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Analysis of α-amylase Inhibitor Content Change in Pu-erh Tea During Pile-fermentation Process 被引量:9
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作者 张冬英 黄业伟 +1 位作者 袁文侠 周红杰 《Agricultural Science & Technology》 CAS 2009年第2期142-144,共3页
The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous Count... The study was to investigate the changes of α-amylase inhibitor content in Pu-erh tea during pile-fermentation process. Pu-erh tea samples from two regions of Shuangjiang County and Jinggu Dai and Yi Autonomous County of Yunnan Province at various fermentation stages were used as experimental materials to investigate the effect of different fermentation stages on the inhibitory effect to α-amylase; and the change law of the inhibitory effect of c-amylase inhibitor during processing was meanwhile studied by determining the contents of tea polyphenol and amino acid. The results showed that crude meterial of Pu-erh tea presented strong inhibitory effect to α-amylase; this inhibitory effect assumed a de: creasing trend to the minimum at the middle stage of fermentation, whereafter it increased to some extent. Made tea also showed a strong inhibitory effect to α-amylase. During whole processing period, contents of tea polyphenol and amino acid generally assumed a remarkably decreasing trend. Our results provided references for further isolating co-amylase inhibitor from Pu-erh tea and discussing the mechanism of its health care function. 展开更多
关键词 pu-erh tea PROCESSING α-amylase inhibitor
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Chemical Constituents of Pu-erh Tea and Its Inhibition Effect on α-amylase in vitro 被引量:21
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作者 张冬英 邵宛芳 +2 位作者 刘仲华 黄业伟 施兆鹏 《Agricultural Science & Technology》 CAS 2010年第1期130-132,共3页
[Objective]The aim was to clarify the chemical substance basis of hypoglycemic and lipid-lowering effects of Pu-erh Tea. [Method]Pu-erh Tea was extracted with 95% ethanol,followed by petroleum ether,chloroform,ethyl a... [Objective]The aim was to clarify the chemical substance basis of hypoglycemic and lipid-lowering effects of Pu-erh Tea. [Method]Pu-erh Tea was extracted with 95% ethanol,followed by petroleum ether,chloroform,ethyl acetate and n-butanol extraction,after the further purification and through the NKA-9 macroporous resin and many times of Sephadex column chromatography,two compounds were isolated,in the same time,the effect of Uracil and Gallic acid on α-amylase was studied. [Result]The Uracil and Gallic acid were isolated and identified respectively from Pu-erh Tea and the Uracil was firstly isolated from Pu-erh Tea; Gallic acid had strong inhibition on α-amylase. [Conclusion]It could provide some theories on the hypoglycemic and lipid-lowering effects of Pu-erh Tea. 展开更多
关键词 pu-erh tea URACIL Gallic acid Α-AMYLASE INHIBITION
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Study on Pu-erh Tea Methanol Extracts on Antibacterial Activity of Several Plant Pathogens 被引量:12
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作者 王勇 李俊凯 +2 位作者 张莉萍 杜铁钢 方祖凯 《Agricultural Science & Technology》 CAS 2010年第2期137-139,共3页
[Objective] The aim was to study Pu-erh tea methanol extracts on antibacterial activity of several plant pathogens and provide reference for application of Pu-erh tea in agriculture disease prevention and control.[Met... [Objective] The aim was to study Pu-erh tea methanol extracts on antibacterial activity of several plant pathogens and provide reference for application of Pu-erh tea in agriculture disease prevention and control.[Method]The inhibitive effect of Pu-erh tea methanol extracts on several plant pathogens was studied by adopting mycelium growth rate method.[Result] The results showed that Pu-erh tea methanol extracts had inhibitive effects on Thanatephorus cucomeris(Frank)Donk,Fusarium oxysporum f.sp.niveum,Fusa... 展开更多
关键词 pu-erh tea Methanol extract Antibacterial activity
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Factors Influencing the Effects of Theabrownin in Pu-erh Tea on Scavenging DPPH Radicals 被引量:9
