Journal of Food Science最新文献

{"title":"Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono- and disaccharides.","authors":"Jessica Laika, Annalaura Sabatucci, Giampiero Sacchetti, Alessandro Di Michele, Junior Bernardo Molina Hernandez, Antonella Ricci, Marco Dalla Rosa, Clemencia Chaves Lopez, Lilia Neri","doi":"10.1111/1750-3841.17599","DOIUrl":"https://doi.org/10.1111/1750-3841.17599","url":null,"abstract":"<p><p>Polyphenol oxidase (PPO) is among the most detrimental enzymes in processed plant foods, being responsible for enzymatic browning. To propose a \"mild\" alternative to traditional enzymatic inactivation methods, this study investigated the effect of cold atmospheric plasma (CAP) on PPO inactivation and highlighted the role of different sugars on both inactivation and structural modification of this enzyme. Different model systems were prepared in phosphate buffer using a purified PPO either alone or added with glucose, fructose, sucrose, and trehalose at different concentrations. CAP treatments (6 KV; 23 KHz; duty cycle 10%) were applied at times ranging from 5 to 30 min. Different spectroscopic analyses were conducted before and after treatments to evaluate the PPO activity and changes in tertiary and secondary structures. CAP induced a significant reduction (p < 0.05) in PPO activity across all systems, ranging from 70% to 94% after 30 min of treatment. Among sugars, fructose enhanced (p < 0.05) the PPO inactivation (+23% on average with respect to the phosphate buffer system), possibly by promoting the loss of secondary structures containing the copper-binding site of the catalytic pocket. The effect of other sugars on PPO inactivation was strictly dependent on their type and concentration; specifically, disaccharides at the highest concentrations and treatment times showed a protective effect on the structure and functionality of the protein. Thus, the results of this study highlight that sugars can modulate the effectiveness of CAP, offering promising perspectives for optimizing this food processing technology. PRACTICAL APPLICATION: Cold atmospheric plasma (CAP) is a promising nonthermal technology for food preservation. In particular, surface dielectric barrier discharge (SDBD) CAP could be applied as an alternative to chemical and thermal treatments to inactivate polyphenol oxidase (PPO), an enzyme responsible for browning reactions and quality loss in most processed fruit and vegetable products. However, as shown by this study, PPO inactivation induced by CAP is affected by sugars. Specifically, fructose can positively influence the inactivation of this enzyme. Therefore, CAP potentially could find main applications for the PPO stabilization of high fructose-content plants (e.g., pears, apples, bananas, grapes, peppers, and squashes).</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biomolecule-functionalized polydiacetylene assembly for visual and on-site sensing of (E)-2-hexenal in fruits.","authors":"Jiayue Zhou, Dong Li, Yanqun Xu, Xiaochen Zhang, Lei Wang, Lin Zhou, Liang Zou, Zisheng Luo","doi":"10.1111/1750-3841.17395","DOIUrl":"https://doi.org/10.1111/1750-3841.17395","url":null,"abstract":"<p><p>(E)-2-Hexenal (E2H) is an important volatile organic compound (VOC) that can serve as a marker for fruit quality sensing and shelf-life evaluation. However, visual and portable sensors for E2H have not been reported mainly because of the difficulty in selective response to E2H while avoiding interference from other VOC, especially isomers. Herein, we developed a novel colorimetric sensor based on thiol-functionalized polydiacetylene assembly (PDA-SH/PDA) for the quantitative and selectivity of E2H. The mechanism was that E2H underwent a Michael addition reaction with sulfhydryl groups in PDA-SH/PDA. The Michael addition reaction destroyed the hydrogen bond and distorted the conjugated molecular system, resulting in colorimetric responses. Under optimal conditions, a good linear relationship was observed between E2H concentration and red colorimetric shift (R² = 0.9679). The E2H sensor yields a high analytical sensitivity of 1.5203% and a limit of detection of 0.015 g L^-1. Besides, the PDA-SH/PDA sensor can be used to visually distinguish E2H and its isomer (Z)-3-hexenal. The PDA-SH/PDA sensor yielded a statistically significant difference in red colorimetric shift (p < 0.01) between the pairs of isomers in the ripeness of fruits. At last, the sensor was utilized for detecting E2H in grapes from different shelf lives. We found that the E2H concentration increased from 66.16 ± 1.54 to 67.56 ± 1.30 µg L^-1 as storage