Non-volatile Compounds Research Articles

Network pharmacology, molecular docking, and dynamics analyses to predict the antiviral activity of ginger constituents against coronavirus infection.

COVID-19 is a global pandemic that caused a dramatic loss of human life worldwide, leading to accelerated research for antiviral drug discovery. Herbal medicine is one of the most commonly used alternative medicine for the prevention and treatment of many conditions including respiratory system diseases. In this study, a computational pipeline was employed, including network pharmacology, molecular docking simulations, and molecular dynamics simulations, to analyze the common phytochemicals of ginger rhizomes and identify candidate constituents as viral inhibitors. Furthermore, experimental assays were performed to analyze the volatile and non-volatile compounds of ginger and to assess the antiviral activity of ginger oil and hydroalcoholic extract. Network pharmacology analysis showed that ginger compounds target human genes that are involved in related cellular processes to the viral infection. Docking analysis highlighted five pungent compounds and zingiberenol as potential inhibitors for the main protease (Mpro), spike receptor-binding domain (RBD), and human angiotensin-converting enzyme 2 (ACE2). Then, (6)-gingerdiacetate was selected for molecular dynamics (MD) simulations as it exhibited the best binding interactions and free energies over the three target proteins. Trajectories analysis of the three complexes showed that RBD and ACE2 complexes with the ligand preserved similar patterns of root mean square deviation (RMSD) and radius of gyration (Rg) values to their respective native structures. Finally, experimental validation of the ginger hydroalcoholic extract confirmed the existence of (6)-gingerdiacetate and revealed the strong antiviral activity of the hydroalcoholic extract with IC of 2.727 . Our study provides insights into the potential antiviral activity of (6)-gingerdiacetate that may enhance the host immune response and block RBD binding to ACE2, thereby, inhibiting SARS-CoV-2 infection.

Wild thyme (Thymus serpyllum L.): a review of the current evidence of nutritional and preventive health benefits*

Thymus serpyllum L. (Lamiaceae), known in English as ‘wild thyme’, is primarily found in the Palearctic realm (Eurasia, North Africa) and has been utilized traditionally for culinary, nutritional, medicinal, and aromatic purposes. The essential oil extracted from wild thyme is particularly noteworthy, being used extensively in the food industry as a flavoring agent and preservative. The plant’s aerial parts are commonly employed as an element of the diet (e.g., tea)/for culinary uses and in local/traditional medicine (primarily for managing respiratory and gastrointestinal conditions), similar to the use of common thyme. There is practically no information available on the species’ nutritional benefits. Pharmacological studies, including in vitro and in vivo research, alongside a limited number of clinical trials, have investigated extracts of Thymus serpyllum, although these extracts are often phytochemically poorly characterized in different experimental protocols and models. These studies have demonstrated a range of therapeutic effects, such as antimicrobial (notably the essential oil) and anti-inflammatory, as well as its preventative health benefits and nutritional value of wild thyme. Preclinical studies have corroborated the plant’s anti-inflammatory potential, particularly in conditions like inflammatory bowel diseases (IBD) and irritable bowel syndromes (IBS). Additionally, evidence of hepatoprotective activities and benefits in managing metabolic syndrome and cardiovascular health issues, such as lipid metabolism regulation, cholesterol reduction, antidiabetic, antihypertensive, and immunomodulatory effects, have been observed predominantly in rodent models. Phytochemical analysis of wild thyme reveals an essential oil fraction below 1%, along with non-volatile compounds predominantly comprising phenolic acids (such as rosmarinic, salvianolic, and caffeic acids) and flavonoids (mainly glucosides of luteolin, apigenin, and their derivatives). These components are believed to contribute significantly to the plant’s medicinal, nutritional, and preventive health properties. Despite promising findings, there is a need for more rigorously designed controlled clinical trials using phytochemically characterized wild thyme. The plant has an excellent safety and tolerability record. This review at the interface of nutritional/preventive health properties and as pharmacological activities highlights the current role of wild thyme in nutrition and general healthcare as well as its future potential, and also points to important gaps in the literature.

