Current Issues in Molecular Biology,
Год журнала:
2024,
Номер
46(12), С. 14270 - 14290
Опубликована: Дек. 18, 2024
Dendrobium
devonianum
is
an
important
medicinal
plant,
rich
in
flavonoid,
with
various
pharmacological
activities
such
as
stomachic
and
antioxidant
properties.
In
this
study,
we
integrated
metabolome
transcriptome
analyses
to
reveal
metabolite
gene
expression
profiles
of
D.
devonianum,
both
green
(GDd)
purple-red
(RDd)
semi-annual
annual
stems.
A
total
244
flavonoid
metabolites,
mainly
flavones
flavonols,
were
identified
annotated.
Cyanidin
delphinidin
the
major
anthocyanidins,
cyanidin-3-O-(6″-O-p-Coumaroyl)
glucoside
delphinidin-3-O-(6″-O-p-coumaroyl)
being
highest
relative
content
RDd.
Differential
metabolites
significantly
enriched,
biosynthesis,
anthocyanin
flavone
flavonol
biosynthesis
pathways.
Transcriptomic
analysis
revealed
that
high
levels
structural
genes
for
main
reasons
color
changes
Based
on
correlation
weighted
co-expression
network
(WGCNA)
analysis,
CHS2
(chalcone
synthase)
UGT77B2
(anthocyanidin
3-O-glucosyltransferase)
candidate
involved
stem
pigmentation.
addition,
key
transcription
factors
(TFs),
including
three
bHLH
(bHLH3,
bHLH4,
bHLH5)
two
MYB
(MYB1,
MYB2),
which
may
be
regulation
identified.
This
study
provides
new
perspectives
efficacy
components
flavonoids
regulation.
Foods,
Год журнала:
2024,
Номер
13(11), С. 1721 - 1721
Опубликована: Май 30, 2024
The
oxidation
step
in
Oolong
tea
processing
significantly
influences
its
final
flavor
and
aroma.
In
this
study,
a
gas
sensors
detection
system
based
on
13
metal
oxide
semiconductors
with
strong
stability
sensitivity
to
the
aroma
during
production
is
proposed.
consists
of
path,
signal
acquisition
module,
module.
characteristic
response
signals
sensor
exhibit
rapid
release
volatile
organic
compounds
(VOCs)
such
as
aldehydes,
alcohols,
olefins
oxidative
production.
Furthermore,
principal
component
analysis
(PCA)
used
extract
features
collected
signals.
Then,
three
classical
recognition
models
two
convolutional
neural
network
(CNN)
deep
learning
were
established,
including
linear
discriminant
(LDA),
k-nearest
neighbors
(KNN),
back-propagation
(BP-ANN),
LeNet5,
AlexNet.
results
indicate
that
BP-ANN
model
achieved
optimal
performance
3-4-1
topology
at
pc
=
3
accuracy
rates
for
calibration
prediction
94.16%
94.11%,
respectively.
Therefore,
proposed
can
effectively
differentiate
between
distinct
stages
process.
This
work
improve
products
facilitate
automation
capable
long-term
online
real-time
monitoring
Foods,
Год журнала:
2025,
Номер
14(6), С. 983 - 983
Опубликована: Март 13, 2025
The
fermentation
of
oolong
tea
is
a
critical
process
that
determines
its
quality
and
flavor.
Current
control
relies
on
makers'
sensory
experience,
which
labor-intensive
time-consuming.
In
this
study,
using
Tieguanyin
as
the
research
object,
features
including
water
loss
rate,
aroma,
image
color,
texture
were
obtained
weight
sensors,
tin
oxide-type
gas
sensor,
visual
acquisition
system.
