1
|
Chen H, Liu Y, Zhang X, Chu J, Pu S, Wang W, Wen S, Jiang R, Ouyang J, Xiong L, Huang J, Liu Z. "Age" of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction. Food Res Int 2024; 187:114316. [PMID: 38763629 DOI: 10.1016/j.foodres.2024.114316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
This study investigates the dynamic changes in the aroma profile of Tuo tea during long-term storage, a process not well understood yet critical to the formation of aged tea's unique characteristics. Aroma profiling of Tuo tea samples stored for 2 to 25 years was conducted using sensory evaluation and the HS-SPME/GC × GC-QTOFMS technique, revealing a progressive transition from fresh, fruity, and floral scents to more stale, woody, and herbal notes. Among 275 identified volatiles, 55 were correlated with storage duration (|r| > 0.8, p < 0.05), and 49 differential compounds (VIP > 1, FC > 1.2, FC < 0.833, p < 0.05) were identified across three storage stages (2-4, 5-10, and 13-25 years). Furthermore, theaspirane, eucalyptol, o-xylene, and 1-ethylidene-1H-indene were selected as potential markers of Tuo tea aging, incorporating the implementation of a Random Forest (RF) model. Additionally, our model exhibited high accuracy in predicting the age of Tuo tea within a prediction error range of -2.51 to 2.84 years. This research contributes to a comprehensive understanding of the impact of storage time on tea aroma and aids in the precise identification of tea age.
Collapse
Affiliation(s)
- Hongyu Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xinyi Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jiuyun Chu
- Yunnan Xiaguan Tuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Songtao Pu
- Yunnan Xiaguan Tuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Weitao Wang
- Yunnan Xiaguan Tuo Tea (Group) Co. Ltd, Dali 671000, China
| | - Shuai Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jian Ouyang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ligui Xiong
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| |
Collapse
|
2
|
Xiao Q, Li X, Xu S, Chen X, Xu Y, Lu Y, Liu L, Lin L, Ma H, Lu S. Neonicotinoids in tea leaves and infusions from China: Implications for human exposure. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 905:166114. [PMID: 37567284 DOI: 10.1016/j.scitotenv.2023.166114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/30/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
The ingestion of contaminated tea involves the risk of human exposure to residues of neonicotinoids (NEOs). Nevertheless, there is little empirical research about this topic; to bridge the current knowledge gap, we collected 220 samples of various tea products from four geographical areas in China, including unfermented green tea, semi-fermented white tea and oolong tea, completely fermented black tea, and post-fermented dark tea. A total of six NEOs were detected from the tea leaves and infusions, namely, dinotefuran (DIN), thiamethoxam (THM), clothianidin (CLO), imidacloprid (IMI), acetamiprid (ACE), and thiacloprid (THI). The detection frequencies (DFs) and concentrations of all target NEOs were relatively high across the investigated tea samples, and the DIN, IMI and ACE residues measured in some samples exceeded the maximum residue level (MRL) standards for the European Union. Samples representing the Jiangnan area exhibited greater levels of total target NEOs (∑6NEOs) than samples representing the Jiangbei area (p < 0.001). Moreover, dark tea samples were found to have far higher levels of NEO residues than green (p < 0.001), white (p < 0.05), or oolong (p < 0.001) samples. The health risks associated with exposure to NEO residues via tea were small for both children and adults in terms of acute, chronic, and cumulative dietary exposure risk assessments. The transfer rates (TRs) of NEOs observed in white, black, and dark tea infusions gradually decreased after the third brewing time. As such, it is recommended to only consume tea that has been brewed at least three times. The presented results not only describe the extent of NEO contamination in Chinese tea leaves and infusions, but also provide tea drinking guidelines for consumers.
Collapse
Affiliation(s)
- Qinru Xiao
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China; State Key Laboratory of Organic Geochemistry and Guangdong Province Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China
| | - Xiangyu Li
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China
| | - Shuyang Xu
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China
| | - Xin Chen
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China
| | - Ying Xu
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China
| | - Yu Lu
- Department of Biology, Hong Kong Baptist University, Kowloon Tong, Kowloon, Hong Kong SAR 999077, China
| | - Langyan Liu
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China
| | - Liyun Lin
- School of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou 521000, China.
| | - Huimin Ma
- State Key Laboratory of Organic Geochemistry and Guangdong Province Key Laboratory of Environmental Protection and Resources Utilization, Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China
| | - Shaoyou Lu
- School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen 518107, China
| |
Collapse
|
3
|
Shen S, Wu H, Li T, Sun H, Wang Y, Ning J. Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Food Chem 2023; 411:135487. [PMID: 36669341 DOI: 10.1016/j.foodchem.2023.135487] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/03/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC-MS and SPE-GC-MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %-61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea.
Collapse
Affiliation(s)
- Shanshan Shen
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Huiting Wu
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Tiehan Li
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Haoran Sun
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Yujie Wang
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
| | - Jingming Ning
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
| |
Collapse
|
4
|
Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation. Front Nutr 2023; 10:1138783. [PMID: 37051132 PMCID: PMC10083425 DOI: 10.3389/fnut.2023.1138783] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 03/07/2023] [Indexed: 03/28/2023] Open
Abstract
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) is used for flavor analysis.ResultsA total of 135 volatile compounds were annotated, of which the highest content was alcohols (54.26%), followed by esters (16.73%), and methoxybenzenes (12.69%). Alcohols in ripened Pu-erh tea mainly contribute flower and fruit sweet flavors, while methoxybenzenes mainly contribute musty and stale flavors. The ripened Pu-erh tea fermented by Saccharomyces: Rhizopus: Aspergillus niger mixed in the ratio of 1:1:1 presented the remarkable flavor characteristics of flower and fruit sweet flavor, and having better coordination with musty and stale flavor.DiscussionThis study demonstrated the content changes of ripened Pu-erh tea’s flavor compounds in the fermentation process, and revealed the optimal fermentation time. This will be helpful to further understand the formation mechanism of the characteristic flavor of ripened Pu-erh tea and guide the optimization of the fermentation process of ripened Pu-erh tea.
