This page has only limited features, please log in for full access.

Unclaimed
Liang Zhang
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 08 August 2021 in Food Chemistry
Reads 0
Downloads 0

Hydroxycinnamoyl quinic acids are important phenolic acids in tea, particularly fermented teas. However, there have been fewer studies that have confirmed their taste properties. The aim of this study was to investigate the astringent compounds in Keemun congou black tea (KBT) using a combination of mass spectrometry, turbidity analysis, and sensory evaluation. Turbidity analysis determined that p-coumaroylquinic acids were the astringent contributing compounds in KBT. Moreover, the separated compound D16 was identified as trans-4-O-p-coumaroylquinic acid (trans-4-O-pCoQA) by nuclear magnetic resonance spectroscopy and first confirmed to be the astringent contributing compound in KBT by sensory evaluation. Its astringent threshold concentration was tested to be 38 µM. The trans-4-O-pCoQA content in eight KBT samples of various grades ranged from 40.20 ± 0.15 ~ 65.53 ± 0.22 µM. Turbidity analysis combined with sensory evaluation could be a powerful tool for identifying critical compounds responsible for the astringent taste.

ACS Style

Mingchun Wen; Zisheng Han; Yuqing Cui; Chi-Tang Ho; Xiaochun Wan; Liang Zhang. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry 2021, 368, 130803 .

AMA Style

Mingchun Wen, Zisheng Han, Yuqing Cui, Chi-Tang Ho, Xiaochun Wan, Liang Zhang. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry. 2021; 368 ():130803.

Chicago/Turabian Style

Mingchun Wen; Zisheng Han; Yuqing Cui; Chi-Tang Ho; Xiaochun Wan; Liang Zhang. 2021. "Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation." Food Chemistry 368, no. : 130803.

Research article
Published: 27 July 2021 in Journal of Agricultural and Food Chemistry
Reads 0
Downloads 0

Glycated proteins are the main source of dietary advanced glycation end products (AGEs). Glycated proteins are enzymatically hydrolyzed in the gastrointestinal tract, which releases more absorbable and smaller potentially harmful AGEs. This study investigated the inhibitory effect of catechin on AGE release from glycated bovine serum albumin (G-BSA) during gastrointestinal digestion. Catechin inhibited AGE release during gastrointestinal digestion, especially in the gastric digestion stage. Additionally, catechin altered these peptides in the small intestine by reducing G-BSA digestibility. The proposed mechanism involves interactions between catechin and G-BSA/digestive enzymes, inhibiting digestive enzyme activity and changing the conformation of G-BSA. Catechin reduced G-BSA β-sheet content and protected the helical conformation. Moreover, catechin enhanced the antioxidant capacity of G-BSA, which could attenuate postprandial oxidative stress in the gastrointestinal tract caused by the release of AGEs. This study improves our understanding of the nutritional and health effects of catechin on dietary AGEs during gastrointestinal digestion.

ACS Style

Qian Wu; Yu Ouyang; Yingfei Kong; Yaoyao Min; Juan Xiao; Shuyi Li; Mengzhou Zhou; Nianjie Feng; Liang Zhang. Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro. Journal of Agricultural and Food Chemistry 2021, 69, 8807 -8818.

AMA Style

Qian Wu, Yu Ouyang, Yingfei Kong, Yaoyao Min, Juan Xiao, Shuyi Li, Mengzhou Zhou, Nianjie Feng, Liang Zhang. Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro. Journal of Agricultural and Food Chemistry. 2021; 69 (31):8807-8818.

Chicago/Turabian Style

Qian Wu; Yu Ouyang; Yingfei Kong; Yaoyao Min; Juan Xiao; Shuyi Li; Mengzhou Zhou; Nianjie Feng; Liang Zhang. 2021. "Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro." Journal of Agricultural and Food Chemistry 69, no. 31: 8807-8818.

Journal article
Published: 03 July 2021 in Food Research International
Reads 0
Downloads 0

Monosaccharides of Keemun black tea were quantitatively determined by high performance liquid chromatography coupled with 3-methyl-1-phenyl-2-pyrazolin-5-one (PMP) pre-column derivatization. The methodology of developed analytical method was established with good linearity, recovery, repeatability and precision. The quantitative results showed that D-mannose, D-glucuronic acid, D-glucose, D-galactose and L-arabinose were detected in Keemun black tea samples. D-glucose was the predominant monosaccharide in black tea, and its concentration was continuously increased from fresh tea leaves to fermentation, but after drying its concentration was significantly decreased. Meanwhile, theaflavins’ concentrations were obviously decreased after drying. When theaflavins were heated with D-glucose, the loss of theaflavins was increased. Correspondingly, theaflavins also prevented the caramelization of D-glucose and restored the loss of D-glucose during heating. Through the liquid chromatography/electrospray tandem mass spectrometry some theaflavins glucose adducts were identified.

ACS Style

Mingchun Wen; Yuqing Cui; Cai-Xia Dong; Liang Zhang. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Research International 2021, 148, 110588 .

AMA Style

Mingchun Wen, Yuqing Cui, Cai-Xia Dong, Liang Zhang. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Research International. 2021; 148 ():110588.