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作者 董文明 谭超 龚加顺 《Agricultural Science & Technology》 CAS 2013年第2期317-323,共7页
[Objective] This study aimed to explore factors influencing the effects of theabrownin in Pu-erh tea on scavenging DPPH radicals. [Method] Taking Pu-erh tea as main research object, theabrownin in Pu-erh tea from tea ... [Objective] This study aimed to explore factors influencing the effects of theabrownin in Pu-erh tea on scavenging DPPH radicals. [Method] Taking Pu-erh tea as main research object, theabrownin in Pu-erh tea from tea piles with different times of mixture, stored for different years and processed by both the old and new techniques were extracted and isolated. And DPPH method was used to study the effects of theabrownin solution and tea liquor on scavenging radicals and their antioxidant activity. [Result] The result showed that the theabrownin content in Pu-erh tea from tea piles with one to four times of mixture revealed a first declining and subsequently rising trend. Under different pH conditions, the rates of DPPH radical scavenging of 1 mg/ml theabrownin solution made from tea piles with different times of mixture decreased gradually with the increase of pH, and all the rates were lower than that of the control vitamin C solution; the rates of DPPH radical scavenging of theabrownin from tea samples stored for different years and produced by different techniques dropped slowly within pH range 3.0-6.0; when pH was higher than 6.0, the rates of DPPH radical scavenging of theabrownin from tea samples produced by both new and traditional techniques in 2001 declined obviously, while the declining trend was not obvious in either the black tea or the Pu-erh tea produced by new technique in 2005. Under different theabrownin concentrations, the rates of DPPH radical scavenging of theabrownin solution made from tea piles with different times of mixture ascended as the concentration increased and the highest rate occurred in tea pile with four times of mixture, reaching up to 46.56%±0.88%; for tea samples stored for different years and produced by different techniques, the rates of DPPH radical scavenging of theabrownin rose gradually with the increase of the theabrownin concentration; the rate of radical scavenging of theabrownin in the black tea ascended obviously and that in Pu-erh tea was decreasing within the concentration range of 0.04 -0.06 mg/ml. At pH6.0, the DPPH radical scavenging ability of theabrownin in 0.1 mg/ml theabrownin solution and tea liquor containing 0.1mg/ml theabrownin from tea piles with different times of mixture ascended with the time of mixture; solution made from tea samples produced by different techniques in different years, the DPPH radical scavenging ability of theabrownin solution and tea liquor followed: Pu-erh tea produced by the new technique in 2001 ﹥ Pu-erh tea produced by the old technique in 2001﹥ Pu-erh tea produced by the new technique in 2005. And the DPPH radical scavenging ability of theabrownin in tea liquor containing 0.1 mg/ml theabrownin was higher than that in 0.1 mg/ml theabrownin Solution made from tea samples either with different times of mixture or produced by different techniques in different years. The above results indicated that many factor influenced the effects of theabrownin on eliminating DPPH radicals, including the time of fermentation, fermentation technique, years of storage, concentration and pH all had great influence on the effects of theabrownin on eliminating radicals. To ensure a good effect on scavenging radicals, it is better to prepare theabrownin at pH6.0 with concentration between 0.08 and 0.1 mg/ml for drinking. [Conclusion] Results of this study provide a basis for developing functional products of theabrownin from Pu-erh tea in the future. 展开更多
关键词 pu-erh tea THEABROWNIN Antioxidant activity DPPH radicals
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Analysis of Monosaccharide Composition of Pu-erh Tea Polysaccaride by Pre-column Derivatization HPLC 被引量:2
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作者 郭威 周斌星 +4 位作者 罗玲 李扬 柴洁 杨超 马存强 《Agricultural Science & Technology》 CAS 2013年第4期556-558,572,共4页
