15 December 2016, Volume 36 Issue 6

    

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  Advances in Fluorine Absorption and Accumulation Mechanisms in Tea Plant

  HUANG Xin, SONG Xiaowei, CHEN Yuqiong

  Journal of Tea Science. 2016, 36(6): 551-556. https://doi.org/10.13305/j.cnki.jts.2016.06.001

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  Tea plant with strong ability to accumulate fluorine could tolerate several times higher external fluorine content than other plants. In this paper, the features of fluoride absorption and accumulation, their relative mechanisms and the physical effects of fluoride on tea plant were summarized. Future research directions of fluorine absorption and accumulation in tea plant were also discussed.
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  Inhibitory Effects of Tea and Tea Catechins on Breast Cancer

  QIAO Ruying, LI Ming, ZHENG Xinqiang, LU Jianliang, YE Jianhui, WANG Kairong, LIANG Yuerong

  Journal of Tea Science. 2016, 36(6): 557-566. https://doi.org/10.13305/j.cnki.jts.2016.06.002

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  Tea with high catechin contents has various health benefits. There are more than ten catechins in tea, among which epigallocatechin gallate (EGCG) is the most abundant. The inhibitory effects of tea and its major catechin (EGCG) on breast cancer were reviewed in the present paper, which included their abilities of suppressing carcinogen-induced ROS elevation and DNA damages, decreasing the responsiveness of cells to tumor necrosis factors, blocking the binding of estrogen to estrogen receptor, inhibiting DNA methylation, protecting mitochondria from oxidative damages and inhibiting tumor angiogenesis. The anti-proliferation and anti-metastasis of cancer cells and their synergistic effects with anticancer drugs were also mentioned. The inconsistent results in previous studies and directions for future research were finally discussed.
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  Research on The Promoting Effects on Tea Growth and Aluminum Tolerant Mechanism of Bacillus subtilis Strain QM7

  LUO Yi, SU Youjian, ZHANG Yongli, XIA Xianjiang, SONG Li, WANG Yejun, LIAO Wangyou

  Journal of Tea Science. 2016, 36(6): 567-574. https://doi.org/10.13305/j.cnki.jts.2016.06.003

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  At present, the biological activities of Bacillus.spp and other microorganisms in the acid tea garden soil are not high, thereby difficult to effectively promote plant growth and replace or reduce the usage of chemical fertilizer. In this study, one of Aluminum (Al) tolerance strains, Bacillus subtilis QM7 was isolated from tea garden soil. The auxin (IAA) production of QM7 was influenced by Al concentration (from 85.6 mg·L^-1 to 36.8 mg·L^-1 under 0 to 1 mmol·L^-1 external Al respectively). Results of pot experiment showed that strain QM7 could promote plant growth by increasing root surface area by 56.8% and numbers of root tips by 27.3% in 6 weeks. Two-dimensional gel electrophoresis (2-DE) was used to identify proteins involved in Al toxicity-induced changes. Results showed that more than 64 proteins differentially expressed in response to Al stress, including proteins involved in DNA transcription, protein translation and cell envelope, which reduced the growth of Bacillus subtilis.
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  Characteristics of Sulphur Distribution in Tea Plant and the Effect of Sulphur Application on Tea Yield and Quality

  PAN Jianyi, HONG Suting, ZHANG Youjiong, ZHU Yuejin, LIAO Wanyou, HAN Wenyan

  Journal of Tea Science. 2016, 36(6): 575-586. https://doi.org/10.13305/j.cnki.jts.2016.06.004

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  ：By using field experiment and survey, the characteristics of sulphur (S) distribution in tea plant and the effect of S application on tea yield and quality were studied. The results showed that S was mainly distributed in the active parts of tea plant, such as new shoots and feeding roots, followed by mature leaves, trunk and main roots were among the lowest. S contents in shoots and feeding roots were significantly increased after S application.
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  Infestation of Ectropis obliqua Enhances Neighboring Tea Plant Defenses Against Conspecific Larvae

  LEI Shu, LI Xiwang, SUN Xiaoling, WANG Zhiying, XIN Zhaojun

  Journal of Tea Science. 2016, 36(6): 587-593. https://doi.org/10.13305/j.cnki.jts.2016.06.005

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  In this study, the effect of herbivore-induced plant volatiles (HIPVs) from tea plant on the defense responses of neighboring tea plants was analyzed. The expression levels of defense-related genes, the content of defense compound in tea and the mass of Ectropis obliqua (TG) larvae were measured respectively. Compared with the control plants, the results showed that HIPVs released from TG-infested tea plants significantly induced the relative expression levels of CsiLOX1 and CsiACS1 in the neighboring tea plants within 24 h and 12 h. TG-induced expression of CsiLOX1 and CsiACS1 were also enhanced by HIPVs. Three days after HIPVs exposure, the polyphenol oxidases（PPOs） activity in the treated tea leaves was 1.36-fold higher than that of control. Meanwhile, the HIPVs-treated tea plants reduced the performance of TG. The above results showed that volatiles released from TG-infested tea can convey information to those neighboring plants and then trigger the induced defense responses against TG by modulating JA and ET signaling pathways in tea.
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  Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea

