Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigat...Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigates the influence of different extraction methods(room temperature water extraction,boiling water extraction,ultrasonic-assisted room temperature water extraction,and ultrasonic-assisted boiling water extraction,referred to as room temperature water extraction(RE),boiling water extraction(BE),ultrasonic assistance at room temperature water extraction(URE),and ultrasonic assistance in boiling water extraction(UBE))on the yield,dihydromyricetin(DMY)content,free amino acid composition,volatile aroma components,and antioxidant properties of vine tea extracts.Results:A notable influence of extraction temperature on the yield of vine tea extracts(P<0.05),with BE yielding the highest at 43.13±0.26%,higher than that of RE(34.29±0.81%).Ultrasound-assisted extraction significantly increased the DMY content of the extracts(P<0.05),whereas DMY content in the RE extracts was 59.94±1.70%,that of URE reached 66.14±2.78%.Analysis revealed 17 amino acids,with L-serine and aspartic acid being the most abundant in the extracts,nevertheless ultrasound-assisted extraction reduced total free amino acid content.Gas chromatography-mass spectrometry analysis demonstrated an increase in the diversity and quantity of compounds in the vine tea water extracts obtained through ultrasonic-assisted extraction.Specifically,69 and 68 volatile compounds were found in URE and UBE extracts,which were higher than the number found in RE and BE extracts.In vitro,antioxidant activity assessments revealed varying antioxidant capacities among different extraction methods,with RE exhibiting the highest DPPH scavenging rate,URE leading in ABTS•+free radical scavenging,and BE demonstrating superior ferric ion reducing antioxidant activity.Conclusion:The findings suggest that extraction methods significantly influence the chemical composition and antioxidant properties of vine tea extracts.Ultrasonic-assisted extraction proved instrumental in elevating the DMY content in vine tea extracts,thereby enriching its flavor profile while maintaining its antioxidant properties.展开更多
Hibiscus sabdarrifa flowers are known the world over. In Cote d’Ivoire, they are commonly known as “bissap” and are of great interest to local people, who use them to make an eponymous herbal tea. This drink has po...Hibiscus sabdarrifa flowers are known the world over. In Cote d’Ivoire, they are commonly known as “bissap” and are of great interest to local people, who use them to make an eponymous herbal tea. This drink has potential medicinal and nutritional value (Khan et al., 2022). Nine (9) samples of dried flowers of the plant, packaged in 3 g sachets of a local Kuinafo brand, were used for physico-chemical analyses. Heavy metals, mineral salts, ash and moisture content were determined using methods adapted from the Association of Official Analytical Chemists (AOAC). The results showed the presence of heavy metals at levels whose intake should take into account the weight of the consumer in the case of mercury and arsenic (0.5 mg/Kg and 0.7 mg/Kg respectively). Apart from lead, whose level was not compliant (1.310 mg/Kg for a CSHPF standard of 0.5 mg/Kg), cadmium had a regulatory level (0.18 mg/Kg for a CSHPF standard of 0.20 mg/Kg). Nutrient intakes were significant (calcium, iron and potassium respectively at 1.79 g/100g;17.27 mg/100g and 1.76 g/100g of dried Hibiscus sabdarrifa flowers) and the moisture content suggested that the dried flowers were better preserved. The study of the physico-chemical characteristics of Hibiscus sabdarrifa flowers has enabled us to highlight the importance of quality control and the need to prevent any adverse effects on consumer health.展开更多
Pu-erh tea,a traditional Chinese beverage,performs an anti-obesity function,but the correlation between its components and efficacy remains unknown.Here,we screened two Pu-erh teas with significant anti-obesity effica...Pu-erh tea,a traditional Chinese beverage,performs an anti-obesity function,but the correlation between its components and efficacy remains unknown.Here,we screened two Pu-erh teas with significant anti-obesity efficacies from 11 teas.In vitro experiments revealed that lipid accumulation in L02 cells and lipid synthesis in 3T3-L1 cells were significantly better inhibited by Tea-B than Tea-A.Further in vivo experiments using model mice revealed that the differences in chemical components generated two pathways in the anti-obesity efficacy and mechanism of Pu-erh teas.Tea-A changes the histomorphology of brown adipose tissue(BAT)and increases the abundance of Coriobacteriaceae_UCG_002 and cyclic AMP in guts through high chemical contents of cyclopentasiloxane,decamethyl,tridecane and 1,2,3-trimethoxybenzene,eventually increasing BAT activation and fat browning gene expression;the high content of hexadecane and 1,2-dimethoxybenzene in Tea-B reduces white adipose tissue(WAT)accumulation and the process of fatty liver,increases the abundance of Odoribacter and sphinganine 1-phosphate,inhibits the expression of lipid synthesis and transport genes.These mechanistic findings on the association of the representative bioactive components in Pu-erh teas with the anti-obesity phenotypes,gut microbes,gut metabolite structure and anti-obesity pathways,which were obtained for the first time,provide foundations for developing functional Pu-erh tea.展开更多
This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves.A total of 50 volatile compounds were identified in tea stems and leaves,an...This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves.A total of 50 volatile compounds were identified in tea stems and leaves,and aldehydes,alcohols,and esters were the main volatile compound categories.There were 11 key volatile compounds,including geraniol,benzeneacetaldehyde,methyl salicylate,linalool,etc.contributed to distinguishing the tea stems from the tea leaves.In the quantitative and liquid chromatography-mass spectrometry(LC-MS)-based metabolomics analysis,higher contents of amino acids,monosaccharides,and quinic acids were found in stems than those in leaves.Inversely,higher contents of tea pigments,flavan-3-ols,gallic acid,purine alkaloids,and flavonol glycosides were present in tea leaves than in stems.LC-MS-based metabolomics also revealed that organic acids were the most critical non-volatile compounds responsible for the differences between tea stems and leaves.Furthermore,tea stems had better inhibiting effects of pro-inflammatory cytokines(interleukin(IL)-1βand IL-6)in lipopolysaccharide-challenged RAW264.7 macrophages than tea leaves,while no significant differences exist between leaves and stems for inhibiting the secretion of tumor necrosis factorα(TNF-α)and NO.In conclusion,our results support using Keemun black tea stems as a novel source of anti-inflammatory compounds.展开更多
