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Zheng Q, Li W, Gao X. The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (
Camellia sinensis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
| | - Xiaoxv Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
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Cassemiro NS, Sanches LB, Kato NN, Ruller R, Carollo CA, de Mello JCP, Dos Santos Dos Anjos E, Silva DB. New derivatives of the iridoid specioside from fungal biotransformation. Appl Microbiol Biotechnol 2021; 105:7731-7741. [PMID: 34568964 DOI: 10.1007/s00253-021-11504-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 06/11/2021] [Accepted: 08/05/2021] [Indexed: 11/28/2022]
Abstract
Iridoids are widely found from species of Bignoniaceae family and exhibit several biological activities, such as anti-inflammatory, antimicrobial, antioxidant, and antitumor. Specioside is an iridoid found from Tabebuia species, mainly in Tabebuia aurea. Thus, here fungus-mediated biotransformation of the iridoid specioside was investigated by seven fungi. The fungus-mediated biotransformation reactions resulted in a total of nineteen different analogs by fungus Aspergillus niger, Aspergillus flavus, Aspergillus japonicus, Aspergillus terreus, Aspergillus niveus, Penicillium crustosum, and Thermoascus aurantiacus. Non-glycosylated specioside was the main metabolite observed. The other analogs were yielded from ester hydrolysis, hydroxylation, methylation, and hydrogenation reactions. The non-glycosylated specioside and coumaric acid were yielded by all fungi-mediated biotransformation. Thus, fungus applied in this study showed the ability to perform hydroxylation and glycosidic, as well as ester hydrolysis reactions from glycosylated iridoid. KEY POINTS: • The biotransformation of specioside by seven fungi yielded nineteen analogs. • The non-glycosylated specioside was the main analog obtained. • Ester hydrolysis, hydroxylation, methylation, and hydrogenation reactions were observe.
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Affiliation(s)
- Nadla Soares Cassemiro
- Laboratório de Produtos Naturais E Espectrometria de Massas (LaPNEM), Faculdade de Ciências Farmacêuticas, Alimentos E Nutrição (FACFAN), Universidade Federal Do Mato Grosso Do Sul, Av. Costa e Silva, s/nº, Campo Grande, MS, 79070-900, Brazil
| | - Luana Bonifácio Sanches
- Laboratório de Produtos Naturais E Espectrometria de Massas (LaPNEM), Faculdade de Ciências Farmacêuticas, Alimentos E Nutrição (FACFAN), Universidade Federal Do Mato Grosso Do Sul, Av. Costa e Silva, s/nº, Campo Grande, MS, 79070-900, Brazil
| | - Natalia Naomi Kato
- Laboratório de Produtos Naturais E Espectrometria de Massas (LaPNEM), Faculdade de Ciências Farmacêuticas, Alimentos E Nutrição (FACFAN), Universidade Federal Do Mato Grosso Do Sul, Av. Costa e Silva, s/nº, Campo Grande, MS, 79070-900, Brazil
| | - Roberto Ruller
- Laboratório de Bioquímica, Instituto de Biociências (INBIO), Universidade Federal de Mato Grosso Do Sul (UFMS), Campo Grande, MS, Brazil
| | - Carlos Alexandre Carollo
- Laboratório de Produtos Naturais E Espectrometria de Massas (LaPNEM), Faculdade de Ciências Farmacêuticas, Alimentos E Nutrição (FACFAN), Universidade Federal Do Mato Grosso Do Sul, Av. Costa e Silva, s/nº, Campo Grande, MS, 79070-900, Brazil
| | - João Carlos Palazzo de Mello
- Laboratório de Biologia Farmacêutica, Departamento de Farmácia, Universidade Estadual de Maringá, Maringá, PR, Brazil
| | - Edson Dos Santos Dos Anjos
- Laboratório de Bioquímica, Instituto de Biociências (INBIO), Universidade Federal de Mato Grosso Do Sul (UFMS), Campo Grande, MS, Brazil
| | - Denise Brentan Silva
- Laboratório de Produtos Naturais E Espectrometria de Massas (LaPNEM), Faculdade de Ciências Farmacêuticas, Alimentos E Nutrição (FACFAN), Universidade Federal Do Mato Grosso Do Sul, Av. Costa e Silva, s/nº, Campo Grande, MS, 79070-900, Brazil.