  LIU Jianjun, LI Meifeng, ZHANG Jing, TIAN Lili, WANG Kunbo, HUANG Jian′an, LIU Zhonghua

  Journal of Tea Science. 2016, 36(6): 594-602. https://doi.org/10.13305/j.cnki.jts.2016.06.006

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  To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index (P<0.01). While the fourth group exhibited a significant difference only in quality index (P<0.05). In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology.
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  Study on the Compositions and Dynamic Changes of Anthocyanins during the Manufacturing Process of ‘Zijuan’ Baked Green Tea

  XIE Dongchao, DAI Weidong, LI Pengliang, TAN Junfeng, LIN Zhi

  Journal of Tea Science. 2016, 36(6): 603-612. https://doi.org/10.13305/j.cnki.jts.2016.06.007

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  High performance liquid chromatography-mass spectrometry (HPLC-MS) analysis of 14 anthocyanins from ‘Zijuan’ baked green tea was established, and successfully applied to analyze the dynamic changes of anthocyanins during the manufacturing process. Acidic ethanol was used to extract anthocyanins. Nine anthocyanins, including delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, pelargonidin-3-O-glucoside, cyanidin, pelargonidin, delphinidin, peonidin, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3- O-(6-coumaroyl)-galactoside, were detected in ‘Zijuan’ baked green teas. Among them, delphinidin-3- O-galactoside, cyanidin-3-O-galactoside, delphinidin-3- O-(6-coumaroyl)-galactoside, and cyanidin-3- O-(6-coumaroyl)-galactoside were the major anthocyanin components in ‘Zijuan’. The total anthocyanin content generally declined during the manufacturing process, with its peak at 4.83 mg·g^-1 after withering and bottem at 1.82 mg·g^-1 in the final drying process. High temperature treatment was the key factor for the decline of anthocyanins. While, cyanidin-3-O-galactoside, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3-O- (6-coumaroyl)-galactoside were easily affected during that process.
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  Simulation Study on the Screening of the Reciprocating Roller Screen with Two Degrees of Freedom for Tea

  WANG Chengjun, ZHANG Tianyu, ZHENG Yan, CHEN Jinyan, HU Song

  Journal of Tea Science. 2016, 36(6): 613-620. https://doi.org/10.13305/j.cnki.jts.2016.06.008

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  Taking Yongxi Huoqing tea as research object, the EDEM based on the discrete element method was used for simulation study the influence of the kinematic and structure parameters of reciprocating roller screen with two degrees of freedom on screening efficiency for tea leaves. The effects of roller inclination, reciprocating angle and reciprocating frequency on screening was analyzed when the roller was on reciprocating rotational movement. It was found that the ideal parameters of the roller were: 4-6° (inclination), 2-2.5 Hz (reciprocating frequency) and 60-75° (reciprocating angle). Furthermore, an X-direction excitation was added to the roller screen to study the effects of excitation frequency, amplitude and reciprocating angle on the screening process by orthogonal test. The simulation results showed that the ideal parameters of the roller screen were: 8 Hz (excitation frequency), 8 mm (amplitude) and 70° (reciprocating angle) under screening mode with two degrees of Freedom.
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  Application of Electronic Tongue in Tea Detection and Identification

  PAN Yucheng, YE Naixing, JIANG Fuying, HUANG Xianzhou

  Journal of Tea Science. 2016, 36(6): 621-630. https://doi.org/10.13305/j.cnki.jts.2016.06.009

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  With the increase of knowledge on the human taste feeling mechanism and the development of sensor and pattern recognition technologies, electronic tongue, an intelligent sensing instrument simulating the human taste system, has been rapid developed. It is now also widely applied in many fields. This paper introduced the basic principle and structure of the electronic tongue. The application of electronic tongue in the identification of tea varieties, detection of taste substances, quality evaluation of tea etc were also reviewed. Moreover, the problems present in the application of electronic tongue in tea and the development direction in future were also discussed, which could be a useful reference for further in-depth studies.
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  Effects of Green Tea Extracts on Brewing Characteristics of Hongqu Glutinous Rice Wine

  LIN Xiaojie, HUANG Fei, HE Zhigang, LIANG Zhangcheng, LI Weixin

  Journal of Tea Science. 2016, 36(6): 631-638. https://doi.org/10.13305/j.cnki.jts.2016.06.010

