期刊：
Food Research International,2025年:116214 ISSN：0963-9969
通讯作者：
Lin Liu<&wdkj&>Zhonghua Liu<&wdkj&>Mingzhi Zhu
作者机构：
[Jiaxin Zhou; Yiqiao Zhao; Yilong Li; Jie Li; Jianan Huang; Zhonghua Liu; Mingzhi Zhu] Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China;[Lin Liu] The First Hospital of Hunan University of Chinese Medicine, Hunan 410128, PR China
通讯机构：
[Lin Liu] T;[Zhonghua Liu; Mingzhi Zhu] K;Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China<&wdkj&>The First Hospital of Hunan University of Chinese Medicine, Hunan 410128, PR China
摘要：
Depression is strongly linked to dysfunctions in the microbiota-gut-brain axis. Jasmine tea, a traditional Chinese beverage made by combining green tea with Jasminum sambac , has potential antidepressant effects. However, its potential to alleviate depression via modulation of the microbiota-gut-brain axis remains largely unstudied. In this study, we used a rat model of depression induced by chronic unpredictable mild stress (CUMS) to investigate the effects of jasmine tea extract (JT) on depression-related symptoms. Behavioral assessments, inflammatory marker analysis, hippocampal histology, and brain-derived neurotrophic factor (BDNF) expression assays demonstrated that JT alleviated depressive behaviors, reduced brain tissue damage, and restored cognitive function in CUMS-exposed rats. JT also significantly reduced intestinal levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) and modulated oxidative stress markers (MDA, SOD, and CAT), suggesting a role in preserving intestinal integrity. Further, 16S rRNA sequencing revealed that JT shifted the gut microbiota composition in favor of beneficial bacteria such as Romboutsia , Blautia , and Monoglobus , while decreasing the abundance of potentially harmful bacteria, including Bifidobacterium , Clostridium_sensu_stricto_1 , and Escherichia-Shigella . Meanwhile, non-targeted and targeted metabolomics analyses showed that JT influenced key metabolic pathways involving tryptophan, short-chain fatty acids, and bile acids, helping to restore metabolic balance across various tissues (feces, colon, serum, and cerebral cortex) in the depressed rats. These findings indicate that JT may alleviate depression by modulating the microbiota-gut-brain axis, highlighting its potential as a dietary intervention for depression management.
Depression is strongly linked to dysfunctions in the microbiota-gut-brain axis. Jasmine tea, a traditional Chinese beverage made by combining green tea with Jasminum sambac , has potential antidepressant effects. However, its potential to alleviate depression via modulation of the microbiota-gut-brain axis remains largely unstudied. In this study, we used a rat model of depression induced by chronic unpredictable mild stress (CUMS) to investigate the effects of jasmine tea extract (JT) on depression-related symptoms. Behavioral assessments, inflammatory marker analysis, hippocampal histology, and brain-derived neurotrophic factor (BDNF) expression assays demonstrated that JT alleviated depressive behaviors, reduced brain tissue damage, and restored cognitive function in CUMS-exposed rats. JT also significantly reduced intestinal levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) and modulated oxidative stress markers (MDA, SOD, and CAT), suggesting a role in preserving intestinal integrity. Further, 16S rRNA sequencing revealed that JT shifted the gut microbiota composition in favor of beneficial bacteria such as Romboutsia , Blautia , and Monoglobus , while decreasing the abundance of potentially harmful bacteria, including Bifidobacterium , Clostridium_sensu_stricto_1 , and Escherichia-Shigella . Meanwhile, non-targeted and targeted metabolomics analyses showed that JT influenced key metabolic pathways involving tryptophan, short-chain fatty acids, and bile acids, helping to restore metabolic balance across various tissues (feces, colon, serum, and cerebral cortex) in the depressed rats. These findings indicate that JT may alleviate depression by modulating the microbiota-gut-brain axis, highlighting its potential as a dietary intervention for depression management.
摘要：
Summer-autumn tea leaves are abundant, yet their utilization remains low. Our study enhances the quality and flavor of Golden Flower loose tea (GFLT) from fresh summer-autumn tea leaves by using a special “Golden Flower” fungus (strain ACF-2). The strain ACF-2, identified as Aspergillus cristatus with yellow cleistothecium and isolated from Fu Brick Tea, was characterized by colony morphology, microstructural analyses, and phylogenetic examination using a 3-gene dataset ( BenA , CaM , RPB2 ). Inoculation of raw dark tea products with A. cristatus led to a significant increase in tea water extract and a reduction in tea polyphenols, soluble sugars, flavonoids, and total amino acids, thereby enhancing the quality and flavor of GFLT. HS-SPME-GC-MS analysis of GFLT aroma revealed that A. cristatus substantially improved the tea’s aroma profile. 9 volatile compounds—( Z )-jasmone I, β -cyclocitral, linalool oxide I, linalool, hexanal, 1-octen-3-ol, ( Z )-citral, citral, and methyl salicylate, were found to be significantly elevated in GFLT compared to the controls. Our findings provide both theoretical and practical insights into optimizing the utilization of summer-autumn tea leaves, identifying the “Golden Flower” fungus, and understanding its impact on GFLT quality. In summary, fermenting A. cristatus to produce GFLT may be a new channel to utilize summer-autumn tea.