[Objective] This study aimed to establish a pre-column derivatization HPLC method for the identification and analysis of monosaccharide composition of Pu-erh tea polysaccharide. [Method] Pu-erh tea polysaccharide was ... [Objective] This study aimed to establish a pre-column derivatization HPLC method for the identification and analysis of monosaccharide composition of Pu-erh tea polysaccharide. [Method] Pu-erh tea polysaccharide was extracted using the wa- ter extraction method, further isolated and purified by DEAE cellulose-52 columns. The obtained tea polysaccharide and four components TPS1, TPS2, TPS3 and TPS, were first derived by 1-phenyl-3-methyl-5-pyrazolone (PMP), and then the PMP derivatives of monosaccharide were analyzed by high performance liquid chromatog- raphy (HPLC). [Result] Pu-erh tea polysaccharide contained eight kinds of monosac- chaddes (mannose, rhamnose, glucuronic acid, galacturonic acid, grucose, galactose, arabinose, fucose), without xylose; so it was the same with TPS1; each of TPS2, TPS3 and TPS4 contained seven monosaccharides, while no fucose. [Conclusion] This method is simplified and rapid, which can be used to determine the monosac- charide composition of Pu-erh tea polysaccharide and monosaccharide content. 展开更多
关键词 pu-erh tea POLYSACCHARIDE HPLC Pre-column derivatization
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Tea saponins affect in vitro fermentation and methanogenesis in faunated and defaunated rumen fluid 被引量:17
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作者 胡伟莲 吴跃明 +2 位作者 刘建新 郭嫣秋 叶均安 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE EI CAS CSCD 2005年第8期787-792,共6页
The effect of tea saponins (TS) on rumen fermentation and methane emission was examined using an in vitro gas production technique named Reading Pressure Technique. Three levels of TS addition (0, 0.2, 0.4 mg/ml) were... The effect of tea saponins (TS) on rumen fermentation and methane emission was examined using an in vitro gas production technique named Reading Pressure Technique. Three levels of TS addition (0, 0.2, 0.4 mg/ml) were evaluated in the faunated and defaunated rumen fluid. Compared to the control, TS addition decreased the 24 h gas production in the faunated rumen fluid, but had a minor effect on gas yield in the defaunated rumen fluid. The TS significantly reduced methane production in vitro. In the faunated rumen fluid, 0.2 or 0.4 mg/ml TS decreased the 24 h methane emission by 12.7% or 14.0%, respectively. Rumen fluid pH value was affected neither by TS addition nor by defaunation. The TS addition had only minor effects on volatile fatty acids, but the yield and pattern of volatile fatty acids were greatly affected by defaunation. While the molar proportion of acetate was not affected by defaunation, the propionate was significantly increased and the butyrate significantly decreased. Ammonia-N concentration and microbial protein yield were influenced by TS inclusion and defaunation. Inclusion of 0.4 mg/ml TS increased the microbial protein mass by 18.4% and 13.8% and decreased the ammonia-N concentration by 8.3% and 19.6% in the faunated and defaunated rumen fluid, respectively. Protozoa counts were significantly reduced by TS inclusion. The current study demonstrated the beneficial effect of TS on methane production and rumen fermentation, and indicated that this may be due to the effect of the associated depression on protozoa counts. 展开更多
关键词 tea saponin Faunated Defaunated Ruminal fermentation METHANE In vitro
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Comparative study on Leaf Tissue Morphologic Changes of Chang-Sheng-Chuan Green Brick Tea Before ad After Fermentation
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作者 何建刚 肖长义 +3 位作者 王春燕 李世刚 王慧 柳蔚 《Agricultural Science & Technology》 CAS 2017年第3期492-495,共4页
