Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis of Dynamic Changes in Non-volatile Compounds in Green Tea during Storage at Ambient Temperature

Herein, we used an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) system to investigate changes in the profile of non-volatile metabolites in green tea after different periods (15, 40, 80 and 120 days) of storage at 37 ℃. The color of green tea and tea infusion changed after 40 days of storage at 37 ℃ when compared with the control (stored at −80 ℃). During 40 days of storage, the content of catechins did not significantly change, but the content of free amino acids significantly decreased. A total of 684 non-volatile components were identified, 77 of which were found to be characteristic differential metabolites, the major ones being polyphenols, lipids and organic acids. The content of octadecadien-6-ynoic acid, an umami-related compound, significantly decreased after 40 days and was undetected after 80 days. The content of theaflavine-3-catechin, related to the color and taste of tea infusion, significantly increased with storage time. Similarly, the content of flavone glycoside increased with storage time. Moreover, the content of lipids such as triacylglycerols (TAGs) and diacylglycerol (DAGs) changed significantly after 15 days, and the content of free fatty acids increased with storage time. The findings from this study showed that the contents of lipids and flavonoids in green tea significantly changed during storage, which played an important role in the quality deterioration of green tea

MomentDiff: Generative Video Moment Retrieval from Random to Real

Video moment retrieval pursues an efficient and generalized solution to identify the specific temporal segments within an untrimmed video that correspond to a given language description. To achieve this goal, we provide a generative diffusion-based framework called MomentDiff, which simulates a typical human retrieval process from random browsing to gradual localization. Specifically, we first diffuse the real span to random noise, and learn to denoise the random noise to the original span with the guidance of similarity between text and video. This allows the model to learn a mapping from arbitrary random locations to real moments, enabling the ability to locate segments from random initialization. Once trained, MomentDiff could sample random temporal segments as initial guesses and iteratively refine them to generate an accurate temporal boundary. Different from discriminative works (e.g., based on learnable proposals or queries), MomentDiff with random initialized spans could resist the temporal location biases from datasets. To evaluate the influence of the temporal location biases, we propose two anti-bias datasets with location distribution shifts, named Charades-STA-Len and Charades-STA-Mom. The experimental results demonstrate that our efficient framework consistently outperforms state-of-the-art methods on three public benchmarks, and exhibits better generalization and robustness on the proposed anti-bias datasets. The code, model, and anti-bias evaluation datasets are available at https://github.com/IMCCretrieval/MomentDiff.Comment: 12 pages, 5 figure

Identification of Volatile and Non-Volatile Components in Taiping Houkui Tea Made from ‘Shidacha’ and Non-‘Shidacha’ Tea Varieties and Phylogenetic Analysis

Taiping Houkui green tea is mainly made from the young shoots of the sextual tea line ‘Shidacha’. In the present study, the differences in the quality and genetic evolution of green tea made from the young shoots of five ‘Shidacha’ varieties (Gaojiazao, Huangzhong, Shidacha No.2, Shidacha No.6, and Guangyangzao) and two non-‘Shidacha’ tea varieties (Fuzao No.2 and Shuchazao) were explored. The volatile and non-volatile metabolites of the seven tea samples were analyzed, and the differences in genome-wide transcriptional levels and genetic background among the seven tea varieties were analyzed using RNA sequencing (RNA-seq). No significant differences in catechin content or the total content of free amino acids were found among all tea samples except Shuchazao, whereas caffeine content differed significantly among all samples. The contents of floral aroma compounds such as linalool, linalool oxide, geraniol and jasmone were relatively high in the infusion of ‘Shidacha’ green tea. RNA sequencing results showed that the genome-wide transcriptional level of Guangyangzao was close to that of the non-‘Shidacha’ tea varieties. In principal component analysis (PCA), Guangyangzao and the other ‘Shidacha’ varieties were distributed in different quadrants. Phylogenetic analysis showed that the non-‘Shidacha’ tea varieties had a close genetic relationship with each other as well as Gaojiazao and Huangzhong, but was far away from the other ‘Shidacha’ varieties. The transcriptional levels of most of the key enzyme genes involved in the biosynthesis of linalool, indole, nerolidol and jasmone lactone were higher in the ‘Shidacha’ tea varieties than in the non-‘Shidacha’ ones. This study provides important theoretical support for the breeding of excellent ‘Shidacha’ varieties and provides a theoretical basis for follow-up research on the formation mechanism of floral aroma compounds in tea leaves

