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Hu Z, Liu S, Zhou X, Liu Z, Li T, Yu S, Zhang X, Xu Z. Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea. Front Microbiol 2024; 15:1390030. [PMID: 38887709 PMCID: PMC11180798 DOI: 10.3389/fmicb.2024.1390030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
Introduction Aspergillus cristatus is a homothallic fungus that is used in the natural fermentation process of Chinese Fuzhuan tea and has been linked to the production of bioactive components. However, not much is known about the variations present in the fungus. To understand the variation of the dominant microorganism, A. cristatus, within dark tea, the present study investigated the genetic and morphological diversity of 70 A. cristatus collected across six provinces of China. Methods Expressed sequence tags-simple sequence repeats (EST-SSR) loci for A. cristatus were identified and corresponding primers were developed. Subsequently, 15 specimens were selected for PCR amplification. Results The phylogenetic tree obtained revealed four distinct clusters with a genetic similarity coefficient of 0.983, corresponding to previously identified morphological groups. Five strains (A1, A11, B1, D1, and JH1805) with considerable differences in EST-SSR results were selected for further physiological variation investigation. Microstructural examinations revealed no apparent differentiation among the representative strains. However, colony morphology under a range of culture media varied substantially between strains, as did the extracellular enzymatic activity (cellulase, pectinase, protease, and polyphenol oxidase); the data indicate that there are differences in physiological metabolic capacity among A. cristatus strains. Discussion Notably, JH1805, B1, and A11 exhibited higher enzymatic activity, indicating their potential application in the production of genetically improved strains. The findings provide valuable insights into species identification, genetic diversity determination, and marker-assisted breeding strategies for A. cristatus.
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Affiliation(s)
- Zhiyuan Hu
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Shiquan Liu
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Xiaohong Zhou
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Zhanjun Liu
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Taotao Li
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Songlin Yu
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Xinyu Zhang
- Hunan Provincial Key Lab of Dark Tea and Jin-hua, School of Materials and Chemical Engineering, Hunan City University, Yiyang, China
| | - Zhenggang Xu
- College of Forestry, Northwest A & F University, Yangling, China
- Research Institute of South Tea Introduced to North in Huashan, Weinan, China
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2
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Chen C, Wang X, Chen W, Liu Q, Wang L. Encapsulation of phenolic acids within food-grade carriers systems: a systematic review. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38764436 DOI: 10.1080/10408398.2024.2350616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Phenolic acids are natural compounds with potential therapeutic effects against various diseases. However, their incorporation into food and pharmaceutical products is limited by challenges such as instability, low solubility, and reduced bioavailability. This systematic review summarizes recent advances in phenolic acid encapsulation using food-grade carrier systems, focusing on proteins, lipids, and polysaccharides. Encapsulation efficiency, release behavior, and bioavailability are examined, as well as the potential health benefits of encapsulated phenolic acids in food products. Strategies to address limitations of current encapsulation systems are also proposed. Encapsulation has emerged as a promising method to enhance the stability and bioavailability of phenolic acids in food products, and various encapsulation technologies have been developed for this purpose. The use of proteins, lipids, and carbohydrates as carriers in food-grade encapsulation systems remains a common approach, but it is associated with certain limitations. Future research on phenolic acid encapsulation should focus on developing environmentally friendly, organic solvent-free, low-energy, scalable, and stable encapsulation systems, as well as co-encapsulation methods that combine multiple phenolic acids or phenolic acids with other bioactive substances to produce synergistic effects.
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Affiliation(s)
- Chao Chen
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
| | - Xiao Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Wenqi Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Qin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing, Jiangsu, China
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3
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Abla M, Cai Y, Gao L, Wu J, Yang L. Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa 'Mohong' during fermentation. Heliyon 2024; 10:e25982. [PMID: 38434381 PMCID: PMC10904242 DOI: 10.1016/j.heliyon.2024.e25982] [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: 10/06/2023] [Revised: 01/25/2024] [Accepted: 02/06/2024] [Indexed: 03/05/2024] Open
Abstract
Fermented rose petals are a traditional delicacy of the Dali Bai community in Yunnan, China. Fermentation enhances the quality and nutritional value of roses, as well as their efficacy, by increasing the levels of phenolic compounds. This study aimed to investigate the significant variations in four active compounds throughout the traditional fermentation process. Four compounds in Rosa rugosa 'Mohong' were examined, and significant variations among polyphenols and antioxidant and anti-inflammatory activities were observed. These variations were studied during fermentation by Saccharomyces rouxii at varying temperatures and durations. Moreover, the results showed that gallic acid and syringic acid content significantly increased (P < 0.05) with a rise in temperature from 20°C-35 °C during fermentation. Simultaneously, rutin and quercetin levels significantly decreased (P < 0.05) at all four temperatures throughout the five periods. The antioxidant and anti-inflammatory activities of fermented R. rugosa 'Mohong' methanol extracts were dose-dependent. Our results provide valuable insights into optimizing the processing scale and quality control of fermented rose products.
