Chinese Black Tea Research Articles

Effect of chin brick tea [Camellia sinensis (L.) Kuntze] on lipid metabolism and inflammation by modulating intestinal flora and bile acids in mice with non-alcoholic fatty liver disease

Ethnopharmacological relevanceTea (Camellia sinensis) has been consumed for centuries as a traditional remedy for various metabolic diseases. The pharmacological mechanisms of many conventional medicines, including tea, often need to be clarified. Chin brick tea is a unique Chinese black tea grown in Hubei, China, rich in tea elements such as tea polyphenols and tea polysaccharides. Aim of the studyWe focus on the effects of commercial chin brick tea on non-alcoholic fatty liver disease by altering intestinal flora and its metabolite, bile acids. Materials and methodsTargeted UPLC-MS/MS was employed to quantify the tea elements in commercial chin brick tea. In this study, we performed an integrated approach of animal experiments, 16 S rDNA, and ultra-performance liquid chromatography-tandem mass spectrometry to explore the potential mechanism of action of chin brick tea in preventing non-alcoholic fatty liver disease (NAFLD). ResultsAfter 14 weeks of administration, CBT extract could signiffcantly decrease the levels of body weight, liver weight, LDL-C, TC, ALT, IL-1β and IL-18, and slight increase HDL-C levels in NAFLD mice. The results indicated that the interventional impact of CBT with high-fat diet-induced NAFLD might depend on intestinal flora and its metabolites bile acids. Moreover, sequencing of 16 S rRNA genes demonstrated that CBT could signiffcantly improve the intestinal flora disorder of NAFLD mice. Speciffcally, CBT increased the levels of Lactobacillus, Alloprevotella, and Ruminococcaceae, while reducing the levels of Bacteroides in NAFLD mice. Then, a total of 23 bile acids were identified, 17 differential bile acids were obtained by screening, and CBT increase the primary bile acids/secondary bile acids ratio in NAFLD mice. Additionally, correlation analysis revealed that Bacteroides was negatively correlated with DCA and ωMCA, Lactobacillus was positively correlated with DCA and ωMCA, Bacteroides was positively correlated with NAFLD, Lactobacillus was negatively associated with NAFLD, and DCA and ωMCA were negatively correlated with NAFLD. ConclusionCBT extract has a good interventional impact on NAFLD mice. The mechanism by which this extract exerts its action is, at least partly, related to its regulation of intestinal flora and its metabolites bile acids.

Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis

This study aimed to investigate the effect of planting regions on the aroma quality of Chinese black tea by chemical and sensory profiles. Thus, a total of 99 volatile compounds in black tea samples made from four provinces of China were identified by gas chromatography-ion-mobility spectrometry, among which the amounts of 55 compounds were significantly different. The sensory analysis showed all black tea samples had the sweet note. Additionally, the characteristic aroma attribute of Keemun black tea was floral odor, Yichang black tea evoked herbal/minty note, while Dian black tea and Yingde black tea evoked sweet potato-like/plum-like note. The results of partial least squares regression and network analysis showed significant amounts differences of 25 volatiles such as benzeneacetaldehyde, (Z)-3-hexenol, γ-nonalactone, and linalool were responsible for the region related-aroma characteristics of four black teas. Aldehydes, ketones and alcohols mainly contributed to the green, floral, sweet potato-like, and malty attributes, and esters had great contribution to the sweet note. The objectives were providing certain theoretical support for the scientific description of the difference of sensory and chemical basis of black teas in different regions.

Carbon footprint of black tea products under different technological routes and its influencing factors

Tea industry is considered to have a high energy consumption, due to its complex life cycle system. The global change potential (GWP) of the life cycle of tea, is deserving in-depth discussion. This study conducted a life cycle assessment (LCA) towards the Dianhong black tea products, and evaluated the discharge and mitigation potential, and compared with the results of LCA of other tea to clarify the advantages and disadvantages of Chinese black tea industry. The results showed that the planting stage and packaging stage were the main sources of GWP in the life cycle of black tea, accounting for 43.73% and 39.44% respectively, because of the application of chemical fertilizer and the production of aluminum foil. In the tea processing stage, the GWP has a greater impact on the process of heating and withering, accounting for 8.63%. It is followed by the rolling stage, which accounts for 6.85%, mainly from the consumption of electricity during the process. Finally, the key factors affecting tea production efficiency and quality were analyzed by combining the results of contribution and sensitivity analysis. The research will contribute to the establishment of a more sustainable tea value chain.

