Aroma Components Characteristic of Spring Green Tea

To investigate the aroma components characteristic of spring green tea, analysis of the aroma concentrates of green tea and fresh tea-leaves was accomplished. The research on the changes in aroma constituents of spring green tea and the aroma concentrate from fresh tea-leaves during storage, showed that cis-3-hexenylhexanoate and cis-3-hexenyl-trans-2-hexenoate contributed to the typical fresh aroma of spring green tea. Twelve isomers of hexenol esters were synthesized for comparison of the fresh green note.     

白化和黄化茶树品种绿茶游离氨基酸、儿茶素类及咖啡碱差异分析

为探究以白化和黄化茶树品种鲜叶为原料制成的绿茶滋味品质和代谢物差异,对广德市6个白化品种绿茶(奶白茶)和14个黄化品种绿茶(黄金芽茶)进行感官审评和代谢物分析。结果表明,奶白茶滋味鲜爽而收敛性略弱;黄金芽茶滋味收敛性强而鲜度低于奶白茶。游离氨基酸总量以及呈现鲜味、甜味的游离氨基酸在奶白茶中的含量显著高于黄金芽茶,而贡献收敛性的儿茶素类化合物和没食子酸含量以及呈现苦味的咖啡碱含量在奶白茶中显著低于黄金芽茶。偏最小二乘法判别分析(PLS-DA)表明导致两种绿茶滋味差异的标志性化合物有7种,分别是茶氨酸、精氨酸、谷氨酸、天冬氨酸、表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯和咖啡碱。味觉活性值(Dot)最高的EGCG在黄金芽茶中的呈味贡献显著高于奶白茶。因此,游离氨基酸、儿茶素类化合物、没食子酸和咖啡碱含量差异导致白化和黄化茶树品种绿茶滋味不同。     

Occurrence of Free Base of Phytosphingosine in Candida intermedia (IFO 0761)

The aroma concentrates from Vietnamese green tea and lotus tea were prepared and analyzed. Characterization of the components were carried out using coupled gas chromatography and mass spectrometry and infrared spectrometry, besides gas chromatographic retention data.

Anethole and 1,4-dimethoxybenzene have been identified for the first time as the flavor constituents in green tea. Linalool, two linalooloxides (cis and trans, five membered), 3,7-dimethyl-1,5,7-octatriene-3-ol, 2,5 (or 2,6)-dimethylpyrazine and 1-ethyl-2-formylpyrrole were the predominant components in Vietnamese green tea.

1,4-Dimethoxybenzene has been identified as the main component in lotus tea. The compound was also isolated from both dried and fresh lotus pollen.     

(Z)-3-hexenyl and trans-linalool 3,7-oxide beta-primeverosides isolated as aroma precursors from leaves of a green tea cultivar.

6-O-beta-D-Xylopyranosyl-beta-D-glucopyranosides (beta-primeverosides) of (Z)-3-hexenol and trans-linalool 3,7-oxide were newly isolated from fresh leaves of a tea cultivar (Camellia sinensis var. sinensis cv. Yabukita). In addition, the already identified beta-primeverosides of benzyl alcohol, methyl salicylate, and trans-linalool 3,6-oxide from an oolong tea cultivar were isolated from the Yabukita cultivar. It was confirmed that all aglycones of the linalool oxide glycosides isolated here were of the optically active S-form by chiral GC after enzymatic hydrolysis with glycosidase.     

萎凋处理对乌龙茶风味品质形成的转录组分析

乌龙茶是一种高香型半发酵茶,因其具有的花果香和鲜醇浓厚口感而广受消费者青睐.在鸟龙茶加工过程中,萎凋是促进乌龙茶风味品质形成的第一道工序.然而,乌龙茶萎凋过程中影响风味品质形成的分子机制尚不明确.利用转录组测序对乌龙茶鲜叶、室内萎凋叶和日光萎凋叶进行分析.结果 表明,从3个样品中共鉴定出10793个差异表达基因.KEG...     