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Affiliation(s)
- Merhaba Abla
- Key Laboratory of Economic Plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Yueyue Cai
- School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650504, Yunnan, China
| | - Lu Gao
- School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650504, Yunnan, China
| | - Jingsong Wu
- Key Laboratory of Economic Plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
| | - Lixin Yang
- Key Laboratory of Economic Plants and Biotechnology, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201, Yunnan, China
- School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650504, Yunnan, China
- Center for Biodiversity and Indigenous Knowledge, Kunming, 650034, Yunnan, China
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4
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Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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5
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Moslemi M, Moayedi A, Khomeiri M, Maghsoudlou Y. Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase. Food Chem X 2022; 17:100547. [PMID: 36845478 PMCID: PMC9943762 DOI: 10.1016/j.fochx.2022.100547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/07/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
In this study, optimization of fermentation conditions, and applying endogenous walnut lipase were investigated for the manufacture of a fermented, whey-based beverage containing conjugated linoleic acid (CLA). Among different commercial starter and probiotic cultures, the culture containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus showed high potency for CLA synthesis. The fermentation time and the type of walnut oil (lipolyzed or non-lipolyzed) had significant effects on CLA production, as the highest CLA content (36 mg/g fat) was synthesized in the sample containing 1 % lipolyzed walnut oil fermented at 42 °C for 24 h. Moreover, fermentation time had the highest contribution on viable cell counts, proteolysis, DPPH scavenging activity, and final pH. A significant and positive correlation between cell counts and CLA content was also observed (r = +0.823, p < 0.05). This study establishes a cost effective approach for converting cheese whey to a value added beverage enriched with CLA.
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6
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Xiao Y, Huang Y, Chen Y, Xiao L, Zhang X, Yang C, Li Z, Zhu M, Liu Z, Wang Y. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS. Curr Res Food Sci 2022; 5:1788-1807. [PMID: 36268133 PMCID: PMC9576573 DOI: 10.1016/j.crfs.2022.09.024] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/17/2022] [Accepted: 09/20/2022] [Indexed: 12/02/2022] Open
Abstract
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of China were comprehensively analyzed on the basis of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, odor activity value (OAV), and relative odor activity value (ROAV). HS-GC-IMS and HS-SPME-GC-MS identified 63 and 93 volatile organic compounds (VOCs), respectively. Multivariate statistical analysis indicated that the FBTs from different production regions had remarkably varied aromas. HS-SPME-GC-MS revealed that 27 VOCs (OAV >1) contributed to the overall aroma of the samples, of which 15 key differential compounds can effectively distinguish the aroma profiles of different FBTs. FBT from Shaanxi manifested a strong floral and fruity aroma; that from Hunan had a floral, grassy, and pine-woody aroma; that from Guizhou presented a grassy and herbal aroma; that from Guangxi exhibited a sweet, floral, and minty aroma; and that from Zhejiang possessed various fruit flavors and floral fragrance. OAV analysis identified the biomarkers responsible for the variation in the aroma characteristics of diverse FBTs. These biomarkers included linalool, 6-methyl-5-hepten-2-one, α-ionone, hexanal, and ethyl hexanoate. Sensory evaluation demonstrated that the infusion color and aroma of FBT samples from different provinces also greatly varied. Network correlation analysis revealed that Aspergillus and Eurotium were the crucial microorganisms for the metabolism and formation of VOCs. These findings provide new insight into the VOCs and fragrance features of FBTs produced in different regions of China.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China
| | - Yuxin Huang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Leike Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Xilu Zhang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Chenghongwang Yang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China
| | - Mingzhi Zhu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China
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7
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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.
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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
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8
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Liu L, Shi J, Yuan Y, Yue T. Changes in the metabolite composition and enzyme activity of fermented tea during processing. Food Res Int 2022; 158:111428. [DOI: 10.1016/j.foodres.2022.111428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/04/2022]
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9
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Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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10
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Xiang M, Chu J, Cai W, Ma H, Zhu W, Zhang X, Ren J, Xiao L, Liu D, Liu X. Microbial Succession and Interactions During the Manufacture of Fu Brick Tea. Front Microbiol 2022; 13:892437. [PMID: 35814693 PMCID: PMC9261264 DOI: 10.3389/fmicb.2022.892437] [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: 03/09/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
Fu Brick tea is a very popular post-fermented tea that is known for its "golden flower fungus," Aspergillus cristatus, which becomes the dominant microbe during the maturation process. This study used both culture-dependent methods and high-throughput sequencing to track microbial succession and interactions during the development of the golden flower fungus, a crucial component of the manufacturing process of Fu Brick tea. Among the bacterial communities, Klebsiella and Lactobacillus were consistently cultured from both fresh tea leaves and in post-fermentation Fu Brick tea. Methylobacterium, Pelomonas, and Sphingomonas were dominant genera in fresh tea leaves but declined once fermentation started, while Bacillus, Kluyvera, and Paenibacillus became dominant after piling fermentation. The abundance of A. cristatus increased during the manufacturing process, accounting for over 98% of all fungi present after the golden flower bloom in the Fu Brick tea product. Despite their consistent presence during culture work, network analysis showed Lactobacillus and Klebsiella to be negatively correlated with A. cristatus. Bacillus spp., as expected from culture work, positively correlated with the presence of golden flower fungus. This study provides complete insights about the succession of microbial communities and highlights the importance of co-occurrence microbes with A. cristatus during the manufacturing process of Fu Brick tea.