[Objectives]This study was conducted to establish a detection method for the simultaneous determination of 18 perfluorinated compounds(PFCs)in milk tea by ultra-high performance liquid chromatography-tandem mass spect...[Objectives]This study was conducted to establish a detection method for the simultaneous determination of 18 perfluorinated compounds(PFCs)in milk tea by ultra-high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS).[Methods]The samples were first subjected to precipitation of proteins by potassium ferrocyanide solution and zinc acetate solution,and then extracted by acetonitrile and detected by LC-MS/MS.Next,sodium chloride was added,and after vortex centrifugation,the acetonitrile layer was dried by blowing with nitrogen.Subsequently,1 ml of methanol was added to prepare a test solution.An ACQUITY UPLC BEH C18(2.6 m,2.1 mm×100 mm)chromatographic column was used for liquid phase separation,and gradient elution was performed using 10 mmol ammonium acetate solution-acetonitrile as the mobile phase.The MS detection adopted the MRM mode for acquisition,positive and negative ion mode switching for simultaneous determination,and external standard method for quantification.[Results]In the linear ranges of the target substances,the correlation coefficients R^(2)were all greater than 0.99.The detection limits of the method was in the range of 0.001-0.05μg/kg,and the quantitation limits were in the range of 0.03-0.20 ng/L.The recovery values ranged from 72.8%to 110.5%.[Conclusions]This method has high sensitivity and good accuracy,and thus strong practical value.展开更多
Pu-erh tea has been shown to reduce gut inflammation in dextran sulfate sodium(DSS)-induced mice.Also,we found abnormal liver cholesterol metabolism in DSS-induced mice.However,it's not clear how Pu-erh tea improv...Pu-erh tea has been shown to reduce gut inflammation in dextran sulfate sodium(DSS)-induced mice.Also,we found abnormal liver cholesterol metabolism in DSS-induced mice.However,it's not clear how Pu-erh tea improves DSS-induced impaired liver cholesterol metabolism.Here,we established the DSS-induced model and clarified that DSS exacerbated gut inflammation accompanied by disorders of liver cholesterol metabolism.Pu-erh tea reshaped gut microbes,limited gut oxidative stress and inflammation(nicotinamide adenine dinucleotide phosphate oxidase 2/reactive oxygen species/myeloid differentiation primary response protein 88/nuclear factor kappa-B,24.97%-52.89%),reduced gut bile acid reabsorption(up-regulation of farnesoid X receptor(FXR)/fibroblast growth factor 15,24.53%-55.91%),and promoted liver bile acid synthesis(up-regulation of peroxisome proliferator-activated receptor-α/cholesterol 7-alpha hydroxylase,34.65%-79.14%),thereby partly restoring liver cholesterol metabolism(regulated FXR/small heterodimer partner/sterol-regulatory element binding proteins,53.19%-95.40%).Altered bile acid metabolic profiles(increased chenodeoxycholic acid,ursodeoxycholic acid,lithocholic acid,etc.)may also improve liver cholesterol metabolism by altering gut and liver inflammation.Thus,gut microbial reshaping and altered bile acid metabolism may be key targets of Pu-erh tea for improving DSS-induced liver cholesterol metabolism disorders via the gut-gut microbe-bile acid-liver axis.展开更多
Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to inv...Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.展开更多
The automated picking technology of tea is an important part of the development of smart agriculture, which affects the development of the tea industry to a certain extent. Tea leaf recognition and robotic tea picking...The automated picking technology of tea is an important part of the development of smart agriculture, which affects the development of the tea industry to a certain extent. Tea leaf recognition and robotic tea picking end-effector are the key technologies for automated tea picking. This paper proposes a set of algorithms for tea leaf differentiation and recognition based on the principle of colour difference. And on the basis of this algorithm, a tea picking end-effector is designed. The experiments show that the designed tea picking end-effector has good recognition ability and high tea picking speed.展开更多
Yingshan Yunwu tea was a characteristic agricultural product in Hubei Province.It possesses special flavor and great taste.However,the lack of Yunwu tea products made it lose competition in the market.In this study,th...Yingshan Yunwu tea was a characteristic agricultural product in Hubei Province.It possesses special flavor and great taste.However,the lack of Yunwu tea products made it lose competition in the market.In this study,the peanuts with Yingshan Yunwu tea flavor were cooked,and the effect of factors on the sensory test was investigated.The single-factor experiment was performed to study all factors on the sensory score of the peanut,including tea amount,salt amount,sugar amount,flavor amount and cooking time.Then,response surface methodology with the Box-Behnken design were carried out,and the optimal formulation composition was 100 g peanuts,500 mL of water,25 g tea,5 g salt,8 g sugar and 1 g tea flavor with a sensory score of 94.3 points.This study demonstrated that the peanuts with Yingshan Yunwu flavor could be a valuable product for the market and contribute to promoting practical application of Yingshan Yunwu tea.展开更多
