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Tang MG, Zhang S, Xiong LG, Zhou JH, Huang JA, Zhao AQ, Liu ZH, Liu AL. A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents. Compr Rev Food Sci Food Saf 2023; 22:2267-2291. [PMID: 37043598 DOI: 10.1111/1541-4337.13146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 03/07/2023] [Accepted: 03/12/2023] [Indexed: 04/14/2023]
Abstract
Polyphenol oxidase (PPO) is a metalloenzyme with a type III copper core that is abundant in nature. As one of the most essential enzymes in the tea plant (Camellia sinensis), the further regulation of PPO is critical for enhancing defensive responses, cultivating high-quality germplasm resources of tea plants, and producing tea products that are both functional and sensory qualities. Due to their physiological and pharmacological values, the constituents from the oxidative polymerization of PPO in tea manufacturing may serve as functional foods to prevent and treat chronic non-communicable diseases. However, current knowledge of the utilization of PPO in the tea industry is only available from scattered sources, and a more comprehensive study is required to reveal the relationship between PPO and tea obviously. A more comprehensive review of the role of PPO in tea was reported for the first time, as its classification, catalytic mechanism, and utilization in modulating tea flavors, compositions, and nutrition, along with the relationships between PPO-mediated enzymatic reactions and the formation of functional constituents in tea, and the techniques for the modification and application of PPO based on modern enzymology and synthetic biology are summarized and suggested in this article.
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Affiliation(s)
- Meng-Ge Tang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Sheng Zhang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Li-Gui Xiong
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Jing-Hui Zhou
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Jian-An Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Ai-Qing Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Zhong-Hua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Ai-Ling Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, China
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Cui Y, Han Z, Lian L, Zhang L. The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (-)-epigallocatechin gallate under enzymatic oxidation. Food Chem 2023; 417:135895. [PMID: 36931012 DOI: 10.1016/j.foodchem.2023.135895] [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: 12/30/2022] [Revised: 02/22/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Untargeted Liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics in combination with UV-visible and colorimeter was applied in identifying critical colored enzymatically oxidized products of (-)-epigallocatechin gallate (EGCG). Pearson correlation coefficient analysis between marker compounds and a* value was conducted, and then a series of colored oxidation products were targeted and subsequently identified by diode array detection and mass fragmentation ions. The quinone of oolongtheanin 3-O'-gallate degraded product with quasi-molecular mass ion at m/z 711 was identified as a critical colored oxidation product of single EGCG. To explore the effect of chlorogenic acid on the formation of colored EGCG enzymatic oxidation products, the variation of oxidation products on the oolongtheanin pathway was semi-quantitatively determined. The result showed chlorogenic acid significantly inhibited the formation of colored oxidation products, thus lightened the color of EGCG oxidation mixture. The addition of chlorogenic acid influences the process of tea polyphenols' enzymatic oxidation.
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Affiliation(s)
- Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Li Lian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
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3
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An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase. Molecules 2023; 28:molecules28041722. [PMID: 36838710 PMCID: PMC9959171 DOI: 10.3390/molecules28041722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 01/31/2023] [Accepted: 01/31/2023] [Indexed: 02/16/2023] Open
Abstract
Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves.
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Zhang S, Mao B, Cui S, Zhang Q, Zhao J, Tang X, Chen W. Absorption, metabolism, bioactivity, and biotransformation of epigallocatechin gallate. Crit Rev Food Sci Nutr 2023; 64:6546-6566. [PMID: 36728926 DOI: 10.1080/10408398.2023.2170972] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Epigallocatechin gallate (EGCG), a typical flavone-3-ol polyphenol containing eight free hydroxyl groups, is associated with a variety of bioactivities, such as antioxidant, anti-inflammatory, anti-cancer, and antibacterial activities. However, the poor bioavailability of EGCG restricts its use. In this review, we discuss the processes involved in the absorption and metabolism of EGCG, with a focus on its metabolic interactions with the gut microbiota. Next, we summarize the bioactivities of some key metabolites, describe the biotransformation of EGCG by different microorganisms, and discuss its catabolism by specific bacteria. A deeper understanding of the absorption, metabolism, and biotransformation of EGCG may enable its disease-preventive and therapeutic properties to be better utilized. This review provides a theoretical basis for further development and utilization of EGCG and its metabolites for improving the gut microbiota and physiological health.