Chicago/Turabian Style

Mingchun Wen; Yuqing Cui; Cai-Xia Dong; Liang Zhang. 2021. "Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing." Food Research International 148, no. : 110588.

Paper
Published: 29 March 2021 in Food & Function
Reads 0
Downloads 0

This study explored the effects of lotus seedpod oligomeric procyanidins (LSOPC) and their main monomer catechin (CC) on the formation of advanced glycation end products (AGEs) and Caco-2 cytotoxicity during gastrointestinal digestion.

ACS Style

Qian Wu; Kuoquan Zhao; Yuanyuan Chen; Yu Ouyang; Yingna Feng; Shuyi Li; Liang Zhang; Nianjie Feng. Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells. Food & Function 2021, 12, 3527 -3538.

AMA Style

Qian Wu, Kuoquan Zhao, Yuanyuan Chen, Yu Ouyang, Yingna Feng, Shuyi Li, Liang Zhang, Nianjie Feng. Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells. Food & Function. 2021; 12 (8):3527-3538.

Chicago/Turabian Style

Qian Wu; Kuoquan Zhao; Yuanyuan Chen; Yu Ouyang; Yingna Feng; Shuyi Li; Liang Zhang; Nianjie Feng. 2021. "Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells." Food & Function 12, no. 8: 3527-3538.

Book chapter
Published: 24 March 2021 in Advances in Food and Nutrition Research
Reads 0
Downloads 0

Polyphenols widely exists in various foods, including main crops, fruits, beverages and some wines. Famous representatives of polyphenols, such as resveratrol in red wine, (−)-epigallocatechin gallate in green tea, chlorogenic acid in coffee, anthocyanins in colored fruits, procyanidins in grape seed have become hot research topics in food science and nutrition. There have been thousands of papers on the biochemistry, chemistry, nutritional values and population-based investigations of dietary polyphenols. In this chapter, we reviewed the published articles and database of dietary polyphenols to draw a profile for the classification, structural identification, and biological activities mainly based on enzymes, cell bioassay and animal models, as well as the population-based investigation results. The typical compound and its health benefits for each category of polyphenols was also introduced. The identification of dietary polyphenols could be solved by combined spectroscopy methods, of which the liquid chromatography tandem mass spectrometry is highlighted to greatly increase the efficiency on structural identification. Although the population-based investigation showed some controversial results for health benefits, the multi-functions of dietary polyphenols on preventing metabolic syndromes, various cancers and neurodegenerative disease have attracted much attention.

ACS Style

Liang Zhang; Zisheng Han; Daniel Granato. Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health. Advances in Food and Nutrition Research 2021, 1 .

AMA Style

Liang Zhang, Zisheng Han, Daniel Granato. Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health. Advances in Food and Nutrition Research. 2021; ():1.

Chicago/Turabian Style

Liang Zhang; Zisheng Han; Daniel Granato. 2021. "Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health." Advances in Food and Nutrition Research , no. : 1.

Journal article
Published: 14 March 2021 in Food Chemistry
Reads 0
Downloads 0

Maillard reaction produces advanced glycation end products (AGEs) that endanger human health. This study investigated the protective effect of (+)-catechin (CC) on different types of dietary AGEs absorption and cytotoxicity in Caco-2 cells. Our results showed that CC had higher inhibitory rate on peptide bound-AGEs absorption than free Nɛ-carboxymethyl lysine (CML), which dropped to 36.24% and 32.21% when treated with 20 and 50 μM CC. The reasons might be that CC could repair the loose tight junction (ZO-1) and down-regulation of protein-coupling peptide carrier 1 (PEPT-1) expression in Caco-2 cells which were in accordance with molecular docking results. Additionally, CC could remarkably decreased the protein levels of receptor of AGEs (RAGE), mitogen-activated protein kinases (MAPK) and nuclear factor-kappa B (NF-κB) that detected by western blotting and immunohistochemical staining method. Taken together, these findings demonstrated that CC may inhibit AGEs absorption and protected Caco-2 cells against RAGE-MAPK-NF-κB signaling suppression.

ACS Style

Qian Wu; Yuanyuan Chen; Yu Ouyang; Yi He; Juan Xiao; Liang Zhang; Nianjie Feng. Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells. Food Chemistry 2021, 355, 129574 .

AMA Style

Qian Wu, Yuanyuan Chen, Yu Ouyang, Yi He, Juan Xiao, Liang Zhang, Nianjie Feng. Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells. Food Chemistry. 2021; 355 ():129574.

Chicago/Turabian Style

Qian Wu; Yuanyuan Chen; Yu Ouyang; Yi He; Juan Xiao; Liang Zhang; Nianjie Feng. 2021. "Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells." Food Chemistry 355, no. : 129574.