In recent years,the integrated development of the tea and tourism has become an important way to promote the rural revitalization of Tai'an tea-producing areas,but the state of industrial upgrading still needs to ...In recent years,the integrated development of the tea and tourism has become an important way to promote the rural revitalization of Tai'an tea-producing areas,but the state of industrial upgrading still needs to be improved.In order to better integrate tea and tourism in Tea Valley,this paper uses questionnaire and SWOT analysis to study.It found the following problems:(i)45.7%of tourists were interested in tea culture,but they know litle about it,and the integration of tea culture and tea tourism products is low.(i)50.54%of the tourists were interested in the tea picking experience project and wanted to add the tea food experience item.(ii)The acceptance of 45.7%of tourists to scenic spots was 1-2 h,which shows that the quality of transportation service facilities and personnel needs to be improved.Combined with the SWOT analysis,it is found that the scenic spot is rich in resources,convenient transportation,profound cultural heritage,and good govern-ment policy support conditions,which is suitable for the SO strategy(growth development strategy),so the scenic spot relies on internal ad-vantages and seizes external opportunities to develop the integration of tea and tourism.Based on the analysis results,it came up with the perti-nent recommendations for the key problems:(i)The infrastructure service is not well established.It is suggested that scenic spots should in-crease investment,regularly train service personnel to improve their quality,and improve transportation services,accommodation,catering and public service hardware facilities.(i)Tea tourism products are insufficient.It is suggested that tea tourism products should be innovatively designed and tea tourism experiential products and tourism commodities should be planned.(i)Tea culture and tourism lack organic combi-nation.It is recommended to deeply excavate tea culture,and take consideration of both spiritual and material aspects.The specific methods include building teahouses,Taishan Mountain(Mount Tai)tea culture throughout the whole process of tea production,development and pro-cessing,and AR tea culture experience hall can be built to make tourists feel tea culture from dfferent perspectives.(iv)The publicity is in-sufficient.Strategies should be made in three aspects:improving the Internet media,taking into account the traditional media,and expanding the market based on the surrounding areas.(v)The tea industry chain is short.It is recommended to add four new industrial chain designs of"tea+accommodation,tea+catering,tea+Intemet,tea+training",hoping to bring some inspiration and ideas to the managers of scenic spots.展开更多
Since the 14 th Five-Year Plan,tea culture has become very popular.However,due to the lack of brand awareness and overall planning,and the mechanical application of the model outside the province and other tourism pro...Since the 14 th Five-Year Plan,tea culture has become very popular.However,due to the lack of brand awareness and overall planning,and the mechanical application of the model outside the province and other tourism products,Guizhou Tea Culture Tourism presents a"strong tea,light culture,weak tourism".In view of this,in order to realize the positioning goal of"building a national demonstration zone for the integration of tea culture and tourism"in the 14 th Five-Year Plan of Guizhou tea industry,and explore the development mode of integration of tea culture and tourism with Guizhou characteristics,this study takes museum tourism as the breakthrough point,Meitan Tea Museum settlement as the research object,and collects Meitan Tea Museum tourism resources.This paper uses SWOT analysis to evaluate the Meitan Tea Culture Museum Tourism model,and provides some recommendations for the development of tea culture museum tourism in Guizhou Province.展开更多
The research analyzed status quo of Chinese tea export, including export scale, exporting countries and regions, product structure, explored factors affecting tea export, and detailed international trade development o...The research analyzed status quo of Chinese tea export, including export scale, exporting countries and regions, product structure, explored factors affecting tea export, and detailed international trade development of Chinese teas. On basis of global politics and economic situations, the research proposed new thoughts and of global trades of Chinese teas with application of the Belt and Road Initiative strategy.展开更多
Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in humans.The previous found that a combination of kojic acid and tea polyphenols exhibited better activity ag...Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in humans.The previous found that a combination of kojic acid and tea polyphenols exhibited better activity against E.coli O157:H7 than using either alone.This study aimed to explore responses underlying the antibacterial mechanisms of kojic acid and tea polyphenols from the gene level.The functional enrichment analysis by comparing kojic acid and tea polyphenols individually or synergistically against E.coli O157:H7 found that acid resistance systems in kojic acid were activated,and the cell membrane and genomic DNA were destructed in the cells,resulting in“oxygen starvation”.The oxidative stress response triggered by tea polyphenols inhibited both sulfur uptake and the synthesis of ATP,which affected the bacteria's life metabolic process.Interestingly,we found that kojic acid combined with tea polyphenols hindered the uptake of iron that played an essential role in the synthesis of DNA,respiration,tricarboxylic acid cycle.The results suggested that the iron uptake pathways may represent a novel approach for kojic acid and tea polyphenols synergistically against E.coli O157:H7 and provided a theoretical basis for bacterial pathogen control in the food industry.展开更多