[Objective] The aim was to understand the change of fermentation pro- cess of Chang-sheng-chuan green brick tea and analyze the changes in the con- tents of structure components of tea leaves before and after fermenta... [Objective] The aim was to understand the change of fermentation pro- cess of Chang-sheng-chuan green brick tea and analyze the changes in the con- tents of structure components of tea leaves before and after fermentation. [Method] Ten tea leaves before and after fermentation were chosen. The tea leaves sections were made using paraffin microtomy, PAS staining, and observed under light mi- croscopy. Through image analysis for the tea leaves, we compared the changes on the areas of the cellulose and colloid in cell before and after pile-fermentation. At the same time, the tea leaves were observed under transmission electron micro- scope. [Result] The results showed that the pile-fermentation process caused the tea leaves tissue to become loose, and expanded the cell space. Besides, the cell wall of tea leaves was obviously thinning, and even breaking which composed of cellulose. Image analysis showed that the leaf fiber composition reduced significant- ly, with a corresponding increase of yellow colloid in cell. Under observation of transmission electron microscope, there were large amounts of fungi located in the space between the colloid and the cell wall of the tea leaves after pile-fermentation. [Conclusion] The fermentation of Green brick tea is the process of microbial bio- transformation of tea, which is dominated by microbe and consumed the cellulose components of tea leaves. 展开更多
关键词 Green Brick tea tea leaf Structure fermentATION
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Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry 被引量:7
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作者 Bei Wang Qing Meng +8 位作者 Lin Xiao Ruili Li Chunhai Peng Xueli Liao Jingna Yan Honglin Liu Guanhua Xie Chi-Tang Ho Huarong Tong 《Food Science and Human Wellness》 SCIE 2022年第3期618-626,共9页
Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed... Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma.In the present study,volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation(SAFE)and analyzed with a gas chromatography-mass spectrometry(GC-MS)and a gas chromatography olfactometry(GC-O).Results demonstrated that 58 major volatile compounds and 24 aroma active substances of Pu-erh ripen tea were identified by GC-MS and GC-O analysis.Among volatile compounds identified,methoxyphenyl compounds were considered as the dominate compounds in the aroma of Pu-erh ripen tea.Further investigation showed that 6 methoxybenzenes were responsible for the aging aroma in Pu-erh ripen tea;α-ionone,3,4-dimethoxytoluene,1,3-dimethoxybenzene,etc.were responsible for the wood-like aroma.Linalool,α-terpineol,α-ionone,β-ionone,and benzeneacetaldehyde were responsible for the floral odor.Compared the odor detection threshold(ODT)among the 8 methoxyphenyl compounds in water,1,2,3-trimethoxybenzene showed the highest ODT,followed by 3,4-dimethoxyphenol.1,3-dimethoxybenzene(105μg/L)and 1,2,3-trimethoxy-5-methylbenzene(100μg/L)were present at relatively low odor threshold values.The result indicated that methoxyphenyl compounds play a vital role in the unique flavor of Pu-erh ripen tea. 展开更多
关键词 pu-erh ripen tea SAFE GC-MS GC-O Methoxyphenyl compounds
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Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation 被引量:10
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作者 Chuanhai Tu Wenxiu Hu +6 位作者 Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong 《Food Science and Human Wellness》 SCIE 2020年第4期355-362,共8页
The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was charac... The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in vitro.Starmerella davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal environments.Results showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal environments.The physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as 2-phenylethanol.Furthermore,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial activities.Therefore,the findings of this research provide strong evidence that S.davenportii Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation. 展开更多
关键词 Starmerella davenportii Yeast fermentation tea beverage AROMA 2-PHENYLETHANOL