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Affiliation(s)
- Meichun Xiang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jun Chu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Wenjiao Cai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Haikun Ma
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Molecular Microbiology and Technology of the Ministry of Education, Department of Microbiology, College of Life Sciences, Nankai University, Tianjin, China
| | - Weijing Zhu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Xiaoling Zhang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Jinwei Ren
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Lizheng Xiao
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Dongbo Liu
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Xingzhong Liu
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Molecular Microbiology and Technology of the Ministry of Education, Department of Microbiology, College of Life Sciences, Nankai University, Tianjin, China
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11
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Xiao Y, He C, Chen Y, Ho CT, Wu X, Huang Y, Gao Y, Hou A, Li Z, Wang Y, Liu Z. UPLC-QQQ-MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea. Food Chem 2022; 378:131999. [PMID: 35081481 DOI: 10.1016/j.foodchem.2021.131999] [Citation(s) in RCA: 65] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/15/2021] [Accepted: 12/03/2021] [Indexed: 01/01/2023]
Abstract
Eurotium cristatum is the predominant fungus and key contributor to the characteristics of post-fermented Fu brick tea (FBT) during manufacturing. In this study, the influence of solid-state fermentation (SSF) with E. cristatum on the chemical profile dynamic changes of dark tea was investigated. Results indicated that total phenolics, flavonoids, theaflavins, thearubigins, and galloyl catechins consistently decreased, degalloyl catechins and gallic acid increased in the initial stage of fermentation and decreased after long-term fermentation, and theabrownins continually increased. UPLC-QQQ-MS/MS-based widely targeted metabolomic analysis revealed that the metabolites of dark tea processed by SSF with E. cristatum were drastically different from the raw material. A total of 574 differential metabolites covering 11 subclasses were detected in the whole SSF of dark tea, and the most drastic changes occurred in the middle stage. Phenolic acids and flavonoids were the two major classes of differential metabolites. A series of reactions such as degradation, glycosylation, deglycosylation, methylation, and oxidative polymerization occurred during SSF. Overall, SSF with E. cristatum greatly influenced the metabolites of dark tea, which provided valuable insights that E. cristatum is critical in forming the chemical constituents of FBT.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Cheng He
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Xing Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuxin Huang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yao Gao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
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12
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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] [Key Words] [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
| | - 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
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13
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Wang X, Cui Y, Sang C, Wang B, Yuan Y, Liu L, Yuan Y, Yue T. Fungi with potential probiotic properties isolated from Fuzhuan brick tea. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113117] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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15
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Galal TM, Al-Yasi HM, Fawzy MA, Abdelkader TG, Hamza RZ, Eid EM, Ali EF. Evaluation of the Phytochemical and Pharmacological Potential of Taif's Rose ( Rosa damascena Mill var. trigintipetala) for Possible Recycling of Pruning Wastes. Life (Basel) 2022; 12:273. [PMID: 35207560 PMCID: PMC8876584 DOI: 10.3390/life12020273] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/07/2022] [Accepted: 02/08/2022] [Indexed: 02/08/2023] Open
Abstract
This study investigated the phytochemical contents of Taif's rose pruning wastes and their potential application as phytomedicine, thereby practicing a waste-recycling perspective. In the Al-Shafa highland, four Taif rose farms of various ages were chosen for gathering the pruning wastes (leaves and stems) for phytochemical and pharmacological studies. The leaves and stems included significant amounts of carbohydrates, cardiac glycosides, alkaloids, flavonoids, and other phenolic compounds. The cardiac glycoside and flavonoid contents were higher in Taif rose stems, while the phenolic and alkaloid contents were higher in the plant leaves. Cardiovascular glycosides (2.98-5.69 mg g-1), phenolics (3.14-12.41 mg GAE g-1), flavonoids (5.09-9.33 mg RUE g -1), and alkaloids (3.22-10.96 mg AE g-1) were among the phytoconstituents found in rose tissues. According to the HPLC analysis of the phenolic compounds, Taif's rose contains flavonoid components such as luteolin, apigenin, quercetin, rutin, kaempferol, and chrysoeriol; phenolics such as ellagic acid, catechol, resorcinol, gallic acid, and phloroglucinol; alkaloids such as berbamine, jatrorrhizine, palmatine, reticuline, isocorydine, and boldine. Warm water extract was highly effective against Bacillus subtilis, Escherichia coli, and Proteus vulgaris, whereas methanol and cold water extracts were moderately effective against Aspergillus fumigatus and Candida albicans. The study's findings suggested that Taif's rose wastes could be used for varied medical purposes.
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Affiliation(s)
- Tarek M. Galal
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (T.M.G.); (H.M.A.-Y.); (M.A.F.); (T.G.A.); (R.Z.H.)
| | - Hatim M. Al-Yasi
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (T.M.G.); (H.M.A.-Y.); (M.A.F.); (T.G.A.); (R.Z.H.)
| | - Mustafa A. Fawzy
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (T.M.G.); (H.M.A.-Y.); (M.A.F.); (T.G.A.); (R.Z.H.)
| | - Tharwat G. Abdelkader
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (T.M.G.); (H.M.A.-Y.); (M.A.F.); (T.G.A.); (R.Z.H.)
| | - Reham Z. Hamza
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (T.M.G.); (H.M.A.-Y.); (M.A.F.); (T.G.A.); (R.Z.H.)
| | - Ebrahem M. Eid
- Biology Department, College of Science, King Khalid University, P.O. Box 9004, Abha 61321, Saudi Arabia;
- Botany Department, Faculty of Science, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt
| | - Esmat F. Ali
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (T.M.G.); (H.M.A.-Y.); (M.A.F.); (T.G.A.); (R.Z.H.)