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  The effects of green tea extracts on the biomass of monascus and yeasts, productivity of enzymes and brewing characteristics were investigated. Based on traditional fermentation technology for hongqu glutinous rice wine, green tea extracts by different ethanol solvents were added for fermentation and their effects on growth and metabolites of monascus and yeasts as well as alcohol yield were studied. The results showed that when 2% GTE was added for fermentation, green tea extracts by water or 15% ethanol-water solution resulted in relatively low EGCG and ECG. Moreover, they also exhibited promoting effects on growth of monascus, yeasts and the metabolites of enzymes. For example, the biomass of monascus increased by 2.4% and 5.0%, the productivity of enzymes increased by 26.4% and 47.8%, diastase activity increased by 6.3% and 11.8%, the biomass of yeasts increased by 9.4% and 10.4%, the productivity of enzymes increased by 21.2% and 30.5%, the enzyme activity increased by 6.3% and 11.8%, the alcohol yield increased by 10.67 and 13.87 percent point with the control. Extracts of green tea by 75% ethanol-water solution led to the highest EGCG and ECG, which exhibited negative effects on the growth of monascus and yeasts and the productivity of enzymes in monascus. The alcohol yield also decreased by 9.28 percent point.
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  Adsorption of Basic Fuchsine by Modified Green Tea

  LI Zhuoli, CAI Xiaomin, XU Yijie, YUAN Jingyue, ZHENG Qunxiong, XIONG Chunhua

  Journal of Tea Science. 2016, 36(6): 639-645. https://doi.org/10.13305/j.cnki.jts.2016.06.011

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  Green tea was modified by chemical reagents for preparing biosorbent to remove basic fuchsine in waste water. Effects of chemical reagents, relative concentration, initial concentration of basic fuchsine, adsorption time, temperature on the adsorption capacity and adsorption kinetics were investigated for optimum condition analysis. Results showed that the best chemical reagent was epichlorohydrin. The optimum concentration was 0.015 mol·L^-1. The optimum initial concentration of basic fuchsine was 20 mg·L^-1. The optimum temperature was 30℃. The optimum absorption time was 240 min. The maximum absorption capacity of the modified green tea reached 53.6 mg·g^-1. The adsorption kinetics followed the pseudo-first-order kinetic model. According to the isothermal adsorption of fuchsin basic adsorption with modified green tea, the Langmuir model was suitable for application. The adsorption of fuchsin basic by modified green tea belongs to single molecule layer adsorption.
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  The Construction of Jasmine Tea Flavor Index and Decision Tree Model in Identificating Scenting Quality

  TANG Xiani, XIA Yimin, LEI Yonghong, WANG Xiaochang, LIN Jie

  Journal of Tea Science. 2016, 36(6): 646-654. https://doi.org/10.13305/j.cnki.jts.2016.06.012

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  The ‘jasmine tea flavor’ (JIF) index of well-scented, poor-scented and not-scented jasmine teas was determined by analysis of the volatile components of 32 samples combined with relative references. Results showed that the JTF index was highly correlated with the total volatiles. Principal component analysis (PCA) were performed on 29 volatile compounds in 32 jasmine tea samples. It can be found that the JTF index and 29 volatile compounds were very helpful for identification of fake jasmine teas. In addition, the Quality Determination Model for jasmine tea was constructed with two decision nodes (JTF index=0.915, less than 4 components were missed in the twenty-nine volatile compounds). It was confirmed that the criteria was feasible for the quality identification of jasmine tea. Moreover, the construction of a decision tree model will provide a promising method for quality control and technology development of jasmine tea, especially for the admixture (such as synthetic fragrance oil).
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  Theaflavins and EGCG Protect SH-SY5Y Cells from Oxidative Damage Induced by Amyloid-β 1-42 and Inhibit the Level of Aβ₄₂ in vivo and in vitro

  ZHANG Jing, HUANG Jian'an, CAI Shuxian, YI Xiaoqin, LIU Jianjun, WANG Yingzi, TIAN Lili, LIU Zhonghua

  Journal of Tea Science. 2016, 36(6): 655-662. https://doi.org/10.13305/j.cnki.jts.2016.06.013

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  In this study, amyloid β-protein Aβ₄₂ was incubated with EGCG, TF, TF-3-G, TF-3'-G, TF-DG at the ratio of 1:1 and 1:5 under simulated physiological condition. The contents of β-sheets after incubation were tested by thioflavin T fluorometric assay. It was found that EGCG and theaflavins could suppress the formation of β-sheet structure, thereby inhibiting aggregations of Aβ₄₂. In addition, an SH-SY5Y cell damage model was established and MTT assay was used to examine cell viabilities when 20 μmol·L^-1 Aβ₄₂ was incubated with different concentrations of EGCG and theaflavins (10, 50, 100 μmol·L^-1). Intracellular reactive oxygen species (ROS) levels, antioxidant enzyme activities (GSH-Px) and MDA levels were also measured. The results showed EGCG and theaflavins treatments could alleviate the Aβ₄₂ induced oxidative damage to neural cells by reducing ROS and increasing the activity of GSH-Px. To study the in vivo protective effects of EGCG and theaflavins, SAMP8 mice were treated with 10 mg·kg-1·d^-1 EGCG or theaflavins respectively by gavage for 10 weeks, and the contents of Aβ₄₂ and AGEs in mouse serum were determined. The results showed that EGCG and theaflavins significantly decreased the contents of Aβ₄₂ and AGEs in SAMP8 serum. In summary, EGCG and theaflavins could inhibit the aggregations of Aβ₄₂ and reduce oxidative injury induced by Aβ₄₂ in neural cells, thereby exerting protective effects on AD.