Ensiling vine tea (Ampelopsis grossedentata) residue with Lactobacillus plantarum inoculant as an animal unconventional fodder

The study aimed to evaluate the application of silage fermentation in storing vine tea residue.Dynamic of fermentationrelated product,chemical component and bacterial community of silage with or without Lactobacillus plantarum F1inoculant were analyzed.The results showed that F1 treatment had a significant (P<0.05) impact on the lactic acid and ammoniacal nitrogen concentrations and pH value.Total phenols were well preserved in both treatments.After 30 days of ensiling,L.plantarum occupied the majority of Lactobacillus genus (more than 95%) in all silage samples.Spearman revealed a positive (P<0.01) correlation between lactic acid content and Lactobacillus.Overall,ensiling vine tea residue with L.plantarum can effectively preserve the nutritional attributes and total phenols,which offers a new insight into utilizing vine tea residue.

Recent advances in research on vine tea,a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds

Vine tea has been used as an herbal tea by several ethnic minorities for hundreds of years in China.Flavonoids,a kind of indispensable component in a variety of nutraceutical,pharmaceutical and cosmetic applications,are identified to be the major metabolites and bioactive ingredients in vine tea.Interestingly,vine tea exhibits a wide range of significant bioactivities including anti-oxidant,anti-inflammatory,anti-tumor,antidiabetic,neuroprotective and other activities,but no toxicity.These bioactivities,to some extent,enrich the understanding about the role of vine tea in disease prevention and therapy.The health benefits of vine tea,particularly dihydromyricetin and myricetin,are widely investigated.However,there is currently no comprehensive review available on vine tea.Therefore,this report summarizes the most recent studies investigating bioactive constituents,pharmacological effects and possible mechanisms of vine tea,which will provide a better understanding about the health benefits and preclinical assessment of novel application of vine tea.

Investigation of in vitro antioxidant activity of dihydromyricetin and flavonoids rich extract from vine tea(Ampelopsis grossedentata)

Background:Vine tea from fermented Ampelopsis grossedentata leaves has been used as a herbal tea and folk medicine in the southern region of China for hundreds of years.The aim of this investigation was to analyze the total flavonoids found in vine tea,including three bioactive flavonoids,and the total phenolic contents in the aqueous methanol extracts of 10 vine tea samples.In addition,this study also aimed to examine the antioxidant activity of dihydromyricetin and vine tea’s flavonoid-rich extract.Methods:The total flavonoids and total phenolic content assay of extracts from vine tea were performed by ultraviolet-visible spectroscopy and epoch microplate spectrophotometer,respectively.Three bioactive flavonoids were quantified simultaneously using high performance liquid chromatography.The antioxidant activity of dihydromyricetin and vine tea’s flavonoid-rich extract was evaluated in vitro using six different methods.Results:Vine tea contained a large number of flavonoids,with dihydromyricetin as its main constituent.The flavonoid-rich extract exhibited a significant scavenging effect on superoxide anion radicals,and on 3-ethylbenzthiazoline-6-sulphonic acid and 1,1-diphenyl-2-picrylhydrazyl radicals.It also possessed definite activity in lipid peroxidation inhibition,ferric reduction,and the moderation of Fe2+ion chelation ability.There was a significant negative correlation between dihydromyricetin content and antioxidant activity in the vine tea samples,including superoxide anion radical scavenging activity(P=−0.754,P<0.05),lipid peroxidation inhibition activity(P=−0.759,P<0.05),ferric-reducing antioxidant power(P=−0.843,P<0.01),respectively.Dihydromyricetin played a dominant role in the antioxidant activities of the flavonoid-rich extract.Conclusion:Vine tea’s flavonoid-rich extract could be used as a new antioxidant source to safeguard against oxidative stress.