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Affiliation(s)
- Shuling Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, P. R. China
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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.
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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
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6
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Zhou J, Liu C, Zhao S, Liu Y, Zhang S, Zhao Q, Wang F, Xu G, Huang J, Liu Z. Improved yield of theaflavin-3,3'-digallate from Bacillus megaterium tyrosinase via directed evolution. Food Chem 2021; 375:131848. [PMID: 34924255 DOI: 10.1016/j.foodchem.2021.131848] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 12/08/2021] [Accepted: 12/09/2021] [Indexed: 12/28/2022]
Abstract
Theaflavin-3,3'-digallate (TFDG) in black tea possesses several health benefits. However, low TFDG yields limit its application. Herein, tyrosinases from Bacillus megaterium (Bmtyrc) were used to synthesize TFDG. To improve the catalytic efficiency of tyrosinase, a directed evolution strategy and a high-throughput screening method was employed. Compared with the wild type, mutant Bmtyrc-3 (N205D/D166E/D167G/F197W) showed 6.46 and 4.91-folds higher specific activity and 51.97- and 1.95-folds higher Vmax values towards epigallocatechin gallate (EGCG) and epicatechin gallate (ECG), respectively. Moreover, Bmtyrc-3 displayed significantly enhanced catalytic efficiencies, and the space-time yield of TFDG was 35.35 g L-1d-1. Bmtyrc-3 presents a broader substrate binding area, caused by a mutation (N205D) encompassing the active site. Changes in the potential of the substrate binding site and hydrogen bonds, and the electrostatic effect on the protein surface resulted in an increased activity of the substrates EGCG and ECG.
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Affiliation(s)
- Jinghui Zhou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, People's Republic of China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China
| | - Changwei Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, People's Republic of China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China
| | - Shimin Zhao
- Hunan Flag Bio-technology Co., Ltd, Changsha 410100, People's Republic of China
| | - Ya Liu
- Hunan Flag Bio-technology Co., Ltd, Changsha 410100, People's Republic of China
| | - Sheng Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, People's Republic of China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China
| | - Qiang Zhao
- Hunan Flag Bio-technology Co., Ltd, Changsha 410100, People's Republic of China
| | - Fen Wang
- Hunan Flag Bio-technology Co., Ltd, Changsha 410100, People's Republic of China
| | - Gang Xu
- Hunan Flag Bio-technology Co., Ltd, Changsha 410100, People's Republic of China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, People's Republic of China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, People's Republic of China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agriculture University, Changsha 410128, People's Republic of China.
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7
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Yan K, Yan L, Meng L, Cai H, Duan A, Wang L, Li Q, El-Sappah AH, Zhao X, Abbas M. Comprehensive Analysis of Bacterial Community Structure and Diversity in Sichuan Dark Tea ( Camellia sinensis). Front Microbiol 2021; 12:735618. [PMID: 34566939 PMCID: PMC8462664 DOI: 10.3389/fmicb.2021.735618] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 08/06/2021] [Indexed: 11/13/2022] Open
Abstract
Bacteria and fungi present during pile-fermentation of Sichuan dark tea play a key role in the development of its aesthetic properties, such as color, taste, and fragrance. In our previous study, high-throughput sequencing of dark tea during fermentation revealed Aspergillus was abundant, but scarce knowledge is available about bacterial communities during pile-fermentation. In this study, we rigorously explored bacterial diversity in Sichuan dark tea at each specific stage of piling. Analysis of cluster data revealed 2,948 operational taxonomic units, which were divided into 42 phyla, 98 classes, 247 orders, 461 families, 1,052 genera, and 1,888 species. Certain members of the family Enterobacteriaceae were dominant at early stages of fermentation YC, W1, and W2; Pseudomonas at middle stage W3; and the highest bacterial diversity was observed at the final quality-determining stage W4. Noticeably, probiotics, such as Bacillus, Lactobacillus, Bifidobacterium, and Saccharopolyspora were also significantly higher at the quality-determining stage W4. Our findings might help in precise bacterial inoculation for probiotic food production by increasing the health benefits of Sichuan dark tea. This research also falls under the umbrella of the "Establish Good Health and Well-Being" Sustainable Development Goals of the United Nations Organization.
