Changes of constituents and activity to apoptosis and cell cycle during fermentation of tea

Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher in the fermented black tea and pu-erh tea, while the polyphenol level was higher in the unfermented green tea. Hence, a treatment of tea aqueous extract and the components, which are emerging as promising anticancer agents, were pursued to determine whether this treatment could lead to enhance apoptosis and cell cycle arrest. In the human gastric cancer cell line SGC-7901, the cell viability and flow cytometry analysis for apoptotic cells indicated effects in a dose-dependent inhibition manner for the three tea treatment groups. The apoptosis rates were found to be elevated after 48 h of treatment with 31.2, 125, and 500 μg/mL of green tea extract, the higher catechins content may be involved in the mechanism. Cell cycle was arrested in S phase in the fermented black tea and pu-erh tea, and the populations were significantly decreased in G2/M phases, possibly due to the oxidation of tea polyphenols, which causes an increase of theabrownins. CCC-HEL-1 normal cells were not sensitive to tea extract. These findings suggest that the fermentation process causes changes of the compounds which might be involved in the changes of cell proliferation inhibition, apoptosis induction and cell cycle arrest.     

Antioxidant activity of tea extracts in lipids and correlation with polyphenol content

The present study examined the antioxidative activity of water and ethanol extracts of green and black tea leaves against the oxidation of heated sunflower oil and lard. Oxidation was conducted at 110 °C in the Rancimat test. Total polyphenols and catechin contents in tea extracts were measured. The research showed that the total polyphenol content in green and black tea leaves was 205.2 and 148.7 mg/g, respectively. In tea leaves extracts, it ranged between 245.9 mg/g and 837.7 mg/g and depended on the extraction solvent and the kind of tea used (p <0.001). The highest polyphenol content was observed in samples extracted with 95% ethanol, lower contents were found with the use of water. Results showed that the highest antioxidant activity, measured as an induction period, with 1000 ppm green tea ethanol extract, was comparable to á‐tocopherol activity in sunflower oil. In lard, the longest induction period was measured with 500 and 1000 ppm of green tea ethanol extract. Other tea extract concentrations were significantly less active. Statistical analysis of the tea extract antioxidant activity in lipids in the Rancimat test showed an essential influence of the catechin contents. Further statistical analysis also showed an influence of (?)‐epicatechin gallate (ECG), (?)‐epicatechin (EC), and (+)‐catechin (C) contents in the tea extracts on the antioxidant activity in lipids. It was stated that the antioxidant activity was higher in tea extracts containing high levels of ECG, EC, and C.     

Yield and chemical composition of the vegetal parts of the amaranth (Amaranthus hypochondriacus, L.) at different physiological stages

The genus Amaranthus comprises species which, consumed as vegetables, provide essential nutrients to man; they also have a high acceptability among the population. These two factors justify the need to increase their cultivation. Therefore, the purpose of this research was to establish the most adequate physiological state of maturity, to harvest the leaves for human consumption. The field experiment utilized a randomized block design with three treatments and eight replications. These treatments consisted in harvesting the plants at 25, 40 and 60 days after emergence of the seedlings, samples which served to evaluate: plant height, number of leaves, leaf surface area, gross weight (leaves and stems), net weight (leaves), green matter and dry matter yield, as well as protein. The chemical composition of the harvested material was evaluated also in terms of moisture, protein, crude fiber, ether extract, ash, carbohydrate, calcium, phosphorus, iron, beta-carotene and oxalates. The results obtained in the agronomic study were subjected to analysis of variance for the respective design, with significant differences found between treatments for all the variables studied. In its turn, the results of the chemical analysis were analyzed by a completely randomized design, with significant differences obtained for most of the variables studied, except for ether extract, calcium, iron and oxalates. From the nutritional point of view, the first harvest was the most acceptable due to the chemical composition of the plant, in particular protein (29.5%), beta-carotene (33.7 mg%), calcium (2,356.1 mg%), phosphorus (759.1 mg%) and due to its low crude fiber content, only 11.1 g%. It did not occur so from the agronomic point of view, since during this stage, very low yields of green matter (575.9 kg/ha), dry matter (66.6 kg/ha) and protein (19.7 kg/ha) were obtained. At the second harvest, besides obtaining adequate yields of green matter (6,530.4 kg/ha), dry matter (681.8 kg/ha) and protein 154.3 kg/ha), an acceptable composition in its protein content (22.7 g%), beta-carotene (24.1 mg%), calcium (2,279.8 mg%), phosphorus (740.9 mg%) and iron (52.7 mg%) was also obtained. The crude fiber content, on the other hand, was not excessively increased (14.3 g%), from which findings it was concluded that this is the best stage for harvesting, in comparison with the harvests carried out 25 and 60 days after emergence. Finally, it was observed that harvesting at 60 days gave the highest yields in green matter (24,272.8 kg/ha), dry matter (3,452.0 kg/ha) and protein (510.7 kg/ha).(ABSTRACT TRUNCATED AT 400 WORDS)     

