1
|
Cheng L, Peng L, Li X, Xu L, Chen J, Zhu Y, Wei Y, Wei X. Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria. Food Chem 2024; 454:139658. [PMID: 38810451 DOI: 10.1016/j.foodchem.2024.139658] [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: 12/07/2023] [Revised: 05/07/2024] [Accepted: 05/11/2024] [Indexed: 05/31/2024]
Abstract
The distinct quality of Qingzhuan tea is greatly influenced by the bacterial community but was poorly characterized. Therefore, this study investigated the Co-occurrence network and functional profiling of the bacterial community, with special attention paid to core functional bacteria in the industrial pile fermentation. Microbiomics analysis indicated that Klebsiella and Pantoea dominated raw tea leaves, and were rapidly replaced by Pseudomonas in pile fermentation, but substituted mainly by Burkholderia and Saccharopolyspora in final fermented tea. Bacterial taxa were grouped into 7 modules with the dominant in module I, III, and IV, which were involved in flavor formation and biocontrol production. Functional profiling revealed that "penicillin and cephalosporin biosynthesis" increased in pile fermentation. Twelve bacterial genera were identified as core functional bacteria, in which Klebsiella, Pantoea, and Pseudomonas also dominated the pile fermentation. This work would provide theoretical basis for its chemical biofortification and quality improvement by controlling bacterial communities.
Collapse
Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Xin Li
- Instrumental Analysis Center, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Lurong Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Junhai Chen
- Hubei Zhaoliqiao Tea Factory Co. Ltd., Xianning 437318, PR China
| | - Yuzhi Zhu
- Hubei Qingzhuan Tea Industry Development Group Co. Ltd., Xianning 437000, PR China
| | - Yanxiang Wei
- Hubei Zhaoliqiao Tea Factory Co. Ltd., Xianning 437318, PR China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| |
Collapse
|
2
|
Wu W, Jiang X, Zhu Q, Yuan Y, Chen R, Wang W, Liu A, Wu C, Ma C, Li J, Zhang J, Peng Z. Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with "rock flavor" and microbial contributions to the flavor. Food Chem 2024; 450:139376. [PMID: 38648695 DOI: 10.1016/j.foodchem.2024.139376] [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: 03/05/2024] [Revised: 04/03/2024] [Accepted: 04/13/2024] [Indexed: 04/25/2024]
Abstract
Wuyi Rock Tea (WRT) has different characteristics of "rock flavor" due to different production areas. In this study, we investigated the flavor characteristics and key components of "rock flavor" and the influence of microorganisms on the substances by combining metabolomics and microbiomics with the Rougui WRTs from the Zhengyan, Banyan, and Waishan production areas. The results showed that Rougui has a strong floral and fruity aroma, which is mainly brought by hotrienol, and the sweet, smooth, and fresh taste is composed of epicatechin gallate, epigallocatechin, epigallocatechin gallate, caffeine, theanine, soluble sugar, and sweet and bitter amino acids. Bacteria Chryseobacterium, Pedobacter, Bosea, Agrobacterium, Stenotrophomonas, and Actinoplanes mainly influence the production of hotrienol, epicatechin gallate, and theanine. Fungi Pestalotiopsis, Fusarium, Elsinoe, Teichospora and Tetracladium mainly influence the production of non-volatile compounds. This study provides a reference for the biological formation mechanism of the characteristic aroma of WRT's "rock falvor".
