Identification and molecular mechanism of novel hypoglycemic peptide in ripened pu-erh tea: Molecular docking, dynamic simulation, and cell experiments.

Ripened pu-erh tea is known to have beneficial hypoglycemic properties. However, it remains unclear whether the bioactive peptides produced during fermentation are also related to hypoglycemic potential. This study aimed to identify hypoglycemic peptides in ripened pu-erh tea and to elucidate their bioactive mechanisms using physicochemical property prediction, molecular docking, molecular dynamics simulations, and cell experiments.

The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in fermentation of tea leaves.

Introduction: Carbohydrates, which make up 20 to 25% of tea beverages, are responsible for their flavor and bioactivity. Carbohydrates of pu-erh tea change during microbial fermentation and require further research. In this study, we examined the carbohydrate metabolism and expression of carbohydrate-active enzyme genes during the fermentation of tea leaves with .

Chemical composition and antioxidant activity of processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying".

Coll. et (Hemsl) is a famous Chinese traditional food and medicine analogous plant. The rhizome of showed a decrease in levels of alkaloids, amino acids and derivatives, terpenoids, and an increase in organic acid and saccharides when it was processed by the traditional method of "Nine Cycles of Steaming and Sun-Drying".

Can greater openness improve green economy efficiency of countries along the Belt and Road Initiative?

Openness is the core concept of the Belt and Road initiative (BRI), which plays a significant role in promoting the sustainable economic development of countries along the BRI. This study uses the entropy method to measure openness based on six dimensions: trade, investment, finance, tourism, technology, and information. Simultaneously, a super-SBM model with undesired output is proposed to measure green economy efficiency (GEE).

Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea.

"Ancient tea plants" are defined as tea trees > 100 years old, or with a trunk diameter > 25 cm; their leaves are manufactured to high - quality, valuable ancient plants pu-erh tea (APPT). In this study, a fermentation of APPT were developed, and outstanding sweetness of APPT infusion was observed. During fermentation, the content of soluble sugars, theabrownins ( < 0.