Search Results (59)

For high-value-added products such as matcha, scientific confirmation of the origin is essential for quality assurance and fraud prevention. In this study, three nondestructive analytical techniques, specifically fluorescence (FF), near-infrared (NIR), and Fourier transform infrared (FT-IR) spectroscopy, were combined with machine learning algorithms to accurately identify the origin of Japanese matcha. FF data were analyzed using convolutional neural networks (CNNs), whereas NIR and FT-IR spectral data were analyzed using k-nearest neighbors (KNNs), random forest (RF), logistic regression (LR), and support vector machine (SVM) models. The FT-IR–RF model demonstrated the highest accuracy (99.0%), followed by the NIR–KNN (98.7%) and FF–CNN (95.7%) models. Functional group absorption in FT-IR, moisture and carbohydrates in NIR, and amino acid and polyphenol fluorescence in FF contributed to the identification. These findings indicate that the selection of an algorithm appropriate for the characteristics of the spectroscopic data is effective for improving accuracy. This method can quickly and nondestructively identify the origin of matcha and is expected to be applicable to other teas and agricultural products. This new approach contributes to the verification of the authenticity of food and improvement in its traceability. Full article

This study aimed to evaluate the effect of popular beverages, coffee, matcha, and protein isolate, on the microhardness and color stability of feldspar glass ceramic (VB) and nano-ceramic hybrid composite (GD) CAD/CAM materials. Three hundred specimens were prepared and divided into control and immersion groups (water, coffee, matcha, protein). Vicker’s microhardness (HN) was recorded for the control group and post-immersion groups, while color changes were measured before and after immersion. Microhardness values (HN) and color change (ΔE00) were statistically analyzed using the Kruskal–Wallis test followed by Dunn’s post hoc test (p < 0.05). Results: The HN values of all VB and GD immersion subgroups were significantly lower than those of the control groups (p < 0.001). The VB water immersion group had a significantly lower HN than the protein and matcha immersion groups. The GD immersion groups showed no significant difference in HN between them (p > 0.05). VB had a significantly lower ΔE00 (>3.5) and higher HN (790.8 ± 123.62 kgf/mm²) than GD (175.22 ± 28.95 kgf/mm²) (p < 0.001). Coffee caused the greatest ΔE00 in both VB and GD, whereas protein caused the lowest ΔE00 in GD. Conclusion: The study revealed that the feldspar glass ceramic CAD/CAM material had higher microhardness and color stability than the nano-ceramic hybrid composite. Immersion reduces the microhardness and color stability of CAD/CAM ceramics. Matcha and protein have less impact on glass ceramic microhardness, with protein causing less discoloration in nano-ceramic hybrid composites than other immersion media. Full article

Over the past decade, trait data collection and mobilisation have expanded significantly, yet much of this data remains only partially compliant with FAIR principles. A major challenge lies in the inconsistent use of standards for harmonising heterogeneous trait data, along with the diversity, redundancy, and poor alignment of semantic artefacts developed to address this challenge. This study presents an approach to enhance the interoperability of the Trait Thesauri developed within the LifeWatch Italy research infrastructure for annotating and standardising trait data and metadata of aquatic organisms. This approach combines manual and automated alignment techniques, tested within the 2023 Ontology Alignment Evaluation Initiative. Domain experts manually aligned the Phytoplankton, Zooplankton, Macroalgae, Macrozoobenthos, and Fish trait thesauri, while five matching tools, LogMap, LogMapKG, LogMapLt, Matcha, and OLaLa, were tested for automated mappings. Both approaches revealed significant overlap among thesauri: Manual mapping identified 160 cross-thesauri correspondences and served as a benchmark for evaluating automated matching systems. Automated tools showed variable performance, with OLaLa achieving the best automated alignment results, with an F-measure of 0.93. Challenges in alignment included varying linguistic expressions and differing levels of concept specificity. The results highlight the importance of combining automation with expert validation to ensure mapping quality and allowed the development of a unified Trait Thesaurus, which integrates approximately 500 harmonised concepts, reducing redundancy and enhancing FAIR compliance in ecological and trait-based research. Full article