Summer-autumn tea leaves are abundant, yet their utilization remains low. Our study enhances the quality and flavor of Golden Flower loose tea (GFLT) from fresh summer-autumn tea leaves by using a special “Golden Flower” fungus (strain ACF-2). The strain ACF-2, identified as Aspergillus cristatus with yellow cleistothecium and isolated from Fu Brick Tea, was characterized by colony morphology, microstructural analyses, and phylogenetic examination using a 3-gene dataset ( BenA , CaM , RPB2 ). Inoculation of raw dark tea products with A. cristatus led to a significant increase in tea water extract and a reduction in tea polyphenols, soluble sugars, flavonoids, and total amino acids, thereby enhancing the quality and flavor of GFLT. HS-SPME-GC-MS analysis of GFLT aroma revealed that A. cristatus substantially improved the tea’s aroma profile. 9 volatile compounds—( Z )-jasmone I, β -cyclocitral, linalool oxide I, linalool, hexanal, 1-octen-3-ol, ( Z )-citral, citral, and methyl salicylate, were found to be significantly elevated in GFLT compared to the controls. Our findings provide both theoretical and practical insights into optimizing the utilization of summer-autumn tea leaves, identifying the “Golden Flower” fungus, and understanding its impact on GFLT quality. In summary, fermenting A. cristatus to produce GFLT may be a new channel to utilize summer-autumn tea.
关键词：
key taxa;microbial community;pepper growth;synthetic microbial community
摘要：
Synthetic microbial community (SynCom) application is efficient in promoting crop yield and soil health. However, few studies have been conducted to enhance pepper growth via modulating rhizosphere microbial communities by SynCom application. This study aimed to investigate how SynCom inoculation at the seedling stage impacts pepper growth by modulating the rhizosphere microbiome using high-throughput sequencing technology. SynCom inoculation significantly increased shoot height, stem diameter, fresh weight, dry weight, chlorophyll content, leaf number, root vigor, root tips, total root length, and root-specific surface area of pepper by 20.9%, 36.33%, 68.84%, 64.34%, 29.65%, 27.78%, 117.42%, 35.4%, 21.52%, and 39.76%, respectively, relative to the control. The Chao index of the rhizosphere microbial community and Bray-Curtis dissimilarity of the fungal community significantly increased, while Bray-Curtis dissimilarity of the bacterial community significantly decreased by SynCom inoculation. The abundances of key taxa such as Scedosporium, Sordariomycetes, Pseudarthrobacter, norankSBR1031, and norankA4b significantly increased with SynCom inoculation, and positively correlated with indices of pepper growth. Our findings suggest that SynCom inoculation can effectively enhance pepper growth and regulate root morphology by regulating rhizosphere microbial communities and increasing key taxa abundance like Sordariomycetes and Pseudarthrobacter, thereby benefiting nutrient acquisition, resistance improvement, and pathogen resistance of crops to ensure sustainability.
摘要：
The fall armyworm Spodoptera frugiperda (J.E. Smith) (Lepidoptera: Noctuidae) is a notorious invasive pest wreaking havoc on various crops globally. Nucleopolyhedroviruses (NPVs) are viral pathogens that specially target lepidopteran pests. However, the homologous virus, Spodoptera frugiperda multiple nucleopolyhedrovirus (SfMNPV), has not been commercialized in China. Therefore, understanding the molecular mechanisms underlying heterologous virus-host interactions can inform the design of virus-based insecticides for controlling S. frugiperda. The pathogenicity of the four heterologous NPVs on S. frugiperda varied greatly. Mamestra brassicae multiple nucleopolyhedrovirus (MbMNPV) exhibited the most potent virulence on larvae and induced the most robust sublethal effects on adults. Spodoptera exigua multiple nucleopolyhedrovirus (SeMNPV) infection was characterized by more moderate pathogenicity, and larvae were relatively resistant to Helicoverpa armigera single nucleopolyhedrovirus (HaSNPV) and Spodoptera litura multiple nucleopolyhedrovirus (SlMNPV). Larval mortality was virus-concentration and larval stage dependent. Specifically, the corrected mortality rate of third instar larvae after treatment with 1 × 106, 1 × 107, and 1 × 108 OBs/mL MbMNPV was 88.9 %, 100.0 %, and 100.0 %, respectively. All four NPVs negatively affected the longevity and fecundity of S. frugiperda adults. Female adults surviving treatment with MbMNPV and SeMNPV were unable to lay eggs. Transcriptomic analysis revealed that MbMNPV infection might suppress the antiviral immune response, and dysregulate biological pathways of S. frugiperda larvae to facilitate systemic infection. However, the overall transcript profiles remain unchanged after SlMNPV infection. The results reinforce the potential of NPVs, specifically MbMNPV, as potent biocontrol agents for S. frugiperda. These findings yield valuable insights into the complex arms race between S. frugiperda and NPVs that may advance the development of virus-based strategies to mitigate the destructive impact of this pest.