Effects of ultrasonic-assisted extraction on bioactive compounds,volatile flavors and antioxidant activities of vine tea water extracts

Background:Ampelopsis grossedentata,vine tea,which is the tea alternative beverages in China.In vine tea processing,a large amount of broken tea is produced,which has low commercial value.Methods:This study investigates the influence of different extraction methods(room temperature water extraction,boiling water extraction,ultrasonic-assisted room temperature water extraction,and ultrasonic-assisted boiling water extraction,referred to as room temperature water extraction(RE),boiling water extraction(BE),ultrasonic assistance at room temperature water extraction(URE),and ultrasonic assistance in boiling water extraction(UBE))on the yield,dihydromyricetin(DMY)content,free amino acid composition,volatile aroma components,and antioxidant properties of vine tea extracts.Results:A notable influence of extraction temperature on the yield of vine tea extracts(P<0.05),with BE yielding the highest at 43.13±0.26%,higher than that of RE(34.29±0.81%).Ultrasound-assisted extraction significantly increased the DMY content of the extracts(P<0.05),whereas DMY content in the RE extracts was 59.94±1.70%,that of URE reached 66.14±2.78%.Analysis revealed 17 amino acids,with L-serine and aspartic acid being the most abundant in the extracts,nevertheless ultrasound-assisted extraction reduced total free amino acid content.Gas chromatography-mass spectrometry analysis demonstrated an increase in the diversity and quantity of compounds in the vine tea water extracts obtained through ultrasonic-assisted extraction.Specifically,69 and 68 volatile compounds were found in URE and UBE extracts,which were higher than the number found in RE and BE extracts.In vitro,antioxidant activity assessments revealed varying antioxidant capacities among different extraction methods,with RE exhibiting the highest DPPH scavenging rate,URE leading in ABTS•+free radical scavenging,and BE demonstrating superior ferric ion reducing antioxidant activity.Conclusion:The findings suggest that extraction methods significantly influence the chemical composition and antioxidant properties of vine tea extracts.Ultrasonic-assisted extraction proved instrumental in elevating the DMY content in vine tea extracts,thereby enriching its flavor profile while maintaining its antioxidant properties.

Relation of tea ingestion to salivary redox and flow rate in healthy subjects

The biochemistry of human saliva can be altered by food intake.The benefits of tea drinking were extensively studied but the influence of tea ingestion on human saliva has not been revealed.The work aimed to investigate the immediate and delayed effect of vine tea,oolong tea and black tea intake on certain salivary biochemistry and flow rate.The saliva samples of healthy subjects were collected before,after and 30 min after tea ingestion.The chemical compositions and antioxidant capacity of tea samples were analyzed to correlate with salivary parameters.Principal component analysis indicated that the effects of vine tea consumption were dominated by increasing salivary flow rate(SFR),production rate of total protein(TPC),thiol(SH),malondialdehyde,catalase activity and antioxidant capacity(FRAP)in saliva.The antioxidant profile of studied tea samples(FRAP,polyphenols,flavonoids)was positively correlated with salivary SFR,TPC,SH and FRAP but negatively correlated with salivary uric acid concentration in saliva.

不同加工工艺的莓茶风味品质差异分析

为系统揭示不同加工工艺的绿莓茶、黄莓茶、红莓茶风味品质差异,采用感官审评、理化成分检测、顶空固相微萃取结合气相色谱-质谱联用技术对这3种莓茶进行品质分析。感官审评结果表明,黄莓茶白霜满披、汤色黄亮、果香浓郁、滋味较醇和;绿莓茶干茶黄绿、汤色绿黄明亮、炒香浓郁、滋味微苦;红莓茶色泽红褐、汤色橙红明亮、花果香浓郁、滋味醇和。滋味品质成分分析显示,绿莓茶中可溶性糖、水浸出物、二氢杨梅素含量均比黄莓茶、红莓茶高;但红莓茶中游离氨基酸含量最高。香气组分分析结果表明,共鉴定到56种挥发性组分,绿莓茶、黄莓茶香气组分以烃类为主,而红莓茶以醇类为主;1,1,6-三甲基-1,2-二氢萘、石竹烯、月桂醇、芳樟醇与绿莓茶的炒香特征密切相关;而苯乙醛、萘、2-戊基呋喃、P-伞花烃、正十四烷与黄莓茶的果香特征密切相关;苯乙醛、水杨酸甲酯、1,1,6-三甲基-1,2-二氢萘则赋予了红莓茶花果香的特征属性。