Support
vector
regression
(SVR),
random
forest
(RF)
machine
learning,
long
short-term
memory
(LSTM)
deep
learning
algorithms
employed
to
establish
models
for
assessing
degree
based
both
single
fused
multi-source
features,
respectively.
results
showed
in
test
set
mean
absolute
error
(MAE)
ranged
from
4.537
6.732,
root
square
(RMSE)
5.980
9.416,
coefficient
determination
(R2)
values
varied
between
0.898
0.959.
contrast,
data
fusion
demonstrated
superior
performance,
with
MAE
reduced
2.232-2.783,
RMSE
2.693-3.969,
R2
increased
0.982-0.991,
confirming
feature
enhanced
characterization
accuracy.
Finally,
Sparrow
Search
Algorithm
(SSA)
was
applied
optimize
models.
After
optimization,
exhibited
ranging
1.703
2.078,
2.258
3.230,
0.988
0.994
set.
application
SSA
further
model
accuracy,
Fusion-SSA-LSTM
demonstrating
best
performance.
enable
online
real-time
monitoring
tea,
contributes
automated
production
tea.
Foods,
Год журнала:
2024,
Номер
13(9), С. 1315 - 1315
Опубликована: Апрель 25, 2024
Rougui
Tea
(RGT)
is
a
typical
Wuyi
Rock
(WRT)
that
favored
by
consumers
for
its
rich
taste
and
varied
aroma.
The
aroma
of
RGT
greatly
affected
the
process
green-making,
but
mechanism
not
clear.
Therefore,
in
this
study,
fresh
leaves
spring
were
picked,
green-making
(including
shaking
spreading)
spreading
(unshaken)
were,
respectively,
applied
after
sun
withering.
Then,
they
analyzed
GC-TOF-MS,
which
showed
abundance
volatile
compounds
with
flowery
fruity
aromas,
such
as
nerolidol,
jasmine
lactone,
jasmone,
indole,
hexyl
hexanoate,
(E)-3-hexenyl
butyrate
1-hexyl
acetate,
leaves,
was
significantly
higher
than
leaves.
Transcriptomic
proteomic
studies
long-term
mechanical
injury
dehydration
could
activate
upregulated
expression
genes
related
to
formation
pathways
aroma,
regulation
protein
completely
consistent.
Mechanical
more
conducive
positive
allene
oxide
synthase
(AOS)
branch
α-linolenic
acid
metabolism
pathway,
followed
mevalonate
(MVA)
pathway
terpenoid
backbone
biosynthesis,
thus
promoting
synthesis
jasmonic
derivatives
sesquiterpene
products.
Protein
interaction
analysis
revealed
key
proteins
acyl-CoA
oxidase
(ACX),
enoyl-CoA
hydratase
(MFP2),
OPC-8:0
CoA
ligase
1
(OPCL1)
so
on.
This
study
provides
theoretical
basis
further
explanation
substances
WRT
during
manufacturing
process.
Food Chemistry X,
Год журнала:
2024,
Номер
23, С. 101729 - 101729
Опубликована: Авг. 12, 2024
Tieguanyin
(TGY)
is
renowned
for
its
distinctive
"Yin
Rhyme"
flavor.
To
elucidate
the
underlying
formation
mechanism,
we
conducted
sensory
evaluations,
electronic
tongue
analysis,
and
widely-targeted
metabolomics.
Our
evaluations
results
indicated
that
TGY
exhibits
a
thick
mellow
taste
profile,
contributing
to
Metabolomics
analysis
of
tea
products
revealed
shows
significantly
higher
concentrations
umami
substances
(L-glutamate,
L-theanine)
bitter
(valine,
catechins)
compared
Jinguanyin
(JGY).
Additionally,
metabolomic
during
different
oolong
processing
stages
significant
differences
in
21
substances,
including
L-glutamate,
L-theanine,
valine,
catechins,
between
fresh
leaves
both
varieties.
These
exhibited
distinct
fluctuation
patterns
processing,
indicating
cultivar
plays
crucial
role
developing
flavor,
which
was
enhanced
throughout
processing.
This
study
provides
theoretical
foundation
understanding
unique
flavor
TGY.
