Article
Food Science & Technology
Jing-Hong Liu, Yu-Yun Zheng, Jian-Ming Ouyang
Summary: The antioxidant activities of degraded products (GLPs) with different molecular weights from Gracilaria lemaneiformis were compared. GLP2 with a molecular weight of 49.6 kDa showed the strongest scavenging capacity for radicals and reducing power. The ability of GLPs to chelate Fe2+ ions increased with decreasing molecular weight.
Article
Food Science & Technology
Weilan Gao, Na Zhang, Shuyi Li, Shuyao Li, Shiyu Zhu, Xin Cong, Shuiyuan Cheng, Francisco J. Barba, Zhenzhou Zhu
Summary: Pulsed electric fields (PEF) and ultrasonic-assisted extraction (UE) were used to improve the extraction performance of selenium-enriched tea polysaccharides (Se-TPSs) at mild conditions. The optimal extraction process was found to be PEF2+CE2, which significantly increased the selenium content and antioxidant activity.
Article
Chemistry, Applied
Xiaoqiang Chen, Xiaofan Wu, Ke Zhang, Fengjie Sun, Weilong Zhou, Zhengqi Wu, Xiuting Li
Summary: Tea polysaccharide conjugates (TPCs) have emulsifying properties, and there is a difference in emulsification stability between high- and low-molecular-weight TPCs. Extracted from low-grade green tea, gTPC-T can optimize the emulsification stability, and the synergistic effect between gTPC-1 and gTPC-2 may contribute to the emulsification stability.
FOOD HYDROCOLLOIDS
(2022)
Review
Plant Sciences
Mursleen Yasin, Adnan Younis, Talha Javed, Ahsan Akram, Muhammad Ahsan, Rubab Shabbir, Muhammad Moaaz Ali, Ayesha Tahir, Enas M. El-Ballat, Mohamed S. Sheteiwy, Reda Helmy Sammour, Christophe Hano, Fahad A. Alhumaydhi, Mohamed A. El-Esawi
Summary: Tea tree oil from the Melaleuca genus, particularly Melaleuca bracteata and Melaleuca alternifolia, contains terpinen-4-ol and 1-8 cineole which have antioxidant and antimicrobial properties. It shows bactericidal effects against various bacterial species as well as effectiveness against fungal strains. Tea tree oil also has potential as an organic fungicide, herbicide, and insecticide in agriculture, and can be used as a natural antimicrobial and preservative agent in the food and pharmaceutical industries.
Review
Food Science & Technology
Anan Xu, Wanyi Lai, Ping Chen, Mukesh Kumar Awasthi, Xiaoqiang Chen, Yuefei Wang, Ping Xu
Summary: TPS conjugates, critical components of coarse tea with therapeutic effects in diabetes patients, have various practical applications but their molecular structures are not well understood. Conjugation of polysaccharides, proteins, and polyphenols during tea processing is responsible for the differences in composition and structure of TPS conjugates derived from different types of tea.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Gang Xiang, Huaping Sun, Yinyin Chen, Hongrui Guo, Yong Liu, Yunchun Li, Changfang Lu, Xianxiang Wang
Summary: Four polysaccharides (GTPS, OTPS, BTPS, and DTPS) were extracted from different types of tea and studied for their properties and effects. They showed significant differences in structure and composition. BTPS demonstrated higher antioxidant and hypoglycemic activities, controlling levels of blood glucose and improving liver function in diabetic mice.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Xiaoqiang Chen, Caixia Liu, Yuxue Zhang, Ruixiang Shao, Jun He, Wei Huang, Zhong Liu
Summary: Phytosterol ester-loaded emulsions stabilized with green tea polysaccharide conjugates (gTPC-PSE emulsions) have been developed and shown to have potential as a nutritional intervention for diabetes by modulating lipid levels and improving liver function.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Qian Li, Jinglan Shi, Jing Li, Lu Liu, Tiantian Zhao, David Julian McClements, Yinxin Fu, Zhengqi Wu, Mengran Duan, Xiaoqiang Chen
Summary: Thermal treatment of tea polysaccharide conjugates (TPCs) at 110 degrees C for 3 days significantly improved their emulsifying activity without affecting antioxidant activity. TPC-3d stabilized emulsions were more effective at inhibiting chemical degradation of encapsulated bioactive lipids, attributing to the antioxidant activity of conjugated phenolic groups in TPC. Results suggest that thermally-treated TPC has potential as a novel plant-based antioxidant emulsifier for encapsulating and protecting chemically labile hydrophobic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Xiaoqiang Chen, Youlong Zhao, Yun Zhao, Yuxi Hu, Chengyan Wang, Ke Zhang, Chengtao Wang, Zhengqi Wu
Summary: Previous studies have shown that using ultra-high pressure (UHP) technology for tea beverage processing can enhance the extraction of tea polyphenols, amino acids, and caffeine, while maintaining the color and aroma of the tea infusion. However, the impact of UHP on polysaccharides in green tea remains unclear.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Chemistry, Applied
Shiyang Zhou, Gangliang Huang, Hualiang Huang
Summary: In this study, purified polysaccharides were extracted from fresh onions using hot water extraction, protein removal, and dialysis treatment. The structure of onion polysaccharides was confirmed using various NMR techniques. Antioxidant activities of onion polysaccharide and its derivatives were tested in vitro, showing good antioxidant activity, with phosphorylated polysaccharide demonstrating similar activity to the positive control Vc.