The fall armyworm Spodoptera frugiperda (J.E. Smith) (Lepidoptera: Noctuidae) is a notorious invasive pest wreaking havoc on various crops globally. Nucleopolyhedroviruses (NPVs) are viral pathogens that specially target lepidopteran pests. However, the homologous virus, Spodoptera frugiperda multiple nucleopolyhedrovirus (SfMNPV), has not been commercialized in China. Therefore, understanding the molecular mechanisms underlying heterologous virus-host interactions can inform the design of virus-based insecticides for controlling S. frugiperda. The pathogenicity of the four heterologous NPVs on S. frugiperda varied greatly. Mamestra brassicae multiple nucleopolyhedrovirus (MbMNPV) exhibited the most potent virulence on larvae and induced the most robust sublethal effects on adults. Spodoptera exigua multiple nucleopolyhedrovirus (SeMNPV) infection was characterized by more moderate pathogenicity, and larvae were relatively resistant to Helicoverpa armigera single nucleopolyhedrovirus (HaSNPV) and Spodoptera litura multiple nucleopolyhedrovirus (SlMNPV). Larval mortality was virus-concentration and larval stage dependent. Specifically, the corrected mortality rate of third instar larvae after treatment with 1 × 106, 1 × 107, and 1 × 108 OBs/mL MbMNPV was 88.9 %, 100.0 %, and 100.0 %, respectively. All four NPVs negatively affected the longevity and fecundity of S. frugiperda adults. Female adults surviving treatment with MbMNPV and SeMNPV were unable to lay eggs. Transcriptomic analysis revealed that MbMNPV infection might suppress the antiviral immune response, and dysregulate biological pathways of S. frugiperda larvae to facilitate systemic infection. However, the overall transcript profiles remain unchanged after SlMNPV infection. The results reinforce the potential of NPVs, specifically MbMNPV, as potent biocontrol agents for S. frugiperda. These findings yield valuable insights into the complex arms race between S. frugiperda and NPVs that may advance the development of virus-based strategies to mitigate the destructive impact of this pest.
通讯机构：
[Cao, FX ] C;Cent South Univ Forestry & Technol, Coll Chem & Chem Engn, Changsha 410004, Hunan, Peoples R China.;Hunan Agr Univ, Coll Hort, Changsha 410128, Hunan, Peoples R China.
摘要：
In this work, a robust "turn-on" NIR fluorescent probe Cx-Cys was constructed for cysteine detection and imaging in Arabidopsis thaliana. Specifically, a 1,8-naphthalimide-based NIR fluorophore was used as the signaling group, while the acrylate group served as the recognition moiety for cysteine as well as the fluorescence quenching group. The probe shows a remarkable NIR response toward cysteine in the infrared region (718 nm), and a large Stokes shift (103 nm). Cx-Cys displayed high sensitivity and selectivity to cysteine with low detection limits of 73 nM over other amino acids and bio-thiols. Impressively, it was applied to obtain images of Arabidopsis thaliana and enabled visualization of cysteine content changes under external stimulations in root tips in vivo. Cx-Cys was also used to monitor the dynamic changes of the cysteine pool after incubation in cysteine solutions.
摘要：
While flavonoid accumulation, light radiation, and cold stress are intrinsically connected in tea plants, yet the underlying mechanisms remain elusive. The circadian protein CCA1 and CCA1-like MYB transcription factors (TFs) play important roles in coordinating light and temperature signals in plant-environment interactions, their homologs in tea plants have not been addressed. Here we analyzed CsCCA1-like MYB subfamily in tea genome and found one member, a circadian gene CsMYB128 responding to cold stress. Antisense knockdown of CsMYB128 in tea buds rendered cold tolerance in cold tolerance tests. Metabolite profiling, yeast hybrid and promoter trans-activation assays further demonstrated that CsMYB128 negatively regulated flavonol biosynthesis by repressing CsFLS1 in flavonol biosynthesis and CsCBF1 in cold tolerance. Given CsCBF1 also activated CsMYB128 transcription, the negative feedback regulation loop indicates a balance between tea plant growth promoted by CsMYB128 and cold tolerance meanwhile growth inhibition by CsCBF1. Moreover, CsICE1 interacted with and inhibited CsMYB128 repressor activity to promote cold tolerance. CsMYB128 is thus characterized as an early cold-responsive gene negatively regulating tea plant cold response and balancing tea plant growth and cold tolerance. This study provides insights into the roles of CCA1-like subfamily MYB TFs in regulating tea plant growth and interactions with environments.
While flavonoid accumulation, light radiation, and cold stress are intrinsically connected in tea plants, yet the underlying mechanisms remain elusive. The circadian protein CCA1 and CCA1-like MYB transcription factors (TFs) play important roles in coordinating light and temperature signals in plant-environment interactions, their homologs in tea plants have not been addressed. Here we analyzed CsCCA1-like MYB subfamily in tea genome and found one member, a circadian gene CsMYB128 responding to cold stress. Antisense knockdown of CsMYB128 in tea buds rendered cold tolerance in cold tolerance tests. Metabolite profiling, yeast hybrid and promoter trans-activation assays further demonstrated that CsMYB128 negatively regulated flavonol biosynthesis by repressing CsFLS1 in flavonol biosynthesis and CsCBF1 in cold tolerance. Given CsCBF1 also activated CsMYB128 transcription, the negative feedback regulation loop indicates a balance between tea plant growth promoted by CsMYB128 and cold tolerance meanwhile growth inhibition by CsCBF1. Moreover, CsICE1 interacted with and inhibited CsMYB128 repressor activity to promote cold tolerance. CsMYB128 is thus characterized as an early cold-responsive gene negatively regulating tea plant cold response and balancing tea plant growth and cold tolerance. This study provides insights into the roles of CCA1-like subfamily MYB TFs in regulating tea plant growth and interactions with environments.