Purification and incorporation of the black ink of cuttlefish Sepia officinalis in eye cosmetic products

Synthetic colours used in cosmetics are a point of concern, and biotechnology has, to a certain extent, helped to resolve this problem. The present study aimed to integrate dyes from a natural extract, the black ink of cuttlefish Sepia officinalis, after purification, in black eye make‐up products (mascara and eyeshadow). Analyses showed differences in the chemical composition of treated and untreated forms of sepia black ink. Indeed, remarkable reductions in total mineral load, water content and proteins (79.3, 58.22 and 44% respectively) were noted. Treated sepia black ink had a low content of analytes. Very satisfactory results were obtained in terms of the level of aspect, texture, colour and covering capacity of the formulated cosmetic products. Moreover, the addition of S. officinalis black ink to iron oxide and black bone dyes improved the level of colour, spread and covering capacity of mascara and eyeshadow.     

Effect of the harvest season on the composition of raw and fermented cotyledons of 2 varieties of cacao and shell fractions

A study was carried out wherein during the period August 1979 to January 1980, samples of raw and fermented cacao were analyzed monthly. These included two varieties: Arriba, taken from a farm in "Quevedo", and the EET-19, grown in "Pichilingüe" by the Instituto Nacional de Investigaciones Agropecuarias (INIAP). Taking the ear of cacao as a basis, the weight of its main parts was determined. The proximal composition was established in the cotyledons, with significant statistical differences in regard to moisture, protein, and ether extract content according to the month of harvest. As to the fermentation process, differences in moisture, ether extract and ash content were detected; differences in the ether extract and ash content were found between the two varieties. The fat extracted from the cotyledons presented different iodine, saponification and acidity index values between the raw and fermented samples, but none were determined between the varieties; as far as the month of harvest is concerned, differences in the acidity index were observed. The percentage composition of the main fatty acids is reported (palmitic, stearic, oleic, and linoleic acids). In order to suggest possible industrial ways of utilizing the cacao shell by-product which is discarded by the shelling machine, the chemical characteristics of five fractions were determined based on the functioning of the shelling machine. The moisture, protein, ether extract, ash, crude fiber, theobromine, and caffeine contents varied among the fractions, and it was dependent on the broken "nibs" content. Differences in the protein, ether extract, and ash content, according to the months of production, were found. Obviously, the high fat content in fractions A (fine dust) and B (fine ground), which varied from 30 to 11 g/100 g, merits its extraction; the remainder meal has a valuable protein and alkaloid content. The chemical characteristics of the fat extracted from the shell of two fractions were similar to the fat extracted from the cotyledons.     

Preparation of Cold Brew Tea by Explosion Puffing Drying at Variable Temperature and Pressure