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide.

Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odorants. A total of 140 volatile flavor compounds (VFCs), including 12 different groups, were identified, and alcohols were prevalent in China and India samples, accounting for 40.83% and 34.96% of the total VFCs, respectively. Eight volatile compounds with OAVs>1 were identified as key active differential odorants in Chinese, Indian, and Sri Lankan samples, including linalool, pentanoic acid, methyl salicylate, hexanoic acid, 1-methyl-naphthalene, phenylethyl alcohol, geraniol, and β-ionone. Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, and 1-methyl-naphthalene, β-ionone in Sri Lankan black teas could be used to discriminate different black tea groups. A total of 12-14 VFCs with OAVs>1 were identified as key active aromatics in Chinese black tea sample. Linalool and benzeneacetaldehyde in Yingde (Guangdong) black tea, methyl salicylate in Taiwanese samples, and benzeneacetic acid in Anhui black tea could be used as biomarkers to distinguish them from other Chinese samples. Sensory evaluation results showed that most black teas presented the common sweet, floral odors, which were consistent with GC-MS analysis. These results will contribute to characterize the odor metabolome of black teas and provide biochemical basis for identifying the authenticity of different black teas. PRACTICAL APPLICATION: Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, 1-methyl-naphthalene, β-ionone, and methyl salicylate in Sri Lankan black teas could be used to discriminate black teas from the three countries. Linalool and benzeneacetaldehyde in Yingde black teas, methyl salicylate in Taiwanese black teas, and benzeneacetic acid in Anhui black tea are the potential biomarkers to distinguish these teas from other Chinese black teas.

Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content.

The characteristic aroma of Chinese black tea (BT) produced in summer usually lacks intensity and persistence, reducing consumer acceptance and market demand. Strobilanthes tonkinensis Lindau (STL) possesses excellent biological characteristics, making it a promising novel tea ingredient. We investigated the effects of different addition methods and concentrations for the novel additive STL on the sensory quality of BT. A 20:1500 g/g addition to rolled tea leaves was identified as the best BT with STL (BoS) treatment. We identified 141 volatile metabolites (VMs) for the first time in STL, with high alcohol, ester, ketone, enyne, alkyne, and alkane contents. Partial least-squares discriminant analysis distinguished the samples and revealed 28, 26, and 14 differential VMs in STL vs. BoS, BT vs. STL, and BT vs. BoS comparisons, respectively. Using a combination of Venn, multiple experiment viewer, and odor activity value analysis, 16 key differential VMs were identified. Compared to BT, the 1-octen-3-ol, 1-hexanol, 1-dodecanol, (E)-3-hexen-1-ol, phenylethyl alcohol, and 2-methoxy-3-(2-methylpropyl)-pyrazine contents in BoS were 394.7%, 53.6%, 34.1%, 24.4%, 9.9%, and 5.7% higher, respectively. BoS combined the aromatic properties of BT and STL into a sweet and glutinous rice flavor. The results provide theoretical support for future research and development of novel BT-based products.

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

Sour is an important taste in some foods, beers, and teas; organic acids, in particular, are thought to play a key role in the formation of the sour taste of beer. It has been generally thought that organic acids also contribute to some teas tasting sour. In this study, through sensory evaluation experiments with black tea (BT) and green tea (GT), the difference in the sour taste of BT and GT was quantitatively characterized. Then the organic acids in the two types of tea were identified and quantified via high‐performance liquid chromatography (HPLC) with taste activity value (TAV) analysis. The results showed that both teas had 12 identical common organic acids (including 11 taste‐active components), but the results of the TAV analysis were not consistent with those of the sensory evaluation. Therefore, there is no direct relationship between organic acids and the acidity in BT and GT. It is related to the interaction between organic acids and other substances, pH value, or other sour substances in tea infusions. The mechanism of the disappearance of sourness in tea infusions was also discussed. These results help us to understand the correlation between tastes in teas.