Collapse
Affiliation(s)
- Wenmiao Wu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xinyi Jiang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Qi Zhu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yang Yuan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongping Chen
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Wenzhen Wang
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Anxing Liu
- H.K.I.(Wuyishan) Tea Company Limited, Nanping 353000, China
| | - Chengjian Wu
- Wuyishan Kaijie Rock Tea City Co., LTD, Nanping 353000, China; Fujian Vocational College of Agriculture, Fuzhou 350119, China
| | | | - Jianghua Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Juan Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Zheng Peng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| |
Collapse
|
3
|
Liu H, Huang Y, Liu Z, Pang Y, Yang C, Li M, Wu Q, Nie J. Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing. Food Chem X 2024; 22:101516. [PMID: 38911914 PMCID: PMC11190490 DOI: 10.1016/j.fochx.2024.101516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/27/2024] [Indexed: 06/25/2024] Open
Abstract
In this study, the metabolic profiles of traditional craftsmanship (TC) Liupao tea presented great changes at different processing stages. The contents of flavonoids and their glycosides generally exhibited a continuing downward trend, resulting in the sensory quality of TC-Liupao tea gradually improved. However, the taste of TC-Liupao tea faded when piling exceeded 12 h, as a result of the excessive degradation of some key flavor substances. Therefore, it could be deduced that piling for 10 h might be optimum for the quality formation of TC-Liupao tea. Sphingomonas, Acrobacter, Microbacterium, and Methylobacterium were the dominant bacteria during piling. The correlation analysis between differential metabolites and bacteria showed that only Sphingomonas and Massilia were significantly correlated to metabolites, demonstrating that the bacteria had less effect on the transformation of metabolites. Thus, the metabolic structure change during the process of TC-Liupao tea might be mainly attributed to the high temperature and humidity environment.
Collapse
Affiliation(s)
- Huahong Liu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Yingyi Huang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Zhusheng Liu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Yuelan Pang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Chun Yang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Min Li
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Qianhua Wu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Jinfang Nie
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| |
Collapse
|
4
|
Fang X, Xu W, Jiang G, Sui M, Xiao J, Ning Y, Niaz R, Wu D, Feng X, Chen J, Huang Y, Lei G. Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea. Food Chem 2024; 439:137810. [PMID: 38043275 DOI: 10.1016/j.foodchem.2023.137810] [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: 07/27/2023] [Revised: 10/14/2023] [Accepted: 10/18/2023] [Indexed: 12/05/2023]
Abstract
Aroma is one of the most outstanding quality characteristics of Qingzhuan tea (QZT), but its formation is still unclear. Thus, the volatile organic compounds (VOCs) during the whole processing of QZT were investigated by headspace solid-phase microextraction/gas chromatography-mass spectrometry. Based on 144 identified VOCs, the results showed that de-enzyming, sun-drying, and piling fermentation were the key processes of QZT aroma formation. Furtherly, 42 differential VOCs (VIP > 1.0 and p < 0.05) and 16 key VOCs (rOAV > 1.0 and/or ROAV > 1.0) were screened. Especially, sulcatone and β-ionone (rOAV > 100 and ROAV > 10) were considered the most important contributors to the aroma of QZT. The metabolisms of key VOCs were mainly involved in oxidative degradation of fatty acids, degradation of carotenoids, and methylation of gallic acid. This study could help to more comprehensively understand the aroma formation in QZT processing at an industrial scale.
Collapse
Affiliation(s)
- Xin Fang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Wencan Xu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Guangxian Jiang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Mengyuan Sui
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Jingyi Xiao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Yaoyao Ning
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Rida Niaz
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China
| | - Dewen Wu
- Hubei Dongzhuang Tea Industry Co., Ltd., Chibi 437300, China
| | | | - Junhai Chen
- Hubei Zhaoliqiao Tea Factory Co. Ltd., Chibi 437300, China
| | - Youyi Huang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences of Huazhong Agricultural University, Wuhan 430070, China.
| | - Gaixiang Lei
- Academy of Chibi Qingzhuan Tea, Chibi 437300, China.