Xianning City is a main tea producing area in Hubei Province,the capital of"border-selling tea"in China,and an important starting point for the Ten-Thousand-Mile Tea Road across the Eurasian continent.This p...Xianning City is a main tea producing area in Hubei Province,the capital of"border-selling tea"in China,and an important starting point for the Ten-Thousand-Mile Tea Road across the Eurasian continent.This paper studies the tea industry in Xianning from the aspects of top 100 counties of tea industry,important agricultural cultural heritage,famous Chinese historical and cultural villages,China’s time-honored brands,major brands,and designated production enterprises of border-selling tea.Besides,it introduces intellectual property resources of the tea industry from traditional knowledge,biological genetic resources,new plant varieties,patents,geographical indications,trademarks,etc.Then,it analyzes major problems in the inheritance,innovation and high-quality development of Xianning tea,especially the border-selling tea.Finally,it comes up with constructive recommendations of starting the cultural inheritance and development project and upgrade project of the tea industry to build the capital of China’s border-selling tea.展开更多
In tea plants,the abundant flavonoid compounds are responsible for the health benefits for the human body and define the astringent flavor profile.While the downstream mechanisms of flavonoid biosynthesis have been ex...In tea plants,the abundant flavonoid compounds are responsible for the health benefits for the human body and define the astringent flavor profile.While the downstream mechanisms of flavonoid biosynthesis have been extensively studied,the role of chalcone synthase(CHS)in this secondary metabolic process in tea plants remains less clear.In this study,we compared the evolutionary profile of the flavonoid metabolism pathway and discovered that gene duplication of CHS occurred in tea plants.We identified three CsCHS genes,along with a CsCHS-like gene,as potential candidates for further functional investigation.Unlike the CsCHS-like gene,the CsCHS genes effectively restored flavonoid production in Arabidopsis chs-mutants.Additionally,CsCHS transgenic tobacco plants exhibited higher flavonoid compound accumulation compared to their wild-type counterparts.Most notably,our examination of promoter and gene expression levels for the selected CHS genes revealed distinct responses to UV-B stress in tea plants.Our findings suggest that environmental factors such as UV-B exposure could have been the key drivers behind the gene duplication events in CHS.展开更多
Obesity is a metabolic disorder due to over-accumulation of adipose tissue and ultimately becomes a“disease”.Brown adipose tissue(BAT)thermogenesis and white adipose tissue(WAT)browning emerge as a potential strateg...Obesity is a metabolic disorder due to over-accumulation of adipose tissue and ultimately becomes a“disease”.Brown adipose tissue(BAT)thermogenesis and white adipose tissue(WAT)browning emerge as a potential strategy of anti-obesity by dissipating energy as heat.However,drugs based on adipose tissue thermogenesis have not been successfully approved yet.In current study,we found that black tea extract(BTE)obtained by patentauthorized manufacturing process prevented body weight gain as novel thermogenic activator with reduction of adiposity,improvement of adipose distribution,and glucose metabolism improvement in diet-induced obesity mice.Mechanismly,anti-obesity effect of BTE depends on promoting BAT thermogenesis and WAT browning with upregulation of uncoupling protein 1(UCP1),especially visceral adipose tissue(VAT)with browning resistance.Specifically,utilizing in silico approach of network pharmacology and molecular docking,we identified carbonic anhydrase 2(CA2)in nitrogen metabolism as anti-obesity target of BTE and further elucidated that protein kinase B(AKT)signaling pathway linked CA2 and UCP1.Meanwhile gut microbiota regulation may prompt the CA2-dependent thermogenesis activation.Our findings demonstrated anti-obesity effect of BTE as thermogenic activator through CA2-mediated BAT thermogenesis and WAT browning via CA2-AKT-UCP1 signaling pathway,which could be developed as promising anti-obesity agent with good safety and efficacy.展开更多
Tea is an important global commodity,with important tea-growing regions spanning across South America,Africa,and Asia,and burgeoning smaller-scale and artisanal tea production in the UK and Europe.In each of these reg...Tea is an important global commodity,with important tea-growing regions spanning across South America,Africa,and Asia,and burgeoning smaller-scale and artisanal tea production in the UK and Europe.In each of these regions,the quality and quantity of tea production,with their economic and social consequences,are highly sensitive to variations in the climate on both short-term weather,seasonal and climate change timescales.The provision of tailored climate information in a timely and accessible manner through the development,delivery and use of climate services can help tea-farmers and other relevant stakeholders better understand the impacts of climate variability and climate change on decision-making and a range of adaptive actions.This paper presents an overview of the Tea-CUP project(Co-developing Useful Predictions),a joint initiative between UK and Chinese partners,which aims to develop and implement solutions for improving robust decision-making.Co-production principles are core,ensuring that the resultant climate services are usable and useful;users'needs are met through close engagement and joint research and decision-making.The paper also reports on the exchange of knowledge and experiences,such as between tea growers in China and the UK,which has resulted from this collaborative work,fostering global knowledge sharing,enriching understanding,and driving innovation by integrating diverse perspectives and expertise from different countries.This is an unintended but valuable side-effect of the collaborative approach taken and highlights the benefits of a highly relational and multidisciplinary approach to climate services development that will inform future work in the field.展开更多
基金supported by the Key Research and Development Program of Hunan Province of China(No.2022NK2036)Xiangxi Prefecture Science and Technology Plan Project"School-Local Integration"Special Project(No.2022001)the scientific research project of Hunan Provincial Department of Education(No.22B0520).