Material-herbology: An effective and safe strategy to eradicate lethal viral-bacterial pneumonia

<h2>Summary</h2> Clinically, lethal viral-bacterial pneumonia is a severe threat to human health worldwide. Here, for the first time, we propose a "material-herbology" strategy, in which herbal medicines are utilized as materials or refreshed by using materialogy methods to enhance their therapeutic effect. Specifically, in this work, natural tea nanodots (TNDs, with an average size of ~3 nm) are made from several kinds of catechins extracted from Chinese black tea (Black TNDs). The antibacterial mechanism (transmembrane interactions and specific targets of amino acids) against methicillin-resistant <i>Staphylococcus aureus</i> (MRSA) and antiviral mechanism (inhibition of the active site of neuraminidase) against H1N1 are explored. The Black TNDs had excellent biosafety in piglets, and in combination with luteolin the optimized synergistic aerosol therapy exhibited greater advantage against lethal H1N1-MRSA pneumonia than the reported clinical therapy, owing to the rapid clearance of H1N1 and MRSA as well as the antioxidant-related anti-inflammatory effect.

Using the Eurotium cristatum Fungus for Preparing Fermented Herbal Teas

Background: The biological activities of dark Chinese teas are largely due to their microbial post-fermentation. Herbal teas are traditional Russian beverages that hold special value, owing to their taste and useful medicinal properties. However, no data are available in the literature on using microbial post-fermentation for enhancing their biological activity. The goal of this work was to demonstrate that the fungus Eurotium isolated from Chinese black teas can be used for the post-fermentation of herbal teas produced from bay willow and apple leaves.Methods: Eurotium cristatum was isolated from brick Chinese tea Fujan and identified using conventional methods of microbiology and molecular biology. Low molecular weight metabolites (phenols, amines, sugars, and amino acids) were determined by HPLC. E. cristatum was grown in association with the bacterium Bacillus amyloliquefaciens.Results: It was revealed to exhibit valuable biosynthetic features, such as a lack of mycotoxins, zero antimicrobial activity, and the capacity to synthesize neuroactive amines. B. amyloliquefaciens displayed a wide spectrum of antibiotic (antimicrobial and antifungal) activities that anifested themselves even with antibiotic-resistant bacteria). While growing on green unfermented tea (Camellia sp.) E. cristatum produced and modified neuroactive amines, such as dopamine, serotonin, and epinephrine. The fungus efficiently grew during the post-fermentation of herbal teas from both bay willow and apple leaves. Even though Camellia leaves substantially differed from bay willow and apple leaves in terms of phenol content, the growth of E. cristatum on Camellia was also sufficiently good. This suggests that the growth of Eurotium fungi is not influenced by the phenolic compounds. The data obtained on the composition of phenolic compounds, carbohydrates, and amino acids in the fermented plants and raw material provide evidence that the growth of the fungus proceeds depends on the hydrolysis of high molecular weight phenols and cell biopolymers in the fermented material.Conclusion: Thus, the ability of E. cristatum to grow on plant leaves of significantly different biochemical composition provides foundations for new technologies aiming to obtain post-fermented herbal teas with high biological activity that are enriched in low molecular weight compounds including biogenic amines.

Isolation and characterization of thermo-tolerant polyphenol oxidases in a black tea infusion

Polyphenols are important active components of tea. Tea polyphenol oxidase (PPO) catalyzes polyphenols oxidation, hence it is vitally important to the quality and function of black tea. The enzyme was believed to be mostly deactivated during the thermal processing. Here we report the macromolecular fraction of a Chinese black tea (Camellia. sinensis var. Lapsang souchong) infusion oxidized pyrocatechol even at the enzyme's deactivation temperature. Utilizing urea-assisted extraction and ion-exchange chromatography, the PPOs and/or co-enzymes were isolated from the tea infusion and the cold water extracts of fresh tea leaves. The isolates were found to exhibit PPO activities after removing urea by dialysis. A 66.0 kDa PPO with specific activity of 1200 U/mg (Km = 6.973 mM and Vmax = 15.79 U/min) was purified and characterized to be a glycoprotein with isoelectric point of 4.82. The efficiency of four inhibitors against this PPO are cysteine > EDTA > sodium sulfite > ascorbic acid. The PPOs isolated from black tea infusion reserved 40–80% of activities of their aliquots from fresh tea leaves. It reveals the PPOs can survive the thermal processing of the black tea, possibly in form of PPO-polyphenol complex. Exploring the biochemistry and oxidation mechanism of tea infusion, this study may empower the future development of tea and plant-based beverages.

Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities.

The main objectives of the study were to compare the phenolic composition, chemical and biological antioxidant activities, and cytotoxicity towards IMR90, HCT8, and A549 cell lines of eight grades of Chinese keemun black tea (Camellia sinensis var. sinensis) using a statistical approach. No cytotoxic effects were observed on IMR90 normal cells. Our results all together show that the chemical antioxidant capacity of high-grade black teas measured by DPPH, FRAP, and total reducing capacity assays was correspondingly higher than the mean values of low-grade teas and these antioxidant assays were not associated with cytotoxicity towards cancerous cell lines (HCT8 and A549). High grades of Chinese keemun black teas contained higher contents of total phenolics, flavonoids and ortho-diphenols than lower grades and theaflavin-3,3'-di-gallate could only be detected in high black tea grades (T1 and T2). Intermediate-high keemun black tea grades - C1, C3, T1, and T2 - which also had the highest mean values of TPC, flavonoids, o-diphenols, theaflavin-3-gallate, theaflavin-3'-gallate, Fe2+ chelating ability, and chemical antioxidant activity, presented the highest inhibition of Wistar rat's brain oxidation. No clear differentiation and trend were observed between erythrocyte protection and Chinese black tea grades as results clearly showed that intermediate black tea grades (C3 and C4) protected more the human erythrocytes against mechanical stress. Our study shows that although higher Chinese keemun black tea grades (T1 and T2) presented the highest TPC, flavonoids, and chemical antioxidant activity, these in vitro chemical assays were not translated into higher biological activity.

A Novel Dipeptidyl Peptidase IV Inhibitory Tea Peptide Improves Pancreatic β-Cell Function and Reduces α-Cell Proliferation in Streptozotocin-Induced Diabetic Mice.

Dipeptidyl peptidase IV (DPP-IV) inhibitors occupy a growing place in the drugs used for the management of type 2 diabetes. Recently, food components, including food-derived bioactive peptides, have been suggested as sources of DPP-IV inhibitors without side effects. Chinese black tea is a traditional health beverage, and it was used for finding DPP-IV inhibitory peptides in this study. The ultra-filtrated fractions isolated from the aqueous extracts of black tea revealed DPP-IV inhibitory activity in vitro. Four peptides under 1 kDa were identified by SDS-PAGE and LC-MS/MS (Liquid Chromatography-Mass Spectrometry-Mass Spectrometry) from the ultra-filtrate. The peptide II (sequence: AGFAGDDAPR), with a molecular mass of 976 Da, showed the greatest DPP-IV inhibitory activity (in vitro) among the four peptides. After administration of peptide II (400 mg/day) for 57 days to streptozotocin (STZ)-induced hyperglycemic mice, the concentration of glucagon-like peptide-1 (GLP-1) in the blood increased from 9.85 ± 1.96 pmol/L to 19.22 ± 6.79 pmol/L, and the insulin level was increased 4.3-fold compared to that in STZ control mice. Immunohistochemistry revealed the improved function of pancreatic beta-cells and suppressed proliferation of pancreatic alpha-cells. This study provides new insight into the use of black tea as a potential resource of food-derived DPP-IV inhibitory peptides for the management of type 2 diabetes.

Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy

Total polyphenols (TP), caffeine, and free amino acids (FAA) constitute tea taste. The feasibility of developing a cross-category model for predicting TP, caffeine and FAA contents in Chinese black, dark, oolong, and green teas, was investigated. Diffuse reflectance spectra (4000–10,000 cm−1) of tea were collected using Fourier transform near-infrared (NIR) spectroscopy, and a hybrid method was applied to enhance characteristic signals. Random frog and competitive adaptive reweighted sampling (CARS) were used to select key variables for partial least squares (PLS) calculation. For calibration, the best predictive performance was achieved by the CARS-PLS models. The coefficients of determination and root mean squared errors in the prediction set were 0.994 and 0.595 for TP, 0.986 and 0.070 for caffeine, and 0.993 and 0.063 for FAA, respectively. The results highlight the potential of NIR coupled with chemometrics for the simultaneous testing of TP, caffeine and FAA contents in Chinese tea from different categories.