Cryopreservation of equine semen remains challenging due to pronounced individual variability in cryotolerance. Because freezing induces oxidative stress and spermatozoa are particularly susceptible to such damage, this study aimed to comparatively evaluate the effects of natural extracts from nutraceutical compounds with high antioxidant activity, specifically matcha, spirulina, and horseradish, as well as quercetin, a well-known antioxidant molecule. These compounds were added to the freezing extender, and semen from 12 Salernitano stallions (48 ejaculates in total) was analyzed. Several parameters were assessed, including sperm kinetics, bioenergetics, oxidative and nitrosative stress markers, and the sperm DNA fragmentation index, both before and after cryopreservation. Neither the natural extracts nor quercetin significantly improved sperm freezability, likely due to the high degree of inter-individual variability. Stallion age also had a significant effect on nearly all the parameters evaluated, although no significant interactions were observed between age and treatment for any of the sperm quality traits. In conclusion, supplementation of the freezing extender with matcha, spirulina, horseradish extracts, or quercetin did not significantly enhance stallion semen cryopreservation outcomes. Conversely, stallion age and individual variability had a marked effect on sperm cryotolerance, highlighting the need for customized and holistic strategies to optimize cryotolerance in individual stallions. Full article

This systematic review included 31 clinical trial articles examining the effects of natural compounds on Alzheimer’s disease (AD) and mild cognitive impairment (MCI), involving 3582 participants aged 50–90. Treatment durations ranged from 8 weeks to 2 years, with an average of 12.5 months. Notably, 11 studies focused on herbal extracts highlighting their prominence in current research. These extracts showed potential cognitive and neuroprotective benefits, although results varied across compounds and study designs. Other natural compounds—including flavonoids, polyphenols, omega-3 fatty acids, Aloe vera, Spirulina, and citrus phytochemicals—may provide cognitive and neuroprotective benefits, with ginseng and Ginkgo biloba combinations also showing promise. Curcumin and Melissa officinalis had limited effects, resveratrol showed mixed outcomes with some side effects, and matcha green tea may improve cognition and sleep quality. Despite generally favorable results, the studies varied considerably in design and quality; nonetheless, herbal extracts represent a prominent category of natural interventions in AD and MCI, underscoring the need for further large-scale, high-quality clinical trials to confirm their therapeutic potential. Full article

In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No significant effect of the plant additives was observed on cooking yield (66%) or pH (≈5.95). Samples with added oil had a higher fat content, which contributed to hydrolytic and oxidative changes that were already evident immediately after production. The addition of MT, as well as the combined use of both BO and MT, effectively limited these changes. After 14 days, TBARS values in these samples decreased by up to 80% compared to the control. Neither BO nor MT affected lightness (L*) or yellowness (b*), whereas matcha, being naturally green, reduced redness (a*) by about 50%. However, no significant differences in total color (ΔE* < 4) were observed between control and experimental samples. The addition of BO also had a significant effect on the texture of meatloaves, which showed a 15% reduction in shear force after 14 days of storage. In conclusion, the combined application of BO and MT effectively limited fat oxidation while maintaining desirable color, tenderness, and overall physicochemical quality of meatloaves comparable to the control. Full article

This study reports the development and characterization of novel active edible films based on apple pectin and honey (80:20, w/w), incorporating raw propolis powder at 0.1%, 0.2%, and 0.3% (w/w, relative to honey) as a natural source of bioactive compounds for sustainable packaging of soluble coffee and matcha powders. The study aims to provide sustainable and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. The effects of honey and propolis incorporation on the physicochemical, mechanical, optical, and microbiological properties of the films were systematically evaluated. Propolis addition resulted in decreased tensile strength, elastic modulus, and elongation at break, but did not significantly alter the thermal stability of the films, as evidenced by differential scanning calorimetry and thermogravimetric analysis. Increasing propolis concentrations led to higher total phenolic content and significantly improved antioxidant activity, with the 0.3% formulation exhibiting the most pronounced effect. Application tests demonstrated that the honey–propolis-enriched pectin films effectively preserved the sensory attributes and physicochemical quality of soluble coffee and matcha powders. Overall, these results highlight the potential of pectin–honey–propolis films as bioactive carriers and functional materials for active packaging of powdered beverages. Full article

