1
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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.
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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
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2
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Wang C, Xu W, Yuan Y, Zhai Y, Hu T, Huang J, Liu Z, Li Q. Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach. Food Chem X 2022; 17:100551. [PMID: 36845510 PMCID: PMC9943754 DOI: 10.1016/j.fochx.2022.100551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
The odor-active compounds in Fu-brick tea and their release behaviors during boiling-water were studied. Fifty-one odor-active compounds were identified, and their release behaviors were identified by continuously recovering 16 sections of condensed water combined with sensory, instrumental, and nonlinear curve fitting analysis. The odor intensities of condensed water and the concentrations of odor-active compounds could be significantly fitted (p < 0.01) to power-function type curves. Hydrocarbons showed the fastest release rate, while organic acids showed the slowest. The release rates had very little correlation with their concentrations, molecular weights, and boiling points. Most odor-active compounds (≥70 %) released need to evaporate more than 24 % of the added water during boiling-water extraction. Meanwhile, on the basis of odor activity value (OAV) calculation, the aroma recombination experiments were performed to explore the odor-active compounds that made major contributions to the formation of the aroma profile of each condensed water.
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Affiliation(s)
- Chao Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China,Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Wazhen Xu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Yuqi Yuan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Yuke Zhai
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Tengfei Hu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China,Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China,Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China,Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China,Corresponding author at: Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
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3
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Chen Y, Chen J, Chen R, Xiao L, Wu X, Hu L, Li Z, Wang Y, Zhu M, Liu Z, Xiao Y. Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China. Front Nutr 2022; 9:900138. [PMID: 35656159 PMCID: PMC9152283 DOI: 10.3389/fnut.2022.900138] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 04/26/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera, with Eurotium as the predominant genus in all samples. Hunan (HN) sample had the strongest fungal diversity and richness, followed by Guangxi (GX) sample, and Zhejiang (ZJ) sample had the lowest. GX sample had higher amounts of gallic acid (GA), total catechins, gallocatechin (GC), and epicatechin gallate (ECG) as well as antioxidant activity than the other samples. The levels of total phenolics, total flavonoids, epigallocatechin (EGC), catechin, epicatechin (EC), thearubigins (TRs), and theaflavins (TFs) were the highest in the ZJ sample. Guizhou (GZ) and Shaanxi (SX) samples contained the highest contents of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), respectively. Total phenolics, GA, EC, CG, and TFs were positively associated with most of fungal genera. Total phenolic content (TPC), total flavonoid content (TFC), and most of catechins contributed to the antioxidant activities of FBT. HN sample had the strongest sourness and sweetness, ZJ sample had the strongest saltiness, SX sample had the strongest umami, and GZ sample had the strongest astringency, which was ascribed to the varied metabolites. This work reveals that FBT in different regions vary greatly in fungal community, metabolites, antioxidant activity, and taste characteristics, and provides new insight into the quality characteristics formation of FBT in different regions.
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Affiliation(s)
- Yulian Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Jiaxu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Longping Branch Graduate School, Hunan University, Changsha, China
| | - Ruyang Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Leike Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xing Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Lin Hu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Mingzhi Zhu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- *Correspondence: Mingzhi Zhu,
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
- Yu Xiao, ,
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4
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Xuexue Z, Xin H, Youlan J, Chao W, Zhonghua L, Jianan H, Qin L. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea. Food Chem X 2022; 13:100248. [PMID: 35499020 PMCID: PMC9040021 DOI: 10.1016/j.fochx.2022.100248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/25/2022] [Accepted: 02/04/2022] [Indexed: 12/23/2022] Open
Abstract
Aroma characteristics of Fu brick tea were classified into three types. Key aroma compounds in three aroma types of Fu brick tea were identified. Relationship between aroma compounds and aroma attributes was illuminated.
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC–MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-β-ionone, dihydro-β-ionone, (+)-carotol and linalool oxide Ⅱ were the key contributors to the ‘floral and fruity’ attribute, α-terpineol contributed to ‘woody’ and ‘stale’ attributes, and thirteen aroma compounds related to ‘green’ attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea.
