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Zhang D, Huang Y, Fan X, Zeng X. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose. Food Chem 2024; 455:139864. [PMID: 38833862 DOI: 10.1016/j.foodchem.2024.139864] [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: 02/18/2024] [Revised: 05/04/2024] [Accepted: 05/26/2024] [Indexed: 06/06/2024]
Abstract
Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
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Affiliation(s)
- Di Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yujie Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xia Fan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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Xing J, Yang W, Xu L, Zhang J, Yang Y, Jiang J, Huang H, Deng L, Li J, Kong W, Chen Y, Mi Q, Gao Q, Li X. Overexpression of NtLHT1 affects the development of leaf morphology and abiotic tolerance in tobacco. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2024; 339:111961. [PMID: 38103697 DOI: 10.1016/j.plantsci.2023.111961] [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: 11/03/2023] [Revised: 12/04/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
LYSINE HISTIDINE TRANSPORTER1 (LHT1) is a crucial broad-specificity and high-affinity amino acid transporter affecting the uptake of nitrogen and probably the tolerance to abiotic stress in plants. However, little is known about the phenotypic functions of LHT1 in plant growth and development and abiotic stress tolerance. In this study, we identified the NtLHT1 gene from the tobacco variety Honghuadajinyuan (HD) and determined its important roles in leaf morphological development and plant resistance to abiotic stress. Comprehensive functional analyses using knockout and overexpression transgenic lines (ntlht1 and OE) revealed overexpression of NtLHT1 accelerated leave senescence and increased plant height, leaf number and plant tolerance under cold, salt and drought stresses. In addition, NtLHT1 overexpression significantly decreased the leaf elongation of HD, causing the leaves to change from a long-elliptical shape to an elliptical shape. However silencing NtLHT1 decreased the seed germination rate under NaCl and PEG stresses. Moreover, NtLHT1 significantly affected the contents of various amino acids, such as the neutral, acidic, non-polar and aromatic amino acids, ethylene precursor (ACC), GA3 and IAA in tobacco. These results suggested that the amino acid and ethylene precursor ACC transport activities of NtLHT1 provide fine regulatory function for plant growth and development and plant tolerance to abiotic stress.
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Affiliation(s)
- Jiaxin Xing
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Wenwu Yang
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Li Xu
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Jianrong Zhang
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Yekun Yang
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Jiarui Jiang
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Haitao Huang
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Lele Deng
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Jing Li
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Weisong Kong
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Yudong Chen
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China
| | - Qili Mi
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China.
| | - Qian Gao
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China.
| | - Xuemei Li
- Technology Center of China Tobacco Yunnan Industrial Co. Ltd., No. 41 Keyi Road, Kunming 650106, China.
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Tian H, Ma Z, Yang H, Wang Y, Ren H, Zhao P, Fan W, Tian Y, Wang Y, Wang R. Fermentation of Persimmon Leaves Extract by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Mol Biotechnol 2023:10.1007/s12033-023-00859-z. [PMID: 37713067 DOI: 10.1007/s12033-023-00859-z] [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: 02/18/2023] [Accepted: 08/14/2023] [Indexed: 09/16/2023]
Abstract
Persimmon leaves usually as agricultural and forestry waste were fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Growth and metabolic performances of L. plantarum and S. cerevisiae, as well as the effect of fermentation on the antioxidant abilities of the extract was investigated, including the content of flavonoids, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical clearance rates. Growth of L. plantarum was limited, even though the acid production was sustainable, while S. cerevisiae was more suitable to inhabit in the persimmon leaves extract. A symbiotic relationship was observed between the two microbes, reflected in aspects of growth of S. cerevisiae, pH reduction, and ethanol production. The DPPH radical clearance rates of all groups decreased at the early period, and increased later. The co-culture group reached the second highest value of DPPH radical clearance rate only next to the single group of L. plantarum at 9 h. All groups showed an overall downward trend of the hydroxyl radical clearance rates during the 9 h-fermentation. These findings highlight the promising industrial application of fermentation of the plant-based materials with Lactiplantibacillus and Saccharomyces species to improve the biological properties.
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Affiliation(s)
- Hui Tian
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Zhuo Ma
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Hui Yang
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Yan Wang
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Haiwei Ren
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China.
| | - Ping Zhao
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Wenguang Fan
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China.
| | - Yaqin Tian
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Yonggang Wang
- School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050, Gansu, People's Republic of China
| | - Ruiyun Wang
- Gansu Qimu Dairy Co., Ltd (Jiuquan Iron and Steel Group), Jiayuguan, 735100, Gansu, People's Republic of China
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Zhou Y, He Y, Zhu Z. Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement. Food Res Int 2023; 167:112703. [PMID: 37087269 DOI: 10.1016/j.foodres.2023.112703] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 03/08/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
Abundant secondary metabolites endow tea with unique quality characteristics, among which aroma is the core component of tea quality. The ratio of chiral isomers of aroma compounds greatly affects the flavor of tea leaves. In this paper, we review the progress of research on chiral aroma compounds in tea. With the well-established GC-MS methods, the formation of, and changes in, the chiral configuration of tea aroma compounds during the whole cycle of tea leaves from the plant to the tea cup has been studied in detail. The ratio of aroma chiral isomers varies among different tea varieties and finished teas. Enzymatic reactions involving tea aroma synthases and glycoside hydrolases participate the formation of aroma compound chiral isomers during tea tree growth and tea processing. Non-enzymatic reactions including environmental factors such as high temperature and microbial fermentation involve in the change of aroma compound chiral isomers during tea processing and storage. In the future, it will be interesting to determine how changes in the proportions of chiral isomers of aroma compounds affect the environmental adaptability of tea trees; and to determine how to improve tea flavor by modifying processing methods or targeting specific genes to alter the ratio of chiral isomers of aroma compounds.
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Affiliation(s)
- Ying Zhou
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China.
| | - Yunchuan He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China; College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Zengrong Zhu
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China; College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
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Journey of the Probiotic Bacteria: Survival of the Fittest. Microorganisms 2022; 11:microorganisms11010095. [PMID: 36677387 PMCID: PMC9861974 DOI: 10.3390/microorganisms11010095] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/03/2023] Open
Abstract
This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the production at an industrial level are presented from the physiology of the central metabolism to the ability to face the main forms of stress in the industrial process. Once produced, these cells are processed to be commercialized in suspension or dried forms or added to food matrices. At this stage, the maintenance of cell viability and vitality is of paramount for the quality of the product. Powder products requires the development of strategies that ensure the integrity of components and cellular functions that allow complete recovery of cells at the time of consumption. Finally, once consumed, probiotic cells must face a very powerful set of physicochemical mechanisms within the body, which include enzymes, antibacterial molecules and sudden changes in pH. Understanding the action of these agents and the induction of cellular tolerance mechanisms is fundamental for the selection of increasingly efficient strains in order to survive from production to colonization of the intestinal tract and to promote the desired health benefits.
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