通讯作者：
Jian'an Huang<&wdkj&>Zhonghua Liu<&wdkj&>Jian'an Huang Jian'an Huang Jian'an Huang<&wdkj&>Zhonghua Liu Zhonghua Liu Zhonghua Liu
作者机构：
[Hongzhe Zeng; Kuofei Wang; Changwei Liu; Jie Ouyang; Shuai Wen; Fang Zhou; Jingyi Tang; Wenwen Fang; Lin Yue; Jian'an Huang; Zhonghua Liu; Hongzhe Zeng Hongzhe Zeng Hongzhe Zeng; Kuofei Wang Kuofei Wang Kuofei Wang; Changwei Liu Changwei Liu Changwei Liu; Jie Ouyang Jie Ouyang Jie Ouyang; Shuai Wen Shuai Wen Shuai Wen; Fang Zhou Fang Zhou Fang Zhou; Jingyi Tang Jingyi Tang Jingyi Tang; Wenwen Fang Wenwen Fang Wenwen Fang; Lin Yue Lin Yue Lin Yue; Jian'an Huang Jian'an Huang Jian'an Huang; Zhonghua Liu Zhonghua Liu Zhonghua Liu] Key Laboratory of Tea Science of Ministry of Education, 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, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China
通讯机构：
[Jian'an Huang; Zhonghua Liu; Jian'an Huang Jian'an Huang Jian'an Huang; Zhonghua Liu Zhonghua Liu Zhonghua Liu] K;Key Laboratory of Tea Science of Ministry of Education, 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, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China
摘要：
(1) This study may be the first study to evaluate the effects of oolong tea with different storage time in db/db T2DM mice.(2) All three aged oolong tea extracts (2001, 2011, 2020) can effectively alleviate type 2 diabetes mellitus (T2DM), and 2011 aged oolong tea extract exhibited relatively optimal ability to alleviate T2DM.(3) With storage time of oolong tea increasing, oolong tea’s ability to inhibit fat ectopic deposition in liver increases and the ability to activate INSR/IRS/PI3K/AKT/GSK‐3β/GYS‐mediated hepatic glycogen synthesis signaling pathway decreases. Abstract An important concern for tea consumers is whether appropriate storage can effectively improve the ability of oolong tea to alleviate type 2 diabetes mellitus (T2DM). In this study, the antidiabetic effects of three aged oolong tea (2001, 2011, and 2020) extracts (aged TEs) in db/db T2DM mice were investigated and compared for the first time. The results showed that aged oolong tea extracts (aged TEs) alleviated the abnormal fasting blood glucose levels, lipid profiles, insulin resistance, and reduced ectopic fat deposition in liver. Moreover, aged TEs alleviated T2DM‐related tissue damage and activated insulin receptor (INSR)/insulin receptor substrate (IRS)/phosphatidylinositol‐3 kinase (PI3K)/phosphatidylinositol‐3 kinase (AKT)/glycogen synthase kinase 3 beta (GSK‐3β)/glycogen synthase (GYS)‐mediated hepatic glycogen synthesis signaling pathway. In addition, aged TEs altered gut microbiota composition and gut metabolite profiles associated with T2DM. Together, all three aged TEs (400 mg/kg/day in mice, a human equivalent dose of 7 g/60 kg/day), especially 2011, can effectively alleviate T2DM, and proper storage can effectively improve the ability of oolong tea to alleviate T2DM.
摘要：
Liquid chromatography-mass spectrometry (LC-MS) combined with multivariate analysis were used to characterize the nonvolatile compounds of broken green tea and explore the effect of isolated scenting on metabolic profile and taste quality of broken green tea in this research. A total of 236 nonvolatile compounds were identified and 13 compounds were believed to be the key characteristic taste compounds of scented broken green tea. Meanwhile, the optimal isolated scenting time of broken green tea was determined to be 10h based on the sensory evaluation and PLS results. The contents and types of flavonoids, organic acids and catechins lead to the difference of taste quality at different scenting times. Overall, these findings provided a theoretical basis for scenting to improve the taste of broken green tea, and provide a new idea for improving the taste of broken green tea.