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Affiliation(s)
- Kuan Yan
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
| | - Linfeng Yan
- Sichuan Province Tea Industry Group Co., Ltd., Yibin, China
| | - Lina Meng
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
| | - Hongbing Cai
- Sichuan Province Tea Industry Group Co., Ltd., Yibin, China
| | - Ailing Duan
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
| | - Lian Wang
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
| | - Quanzi Li
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing, China
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
| | - Ahmed H. El-Sappah
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
- Genetics Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Xianming Zhao
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
| | - Manzar Abbas
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin, China
- Key Laboratory of Sichuan Province for Refining Sichuan Tea, Yibin, China
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Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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Status of the application of exogenous enzyme technology for the development of natural plant resources. Bioprocess Biosyst Eng 2020; 44:429-442. [PMID: 33146790 DOI: 10.1007/s00449-020-02463-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
Abstract
Exogenous enzymes are extraneous enzymes that are not intrinsic to the subject. The exogenous enzyme industry has been rapidly developing recently. Successful application of recombinant DNA amplification, high-efficiency expression, and immobilization technology to genetically engineered bacteria provides a rich source of enzymes. Amylase, cellulase, protease, pectinase, glycosidase, tannase, and polyphenol oxidase are among the most widely used such enzymes. Currently, the application of exogenous enzyme technology in the development of natural plant resources mainly focuses on improving the taste and flavor of the product, enriching the active ingredient contents, deriving and transforming the structure of a chosen compound, and enhancing the biological activity and utilization of the functional ingredient. In this review, we discuss the application status of exogenous enzyme technology for the development of natural plant resources using typical natural active ingredients from plant, such as resveratrol, steviosides, catechins, mogrosides, and ginsenosides, as examples, to provide basis for further exploitation and utilization of exogenous enzyme technology.
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10
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Genome-wide analysis and metabolic profiling unveil the role of peroxidase CsGPX3 in theaflavin production in black tea processing. Food Res Int 2020; 137:109677. [PMID: 33233254 DOI: 10.1016/j.foodres.2020.109677] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 01/20/2023]
Abstract
Plucked tea leaves can be processed into black tea (Camellia sinensis), which is rich in health-promoting molecules, including flavonoid antioxidants. During black tea processing, theaflavins (TFs) and thearubigins (TRs) are generated via the successive oxidation of catechins by endogenous polyphenol oxidase (PPO)- or peroxidase (POD)-mediated reactions. This process must be well controlled to achieve the proper TF/TR ratio, which is an important quality parameter of the tea beverage. However, little is known about the POD/PPO catalyzed TF formation process at the molecular genetic level. Here, we identified and characterized the POD genes responsible for TF production in tea. Genome-wide analysis of POD/PPO family genes, metabolite profiling, and expression analysis of PPO/POD genes in tea leaves enabled us to select several PPO/POD genes potentially involved in TF production. Differential gene expression in plant tissues and enzyme activity in several tea varieties traditionally used for processing of various beverage types indicate that black tea processing primarily depends on PPO/POD activity. Among these POD/PPO genes, the POD CsGPX3 is involved in the generation of TFs during black tea processing. The capacity of PPO/POD-catalysed TF production is potentially used for controlling catechin oxidation during black tea processing and could be used to create molecular markers for breeding of tea plant varieties suitable for the production of high-quality black tea beverages.
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Ma Y, Ling TJ, Su XQ, Jiang B, Nian B, Chen LJ, Liu ML, Zhang ZY, Wang DP, Mu YY, Jiao WW, Liu QT, Pan YH, Zhao M. Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus. Food Chem 2020; 334:127560. [PMID: 32711271 DOI: 10.1016/j.foodchem.2020.127560] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 06/22/2020] [Accepted: 07/09/2020] [Indexed: 12/11/2022]
Abstract
Post-fermented Pu-erh tea (PFPT) is a microbially-fermented tea with distinct sensory qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation and the main contributors to the characteristics of PFPT, so their underlying functions warrant detailed study. Here, tea leaves were fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus, and resulting samples (designated as Asn, Ast and Asf, respectively) were analyzed by proteomic and metabolomic methods. Changes to the composition of flavonoids, glycerophospholipids, organo-oxygen compounds and fatty acids resulting from Aspergillus fermentation were observed. Carbohydrate-active enzymes, e.g., endoglucanases and cellulases, for degradation of cellulose, starch, lignin, pectin, xylan and xyloglucan were identified. Glycoside hydrolase, glycosyltransferases, tannase, laccases, vanillyl-alcohol oxidases and benzoquinone reductase were identified and hypothesized to catalyze hydrolysis, oxidation, polymerization and degradation of phenolic compounds. Together, functions of Aspergillius were demonstrated as production of enzymes to change concentrations and compositions of metabolites in tea leaves.
