1
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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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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.
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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.
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3
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Xu J, Wei Y, Huang Y, Weng X, Wei X. Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments. Crit Rev Food Sci Nutr 2023; 63:11522-11544. [PMID: 35770615 DOI: 10.1080/10408398.2022.2093327] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
With the aggravating aging of modern society, the sarcopenia-based aging syndrome poses a serious potential threat to the health of the elderly. Natural dietary supplements show great potential to reduce muscle wasting and enhance muscle performance. Tea has been widely recognized for its health-promoting effects. which contains active ingredients such as tea polyphenols, tea pigments, tea polysaccharides, theanine, caffeine, and vitamins. In different tea production processes, the oxidative condensation and microbial transformation of catechins and other natural substances from tea promotes the production of various tea pigments, including theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). Tea pigments have shown a positive effect on maintaining muscle health. Nevertheless, the relationship between tea pigments and skeletal muscle function has not been comprehensively elucidated. In addition, the numerous research on the extraction and purification of tea pigments is disordered with the limited recent progress due to the complexity of species and molecular structure. In this review, we sort out the strategies for the separation of tea pigments, and discuss the structures of tea pigments. On this basis, the regulation mechanisms of tea pigments on muscle functional were emphasized. This review highlights the current understanding on the extraction methods, molecular structures and regulation mechanisms of muscle function of tea pigments. Furthermore, main limitations and future perspectives are proposed to provide new insights into broadening theoretical research and industrial applications of tea pigments in the future.
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Affiliation(s)
- Jia Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Yi Huang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Xinchu Weng
- School of Environmental and Chemical Engineering, Shanghai University, Baoshan, Shanghai, People's Republic of China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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4
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Zeng Z, Jin S, Xiang X, Yuan H, Jin Y, Shi Q, Zhang Y, Yang M, Zhang L, Huang R, Song C. Dynamical changes of tea metabolites fermented by Aspergillus cristatus, Aspergillus neoniger and mixed fungi: A temporal clustering strategy for untargeted metabolomics. Food Res Int 2023; 170:112992. [PMID: 37316065 DOI: 10.1016/j.foodres.2023.112992] [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: 03/12/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 06/16/2023]
Abstract
Dark tea fermentation involves various fungi, but studies focusing on the mixed fermentation in tea remain limited. This study investigated the influences of single and mixed fermentation on the dynamical alterations of tea metabolites. The differential metabolites between unfermented and fermented teas were determined using untargeted metabolomics. Dynamical changes in metabolites were explored by temporal clustering analysis. Results indicated that Aspergillus cristatus (AC) at 15 days, Aspergillus neoniger (AN) at 15 days, and mixed fungi (MF) at 15 days had respectively 68, 128 and 135 differential metabolites, compared with unfermentation (UF) at 15 days. Most of metabolites in the AN or MF group showed a down-regulated trend in cluster 1 and 2, whereas most of metabolites in the AC group showed an up-regulated trend in cluster 3 to 6. The three key metabolic pathways mainly composed of flavonoids and lipids included flavone and flavonol biosynthesis, glycerophospholipid metabolism and flavonoid biosynthesis. Based on the dynamical changes and metabolic pathways of the differential metabolites, AN showed a predominant status in MF compared with AC. Together, this study will advance the understanding of dynamic changes in tea fermentation and provide valuable insights into the processing and quality control of dark tea.
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Affiliation(s)
- Zhaoxiang Zeng
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Shuna Jin
- College of Basic Medicine, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Xingliang Xiang
- School of Life Sciences, Hainan University, 58 Renmin Avenue, Meilan District, 570228 Haikou, Hainan, China
| | - Hao Yuan
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Yuehui Jin
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Qingxin Shi
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Yanmei Zhang
- College of Basic Medicine, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Min Yang
- College of Basic Medicine, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Lijun Zhang
- College of Basic Medicine, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China
| | - Rongzeng Huang
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China.
| | - Chengwu Song
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065 Wuhan, Hubei, China.
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5
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Assad M, Ashaolu TJ, Khalifa I, Baky MH, Farag MA. Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives. World J Microbiol Biotechnol 2023; 39:265. [PMID: 37515645 PMCID: PMC10386955 DOI: 10.1007/s11274-023-03701-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Accepted: 07/11/2023] [Indexed: 07/31/2023]
Abstract
Tea is one of the most popular beverages worldwide, with several health benefits attributed for its rich chemical composition and further associated with fermentation process to improve its quality attributes. Most tea types originate from the leaves of Camellia sinensis with differences in fermentation levels yielding black tea, green tea, pouchong tea, oolong tea. Teas like pu-erh or kombucha to encompass both green and red types are further post-fermented. Tea fermentation is a traditional process involving physical, biochemical, and microbial changes which are associated with improved organoleptic characters, nutritive value, and health outcomes. The production of fermented tea relies on naturally occurring enzymes and microbial metabolic activities. This review focuses on presenting a holistic overview on the effect of different microorganisms including bacteria, yeast, and fungi on the biochemical changes and sensory attributes of fermented tea products reported in research articles along the last 15 years. Moreover, production conditions and major biochemical changes are dissected to present the best factors influencing fermented tea quality. This review presents an evidence-based reference for specialists in tea industry to optimize tea fermentation process for targeted attributes.
