Widely Targeted Metabolomics Decodes Metabolic Remodeling and Functional Shifts in -Fermented Green Tea Infusion.

This study used a targeted metabolomics approach to examine changes in metabolites within green tea infusions fermented by (TFG) and evaluate the in vitro antioxidant and lipid-lowering properties of TFG. Fermentation decreased tea polyphenols, flavonoids, caffeine, soluble sugars, theaflavins, and catechins, while increasing free amino acids and theabrownins. The microbial bioconversion process led to the generation of decorated flavonoids, phenolic acids, terpenoids, alkaloids, nucleotides, and amino acids.

Blending coffee white tea with flower flavor rooibos to mask the burnt flavor.

Consumer preferences for rich flavor drive rapid growth in the new-style tea beverage market ($4.74 billion by 2030). Coffee-tea, a newly emerging product that integrates both coffee and tea flavor by blending process.

Characteristics of the structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha'.

•Leaf structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha' (RCBM) were explored.•Aroma volatiles disturbtion between leaf and sterm exhibited significant variation.•New shoot of RCBM exhibited the suitable processing potential of black tea and white tea.

Interactions between raw dark tea chemistry and dominant fungi shape Hei brick tea quality.

Hei brick tea undergoes a unique "steam pressing-drying (SPD)" process, where the interactions between raw tea chemicals and microbial communities occur, shaping the sensory qualities. Current studies have revealed the sensory attributes and microbial succession process in dark tea, while the correlations and interaction mechanisms between raw tea and dominant fungi during the SPD process are hardly uncovered. In this study, raw dark teas of two cultivars (Jiukeng and Chunyu 2) were applied to the SPD process.

Chinese Jasmine Tea: The Harmonious Intertwining of Tea and Jasmine Fragrance.

Jasmine tea (JT) is a scented tea that utilizes the adsorption properties of processed tea to adsorb the aroma released by jasmine flowers. JT boasts a long history of production and consumption, stands out in the competitive tea market for its distinctive blend of tea and jasmine aromas, and has gained increasing prominence among consumers and researchers worldwide. In recent decades, more research has been conducted on JT, including the chemical basis for the formation of the characteristic flavor, the improvement of the process, and the potential health benefits.

CsMYB219 and CsMYB196 influence epigallocatechin gallate biosynthesis in tea plant (Camellia sinensis) by regulating CsSCPL1A gene expression.

Epigallocatechin gallate (EGCG) is the most abundant and biologically active catechin in tea leaves and has been widely utilized in the development of functional foods. EGCG is catalyzed by serine carboxypeptidase-like 1A (CsSCPL1A) acyltransferases in tea plants. Although CsSCPL family genes are regulated by several transcription factors (TFs), systematic studies on their regulation by MYB TFs are lacking.

Influence of -overexpressing strain individual inoculation on volatile profile in fermentation of liquid-state malt yeast agar and dark tea soup.

The sexual developmental process of contributes to the unique "arohid flavor" of Fu brick tea. We hypothesize that the involved in sexual development is functionally associated with the biosynthesis of volatile compounds during dark tea broth fermentation. Overexpression of the resulted in the darker color of colony, larger of cleistothecium and more of ascospores in .

Characterization of Key Odorants During Processing of Minty-like Aroma 'Rucheng Baimaocha' Black Tea.

The characteristic minty-like aroma of 'Rucheng Baimaocha' black tea (RCBT) enhances the tea's unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation and gas chromatography olfactometry quadrupole time of flight mass spectrometry (GC × GC-O-Q-TOF-MS). The results indicated that during processing, the aroma of RCBT transitions from a fresh to floral, sweet, and minty-like aroma.

Core construction establishment for Ruchengbaimao tea based on SSR markers.

Germplasm collection and conservation requires many efforts and resources. Core collection construction could both conserve genetic diversity and improve conservation efficiency. This study investigated the genetic diversity of tea plants [Camellia sinensis (L.

Black tea thearubigins extract facilitated endurance training-induced promotion of aerobic capacity in mice skeletal muscle.

Thearubigins are the most abundant group of polyphenols in black tea infusion. Our previous studies found that a specific subsection of the n-butanol soluble thearubigins could increase the potential difference across the mitochondrial membrane and perform beneficial effects on skeletal muscle, and thus named it mitochondrial activation factor (MAF). However, the underlying mechanism by which MAF performs its function remains unclear.

Characterization of key aroma in Huangjincha black tea processed from four different cultivars.

Huangjincha (HJC) is a cultivar rich in amino acids making it ideal for producing high-quality black tea. In this study, the aroma composition of HJC black tea from four different cultivars (HJC1, HJC2, HJC18, and HJC168) was analyzed by aroma sensory evaluation combined with volatile compound analysis. Among 271 identified volatiles, with 39 compounds as key odorants contributing to the diverse aromas of HJC black teas.

Tea polyphenol mediated regulation of to promote tea plant () root drought resistance.

Drought stress significantly alters the metabolic homeostasis of tea plants; however, few studies have examined the role of specific metabolites, particularly tea polyphenols, in drought resistance. This study reveals that the tea polyphenol content in drought-tolerant tea cultivars tends to increase under drought conditions. Notably, in environments characterized by staged and repeated drought, changes in tea polyphenol are significantly positively correlated with drought resistance.