Cold brew tea was prepared using explosion puffing drying at variable temperature and pressure. The influences of moisture content of predried tea leaves, freezing pretreatment times at ?18°C, and puffing temperature on water extracts content of cold brew tea were studied according to the orthogonal experiments of processing of cold brew tea based on single factors. The biochemistry ingredients of cold brew tea and hot air–dried green tea were determined and compared. The optimum processing conditions of cold brew tea were obtained as follows: predried tea leaf moisture content 50%, freezing pretreatment three times, puffing temperature 105°C. Under these optimized processing conditions, cold brew tea was obtained. When cold brew tea was soaked in cold water for 30 min at 20°C, the water extracts content, caffeine, tea polyphenols, and free amino acids of cold brew tea reached 18.21, 0.88, 11.86, and 1.02%, respectively. High-performance liquid chromatography (HPLC) analysis showed that the amount of tea catechins in cold brew tea and hot air–dried green tea were 11.74 and 11.47%, respectively. The caffeine in cold brew tea was 3.06%, equal to that in hot air–dried green tea. Experimental results showed that biochemistry ingredients of cold brew tea prepared by explosion puffing drying at variable temperature and pressure difference were easy to extract by low-temperature water. This research provides theory and technical support for industrialized production of cold brew tea.     

从雷竹叶中提取茶多酚及其红外光谱的研究

以雷竹叶为原料,按设计的工艺条件,用乙醇提取茶多酚,乙酸乙酯萃取,回收溶剂,大孔树脂精制产物。得到竹叶中的粗茶多酚的含量13.4%,精茶多酚含量为2.60%。以没食子酸为标品、进行提取物及精制茶多酚的红外测试,对其基团归属予以认定,确定产物成分。     

Dyeing of cotton and jute with tea as a natural dye

Cotton and jute fabrics were dyed with an aqueous extract of tea, containing tannins as the main colorant species. The dyeing was carried out with and without metal salts as mordants, using three different dyeing methods: pre-mordanting, meta-mordanting and post-mordanting. The resulting wash and light fastnesses of the dyed fabrics were good to excellent. The colour of the fabrics was investigated on computer colour matching system in terms of K/S , and CIELAB colour-difference values. Deep shades ( K/S = 3.9) were obtained for jute in acidic media, while cotton fabrics could be dyed in medium depths ( K/S = 2.0) under identical conditions of dyeing.     

Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process

Combined far-infrared radiation with hot-air convection (FIR-HA) drying was used for improving colour and antioxidant properties of mulberry leaf tea. Antioxidant properties and phenolic compounds of FIR-HA dried mulberry tea were determined and compared with the commercial product and with fresh leaves. We found that a smaller decrease in L and b values of the FIR-HA dried tea than those of commercial tea was observed. FIR-HA tea was found to have similar colour to fresh leaf while the commercial tea had darker colour. A significant decrease in total phenolic acid content (TPC) and total flavonoid content (TFC) was found in hot-air (HA) dried commercial tea compared to fresh leaves, while TPC in FIR-HA dried tea was significantly increased. Similar results were found in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities. However, the results were different for ferric reducing antioxidant power (FRAP). Both teas had lower FRAP values compared to fresh leaves. Eleven phenolic compounds were identified in fresh leaf and in mulberry tea, namely p-coumaric acid, benzoic acid, (+)-catechin, chlorogenic acid, vanillic acid, syringic acid, sinapic acid, protocatechuic acid, ferulic acid, gallic acid and caffeic acid. The total content of phenolic compounds (TPCC) increased in FIR-HA dried samples compared to those of HA dried tea, except for chlorogenic and syringic acids, which were found in greater amounts in HA dried commercial tea. Our results have demonstrated that FIR-HA should be considered as a suitable drying method for mulberry tea with respect to preserving its antioxidant properties and phenolic compounds.     

Preparation of ordered porous carbon from tea by chemical activation and its use in Cr(VI) adsorption

Ordered porous carbon was prepared from a new carbon precursor??the tea leaves, the most widely used beverage worldwide by a chemical activation process. We obtained well developed spherical interlinked meso and micro pores with uniform pore morphology and high surface area from green, black and waste tea by NaOH as well as H₃PO₄ activation process. The carbon obtained from green tea by H₃PO₄ activation had the highest BET surface area of 1,285?m²g^?1 with total pore volume of 0.6243?mL?g^?1. The as prepared porous carbon showed high adsorption efficiency of Cr(VI) adsorption from aqueous solution.     