摘要：
As one of the most abundant plant polyphenols in the human diet, (-)-epicatechin (EC) can improve insulin sensitivity and regulate glucose homeostasis. However, the primary mechanisms involved in EC anti-T2DM benefits remain unclear. The present study explored the effects of EC on the gut microbiota and liver transcriptome in type 2 diabetes mellitus (T2DM) Goto-Kakizaki rats for the first time. The findings showed that EC protected glucose homeostasis, alleviated systemic oxidative stress, relieved liver damage, and increased serum insulin. Further investigation showed that EC reshaped gut microbiota structure, including inhibiting the proliferation of lipopolysaccharide (LPS)-producing bacteria and reducing serum LPS. In addition, transcriptome analysis revealed that the insulin signaling pathway may be the core pathway of the EC anti-T2DM effect. Therefore, EC may modulate the gut microbiota and liver insulin signaling pathways by the gut-liver axis to alleviate T2DM. As a diet supplement, EC has promising potential in T2DM prevention and treatment.
摘要：
Obesity is associated with gut dysbiosis and metabolic endotoxin. Junshanyinzhen tea extract ( JSTE) reduced fat accumulation and body weight in obese mice. However, the effects and mechanism of JSTE in preventing obesity were unclear. Therefore, we used different doses of JSTE (75, 150 and 300 mg/(kg<middle dot>day)) to evaluate the effect on high-fat diet (HFD)-induced rats under 8 weeks of intervention. Here, our results showed that JSTE could significantly reduce body weight gain, blood lipid levels and fat accumulation, improve fatty damage in liver tissue (P < 0.05). In addition, JSTE increased the expression of intestinal tight junction proteins (P < 0.05), relieved metabolic endotoxemia (P < 0.05) and chronic low-grade inflammation in HFD rats. Sequencing of fecal samples showed that JSTE could effectively reverse the microbial diversity and the ratio of Firmicutes to Bacteroidetes to normal levels in HFD-fed rats. Desulfovibrioceae and Erysipelotrichaceae, which are positively related to obesity, were decreased by JSTE intervention (P < 0.05). while Bifidobacteriaceae, Bacteroidaceae, Akkermansia, and Clostridium, which are negatively related to obesity, were increased. Together, these results suggested that JSTE might effectively prevent obesity by modulating gut microbiota dysbiosis, intestinal barrier dysfunction, metabolic endotoxemia and chronic lowgrade inflammation in HFD-induced rats. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
关键词：
Fu Brick Tea;Sensomics analysis;Aroma recombination and omission;Key odor-active compounds;Bacterial community
摘要：
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC-MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC-MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive "green" notes. Key odor-active compounds in highquality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, beta-ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus, Pseudomonas, and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
通讯机构：
[Yin, X ; Liu, ZH ] H;Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.;Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.;Hunan Acad Agr Sci, Tea Res Inst, Dept Tea Qual Chem & Nutr Hlth, Hunan Tea Plant & Tea Proc Observat Stn,Minist Agr, Changsha 410125, Peoples R China.;Minist Utilizat Bot Funct Ingredients, Coinnovat Ctr Educ, Changsha 410128, Peoples R China.
关键词：
Shaken Hunan black tea;leaves grade;taste;aroma;HS-SPME/GC-MS
摘要：
<jats:p>Shaken Hunan black tea is an innovative Hunan black tea processed by adding shaking to the traditional Hunan black tea. The quality of shaken black tea is influenced by leaf grades of different maturity. In this study, the taste and aroma quality of shaken Hunan black tea processed with different grades were analyzed by sensory evaluation (SP, HPLC, and HS-SPME/GC-MS). The results showed that shaken Hunan black tea processed with one bud and two leaves has the best quality, which has a sweet, mellow, and slightly floral taste, as well as a floral, honey, and sweet aroma. Moreover, caffeine and EGCG were identified as the most important bitter and astringent substances in shaken Hunan black. Combined with the analysis of GC-MS and OAV analysis, geraniol, jasmone, β-myrcene, citral, and trans-β-ocimene might be the most important components that affect the sweet aroma, while methyl jasmonate, indole, and nerolidol were the key components that affect the floral aroma of shaken Hunan black tea. This study lays a foundation for this study of the taste and aroma characteristics of shaken Hunan black tea and guides enterprises to improve shaken black tea processing technology.</jats:p>
通讯机构：
[Liu, ZH; Huang, JA ] H;Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Peoples R China.
