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Chen X, Wang Y, Chen Y, Dai J, Cheng S, Chen X. Formation, physicochemical properties, and biological activities of theabrownins. Food Chem 2024; 448:139140. [PMID: 38574720 DOI: 10.1016/j.foodchem.2024.139140] [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: 10/03/2023] [Revised: 03/03/2024] [Accepted: 03/24/2024] [Indexed: 04/06/2024]
Abstract
Theabrownins (TBs) are heterogeneous mixtures of water-soluble brown tea pigments, and important constituents to evaluate the quality of dark tea. TBs have numerous hydroxyl and carboxyl groups and are formed by the oxidative polymerization of tea polyphenols. Many biological activities attributed to TBs, including antioxidant, anti-obesity, and lipid-regulating, have been demonstrated. This review summarizes the research progress made on the formation mechanism and physicochemical properties of TBs. It also discusses their protective effects against various diseases and associated potential molecular mechanisms. Additionally, it examines the signaling pathways mediating the bioactivities of TBs and highlights the difficulties and challenges of TBs research as well as their research prospects and applications.
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Affiliation(s)
- Xiujuan Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yongyong Wang
- Department of Thoracic Surgery, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Yue Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Jun Dai
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Shuiyuan Cheng
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.
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2
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Zhai X, Li S, Wang T, Bai J, Xu F, Zhou W. Dark Tea Wine Protects Against Metabolic Dysfunction-Associated Steatotic Liver Disease In Vivo Through Activating the Nrf2/HO-1 Antioxidant Signaling Pathway. J Med Food 2024. [PMID: 39001839 DOI: 10.1089/jmf.2024.k.0064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/15/2024] Open
Abstract
Metabolic dysfunction-associated steatotic liver disease (MASLD) is a complex and multifactorial disease. Dark tea exhibits great potential for various bioactivities for metabolic health. In this study, we aimed to evaluate therapeutic effects and the underlying mechanisms of dark tea wine (DTW) on MASLD with obesity. A rat model of MASLD was established by high-fat diet and administered with different doses of DTW as an intervention. The biomarkers of lipid metabolism and oxidative stress in rats were tested. The weight of organs and adipose tissues and the expressions of nuclear factor erythroid 2-like 2 (Nrf2) and heme oxygenase-1 (HO-1) were investigated based on the pathology and western blot analysis. We found that DTW enhanced antioxidant capacity via activating the Nrf2/HO-1 signaling pathway, further markedly triggering inhibition of weight gain, reduction of lipid dysfunction, and improvement of pathological characteristics to ameliorate MASLD induced by high-fat diet. These results suggest that DTW is a promising functional supplement for prevention and treatment of MASLD and obesity.
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Affiliation(s)
- Xiaodong Zhai
- Anhui University of Chinese Medicine, Xinzhan District, Hefei, PR China
| | - Suyang Li
- Anhui University of Chinese Medicine, Xinzhan District, Hefei, PR China
| | - Tongsheng Wang
- Anhui University of Chinese Medicine, Xinzhan District, Hefei, PR China
| | - Jinbo Bai
- Anhui University of Chinese Medicine, Xinzhan District, Hefei, PR China
| | - Fengqing Xu
- Anhui University of Chinese Medicine, Xinzhan District, Hefei, PR China
- Anhui Province Key Laboratory of New Manufacturing Technology for Traditional Chinese Medicine Decoction Pieces, Hefei, PR China
| | - Wuxi Zhou
- Anhui University of Chinese Medicine, Xinzhan District, Hefei, PR China
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Ren ZW, Pan HJ, Hu C, Le MM, Long YH, Xu Q, Xie ZW, Ling TJ. Rolling forms the diversities of small molecular nonvolatile metabolite profile and consequently shapes the bacterial community structure for Keemun black tea. Food Res Int 2024; 181:114094. [PMID: 38448096 DOI: 10.1016/j.foodres.2024.114094] [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: 11/05/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 03/08/2024]
Abstract
The detailed dynamics of small molecular nonvolatile chemical and bacterial diversities, as well as their relationship are still unclear in the manufacturing process of Keemun black tea (KMBT). Herein, mass spectrometry-based untargeted metabolomics, Feature-based Molecular Networking (FBMN) and bacterial DNA amplicon sequencing were used to investigate the dense temporal samples of the manufacturing process. For the first time, we reveal that the pyrogallol-type catechins are oxidized asynchronously before catechol-type catechins during the black tea processing. Rolling is the key procedure for forming the small molecular nonvolatile metabolite profile (SMNMetProf), increasing the metabolite richness, and then shaping the bacterial community structure in the KMBT manufacturing process, which decreases both molecular weight and molecular polarity of the small molecular nonvolatile metabolites. The SMNMetProf of black tea is formed by the endogenous enzymatic oxidation of tea leaves, rather than bacterial fermentation.