Collapse
Affiliation(s)
- Yaru Zheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Chunhua Zhang
- College of Agriculture and Forestry, Pu’er University, Pu’er, Yunnan, China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Ruoxue Bai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Wenting Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Jintao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
| | - Zhiguo Shan
- College of Agriculture and Forestry, Pu’er University, Pu’er, Yunnan, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
- Wenjiang Dong,
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan, China
- *Correspondence: Lunzhao Yi,
| |
Collapse
|
5
|
Ye J, Wang Y, Lin S, Hong L, Kang J, Chen Y, Li M, Jia Y, Jia X, Wu Z, Wang H. Effect of processing on aroma intensity and odor characteristics of Shuixian (Camellia sinensis) tea. Food Chem X 2023; 17:100616. [PMID: 36974179 PMCID: PMC10039254 DOI: 10.1016/j.fochx.2023.100616] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds in Shuixian tea increased significantly after processing, among which terpenoids and esters were the highest. There were 18 key compounds constituting the aroma characteristics of Shuixian tea, among which geraniol and nerol were the most important compounds, which contributed 96.28% to the aroma of Shuixian tea. The odor characteristics of Shuixian tea were mainly floral and fruity and the contribution of floral mainly came from geraniol, while fruity mainly came from nerol. Geraniol and nerol compounds increased rapidly after the withering process of tea leaves. This study provided an important reference for the improvement of processing technology and quality enhancement of Shuixian tea.
Collapse
|
6
|
Wang Z, Su D, Ren H, Lv Q, Ren L, Li Y, Zhou H. Effect of different drying methods after fermentation on the aroma of Pu-erh tea (ripe tea). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
7
|
Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
8
|
Xu J, Wei Y, Li F, Weng X, Wei X. Regulation of fungal community and the quality formation and safety control of Pu-erh tea. Compr Rev Food Sci Food Saf 2022; 21:4546-4572. [PMID: 36201379 DOI: 10.1111/1541-4337.13051] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 01/28/2023]
Abstract
Pu-erh tea belongs to dark tea among six major teas in China. As an important kind of post-fermented tea with complex microbial composition, Pu-erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu-erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu-erh tea and introduces the sources, types, and functions of fungi in Pu-erh tea, as well as the influence on the quality of Pu-erh tea and potential safety risks. During the process of fermentation and aging of Pu-erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Pu-erh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile-fermentation of Pu-erh tea. The quality of Pu-erh tea has exhibited profound changes during the process of pile-fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile-fermentation of Pu-erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu-erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu-erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu-erh tea.
Collapse
Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China.,School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
| | - Fanglan Li
- Institute of Food Engineering, College of Life Science, Shanghai Normal University, Xuhui, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai, People's Republic of China
| |
Collapse
|
9
|
Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
Collapse
Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| |
Collapse
|
10
|
Zhu J, Niu Y, Xiao Z. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8395-8408. [PMID: 35762564 DOI: 10.1021/acs.jafc.2c03264] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(-)-2,2,6-trimethylcyclohexanone, (R)-(-)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(-)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(-)-limonene, S-(-)-α-terpineol, and (1R,2R)-(-)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma.
Collapse
Affiliation(s)
- JianCai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - YunWei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - ZuoBing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| |
Collapse
|
11
|
Fungal flora and mycotoxin contamination in tea: Current status, detection methods and dietary risk assessment - A comprehensive review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
12
|
Wang C, Li J, Zhang Y, Wu X, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea. Food Chem X 2022; 14:100310. [PMID: 35492251 PMCID: PMC9043642 DOI: 10.1016/j.fochx.2022.100310] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 04/03/2022] [Accepted: 04/13/2022] [Indexed: 11/19/2022] Open
Abstract
Salting-out re-distillation was used to recover Pu-erh tea odor-active compounds. Various recovery parameters were optimized to achieve an optimal process. Effective recovery and concentration odor-active compounds via the developed method.. The instant Pu-erh tea prepared with the developed method had good flavor quality.
The objective of this study was to develop an effective recovery technology of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed analysis was developed. The contributing factors, including the soaking time of tea, recovery volume of condensed water of first distillation, amount of sodium chloride, recovery volume of condensed water of SRD, and re-use times of sodium chloride, were studied systematically. Under optimized conditions, 41 OACs were recovered in the first distillation, and the total recovery rate was 83.94%. Forty-one OACs were recovered via SRD, and the total recovery rate reached 72.29%, significantly better than membrane method (33.46%). The IPT prepared by adding OACs that recovered via SRD showed strong aroma attributes intensities and good coordination. This developed method can provide a more effective scheme to improve the flavor quality of IPT
Collapse
Affiliation(s)
- Chao Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Juan Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Ya Zhang
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Xuejiao Wu
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Zhongrong He
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Yin Zhang
- Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China
| | - Xingmin Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Corresponding authors.
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Corresponding authors.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
- Corresponding authors.
| |
Collapse
|
13
|
Wang C, Li J, Wu X, Zhang Y, He Z, Zhang Y, Zhang X, Li Q, Huang J, Liu Z. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.031] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
14
|
Wang B, Meng Q, Xiao L, Li R, Peng C, Liao X, Yan J, Liu H, Xie G, Ho CT, Tong H. Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
15
|
Du Y, Yang W, Yang C, Yang X. A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
16
|
Xu S, Zeng X, Wu H, Shen S, Yang X, Deng WW, Ning J. Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach. Food Chem 2021; 350:129186. [PMID: 33618091 DOI: 10.1016/j.foodchem.2021.129186] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 01/16/2021] [Accepted: 01/20/2021] [Indexed: 01/20/2023]
Abstract
The aroma profile of raw pu'er tea (RPT) depends on its storage duration (2-10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by performing metabolomic analysis and by using the molecular sensory science approach. Under dry-cold storage conditions, tea leaves had more carotenoid derivatives, glycoside-derived volatiles, and phenolic volatiles, resulting in "fresh," "floral," and "sweet" aroma. Under wet-hot storage conditions, tea leaves had more methoxybenzenes, which contributed considerably to their "stale" and "woody" aroma. We identified 11 and 4 compounds as the odor markers of RPTs when stored in dry-cold and wet-hot environments, respectively. Our findings provide a scientific basis for optimal storage that yields the desired aroma profile.
Collapse
Affiliation(s)
- Shanshan Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Xinsheng Zeng
- Menghai Tea Factory, Xishuangbanna, Yunnan 666200, China.
| | - Huiting Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Xiaogen Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China.
| |
Collapse
|
17
|
Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS. Molecules 2020; 25:molecules25246027. [PMID: 33352716 PMCID: PMC7766395 DOI: 10.3390/molecules25246027] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022] Open
Abstract
Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.
