作者： Qu, Zhihao;Liu, Ailing;Li, Penghui;Liu, Changwei;Xiao, Wenjun;...

期刊： Critical Reviews in Food Science and Nutrition,2021年61(2):211-233 ISSN：1040-8398

通讯作者： Liu, Zhonghua;Zhang, Sheng

作者机构： [Liu, Changwei; Liu, Zhonghua; Xiao, Wenjun; Zhang, Sheng; Li, Penghui; Huang, Jianan; Qu, Zhihao] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.;[Liu, Changwei; Liu, Zhonghua; Xiao, Wenjun; Zhang, Sheng; Li, Penghui; Huang, Jianan; Qu, Zhihao] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Collaborat Innovat Ctr Utilisat Funct Ingredients, Changsha, Hunan, Peoples R China.;[Liu, Ailing] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha, Hunan, Peoples R China.

通讯机构： [Liu, ZH; Zhang, S] H;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

关键词： (-)-epicatechin;Antidiabetic;anti-inflammatory;anti-oxidant;cardiovascular disease;muscle atrophy;neurodegenerative disease

摘要： (-)-Epicatechin (EC) is a flavanol easily obtained through the diet and is present in tea, cocoa, vegetables, fruits, and cereals. Recent studies have shown that EC protects human health and exhibits prominent anti-oxidant and anti-inflammatory activities, enhances muscle performance, improves symptoms of cardiovascular and cerebrovascular diseases, prevents diabetes, and protects the nervous system. With the development of modern medical and biotechnology research, the mechanisms of action associated with EC toward various chronic diseases are becoming more apparent, and the pharmacological development and utilization of EC has been increasingly clarified. Currently, there is no comprehensive systematic introduction to the effects of EC and its mechanisms of action. This review presents the latest research progress and the role of EC in the prevention and treatment of various chronic diseases and its protective health effects and provides a theoretical basis for future research on EC.

语种： 英文

作者： Zhu, Kun;Ouyang, Jie;Huang, Jianan;Liu, Zhonghua*

期刊： Critical Reviews in Food Science and Nutrition,2021年61(9):1556-1566 ISSN：1040-8398

通讯作者： Liu, Zhonghua

作者机构： [Ouyang, Jie; Liu, Zhonghua; Huang, Jianan; Zhu, Kun] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Peoples R China.

通讯机构： [Liu, Zhonghua] H;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Peoples R China.

关键词： Formation;function;isolation;structure;thearubigin

摘要： As the most abundant component in black tea, thearubigins (TRs) contribute a lot to black tea’s characteristic color, mouthfeel, and potential health benefits. But compared to lower molecular weight black tea polyphenols, there are fewer researches that focus on TRs because of their heterogeneity. This review summarized recent research progress on (1) isolation method of TRs; (2) structure analysis and formation mechanism of TRs; (3) biofunctions of TRs, including antioxidation, antimutagenic and anticancer effects, effects on mitochondrial activation, gastrointestinal motility and skeletal health, to show some future research aspects and prospects of TRs. © 2020 Taylor & Francis Group, LLC.

语种： 英文

作者： 银霞;黄建安;黄静;包小村;周凌云;...

期刊： 茶叶科学,2020年40(2):143-156 ISSN：1000-369X

作者机构： 湖南农业大学茶学教育部重点实验室,湖南 长沙 410128;湖南省茶叶研究所,湖南 长沙 410125;国家植物功能成分利用工程技术研究中心,湖南 长沙 410128;农业部湖南茶树及茶叶加工科学观测实验站,湖南 长沙 410125;[张曙光; 周凌云; 刘红艳; 李维; 黄静; 包小村] 湖南省茶叶研究所

会议名称： Editorial Office of Journal of Tea science

关键词： 茶叶;香气;可视化;知识图谱;进展及热点

摘要： 以1979-2019年WOS(Web of science)和CNKI(China national knowledge infrastructure)收录的茶叶香气品质相关文献为研究对象,采用CiteSpace文献计量方法分别从年代、作者、机构、国家、研究热点、演进趋势等方面进行归纳统计分析。结果表明,2006年以后相关研究文献呈显著增长趋势,目前已形成稳定的核心作者群,但各群体间的合作研究相对较少;在该研究领域,我国影响力最大,其次是日本和美国;热点研究内容主要集中在香气形成机理、香气物质提取方法、检测手段及关键香气物质等方面。综上结果,结合时区图谱,进一步指出茶叶香气的研究历程及目前所处的发展阶段。

语种： 中文

作者： Ouyang, Jie;Zhu, Kun;Liu, Zhonghua*;Huang, Jianan

期刊： Oxidative Medicine and Cellular Longevity,2020年2020:1-14 ISSN：1942-0900

通讯作者： Liu, Zhonghua

作者机构： [Ouyang, Jie; Liu, Zhonghua; Huang, Jianan; Zhu, Kun] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha, Peoples R China.;[Ouyang, Jie; Liu, Zhonghua; Huang, Jianan; Zhu, Kun] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredient, Changsha, Peoples R China.;[Ouyang, Jie; Liu, Zhonghua; Huang, Jianan; Zhu, Kun] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Peoples R China.