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Affiliation(s)
- Matta Assad
- Chemistry Department, School of Sciences and Engineering, The American University, New Cairo, Cairo, Egypt
| | - Tolulope Joshua Ashaolu
- Institute for Global Health Innovations, Duy Tan University, Da Nang, 550000, Vietnam
- Faculty of Medicine, Duy Tan University, Da Nang, 550000, Vietnam
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt
| | - Mostafa H Baky
- Pharmacognosy Department, Faculty of pharmacy, Egyptian Russian University, Badr city, 11829, Cairo, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
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6
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An T, Shen S, Zu Z, Chen M, Wen Y, Chen X, Chen Q, Wang Y, Wang S, Gao X. Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum. Food Chem 2023; 410:135462. [PMID: 36669288 DOI: 10.1016/j.foodchem.2023.135462] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log2FD ≥ 5) were verified by gas chromatography-olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β-Damascenone showed the highest odor activity (log2FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
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Affiliation(s)
- Tingting An
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Shanshan Shen
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Zhongqi Zu
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Mengxue Chen
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wen
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Xu Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Qi Chen
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xueling Gao
- State Key Laboratory of 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, Anhui Agricultural University, Hefei 230036, China.
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7
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Ma C, Zhou B, Wang J, Ma B, Lv X, Chen X, Li X. Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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8
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Yang S, Fan L, Tan P, Lei W, Liang J, Gao Z. Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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9
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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.
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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,
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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.
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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,
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11
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Yuan Y, Bai Y, Zhang Y, Wan H, Hu Y, Wu Z, Li X, Song W, Chen X. Physicochemical and Colon Cancer Cell Inhibitory Properties of Theabrownins Prepared by Weak Alkali Oxidation of Tea Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:405-411. [PMID: 35794451 DOI: 10.1007/s11130-022-00988-x] [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] [Received: 01/21/2022] [Revised: 06/02/2022] [Accepted: 06/16/2022] [Indexed: 06/15/2023]
Abstract
Existing studies on the biological activity of theabrownins are not based on their free state but on the complexes of theabrownins, polysaccharides, proteins, and flavonoids. In this study, theabrownins (TBs-C) were prepared by weak alkali oxidation of tea polyphenols. The ultraviolet-visible scanning spectrum of TBs-C showed two characteristic absorption peaks at 203 and 270 nm. The zeta potential of the TBs-C aqueous solution was negative, and the values varied from - 6.26 to -19.55 mV with a solution pH of 3-9. Storage conditions of pH 5.0-7.0 and around 25 °C were beneficial for the physical and chemical stability of the TBS-C solution. Cells were treated with series concentrations and examined by MTT, HE staining, PI immunofluorescence staining, flow cytometry, and real-time PCR to investigate the antiproliferative effect of TBs-C on human colon cancer HT-29 cells. The results showed that TBs-C, particularly at 500 µg/mL, inhibited cell growth. TBs-C induced HT-29 cell apoptosis, as confirmed by morphological changes, nucleus propidium iodide staining, and distributions of the cell cycle. The apoptotic mechanism may be due to the intracellular redox imbalance induced by TBs-C.
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Affiliation(s)
- Yao Yuan
- 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, 430068, Wuhan, China
- South Hubei Industrial Technology Research Institute for Characteristic Agriculture, 437100, Xianning, China
| | - Yuying Bai
- School of Life Science and Technology, Tokyo Institute of Technology, 226-8501, Yokohama, Japan
| | - Yujun Zhang
- 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, 430068, Wuhan, China
- South Hubei Industrial Technology Research Institute for Characteristic Agriculture, 437100, Xianning, China
| | - Haifeng Wan
- South Hubei Industrial Technology Research Institute for Characteristic Agriculture, 437100, Xianning, China
| | - Yuxi Hu
- 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, 430068, Wuhan, China
- South Hubei Industrial Technology Research Institute for Characteristic Agriculture, 437100, Xianning, China
| | - Zhengqi Wu
- 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, 430068, Wuhan, China
- South Hubei Industrial Technology Research Institute for Characteristic Agriculture, 437100, Xianning, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), 100048, Beijing, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), 100048, Beijing, China
| | - Wei Song
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Research Center of Food Safety Risk Assessment and Control, College of Food Science and Technology, Northwest University, 710069, Xi'an, 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, 430068, Wuhan, China.
