucose homeostasis by affecting gut microbiota in diabetes has not been studied. In this experiment, melatonin administration through drinking water for 12 weeks in db/db mice, a type 2 diabetes model, showed reduced diabetic symptoms, increased insulin sensitivity, and improved glycemia. Melatonin reprogrammed the gut microbiota and reduced the levels of short-chain fatty acids, leading to enhanced insulin sensitivity and lower fasting blood glucose levels.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Ana Carolina B. Rezende, Oluwadara Alegbeleye, Syllas Borburema Silva Oliveira, Janio S. Santos, Daniel Granato, Pedro H. C. Felix, Anderson S. St'Ana
Summary: The aim of this study was to determine the growth potential (fi) of Salmonella enterica in different parts (peel, stalk, pulp, and tip) of avocado and sugar apple at various maturation stages (green, mature, and ripe) over time. The physicochemical parameters of the fruits were also monitored. Significant differences were observed in the growth potential of S. enterica in the different parts of the fruits at different maturation stages and over time. The pulp of the fruits exhibited the highest growth potential, with variations depending on the maturation stage and fruit type.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Nima Mohammadi, Nikoo Ostovar, Daniel Granato
Summary: The study found that P. glabra seed oil is rich in fatty acids, with oleic acid accounting for 52.1% of the total oil, followed by linoleic acid (33.75%) and palmitic acid (6.69%). The oil also has good refractive index and characteristics such as acid value, iodine value, and saponification value. FTIR and DSC analysis revealed the presence of various functional groups and thermal properties. This research provides potential for the development and utilization of P. glabra seed oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Qiuyan Ban, Wenjing Chi, Xiaoxiao Wang, Shiqiong Wang, Dan Hai, Guangshan Zhao, Qiuyan Zhao, Daniel Granato, Xianqing Huang
Summary: Increasing evidence suggests that the combination of selenium and polyphenols is a valuable strategy for tumor chemoprevention. A recent study investigated the anti-PC effect of selenium nanoparticles and green tea polyphenol EGCG in mice bearing H22 cells. The results showed that the combination of EGCG and SeNPs could protect against SeNP-triggered diarrhea without compromising the antitumor efficacy of SeNPs.
Article
Nutrition & Dietetics
Ruixia Dong, Junjie Pan, Guangshan Zhao, Qiuyan Zhao, Shiqiong Wang, Ning Li, Lianjun Song, Xianqing Huang, Shuxing Miao, Junhui Ying, Fangying Wu, Dongxu Wang, Kejun Cheng, Daniel Granato, Qiuyan Ban
Summary: Excessive calorie intake and physical inactivity have led to an increase in nutrient overload-related diseases, which is a global public health issue. Chimonanthus salicifolius, a plant in China, has shown several health benefits. This study investigated the antioxidant activity and the alleviating effects of CHI leaves on diabetes and hyperlipidemia. Results showed that CHI leaves had antioxidant activity and improved diabetic symptoms, but had no significant effect on hyperlipidemia.
FRONTIERS IN NUTRITION
(2023)
Article
Medicine, Research & Experimental
Daniel Granato
Summary: Bioactive compounds, such as carotenoids, alkaloids, and phenolics, are widely recognized for their health benefits in a balanced diet. They have various bioactivities, including antioxidant, antihypertensive, antihyperglycemic, antilipidemic, anti-obesity, anti-inflammatory, and antimicrobial effects. In vitro methods have been developed to associate the chemical composition of different sources with their bioactivity, but no single test tube-based assay can predict in vivo responses. Therefore, a cell-based method combining in vitro digestion and absorption is proposed to evaluate the antioxidant capacity of compounds, foods, and nutraceuticals.
BIOMEDICINE & PHARMACOTHERAPY
(2023)
Review
Food Science & Technology
Luciana Azevedo, Daniel Granato, Vinicius Maltarollo, Jose E. Goncalves
Summary: Agrifood system technologies have facilitated the creation of innovative foods with improved nutritional profiles. This article provides an overview of the development of food models/prototypes using natural compounds as a source of inspiration, through the integration of various disciplines and food technologies. To create healthy foods, the combination of interrelated technologies from nutrition, chemical synthesis, pharmacology, and food technology with biological system analyses is proposed. Developing food molecules is a slow process that involves mandatory steps based on desired bioactive properties, which is hindered by the diversity of food matrices and the complexity of reconstituting their biosynthetic pathways. Overcoming these challenges should be a primary focus in food science, leading to more sustainable processes and health benefits.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Plant Sciences
Tufy Kabbas Kabbas Junior, Cristiane de Moura, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araujo Vieira do Carmo, Carolina Turnes Pasini Deolindo, Heitor Daguer, Luciana Azevedo, Daniel Granato
Summary: The aim of this study was to determine the phenolic composition, antioxidant activity, cytotoxicity, and peroxidative inhibition of defatted grape and blackberry seeds. A statistical optimization study was conducted to maximize the extraction of bioactive compounds and antioxidant activity. The extracts showed low/no cytotoxicity, protected against ROS production, and exhibited antioxidant activity and protection on erythrocytes.
Article
Chemistry, Applied
Hazel Corrigan, Aoife Dunne, Niamh Purcell, Yuyang Guo, Kai Wang, Hongzhuan Xuan, Daniel Granato
Summary: Designing functional foods as delivery systems is a customized strategy to reduce noncommunicable diseases risk. The study optimized a combination of t-resveratrol (RES), chlorogenic acid (CHA), and quercetin (QUE) and developed a functional tea formulation enriched with the optimal polyphenol combination (OPM). Experimental results showed that the antioxidant capacity of these compounds varied depending on the assays and compounds. Adding OPM (100 mg/L) to chamomile tea showed increased antioxidant activity and protection against oxidation.
Article
Chemistry, Applied
Anica Bebek Markovinovic, Dora Brdar, Predrag Putnik, Tomislav Bosiljkov, Ksenija Durgo, Ana Hudek Turkovic, Irena Brcickaraconji, Karlo Jurica, Branimir Pavlic, Daniel Granato, Danijela Bursac Kovacevic
Summary: This study investigates the use of Arbutus unedo L. fruits for the production of functional foods through three-dimensional printing (3DP). The fruits are found to be a good source of bioactive compounds and antioxidants, with antimicrobial properties. Different printing parameters significantly affect the properties of the 3DP products.
Article
Chemistry, Applied
Marcelo Franchin, Ana Sofia Martelli Chaib Saliba, Alan Giovanini de Oliveira Sartori, Sebastiao Orestes Pereira Neto, Bruna Benso, Masaharu Ikegaki, Kai Wang, Severino Matias de Alencar, Daniel Granato
Summary: Brazilian propolis from Apis mellifera is widely studied for its unique chemical composition and biological properties. This review explores the potential uses of propolis as a functional ingredient in food and pharmaceutical applications, providing a theoretical and practical basis for optimizing its bioactive properties.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)