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Affiliation(s)
- Yan Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui, China
| | - Xiao-Qin Su
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China; Hangzhou Tea Research Institute, CHINA COOP, Hangzhou 310016, China
| | - Bin Jiang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bo Nian
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Li-Jiao Chen
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ming-Li Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Zheng-Yan Zhang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Dao-Ping Wang
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yong-Ying Mu
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wen-Wen Jiao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qian-Ting Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ying-Hong Pan
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China; State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan 650201, China; The Key Laboratory of Medicinal Plant Biology of Yunnan Province, National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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12
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Ding Y, Chen B, Suo H, Tong H. The enzyme‐oriented regulation of theaflavin‐3, 3
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‐digallate synthesis and the accurate determination of its yield. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yangping Ding
- College of Food Science Southwest University Chongqing 400715 China
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo ND 58108 USA
| | - Huayi Suo
- College of Food Science Southwest University Chongqing 400715 China
| | - Huarong Tong
- College of Food Science Southwest University Chongqing 400715 China
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13
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Zhang G, Yang J, Cui D, Zhao D, Li Y, Wan X, Zhao J. Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3528-3538. [PMID: 32129069 DOI: 10.1021/acs.jafc.9b07737] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Theaflavins (TFs) are generated by endogenous polyphenol oxidase (PPO)- and peroxidase (POD)-catalyzed catechins oxidation during black tea processing, which needs to be well-controlled to obtain a proper TFs/thearubigins (TRs) ratio for better quality. Not all leaves from any tea plant cultivars or varieties are suitable for making high-quality black teas, regardless of the processing techniques. The mechanisms underlying TFs formation and the main factors determining the tea leaf processing suitability are not fully understood. We here integrated transcriptome and metabolite profiling of tea leaves to unveil how enzymes or metabolites in leaves are changed during black tea processing. The information enabled us to identify several PPO and POD genes potentially involved in tea processing for TF production. We characterized a POD gene, whose recombinant enzyme showed TF creation activity. The capacity for POD-catalyzed TF production could be used as a molecular marker for breeding tea plant varieties suitable for high-quality black tea production.
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Affiliation(s)
- Gaoyang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jihong Yang
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Dandan Cui
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Dandan Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Yingying Li
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
| | - Jian Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, College of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, China
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14
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Horie M, Tada A, Kanamoto N, Tamai T, Fukuda N, Sugino S, Toyotome T, Tabei Y. Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masanori Horie
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Atsumi Tada
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Naoaki Kanamoto
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Takahisa Tamai
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Naohiro Fukuda
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Sakiko Sugino
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Takahito Toyotome
- Department of Veterinary Medicine Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan
| | - Yosuke Tabei
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
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15
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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.
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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:
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16
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Wang F, Gong J, Zhang X, Ren Y, Zhang J. Preparation of Biocolorant and Eco-Dyeing Derived from Polyphenols Based on Laccase-Catalyzed Oxidative Polymerization. Polymers (Basel) 2018; 10:E196. [PMID: 30966232 PMCID: PMC6414836 DOI: 10.3390/polym10020196] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 02/11/2018] [Accepted: 02/11/2018] [Indexed: 11/16/2022] Open
Abstract
Natural products have been believed to be a promising source to obtain ecological dyes and pigments. Plant polyphenol is a kind of significant natural compound, and tea provides a rich source of polyphenols. In this study, biocolorant derived from phenolic compounds was generated based on laccase-catalyzed oxidative polymerization, and eco-dyeing of silk and wool fabrics with pigments derived from tea was investigated under the influence of pH variation. This work demonstrated that the dyeing property was better under acidic conditions compared to alkalinity, and fixation rate was the best when pH value was 3. Furthermore, breaking strength of dyed fabrics sharply reduced under the condition of pH 11. Eventually, the dyeing method was an eco-friendly process, which was based on bioconversion, and no mordant was added during the process of dyeing.
