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Isolation of L-theanine from Tea Solution by Cation Exchange Resin in Batch and Fixed Bed Column
Jian-Hui Ye,Yi-Wen Luo,Hui-Ling Liang,Jian-Liang Lu,Jing Jin,Yue-Rong Liang,Xin-Qiang Zheng,Xian-Yang Luo 한국생물공학회 2011 Biotechnology and Bioprocess Engineering Vol.16 No.2
L-Theanine, a bioactive compound in tea, was isolated from tea solution using cation exchange resin no.732. The adsorption of L-theanine by cation exchange resin no.732 fit the Langmuir isotherm model and was a monolayer molecular interaction process. Thermodynamic studies revealed that the adsorption of L-theanine by resin no.732 was an exothermic and spontaneous physically driven process. The adsorption capacity was influenced by temperature, initial concentration, and pH. The L-theanine adsorption capacity under conditions at room temperature,pH 4.73, and initial L-theanine concentration 18 g/L was 241.731 ± 3.679 mg/g. The Thomas model was fit to describe the column adsorption data at different flow rates and initial concentrations. The L-theanine adsorbed by resin no.732 could be desorbed by 0.134 mol/L Na2HPO4aqueous solution with a recovery rate of 84.96%. These findings indicate that resin no.732 was a promising material for isolating L-theanine from tea solution.
A Review on Microbial Decaffeination
Hui-Shi Wu,Xin-Qiang Zheng,Yue-Rong Liang,Jian-Hui Ye,Jian-Liang Lu 한국차학회 2015 한국차학회지 Vol.- No.S
Exclusive exposure of caffeine might bring some adverse effects to human health, and cause some risks to environment. Microbial decaffeination might be a new alternative approach because of its high specificity and efficiency. Many studies revealed that several microorganisms can degrade caffeine, including genera Alcaligenes,Rhodococcus, Klebsiella, Acinetobacter, Enterobacter, Stenotrophomonas and Pseudomonas. Biodegradation of caffeine can be significantly influenced by temperature, pH, aeration rate and initial caffeine concentration of the incubation. There are two main pathways of caffeine biodegradation: C-8 oxidation and N-demethylation, while N-demethylation is the general catabolism pathway in bacteria. Application of microbial decaffeination has also been discussed in this review.
Antioxidant Properties of Green Tea, Oolong Tea, Black Tea and Pu-erh Tea
Jian-Hui Ye,Jing Jin,Yue-Rong Liang 한국차학회 2015 한국차학회지 Vol.- No.S
The antioxidant properties of green tea, oolong tea, black tea and pu-erh tea were studied using DPPH, ABTS and ORAC assays. Green tea had the strongest antioxidant capacities: 201.504 mg trolox/g for DPPH, 676.117 mg trolox/g for ABTS and 1215.029 mg trolox/g for ORAC. For DPPH and ABTS assays, the kinetics of different teas fitted well with second-order exponential decay equations, and single electron transfer reaction was the major reaction process. For ORAC assay, the decay of fluorescence intensity was accurately predicted by Boltzmann sigmoidal equation, and hydrogen atom transfer reaction was the principal reaction. The antioxidant capacities measured by DPPH, ABTS and ORAC assays were positively correlated to the total phenolics contents in teas, among which (-)-epigallocatechin gallate (EGCg) and (-)-epicatechin (EC) had the highest correlation coefficients with the antioxidant capacities of teas.
Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion
Qian Ye,Hao Chen,Lin Bin Zhang,Jian Hui Ye,Jian Liang Lu,Yue Rong Liang 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Browning of tea infusion is an obstructive factor influencing shelf life of ready-to-drink green tea. Effects of temperature and illumination on the browning of green tea infusion were investigated. It was shown that both elevated temperature and illumination led to the browning of green tea infusion, but temperature had greater effect on infusion color and level of catechins than illumination. The levels of unoxidized catechins such as (-)-epigallocatechin gallate (EGCg), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epicatechin (EC), and total catechins remaining in the tea infusion were significantly correlated to color parameters of the tea infusion. Sodium ascorbate inhibited the infusion browning by suppressing the oxidation of tea catechins and it is considered to be a more suitable preservative for prolonging shelf life of ready-to-drink green tea than ascorbic acid because it has less effect on tea taste. The effects of temperature and illumination on the epimerization of catechins were also discussed.