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16
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Improvement of S-allylcysteine Content, Probiotic Properties and Constipation Prevention Effect of Black Garlic by the Lactic Acid Bacteria Fermentation. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.02.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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17
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Zhou B, Wang Z, Yin P, Ma B, Ma C, Xu C, Wang J, Wang Z, Yin D, Xia T. Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea. Food Chem 2022; 368:130855. [PMID: 34496334 DOI: 10.1016/j.foodchem.2021.130855] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 07/19/2021] [Accepted: 08/10/2021] [Indexed: 12/22/2022]
Abstract
Contents of 20 bioactive compounds in 12 teas produced in Xinyang Region were determined by high performance liquid chromatography. Ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometry was developed for untargeted metabolomics analysis. Antioxidant activities were measured by 4 various assays. Those teas could be completely divided into green and white tea through principal component analysis, hierarchical cluster analysis and orthonormal partial least squares-discriminant analysis (R2Y = 0.996 and Q2 = 0.982, respectively). The prolonged withering generated 472 differentiated metabolites between white and green tea, prompted significant decreases (variable importance in the projection > 1.0, p-value < 0.05 and fold change > 1.50) of most catechins and 8 phenolic acids to form 4 theaflavins, and benefited for the accumulation of 17 flavonoids and flavonoid glycosides, 8 flavanone and their derivatives, 20 free amino acids, 12 sugars and 1 purine alkaloid. Additionally, kaempferol and taxifolin contributed to 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of white tea.
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Affiliation(s)
- Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Zihao Wang
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China
| | - Peng Yin
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China; Key Laboratory of Tea Science of Education of Ministry, College of Horticulture, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Bingsong Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Cunqiang Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Chengcheng Xu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jiacai Wang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Ziyu Wang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Dingfang Yin
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China
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18
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Li J, Wu S, Yu Q, Wang J, Deng Y, Hua J, Zhou Q, Yuan H, Jiang Y. Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation. Food Chem 2022; 378:132126. [PMID: 35033721 DOI: 10.1016/j.foodchem.2022.132126] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 01/07/2022] [Accepted: 01/07/2022] [Indexed: 12/26/2022]
Abstract
Ripened Pu-erh tea is a unique tea type produced from microbial fermentation. Recently, a novel ripened Pu-erh tea (NPT) produced using a patented pile fermentation method has become increasingly popular due to its improved flavor and enriched bioactive gallic acid (GA). However, the detailed chemical features of NPT and their formation during pile fermentation remain unclear. Herein, untargeted metabolomics revealed enrichment of GA, amino acids, free sugars and reduction in catechins and flavonol glycosides in NPT. Mainly, GA was 1.99 times higher in NPT than traditional Pu-erh tea (p < 0.001). The metabolic changes were tracked during pile fermentation, and possible pathways were mapped. GA enrichment may be produced from enhanced hydrolysis of galloyl catechins and phenolic acid esters. Degradation of flavonol glycosides and formation of other metabolites were observed. This study will advance our understanding of conversions during pile fermentation and provide new insights into directional manufacturing of high-quality ripened tea.
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Affiliation(s)
- Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shimin Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinyan Yu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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19
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Zhou B, Ma B, Ma C, Xu C, Wang J, Wang Z, Yin D, Xia T. Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112370] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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20
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Zhao YS, Eweys AS, Zhang JY, Zhu Y, Bai J, Darwesh OM, Zhang HB, Xiao X. Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants (Basel) 2021; 10:2004. [PMID: 34943107 PMCID: PMC8698425 DOI: 10.3390/antiox10122004] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/11/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants' content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
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Affiliation(s)
- Yan-Sheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jia-Yan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Osama M. Darwesh
- Agricultural Microbiology Department, National Research Centre, Cairo 12622, Egypt;
| | - Hai-Bo Zhang
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443004, China;
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
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21
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Silva GAL, Araújo LB, Silva LCR, Gouveia BB, Barberino RS, Lins TLBG, Monte APO, Macedo TJS, Santos JMS, Menezes VG, Silva RLS, Matos MHT. Gallic acid promotes the in vitro development of sheep secondary isolated follicles involving the phosphatidylinositol 3-kinase pathway. Anim Reprod Sci 2021; 230:106767. [PMID: 34030069 DOI: 10.1016/j.anireprosci.2021.106767] [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: 11/20/2020] [Revised: 05/08/2021] [Accepted: 05/10/2021] [Indexed: 10/21/2022]
Abstract
This study was conducted to evaluate the effect of addition of gallic acid as the single antioxidant to the base medium for in vitro culture of sheep secondary follicles and if the phosphatidylinositol 3-kinase (PI3K) pathway is involved in the action of gallic acid. Secondary follicles were isolated and cultured for 12 days in α-MEM supplemented with bovine serum albumin (BSA), insulin, glutamine, hypoxanthine, transferrin, selenium, and ascorbic acid (control medium: α-MEM+) or in α-MEM supplemented with BSA, insulin, glutamine, hypoxanthine and different concentrations of gallic acid (25, 50 or 100 μM), thus replacing transferrin, selenium and ascorbic acid in the medium. Follicle morphology, glutathione (GSH), and mitochondrial activity, and meiotic resumption were evaluated. Furthermore, inhibition of PI3K pathway was performed by pretreatment with LY294002. After 12 days of culture, the follicle survival in a medium containing 100 μM gallic acid was similar (P > 0.05) to α-MEM+ and greater (P < 0.05) compared with other gallic acid concentrations. Antrum formation, follicle diameter, GSH, and mitochondrial activity, and meiotic resumption, however, were greater (P < 0.05) when 100 μM gallic acid was included in the α-MEM+ culture medium compared with the control medium. Furthermore, LY294002 inhibited (P < 0.05) follicle survival, development, and meiotic resumption stimulated by 100 μM gallic acid. In conclusion, concentration of 100 μM of gallic acid can be a substitute for transferrin, selenium, and ascorbic acid in the base medium during in vitro culture of sheep secondary follicles, inducing follicle development likely through the PI3K pathway.