通讯机构： [Liu, Zhonghua] H;Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha, Peoples R China.;Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredient, Changsha, Peoples R China.;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha, Peoples R China.

关键词： Polyphenolic compounds;Tea;Toxicity;Adverse effect;Antibacterial effects;Antiobesity;Autooxidation;Effective dose;Epigallocatechin-3-gallate;Health benefits;Recent researches;Health;epigallocatechin gallate;reactive oxygen metabolite;catechin;epigallocatechin gallate;reactive oxygen metabolite;adverse event;antibacterial activity;antineoplastic activity;antiobesity activity;autooxidation;cancer cell line;dose response;drug effect;drug safety;human;liver toxicity;nephrotoxicity;nonhuman;Review;risk benefit analysis;tea;animal;biological model;chemistry;health;lipid metabolism;oxidation reduction reaction;Chemicals;Dosage;Health;Oxygen;Reactivity;Research;Review;Toxicity;Animals;Catechin;Health;Humans;Lipid Metabolism;Models, Biological;Oxidation-Reduction;Reactive Oxygen Species

摘要： Epigallocatechin-3-gallate (EGCG) is the major polyphenolic compound present in green tea and is generally regarded as an effective antioxidant. However, its chemical reactivity makes it susceptible to generate reactive oxygen species (ROS) via autooxidation and exhibit prooxidant effects. The prooxidant actions of EGCG could play a dual role, being both beneficial and harmful. This review summarized recent research progress on (1) the anticancer, antiobesity, and antibacterial effects of EGCG and (2) the possible toxicity of EGCG. The major focus is on the involvement of prooxidant effects of EGCG and their effective doses used. Considering dosage is a crucial factor in the prooxidant effects of EGCG; further studies are required to find the appropriate dose at which EGCG could bring more health benefits with lower toxicity. © 2020 Jie Ouyang et al.

语种： 英文

作者： Zhang, Chenyu;Yi, Xiaoqin;Zhou, Fang;Gao, Xizhi;Wang, Minhan;...

期刊： Scientia Horticulturae,2020年272:109491 ISSN：0304-4238

通讯作者： Shen, Chengwen

作者机构： [Chen, Jianjiao; Wang, Minhan; Shen, Chengwen; Gao, Xizhi; Yi, Xiaoqin; Zhang, Chenyu; Huang, Jianan; Zhou, Fang] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.;[Chen, Jianjiao; Wang, Minhan; Shen, Chengwen; Gao, Xizhi; Yi, Xiaoqin; Zhang, Chenyu; Huang, Jianan; Zhou, Fang] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Funct Ingred, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

通讯机构： [Shen, Chengwen] H;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

关键词： Acid rain;Camellia sinensis;Leaf micromorphology;Transcriptomics

摘要： Tea plants (Camellia sinensis (L.) O. Kuntze), which are typically cultivated in high-elevation mountainous regions in southern China, are severely affected by acid rain. Our recent study indicated that simulated acid rain (SAR) at pH 2.5 produced necrotic spots on the leaf surface, impaired plant development by inhibiting photosynthesis and the antioxidant defense system, and caused metabolic disorders. In contrast, a pH of 4.5 had no toxic effects on tea seedlings. However, molecular-level evidence for these conclusions is still lacking. In this study, we explored the changes in leaf micromorphology under different SAR treatments using electron microscopy, and presented the first case study on the systemic responses of the tea leaf transcriptome to SAR. An examination of leaves using transmission electron microscopy (TEM) and scanning electron microscopy (SEM) showed that SAR (pH 4.5 and pH 3.5) did not impair the epidermis or chloroplast structures, but SAR (pH 2.5) reduced the number of chloroplasts, corroded epicuticular wax and trichomes, and altered stomatal density and size. Transcriptomic analysis revealed that the expression of multiple genes related to photosynthesis and carbohydrate, nitrogen, and sulfur metabolism were altered under SAR. Additionally, epicuticle wax biosynthesis and plant hormone signal transduction pathways were found to significantly influenced by high-acidity SAR. Taken together, our results suggest that tea plant responses to intense SAR stress incorporate three aspects: (1) stress resistance via altering metabolic pathways to enable survival; (2) stress avoidance via restraining uncontrolled non-stomatal gas exchange; and (3) stress escape via redistributing nitrogen from stress damaged leaves. These findings provide valuable insights into plant responses to acid rain stress. © 2020 Elsevier B.V.

语种： 英文

作者： 叶飞;高士伟;龚自明;桂安辉;罗军武;...

