1
|
Sun H, Fan R, Fang R, Shen S, Wang Y, Fu J, Hou R, Sun R, Bao S, Chen Q, Yue P, Gao X. Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger. Food Chem 2024; 448:139136. [PMID: 38581964 DOI: 10.1016/j.foodchem.2024.139136] [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: 12/04/2023] [Revised: 03/16/2024] [Accepted: 03/23/2024] [Indexed: 04/08/2024]
Abstract
Instant dark tea (IDT), prepared by liquid-state fermentation using Aspergillus niger, is known for its high theabrownins content and lipid-lowering effect. To explore the impact of fungal fermentation on IDT compositions and its pancreatic lipase inhibitory ability (PLIA), untargeted and targeted metabolomic analysis were applied to track the changes of metabolites over a 9-day fermentation period, and correlation analysis was then conducted between metabolites and PLIA of IDT. There were 54 differential metabolites exhibited significant changes from day 3 to day 5 of fermentation. The concentrations of theabrownins and caffeine increased during fermentation, while phenols and free amino acids decreased. The PLIA of IDT samples significantly increased from day 5 to day 9 of fermentation. Theabrownins not only positively correlated with the PLIA but also exhibited a high inhibition rate. These findings provide a theoretical basis to optimize the production of IDT as functional food ingredient.
Collapse
Affiliation(s)
- Haoran Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Ranqin Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Rui Fang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Jialin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Rui Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Runchen Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Shinuo Bao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Pengxiang Yue
- Damin Foodstuff (Zhangzhou) Co., Ltd., Zhangzhou, Fujian 363000, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, Anhui, China.
| |
Collapse
|
2
|
Liu H, Huang Y, Liu Z, Pang Y, Yang C, Li M, Wu Q, Nie J. Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing. Food Chem X 2024; 22:101516. [PMID: 38911914 PMCID: PMC11190490 DOI: 10.1016/j.fochx.2024.101516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/27/2024] [Indexed: 06/25/2024] Open
Abstract
In this study, the metabolic profiles of traditional craftsmanship (TC) Liupao tea presented great changes at different processing stages. The contents of flavonoids and their glycosides generally exhibited a continuing downward trend, resulting in the sensory quality of TC-Liupao tea gradually improved. However, the taste of TC-Liupao tea faded when piling exceeded 12 h, as a result of the excessive degradation of some key flavor substances. Therefore, it could be deduced that piling for 10 h might be optimum for the quality formation of TC-Liupao tea. Sphingomonas, Acrobacter, Microbacterium, and Methylobacterium were the dominant bacteria during piling. The correlation analysis between differential metabolites and bacteria showed that only Sphingomonas and Massilia were significantly correlated to metabolites, demonstrating that the bacteria had less effect on the transformation of metabolites. Thus, the metabolic structure change during the process of TC-Liupao tea might be mainly attributed to the high temperature and humidity environment.
Collapse
Affiliation(s)
- Huahong Liu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Yingyi Huang
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Zhusheng Liu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Yuelan Pang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Chun Yang
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Min Li
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Qianhua Wu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| | - Jinfang Nie
- College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541004, China
- Guangxi Field Scientific Observation and Research Station for Tea Resources, Guilin 541004, China
| |
Collapse
|
3
|
Boateng ID, Li F, Yang XM, Guo D. Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea. Food Chem 2024; 456:139979. [PMID: 38852441 DOI: 10.1016/j.foodchem.2024.139979] [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: 12/19/2023] [Revised: 06/01/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
Pulsed light (PL) is a prospective non-thermal technology that can improve the degradation of ginkgolic acid (GA) and retain the main bioactive compounds in Ginkgo biloba leaves (GBL). However, only using PL hasn't yet achieved the ideal effect of reducing GA. Fermentation of GBL to make ginkgo dark tea (GDT) could decrease GA. Because different microbial strains are used for fermentation, their metabolites and product quality might differ. However, there is no research on the combinative effect of PL irradiation fixation and microbial strain fermentation on main bioactive compounds and sensory assessment of GDT. In this research, first, Bacillus subtilis and Saccharomyces cerevisiae were selected as fermentation strains that can reduce GA from the five microbial strains. Next, the fresh GBL was irradiated by PL for 200 s (fluences of 0.52 J/cm2), followed by B. subtilis, S. cerevisiae, or natural fermentation to make GDT. The results showed that compared with the control (unirradiated and unfermented GBL) and the only PL irradiated GBL, the GA in GDT using PL + B. subtilis fermentation was the lowest, decreasing by 29.74%; PL + natural fermentation reduced by 24.53%. The total flavonoid content increased by 14.64% in GDT using PL + B. subtilis fermentation, whose phenolic and antioxidant levels also increased significantly. Sensory evaluation showed that the color, aroma, and taste of the tea infusion of PL + B. subtilis fermentation had the highest scores. In conclusion, the combined PL irradiation and solid-state fermentation using B. subtilis can effectively reduce GA and increase the main bioactive compounds, thus providing a new technological approach for GDT with lower GA.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Certified Group, 199 W Rhapsody Dr, San Antonio, Texas, TX 78216, United States of America..
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| | - Danzhao Guo
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| |
Collapse
|
4
|
Duan Y, Guo F, Li C, Xiang D, Gong M, Yi H, Chen L, Yan L, Zhang D, Dai L, Liu X, Wang Z. Aqueous extract of fermented Eucommia ulmoides leaves alleviates hyperlipidemia by maintaining gut homeostasis and modulating metabolism in high-fat diet fed rats. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2024; 128:155291. [PMID: 38518640 DOI: 10.1016/j.phymed.2023.155291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/19/2023] [Accepted: 12/16/2023] [Indexed: 03/24/2024]
Abstract
BACKGROUND As a traditional Chinese medicinal herb, the lipid-lowing biological potential of Eucommia ulmoides leaves (EL) has been demonstrated. After fermentation, the EL have been made into various products with lipid-lowering effects and antioxidant activity. However, the anti-hyperlipidemic mechanism of fermented Eucommia ulmoides leaves (FEL) is unclear now. PURPOSE To evaluate the effects of FEL on hyperlipidemia and investigate the mechanism based on regulating gut homeostasis and host metabolism. METHODS Hyperlipidemia animal model in Wistar rats was established after 8 weeks high-fat diet (HFD) fed. The administered doses of aqueous extract of FEL (FELE) were 128, 256 and 512 mg/kg/d, respectively. Serum biochemical parameters detection, histopathological sections analysis, 16S rDNA sequencing of gut microbiota and untargeted fecal metabolomics analysis, were performed to determine the therapeutic effects and predict related pathways of FELE on hyperlipidemia. The changes of proteins and genes elated to lipid were detected by Immunofluorescence (IF) and quantitative real-time polymerase chain reaction (qRT-PCR). RESULTS 56 Components in FELE were identified by UPLC-MS, with organic acids, flavonoids and phenolic acids accounting for the majority. The intervention of FELE significantly reduced the body weight, lipid accumulation and the levels of total cholesterol (TC), triglycerides (TG), and low-density lipoprotein-cholesterol (LDL-C) in hyperlipidemia rats, while increased the level of High-density lipoprotein-cholesterol (HDL-C). Meanwhile, FELE improved the inflammatory makers and oxidative stress factors, which is tumor necrosis factor-α (TNF-α), monocyte chemotactic protein-1 (MCP-1), interleukin-6 (IL-6), malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT). These results demonstrated that FETE can effectively reduce blood lipids and alleviate inflammation and oxidative damage caused by hyperlipidemia. Mechanistically, FELE restore the homeostasis of gut microbiota by reducing the Firmicutes/Bacteroidetes ratio and increasing the abundance of probiotics, especially Lactobacillus, Rombousia, Bacteroides, Roseburia, Clostridia_UCG-014_Unclassified, while modulated metabolism through amino acid, bile acid and lipid-related metabolism pathways. In addition, the Pearson correlation analysis found that the upregulated bilirubin, threonine, dopamine and downregulated lipocholic acid, d-sphingosine were key metabolites after FELE intervention. IF and qRT-PCR analysis showed that FELE upregulated the expression of fatty acid oxidation proteins and genes (PPARα, CPT1A), bile acid synthesis and excretion proteins and genes (LXRα, CYP7A1, FXR), and downregulated the expression of adipogenic gene (SREBP-1c) by regulating gut microbiota to improve metabolism and exert a lipid-lowering effect. CONCLUSION This work filled the lipid-lowering mechanism gap of FEL. FELE can improve HFD-induced hyperlipidemia by regulating the gut microbiota homeostasis and metabolism. Thus, FEL has the potential to develop into the novel raw material of lipid-lowering drugs.