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Affiliation(s)
- Gizele A L Silva
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Luana B Araújo
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Larissa C R Silva
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Bruna B Gouveia
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Ricássio S Barberino
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Thae Lanne B G Lins
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Alane P O Monte
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Taís J S Macedo
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Jamile M S Santos
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Vanúzia G Menezes
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Regina L S Silva
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil
| | - Maria Helena T Matos
- Nucleus of Biotechnology Applied to Ovarian Follicle Development, Federal University of São Francisco Valley, Petrolina, PE, 56300-990, Brazil.
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22
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Wang Z, Zheng C, Ma C, Ma B, Wang J, Zhou B, Xia T. Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111006] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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24
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Wang Z, Ma B, Ma C, Zheng C, Zhou B, Guo G, Xia T. Region identification of Xinyang Maojian tea using UHPLC-Q-TOF/MS-based metabolomics coupled with multivariate statistical analyses. J Food Sci 2021; 86:1681-1691. [PMID: 33798265 DOI: 10.1111/1750-3841.15676] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 01/24/2021] [Accepted: 02/12/2021] [Indexed: 01/05/2023]
Abstract
Xinyang Maojian tea is a kind of famous roasted green tea produced in the middle of China. Ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometry (UHPLC-Q-TOF/MS)-based metabolomics coupled with multivariate statistical analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), were carried out in XMMJTs collected from Luoshan, Shangcheng, and Shihe Counties, respectively. Additionally, seven catechins, four flavonoids, two purine alkaloids, and gallic acid contents were determined by HPLC. Differential metabolites were selected by p-value <0.05, and fold change >1.50 or < 0.66 among 745 detected metabolites in metabolomics analysis. The results showed significant (p < 0.05) differences of three catechins including (-)-epicatechin, (-)-epicatechin gallate, and (-)-gallocatechin gallate, four flavonoids (i.e. quercetin, kaempferol, myricetin, and rutin), and theobromine among three various regions, and significant (p < 0.05) differences of (-)-epicatechin gallate, (-)-epigallocatechin, (+)-catechin, gallic acid, and kaempferol between Shuchazao and Group cultivar. The HCA showed that, except for two samples (i.e. LS 2 and SH 2) of Shuchazao cultivar clustered together, others could be clustered completely according to production place. The 63 relevant differential metabolites could achieve the purpose of region identification through PCA. Kyoto encyclopedia of genes and genomes (KEGG) metabolic pathway analysis elaborated the impact of geographical origin and tea cultivar on physiological metabolism in tea tree. PRACTICAL APPLICATION: Ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometry (UHPLC-Q-TOF/MS)-based liquid chromatography-tendem mass spectrometry (LC-MS/MS) metabolomics coupled with multivariate statistical analyses, such as principal component analysis (PCA) and hierarchical cluster analysis (HCA), revealed 63 differential metabolites related to production place, which contributed to the region identification of Xinyang Maojian teas.
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Affiliation(s)
- Zihao Wang
- Key Laboratory of Tea-Plants Comprehensive Utilization in Southern Henan Province, Tea Science Department, Xinyang Agriculture and Forestry University, Xinyang, Henan, P. R. China
| | - Bingsong Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Cunqiang Ma
- Key Laboratory of Tea-Plants Comprehensive Utilization in Southern Henan Province, Tea Science Department, Xinyang Agriculture and Forestry University, Xinyang, Henan, P. R. China.,State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, P. R. China
| | - Chengqin Zheng
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan, P. R. China
| | - Guiyi Guo
- Key Laboratory of Tea-Plants Comprehensive Utilization in Southern Henan Province, Tea Science Department, Xinyang Agriculture and Forestry University, Xinyang, Henan, P. R. China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, P. R. China
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25
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Li J, Shi L, Xu S, Gu S, Wen X, Xu D, Luo J, Huang Y, Wang M. Optimal fermentation time for Nigrospora-fermented tea rich in bostrycin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2483-2490. [PMID: 33058154 DOI: 10.1002/jsfa.10874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 07/08/2020] [Accepted: 10/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Bostrycin has many biological functions, such as anticancer activity, and is becoming increasingly popular. Nigrospora sphaerica HCH285, which has the ability to produce high levels of bostrycin, can be used to ferment sun-dried green tea of Camellia sinensis through acclimation, resulting in the development of a Nigrospora-fermented tea. The effects of fermentation time on the production of bostrycin by the HCH285 strain were investigated. RESULTS After 45 days of fermentation, the bostrycin content reached 3.18 g kg-1 , which is the highest level during the whole fermentation. At 50 days, the tea liquor was red, had a strong mushroom odour and a sweet taste, and presented optimal quality. The contents of free amino acids, tea polyphenols and soluble sugars in the fermented tea decreased generally during the fermentation, although the content of water-soluble substances increased. Additionally, the results of a 14-day acute oral toxicity test showed that Nigrospora-fermented tea was nontoxic. CONCLUSION The optimum fermentation time of Nigrospora-fermented tea was concluded to be 45-50 days. These results provide insights with respect to the development of tea biotechnology and new tea products with active ingredients. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jinhan Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Le Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shiyao Xu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Siyi Gu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xue Wen
- Ministry of Education Key Laboratory of Horticultural Plant Biology, State Key Laboratory of Agricultural Microbiology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan, China
| | - Danyan Xu
- College of Economics & Management, Huazhong Agricultural University, Wuhan, China
| | - Junyan Luo
- College of Humanity & Law, Huazhong Agricultural University, Wuhan, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, State Key Laboratory of Agricultural Microbiology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan, China
| | - Mo Wang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
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26
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Ma C, Li X, Zheng C, Zhou B, Xu C, Xia T. Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis. Food Chem 2021; 350:129228. [PMID: 33618088 DOI: 10.1016/j.foodchem.2021.129228] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/02/2021] [Accepted: 01/25/2021] [Indexed: 12/15/2022]
Abstract