Correlation between Sensory Evaluation Scores and Flavor Attributes of Black Teas from Around the World

Background: Black teas can be grouped into many types based on cultivar, region of origin, harvesting seasons, processing methods and other factors, all of which combine to produce different flavor attributes (taste and aroma). This study aimed to establish and predict the quality of different black teas based on the correlation between sensory evaluation scores and the principal chemical components.Results and Discussion: Sensory evaluation, analysis of the principal chemical components, as well as correlation analysis of black teas from around the world, were performed in this study. Statistical analysis showed that sensory scores were significantly and positively correlated with tea polyphenols, caffeine, amino acids, thearubigins and thearubigins/theaflavins ratio, and the correlation coefficient was 0.4166, 0.6595, 0.4379, 0.4196, 0.4165, respectively, which determined black tea quality. Furthermore, the taste quality showed a significant and positive correlation with caffeine, thearubigins and the ratio of thearubigins/theaflavins, which correlation coefficient was 0.4396, 0.6109, 0.4938, respectively.Conclusion: The aroma and taste of Chinese black teas were better than tea from other countries. The results may be attributed to the higher content of amino acids and caffeine in Chinese black teas.

Our Tea-Drinking Habits: Effects of Brewing Cycles and Infusion Time on Total Phenol Content and Antioxidants of Common Teas

ABSTRACTThis study determined the total phenolic content (TPC) and antioxidant activities of common teas in response to our tea drinking habits. Selected green and black tea (Chinese black and green tea, Lipton black and green tea, Twining black and green tea) were infused with water for 3, 5, 7, and 10 min, and the teabags were rebrewed for two cycles (an hour interval each). Results showed that the TPC and antioxidant activities increased throughout the infusion time, suggesting that the longer the infusion time, the higher the concentrations of antioxidants. On the contrary, the TPC and antioxidants activities decreased throughout the three brewing cycles, suggesting that the teabags are most suitably used only once. This study therefore revealed that 10 min is recommended for the infusion of green and black tea to derive optimum benefits, and rebrewing of teabags is not recommended.

Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression

AbstractTo characterise the volatile aroma compositions of Chinese congou black teas, four types were analysed by quantitative descriptive sensory analysis, gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). The aroma of Chinese congou black tea was described using six sensory terms: ‘Roasted’, ‘Sweet’, ‘Malty’, ‘Green grassy’, ‘Floral’ and ‘Woody’. A total of 64 compounds including alcohols (20), aldehydes (12), ketones (12), esters and lactones (9), pyrazines (7) and other compounds (4) were identified and quantified in four Chinese black tea samples. The highest amount of volatile aroma compounds was found in Tanyang congou black tea (TY) (29.8 mg/kg), followed by Dianhong congou black tea (DH) (29.4 mg/kg), Keemun congou black tea (KM) (24.1 mg/kg) and Yixing congou black tea (YH) (23.6 mg/kg). Through aroma extract dilution analysis (AEDA) on the black tea extract, the flavour dilution factor (FD factor) ranged from 41 to 46. Trans‐linalool oxide in DH, geraniol in TY, DH and KM were identified with the highest flavour dilution (FD = 4096) factors. The relationship between tea samples, sensory attributes and aroma‐active compounds was modelled by partial least squares regression (PLSR), and the PLSR analysis revealed that pentanal showed a significant and positive correlation with the ‘Malty’ attribute, (Z)‐3‐hexen‐1‐ol showed a significant and negative correlation with the ‘Green grassy’ attribute, 2‐methylpyrazine showed a significant and negative correlation with the ‘Floral’ attribute, cis‐linalool oxide, trans‐linalool oxide and nerolidol showed a significant and positive correlation with the ‘Woody’ attribute, cis‐6‐nonen‐1‐ol and 2‐methylpyrazine showed a significant and negative correlation with the ’Woody‘ attribute.

