Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

Zhao, Feng; Ye, Naixing; Qiu, X.; Jiang, Qian; Wang, Danhong; Yue, Wenjie; Zuo, Zecheng; Chen, Mingjie

doi:10.1016/j.foodres.2019.01.002

Cited by 23 publications

(5 citation statements)

References 33 publications

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“…Oligopeptides are water soluble and have similar taste properties to free amino acids. Oligopeptides have been reported to exhibit various tastes such as umami, sweet, bitter, and astringent [ 33 ]. Similar to roasting [ 19 ], we found that steaming resulted in increasing levels of most differential amino acids, oligopeptides, and other derivatives ( Figure 5 A).…”

Section: Resultsmentioning

confidence: 99%

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Gui

Gao

Zheng

et al. 2023

Foods

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Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.

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Section: Resultsmentioning

confidence: 99%

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Gui

Gao

Zheng

et al. 2023

Foods

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“…Next, filtrate < 3000 Da was collected for oligopeptide analysis. The peptide was sequenced by liquid chromatography−mass spectrometry (LC−MS) as per the standard method, albeit with some modifications [ 20 ]. Oligopeptides were identified by ultra-performance liquid chromatography (Dionex Ultimate 3000, Waltham, MA, USA) and mass spectrometry (Thermo Scientific Q active, Waltham, MA, USA).…”

Section: Methodsmentioning

confidence: 99%

Sea Cucumber Hydrolysate Alleviates Immunosuppression and Gut Microbiota Imbalance Induced by Cyclophosphamide in Balb/c Mice through the NF-κB Pathway

Mao

et al. 2023

Foods

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This study aimed to investigate the effect of sea cucumber hydrolysate (SCH) on immunosuppressed mice induced by cyclophosphamide (Cy). Our findings demonstrated that SCH could increase the thymus index and spleen index, decrease the serum alanine transaminase (ALT) and aspartate aminotransferase (AST) levels, increase the serum IgG and small intestinal sIgA levels, reduce small intestinal and colon tissue damage, and activate the nuclear factor-κB (NF-κB) pathway by increasing TRAF6 and IRAK1 protein levels, as well as the phosphorylation levels of IκBα and p65, thereby enhancing immunity. In addition, SCH alleviated the imbalance of the gut microbiota by altering the composition of the gut microbiota in immunosuppressed mice. At the genus level, when compared with the model group, the relative abundance of Dubosiella, Lachnospiraceae, and Ligilactobacillus increased, while that of Lactobacillus, Bacteroides, and Turicibacter decreased in the SCH groups. Moreover, 26 potential bioactive peptides were identified by oligopeptide sequencing and bioactivity prediction. This study’s findings thus provide an experimental basis for further development of SCH as a nutritional supplement to alleviate immunosuppression induced by Cy as well as provides a new idea for alleviating intestinal damage induced by Cy.

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“…Qualitative and quantitative instruments include automated column chromatography, high performance liquid chromatography (HPLC), ultra-HPLC, LC-MS-MS, and HPLC-NMR. The LC-MS-MS exemplifies the dramatic advancement that has occurred and its application in analysis and chemical structure determination can shorten the characterization time from weeks or months to hours (Lin et al, 2012;Lopez-Gutierrez et al, 2015;Zhao et al, 2019). The challenge in development of natural products as medical foods and therapeutics having been created by the inherent variability in the starting material -whether a freshly harvested plant or a dried or partially processed plant product can be solved mostly with current modern instruments and techniques.…”

Section: Implication Of Computerized Instrumentation Enabling Improvementioning

confidence: 99%

Profiled tea extracts exemplifying the importance of characterizing food bioactives: opinion piece

Li¹,

Gosslau²,

Lange³

et al. 2019

Journal of Food Bioactives

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Natural products from food and herbs have been used as functional food and medicine for centuries, much earlier than any of the current single molecule drugs in the market. Historically, natural products are the dominant resources of current global pharmaceutical market. Examples include world’s most commonly used drugs such as aspirin, penicillin and taxol. In viewing the increasing attraction and exponentially growing need for functional foods and effective medicines, the potential for natural products to serve as safe and effective preventive and therapeutic agents is of much interest. However, the importance in the phytochemical characterization of plant origin and associated extracts containing multiple phytochemicals in research and product development in this field has been plagued by overwhelmingly focusing on their biological effects. More than often inconsistent and invalid biological results are provided without chemical component identification and validation. Hence it is vital to characterize and identify the ingredients in the plant extracts – food bioactives- that play critical roles in promoting health or having therapeutic effects. The combination of chemical identification and biological evaluation is the key to having valid and consistent results in elucidating health beneficial properties of a plant or its extracts and also a key to have a meaningful comparison among similar studies due to the use of the same standard. Herein, we use tea as examples demonstrating the importance of phytochemical profiling and associated bioactive property of functional foods.

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Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry

Cited by 23 publications

References 33 publications

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis

Sea Cucumber Hydrolysate Alleviates Immunosuppression and Gut Microbiota Imbalance Induced by Cyclophosphamide in Balb/c Mice through the NF-κB Pathway

Profiled tea extracts exemplifying the importance of characterizing food bioactives: opinion piece

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