Article
Immunology
Guokun Yang, Xiaomin Liang, Jihong Hu, Chengquan Li, Wenpan Hu, Keke Li, Xulu Chang, Yanmin Zhang, Xindang Zhang, Yawei Shen, Xiaolin Meng
Summary: Tea polysaccharides can improve the antioxidant capacity, lipid metabolism, and immunity of common carp.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yinxin Fu, Lu Liu, Jiahan Zhang, Lan Wang, Mingyu Dong, David Julian McClements, Fangyun Wan, Peiyi Shen, Qian Li
Summary: Tea polysaccharide conjugates (TPC) or TPC stabilized nanoemulsion (NE) added into alginate (ALG) beads significantly improve the viability of probiotics in the gastrointestinal tract. The addition of TPC or NE enhances the ambient storage viability of probiotics, with ALG + NE beads showing the best protection.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Shuai Yuan, Pei-Yu Dong, Hao-Hai Ma, Sheng-Lin Liang, Long Li, Xi-Feng Zhang
Summary: In this study, the synthesis parameters of the lotus root polysaccharide iron complex (LRPF) were determined and optimized. LRPF showed good stability and exhibited antioxidant activity in vitro and in vivo. Furthermore, LRPF effectively treated iron deficiency anemia in model mice and reduced the perniciousness caused by iron deficiency through regulating steroid hormone biosynthesis.
Article
Biochemistry & Molecular Biology
Yin Zhou, Weiya Liu, Wendan Cao, Yong Cheng, Zhong Liu, Xiaoqiang Chen
Summary: This study evaluated the effect of hydrophobic property on the antibacterial activities of green tea polysaccharide conjugates (gTPCs) against Escherichia coli. It was found that gTPCs with higher hydrophobicity exhibited stronger antibacterial activity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Qian Li, Tiantian Zhao, Jinglan Shi, Xinyi Xia, Jing Li, Lu Liu, David Julian McClements, Yi Cao, Yinxin Fu, Lingyu Han, Hongyi Lin, Jialu Huang, Xiaoqiang Chen
Summary: This study prepared tea polysaccharide conjugate fractions with different molecular weights and investigated their physiochemical and functional properties. The results showed that the fractions had different antioxidant activities and surface properties.
Review
Polymer Science
Cong Wang, Xudong Gao, Zhongqin Chen, Yue Chen, Haixia Chen
Article
Nutrition & Dietetics
Maria Giovanna Lupo, Noemi Biancorosso, Elisa Brilli, Germano Tarantino, Maria Pia Adorni, Greta Vivian, Marika Salvalaio, Stefano Dall'Acqua, Stefania Sut, Cedric Neutel, Haixia Chen, Alessandro Bressan, Elisabetta Faggin, Marcello Rattazzi, Nicola Ferri
Review
Biochemistry & Molecular Biology
Nannan Li, Qirou Wang, Jingna Zhou, Shuqin Li, Junyu Liu, Haixia Chen
Summary: This review summarizes the research progress on natural dyes and discusses their advantages and disadvantages, as well as their potential in the food and drug industries.
Article
Biochemistry & Molecular Biology
Jingyang Lu, Nannan Li, Shuqin Li, Wei Liu, Mingyue Li, Min Zhang, Haixia Chen
Summary: In this study, different processed garlic extracts were compared for their composition, antioxidant and antiproliferation effects. Black garlic showed the highest antioxidant activity in DPPH and hydroxyl radical assays. GC-MS results revealed the presence of 12 organosulfur compounds in the extracts of the four garlic products, with allyl methyl trisulfide showing a positive relation with anticancer activity. The study suggests that the processing of garlic affects its constituents and antioxidant effects, and green garlic, Laba garlic, and black garlic are potential candidates for functional food products.
Article
Chemistry, Multidisciplinary
HX Chen, M Zhang, BJ Xie
CHINESE JOURNAL OF CHEMISTRY
(2004)
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.