莓茶黄酮提取物对粉葛淀粉结构和体外消化的影响

将莓茶黄酮提取物(VTE)加入粉葛淀粉(KS)中制备复合物,采用激光共聚焦扫描显微镜(CLSM)、傅里叶红外光谱(FT-IR)和X射线衍射(XRD)对复合物进行结构表征,通过体外消化模型预测复合物的消化性和血糖生成指数(GI)。结果表明:FT-IR和XRD图谱显示成功制备的复合物为A+V型复合物;CLSM图像检测证明VTE直接作用于KS;体外模拟消化试验结果显示,复合物的抗性淀粉(RS)含量较KS提高20.56%,预测GI为63.83±0.46,属于中GI食物。

显齿蛇葡萄资源及藤茶品质评价研究进展

藤茶是一种具有抗氧化、抗炎、抗肿瘤等多种生物活性的代用茶,由显齿蛇葡萄嫩茎叶制成,主要活性成分为黄酮、多酚、多糖类物质。藤茶产业已成为武陵山少数民族地区的特色农业产业。目前,由于原料植物显齿蛇葡萄种质资源、产地及生产加工过程存在差异,藤茶产业的质量控制标准缺乏,制约了藤茶产业健康有序发展。研究综述了有关藤茶品质的研究进展,包括藤茶的原料植物(显齿蛇葡萄)资源、活性化学成分分析及藤茶品质评价等内容,以期规范藤茶的生产加工,为完善质量标准提供参考。

藤茶及其活性成分二氢杨梅素的药理作用

中药藤茶为葡萄科蛇葡萄属藤本植物,含有黄酮类、酚类、甾体类等多种化学成分。其中,二氢杨梅素为藤茶中含量最高的黄酮类化合物,也是其发挥药效作用的主要成分。研究发现,藤茶及二氢杨梅素的抗肿瘤作用效果显著,其机制主要涉及诱导凋亡和抑制增殖、抑制迁移侵袭、调节免疫、逆转耐药。另外,藤茶及二氢杨梅素还可以通过抗氧化作用治疗心血管疾病、神经退行性疾病和肝病;通过抗炎作用治疗肠道炎症、关节炎、神经炎等炎症性疾病;通过调节代谢改善葡萄糖和脂质代谢紊乱。此外,藤茶及二氢杨梅素还具有抗菌、抗病毒等多种作用。文章对藤茶及其活性成分二氢杨梅素的药理作用进行整理综述,并分析总结其临床应用价值和安全性,以期为藤茶药用资源的开发利用提供科学依据。

藤茶总黄酮对非酒精性脂肪性肝病模型小鼠肠道菌群的影响

目的探究藤茶总黄酮对高脂饮食诱导非酒精性脂肪肝(NAFLD)小鼠肠道菌群的影响。方法28只小鼠随机分为4组:空白对照组、模型对照组(HFD组)、藤茶总黄酮小剂量组(TF-L组)、藤茶总黄酮大剂量组(TF-H组),每组7只。HFD组、TF-L组、TF-H组小鼠接受高脂饲料喂养,空白对照组小鼠接受普通饲料喂养。在喂食高脂饲料12周后,TF-L组、TF-H组每天分别灌胃藤茶总黄酮溶液125和250 mg·kg^(-1)·d^(-1),连续6周。采用苏木精-伊红染色法(HE)观察小鼠肝脏和肠道组织病理状况,采用免疫组化法分析结肠黏膜上皮细胞间紧密连接蛋白的表达水平。采用酶联免疫吸附测定(ELISA)试剂盒检测小鼠血清炎症因子的含量。采用16S rRNA测序技术分析小鼠肠道菌群变化。结果藤茶总黄酮可有效改善小鼠肝脏和肠道病理学变化;降低血清炎症因子白细胞介素-6(IL-6)和肿瘤坏死因子-α(TNF-α)的含量;促进结肠内紧密连接蛋白Occludin、ZO-1和Claudin 1表达。3组小鼠肠道菌群存在显著差异,藤茶总黄酮显著降低拟杆菌与厚壁杆菌的比值(P<0.05),增加粪杆菌属、嗜酸乳杆菌属和乳酸菌属的丰度,改善肠道菌群紊乱。结论藤茶总黄酮对高脂饮食引起的NAFLD具有一定改善作用,其机制可能与促进肠屏障的修复和改善肠道菌群紊乱有关。

林下套种有机藤茶标准化栽培技术研究

茶产业是松阳县山区传统特色经济产业,也是维持山区林农主要经济来源的保证。但近几年茶产业所表现出来的茶叶良种更新缓慢、人工采摘成本增加、药肥的大量使用等问题,已严重影响到林农茶叶生产的积极性。本研究主要是引进和栽培作为药食同源的新食品茶饮资源-藤茶(Ampelopsis grossedentata),通过对林下有机藤茶的园地选择、整理、苗木培育、定植技术、田间管理、病虫害防治、采收等方面的标准化栽培技术研究,为探寻有机藤茶最佳栽培条件,推动藤茶产业发展提供技术支撑。

浙江引种显齿蛇葡萄二氢杨梅素提取工艺优化及含量分析

显齿蛇葡萄Ampelopsis grossedentata叶片中富含二氢杨梅素,其嫩叶可加工成藤茶。本研究建立了显齿蛇葡萄叶中二氢杨梅素的HPLC检测方法,并对浙江引种的3个种源4个种质(广西种源、贵州种源、湖北种源、湖北大叶种源)显齿蛇葡萄老叶和嫩叶中二氢杨梅素的含量进行对比分析。结果表明,显齿蛇葡萄叶片中二氢杨梅素的最佳萃取条件为:液料比20∶1,萃取溶剂75%乙醇,萃取温度40℃,频率20 kHz、功率500 W超声萃取3次,每次25 min,在此条件下二氢杨梅素的提取得率可以达到16.21%;二氢杨梅素HPLC检测方法的标样拟合方程为y=218.74 x,R2=0.9997,平均加标回收率为98.88%,能较好地满足研究的需求;3个种源普通显齿蛇葡萄,湖北种源叶片(嫩叶)中二氢杨梅素含量最高,达291.87 mg·g^(-1),但3个种源间并无显著性差异;湖北大叶种源叶片(嫩叶)中二氢杨梅素含量最低,并与其它3个种源均存在极显著性差异(P<0.01);显齿蛇葡萄嫩叶与老叶中的二氢杨梅素含量差异极显著(P<0.01),其中贵州种源2种叶片中的二氢杨梅素差异最大,嫩叶中二氢杨梅素的含量是老叶中含量的2.07倍,其次是广西种源、湖北大叶种源和湖北种源。在实际生产中,建议以嫩叶采摘加工为主。

藤茶功能成分研究及开发应用进展

藤茶是葡萄科蛇葡萄属显齿蛇葡萄的嫩茎叶,是我国民间广为流传的民族特色饮用植物,因其富含黄酮类、多酚类化合物受到了广泛的研究和关注。近几年来,学者们对其药理功效方面的研究不断深入。本文根据近年来国内外的最新研究进展,对藤茶主要物质基础、生物活性、开发利用等进行了梳理归纳,以期为藤茶及其活性成分的应用技术研究、新产品开发提供借鉴与参考。