Journal article
Published: 28 October 2020 in Food and Chemical Toxicology
Reads 0
Downloads 0

Recently, mycotoxins safety in Chinese post-fermented teas has attracted much attention because it is still controversial whether environmental fungi in the teas are able to produce aflatoxins. In this study, a rapid and selective analytical method based on immunoaffinity column (IAC) cleaning coupled with liquid chromatography-mass spectrometry (LC-MS) was developed to quantify four aflatoxins (B1, B2, G1 and G2) in post-fermented teas. Recoveries ranged from 80.8 to 92.2% with relative standard deviation less than 3%. The limits of detection and quantification were 0.109–0.348 μg kg−1 and 0.364–1.159 μg kg−1, respectively. Two out of 158 samples were positive for aflatoxins examination (occurrence rate 1.27%). The deterministic assessment for the maximal aflatoxins exposure under upper bound was 9.19 × 10−6 μg kg−1 day−1 from heavy exposure consumers (≥50 year age group), but the exposure was lower than the JECFA acceptable value of 1.0 ng kg−1 day−1 on liver risk. Probabilistic assessment showed that the upper bound 95th percentile carcinogenic risk value for the 318 consumers (Yunnan China and Ulan Bator Mongolia) was 1.75 × 10−7, and for heavy exposure consumers was 2.4 × 10−7, and the values equally below the acceptable carcinogenic risk level.

ACS Style

Pu Cui; Hangbin Yan; Daniel Granato; Chi-Tang Ho; Ziling Ye; Yong Wang; Liang Zhang; Yu Zhou. Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea. Food and Chemical Toxicology 2020, 146, 111830 .

AMA Style

Pu Cui, Hangbin Yan, Daniel Granato, Chi-Tang Ho, Ziling Ye, Yong Wang, Liang Zhang, Yu Zhou. Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea. Food and Chemical Toxicology. 2020; 146 ():111830.

Chicago/Turabian Style

Pu Cui; Hangbin Yan; Daniel Granato; Chi-Tang Ho; Ziling Ye; Yong Wang; Liang Zhang; Yu Zhou. 2020. "Quantitative analysis and dietary risk assessment of aflatoxins in Chinese post-fermented dark tea." Food and Chemical Toxicology 146, no. : 111830.

Journal article
Published: 15 June 2020 in Food Chemistry
Reads 0
Downloads 0

The aim of the present study was to evaluate the phenolic composition of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of C. ternatea blue petals as well as the anthocyanin stability against pH, temperature and light in the presence and absence of fructooligosaccharides. Twelve compounds were tentatively identified by UHPLC-Q-TOF-MS/MS in CLE and PPE extracts. In direct/reverse spectrophotometric titration, anthocyanins showed colour changes between pH 2.25 to 10.20, and colour reversibility, maintaining antioxidant activity against the DPPH radical. The aqueous extracts at pH 3.6 and 5.4 exhibited thermal stability with the presence and absence of fructooligosaccharides with activation energy higher than 99 kJ/mol. The addition of fructooligosaccharides in the extracts at pH 5.4 exposed to light provided a protective effect against anthocyanin photodegradation. The data show the technological potential of aqueous extract of C. ternatea blue petals as a natural colourant in a functional beverage model system.

ACS Style

Graziela Bragueto Escher; Mingchun Wen; Liang Zhang; Neiva Deliberali Rosso; Daniel Granato. Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chemistry 2020, 331, 127341 .

AMA Style

Graziela Bragueto Escher, Mingchun Wen, Liang Zhang, Neiva Deliberali Rosso, Daniel Granato. Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals. Food Chemistry. 2020; 331 ():127341.

Chicago/Turabian Style

Graziela Bragueto Escher; Mingchun Wen; Liang Zhang; Neiva Deliberali Rosso; Daniel Granato. 2020. "Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals." Food Chemistry 331, no. : 127341.

Journal article
Published: 11 June 2020 in Food Research International
Reads 0
Downloads 0

The aims of this study were to quantify and optimize the extraction of total phenolic content (TPC), total flavonoids (TF) and antioxidant activity (AA) of aqueous pu-erh (Camellia sinensis var. assamica) extracts, as well as to compare the optimized pu-erh tea extract (OPT) with toasted mate (Ilex paraguariensis), black and green (Camellia sinensis) teas. The optimization process increased the TPC and the ferric reducing antioxidant power (FRAP). The results showed that the green tea extract presented the highest values for TPC and antioxidant capacity. The pasteurized OPT showed lower TPC and TF, and higher FRAP, DPPH and Cu2+ chelating ability compared to the non-pasteurized OPT. The lyophilized OPT showed inhibition of lipid peroxidation in Wistar rat brain homogenate and displayed antibiofilm activity against Enterococcus faecalis ATCC 25212 and 19433, and Staphylococcus aureus ATCC 25923. Additionally, lyophilized OPT presented cytotoxic and antiproliferative effects against tumor cell lines (Caco-2, A549 and HepG2), inhibited the production of reactive oxygen species in A549 and IMR90 cells, and presented antihemolytic activity in human erythrocytes. The lyophilized OPT inhibited α-glucosidase (IC50 = 47.0 µg/mL) and α-amylase at 30.0 mg/mL. The main compounds detected in OPT were gallic acid, caffeine and theobromine.

ACS Style

Lorene Armstrong; Mariana Araújo Vieira Do Carmo; You Wu; Luis Antônio Esmerino; Luciana Azevedo; Liang Zhang; Daniel Granato. Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activities. Food Research International 2020, 137, 109430 .