Tea plant varieties influence the aroma characteristics of Zhenghe white tea: Based on Zhenghe Dabaicha and Fuan Dabaicha.

The objective of this study is to explore the differences between the white teas made from Fuan Dabaicha and Zhenghe Dabaicha. Sensory evaluation, quantitative descriptive analysis (QDA) and HS-SPME-GC × GC-TOFMS were utilized for analysis. The result showed that there are differences in aroma among different varieties of Zhenghe white tea (ZHWT).

Effects of microbial fermentation on tea in alleviating obesity symptoms: Insights from microbiome and metabolomics.

Previous studies imply that dark tea has more advantages in facilitating the growth of Akkermansia which may be beneficial to anti-obesity. However, whether those benefits are affected by the unique processing (microbial fermentation) of dark tea remains unclear. Moreover, although there are many reports regarding the comparison of anti-obesity effects among different types of tea, the insights into the relationship between tea pharmacological component and the therapeutic effects are still limited due to the ununified tea raw material.

Characterization of physicochemical properties of different epigallocatechin-3-gallate nanoparticles and their effect on bioavailability.

Epigallocatechin-3-gallate (EGCG), a major catechin in green tea, exhibits potent antioxidant and disease-preventive properties, but its application is limited by poor stability and bioavailability. This study aimed to address these challenges by preparing and characterizing three EGCG-loaded nanoparticles: chitosan-EGCG-tripolyphosphate nanoparticles (CE-NPs), β-cyclodextrin-EGCG (BE-NPs), and EGCG-nanostructured lipid carriers (NE-NPs). BE-NPs exhibited the highest loading performance and retention rate under thermal environment (89.

Green tea fermented by Ganoderma lucidum presented anti-obesity properties via enhanced thermogenesis in vitro and on C57BL/6J mice.

High-fat diets contribute to obesity and metabolic disorders. Ganoderma lucidum is renowned for its abundant bioactive compounds and diverse pharmacological effects. Green tea fermented by G.

Chemical components, health-promoting effects and industrial application of a Chinese bitter tea (Kuding tea): A comprehensive review.

Kuding tea (KT), a traditional Chinese bitter tea, has long been recognized as Food & Medicine Homology product, known for its various active components and health benefits. However, research on KT is fragmented, lacking a comprehensive review of its key chemical constituents, health-promoting effects, and potential future applications. This review outlines the development history and nutritional components of KT while examining its functional benefits and industrial applications.

Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times.

There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage times (7-21 years). Sensory evaluation and qualitative and quantitative analysis of volatile substances were performed on the experimental samples.

Analysis of Differences in Volatile Components of Rucheng Baimao () Black Tea in Different Seasons.

At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao () black tea. In this study, sensory evaluation and volatile component analysis were carried out on one sample of Rucheng Baimao black tea corresponding to spring, summer, and autumn, respectively. The results of sensory evaluation showed that the black teas of all three seasons had floral aromas.

Decoding the specific minty-like aroma of 'Rucheng baimaocha' () black tea.

Rucheng Baimaocha () black tea (RCBT) exhibits floral and sweet attributes with a unique minty-like aroma, distinguishing it from traditional and other innovative black teas. However, its key odorants remain unknown. In this study, gas chromatography-olfactometry (GC-O) combined with aroma extraction dilution analysis detected 26 aroma-active compounds (ACCs), of which 20 ACCs were quantified as odorants of RCBT infusion.

Comparative study of the anti-obesity effects of white tea and dark tea: Insights from microbiome and metabolomics.

The anti-obesity effects of tea and its functional components have been extensively studied. However, the protective effects of different types of tea against obesity induced by a high-fat diet (HFD) and the underlying mechanisms remain unclear. This study systematically compared the effects of white tea and dark tea on obese rats and explored their mechanisms.

L-theanine prevents ulcerative colitis by regulating the CD4+ T cell immune response through the gut microbiota and its metabolites.

The disturbance of gut microbiota and its metabolites are considered to be the causes of ulcerative colitis (UC), which leads to immune abnormalities. Diet is the most important regulator of gut microbiota; therefore, it has a beneficial impact on UC. A novel food ingredient, l-theanine, alters the gut microbiota, thereby regulating gut immunity.

Widely targeted metabolomics analysis flavonoid metabolites in different purple teas.

Purple teas are gaining popularity due to their significant health benefits. This study analyzed flavonoid metabolites in the second leaves of three purple tea varieties with stable purple shoots-'Hongfei' (HF), 'Danfei' (DF), and 'Ziya 24' (ZY24)-using UPLC-MS/MS, with 'Yinghong 9' (YH9), a green tea, as the control. The most abundant anthocyanins were cyanidin-3-O-glucoside, cyanidin-O-syringic acid, and pelargonidin-3-O-glucoside in HF, while ZY24 and DF accumulated additional delphinidin and petunidin derivatives.

Relationship Between Depression and Epigallocatechin Gallate from the Perspective of Gut Microbiota: A Systematic Review.

Depression, a serious mental illness, is characterized by high risk, high incidence, persistence, and tendency to relapse, posing a significant burden on global health. The connection between depression and gut microbiota is an emerging field of study in psychiatry and neuroscience. Understanding the gut-brain axis is pivotal for understanding the pathogenesis and treatment of depression.

Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.

The Chinese proverb "One mountain, one flavor" reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs.