Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas.

Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of Tieguanyin tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca2+, Mg2+). Tea infusions brewed with NW exhibited the highest relative contents of total volatile compounds, while those brewed with PW had the lowest. NW and MSW, with moderate mineralization, were conducive to improving the aroma quality of tea infusion and were more suitable for brewing both aroma types of Tieguanyin. These findings offer valuable insights into the effect of brewing water on the sensory and physicochemical properties of oolong teas.

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea.

To improve the quality of osmanthus black tea, samples produced with different scenting methods were prepared. The sensory quality was assessed and the characteristic aromatic components were explored using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry. According to the results, osmanthus black tea obtained by adding osmanthus scenting in the fermentation process had the strongest floral aroma. The major contributors to the aroma of osmanthus black tea were identified as ß-ionone, dihydro-ß-ionone, benzeneacetaldehyde, citral, geraniol, and linalool by calculating their relative odor activity values. An analysis of the causes revealed that the moisture content of tea dhool significantly affected the adsorption of fresh flower aroma by tea. The experimental results showed that osmanthus black tea produced using tea dhool containing 30% moisture content had the highest content of crucial aroma components, suggesting the tea dhool under this condition had the strongest adsorption capacity for osmanthus aroma.

Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas.

Introduction: In recent years, scented black tea has attracted much attention due to its pleasant floral aroma and mellow flavor, but little research has been carried out on its flavor metabolic profile. Methods: In this study, the flavor metabolic profiles of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas were investigated using full-spectrum metabolomics analysis method, the first time that the flavor profiles of scented black tea were characterized in detail. Results and Discussion: The results revealed that a total of 3,128 metabolites were detected in the three teas. Based on the criteria of variable importance in the project >1 and fold change ≥2 or ≤ 0.5, 761 non-volatile metabolites and 509 volatile metabolites were filtered as differential metabolites. Many differential non-volatile metabolites belonged to flavonoids, phenolic acids, and terpenoids. Floral, fruity and herbaceous volatile metabolites were significantly up-regulated in Chloranthus spicatus scented Congou black tea while sweet and fruity volatile metabolites were significantly down-regulated in Osmanthus fragrans (Thunb.) Lour. scented Congou black tea. The results contribute to a better understanding of the scenting techniques on the flavor quality of scented black teas and provide some information on the flavor chemistry theory of scented black teas.

Mechanism Study on Chinese Medicine in Treatment of Nodular Goiter.

Nodular goiter has become increasingly prevalent in recent years. Clinically, there has been a burgeoning interest in nodular goiter due to the risk of progression to thyroid cancer. This review aims to provide a comprehensive summary of the mechanisms underlying the therapeutic effect of Chinese medicine (CM) in nodular goiter. Articles were systematically retrieved from databases, including PubMed, Web of Science and China National Knowledge Infrastructure. New evidence showed that CM exhibited multi-pathway and multi-target characteristics in the treatment of nodular goiter, involving hypothalamus-pituitary-thyroid axis, oxidative stress, blood rheology, cell proliferation, apoptosis, and autophagy, especially inhibition of cell proliferation and promotion of cell apoptosis, involving multiple signal pathways and a variety of cytokines. This review provides a scientific basis for the therapeutic use of CM against nodular goiter. Nonetheless, future studies are warranted to identify more regulatory genes and pathways to provide new approaches for the treatment of nodular goiter.

Tubeimoside-1: A review of its antitumor effects, pharmacokinetics, toxicity, and targeting preparations.

Tubeimoside-1 (TBMS-1), a natural triterpenoid saponin found in traditional Chinese herbal medicine Bolbostemmatis Rhizoma, is present in numerous Chinese medicine preparations. This review aims to comprehensively describe the pharmacology, pharmacokinetics, toxicity and targeting preparations of TBMS-1, as well the therapeutic potential for cancer treatement. Information concerning TBMS-1 was systematically collected from the authoritative internet database of PubMed, Web of Science, and China National Knowledge Infrastructure applying a combination of keywords involving "tumor," "pharmacokinetics," "toxicology," and targeting preparations. New evidence shows that TBMS-1 possesses a remarkable inhibitory effect on the tumors of the respiratory system, digestive system, nervous system, genital system as well as other systems in vivo and in vitro. Pharmacokinetic studies reveal that TBMS-1 is extensively distributed in various tissues and prone to degradation by the gastrointestinal tract after oral administration, causing a decrease in bioavailability. Meanwhile, several lines of evidence have shown that TBMS-1 may cause adverse and toxic effects at high doses. The development of liver-targeting and lung-targeting preparations can reduce the toxic effect of TBMS-1 and increase its efficacy. In summary, TBMS-1 can effectively control tumor treatment. However, additional research is necessary to investigate in vivo antitumor effects and the pharmacokinetics of TBMS-1. In addition, to reduce the toxicity of TBMS-1, future research should aim to modify its structure, formulate targeting preparations or combinations with other drugs.

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea.

Tieguanyin oolong tea (TOT), a semi-oxidized tea originating from Anxi county in China, is categorized into jade TOT, medium-baked TOT, and deep-baked TOT, based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, and bioactivity assessments of the three TOTs were conducted. The results indicated that the baking process promoted the formation of colored macromolecules (e.g., theabrownins), which affected the color of tea infusion. Free amino acids underwent the Maillard reaction and generated specific Maillard reaction products, such as 5-hydroxymethylfurfural and furfural, which modified the taste and aroma. Floral and fresh volatiles were remarkably reduced, while multiple new volatiles were produced, forming a typically baked aroma. The antioxidant activity and antibacterial activity were reduced after baking, which might be associated with the decrease of monomeric catechins. These results provide a scientific basis for understanding the changes caused by the baking process.

Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages.

Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (-)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, and the above phenomenon was amplified by the addition of linalool. Then, an aqueous hydrogen peroxide solution was added to a linalool solution and it was found that the concentration of linalool was significantly reduced in the above-reconstituted system. These findings were verified by extending the study system to the whole green tea infusions. The results suggested that the production of hydrogen peroxide in tea beverages may be dominated by catechins, with multiple factors acting synergistically, thereby leading to aroma deterioration and affecting the quality of tea beverages. The above results provided a feasible explanation for the deterioration of flavor quality of green tea beverages with shelf life.

Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design.

Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 °C, S = 80 s for DTH; R = 39 mL/g, T = 100 °C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 °C, S = 100 s for DTD; R = 26 mL/g, T = 100 °C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands.

Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods.

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168-10,706 µg/L) were significantly higher than those of pan-fried teas (959-2,608 µg/L), and the aroma concentrations of baked green teas (2,608-10,706 µg/L) were significantly higher than those of unbaked teas (959-4,213 µg/L). Based on VIP > 1 and ACI > 1, (E, E)-3,5-octadien-2-one, hexanal, ß-ionone, 5-methylfurfural, ß-cyclocitral, and linalool were identified as the main aroma compounds. Chemical changes resulting from Maillard reaction were greater during baking of steamed, than pan-fried green tea. These results help improve the quality of green tea with baking.

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting.

Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea to improve flavor attributes. To investigate the effects of the roasting on the flavor of Tieguanyin, the global metabolomics analysis on the non-volatile and volatile components were proceeded. The weakening of bitterness and astringency, caused by roasting, may be attributed to the decreasing of flavonoids glycosides and procyanidins, whereas the enhancing of sweet aftertaste to the increasing of gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone substituted flavan-3-ols) increased dramatically at 130 °C compared with 105 °C, with the reduction of l-theanine and flavan-3-ols. Meanwhile, high temperature hampered the volatiles' diversity and intensity, resulting from the lowering of floral volatiles, i.e., ß-ionone, jasmine, and nerolidol, yet the nitrogen-containing heterocyclic compounds increased, e.g., pyrroles and pyrazines. The results can help to comprehensively understand the influences of roasting technology on the flavor and chemistry of oolong tea.

Copy number variation profile-based genomic typing of premenstrual dysphoric disorder in Chinese.

Premenstrual dysphoric disorder (PMDD) affects nearly 5% of women of reproductive age. Symptomatic heterogeneity, together with largely unknown genetics, has greatly hindered its effective treatment. In the present study, analysis of genomic sequencing-based copy number variations (CNVs) called from 100 kb white blood cell DNA sequence windows by means of semisupervized clustering led to the segregation of patient genomes into the D and V groups, which correlated with the depression and invasion clinical types, respectively, with 89.0% consistency. Application of diagnostic CNV features selected using the correlation-based machine learning method enabled the classification of the CNVs obtained into the D group, V group, total patient group, and control group with an average accuracy of 83.0%. The power of the diagnostic CNV features was 0.98 on average, suggesting that these CNV features could be used for the molecular diagnosis of the major clinical types of PMDD. This demonstrated concordance between the CNV profiles and clinical types of PMDD supported the validity of symptom-based diagnosis of PMDD for differentiating between its two major clinical types, as well as the predominantly genetic nature of PMDD with a host of overlaps between multiple susceptibility genes/pathways and the diagnostic CNV features as indicators of involvement in PMDD etiology.

Effect of Ferrous Ion on Heat-Induced Aroma Deterioration of Green Tea Infusion.

Aroma deterioration is one of the biggest problems in processing tea beverages. The aroma of tea infusion deteriorates fast during heat sterilization and the presence of ferrous ion (Fe2+) aggravates it. The underlying mechanism remains unveiled. In this study, Fe2+ was verified to deteriorate the aroma quality of green tea infusion with heat treatment. Catechins were necessary for Fe2+-mediated aroma deterioration. By enhancing the degradation of catechins, Fe2+ dramatically increased the production of hydrogen peroxide (H2O2). Fe2+ and H2O2 together exacerbated the aroma of green tea infusion with heat treatment. GC-MS analysis revealed that the presence of Fe2+ enhanced the loss of green/grassy volatiles and promoted the formation of new volatiles with diversified aroma characteristics, resulting in a dull scent of green tea infusion. Our results revealed how Fe2+ induced aroma deterioration of green tea infusion with heat treatment and could help guide tea producers in attenuating the aroma deterioration of tea infusion during processing.

Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.

The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity. The teas with less fermentation contained more galloylated-catechins and had higher antioxidant capacity, but were much more susceptible to high mineral brewing water. Green tea was proved to be the most susceptible one, whereas dark tea the most stable one. Green tea infusions prepared with higher pH/TDS water were more rapidly oxidized, resulting in a darker color due to polymerization of catechins, when exposed to the air. These findings suggested that low mineral brewing water was better for Chinese tea, both from the sensory and health benefit perspectives.

Effect of chemical composition of black tea infusion on the color of milky tea.

Milky tea is popular in many countries and its color is an important sensory property. The effects of black tea infusion on the color of milky tea prepared with non-dairy creamer were investigated. The results showed that the redder black tea infusion produced milky tea with more redness, and the color of milky tea was a pleasant pink when the a* value (redness indicator) was in the range of 6.0-7.0. Correlation analysis revealed that the respective theaflavins (TFs), thearubigins (TRs), thearubigins (TBs), (-)-epigallocatechin-3-gallate (EGCG) and chlorogenic acid contents significantly correlated with the a* values of milky tea. A series of complementary experiments were performed to elucidate that TFs and EGCG contributed to the redness of milky tea. The color formation was mainly associated with the binding of phenols to the proteins in the non-dairy creamer. These results contribute to understand the mechanism of color formation in milky tea.

Effect of baking on the flavor stability of green tea beverages.

Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13 µg/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.

Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves.

Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.

PARG regulates the proliferation and differentiation of DCs and T cells via PARP/NF­κB in tumour metastases of colon carcinoma.

The present study investigated the effect of poly(ADP­ribose) glycohydrolase (PARG) on the immune response in tumour metastases of colon carcinoma. CT26 cells were transfected with lentivirus PARG­short hairpin RNA (shRNA). A liver metastasis model of colon carcinoma was successfully established by splenic subcapsular inoculation of the various groups of CT26 cells into BALB/c mice. Next, changes in the liver metastases of colon carcinoma nodules and alterations in the survival times were observed in tumour­bearing mice. The numbers of B220+DEC205+ dendritic cells (B220+DEC205+DC) and CD11c+CD11b+ dendritic cells (CD11c+CD11b+DC) in the spleen and liver were measured by the double­label immunofluorescence assay. The distribution pattern of CD4+T cells and CD8+T cells in the spleen and liver was investigated by immunofluorescence staining. The expression levels of PARG, PARP and nuclear factor­κB (NF­κB) proteins in spleen transplant tumours and liver metastases of colon carcinoma were detected by western blotting. An ELISA was used to detect the levels of IL­10 and TGF­ß in the serum of tumour­bearing mice and from the supernatant of tumour cells. The numbers and grading of metastatic liver nodules in the PARG­silenced group were clearly lower than those in the control group. The survival time of the PARG­silenced group mice was longer than that in the control group. In the PARG­silenced group, the levels of B220+DEC205+DC in the spleen and liver were lower and the numbers of CD11c+CD11b+DC in the spleen and liver were more than those in the control group. The ratio of CD4+/CD8+ in the spleen and liver in the PARG­silenced group was increased compared with that in the control group (P<0.05). The levels of PARG, PARP and NF­κB in spleen transplant tumours and liver metastases of colon carcinoma were lower in the PARG­silenced group than in the control group. In addition, the levels of IL­10 and TGF­ß in the serum of tumour­bearing mice and supernatants of tumour cells were both reduced in the PARG­silenced group compared with those in the control group. The present research suggests that the liver metastases of colon carcinoma could be restrained by silencing PARG. Likely, the silencing of PARG could suppress the expression of PARP and NF­κB and subsequently suppress the secretion of IL­10 and TGF­α, finally affecting the proliferation and differentiation of DC and T cells.

Resident intruder paradigm-induced aggression relieves depressive-like behaviors in male rats subjected to chronic mild stress.

BACKGROUND: Accumulating epidemiological evidence shows that life event stressors are major vulnerability factors for psychiatric diseases such as major depression. It is also well known that the resident intruder paradigm (RIP) results in aggressive behavior in male rats. However, it is not known how resident intruder paradigm-induced aggression affects depressive-like behavior in isolated male rats subjected to chronic mild stress (CMS), which is an animal model of depression. MATERIAL AND METHODS: Male Wistar rats were divided into 3 groups: non-stressed controls, isolated rats subjected to the CMS protocol, and resident intruder paradigm-exposed rats subjected to the CMS protocol. RESULTS: In the sucrose intake test, ingestion of a 1% sucrose solution by rats in the CMS group was significantly lower than in control and CMS+RIP rats after 3 weeks of stress. In the open-field test, CMS rats had significantly lower open-field scores compared to control rats. Furthermore, the total scores given the CMS group were significantly lower than in the CMS+RIP rats. In the forced swimming test (FST), the immobility times of CMS rats were significantly longer than those of the control or CMS+RIP rats. However, no differences were observed between controls and CMS+RIP rats. CONCLUSIONS: Our data show that aggressive behavior evoked by the resident intruder paradigm could relieve broad-spectrum depressive-like behaviors in isolated adult male rats subjected to CMS.