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12
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Theabrownin Alleviates Colorectal Tumorigenesis in Murine AOM/DSS Model via PI3K/Akt/mTOR Pathway Suppression and Gut Microbiota Modulation. Antioxidants (Basel) 2022; 11:antiox11091716. [PMID: 36139789 PMCID: PMC9495753 DOI: 10.3390/antiox11091716] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/27/2022] [Accepted: 08/27/2022] [Indexed: 11/24/2022] Open
Abstract
Colorectal cancer (CRC) is one of the most common and fatal cancers worldwide, yet therapeutic options for CRC often exhibit strong side effects which cause patients’ well-being to deteriorate. Theabrownin (TB), an antioxidant from Pu-erh tea, has previously been reported to have antitumor effects on non-small-cell lung cancer, osteosarcoma, hepatocellular carcinoma, gliomas, and melanoma. However, the potential antitumor effect of TB on CRC has not previously been investigated in vivo. The present study therefore aimed to investigate the antitumor effect of TB on CRC and the underlying mechanisms. Azoxymethane (AOM)/dextran sodium sulphate (DSS) was used to establish CRC tumorigenesis in a wild type mice model. TB was found to significantly reduce the total tumor count and improve crypt length and fibrosis of the colon when compared to the AOM/DSS group. Immunohistochemistry staining shows that the expression of the proliferation marker, Ki67 was reduced, while cleaved caspase 3 was increased in the TB group. Furthermore, TB significantly reduced phosphorylation of phosphatidylinositol 3-kinase (PI3K), protein kinase B (Akt), and the downstream mechanistic target of rapamycin (mTOR)and cyclin D1 protein expression, which might contribute to cell proliferation suppression and apoptosis enhancement. The 16s rRNA sequencing revealed that TB significantly modulated the gut microbiota composition in AOM/DSS mice. TB increased the abundance of short chain fatty acid as well as SCFA-producing Prevotellaceae and Alloprevotella, and it decreased CRC-related Bacteroidceae and Bacteroides. Taken together, our results suggest that TB could inhibit tumor formation and potentially be a promising candidate for CRC treatment.
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13
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Zhu J, Niu Y, Xiao Z. Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8395-8408. [PMID: 35762564 DOI: 10.1021/acs.jafc.2c03264] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Pu-Erh tea, as a typical post-fermented tea, can be divided into raw Pu-Erh tea (RAPT) and ripened Pu-Erh tea (RIPT) according to the processing technology. It is famous for its unique aroma after aging. Although previous research on the aroma characteristics of Pu-Erh tea mostly focused on the aroma compounds, little research on chiral compounds in RAPT and RIPT has been performed. Therefore, the current work aims to explore the aroma characteristics of Pu-Erh tea from the perspective of enantiomers of chiral compounds. A total of 15 enantiomers were determined in this study, among which (R)-(-)-2,2,6-trimethylcyclohexanone, (R)-(-)-linalool, (S)-(+)-linalool, (R)-(+)-δ-octanolactone, (R)-(+)-γ-nonanolactone, (2R,5R)-(+)-theaspirone A, and (R)-(-)-dihydroactinidiolide were identified as enantiomeric compounds that play an important role in the aroma of RAPT and RIPT. Furthermore, (2S,5R)-trans-linalool oxide and (R)-(+)-α-terpineol were important contributors to the aroma profile of RAPT, while (S)-(+)-2-methylbutanal, (S)-(-)-limonene, S-(-)-α-terpineol, and (1R,2R)-(-)-methyl jasmonate contributed to the characteristic aroma of RIPT. The addition of these enantiomeric compounds brings the aroma closer to that of the original tea sample. In addition, the analysis of chiral enantiomers of linalool, limonene, theaspirone A, and γ-nonanolactone can provide guidance for the quality and flavor control of Pu-Erh tea aroma.
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Affiliation(s)
- JianCai Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - YunWei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - ZuoBing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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14
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Li Q, Zhao T, Shi J, Xia X, Li J, Liu L, Julian McClements D, Cao Y, Fu Y, Han L, Lin H, Huang J, Chen X. Physicochemical characterization, emulsifying and antioxidant properties of the polysaccharide conjugates from Chin brick tea (Camellia sinensis). Food Chem 2022; 395:133625. [DOI: 10.1016/j.foodchem.2022.133625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 06/28/2022] [Accepted: 07/01/2022] [Indexed: 11/15/2022]
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15
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Theabrownin in Black Tea Suppresses UVB-induced Matrix Metalloproteinase-1 Expression in HaCaT Keratinocytes. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0336-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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16
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Xiao Y, He C, Chen Y, Ho CT, Wu X, Huang Y, Gao Y, Hou A, Li Z, Wang Y, Liu Z. UPLC-QQQ-MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea. Food Chem 2022; 378:131999. [PMID: 35081481 DOI: 10.1016/j.foodchem.2021.131999] [Citation(s) in RCA: 65] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/15/2021] [Accepted: 12/03/2021] [Indexed: 01/01/2023]
Abstract
Eurotium cristatum is the predominant fungus and key contributor to the characteristics of post-fermented Fu brick tea (FBT) during manufacturing. In this study, the influence of solid-state fermentation (SSF) with E. cristatum on the chemical profile dynamic changes of dark tea was investigated. Results indicated that total phenolics, flavonoids, theaflavins, thearubigins, and galloyl catechins consistently decreased, degalloyl catechins and gallic acid increased in the initial stage of fermentation and decreased after long-term fermentation, and theabrownins continually increased. UPLC-QQQ-MS/MS-based widely targeted metabolomic analysis revealed that the metabolites of dark tea processed by SSF with E. cristatum were drastically different from the raw material. A total of 574 differential metabolites covering 11 subclasses were detected in the whole SSF of dark tea, and the most drastic changes occurred in the middle stage. Phenolic acids and flavonoids were the two major classes of differential metabolites. A series of reactions such as degradation, glycosylation, deglycosylation, methylation, and oxidative polymerization occurred during SSF. Overall, SSF with E. cristatum greatly influenced the metabolites of dark tea, which provided valuable insights that E. cristatum is critical in forming the chemical constituents of FBT.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Cheng He
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Xing Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yuxin Huang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yao Gao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
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17
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Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis. Food Sci Biotechnol 2022; 31:827-841. [DOI: 10.1007/s10068-022-01098-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 03/25/2022] [Accepted: 05/02/2022] [Indexed: 11/26/2022] Open