Background: The aim of this study was to investigate the effects of matcha on lipid metabolism, insulin resistance (IR), inflammation, and gut dysbiosis in non-alcoholic fatty liver disease (NAFLD) induced by a cafeteria diet. Methods: Forty-eight 7-week-old male Wistar rats were divided into six groups (n = 8), including a control group (C), C + 0.2% matcha group (C + 0.2%), C + 1% matcha group (C + 1%), cafeteria group (Caf), Caf + 0.2% matcha group (Caf + 0.2%), and Caf + 1% matcha group (Caf + 1%). All rats were sacrificed at the end of the 12th week of the experiment. A one-way analysis of variance (ANOVA), followed by a Fisher’s post hoc test, was used to determine the significant differences among each of the groups. Results: The results indicated that plasma experiment triglycerides (TGs) significantly increased in the Caf group compared to the C group, and significantly decreased TG levels were found in the Caf + 1% group compared to the Caf group. In addition, the liver total cholesterol and TG had significantly increased in the Caf group, while the 0.2% Matcha intervention can mitigate hepatic lipid accumulation. Blood sugar, serum insulin, the homeostasis model assessment of IR (HOMA-IR), and plasma leptin significantly increased in the Caf group and were significantly lower in the Caf + 0.2% and Caf + 1% groups. Hepatic cytokines significantly increased in the Caf group, while, on the other hand, significantly lower concentrations were found in the Caf + 1% group. In addition, beneficial bacteria including Akkermansia, Faecalibacterium, and Parabacteroides increased after matcha supplementation. Conclusions: These results suggested that 12 weeks of a cafeteria diet can induce abnormal lipid metabolism, IR, liver inflammation, and an altered gut microbiotic composition, while both the 0.2% and 1% matcha interventions might regulate obesity, lipid accumulation, IR, and inflammatory responses, and help maintain a healthier gut microbiota, which may then ameliorate the development of NAFLD. Full article

Metabolic dysfunction-associated fatty liver disease (MASLD) is a chronic, non-communicable spectrum of diseases characterized by lipid accumulation. It is often asymptomatic, and its prevalence varies by region, age, gender, and economic status. It is estimated that 25% of the world’s population currently suffer from MAFLD, and 20 million patients will die from MAFLD-related diseases. In the last 20 years, tea and anti-obesity research have indicated that regularly consuming tea decreases the risk of cardiovascular disease, stroke, obesity, diabetes, and metabolic syndrome (MeS). In this review, we aimed to present studies concerning the influence of matcha extracts and epigallocatechin-3 gallate (EGCG) supplements on metabolic functions in the context of MAFLD in human and animal studies. The published data show promise. In both human and animal studies, the beneficial effects on body weight, cholesterol levels, and liver metabolism and function were noted, even in short-period experiments. The safety levels for EGCG and green tea extract consumption are marked. More experiments are needed to confirm the results observed in animal studies and to show the mechanisms by which green tea exerts its effects. The preliminary data from research concerning microbiota or epigenetic changes observed after polyphenols and green tea consumption need to be expanded. To improve the efficiency and availability of green tea or supplement consumption as a treatment for MAFLD patients, more research with larger groups and longer study durations is needed. Full article

