Results 241 to 250 of about 50,717 (262)

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

Journal of Agricultural and Food Chemistry, 2021
In the present study, we produced Pu-erh, Liubao, Qingzhuan, and Fuzhuan teas using a single raw tea material and applied widely targeted metabolomics to study the impact of various microbial-fermented methods on the chemical profile of dark tea. The contents of catechins and free amino acids decreased drastically, whereas the contents of gallic acid ...
Jiang Shi, Wanjun Ma, Chuanpi Wang, Wenliang Wu, Jun Tian, Yue Zhang, Yali Shi, Jiatong Wang, Qunhua Peng, Zhi Lin, Haipeng Lv   +10 more
openaire   +2 more sources

Chinese dark teas: Postfermentation, chemistry and biological activities

Food Research International, 2013
Abstract Chinese dark teas (CDTs) are post-fermented tea products, which are mainly produced in Southwestern China. The health benefits and chemistry of CDTs are increasing trends in the research field of teas. Deactivated leaves of Camellia sinensis and Camellia assamica are post-fermented under controlled conditions to make CDTs, the quality of
Liang Zhang, Zheng-zhu Zhang, Yi-bin Zhou, Tie-jun Ling, Xiao-chun Wan   +4 more
openaire   +1 more source

Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus

Food Research International, 2023
Liquid-state fermentation (LSF) of tea leaves is a promising way to obtain tea-based nutraceutical products rich in various bioactive compounds. In the study, the changes of bioactive compounds, tea pigments and complex metabolites from LSF of primary dark tea, green tea and white tea infusions with Aspergillus cristatus were determined.
Yujiao, Sun, Xushuang, Yuan, Zhaojun, Luo, Yungang, Cao, Shuai, Liu, Yang, Liu   +5 more
openaire   +2 more sources

Separation and identification of enzyme inhibition peptides from dark tea protein

Bioorganic Chemistry, 2020
Two key enzymes like α-glucosidase and dipeptidyl peptidase-4 (DPP4) play an important role in the development of Type 2 diabetes (T2D), and inhibiting them is a common treatment strategy for T2D. In this study, an ultrafiltration- centrifugation approach was developed to isolate peptides from dark protein extract.
Bingli, Zhao, Keying, Su, Xinliang, Mao, Xuewu, Zhang   +3 more
openaire   +2 more sources

Comparative study of the anti-obesity effects of white tea and dark tea: Insights from microbiome and metabolomics

Food Research International
The anti-obesity effects of tea and its functional components have been extensively studied. However, the protective effects of different types of tea against obesity induced by a high-fat diet (HFD) and the underlying mechanisms remain unclear. This study systematically compared the effects of white tea and dark tea on obese rats and explored their ...
Fang, Zhou, Bo-Hao, Shang, Chang-Wei, Liu, Wen-Wen, Fang, Shuai, Wen, Hong-Zhe, Zeng, Jian-An, Huang, Zhong-Hua, Liu   +7 more
openaire   +2 more sources

Interactions between raw dark tea chemistry and dominant fungi shape Hei brick tea quality

International Journal of Food Microbiology
Hei brick tea undergoes a unique "steam pressing-drying (SPD)" process, where the interactions between raw tea chemicals and microbial communities occur, shaping the sensory qualities. Current studies have revealed the sensory attributes and microbial succession process in dark tea, while the correlations and interaction mechanisms between raw tea and ...
Yating, Guo, Haijing, Cui, Xinxin, Wang, Haowei, Guo, Xinyu, Feng, Anran, Yan, Yani, Pan, Lixin, He, Liping, Liu, Kexin, Zhang, Hua, Fang, Hesham R, El-Seedi, Qiang, Chu, Li, Niu, Ping, Chen   +14 more
openaire   +2 more sources

Volatile Compounds Formation in Dark Tea

2022
Zisheng Han, Liang Zhang
openaire   +1 more source

State-of-the-art review of dark tea: From chemistry to health benefits

Trends in Food Science and Technology, 2021
Fangjun Lin, Xin-Lin Wei, Hong-Yan Liu   +2 more
exaly  

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea

Food Chemistry, 2022
Yu Xiao, Yulian Chen, Chi-Tang Ho
exaly  

Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose

Food Research International, 2023
Shuai Wen, Ronggang Jiang, Xingchang Ou   +2 more
exaly