莓茶粉对面包品质及其抗氧化特性的影响

为探究莓茶(显齿蛇葡萄)粉对面包品质及抗氧化能力的影响,通过添加莓茶粉部分替代小麦粉(0%~5%)用于制作面包,测定了莓茶面包的感官品质、质构特性、内部结构及抗氧化能力。研究发现与对照组相比,1%添加量的莓茶面包咀嚼性、弹性变化不显著(P>0.05),面包品质较好,随添加量增加,莓茶面包的品质下降明显;扫描电镜(SEM)结果表明,1%添加量时,面包内部结构完整,气孔边缘光滑,但随添加量增加,莓茶面包内部结构遭到破坏,面包品质下降;抗氧化结果表明,随着莓茶粉添加量的增加,面包的多酚、黄酮、二氢杨梅素(DHM)、杨梅苷、杨梅素含量和抗氧化能力显著提高(P<0.05)。总的来说,添加1%莓茶粉可保证面包的品质,同时提高面包的抗氧化能力,为今后莓茶面包的发展提供了理论依据。

显齿蛇葡萄叶细胞悬浮培养体系的建立及其产多酚类物质研究

显齿蛇葡萄叶富含多酚类化合物,是一种具有很高开发利用价值的新资源食品原料。以显齿蛇葡萄幼叶为外植体诱导出了2种典型的愈伤组织,通过激素优化和连续筛选获得了性状优良的愈伤组织,在此基础上建立并优化了显齿蛇葡萄叶细胞悬浮培养体系,对悬浮培养细胞中的主要多酚类物质进行了鉴定,并评价了多酚的抗氧化活性。采用超高压液相色谱飞行时间质谱(UPLC-Q-TOF MS/MS)和高效液相色谱(HLPC)检测技术,分别从愈伤组织和悬浮培养细胞中鉴定出了7种和10种多酚类化合物,其中原花青素B1、(+)-儿茶素、表儿茶素没食子酸酯为愈伤组织和悬浮培养细胞中共有的物质,且含量较高,其中以表儿茶素没食子酸酯含量最高,在愈伤组织和悬浮培养细胞中分别达到了5 020.965μg/g和1 044.725μg/g。抗氧化活性评价结果显示,悬浮培养细胞多酚提取物具有很强的抗氧化活性,对2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS+)和2,2-联苯基-1-苦基肼基(DPPH)自由基清除的IC50分别为30.681μg/mL和3.685μg/mL,相同质量浓度下对DPPH自由基的清除和总还原能力均强于维生素C,其抗氧化能力主要源于表儿茶素没食子酸酯和(+)-儿茶素。希望研究可为显齿蛇葡萄细胞培养及其多酚类次生代谢产物的合成调控提供参考。

药用植物藤茶的研究进展

藤茶,学名显齿蛇葡萄(AmpeLopsis grossedentata),是生长在中国境内的一种野生茶,其有效成分以黄酮类化合物为主,此外还含有多糖、多酚、有机酸、甾体、挥发油、氨基酸和微量元素等。藤茶具有多种生物学活性,如降血糖、降血脂、抑菌、抗氧化、抗肿瘤、调节免疫等。藤茶全株可入药,在民族地区作为保健茶饮和中草药受到广泛关注。总结国内藤茶研究进展,对其化学组成、生物学活性及应用等方面进行综述,并对藤茶研究及应用中存在的问题进行讨论,为藤茶研究和开发利用提供理论支持。

藤茶的生物活性与转化及其在动物生产中的应用研究进展

藤茶为药食两用植物,含有丰富的黄酮类化合物,主要成分为二氢杨梅素和杨梅素。藤茶的主要活性成分具有抗氧化、抑菌和免疫调节等功能。使用益生菌发酵藤茶进行生物转化,可以提高藤茶的活性成分含量及生物活性功能。近年来,藤茶作为新型饲料添加剂在动物生产中的应用引起广泛关注。因此,文章简要概括藤茶活性成分和生物活性功能,总结了藤茶通过益生菌生物转化及其在动物生产中的应用,以期为藤茶在动物生产中的高效利用提供参考。