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Reducing oxidative stress and hepatoprotective effect of water extracts from Pu-erh tea on rats with high-fat diet 被引量:10
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作者 Jingjing Su Xueqing Wang +2 位作者 Wenjun Song Xiaoli Bai Changwen Li 《Food Science and Human Wellness》 SCIE 2016年第4期199-206,共8页
Reducing oxidative stress and hepatoprotective effect of Pu-erh tea water extracts on rats fed with high-fat diet were researched for explaining health care of Pu-erh tea.Fifty SD rats were divided into five groups.Th... Reducing oxidative stress and hepatoprotective effect of Pu-erh tea water extracts on rats fed with high-fat diet were researched for explaining health care of Pu-erh tea.Fifty SD rats were divided into five groups.The body weight was measured once a day.The malondialdehyde(MDA)and glucose(Glu)levels and the activities of alanine aminotransferase(ALT),aspartate aminotransferase(AST),nitric oxide synthase(NOS),and pyruvate kinase(PK)in serum were determined.Furthermore,the hepatic glycogen level(HGL)and the activities of hepatic total superoxide dismutase(T-SOD),catalase(CAT),and glutathione peroxidase(GSH-Px)were also measured after continuous administration for 12 weeks.The result demonstrated that Pu-erh extract caused the decreases in body weight,fat index,MDA and NOS levels,and the increases in hepatic T-SOD,CAT and GSH-Px activities,indicating that the extract may be due to inhibiting the increases of body weight and fat index,reducing oxidant stress state and inhibiting lipid peroxidation,thus decreasing the activities of ALT and AST,and protecting the liver in rat.Meanwhile,the extracts could increase the production of hepatic glycogen and the activity of PK,and reduce glucose level,protecting the liver from the diseases associated with type II diabetes. 展开更多
关键词 pu-erh tea extracts Oxidative stress Hepatoprotective effect
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Detection of composition of functional component theabrownins in Pu-erh tea by degradation method 被引量:5
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作者 Simin Hu Xiaolei Li +5 位作者 Chuangchuang Gao Xianyu Meng Mingchao Li Yuqian Li Tianrui Xu Qian Hao 《Food Science and Human Wellness》 SCIE 2022年第3期643-647,共5页
Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China,and long-term adherence to this habit can provide greater protection.Pu-erh tea is one of the representati... Habitual tea consumption can reduce the risk of ASCVD morbidity and mortality and all-cause mortality in China,and long-term adherence to this habit can provide greater protection.Pu-erh tea is one of the representatives of post-fermented teas,and the polymers in Pu-erh tea have anti-cancer and anti-hyperlipidemic activities,but their chemical composition is still unknown.In this study,the chemical composition of Pu-erh tea was investigated in detail and eight(1–8)known compounds were isolated.The polymers in Pu-erh tea were also degraded by thiol degradation,and the fragments of quercetin and(–)-epicatechin-3-O-gallate were found in the thiol degradation products of Pu-erh tea polymers by UPLC observation and separation and purification.This is the first time that this fragment was obtained in Pu-erh tea polymer. 展开更多
关键词 pu-erh tea POLYMER THEABROWNIN Thiol degradation
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Fermentation characteristics and probiotic activity of a purified fraction of polysaccharides from Fuzhuan brick tea 被引量:5
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作者 Guijie Chen Ziqi Zeng +6 位作者 Minhao Xie Yujia Peng Wangting Zhou Weiqi Xu Yi Sun Xiaoxiong Zeng Zhonghua Liu 《Food Science and Human Wellness》 SCIE 2022年第3期727-737,共11页