关键词：
Different grades;Huangpu black tea;Metabolomics;Sensory histology techniques
摘要：
Significant differences exist in aroma and taste of different grades of large-leaf black tea. In this study, sensory histology combined with metabolomics were used to investigate the sensory characteristics and phytochemical profiles of different grades of Huangpu black tea (HPBT). Sensory evaluation showed that high grade HPBT had high intensity of pekoe, fresh aroma and umami, with aroma and taste scores declining with decreasing grades. 173 non-volatiles were identified, of which 23 marker metabolites could be used as discrimination of different grades HPBT taste. In addition, 154 volatile compounds were identified in the different grades of HPBT, with 15 compounds as key odorants for distinguishing the aroma of different grades of HPBT. Furthermore, correlation analysis revealed that linalool, geraniol and nonanal contributed to the aroma quality score of HPBT. This study will provide a more comprehensive understanding for processing, quality evaluation and grade evaluation system of large-leaf black tea.
摘要：
Background: The worldwide prevalence of metabolic syndrome (MS) and obesity has led to the exploration of tea consumption as a potential strategy for managing these conditions. However, the clinical outcomes remain debated. We conducted a meta-analysis to evaluate the benefits of tea supplementation in MS and obesity entirely based on randomized controlled trials (RCTs). Methods: Databases of PubMed, Cochrane library, MEDLINE and Web of Science were searched through May 2023 to identify eligible RCTs evaluating the effects of tea supplementation related to MS and obesity. Results were summarized using standardized mean differences (SMDs) by suitable effect model. Results: A total of 24 RCTs were screened, including 1672 subjects from 8 countries. Tea supplementation reduced body weight (BW) (SMD:-0.14; 95%CI:-0.26,-0.03; P = 0.013), body mass index (BMI) (SMD:- 0.15; 95%CI:-0.26,-0.03; P = 0.016), triglycerides (TG) (SMD:-0.21; 95% CI:-0.41,-0.01; P = 0.044), total cholesterol (TC) (SMD:-0.23; 95% CI:-0.44,-0.02; P = 0.033), low-density lipoprotein cholesterol (LDLC) (SMD:-0.28; 95% CI:-0.5,-0.05; P = 0.016) and hemoglobin A1c (HbA1c) (SMD:-0.35; 95% CI:-0.60,- 0.1; P = 0.007) levels, increased high-density lipoprotein (HDL) (SMD: 0.13; 95% CI: 0.01, 0.25; P = 0.04) levels versus Placebo. Conclusion: This meta-analysis presents convincing evidence of the potential advantages of tea consumption for individuals with MS and obesity. Compared with control group, tea consumption can significantly reduce BW, BMI, and lipid profiles (HDL-C, LDL-C, TG, TC) levels of obesity and MS patients. This beneficial effect highlights the prospect of tea as a beneficial dietary strategy in addressing these medical conditions.