Collapse
Affiliation(s)
- Yu Duan
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Fengqian Guo
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Chun Li
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Dinghua Xiang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Man Gong
- Henan University of Chinese Medicine, Zhengzhou, Henan 450046, China
| | - Hong Yi
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Liangmian Chen
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Lihua Yan
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Dong Zhang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Liping Dai
- Henan University of Chinese Medicine, Zhengzhou, Henan 450046, China
| | - Xiaoqian Liu
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Zhimin Wang
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China.
| |
Collapse
|
5
|
Huang X, Li Y, Zhou F, Xiao T, Shang B, Niu L, Huang J, Liu Z, Wang K, Zhu M. Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis. Food Chem 2024; 441:138367. [PMID: 38199099 DOI: 10.1016/j.foodchem.2024.138367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Anhua dark teas (DTs), including Tianjian tea, Qianliang tea, Hei brick tea, and Fu brick tea, are unique fermented teas from China's Anhua County; yet their chemical composition differences remain unclear. Herein, metabolomics, volatolomics, and electronic sensory assessments were employed to analyze and compare chemical compositions and sensory characteristics of five types of Anhua DTs. All of these teas were derived from identical tea materials. Chemical compositions differed significantly among Anhua DTs, with Tianjian tea remarkable. Long-lasting fermentation and complex processing methods led to transformation of multiple compounds, particularly catechins. Eighteen volatile compounds with OVA > 1 were key aroma contributors in Anhua DTs. Internal transcribed spacer and 16S ribosomal DNA sequencing showed that Eurotium, Pseudomonas, and Bacillus are dominant microorganisms in Anhua DTs. Furthermore, this study unveiled notable differences in chemical compositions between Anhua DTs and five other traditional types of tea. This research enhances our understanding of Anhua DTs processing.
Collapse
Affiliation(s)
- Xiangxiang Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Yilong Li
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Fang Zhou
- School of Chemistry and Environmental Science, Xiangnan University, Chenzhou 423000, China.
| | - Tian Xiao
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Bohao Shang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Li Niu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Jianan Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Zhonghua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Kunbo Wang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| | - Mingzhi Zhu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
| |
Collapse
|
6
|
Xiao Y, Yang D, Zhang H, Guo H, Liao Y, Lian C, Yao Y, Gao H, Huang Y. Theabrownin as a Potential Prebiotic Compound Regulates Lipid Metabolism via the Gut Microbiota, Microbiota-Derived Metabolites, and Hepatic FoxO/PPAR Signaling Pathways. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8506-8520. [PMID: 38567990 DOI: 10.1021/acs.jafc.3c08541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/18/2024]
Abstract
The dysregulation of lipid metabolism poses a significant health threat, necessitating immediate dietary intervention. Our previous research unveiled the prebiotic-like properties of theabrownin. This study aimed to further investigate the theabrownin-gut microbiota interactions and their downstream effects on lipid metabolism using integrated physiological, genomic, metabolomic, and transcriptomic approaches. The results demonstrated that theabrownin significantly ameliorated dyslipidemia, hepatic steatosis, and systemic inflammation induced by a high-fat/high-cholesterol diet (HFD). Moreover, theabrownin significantly improved HFD-induced gut microbiota dysbiosis and induced significant alterations in microbiota-derived metabolites. Additionally, the detailed interplay between theabrownin and gut microbiota was revealed. Analysis of hepatic transcriptome indicated that FoxO and PPAR signaling pathways played pivotal roles in response to theabrownin-gut microbiota interactions, primarily through upregulating hepatic Foxo1, Prkaa1, Pck1, Cdkn1a, Bcl6, Klf2, Ppara, and Pparg, while downregulating Ccnb1, Ccnb2, Fabp3, and Plin1. These findings underscored the critical role of gut-liver axis in theabrownin-mediated improvements in lipid metabolism disorders and supported the potential of theabrownin as an effective prebiotic compound for targeted regulation of metabolic diseases.
Collapse
Affiliation(s)
- Yue Xiao
- Molecular Toxicology Key Laboratory of Sichuan Provincial Education office, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Dongmei Yang
- Molecular Toxicology Key Laboratory of Sichuan Provincial Education office, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Haoran Zhang
- The First Clinical College, Changzhi Medical College, Changzhi 046013, China
| | - Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ying Liao
- College of Life Science, Sichuan Normal University, Chengdu 610101, China
| | - Changhong Lian
- Changzhi Medical College Affiliated Heping Hospital, Changzhi 046099, China
| | - Yuqin Yao
- Molecular Toxicology Key Laboratory of Sichuan Provincial Education office, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yina Huang
- Molecular Toxicology Key Laboratory of Sichuan Provincial Education office, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China
| |
Collapse
|
7
|
Wang Z, Jin Q, Jiang R, Liu Y, Xie H, Ou X, Li Q, Liu Z, Huang J. Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation. Food Res Int 2024; 177:113854. [PMID: 38225127 DOI: 10.1016/j.foodres.2023.113854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Fu brick tea (FBT) has unique "fungal flower" aroma traits, but its source of crucial aroma compounds is still controversial. Aspergillus cristatus is the dominant fungus that participated in the fermentation of FBT. In this study, volatiles of Aspergillus cristatus and corresponding fermented FBT were examined using GC × GC-Q-TOFMS. A total of 59 volatiles were shared by three strains of Aspergillus cristatus isolated from representative FBT. Among them, 1-octen-3-ol and 3-octanone were the most abundant. A total of 133 volatiles were screened as typical FBT volatiles from three FBTs fermented by the corresponding fungi. Aspergillus cristatus and FBT had only 29 coexisting volatiles, indicating that the volatiles of Aspergillus cristatus could not directly contribute to the aroma of FBT. The results of no significant correlation between volatile content in FBT and volatile content in Aspergillus cristatus suggested that intracellular metabolism of Aspergillus cristatus was not a direct driver of FBT aroma formation. Metabolic pathway analysis and proteomic analysis showed that the aroma in FBT was mainly formed by the enzymatic reaction of extracellular enzymes from Aspergillus cristatus. This study enriched our understanding of Aspergillus cristatus in the aroma formation process of FBT.
Collapse
Affiliation(s)
- Zhong Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Qifang Jin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Ronggang Jiang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Yang Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - He Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Xingchang Ou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China.
| | - Jian'an Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultrual University, Changsha, China.
| |
Collapse
|
8
|
Wang Z, Li H, Huang W, Duan S, Yan Y, Zeng Z, Fang Z, Li C, Hu B, Wu W, Lan X, Liu Y. Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea. Food Chem 2024; 430:136932. [PMID: 37572385 DOI: 10.1016/j.foodchem.2023.136932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/01/2023] [Accepted: 07/17/2023] [Indexed: 08/14/2023]
Abstract
Microbial fermentation, a key step in Tibetan tea production, plays a pivotal role in forming the tea's unique quality. In our study, we mapped out the landscapes of major components, metabolomic signatures, and microbial features of Tibetan tea using component content determination, untargeted metabolomic analysis, and ITS and 16S rRNA sequencing. The results reveal that theabrownin content demonstrated a consistent growth trend post-fermentation, increasing from 41.96 ± 1.64 mg/g to 68.75 ± 2.58 mg/g. However, the content of epigallocatechin gallate (EGCG) significantly dwindled from 80.02 ± 0.51 mg/g to 8.12 ± 0.07 mg/g. Additionally, 518 metabolites were pinpointed as pivotal to the metabolic variation induced by microbial fermentation. The microbiome analysis exhibited a considerable shift in the microbiota signature, with Aspergillus emerging as the dominant microorganism. To conclude, these findings offer novel perspectives for enhancing the quality of Tibetan tea and abbreviating fermentation time through the regulation of microbiota structure.