| |
Collapse
|
5
|
Pan J, Wang J, Teng J, Huang L, Wei B, Xia N, Zhu P. Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile-fermentation process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2862-2875. [PMID: 38017631 DOI: 10.1002/jsfa.13177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 11/18/2023] [Accepted: 11/25/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND Pile fermentation is one of the key steps in developing the Liupao tea (LBT) quality and unique characteristics. The complex biochemical profile of LBT results from microorganisms present during the pile-fermentation process. However, the critical underlying microorganisms and the marker compounds still need to be determined. RESULTS Staphylococcus, Brevibacterium, Kocuria, Aspergillus, and Blastobotrys were the common dominant microorganisms at the end of the pile fermentation of LBT. Staphylococcus, Aspergillus, Blastobotrys, and nine other genera carried by raw tea are the core microorganisms in the LBT during pile fermentation. A total of 29 critical compounds contributed to the metabolic changes caused by the processing of LBT. Of these, gallic acid, adenine, hypoxanthine, uridine, betaine, 3,4-dihydroxybenzaldehyde, and α-linolenic acid could be characterized as potential marker compounds. Correlation analysis showed that the core microorganisms, including Sphingomonas, Staphylococcus, Kocuria, Aureobasidium, Blastobotrys, Debaryomyce, and Trichomonascus, were closely related to major chemical components and differential compounds. Moreover, the mutually promoting Staphylococcus, Kocuria, Blastobotrys, and Trichomonascus were correlated with the enrichment of marker compounds. Integrated molecular networking and metabolic pathways revealed relevant compounds and enzymes that possibly affect the enrichment of marker compounds. CONCLUSION This study analyzed the LBT fermentation samples by omics analysis to reveal the stable microbial community structure, critical microorganisms, and markers compounds affecting the quality of LBT, which contributes to a better understanding of pile fermentation of LBT and the fermentation theory of dark tea. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jincen Pan
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jie Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ning Xia
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Pingchuan Zhu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| |
Collapse
|
6
|
Feng X, Deng H, Huang L, Teng J, Wei B, Xia N, Pang B. Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4195-4206. [PMID: 38354398 DOI: 10.1021/acs.jafc.3c07447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
The increase of polysaccharides in the dark tea pile process is thought to be connected to the cell wall polysaccharides' breakdown. However, the relationship between tea polysaccharides (TPSs) and tea cell wall polysaccharides has not been further explored. In this study, the structural changes in the cell wall polysaccharides [e.g., cellulose, hemicellulose (HC), and pectin] in Liupao tea were characterized before and after traditional fermentation and tank fermentation. Additionally, the degradation mechanism of tea cell wall polysaccharides during fermentation was assessed. The results showed that cellulose crystallinity decreased by 11.9-49.6% after fermentation. The molar ratio of monosaccharides, such as arabinose, rhamnose, and glucose in HC, was significantly reduced, and the molecular weight decreased. The esterification degree and linearity of water-soluble pectin (WSP) were reduced. TPS content increases during pile fermentation, which may be due to HC degradation and the increase in WSP caused by cell wall structure damage. Microorganisms were shown to be closely associated with the degradation of cell wall polysaccharides during fermentation according to correlation analyses. Traditional fermentation had a greater effect on the cellulose structure, while tank fermentation had a more noticeable impact on HC and WSP.
Collapse
Affiliation(s)
- Xiang Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Haichao Deng
- Baihui Pharmaceutical Group Co, Ltd, Nanning, Guangxi 530003, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Ning Xia
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Bowen Pang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| |
Collapse
|
7
|
Wen M, Zhu M, Han Z, Ho CT, Granato D, Zhang L. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4890-4924. [PMID: 37786329 DOI: 10.1111/1541-4337.13246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.
Collapse
Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Daniel Granato
- Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| |
Collapse
|
8
|
Feng X, Chen M, Song H, Ma S, Ou C, Li Z, Hu H, Yang Y, Zhou S, Pan Y, Fan F, Gong S, Chen P, Chu Q. A systemic review on Liubao tea: A time-honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities. Compr Rev Food Sci Food Saf 2023; 22:5063-5085. [PMID: 37850384 DOI: 10.1111/1541-4337.13254] [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: 05/18/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 10/19/2023]
Abstract
Liubao tea (LBT) is a unique microbial-fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post-fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post-fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.
