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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.
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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.
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de Oliveira Costa G, Mansur Pontes CL, Parize AL, Sandjo LP. Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization. Food Funct 2024; 15:2497-2523. [PMID: 38334749 DOI: 10.1039/d3fo04977a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2024]
Abstract
The lack of studies evaluating the chemical responses of kombucha microorganisms when exposed to plants is notable in the literature. Therefore, this work investigates the chemical behaviour of 7-, 14- and 21 day-fermentation of kombucha derived from three extracts obtained from banana inflorescence, black tea, and grape juice. After the acquisition of UPLC-ESI-MS data, GNPS molecular networking, MS-Dial, and MS-Finder were used to chemically characterize the samples. The microbial chemical responses were enzymatic hydrolysis, oxidation, and biosynthesis. The biosynthesis was different among the kombucha samples. In fermented black tea, gallic and dihydrosinapic acids were found as hydrolysis products alongside a sugar-derived product namely 7-(α-D-glucopyranosyloxy)-2,3,4,5,6-pentahydroxyheptanoic acid. The sphingolipids, safingol and cedefingol alongside capryloyl glycine and palmitoyl proline were identified. In fermented grapes, sugar degradation and chemical transformation products were detected together with three cell membrane hopanoids characterized as hydroxybacteriohopanetetrol cyclitol ether, (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol ether, and methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol. The fermented banana blossom showed the presence of methyl (Δ6 or Δ11)-hydroxybacteriohopanetetrol cyclitol together with sphingofungin B, sphinganine and other fatty acid derivatives. Parts of these samples were tested for their inhibition against α-glucosidase and their antioxidant effects. Except for the 14-day fermented extracts, other black tea extracts showed significant inhibition of α-glucosidase ranging from 42.5 to 42.8%. A 14-day fermented extract of the banana blossom infusion showed an inhibition of 29.1%, while grape samples were less active than acarbose. The 21-day fermented black tea extract showed moderate antioxidant properties on a DPPH-based model with an EC50 of 5.29 ± 0.10 μg mL-1, while the other extracts were weakly active (EC50 between 80.76 and 168.12 μg mL-1).
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Affiliation(s)
| | - Carime L Mansur Pontes
- Department of Chemistry, Universidade Federal de Santa Catarina, 88040-900, Florianópolis, SC, Brazil.
| | - Alexandre L Parize
- Department of Chemistry, Universidade Federal de Santa Catarina, 88040-900, Florianópolis, SC, Brazil.
| | - Louis P Sandjo
- Department of Chemistry, Universidade Federal de Santa Catarina, 88040-900, Florianópolis, SC, Brazil.
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Liu J, Wang X, Zhu Y, Deng H, Huang X, Jayavanth P, Xiao Y, Wu J, Jiao R. Theabrownin from Dark Tea Ameliorates Insulin Resistance via Attenuating Oxidative Stress and Modulating IRS-1/PI3K/Akt Pathway in HepG2 Cells. Nutrients 2023; 15:3862. [PMID: 37764646 PMCID: PMC10536292 DOI: 10.3390/nu15183862] [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: 08/16/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
Dark tea has great potential in regulating glycolipid metabolism, and theabrownin (TB) is considered to be the characteristic and bioactive constituent of dark tea. This study evaluated the ability of TB1 (fermented for 7 days) and TB2 (fermented for 14 days) isolated from dark tea to reverse insulin resistance (IR) in HepG2 cells. The results indicated that TB significantly ameliorated oxidative stress by improving mitochondrial function. In addition, TB improved glycogen synthesis and glucose consumption, and inhibited gluconeogenesis and fatty acid synthesis, by regulating GSK3β (Glycogen synthase kinase 3β), G6Pase (Glucose-6-phosphatase), GCK (Glucokinase), PEPCK1 (Phosphoenolpyruvate carboxy kinase 1), SREBP-1C (sterol regulatory element-binding protein 1C), FASN (fatty acid synthase), and ACC (Acetyl-CoA carboxylase). Additionally, the results of Western blot and real-time PCR experiments demonstrated that TB modulated glucolipid metabolism through the IRS-1 (Insulin receptor substrate 1)/PI3K (phosphatidylinositol-3 kinase)/Akt (protein kinase B) signaling pathway. Treatment with the PI3K inhibitor demonstrated a favorable correlation between PI3K activation and TB action on glycolipid metabolism. Notably, we observed that TB2 had a greater effect on improving insulin resistance compared with TB1, which, due to its prolonged fermentation time, increased the degree of oxidative polymerization of TB.
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Affiliation(s)
- Jia Liu
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, Guangzhou 510632, China; (J.L.); (Y.Z.); (H.D.); (X.H.)
| | - 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, Taipa 999078, China; (X.W.); (J.W.)
| | - Yuanqin Zhu
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, Guangzhou 510632, China; (J.L.); (Y.Z.); (H.D.); (X.H.)
| | - Huilin Deng
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, Guangzhou 510632, China; (J.L.); (Y.Z.); (H.D.); (X.H.)
| | - Xin Huang
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, Guangzhou 510632, China; (J.L.); (Y.Z.); (H.D.); (X.H.)
| | - Pallavi Jayavanth
- International School, Jinan University, 601 Huangpu Road, Guangzhou 510632, China;
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Taipa 999078, China;
| | - Jianlin 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, Taipa 999078, China; (X.W.); (J.W.)
| | - Rui Jiao
- Department of Food Science and Engineering, Institute of Science and Technology, Jinan University, Guangzhou 510632, China; (J.L.); (Y.Z.); (H.D.); (X.H.)
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Mallmann LP, O Rios A, Rodrigues E. MS-FINDER and SIRIUS for phenolic compound identification from high-resolution mass spectrometry data. Food Res Int 2023; 163:112315. [PMID: 36596206 DOI: 10.1016/j.foodres.2022.112315] [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: 09/14/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
LC-HR-MS/MS is the predominant analytical technique in phenolic compound (PC) research. However, the manual interpretation of mass spectra is a heavy nontrivial time-consuming task and depends on mass spectrometry and phenolic compounds fragmentation deep knowledge. We think this manual approach should be partially translated into a practical software that allows users to perform such complicated analyses. In silico fragmentation software have been tested for small molecule identification, MS-FINDER and SIRIUS stood out at identification contests and challenges. We evaluated both software to identify PC from two data categories: 1st MS/MS spectra from 18 phenolic compound standards (PCS) and 2nd phenolic compounds from 8 food samples (FPC) (coffee, green tea, cranberry juice, grape juice, orange juice, apple juice, soy extract and parsley extract). MS-FINDER and SIRIUS were able to correctly identifymore than 90% of the PCS by LC-HR-MS/MS. The main FPC were also correctly identified by MS-FINDER (70%) and SIRIUS (38%). We highlight that these software were unable to differentiate PC isomers. This task is only possible by using additional information, such as chromatographic behavior and manual analysis of the relative intensity of fragments in the MS/MS spectra. Therefore, the combination of initial screening by using MS-FINDER and SIRIUS with manual analyses of additional information is a powerful and efficient approach for identifying phenolic compounds.
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Affiliation(s)
- Luana P Mallmann
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Alessandro O Rios
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil
| | - Eliseu Rodrigues
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves 9500, 91501-970 Porto Alegre, Brazil.
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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.
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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
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