Collapse
Affiliation(s)
- Ziqi Wang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Weimin Huang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Songqi Duan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yue Yan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
| | - Xiguo Lan
- Sichuan Yingtai Tea Industry Co., Ltd, Yaan 625200, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| |
Collapse
|
9
|
Li H, Dai W, Zhang X, Lu J, Song F, Li H. Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome. Food Sci Nutr 2024; 12:35-47. [PMID: 38268870 PMCID: PMC10804099 DOI: 10.1002/fsn3.3771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 09/27/2023] [Accepted: 10/04/2023] [Indexed: 01/26/2024] Open
Abstract
As living standards advance, an escalating emphasis is placed on health, particularly in relation to prevalent chronic metabolic disorders. It is necessary to explore safe and effective functional foods or drugs. Fu brick tea (FBT) is a kind of dark tea fermented by fungi. The extracts are rich in compounds that can effectively relieve metabolic diseases such as hyperglycemia and hyperlipidemia, protect the liver, improve human immunity, enhance antioxidant activity, and regulate intestinal flora. This paper summarizes the biological activities and mechanisms of the extracts, polysaccharides, and small molecular compounds of FBT, which provides a certain theoretical basis for the rational, systematic, comprehensive development and utilization of the FBT resources. It is expected to develop and apply these active substances in health care products and natural medicines and provide more beneficial and diversified FBT products for human beings.
Collapse
Affiliation(s)
- Honghua Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Wei Dai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Xinjun Zhang
- Key Laboratory of Forest Ecology in Tibet Plateau (Ministry of Education), Institute of Tibet Plateau EcologyTibet Agriculture & Animal Husbandry UniversityNyingchiTibetChina
| | - Jie Lu
- Key Laboratory of Forest Ecology in Tibet Plateau (Ministry of Education), Institute of Tibet Plateau EcologyTibet Agriculture & Animal Husbandry UniversityNyingchiTibetChina
| | - Fuhang Song
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Hua Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| |
Collapse
|
10
|
Wang T, Li RY, Liu KY, Chen QY, Bo NG, Wang Q, Xiao YQ, Sha G, Chen SQ, Lei X, Lu Y, Ma Y, Zhao M. Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea. Food Chem X 2023; 20:101003. [PMID: 38144832 PMCID: PMC10739768 DOI: 10.1016/j.fochx.2023.101003] [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: 08/28/2023] [Revised: 10/29/2023] [Accepted: 11/10/2023] [Indexed: 12/26/2023] Open
Abstract
"Ancient tea plants" are defined as tea trees > 100 years old, or with a trunk diameter > 25 cm; their leaves are manufactured to high - quality, valuable ancient plants pu-erh tea (APPT). In this study, a fermentation of APPT were developed, and outstanding sweetness of APPT infusion was observed. During fermentation, the content of soluble sugars, theabrownins (p < 0.05), as well as 41 metabolites were increased [Variable importance in projection (VIP) > 1.0; p < 0.05 and Fold-change (FC) FC > 2]; While relative levels of 72 metabolites were decreased (VIP > 1.0, p < 0.05 and FC < 0.5. Staphylococcus, Achromobacter, Sphingomonas, Thermomyces, Rasamsonia, Blastobotrys, Aspergillus and Cladosporium were identified as dominant genera, and their relative levels were correlated with contents of characteristic components (p < 0.05). Together, changes in sensory characteristics, chemical composition and microbial succession during APPT fermentation were investigated, and advanced the formation mechanism of its unique quality.
Collapse
Affiliation(s)
- Teng Wang
- College of Tea Science & College of Food Science and Technology, 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
| | - Ruo-yu Li
- College of Tea Science & College of Food Science and Technology, 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
| | - Kun-yi Liu
- College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China
| | - Qiu-yue Chen
- College of Tea Science & College of Food Science and Technology, 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
| | - Nian-guo Bo
- College of Tea Science & College of Food Science and Technology, 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
| | - Qi Wang
- College of Tea Science & College of Food Science and Technology, 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
| | - Yan-qin Xiao
- College of Tea Science & College of Food Science and Technology, 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
| | - Gen Sha
- College of Tea Science & College of Food Science and Technology, 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
| | - Si-qin Chen
- College of Tea Science & College of Food Science and Technology, 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
| | - Xin Lei
- College of Tea Science & College of Food Science and Technology, 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
| | - Yi Lu
- Menghai Dazhuo Tea Co., Ltd., Xishuangbanna, Yunnan 666100, China
| | - Yan Ma
- College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ming Zhao
- College of Tea Science & College of Food Science and Technology, 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
| |
Collapse
|
11
|
He S, Deng X, Han Y, Gong Z, Wang J, Tao X, Tong H, Chen Y. Metabolites and metagenomic analysis reveals the quality of Pu-erh "tea head". Food Chem 2023; 429:136992. [PMID: 37516054 DOI: 10.1016/j.foodchem.2023.136992] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/17/2023] [Accepted: 07/23/2023] [Indexed: 07/31/2023]
Abstract
Tea head, a derivative product of Pu-erh tea, are tight tea lumps formed during pile-fermentation. The aim of this study was to reveal the differences of quality-related metabolites and microbial communities between ripened Pu-erh tea (PE-21) and tea heads (CT-21). Compared with PE-21, CT-21 showed a more mellow and smooth taste with slight bitterness and astringency, and can withstand multiple infusions. Metabolites analysis indicated CT-21 had more abundant water-soluble substances (47.39%) and showed significant differences with PE-21 in the main compositions of amino acids, catechins and saccharides which contributed to the viscosity of tea liquor, mellow taste and the tight tea lumps formation. Microbial communities and COG annotation analysis revealed CT-21 had lower abundance of Bacteria (84.05%), and higher abundance of Eukaryota (15.10%), carbohydrate transport and metabolism (8.28%) and glycoside hydrolases (37.36%) compared with PE-21. The different microbial communities may cause metabolites changes, forming distinct flavor of Pu-erh.
Collapse
Affiliation(s)
- Shiqiang He
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Xinyi Deng
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxin Han
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhengli Gong
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Jian Wang
- Ice Island Mountain Tea Company, Mengku Town, Shuangjiang Autonomous County, Yunnan Province, China
| | - Xiaoqi Tao
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Huarong Tong
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yingjuan Chen
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
12
|
Shen S, Zhang J, Sun H, Zu Z, Fu J, Fan R, Chen Q, Wang Y, Yue P, Ning J, Zhang L, Gao X. Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18963-18972. [PMID: 37962281 DOI: 10.1021/acs.jafc.3c05273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2023]
Abstract
Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography-mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.
Collapse
Affiliation(s)
- Shanshan Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Haoran Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Zhongqi Zu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Jialin Fu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Ranqin Fan
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Pengxiang Yue
- Damin Foodstuff (Zhangzhou) Co., Ltd., Zhangzhou, Fujian 363000, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products processing, Anhui Agricultural University, Hefei, Anhui 230036, China
| |
Collapse
|
13
|
Yu J, Wang X, Yuan Q, Shi J, Cai J, Li Z, Ma H. Elucidating the impact of in vitro cultivation on Nicotiana tabacum metabolism through combined in silico modeling and multiomics analysis. FRONTIERS IN PLANT SCIENCE 2023; 14:1281348. [PMID: 38023876 PMCID: PMC10655011 DOI: 10.3389/fpls.2023.1281348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Accepted: 10/16/2023] [Indexed: 12/01/2023]
Abstract
The systematical characterization and understanding of the metabolic behaviors are the basis of the efficient plant metabolic engineering and synthetic biology. Genome-scale metabolic networks (GSMNs) are indispensable tools for the comprehensive characterization of overall metabolic profile. Here we first constructed a GSMN of tobacco, which is one of the most widely used plant chassis, and then combined the tobacco GSMN and multiomics analysis to systematically elucidate the impact of in-vitro cultivation on the tobacco metabolic network. In-vitro cultivation is a widely used technique for plant cultivation, not only in the field of basic research but also for the rapid propagation of valuable horticultural and pharmaceutical plants. However, the systemic effects of in-vitro cultivation on overall plant metabolism could easily be overlooked and are still poorly understood. We found that in-vitro tobacco showed slower growth, less biomass and suppressed photosynthesis than soil-grown tobacco. Many changes of metabolites and metabolic pathways between in-vitro and soil-grown tobacco plants were identified, which notably revealed a significant increase of the amino acids content under in-vitro condition. The in silico investigation showed that in-vitro tobacco downregulated photosynthesis and primary carbon metabolism, while significantly upregulated the GS/GOGAT cycle, as well as producing more energy and less NADH/NADPH to acclimate in-vitro growth demands. Altogether, the combination of experimental and in silico analyses offers an unprecedented view of tobacco metabolism, with valuable insights into the impact of in-vitro cultivation, enabling more efficient utilization of in-vitro techniques for plant propagation and metabolic engineering.