AMA Style

Lorene Armstrong, Mariana Araújo Vieira Do Carmo, You Wu, Luis Antônio Esmerino, Luciana Azevedo, Liang Zhang, Daniel Granato. Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activities. Food Research International. 2020; 137 ():109430.

Chicago/Turabian Style

Lorene Armstrong; Mariana Araújo Vieira Do Carmo; You Wu; Luis Antônio Esmerino; Luciana Azevedo; Liang Zhang; Daniel Granato. 2020. "Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activities." Food Research International 137, no. : 109430.

Paper
Published: 14 May 2020 in Food & Function
Reads 0
Downloads 0

Catechin has a good inhibitory effect on advanced glycation end product (AGE) formation in alcoholic media, which is generated by Maillard reaction is closely related to diabetes.

ACS Style

Qian Wu; Shimiao Tang; Liang Zhang; Jinsong Xiao; Qing Luo; Yuanyuan Chen; Mengzhou Zhou; Nianjie Feng; Chao Wang. The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media. Food & Function 2020, 11, 5396 -5408.

AMA Style

Qian Wu, Shimiao Tang, Liang Zhang, Jinsong Xiao, Qing Luo, Yuanyuan Chen, Mengzhou Zhou, Nianjie Feng, Chao Wang. The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media. Food & Function. 2020; 11 (6):5396-5408.

Chicago/Turabian Style

Qian Wu; Shimiao Tang; Liang Zhang; Jinsong Xiao; Qing Luo; Yuanyuan Chen; Mengzhou Zhou; Nianjie Feng; Chao Wang. 2020. "The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media." Food & Function 11, no. 6: 5396-5408.

Journal article
Published: 11 February 2020 in Food Research International
Reads 0
Downloads 0

Studies regarding the bioactivity of teas are mainly based on the phenolic composition and in vitro antioxidant activity of the herbal species used in their preparation. The aim of this study was to compare the in vitro and ex vivo antioxidant activity, cytotoxic/antiproliferative activity against cancer cells, the inhibitory activity of α-amylase, α-glucosidase and angiotensin I-converting enzymes, as well as the inhibition of DNA-induced fission of the peroxyl radical, in relation to aqueous extracts of Camellia sinensis var. sinensis (CS), Ilex paraguariensis (IP), Aspalathus linearis (AL) and an optimised extract (OT) containing the three herb species. A bivariate and multivariate statistical approach was employed to associate functional activities with individual phenolic composition. The CS and OT extracts showed the highest levels of hesperidin, quercetin-3-rutinoside, (-)-epigallocatechin-3-gallate and isoquercitrin. The CS and OT extracts showed the highest antioxidant activity, greater ability to inhibit α-amylase and proliferation of HCT8 cells, and greater ability to reduce Folin-Ciocalteu reagent. The AL extract, which is the major source of quercetin-3-rutinoside, hesperidin and isoquercitrin, showed the highest ability to inhibit α-glucosidase, the inhibition of LDL oxidation and protection of human erythrocytes. The IP extract showed the highest inhibition of lipoperoxidation in brain homogenate of Wistar rats, antihypertensive activity, and A549 cell proliferation; chlorogenic acid was its major phenolic compound. In general, the in vitro functionality of each extract was dependent on its chemical composition and the OT extract presented the most varied phenolic composition, and biological activity similar to the CS sample. In conclusion, the mixture of CS, AL, and IP represents a chemical and functional-based strategy to develop functional teas.

ACS Style

Jânio Sousa Santos; Graziela Bragueto Escher; Mariana Vieira Do Carmo; Luciana Azevedo; Mariza Boscacci Marques; Heitor Daguer; Luciano Molognoni; Maria Inés Genovese; Mingchun Wen; Liang Zhang; Won Young Oh; Fereidoon Shahidi; Daniel Granato. A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity. Food Research International 2020, 132, 109090 .

AMA Style

Jânio Sousa Santos, Graziela Bragueto Escher, Mariana Vieira Do Carmo, Luciana Azevedo, Mariza Boscacci Marques, Heitor Daguer, Luciano Molognoni, Maria Inés Genovese, Mingchun Wen, Liang Zhang, Won Young Oh, Fereidoon Shahidi, Daniel Granato. A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity. Food Research International. 2020; 132 ():109090.

Chicago/Turabian Style

Jânio Sousa Santos; Graziela Bragueto Escher; Mariana Vieira Do Carmo; Luciana Azevedo; Mariza Boscacci Marques; Heitor Daguer; Luciano Molognoni; Maria Inés Genovese; Mingchun Wen; Liang Zhang; Won Young Oh; Fereidoon Shahidi; Daniel Granato. 2020. "A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity." Food Research International 132, no. : 109090.

