Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Theasinensin A is an important quality chemical component in tea, but its taste characteristics and the related mechanism are still unclear. The bitterness quantification and simulated taste mechanism of theasinensin A were researched. The results showed that theasinensin A was significantly correlated with the bitterness of tea. The bitterness threshold of theasinensin A was identified as 65 μmol/L for the first time. The dose-over-threshold (DOT) value of theasinensin A was significantly higher than that of caffeine in black tea soup. The concentration-bitterness curve and time-intensity curve of theasinensin A were constructed. The bitterness contribution of theasinensin A in black tea was higher than in oolong and green tea. Theasinensin A had the highest affinity with bitterness receptor protein TAS2R16, which was compared to TAS2R13 and TAS2R14. Theasinensin A was mainly bound to a half-open cavity at the N-terminal of TAS2R13, TAS2R14, and TAS2R16. The different binding capacity, hydrogen bond, and hydrophobic accumulation effect of theasinensin A and bitterness receptor proteins might be the reason why theasinensin A presented different bitterness senses in human oral cavity.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10203438 | PMC |
| http://dx.doi.org/10.3389/fnut.2023.1138023 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Manufacturing Process Analysis and Tea Chemical Component Characterization on Ann Tea Quality Formation.
J Agric Food Chem
September 2025
National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Shool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Ann tea is a traditional Chinese dark tea produced in Anhui Province, and it is beloved by consumers for its pleasant flavor and health attribute. Here, the detailed manufacturing process was investigated, and samples from key processing steps were chemical characterized. During the manufacturing process, about 15% of catechins and monosaccharide were significantly reduced and transformed to polymers, such as theanine-glucose, procyanidin dimer, and theasinensins.
View Article and Find Full Text PDFEnhancement of bioaccessibility and modulation of green tea phenolic compounds through pre-transformation by Lactobacillus and Bifidobacterium strains.
Food Res Int
October 2025
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland. Electronic address:
Green tea (Camellia sinensis L.) phenolic compounds are recognized for their antioxidant, anti-inflammatory, cardiometabolic, neuroprotective, and antidiabetic effect, however, their low bioaccessibility and structural instability in the gastrointestinal tract limit their helath-promoting bioefficacy. This study aimed to determine the influence of Lactobacillus and Bifidobacterium strains on the transformation and bioaccessibility of green tea phenolic compounds in a novel synbiotic system during in vitro digestion.
View Article and Find Full Text PDFMechanisms underlying the dynamic changes in tannins associated with food processing and plant growth.
J Nat Med
September 2025
Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-Machi, Nagasaki, 852-8521, Japan.
This review describes the chemical mechanisms behind the structural changes in selected tannins associated with food processing and plant growth. Both the artificial removal of astringency from persimmon fruits and production of hydrophobic procyanidins in cinnamon bark occur via the condensation of proanthocyanidin A-rings with aldehydes. The production of black tea thearubigins from monomeric catechins and the oligomerization of epigallocatechin-3-O-gallate (EGCg) by autoxidation have been explained via the addition of catechin A-rings to B-ring o-quinones.
View Article and Find Full Text PDFDetermination of potential α-glucosidase inhibitors in Jinxuan black tea based on bioaffinity ultrafiltration combined with UHPLC-Q-Exactive-MS.
Food Res Int
August 2025
Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China. Electronic address:
The search for natural α-glucosidase (α-Glu) inhibitors has gained significant attention in developing novel antidiabetic agents or functional foods. Low-temperature fermented Jinxuan black tea represents a promising source of such bioactive compounds. Sixteen potential α-Glu inhibitors were identified from the tea using 10 kDa affinity ultrafiltration.
View Article and Find Full Text PDFZn-Based Multi-Active Framework Nanoparticles TSA-CAN-Zn Inhibit Skin Glycation via Dual Blockade of HMGB1/RAGE and AGEs/RAGE Pathways.
Adv Healthc Mater
August 2025
State Key Laboratory of Medicinal Chemical Biology and College of Pharmacy, Nankai University, Tianjin, China.
Receptor for advanced glycation end products (RAGE) plays an important role in skin glycation damage. High-mobility group 1B protein (HMGB1) and advanced glycation end products (AGEs) are key RAGE ligands. Simultaneous inhibition of HMGB1/RAGE and AGEs/RAGE pathways maybe an effective strategy to alleviate glycation induced skin damage.
View Article and Find Full Text PDF