Shu Wang

Angewandte Chemie International EditionVolume 55, Issue 17 p. 5120-5120 Author ProfileFree Access Shu Wang First published: 17 December 2015 https://doi.org/10.1002/anie.201511263AboutSectionsPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract “My favorite drink is Chinese black tea. My favorite reaction is natural DNA synthesis ...” This and more about Shu Wang can be found on page 5120. 1 Table 1. Shu Wang Date of birth: April 5, 1972 Position: Professor, Institute of Chemistry, Chinese Academy of Sciences E-mail: wangshu@iccas.ac.cn Homepage: http://wangshu.iccas.ac.cn Education: 1994 BSc, Hebei University 1994–1999 PhD with Prof. Wenting Hua, Peking University 1999–2001 Postdoctoral associate with Prof. Yuliang Li and Prof. Daoben Zhu, Institute of Chemistry, Chinese Academy of Sciences 2001–2004 Postdoctoral associate with Prof. Guillermo C. Bazan, University of California, Santa Barbara Awards: 2006 Chinese Chemical Society Award for Young Chemists; 2007 National Natural Science Funds for Distinguished Young Scholars; 2011 Chinese Chemical Society–Royal Society of Chemistry Prize for Young Chemists; 2011 12th National Award for Youth in Science and Technology Research: Functional organic conjugated molecules, synthesis, assembly, biosensors, imaging Hobbies: Badminton, music, and cooking My favorite drink is Chinese black tea. My favorite reaction is natural DNA synthesis. The principal aspects of my personality are I am rigorous and lively. If I had one year of paid leave I would go back to my hometown and enjoy the country life with my parents. If I could be a piece of lab equipment, I would be a flash chromatography column. The biggest challenge facing scientists is to find a new way for drug discovery to combat tumor and pathogen-cell resistance to drugs. Looking back over my career, I can say my achievements are beyond my expectations. The most important future applications of my research are the early diagnosis and treatment of disease. In a spare hour, I will find a quiet place to have a sleep. My favorite time of day is the night when I read or write papers. The most important thing I learned from my parents is perseverance, patience, and dedication. My 5 top papers: References 1“A Supramolecular Antibiotic Switch for Antibacterial Regulation”: H. T. Bai, H. Yuan, C. Nie, B. Wang, F. Lv, L. Liu, S. Wang, Angew. Chem. Int. Ed. 2015, 54, 13208; Wiley Online LibraryCASPubMedWeb of Science®Google ScholarAngew. Chem. 2015, 127, 13406. (A new strategy for fighting bacterial resistance to antibiotics.) Wiley Online LibraryGoogle Scholar 2“Cationic Oligo(p-phenylene vinylene) Materials for Combatting Drug Resistance of Cancer Cells by Light Manipulation”: B. Wang, H. Yuan, Z. Liu, C. Nie, L. Liu, F. Lv, Y. Wang, S. Wang, Adv. Mater. 2014, 26, 5986. (A feasible methodology for recovering the activity of already established anticancer drugs in resistant cells.) Wiley Online LibraryCASPubMedWeb of Science®Google Scholar 3“Multiplex Detection of DNA Mutations by the Fluorescence Fingerprint Spectrum Technique”: J. Song, J. Zhang, F. Lv, Y. Cheng, B. Wang, L. Feng, L. Liu, S. Wang, Angew. Chem. Int. Ed. 2013, 52, 13020; Wiley Online LibraryCASPubMedWeb of Science®Google ScholarAngew. Chem. 2013, 125, 13258. (A proof-of-concept for conjugated polymer-based multistep FRET for rapid and sensitive sensing.) Wiley Online LibraryGoogle Scholar 4“Detection and differential diagnosis of colon cancer by a cumulative analysis of promoter methylation technique”: Q. Yang, D. Ying, W. Wu, C. Zhu, H. Chong, J. Lu, D. Yu, L. Liu, F. Lv, S. Wang, Nat. Commun. 2012, 3, 1206. (The use of epigenetics in differential tumor diagnosis.) CrossrefCASPubMedWeb of Science®Google Scholar 5“Chemical Molecule-Induced Light-Activated System for Anticancer and Antifungal Activities”: H. Yuan, H. Chong, B. Wang, C. Zhu, L. Liu, Q. Yang, F. Lv, S. Wang, J. Am. Chem. Soc. 2012, 134, 13184. (A smart photodynamic therapy system activated by molecules instead of an external light source.) CrossrefCASPubMedWeb of Science®Google Scholar Volume55, Issue17April 18, 2016Pages 5120-5120 ReferencesRelatedInformation

The teratogenicity and the action mechanism of gallic acid relating with brain and cervical muscles.