Fresh-eating Lingzhi becomes possible: Comparative evaluation of nutritional and taste profile of Ganoderma tsugae at different fruiting body morphogenesis stages

Ganoderma tsugae is a significant mushroom with medicinal and dietary properties. However, it has not been used as dishes and fresh-eating food. In order to fully explore this rare mushroom resource, an in-depth investigation was conducted on the dynamic changes in various nutritional and taste indicators of G. tsugae for the first time. This study focused on an analysis of the nutritional components, mineral elements, non-volatile taste compounds, electronic tongue, and texture profile analysis of samples at six different morphogenesis stages (primordia stage, coloration stage, stipe differentiation stage, pileus differentiation stage, spore pre-ejection stage, late stage of spore ejection, respectively). The results indicated that the nutrient and mineral contents in primordia and coloration stage exhibited superior qualities compared to the other treatments. Partial least squares discriminant analysis (PLS-DA) and principal component analysis (PCA) revealed the differences and comprehensive evaluation in taste and nutritional value between different treatments. According to the analysis of the edibility and economic benefit of various samples, it has been determined that the optimal harvest stage for the fresh-eating G. tsugae is coloration stage. This finding serves as a fundamental basis for the development and utilization of fresh culinary lingzhi. It also provides essential data and a comprehensive reference for addressing the issue of raw materials in the production of Ganoderma products.

Three-Dimensional evaporator for simultaneous VOC removal and clean water production

Interfacial solar steam generation (ISSG) is a promising and sustainable technology to product clean water, but most of current evaporators suffer the failure to remove volatile organic compounds (VOCs) from condensate water and prevent the production of concentrated water. Herein, we proposed a three-dimensional bi-functional evaporator integrating ISSG with heterogeneous Fenton technology, simultaneously to remove various organics from both condensate water and feed water. The evaporator (rGO-FeOOH@MF) was prepared by loading reduced graphene oxide (rGO) and hydroxy-ferric oxide (FeOOH) nanoparticles onto melamine foam (MF). The results manifested that rGO-FeOOH@MF exhibited an outstanding evaporation flux of 2.20 kg m-2h-1 under one sun irradiation. More importantly, the removal rate of VOC in condensate water reached 92.56 ± 0.11 % due to synergetic Fenton reaction, which was 4 times (23.1 %) than that of sole ISSG. Meanwhile, the VOC removal rate remained ∼92 % even after 7 times cycle tests, demonstrating the evaporator with a good stability. The rGO-FeOOH@MF was also proved to be able to remove VOCs from high saline wastewater (96.43 %). Besides, for the purification of concentrated water, the evaporator achieved ∼100 % removal rates for non-volatile organic compounds. To sum up, the prepared rGO-FeOOH@MF evaporator opens a new way to simultaneous removal of non-volatile and volatile contaminants in wastewater treatment field.

Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC–MS and UPLC-MS/MS analysis

In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC–MS) was used to detect the metabolites in different drying processes. A total of 80 volatile compounds and 1319 non-volatile compounds were identified. The trend in the changes of C-8 compounds and sulfur-containing compounds were generally consistent with the trend of key enzyme activities. 479 differential metabolites were identified and revealed that metabolic profiles of compounds in Boletus edulis were altered with increased organic acids and derivatives and lipids and lipid-like molecules. Fatty acids and amino acids were transformed into volatile compounds under the action of enzymes, which played a significant role in the formation of the distinctive flavor of Boletus edulis. Our study provided a theoretical support for fully comprehending the formation mechanism of flavor from Boletus edulis during drying processes.

Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice

Lactic acid bacteria (LAB) fermentation has been proven to promote human health. The effect of different LAB fermentation on the quality of Opuntia ficus-indica fruit juice (OFIJ) was investigated. OFIJ was an excellent substrate for fermentation, with colony counts of more than 8 log CFU/mL after fermentation. The fermentation altered the acid and sugar contents. Simultaneously, the total phenolic and anthocyanin contents significantly increased. Antioxidant activity enhanced significantly in Lactiplantibacillus plantarum HNU082-fermented OFIJ, primarily in ABTS+ (increased by 16.81%) and DPPH (increased by 23.62%) free radical scavenging ability. Lacticaseibacillus paracasei HNU502-fermented OFIJ showed the most potent inhibition of xanthine oxidase (IC50 = 31.01 ± 3.88 mg TAC/L). Analysis of volatile and non-volatile compounds indicated that fermentation changed the flavor quality and metabolic profiles and caused the most significant modifications in amino acid metabolism. These findings offer valuable information into processing of OFIJ, making it a great choice for functional foods.

Effects of isolated scenting on the taste quality of broken green tea based on metabolomics

Liquid chromatography-mass spectrometry (LC-MS) combined with multivariate analysis were used to characterize the nonvolatile compounds of broken green tea and explore the effect of isolated scenting on metabolic profile and taste quality of broken green tea in this research. A total of 236 nonvolatile compounds were identified and 13 compounds were believed to be the key characteristic taste compounds of scented broken green tea. Meanwhile, the optimal isolated scenting time of broken green tea was determined to be 10 h based on the sensory evaluation and PLS results. The contents and types of flavonoids, organic acids and catechins lead to the difference of taste quality at different scenting times. Overall, these findings provided a theoretical basis for scenting to improve the taste of broken green tea, and provide a new idea for improving the taste of broken green tea.

Impact of salt content on Douchi metabolites: biogenic amines, non-volatile compounds and volatile compounds.

The excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non-volatile compounds in Douchi with varying salt content. The findings unequivocally demonstrate that salt hampers the formation of metabolites in Douchi. As the salt content increased, there was a significant decrease (P < 0.05) in the levels of total acid, amino-type nitrogen and free amino acids in Douchi. Notably, when the salt content exceeded 80 g kg-1, there was a substantial reduction (P < 0.05) in putrescine, lactic acid and malic acid levels. Similarly, when the salt content surpassed 40 g kg-1, β-phenethylamine and oxalic acid levels exhibited a significant decline (P < 0.05). Furthermore, the results of E-nose and principal component analysis based on headspace solid phase microextraction gas chromatography-mass spectrometry revealed notable discrepancies in the volatile compound content between Douchi samples with relatively low salt content (40 and 80 g kg-1) and those with relatively high salt content (120, 160 and 200 g kg-1) (P < 0.05). By employing partial least squares discriminant analysis, eight distinct volatile compounds, including o-xylene, benzaldehyde and 1-octen-one, were identified. These compounds exhibited higher concentrations in Douchi samples with relatively low salt content (40 and 80 g kg-1). The sensory results showed that Douchi samples with lower salt content exhibited higher scores in the soy sauce-like and Douchi aroma attributes. In conclusion, this study significantly enhances our understanding of the impact of salt on metabolites in Douchi and provides invaluable insights for the development of salt reduction fermentation in this context. © 2024 Society of Chemical Industry.

Direct sub-atmospheric pressure ionization mass spectrometry: Evaporation/sublimation-driven ionization is amazing, fundamentally, and practically.

This paper covers direct sub-atmospheric pressure ionization mass spectrometry (MS). The discovery, applications, and mechanistic aspects of novel ionization processes for use in MS that are not based on the high-energy input from voltage, laser, and/or high temperature but on sublimation/evaporation within a region linking a higher to lower pressure and modulated by heat and collisions, are discussed, including how this new reality has guided a series of discoveries, instrument developments, and commercialization. A research focus, inter alia, is on how best to understand, improve, and use these novel ionization processes, which convert volatile and nonvolatile compounds from solids (sublimation) or liquids (evaporation) into gas-phase ions for analysis by MS providing reproducible, accurate, sensitive, and prompt results. Our perception on how these unprecedented versus traditional ionization processes/methods relate to each other, how they can be made to coexist on the same mass spectrometer, and an outlook on new and expanded applications (e.g., clinical, portable, fast, safe, and autonomous) is presented, and is based on ST's Opening lecture presentation at the Nordic Mass spectrometry Conference, Geilo, Norway, January 2023. Focus will be on matrix-assisted ionization (MAI) and solvent-assisted ionization (SAI) MS covering the period from 2010 to 2023; a potential paradigm shift in the making.