Collapse
Affiliation(s)
- Jing Yu
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Biodesign Center, Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Xiaowei Wang
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Qianqian Yuan
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Biodesign Center, Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Jiaxin Shi
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Jingyi Cai
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Biodesign Center, Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Zhichao Li
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Hongwu Ma
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- Biodesign Center, Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| |
Collapse
|
14
|
Feng X, Chen M, Song H, Ma S, Ou C, Li Z, Hu H, Yang Y, Zhou S, Pan Y, Fan F, Gong S, Chen P, Chu Q. A systemic review on Liubao tea: A time-honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities. Compr Rev Food Sci Food Saf 2023; 22:5063-5085. [PMID: 37850384 DOI: 10.1111/1541-4337.13254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 10/19/2023]
Abstract
Liubao tea (LBT) is a unique microbial-fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post-fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post-fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.
Collapse
Affiliation(s)
- Xinyu Feng
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
| | - Ming Chen
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing, P. R. China
| | - Shicheng Ma
- Wuzhou Liubao Tea Research Association, Wuzhou, P. R. China
| | - Cansong Ou
- Wuzhou Tea Industry Development Service Center, Wuzhou, P. R. China
| | - Zeqing Li
- College of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou, P. R. China
| | - Hao Hu
- College of Agriculture and Food Science, Zhejiang A&F University, Hangzhou, P. R. China
| | - Yunyun Yang
- College of standardization, China Jiliang University, Hangzhou, P. R. China
| | - Su Zhou
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
| | - Yani Pan
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Fangyuan Fan
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Shuying Gong
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| | - Qiang Chu
- Tea Research Institute, Zhejiang University, Hangzhou, P. R. China
| |
Collapse
|
15
|
Deng X, He S, Han Y, Chen Y. Metabolites profiling reveals the dynamic changes of non-volatiles in Pu-erh during Ganpu tea processing. Food Chem X 2023; 19:100774. [PMID: 37780327 PMCID: PMC10534103 DOI: 10.1016/j.fochx.2023.100774] [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: 04/08/2023] [Revised: 06/08/2023] [Accepted: 06/24/2023] [Indexed: 10/03/2023] Open
Abstract
Ganpu is an unique tea product made by Pu-erh tea and citrus peel. In this study, the non-volatiles changes of Pu-erh during Ganpu tea processing were fully analyzed by UPLC-ESI-MS/MS. Total 276 significantly differential metabolites in Pu-erh during Ganpu processing were detected (P < 0.05, VIP > 1), and their change trend were clustered into 8 subclasses by K-means analysis. Metabolites of Pu-erh present at various processes were revealed. 72 differential metabolites (P < 0.05, VIP > 1 and fold change ≥2 or ≤0.5) between any two stages were identified and fixation was the key step with 61 differential metabolites. 39 flavonoids and 2 lignans and coumarins were significantly decreased after fixation, while 5 terpenoids, 3 amino acids, 1 organic acids, 2 nucleotides and derivatives and newly detected jasminoside A (Log2FC = 9.90), picrocrocin (Log2FC = 9.90) and nomilinic acid (Log2FC = 7.56) were significantly increased. The results provided valuable information about the effect of Ganpu processing on dynamic changes of non-volatiles in Pu-erh.
Collapse
Affiliation(s)
- Xinyi Deng
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Shiqiang He
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxin Han
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yingjuan Chen
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| |
Collapse
|
16
|
Wang J, Wang D, Huang M, Sun B, Ren F, Wu J, Meng N, Zhang J. Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics. Food Res Int 2023; 172:113226. [PMID: 37689963 DOI: 10.1016/j.foodres.2023.113226] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 07/01/2023] [Accepted: 07/03/2023] [Indexed: 09/11/2023]
Abstract
Huangjiu is a traditional Chinese alcoholic beverage, whose non-volatile chemical profile remains unclarified. Here, the non-volatile compounds of Huangjiu were first identified using a widely targeted metabolomics analysis. In total, 1146 compounds were identified, 997 of them were identified in Huangjiu for the first time. Moreover, 113 compounds were identified as key active ingredients of traditional Chinese medicines and 78 components were found as active pharmaceutical ingredients against 389 diseases. In addition, the comparative analysis and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that Huangjiu from different regions differ in metabolite composition. Cofactor and amino acid biosynthesis and ABC transport were the dominant metabolic pathways. Furthermore, 7 metabolic pathways and 77 metabolic pathway regulatory markers were further found to be related with the different characteristics of different Huangjius. This study provides a theoretical and material basis for the quality control, health efficacy, and industrial development of Huangjiu.
Collapse
Affiliation(s)
- Juan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Danqing Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
| | - Jihong Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Nan Meng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinglin Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
17
|
Wang N, Li L, Zhang P, Mehmood MA, Lan C, Gan T, Li Z, Zhang Z, Xu K, Mo S, Xia G, Wu T, Zhu H. In-silico annotation of the chemical composition of Tibetan tea and its mechanism on antioxidant and lipid-lowering in mice. Nutr Res Pract 2023; 17:682-697. [PMID: 37529260 PMCID: PMC10375330 DOI: 10.4162/nrp.2023.17.4.682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 08/03/2023] Open
Abstract
BACKGROUND/OBJECTIVES Tibetan tea is a kind of dark tea, due to the inherent complexity of natural products, the chemical composition and beneficial effects of Tibetan tea are not fully understood. The objective of this study was to unravel the composition of Tibetan tea using knowledge-guided multilayer network (KGMN) techniques and explore its potential antioxidant and hypolipidemic mechanisms in mice. MATERIALS/METHODS The C57BL/6J mice were continuously gavaged with Tibetan tea extract (T group), green tea extract (G group) and ddH2O (H group) for 15 days. The activity of total antioxidant capacity (T-AOC) and superoxide dismutase (SOD) in mice was detected. Transcriptome sequencing technology was used to investigate the molecular mechanisms underlying the antioxidant and lipid-lowering effects of Tibetan tea in mice. Furthermore, the expression levels of liver antioxidant and lipid metabolism related genes in various groups were detected by the real-time quantitative polymerase chain reaction (qPCR) method. RESULTS The results showed that a total of 42 flavonoids are provisionally annotated in Tibetan tea using KGMN strategies. Tibetan tea significantly reduced body weight gain and increased T-AOC and SOD activities in mice compared with the H group. Based on the results of transcriptome and qPCR, it was confirmed that Tibetan tea could play a key role in antioxidant and lipid lowering by regulating oxidative stress and lipid metabolism related pathways such as insulin resistance, P53 signaling pathway, insulin signaling pathway, fatty acid elongation and fatty acid metabolism. CONCLUSIONS This study was the first to use computational tools to deeply explore the composition of Tibetan tea and revealed its potential antioxidant and hypolipidemic mechanisms, and it provides new insights into the composition and bioactivity of Tibetan tea.