期刊： 现代食品科技,2020年36(5):231-237 and 251 ISSN：1673-9078

作者机构： [罗军武; 黄建安] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China;[高士伟; 龚自明; 桂安辉] Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan, 430064, China;[叶飞] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan, 430064, China

关键词： 夏暑宜红茶;多酚氧化酶;色泽;理化品质;香气组分

摘要： 为了提高夏暑宜红茶品质,采用金水1号、丰水、黄花和鄂梨2号砂梨品种的多酚氧化酶促进红茶发酵,并比较分析不同处理所制样品的感官得分、色泽品质、理化成分和香气组分,结果表明:不同来源的PPO的动力学曲线差异较大,丰水和金水1号砂梨品种的PPO活力较强,分别在3 min和5 min时达到了最大反应速率,可以与红茶发酵初期PPO活性较低形成互补,促进了夏暑宜红茶发酵。金水1号砂梨多酚氧化酶处理所制的夏暑宜红茶感官得分最高(84.05),与对照相比,干茶亮度显著上升(p<0.01),茶汤色相值提高了12.00%,理化成分中的茶黄素、茶红素和可溶性糖含量也明显升高(p<0.01),香气组分中的苯乙醛、反-反-2,4-庚二烯醛、藏红花醛、橙花醇、顺氧芳樟醇、β-紫罗酮、反-香叶基丙酮、α-古巴烯等组分也有所增加,综上试验结果,采用金水1号砂梨的多酚氧化酶促进红茶发酵,可以作为一种提高夏暑宜红茶品质的有效技术手段。

语种： 中文

作者： Qu, Zhihao;Liu, Changwei;Li, Penghui;Xiong, Wei;Zeng, Zhaoyang;...

期刊： JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020年68(37):9978-9992 ISSN：0021-8561

通讯作者： Liu, Zhonghua;Zhang, Sheng

作者机构： [Liu, Changwei; Liu, Zhonghua; Xiao, Wenjun; Zhang, Sheng; Huang, Jianan; Qu, Zhihao] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.;[Liu, Changwei; Liu, Zhonghua; Xiao, Wenjun; Zhang, Sheng; Huang, Jianan; Qu, Zhihao] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.;[Li, Penghui] Fudan Univ, Sch Life Sci, Shanghai 200433, Peoples R China.;[Zeng, Zhaoyang; Xiong, Wei] Cent South Univ, Canc Res Inst, Key Lab Carcinogenesis & Canc Invas, Chinese Minist Educ, Changsha 410008, Hunan, Peoples R China.;[Liu, Ailing] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha 410128, Hunan, Peoples R China.

通讯机构： [Liu, ZH; Zhang, S] H;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

关键词： Deterioration;Dietary supplements;Mechanical properties;Molecular biology;Muscle;Tea;Adhesion forces;Fusion indices;Muscle disease;Myogenic differentiations;Scientific basis;Skeletal muscle;Surface mechanical properties;Transcriptomics;Biomechanics;biflavonoid;catechin;plant extract;theaflavin;animal;biomechanics;Camellia sinensis;cell cycle;cell division;cell line;cell motion;chemistry;cytology;drug effect;mouse;muscle development;myoblast;skeletal muscle cell;Animals;Biflavonoids;Biomechanical Phenomena;Camellia sinensis;Catechin;Cell Cycle;Cell Division;Cell Line;Cell Movement;Mice;Muscle Development;Muscle Fibers, Skeletal;Myoblasts;Plant Extracts

摘要： Aging and muscle diseases often lead to a decline in the differentiation capacity of myoblasts, which in turn results in the deterioration of skeletal muscle (SkM) function and impairment of regeneration ability after injury. Theaflavins, the ""gold molecules""found in black tea, have been reported to possess various biological activities and have a positive effect on maintaining human health. In this study, we found that among the four theaflavins (theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3-gallate (TF2B), and theaflavin-3,3-digallate (TF3) monomers), TF1 (20 μM) significantly promoted the fusion index of myoblasts, number of mature myotubes, and degree of myotube development. By combining transcriptomics, bioinformatics, and molecular biology experiments, we showed that TF1 may promote myoblast differentiation by (1) regulating the withdrawal of myoblasts from the cell cycle, inducing the release of myogenic factors (MyoD, MyoG, and MyHC) and accelerating myogenic differentiation and (2) regulating the adhesion force of myoblasts and mechanical properties of mature myotubes and promoting the migration, fusion, and development of myoblasts. In conclusion, our study outcomes show that TF1 can promote myoblast differentiation and regulate myotube mechanical properties. It is a potential dietary supplement for the elderly. Our findings provide a new scientific basis for the relationship between tea drinking and aging. Copyright © 2020 American Chemical Society.

语种： 英文

作者： 银霞;包小村;黄建安;黄静;周凌云;...

