Article
Chemistry, Applied
Yan Hou, Honglin Mao, Fengmei Lu, Cunqiang Ma, Shaoxian Zhu, Guoyou Li, Siqi Huang, Yi Zhang, Caiyou Lv, Rong Xiao
Summary: Yunnan pickled tea is produced through fixation, rolling, anaerobic fermentation, and sundrying. This study used UHPLC-QQQ-MS/MS and HPLC analysis to investigate its quality formation. The results showed that preliminary treatments and anaerobic fermentation contributed to the quality formation. Various metabolites, such as (-)-epigallocatechin, (-)-epicatechin, essential amino acids, and phenolic acids, were significantly impacted by anaerobic fermentation through various chemical reactions such as hydrolyzation, methylation, glycosylation, and oxidation.
Article
Chemistry, Applied
Bowen Pang, Li Huang, Jianwen Teng, Junwei Zhang, Ning Xia, Baoyao Wei
Summary: This study found that fermentation degrades the cell wall of Liupao tea, leading to a noticeable degradation of the middle lamella while the primary wall remains intact. There is a decrease in hemicellulose and an increase in water-soluble pectin, with changes in cellulose and water-soluble pectin significantly correlated with the increase in tea polysaccharide. The results suggest that cell wall degradation might be related to the increase in tea polysaccharide.
Article
Chemistry, Applied
Hanao Qin, Li Huang, Jianwen Teng, Baoyao Wei, Ning Xia, Ying Ye
Summary: The study found that the polysaccharide content of Pu'er tea increased and the molecular weight decreased after fermentation. Additionally, the polysaccharides in aged Pu'er tea contained more sugars compared to raw Pu'er tea. Research has confirmed that fermentation plays a crucial role in improving the quality and biological activity of Pu'er tea.
Article
Food Science & Technology
Yan Luo, Zhenjun Zhao, Hujiang Chen, Xueli Pan, Risheng Li, Dewen Wu, Xianchun Hu, Lingling Zhang, Huawei Wu, Xinghui Li
Summary: UHPLC-Q-TOF-MS/MS was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples. The results showed that tea polysaccharide samples extracted from different pile-fermentation stages could be grouped into three distinct groups based on their composition and abundance. The pile-fermentation process significantly affected the yield, the content of each component, FT-IR spectra, and the DPPH free radical scavenging ability of tea polysaccharides.
Article
Food Science & Technology
Siqi Qiu, Li Huang, Ning Xia, Jianwen Teng, Baoyao Wei, Xiaoshan Lin, Muhammad Rafiullah Khan
Summary: This study purified two polysaccharides, TPS2 and TPS5, from Liupao tea and investigated their effects on digestion and gut microbiota in hyperlipidemic rats. Results indicate that polysaccharides with different compositions have different properties and functions.
Article
Food Science & Technology
Jie Wang, Junwei Zhang, Yu Chen, Lian Yu, Jianwen Teng, Ning Xia, Baoyao Wei, Sisi Xiao, Li Huang
Summary: This study used Illumina MiSeq sequencing technology to analyze the microbial community composition during pile fermentation of Liupao tea. The results showed the succession of dominant microbial communities and their correlation with key chemical components. The research revealed the important role of microbiome in quality formation of Liupao tea.
Article
Chemistry, Applied
Yanqin Yang, Jialing Xie, Qiwei Wang, Yuliang Deng, Li Zhu, Jiayi Zhu, Haibo Yuan, Yongwen Jiang
Summary: This study comprehensively characterized the volatile and non-volatile compounds during black tea processing using volatolomics and UHPLC-Q-Exactive/MS analysis. The results showed that these metabolites changed continuously throughout the processing process, with significant changes during the withering stage. A total of 178 volatile metabolites and 103 non-volatile metabolites were identified, and 11 volatile components were identified as key aroma active components responsible for sweet aroma in finished black tea.
Article
Chemistry, Analytical
Zhenzhen Xie, James D. Morris, Stephanie J. Mattingly, Saurin R. Sutaria, Jiapeng Huang, Michael H. Nantz, Xiao-An Fu
Summary: Analysis of volatile organic compounds (VOCs) in exhaled breath has shown great potential for disease detection. However, analyzing metabolic VOCs in breath is still a challenge. This study presents a method using ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-MS) to analyze a broad range of carbonyl metabolites in breath. The combination of a silicon microreactor for capturing carbonyl compounds and UHPLC-MS analysis may provide a quantitative method for identifying disease markers in exhaled breath.