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Affiliation(s)
- Zheng Xuexue
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Hong Xin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jin Youlan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Wang Chao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liu Zhonghua
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Huang Jianan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Li Qin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
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5
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Anggraini T, Neswati, Nanda RF, Syukri D. Identification of 9,10-anthraquinone contamination during black and green tea processing in Indonesia. Food Chem 2020; 327:127092. [DOI: 10.1016/j.foodchem.2020.127092] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 05/13/2020] [Accepted: 05/16/2020] [Indexed: 01/18/2023]
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6
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Li Z, Huang L, Xia N, Teng J, Wei B, Peng D. Amount of
Eurotium
sp. in Chinese Liupao tea and its relationship with tea quality. J Appl Microbiol 2020; 128:1658-1668. [DOI: 10.1111/jam.14589] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 01/03/2020] [Accepted: 01/06/2020] [Indexed: 01/07/2023]
Affiliation(s)
- Z. Li
- Institute of Light Industry and Food Engineering Guangxi University Nanning China
| | - Li Huang
- Institute of Light Industry and Food Engineering Guangxi University Nanning China
| | - N. Xia
- Institute of Light Industry and Food Engineering Guangxi University Nanning China
| | - J. Teng
- Institute of Light Industry and Food Engineering Guangxi University Nanning China
| | - B. Wei
- Institute of Light Industry and Food Engineering Guangxi University Nanning China
| | - D. Peng
- Institute of Light Industry and Food Engineering Guangxi University Nanning China
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7
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Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03304-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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8
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Li HH, Luo LY, Wang J, Fu DH, Zeng L. Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion. Food Res Int 2019; 120:275-284. [DOI: 10.1016/j.foodres.2019.02.047] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/23/2019] [Accepted: 02/25/2019] [Indexed: 01/06/2023]
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9
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Du H, Wang Q, Yang X. Fu Brick Tea Alleviates Chronic Kidney Disease of Rats with High Fat Diet Consumption through Attenuating Insulin Resistance in Skeletal Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2839-2847. [PMID: 30829482 DOI: 10.1021/acs.jafc.8b06927] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fu brick tea is a unique post-fermented dark tea product which undergoes controlled fermentation by "golden flower" fungus Eurotium cristatum. This study examined the effects of Fu brick tea aqueous extract (FTE) to alleviate insulin resistance, chronic kidney disease (CKD), and its regulatory mechanism in high fat diet (HFD)-induced obese rats. Sixteen-week administration of FTE at 400 mg/kg bw in rats significantly antagonized HFD-induced insulin resistance and CKD with elevations in serum leptin, TC, TG, LDL-C, blood urea nitrogen, uric acid, and creatinine levels, respectively ( p < 0.05). FTE treatment decreased the glomerular area, the thickness of basement membrane of renal tubules, and kidney fibrosis in HFD-fed rats. FTE alleviated insulin resistance through down-regulation of SIRP-α expression and activation of the insulin signaling Akt/GLUT4, FoxO1, and mTOR/S6K1 pathways in skeletal muscle. Furthermore, FTE prevented the HFD-caused kidney dysfunction and lipid or collagen accumulation, which was accompanied by the inhibition of GSK-3β phosphorylation and the action of PI3K/Akt and nuclear accumulation of Nrf2 in kidney. These results indicated that FTE alleviated insulin resistance and CKD through modulating insulin signal transduction cascades in skeletal muscle and enhanced the Nrf2 expression in kidney.
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Affiliation(s)
- Haiping Du
- 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 710119 , China
| | - Qi Wang
- 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 710119 , China
| | - Xingbin Yang
- 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 710119 , China
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10
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El Sheikha AF. Molecular Detection of Mycotoxigenic Fungi in Foods: The Case for Using PCR-DGGE. FOOD BIOTECHNOL 2019. [DOI: 10.1080/08905436.2018.1547644] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Jiangxi Agricultural University, Nanchang, China
- Department of Biology, McMaster University, Hamilton, Ontario, Canada
- Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El Kom, Minufiya Government, Egypt
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11
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Li Q, Huang J, Li Y, Zhang Y, Luo Y, Chen Y, Lin H, Wang K, Liu Z. Fungal community succession and major components change during manufacturing process of Fu brick tea. Sci Rep 2017; 7:6947. [PMID: 28761046 PMCID: PMC5537287 DOI: 10.1038/s41598-017-07098-8] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Accepted: 06/22/2017] [Indexed: 11/09/2022] Open
Abstract
Fu brick tea is a unique post-fermented tea product which is fermented with microorganism during the manufacturing process. Metabolic analysis showed that most metabolites content were decreased during the manufacturing process of Fu brick tea, except GA (gallic acid). Illumina MiSeq sequencing of ITS gene amplicons was applied to analyze the fungal community succession. The genera Aspergillus, Cyberlindnera and Candida were predominant at the early stage of manufacturing process (from "primary dark tea" to "fermentation for 3 days"), but after the stage of "fermentation for 3 days" only Aspergillus was still dominated, and maintain a relatively constant until to the end of manufacturing process. The effects of metabolites on the structure of the fungal community were analyzed by redundancy analysis (RDA) and variation partitioning analysis (VPA). The results indicated that GCG (gallocatechin gallate), EGCG (epigallocatechin gallate) and GA as well as the interactions among them were the most probably ones to influence, or be influenced by the fungal communities during the fermentation process of Fu brick tea. This study revealed fungal succession, metabolite changes and their relationships, provided new insights into the mechanisms for manufacturing process of Fu brick tea.