Collapse
|
18
|
Wei L, Hu O, Chen H, Yang T, Fan Y, Xu L, Zhang L, Lan W, She Y, Fu H. Variety identification and age prediction of Pu-erh tea using graphene oxide and porphyrin complex based mid-infrared spectroscopy coupled with chemometrics. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105255] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
19
|
Zhang H, Wang J, Zhang D, Zeng L, Liu Y, Zhu W, Lei G, Huang Y. Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale. Food Chem 2020; 342:128175. [PMID: 33097332 DOI: 10.1016/j.foodchem.2020.128175] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/29/2020] [Accepted: 09/21/2020] [Indexed: 10/23/2022]
Abstract
Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an industrial scale. The results showed that most of volatiles increased during pile-fermentation of QZT and weakened during aging storage, but some new volatiles were produced through aging storage. Hexanal, (E)-2-hexenal, (E)-2-decenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, heptanal, (E)-2-octenal, (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, ionone, 2-heptanone, 3-ethyl-4-methyl-1H-pyrrole-2,5-dione, (R,S)-5-ethyl-6-methyl-3-hepten-2-one, cis-5-ethenyltetrahydro-5-trimethyl-2-furanmethanol, and linalool generated by pile-fermentation should be the basic volatiles of aged fragrance in QZT, and 4-(2,4,4-trimethyl-cyclohexa-1,5-dienyl)-but-3-en-2-one, 6-methyl-5-heptene-2-one, safranal, guaiene, trans-2-(2-propynyloxy)-cyclohexanol, nonanal, and 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone formed during aging storage should be the transformed volatiles of aged fragrance in QZT, which together constitute the characteristic components of aged fragrance. Notably, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, 6-methyl-5-heptene-2-one, and safranal were selected as the key volatiles of QZT. These results contribute to understand better the formation of agedfragrance in dark tea.
Collapse
Affiliation(s)
- Huan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Jiajia Wang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Dandan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Li Zeng
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Yanan Liu
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen Zhu
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Gaixiang Lei
- Tea Research Institute of Agricultural and Rural Bureau, Chibi City 437300, Hubei Province, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China.
| |
Collapse
|
20
|
Liu H, Jiang M, Li Q. Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing. Food Sci Nutr 2020; 8:4929-4935. [PMID: 32994954 PMCID: PMC7500756 DOI: 10.1002/fsn3.1789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 06/27/2020] [Accepted: 07/01/2020] [Indexed: 11/23/2022] Open
Abstract
The stereoisomer behavior of sulfoxaflor was investigated by liquid chromatography-tandem mass spectrometry (LC-MS/MS) during raw Puer tea, ripen Puer tea, and sun-dry Puer tea processing. The persistence of sulfoxaflor stereoisomers was consistently prolonged with different Puer tea processing from sun-dry Puer tea, ripen Puer tea to raw Puer tea with t 1/2 4.0-4.2 hr (sun-dry Puer tea) to 6.21-7.04 months (raw Puer tea). Three fermentation temperature in ripen Puer tea shown that the sulfoxaflor residue was easy to degrade under low fermentation temperature (37°C). It implied that enzyme catalysis may play an important role in degradation of sulfoxaflor. The no-enantioselective dissipation of sulfoxaflor was found in different Puer tea processing.
Collapse
Affiliation(s)
- Hongcheng Liu
- Institute of Quality Standard and Testing TechnologyYunnan Academy of Agricultural Science, Supervision and Testing Center for Farm Product QualityMinistry of AgricultureKunmingChina
| | - MingMing Jiang
- School of Pharmaceutical Science & Yunnan Key Laboratory of Pharmacology for Natural ProductsKunming Medical UniversityKunmingChina
| | - Qiwan Li
- Institute of Quality Standard and Testing TechnologyYunnan Academy of Agricultural Science, Supervision and Testing Center for Farm Product QualityMinistry of AgricultureKunmingChina
| |
Collapse
|
21
|
Takenaka S, Nakabayashi R, Ogawa C, Kimura Y, Yokota S, Doi M. Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi. Int J Food Microbiol 2020; 327:108654. [DOI: 10.1016/j.ijfoodmicro.2020.108654] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 01/22/2023]
|
22
|
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109355] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
23
|
Wang R, Sun J, Lassabliere B, Yu B, Liu SQ. Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae. J Food Sci 2020; 85:306-315. [PMID: 31976554 DOI: 10.1111/1750-3841.15026] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 11/24/2019] [Accepted: 12/10/2019] [Indexed: 01/19/2023]
Abstract
Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, respectively, which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. PRACTICAL APPLICATION: A novel fermented tea is produced by yeast fermentation. Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation.
Collapse
Affiliation(s)
- Rui Wang
- Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543
| | - Jingcan Sun
- Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623
| | | | - Bin Yu
- Mane SEA Pte Ltd, Biopolis Drive 3, Singapore, 138623
| | - Shao Quan Liu
- Food Science and Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, Science Drive 3, Singapore, 117543.,Natl. Univ. of Singapore Research Inst., No. 377 Linquan St., Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China
| |
Collapse
|
24
|
Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13139-13149. [PMID: 31631665 DOI: 10.1021/acs.jafc.9b05321] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography-olfactometry, aroma extract dilution analysis, odor activity values (OAVs), and multivariate analysis. A total of 35 and 19 odorants (OAV > 1) were detected in RIPT and RAPT, respectively. Odorants in RAPT and RIPT are significantly different in both odor properties and aroma compound intensities. Overall, RAPT contained a complex variety of chemical classes with diverse odors and moderate odor intensities, while RIPT is dominated by structurally and organoleptically similar compounds with high potency. Specifically, stale and musty smelling methoxybenzenes contributed the most to RIPT, while floral-, sweet-, and woody-smelling terpene alcohols, terpene ketones, and phenolic compounds were the predominant odorants in RAPT. Orthogonal partial least squares discriminant analysis revealed that linalool, α-ionone, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 1,2,3,4-tetramethoxybenzene, and 1,2,3-trimethoxybenzene underwent remarkable changes during pile fermentation and could be used as potential odor-active markers for RIPT and RAPT discrimination. The comprehensive aroma characterization of pu-erh tea and determination of the effect of pile fermentation on odorant alteration herein will provide guidance for pu-erh tea flavor quality control and evaluation.