Contribution of Stems and Leaves to the Quality of Keemun Black Tea

In order to understand the contribution of stems and leaves to the quality of Keemun black tea, this study analyzed the differences in aroma, taste quality and metabolites among black tea manufactured from tender leaves, tender stems, single buds and intact buds with leaves (mainly one bud with two leaves) from the tea variety ‘Fuzao 2’ by gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), sensory evaluation, and preference evaluation. The results showed that all four black teas were sweet aroma type, and the bud-leaf tea had a strong sweet aroma. The single-bud tea had a fresh and brisk taste. The tender-stem tea scored highest in preference evaluation. Metabolite analysis showed the content of catechins was the highest in the single-bud black tea and the lowest in the tender-stem black tea, while free amino acids were significantly enriched in the tender-stem black tea, reaching up to 80 mg/g. The contents of quercetin and rutin were higher in the stem black tea, while the contents of kaempferol-3-O-glucoside and kaempferol-3-O-rutinoside were the highest in the leaf black tea. The ratio of thearubigins to theaflavins was 11.6, 9.4, 14.6, and 8.2 in black tea made from intact buds with leaves, buds, leaves, and tender stems, respectively. The total amount of volatile compounds in the tender-stem black tea (32.37 μg/g) was significantly lower than that in the bud (100.01 μg/g), leaf (95.67 μg/g), and bud-leaf black tea (92.42 μg/g). The contents of benzaldehyde, benzeneacetaldehyde and indole were higher in the tender stem black tea, while the contents of β-ionone, α-ionone and linalool oxide in the leaf black tea were higher than those in the other three black teas. This study shows that high contents of theanine in tender stems and glycoside aroma precursors in tea leaves contribute primarily to the formation of the quality of Keemun black tea

Manufacturing process differences give Keemun black teas their distinctive aromas

Traditional Keemun black tea is also known as Congou black tea (CF). Over the last three decades, three other types of Keemun black tea (Jinzhen, JZ; Maofeng, MF; Xiangluo, XL) made by different processing have been introduced into the tea market. Total CF volatile concentrations ranged from 1666.3 to 2185.7 μg/L, followed by XL (1193.5–1916.1 μg/L), JZ (1058.9–1811.0 μg/L), and MF (987.5–1518.0 μg/L) tea infusions. A total of 79 volatiles in tea infusions was identified by two methods, among which fourteen with OAVs > 1 were identified and OAVs proportion of volatiles with flowery, fruity, or sweet notes to those with other notes differed in four Keemun black teas (CF = 6.58:1, MF = 5.16:1, JZ = 4.04:1, XL = 5.11:1). Phenylethyl alcohol oxidation resulted in phenylacetaldehyde formation which is the characteristic odorant in Keemun black tea. We clearly show that changes in tea processing gives the distinctive aroma to different Keemun black teas

Genetic characterization of 11 porcine reproductive and respiratory syndrome virus isolates in South China from 2014 to 2015

Abstract Background Porcine reproductive and respiratory syndrome (PRRS) has leaded to an enormous loss per year to the swine industry, its etiology porcine reproductive and respiratory syndrome virus (PRRSV) is a highly mutated virus in pigs. To fully understand the genetic characteristics of PRRSV genome in South China, this study collected the lung samples infected with PRRSV in Guangdong and Hainan province from 2014 to 2015 and tried to isolate the PRRSV. Finally, the complete genomes of isolated strains were sequenced and analyzed. Methods Virus isolation was performed in MARC-145 cells. The 13 fragments of PRRSV genome were amplified by RT-PCR and the complete PRRSV genome sequence was obtained by SeqMan program of DNASTAR7.0 software. Nucleotide and deduced amino acid (AA) sequences of NSP2 and ORF5 were aligned using the MegAlign program of DNASTAR7.0 software to determine sequence homology. A phylogenetic tree was constructed using MEGA5.2 software with the neighbor-joining method to analyze the evolutionary relationship. Results 11 PRRSV strains were isolated in South China from 2014 to 2015. All the isolated strains clustered into subgenotype V along with the HP-PRRSV representative strains JXA1, HuN4 and JXwn06. The subgenotype V was furtherly divided into two groups. AA sequence alignment analysis indicated that all the isolated strains had 1 AA deletion and 29 AA continuous deletion at position 481 and 533-561. Notably, GDHY strain had another 120 AA continuous deletion at position 629-748. All the isolated strains had an A137S mutation in the residue A137 of GP5 which was considered to differentiate vaccine strains. All the isolated strains had a L39I mutation in the primary neutralizing epitope (PNE) of GP5. Except GDHZ had a N34T mutation, all the other isolated strains had conserved N30, N44 and N51 glycosylation sites in the four potential N-glycosylation sites (N30, N34, N44 and N51) of GP5. Conclusions Our study showed that the prevalent strains in this region were highly pathogenic PRRS virus-like. Moreover, one new strain having another 120 amino acids continuous deletion except the discontinuous 30 (29+1) amino acids deletion in NSP2 region had emerged. Besides, the isolated strains had extensive amino acids substitutions in the putative signal, extravirion and intravirion regions of GP5. These results showed that PRRSV has undergone extensive variation in South China, providing some theoretical basis for researching effective vaccince to better controling the PRRSV in this area

Additional file 1 of Clinical factors associated with cerebral autoregulation in ischemic stroke related to small artery occlusion

Additional file 1: Supplementary Table 1. Univariate analyses of ipsilateral CA parameters and clinical factors