关键词：
Tea;a globally cherished beverage;has garnered increased attention recently due to its numerous health benefits;such as reducing obesity;regulating blood pressure and blood sugar;and potentially preventing cancer;among other conditions (Chen et al.;Deng;Liu;Xiao;Wu;& Jiao;Yin et al.;Zhou et al.;2021). Teas are commonly classified into six main categories based on their processing methods: green tea;white tea;yellow tea;oolong tea;black tea;and dark tea (Feng et al.;2019). These categories correspond to typical processing techniques: fixing;withering;sealed yellowing;making green;fermentation;and pile-fermentation;respectively (Fig. 1 A). Teas may be further divided into four categories according to the degree of fermentation: non-fermented (green tea);semi-fermented (white;yellow;and oolong teas);fully fermented (black tea);and post-fermented (dark tea) (Zheng;Wan;& Bao;Zhu et al.;2015b). Dark tea;a distinctive post-fermented type processed with external microorganisms;primarily originates from specific regions in China (Zheng et al.;2015). Within China;dark teas are further classified into five types based on their manufacturing process and regional origin: Fu brick tea (FBT) (Shanxi and Hunan provinces);Liupao tea (Guangxi province);Kang brick tea (Sichuan province);Pu-erh tea (Yunnan province);and Qing brick tea (Hubei province) (Cheng et al.;Lv et al.;2013a). FBT has gained considerable interest due to its unique “golden flower” flavor and health benefits. The “golden flower;” originating from the cleistothecium of the fungus Eurotium cristatum;proliferates during the “flowering” phase;enhancing the color;aroma;and taste of FBT through enzyme activity and intracellular metabolism (Wang et al.;1991a;Zhang et al.;2021). This distinctive flavor is largely attributed to the sophisticated processing steps involved;including steaming;piling;pressing;flowering;and drying;with microbial fermentation playing a critical role (Mo;Zhu;& Chen;Zheng et al.;Zhu et al.;2020). The process consists of two main steps: the “piling” fermentation;which produces primary dark tea (PDT) and the “flowering” stage. Microbial activities drive transformations in FBT;including degradation;oxidation;condensation;and structural modifications (Li et al.;2018a;Zhu et al.;2020). Microorganisms catalyze bioconversion processes during the “piling” fermentation;influencing PDT's qualities and reducing certain stimulating biochemical substances. Simultaneously;the extracellular enzymes they secrete—like cellulase;pectinase;amylase;and others—convert macromolecules into smaller molecules;providing energy and carbon supplies for microbial metabolism (Li et al.;2018b;Zhang et al.;2021). Multiple kinds of microorganisms participate in the fermentation process;significantly impacting FBT's biochemical composition with E. cristatum being one of the most important players in driving its aromatic profile (Nie et al.;Xu et al.;2016). In recent years;the production and consumption of FBT have surged significantly;leading to a notable increase in its commercial value. In 2023;dark tea products;particularly those represented by FBT;capitalized on this growth trend;achieving an output value of CNY 31.04 billion (USD 4.286 billion). This marked an increase of CNY 4.18 billion (USD 578 million) from the previous year;representing the largest growth among the six major tea categories;including dry and gross teas. Dark tea ranked second in output value;trailing only behind green tea and black tea (data sourced from the Tea China Marketing Association;https://www.ctma.com.cn/;accessed on May 20;2024). The flavor profile of FBT comprises both taste and aroma;with aroma—an essential indicator of tea quality—stemming from a variety of volatile compounds (VCs). Research has validated a correlation between the concentrations of VCs and the tea aroma characteristics. In recent years;research efforts have significantly focused on VCs in FBT;revealing insights into its flavor profile. With “Fu brick tea”;“Fuzhuan tea”;“Fuzhuan brick tea”;“flavor”;and “aroma” as keywords;a literature search was conducted via the Web of Science;and the co-occurrence network graph of these keywords and the column diagram of the aroma research of FBT in recent years were analysis (Fig. 1 B&C). Overall;the number of studies investigating this has increased in recent years;reflecting a growing interest in the flavor components of FBT. However;there is currently no comprehensive review on the aroma of FBT. Therefore;a thorough overview of the latest advancements in its aroma research is necessary. This review primarily consolidates and discusses the recent advancements in understanding the sensory and chemical properties of FBT;with an emphasis on the roles of key odorants. It provides an overview of sensory evaluation methods;flavor analysis techniques;and the metabolic mechanisms of primary aroma components. This study aims to offer insights into FBT's unique aroma formation mechanism and establish a theoretical foundation for optimizing aromatic compounds and developing flavor restoration technologies for high-quality products.
摘要：
Background Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.
Fu brick tea (FBT), a representative type of dark tea, develops distinctive flavor during fermentation. These flavor characteristics are essential for improving tea quality and market competitiveness. However, current understanding of FBT's flavor profile remains fragmented, with limited comprehensive analyses available. A thorough investigation into its flavor components and their variations is crucial for meeting consumer demands, driving industry advancement, and enhancing market competitiveness.
Scope and approach This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.
This study provides the first comprehensive review of the flavor profile of FBT, consolidating various aspects, including an analysis of volatile compounds (VCs) that contribute to its distinctive aroma, methods for extracting and evaluating these compounds, the influence of odor-active compounds (OACs) on FBT's flavor, potential metabolic pathways of key odor-active compounds (KOACs), and the relevant microorganisms involved.
Key findings and conclusions The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.
The distinctive flavor of FBT stems from a complex interplay of various VCs. Previous studies have reported over 1000 VCs in FBT, with hydrocarbons, ketones, and alcohols being the major contributors. The evaluation methods for FBT have shown that each extraction method has its unique advantages, and combining multiple methods has proven effective for analyzing OACs in FBT. By combining sensory evaluation with techniques such as GC-O/MS, AEDA, OAV, aroma recombination, and omission tests, the study effectively screens for KOACs and assesses their sensory impact on FBT's flavor profile. Notably, the majority of KOACs are formed during tea processing through enzymatic and non-enzymatic reactions, amino acid/hydrocarbon degradation and Maillard reactions. Although microbial activity is crucial for the unique characteristics of FBT, further research is needed to fully elucidate the specific metabolic pathways involved.