Polysaccharides from Fuzhuan brick tea(FBTPS),one of most important bioactive components in tea,showed various health-promoting functions.Our previous work demonstrated that the crude FBTPS(CFBTPS)could modulate the g... Polysaccharides from Fuzhuan brick tea(FBTPS),one of most important bioactive components in tea,showed various health-promoting functions.Our previous work demonstrated that the crude FBTPS(CFBTPS)could modulate the gut microbiota.However,which purified fraction in CFBTPS contributing to the modulation of gut microbiota remains unclear.Thus,the fermentation characteristics and probiotic activity of a purified fraction(FBTPS-2-1)of CFBTPS were evaluated in this work.The results showed that gut microbiota could utilize FBTPS-2-1 to produce short-chain fatty acids including acetic,propionic,n-butyric and n-valeric acids.FBTPS-2-1 could modulate the structure and metabolic pathways of gut microbiota.FBTPS-2-1 could increase the health-promoting gut microbiota such as Prevotellaceae and Bifidobacteriaceae,and decreased the harmful bacteria such as Enterobacteriaceae and Fusobacteriaceae.The results of metagenomics showed that Prevotella copri and Megamonas funiformis were the dominant bacteria after fermentation of FBTPS-2-1.Furthermore,FBTPS-2-1 could regulate the biosynthesis and metabolism pathways of gut microbiota.Thus,the enrichment of food with FBTPS-2-1 is expected as a potential strategy for promoting human health due to modulation of gut microbiota. 展开更多
关键词 Fuzhuan brick tea POLYSACCHARIDE fermentation characteristics Gut microbiota
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Inhibitory Effects of Pu-erh Tea Leaves on Mouse Type IV Allergy 被引量:5
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作者 Katsuko Yamazaki Kyoji Yoshino +2 位作者 Chihiro Yagi Toshio Miyase Mitsuaki Sano 《Food and Nutrition Sciences》 2012年第3期394-400,共7页
Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. ... Pu-erh tea is one of post fermented tea manufactured through oxidative maturing by microorganisms. We investigated the preventive effects of pu-erh tea extract on oxazolone-induced type IV allergy in male (ICR) mice. Oral administration of 50 mg/kg water extract of pu-erh tea leaves resulted in significant preventive effects against mouse type IV allergy. The hydrophilic Theabrownin-like fraction (TBW-ND), with a high molecular weight of approximately 12,000 or higher, was prepared from pu-erh tea leaves by a solvent-extraction method, followed by Diaion HP-20 column chro-matography and dialysis. Oral and percutaneous administrations of TBW-ND at doses of 18.7 mg/kg and 0.037 mg/ear also resulted in significant preventive effects, which included preventing increases in levels of the proinflam-matory cytokine interleukin-12. The anti-allergic ingredients in TBW-ND were predicted to be highly complex compounds containing of polyphenols, polysaccharides and/or proteins. The results suggest pu-erh tea leaves could be a beneficial food for protecting against delayed-type allergy. 展开更多
关键词 pu-erh tea Type IV ALLERGY CYTOKINES THEABROWNIN POLYPHENOL
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Anti-Obesity, Anti-Atherosclerotic and Anti-Oxidant Effects of Pu-Erh Tea on a High Fat Diet-Induced Obese Rat Model 被引量:4
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作者 Changyun Xiong Yuanju Peng +2 位作者 Benying Liu Wenrui Cui Xuncheng Liu 《Journal of Biosciences and Medicines》 2019年第2期120-130,共11页
Pu-erh tea, a traditional Chinese beverage, has been believed to have many benefits to human health and without side effects. In this study, we systematically analyzed the main active components of Pu-erh tea and inve... Pu-erh tea, a traditional Chinese beverage, has been believed to have many benefits to human health and without side effects. In this study, we systematically analyzed the main active components of Pu-erh tea and investigated its anti-obesity, anti-atherosclerotic and anti-oxidant effects using an obese rat model. Obesity was induced by feeding a high-fat diet and subsequently the experimental obese mice were fed with high-fat diet supplemented with low (2.5%), medium (5%) or high (7.5%) doses of Pu-erh tea powder for 6 weeks respectively. As result, the body weight gain of the rats was decreased by medium and high doses of Pu-erh tea treatments. Furthermore, the levels of serum total cholesterol (TC), triglyceride (TG) and atherosclerosis index (AI) were significantly lowered by Pu-erh tea compared to the control group. Conversely, high density lipoproteincholesterol (HDL-C) level of the rats was significantly elevated by Pu-erh tea treatments. In addition, Pu-erh tea treatments increased the activities of anti-oxidative enzymes such as superoxide dismutase (SOD) and glutathione peroxides (GSH-Px), whereas reduced the level of lipid peroxidation product malondialdehyde (MDA) in obese rats. Collectively, our find-ings revealed that Pu-erh tea exerts comprehensive benefits in anti-obesity, anti-atherosclerotic and anti-oxidant effects, therefore can be used as a promising functional food in obesity management. 展开更多