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18
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Chen Y, Chen J, Chen R, Xiao L, Wu X, Hu L, Li Z, Wang Y, Zhu M, Liu Z, Xiao Y. Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China. Front Nutr 2022; 9:900138. [PMID: 35656159 PMCID: PMC9152283 DOI: 10.3389/fnut.2022.900138] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 04/26/2022] [Indexed: 12/12/2022] Open
Abstract
In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera, with Eurotium as the predominant genus in all samples. Hunan (HN) sample had the strongest fungal diversity and richness, followed by Guangxi (GX) sample, and Zhejiang (ZJ) sample had the lowest. GX sample had higher amounts of gallic acid (GA), total catechins, gallocatechin (GC), and epicatechin gallate (ECG) as well as antioxidant activity than the other samples. The levels of total phenolics, total flavonoids, epigallocatechin (EGC), catechin, epicatechin (EC), thearubigins (TRs), and theaflavins (TFs) were the highest in the ZJ sample. Guizhou (GZ) and Shaanxi (SX) samples contained the highest contents of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), respectively. Total phenolics, GA, EC, CG, and TFs were positively associated with most of fungal genera. Total phenolic content (TPC), total flavonoid content (TFC), and most of catechins contributed to the antioxidant activities of FBT. HN sample had the strongest sourness and sweetness, ZJ sample had the strongest saltiness, SX sample had the strongest umami, and GZ sample had the strongest astringency, which was ascribed to the varied metabolites. This work reveals that FBT in different regions vary greatly in fungal community, metabolites, antioxidant activity, and taste characteristics, and provides new insight into the quality characteristics formation of FBT in different regions.
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Affiliation(s)
- Yulian Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
| | - Jiaxu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Longping Branch Graduate School, Hunan University, Changsha, China
| | - Ruyang Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Leike Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xing Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Lin Hu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Mingzhi Zhu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
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19
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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]
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20
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Wang R, Sun J, Lassabliere B, Yu B, Liu SQ. UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V. Curr Res Food Sci 2022; 5:471-478. [PMID: 35252880 PMCID: PMC8892000 DOI: 10.1016/j.crfs.2022.02.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/07/2022] [Accepted: 02/20/2022] [Indexed: 10/27/2022] Open
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21
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Li J, Wu S, Yu Q, Wang J, Deng Y, Hua J, Zhou Q, Yuan H, Jiang Y. Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation. Food Chem 2022; 378:132126. [PMID: 35033721 DOI: 10.1016/j.foodchem.2022.132126] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 01/07/2022] [Accepted: 01/07/2022] [Indexed: 12/26/2022]
Abstract
Ripened Pu-erh tea is a unique tea type produced from microbial fermentation. Recently, a novel ripened Pu-erh tea (NPT) produced using a patented pile fermentation method has become increasingly popular due to its improved flavor and enriched bioactive gallic acid (GA). However, the detailed chemical features of NPT and their formation during pile fermentation remain unclear. Herein, untargeted metabolomics revealed enrichment of GA, amino acids, free sugars and reduction in catechins and flavonol glycosides in NPT. Mainly, GA was 1.99 times higher in NPT than traditional Pu-erh tea (p < 0.001). The metabolic changes were tracked during pile fermentation, and possible pathways were mapped. GA enrichment may be produced from enhanced hydrolysis of galloyl catechins and phenolic acid esters. Degradation of flavonol glycosides and formation of other metabolites were observed. This study will advance our understanding of conversions during pile fermentation and provide new insights into directional manufacturing of high-quality ripened tea.
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Affiliation(s)
- Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shimin Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinyan Yu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuliang Deng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jinjie Hua
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Yongwen Jiang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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22
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Zhou B, Ma B, Ma C, Xu C, Wang J, Wang Z, Yin D, Xia T. Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112370] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Vazirzadeh A, Jafarifard K, Ajdari A, Chisti Y. Removal of nitrate and phosphate from simulated agricultural runoff water by Chlorella vulgaris. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 802:149988. [PMID: 34525699 DOI: 10.1016/j.scitotenv.2021.149988] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 06/13/2023]
Abstract
Microalgae such Chlorella vulgaris can effectively absorb nitrate and phosphate from contaminated water. This work characterized nitrate and phosphate removal from simulated agricultural runoff using C. vulgaris. Statistically designed experiments were used to model the following responses: (1) algal growth; (2) nitrate removal; (3) phosphate removal; (4) protein in the algal biomass; (5) chlorophyll content of the biomass; (6) the biomass phenolics content; and (7) the free radical scavenging antioxidant activity of the biomass. These response were modelled for the following key experimental factors: initial nitrate concentration in the simulated runoff (1080-3240 mg L-1, as NaNO3), initial phosphate concentration (20-60 mg L-1, as K2HPO4), photoperiod (8-24 h of light/day) and culture duration (5-15 days). The validated models were used to identify the factor levels to maximize the various responses. Nitrate removal was maximized at 85.6% when initial nitrate and phosphate concentrations were 2322 mg L-1 and 38 mg L-1 (N:P atom ratio ≈ 125:1), respectively, with a 17.2 h daily photoperiod in a 13-day culture. Phosphate removal was maximized at 95% when the initial nitrate and phosphate concentrations were 1402 mg L-1 and 56.7 mg L-1 (N:P ≈ 51:1), respectively, with a 15.7 h daily photoperiod in a 14.7-day culture. At least ~14 h of a daily photoperiod and a ~11-day culture period were required to maximize all the studied responses. C. vulgaris is edible and may be used as animal feed. Nutritional aspects of the biomass were characterized. Biomass with more than 24% protein could be produced. Under the best conditions, the chlorophyll (potential food colorants) content of the biomass was 8.5% and the maximum level of total phenolics (antioxidants) in the biomass was nearly 13 mg gallic acid equivalent g-1.
