The Experts below are selected from a list of 18180 Experts worldwide ranked by ideXlab platform
Cheng Xiaomao - One of the best experts on this subject based on the ideXlab platform.
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Study on the transferability of Camellia Sinensis EST-SSRs in Theaceae plant.
Agricultural Science and Technology Hunan, 2011Co-Authors: Cheng Xiaomao, Chen Zilan, Wang HuaAbstract:[Objective] The research aimed to study the transferability of Camellia Sinensis EST-SSRs in Theaceae plant.[Method] Seven pairs of EST-SSRs primers which derived from Camellia Sinensis EST sequence were used to amplify the nineteen materials of Theaceae plant.[Result] Five pairs in the seven pairs of EST-SSRs primers could effectively amplify the nineteen tested varieties,and the transferability rate was 71.43%.The amplification rate of Camellia retiacalate FengShanCha,Camellia japouica CaiXia and Camellia retiacalate JuBan was the highest.The amplification rate of Camellia synaptica Sealy and Adinandra sagonica var.wallichiana(oc)Ming was the lowest.Moreover,four pairs in the five pairs of primers which could effectively amplify showed the rich polymorphism whose difference was obvious in the tested materials.[Conclusion] SSR primers which were developed from Camellia Sinensis genome had the higher transferability in the different genus and species of Theaceae plant,could be used in the comparative genome research and analysis mark research of Theaceae plant.
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Study on the Commonality of Camellia Sinensis EST-SSRs in Theaceae Plant
Journal of Anhui Agricultural Sciences, 2011Co-Authors: Cheng XiaomaoAbstract:[Objective] The research aimed to study the commonality of Camellia Sinensis EST-SSRs in Theaceae plant.[Method] Seven pairs of EST-SSRs primers which derived from Camellia Sinensis EST sequence were used to amplify the nineteen species in Theaceae plant.[Result] Five pairs in the seven pairs of EST-SSRs primers could effectively amplify the nineteen test materials,and the commonality rate was 71.43%.The amplification rate of Camellia retiacalate Fengshancha,Camellia japouica Caixia and Camellia retiacalate Juban was the highest,and the amplification rate of Camellia synaptica Sealy and Adinandra sagonica var.Wallichiana(oc) Ming was the lowest.Moreover,four pairs in the five pairs of primers which could effectively amplify showed the rich polymorphism whose difference was obvious in the test materials.[Conclusion] SSR primers which were developed from the tea plant genome had the higher commonality in the different varieties of Theaceae plant and could be used in the comparative genome research and analysis mark research of Theaceae plant.
Daniel Granato - One of the best experts on this subject based on the ideXlab platform.
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Chemistry and Biological Activities of Processed Camellia Sinensis Teas: A Comprehensive Review.
Comprehensive reviews in food science and food safety, 2019Co-Authors: Liang Zhang, Jie Zhou, Jânio Sousa Santos, Lorene Armstrong, Daniel GranatoAbstract:Tea is a typical processed beverage from the fresh leaves of Camellia Sinensis [Camellia Sinensis (L.) O. Kuntze] or Camellia assamica [Camellia Sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan-3-ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan-3-ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (-)-epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.
Liping Gao - One of the best experts on this subject based on the ideXlab platform.
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Proanthocyanidin–Aluminum Complexes Improve Aluminum Resistance and Detoxification of Camellia Sinensis
Journal of agricultural and food chemistry, 2020Co-Authors: Xiaolan Jiang, Yufeng Shi, Sanyan Lai, Juhua Zhuang, Shengbo Yao, Yajun Liu, Liping GaoAbstract:Aluminum (Al) influences crop yield in acidic soil. The tea plant (Camellia Sinensis) has high Al tolerance with abundant monomeric catechins in its leaves, especially epigallocatechin gallate (EGC...
Kwang-sup Youn - One of the best experts on this subject based on the ideXlab platform.
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Effect of freezing treatment in tea preparation using Camellia Sinensis leaves
Journal of Food Science and Technology, 2020Co-Authors: Hun-sik Chung, Kwang-sup YounAbstract:This study was conducted to examine the effect of freezing in the tea preparation using Camellia Sinensis leaves in order to develop new technology for improving tea quality. Effects of single and combined treatments of freezing (F: − 20 °C, 15 days), steaming (S: 100 °C, 3 min), and hot-air drying (HD: 50 °C, 12 h) on the physicochemical characteristics of tea (powder and hot-water leachate) prepared from treated Camellia Sinensis leaves were investigated. The L ^ * , b ^ * , and C ^ * values of the powder were the highest in SHD-treated leaves, followed by HD-, SFHD-, and FHD-treated leaves. Redness (+ a ^* value) was only seen in FHD-treated leaves and greenness (− a ^* value) was the highest in SHD-treated leaves. Browning index of the leachate was significantly lower in SHD- and SFHD-treated leaves than in FHD-treated leaves ( p
Liang Zhang - One of the best experts on this subject based on the ideXlab platform.
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Chemistry and Biological Activities of Processed Camellia Sinensis Teas: A Comprehensive Review.
Comprehensive reviews in food science and food safety, 2019Co-Authors: Liang Zhang, Jie Zhou, Jânio Sousa Santos, Lorene Armstrong, Daniel GranatoAbstract:Tea is a typical processed beverage from the fresh leaves of Camellia Sinensis [Camellia Sinensis (L.) O. Kuntze] or Camellia assamica [Camellia Sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan-3-ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan-3-ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (-)-epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.