摘要：
Dark tea (DT) holds a rich cultural history in China and has gained sizeable consumers due to its unique flavor and potential health benefits. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), and chemometrics approaches were used to detect and analyze aroma compounds differences among five dark teas from different geographical regions. The results revealed that the five DTs from different geographical regions differed in types, quantities, and relative concentrations of volatile compounds. A total of 1372 volatile compounds of were identified in the 56 DT samples by HS-SPME-GC-MS. Using ROAV and chemometrics approaches, based on ROAV>1 and VIP>1. Eighteen key aroma compounds can be used as potential indicators for DT classification, including dihydroactinidiolide, linalool, 1,2,3-trimethoxybenzene, geranyl acetone, 1,2,4-trimethoxybenzene, cedrol, 3,7-dimethyl-1,5,7-octatrien-3-ol, β-ionone, 4-ethyl-1,2-dimethoxybenzene, methyl salicylate, α-ionone, geraniol, linalool oxide I, linalool oxide II, 6-methyl-5-hepten-2-one, α-terpineol, 1,2,3-trimethoxy-5-methylbenzene, and 1,2-dimethoxybenzene. These compounds provide a certain theoretical basis for distinguishing the differences in five DTs from different geographical regions. This study provides a potential method for identifying the volatile substances in DTs and elucidating the differences in key aroma compounds. Abbreviations: DT, dark tea; FZT, Fuzhuan tea; LPT, Guangxi Liupao tea; QZT, Hubei Qingzhuan tea; TBT, Sichuan Tibetan tea; PET, Yunnan Pu-erh tea; ROAV, Relative odor activity value; OT, Odor threshold; HS-SPME, Headspace solid-phase microextraction; GC-MS, Gas chromatography-mass spectrometry; PCA, Principal components analysis; PLS-DA, Partial least squares-discriminant analysis; HCA, Hierarchical clustering analysis.
关键词：
Camellia sinensis;Electronic eye;Electronic nose;Nontargeted analysis;Polyphenols;Six types of tea;Targeted analysis
摘要：
Tea polyphenols transform under processing methods, but a systematic study on their changes in the same large-leaf tea cultivar is lacking. Here, Camellia sinensis var. assamica cv. Yunkang-10 leaves underwent six processing methods and were assessed using optimized nontargeted (UHPLC-Q-Exactive Orbitrap-MS) and targeted (UHPLC-QqQ-MS) polyphenomics, along with molecular networking analysis. 903 and 52 polyphenolic compounds (catechins, flavones and flavonols, and phenolic acids) were respectively relatively and absolutely quantified for the first time. Dark and black teas, with the lowest polyphenol content, differed from the other four tea types, although variations existed among these four teas. However, some flavonol and flavone aglycones (e.g. kaempferol, apigenin), as well as some phenolic acids (e.g. ellagic acid, gallic acid), exhibited higher levels in dark and black teas. Correlations between polyphenolic composition and electronic sensory characteristics were observed using E-tongue and E-eye. This study enriches understanding of polyphenol profiles in Chinese teas post diverse processing.
摘要：
Dietary management and interventions are crucial in the clinical management of diabetes. Numerous active dietary components in black tea have demonstrated positive effects on blood glucose levels and metabolic functions. However, limited research has explored the potential of theaflavins (TF), polyphenols in black tea, for diabetes management. In this study, high-purity TF was administered to Goto-Kakizaki (GK) diabetic model rats for four weeks to investigate its impact on diabetic pathology and analyze the underlying mechanisms through liver transcriptomics, hepatocyte metabolomics, and gut microbiome analysis. The findings indicated that continuous administration of TF (100mg/kg) significantly suppressed blood glucose levels, reduced insulin resistance, and decreased the expression of oxidative stress indicators and inflammatory factors in GK rats. Further analysis revealed that TF might alleviate insulin resistance by improving hepatic glycogen conversion and reducing hepatic lipid deposition through modulation of key pathways, such as peroxisome proliferator-activated receptors and PI3K/AKT/GSK-3 pathways within the liver, thereby ameliorating diabetic symptoms. Additionally, TF intake facilitated the restoration of the intestinal microbial community structure by reducing the abundance of harmful bacteria and increasing the abundance of beneficial bacteria. It also reduced endotoxin lipopolysaccharide production, thereby lowering the chances of insulin resistance development and enhancing its efficacy in regulating blood glucose levels. These findings offer a novel perspective on the potential of black tea and its active constituents to prevent and treat diabetes and other metabolic disorders, providing valuable references for identifying and applying active dietary components from tea.