文摘Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigates the influence of different extraction methods(room temperature water extraction,boiling water extraction,ultrasonic-assisted room temperature water extraction,and ultrasonic-assisted boiling water extraction,referred to as room temperature water extraction(RE),boiling water extraction(BE),ultrasonic assistance at room temperature water extraction(URE),and ultrasonic assistance in boiling water extraction(UBE))on the yield,dihydromyricetin(DMY)content,free amino acid composition,volatile aroma components,and antioxidant properties of vine tea extracts.Results:A notable influence of extraction temperature on the yield of vine tea extracts(P<0.05),with BE yielding the highest at 43.13±0.26%,higher than that of RE(34.29±0.81%).Ultrasound-assisted extraction significantly increased the DMY content of the extracts(P<0.05),whereas DMY content in the RE extracts was 59.94±1.70%,that of URE reached 66.14±2.78%.Analysis revealed 17 amino acids,with L-serine and aspartic acid being the most abundant in the extracts,nevertheless ultrasound-assisted extraction reduced total free amino acid content.Gas chromatography-mass spectrometry analysis demonstrated an increase in the diversity and quantity of compounds in the vine tea water extracts obtained through ultrasonic-assisted extraction.Specifically,69 and 68 volatile compounds were found in URE and UBE extracts,which were higher than the number found in RE and BE extracts.In vitro,antioxidant activity assessments revealed varying antioxidant capacities among different extraction methods,with RE exhibiting the highest DPPH scavenging rate,URE leading in ABTS•+free radical scavenging,and BE demonstrating superior ferric ion reducing antioxidant activity.Conclusion:The findings suggest that extraction methods significantly influence the chemical composition and antioxidant properties of vine tea extracts.Ultrasonic-assisted extraction proved instrumental in elevating the DMY content in vine tea extracts,thereby enriching its flavor profile while maintaining its antioxidant properties.
文摘Hibiscus sabdarrifa flowers are known the world over. In Cote d’Ivoire, they are commonly known as “bissap” and are of great interest to local people, who use them to make an eponymous herbal tea. This drink has potential medicinal and nutritional value (Khan et al., 2022). Nine (9) samples of dried flowers of the plant, packaged in 3 g sachets of a local Kuinafo brand, were used for physico-chemical analyses. Heavy metals, mineral salts, ash and moisture content were determined using methods adapted from the Association of Official Analytical Chemists (AOAC). The results showed the presence of heavy metals at levels whose intake should take into account the weight of the consumer in the case of mercury and arsenic (0.5 mg/Kg and 0.7 mg/Kg respectively). Apart from lead, whose level was not compliant (1.310 mg/Kg for a CSHPF standard of 0.5 mg/Kg), cadmium had a regulatory level (0.18 mg/Kg for a CSHPF standard of 0.20 mg/Kg). Nutrient intakes were significant (calcium, iron and potassium respectively at 1.79 g/100g;17.27 mg/100g and 1.76 g/100g of dried Hibiscus sabdarrifa flowers) and the moisture content suggested that the dried flowers were better preserved. The study of the physico-chemical characteristics of Hibiscus sabdarrifa flowers has enabled us to highlight the importance of quality control and the need to prevent any adverse effects on consumer health.
基金The financial support received from the Shenzhen Science and Technology Innovation Commission(KCXFZ20201221173207022,WDZC20200821141349001)Shenzhen Bay Laboratory Startup Fund(21310041,S234602003)。
文摘Pu-erh tea,a traditional Chinese beverage,performs an anti-obesity function,but the correlation between its components and efficacy remains unknown.Here,we screened two Pu-erh teas with significant anti-obesity efficacies from 11 teas.In vitro experiments revealed that lipid accumulation in L02 cells and lipid synthesis in 3T3-L1 cells were significantly better inhibited by Tea-B than Tea-A.Further in vivo experiments using model mice revealed that the differences in chemical components generated two pathways in the anti-obesity efficacy and mechanism of Pu-erh teas.Tea-A changes the histomorphology of brown adipose tissue(BAT)and increases the abundance of Coriobacteriaceae_UCG_002 and cyclic AMP in guts through high chemical contents of cyclopentasiloxane,decamethyl,tridecane and 1,2,3-trimethoxybenzene,eventually increasing BAT activation and fat browning gene expression;the high content of hexadecane and 1,2-dimethoxybenzene in Tea-B reduces white adipose tissue(WAT)accumulation and the process of fatty liver,increases the abundance of Odoribacter and sphinganine 1-phosphate,inhibits the expression of lipid synthesis and transport genes.These mechanistic findings on the association of the representative bioactive components in Pu-erh teas with the anti-obesity phenotypes,gut microbes,gut metabolite structure and anti-obesity pathways,which were obtained for the first time,provide foundations for developing functional Pu-erh tea.