Validation and application of an automated multitarget LC-MS/MS method for drugs of abuse testing using exhaled breath as specimen

Aerosol microparticles in exhaled breath carry non-volatile compounds from the deeper parts of the lung. When captured and analyzed, these aerosol microparticles constitute a non-invasive and readily available specimen for drugs of abuse testing. The present study aimed to evaluate a simple breath collection device in a clinical setting. The device divides a breath sample into three parallel “collectors” that can be individually analyzed. Urine was used as the reference specimen, and parallel specimens were collected from 99 patients undergoing methadone maintenance treatment. Methadone was used as the primary validation parameter. A sensitive multi-analyte method using tandem liquid chromatography – mass spectrometry was developed and validated as part of the project. The method was successfully validated for 36 analytes with a limit of detection of 1 pg/collector for most compounds. Based on the validation results tetrahydrocannabinol THC), cannabidiol (CBD), and lysergic acid diethylamide (LSD) are suitable for qualitative analysis, but all other analytes can be quantitively assessed by the method. Methadone was positive in urine in 97 cases and detected in exhaled breath in 98 cases. Median methadone concentration was 64 pg/collector. The methadone metabolite 2-ethylidene-1,5-dimethyl-3,3-diphenylpyrrolidine (EDDP) was detected in 90 % of the cases but below 10 pg/collector in most. Amphetamine was also present in the urine in 17 cases and in exhaled breath in 16 cases. Several other substances were detected in the exhaled breath and urine samples, but at a lower frequency. This study concluded that the device provides a specimen from exhaled breath, that is useful for drugs of abuse testing. The results show that high analytical sensitivity is needed to achieve good detectability and detection time after intake.

Flavour characterization of twelve species of edible algae

Integration of algae as ingredients in food products may contribute to the flavour characteristics, on top of providing nutritional requirements. In this study, characterization of the volatile and non-volatile flavour compounds was performed on 12 species of macroalgae and microalgae representing various groups of algae. Nine macroalgae species from three divisions were selected, namely Phaeophyta (brown alga): Laminaria japonica, Undaria pinnatifida, Sargassum fusiforme and Fucus vesiculosus; Rhodophyta (red alga): Porphyra haitanensis, Porphyra yezoensis, Palmaria palmata and Gelidium amansii, and Chlorophyta (green alga): Ulva lactuca. In addition, three microalgae species include Arthrospira platensis, Chlorella vulgaris and Dunaliella salina. Volatile compounds were analysed by solid-phase microextraction (SPME) and gas chromatography–mass spectrometry-flame ionization detector (GC–MS/FID). Amino acids and nucleotides were analysed using amino acid analyser and high-performance liquid chromatography (HPLC) respectively. Based on the identified volatile and non-volatile compounds, no obvious trend was found within each group of algae. However, some algae variants have been found to contain a unique aroma profile of selected volatile and non-volatile compounds. D. salina was found to be high in volatile aldehydes, ketones, and alcohols, primarily products of carotenoid degradation. U. lactuca contains the highest volatile sulfur content, while F. vesiculosus was found to be high in aldehyde and alcohol compounds, which are potentially fishy odours. C. vulgaris was found to have the highest value of equivalent umami concentration (EUC) followed by roasted P. haitanensis, indicating that both algae have the highest umami potential. Lastly, microalgae species A. platensis and C. vulgaris contained the highest amounts of sulfurous tasting amino acids cysteine and methionine respectively.