Collapse
Affiliation(s)
- Xueli Pang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Weisong Yu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Changdai Cao
- Shandong Rizhao Tobacco Company Ltd. , Rizhao 276000 , China
| | - Xiaoxiang Yuan
- Yunnan Puer Tea (Group) Co., Ltd. , Pu'er 665100 , China
| | - Jun Qiu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Fanyu Kong
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering , China Agricultural University: National Engineering Research Center for Fruit and Vegetable Processing , Beijing 100083 , China
| |
Collapse
|
25
|
Analysis of bacterial and fungal communities by Illumina MiSeq platforms and characterization of Aspergillus cristatus in Fuzhuan brick tea. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.092] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
26
|
Culture-based analysis of fungi in leaves after the primary and secondary fermentation processes during Ishizuchi-kurocha production and lactate assimilation of P. kudriavzevii. Int J Food Microbiol 2019; 306:108263. [PMID: 31306941 DOI: 10.1016/j.ijfoodmicro.2019.108263] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 07/02/2019] [Accepted: 07/09/2019] [Indexed: 10/26/2022]
Abstract
Ishizuchi-kurocha is a Japanese traditional fermented tea that is produced by primary aerobic and secondary fermentation steps. The secondary fermentation step of Ishizuchi-kurocha is mainly mediated through lactic acid bacteria. Here, we performed quantitative analyses of the culturable fungal communities at each step and identified several morphologically representative fungal isolates. While filamentous fungi (median, 3.2 × 107 CFU/g sample) and yeasts (median, 3.7 × 107 CFU/g) were both detected after the primary fermentation step, only yeasts (median, 1.6 × 107 CFU/g) were detected in the end of the secondary fermentation step, suggesting that the fungal community in tea leaves are dramatically changed between the two steps. Pichia kudriavzevii and Pichia manshurica, the prevalent fungal species at the end of the secondary fermentation step, grew well in exudate from the secondary fermentation step. P. kudriavzevii also grew well in media containing d- or l-lactate as the sole carbon source. The growth of the disruptant of cyb2A encoding a cytochrome b2 lactate dehydrogenase in P. kudriavzevii was severely impaired on medium supplemented with l-lactate, but not d-lactate, suggesting that Cyb2Ap plays a crucial role in the use of l-lactate, and P. kudriavzevii efficiently uses both l- and d-lactate as carbon sources. Thus, lactate assimilation seems to be a key phenotype to become a prevalent species in the secondary fermentation step, and Cyb2Ap has a pivotal role in l-lactate metabolism in P. kudriavzevii. Further understanding and engineering of P. kudriavzevii and P. manshurica will contribute to the control of lactic acid bacteria fermentation during the fermented tea production and also to other industrial uses.
Collapse
|
27
|
Du L, Wang C, Zhang C, Ma L, Xu Y, Xiao D. Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis. Microchem J 2019. [DOI: 10.1016/j.microc.2019.02.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
28
|
Mo L, Zeng Z, Li Y, Li D, Yan CY, Xiao S, Huang YH. Animal study of the anti-diarrhea effect and microbial diversity of dark tea produced by the Yao population of Guangxi. Food Funct 2019; 10:1999-2009. [DOI: 10.1039/c9fo00110g] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Chinese dark teas (CDTs) are a special type of tea traditionally consumed by ethnic minorities around the border regions of China.
Collapse
Affiliation(s)
- Lan Mo
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Zhen Zeng
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Yun Li
- Infinitus (China) Company Ltd
- Guangzhou
- China
| | - Dan Li
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Chang-yu Yan
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Sui Xiao
- College of Forestry and Landscape Architecture
- South China Agricultural University
- Guangzhou
- China
| | - Ya-hui Huang
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
| |
Collapse
|
29
|
Wang J, Cao F, Zhu Z, Zhang X, Sheng Q, Qin W. Improvement of Quality and Digestibility of Moringa Oleifera Leaves Feed via Solid-State Fermentation by Aspergillus Niger. INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING 2018. [DOI: 10.1515/ijcre-2018-0094] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The Moringa oleifera leaf is an important source worldwide with a high nutritional value and functions in food and feed that may also treat a myriad of ailments but the leaf has low organoleptic properties and digestibility. To overcome this shortcoming, a novel Aspergillus niger was isolated from the Moringa leaf material. The fungal strain grows well on moist Moringa leaves and requires no additives. After performing a single factor test for temperature, moisture, inoculation size, and fermentation, the optimized condition was determined by using a response surface method, followed by a small-scale production test. The pleasant, sweet smelling aroma in the fermented leaves was then generated, supplementing than its native repulsive smell. The protein content and digestibility of the leaves increased by 23.4 % and 54.4 %, respectively; the direct-fed microbes reached up to 1.99 × 109 CFU per gram of fermented freeze-dried Moringa leaves. Digestive lignocellulolytic enzymes were substantially produced with 2.97 ± 0.24 U.g−1 of filter paper activity and 564.9 ± 37.4 U.g−1 of xylanase activity. Moreover, some functional components, such as flavonoids and γ-Aminobutyric acid content, were also significantly increased compared to that of the unfermented leaves. In conclusion, the feed quality and digestibility of Moringa oleifera leaves were greatly improved via solid-state fermentation by Aspergillus niger. Fermented Moringa oleifera can be used as a potentially high- quality feed alternative for the animal industry.
Collapse
|
30
|
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis. Food Microbiol 2018; 76:405-415. [DOI: 10.1016/j.fm.2018.07.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 06/27/2018] [Accepted: 07/01/2018] [Indexed: 11/17/2022]
|
31
|
Comparative proteomic analysis reveals the regulatory network of the veA gene during asexual and sexual spore development of Aspergillus cristatus. Biosci Rep 2018; 38:BSR20180067. [PMID: 29773679 PMCID: PMC6066658 DOI: 10.1042/bsr20180067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 05/13/2018] [Accepted: 05/15/2018] [Indexed: 12/13/2022] Open
Abstract
Aspergillus cristatus is the predominant fungal population during fermentation of Chinese Fuzhuan brick tea, and belongs to the homothallic fungal group that undergoes a sexual stage without asexual conidiation under hypotonic conditions, while hypertonic medium induces initiation of the asexual stage and completely blocks sexual development. However, the veA deletion mutant only produces conidia in hypotonic medium after a 24-h culture, but both asexual and sexual spores are observed after 72 h. The veA gene is one of the key genes that positively regulates sexual and negatively regulates asexual development in A. cristatus. To elucidate the molecular mechanism of how VeA regulates asexual and sexual spore development in A. cristatus, 2D electrophoresis (2-DE) combined with MALDI-tandem ToF MS analysis were applied to identify 173 differentially expressed proteins (DEPs) by comparing the agamotype (24 h) and teleomorph (72 h) with wild-type (WT) A. cristatus strains. Further analysis revealed that the changed expression pattern of Pmk1-MAPK and Ser/Thr phosphatase signaling, heat shock protein (Hsp) 90 (HSP90), protein degradation associated, sulphur-containing amino acid biosynthesis associated, valine, leucine, isoleucine, and arginine biosynthesis involved, CYP450 and cytoskeletal formation associated proteins were involved in the production of conidia in agamotype of A. cristatus. Furthermore, the deletion of veA in A. cristatus resulted in disturbed process of transcription, translation, protein folding, amino acid metabolism, and secondary metabolism. The carbohydrate and energy metabolism were also greatly changed, which lied in the suppression of anabolism through pentose phosphate pathway (PPP) but promotion of catabolism through glycolysis and tricarboxylic acid (TCA) cycle. The energy compounds produced in the agamotype were mainly ATP and NADH, whereas they were NADPH and FAD in the teleomorph. These results will contribute to the existing knowledge on the complex role of VeA in the regulation of spore development in Aspergillus and provide a framework for functional investigations on the identified proteins.