Collapse
Affiliation(s)
- Ning Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Luzhou LaoJiao Group Co. Ltd., Luzhou 646000, China
- College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Linman Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Puyu Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Muhammad Aamer Mehmood
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
- Department of Bioinformatics and Biotechnology, Government College University Faisalabad, Faisalabad, 38000, Pakistan
| | - Chaohua Lan
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Tian Gan
- Ya’an Youyi Tea Co., Ltd, Ya’an 625000, China
| | - Zaixin Li
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Zhi Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Kewei Xu
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Shan Mo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| | - Gang Xia
- Comprehensive Agricultural Service Center of Dachuan, Lushan, Ya’an 625000, China
| | - Tao Wu
- School of Food and Biological Engineering, Xihua University, Chengdu 610039, China
| | - Hui Zhu
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China
| |
Collapse
|
18
|
Ren X, Ma W, Xuan S, Li D, Wang Y, Xu Y, Feng D, Zhao J, Chen X, Luo S, Shen S, Gu A. Hormones and carbohydrates synergistically regulate the formation of swollen roots in a Chinese cabbage translocation line. HORTICULTURE RESEARCH 2023; 10:uhad121. [PMID: 37554342 PMCID: PMC10405133 DOI: 10.1093/hr/uhad121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Accepted: 05/23/2023] [Indexed: 08/10/2023]
Abstract
The genus Brassica contains a rich diversity of species and morphological types, including leaf, root, and oil crops, all of which show substantial phenotypic variation. Both Chinese cabbage and cabbage are typical leaf-type crops with normal roots. We created translocation lines based on interspecific crosses between Chinese cabbage and cabbage and identified qdh225, which exhibited a swollen-root phenotype. The swollen root of qdh225 contained a large number of granular substances, and the formation of its irregular morphological tissue was caused by a thickening of the phloem. Transcriptomic and metabolomic data suggested that differential expression of genes encoding nine types of enzymes involved in starch and sucrose metabolism caused changes in starch synthesis and degradation in the swollen root. These genes jointly regulated sucrose and starch levels, leading to significant enrichment of starch and soluble proteins in the swollen root and a reduction in the content of soluble sugars such as d-glucose and trehalose 6-phosphate. A significant increase in auxin (IAA) and abscisic acid (ABA) contents and a decrease in gibberellin (GA) content in the swollen root likely promoted the differential expression of genes associated with hormone signal transduction, thereby regulating the development of the swollen root. Taken together, our data suggest that accumulation of IAA and ABA and reduction in GA promote swollen root formation by regulating hormone-mediated signaling, leading to a thickening of phloem, root enlargement, and substantial accumulation of starch and soluble proteins. The latter provide materials, energy, and nutrient sources for the development of swollen roots.
Collapse
Affiliation(s)
- Xiaojing Ren
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Wei Ma
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Shuxin Xuan
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Dandan Li
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Yanhua Wang
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Yuanchao Xu
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Daling Feng
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Jianjun Zhao
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Xueping Chen
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Shuangxia Luo
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Shuxing Shen
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| | - Aixia Gu
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000 Baoding, China
| |
Collapse
|
19
|
Shen S, Wu H, Li T, Sun H, Wang Y, Ning J. Formation of aroma characteristics driven by volatile components during long-term storage of An tea. Food Chem 2023; 411:135487. [PMID: 36669341 DOI: 10.1016/j.foodchem.2023.135487] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/03/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023]
Abstract
The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC-MS and SPE-GC-MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %-61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea.
Collapse
Affiliation(s)
- Shanshan Shen
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Huiting Wu
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Tiehan Li
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Haoran Sun
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China
| | - Yujie Wang
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
| | - Jingming Ning
- Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036, Anhui, People's Republic of China.
| |
Collapse
|
20
|
Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis. Food Chem 2023; 407:135172. [PMID: 36508871 DOI: 10.1016/j.foodchem.2022.135172] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 10/04/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]
Abstract
Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and d-mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro-β-ionone and β-ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT.
Collapse
|
21
|
Tang MG, Zhang S, Xiong LG, Zhou JH, Huang JA, Zhao AQ, Liu ZH, Liu AL. A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents. Compr Rev Food Sci Food Saf 2023; 22:2267-2291. [PMID: 37043598 DOI: 10.1111/1541-4337.13146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 03/07/2023] [Accepted: 03/12/2023] [Indexed: 04/14/2023]
Abstract
Polyphenol oxidase (PPO) is a metalloenzyme with a type III copper core that is abundant in nature. As one of the most essential enzymes in the tea plant (Camellia sinensis), the further regulation of PPO is critical for enhancing defensive responses, cultivating high-quality germplasm resources of tea plants, and producing tea products that are both functional and sensory qualities. Due to their physiological and pharmacological values, the constituents from the oxidative polymerization of PPO in tea manufacturing may serve as functional foods to prevent and treat chronic non-communicable diseases. However, current knowledge of the utilization of PPO in the tea industry is only available from scattered sources, and a more comprehensive study is required to reveal the relationship between PPO and tea obviously. A more comprehensive review of the role of PPO in tea was reported for the first time, as its classification, catalytic mechanism, and utilization in modulating tea flavors, compositions, and nutrition, along with the relationships between PPO-mediated enzymatic reactions and the formation of functional constituents in tea, and the techniques for the modification and application of PPO based on modern enzymology and synthetic biology are summarized and suggested in this article.
Collapse
Affiliation(s)
- Meng-Ge Tang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Sheng Zhang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Li-Gui Xiong
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Jing-Hui Zhou
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Jian-An Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Ai-Qing Zhao
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, China
| | - Zhong-Hua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China
| | - Ai-Ling Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Centre of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, China
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, China
| |
Collapse
|
22
|
Wang H, Teng J, Huang L, Wei B, Xia N. Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics. Food Chem 2023; 404:134773. [DOI: 10.1016/j.foodchem.2022.134773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/22/2022] [Accepted: 10/25/2022] [Indexed: 11/30/2022]
|
23
|
Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023; 22:1686-1721. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/08/2022] [Accepted: 01/31/2023] [Indexed: 03/02/2023]
Abstract
The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.
Collapse
Affiliation(s)
- Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Mengxue Zhou
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qiushuang You
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou, China
| | - Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| |
Collapse
|
24
|
Transcriptomics and metabolomics revealed the pulmonary protective mechanism of Xixin-Ganjiang Herb Pair for warming the lungs to dissolve phlegm in COPD rats. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1224:123665. [DOI: 10.1016/j.jchromb.2023.123665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/28/2023] [Accepted: 03/05/2023] [Indexed: 03/16/2023]
|
25
|
Zhao Y, Wang Y, Li H, Zhou Z, Wu Z, Zhang W. Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation. Food Res Int 2023; 167:112719. [PMID: 37087217 DOI: 10.1016/j.foodres.2023.112719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/28/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
The aroma profile of industrial Sichuan paocai is formed and regulated by complex physiological and biochemical reactions and microbial metabolism, but little is known so far. In this study, we comprehensively analyzed the changes of metabolic profile and gene expression profile, mainly explored the formation pathways of two skeleton aroma-active compounds, 4-ethylphenol and 4-ethylguaiacol, and verified the pathways at multiple levels. The results showed that a total of 136 volatile metabolites and 560 non-volatile metabolites were identified in the whole fermentation process. The types and concentrations of metabolites in paocai were higher than those in brine, and gradually converged with fermentation. Differential analysis of metabolism and transcription levels were both enriched in three pathways: amino acid metabolism, phenylpropanoid metabolism and lipid metabolism. Among them, 4-ethylphenol and 4-ethylguaiacol, the products of the phenylpropanoid metabolism, were converted from p-coumaric acid and ferulic acid in plant cell walls, respectively. Under the action of decarboxylase produced by yeast (such as Debaryomyces Hansenii) and lactic acid bacteria (such as Lactobacillus versmoldensis), intermediate metabolites vinylphenols were produced, and the intermediate metabolites further produce the final products under the action of vinylphenol reductase. The key gene copy number, enzyme activity, and metabolite concentration in the pathways were detected to provide stronger evidence for the formation pathways. This study provided meaningful new insights for the development of aroma-producing enzymes and further guidance for the flavor improvement of industrial paocai.
