Improving the quality of fermented black tea juice with oolong tea infusion.

Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or tossing of tea leaves on the sensory quality and theaflavins (TFs) concentration of fermented black tea juice were investigated. The results showed that both addition of tea infusion and tossing of fresh tea leaves increased the TFs/thearubigins (TRs) ratio and improved the sensory quality of fermented black tea juice. The TFs/TRs ratio was found to be significantly correlated with the scores for flavor (r = 0.98), mouth feel (r = 0.94), and overall acceptability (r = 0.91) of the fermented black tea juices from different processes. This result suggested that a relatively high concentration of catechins and stepwise enzymatic oxidation were the crucial factors that increased the TFs/TRs ratio and improved the sensory quality. The combination of adding tea infusion and tossing fresh tea leaves greatly improved the quality of the fermented black tea juice by markedly increasing the TFs/TRs ratio (87%). Results of the present study provided useful information for improving the quality of fermented black tea juice.

Cloning, expression and purification of penicillin-binding protein 3 from Pseudomonas aeruginosa CMCC 10104.

Penicillin-binding protein 3 (PBP3) of Pseudomonas aeruginosa is the primary target of ß-lactams used to treat pseudomonas infections. Meanwhile, structure change and overproduction of PBP3 play important roles in the drug resistance of P. aeruginosa. Therefore, studies on the gene and structure of PBP3 are urgently needed. P. aeruginosa CMCC 10104 is a type culture strain common used in China. However, there is no report on its genomic and proteomic profiles. In this study, based on ftsI of P. aeruginosa PAO1, the gene encoding PBP3 was cloned from CMCC 10104. A truncated version of the ftsI gene, omitting the bases encoding the hydrophobic leader peptide (amino acids 1-34), was amplified by PCR. The cloned DNA shared 99.76% identity with ftsI from PAO1. Only four bases were different (66 C-A, 1020 T-C, 1233 T-C, and 1527 T-C). However, there were no differences between their deduced amino acid sequences. The recombinant PBP3 (rPBP3), containing a 6-histidine tag, was expressed in Escherichia coli BL21 (DE3). Immobilized metal affinity chromatography (IMAC) with Ni(2+)-NTA agarose was used for its purification. The purified rPBP3 was identified by SDS-PAGE and western blot analysis, and showed a single band at about 60kDa with purity higher than 95%. The penicillin-binding assay indicated that the obtained rPBP3 was functional and not hindered by the presence of the C-terminal His-tag. The protocol described in this study offers a method for obtaining purified recombinant PBP3 from P. aeruginosa CMCC 10104.

Complete NMR assignment of retinal and its related compounds.

Complete and unambiguous (1)H and (13)C NMR chemical shift assignments for all-trans-retinal, 13-cis-retinal, 11-cis-retinal and 9-cis-retinal (1-4) have been established by means of two-dimensional COSY, HSQC, HMBC and NOESY spectroscopic experiments.

A new rearranged abietane diterpenoid from Clerodendrum kaichianum Hsu.

A new abietane diterpenoid, (3S,16R)-12,16-epoxy-3,6,11,14,17-pentahydroxy-17(15 â†’ 16)-abeo-5,8,11,13-abietatetraen-7-one (1), was isolated from the stems of Clerodendrum kaichianum Hsu, together with four known diterpenoids. The structures of the isolated compounds were assigned on the basis of their NMR spectra including 2D NMR techniques such as COSY, HMQC, and HMBC experiments, and were compared with those of the literature data. This new compound showed significant cytotoxicity against the HL-60 and A-549 tumor cell lines.

Improving the taste of autumn green tea with tannase.

Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase.

Quantitative analyses of the bitterness and astringency of catechins from green tea.