Comprehensive investigation on non-volatile and volatile compounds in Auricularia auricula from different regions by UPLC-MS/MS-based metabolomics and GC-IMS

Auricularia auriculata from two regions of China were studied for their metabolite fingerprints, metabolic pathways, and volatile organic compounds (VOCs) using UPLC-MS/MS and GC-IMS techniques in conjunction with multivariate statistical analysis approaches. A total of 881 metabolites were identified by UPLC-MS/MS, of which 39 compounds displayed significant differences. Acetyl-l-carnitine, N-acetyl-l-alanine, PC (18:3(9Z,12Z,15Z)/0:0), 4-fumaryl-acetoacetate, S-2-hydroxybutanedioic acid, and 4-guanidinobutyric acid belonged to the characteristic non-volatile metabolites. The umami-tasted amino acid, essential amino acid was abundant in Heilongjiang and Shaanxi province, respectively. KEGG pathway analysis indicated that differential metabolites were mainly enriched in lipid and amino acid metabolism. The GC-IMS study revealed 64 different types of VOCs, including acids, alcohols, aldehydes, esters, ketones, and other compounds. A. auricula from Shaanxi province was abundant in 2,3-pentanedione, 1-octen-3-one (dimer), 2-acetylfuran, beta-pinene (monomers, dimers) and alpha-pinene. While the primary distinctive VOCs of A. auricula from Heilongjiang province were butyl acetate, methyl acetate and propyl acetate. PCA and OPLS-DA allowed for clear differentiation between the A. auricula samples from the two regions. This research established foundations for investigating potential biomarkers for A. auricula and has important applications values for the creation and implementation of traceability systems within the edible mushroom industry.

A New Strategy for a Separate Manufacture of Arabinooligosaccharides and Oligogalacturonides by Hydrothermal Treatment of Sugar Beet Pulp

AbstractSugar beet pulp (SBP) samples were subjected to a two-step non-isothermal autohydrolysis process in order to obtain mixtures enriched in oligogalacturonides (OGalA) and arabinooligosaccharides (AOS) in separate streams. Operating at a maximum temperature of 130 °C, mixtures containing up to 30.4% oven-dry basis (o.d.b.) of OGalA with an OGalA/AOS ratio of 5.0 g/g were obtained during the first stage. Then, the treated solids were subjected to a second treatment at temperatures in the range 160–175 °C. When those solids were treated up to 175 °C, a mixture mainly made up of AOS (37.5% o.d.b.) with an AOS/OGalA ratio of 3.91 g/g was obtained as an effluent from the reactor. In order to increase their purity, both streams were then subjected to different refining steps. A product enriched in highly methylated and partially acetylated OGalA (42.5% o.d.b., degree of methylation (DM) = 69.2% mol/mol and degree of acetylation (DA) = 36.4% mol/mol), containing 17.2% o.d.b. of non-volatile non-identified compounds, was obtained by membrane filtration of the first-stage liquors, whereas a second one, mainly made up of AOS and galactooligosaccharides (GalOS) (55.0% AOS o.d.b., 13.8% GalOS o.d.b., and 13.3% non-volatile non-identified compounds, o.d.b.), was manufactured after an ion exchange treatment followed by membrane filtration of the second-stage liquors. This strategy was demonstrated to be a suitable and scalable alternative for the separate production of refined mixtures rich in OGalA or neutral pectic-oligosaccharides. Both types of products can result in different effects on the intestinal microbiota: AOS and GalOS show a significant bifidogenic effect and they could be consumed alone or combined with selected probiotic strains of Bifidobacteria for improving an unbalanced microbiota, whereas OGalA has been demonstrated to have a variety of biological properties and can promote the growing of some bacteria such as Faecalibacterium prausnitzii, a butyrate-producing microorganism underrepresented in patients with active IBD and infectious colitis.

Identification of volatile organic compound of oil palm plants infected with Ganoderma sp.