Collapse
|
26
|
Liu S, Li T, Yu S, Zhou X, Liu Z, Zhang X, Cai H, Hu Z. Analysis of bacterial community structure of Fuzhuan tea with different processing techniques. Open Life Sci 2023; 18:20220573. [PMID: 36820207 PMCID: PMC9938538 DOI: 10.1515/biol-2022-0573] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 12/07/2022] [Accepted: 01/14/2023] [Indexed: 02/11/2023] Open
Abstract
The composition and diversity of microbial communities are of considerable significance to the quality development of Camellia sinensis (Fuzhuan tea). In this study, we examined differences in the bacterial community structures of loose, lightly-pressed, hand-made, and machine-pressed Fuzhuan teas and raw dark tea. We observed notable differences in the bacterial communities of the five groups, where there were only 51 consensus sequences. ASV/OTU Venn diagram, Chao1, Ace, Simpson indices, and dilution curve analyses consistently revealed that machine-pressed tea exhibited the highest bacterial diversity. Taxonomically, Actinobacteria, Firmicutes, Proteobacteria, and Cyanobacteria were the dominant bacterial phyla in each group, whereas Corynebacterium, Methylobacterium, and Bifidobacterium were the dominant genera. Our findings revealed significant differences in the bacterial community structures of different Fuzhuan tea products derived from the same raw material, with bacterial diversity rising with increased product compaction.
Collapse
Affiliation(s)
- Shiquan Liu
- Department of Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang City, Hunan Province, 413000, China
| | - Taotao Li
- Department of Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang City, Hunan Province, 413000, China
| | - Songlin Yu
- Department of Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang City, Hunan Province, 413000, China
| | - Xiaohong Zhou
- Department of Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang City, Hunan Province, 413000, China
| | - Zhanjun Liu
- Department of Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, Yiyang City, Hunan Province, 413000, China
| | - Xuemao Zhang
- Yiyang Guan-Longyu Dark Tea Development Co., Ltd, Yiyang City, Hunan Province, 413000, China
| | - Hongmei Cai
- Yiyang Guan-Longyu Dark Tea Development Co., Ltd, Yiyang City, Hunan Province, 413000, China
| | - Zhiyuan Hu
- Department of Hunan Provincial Key Lab of Dark Tea and Jin-hua, Hunan City University, No. 518 Yingbin Road, Yiyang City, Hunan Province, 413000, China
| |
Collapse
|
27
|
Liao SY, Zhao YQ, Jia WB, Niu L, Bouphun T, Li PW, Chen SX, Chen W, Tang DD, Zhao YL, Zou Y, Zhu MZ, Xu W. Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis. Front Microbiol 2023; 14:1124546. [PMID: 36846747 PMCID: PMC9947791 DOI: 10.3389/fmicb.2023.1124546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 01/23/2023] [Indexed: 02/11/2023] Open
Abstract
Instant dark teas (IDTs) were individually liquid-state fermented using the fungi Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis. To understand how the chemical constituents of IDTs were affected by the fungi, samples were collected and measured by liquid chromatography-tandem mass-tandem mass spectrometry (LC-MS/MS). Untargeted metabolomics analysis revealed that 1,380 chemical constituents were identified in positive and negative ion modes, and 858 kinds of chemical components were differential metabolites. Through cluster analysis, IDTs were different from the blank control, and their chemical constituents mostly included carboxylic acids and their derivatives, flavonoids, organooxygen compounds, and fatty acyls. And the metabolites of IDTs fermented by A. niger and A. tubingensis had a high degree of similarity and were classified into one category, which showed that the fungus used to ferment is critical to the formation of certain qualities of IDTs. The biosynthesis of flavonoids and phenylpropanoid, which involved nine different metabolites such as p-coumarate, p-coumaroyl-CoA, caffeate, ferulate, naringenin, kaempferol, leucocyanidin, cyanidin, and (-)-epicatechin, were significant pathways influencing the quality formation of IDTs. Quantification analysis indicated that the A. tubingensis fermented-IDT had the highest content of theaflavin, theabrownin, and caffeine, while the A. cristatus fermented-IDT had the lowest content of theabrownin, and caffeine. Overall, the results provided new insights into the relationship between the quality formation of IDTs and the microorganisms used in liquid-state fermentation.
Collapse
Affiliation(s)
- Si-yu Liao
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yi-qiao Zhao
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Wen-bao Jia
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Li Niu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Tunyaluk Bouphun
- Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Lampang, Lampang, Thailand
| | - Pin-wu Li
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Sheng-xiang Chen
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Wei Chen
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Dan-dan Tang
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yue-ling Zhao
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yao Zou
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China,*Correspondence: Yao Zou,
| | - Ming-zhi Zhu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, China,Ming-zhi Zhu,
| | - Wei Xu
- College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China,Wei Xu,
| |
Collapse
|
28
|
Du J, Wu X, Sun S, Qin Y, Liao K, Liu X, Qiu R, Long Z, Zhang L. Study on inoculation fermentation by fungi to improve the taste quality of summer green tea. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2022.102321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
29
|
Qu FF, Li XH, Wang PQ, Han YH, Wu Y, Hu JH, Zhang XF. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:657-665. [PMID: 36054006 DOI: 10.1002/jsfa.12177] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 08/01/2022] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut-like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut-like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea. RESULTS The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut-like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2-methylbutanal, 2,4-dimethylstyrene, d-limonene, methyl 2-methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, l-α-terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut-like aroma of green tea. CONCLUSION The drying process played a vital important role in the formation of chestnut-like aroma of green tea. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Feng-Feng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Xiao-Han Li
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Pei-Qiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Ya-Hui Han
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Ying Wu
- College of Agriculture, Tennessee State University, Nashville, TN, USA
| | - Jian-Hui Hu
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| | - Xin-Fu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, PR China
| |
Collapse
|
30
|
Li T, Zhang Y, Jia H, Zhang J, Wei Y, Deng WW, Ning J. Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15602-15613. [PMID: 36441948 DOI: 10.1021/acs.jafc.2c05925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Microbial action and moist-heat action are crucial factors that influence the piling fermentation (PF) of Pu-erh tea. However, their effects on the quality of Pu-erh tea remain unclear. In this study, the effects of spontaneous PF (SPPF) and sterile PF (STPF) on the chemical profile of Pu-erh tea were investigated for the first time, and sun-dried green tea was used as a raw material to determine the factors contributing to the unique quality of Pu-erh tea. The results indicated that the SPPF-processed samples had a stale and mellow taste, whereas the STPF-processed samples had a sweet and mellow taste. Through metabolomics-based analysis, 21 potential markers of microbial action (including kaempferol, quercetin, and dulcitol) and 10 potential markers of moist-heat action (including ellagic acid, β-glucogallin, and ascorbic acid) were screened among 186 differential metabolites. Correlation analysis with taste revealed that metabolites upregulated by moist-heat and microbial action were the main factors contributing to the staler mellow taste of the SPPF-processed samples and the sweeter mellow taste of the STPF-processed samples. Kaempferol, quercetin, and ellagic acid were the main active substances formed under microbial action. This study provides new knowledge regarding the quality formation mechanism of Pu-erh tea.
Collapse
Affiliation(s)
- Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Yiyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Huiyan Jia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, Anhui, China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei230036, China
| |
Collapse
|
31
|
Li T, Lu C, Huang J, Chen Y, Zhang J, Wei Y, Wang Y, Ning J. Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
32
|
Identification of markers for tea authenticity assessment: Non-targeted metabolomics of highly similar oolong tea cultivars (Camellia sinensis var. sinensis). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
33
|
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
34
|
Zhang H, Zhang L, Yang X, Cheng W, Huang Y, Liang P. Oxidative stability of marine phospholipids derived from large yellow croaker roe. Food Res Int 2022; 160:111743. [DOI: 10.1016/j.foodres.2022.111743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/04/2022]
|
35
|
Li R, Liu K, Liang Z, Luo H, Wang T, An J, Wang Q, Li X, Guan Y, Xiao Y, Lv C, Zhao M. Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine. Front Nutr 2022; 9:1017693. [PMID: 36245481 PMCID: PMC9558131 DOI: 10.3389/fnut.2022.1017693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Tea tree [Camellia sinensis var. sinensis or assamica (L.) O. Kuntze], an important crop worldwide, is usually pruned to heights of 70 to 80 cm, forming pruned tea tree (PTT) plantations. Currently, PTTs are transformed into unpruned tea tree (UPTT) plantations in Yunnan, China. This has improved the quality of tea products, but the underlying reasons have not been evaluated scientifically. Here, 12 samples of sun-dried green teas were manufactured using fresh leaves from an UPTT and the corresponding PTT. Using sensory evaluation, it was found that the change reduced the bitterness and astringency, while increasing sweetness and umami. Using high performance liquid chromatography detection showed that the contents of free amino acids (theanine, histidine, isoleucine and phenylalanine) and catechin gallate increased significantly (P < 0.05), whereas the content of alanine decreased significantly (P < 0.05). A liquid chromatography–mass spectrometry-based metabolomics analysis showed that the transformation to UPTT significantly decreased the relative levels of the majority of flavonols and tannins (P < 0.05), as well as γ-aminobutyric acid, caffeine and catechin (epigallocatechin, catechin, epigallocatechin gallate, gallocatechin gallate), while it significantly increased the relative contents of catechins (gallocatechin, epicatechin, epicatechin gallate and catechin gallate), phenolic acids and some amino acids (serine, oxidized glutathione, histidine, aspartic acid, glutamine, lysine, tryptophan, tyramine, pipecolic acid, and theanine) (P < 0.05). In summary, after transforming to UPTT, levels of amino acids, such as theanine increased significantly (P < 0.05), which enhanced the umami and sweetness of tea infusions, while the flavonoids (such as kaempferol, myricetin and glycosylated quercetin), and caffeine contents decreased significantly (P < 0.05), resulting in a reduction in the bitterness and astringency of tea infusions and an increase in tea quality.