Journal article
Published: 10 February 2020 in Archives of Biochemistry and Biophysics
Reads 0
Downloads 0

Leaf herbivory on tea plants (Camellia sinensis) by tea geometrids (Ectropis oblique) can cause severe yield loss and quality damage for tea. In previous work, we discovered that leaf herbivory triggered systemic carbon depletion in undamaged roots to enhance resource investment for local defense induced in damaged leaves. Here, we investigated the dynamics of amino acids in the local and systemic responses and the roles of nitrogen resource reallocation for the inducible defense in tea plants in response to leaf herbivory. The comparative analysis of the dynamics of flavonoids, caffeine, theanine and basic amino acids at metabolic and transcriptome levels revealed that leaf herbivory triggered the differential reconfiguration of these amino acid-derived defensive metabolites and nitrogenous primary metabolism between the local and systemic responses. The tight association of the metabolism and reallocation of amino acids with the activation of defensive secondary metabolism indicated that the systemic nitrogen reallocation played a potentially important role for the resource investment in tea plant resistance against leaf herbivory. This study provided an extended understanding of the role of systemic nitrogen reallocation for the interaction of tea plants and geometrids and the root-mediated resource-based resistance strategy employed by tea plants in response to leaf herbivory.

ACS Style

Longbao Li; Tingting Li; Yuanyuan Jiang; Yunqiu Yang; Liang Zhang; Zongde Jiang; Chaoling Wei; Xiaochun Wan; Hua Yang. Alteration of local and systemic amino acids metabolism for the inducible defense in tea plant (Camellia sinensis) in response to leaf herbivory by Ectropis oblique. Archives of Biochemistry and Biophysics 2020, 683, 108301 .

AMA Style

Longbao Li, Tingting Li, Yuanyuan Jiang, Yunqiu Yang, Liang Zhang, Zongde Jiang, Chaoling Wei, Xiaochun Wan, Hua Yang. Alteration of local and systemic amino acids metabolism for the inducible defense in tea plant (Camellia sinensis) in response to leaf herbivory by Ectropis oblique. Archives of Biochemistry and Biophysics. 2020; 683 ():108301.

Chicago/Turabian Style

Longbao Li; Tingting Li; Yuanyuan Jiang; Yunqiu Yang; Liang Zhang; Zongde Jiang; Chaoling Wei; Xiaochun Wan; Hua Yang. 2020. "Alteration of local and systemic amino acids metabolism for the inducible defense in tea plant (Camellia sinensis) in response to leaf herbivory by Ectropis oblique." Archives of Biochemistry and Biophysics 683, no. : 108301.

Journal article
Published: 20 December 2019 in Postharvest Biology and Technology
Reads 0
Downloads 0

White mushrooms were harvested and then packaged, the air was evacuated from the package, and then one of two inert gases, N2 or CO2, was pumped into the sealed packages. After storing all mushrooms at 4 °C, dynamic quantitative changes in polyamines and amino acids were subsequently detected. The results showed that the content of polyamines (PAs) in the white mushrooms was significantly increased due to the climacteric effect after 24 h of cold storage, but anaerobic treatment inhibited the biosynthesis of PAs and maintained a level as low as that of fresh mushrooms. In addition, anaerobic treatment significantly changed the amino acid content, especially the content of γ-aminobutyric acid (GABA), which was more markedly increased when the mushrooms were treated with N2. Then, the multiple enzymatic activities related to the GABA synthesis pathway were determined, including that of arginine decarboxylase (ADC), ornithine decarboxylase (ODC), diamine oxidase (DAO), polyamine oxidase (PAO), and glutamate decarboxylation (GAD), and the results showed that PAs metabolism played a great role in driving GABA biosynthesis in mushrooms that were exposed to N2.

ACS Style

Qi Chen; Meng-Shuang Li; Wei Ding; Ming-Min Tao; Qi Qi; Yu-Huan Li; Juan Li; Liang Zhang. Effects of high N2/CO2 in package treatment on polyamine-derived 4-Aminobutyrate (GABA) biosynthesis in cold-stored white mushrooms (Agaricus bisporus). Postharvest Biology and Technology 2019, 162, 111093 .

AMA Style

Qi Chen, Meng-Shuang Li, Wei Ding, Ming-Min Tao, Qi Qi, Yu-Huan Li, Juan Li, Liang Zhang. Effects of high N2/CO2 in package treatment on polyamine-derived 4-Aminobutyrate (GABA) biosynthesis in cold-stored white mushrooms (Agaricus bisporus). Postharvest Biology and Technology. 2019; 162 ():111093.

Chicago/Turabian Style

Qi Chen; Meng-Shuang Li; Wei Ding; Ming-Min Tao; Qi Qi; Yu-Huan Li; Juan Li; Liang Zhang. 2019. "Effects of high N2/CO2 in package treatment on polyamine-derived 4-Aminobutyrate (GABA) biosynthesis in cold-stored white mushrooms (Agaricus bisporus)." Postharvest Biology and Technology 162, no. : 111093.