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Affiliation(s)
- Arya Vazirzadeh
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
| | - Kiyanoush Jafarifard
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
| | - Ashkan Ajdari
- Offshore Fisheries Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education, and Extension Organization (AREEO), Chabahar, Iran
| | - Yusuf Chisti
- School of Engineering, Massey University, Private Bag 11 222, Palmerston North, New Zealand
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24
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Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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25
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Li Q, Shi J, Li J, Liu L, Zhao T, McClements DJ, Fu Y, Wu Z, Duan M, Chen X. Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111967] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Zhao Y, Zeng R, Wang Q, Chen P, Liu X, Wang X. Aflatoxin B 1 and sterigmatocystin: method development and occurrence in tea. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2021; 15:31-37. [PMID: 34596493 DOI: 10.1080/19393210.2021.1984316] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Tea is one of the most popular beverage in the world and may be contaminated by fungi and mycotoxins during processing. To analyse aflatoxin B1 (AFB1) and sterigmatocystin (STC) in three types of tea, a simple, fast, sensitive and reliable method of these two myxotoxins was developed. Recoveries obtained ranged from 95.9% to 118.0% and the RSDs were between 0.3% and 11.2%. The range of LODs was 0.2-0.45 µg/kg for AFB1 and 0.04-0.12 µg/kg for STC. The range of LOQs was 0.67-1.73 µg/kg for AFB1 and 0.13-0.40 µg/kg for STC. The optimised procedure was applied to analyse 126 tea samples randomly collected from different markets in China. AFB1 was not detected, but STC was determined in 17 samples with concentrations ranging from 0.13 to 4.48 µg/kg. The detection rate of STC was 5%, 8.9% and 33.3% in black tea, green tea and Oolong tea, respectively.
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Affiliation(s)
- Yarong Zhao
- Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Laboratory of Quality and Safety Risk Assessment for Agro-product (Guangzhou), Ministry of Agriculture, Guangzhou, China
| | - Rui Zeng
- Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Laboratory of Quality and Safety Risk Assessment for Agro-product (Guangzhou), Ministry of Agriculture, Guangzhou, China
| | - Qiongshan Wang
- Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Peirong Chen
- Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Laboratory of Quality and Safety Risk Assessment for Agro-product (Guangzhou), Ministry of Agriculture, Guangzhou, China
| | - Xiangxiang Liu
- Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Laboratory of Quality and Safety Risk Assessment for Agro-product (Guangzhou), Ministry of Agriculture, Guangzhou, China
| | - Xu Wang
- Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou, China.,Laboratory of Quality and Safety Risk Assessment for Agro-product (Guangzhou), Ministry of Agriculture, Guangzhou, China
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Wu W, Hu Y, Zhang S, Liu D, Li Q, Lin Y, Liu Z. Untargeted metabolomic and lipid metabolism-related gene expression analyses of the effects and mechanism of aged Liupao tea treatment in HFD-induced obese mice. RSC Adv 2021; 11:23791-23800. [PMID: 35479821 PMCID: PMC9036539 DOI: 10.1039/d1ra04438a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 06/30/2021] [Indexed: 12/14/2022] Open
Abstract
Liupao tea (LPT) has been demonstrated to have beneficial effects on obesity induced by a high-fat diet (HFD); however, the effects and mechanism of aged Liupao tea (different storage years) treatment on obesity have not yet been reported. In this study, mice were divided into four groups as follows: the control group fed a normal diet; the model group fed an HFD; and the LPT aged 1 year (1Y) and LPT aged 10 years (10Y) groups receiving an HFD and water extractions from LPTs of different ages for 5 weeks. Our results revealed that aged LPT significantly alleviated HFD-induced obesity symptoms, especially in the 10Y group. Additionally, metabolomic analysis identified 11 common differential metabolites that were partly recovered to normal levels after aged LPT treatment, involved mainly in the metabolic pathways of the citrate cycle, purine metabolism, fatty acid metabolism, and amino acid metabolism. Aged LPT treatment also regulated lipid metabolism-related gene expression in the liver, which decreased the mRNA levels of SREBP-1C/HMGR/FAS involved in de novo lipogenesis and increased the mRNA levels of PPARα, LDLR and LCAT. Our study demonstrated that aged LPT may be used as a potential dietary supplement for improving obesity-related diseases caused by an HFD.