Collapse
Affiliation(s)
- Xinyu Feng
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
| | - Ming Chen
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing, P. R. China
| | - Shicheng Ma
- Wuzhou Liubao Tea Research Association, Wuzhou, P. R. China
| | - Cansong Ou
- Wuzhou Tea Industry Development Service Center, Wuzhou, P. R. China
| | - Zeqing Li
- College of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou, P. R. China
| | - Hao Hu
- College of Agriculture and Food Science, Zhejiang A&F University, Hangzhou, P. R. China
| | - Yunyun Yang
- College of standardization, China Jiliang University, Hangzhou, P. R. China
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
| | - Yani Pan
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| |
Collapse
|
9
|
Long J, Yu L, Huang L, Xia N, Teng J, Wei B. Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea. J Food Sci 2023; 88:4230-4246. [PMID: 37623914 DOI: 10.1111/1750-3841.16748] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 07/19/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023]
Abstract
Tank fermentation is a novel approach to fermenting teas; however, the species of microorganisms present remain unclear. The microbial community composition of Liupao tea at various stages of tank fermentation was analyzed using high-throughput sequencing. Sphingomonas, Aquabacterium, Pelomonas, Acinetobacter, Blastobotrys, Aspergillus, Debaryomyces, and Aureobasidium were the predominant genera, which is different from pile fermentation. Fifteen genera (including Lactobacillus, Debaryomyces, Candida, Allobaculum, Flavobacterium, Caulobacter, Blastobotrys, Aspergillus, and Rasamsonia) were identified as biomarkers. PICRUSt analysis predicted that the most abundant functional genes were related to metabolism of carbohydrates, amino acids, cofactors, vitamins, and other secondary metabolites. Using the pure culture method, 283 strains were isolated at various stages of fermentation, representing 20 genera and 29 species of bacteria, and 11 genera and 18 species of fungi. Most of the dominant Sphingomonas, Staphylococcus, Aspergillus, and Blastobotrys identified by sequencing were also isolated. Of these, Sphingomonas olei, Aspergillus luchuensis, Aspergillus niger, Aspergillus aculeatus, Aspergillus amstelodami, Blastobotrys adeninivorans, Candida metapsilosis, and Candida blankii were beneficial strains that might be used to ferment Liupao tea. This study provides a basis for the development of processing technologies and utilization of microbial strains in the production of dark teas. PRACTICAL APPLICATION: Microbial diversity in tank-fermented Liupao tea was reported for the first time. 8 microorganisms were the predominant genera. The species, functions and potential risks of microorganisms was revealed. We clarified the differences between tank and pile fermentation.
Collapse
Affiliation(s)
- Junyao Long
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Lushan County Agriculture and Rural Bureau, Ya'an, China
| | - Lian Yu
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Li Huang
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ning Xia
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jianwen Teng
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Baoyao Wei
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| |
Collapse
|
10
|
Liang J, Li Y, Bin Y, Qiao R, Ke L, Zhong S, Liang Y. Quantitative analysis and survey of 9,10-anthraquinone contaminant in Chinese Liupao tea. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023:1-12. [PMID: 37379456 DOI: 10.1080/19440049.2023.2227722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 06/10/2023] [Accepted: 06/11/2023] [Indexed: 06/30/2023]
Abstract
Recently, 9,10-anthraquinone (AQ) contamination in Chinese Liupao tea has attracted much attention because the tea for export must meet the EU limit (10 µg kg-1). In this study, a method was developed in which the sample was extracted with n-hexane-acetone solution, then purified with Florisil adsorbent, detected by GC-MS/MS and contamination levels of AQ determined using an internal standard. This method was found to be more suitable for Liupao tea and other dark tea complex substrates than the QuEChERS procedure. The sample pre-treatment method was optimized with respect to extraction reagent and clean-up column adsorbent and n-hexane-acetone selected as the optimal extraction solvent. When the content of Florisil in the column was 1.0 g, the optimum clean-up was achieved. The new method reduced the limit of quantification (LOQ) of AQ to 10 μg kg-1, and accuracy was also further improved. The recovery of AQ-fortified tea samples containing 20-100 µg·kg-1 was 94.5-100.4%, and the relative standard deviation (RSD) was less than 1.3%. In a small survey, 98 Liupao tea samples on the market were tested by the new method. It was found that 61 samples were positive (occurrence rate 63.3%), and thus exceeded the EU limit (10 µg kg-1). This study also found that the contamination of AQ in Liupao tea increased with the length of ageing. The source of AQ in the Liupao tea ageing process will be the focus of further research.
