An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

Liu, Kunyi; Chen, Qiuyue; Luo, Hui; Li, Ruoyu; Chen, Lijiao; Jiang, Bin; Liang, Zhengwei; Wang, Teng; Ma, Yan; Zhao, Ming

doi:10.3390/molecules28041722

Cited by 7 publications

(8 citation statements)

References 49 publications

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“…Dong et al (2016) also found oxidation condensation reactions of catechin, epicatechin, and CQA were more likely to occur at higher temperatures, and the reaction rate of these three phenols was higher at 90 • C than that at 50 • C. Flavanol degradation at 40 • C was the highest, as high temperature promoted oxidation, epimerization, hydrolysis, and/or polymerization of flavanols (Ferreyra et al, 2023). Temperature dependence of reaction rates between 4-methylbenzoquinone and amino acid residues lysine followed the Arrhenius law at 15-45 • C (Liu, Poojary, et al, 2023;Liu, Chen, et al, 2023). The effects of temperature on o-quinones are quite complex.…”

Section: Temperaturementioning

confidence: 98%

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From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Section: Temperaturementioning

confidence: 98%

“…(2022) also reported that CQA is the preferential substrate for PPO in apple juices. During the production of black tea, PPO mainly catalyzes catechin oxidation to generate complex products, such as theaflavins and thearubigins (Engelhardt, 2020; Liu, Chen, et al., 2023).…”

Section: O‐quinone Generation Mechanismsmentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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“…A notable application of BD simulations can be seen in the work of Luo et al., [49] who employed dissipative particle dynamics (DPD), a variant of BD simulations, to investigate the self‐assembly of amphiphilic diblock copolymers in the presence of cosolvents. Their findings underscored how cosolvent properties, such as water affinity and composition, critically dictate the morphology and pathway of vesicle formation, thereby illustrating the pivotal role of cosolvents in polymer system self‐assembly.…”

Section: Theoretical Approaches To Understanding Intermediate States ...mentioning

confidence: 99%

Transient and elusive intermediate states in self‐assembly processes: An overview

Zhang,

Hu,

Xing

et al. 2024

Responsive Materials

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The transient and elusive intermediate states are the keys in self‐assembly processes, which are common phenomena shaping the structure, properties, and functionalities of assembled materials across many scientific domains. However, the understanding about the intermediate states of self‐assembly process is always challenging and limited. In this review, we focus on these states by combining theoretical and experimental approaches. By examining a wide variety of self‐assembly systems that span from biological to metal–organic nanostructures, this review uncovers the wealth of intermediate states of self‐assembled materials. In addition to combining the current knowledge, it will identify challenges and provide a new insight into the opportunities for future research.

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“…MISA software (Liu et al, 2023a; https://webblast.ipk-gatersleben. de/misa/) was used to identify SSR loci within the A. cristatus transcriptome (Figure 1D).…”

Section: Screening Of Est-ssr Loci Screening and Primer Design Of A C...mentioning

confidence: 99%

Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea

Hu,

Liu,

Zhou

et al. 2024

Front. Microbiol.

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IntroductionAspergillus cristatus is a homothallic fungus that is used in the natural fermentation process of Chinese Fuzhuan tea and has been linked to the production of bioactive components. However, not much is known about the variations present in the fungus. To understand the variation of the dominant microorganism, A. cristatus, within dark tea, the present study investigated the genetic and morphological diversity of 70 A. cristatus collected across six provinces of China.MethodsExpressed sequence tags-simple sequence repeats (EST-SSR) loci for A. cristatus were identified and corresponding primers were developed. Subsequently, 15 specimens were selected for PCR amplification.ResultsThe phylogenetic tree obtained revealed four distinct clusters with a genetic similarity coefficient of 0.983, corresponding to previously identified morphological groups. Five strains (A1, A11, B1, D1, and JH1805) with considerable differences in EST-SSR results were selected for further physiological variation investigation. Microstructural examinations revealed no apparent differentiation among the representative strains. However, colony morphology under a range of culture media varied substantially between strains, as did the extracellular enzymatic activity (cellulase, pectinase, protease, and polyphenol oxidase); the data indicate that there are differences in physiological metabolic capacity among A. cristatus strains.DiscussionNotably, JH1805, B1, and A11 exhibited higher enzymatic activity, indicating their potential application in the production of genetically improved strains. The findings provide valuable insights into species identification, genetic diversity determination, and marker-assisted breeding strategies for A. cristatus.

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An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

Cited by 7 publications

References 49 publications

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Transient and elusive intermediate states in self‐assembly processes: An overview

Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea

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