Collapse
Affiliation(s)
- Ruoyu Li
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Kunyi Liu
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China
| | - Zhengwei Liang
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Hui Luo
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Teng Wang
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Jiangshan An
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Qi Wang
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Xuedan Li
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yanhui Guan
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Yanqin Xiao
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Caiyou Lv
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- *Correspondence: Caiyou Lv,
| | - Ming Zhao
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
- Ming Zhao,
| |
Collapse
|
36
|
An Improved Method of Theabrownins Extraction and Detection in Six Major Types of Tea (Camellia sinensis). J CHEM-NY 2022. [DOI: 10.1155/2022/8581515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Tea pigments consisting of theabrownins (TBs), theaflavins (TFs), and thearubigins (TRs) affect the color and taste of tea. TBs include a variety of water-soluble compounds, but do not dissolve in n-butanol and ethyl acetate. Previously, the traditional method of TB extraction only mixed tea with n-butanol, and TBs were retained in the water phase. However, without ethyl acetate extraction, TFs and TRs remained in the water phase and affected the detection of TB content. Although an improved method had been devised by adding an ethyl acetate extraction step between tea production and n-butanol extraction, the proportional equation for calculating TB content (%) was not yet developed. In this study, we compared the absorbance at 380 nm (A380) of TB solutions from six major types of tea (green, yellow, oolong, white, black, and dark teas) extracted by improved and traditional methods from the same tea samples. Significantly lower A380 values were obtained from TB solutions via the improved method compared to the traditional method for six major types of tea, and the highest and lowest slops in TB concentrations from A380 analyses were from dark tea and green tea, respectively. Moreover, newly developed equations for TB content in those six tea types extracted by the improved methods were also established.
Collapse
|
37
|
Sharma R, Diwan B, Singh BP, Kulshrestha S. Probiotic fermentation of polyphenols: potential sources of novel functional foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00101-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractFermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols.
Graphical abstract
Collapse
|
38
|
Quantitative microbiome analysis reveals the microbial community assembly along with its correlation with the flavor substances during the manufacturing process of Qingzhuan brick tea at an industrial scale. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
39
|
Huang S, Chen H, Teng J, Wu Z, Huang L, Wei B, Xia N. Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo. J Food Sci 2022; 87:4203-4220. [PMID: 35982642 DOI: 10.1111/1750-3841.16274] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 06/17/2022] [Accepted: 07/12/2022] [Indexed: 12/16/2022]
Abstract
Liupao tea (fermented dark tea) may improve the active function of hyperlipidemia. Utilizing a hyperlipidemia Sprague-Dawley model and UPLC-MS/MS metabolomics, we examined how the effect of Liupao and green tea extracts on hyperlipidemia and antoxidant enzyme levels and compared their constituents. The results showed that the two types of tea could reduce the levels of total cholesterol (TC), total triglyceride, and low-density lipoprotein cholesterol (LDL-C); increase the contents of bile acids and cholesterol in feces; and improve catalase and glutathione peroxidase (GSH-Px) activities. Compared with the model control group, Liupao tea effectively reduced TC and LDL-C levels by 39.53% and 58.55% and increased GSH-Px activity in the liver by 67.07%, which was better than the effect of green tea. A total of 93 compounds were identified from two samples; the amounts of alkaloids and fatty acids increased compared with green tea, and ellagic acid, hypoxanthine, and theophylline with relatively high contents in Liupao tea had a significantly positive correlation with antihyperlipidemic and antioxidant effects. Therefore, Liupao tea had better antihyperlipidemic and antioxidant activities in vivo than green tea, which might be related to the relatively high content of some active substances.
Collapse
Affiliation(s)
- Shuoyuan Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Huan Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhengmei Wu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ning Xia
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| |
Collapse
|
40
|
Wang X, Li N, Chen S, Ge YH, Xiao Y, Zhao M, Wu JL. MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7085-7094. [PMID: 35635519 DOI: 10.1021/acs.jafc.2c01595] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Flavonoid represents a significant class of secondary metabolites in Pu-erh tea with benefits to human health. For a rapid and complete discovery of such compounds, we established a data mining workflow that integrates software MS-DIAL, MS-FINDER, and molecular networking analysis. As a result, 181 flavonoids were tentatively annotated including 22 first found in Pu-erh tea, and two of them were potentially new molecules. The dynamic alteration of these flavonoids during Pu-erh fermentation was further investigated. They all showed a trend of first increasing and then decreasing. Moreover, statistical analysis showed that the first to third pile turnings of the fermentation process had a greater impact on the changes of flavonoids. Partial metabolic pathways were proposed. This study provides a quick and automatic strategy for flavonoid profiling. The temporal dimension of flavonoids during fermentation may serve as a theoretical basis for Pu-erh tea manufacturing technology and study on substance foundation.
Collapse
Affiliation(s)
- Xuan Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China
| | - Na Li
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China
| | - Shengshuang Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China
| | - Ya-Hui Ge
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jian-Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China
| |
Collapse
|
41
|
Fungal flora and mycotoxin contamination in tea: Current status, detection methods and dietary risk assessment - A comprehensive review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
42
|
Xiao Y, Liu H, Du P, Liang X, Li H, Lu Q, Li S, Liu H, Hong Y, Varshney RK, Chen X. Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds. Food Chem 2022; 379:131970. [DOI: 10.1016/j.foodchem.2021.131970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 12/01/2021] [Accepted: 12/27/2021] [Indexed: 01/25/2023]
|
43
|
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: 47] [Impact Index Per Article: 23.5] [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.
Collapse
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.
| |
Collapse
|
44
|
Kong YS, Ren HY, Liu R, da Silva RR, Aksenov AA, Melnik AV, Zhao M, Le MM, Ren ZW, Xu FQ, Yan XW, Yu LJ, Zhou Y, Xie ZW, Li DX, Wan XC, Long YH, Xu ZZ, Ling TJ. Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5701-5714. [PMID: 35502792 DOI: 10.1021/acs.jafc.2c01005] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Understanding the microbial and chemical diversities, as well as what affects these diversities, is important for modern manufacturing of traditional fermented foods. In this work, Chinese dark teas (CDTs) that are traditional microbial fermented beverages with relatively high sample diversity were collected. Microbial DNA amplicon sequencing and mass spectrometry-based untargeted metabolomics show that the CDT microbial β diversity, as well as the nonvolatile chemical α and β diversities, is determined by the primary impact factors of geography and manufacturing procedures, in particular, latitude and pile fermentation after blending. A large number of metabolites sharing between CDTs and fungi were discovered by Feature-based Molecular Networking (FBMN) on the Global Natural Products Social Molecular Networking (GNPS) web platform. These molecules, such as prenylated cyclic dipeptides and B-vitamins, are functionally important for nutrition, biofunctions, and flavor. Molecular networking has revealed patterns in metabolite profiles on a chemical family level in addition to individual structures.