期刊： 茶叶通讯,2020年47(02):297-302 ISSN：1009-525X

作者机构： 湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,湖南 长沙 410128;湖南省农业科学院茶叶研究所,农业部湖南茶树及茶叶加工科学观测实验站,湖南 长沙 410125;[张曙光; 周凌云; 李维; 黄静; 包小村] 湖南省农业科学院茶叶研究所;[刘仲华; 刘红艳; 黄建安; 银霞] 湖南农业大学

关键词： 湖南红茶;感官品质;花蜜香;甘鲜味;茶树品种

摘要： 对来自湖南不同地区的191个不同等级红茶样进行感官品质评价,结果表明:红茶品质随等级(嫩度)的降低呈下降趋势,其中外形和香气品质不同等级间差异最为明显;不同地区红茶综合品质差异不大,但各品质因子各有所长,其中长沙、益阳、湘西、郴州地区分别在外形及叶底、汤色、香气、滋味品质上表现突出。不同茶树品种所制红茶品质各有优势,其中本省茶树良种红茶外形细秀且多显毫、匀整,群体品种红茶大多滋味丰富,外省品种红茶则汤香明显;甜香带花香(花蜜香)、甜醇带鲜(甘鲜味)是湖南地区红茶感官品质的主要特征。本研究结果可为湖南地区红茶产品体系构建、加工技术规程制定和产品标准样的制作等提供参考。

语种： 中文

作者： Gong, Zhi-ping;Ouyang, Jian;Wu, Xiang-lan;Zhou, Fang;Lu, Dan-Ming;...

期刊： Biomedicine & Pharmacotherapy,2020年130:110514 ISSN：0753-3322

通讯作者： Liu, Zhong-hua;Zhu, Ming-zhi;Wang, Qi-ye

作者机构： [Gong, Zhi-ping] Zhejiang Univ, Affiliated Hosp 1, Sch Med, Hangzhou 310003, Peoples R China.;[Lin, Hai-yan; Huang, Jian-an; Liu, Zhong-hua; Liu, ZH; Zhu, Ming-zhi; Liu, Chun-fang; Wu, Xiang-lan; Zhang, Jing-chi; Li, Neng-xin; Zhou, Fang; Song, Yu-xin; Miao, Feng; Zhao, Chen-jie; Li, Yi-long; Ouyang, Jian; Zhu, Wan; Cai, Shu-xian; Lu, Dan-Ming] Hunan Agr Univ, Coll Hort, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Key Lab Tea Sci,Minist Educ, Changsha 410128, Peoples R China.;[Lin, Hai-yan; Huang, Jian-an; Liu, Zhong-hua; Liu, Chun-fang; Wu, Xiang-lan; Zhang, Jing-chi; Li, Neng-xin; Zhou, Fang; Song, Yu-xin; Zhu, Ming-zhi; Miao, Feng; Zhao, Chen-jie; Li, Yi-long; Ouyang, Jian; Zhu, Wan; Cai, Shu-xian; Lu, Dan-Ming] Hunan Agr Univ, Hunan Prov Key Lab Germplasm Innovat & Utilizat C, Changsha 410128, Peoples R China.;[Wang, Qi-ye] Hunan Normal Univ, Coll Life Sci, Hunan Prov Key Lab Anim Intestinal Funct & Regula, Hunan Int Joint Lab Anim Intestinal Ecol & Hlth, Changsha 410081, Peoples R China.;[Zeng, Xin] Huaibei Normal Univ, Coll Life Sci, Huaibei 235000, Peoples R China.

通讯机构： [Liu, ZH; Zhu, MZ; Wang, Qi-ye] H;Hunan Agr Univ, Coll Hort, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Key Lab Tea Sci,Minist Educ, Changsha 410128, Peoples R China.;Hunan Normal Univ, Coll Life Sci, Hunan Prov Key Lab Anim Intestinal Funct & Regula, Hunan Int Joint Lab Anim Intestinal Ecol & Hlth, Changsha 410081, Peoples R China.

关键词： Dark tea;Gastrointestinal function;Gastrointestinal transit;Antibiotic;Restoration;Intestinal microbes

摘要： Processing of dark tea varieties, such as Fu brick tea, Liupao tea, Qianliang tea, and Qing brick tea, includes solid-state fermentation involving microorganisms. In this study, we analyzed the major chemical constituents of dark tea extracts and evaluated their modulatory effect on the gastrointestinal function in normal mice, including the improvement of gastrointestinal transit and intestinal microbial, as well as the attenuation of intestinal microbial dysbiosis and intestinal pathological damage, and the adjustment of immune function in antibiotic-treated mice. Substantial differences in major chemical constituents, including total polyphenols, total organic acids, water extract content, 18 free amino acids, gallic acid, and six tea catechins, were observed among Fu brick tea, Qianliang tea, Qing brick tea, and Liupao tea extracts. Extracts from the four dark tea varieties significantly promoted gastrointestinal transit and colonization of beneficial Bifidobacterium and Lactobacillus, and inhibited the growth of harmful Escherichia coli and Enterococcus in normal mice. In addition, Qianliang tea, Qing brick tea, and Liupao tea extracts significantly accelerated the reversal of the ampicillin sodium-induced pathological damage in the ileum, intestinal bacterial dysbiosis (Bifidobacterium, Lactobacillus, E. coli, and Enterococcus), and low immunity.