Collapse
|
32
|
Li H, Li M, Yang X, Gui X, Chen G, Chu J, He X, Wang W, Han F, Li P. Microbial diversity and component variation in Xiaguan Tuo Tea during pile fermentation. PLoS One 2018; 13:e0190318. [PMID: 29462204 PMCID: PMC5819769 DOI: 10.1371/journal.pone.0190318] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Accepted: 12/12/2017] [Indexed: 11/29/2022] Open
Abstract
Xiaguan Tuo Tea is largely consumed by the Chinese, but there is little research into the microbial diversity and component changes during the fermentation of this tea. In this study, we first used fluorescence in situ hybridization (FISH), next-generation sequencing (NGS) and chemical analysis methods to determine the microbial abundance and diversity and the chemical composition during fermentation. The FISH results showed that the total number of microorganisms ranges from 2.3×102 to 4.0×108 cells per gram of sample during fermentation and is mainly dominated by fungi. In the early fermentation stages, molds are dominant (0.6×102~2.8×106 cells/g, 0~35 d). However, in the late stages of fermentation, yeasts are dominant (3.6×104~9.6×106 cells/g, 35~56 d). The bacteria have little effect during the fermentation of tea (102~103 cells/g, <1% of fungus values). Of these fungi, A. niger (Aspergillus niger) and B. adeninivorans (Blastobotrys adeninivorans) are identified as the two most common strains, based on Next-generation Sequencing (NGS) analysis. Peak diversity in tea was observed at day 35 of fermentation (Shannon–Weaver index: 1.195857), and lower diversity was observed on days 6 and 56 of fermentation (Shannon–Weaver index 0.860589 and 1.119106, respectively). During the microbial fermentation, compared to the unfermented tea, the tea polyphenol content decreased by 54%, and the caffeine content increased by 59%. Theanine and free amino acid contents were reduced during fermentation by 81.1 and 92.85%, respectively.
Collapse
Affiliation(s)
- Haizhou Li
- Research Center for Translational Medicine at Shanghai East Hospital, School of Life Sciences and Technology, Tongji University, Shanghai, China
| | - Min Li
- Research Center for Translational Medicine at Shanghai East Hospital, School of Life Sciences and Technology, Tongji University, Shanghai, China
| | - Xinrui Yang
- Research Center for Translational Medicine at Shanghai East Hospital, School of Life Sciences and Technology, Tongji University, Shanghai, China
| | - Xin Gui
- Research Center for Translational Medicine at Shanghai East Hospital, School of Life Sciences and Technology, Tongji University, Shanghai, China
| | - Guofeng Chen
- Yunnan Xiaguan Tuo Tea (Group) Co., Ltd, Dali, Yunnan, China
| | - Jiuyun Chu
- Yunnan Xiaguan Tuo Tea (Group) Co., Ltd, Dali, Yunnan, China
| | - Xingwang He
- Yunnan Xiaguan Tuo Tea (Group) Co., Ltd, Dali, Yunnan, China
| | - Weitao Wang
- Yunnan Xiaguan Tuo Tea (Group) Co., Ltd, Dali, Yunnan, China
| | - Feng Han
- College of Architecture and Urban Planning, Tongji University, Shanghai, China
| | - Ping Li
- Research Center for Translational Medicine at Shanghai East Hospital, School of Life Sciences and Technology, Tongji University, Shanghai, China
- * E-mail:
| |
Collapse
|
33
|
Identification of natural antimicrobial peptides from bacteria through metagenomic and metatranscriptomic analysis of high-throughput transcriptome data of Taiwanese oolong teas. BMC SYSTEMS BIOLOGY 2017; 11:131. [PMID: 29322917 PMCID: PMC5763296 DOI: 10.1186/s12918-017-0503-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Background Anti-microbial peptides (AMPs), naturally encoded by genes and generally containing 12–100 amino acids, are crucial components of the innate immune system and can protect the host from various pathogenic bacteria and viruses. In recent years, the widespread use of antibiotics has resulted in the rapid growth of antibiotic-resistant microorganisms that often induce critical infection and pathogenesis. Recently, the advent of high-throughput technologies has led molecular biology into a data surge in both the amount and scope of data. For instance, next-generation sequencing technology has been applied to generate large-scale sequencing reads from foods, water, soil, air, and specimens to identify microbiota and their functions based on metagenomics and metatranscriptomics, respectively. In addition, oolong tea is partially fermented and is the most widely produced tea in Taiwan. Many studies have shown the benefits of oolong tea in inhibiting obesity, reducing dental plaque deposition, antagonizing allergic immune responses, and alleviating the effects of aging. However, the microbes and their functions present in oolong tea remain unknown. Results To understand the relationship between Taiwanese oolong teas and bacterial communities, we designed a novel bioinformatics scheme to identify AMPs and their functional types based on metagenomics and metatranscriptomic analysis of high-throughput transcriptome data. Four types of oolong teas (Dayuling tea, Alishan tea, Jinxuan tea, and Oriental Beauty tea) were subjected to 16S ribosomal DNA and total RNA extraction and sequencing. Metagenomics analysis results revealed that Oriental Beauty tea exhibited greater bacterial diversity than other teas. The most common bacterial families across all tea types were Bacteroidaceae (21.7%), Veillonellaceae (22%), and Fusobacteriaceae (12.3%). Metatranscriptomics analysis results revealed that the dominant bacteria species across all tea types were Escherichia coli, Bacillus subtilis, and Chryseobacterium sp. StRB126, which were subjected to further functional analysis. A total of 8194 (6.5%), 26,220 (6.1%), 5703 (5.8%), and 106,183 (7.8%) reads could be mapped to AMPs. Conclusion We found that the distribution of anti-gram-positive and anti-gram-negative AMPs is highly correlated with the distribution of gram-positive and gram-negative bacteria in Taiwanese oolong tea samples. Electronic supplementary material The online version of this article (10.1186/s12918-017-0503-4) contains supplementary material, which is available to authorized users.