关键词 pu-erh tea ANTI-OBESITY Anti-Atherosclerotic ANTI-OXIDANT OBESE Rat Model
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Pu-erh tea: A review of a healthful brew 被引量:3
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作者 Wei Jia Cynthia Rajani +2 位作者 Aiping Lv Tai-Ping Fan Xiaojiao Zheng 《Journal of Traditional Chinese Medical Sciences》 2022年第2期95-99,共5页
Pu-erh tea has been used for thousands of years to treat metabolic diseases.Recognized in Shen Nong's Herbal Classic,a compendium kept by the first traditional Chinese practitioners,it is still highly valued for i... Pu-erh tea has been used for thousands of years to treat metabolic diseases.Recognized in Shen Nong's Herbal Classic,a compendium kept by the first traditional Chinese practitioners,it is still highly valued for its hypocholesterolemic and hypolipidemic effects.This review reports the processing and bioactive components of pu-erh tea.Recent human and animal studies of pu-erh tea and its potential therapeutic mechanisms have also been summarized.The interaction of liver and gut microbiome regulates the puerh tea biotransformation and endogenous metabolism,and thus contributes to the health benefits. 展开更多
关键词 pu-erh tea THEABROWNIN Gut microbiome Hypocholesterolemic effects Hypolipidemic effects
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High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing 被引量:6
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作者 Junhao Kong Xiufang Yang +3 位作者 Xiaobo Zuo Xiaoqin Su Bing Hu Xinle Liang 《Food Science and Human Wellness》 SCIE 2022年第3期676-685,共10页
Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as r... Repeated thermal treatment could impair the flavor of instant black tea(IBT)as the volatile compounds and characteristic constituents dramatically vary during the manufacturing process.Utilization of fresh leaves as raw material in IBT manufacture at low temperature may become an alternative to conventional extraction methods.This study aimed to improve the quality of IBT using fresh tea leaves by a two-stage enzymatic processing.The influence of combined enzymatic oxidation and extraction conditions for maximal extractable flavour(taste and aroma)characteristics from fresh tea leaves were investigated.The changes of aroma profiles and chemical constituents including theaflavins(TFs),thearubigins(TRs),theabrownines(TBs)and TRs/TFs ratio in converted tea brews under two-stage enzyme catalyzed fermentation and extraction conditions were further compared between different treatments,based on which the optimised conditions were determined.During the two-stage enzymatic processing,75 kinds of volatile compounds were identified in all processed samples,and the contents of TFs,TRs,TBs and TRs/TFs ratio could be optimized by adjusting different procedures and parameters.The overall properties of final product were compared with two types of commercial IBT.High quality IBT with desired properties and antioxidant activity can be manufactured using fresh tea leaves by two-stage enzymatic processing approach. 展开更多
关键词 Instant black tea Liquid-state fermentation Enzymatic-enhanced extraction Quality characteristics
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New Process for Extracting Oil and Starch from Tea Seeds 被引量:9
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作者 Jinzhong Jiang Cuijuan Ren Zibu Wang Changjiang Qian Yuxiao Shen Ya Yang 《Journal of Food Science and Engineering》 2013年第12期699-703,共5页
A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was stat... A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc.. 展开更多
关键词 Camellia sinensis tea seed fermentATION tea seed oil tea seed starch.
