Simultaneous detection of mixed colorants adulterated in black tea based on various morphological SERS sensors.

Colorant adulteration is a common problem in tea safety control; thus, a rapid identification method is required. In this study, we optimized the fabrication parameters of various sensors to enhance their performance. R6G was used as a probe molecule, demonstrating that the sensnor remained stable for 120 days.

Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.

White tea is a naturally processed type of tea that has a unique favorable aroma. Typically, the aroma of white tea depends on its origin. Compared with Fujian white tea (FJ) and Yunnan other origin white tea (YO), Jinggu white tea (JG) has a stronger fruity and sweet aroma.

Revealing the differences in aroma of black tea under different drying methods based on GC-MS, GC-O.

Drying greatly affects the aroma of black tea. In this study, the differences in aroma of black tea under hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) were investigated through quantitative descriptive analysis. Headspace solid-phase microextraction and solvent assisted flavor evaporation combined with gas chromatography-mass spectrometry and gas chromatography-olfactory were used to analyze the overall aroma profile of black tea.

Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods.

Roasting is a key process in the production of large-leaf yellow tea (LYT). In this study, we synthesized metabolomics and electronic-tongue analysis to compare the quality of charcoal-roasted, electric-roasted and drum-roasted LYT. Charcoal-roasted LYT had the highest yellowness and redness, drum-roasted LYT had a more prominent umami and brightness, and electric roasting reduced astringency.

Contribution of tea stems to large-leaf yellow tea aroma.

Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a distinctive rice crust-like aroma. Tea stems may contribute differently to the aroma of LYT than leaves. This study aimed to clarify the specific contribution of stems to LYT.

Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.

Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography-mass spectrometry were used to detected and analyses the samples of sun-green green tea, sterile PF and spontaneous PF. Microbiological action promotes the formation of stale aromas.

Exploring the effect of different tea varieties on the quality of Lu'an Guapian tea based on metabolomics and molecular sensory science.

Lu'an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, '' (AH1), '' (QTZ), and '' (SCZ), using molecular sensory science and metabolomics techniques.

Effects of different over-fired drying methods on the aroma of Lu'an Guapian tea.

Over-fired drying, a crucial process in the production of Lu'an Guapian (LAGP) tea, greatly enriches the tea's aroma. In this study, the aroma compounds of LAGP tea processed through pulley charcoal drying (PCD), roller drying (RD), roller-conveyor drying (RCD), and hot air drying (HD) were analyzed using gas chromatography-mass spectrometry. A subsequent analysis of aroma extraction dilution analysis and odor activity values revealed that (E)-β-ionone, dimethyl sulfide, (E,E)-2,4-heptadienal, geraniol, linalool, benzeneacetaldehyde, coumarin, 2-ethyl-3,5-dimethyl-pyrazine, indole, hexanal, (Z)-jasmone, and (Z)-3-hexen-1-ol were the key contributors to the samples' aroma variation.

GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing.

An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.

Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing.

In this study, an optimized yellowing process for yellow tea (YT) was developed by response surface methodology. The results showed that increasing the yellowing temperature from 20 °C to 34 °C, increasing the relative humidity from 55% to 67%, and reducing the yellowing time from 48 h to 16 h, caused a 40.5% and 43.

The diagnostic significance of the ZNF gene family in pancreatic cancer: a bioinformatics and experimental study.

Pancreatic adenocarcinoma (PAAD) is among the most devastating of all cancers with a poor survival rate. Therefore, we established a zinc finger (ZNF) protein-based prognostic prediction model for PAAD patients. The RNA-seq data for PAAD were downloaded from The Cancer Genome Atlas (TCGA) and the Gene Expression Omnibus (GEO) databases.

Formation of aroma characteristics driven by volatile components during long-term storage of An tea.

The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC-MS and SPE-GC-MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed.

Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics.

The mechanism through which solar withering (SW) affects the quality of white tea is unclear. To address this gap in the literature, in this study, we used metabolomics and transcriptomics to investigate the effect of SW on the quality of WT. WT that underwent SW was slightly more bitter and astringent than WT that underwent natural withering (control group).

Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics.

Microbial action and moist-heat action are crucial factors that influence the piling fermentation (PF) of Pu-erh tea. However, their effects on the quality of Pu-erh tea remain unclear. In this study, the effects of spontaneous PF (SPPF) and sterile PF (STPF) on the chemical profile of Pu-erh tea were investigated for the first time, and sun-dried green tea was used as a raw material to determine the factors contributing to the unique quality of Pu-erh tea.

Monitoring green tea fixation quality by intelligent sensors: comparison of image and spectral information.

Background: Intelligent monitoring of fixation quality is a prerequisite for automated green tea processing. To meet the requirements of intelligent monitoring of fixation quality in large-scale production, fast and non-destructive detection means are urgently needed. Here, smartphone-coupled micro near-infrared spectroscopy and a self-built computer vision system were used to perform rapid detection of the fixation quality in green tea processing lines.

Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS.

This study synthesized stable and sensitive hemp spherical AgNPs as the SERS substrate for the simultaneous and rapid detection of sunset yellow, lemon yellow, carmine and erythrosine adulteration in black tea. With R6G as the probe molecule, the AgNPs were determined to have satisfactory stability over 60 days with an enhancement factor of 10. The effects of three variable screening methods on model performance were compared.

Bone Mesenchymal Stem Cell-Derived Exosome-Enclosed miR-181a Induces CD4CD25FOXP3 Regulatory T Cells via SIRT1/Acetylation-Mediated FOXP3 Stabilization.

Bone marrow mesenchymal stem cells (BMSCs) have been identified as a potential therapeutic approach to immune-related diseases. Here, we show that BMSC-derived exosomes promote FOXP3 expression and induce the conversion of CD4 T cells into CD4CD25FOXP3 Treg cells, which is significant for immunosuppressive activity. We found that miR-181a-5p is upregulated in BMSC-derived exosomes and can be transferred to CD4 T cells.

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process.

Summer green tea (SGT) has poor flavor due to its high levels of bitterness and astringency. The present study aimed to improve the flavor of SGT using the yellowing process. The results showed that after the yellowing process, the sweetness and overall acceptability increased, and the content of gallated catechins and flavonol glycosides decreased by 30.

TGF-β1-overexpressing mesenchymal stem cells reciprocally regulate Th17/Treg cells by regulating the expression of IFN-γ.

Transforming growth factor (TGF)-β1 and mesenchymal stromal cells (MSCs) are two effective immunosuppressive agents for organ transplantation technology. This study aims to explore the molecular mechanism of TGF-β1-overexpressed MSCs on T cell immunosuppression. To achieve that, BM-MSCs were isolated from canine bone marrow, and their osteogenic differentiation and surface markers were detected.

Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MS.

Crush-tear-curl (CTC) black tea is a popular beverage, owing to its unique taste characteristics and health benefits. However, differences in the taste quality and chemical profiles of CTC black tea from different geographical regions remain unclear. In this study, 28 CTC black tea samples were collected from six geographical regions and analyzed using electronic tongue and ultrahigh performance liquid chromatography-Orbitrap-mass spectroscopy.

A case of hepatic paragonimiasis was misdiagnosed as hepatocellular carcinoma with rupture and haemorrhage.

Paragonimiasis is a disease caused by parasitic infections that mainly involve the lungs. However, it can also produce ectopic infections, such as when the parasites invade the liver, brain and subcutaneous tissue, which then cause different symptoms. This current case report describes a 55-year-old male patient with hepatic paragonimiasis that was misdiagnosed as liver cancer with rupture and haemorrhage.