Rice Husk as a Food Carrier Forselective Enrichment of Tea Catechins
Meng Shi,Long-Yue Huang,Rong-Rong Han,Qiao Lin, Jian-Hui Ye,Yue-Rong Liang,Jian-Hui Ye 한국차학회 2015 한국차학회지 Vol.- No.S
The potentials of rice husk, oat bran and soya milk cake as food carriers for tea catechins(TC) were studied. Adsorption properties, contact time and temperature effects and the concentration of tea catechins, as well as digestive stability were investigated in this paper. The result showed that the adsorption capacity of rice husk for tea catechins was 32.04 mgg-1 which was 28.1 % and 17.7 % higher than those of oat bran and soya milk cake and no obvious adsorbability to caffeine was observed for these materials. The selectivity coefficient K of EGCg to TC for rice husk was 4.44 in comparison with 1.87 and 1.96 of oat husk and soya milk cake. This guarantees rice husk a selective food carrier to tea catechins with enrichment of EGCg. Also, 20 min contact time and tea extract concentration above 1.75 g L-1 are recommended in order to obtain a high loading amount of tea catechins onto rice husk, and low temperature is favorable for the adsorption processof tea catechins onto rice husk. Digestive study showed that combination of tea catechins with rice husk was propitious to increase the digestive stability of tea catechins in simulated gastrointestinal fluids. Thus, rice husk is a promising food carrier for tea catechins. Further studies would be focusing on the identification and separation of the functional constituent of rice husk and its interaction mechanism with tea catechins.
Hui-Yeong Seong,Jian Lee,Ye-Seul Park,Hwa-Jeong Lee,Yong Eui Koo 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Plastic bottles made by polyethylene terephthalate (PET) are commonly used for packaging of beverages like juices, soft drinks, beer and water. In PET manufacturing process, antimony trioxide is frequently used as a catalyst. There is a risk of antimony migration from PET packaging into beverages. Antimony is one of the primary pollutants published by United States Environmental Protection Agency, and Antimony trioxide is probably a human carcinogen, Group 2 by the International Agency for Research on Cancer. In this study, green microwave-assisted digestion method with diluted nitric acid at high temperature and pressure using a Single Reaction Chamber (SRC) was applied as sample preparation for the determination of antimony in beverages packed with PET bottles by inductively coupled plasma mass spectrometry (ICP-MS). Method validation was carried out for the proposed method according to the AOAC guideline. All performance parameters including selectivity, linearity, recovery, repeatability, the limit of detection (LOD), and the limit of quantification (LOQ) were validated in compliance with the AOAC guideline.
Ye-Seul Park,Jian Lee,Hui-Yeong Seong,Hwa-Jeong Lee,Yong Eui Koo 한국분석과학회 2021 학술대회논문집 Vol.2021 No.11
Nickel was a metal that can be present in products containing hydrogenated oils and fats because it is used as a catalyst in the curing process of vegetable oils such as mixed cooking oils, processed oils and fats, shortening, and margarine. In addition, since stainless steel is manufactured by making an alloy of iron with chromium, it can also be eluted from kitchen utensils. In particular, nickel can cause various toxic effects such as respiratory toxicity such as lung and nasal cancer and contact dermatitis when ingested in large amounts. In this study, an analytical method was established in order to determine nickel in confectionery, bread, and chocolate-based products in South Korea. Sample preparation of microwave-assisted acid digestion was carried out in an eco-friendly manner using diluted nitric acid with a single reaction chamber at high temperature and pressure. Residual carbon content and residual acidity were evaluated for digestion efficiency. Determination of Ni in 100 samples of processed food products was performed by ICP-MS analysis. The validation of the analytical method was investigated through some performance parameters including specificity, linearity, accuracy, precision, the limit of detection (LOD), and the limit of quantification (LOQ) according to the AOAC guideline. The recovery of Ni was confirmed with an average of 98.5% by using a certified reference substance (CRM) Baby food composite (NIST SRM2383a), and LOD and LOQ were values 0.009 mg/kg and 0.029 mg/kg, other validation items were also within the acceptable range of criteria.
Transcriptional analysis of Pieris rapae in response to P. rapae granulovirus
Hai-Jian Huang,Tong-Qiang Zhang,Qiao Lin, Jian-Hui Ye,Chuan-Xi ZHANG,Bao-Qin Zhang 한국응용곤충학회 2018 Journal of Asia-Pacific Entomology Vol.21 No.2
Pieris rapae granulovirus (PrGV) is an important pathogen that has been exploited as a microbial insecticide to control agriculture pests. They can specifically infect cabbage butterfly (Pieris rapae), causing a series of pathological symptoms. In this infected P. rapae at 6 h and 72 h. As a result, a series of host genes were significantly modulated following PrGV infection, including those correlated with exoskeleton, ribosome, heat shock protein (HSP), proteasome, oxidation-reduction and apoptosis. Taken together, our study unveiled the P. rapae response to PrGV at different time point and provided a potential strategy for pest management.