Collapse
Affiliation(s)
- Jianfeng Liang
- College of Food and Pharmaceutical Engineering, Wuzhou University, Guangxi, China
- Liupao Tea Modern Industry College, Guangxi, China
| | - Ya Li
- College of Food and Pharmaceutical Engineering, Wuzhou University, Guangxi, China
- Liupao Tea Modern Industry College, Guangxi, China
| | - Yuejing Bin
- College of Food and Pharmaceutical Engineering, Wuzhou University, Guangxi, China
- Liupao Tea Modern Industry College, Guangxi, China
| | - Ruying Qiao
- College of Food and Pharmaceutical Engineering, Wuzhou University, Guangxi, China
- Liupao Tea Modern Industry College, Guangxi, China
| | - Lijian Ke
- Wuzhou Food and Drug Inspection Institute, Guangxi, China
| | - Shuiqiao Zhong
- Wuzhou Food and Drug Inspection Institute, Guangxi, China
| | - Yanni Liang
- College of Food and Pharmaceutical Engineering, Wuzhou University, Guangxi, China
- Liupao Tea Modern Industry College, Guangxi, China
| |
Collapse
|
11
|
Wei L, Huang L, Du L, Sun Q, Chen C, Tang J, Teng J, Wei B. Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea. Foods 2023; 12:foods12112226. [PMID: 37297468 DOI: 10.3390/foods12112226] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
This study extracted and purified a natural polysaccharide (TPS-5) that has a molecular weight of 48.289 kDa from Liupao tea, a typical dark tea with many benefits to human health. TPS-5 was characterized as a pectin-type acidic polysaccharide. It has a backbone composed of → 2,4)- α- L-Rhap-(1) → 4)- α- D-GalAp-(1) →, with a branch composed of → 5)- α- L-Ara-(1 → 5,3)- α- L-Ara-(1 → 3)- β- D-Gal-(1 → 3,6)- β- D-Galp-(1) →. The in vitro biological activity evaluation illustrated that TPS-5 has free radical scavenging, ferric-ion-reducing, digestive enzyme inhibitory, and bile-salt-binding abilities. These results suggest that TPS-5 from Liupao tea has potential applications in functional foods or medicinal products.
Collapse
Affiliation(s)
- Lu Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Institute of Food and Pharmaceutical Science, Guangxi Vocational University of Agriculture, Nanning 530007, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lijuan Du
- Institute of Food and Pharmaceutical Science, Guangxi Vocational University of Agriculture, Nanning 530007, China
| | - Qinju Sun
- Institute of Food and Pharmaceutical Science, Guangxi Vocational University of Agriculture, Nanning 530007, China
| | - Can Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jie Tang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| |
Collapse
|
12
|
Wang H, Teng J, Huang L, Wei B, Xia N. Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics. Food Chem 2023; 404:134773. [DOI: 10.1016/j.foodchem.2022.134773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/22/2022] [Accepted: 10/25/2022] [Indexed: 11/30/2022]
|
13
|
The relationship between bacterial dynamics, phenols and antioxidant capability during compressed white tea storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
14
|
Wang Z, Wang Z, Dai H, Wu S, Song B, Lin F, Huang Y, Lin X, Sun W. Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea. Front Nutr 2022; 9:1092048. [PMID: 36601074 PMCID: PMC9806140 DOI: 10.3389/fnut.2022.1092048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022] Open
Abstract
Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1-5 years of storage, the esters content was the highest during 7-13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage.