摘要：
Epigallocatechin-3-gallate (EGCG) is a main bioactive constituent in green tea. Being a redox-active polyphenol, high-dose EGCG exhibits pro-oxidative activity and could cause liver injury. L-theanine is a unique non-protein amino acid in green tea and could provide liver-protective effects. The purpose of this study was to investigate the hepatoprotective effects of L-theanine on EGCG-induced liver injury and the underlying mechanisms. A total of 300 mg/kg L-theanine was administrated to ICR mice for 7 days. Then, the acute liver injury model was established through intragastric administration of 1000 mg/kg EGCG. Pretreatment with L-theanine significantly alleviated the oxidative stress and inflammatory response caused by high-dose EGCG through modulation of Nrf2 signaling and glutathione homeostasis. Furthermore, metabolomic results revealed that L-theanine protects mice from EGCG-induced liver injury mainly through the regulation of amino acid metabolism, especially tryptophan metabolism. These findings could provide valuable insights into the potential therapeutic applications of L-theanine and highlight the importance of the interactions between dietary components.
作者机构：
[Wang, Kunbo; Shang, Bohao; Zhu, Mingzhi; Liu, Zhonghua; Zhou, Fang; Huang, Jianan] Hunan Agr Univ, Coll Hort, Changsha 410128, Peoples R China.;[Zhu, Mingzhi; Zeng, Xin] Huaibei Normal Univ, Coll Life Sci, Huaibei 235000, Peoples R China.;[Yin, Feiyan; Cao, Jin; Yuan, Yong] Hunan Tea Grp Co Ltd, Changsha 410128, Peoples R China.;[Li, Maiquan] Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Peoples R China.
通讯机构：
[Zeng, X ; Li, MQ ; Liu, ZH ] H;Hunan Agr Univ, Coll Hort, Changsha 410128, Peoples R China.;Huaibei Normal Univ, Coll Life Sci, Huaibei 235000, Peoples R China.;Hunan Agr Univ, Sch Food Sci & Technol, Changsha 410128, Peoples R China.
关键词：
Golden -flower fungus;Aspergillus cristatus;Polysaccharides;Obesity;Gut microbiota
摘要：
Golden -flower fungus, the only dominant microorganism determining the Fu -brick tea quality through fermentation and the important microbe in Liupao tea, is considered a potential probiotic fungus based on its anti -obesity effect. However, the classification of golden -flower fungi is still controversial; the anti -obesity effect of golden -flower fungus polysaccharides remains unknown. In this study, we identify a golden -flower strain as Aspergillus cristatus based on morphological characteristics and multigene phylogeny analysis, which resolves the controversy of classification. Moreover, we find A. cristatus polysaccharides (ACPS) attenuate obesity in rats. ACPS modulate gut bacterial composition, in which Akkermansia, Akkermansia muciniphila, Bacteroides, Romboutsia, Blautia, and Desulfovibrio are considered the core microbes regulated by ACPS. ACPS increase fecal total short -chain fatty acid content and serum, hepatic, and fecal total bile acid content. Furthermore, ACPS-induced gut microbiota alteration plays a causal role in the protection from obesity, according to a fecal transplantation experiment. Thus, ACPS ameliorate obesity by regulating gut microbiota and gut microbiota-related metabolites. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY -NC -ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
摘要：
This study investigates the dynamic changes in the aroma profile of Tuo tea during long-term storage, a process not well understood yet critical to the formation of aged tea's unique characteristics. Aroma profiling of Tuo tea samples stored for 2 to 25years was conducted using sensory evaluation and the HS-SPME/GC×GC-QTOFMS technique, revealing a progressive transition from fresh, fruity, and floral scents to more stale, woody, and herbal notes. Among 275 identified volatiles, 55 were correlated with storage duration (|r| > 0.8, p<0.05), and 49 differential compounds (VIP>1, FC>1.2, FC<0.833, p<0.05) were identified across three storage stages (2-4, 5-10, and 13-25years). Furthermore, theaspirane, eucalyptol, o-xylene, and 1-ethylidene-1H-indene were selected as potential markers of Tuo tea aging, incorporating the implementation of a Random Forest (RF) model. Additionally, our model exhibited high accuracy in predicting the age of Tuo tea within a prediction error range of -2.51 to 2.84years. This research contributes to a comprehensive understanding of the impact of storage time on tea aroma and aids in the precise identification of tea age.