摘要：
Background/Objectives: Acute alcohol consumption can cause intestinal dysfunction, whereas L-theanine (LTA) has shown the potential to support intestinal health. We explored L-theanine's ability to protect against acute alcohol-induced injury. Methods: Male C57BL/6 mice were administered LTA for 28 d and then underwent acute alcohol intestinal injury modeling for 8 days. Results: The results revealed that LTA ameliorated alcohol-induced pathological damage in the duodenum and gut permeability, improved secretory immunoglobulin A (SIgA) content, and reduced oxidative stress, inflammatory markers, and serum lipopolysaccharide (LPS) content in mice. Furthermore, LTA restored the composition of the intestinal flora, increasing the abundance of Alloprevotella, Candidatus_Saccharimonas, Muribaculum, and Prevotellaceae_UCG-001. Additionally, LTA increased beneficial metabolites, such as oxyglutaric acid and L-ascorbic acid, in the HIF-1 pathway within the enrichment pathway. Further investigation into the HIF-1 signaling pathway identified up-regulation of claudin-1, HIF-1 alpha, occludin, and ZO-1, and down-regulation of TLR4, PHD2, p65 NF-kappa B, TNF-alpha, and IFN-gamma mRNA and protein levels. Conclusions: These results suggest that LTA may enhance the intestinal barrier by activating the HIF-1 signaling pathway to regulate the TLR4/NF-kappa B/HIF-1 alpha axis, thereby reducing acute alcoholic intestinal injury.
作者机构：
[Zhou, Yuebin; Zhu, Junye; Wen, Haitao] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;[Zhou, Yuebin; Zhu, Junye; Wen, Haitao] National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;[Zhou, Yuebin; Wen, Haitao] Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;[Zhou, Yuebin; Wen, Haitao] Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China;[Zhou, Yuebin; Wen, Haitao] Huangpu Innovation Research Institute, Hunan Agricultural University, Guangzhou 510700, China
摘要：
At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao (Camellia pubescens) 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. However, the aroma quality of spring black tea was the best, followed by that of autumn black tea, and summer black tea was the worst. The analysis of volatile components showed that alcohols, esters, and alkanes were the main substance categories. In addition, the results of the aroma index were consistent with those of the sensory evaluation, indicating that spring black tea had the best aroma quality, followed by autumn black tea and then summer black tea. Eleven key differential volatile components were screened by combining PLS-DA analysis (VIP > 1, p < 0.05) and rOAV > 1. Among them, geraniol, methyl salicylate, nonanal, and (E)-citral accumulated the most in spring black tea, linalool, phenylacetaldehyde, benzaldehyde, phenethyl alcohol, benzyl alcohol, and β-ionone accumulated the most in summer black tea, and trans-nerolidol accumulated the most in autumn black tea. This study aims to provide a theoretical reference for the regulation of the aroma quality of Rucheng Baimao black tea.
关键词：
auxin;flavanones;phytohormones;root zone chilling stress;terminal flowering formation
摘要：
A low-temperature condition in a root zone is a major abiotic stress that threatens cucumber (Cucumis sativus L.) growth and development, yet the molecular mechanism by which the leaf reacts to root zone chilling stress remains largely unknown. In this study, we applied three temperature treatments, including room temperature (20 degrees C-22 degrees C), suboptimal temperature (13 degrees C-15 degrees C), and low temperature (8 degrees C-10 degrees C), to investigate how root zone chilling affects hormone dynamics, metabolomics, and transcriptomics in the leaves of the cucumber variety "Jinyou 35", the main cultivar in northwest and southwest China. Through integrative physiological and biochemical analysis, auxin emerges as the most significant accumulated hormone, accounting for 88% in room temperature-treated leaves (RL), 99% in suboptimal temperature-treated leaves (SL), and 94% in low-temperature-treated leaves (LL). Under chilling stress, flavanones were the most abundant metabolite in cucumber leaves, constituting over 50% of total metabolites, while phenolic acids showed a marked decrease. Several differentially expressed transcription factors (DETFs), such as LOB (CsaV3_3G020650), MYB (CsaV3_3G043510), and bHLH (CsaV3_2G005070 and CsaV3_4G029740), were upregulated in SL and LL, potentially enhancing cucumber's defense against chilling injury. Additionally, terminal flower formation was observed under suboptimal and low-temperature conditions, with CsFT expression in SL and LL lower than in RL, and a significant negative correlation observed between CsFT and CsNAC6. These findings deepen our understanding of cucumber's resilience mechanisms to root zone chilling stress, shedding light on its cold tolerance strategies.
作者：
Jie Wang;Rui Zhang;Zhenglin Fei;Changfa Yang;Yilong Li;...