time was prolonged. The results of this research not only demonstrated the feasibility of visual and on-site detection of E2H but also provided potential promise for portable fruit quality sensing and shelf-life evaluation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supercritical fluid extrusion of pea flour and pea protein concentrate: Effects on functional and structural attributes.","authors":"Abdul Fateh Hosseini, Aamir Iqbal, Syed S H Rizvi","doi":"10.1111/1750-3841.17607","DOIUrl":"https://doi.org/10.1111/1750-3841.17607","url":null,"abstract":"<p><p>This research investigated the effectiveness of supercritical fluid extrusion (SCFX) to modify the functional and structural characteristics of pea protein concentrate (PPC) and pea flour (PF). The results indicate that the SCFX process favorably modified the hydration properties of PPC and PF needed for developments in the structural and textural qualities of the meat analogs and other similar products. The water-holding capacity of extruded PPC and PF improved significantly. The SCFX-extruded samples showed greater emulsifying activity and stability index compared to the unextruded samples. The reduced solubility of the extruded samples indicates changes in the native protein structure and further denaturation due to the SCFX process. Denaturation is a prerequisite for protein texturization to produce meat analogs. Enhanced exposure of sulfhydryl (SH) groups indicates the favorable modification of the protein structure after extrusion. Free SH groups participate in covalent intramolecular disulfide linkages during the solidification process, enhancing the fibrous degree and formation of anisotropic structures. Additionally, the increase in surface hydrophobicity observed in the extruded samples demonstrates the ability of the SCFX process to enhance hydrophobic interactions among protein molecules, resulting in a stronger network formation. Overall, these findings showed the potential of SCFX processing as an innovative technique to effectively modify the structural and functional properties of PPC and PF, thereby enhancing their potential utility in creating novel food products from pea proteins.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ricemilks made from pigmented and aromatic rice varieties: Sensory analysis and physiochemical properties.","authors":"Ryan Ardoin, Olivia Chaffee, Jeanne Lea, Alysza Sookraj, Stephen Boue, Brennan Smith, Rebecca Dupre, Douglas W Olson, William Broussard, Daniel Priddy","doi":"10.1111/1750-3841.17592","DOIUrl":"https://doi.org/10.1111/1750-3841.17592","url":null,"abstract":"<p><p>Along with dairy allergic/intolerant and vegetarian/vegan individuals, flexitarian consumers contribute to the market for plant-based milk alternatives. Niche pigmented (purple and red) and/or aromatic (aromatic brown and white) rice varieties were used to formulate ricemilks, which were compared to a product made from commercial nonaromatic white rice. Descriptive sensory analysis (9 trained panelists) and affective sensory testing (161 consumers) were used to explore perceptions of ricemilks. Additional sample differences were characterized by instrumental color, viscosity, 2-acetyl-1-pyrroline (2-AP), starch quality, total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and proximate analyses. Compared to nonaromatic white ricemilk, increased bioactive and antioxidant potential was exhibited for pigmented varieties (TPC ranging 56.6-64.5 µg/mL; ORAC ranging 628-753 µM Trolox equivalents). However, the pigments also resulted in decreased acceptability of product color. For red ricemilk, this was overcome after tasting, resulting in the highest grouping of overall liking scores along with aromatic brown and aromatic white ricemilks (5.6-5.7 on a 9-point hedonic scale)-all associated with a desirable \"popcorn\" aromatic from 2-AP. Highest purchase intent was found for aromatic brown ricemilk (47% overall and 69% among regular dairy and nondairy milk consumers) which was associated with the \"dairy\" aromatic. Consumers also favored colors and mouthfeel more reminiscent of dairy milk. Ricemilks made from niche pigmented and/or aromatic rices provided unique flavors and outperformed nonaromatic white ricemilk in overall acceptability. Ricemilks made from aromatic whole grain varieties can offer a new health-promoting functional beverage option to consumers, and a new use of niche rice varieties.