https://www.selleckchem.com/products/ssr128129e.html The high astringency intensity in Gujing tea could be due to the high accumulation of proanthocyanidins and galloylquinic acid. The results of the present study may improve our understanding of the metabolic characteristics of each evolutionary group of species or varieties in the section Thea of the genus Camellia.The possibility of combining the health benefits of kafirin and polyphenols and improving the bioavailability of resveratrol using hollow kafirin nanoparticles via gallic acid crosslinking was investigated. The size, morphology, charge state, loading efficiency, physicochemical stability, and redispersity after lyophilization of hollow resveratrol-loaded kafirin nanoparticles formed via gallic acid crosslinking were characterized and compared with their solid counterparts and those without crosslinking. The nanoparticles formed were anionic spheres with an average diameter of less then 100 nm when loading amounts of resveratrol were less than 20%. The hollow nanoparticles were homogenous and still achieved stable colloidal dispersion after lyophilization. The hollow nanoparticles crosslinked with gallic acid displayed stability against pancreatin and delayed release in stimulated digestion. The results suggested that hollow kafirin nanoparticles could be a favorable colloidal delivery system for incorporating resveratrol.The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents of free fatty acids (FFAs) and free amino acids (FAAs) were increased by inoculating the starter cultu