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Affiliation(s)
- Fubang Wang
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, China.
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, China.
| | - Jixian Gong
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, China.
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, China.
| | - Xinqing Zhang
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, China.
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, China.
| | - Yanfei Ren
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, China.
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, China.
| | - Jianfei Zhang
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, China.
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, China.
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17
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Wang F, Gong J, Ren Y, Zhang J. Eco-dyeing with biocolourant based on natural compounds. ROYAL SOCIETY OPEN SCIENCE 2018; 5:171134. [PMID: 29410827 PMCID: PMC5792904 DOI: 10.1098/rsos.171134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Accepted: 12/15/2017] [Indexed: 06/08/2023]
Abstract
Biomass pigments have been regarded as promising alternatives to conventional synthetic dyestuffs for the development of sustainable and clean dyeing. This investigation focused on in situ dyeing of fabrics with biopigments derived from tea polyphenols via non-enzymatic browning reaction. The average particle size of dyed residual liquor with natural tea polyphenol was 717.0 nm (ranging from 615.5 to 811.2 nm), and the Integ value of dyed wool fabrics was the greatest compared to those of counterparts. In addition, the Integ values of dyed fabrics with residual liquor were much bigger than those with the first reaction solutions when dyed by identical dyeing liquor. As a result, the dyeing process could be carried out many times because the concentration of the residual liquor was relatively superior. All dyed fabrics acquired admirable rubbing as well as washing fastness, and the relevant dyeing mechanism has been analysed in the paper.
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Affiliation(s)
- Fubang Wang
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, People's Republic of China
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, People's Republic of China
| | - Jixian Gong
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, People's Republic of China
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, People's Republic of China
| | - Yanfei Ren
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, People's Republic of China
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, People's Republic of China
| | - Jianfei Zhang
- School of Textiles, Tianjin Polytechnic University, Tianjin 300387, People's Republic of China
- Key Laboratory for Advanced Textile Composites of the Education Ministry of China, Tianjin 300387, People's Republic of China
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18
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Wang Y, Zhang M, Zhang Z, Lu H, Gao X, Yue P. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5100-5106. [PMID: 28422292 DOI: 10.1002/jsfa.8387] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 02/26/2017] [Accepted: 04/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Theabrownins (TB) are bioactive components that are usually extracted from Chinese dark tea, in which they are present at low concentrations. The present study aimed to produce an instant dark tea high in theabrownins via submerged fermentation by the fungus Aspergillus niger. Three fermentation parameters that affect theabrownins content (i.e. inoculum size, liquid-solid ratio and rotation speed) were optimized using response surface methodology. RESULT Optimum fermentation conditions were modeled to be an inoculum of 5.40% (v/v), a liquid-solid ratio of 27.45 mL g-1 and a rotation speed of 184 rpm and were predicted to yield 292.99 g kg-1 TB. Under these experimentally conditions, the TB content of the instant dark tea was 291.93 g kg-1 . The antioxidant capacity and α-glucosidase and pancreatic lipase inhibitory activities of the high-TB instant black tea were higher than four other typical instant dark tea products. CONCLUSION The results of the present study show that careful management of culture conditions can produce a dark tea high in theabrownins. Furthermore, high-theabrownins instant dark tea could serve as a source of bioactive products and be used in functional foods as an ingredient imparting antioxidant properties and the ability to inhibit pancreatic lipase and α-glucosidase. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yuwan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Mingyue Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Hengqian Lu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Pengxiang Yue
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
- Damin Foodstuff (Zhangzhou) Co. Ltd, Zhangzhou, Fujian, China
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19
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Wang Q, Gong J, Chisti Y, Sirisansaneeyakul S. Production of theabrownins using a crude fungal enzyme concentrate. J Biotechnol 2016; 231:250-259. [DOI: 10.1016/j.jbiotec.2016.06.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 11/16/2022]
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