Correlation of Dispersibility of Proteins with that of Selenium in Teas

Selenium-enriched tea was suggested as a possible source of supplemental Se. The result of this study indicates that it is not practicable to make selenium-enriched tea as a beverage like traditional green tea or black tea for the supplementation of selenium in human diet. The selenium dispersibilities of fresh tea leaves, green tea, and black tea highly correlated with those of protein (r ² = 0.998). The high protein dispersibility (85.0%) of fresh tea leaves in water solution was accompanied by that of selenium (93.8%). Decreases in protein dispersibility of green tea and black tea to 2.5% and 4.2 % coincided with those of selenium to only 8.3% and 10.1%, respectively. The amount (14.90 μg) of selenium in saturated ammonium sulphate (a protein precipitating reagent) precipitate was 83.8% of that (17.79 μg) in fresh tea leaf extract, and after the saturated ammonium sulphate precipitate was dialyzed against distilled water overnight, the amount (14.37 μg) of selenium remaining in the dialyzed precipitate (protein) was still 80.8% of that in the fresh tea leaf extract. However, there were no significant differences (p > 0.05) between the amount of selenium in the saturated ammonium sulphate precipitate and that in the saturated ammonium sulphate precipitate that was dialyzed.     

茶园杉木防护林带生态效应的研究

茶树在系统发育过程中,形成了喜荫、喜温、喜湿的特性。单一茶园种植的茶树处于阳光的直射状态,光温条件不适合茶树生长发育的要求,茶树生长不良,降低茶叶产量和品质,并引起茶园土壤侵蚀,茶园生态环境不断恶化。据资料报道,茶园间种梨、柿、板栗、杨梅、橡胶、湿地松等植物,形成各种不同类型的生态茶园,改善了光温条件,获得较     

一种紫斑牡丹花茶的研制及其主要香气成分分析

以紫斑牡丹(Paeonia suffruticosa var. papaveracea)花瓣为原料,采用隔离窨制,对牡丹花茶窨制过程中花坯、配花量等主要影响因子进行研究。结果表明,密闭箱桶温度21 ℃、相对湿度90%、窨制时间48 h条件下经一窨一提获得的花茶,感官评审花与茶叶的协调度高、香气高锐持久、茶汤滋味醇正鲜爽。采用气相色谱-质谱联用仪分析花茶香气成分,新鲜花瓣与茶叶配比5:1窨制48 h的花茶苯乙醇、香叶醇、橙花醇含量较高,其香气高扬、茶汤醇正鲜爽,配比2.5:1的花茶上述成分含量和感官其次,而拌和型茶品透素欠鲜爽。发酵或发酵揉捻花瓣窨制的花茶乙醇、环氧芳樟醇及高级烷烃含量较高,其主要赋香物质低于新鲜花瓣含量,渥味明显,茶汤有浊气欠鲜爽。     

Influence of trap color and host volatiles on capture of the emerald ash borer (Coleoptera: Buprestidae)

Field trapping assays were conducted in 2009 and 2010 throughout western Michigan, to evaluate lures for adult emerald ash borer, A. planipennis Fairmaire (Coleoptera: Buprestidae). Several ash tree volatiles were tested on purple prism traps in 2009, and a dark green prism trap in 2010. In 2009, six bark oil distillate lure treatments were tested against manuka oil lures (used in 2008 by USDA APHIS PPQ emerald ash borer cooperative program). Purple traps baited with 80/20 (manuka/phoebe oil) significantly increased beetle catch compared with traps baited with manuka oil alone. In 2010 we monitored emerald ash borer attraction to dark green traps baited with six lure combinations of 80/20 (manuka/phoebe), manuka oil, and (3Z)-hexenol. Traps baited with manuka oil and (3Z)-hexenol caught significantly more male and total count insects than traps baited with manuka oil alone. Traps baited with manuka oil and (3Z)-hexenol did not catch more beetles when compared with traps baited with (3Z)-hexenol alone. When compared with unbaited green traps our results show that (3Z)-hexenol improved male catch significantly in only one of three field experiments using dark green traps. Dark green traps caught a high number of A. planipennis when unbaited while (3Z)-hexenol was seen to have a minimal (nonsignificant) trap catch effect at several different release rates. We hypothesize that the previously reported kairomonal attractancy of (3Z)-hexenol (for males) on light green traps is not as obvious here because of improved male attractancy to the darker green trap.     

Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process

Puer tea is a unique Chinese fermented tea with natural flora manufactured in Yunnan Province of China. Very complex changes take place to form special quality and flavor characteristics in Puer tea due to the coordination of microbial metabolic action and natural oxidation. This paper investigates the isolation and identification of fungi responsible for the fermentation and the development of main volatile compounds of Puer tea during the fermentation process by means of GC/MS. Aldehydes and ketones in parched green tea (raw material) with low boiling‐points decreased significantly, while the amount of terpene alcohols – such as linalool and linalool oxides, methoxybenzene and derivatives, and indole – increased remarkably from the parched green tea to the Puer tea product after the manufacturing process. Degradation caused by heat and microbial growth at the piling stage likely played a key role in the generation of these compounds that contributed to the aromatic characteristics of Puer tea. It is hypothesized that the fungus Aspergillus niger plays a decisive role in the development of the volatile compounds.     

Characterization of the βγ-crystallin domains of βγ-CAT, a non-lens βγ-crystallin and trefoil factor complex, from the skin of the toad Bombina maxima

βγ-CAT is a naturally existing 72-kDa complex of a non-lens βγ-crystallin (α-subunit, CAT-α) and a trefoil factor (β-subunit, CAT-β) that contains a non-covalently linked form of αβ₂ and was isolated from the skin secretions of the toad Bombina maxima. The N-terminal region of CAT-α (CAT-αN, residues 1–170) contains two βγ-crystallin domains while the C-terminal region (CAT-αC) has sequence homology to the membrane insertion domain of the Clostridium perfringens epsilon toxin. To examine the biochemical characteristics of the βγ-crystallin domains of βγ-CAT, CAT-αN, CAT-αC and CAT-β were expressed in Escherichia coli. Co-immunoprecipitation of the naturally assembled βγ-CAT confirmed that the CAT-α and CAT-β complex always exists. Furthermore, recombinant CAT-β bound recombinant CAT-αN. Ca²⁺-binding motifs were identified in CAT-αN, and recombinant CAT-αN was able to bind the calcium probe terbium. However, the conformation of CAT-αN was not significantly altered upon Ca²⁺ binding. βγ-CAT possesses strong hemolytic activity toward human erythrocytes, and treatment of erythrocytes with βγ-CAT resulted in a rapid Ca²⁺ influx, eventually leading to hemolysis. However, in the absence of extracellular Ca²⁺, no significant hemolysis was detected, even though the binding and oligomerization of βγ-CAT in the erythrocyte membrane was observed. Our data demonstrate the binding of CAT-β (a trefoil factor) to CAT-αN (βγ-crystallin domains) and provide a basis for the formation of a βγ-crystallin and trefoil factor complex in vivo. Furthermore, the βγ-crystallin domains of βγ-CAT are able to bind Ca²⁺, and βγ-CAT-induced hemolysis is Ca²⁺ dependent.     

基于多酚类物质的红茶滋味特征分类与判别

为探讨以多酚类为指标对茶叶滋味类型进行鉴别的可靠性,以中国13种红茶为材料,进行感官审评和化学成分分析。感官审评结果为:13种红茶在滋味上可分为甜醇温润、清甜鲜爽、甜醇浓烈和小种4个类型。化学分析结果为:以茶多酚、茶三素和7种儿茶素的相对含量进行主成分分析、聚类分析和判别分析,主成分、聚类分析的结果与茶叶感官审评分类结果基本一致,相似度77%;以感官审评分类结果为依据进行判别,判别准确率达92.3%。因此,根据多酚类含量可区分和判别红茶的滋味类型。本试验可为茶叶滋味分类和鉴别提供依据和应用参考。     