期刊：
Food Bioscience,2025年:106283 ISSN：2212-4292
通讯作者：
Mingzhi Zhu
作者机构：
College of Life Sciences/Institute of Agro-bioengineering, Guizhou University,Guiyang 550025, Guizhou, China;Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guiyang 550025, China;Guizhou Key Laboratory of Agricultural Microbiology, Guiyang 550025, Guizhou, China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
通讯机构：
[Mingzhi Zhu] N;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
摘要：
The economic value of Fuzhuan brick tea (FBT) is closely related to the sexual development of Golden-flower fungus, yet the regulatory mechanism of sexual development in the fungus remains unclear. This study identified a novel mating-type (MAT) gene AcMAT1-1-2 in Golden-flower fungus. The results showed that the deletion of AcMAT1-1-2 resulted in the minification of cleistothecium by 29.2%, the irregularity of colony morphology, the darkening of colony color, the highest number of ascomycetes and conidiophores unit area were each reduced by 16.6%; the interaction between AcMAT1-1-2 and AcMAT1-1-1 proteins; the AcMAT1-1-2 gene interacts with other related pathways by regulating the Biosynthesis of secondary metabolites pathway, which in turn regulates the mutant strains of AcMAT1-1-2 emerged new metabolites; the main differential metabolites have pyridines and derivatives, isoquinolines and derivatives, diazines, which may contribute to the formation of FBT quality and flavor, as well as anti-inflammatory, antioxidant and hypoglycemic lipid health benefits. The results revealed the regulation of AcMAT1-1-2 on the phenotype, sporulation and metabolism of sexual development, which provided a theoretical basis for better application of Golden-flower fungus fermentation in FBT.
The economic value of Fuzhuan brick tea (FBT) is closely related to the sexual development of Golden-flower fungus, yet the regulatory mechanism of sexual development in the fungus remains unclear. This study identified a novel mating-type (MAT) gene AcMAT1-1-2 in Golden-flower fungus. The results showed that the deletion of AcMAT1-1-2 resulted in the minification of cleistothecium by 29.2%, the irregularity of colony morphology, the darkening of colony color, the highest number of ascomycetes and conidiophores unit area were each reduced by 16.6%; the interaction between AcMAT1-1-2 and AcMAT1-1-1 proteins; the AcMAT1-1-2 gene interacts with other related pathways by regulating the Biosynthesis of secondary metabolites pathway, which in turn regulates the mutant strains of AcMAT1-1-2 emerged new metabolites; the main differential metabolites have pyridines and derivatives, isoquinolines and derivatives, diazines, which may contribute to the formation of FBT quality and flavor, as well as anti-inflammatory, antioxidant and hypoglycemic lipid health benefits. The results revealed the regulation of AcMAT1-1-2 on the phenotype, sporulation and metabolism of sexual development, which provided a theoretical basis for better application of Golden-flower fungus fermentation in FBT.
作者：
He Xie;Yang Liu;Tian Huang;Yajie Xue;Guangmei Zhu;...
期刊：
LWT,2025年:117593 ISSN：0023-6438
通讯作者：
Chao Wang
作者机构：
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China;Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, 410128, China;Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China, Hunan Agricultural University, Changsha, 410128, China
通讯机构：
[Chao Wang] K;Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha, Hunan 410128, PR China
摘要：
Compression is a crucial step in the production of Fu brick tea (FBT), affecting its chemical composition and sensory quality. However, the impact of compression degree on its aroma remains unclear. This study investigates the effect of compression degree on the aroma quality of FBT (loose-pressed brick tea, medium-pressed brick tea, tightly-pressed brick tea). GC×GC-Q-TOFMS, GC-O, quantitative descriptive analysis (QDA), and relative odor activity (ROAV) were used to decode the aroma characteristics of Fu brick tea. Results showed that significant differences in sensory evaluation and volatile compounds based on compression degree. M-brick tea had a fungal aroma with fruity and sweet aroma, while L-brick tea was rough and grassy, and T-brick tea had floral characteristics. A total of 186 volatile compounds were identified and 26 key odor-active compounds with ROAV>1 and VIP>1. GC-O analysis confirmed 11 major differential compounds, such as 6-methyl-5-hepten-2-one and linalool enhancing floral aroma, benzaldehyde linked to fruity aroma, and decanal and methyl salicylate associated with green characteristics. These findings provide new insights into how compression degree affects the aroma of FBT.
Compression is a crucial step in the production of Fu brick tea (FBT), affecting its chemical composition and sensory quality. However, the impact of compression degree on its aroma remains unclear. This study investigates the effect of compression degree on the aroma quality of FBT (loose-pressed brick tea, medium-pressed brick tea, tightly-pressed brick tea). GC×GC-Q-TOFMS, GC-O, quantitative descriptive analysis (QDA), and relative odor activity (ROAV) were used to decode the aroma characteristics of Fu brick tea. Results showed that significant differences in sensory evaluation and volatile compounds based on compression degree. M-brick tea had a fungal aroma with fruity and sweet aroma, while L-brick tea was rough and grassy, and T-brick tea had floral characteristics. A total of 186 volatile compounds were identified and 26 key odor-active compounds with ROAV>1 and VIP>1. GC-O analysis confirmed 11 major differential compounds, such as 6-methyl-5-hepten-2-one and linalool enhancing floral aroma, benzaldehyde linked to fruity aroma, and decanal and methyl salicylate associated with green characteristics. These findings provide new insights into how compression degree affects the aroma of FBT.