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3
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Zhang H, Liu YZ, Xu WC, Chen WJ, Wu S, Huang YY. Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13751-13759. [PMID: 33164532 DOI: 10.1021/acs.jafc.0c06187] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Gallic acid (GA) is an important active ingredient for its pharmacological activities. High levels of GA in tea can be obtained by anaerobic fermentation, but its mechanism is still unclear. Here, the profiles of metabolites and microbiomes in pickled tea were analyzed. The results showed that GA of pickled tea increased to 24.26 mg/g at 18 d after anaerobic fermentation, which was accompanied by the reducing levels of epicatechin gallate (ECG), epiafzelechin-3-O-gallate (EAG), and 7-galloylcatechin (7-GC) and the increasing relative abundances of Bacillus and other six bacterial genera. However, epigallocatechin gallate (EGCG) was basically stable during the whole fermentation process. These results suggested that EGCG contributes little to the GA formation during anaerobic fermentation, but ECG, EAG, and 7-GC should be the key precursors to form GA; moreover, bacteria, especially Bacillus, may be responsible for their bioconversion. It will establish an effective way to increase GA in tea production.
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Affiliation(s)
- Huan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Yong-Zhong Liu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Fruit Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen-Can Xu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen-Jun Chen
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Shuang Wu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - You-Yi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
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Fang X, Du M, Liu T, Fang Q, Liao Z, Zhong Q, Chen J, Meng X, Zhou S, Wang J. Changes in the Biotransformation of Green Tea Catechins Induced by Different Carbon and Nitrogen Sources in Aspergillus niger RAF106. Front Microbiol 2019; 10:2521. [PMID: 31736934 PMCID: PMC6839139 DOI: 10.3389/fmicb.2019.02521] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 10/18/2019] [Indexed: 01/08/2023] Open
Abstract
Biotransformation of green tea catechins mediated by microbes and/or enzymes could increase their bioavailability and improve their health benefits, but the regulatory mechanism remains unclear. Here, Aspergillus niger RAF106 isolated from Pu-erh tea was proved to be capable of degrading gradually ester-catechins into non-ester-catechins with higher bioavailability and gallic acid (GA) in aqueous solution only containing green tea catechins, and the products displayed similar radical-scavenging activity in vitro with the control. Meanwhile, the degradation was mediated by inducible enzymes as the extracellular form, and tannase might be an important enzyme among the extracellular enzymes. Moreover, it was found for the first time that the biotransformation was accelerated significantly by the addition of different nitrogen sources (i.e., yeast extract, peptone, NaNO3, and NH4Cl) and lactose through stimulating the hyphal growth and the tannase activities but was inhibited by glucose effect. Furthermore, nitrogen sources continued to promote the degradation of GA and/or non-ester-catechins by up-regulating the transcriptional expression of two dioxygenases and 10 monooxygenases. Besides, the addition of different nutrient sources except yeast extract did not alter the radical-scavenging activity of green tea catechins during the whole fermentation. These results provide a global insight into the roles of A. niger RAF106 and different nutrient sources in mediating the biotransformation of green tea catechins and modifying the radical-scavenging activity of biotransformed catechins.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Jie Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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Simultaneous preparation of naturally abundant and rare catechins by tannase-mediated biotransformation combining high speed counter current chromatography. Food Chem 2013; 151:380-4. [PMID: 24423547 DOI: 10.1016/j.foodchem.2013.11.090] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2013] [Revised: 11/06/2013] [Accepted: 11/18/2013] [Indexed: 10/26/2022]
Abstract
Simultaneous preparation of naturally rare catechins, EGC and EC, has been realized by tannase-mediated biotransformation combining high speed counter current chromatography. In addition, simultaneous preparation of the four catechins, EGCG, ECG, EGC, and EC in green tea extract has also been achieved by HSCCC under the normal phase and the reversed phase modes. The identity of the catechins was determined by HPLC-DAD-ESI-MS and quantification of the catechins was performed by HPLC-DAD. In a typical HSCCC separation, 27.2 mg 98.8% EGCG, 14.1 mg 94.7% EGC, and 9.3 mg 97.5% EC were obtained. This new method is efficient, time-saving and valuable for biological studies.
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