基金supported by the Natural Science Foundation of China(32122079,32072633)Earmarked Fund for China Agriculture Research System(CARS-19)+2 种基金Anhui Key Research and Development Plan(202104b11020001)Young Elite Scientist Sponsorship Program by National CAST(2016QNRC001)High-level Introduced Talent Sponsorship Program by Anhui Agricultural University(rc352203)。
文摘This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves.A total of 50 volatile compounds were identified in tea stems and leaves,and aldehydes,alcohols,and esters were the main volatile compound categories.There were 11 key volatile compounds,including geraniol,benzeneacetaldehyde,methyl salicylate,linalool,etc.contributed to distinguishing the tea stems from the tea leaves.In the quantitative and liquid chromatography-mass spectrometry(LC-MS)-based metabolomics analysis,higher contents of amino acids,monosaccharides,and quinic acids were found in stems than those in leaves.Inversely,higher contents of tea pigments,flavan-3-ols,gallic acid,purine alkaloids,and flavonol glycosides were present in tea leaves than in stems.LC-MS-based metabolomics also revealed that organic acids were the most critical non-volatile compounds responsible for the differences between tea stems and leaves.Furthermore,tea stems had better inhibiting effects of pro-inflammatory cytokines(interleukin(IL)-1βand IL-6)in lipopolysaccharide-challenged RAW264.7 macrophages than tea leaves,while no significant differences exist between leaves and stems for inhibiting the secretion of tumor necrosis factorα(TNF-α)and NO.In conclusion,our results support using Keemun black tea stems as a novel source of anti-inflammatory compounds.
基金Supported by Natural Science Foundation of Hunan Province(2024JJ8266).
文摘[Objectives]This study was conducted to establish a detection method for the simultaneous determination of 18 perfluorinated compounds(PFCs)in milk tea by ultra-high performance liquid chromatography-tandem mass spectrometry(UHPLC-MS/MS).[Methods]The samples were first subjected to precipitation of proteins by potassium ferrocyanide solution and zinc acetate solution,and then extracted by acetonitrile and detected by LC-MS/MS.Next,sodium chloride was added,and after vortex centrifugation,the acetonitrile layer was dried by blowing with nitrogen.Subsequently,1 ml of methanol was added to prepare a test solution.An ACQUITY UPLC BEH C18(2.6 m,2.1 mm×100 mm)chromatographic column was used for liquid phase separation,and gradient elution was performed using 10 mmol ammonium acetate solution-acetonitrile as the mobile phase.The MS detection adopted the MRM mode for acquisition,positive and negative ion mode switching for simultaneous determination,and external standard method for quantification.[Results]In the linear ranges of the target substances,the correlation coefficients R^(2)were all greater than 0.99.The detection limits of the method was in the range of 0.001-0.05μg/kg,and the quantitation limits were in the range of 0.03-0.20 ng/L.The recovery values ranged from 72.8%to 110.5%.[Conclusions]This method has high sensitivity and good accuracy,and thus strong practical value.
基金supported by the National Natural Science Foundation of China funded project(32172627)Chongqing Modern Tea Technology System for Efficient Agriculture in Mountainous Areas 2022[8]the Germplasm Creation Research Program of Southwest University。
文摘Pu-erh tea has been shown to reduce gut inflammation in dextran sulfate sodium(DSS)-induced mice.Also,we found abnormal liver cholesterol metabolism in DSS-induced mice.However,it's not clear how Pu-erh tea improves DSS-induced impaired liver cholesterol metabolism.Here,we established the DSS-induced model and clarified that DSS exacerbated gut inflammation accompanied by disorders of liver cholesterol metabolism.Pu-erh tea reshaped gut microbes,limited gut oxidative stress and inflammation(nicotinamide adenine dinucleotide phosphate oxidase 2/reactive oxygen species/myeloid differentiation primary response protein 88/nuclear factor kappa-B,24.97%-52.89%),reduced gut bile acid reabsorption(up-regulation of farnesoid X receptor(FXR)/fibroblast growth factor 15,24.53%-55.91%),and promoted liver bile acid synthesis(up-regulation of peroxisome proliferator-activated receptor-α/cholesterol 7-alpha hydroxylase,34.65%-79.14%),thereby partly restoring liver cholesterol metabolism(regulated FXR/small heterodimer partner/sterol-regulatory element binding proteins,53.19%-95.40%).Altered bile acid metabolic profiles(increased chenodeoxycholic acid,ursodeoxycholic acid,lithocholic acid,etc.)may also improve liver cholesterol metabolism by altering gut and liver inflammation.Thus,gut microbial reshaping and altered bile acid metabolism may be key targets of Pu-erh tea for improving DSS-induced liver cholesterol metabolism disorders via the gut-gut microbe-bile acid-liver axis.
基金support from the National Key Research and Development Program of China(2022YFD2101101)the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China([2021]No.90)+2 种基金the Guiding Project of Science and Technology Department in Fujian Province,China(2022N0031)the Special Fund Program for Science and Technology Innovation of Fujian Agriculture and Forestry University,China(KFB23203)the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01)。
文摘Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.
文摘The automated picking technology of tea is an important part of the development of smart agriculture, which affects the development of the tea industry to a certain extent. Tea leaf recognition and robotic tea picking end-effector are the key technologies for automated tea picking. This paper proposes a set of algorithms for tea leaf differentiation and recognition based on the principle of colour difference. And on the basis of this algorithm, a tea picking end-effector is designed. The experiments show that the designed tea picking end-effector has good recognition ability and high tea picking speed.
基金Supported by Youth Talent Project of Education Department Scientific Research Plan of Hubei Province(Q20232904).