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Affiliation(s)
- Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences Changsha Hunan 410125 PR China
| | - Yao Hu
- Nuclear Agronomy and Aerospace Breeding Research Institute, Hunan Academy of Agricultural Sciences Changsha Hunan 410125 PR China
| | - Shuguang Zhang
- Tea Research Institute, Hunan Academy of Agricultural Sciences Changsha Hunan 410125 PR China
| | - Dongming Liu
- Changsha University of Science & Technology Changsha 410114 PR China
| | - Qing Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University Changsha 410128 PR China
| | - Yong Lin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University Changsha 410128 PR China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University Changsha 410128 PR China
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Wang Z, Zheng C, Ma C, Ma B, Wang J, Zhou B, Xia T. Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111006] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea. Food Chem 2021; 358:129848. [PMID: 33933981 DOI: 10.1016/j.foodchem.2021.129848] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/21/2021] [Accepted: 04/09/2021] [Indexed: 11/21/2022]
Abstract
Autumn green tea (AT) has poor taste quality for its strong astringency. This study aims to improve the taste quality as well as the aroma of AT by Eurotium cristatum (MF800948) fermentation and to produce a fermented autumn green tea (FT). Results showed that the aroma quality of AT was improved, and the content of terpene alcohols that impart characteristic flowery aroma to FT significantly increased. The umami intensity of FT was comparable to that of AT while the astringency tasted much weaker mainly due to the oxidation of the catechins. The results also confirmed that theabrownins exhibited strong umami taste, not astringent taste. Finally, a metabolic map was analyzed to show the effect of E. cristatum (MF800948) on the quality of AT, and to visualize the changes of differential compounds in AT and FT. The work provides insights into the quality improvement of autumn green tea.
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Li Q, Shi J, Du X, McClements DJ, Chen X, Duan M, Liu L, Li J, Shao Y, Cheng Y. Polysaccharide conjugates from Chin brick tea (Camellia sinensis) improve the physicochemical stability and bioaccessibility of β-carotene in oil-in-water nanoemulsions. Food Chem 2021; 357:129714. [PMID: 33865002 DOI: 10.1016/j.foodchem.2021.129714] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/30/2021] [Accepted: 03/24/2021] [Indexed: 12/15/2022]
Abstract
A natural antioxidant emulsifier, tea polysaccharide conjugate (TPC), was isolated from Chin brick tea. The impact of TPC on β-carotene stability and bioaccessibility in oil-in-water nanoemulsions was assessed. TPC exhibited strong antioxidant activity and could be used to fabricate stable nanoemulsions (d < 140 nm). The extent of lipid digestion was considerably lower for lipid droplets coated by TPC (68%) than Tween 80 (94%) or whey protein isolate (WPI) (89%), probably because TPC formed interfacial layers that hindered the access of lipases to lipids. The chemical stability of β-carotene in TPC-nanoemulsions was markedly higher than in those formulated with Tween 80 or WPI due to the high antioxidant activity of TPC. The bioaccessibility of β-carotene (20-30%) was independent of emulsifier type. TPC from Chin brick tea can therefore be used as a dual-purpose functional ingredient in emulsified foods.
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Affiliation(s)
- Qian Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Jinglan Shi
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xiaolin Du
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | | | - Xiaoqiang Chen
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Mengran Duan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Lu Liu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jing Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, College of Bioengineering and Food, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yundong Shao
- Zhejiang Skyherb Biotechnology Inc., Anji, Zhejiang 313300, China
| | - Yong Cheng
- Zhejiang Skyherb Biotechnology Inc., Anji, Zhejiang 313300, China
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Eurotium cristatum Fermented Loose Dark Tea Ameliorates Cigarette Smoke-Induced Lung Injury by MAPK Pathway and Enhances Hepatic Metabolic Detoxification by PXR/ AhR Pathway in Mice. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:6635080. [PMID: 33777316 PMCID: PMC7972846 DOI: 10.1155/2021/6635080] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/05/2021] [Accepted: 02/26/2021] [Indexed: 01/28/2023]
Abstract
Cigarette smoke- (CS-) induced oxidative stress and inflammation in the lung are serious health problems. Primary and reprocessed tea products contain multiple antioxidants that have been reported to protect the lung against CS-induced injury. However, the beneficial effects of Eurotium cristatum fermented loose dark tea (ECT) and Eurotium cristatum particle metabolites (ECP) on CS-induced lung injury and its potential hepatic metabolic detoxification are still unclear. Therefore, sixty mice were randomly divided into six equal groups. CS-exposed mice were prevented or treated with ECP or ECT infusions for 12 or 8 weeks to determine the antioxidative stress, anti-inflammatory and potential metabolic detoxification of ECT and ECP. Thirty-six mice were randomly divided into six equal groups to observe the effects on hepatic metabolic detoxification by replacing daily drinking water with ECT. Results showed that CS significantly decreased the activities of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) and upregulated the expressions of malondialdehyde (MDA), tumor necrosis factor alpha (TNF-α), interleukin-6 (IL-6), IL-8, and IL-1β in serum. These adverse effects were modulated by ECP and ECT. In addition, ECT upregulated the mRNA expression of pregnane X receptor (PXR) and cytochrome P450 (CYP450) in the liver on daily free drinking ECT mice group. Western blot analysis further revealed that in CS-exposed mice, ECP and ECT significantly decreased the phosphorylation of mitogen-activated protein kinase (MAPK) in the lung but upregulated the protein expressions of PXR and aryl hydrocarbon receptor (AhR) in the liver. Overall, our findings demonstrated that ECT and ECP protected against lung injury induced by CS via MAPK pathway and enhanced hepatic metabolic detoxification via PXR and AhR pathways. Therefore, daily intake of ECT and ECP can potentially protect against CS-induced oxidative and inflammatory injuries.