Collapse
|
34
|
Zhu YB, Zhang ZZ, Yang YF, Du XP, Chen F, Ni H. Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger
prepared by using tea stalk and potato dextrose medium. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3402] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yan Bing Zhu
- College of Food and Biology Engineering; Jimei University; Xiamen 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology; Xiamen 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China
| | - Zhen Zhen Zhang
- College of Food and Biology Engineering; Jimei University; Xiamen 361021 China
| | - Yuan Fan Yang
- College of Food and Biology Engineering; Jimei University; Xiamen 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology; Xiamen 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China
| | - Xi Ping Du
- College of Food and Biology Engineering; Jimei University; Xiamen 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology; Xiamen 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China
| | - Feng Chen
- College of Food and Biology Engineering; Jimei University; Xiamen 361021 China
- Department of Food, Nutrition and Packaging Sciences; Clemson University; Clemson South Carolina 29634 USA
| | - Hui Ni
- College of Food and Biology Engineering; Jimei University; Xiamen 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology; Xiamen 361021 China
- Research Center of Food Biotechnology of Xiamen City; Xiamen 361021 China
| |
Collapse
|
35
|
Qiu X, Wang J, Yu X, Lv S, Wu Y, Wang C, Gao X, Li J, Zhang W, Zhao P, Meng Q. Aroma formation in Dianhong black tea: Effects of baking. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1249797] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xueli Qiu
- Agricultural Resources and Environment Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, People’s Republic of China
| | - Jianxin Wang
- Agricultural Resources and Environment Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, People’s Republic of China
| | - Xiaofen Yu
- Agricultural Resources and Environment Institute, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan, People’s Republic of China
| | - Shidong Lv
- Kunming Crain and Oil and Feed Product Quality Inspection Center, Kunming, Yunnan, People’s Republic of China
| | - Yuanshuang Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| | - Chen Wang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| | - Xuemei Gao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| | - Jiangbing Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| | - Wenrui Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| | - Peng Zhao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| | - Qingxiong Meng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People’s Republic of China
| |
Collapse
|
36
|
Pu-erh ripened tea resists to hyperuricemia through xanthine oxidase and renal urate transporters in hyperuricemic mice. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
|
37
|
Liu J, Peng CX, Gao B, Gong JS. Serum metabolomics analysis of rat after intragastric infusion of Pu-erh theabrownin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3708-3716. [PMID: 26676261 DOI: 10.1002/jsfa.7556] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 09/03/2015] [Accepted: 12/03/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim was to study the effects of Pu-erh theabrownin (TB) (Mw > 50 kDa) on the metabolism of rat serum by nuclear magnetic resonance (NMR)-based metabolomics and identify candidate marker metabolites associated with Pu-erh TB, and thus provide fundamental information for a better understanding of the metabolism of Pu-erh tea in animals. RESULTS TB infusion induced different changes in endogenous serum metabolites depending on the type of diet. Compared with the control group, the TB infusion group showed significantly reduced serum glycine and choline levels, as well as significantly increased taurine, carnitine and high-density lipoprotein (all P < 0.05). Compared with the high-lipid group, the high-lipid TB infusion group exhibited significantly reduced low-density lipoprotein and acetate levels, as well as significantly increased inositol, carnitine and glycine levels (all P < 0.05). CONCLUSION Examination of the variations of these differential expressed metabolites and their individual functions revealed that the TB extract accelerated lipid catabolism in rats and might affect glucose metabolism. Of these, carnitine level significantly increased after intragastric infusion of TB regardless of the type of diet, and activities of carnitine palmitoyltransferases I and II changed significantly, suggesting carnitine may be a candidate serum marker for tracking the metabolism of TB in rats. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jian Liu
- Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Chun-Xiu Peng
- Horticultural Department, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Bin Gao
- Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| | - Jia-Shun Gong
- Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201, China
| |
Collapse
|
38
|
Zhang Y, Skaar I, Sulyok M, Liu X, Rao M, Taylor JW. The Microbiome and Metabolites in Fermented Pu-erh Tea as Revealed by High-Throughput Sequencing and Quantitative Multiplex Metabolite Analysis. PLoS One 2016; 11:e0157847. [PMID: 27337135 PMCID: PMC4918958 DOI: 10.1371/journal.pone.0157847] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Accepted: 06/06/2016] [Indexed: 01/01/2023] Open
Abstract
Pu-erh is a tea produced in Yunnan, China by microbial fermentation of fresh Camellia sinensis leaves by two processes, the traditional raw fermentation and the faster, ripened fermentation. We characterized fungal and bacterial communities in leaves and both Pu-erhs by high-throughput, rDNA-amplicon sequencing and we characterized the profile of bioactive extrolite mycotoxins in Pu-erh teas by quantitative liquid chromatography-tandem mass spectrometry. We identified 390 fungal and 629 bacterial OTUs from leaves and both Pu-erhs. Major findings are: 1) fungal diversity drops and bacterial diversity rises due to raw or ripened fermentation, 2) fungal and bacterial community composition changes significantly between fresh leaves and both raw and ripened Pu-erh, 3) aging causes significant changes in the microbial community of raw, but not ripened, Pu-erh, and, 4) ripened and well-aged raw Pu-erh have similar microbial communities that are distinct from those of young, raw Ph-erh tea. Twenty-five toxic metabolites, mainly of fungal origin, were detected, with patulin and asperglaucide dominating and at levels supporting the Chinese custom of discarding the first preparation of Pu-erh and using the wet tea to then brew a pot for consumption.