文摘Yingshan Yunwu tea was a characteristic agricultural product in Hubei Province.It possesses special flavor and great taste.However,the lack of Yunwu tea products made it lose competition in the market.In this study,the peanuts with Yingshan Yunwu tea flavor were cooked,and the effect of factors on the sensory test was investigated.The single-factor experiment was performed to study all factors on the sensory score of the peanut,including tea amount,salt amount,sugar amount,flavor amount and cooking time.Then,response surface methodology with the Box-Behnken design were carried out,and the optimal formulation composition was 100 g peanuts,500 mL of water,25 g tea,5 g salt,8 g sugar and 1 g tea flavor with a sensory score of 94.3 points.This study demonstrated that the peanuts with Yingshan Yunwu flavor could be a valuable product for the market and contribute to promoting practical application of Yingshan Yunwu tea.
文摘In recent years,the integrated development of the tea and tourism has become an important way to promote the rural revitalization of Tai'an tea-producing areas,but the state of industrial upgrading still needs to be improved.In order to better integrate tea and tourism in Tea Valley,this paper uses questionnaire and SWOT analysis to study.It found the following problems:(i)45.7%of tourists were interested in tea culture,but they know litle about it,and the integration of tea culture and tea tourism products is low.(i)50.54%of the tourists were interested in the tea picking experience project and wanted to add the tea food experience item.(ii)The acceptance of 45.7%of tourists to scenic spots was 1-2 h,which shows that the quality of transportation service facilities and personnel needs to be improved.Combined with the SWOT analysis,it is found that the scenic spot is rich in resources,convenient transportation,profound cultural heritage,and good govern-ment policy support conditions,which is suitable for the SO strategy(growth development strategy),so the scenic spot relies on internal ad-vantages and seizes external opportunities to develop the integration of tea and tourism.Based on the analysis results,it came up with the perti-nent recommendations for the key problems:(i)The infrastructure service is not well established.It is suggested that scenic spots should in-crease investment,regularly train service personnel to improve their quality,and improve transportation services,accommodation,catering and public service hardware facilities.(i)Tea tourism products are insufficient.It is suggested that tea tourism products should be innovatively designed and tea tourism experiential products and tourism commodities should be planned.(i)Tea culture and tourism lack organic combi-nation.It is recommended to deeply excavate tea culture,and take consideration of both spiritual and material aspects.The specific methods include building teahouses,Taishan Mountain(Mount Tai)tea culture throughout the whole process of tea production,development and pro-cessing,and AR tea culture experience hall can be built to make tourists feel tea culture from dfferent perspectives.(iv)The publicity is in-sufficient.Strategies should be made in three aspects:improving the Internet media,taking into account the traditional media,and expanding the market based on the surrounding areas.(v)The tea industry chain is short.It is recommended to add four new industrial chain designs of"tea+accommodation,tea+catering,tea+Intemet,tea+training",hoping to bring some inspiration and ideas to the managers of scenic spots.
基金Supported by Guiding Project of Social Science Planning of Guizhou Academy of Agricultural Sciences in 2023"An Empirical Study on the Tea Culture Museum Tourism Model in Guizhou Province Based in the Context of Rural Revitalization"([2023]No.11)Youth Science and Technology Fund of Guizhou Academy of Agricultural Sciences"A Comparative Study on the Benefits of Guizhou Tea Science and Technology Promotion Model from the Perspective of Rural Revitalization"([2022]No.5).
文摘Since the 14 th Five-Year Plan,tea culture has become very popular.However,due to the lack of brand awareness and overall planning,and the mechanical application of the model outside the province and other tourism products,Guizhou Tea Culture Tourism presents a"strong tea,light culture,weak tourism".In view of this,in order to realize the positioning goal of"building a national demonstration zone for the integration of tea culture and tourism"in the 14 th Five-Year Plan of Guizhou tea industry,and explore the development mode of integration of tea culture and tourism with Guizhou characteristics,this study takes museum tourism as the breakthrough point,Meitan Tea Museum settlement as the research object,and collects Meitan Tea Museum tourism resources.This paper uses SWOT analysis to evaluate the Meitan Tea Culture Museum Tourism model,and provides some recommendations for the development of tea culture museum tourism in Guizhou Province.
文摘The research analyzed status quo of Chinese tea export, including export scale, exporting countries and regions, product structure, explored factors affecting tea export, and detailed international trade development of Chinese teas. On basis of global politics and economic situations, the research proposed new thoughts and of global trades of Chinese teas with application of the Belt and Road Initiative strategy.
基金supported by National Natural Science Foundation of China(31972021)R&D Projects in Key Areas of Guangdong Province(2019B020212003)+4 种基金the Science and Technology Program of Guangzhou,China(202206010177)Guangdong key research and development program(2021B0202060001)Foshan and agricultural academy cooperation projectGuangdong Modern Agriculture project(2022KJ117)Aquatic Products Center Project of GAAS。
文摘Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in humans.The previous found that a combination of kojic acid and tea polyphenols exhibited better activity against E.coli O157:H7 than using either alone.This study aimed to explore responses underlying the antibacterial mechanisms of kojic acid and tea polyphenols from the gene level.The functional enrichment analysis by comparing kojic acid and tea polyphenols individually or synergistically against E.coli O157:H7 found that acid resistance systems in kojic acid were activated,and the cell membrane and genomic DNA were destructed in the cells,resulting in“oxygen starvation”.The oxidative stress response triggered by tea polyphenols inhibited both sulfur uptake and the synthesis of ATP,which affected the bacteria's life metabolic process.Interestingly,we found that kojic acid combined with tea polyphenols hindered the uptake of iron that played an essential role in the synthesis of DNA,respiration,tricarboxylic acid cycle.The results suggested that the iron uptake pathways may represent a novel approach for kojic acid and tea polyphenols synergistically against E.coli O157:H7 and provided a theoretical basis for bacterial pathogen control in the food industry.
