Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives.

Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes.

Docking Analysis of Some Bioactive Compounds from Traditional Plants against SARS-CoV-2 Target Proteins.

COVID-19 is still a global pandemic that has not been stopped. Many traditional medicines have been demonstrated to be incredibly helpful for treating COVID-19 patients while fighting the disease worldwide. We introduced 10 bioactive compounds derived from traditional medicinal plants and assessed their potential for inhibiting viral spike protein (S-protein), Papain-like protease (PLpro), and RNA dependent RNA polymerase (RdRp) using molecular docking protocols where we simulate the inhibitors bound to target proteins in various poses and at different known binding sites using Autodock version 4.0 and Chimera 1.8.1 software. Results found that the chicoric acid, quinine, and withaferin A ligand strongly inhibited CoV-2 S -protein with a binding energy of -8.63, -7.85, and -7.85 kcal/mol, respectively. Our modeling work also suggested that curcumin, quinine, and demothoxycurcumin exhibited high binding affinity toward RdRp with a binding energy of -7.80, -7.80, and -7.64 kcal/mol, respectively. The other ligands, namely chicoric acid, demothoxycurcumin, and curcumin express high binding energy than the other tested ligands docked to PLpro with -7.62, -6.81, and -6.70 kcal/mol, respectively. Prediction of drug-likeness properties revealed that all tested ligands have no violations to Lipinski's Rule of Five except cepharanthine, chicoric acid, and theaflavin. Regarding the pharmacokinetic behavior, all ligand predicted to have high GI-absorption except chicoric acid and theaflavin. At the same way chicoric acid, withaferin A, and withanolide D predicted to be substrate for multidrug resistance protein (P-gp substrate). Caffeic acid, cepharanthine, chicoric acid, withaferin A, and withanolide D also have no inhibitory effect on any cytochrome P450 enzymes. Promisingly, chicoric acid, quinine, curcumin, and demothoxycurcumin exhibited high binding affinity on SARS-CoV-2 target proteins and expressed good drug-likeness and pharmacokinetic properties. Further research is required to investigate the potential uses of these compounds in the treatment of SARS-CoV-2.

Multiple co-pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations.

BACKGROUND: The effect of multiple co-pigments on the color intensification of mulberry anthocyanins (ACs) using spectroscopic techniques in combination with a molecular docking study was studied. The hyperchromicity of ACs co-pigmented with chlorogenic acid (CH) and quercetin (Q) blends was measured and their color stability in liquid and encapsulated particle models was evaluated. RESULTS: Multiple co-pigments exhibited higher hyperchromicity, pKH -values, and heat-stability than their individual counterparts. Surflex-docking findings confirmed that stronger binding occurred between multiple ligands and AC than single ones due to their extra -OH, -COOH groups, and delocalization systems. The binding was allowed by increased H-bonding, van der Waals forces, and π-π sites by the extra groups of the multiple co-pigments with AC in aqueous juice and whey particle-based models. CONCLUSION: This is the first report of the ternary mixture of phenolic acid-flavonol-anthocyanin which could be used as promising food red-colorants. © 2020 Society of Chemical Industry.

Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model.

This study aims to enhance the color and microbiological qualities of a raw beef using natural ingredients. Nitroso-hemoglobin (NO-Hb) integrated with vitamin C (VC), calcium lactate, and ginger complexation were used as natural inhibitors against the growth of aerobic and pathogenic bacteria, namely (Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Salmonella. NO-Hb inhibited E. coli, S. aureus, and Salmonella, and enhanced the color stability more than nitrite in the minced beef model. After the multiexponential analysis of relaxation decays, the water component (T2b) was analyzed using the low-field NMR. The results indicated that, at the 7th d of cold-storage the third component (T2) was detected. Significant correlations were observed between T21 and T22 relaxation times and water-holding capacity in minced beef, implying that the LF-NMR measurements could be an efficient method for the determination and prediction of beef freshness. NO-Hb- ginger mixture, as a novel ingredient, could be used instead of nitrite in terms of meat safety.

Understanding toward the Biophysical Interaction of Polymeric Proanthocyanidins (Persimmon Condensed Tannins) with Biomembranes: Relevance for Biological Effects.

Persimmon condensed tannins (PT) are highly polymerized (mDP = 26) and highly galloylated (72%) proanthocyanidins. Its pleiotropic effects in oxidation resistance, neuroprotection, hypolipidemia, and cardio-protection both in vitro and in vivo were widely reported. Because large proanthocyanidins are unlikely to be absorbed in the gastrointestinal tract, it is believed that the interaction of PT with biological membranes may play a crucial role in its biological activities. In the present study, the capacities of PT adsorbing to membrane, partitioning into membrane, and its influence on the membrane fluidity were investigated by fluorescence quenching, isothermal titration calorimetry (ITC) and fluorescence anisotropy measurements in a biomembrane-mimetic system composed of 1-palmitoyl-2-oleoylphosphatidylcholine (POPC), 1-palmitoyl-2-oleoylphosphatidylethanolamine (POPE), sphingomyelin (SPM), and cholesterol (CHOL). Besides, the effects of PT on the morphology and integrity of the cell membrane were studied by scanning electron microscopy (SEM) and fluorescence staining in the 3T3-L1 cell model. The results suggested that PT could affect cell membrane rafts domains, destroy the cell membrane morphology, and regulate cell membrane fluidity, which might contribute to its biological effects.

Anti-glycation and anti-hardening effects of microencapsulated mulberry polyphenols in high-protein-sugar ball models through binding with some glycation sites of whey proteins.

Assembling between polyphenols and proteins has been freshly spotlighted. We studied the antiglycation and anti-hardening effects of microencapsulated mulberry polyphenols (MMPs) in a high-protein-sugar ball (HPSB) model during storage using multi-dimensional approaches, including UPLC-ESI-MS/MS, SDS-PAGE, MALDI-TOF-MS, FTIR, and a molecular docking study. It was found that MMPs significantly relegated the browning development, AGEs, and/or CML levels of HPSB after 45 d of storage at 45 °C. MMPs also downgraded the protein insolubility, aggregation, oligomerization, and glycoxidation during late-storage. A molecular docking scrutiny proved that cyanidin 3-O-rutinoside and quercetin 3-O-rutinoside interacted with whey proteins subunits via H-bonding and π-π interactions. This binding blocked some glycation residues of whey proteins especially lysyl residues, namely Lys5, 16, 60, 69, 93, 94, and 122. Our data disclosed that MMPs could be valorized as promising antiglycative ingredients to mitigate AGEs-generation and other subsequent unwanted changes in protein-rich food matrices.

Application of multivariate statistical analyses in the interpretation of geochemical behaviour of uranium in phosphatic rocks in the Red Sea, Nile Valley and Western Desert, Egypt.

Factor and cluster analyses as well as the Pearson correlation coefficient have been applied to geochemical data obtained from phosphorite and phosphatic rocks of Duwi Formation exposed at the Red Sea coast. Nile Valley and Western Desert. Sixty-six samples from a total of 71 collected samples were analysed for SiO2, TiO2, Al203, Fe2O3, CaO, MgO, Na2O, K2O, P2O5, Sr, U and Pb by XRF and their mineral constituents were determined by the use of XRD techniques. In addition, the natural radioactivity of the phosphatic samples due to their uranium, thorium and potassium contents was measured by gamma-spectrometry. The uranium content in the phosphate rocks with P2O5 > 15% (average of 106.6 ppm) is higher than in rocks with P2O5 < 15% (average of 35.5 ppm). Uranium distribution is essentially controlled by the variations of P2O5 and CaO, whereas it is not related to changes in SiO2, TiO2, Al2O3, Fe2O3, MgO, Na2O and K2O concentrations.-Factor analysis and the Pearson correlation coefficient revealed that uranium belaves geochemically in different ways in the phosphatic sediments and phosphorites in the Red Sea, Nile Valley and Western Desert. In the Red Sea and Western Desert phosphorites, uranium occurs mainly in oxidized U6+ state where it seems to be fixed by the phosphate ion, forming secondary uranium phosphate minerals such as phosphuranylite. In the Nile Valley phosphorites, ionic substitution of Ca2+ by U4 is the main controlling factor in the concentration of uranium in phosphate rocks. Moreover, fixation of U6- by phosphate ion and adsorption of uranium on phosphate minerals play subordinate roles.