Collapse
Affiliation(s)
- Yongjie Zhang
- School of Life Sciences, Shanxi University, Taiyuan, Shanxi, China
- Department of Plant and Microbial Biology, University of California, Berkeley, California, United States of America
| | - Ida Skaar
- Section of Mycology, Norwegian Veterinary Institute, Oslo, Norway
| | - Michael Sulyok
- Center for Analytical Chemistry, Department of Agrobiotechnology, University of Natural Resources and Life Sciences, Tulln, Austria
| | - Xingzhong Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Mingyong Rao
- Bureau of Culture and Sports, Puer, Yunnan, China
| | - John W. Taylor
- Department of Plant and Microbial Biology, University of California, Berkeley, California, United States of America
- * E-mail:
| |
Collapse
|
39
|
Ge Y, Wang Y, Liu Y, Tan Y, Ren X, Zhang X, Hyde KD, Liu Y, Liu Z. Comparative genomic and transcriptomic analyses of the Fuzhuan brick tea-fermentation fungus Aspergillus cristatus. BMC Genomics 2016; 17:428. [PMID: 27267057 PMCID: PMC4895823 DOI: 10.1186/s12864-016-2637-y] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Accepted: 04/22/2016] [Indexed: 02/07/2023] Open
Abstract
Background Aspergillus cristatus is the dominant fungus involved in the fermentation of Chinese Fuzhuan brick tea. Aspergillus cristatus is a homothallic fungus that undergoes a sexual stage without asexual conidiation when cultured in hypotonic medium. The asexual stage is induced by a high salt concentration, which completely inhibits sexual development. The taxon is therefore appropriate for investigating the mechanisms of asexual and sexual reproduction in fungi. In this study, de novo genome sequencing and analysis of transcriptomes during culture under high- and low-osmolarity conditions were performed. These analyses facilitated investigation of the evolution of mating-type genes, which determine the mode of sexual reproduction, in A. cristatus, the response of the high-osmolarity glycerol (HOG) pathway to osmotic stimulation, and the detection of mycotoxins and evaluation of the relationship with the location of the encoding genes. Results The A. cristatus genome comprised 27.9 Mb and included 68 scaffolds, from which 10,136 protein-coding gene models were predicted. A phylogenetic analysis suggested a considerable phylogenetic distance between A. cristatus and A. nidulans. Comparison of the mating-type gene loci among Aspergillus species indicated that the mode in A. cristatus differs from those in other Aspergillus species. The components of the HOG pathway were conserved in the genome of A. cristatus. Differential gene expression analysis in A. cristatus using RNA-Seq demonstrated that the expression of most genes in the HOG pathway was unaffected by osmotic pressure. No gene clusters associated with the production of carcinogens were detected. Conclusions A model of the mating-type locus in A. cristatus is reported for the first time. Aspergillus cristatus has evolved various mechanisms to cope with high osmotic stress. As a fungus associated with Fuzhuan tea, it is considered to be safe under low- and high-osmolarity conditions. Electronic supplementary material The online version of this article (doi:10.1186/s12864-016-2637-y) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Yongyi Ge
- College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, China.,Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou, 550006, China.,College of Life and Science, Guizhou University, Guiyang, Guizhou, 550025, China
| | - Yuchen Wang
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou, 550006, China.,Guizhou Institute of Biotechnology, Guiyang, Guizhou, 550006, China
| | - YongXiang Liu
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou, 550006, China.,Guizhou Institute of Biotechnology, Guiyang, Guizhou, 550006, China
| | - Yumei Tan
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou, 550006, China.,Guizhou Institute of Biotechnology, Guiyang, Guizhou, 550006, China
| | - Xiuxiu Ren
- College of Agriculture, Guizhou University, Guiyang, Guizhou, 550025, China.,Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou, 550006, China.,Ecological Engineering College, Guizhou University of Engineering Science, Bijie, Guizhou, 551700, China
| | - Xinyu Zhang
- Institute of Microbiology, State Key Laboratory of Mycology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Kevin D Hyde
- Institute of Excellence in Fungal Research, Mae Fah Luang University, Chiang Rai, 57100, Thailand
| | | | - Zuoyi Liu
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang, Guizhou, 550006, China. .,Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou, 550006, China.
| |
Collapse
|
40
|
Zhang W, Yang R, Fang W, Yan L, Lu J, Sheng J, Lv J. Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea. Int J Food Microbiol 2016; 227:29-33. [PMID: 27046629 DOI: 10.1016/j.ijfoodmicro.2016.03.025] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2016] [Revised: 03/02/2016] [Accepted: 03/22/2016] [Indexed: 11/17/2022]
Abstract
This study aimed to characterize the thermophilic fungi in pile-fermentation process of Pu-erh tea. Physicochemical analyses showed that the high temperature and low pH provided optimal conditions for propagation of fungi. A number of fungi, including Blastobotrys adeninivorans, Thermomyces lanuginosus, Rasamsonia emersonii, Aspergillus fumigatus, Rhizomucor pusillus, Rasamsonia byssochlamydoides, Rasamsonia cylindrospora, Aspergillus tubingensis, Aspergillus niger, Candida tropicalis and Fusarium graminearum were isolated as thermophilic fungi under combination of high temperature and acid culture conditions from Pu-erh tea pile-fermentation. The fungal communities were analyzed by PCR-DGGE. Results revealed that those fungi are closely related to Debaryomyces hansenii, Cladosporium cladosporioides, A. tubingensis, R. emersonii, R. pusillus, A. fumigatus and A. niger, and the last four presented as dominant species in the pile process. These four preponderant thermophilic fungi reached the order of magnitude of 10(7), 10(7), 10(7) and 10(6)copies/g dry tea, respectively, measured by real-time quantitative PCR (q-PCR). The results indicate that the thermophilic fungi play an important role in Pu-erh tea pile fermentation.
Collapse
Affiliation(s)
- Wei Zhang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China
| | - Ruijuan Yang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China; Pu'er Institute of Pu-erh Tea, Pu'er, Yunnan 665000, China
| | - Wenjun Fang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China
| | - Liang Yan
- Pu'er Institute of Pu-erh Tea, Pu'er, Yunnan 665000, China
| | - Jun Lu
- Institute for Applied Ecology New Zealand, School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 0627, New Zealand; Institute of Biomedical Technology, Auckland University of Technology, Auckland 1142, New Zealand
| | - Jun Sheng
- Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Jie Lv
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China.
| |
Collapse
|
41
|
Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0303-7] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
42
|
Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S. Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins. J Food Sci 2015; 80:M809-17. [PMID: 25799937 DOI: 10.1111/1750-3841.12831] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 02/03/2015] [Indexed: 01/16/2023]
Abstract
The natural microbiota involved in the fermentation influence the quality and taste of fully postfermented teas such as China's Pu-erh tea. Ten microbial isolates representing 6 species were recovered from a solid-state fermentation of a Pu-erh type tea. The isolates were Aspergillus tubingensis, Aspergillus marvanovae, Rhizomucor pusillus, Rhizomucor tauricus, Aspergillus fumigatus, and Candida mogii. With the exception of A. marvanovae and C. mogii, all these microorganisms have been previously reported in solid-state fermentations of native Pu-erh tea. The ability of the isolates for converting the tea polyphenols to bioactive theabrownins in infusions of sun-dried green tea leaves in a submerged fermentation process was subsequently investigated. All isolates except C. mogii TISTR 5938 effectively produced theabrownins in a 4-d fermentation in shake flasks at 40 °C, 250 rpm. A. tubingensis TISTR 3646, A. tubingensis TISTR 3647, A. marvanovae TISTR 3648, and A. fumigatus TISTR 3654 produced theabrownins at particularly high levels of 6.5, 12.4, 11.1, and 8.4 g/L, respectively.