语种： 英文

作者： Li, Penghui;Liu, Ailing;Xiong, Wei;Lin, Haiyan;Xiao, Wenjun;...

期刊： Critical Reviews in Food Science and Nutrition,2020年60(3):515-528 ISSN：1040-8398

通讯作者： Zhang, Sheng

作者机构： [Liu, Zhonghua; Lin, Haiyan; Xiao, Wenjun; Zhang, Sheng; Li, Penghui; Huang, Jianan] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.;[Liu, Zhonghua; Lin, Haiyan; Xiao, Wenjun; Zhang, Sheng; Li, Penghui; Huang, Jianan] Hunan Agr Univ, Collaborat Innovat Ctr Utilisat Funct Ingredients, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha, Hunan, Peoples R China.;[Liu, Ailing] Hunan Agr Univ, Coll Biosci & Biotechnol, Changsha, Hunan, Peoples R China.;[Xiong, Wei] Cent S Univ, Chinese Minist Hlth, Key Lab Carcinogenesis, Changsha, Hunan, Peoples R China.;[Xiong, Wei] Cent S Univ, Chinese Minist Hlth, Canc Res Inst, Key Lab Carcinogenesis & Canc Invas, Changsha, Hunan, Peoples R China.

通讯机构： [Zhang, Sheng] H;Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.

关键词： Catechin;metabolism;mitochondrial;muscle atrophy;skeletal muscle

摘要： Muscle-related disorders, such as sarcopenia and cachexia, caused by aging and chronic diseases can lead to the loss of muscle mass and strength to different degrees, severely affecting human health. Globally, tea is one of the three most popular beverages, and its major active ingredient catechins have been reported to delay muscular atrophy and enhance movement. However, currently, there is no systematic review to elaborate its roles and the associated mechanisms. This article reviews the (1) functions and mechanisms of catechins in the differentiation of myogenic stem cells, biogenesis of mitochondria, synthesis and degradation of proteins, regulation of glucose level, and metabolism of lipids in muscle cells; and (2) effect of catechins on the blood vessels, bones, and nerves that are closely related to the skeletal muscles. Catechins could prevent, mitigate, delay, and even treat muscle-related disorders caused by aging and diseases. © 2019, © 2019 Taylor & Francis Group, LLC.

语种： 英文

作者： 周方;欧阳建;黄建安;刘仲华

期刊： 茶叶科学,2019年39(6):619-630 ISSN：1000-369X

作者机构： 湖南农业大学茶学教育部重点实验室,湖南 长沙 410128;国家植物功能成分利用工程技术研究中心,湖南 长沙 410128;湖南省植物功能成分利用协同创新中心,湖南 长沙 410128;[周方; 欧阳建] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, 410128, China;[黄建安; 刘仲华] Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, 410128, China

关键词： 茶多酚;吸收与代谢;肠道菌群;代谢综合征

摘要： 代谢综合征是高血压、血糖异常、血脂紊乱和肥胖症等疾病在人体内集结的一组复杂的代谢紊乱症候群。茶多酚是茶叶中的特征次生代谢产物之一,最新研究表明,茶多酚可以通过对肠道菌群的干预,改善肠道菌群紊乱,调节宿主-肠道菌群的共代谢过程,进而达到改善代谢综合征的目的。本文系统总结了茶多酚的吸收与代谢,以及茶多酚在体外发酵模型、动物试验和临床试验中对肠道菌群的影响,阐述了茶多酚-微生物群-宿主三者之间的内在作用机制,有助于以肠道菌群理论为基础探讨茶多酚对人体健康的作用,并为茶多酚的功能性产品开发提供理论依据。

语种： 中文

作者： 李勤;程晓梅;李永迪;杨培迪;黄建安;...

期刊： 茶叶科学,2019年39(3):325-334 ISSN：1000-369X

作者机构： [程晓梅; 李永迪] Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha, 410128, China;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, 410128, China;Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, 410128, China;[杨培迪] Tea Research Institute, Hunan Academy of Agriculture Sciences, Changsha, 410128, China;[李勤; 刘仲华] Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha, 410128, China<&wdkj&>National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, 410128, China<&wdkj&>Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, 410128, China