ANALYTICAL CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Yiming Zhang, Lanlan Zhan, Quan Wen, Yulin Feng, Yun Luo, Ting Tan
Summary: This study discovered that taxifolin is able to effectively trap methylglyoxal (MGO), an important precursor of advanced glycation end products (AGEs), by forming MGO adducts in vitro and in vivo. Quantification studies showed that taxifolin and its metabolites can dose-dependently trap MGO. Similar results were observed in diabetic mice.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Yingyi Huang, Huahong Liu, Xiaohua Zhang, Yuxin Wu, Zhusheng Liu, Yuelan Pang, Renjun Liu, Chun Yang, Jinfang Nie
Summary: Long-term storage of Liupao tea has a positive impact on its quality and commercial value, with variations in nonvolatile metabolites and fungal succession playing a key role. Through multi-omics analysis of two different brands of Liupao tea with different storage times, it was found that the transformation of metabolites and changes in fungal genera affected the tea quality. This study provides a theoretical basis for the optimization of Liupao tea storage.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemical Research Methods
Bowen Huang, Adabelle Ong, Wenli Wang, Yu He, Yongjun Xiao
Summary: The detection and understanding of emerging contaminants (ECs) pose new challenges to water pollution control. Triclosan (TCS), an emerging contaminant widely found in the environment, is a commonly used antibacterial agent. Microdialysis (MD), a sampling technique, combined with UHPLC-QTOF/MS analysis, was used to identify endogenous metabolites as biomarkers of TCS exposure in living crucian carp. The quantification of these biomarkers using UHPLC-MS/MS provided continuous monitoring of the effect of TCS on endogenous metabolites, contributing to a better understanding of its toxicological effect.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Analytical
Delia Castilla-Fernandez, David Moreno-Gonzalez, Ma Carmen Murillo-Cruz, Juan F. Garcia-Reyes, Antonio Molina-Diaz
Summary: The study evaluated three different clean-up strategies combined with QuEChERS extraction for determining fipronil and its metabolites in chicken eggs, with EMR-Lipid showing the best results.
MICROCHEMICAL JOURNAL
(2021)
Article
Agriculture, Multidisciplinary
Li Zhou, Yue Ma, Jiaxu Yao, Minghao Zhang, Haiyan Fu, Jian Yang, Jikai Liu, Minjie Zhao, Eric Marchioni
Summary: This study successfully distinguished seven chrysanthemum varieties widely used in China using lipidomics combined with chemometrics, and identified three potential biomarkers. This provides a new method for the identification of chrysanthemum varieties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Chang He, Yuchuan Li, Jingtao Zhou, Xinlei Yu, De Zhang, Yuqiong Chen, Dejiang Ni, Zhi Yu
Summary: This study reveals that the aroma of oolong tea consists of cultivar aroma and technical aroma. Human senses are significantly affected by different aroma components. Some aroma compounds mainly contribute to the technical aroma formed in the processing mode and are less related to cultivar suitability.
Article
Chemistry, Analytical
Lina Wu, Liying Zhou, Di Wen, Xin Wang, Ping Xiang, Yan Shi
Summary: An efficient and rapid UHPLC-MS/MS method was developed for the detection of 87 synthetic cannabinoids and their metabolites in urine. The method showed high accuracy, good stability, and is applicable to a variety of analytes in forensic cases.
MICROCHEMICAL JOURNAL
(2023)
Article
Food Science & Technology
Kejian Zou, Jianwen Teng, Li Huang, Xinwei Dai, Baoyao Wei
LWT-FOOD SCIENCE AND TECHNOLOGY
(2013)
Article
Food Science & Technology
Jie Wang, Junwei Zhang, Yu Chen, Lian Yu, Jianwen Teng, Ning Xia, Baoyao Wei, Sisi Xiao, Li Huang
Summary: This study used Illumina MiSeq sequencing technology to analyze the microbial community composition during pile fermentation of Liupao tea. The results showed the succession of dominant microbial communities and their correlation with key chemical components. The research revealed the important role of microbiome in quality formation of Liupao tea.
Article
Food Science & Technology
Danzhu Wu, Xiao Jia, Xinlei Zheng, Yanmin Mo, Jianwen Teng, Li Huang, Ning Xia
Summary: This study prepared Pleurotus eryngii proteins (PEPs) with different molecular weights and investigated their physicochemical properties and antioxidant activities. The results showed that PEP-III with low molecular weight had better solubility and emulsification, and exhibited significant OH scavenging capacity and Fe2+ chelating force. These findings suggest the potential application of PEP-III as a protein alternative in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