红茶、绿茶提取物联合应用的护肤功效研究

以红茶提取物、绿茶提取物为考察对象,考察了红茶提取物和绿茶提取物的单独及联合应用的防晒、保湿、抗氧化、美白、抗衰老等功能,测试了二者在以上功能联合应用是否具有协同增效作用。结果表明,红茶、绿茶提取物在保湿、抗氧化、美白、抗衰老等功能上,联合应用比二者单独应用效果更强,其中2 g/L红、绿茶提取物混合物在抑制酪氨酸酶、弹性蛋白酶方面的联合指数CI仅为0.29和0.054,协同增效效果显著。     

接骨木多糖的理化性质分析

以接骨木叶为原料,脱脂后,采用水提醇沉法来提取多糖,采用双氧水脱色,木瓜蛋白酶法-三氯乙酸正丁醇联合法进行除蛋白,得到接骨木精多糖。对接骨木多糖的含水量、灰分含量、糖含量、蛋白质含量等理化性质进行分析。结果为:接骨木多糖的蛋白质含量为5.38%,多糖含量为33.62%,水分含量为12.56%,灰分含量为1.7%。     

不同品种黑穗醋栗叶片总黄酮含量的测定

本试验以小浆果类果树黑穗醋栗（布劳德、亮叶、利桑佳）的叶片为试材，利用分光光度法测定了三个黑穗醋栗品种叶片（鲜样、干样）中总黄酮含量。结果表明：布劳德、亮叶、利桑佳叶片中均含有丰定的黄酮类物质。其中布劳德叶片中总黄酮含量最高，鲜样231．70mg/100g，干样397．82mg/100g；亮叶次之，鲜样170．01mg/100g，干样275．89mg/100g；利桑佳叶片中总黄酮含量相对较少，鲜样78．07mg/100g，干样169．73mg/100g。此外利用定性实验（颜色反应）并与标准品芦丁作比较，初步确定黑穗醋栗三个品种的叶片所含黄酮类化合物主要是黄酮和黄酮醇两类。     

Interactions betweenKalmia and black spruce: Isolation and identification of allelopathic compounds

Aqueous extracts of fresh leaves and organic soil of northern sheep laurel (Kalmia angustifolia var.angustifolia) were found to be inhibitory to the growth of black spruce (Picea mariana) germinants. Primary root growth of black spruce was more affected by the extracts than was shoot growth. The growth inhibition caused by the leaf extract was most pronounced under acidic conditions (pH 3–4). The aqueous extract ofKalmia leaves contained ferulic, vanillic, syringic, gentisic,m-coumaric,p-coumaric,o-hydroxyphenylacetic, andp-hydroxybenzoic acids as well as some other unknown compounds. These compounds were isolated from the aqueous extract ofKalmia leaves by ethyl acetate extraction and identified using thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). Bioassay indicated that the overall toxicity of the phenolic compounds to black spruce appeared to increase in the order ofo-hydroxyphenylacetic,p-hydroxybenzoic, vanillic,p-coumaric, gentisic, syringic, ferulic, andm-coumaric acids.     

Optimization of Microwave-Assisted Extraction of Tea Saponin and Its Application on Cleaning of Historic Silks

Microwave-assisted extraction (MAE) was utilized to extract tea saponin from oil-tea camellia seed cake. The factors influencing the extraction efficiency were studied, including the effects of microwave power, irradiation duration, temperature, ratio of solvent to material and aqueous ethanol concentration. By systematic orthogonal experiments, the optimal extraction technology was determined. Compared with a conventional extraction method, MAE shows great advantages with the extraction time reduced from 6 h to 4 min, 50 % organic solvent saved and about 14 % extraction yield enhanced. Fourier transform infrared spectroscopy testing and high performance liquid chromatography analysis proved that the extracted resultants were tea saponin with similar compounds as a standard tea saponin. The extracted tea saponin was applied on the cleaning of historic silks and showed good removal effect on the stains. This work provides useful information for fully use of oil-tea camellia seed cake and new applications of tea saponin at the protection of historic textiles.     