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Ma C, Li X, Zheng C, Zhou B, Xu C, Xia T. Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis. Food Chem 2021; 350:129228. [PMID: 33618088 DOI: 10.1016/j.foodchem.2021.129228] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/02/2021] [Accepted: 01/25/2021] [Indexed: 12/15/2022]
Abstract
Microbiota influenced quality formation of ripened Pu-erh tea. To understand the effect of each tea-derived fungal strain, tea-leaves were fermented by Aspergillus pallidofulvus PT-3 (ApaPT), Aspergillus sesamicola PT-4 (AsePT) and Penicillium manginii PT-5 (PmaPT), respectively. 14 Phenolic compounds, 3 purine alkaloids, 19 free amino acids and γ-aminobutyric acid contents were determined by HPLC and amino acid analyzer analysis. Additionally, UHPLC-Q-TOF/MS method was developed for LC-MS metabolomics analysis. Multivariate statistical analyses, such as PCA and HCA, exhibited that the chemical profile of PmaPT fermentation was similar to biocidal treatment, but had significant differences with ApaPT and AsePT fermentation. The differentiated metabolites (VIP > 1, p < 0.05 and FC > 1.50 or < 0.66) and one-way ANOVA revealed the impact of three fungal strains in tea-leaves fermentation. APaPT and AsePT contributed to biosynthesis of gallic acid and several flavonoids, such as kaempferol, quercetin and myricetin in the metabolism of phenolic compounds.
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Affiliation(s)
- Cunqiang Ma
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China; Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Tea College, Xinyang Agriculture and Forestry University, Xinyang 464000, Henan, China.
| | - Xiaohong Li
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Chengqin Zheng
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
| | - Chengcheng Xu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, China.
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Zhou B, Ma C, Zheng C, Xia T, Ma B, Liu X. 3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2. BMC Microbiol 2020; 20:269. [PMID: 32854634 PMCID: PMC7453516 DOI: 10.1186/s12866-020-01951-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 08/18/2020] [Indexed: 12/27/2022] Open
Abstract
Background Methylxanthines, including caffeine, theobromine and theophylline, are natural and synthetic compounds in tea, which could be metabolized by certain kinds of bacteria and fungi. Previous studies confirmed that several microbial isolates from Pu-erh tea could degrade and convert caffeine and theophylline. We speculated that these candidate isolates also could degrade and convert theobromine through N-demethylation and oxidation. In this study, seven tea-derived fungal strains were inoculated into various theobromine agar medias and theobromine liquid mediums to assess their capacity in theobromine utilization. Related metabolites with theobromine degradation were detected by using HPLC in the liquid culture to investigate their potential application in the production of 3-methylxanthine. Results Based on theobromine utilization capacity, Aspergillus niger PT-1, Aspergillus sydowii PT-2, Aspergillus ustus PT-6 and Aspergillus tamarii PT-7 have demonstrated the potential for theobromine biodegradation. Particularly, A. sydowii PT-2 and A. tamarii PT-7 could degrade theobromine significantly (p < 0.05) in all given liquid mediums. 3,7-Dimethyluric acid, 3-methylxanthine, 7-methylxanthine, 3-methyluric acid, xanthine, and uric acid were detected in A. sydowii PT-2 and A. tamarii PT-7 culture, respectively, which confirmed the existence of N-demethylation and oxidation in theobromine catabolism. 3-Methylxanthine was common and main demethylated metabolite of theobromine in the liquid culture. 3-Methylxanthine in A. sydowii PT-2 culture showed a linear relation with initial theobromine concentrations that 177.12 ± 14.06 mg/L 3-methylxanthine was accumulated in TLM-S with 300 mg/L theobromine. Additionally, pH at 5 and metal ion of Fe2+ promoted 3-methylxanthine production significantly (p < 0.05). Conclusions This study is the first to confirm that A. sydowii PT-2 and A. tamarii PT-7 degrade theobromine through N-demethylation and oxidation, respectively. A. sydowii PT-2 showed the potential application in 3-methylxanthine production with theobromine as feedstock through the N-demethylation at N-7 position.