关键词： 白叶1号;阶段性白化;叶绿体蛋白质组;双向电泳

摘要： 白叶1号是一种温度敏感型白化茶树品种,叶绿体的变化是其产生阶段性白化现象的关键因素。本研究以白叶1号鲜叶叶绿体为研究对象,采用双向电泳、质谱鉴定结合生物信息学分析,研究阶段性白化过程中叶绿体蛋白的表达差异,探讨白叶1号阶段性白化现象的分子机制。结果表明,在白叶1号白化前期、白化期和复绿期叶绿体中分别识别726、748、718个蛋白质,其中差异表达的蛋白59个,质谱成功鉴定22个差异表达蛋白。生物信息学分析表明,差异表达蛋白直接或间接参与了光合作用、应激响应、核酸代谢、物质代谢和未知功能等,其中与光合作用相关的差异表达蛋白最多,占31.82%,表明阶段性白化现象可能与这些生理功能相关。通过荧光定量PCR分析发现,差异蛋白的基因表达与蛋白表达存在一定差异,这可能是由于蛋白质翻译后加工及修饰造成的。上述研究为进一步揭示白叶1号阶段性白化现象产生的分子机制奠定了理论基础。

语种： 中文

作者： 龚雨顺;戴申;黄建安;熊立瑰;刘仲华

期刊： 中国茶叶,2019年41(8):6-11 ISSN：1000-3150

作者机构： 国家植物功能成分利用工程技术研究中心 湖南农业大学茶学教育部重点实验室,410128;[戴申; 龚雨顺; 刘仲华; 黄建安; 熊立瑰] 国家植物功能成分利用工程技术研究中心

关键词： 茶;抗衰老作用;老年疾病

摘要： 随着全球老龄化的加剧和生命科学的发展,茶叶抗衰老研究取得了一系列新的进展.在秀丽线虫、果蝇与老鼠等多种动物模型中,茶叶及茶叶主要活性成分茶多酚(儿茶素类、黄酮类以及酚酸类化合物)、咖啡碱与茶氨酸均表现出一定的抗衰老活性.国内外流行病学调研也发现,日常饮茶可以延缓人类衰老,预防或者延缓心血管疾病、Ⅱ型糖尿病与神经退行性疾病等老年疾病的发生.良好的饮茶习惯是促进人类健康的生活方式之一,茶叶抗衰老活性与个体遗传因素、摄入量以及性别相关.

语种： 中文

作者： 张杨波;兰时乐;董新荣;黄建安;刘仲华

期刊： 食品工业科技,2019年40(9):184-188 ISSN：1002-0306

作者机构： 湖南农业大学园艺园林学院,湖南农业大学茶学教育部重点实验室,湖南长沙410128;湖南农业大学生物科学技术学院,湖南长沙,410128;湖南农业大学理学院,湖南长沙,410128;湖南农业大学园艺园林学院,国家植物功能成分利用工程技术研究中心,湖南长沙410128;[刘仲华; 兰时乐; 张杨波; 黄建安; 董新荣] 湖南农业大学

关键词： 紫甘薯;α-淀粉酶;紫色素;发酵;乙醇

摘要： 本文综合利用紫甘薯资源,同时获得紫色素和糖液,糖液发酵制备乙醇。以大孔树脂分离紫甘薯α-淀粉酶酶解液后获得紫色素与糖液,考察氮源种类与添加量、酵母接种量、发酵时间对糖液发酵产乙醇含量的影响,通过正交实验优化糖液发酵生产乙醇工艺。实验结果表明,紫甘薯酶解液经HPD400型大孔树脂分离,紫色素的色价(E1 cm1%)达到86.3（波长为530 nm）,糖液中总糖含量达到55.5 mg/L;（NH4）2SO4作为发酵氮源,（NH4）2SO4添加量为3.0 g/100 mL、酵母接种量为1.5 mL、发酵时间为7 d,可得到13.0%vol乙醇。此方法获得了紫甘薯色素,副产物糖液发酵可生产乙醇,为紫甘薯的综合利用提供了思路。

语种： 中文

作者： Zhu, Ming-Zhi;Wen, Beibei;Wu, Hao;Li, Juan;Lin, Haiyan;...

期刊： Journal of Spectroscopy,2019年2019:1-11 ISSN：2314-4920

通讯作者： Huang, Jianan;Liu, Zhonghua

作者机构： [Wen, Beibei; Zhu, Ming-Zhi; Li, Juan; Huang, Jianan] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.;[Wen, Beibei; Zhu, Ming-Zhi; Li, Yinhua; Huang, Jianan; Liu, Zhonghua; Lin, Haiyan] Hunan Agr Univ, Hunan Prov Key Lab Crop Germplasm Innovat & Utili, Changsha 410128, Hunan, Peoples R China.;[Wen, Beibei; Zhu, Ming-Zhi; Huang, Jianan; Liu, Zhonghua; Li, Qin] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;[Wen, Beibei; Zhu, Ming-Zhi; Liu, Zhonghua] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.;[Wu, Hao] Xinyang Normal Univ, Coll Life Sci, Key Lab Tea Plant Biol Henan Prov, Xinyang 464000, Peoples R China.