Collapse
Affiliation(s)
- Ya-Shuai Kong
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
- School of Tea Science, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, P. R. China
| | - Hong-Yu Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Rui Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Ricardo R da Silva
- School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Ribeirão Preto, Av. do Café─Vila Monte Alegre, Ribeirão Preto, São Paulo 14040-903, Brazil
| | - Alexander A Aksenov
- Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269, United States
| | - Alexey V Melnik
- Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269, United States
| | - Ming Zhao
- College of Tea Science, Yunnan Agricultural University, Kunming 100191, Yunnan, P. R. China
| | - Miao-Miao Le
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Zhi-Wei Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Feng-Qing Xu
- School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230038, P. R. China
| | - Xiao-Wei Yan
- Guangxi Key Laboratory of Calcium Carbonate Resources Comprehensive Utilization, Hezhou University, Hezhou 542899, P. R. China
| | - Li-Jun Yu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, P. R. China
| | - Yu Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Zhong-Wen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China
| | - Da-Xiang Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China
| | - Yan-Hua Long
- School of Life Sciences, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Zhenjiang Zech Xu
- State Key Laboratory of Food Science and Technology, Institute of Nutrition and College of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, Jiangxi, P. R. China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
- International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, Anhui, P. R. China
| |
Collapse
|
45
|
Wang S, Qiu Y, Gan RY, Zhu F. Chemical constituents and biological properties of Pu-erh tea. Food Res Int 2022; 154:110899. [DOI: 10.1016/j.foodres.2021.110899] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 12/08/2021] [Accepted: 12/10/2021] [Indexed: 12/21/2022]
|
46
|
Wang P, Gu M, Shao S, Chen X, Hou B, Ye N, Zhang X. Changes in Non-Volatile and Volatile Metabolites Associated with Heterosis in Tea Plants ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3067-3078. [PMID: 35199525 DOI: 10.1021/acs.jafc.1c08248] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Heterosis or hybrid vigor is extensively used in plant breeding. However, the contribution of metabolites to heterosis is still elusive. Here, we systematically identified the non-volatile and volatile metabolites of two hybrids and their parents in Camellia sinensis. The metabolomics analysis showed prevalent non-additive accumulation in hybrids, among which the non-additive nucleotides, alkaloids, organic acids, and tannins contribute to the positive heterosis of hybrids, including typical inosine, guanosine, adenosine, caffeine, succinic acid, adipic acid, xylonic acid, and gallic acid. The catechins and free amino acids in hybrids showed negative heterosis compared to its maternal cultivar TGY. Furthermore, the significant accumulation of non-additive terpenes combined with the mild heterosis of other types of volatiles contributes to the aroma of tea plant hybrids. The genetics of volatiles from different parents affect the aroma of hybrids processed into oolong tea. The comprehensive heterosis of these non-additive metabolites may play an important role in the formation of desirable breeding traits for hybrids. Our results provide insights into the utilization of heterosis breeding and the regulation of heterosis metabolites in tea plants.
Collapse
Affiliation(s)
- Pengjie Wang
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Mengya Gu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Shuxian Shao
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Xiaomin Chen
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Binghao Hou
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| | - Xingtan Zhang
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
| |
Collapse
|
47
|
Chen Y, Luo L, Hu S, Gan R, Zeng L. The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review. Crit Rev Food Sci Nutr 2022; 63:7065-7090. [PMID: 35236179 DOI: 10.1080/10408398.2022.2040417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Hyperuricemia is an abnormal purine metabolic disease that occurs when there is an excess of uric acid in the blood, associated with cardiovascular diseases, hypertension, gout, and renal disease. Dietary intervention is one of the most promising strategies for preventing hyperuricemia and controlling uric acid concentrations. Tea (Camellia sinensis) is known as one of the most common beverages and the source of dietary polyphenols. However, the effect of tea on hyperuricemia is unclear. Recent evidence shows that a lower risk of hyperuricemia is associated with tea intake. To better understand the anti-hyperuricemia effect of tea, this review first briefly describes the pathogenesis of hyperuricemia and the processing techniques of different types of tea. Next, the epidemiological and experimental studies of tea and its bioactive compounds on hyperuricemia in recent years were reviewed. Particular attention was paid to the anti-hyperuricemia mechanisms targeting the hepatic uric acid synthase, renal uric acid transporters, and intestinal microbiota. Additionally, the desirable intake of tea for preventing hyperuricemia is provided. Understanding the anti-hyperuricemia effect and mechanisms of tea can better utilize it as a preventive dietary strategy.HighlightsHigh purine diet, excessive alcohol/fructose consumption, and less exercise/sleep are the induction factors of hyperuricemia.Tea and tea compounds showed alleviated effects for hyperuricemia, especially polyphenols.Tea (containing caffeine or not) is not associated with a higher risk of hyperuricemia.Xanthine oxidase inhibition (reduce uric acid production), Nrf2 activation, and urate transporters regulation (increase uric acid excretion) are the potential molecular targets of anti-hyperuricemic effect of tea.About 5 g tea intake per day may be beneficial for hyperuricemia prevention.
Collapse
Affiliation(s)
- Yu Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Liyong Luo
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science, Tea Research Institute, Southwest University, Chongqing, China
| | - Shanshan Hu
- College of Food Science, Southwest University, Chongqing, China
| | - Renyou Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center, Chengdu, China
| | - Liang Zeng
- College of Food Science, Southwest University, Chongqing, China
| |
Collapse
|
48
|
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.
Collapse
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.
| |
Collapse
|
49
|
Ma W, Shi Y, Yang G, Shi J, Ji J, Zhang Y, Wang J, Peng Q, Lin Z, Lv H. Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components. Food Chem 2021; 375:131877. [PMID: 34953244 DOI: 10.1016/j.foodchem.2021.131877] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 12/11/2021] [Accepted: 12/14/2021] [Indexed: 12/28/2022]
Abstract
In order to investigate the hypolipidaemic and antioxidant effects of various dark teas produced from different post-fermentation using the same raw material, a hyperlipidaemia zebrafish model combined with binding bile salts assay and antioxidant assays were performed in this study. Results showed that the hypolipidaemic effect of dark tea extracts increased significantly (p < 0.05) while the antioxidant ability decreased sharply compared with raw material. Particularly, Liupao tea (50%) and Pu-erh tea (48%) showed promising hypolipidaemic potential; however, the antioxidant capacity of Pu-erh tea decreased (31-49%) most dramatically. Besides, the levels of total polyphenols and catechins decreased sharply, but theabrownin, gallic acid, and caffeine increased significantly after post-fermentation. Moreover, the potential mechanisms of regulating hyperlipidaemia by dark tea extracts were discussed. These results suggest that microbial fermentation significantly affects the bioactivity of dark teas, and provide theoretical basis for processing and improving of dark tea products for hyperlipidaemia therapy.
Collapse
Affiliation(s)
- Wanjun Ma
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yali Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Junpeng Ji
- Hunter Biotechnology, Inc, Hangzhou 310051, China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiatong Wang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| |
Collapse
|
50
|
Shi J, Yang G, You Q, Sun S, Chen R, Lin Z, Simal-Gandara J, Lv H. Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34898343 DOI: 10.1080/10408398.2021.2007353] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science. The aim of this review paper is to summarize the major progress in tea flavonoid chemistry, their dynamics of constituents and concentrations during tea processing as well as storage, and their health functions studied between 2001 and 2021. Moreover, the utilization of tea flavonoids in the human body has also been discussed for a detailed understanding of their uptake, metabolism, and interaction with the gut microbiota. Many novel tea flavonoids have been identified, including novel A- and B-ring substituted flavan-3-ol derivatives, condensed and oxidized flavan-3-ol derivatives, and glycosylated and methylated flavonoids, and are found to be closely associated with the characteristic color, flavor, and health benefits of tea. Flavoalkaloids exist widely in various teas, particularly 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols. Tea flavonoids behave significantly difference in constituents and concentrations depending on tea cultivars, plantation conditions, multiple stresses, the tea-specified manufacturing steps, and even the long-term storage period. Tea flavonoids exhibit multiple health-promoting effects, particularly their anti-inflammatory in alleviating metabolic syndromes. Interaction of tea flavonoids with the gut microbiota plays vital roles in their health function.
Collapse
Affiliation(s)
- Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Gaozhong Yang
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qiushuang You
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shili Sun
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Ruohong Chen
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Food Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| |
Collapse
|