Background/Objectives: Mood disorders include symptoms of depression, anxiety, and or stress, and have increased in prevalence. Green tea and its bioactive components (epigallocatechin gallate [EGCG] and L-theanine) have been investigated for their health benefits and neuroprotective properties. As adults seek integrative and alternative treatment modalities, it is relevant to determine the effects of natural and non-pharmacological treatments on humans. This study aimed to assess current evidence from published randomized controlled trials testing the effects of green tea, green tea extracts, or its bioactive compounds on mood disorder symptomology and brain-derived neurotrophic factor (BDNF). Methods: We searched PubMed, Cochrane Library, PsycINFO, Embase, Google Scholar, and ClinicalTrials.gov, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) checklist and utilizing predetermined inclusion and exclusion criteria. Results: A total of 445 studies were identified, 395 screened, and thirteen met inclusion criteria. Seven used one of the bioactive compounds found in green tea for intervention, while six used green tea extract, matcha, or traditional green tea. Mood disturbance was assessed with several tools, with studies reporting improvements in depressive (n = 4), anxiety (n = 6), stress (n = 5), and sleep (n = 1) symptoms. No studies found a statistically significant effect of green tea or its bioactive compounds on BDNF. Conclusions: Our findings suggest green tea, GTE, L-theanine, and EGCG may improve mood disorder symptomology, particularly symptoms of depression; no evidence to date reports effects on BDNF. Full article

Matcha, a finely powdered green tea, has been cherished in Japan for centuries, used in the traditional tea ceremony and nowadays also valued for its health-promoting properties. Cultivated under shaded conditions to enhance chlorophyll production, which gives the typical vibrant green color, matcha is rich in important bioactive compounds, including caffeine, catechins, and theanine. This study analyzes three matcha grades—ceremonial grade 1 (G1), grade 4 (G4), and food grade (FG)—to assess variations in their metabolite profiles. The Bligh–Dyer method was employed to extract polar and non-polar metabolites from organic and hydroalcoholic phases. High-performance thin-layer chromatography (HPTLC) was used for qualitative metabolite analysis, while nuclear magnetic resonance (NMR) spectroscopy was employed for both qualitative and quantitative analyses. Results reveal a decreasing gradient of amino acids and caffeine from grade 1 to food grade, while other metabolites, such as polyphenols, display an increasing trend. These findings suggest that factors such as harvesting time and leaf maturity significantly influence matcha’s chemical composition, providing a scientific basis for its quality differentiation and potential nutraceutical uses. Full article

This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein content (control: 12.4% vs. 15.1–20.4%), but suppressed the polyphenol content, resulting in reduced antioxidant capacity (3.13 vs. 2.14–2.69 mmol TE/100 g). The geometry, texture properties, and color of the cookies were affected by all the proteins investigated. The biggest difference was shown in the case of using yellow pea (YP) protein, which showed the highest browning index (YP: 66.36 vs. 42.63–63.45) and spread ratio (8.38 vs. 5.63–6.39) among the samples tested. The sensory attributes of the cookies, such as tea notes, surface homogeneity, crunchiness, and crumbliness, proved to be negatively affected by the plant proteins, which may be a limitation for consumer acceptance. Full article

Matcha is reported to have high content of some bioactive components such as catechins, theanine, and caffeine, and its consumption is increasing worldwide. Several analytical methods have been established for matcha powder and bioactive compounds, but most of them are based on HPLC methods. This study focused on NMR as an analytical method for simple quantitative analysis of the functional components of matcha. The analytical conditions were established by preparing extract and solvent fractions, evaluating hygroscopicity, and examining quantitative NMR parameters. The analytical performance was evaluated, and the developed analytical condition was also applied to matcha powder by directly mixing in NMR solvent without pre-extraction. Caffeine, epicatechin, epicatechin-3-O-gallate, epigallocatechin-3-O-gallate, epigallocatechin, gallocatechin-3-O-gallate, and gallocatechin were quantified. Analysis of matcha and normal green tea powder suggested the possibility of distinguishing between matcha and green tea powder by the ratio of caffeine content and total catechins content. The qNMR method can be adopted for the simple analysis of the amount of caffeine and catechin compounds in the powders and extracts. Full article