Collapse
Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhihua Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Haomin Dai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Shaoling Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bo Song
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Fuming Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Yan Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Xingchen Lin
- Fujian Ming Shan Tea Industry Co., Ltd., Fuding, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China,Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fujian Agriculture and Forestry University, Fuzhou, China,*Correspondence: Weijiang Sun ✉
| |
Collapse
|
15
|
Nurmilah S, Cahyana Y, Utama GL. Metagenomics Analysis of the Polymeric and Monomeric Phenolic Dynamic Changes Related to the Indigenous Bacteria of Black Tea Spontaneous Fermentation. BIOTECHNOLOGY REPORTS 2022; 36:e00774. [DOI: 10.1016/j.btre.2022.e00774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/19/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022]
|
16
|
Qiu S, Huang L, Xia N, Teng J, Wei B, Lin X, Khan MR. Two Polysaccharides from Liupao Tea Exert Beneficial Effects in Simulated Digestion and Fermentation Model In Vitro. Foods 2022; 11:foods11192958. [PMID: 36230033 PMCID: PMC9564304 DOI: 10.3390/foods11192958] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Liupao tea is an important dark tea, but few studies on purified Liupao tea polysaccharide (TPS) are reported in the literature. In this study, two TPSs, named TPS2 and TPS5, with molecular weights of 70.5 and 133.9 kDa, respectively, were purified from Liupao tea. TPS2 contained total sugar content (53.73% ± 1.55%) and uronic acid content (35.18% ± 0.96%), while TPS5 was made up of total sugar (51.71% ± 1.1%), uronic acid (40.95% ± 3.12%), polyphenols (0.43% ± 0.03%), and proteins (0.11% ± 0.07%). TPS2 and TPS5 were composed of Man, Rha, GlcA, Glc, Gal, and Ara in the molar ratios of 0.12:0.69:0.20:0.088:1.60:0.37 and 0.090:0.36:0.42:0.07:1.10:0.16, respectively. The effects of TPS2 and TPS5 on digestion and regulation of gut microbiota in hyperlipidemic rats were compared. In simulated digestion, TPS5 was degraded and had good antioxidant effect, whereas TPS2 was not affected. The bile acids binding capacities of TPS2 and TPS5 were 42.79% ± 1.56% and 33.78% ± 0.45%, respectively. During in vitro fermentation, TPS2 could more effectively reduce pH, promote the production of acetic acid and propionic acid, and reduce the ratio of Firmicutes to Bacteroidetes. TPS5 could more effectively promote the production of butyric acid and increase the abundance of genus Bacteroides. Results indicate that polysaccharides without polyphenols and proteins have better antidigestibility and bile acid binding. Meanwhile, polysaccharides with polyphenols and proteins have a better antioxidant property. Both have different effects on the gut microbiota.
Collapse
Affiliation(s)
- Siqi Qiu
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Li Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Correspondence:
| | - Ning Xia
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jianwen Teng
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Baoyao Wei
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Xiaoshan Lin
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Muhammad Rafiullah Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Department of Food Engineering, Pak-Austria Fachhochschule, Institute of Applied Sciences and Technology, Mang, Haripur 22620, Pakistan
| |
Collapse
|
17
|
Hu T, Shi S, Ma Q. Modulation effects of microorganisms on tea in fermentation. Front Nutr 2022; 9:931790. [PMID: 35983492 PMCID: PMC9378870 DOI: 10.3389/fnut.2022.931790] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 07/08/2022] [Indexed: 11/13/2022] Open
Abstract
Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.
Collapse
Affiliation(s)
- Ting Hu
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Shuoshuo Shi
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Qin Ma
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
| |
Collapse
|
18
|
Development and evaluation of a qPCR detection method for citrinin in Liupao tea. Anal Biochem 2022; 653:114771. [DOI: 10.1016/j.ab.2022.114771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 05/29/2022] [Accepted: 05/30/2022] [Indexed: 11/17/2022]
|
19
|
Ye JH, Ye Y, Yin JF, Jin J, Liang YR, Liu RY, Tang P, Xu YQ. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
20
|
Cai H, Zhong Z, Li Z, Zhang X, Fu H, Yang B, Zhang L. Metabolomics in quality formation and characterisation of tea products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongli Cai
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhuoheng Zhong
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhanming Li
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212004 China
| | - Xiaojing Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hongwei Fu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Bingxian Yang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Lin Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| |
Collapse
|