Original article
Published: 26 November 2019 in Biomass Conversion and Biorefinery
Reads 0
Downloads 0

Biochar was prepared from tea waste that had been heated to 300 °C, 500 °C, or 700 °C (TWBC300, TWBC500, and TWBC700, respectively), and was characterized by elemental analysis, scanning electron microscopy, Fourier transform infrared spectroscopy, Raman spectroscopy, and X-ray photoelectron spectroscopy. Then, the Cd removal characteristics and mechanism for the biochar were investigated. The results showed that as the pyrolysis temperature increased, the hydrophilicity and polarity of the biochar became poor, and some functional groups (oxygen-containing groups) decreased. Furthermore, pH and the aromatic structure of the biochar were enhanced, but the carbon structural defects of the biochar also increased. The Langmuir isotherm model and the pseudo-second-order kinetic model accurately described the adsorption process. The maximum adsorption capacity for Cd by TWBC300, TWBC500, and TWBC700 was 8.90 mg g−1, 4.73 mg g−1, and 7.26 mg g−1, respectively. The adsorption capacities of the biochars greatly decreased after acid washing, which indicated that the soluble minerals in biochars played a key role during the Cd removal process. The characterization approach (FTIR, XPS, and Raman spectroscopy analysis) combined with measurements of the pH value, and the Ca and Mg in the supernatant after Cd adsorption inferred that the mechanisms between tea waste–based biochar (TWBC) and Cd were surface complexation, cation exchange, the cation-π interaction, and precipitation. The functional groups in TWBC300 could participate in Cd removal, and the aromatic structures in TWBC700 may also play an important role during Cd adsorption. The results suggest that all of the examined TWBC can act as an adsorbent to remove Cd. But, the best TWBC was TWBC300.

ACS Style

Shisuo Fan; Liang Zhang. Production and characterization of tea waste–based biochar and its application in treatment of Cd-containing wastewater. Biomass Conversion and Biorefinery 2019, 1 -14.

AMA Style

Shisuo Fan, Liang Zhang. Production and characterization of tea waste–based biochar and its application in treatment of Cd-containing wastewater. Biomass Conversion and Biorefinery. 2019; ():1-14.

Chicago/Turabian Style

Shisuo Fan; Liang Zhang. 2019. "Production and characterization of tea waste–based biochar and its application in treatment of Cd-containing wastewater." Biomass Conversion and Biorefinery , no. : 1-14.

Journal article
Published: 20 November 2019 in Food Research International
Reads 0
Downloads 0

In the present study, the chemical constituents and inhibitory effects of Chinese olive leaf tea (OLT) on α-amylase, α-glucosidase, and its lipid-lowering effects on obese mice induced by a high fat diet were evaluated. In total, 17 compounds including hydroxytyrosol, hydroxytyrosol-glucoside were tentatively identified as main compounds of OLT with authentic compounds or referring to published articles and accessible databases. In total 105 volatile compounds were identified, in which hexanal, benzaldehyde and nonanal were the main aroma compounds. The bioassay showed that the IC50 values of the OLT on α-amylase and α-glucosidase were 0.2102 g/mL and 2.925 mg/mL, respectively. It also indicated that the OLT is effective in improving the glucose homeostasis by oral starch tolerance test (OSTT). The experimental results in vivo also indicated that OLT significantly improved body weight, liver weight, abdominal fat, plasma levels of lipids, hepatic and plasma malondialdehyde (MDA) levels compared with obese mice fed high-fat diet. The OLT can enhance the antioxidant enzymes’ activities (SOD and GSH-Px), meanwhile prevent the hepatic inflammation induced by high-fat diet. In summary, OLT has a potential application in preventing metabolic syndromes.

ACS Style

Yang Zhang; Mingchun Wen; Pan Zhou; Maolin Tian; Jie Zhou; Liang Zhang. Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat diet. Food Research International 2019, 128, 108785 .

AMA Style

Yang Zhang, Mingchun Wen, Pan Zhou, Maolin Tian, Jie Zhou, Liang Zhang. Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat diet. Food Research International. 2019; 128 ():108785.

Chicago/Turabian Style

Yang Zhang; Mingchun Wen; Pan Zhou; Maolin Tian; Jie Zhou; Liang Zhang. 2019. "Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat diet." Food Research International 128, no. : 108785.

Journal article
Published: 15 November 2019 in Antioxidants
Reads 0
Downloads 0

Edible flowers have been used as ingredients because of their biological activities, taste, and overall appearance. This research was aimed to characterize the chemical composition and in vitro antioxidant activity of the marigold flower (Calendula officinalis L.) extracted with different proportions of water and ethyl alcohol, and the lyophilized extract with higher content of antioxidant compounds was incorporated into an organic yogurt. Results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolic content (TPC), flavonoids, and antioxidant activity (ferric reducing antioxidant power (FRAP), total reducing capacity (TRC), and Cu2+/Fe2+ chelating ability). Phenolic acids and flavonoids were quantified in the extract by LC-DAD, while 19 compounds were tentatively identified by ESI-MS/MS. The lyophilized marigold extract (LME) also inhibited 12% of Wistar rat’s brain lipid oxidation in vitro, inhibited α-amylase, and α-glucosidase activities, but showed no cytotoxicity towards cancerous cells (HCT8 and A549). However, marigold flower extract protected human erythrocytes against mechanical stress. When added into an organic yogurt model (0 to 1.5%), LME increased TPC and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) and TRC), and the sensory analysis showed that the organic yogurt had an acceptance of 80.4%. Our results show that the use of LME may be a technological strategy to increase the content of bioactive compounds in yogurts.

ACS Style

Graziela Bragueto Escher; Lorena Do Carmo Cardoso Borges; Jânio Sousa Santos; Thiago Mendanha Cruz; Mariza Boscacci Marques; Mariana Araújo Vieira Do Carmo; Luciana Azevedo; Marianna M. Furtado; Anderson S. Sant’Ana; Mingchun Wen; Liang Zhang; Daniel Granato; Bragueto Escher; Cardoso Borges; Sousa Santos; Mendanha Cruz; Boscacci Marques; Vieira Do Carmo; Sant’ Ana; Wen. From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt. Antioxidants 2019, 8, 559 .