A natively unfolded βγ-crystallin domain from Hahella chejuensis

To date, very few βγ-crystallins have been identified and structurally characterized. Several of them have been shown to bind Ca(2+) and thereby enhance their stability without any significant change in structure. Although Ca(2+)-induced conformational changes have been reported in two putative βγ-crystallins from Caulobacter crescentus and Yersinia pestis, they are shown to be partially unstructured, and whether they acquire a βγ-crystallin fold is not known. We describe here a βγ-crystallin domain, hahellin, its Ca(2+) binding properties and NMR structure. Unlike any other βγ-crystallin, hahellin is characterized as a pre-molten globule (PMG) type of natively unfolded protein domain. It undergoes drastic conformational change and acquires a typical βγ-crystallin fold upon Ca(2+) binding and hence acts as a Ca(2+)-regulated conformational switch. However, it does not bind Mg(2+). The intrinsically disordered Ca(2+)-free state and the close structural similarity of Ca(2+)-bound hahellin to a microbial βγ-crystallin homologue, Protein S, which shows Ca(2+)-dependent stress response, make it a potential candidate for the cellular functions. This study indicates the presence of a new class of natively unfolded βγ-crystallins and therefore the commencement of the possible functional roles of such proteins in this superfamily.     

Inhibitory effect of Chinese green tea on cigarette smoke-induced up-regulation of airway neutrophil elastase and matrix metalloproteinase-12 via antioxidant activity

Abstract

Our recent study has indicated that Chinese green tea (Lung Chen), in which epigallocatechin-3-gallate (EGCG) accounts for 60% of catechins, protected cigarette smoke-induced lung injury. We now hypothesized that Lung Chen tea may also have potential effect on lung oxidative stress and proteases/anti-proteases in a smoking rat model. Sprague–Dawley rats were exposed to either sham air (SA) or 4% cigarette smoke (CS) plus 2% Lung Chen tea or water by oral gavage. Serine proteases, matrix metalloproteinases (MMPs) and their respective endogenous inhibitors were determined in bronchoalveolar lavage (BAL) and lung tissues by gelatin/casein zymography and biochemical assays. Green tea consumption significantly decreased CS-induced elevation of lung lipid peroxidation marker, malondialdehyde (MDA), and CS-induced up-regulation of neutrophil elastase (NE) concentration and activity along with that of α₁-antitrypsin (α₁-AT) and secretory leukoproteinase inhibitor (SLPI) in BAL and lung. In parallel, significant elevation of MMP-12 activity was found in BAL and lung of the CS-exposed group, which returned to the levels of SA-exposed group after green tea consumption but not CS-induced reduction of tissue inhibitor of metalloproteinase (TIMP)-1 activity, which was not reversed by green tea consumption. Taken together, our data supported the presence of local oxidative stress and protease/anti-protease imbalance in the airways after CS exposure, which might be alleviated by green tea consumption through its biological antioxidant activity.     

Studies on the Flavor of Green Tea

With an assumption that the laver-like odor of green tea is due to dimethyl sulfide, an attempt to isolate dimethyl sulfide from commercial green tea was made, and the identification of dimethyl sulfide was successful by making the co-ordinated compound with mercuric chloride, 2 (CH₃) ₂S·3HgCl₂. In addition, the presence of methylmethionine sulfonium salt in tea extract as a precursor of dimethyl sulfide was examined.     