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required. Taking Japan Shizuoka matcha (R) as a reference, the differences in sensory quality characteristics and non-volatile substances of matcha processed with the same tea variety from different regions in China were analyzed. The samples were China Hangzhou matcha (Z1), China Wuyi matcha (Z2), China Enshi matcha (H), and China Tongren matcha (G), which represent the typical matcha of eastern, central, and western China. A total of 1131 differential metabolites were identified in the matcha samples, comprising 118 flavonoids, 14 tannins, 365 organic acids, 42 phenolic acids, 22 alkaloids, 39 saccharides, 208 amino acids and derivatives, 17 lignans and coumarins, seven quinones, 44 nucleotides and derivatives, 14 glycerophospholipids, two glycolipids, 15 alcohols and amines, 140 benzenes and substituted derivatives, 38 terpenoids, 30 heterocyclic compounds, and 15 lipids. Kaempferol-7-O-rhamnoside, 3,7-Di-O-methylquercetin, epigallocatechin gallate, epicatechin gallate, and epigallocatechin were detected in Z1, Z2, H, and G. A total of 1243 metabolites differed among Z1, Z2, and R. A total of 1617 metabolites differed among G, H, and R. The content of non-volatile difference metabolites of Z2 was higher than that of Z1. The content of non-volatile difference metabolites of G was higher than that of H. The 20 key differential non-volatile metabolites of Z1, Z2, G, and H were screened out separately. The types of non-volatile flavor differential metabolites of G and H were more numerous than those of Z1 and Z2. The metabolic pathways, biosynthesis of secondary metabolites, biosynthesis of co-factors, flavonoid biosynthesis, biosynthesis of amino acids, biosynthesis of various plant secondary metabolites, and purine metabolism of metabolic pathways were the main KEGG pathways. This study provides new insights into the differences in metabolite profiles among typical Chinese matcha geographic regions with the same tea variety. Full article

Background/Objectives: Plant-derived compounds are increasingly valued in drug discovery for their therapeutic potential. This study aims to examine the antimicrobial, antioxidant, and anticancer properties of kombucha beverages fermented with Gardenia jasminoides (GJ) and various types of Camellia sinensis teas: matcha green tea (MGT), organic green tea (OGT), and decaffeinated green tea (DGT). Methods: Two experimental designs were employed: (1) using black tea as a base substrate, infusing the four teas post-fermentation over 0–14 days, and (2) directly fermenting tea–herb combinations over 0–21 days. Antioxidant activity was assessed via the DPPH assay. Microbial dynamics were analyzed through total mesophilic bacteria and Lactobacillus counts. Antimicrobial potential was evaluated against E. coli, S. aureus, and S. enteritidis over 24 h. Cytotoxicity assays were conducted on Caco-2 and U251 cell lines to assess anticancer effects, with pH-adjusted controls used to differentiate bioactivity from acidity. Results: In the first experiment, GJ kombucha displayed the highest antioxidant potential (IC50: 14.04 µg/mL), followed by MGT (IC₅₀: 32.85 µg/mL) and OGT (IC₅₀: 98.21 µg/mL). In the second setup, unfermented GJ kombucha initially showed high antioxidant activity (IC₅₀: 12.94 µg/mL), improving during fermentation to reach an IC₅₀ of 18.26 µg/mL by day 21. Microbial analysis indicated moderate increases in total mesophilic bacteria and Lactobacillus in GJ kombucha after 14 days, while MGT, OGT, and DGT exhibited higher increments. GJ kombucha consistently demonstrated the highest antimicrobial activity against E. coli, S. aureus, and S. enteritidis, with significant inhibitory effects observed by 24 h. Cytotoxicity assays showed that GJ kombucha reduced Caco-2 cell viability to 20% at 800 µg/mL after 14 days, while U251 cells maintained 50% viability at the same concentration. Conclusions: This study highlights the antimicrobial, antioxidant, and anticancer potential of GJ kombucha, with fermentation enhancing bioactive metabolite production. Optimizing fermentation conditions, identifying specific bioactive compounds, expanding cytotoxicity testing, and exploring broader therapeutic applications of kombucha could maximize its health benefits and establish it as a natural antimicrobial and anticancer agent. Full article