Microbiota influenced quality formation of ripened Pu-erh tea. To understand the effect of each tea-derived fungal strain, tea-leaves were fermented by Aspergillus pallidofulvus PT-3 (ApaPT), Aspergillus sesamicola PT-4 (AsePT) and Penicillium manginii PT-5 (PmaPT), respectively. 14 Phenolic compounds, 3 purine alkaloids, 19 free amino acids and γ-aminobutyric acid contents were determined by HPLC and amino acid analyzer analysis. Additionally, UHPLC-Q-TOF/MS method was developed for LC-MS metabolomics analysis. Multivariate statistical analyses, such as PCA and HCA, exhibited that the chemical profile of PmaPT fermentation was similar to biocidal treatment, but had significant differences with ApaPT and AsePT fermentation. The differentiated metabolites (VIP > 1, p < 0.05 and FC > 1.50 or < 0.66) and one-way ANOVA revealed the impact of three fungal strains in tea-leaves fermentation. APaPT and AsePT contributed to biosynthesis of gallic acid and several flavonoids, such as kaempferol, quercetin and myricetin in the metabolism of phenolic compounds.
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Affiliation(s)
- Cunqiang Ma
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China; Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China.
| | - Xiaohong Li
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Chengqin Zheng
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Chengcheng Xu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China.
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Zhang H, Liu YZ, Xu WC, Chen WJ, Wu S, Huang YY. Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13751-13759. [PMID: 33164532 DOI: 10.1021/acs.jafc.0c06187] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Gallic acid (GA) is an important active ingredient for its pharmacological activities. High levels of GA in tea can be obtained by anaerobic fermentation, but its mechanism is still unclear. Here, the profiles of metabolites and microbiomes in pickled tea were analyzed. The results showed that GA of pickled tea increased to 24.26 mg/g at 18 d after anaerobic fermentation, which was accompanied by the reducing levels of epicatechin gallate (ECG), epiafzelechin-3-O-gallate (EAG), and 7-galloylcatechin (7-GC) and the increasing relative abundances of Bacillus and other six bacterial genera. However, epigallocatechin gallate (EGCG) was basically stable during the whole fermentation process. These results suggested that EGCG contributes little to the GA formation during anaerobic fermentation, but ECG, EAG, and 7-GC should be the key precursors to form GA; moreover, bacteria, especially Bacillus, may be responsible for their bioconversion. It will establish an effective way to increase GA in tea production.
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Affiliation(s)
- Huan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Yong-Zhong Liu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Fruit Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen-Can Xu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen-Jun Chen
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Shuang Wu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - You-Yi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
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28
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Zhou B, Ma C, Wu T, Xu C, Wang J, Xia T. Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109914] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101709] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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30
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Xiao Y, Zhong K, Bai JR, Wu YP, Gao H. Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3598-3607. [PMID: 32100298 DOI: 10.1002/jsfa.10353] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 02/20/2020] [Accepted: 02/25/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pingwu Fuzhuan brick tea is a type of post-fermented tea manufactured from leaves of the tea plant, Camellia sinensis var. sinensis, the quality of which is influenced by numerous factors, especially microorganisms. Currently, there is little research on the effect of microorganisms on the fermentation and quality characteristics of Pingwu Fuzhuan brick tea. Investigation of the main fungus in this tea and its effect on the fermentation process and tea quality can provide insights into the manufacturing of 'western road' border-selling tea and could lay the foundation for the popularization of Pingwu Fuzhuan brick tea. RESULTS The main 'golden flower fungus' in Pingwu Fuzhuan brick tea was isolated and identified as Eurotium cristatum (GenBank accession number: MF800948.1; strain PW-1). Compared with natural fermentation, PW-1 inoculated fermentation accelerated biotransformation of phenolic compounds, which provided tea samples with better taste and tea infusion color. The proportions of velvety and sweet-tasting amino acids increased after 16-day fermentation with PW-1. Alcohols were the most abundant volatiles, with 40.13% and 39.43% content in NF16d and IF16d tea samples, respectively. Orthogonal partial least-squares discriminant analysis (OPLS-DA) and hierarchical clustering analysis (HCA) further revealed that naturally fermented and PW-1 fermented teas were significantly different. CONCLUSION Strain PW-1 plays an important role in the fermentation process of Fuzhuan brick tea. Considering fermentation efficiency and tea quality, fermentation inoculated with E. cristatum PW-1 can be applied in the manufacturing of 'western road' border-selling tea. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yue Xiao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Jin-Rong Bai
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Yan-Ping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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31
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Jia W, Shi Q, Shi L, Qin J, Chang J, Chu X. A strategy of untargeted foodomics profiling for dynamic changes during Fu brick tea fermentation using ultrahigh-performance liquid chromatography-high resolution mass spectrometry. J Chromatogr A 2020; 1618:460900. [DOI: 10.1016/j.chroma.2020.460900] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 01/18/2023]
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32
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Liu M, Xie H, Ma Y, Li H, Li C, Chen L, Jiang B, Nian B, Guo T, Zhang Z, Jiao W, Liu Q, Ling T, Zhao M. High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4946-4954. [PMID: 32275834 DOI: 10.1021/acs.jafc.0c00513] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Tannase (E.C. 3.1.1.20) is hypothesized to be involved in the metabolism of gallates and gallic acid (GA) in pu-erh tea fermentation. In this work, we measured tannase in Aspergillus niger fermented tea leaves and confirmed the production of fungal tannase during pu-erh tea fermentation. A decrease in catechin and theaflavin gallates and a significant increase in GA content and the relative peak areas of ethyl gallate, procyanidin A2, procyanidin B2, procyanidin B3, catechin-catechin-catechin, epiafzelechin, and epicatechin-epiafzelechin [variable importance in the projection (VIP) > 1.0, p < 0.05, and fold change (FC) > 1.5] were observed using high performance liquid chromatography (HPLC) and metabolomics analysis of tea leaves fermented or hydrolyzed by tannase. In vitro assays showed that hydrolysis by tannase or polymerization of catechins increased the antioxidant activity of tea leaves. In summary, we identified a metabolic pathway for gallates and their derivatives in tea leaves hydrolyzed by tannase as well as associated changes in gallate and GA concentrations caused by fungal tannase during pu-erh tea fermentation.