AMA Style

Graziela Bragueto Escher, Lorena Do Carmo Cardoso Borges, Jânio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araújo Vieira Do Carmo, Luciana Azevedo, Marianna M. Furtado, Anderson S. Sant’Ana, Mingchun Wen, Liang Zhang, Daniel Granato, Bragueto Escher, Cardoso Borges, Sousa Santos, Mendanha Cruz, Boscacci Marques, Vieira Do Carmo, Sant’ Ana, Wen. From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt. Antioxidants. 2019; 8 (11):559.

Chicago/Turabian Style

Graziela Bragueto Escher; Lorena Do Carmo Cardoso Borges; Jânio Sousa Santos; Thiago Mendanha Cruz; Mariza Boscacci Marques; Mariana Araújo Vieira Do Carmo; Luciana Azevedo; Marianna M. Furtado; Anderson S. Sant’Ana; Mingchun Wen; Liang Zhang; Daniel Granato; Bragueto Escher; Cardoso Borges; Sousa Santos; Mendanha Cruz; Boscacci Marques; Vieira Do Carmo; Sant’ Ana; Wen. 2019. "From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt." Antioxidants 8, no. 11: 559.

Journal article
Published: 14 November 2019 in Food Chemistry
Reads 0
Downloads 0

Pile-fermentation is the most important process of producing ripened pu-erh tea. To study the chemical changes of tea leaves during pile-fermentation (PF), liquid chromatography coupled with tandem mass spectrometry (LC-MS) was used. Untargeted metabolomics analysis revealed that the first stage of PF is crucial in transforming the original secondary metabolites, whereas the contents of flavan-3-ols and gallic acid were decreased after long-term PF. Targeted metabolomics analysis indicated that the levels of puerins (N-ethyl-2-pyrrolidinone substituted gallocatechin and catechin) were significant increased after the first stage of PF, but after long-term PF the levels of flavonol glycosides, procyanidins and galloylated flavan-3-ols were significantly decreased. Accordingly, long-term PF also decreased the inhibition of α-amylase and α-glucosidase activities of the extracts. As a conclusion, pile-fermentation is an important step of changing the polyphenols and bioactivities of pu-erh tea.

ACS Style

Piaopiao Long; Mingchun Wen; Daniel Granato; Jie Zhou; You Wu; Yan Hou; Liang Zhang. Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation. Food Chemistry 2019, 311, 125895 .

AMA Style

Piaopiao Long, Mingchun Wen, Daniel Granato, Jie Zhou, You Wu, Yan Hou, Liang Zhang. Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation. Food Chemistry. 2019; 311 ():125895.

Chicago/Turabian Style

Piaopiao Long; Mingchun Wen; Daniel Granato; Jie Zhou; You Wu; Yan Hou; Liang Zhang. 2019. "Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation." Food Chemistry 311, no. : 125895.

Integrated food science
Published: 13 November 2019 in Journal of Food Science
Reads 0
Downloads 0

This work aimed to investigate the phytochemical composition, nutritional value, antioxidant, antihemolytic, antihyperglycemic, and antiproliferative activities of flaxleaf fleabane (Conyza bonariensis) leaves. Different concentrations of water and ethanol (0:100, 25:75, 50:50, 75:25, and 100:0 v/v) were used in the extraction process and results showed that the hydroalcoholic extract (50:50 v/v) presented the highest total phenolics, ortho-diphenolics, Folin-Ciocalteu reducing capacity, FRAP, and Fe2+ chelating ability values. Flaxleaf fleabane leaves (FFL) contained 19.6 g/100 g of fibers and 26 g/100 g of proteins. Ellagic acid, procyanidin A2, caffeic, rosmarinic, gallic, and 2,5-dihydroxybenzoic acids were the main phenolics. This phenolic-rich extract inhibited the lipid oxidation of Wistar rat brain (IC50 = 863.0 mg GAE/L), inhibited α-glucosidase activity (IC50 = 435.4 µg/mL), protected human erythrocytes against mechanical hemolysis at different osmolarity conditions, and showed cytotoxic/antiproliferative effects against human ileocecal adenocarcinoma cells (HCT8; IC50 = 552.6 µg/mL) but no cytotoxicity toward noncancerous human lung fibroblast (IMR90). Overall, FFL showed potential to be explored by food companies to be a source of proteins, natural color substances, and phenolic compounds. PRACTICAL APPLICATION: Flaxleaf fleabane leaves (FFL) are usually burnt or partially given to cattle, without a proper utilization as a source of nutrients for human nutrition. Here, we studied the nutritional composition, phenolic composition, and toxicological aspects of FFL using different biological protocols. FFL was proven to be a rich source of proteins and dietary fibers and showed antioxidant activity measured by chemical and in vitro biological assays. Additionally, as it did protected human red cells and did not show cytotoxicity, we assume FFL has relative safety to be consumed as a nonconventional edible plant.