关键词：
Anhua dark tea;Camellia sinensis;Electronic sensory evaluations;Metabolomics;Microbial fermentation;Volatolomics
摘要：
Anhua dark teas (DTs), including Tianjian tea, Qianliang tea, Hei brick tea, and Fu brick tea, are unique fermented teas from China's Anhua County; yet their chemical composition differences remain unclear. Herein, metabolomics, volatolomics, and electronic sensory assessments were employed to analyze and compare chemical compositions and sensory characteristics of five types of Anhua DTs. All of these teas were derived from identical tea materials. Chemical compositions differed significantly among Anhua DTs, with Tianjian tea remarkable. Long-lasting fermentation and complex processing methods led to transformation of multiple compounds, particularly catechins. Eighteen volatile compounds with OVA>1 were key aroma contributors in Anhua DTs. Internal transcribed spacer and 16S ribosomal DNA sequencing showed that Eurotium, Pseudomonas, and Bacillus are dominant microorganisms in Anhua DTs. Furthermore, this study unveiled notable differences in chemical compositions between Anhua DTs and five other traditional types of tea. This research enhances our understanding of Anhua DTs processing.
关键词：
bacterial flora disorder;Type 2 diabetes;Helicobacter;mulberry leaf fu tea;alpha-glucosidase and alpha-amylase activities
摘要：
<jats:p>Type 2 diabetes mellitus is a disease caused by hyperglycemia, an imbalance in the intestinal flora and disruption of the endocrine system. At present, it is primarily controlled through drug treatment and an improved diet. Mulberry leaf and fu brick tea were considered to have excellent hypoglycemic effects. This study used mulberry leaves and fu brick tea as raw materials to develop a dietary regulator that can assist in the prevention and alleviation of diabetes. The experiment used the Goto-Kakizaki (GK) rat model to investigate the hypoglycemic effect of mulberry leaf fu tea (MFT) and its influence on the intestinal flora of diabetic rats through methods including ELISA, tissue section observation and 16S RNA microbial sequencing. The results showed that, compared with the GK group, the intervention of mulberry leaf fu tea significantly reduced the activities of α-glucosidase (p < 0.05) and α-amylase (p < 0.05) in the duodenum of GK diabetic rats. The height of the duodenal villi was significantly reduced (p < 0.001), leading to decreased intestinal sugar absorption. At the same time, MFT alleviates the imbalance of intestinal flora caused by high blood sugar, promotes the growth of beneficial bacteria (Lactobacillus, Bifidobacterium, etc.), and inhibits the reproduction of harmful bacteria (Blautia, Klebsiella, Helicobacter, Alistipes, etc.). MFT helps reduce the secretion of toxic substances (lipopolysaccharide, p < 0.001), decreases oxidative stress and inflammation, mitigates organ damage, and improves symptoms of diabetes. Finally, the random blood glucose value of GK rats dropped from 22.79 mmol/L to 14.06 mmol/L. In summary, mulberry leaf fu tea can lower sugar absorption in diabetic rats, reduce the body’s oxidative stress and inflammatory response, regulate intestinal flora, and reduce blood sugar levels in GK rats. It is hinted that mulberry leaf fu tea could be used as a functional drink to help prevent the occurrence of diabetes.</jats:p>
摘要：
Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste of jasmine tea, the liquid chromatography-mass spectrometry, sensory evaluation, and multivariate analysis were applied in this study. A total of 585 and 589 compounds were identified in jasmine tea and jasmine, respectively. After scented, jasmine tea added 70 compounds, which were believed to come from jasmine flowers. Furthermore, seventy-four compounds were identified as key characteristic compounds of jasmine tea, and twenty-two key differential metabolite compounds were believed to be used to distinguish jasmine tea scented differently and contribute to the taste of jasmine tea. Additionally, the relationship between taste compounds and aroma quality was also explored, and it was found that five compounds were positively correlated with the aroma properties of jasmine tea and seven compounds were negatively correlated with the aroma properties of jasmine tea. Overall, these findings provided insights into the future study of the mechanism of taste formation in jasmine tea and provided the theoretical basis for the production of jasmine tea.