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of the health benefits and food science applications of Sorghum","authors":"","doi":"10.1111/1750-3841.17582","DOIUrl":"10.1111/1750-3841.17582","url":null,"abstract":"&lt;p&gt;Sorghum is one of the most researched crops on earth with a multitude of uses, and yet, approximately 75% of the sorghum produced in the United States is used for animal feed and another 20% as biofuel; less than 5% is consumed as human food (Dabija et al., &lt;span&gt;2021&lt;/span&gt;). In contrast, in Africa and Asia, most of the sorghum produced is used for human food. There have been relatively few reviews conducted on the benefits and applications of sorghum for human foods; however, there have been many recent advances regarding sorghum's health benefits. This supplement puts forth reasons why food manufacturers should use sorghum in foods produced for the US population due to the benefits the consumers stand to reap from consuming sorghum regularly as well as noting the role that sorghum can play as a domestic, drought-tolerant crop (something called the camel plant) to increase food security (Dabija et al., &lt;span&gt;2021&lt;/span&gt;).&lt;/p&gt;&lt;p&gt;The systematic review “Sorghum phytonutrients and their health benefits: A systematic review from cell to clinical trials” by Lívia de Lacerda de Oliveira and Lúcio Flávio de Alencar Figueiredo analyzes past research on sorghums’ phytonutrients from 42 papers and 177 researchers from 12 countries. Colored sorghum, richer in phenolic compounds, notable 3-deoxyanthocyanins, and tannins, inhibited cancer cell activities, including proliferation, tumor growth, and Reactive oxygen species (ROS) activity, and promoted cell cycle arrest and apoptosis. Other potential benefits of sorghum phytonutrients on human health encompassed antioxidant, anti-inflammatory, lipid, and glucose metabolic effects.&lt;/p&gt;&lt;p&gt;In “Sorghum and health: An overview of potential protective health benefits” Anita Stefoska-Needham, PhD, AdvAPD, provides an overview of the human health benefits of sorghum. The phytonutrients in sorghum were found to improve satiety, glycemic control, cardiac outcomes, oxidative stress, immune response, and the gut microbiome. Processing of sorghum grain for food innovation must prioritize retention of sorghum's nutritive, health-promoting, and sensory attributes (notably whole grain and fiber-rich properties) as these meet consumers’ expectations of a health-promoting product. These concepts are further detailed in three case studies of whole grain sorghum use in food formats that are commonly consumed by Western consumers and provide a road map for food innovators for applications of processing methods for sorghum ingredients and their function or impact on food products.&lt;/p&gt;&lt;p&gt;“Current &amp; Potential Future Uses of Sorghum to Increase Nutrient Density for Human Foods” by Margaret J. McGinnis, MS, RDN, and Maeve Webster, MBA, AAS discusses current uses and the benefits of sorghum ingredients (syrup, grain, flour) for human consumption and potential future applications for sorghum in human food. Sorghum grain has a long history of alcoholic fermentation and more recently as a gluten-free grain choice. Due to its high ant","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 S1","pages":"A3-A4"},"PeriodicalIF":3.2,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17582","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of yoghurt gel syneresis by trehalose: Effect on rheological properties, water distribution, and microstructure.","authors":"Xiao Zhao, Jing-Jing An","doi":"10.1111/1750-3841.17598","DOIUrl":"https://doi.org/10.1111/1750-3841.17598","url":null,"abstract":"<p><p>Three low molecular weight (LMW) sweeteners (D-tagatose, erythritol, and trehalose) were studied in yoghurt formulations to investigate their effects on syneresis, rheological properties, water distribution, and microstructural characteristics. The results indicated that trehalose improved syneresis, the fermentation process, and rheological properties compared to yoghurt fortified with sucrose, while D-tagatose and erythritol demonstrated the opposite effects on fermentation. With the addition of LMW sweeteners, the apparent viscosity and frequency sweep of yoghurt increased, with trehalose showing a better effect than sucrose or the other two LMW sweeteners. The water distribution, as indicated by T₂ relaxation time, was also significantly improved with trehalose. Electron microscopy results showed that the three LMW sweeteners decreased the porous structure of the yoghurt gel and enhanced protein aggregation, leading to a denser network. Fourier-transform infrared spectroscopy results demonstrated that trehalose increased