从竹叶中同步提取多糖、茶多酚和黄酮的研究

研究高压脉冲电场法同步提取竹叶中黄酮、茶多酚和多糖的工艺。以竹叶为原料,在电场强度、脉冲数、提取介质pH和料液比4个单因素实验的基础上,采用L9(34)正交实验确定最优化工艺。结果表明,采用高压脉冲电场法进行同步提取,竹叶黄酮、茶多酚和多糖提取率分别可达到2.48%,0.93%和3.54%,竹叶黄酮与多糖的提取率比传统方法提高了25%以上,但茶多酚的提取率略有降低。该工艺可同步有效地从竹叶中提取黄酮、茶多酚和多糖,对于综合开发竹叶活性成分具有指导意义。     

Dyeing of cotton with the natural dye extracted from waste leaves of green tea (Camellia sinensis var. assamica)

Due to an increase in the production of green tea, the amount of leaf waste has increased enormously, causing serious environmental problems. With regard to environmental awareness, the possibility of reusing the waste leaves of green tea as a low‐cost and abundantly available source of natural dye for dyeing cotton fibres was investigated. Natural dye powder from the waste leaves of green tea (NDPT) was successfully applied to dye cotton fibres without mordant by batch experiments. NDPT was obtained as a dark brown powder with a yield of 2.7 ± 0.5% w/w from dried waste leaves of green tea. The optimal conditions for dyeing NDPT onto cotton fibres were: pH of dye solution, 3; material to liquor ratio, 100:1; dyeing time, 180 min; concentration of dye solution, 3.0 mg/ml; and dyeing temperature, 100 °C. The colour of cotton fibres dyed with NDPT was observed to be dark brown. The adsorption data of NDPT on cotton fibres was best fitted with a Langmuir adsorption isotherm model with a correlation coefficient (R²) of 0.997. It is clear that there is a strong possibility of reusing the waste leaves of green tea as a low‐cost and abundantly available source of natural dye for dyeing cotton fibres.     

A route from olive oil production to natural dyeing: valorisation of prina (crude olive cake) as a novel dye source

An attempt has been made to valorise an agroindustrial solid waste in natural textile dyeing as a novel dye source. The dyeing and fastness properties of prina (crude olive cake/pomace) extract were evaluated to fill the gap in this field. This very cheap biomass was utilised (80 g/l) by applying chemical solvent‐free aqueous extraction to dye wool fabric with only small amounts (0.2, 0.4, 0.8, and 1.6 g/l) of metallic mordants, namely alum, iron(II) sulfate, copper(II) sulfate, stannous chloride, and potassium dichromate, and avoiding the use of alkali, acid, chemicals, and auxiliaries in dyeing and washing processes. Colour shades of beige, cream, sandy, apricot, straw, cumin, mustard, olive, and khaki were obtained. Significant differences in colour strength and CIELab coordinates were observed, depending on mordant type and mordanting method. Copper(II) sulfate and iron(II) sulfate ensured the most significant colour changes and nuances, the darkest colours, and the best light fastness values. Prina extract itself (without mordant) has a light fastness of 3 (fair) and excellent wash fastness of 4–5, both for colour change and bleeding. Irrespective of the concentration and mordanting method, alum, stannous chloride, and potassium dichromate did not generate a light fastness improvement compared with the control sample. Although good light and wash fastness values have been achieved without mordants, it is necessary to use them to widen the colour gamut and to obtain increased colour strength.     

MODELING OF DESORPTION ISOTHERM OF BLACK TEA

In this paper the relationship between the moisture content of black tea and the relative humidity at different temperature conditions is interrogated. The equivalent moisture contents was measured using the static gravimetric method under the relative humidity range of 10% to 90% and under the temperature range of 25°C to 80°C. The obtained data was analysed using statistical data processing techniques and the results fitted to the different sorption isotherm equations like GAB, Oswin, Henderson, and Halsey at various temperatures. The G.A.B. and Oswin equations show good agreements with the obtained results. The results indicate that the desorption isotherms of black tea are sensitive to the temperature. At constant water activity, an increase in temperature decreases the equivalent moisture content of black tea.     

橡胶补强填充剂概览

加入各种补强性填料可提高橡胶制品的物理机械性能,延长使用寿命。除了常用的炭黑、白炭黑,该文还介绍了炭黑-白炭黑双相填充剂,以及改性高岭土、凹凸棒改性粘土、改性硬质陶土、纳米氧化锌等其他填充剂,并围绕轮胎技术对各种补强性填料进行了展望。