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微生物发酵茶中Teadenols的研究概况 被引量:4
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作者 陈丹丹 朱旭 +3 位作者 武月琴 赵兴平 高林瑞 丁章贵 《中国茶叶加工》 2021年第3期34-37,45,共5页
Teadenols是儿茶素经微生物作用转化生成的B环裂变儿茶素衍生物,存在于各类微生物发酵茶中,不同发酵茶中其含量差异显著。此类化合物具有促进脂联素和GLP-1分泌、抑制蛋白酪氨酸磷酸酶1B(PTP1B)表达、美白等生物活性,受到研究者的广泛关... Teadenols是儿茶素经微生物作用转化生成的B环裂变儿茶素衍生物,存在于各类微生物发酵茶中,不同发酵茶中其含量差异显著。此类化合物具有促进脂联素和GLP-1分泌、抑制蛋白酪氨酸磷酸酶1B(PTP1B)表达、美白等生物活性,受到研究者的广泛关注,并在减肥和降血脂方面进行了相关的应用研究。文章就Teadenols的含量检测、生物合成、生物活性等研究进行综述。 展开更多
关键词 teadenols 发酵茶 分离检测 合成研究 生物活性
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Discrimination of Green,Oolong,and Black Teas by GC-MS Analysis of Characteristic Volatile Flavor Compounds 被引量:33
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作者 Susanne Baldermann Ziyin Yang +4 位作者 Tsuyoshi Katsuno Vo Anh Tu Nobuyuki Mase Yoriyuki Nakamura Naoharu Watanabe 《American Journal of Analytical Chemistry》 2014年第9期620-632,共13页
Tea is one of the most consumed beverages in the world and its quality is influenced by geographical origin and production methods. This study focuses on the volatile aroma components of 38 tea products from China, Ja... Tea is one of the most consumed beverages in the world and its quality is influenced by geographical origin and production methods. This study focuses on the volatile aroma components of 38 tea products from China, Japan, Indonesia, Sri-Lanka, and Chinese Taipei;among them 7 green teas, 13 oolong teas, and 18 black teas. The volatiles were extracted from the infusions using PorapakQ-resin, concentrated, and analyzed by gas chromatography-mass spectrometry. The components were identified by authentic reference compounds or preliminary based on their mass spectra. Different manufacturing processes yield different blends of aroma compounds. In general, the contents of total volatiles, aliphatics, aromatics, and terpenoids increased with the fermentation degree, whereas jasmine lactone and indole were the highest in oolong teas. Some particular manufacturing processes, for example, the use of tea leaves infested by the tea green leafhopper, lead to higher contents of volatiles in final products as in Oriental Beauty oolong tea. The relative peak areas determined for 82 volatiles were the basis for the statistical analysis and highlight the potential of multivariate analysis to distinguish tea samples of different categories. 展开更多
关键词 AROMA Camellia sinensis fermentATION Clustering Analysis tea
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Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea:an in vitro study 被引量:1
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作者 Wenjing Liao Wenjiao Li +5 位作者 Suyu Liu Dong Tang Yunxi Chen Yijun Wang Zhongwen Xie Jinbao Huang 《Food Science and Human Wellness》 SCIE 2022年第3期648-659,共12页
Black tea is a healthy and popular tea beverage.However,its main bioactive compounds(theaflavins and thearubigins)are not easily absorbed.The aim of this study was to investigate the modulation of intestinal microbiot... Black tea is a healthy and popular tea beverage.However,its main bioactive compounds(theaflavins and thearubigins)are not easily absorbed.The aim of this study was to investigate the modulation of intestinal microbiota by the nonabsorptive components of Keemun black tea(KBT)and Dianhong black tea(DBT),and fructooligosaccharide(FOS)was selected for use in the control group.KBT,DBT,and FOS significantly increased total short-chain acid production.Specifically,FOS treatment predominantly increased the production of acetic acids and black tea treatments increased the production of acetic,propionic,and butyric acids at similar rates.Moreover,FOS exerted a strong bifidogenic effect after 24 h of fermentation;KBT and DBT increased the abundance of the beneficial genus Bacteroides and Roseburia.In summary,the nonabsorptive components of KBT and DBT could serve as novel prebiotics,the underlying mechanisms of which are quite different from those of FOS. 展开更多
关键词 Black tea Intestinal microbiota Anaerobic fermentation Short-chain fatty acid
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