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Affiliation(s)
- Zhi-Wei Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China
| | - Hong-Jing Pan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China
| | - Cheng Hu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China
| | - Miao-Miao Le
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China
| | - Yan-Hua Long
- School of Life Sciences, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China
| | - Qian Xu
- Sunriver Tea Co., Ltd, Huangshan 245600, Anhui, PR China
| | - Zhong-Wen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China.
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China.
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4
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Pan J, Wang J, Teng J, Huang L, Wei B, Xia N, Zhu P. Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile-fermentation process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2862-2875. [PMID: 38017631 DOI: 10.1002/jsfa.13177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 11/18/2023] [Accepted: 11/25/2023] [Indexed: 11/30/2023]
Abstract
BACKGROUND Pile fermentation is one of the key steps in developing the Liupao tea (LBT) quality and unique characteristics. The complex biochemical profile of LBT results from microorganisms present during the pile-fermentation process. However, the critical underlying microorganisms and the marker compounds still need to be determined. RESULTS Staphylococcus, Brevibacterium, Kocuria, Aspergillus, and Blastobotrys were the common dominant microorganisms at the end of the pile fermentation of LBT. Staphylococcus, Aspergillus, Blastobotrys, and nine other genera carried by raw tea are the core microorganisms in the LBT during pile fermentation. A total of 29 critical compounds contributed to the metabolic changes caused by the processing of LBT. Of these, gallic acid, adenine, hypoxanthine, uridine, betaine, 3,4-dihydroxybenzaldehyde, and α-linolenic acid could be characterized as potential marker compounds. Correlation analysis showed that the core microorganisms, including Sphingomonas, Staphylococcus, Kocuria, Aureobasidium, Blastobotrys, Debaryomyce, and Trichomonascus, were closely related to major chemical components and differential compounds. Moreover, the mutually promoting Staphylococcus, Kocuria, Blastobotrys, and Trichomonascus were correlated with the enrichment of marker compounds. Integrated molecular networking and metabolic pathways revealed relevant compounds and enzymes that possibly affect the enrichment of marker compounds. CONCLUSION This study analyzed the LBT fermentation samples by omics analysis to reveal the stable microbial community structure, critical microorganisms, and markers compounds affecting the quality of LBT, which contributes to a better understanding of pile fermentation of LBT and the fermentation theory of dark tea. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jincen Pan
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jie Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ning Xia
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Pingchuan Zhu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
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5
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Wang J, Zhang K, Zhang Y, Ge S, Zhang S. Defense against oxidative stress in Caenorhabditis elegans by dark tea. Front Vet Sci 2024; 10:1342747. [PMID: 38249557 PMCID: PMC10796627 DOI: 10.3389/fvets.2023.1342747] [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: 11/22/2023] [Accepted: 12/14/2023] [Indexed: 01/23/2024] Open
Abstract
Dark tea, rich in nutricines including tea polyphenols and free amino acids, is a kind of post-fermented tea. The potential application of nutricines against oxidative damage and senescence, which drives animal health maintenance and disease prevention, has attracted considerable interest. In this study, the effect of dark tea and its effects on longevity and defense against oxidative stress was investigated in the Caenorhabditis elegans (C. elegans) model. Under normal conditions, dark tea extended the lifespan without significant impairment of propagation. It also improved the motility, alleviated the fat accumulation and apoptosis. Additionally, orally administered dark tea could significantly decrease the level of reactive oxygen species (ROS) and resulted in a superior lifespan in H2O2-induced oxidative stressed C. elegans. In antioxidant assays in vitro, dark tea was found to be rich in strong hydroxyl, DPPH and ABTS+ free radical scavenging capacity. Interestingly, mRNA sequence analyses further revealed that dark tea may catalyze intracellular relevant oxidative substrates and synthesize antioxidants through synthetic and metabolic pathways. These results suggest that dark tea is worth further exploration as a potential dietary supplement for the maintenance of animal health and the prevention of related diseases.
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Affiliation(s)
- Jianxiu Wang
- School of Life Science and Technology, Changchun University of Science and Technology, Changchun, China
| | - Kaiheng Zhang
- School of Life Science and Technology, Changchun University of Science and Technology, Changchun, China
| | - Yaya Zhang
- School of Life Science and Technology, Changchun University of Science and Technology, Changchun, China
| | - Shumin Ge
- School of Life Science and Technology, Changchun University of Science and Technology, Changchun, China
| | - Shuhua Zhang
- School of Life Science and Technology, Changchun University of Science and Technology, Changchun, China
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6
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Le MM, Zhong LW, Ren ZW, An MQ, Long YH, Ling TJ. Dynamic Changes in the Microbial Community and Metabolite Profile during the Pile Fermentation Process of Fuzhuan Brick Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19142-19153. [PMID: 37827989 DOI: 10.1021/acs.jafc.3c04459] [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: 10/14/2023]
Abstract
The pile fermentation process of Fuzhuan brick tea is unique in that it involves preheating without the use of starter cultures. The detailed metabolite changes and their drivers during this procedure are not known. Characterizing these unknown changes that occur in the metabolites and microbes during pile fermentation of Fuzhuan brick tea is important for industrial modernization of this traditional fermented food. Using microbial DNA amplicon sequencing, mass spectrometry-based untargeted metabolomics, and feature-based molecular networking, we herein reveal that significant changes in the microbial community occur before changes in the metabolite profile. These changes were characterized by a decrease in Klebsiella and Aspergillus, alongside an increase in Bacillus and Eurotium. The decrease in lysophosphatidylcholines, unsaturated fatty acids, and some astringent flavan-3-ols and bitter amino acids, as well as the increase in some less astringent flavan-3-ols and sweet or umami amino acids, contributed importantly to the overall changes observed in the metabolite profile. The majority of these changes was caused by bacterial metabolism and the corresponding heat generated by it.