the disorder of hydrocarbon chains, the vibrations of N-H and C-N groups, and the C-O stretching, promoting the formation of casein/trehalose complexes, which improved the gel syneresis of yoghurt containing trehalose. Those results suggest that trehalose could be used as a novel sweetener to replace sucrose in dairy products. PRACTICAL APPLICATION: This study investigated the rheological, gel syneresis, water distribution, and microstructural properties of yoghurt with three LMW sweeteners and found that yoghurt supplemented with trehalose significantly improved syneresis and the structure of casein micelles through increased hydroxyl groups. Trehalose can potentially be used trehalose as a yoghurt stabilizer for dairy production, enhancing gel syneresis properties.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing conditions for microwave-assisted solvent extraction of polar compounds from Carissa carandas.","authors":"Ankit Kumar, Rakesh Gehlot, Aadisha Saini, Rekha Phogat","doi":"10.1111/1750-3841.17577","DOIUrl":"https://doi.org/10.1111/1750-3841.17577","url":null,"abstract":"<p><p>The present investigation aimed to optimize the solvent combination and microwave-assisted extraction (MAE) conditions for extracting polar phyto-components from Carissa carandas, which is an underutilized fruit rich in various bioactive compounds. Initially, an augmented simplex centroid design was used to investigate the influence of four polar solvents (methanol, ethanol, acetone, and water) on the extraction of phyto-compounds, including total sugars, reducing sugars, total polyphenols, flavonoids, and antioxidant activity of the extract. The desirability function determined that a solvent combination of ethanol-water (49:51, v/v) was the most effective for extracting polar components from C. carandas, and this combination was used for further MAE optimization. During MAE, the effects of different microwave powers (180, 360, and 450 W), time intervals (3 and 6 min), and acidity levels (0% and 1% HCl, w/v) were studied for the phyto-compounds. The results showed that microwave treatment at a low power level (180 W), shorter treatment time (3 min), and acidified solvents promoted the extraction of total and reducing sugars, as well as enhanced total polyphenolic content (TPC) and total flavonoid content (TFC). The extraction solvent's acidity positively impacts TPC and TFC in reflux systems but negatively affects extraction yields in MAE. The antioxidant activities were also significantly influenced by the extraction solvent's microwave power, treatment time, and acidity. These findings emphasize the importance of MAE for efficiently extracting polar phyto-components from C. carandas, which can be further utilized in the food and pharmaceutical industries. PRACTICAL APPLICATION: Optimized MAE conditions enhance bioactive compound extraction from C. carandas, benefiting nutraceuticals, functional foods, and the development of functional packaging materials. Owing to their rich profile of bioactive compounds, it can be utilized in the pharmaceutical and cosmetic industries. The extracts can also be used to synthesize various nano-compounds aiding in green and sustainable chemistry principles.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Medium chain triglycerides alleviate non-alcoholic fatty liver disease through bile acid-mediated FXR signaling pathway: A comparative study with common vegetable edible oils.","authors":"Hao Yue, Min Jia, Baorui Li, Aizhen Zong, Fangling Du, Tongcheng Xu","doi":"10.1111/1750-3841.17565","DOIUrl":"https://doi.org/10.1111/1750-3841.17565","url":null,"abstract":"<p><p>With the global epidemic trend of obesity, non-alcoholic fatty liver disease (NAFLD) has become a significant cause of chronic liver disease, seriously affecting human health. Medium-chain triglycerides (MCT) with a fatty acid chain length varying between 6 and 10 carbon atoms (most sources from coconut and palm kernel oils), which exhibited activities to improve lipid metabolism, prevent cardiovascular diseases, and enhance immunity. However, the efficacy differences and potential mechanisms between MCT and traditional long-chain vegetable oils (palm oil, PA; high oleic peanut oil, OA) in obesity-induced NAFLD were still unclear. The present study treated obesity-induced NAFLD mice with different dietary lipids for 16 weeks. The results showed that MCT supplements significantly improved abnormal elevation of weight gain and blood lipids and reduced hepatic lipid accumulation to a greater extent than PA and OA. Furthermore, bile acid profiling results indicated