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Affiliation(s)
- Mingli Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Haofen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Yan Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Hongye Li
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Chongping Li
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Lijiao Chen
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bin Jiang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bo Nian
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tianjie Guo
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Zhengyan Zhang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Wenwen Jiao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qianting Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tiejun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui China
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
- State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan 650201, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province, National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China
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33
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Yan S, Zhou Z, Wang K, Song S, Shao H, Yang X. Chemical profile and antioxidant potential of extractable and non‐extractable polyphenols in commercial teas at different fermentation degrees. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14487] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shuaishuai Yan
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Zhihao Zhou
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Kaijie Wang
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Shixi Song
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Hongjun Shao
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Xingbin Yang
- Key Laboratory of the Ministry of Education for Medicinal Resources and Natural Pharmaceutical Chemistry Shaanxi Engineering Laboratory for Food Green Processing and Security Control College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
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34
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Zhou B, Ma C, Ren X, Xia T, Li X. LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation. J Food Sci 2020; 85:477-485. [PMID: 31905425 DOI: 10.1111/1750-3841.15015] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 12/15/2022]
Abstract
Natural microorganisms involved in solid-state fermentation (SSF) of Pu-erh tea have a significant impact on its chemical components. Aspergillus sydowii is a fungus with a high caffeine-degrading capacity. In this work, A. sydowii was inoculated into sun-dried green tea leaves for SSF. Metabolomic analysis was carried out by using UPLC-QTOF-MS method, and caffeine and related demethylated products were determined by HPLC. The results showed that A. sydowii had a significant (P < 0.05) impact on amino acids, carbohydrates, flavonoids, and caffeine metabolism. Moreover, A. sydowii could promote the production of ketoprofen, baclofen, and tolbutamide. Along with caffeine degradation, theophylline, 3-methylxanthine, 1,7-dimethylxanthine, 1-methylxanthine, and 7-methylxanthine were increased significantly (P < 0.05) during inoculated fermentation, which showed that demethylation was the main pathway of caffeine degradation in A. sydowii secondary metabolism. The absolute quantification analysis showed that caffeine could be demethylated and converted to theophylline and 3-methylxanthine. Particularly, about 93.24% of degraded caffeine was converted to theophylline, 27.92 mg/g of theophylline was produced after fermentation. PRACTICAL APPLICATION: Aspergillus sydowii could cause caffeine degradation in Pu-erh tea solid-state fermentation and produce theophylline through the demethylation route. Using a starter strain to ferment tea leaves offers a more controllable, reproducible, and highly productive alternative for the biosynthesis of theophylline.