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Affiliation(s)
- 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
- Xianyang Jingwei Fu Tea Co. Ltd., Xianyang 712044, Shaanxi, China
| | - Li-Wen Zhong
- School of Tea and Food Science and Technology, 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
| | - Mao-Qiang An
- Yiyang Fu Cha Industry Development Co. Ltd., 690 North Datao Road, Yiyang 413000, Hunan, P. R. China
| | - Yan-Hua Long
- School of Life Sciences, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, 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
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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.
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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
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Long J, Yu L, Huang L, Xia N, Teng J, Wei B. Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea. J Food Sci 2023; 88:4230-4246. [PMID: 37623914 DOI: 10.1111/1750-3841.16748] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 07/19/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023]
Abstract
Tank fermentation is a novel approach to fermenting teas; however, the species of microorganisms present remain unclear. The microbial community composition of Liupao tea at various stages of tank fermentation was analyzed using high-throughput sequencing. Sphingomonas, Aquabacterium, Pelomonas, Acinetobacter, Blastobotrys, Aspergillus, Debaryomyces, and Aureobasidium were the predominant genera, which is different from pile fermentation. Fifteen genera (including Lactobacillus, Debaryomyces, Candida, Allobaculum, Flavobacterium, Caulobacter, Blastobotrys, Aspergillus, and Rasamsonia) were identified as biomarkers. PICRUSt analysis predicted that the most abundant functional genes were related to metabolism of carbohydrates, amino acids, cofactors, vitamins, and other secondary metabolites. Using the pure culture method, 283 strains were isolated at various stages of fermentation, representing 20 genera and 29 species of bacteria, and 11 genera and 18 species of fungi. Most of the dominant Sphingomonas, Staphylococcus, Aspergillus, and Blastobotrys identified by sequencing were also isolated. Of these, Sphingomonas olei, Aspergillus luchuensis, Aspergillus niger, Aspergillus aculeatus, Aspergillus amstelodami, Blastobotrys adeninivorans, Candida metapsilosis, and Candida blankii were beneficial strains that might be used to ferment Liupao tea. This study provides a basis for the development of processing technologies and utilization of microbial strains in the production of dark teas. PRACTICAL APPLICATION: Microbial diversity in tank-fermented Liupao tea was reported for the first time. 8 microorganisms were the predominant genera. The species, functions and potential risks of microorganisms was revealed. We clarified the differences between tank and pile fermentation.
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Affiliation(s)
- Junyao Long
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Lushan County Agriculture and Rural Bureau, Ya'an, China
| | - Lian Yu
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Li Huang
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ning Xia
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jianwen Teng
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Baoyao Wei
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China
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9
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Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics. Food Chem 2023; 404:134665. [DOI: 10.1016/j.foodchem.2022.134665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/11/2022] [Accepted: 10/15/2022] [Indexed: 11/06/2022]
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10
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Pan H, Le M, He C, Yang CS, Ling T. Dark tea: A popular beverage with possible medicinal application. CHINESE HERBAL MEDICINES 2023; 15:33-36. [PMID: 36875437 PMCID: PMC9975627 DOI: 10.1016/j.chmed.2022.08.005] [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: 05/15/2022] [Revised: 07/15/2022] [Accepted: 08/24/2022] [Indexed: 11/27/2022] Open
Abstract
Tea is a famous beverage that is produced from leaves of Camellia sinensis. Amongst the six major tea categories in China, dark tea is the only one that involves microbial fermentation in the manufacturing process, which contributes unique flavors and functions for the tea. In the recent decade, the reports about the biofunctions of dark teas have increased rapidly. Therefore it may be the proper time to consider dark tea as one potential homology of medicine and food. In this viewpoint, our current understanding of the chemical constituents, biological activities and possible health beneficial effects of dark teas were introduced. Some future directions and challenges to the development perspectives of dark teas were also discussed.
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Affiliation(s)
- Hongjing Pan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Miamoiao Le
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Chunnian He
- Institute of Medicinal Plant Development, Chinese Academy of Medicinal Sciences, Peking Union Medicinal College, Beijing 100193, China
| | - Chung S Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.,Ernest Maria School of Pharmacy, Rutgers University, Piscataway, NJ 08854-8020, USA.,International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Tiejun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.,International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
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