作者机构：
[Wang, Zhixia; Bai, Silei; Zhang, Xinyi; Liu, Zhonghua; Liu, Yang; Huang, Jianan; Chen, Hongyu] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;[Ruan, Dianrong] Yunnan Six Tea Mountain Tea Industry Co., Ltd., Kunming 650000, China;[Bai, Silei; Liu, Zhonghua; Huang, Jianan] National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;[Bai, Silei; Liu, Zhonghua; Huang, Jianan] Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China;[Bai, Silei; Liu, Zhonghua; Huang, Jianan] Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China
关键词：
Pu-erh tea;fruity/floral aroma;smoky aroma;storage time
摘要：
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. The results showed that the aroma of Pu-erh tea (raw tea) changed from fruity/floral to smoky and fragrance during the storage process. A total of 290 volatiles were identified by HS-SPME/GC×GC-Q-TOF-MS. The key substances for the fruity/floral aroma are fenchene, (E)-1,2,3-trimethyl-4-propenyl-Naphthalene, (+/--theaspirane, and decanal, and the key substances for the smoky aroma were 2-ethyl-Furan, camphene, 1-methyl-4-(1-methylethenyl)-Benzene, and cis-β-Ocimene. The key aroma substances for the fragrance aroma are 1-methyl-4-(1-methylethylidene)-Cyclohexene, α-Terpinene, trans-β-Ocimene, (E,E)-2,4-Heptadienal, octanal, 2,5-Dimethoxyethylbenzene, 2,4-Dimethylanisole, 1,2,3-Trimethoxybenzene, and 3,4-Dimethoxytoluene. This study helps us to understand further the aroma changes of Pu-erh tea (raw tea) during long-term storage.
摘要：
Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high concentration of volatiles released by jasmine, and their jasmine taste resulted from the subsequent release of methyl anthranilate dissolved in tea infusion. Jasmine decaffeinated tea with a powerful and long-lasting jasmine aroma can be obtained with 100 % amount of flowers. The scenting provided in this study can effectively optimize the flavor of DTs, thereby positively impacting the development of DTs.
Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high concentration of volatiles released by jasmine, and their jasmine taste resulted from the subsequent release of methyl anthranilate dissolved in tea infusion. Jasmine decaffeinated tea with a powerful and long-lasting jasmine aroma can be obtained with 100 % amount of flowers. The scenting provided in this study can effectively optimize the flavor of DTs, thereby positively impacting the development of DTs.
摘要：
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. DF also contained malvidin-3- O -galactoside. Furthermore, 22 significantly enriched non-anthocyanin flavonoids were identified as potential co-pigments contributing to the vibrant leaf coloration. These findings reveal key anthocyanin and flavonoid profiles responsible for the distinct purple hues in the tender shoots of different purple tea varieties.
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. DF also contained malvidin-3- O -galactoside. Furthermore, 22 significantly enriched non-anthocyanin flavonoids were identified as potential co-pigments contributing to the vibrant leaf coloration. These findings reveal key anthocyanin and flavonoid profiles responsible for the distinct purple hues in the tender shoots of different purple tea varieties.
通讯机构：
[Zou, XX; Ou, LJ ; Liu, ZB] H;[Zou, XX ] N;Hunan Agr Univ, Coll Hort, Engn Res Ctr Hort Crop Germplasm Creat & New Varie, Key Lab Vegetable Biol Hunan Prov,Minist Educ, Changsha 410125, Peoples R China.;Nanjing Agr Univ, Coll Hort, 1 Weigang, Nanjing 210095, Peoples R China.;Yuelushan Lab, Changsha 410128, Peoples R China.
摘要：
Carotenoids play indispensable roles in the ripening process of fleshy fruits. Capsanthin is a widely distributed and utilized natural red carotenoid. However, the regulatory genes involved in capsanthin biosynthesis remain insufficient. Here, we identified the MADS-box transcription factor RIPENING INHIBITOR (MADS-RIN) in pepper (Capsicum annuum), which regulates ripening in climacteric tomato (Solanum lycopersicum) fruits, using weighted gene co-expression network analysis. We found MADS-RIN can directly bind to the promoters of carotenoid biosynthetic genes phytoene synthase 1 (PSY1) and capsanthin/capsorubin synthase (CCS) and the promoter of DIVARICATA1 to activate their expression, thereby regulating carotenoid biosynthesis directly or indirectly. The physical interaction between MADS-RIN and DIVARICATA1 enhances the transactivation effect on PSY1 and CCS. The self-transactivation of MADS-RIN demonstrates its capability to expedite the above process under specific conditions. Interestingly, chromatin immunoprecipitation sequencing assays revealed consistency and divergence of potential targets of MADS-RIN in climacteric tomato and nonclimacteric pepper fruits, suggesting potential conservation and variation of MADS-RIN in regulating ripening and carotenoid metabolism. The present study illustrates the regulatory mechanism of the MADS-RIN-DIVARICATA1 module in capsanthin biosynthesis in pepper, providing targets for breeding high-quality peppers. These findings enrich our understanding of the regulatory network of carotenoid biosynthesis and offer insights into the complex mechanisms of MADS-RIN in climacteric/nonclimacteric fruit ripening and carotenoid biosynthesis. A MADS-box transcription factor, RIPENING INHIBITOR (MADS-RIN), regulates carotenoid biosynthesis in nonclimacteric pepper fruits through its dominant MADS-RIN-DIVARICATA1 module.
关键词：
Rucheng Baimaocha;Black tea;Minty-like aroma;Aroma recombination and omission
摘要：
Rucheng Baimaocha ( Camellia pubescens ) 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. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, ( E , Z )-2,6-nonadienal, methyl geranate, and ( E )-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.
Rucheng Baimaocha ( Camellia pubescens ) 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. In addition, aroma recombination models well simulated the overall aroma characteristics of RCBT infusion, which proved the accuracy of identification and quantification. Omission experiments showed that 12 key odorants played crucial roles in aroma formation of RCBT. Among these, four odorants (methyl salicylate, ( E , Z )-2,6-nonadienal, methyl geranate, and ( E )-2-nonenal), were of great importances for unique minty-like aroma, with significantly higher concentrations compared to other black tea varieties. This study offered a foundational theoretical framework for the processing and quality control of RCBT.