响应面-主成分分析法优化大曲发酵藤茶工艺

使用浓香型大曲复合多菌种,结合盐渍-醋蒸工艺对藤茶进行发酵,改善藤茶青气重、口味苦涩及回甘不明显的弊端。利用客观权重赋权法和响应面-主成分分析法,探究藤茶发酵过程中环境湿度、发酵温度、大曲接种量、初始糖度、烘焙温度对发酵藤茶品质的影响,同时完善了响应面前期数据处理的系列过程。得出了大曲发酵藤茶的工艺参数,在该条件下各参考指标为:还原糖含量110.875 mg/g,感官评价90.50分,pH值6.32,总酚含量27.68 mg/g,氨基酸含量21.0925 mg/g,黄酮含量435.303 mg/g。为适应一定程度的工业化生产,将试验所确定的工艺参数调整为发酵湿度50%,初始糖度5.2%,发酵温度39.6℃,大曲接种量3.2%,烘焙温度80℃,研究结果为发酵藤茶的工业化生产提供了一定参考。

基于感官评价及理化指标的来凤藤茶品质分析

【目的】探究来凤藤茶感官评价与理化指标的相关性,构建藤茶品质评价模型。【方法】以来凤县不同乡镇的12个藤茶样品为材料,通过感官评价及理化指标测定,结合相关性分析、主成分分析和聚类分析,利用多元线性回归构建品质评价模型,并采用线性回归验证模型重现性。【结果】感官综合评分在85.42~92.59之间;12项理化指标变异系数在5.12%~30.81%之间,其中10项指标变异系数大于10%;理化指标间呈不同程度的相关性;主成分分析共提取3个主成分,方差累计贡献率为86.003%;聚类分析将12个藤茶样品聚为3类,类群Ⅲ有7项理化指标低于其他类群;多元线性回归得到评价模型为:综合评分=0.742×M_(二氢杨梅素)−0.574×N_(浑浊度),模型评分与感官综合评分线性回归相关系数为0.7826;模型重现性线性回归相关系数为0.6956。【结论】本研究可为藤茶特色产业品质评价标准的建立提供参考。

有机肥不同用量对莓茶品质的影响

为了探究有机肥对莓茶品质的影响,以新原生物莓茶专用有机肥为试材,设置T1~T5(有机肥用量分别为3 000、3 750、4 500、5 250和6 000 kg/hm~2)5个处理,在张家界市永定区西溪坪街道庄家峪村开展了有机肥不同用量对莓茶品质影响的研究。结果表明:各处理7月和8月采摘的莓茶样品中,茶多酚、总黄酮含量均分别以T2和T3处理最高,二氢杨梅素含量均以T2处理最高,可溶性糖和游离氨基酸含量均分别以T2和T4处理最高,可溶性蛋白含量分别以T5和T1处理最高;将有机肥施用量与莓茶各品质指标的含量进行多项式拟合的结果表明,当有机肥施用量为4 078.95 kg/hm~2时莓茶的茶多酚含量达到最大值,当有机肥施用量为4 133.86 kg/hm~2时莓茶的总黄酮含量达到最大值,当有机肥施用量为4 272.88kg/hm~2时莓茶的二氢杨梅素含量达到最大值,当有机肥施用量为4 353.02 kg/hm~2时莓茶的游离氨基酸含量达到最大值,当有机肥施用量为3 732.12 kg/hm~2时莓茶的可溶性糖含量达到最大值;同时,各处理中以T5的土壤养分含量最高。综合考虑各项品质指标与土壤理化性状,建议有机肥施用量为3 750~4 500 kg/hm~2。