Gallic acid (3,4,5-trihydroxybenzoic acid) (GA) and other flavanoids are extensively used in nutraceuticals because of their antioxidant and antiinflammatory properties. While examining whether GA is effective in alleviating valproic-acid-induced teratogenesis in a chicken embryo model (CEM), we observed embryo hemorrhage and liposis in the musculi longissimus cervicis. We conducted this study to determine whether GA is inherently teratogenic and the extent to which the risk can be transferred to fetuses. A CEM was used to administer GA at 2, 6, 10, and 14 μM. GA at 2 μM did not exhibit cytotoxicity. At 6, 10, and 14 μM, GA caused severe decreases in body and liver weights, causing -5.6%, -21.3%, and -27.5% body weights and 4.0, 3.8, and 3.2-g, liver weights, respectively, in day-1 chicks. The optimal alive birth rate (or damaging rate) reached 33.3%, 39.4%, and 29.2% at 6, 10, and 14 μM GA, respectively. The damaged tissue was primarily cervical muscle (musculi longissimus cervicis), as evidenced by liposis, Zenker’s necrosis, and hemolysis. The erythrocyte, hemoglobin, eosinophil, lymphocyte, and monocyte counts were severely reduced and PPAR-α was downregulated, whereas the Ras/Raf/JAK/STAT pathway was upregulated. The GA dose required to induce teratogenesis was ≥ 6 μM (1.02 mg/kg), which can be easily consumed by pregnant women in typical teas such as Chinese Pu-’Er and Chinese black teas, indicating a potential risk to human fetuses. GA at doses ≥ 1.02 mg/kg of body weight potentially causes characteristic cerebral hemolysis and liposis in the musculi longissimus cervicis. The mechanism of action of GA is multidisciplinary: The liposis can be ascribed to downregulation of PPAR-α; the erythrocyte hemolysis can be attributed to its unique autooxidative and prooxidant behavior and the inhibition of carbonic anhydrase; and the proliferation and differentiation deficits can be attributed to the upregulation of the Ras/Raf/JAK/STAT pathway.

Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution.

Changes in Maillard reaction of pidan white were monitored with A294, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% ZnCl2 or 0.2% CaCl2 up to 3 wk, followed by ageing for another 3 wk. Browning intensity and A294 of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% ZnCl2 and 0.2% CaCl2 showed slightly higher browning intensity, fluorescence intensity and A294 than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

Body Weight and Body Mass Index (BMI) in Preobese and Overweight Japanese Adults Treated with Black Chinese Tea Water Extract (BTE) Using a More Appropriate Statistical Analysis Method

Water-soluble black Chinese (Pu-Ehr) tea extract has been demonstrated to elicit antiobese effects in animals. We investigated the effects of black Chinese tea extract intake in 36 preobese Japanese adults in a 12-week double-blind randomized placebo-controlled group comparison study using powdered barley tea with or without black Chinese tea extract. All subjects ingested barley tea with (333 mg) or without (0 mg) black Chinese tea extract before each of three meals daily. In the black Chinese tea extract-treated group, the mean pretreatment values of body weight and body mass index significantly decreased from 8 weeks after intake (versus controls). Black Chinese tea extract intake may be useful for weight control and prevention of obesity development in humans.

Determination of Vitamin B&amp;lt;sub&amp;gt;12&amp;lt;/sub&amp;gt; in Chinese Black Tea Leaves

We determined vitamin B12 content of Chinese black tea leaves using a microbiological assay based on Lactobacillus delbrueckii ATCC 7830. Trace levels (0.25 - 0.69 μg/100g dry weight) of vitamin B12 were detected in Pu’er, Fu, and Brick tea leaves. However, vitamin B12 content (0.06 - 1.37 μg/100g dry weight) of Ryubao tea leaves significantly varied. To determine whether Chinese black tea leaves contain vitamin B12 or other corrinoid compounds that are inactive in humans, corrinoid compounds were purified from Ryubao tea by an immunoaffinity column chromatography and vitamin B12 was identified by liquid chromatography-electrospray ionization/tandem mass spectrometry. Vitamin B12 content in the tea drink prepared from Ryubao tea leaves was very low (0.8 ng/100mL). Our results indicate that Chinese black tea is usually not a good source of B12, although Ryubao tea leaves with the highest B12 content may be utilized as a source of this vitamin for vegerarians.