The success of controlling basal stem rot (BSR) disease caused by Ganoderma sp. is mostly determined by the early detection of the fungi. Hence, when the signs of infection begin to appear, plants are generally difficult to rescue since the pathogen infection has spread widely to all parts of the plant. Therefore, early detection through the application of biosensors for Ganoderma sp. infection is absolutely necessary. This study aim was to identify biomarker compounds of Ganoderma sp. infection in oil palm plants with GC-MS for volatile compounds, and LC-MS for non-volatile compounds. The results showed that Ganoderma sp. mycelium produced pyrimidinamine compounds. Meanwhile in early infected nursery plants, were found benzo[h]quinoline, hexaoxa-7,9,11-trisilaheptad, tris-(trimethyl-silyl ester and methyl-tris(trimethyl-siloxy)-silane). Whereas in Bekri, Rejosari, and Adolina plantation, the compound methyl-tris(trimethyl-siloxy)-silane was also found in healthy mature plants. GC-MS test results showed that for early, moderate and severe plants produced several benzene derivative compounds such as ethylbenzene, xylene, and benzaldehyde. These compounds were assumed to be resulted from the breakdown of the lignin structure which build plant cell walls, and have potency to be used as marker compounds for early infected Ganoderma sp. detection. The result of the produced gas quantification concluded that in the produced oil palm plants released less CO2 compared to healthy plants. On the other hand, the NH3 produced was higher than the healthy plants. Meanwhile, two non-volatile compounds were found that they were only produced by infected trunk and root tissue, namely pseudobrucine and picrasidine.

Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor

Wuyi Rock Tea (WRT) has different characteristics of “rock flavor” due to different production areas. In this study, we investigated the flavor characteristics and key components of “rock flavor” and the influence of microorganisms on the substances by combining metabolomics and microbiomics with the Rougui WRTs from the Zhengyan, Banyan, and Waishan production areas. The results showed that Rougui has a strong floral and fruity aroma, which is mainly brought by hotrienol, and the sweet, smooth, and fresh taste is composed of epicatechin gallate, epigallocatechin, epigallocatechin gallate, caffeine, theanine, soluble sugar, and sweet and bitter amino acids. Bacteria Chryseobacterium, Pedobacter, Bosea, Agrobacterium, Stenotrophomonas, and Actinoplanes mainly influence the production of hotrienol, epicatechin gallate, and theanine. Fungi Pestalotiopsis, Fusarium, Elsinoe, Teichospora and Tetracladium mainly influence the production of non-volatile compounds. This study provides a reference for the biological formation mechanism of the characteristic aroma of WRT's “rock falvor”.

Supercritical fluid extraction of ginger herbal dust bioactives with an estimation of pharmacological potential using in silico and in vitro analysis

Extensive filter tea production in the last decade has increased the amount of generated waste. Due to the particle size (less than 0.315 mm), this material, also known as herbal dust, cannot be packed into the filter tea bags. According to previous studies, valuable bioactive compounds have been recovered from herbal dusts. Therefore, this study is focused on the valorization of ginger (Zingiber officinale) herbal dust, which is commonly used for the treatment of digestive disorders, colds, and various health issues. To obtain highly valuable extracts rich in non-polar and low-polar bioactive compounds novel Supercritical carbon dioxide (SFE-CO2) extraction was applied. As a reference technique, Soxhlet extraction (methylene chloride) was employed. The chemical profiles of all extracts were determined by GC-MS. The most dominant compounds, according to the results, were hydrocarbon sesquiterpene zingiberene (7.51%–14.28%), sesquiterpenes β-sesquiphellandrene (3.70%–7.34%), β-bisabolene (3.54%–6.93%), ar-curcumene (3.02%–6.19%) and non-volatile phenolic compounds 6-gingerol (25.33%–31.11%), 6- shogaol (12.21%–14.91%). Based on the chemical profile of the extracts, the in silico study was carried out where the effects of ginger compounds with a focus on diabetes were specified. Besides, the most potential SFE-CO2 extract was selected for the investigation of effects on short- and long-term cell viability on liver cancer cells.