作者机构：
[Zhimin Yu; Lili Xiang; Xuexiao Zou] College of Horticulture, Hunan Agricultural University, Changsha, Hunan 410128, China;[Xinhao Huang; Jiaxuan Xiang; Xingxing Qin; Fan Zhu] College of Landscape Architecture and Art Design, Hunan Agricultural University, Changsha, Hunan 410128, China
通讯机构：
[Fan Zhu] C;College of Landscape Architecture and Art Design, Hunan Agricultural University, Changsha, Hunan 410128, China
关键词：
Cadmium;Pepper;Photosynthetic CO 2 assimilation;Calvin-Benson-Bassham cycle;WGCNA
摘要：
Photosynthetic CO 2 assimilation forms the basis of crop growth and yield formation and is highly sensitive to soil cadmium (Cd) pollution. This study investigated the mechanisms behind Cd-induced inhibition of photosynthetic CO 2 assimilation in pepper ( Capsicum annuum L.) seedlings under hydroponic conditions. Pepper plants were exposed to Cd at 0.3 and 1.0 mg · L -1 , and their photosynthetic performance, photosystem I (PSI) and photosystem II (PSII) activity, Calvin-Benson-Bassham (CBB) cycle enzyme activities, ATP and NADPH content, and expression levels of photosynthesis-related genes were assessed. Results showed that Cd stress significantly reduced the activities of key CBB cycle enzymes, including Rubisco, phosphoglycerate kinase (PGK), and glyceraldehyde-3-phosphate dehydrogenase (GAPDH), along with the expression of their corresponding genes. Cd stress also caused severe PSI damage, disrupting electron transport, impairing NADPH synthesis, and triggering excessive reactive oxygen species (ROS) accumulation. These effects decreased the maximum Rubisco carboxylation rate (Vc max ) and ribulose-1,5-bisphosphate (RuBP) regeneration capacity (J max ), leading to a 35.2%-70.7% reduction in the maximum CO 2 assimilation rate (Pn max ). Variance partitioning analysis (VPA) identified PSI activity and NADPH content as the primary contributors to the Cd-induced decline in CO 2 assimilation efficiency. Weighted gene co-expression network analysis (WGCNA) revealed strong positive correlations between the down-regulation of PSI structural genes ( PsaD , PsaE , and PsaF ) and electron transport genes ( PetE and PetF ) and the reduction in CO 2 assimilation efficiency under Cd stress. In conclusion, this study emphasizes the critical role of PSI damage in Cd-induced disruption of photosynthetic CO 2 assimilation in pepper seedlings and provides new insights into the physiological and molecular mechanisms underlying plant responses to Cd stress.
Photosynthetic CO 2 assimilation forms the basis of crop growth and yield formation and is highly sensitive to soil cadmium (Cd) pollution. This study investigated the mechanisms behind Cd-induced inhibition of photosynthetic CO 2 assimilation in pepper ( Capsicum annuum L.) seedlings under hydroponic conditions. Pepper plants were exposed to Cd at 0.3 and 1.0 mg · L -1 , and their photosynthetic performance, photosystem I (PSI) and photosystem II (PSII) activity, Calvin-Benson-Bassham (CBB) cycle enzyme activities, ATP and NADPH content, and expression levels of photosynthesis-related genes were assessed. Results showed that Cd stress significantly reduced the activities of key CBB cycle enzymes, including Rubisco, phosphoglycerate kinase (PGK), and glyceraldehyde-3-phosphate dehydrogenase (GAPDH), along with the expression of their corresponding genes. Cd stress also caused severe PSI damage, disrupting electron transport, impairing NADPH synthesis, and triggering excessive reactive oxygen species (ROS) accumulation. These effects decreased the maximum Rubisco carboxylation rate (Vc max ) and ribulose-1,5-bisphosphate (RuBP) regeneration capacity (J max ), leading to a 35.2%-70.7% reduction in the maximum CO 2 assimilation rate (Pn max ). Variance partitioning analysis (VPA) identified PSI activity and NADPH content as the primary contributors to the Cd-induced decline in CO 2 assimilation efficiency. Weighted gene co-expression network analysis (WGCNA) revealed strong positive correlations between the down-regulation of PSI structural genes ( PsaD , PsaE , and PsaF ) and electron transport genes ( PetE and PetF ) and the reduction in CO 2 assimilation efficiency under Cd stress. In conclusion, this study emphasizes the critical role of PSI damage in Cd-induced disruption of photosynthetic CO 2 assimilation in pepper seedlings and provides new insights into the physiological and molecular mechanisms underlying plant responses to Cd stress.
摘要：
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flavour compounds with sweet notes increased, while those associated with pungent note decreased. The composition and diversity of bacteria remarkable changed after 9 years of tea storage. Six core functional bacteria were identified as contributing to the flavour characteristics of Liupao tea during long-term storage. Our findings provide novel insights that bacteria drive the formation of flavour characteristics during Liupao tea storage duration, and Liupao tea stored for more than 9 years have the best flavour.
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flavour compounds with sweet notes increased, while those associated with pungent note decreased. The composition and diversity of bacteria remarkable changed after 9 years of tea storage. Six core functional bacteria were identified as contributing to the flavour characteristics of Liupao tea during long-term storage. Our findings provide novel insights that bacteria drive the formation of flavour characteristics during Liupao tea storage duration, and Liupao tea stored for more than 9 years have the best flavour.
摘要：
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for α -terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound ( E )-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.