基金Supported by Special Soft Science Research Project for Hubei Province Science and Technology Innovation Talents and Services(2022EDA060)。
文摘Xianning City is a main tea producing area in Hubei Province,the capital of"border-selling tea"in China,and an important starting point for the Ten-Thousand-Mile Tea Road across the Eurasian continent.This paper studies the tea industry in Xianning from the aspects of top 100 counties of tea industry,important agricultural cultural heritage,famous Chinese historical and cultural villages,China’s time-honored brands,major brands,and designated production enterprises of border-selling tea.Besides,it introduces intellectual property resources of the tea industry from traditional knowledge,biological genetic resources,new plant varieties,patents,geographical indications,trademarks,etc.Then,it analyzes major problems in the inheritance,innovation and high-quality development of Xianning tea,especially the border-selling tea.Finally,it comes up with constructive recommendations of starting the cultural inheritance and development project and upgrade project of the tea industry to build the capital of China’s border-selling tea.
基金supported by the National Natural Science Foundation of China(U21A20232,32372756,and 32202551).
文摘In tea plants,the abundant flavonoid compounds are responsible for the health benefits for the human body and define the astringent flavor profile.While the downstream mechanisms of flavonoid biosynthesis have been extensively studied,the role of chalcone synthase(CHS)in this secondary metabolic process in tea plants remains less clear.In this study,we compared the evolutionary profile of the flavonoid metabolism pathway and discovered that gene duplication of CHS occurred in tea plants.We identified three CsCHS genes,along with a CsCHS-like gene,as potential candidates for further functional investigation.Unlike the CsCHS-like gene,the CsCHS genes effectively restored flavonoid production in Arabidopsis chs-mutants.Additionally,CsCHS transgenic tobacco plants exhibited higher flavonoid compound accumulation compared to their wild-type counterparts.Most notably,our examination of promoter and gene expression levels for the selected CHS genes revealed distinct responses to UV-B stress in tea plants.Our findings suggest that environmental factors such as UV-B exposure could have been the key drivers behind the gene duplication events in CHS.
基金funded by National Natural Science Foundation of China(NSFC 82070877)CAMS Innovation Fund for Medical Sciences(CIFMS)(2022-I2M-JB-010,2021-I2M-1-005)The National High Technology Research and Development Program of China(2017YFE0112900).
文摘Obesity is a metabolic disorder due to over-accumulation of adipose tissue and ultimately becomes a“disease”.Brown adipose tissue(BAT)thermogenesis and white adipose tissue(WAT)browning emerge as a potential strategy of anti-obesity by dissipating energy as heat.However,drugs based on adipose tissue thermogenesis have not been successfully approved yet.In current study,we found that black tea extract(BTE)obtained by patentauthorized manufacturing process prevented body weight gain as novel thermogenic activator with reduction of adiposity,improvement of adipose distribution,and glucose metabolism improvement in diet-induced obesity mice.Mechanismly,anti-obesity effect of BTE depends on promoting BAT thermogenesis and WAT browning with upregulation of uncoupling protein 1(UCP1),especially visceral adipose tissue(VAT)with browning resistance.Specifically,utilizing in silico approach of network pharmacology and molecular docking,we identified carbonic anhydrase 2(CA2)in nitrogen metabolism as anti-obesity target of BTE and further elucidated that protein kinase B(AKT)signaling pathway linked CA2 and UCP1.Meanwhile gut microbiota regulation may prompt the CA2-dependent thermogenesis activation.Our findings demonstrated anti-obesity effect of BTE as thermogenic activator through CA2-mediated BAT thermogenesis and WAT browning via CA2-AKT-UCP1 signaling pathway,which could be developed as promising anti-obesity agent with good safety and efficacy.
基金funded by the Met Office Climate Science for Service Partnership(CSSP)China project under the International Science Partnerships Fund(ISPF)supported by funds from the National Natural Science Foundation of China(Grant No.42475022).
文摘Tea is an important global commodity,with important tea-growing regions spanning across South America,Africa,and Asia,and burgeoning smaller-scale and artisanal tea production in the UK and Europe.In each of these regions,the quality and quantity of tea production,with their economic and social consequences,are highly sensitive to variations in the climate on both short-term weather,seasonal and climate change timescales.The provision of tailored climate information in a timely and accessible manner through the development,delivery and use of climate services can help tea-farmers and other relevant stakeholders better understand the impacts of climate variability and climate change on decision-making and a range of adaptive actions.This paper presents an overview of the Tea-CUP project(Co-developing Useful Predictions),a joint initiative between UK and Chinese partners,which aims to develop and implement solutions for improving robust decision-making.Co-production principles are core,ensuring that the resultant climate services are usable and useful;users'needs are met through close engagement and joint research and decision-making.The paper also reports on the exchange of knowledge and experiences,such as between tea growers in China and the UK,which has resulted from this collaborative work,fostering global knowledge sharing,enriching understanding,and driving innovation by integrating diverse perspectives and expertise from different countries.This is an unintended but valuable side-effect of the collaborative approach taken and highlights the benefits of a highly relational and multidisciplinary approach to climate services development that will inform future work in the field.