In vitro anti-Helicobacter pylori activity and antivirulence activity of cetylpyridinium chloride.

The primary treatment method for eradicating Helicobacter pylori (H. pylori) infection involves the use of antibiotic-based therapies. Due to the growing antibiotic resistance of H. pylori, there has been a surge of interest in exploring alternative therapies. Cetylpyridinium chloride (CPC) is a water-soluble and nonvolatile quaternary ammonium compound with exceptional broad-spectrum antibacterial properties. To date, there is no documented or described specific antibacterial action of CPC against H. pylori. Therefore, this study aimed to explore the in vitro activity of CPC against H. pylori and its potential antibacterial mechanism. CPC exhibited significant in vitro activity against H. pylori, with MICs ranging from 0.16 to 0.62 μg/mL and MBCs ranging from 0.31 to 1.24 μg/mL. CPC could result in morphological and physiological modifications in H. pylori, leading to the suppression of virulence and adherence genes expression, including flaA, flaB, babB, alpA, alpB, ureE, and ureF, and inhibition of urease activity. CPC has demonstrated in vitro activity against H. pylori by inhibiting its growth, inducing damage to the bacterial structure, reducing virulence and adherence factors expression, and inhibiting urease activity.

Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata 'Chachi') with two different storage times by GC-MS and UPLC.

Xinhui Chenpi (XHCP) is a well-known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP-0Y) and after 3 years of storage (XHCP-3Y). Thirty-eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph-mass spectrometer (GC-MS) and ultra-performance liquid chromatography (UPLC) methods. Compared to XHCP-0Y, the content of 17 volatile compounds and synephrine decreased in XHCP-3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process.

Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation

Innovative Tangyang Congou black tea, also known as Minkehong black tea (MKH), is of high quality and hence has gained a reputation on the market. In this study, standard samples of MKH were used as the research material, and the results of sensory evaluation showed that the overall quality of MKH decreased along with the downgrading. The radar chart showed a strong association between higher grades and specific aroma and taste character. Based on the detection of ultra-performance liquid chromatography–mass spectrometry (UPLC–MS) and related analysis, the content of both the ester-type catechins and non-ester catechins decreased along with the downgrading, and the details of their change trends were revealed. The content and dynamic changes in caffeine were also investigated. A total of 19 kinds of amino acids (AAs) were clustered; among them, 4 kinds of AAs, namely, Thr, Leu, Asp, and Ile, significantly contributed to the taste of the tea. Notably, the content of Thr had the highest correlation with the grade of MKH, and the correlation coefficient was 0.991 (p &lt; 0.01). According to gas chromatography–mass spectrometry (GC–MS) detection and analysis, a total of 861 kinds of volatile compounds were detected, the aroma-active compounds in different grades were selected, and an aroma wheel of MKH was constructed. Our results found that non-volatile and volatile compounds not only contribute to defining the level of MKH standard samples but also provide a chemical basis for the measurement of flavour and quality of MKH.

Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics

In this study, metabolomics and proteomics were performed to investigate the fluctuations of non-volatile compounds and proteins in tea leaves from three tea cultivars with varying colours during withering. A total of 2798 compounds were detected, exhibiting considerable variations in amino acids, phenylpropanoids, and flavonoids. The ZH1 cultivar displayed increased levels of amino acids but decreased levels of polyphenols, which might be associated with the up-regulation of enzymes responsible for protein degradation and subsequent amino acid production, as well as the down-regulation of enzymes involved in phenylpropanoid and flavonoid biosynthesis. The FUD and ZH1 cultivars had elevated levels of flavanols and flavanol-O-glycosides, which were regulated by the upregulation of FLS. The ZJ and ZH1 cultivars displayed elevated levels of theaflavin and peroxidase. This work presents a novel investigation into the alterations of metabolites and proteins between tea cultivars during withering, and helps with the tea cultivar selection and manufacturing development.