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Affiliation(s)
- Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Yongdi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Yiyang Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Yu Luo
- Institute of Soil and Water Resources and Environmental Sciences, Zhejiang University, Hangzhou, Zhejiang, 3100058, P.R. China
| | - Yuan Chen
- College of Plant Protection, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Haiyan Lin
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Kunbo Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China
| | - Zhonghua Liu
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China. .,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China. .,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, P.R. China.
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12
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Liu D. Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12395] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Dong Liu
- Department of Food Processing Technology; Anqing Vocational & Technical College; 246003 Anqing China
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13
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A new norisoprenoid and other compounds from Fuzhuan brick tea. Molecules 2012; 17:3539-46. [PMID: 22430120 PMCID: PMC6268391 DOI: 10.3390/molecules17033539] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 03/08/2012] [Accepted: 03/14/2012] [Indexed: 11/25/2022] Open
Abstract
Fuzhuan brick tea, a kind of dark tea consumed mainly in the border regions of Southwestern and Northwestern China since the 1860s, is produced from the leaves of Camellia sinensis var. sinensis by microbial fermentation. From this special fermented tea, a new norisoprenoid, 3R,9R-oxido-5-megastigmene, was isolated, together with α-linolenic acid, strictin, isovitexin, astragalin, (+)-catechin, (−)-epicatechin, (−)-epicatechin gallate, (+)-gallocatechin, (−)-epigallocatechin, (−)-epigallocatechin gallate and gallic acid. The structures of the compounds were identified by spectroscopic means. The new compound didn’t show any inhibition activity against the tested enteric pathogenic microorganisms at a concentration of 800 μg/mL by the hole plate diffusion method.
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14
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Xu A, Wang Y, Wen J, Liu P, Liu Z, Li Z. Fungal community associated with fermentation and storage of Fuzhuan brick-tea. Int J Food Microbiol 2011; 146:14-22. [PMID: 21345511 DOI: 10.1016/j.ijfoodmicro.2011.01.024] [Citation(s) in RCA: 131] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2010] [Revised: 12/29/2010] [Accepted: 01/18/2011] [Indexed: 11/19/2022]
Abstract
Chinese Fuzhuan brick-tea is a unique microbial fermented tea characterized by a period of fungal growth during its manufacturing process. The aim of the present study was to characterize, both physicochemically and microbiologically, traditional industrial production processes of Fuzhuan brick-tea. Fermenting tea samples were collected from the largest manufacturer. Physicochemical analyses showed that the low water content in the tea substrates provided optimal growth conditions for xerophilic fungi. The fungal communities existing in tea materials, fermenting tea, and stored teas were monitored by polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) targeting the D1 region of the 26S rRNA genes, followed by sequencing of the amplicons. Results revealed that the microorganisms were from, or closely related to, the genera Eurotium, Debaryomyces, Aspergillus, Verticillium, Pichia, Pestalotiopsis, Rhizomucor and Beauveria. This is the first report of Debaryomyces participating in the processing of Fuzhuan brick-tea. We concluded that the dominant genera Eurotium, Debaryomyces and Aspergillus are beneficial fungi associated with the fermentation of Fuzhuan brick-tea. The genus Beauveria was present in the stored Fuzhuan brick-tea, which may help protect tea products from insect spoilage. The remaining four genera were of minor importance in the manufacturing of Fuzhuan brick-tea. The predominant Eurotium species, a strain named Eurotium sp. FZ, was phenotypically and genotypically identified as Eurotium cristatum. High performance thin layer chromatography analysis of anthraquinones showed that emodin existed in all the dark tea samples, but physcion was only detectable in the tea fermented by E. cristatum. The PCR-DGGE approach was an effective and convenient means for profiling the fungal communities in Fuzhuan brick-tea. These results may help promote the use of microbial consortia as starter cultures to stabilize and improve the quality of Fuzhuan brick-tea products.
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Affiliation(s)
- Aiqing Xu
- Institute of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
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