通讯机构： [Huang, Jianan; Huang, JA; Liu, ZH; Liu, Zhonghua] H;Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Hunan Prov Key Lab Crop Germplasm Innovat & Utili, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

关键词： Beverages;Infrared devices;Near infrared spectroscopy;Quality assurance;Reflection;Chemical compositions;Geographical origins;Instrumental techniques;Near infrared reflectance spectroscopy;NIR spectroscopy;Non destructive;Sample preparation;Sensory attributes;Quality control;chemometrics;consumer;human;near infrared reflectance spectroscopy;quality control;review;tea

摘要： Tea is known to be one of the most popular beverages enjoyed by two-thirds of the world's population. Concern of variability in tea quality is increasing among consumers. It is of great significance to control quality for commercialized tea products. As a rapid, noninvasive, and nondestructive instrumental technique with simplicity in sample preparation, near-infrared reflectance (NIR) spectroscopy has been proved to be one of the most advanced and efficient tools for the control quality of tea products in recent years. In this article, we review the most recent advances and applications of NIR spectroscopy and chemometrics for the quality control of tea, including the measurement of chemical compositions, the evaluation of sensory attributes, the identification of categories and varieties, and the discrimination of geographical origins. Besides, challenges and future trends of tea quality control by NIR spectroscopy are also presented. © 2019 Ming-Zhi Zhu et al.

语种： 英文

作者： 林勇;黄建安;王坤波;陈美艳;刘仲华

期刊： 中国茶叶,2019年41(3):1-6 ISSN：1000-3150

作者机构： 国家植物功能成分利用工程技术研究中心 湖南农业大学茶学教育部重点实验室,410128;[林勇; 刘仲华; 王坤波; 黄建安; 陈美艳] 国家植物功能成分利用工程技术研究中心

关键词： 过敏反应;茶多酚;儿茶素;甲基化儿茶素;茶黄素;茶皂素

摘要： 从过敏反应的概念、过敏症的群体分布、不同茶类及不同茶叶功能成分的抗过敏功效和抗过敏茶制品开发等方面进行了论述。重点介绍了茶多酚、儿茶素、甲基化儿茶素、茶皂素、茶黄素等茶叶功能成分对过敏反应尤其是速发型过敏具有显著预防与治疗效果,其中茶叶中儿茶素的甲基化产物展现了更为显著的抗过敏功效。一些发酵茶抗过敏能力优于绿茶,这可能与茶叶加工过程中生成除儿茶素外的其他抗过敏活性成分有关,如茶黄素等。茶叶功能成分主要通过以下途径起到抗过敏作用:抑制化学物质诱导的过敏反应;抑制组胺及过敏介质的释放;抑制活性因子如抗体、肾上腺素、酶等引起的过敏反应;促进肾上腺、垂体的活动而有消炎作用。

语种： 中文

作者： 李勤;黄建安;傅冬和;李永迪;刘仲华

期刊： 中国茶叶,2019年(5):7-13 ISSN：1000-3150

作者机构： 国家植物功能成分利用工程技术研究中心 湖南农业大学茶学教育部重点实验室,410128;[傅冬和; 李勤; 刘仲华; 李永迪; 黄建安] 国家植物功能成分利用工程技术研究中心

关键词： 茶叶;活性成分;降脂减肥;代谢综合征

摘要： 从肥胖症、高血脂症等代谢综合征的概念、不同茶叶功能成分及不同茶类降脂减肥功效、相关降脂减肥茶制品的开发等方面进行了论述。重点介绍了茶多酚/儿茶素、茶黄素和咖啡碱等茶叶功能成分的降脂减肥功效及其降脂减肥机理,以及不同茶类降脂减肥功效的差异。现有研究结果表明,茶叶主要通过抑制脂肪合成相关酶的表达、促进脂肪酸氧化、抑制食欲、抑制营养物质的吸收等作用达到降脂减肥的功效。

语种： 中文

作者： Luo, Yong;Yu, Shuang-shuang;Li, Juan;Li, Qin;Wang, Kun-Bo*;...

期刊： Gene,2019年699:8-15 ISSN：0378-1119

通讯作者： Wang, Kun-Bo;Huang, Jian-an;Liu, Zhong-hua

作者机构： [Huang, Jian-an; Yu, Shuang-shuang; Liu, Zhong-hua; Wang, Kun-Bo; Wang, KB; Huang, JA; Li, Qin; Luo, Yong; Li, Juan] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.;[Huang, Jian-an; Liu, Zhong-hua; Wang, Kun-Bo; Li, Qin; Li, Juan] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct In, Changsha 410128, Hunan, Peoples R China.;[Huang, Jian-an; Liu, Zhong-hua; Wang, Kun-Bo; Li, Qin; Li, Juan] Hunan Agr Univ, Hunan Coinnovat Ctr Utilizat Bot Funct Ingredient, Changsha 410128, Hunan, Peoples R China.

通讯机构： [Wang, KB; Huang, JA; Liu, ZH] H;Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.