Collapse
Affiliation(s)
- Qiuping Wang
- Dept. of Biotechnology, Faculty of Agro-Industry, Kasetsart Univ, 50 Ngam Wong Wan Road, Ladyao, Chatuchak, Bangkok, 10900, Thailand
| | | | | | | |
Collapse
|
43
|
Huang YW, Xu HH, Wang SM, Zhao Y, Huang YM, Li RB, Wang XJ, Hao SM, Sheng J. Absorption of caffeine in fermented Pu-er tea is inhibited in mice. Food Funct 2015; 5:1520-8. [PMID: 24836454 DOI: 10.1039/c4fo00051j] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Caffeine is present in a number of dietary sources consumed worldwide. Although its pharmacokinetics has been intensively explored, little is known about complexed caffeine (C-CAF) in aqueous extraction of fermented Pu-er tea. The major components of C-CAF are oxidative tea polyphenols (OTP) and caffeine. Furthermore, the C-CAF can be precipitated in low pH solution. After administering the same amount of total caffeine and comparing the peak level of plasma caffeine with the coffee (contains 0.11 ± 0.01% C-CAF) group, the results showed that the caffeine/OTP (contains 66.67 ± 0.02% C-CAF) group and the instant Pu-er tea (contains 23.18 ± 0.02% C-CAF) group were 33.39% and 25.86% lower, respectively. The concentration of the metabolites of caffeine supports the idea that the absorption of the C-CAF was inhibited in mice. Congruent with this result, the amount of caffeine detected in mice excrement showed that more caffeine was eliminated in the caffeine/OTP group and the Pu-er tea group. The locomotor activity tests of mice demonstrated that the stimulating effect of caffeine in caffeine/OTP and Pu-er tea was weaker than in coffee. Our findings demonstrate that caffeine can be combined with OTP and the absorption of C-CAF is inhibited in mice, thus decreasing the irritation effect of caffeine. This may also be developed as a slow release formulation of caffeine.
Collapse
Affiliation(s)
- Ye-wei Huang
- College of Life Science, Jilin University, Changchun, 130012, People's Republic of China
| | | | | | | | | | | | | | | | | |
Collapse
|
44
|
Lv S, Wu Y, Zhou J, Lian M, Li C, Xu Y, Liu S, Wang C, Meng Q. The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method. PLoS One 2014; 9:e116428. [PMID: 25551231 PMCID: PMC4281233 DOI: 10.1371/journal.pone.0116428] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Accepted: 12/06/2014] [Indexed: 11/30/2022] Open
Abstract
The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 different Dayi Pu-erh tea brands and 3 different Ya'an tea brands on the market were analyzed using fully automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). A total of 78 volatiles were separated, among 75 volatiles were identified by GC–MS in seven Dayi Pu-erh teas, and the major chemical components included methoxyphenolic compounds, hydrocarbons, and alcohol compounds, such as 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, 2,6,10,14-tetramethyl-pentadecane, linalool and its oxides, α-terpineol, and phytol. The overlapping ratio of peaks (ORP) of the chromatogram in the seven Dayi Pu-erh tea samples was greater than 89.55%, whereas the ORP of Ya'an tea samples was less than 79.10%. The similarity and differences of the Dayi Pu-erh tea samples were also characterized using correlation coefficient similarity and principal component analysis (PCA). The results showed that the correlation coefficient of similarity of the seven Dayi Pu-erh tea samples was greater than 0.820 and was gathered in a specific area, which showed that samples from different brands were basically the same, despite have some slightly differences of chemical indexes was found. These results showed that the GC-MS fingerprint combined with the PCA approach can be used as an effective tool for the quality assessment and control of Pu-erh tea.
Collapse
Affiliation(s)
- Shidong Lv
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
- Kunming Grain & Oil and Feed Product Quality Inspection Center, Kunming, Yunnan, People's Republic of China
| | - Yuanshuang Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
| | - Jiangsheng Zhou
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
| | - Ming Lian
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
| | - Changwen Li
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Yongquan Xu
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Shunhang Liu
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Chao Wang
- Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
| | - Qingxiong Meng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
- * E-mail:
| |
Collapse
|
45
|
Du L, Li J, Li W, Li Y, Li T, Xiao D. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.008] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
46
|
Lv S, Wu Y, Li C, Xu Y, Liu L, Meng Q. Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:1810-1818. [PMID: 24512533 DOI: 10.1021/jf405237u] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Thirteen Pu-erh teas and 13 Fuzhuan teas obtained from two different production areas in China were profiled using fully automatic headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) coupled with chemometric methods. A total of 93 aroma components were identified in 26 dark teas; among them, methoxyphenolic compounds (31.77%) were the most abundant components in Pu-erh teas, whereas ketone compounds were the most abundant components (25.42%) in Fuzhuan teas. Cluster analysis (CA) and principal component analysis (PCA) showed that these two types of dark teas could be clearly distinguished according to their chemical characteristics. This study suggested that the proposed strategy could provide a feasible and rapid technique to differentiate dark teas with similar morphological characteristics from different production areas by their volatile composition and relative content.
Collapse
Affiliation(s)
- Shidong Lv
- Faculty of Life Science and Technology, Kunming University of Science and Technology , Yunnan 650500, People's Republic of China
| | | | | | | | | | | |
Collapse
|
47
|
Zhang L, Zhang ZZ, Zhou YB, Ling TJ, Wan XC. Chinese dark teas: Postfermentation, chemistry and biological activities. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.016] [Citation(s) in RCA: 133] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
48
|
Lyu C, Chen C, Ge F, Liu D, Zhao S, Chen D. A preliminary metagenomic study of puer tea during pile fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3165-3174. [PMID: 23553377 DOI: 10.1002/jsfa.6149] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2012] [Revised: 02/20/2013] [Accepted: 04/01/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Up to now, there has been no report on the taxonomic and functional analysis of the microbial community in fermenting puer tea by pyrosequencing. In this study, metagenomic pyrosequencing was first used in fermenting puer tea to delineate a relatively comprehensive overview of the microbial taxonomy while also preliminarily characterising the functional ontologies of microbial genes present in puer tea pile fermentation. RESULTS A total of 251 738 pyrosequencing reads (9197 contigs and 145 402 singletons) were generated by pyrosequencing. Taxonomic analysis revealed three dominant bacterial phyla, Actinobacteria (30.08%), Proteobacteria (24.47%) and Firmicutes (20.23%), and one dominant eukaryotic phylum, Ascomycota (15.21%) [corrected]. A total of 58 664 hits were categorised into 28 functional subsystems based on the SEED database. Moreover, two categories, 'metabolism of terpenoids and polyketides' and 'biosynthesis of other secondary metabolites', were selectively analysed and 69 enzyme genes were presented in 16 pathways. CONCLUSION The dominant microbes of puer tea fermentation were bacteria in the present study, and yeasts rather than moulds accounted for the overwhelming majority of Eukaryota. The analysis of functional genes and metabolic pathways will be helpful for further study of the mechanism of puer tea fermentation at molecular level.
Collapse
Affiliation(s)
- Changyong Lyu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500, China
| | | | | | | | | | | |
Collapse
|
49
|
|
50
|
Identification and quantification of fungi and mycotoxins from Pu-erh tea. Int J Food Microbiol 2013; 166:316-22. [DOI: 10.1016/j.ijfoodmicro.2013.07.024] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 07/22/2013] [Accepted: 07/25/2013] [Indexed: 11/19/2022]
|