that MCT significantly changed the composition of bile acids in the liver, reduced the concentrations of cholic acid (CA), deoxycholic acid (DCA), β-muricholic acid (β-MCA), and ursodeoxycholic acid (UDCA) and increased the concentrations of chenodeoxycholic Acid (CDCA), taurochenodeoxycholic acid （TCDCA), hyodeoxycholic acid (HDCA), and taurohyodeoxycholic acid (THDCA). Mechanistically, MCT supplement upregulated FXR signal and inhibited the expression of key genes for triglyceride synthesis in the liver, thereby reducing hepatic lipid accumulation. In summary, MCT exerted a superior effect on PA and OA in improving obesity-induced NAFLD. These results provided new evidence for the application of MCT in treating NAFLD.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical field-assisted deep eutectic solvent processing: A green and water-saving extraction and separation technology.","authors":"Cunshan Zhou, Adeyemi Ayotunde Adeyanju, Charles Obiora Nwonuma, Adejumoke A Inyinbor, Omokolade Oluwaseyi Alejolowo, Asmaa Al-Hamayda, Adenike Akinsemolu, Helen Onyeaka, Abiola F Olaniran","doi":"10.1111/1750-3841.17545","DOIUrl":"https://doi.org/10.1111/1750-3841.17545","url":null,"abstract":"<p><p>Extraction of organic and bioactive compounds from plant materials with the traditional organic solvents aided by water or oil bath heating is not sustainable, because it consumes a lot of energy, time, water/oil, solvents, and results in lower yield. This review discusses deep eutectic solvent (DES) as a green solvent, physical field technology (PFT) as a water-saving and green technology, and how the coupling of PFT (ultrasound [US], microwave [MW], infrared [IR]) to DES will improve the yield and quality of protein, polysaccharides, polyphenols, pectin, and terpenoids extracted from plant materials. Ultrasonication increases DES extraction efficiency via cavitation dislodgement and pores creation. IR coupling to DES enhances the extraction yield of polyphenols and the antioxidant and antiradical activity. MW improves DES extraction yield, reduces energy consumption, operational cost, and compound degradation, and is inferred to be the greenest technology.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Based on LC-MS and network pharmacology, the quality components, and anti-hypertensive mechanisms of three types of tea were studied.","authors":"Mi-Yan Liu, Ting He, Xiang-Pei Wang, Hua Feng, Xiao-Fen Li, Feng Xu, Hong-Mei Wu","doi":"10.1111/1750-3841.17541","DOIUrl":"https://doi.org/10.1111/1750-3841.17541","url":null,"abstract":"<p><p>Liquid chromatography-mass spectrometry (LC-MS) was used to identify and analyze the main components of Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea extracts, explore the effects of brewing times on chemical composition, and analyze the differential components using chemometrics. Subsequently, network pharmacology and molecular docking techniques were employed to explore the potential active ingredients and mechanisms of action in combating hypertension (HTN). This study identified eight key chemical constituents of the three teas, with significant differences in their contents. Yunnan Pu'er tea exhibited superior endurance for multiple infusions compared to the other teas. The research results clearly distinguished the three teas, with key components contributing to quality disparities identified as PCA, GC, gallic acid, and caffeine. The tea exerts anti-HTN effects through multiple pathways. The results of eight chemical components and core targets related to HTN exhibited favorable binding affinities. Our study suggested that Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea exhibit certain quality differences, and the overall quality of Yunnan Pu'er tea surpasses that of the other teas, though specific differences require further investigation. Moreover, the eight identified components from the three teas are all active components in combating HTN, and network pharmacology comprehensively elucidates the mechanism of tea's anti-hypertensive effect. These findings provide more potential key targets for the treatment of HTN by drinking tea. PRACTICAL APPLICATION: Eight common components were identified in Da Hong Pao, Zunyi black tea, and Yunnan Pu'er water extract, with significant differences in content. Yunnan Pu'er has better overall quality compared to Da Hong Pao and Zunyi black tea. The study provides more potential key targets for the treatment of hypertension by drinking tea.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142798680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}