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Affiliation(s)
- Binxing Zhou
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, China
| | - Cunqiang Ma
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,Kunming Dapu Tea Industry Co., LTD, Kunming, 650224, Yunnan, China
| | - Xiaoying Ren
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,Liaocheng Senior Financial Vocational School, Liaocheng, 252000, Shandong, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, China
| | - Xiaohong Li
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China
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35
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Xiao Y, Zhong K, Bai JR, Wu YP, Zhang JQ, Gao H. The biochemical characteristics of a novel fermented loose tea by Eurotium cristatum (MF800948) and its hypolipidemic activity in a zebrafish model. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108629] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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36
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Chen Y, Wang Y, Chen J, Tang H, Wang C, Li Z, Xiao Y. Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity. RSC Adv 2020; 10:16928-16941. [PMID: 35496929 PMCID: PMC9053166 DOI: 10.1039/c9ra10344a] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 04/22/2020] [Indexed: 12/28/2022] Open
Abstract
In this study, soybean (Glycine max L.) was bioprocessed with fungal strain Eurotium cristatum YL-1 by using the solid-state fermentation (SSF) technique. The effect of SSF on total phenolic content (TPC), isoflavone compositions, and antioxidant activity of soybean during different fermentation periods was evaluated. Results showed that TPC and isoflavone aglycones were significantly increased, whereas glucoside isoflavones were remarkably reduced during SSF. After 15 days of SSF, the TPC, daidzein, genistein, and total aglycones of soybeans were approximately 1.9-, 10.4-, 8.4-, and 9.4-fold higher, respectively, than those of non-fermented soybeans. During SSF, β-glucosidase activity was very high, whereas α-amylase and protease activities were at moderate levels, and cellulase activity was relatively low. A highly positive correlation was found between TPC and the activities of α-amylase (correlation coefficient R2 = 0.9452), β-glucosidase (R2 = 0.9559), cellulase (R2 = 0.9783), and protease (R2 = 0.6785). Linear analysis validated that the β-glucosidase produced by E. cristatum contributed to the bioconversion of soybean isoflavone glucosides into their aglycone forms. The DPPH radical and ABTS˙+ scavenging activity, reducing power, and ferric reducing antioxidant power of soybeans were considerably enhanced during SSF. Principal component analysis and Pearson's correlation analysis verified that the improvement in TPC and isoflavone aglycone content during SSF was mainly responsible for the improved antioxidant capacity of soybeans. Thus, our results demonstrated that solid-state bioprocessing with E. cristatum is an effective approach for the enhancement of the TPC, isoflavone aglycones, and antioxidant capacity of soybeans. Bioprocessed soybean products might be a healthy food supplement rich in antioxidants compared with non-fermented soybean and thus could be a source of natural antioxidants. Solid-state bioprocessing with Eurotium cristatum is an effective approach for the enhancement of total phenolic content, isoflavone aglycones, and antioxidant activity of soybeans.![]()
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Affiliation(s)
- Yulian Chen
- Hunan Yancun Ecological Farming Technology Co., Ltd
- Changsha
- China
| | - Yuanliang Wang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
- Hunan Province Key Laboratory of Food Science and Biotechnology
| | - Jiaxu Chen
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Hao Tang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Chuanhua Wang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Zongjun Li
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
- Hunan Province Key Laboratory of Food Science and Biotechnology
| | - Yu Xiao
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
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37
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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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38
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Gu Q, Duan G, Yu X. Bioconversion of Flavonoid Glycosides from Hippophae rhamnoides Leaves into Flavonoid Aglycones by Eurotium amstelodami. Microorganisms 2019; 7:E122. [PMID: 31060344 PMCID: PMC6560391 DOI: 10.3390/microorganisms7050122] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 04/30/2019] [Accepted: 04/30/2019] [Indexed: 01/10/2023] Open
Abstract
The flowering process has been reported to play crucial roles in improving the flavor and efficacy of fermented tea. Hippophae rhamnoides leaves containing many beneficial ingredients are a suitable plant source for tea processing. In this study, we isolated a β-glucosidase-producing fungus Eurotium amstelodami BSX001 from the fermented tea and used Hippophae rhamnoides leaves (HRL) as a substrate to explore the detailed process of bioconversion of some important functional factors. The results show that the contents of total phenolic compounds and flavonoids increased significantly after seven days, especially flavonoid aglycones (e.g., quercetin, kaempferol, and isorhamnetin). Such compounds greatly enhance the antioxidative activity of fermented products. Metabolic analysis of the standard compounds (rutin, quercetin-3-glucoside, kaempferol-3-glucoside, quercetin, isorhamnetin-3-glucoside, isorhamnetin, and kaempferol) further confirmed the effective biotransformation by E. amstelodami. Mechanisms of the bioconversion could be involved in deglycosylation, dihydroxylation, and O-methylation. Our findings expand the understanding of tea fermentation process and provide further guidance for the fermented tea industry.
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Affiliation(s)
- Qiuya Gu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Guoliang Duan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Xiaobin Yu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Shi J, Zhu Y, Zhang Y, Lin Z, Lv HP. Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.075] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Tapia‐Hernández JA, Del‐Toro‐Sánchez CL, Cinco‐Moroyoqui FJ, Ruiz‐Cruz S, Juárez J, Castro‐Enríquez DD, Barreras‐Urbina CG, López‐Ahumada GA, Rodríguez‐Félix F. Gallic Acid‐Loaded Zein Nanoparticles by Electrospraying Process. J Food Sci 2019; 84:818-831. [DOI: 10.1111/1750-3841.14486] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/28/2019] [Accepted: 01/30/2019] [Indexed: 12/19/2022]
Affiliation(s)
- José Agustín Tapia‐Hernández
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Carmen Lizette Del‐Toro‐Sánchez
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Francisco Javier Cinco‐Moroyoqui
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Saúl Ruiz‐Cruz
- Dept. of Biotechnology and Food ScienceInst. Technol. of Sonora 5 de febrero #818 sur, Colonia Centro 85000 Ciudad Obregón Sonora Mexico
| | - Josué Juárez
- Dept. of PhysicsUniv. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Daniela Denisse Castro‐Enríquez
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Carlos Gregorio Barreras‐Urbina
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Guadalupe Amanda López‐Ahumada
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
| | - Francisco Rodríguez‐Félix
- Dept. of Research and Postgraduate in Food (DIPA)Univ. of Sonora Blvd. Luis Encinas y Rosales, S/N, Colonia Centro 83000 Hermosillo Sonora Mexico
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Mazloom BF, Edalatmanesh MA, Hosseini SE. Gallic acid reduces inflammatory cytokines and markers of oxidative damage in a rat model of estradiol-induced polycystic ovary. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s00580-019-02920-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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