Effects of green tea consumption on human fecal microbiota with special reference to Bifidobacterium species

Green tea is one of the most popular beverages in the world. Its beneficial health effects and components have been extensively reviewed. However, little is known about the influence of green tea consumption on the human intestinal microbiota (HIM), which plays a crucial role in human health. Ten volunteers who did not usually consume green tea, drank it for 10 days and then stopped drinking it for 7 days. Their fecal samples were collected at three time points: before beginning the 10‐day green‐tea regime, at the conclusion of that 10 days, and 7 days after stopping the regime. Their fecal samples were analyzed by terminal restriction fragment length polymorphism with specific primer‐restriction enzyme systems for HIM and by using a real‐time PCR method for the Bifidobacterium species. Although the HIM of each subject was relatively stable, the proportion of Bifidobacterium species played an important role in the classification of their fecal microbiota. Although there were inter‐individual differences in the Bifidobacterium species, an overall tendency for the proportion of bifidobacteria to increase because of green tea consumption was noted. However, little change was observed in the composition of Bifidobacterium species in each sample. This suggests that the change in proportion was induced, not by an inter‐species transition, but by an intra‐species increase and/or decrease. In conclusion, green tea consumption might act as a prebiotic and improve the colon environment by increasing the proportion of the Bifidobacterium species.     

Pheophorbide a Content and Chlorophyllase Activity in Green Tea

We investigated the total content of pheophorbide a (PB a), which is sum of the contents of newly produced PB a, including PB a initially present and that converted from chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in both Sencha and Matcha, compared with the initially present PB a content in each. This result demonstrates that chlorophyllase activity still remains in green tea, even after processing fresh green leaves. A comparison of the total contents of PB a produced during the incubation of chlorophyll a (Chl a) with Sencha and fresh green leaf acetone powder indicates that the ratio of chlorophyllase activity in Sencha and in fresh green leaves was about 1:20.     

Exploring the sequence–structure–function relationship for the intrinsically disordered βγ-crystallin Hahellin

βγ-Crystallins are a superfamily of proteins containing crystallin-type Greek key motifs. Some βγ-crystallin domains have been shown to bind Ca²⁺. Hahellin is a newly identified intrinsically disordered βγ-crystallin domain from Hahella chejuensis. It folds into a typical βγ-crystallin structure upon Ca²⁺ binding and acts as a Ca²⁺-regulated conformational switch. Besides Hahellin, another two putative βγ-crystallins from Caulobacter crescentus and Yersinia pestis are shown to be partially disordered in their apo-form and undergo large conformational changes upon Ca²⁺ binding, although whether they acquire a βγ-crystallin fold is not known. The extent of conformational disorder/order of a protein is determined by its amino acid sequence. To date how this sequence–structure relationship is reflected in the βγ-crystallin superfamily has not been investigated. In this work, we comparatively studied the sequence and structure of Hahellin with those of Protein S, an ordered βγ-crystallin, via various computational biophysical techniques. We found that several factors, including presence of a C-terminal disorder prone region, high content of energetic frustrations, and low contact density, may promote the formation of the disordered state of apo-Hahellin. We also analyzed the disorder propensities for other putative disordered βγ-crystallin domains. This study provides new clues for further understanding the sequence–structure–function relationship of βγ-crystallins.     

Solution Structure and Calcium-Binding Properties of M-Crystallin, A Primordial βγ-Crystallin from Archaea

The lens βγ-crystallin superfamily has many diverse but topologically related members belonging to various taxa. Based on structural topology, these proteins are considered to be evolutionarily related to lens crystallins, suggesting their origin from a common ancestor. Proteins with βγ-crystallin domains, although found in some eukaryotes and eubacteria, have not yet been reported in archaea. Sequence searches in the genome of the archaebacterium Methanosarcina acetivorans revealed the presence of a protein annotated as a βγ-crystallin family protein, named M-crystallin. Solution structure of this protein indicates a typical βγ-crystallin fold with a paired Greek-key motif. Among the known structures of βγ-crystallin members, M-crystallin was found to be structurally similar to the vertebrate lens βγ-crystallins. The Ca^2 +-binding properties of this primordial protein are somewhat more similar to those of vertebrate βγ-crystallins than to those of bacterial homologues. These observations, taken together, suggest that amphibian and vertebrate βγ-crystallin domains are evolutionarily more related to archaeal homologues than to bacterial homologues. Additionally, identification of a βγ-crystallin homologue in archaea allows us to demonstrate the presence of this domain in all the three domains of life.