ACS Style

Suzane Lucas Schechtel; Vanessa Cristina Rodrigues De Matos; Jânio Sousa Santos; Thiago Mendanha Cruz; Mariza Boscacci Marques; Mingchun Wen; Liang Zhang; Marianna Miranda Furtado; Anderson S. Sant'ana; Mariana Araújo Vieira Do Carmo; Luciana Azevedo; Jéssica Caroline Bigaski Ribeiro; Daniel Granato. Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant? Journal of Food Science 2019, 84, 3473 -3482.

AMA Style

Suzane Lucas Schechtel, Vanessa Cristina Rodrigues De Matos, Jânio Sousa Santos, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mingchun Wen, Liang Zhang, Marianna Miranda Furtado, Anderson S. Sant'ana, Mariana Araújo Vieira Do Carmo, Luciana Azevedo, Jéssica Caroline Bigaski Ribeiro, Daniel Granato. Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant? Journal of Food Science. 2019; 84 (12):3473-3482.

Chicago/Turabian Style

Suzane Lucas Schechtel; Vanessa Cristina Rodrigues De Matos; Jânio Sousa Santos; Thiago Mendanha Cruz; Mariza Boscacci Marques; Mingchun Wen; Liang Zhang; Marianna Miranda Furtado; Anderson S. Sant'ana; Mariana Araújo Vieira Do Carmo; Luciana Azevedo; Jéssica Caroline Bigaski Ribeiro; Daniel Granato. 2019. "Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant?" Journal of Food Science 84, no. 12: 3473-3482.

Journal article
Published: 31 October 2019 in Food Research International
Reads 0
Downloads 0

The purpose of this study was to use a statistical approach to optimise the experimental conditions regarding the extraction of bioactive compounds, and to analyse the in vitro functional properties of crude lyophilized extracts (CLE) and partially purified (PPE) extracts of Clitoria ternatea petals. The results showed that the factors of temperature and time influenced the extraction of phenolic compounds, antioxidant activity and the physicochemical parameters. Simultaneous optimisation showed that the same levels of bioactive compounds were extracted when using temperatures from 11.7 to 68.3 °C and times from 8.47 to 51.12 min. Principal component analysis revealed the experimental conditions that provided the extraction producing the highest level of phenolic content (40 °C/30 min). The CLE showed antimicrobial activity; protective effect against hemolysis of erythrocytes; inhibition of α-amylase, α-glucosidase and angiotensin-I-converting (ACE-I) enzymes; and inhibition of lipid peroxidation. The CLE and PPE demonstrated oxygen radical absorption capacity; inhibition of DNA strand scission; inhibition of LDL cholesterol oxidation; intracellular antioxidant activity against reactive oxygen species (>100 μg/mL); and no cytotoxicity (IC50, GI50 and LC50 > 900 μg/mL) against A549, HCT8 and IMR90 cell lines.

ACS Style

Graziela Bragueto Escher; Mariza Boscacci Marques; Mariana Araújo Vieira Do Carmo; Luciana Azevedo; Marianna Miranda Furtado; Anderson S. Sant'Ana; Marcia Cristina da Silva; Maria Inês Genovese; Mingchun Wen; Liang Zhang; Won Young Oh; Fereidoon Shahidi; Neiva Deliberali Rosso; Daniel Granato. Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation. Food Research International 2019, 128, 108763 .

AMA Style

Graziela Bragueto Escher, Mariza Boscacci Marques, Mariana Araújo Vieira Do Carmo, Luciana Azevedo, Marianna Miranda Furtado, Anderson S. Sant'Ana, Marcia Cristina da Silva, Maria Inês Genovese, Mingchun Wen, Liang Zhang, Won Young Oh, Fereidoon Shahidi, Neiva Deliberali Rosso, Daniel Granato. Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation. Food Research International. 2019; 128 ():108763.

Chicago/Turabian Style

Graziela Bragueto Escher; Mariza Boscacci Marques; Mariana Araújo Vieira Do Carmo; Luciana Azevedo; Marianna Miranda Furtado; Anderson S. Sant'Ana; Marcia Cristina da Silva; Maria Inês Genovese; Mingchun Wen; Liang Zhang; Won Young Oh; Fereidoon Shahidi; Neiva Deliberali Rosso; Daniel Granato. 2019. "Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation." Food Research International 128, no. : 108763.

Journal article
Published: 24 July 2019 in Comprehensive Reviews in Food Science and Food Safety
Reads 0
Downloads 0

Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

ACS Style

Liang Zhang; Chi‐Tang Ho; Jie Zhou; Jânio Sousa Santos; Lorene Armstrong; Daniel Granato. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety 2019, 18, 1474 -1495.

AMA Style

Liang Zhang, Chi‐Tang Ho, Jie Zhou, Jânio Sousa Santos, Lorene Armstrong, Daniel Granato. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety. 2019; 18 (5):1474-1495.

Chicago/Turabian Style

Liang Zhang; Chi‐Tang Ho; Jie Zhou; Jânio Sousa Santos; Lorene Armstrong; Daniel Granato. 2019. "Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review." Comprehensive Reviews in Food Science and Food Safety 18, no. 5: 1474-1495.