Bitterness and astringency are two important quality attributes of green tea infusion, and catechins are the main contributor to the bitterness and astringency. The aim of this work was to quantitatively analyse the bitterness and astringency of green tea infusion according to the concentrations of catechins. The concentration-taste curves of catechins showed a pattern that fit the cubic functions, and their R2 values were higher than 0.956. The bitterness of green tea was highly correlated with the concentrations of (-)-epigallocatechin gallate and (-)-epicatechin gallate (ECG) (R2 = 0.7769, p < 0.01), and the astringency (R2 = 0.7878, p < 0.01) was highly correlated with the concentrations of ECG and flavonol glycosides (myricetin 3-O-galactoside and quercetin-3-O-rutinoside). Taste interactions between different catechins and between catechins and other substances were determined. These results may enhance the understanding of tea chemistry for improving the taste of products from green tea.

Improving the sweet aftertaste of green tea infusion with tannase.

The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (-)-Epigallocatechin (EGC) and (-)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5 mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase.

The major factors influencing the formation of sediments in reconstituted green tea infusion.

The effects of Ca(2+), caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca(2+) (2 mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na2EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca(2+) combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca(2+). The amount of sediment could be reduced by removing polyphenols using polyvinyl-polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca(2+), caffeine or polyphenols.

Sediments in concentrated green tea during low-temperature storage.

The formation and the main chemical components of sediments, including reversible tea sediments (RTS) and irreversible tea sediments (IRS), in concentrated green tea during low-temperature storage were studied. RTS was mainly formed in the first 10 days, and IRS was mainly formed between 20 and 40 days of storage. The RTS were the primary sediment, contributing more than 90% of the total sediment. The RTS comprised of polyphenols, total sugar, caffeine, flavones and proteins, while the IRS mainly comprised of oxalates of Ca, Mg, Ga and Mn. The total mineral content in the IRS (17.1%) was much higher than that in the RTS (2.6%) after 80 days of storage. The Ca, Mg, Mn and Ga contents in IRS were over 1.0% (w/w) each. About 75% of the IRS was soluble in 0.1 M aqueous HCl, with the oxalate accounting for 68%. Minerals and oxalic acid were the crucial factors in the IRS formation.

The impact of Ca2+ combination with organic acids on green tea infusions.

The effect of Ca(2+) in brewing water on the organic acid content, turbidity, and formation of tea cream and sediment in green tea infusions was studied. When the Ca(2+) concentration of the brewing water was >40 mg L(-1), the green tea infusion became more turbid. The turbidity of the tea infusion was highly negatively correlated with the contents of oxalic acid (R=-0.89, p<0.01), quinic acid (R=-0.90, p<0.01) and tartaric acid (R=-0.82, p<0.01). Oxalic acid on its own interacted with Ca(2+) at low concentrations, whereas polyphenols and protein did not. In conclusion, Ca(2+) in brewing water influences the quality of a tea infusion by inducing tea cream and sediment formation from combination of Ca(2+) and organic acids, such as oxalic acid, quinic acid and tartaric acid. Ca(2+) and oxalate are the main metal ion and anion, respectively, involved in tea cream and sediment formation on tea infusion cooling or concentrating.

[Concentration and risk assessment of DEHP in vegetables around plastic industrial area].

Concentration of di-(2-ethylhexyl) phthalate (DEHP)in the inner tissue of various vegetable species and their growing environment (soil and atmosphere) around plastic industrial area were investigated and determined by gas chromatography-mass spectrum (GC/MS). The results showed that concentrations of DEHP in 5 kinds of vegetable were 0.23-9.11 mg/kg, 3.82 mg/kg in average (fresh weight). Of the various vegetable species determined, the highest burden was observed in the leafy vegetables, followed by melon and root vegetables. Statistical analysis of variance showed that environment and species are the factors that significantly affect DEHP concentrations in inner vegetable tissue and soil, respectively. Atmosphere deposition is the principal pathway for the accumulation of DEHP. The ability of the plant accumulating DEHP was mainly influenced by the lipid content of the plant. Leaf with pubescence or rough surface was found to have higher DEHP than the other, when the lipid contents were similar. Evaluation of the vegetable around plastic industrial area with the acceptable daily intake (ADI) by OEHHA, concentrations of DEHP has exceeded the safety standard.