关键词： CCoAOMT;Camellia sinensis;CsDFR;CsLAR;EGCG3"Me biosynthesis;bHLH

摘要： Epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3 '' Me) in tea (Camellia sinensis (L.) O. Kuntze) is a major source of O-methylated catechin and renowned for a wide range of health effects. However, the transcriptional regulation mechanisms of EGCG3 '' Me biosynthesis remain unclear. In the present work, the basic Helix-Loop-Helix (bHLH) transcription factor, designated as CsbHLH62, belonging to GBOF group of bHLH families, was isolated and characterized from Camellia sinensis. CsbHLH62 contains an Open Reading Frame of 1662 bp and encodes a polypeptide of 553 amino acids. Subcellular location and transcriptional activity analysis showed it as a nucleus protein and possessed transcriptional inhibition activity. Furthermore, the expression of CsbHLH62 was decreased during EGCG3 '' Me accumulation. More importantly, E-box motifs (5'-CANNTG-3') were found in the promoters of CCoAOMT, CsLAR, and CsDFR, and further transient expression assays showed that CsbHLH62 repressed the transcription of CCoAOMT, CsLAR, and CsDFR. Collectively, these results suggest that CsbHLH62 acts as a transcriptional repressor that might be negatively affecting the accumulation of EGCG3 '' Me. These findings provide novel insights into the regulatory mechanism of EGCG3"Me biosynthesis, which might help to breed high EGCG3 '' Me-content tea plants.

语种： 英文

作者： Li, Qin;Li, Yongdi;Luo, Yu;Zhang, Yiyang;Chen, Yuan;...

期刊： Food Microbiology,2019年80:70-76 ISSN：0740-0020

通讯作者： Huang, Jianan;Liu, Zhonghua

作者机构： [Zhang, Yiyang; Liu, Zhonghua; Li, Qin; Wang, Kunbo; Huang, JN; Huang, Jianan; Li, Yongdi] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.;[Liu, Zhonghua; Li, Qin; Huang, Jianan] Hunan Agr Univ, Hunan Prov Key Lab Crop Germplasm Innovat & Utili, Changsha 410128, Hunan, Peoples R China.;[Liu, Zhonghua; Li, Qin; Lin, Haiyan; Wang, Kunbo] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.;[Liu, Zhonghua; Li, Qin; Wang, Kunbo; Huang, Jianan] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.;[Luo, Yu] Zhejiang Univ, Inst Soil & Water Resources & Environm Sci, Hangzhou 3100058, Zhejiang, Peoples R China.

通讯机构： [Huang, JN; Liu, ZH] H;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

关键词： Bacterial succession;Core functional bacteria;Food fermentation;Fu brick tea

摘要： To better understand the effects of bacteria on the characteristics of Fu brick tea, we investigated bacterial community structure as well as the predicted functions of identified bacteria and their correlations with chemical compounds during the manufacturing process. Overall, Klebsiella species dominated during the initial stage of processing, but were quickly replaced by Pseudomonas, Lactococcus, Stenotrophomonas, Enterococcus, and Bacillus species, which remained stable until the end of the manufacturing process. Network analysis identified 11 bacterial genera as keystone taxa, which contributed to the stabilization of the microbial community in the co-occurrence network. Bacterial taxa were grouped into eight modules, with the dominant genera mainly distributed amongst modules I and , which were involved in metabolism of carbon and flavor compounds in the Fu brick tea ecosystem. Using bidirectional orthogonal partial least squares analysis, 19 bacterial genera were identified as core functional genera linked to the metabolism of chemical compounds during the manufacturing process, while three genera, namely Klebsiella, Lactococcus, and Bacillus, also dominated the Fu brick tea fermentation process. These findings provide new insights into Fu Brick tea bacterial community variation and increased our understanding of the core functional bacterial genera involved in the manufacture of Fu brick tea.

语种： 英文

作者： 罗源;李适;黄建安;肖力争;欧行畅;...

期刊： 茶叶科学,2019年39(3):289-296 ISSN：1000-369X

作者机构： [罗源; 李适; 黄建安; 肖力争; 欧行畅; 安慧敏] Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, Changsha, 410128, China

关键词： 湖南黑茶;感官审评;茶汤制备

摘要： 选择不同等级湖南代表性黑茶作为研究对象,研究了不同冲泡时间的一次冲泡法对黑茶冲泡的动态变化,对水浸出物和品质成分进行测定与分析,并与现行国家标准的二次冲泡法所获得的香气、汤色、滋味、叶底进行感官品质进行了比较;探讨了不同方法制备的湖南黑茶感官审评用茶汤内质表现及主要品质成分浸出规律。研究结果表明,对于紧压型湖南黑茶,一次冲泡法氨基酸、茶多酚、儿茶素、生物碱等主要品质成分及总的水浸出物都比国家标准的二次冲泡法浸出更为充分。感官审评结果发现,采用100℃沸水,1∶50茶水比,一次性冲泡8 min能制备浓度适中,适合内质评价的湖南黑茶茶汤。此方法操作便利,能够为不同等级、不同压制程度的湖南黑茶提供较客观的内质评价。

语种： 中文