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Affiliation(s)
- Binxing Zhou
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Cunqiang Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China. .,Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, 464000, Henan, China. .,Kunming Dapu Tea Industry Co., Ltd, Kunming, 650224, Yunnan, China.
| | - Chengqin Zheng
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China
| | - Bingsong Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
| | - Xiaohui Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China
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Ma Y, Ling TJ, Su XQ, Jiang B, Nian B, Chen LJ, Liu ML, Zhang ZY, Wang DP, Mu YY, Jiao WW, Liu QT, Pan YH, Zhao M. Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus. Food Chem 2020; 334:127560. [PMID: 32711271 DOI: 10.1016/j.foodchem.2020.127560] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 06/22/2020] [Accepted: 07/09/2020] [Indexed: 12/11/2022]
Abstract
Post-fermented Pu-erh tea (PFPT) is a microbially-fermented tea with distinct sensory qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation and the main contributors to the characteristics of PFPT, so their underlying functions warrant detailed study. Here, tea leaves were fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus, and resulting samples (designated as Asn, Ast and Asf, respectively) were analyzed by proteomic and metabolomic methods. Changes to the composition of flavonoids, glycerophospholipids, organo-oxygen compounds and fatty acids resulting from Aspergillus fermentation were observed. Carbohydrate-active enzymes, e.g., endoglucanases and cellulases, for degradation of cellulose, starch, lignin, pectin, xylan and xyloglucan were identified. Glycoside hydrolase, glycosyltransferases, tannase, laccases, vanillyl-alcohol oxidases and benzoquinone reductase were identified and hypothesized to catalyze hydrolysis, oxidation, polymerization and degradation of phenolic compounds. Together, functions of Aspergillius were demonstrated as production of enzymes to change concentrations and compositions of metabolites in tea leaves.
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Affiliation(s)
- Yan Ma
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Tie-Jun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036 Anhui, China
| | - Xiao-Qin Su
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China; Hangzhou Tea Research Institute, CHINA COOP, Hangzhou 310016, China
| | - Bin Jiang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Bo Nian
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Li-Jiao Chen
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ming-Li Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Zheng-Yan Zhang
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Dao-Ping Wang
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yong-Ying Mu
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Wen-Wen Jiao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qian-Ting Liu
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Ying-Hong Pan
- National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Ming Zhao
- College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming, Yunnan 650201, China; State Key Laboratory of Conservation and Utilization of Bio-resources in Yunnan, Yunnan Agricultural University, Kunming, Yunnan 650201, China; The Key Laboratory of Medicinal Plant Biology of Yunnan Province, National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
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Zhou B, Ma C, Ren X, Xia T, Zheng C, Liu X. Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage. Food Sci Nutr 2020; 8:2501-2511. [PMID: 32405406 PMCID: PMC7215201 DOI: 10.1002/fsn3.1543] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 03/03/2020] [Accepted: 03/09/2020] [Indexed: 01/11/2023] Open
Abstract
Storage environment caused the difference between Jinhua Pu-erh tea (JPT) and General Pu-erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant (p < .05) differences of theaflavins (TF), theabrownins (TB), tea polyphenols (TP), and water-soluble sugars (WSS), and a highly significant (p < .01) difference of thearubigins (TR). Aspergillus niger, Aspergillus pallidofulvus, Aspergillus sesamicola, Penicillium manginii, and Aspergillus tamarii were isolated from Pu-erh teas and identified based on colony characteristics and ITS, β-tubulin, and calmodulin gene sequences, respectively. A. pallidofulvus, A. sesamicola, and P. manginii were dominant fungi in JPT and generated macroscopic yellow cleistothecia after a long-term storage. Correlation analysis showed that dominant fungi exhibited significantly (p < .05 or p < .01) positive or negative corrections with TF, TB, TP, WSS, TR, and gallic acid. This study revealed dominant fungi including A. pallidofulvus, A. sesamicola, and P. manginii and their effects on given chemical compositions.
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Affiliation(s)
- Binxing Zhou
- College of Long Run Pu‐erh TeaYunnan Agricultural UniversityKunmingChina
| | - Cunqiang Ma
- College of Long Run Pu‐erh TeaYunnan Agricultural UniversityKunmingChina
- Kunming Dapu Tea CO., LTDKunmingChina
| | - Xiaoying Ren
- College of Long Run Pu‐erh TeaYunnan Agricultural UniversityKunmingChina
- Liaocheng Senior Financial Vocational SchoolLiaochengChina
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefeiChina
| | - Chengqin Zheng
- College of Long Run Pu‐erh TeaYunnan Agricultural UniversityKunmingChina
| | - Xiaohui Liu
- College of Long Run Pu‐erh TeaYunnan Agricultural UniversityKunmingChina
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Long P, Wen M, Granato D, Zhou J, Wu Y, Hou Y, Zhang L. Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation. Food Chem 2020; 311:125895. [DOI: 10.1016/j.foodchem.2019.125895] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 11/11/2019] [Accepted: 11/11/2019] [Indexed: 12/26/2022]
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Microbial bioconversion of the chemical components in dark tea. Food Chem 2020; 312:126043. [PMID: 31896450 DOI: 10.1016/j.foodchem.2019.126043] [Citation(s) in RCA: 190] [Impact Index Per Article: 47.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 11/26/2019] [Accepted: 12/09/2019] [Indexed: 02/06/2023]
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Xue J, Yang L, Yang Y, Yan J, Ye Y, Hu C, Meng Y. Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109147] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Isolation, characterization and application of theophylline-degrading Aspergillus fungi. Microb Cell Fact 2020; 19:72. [PMID: 32192512 PMCID: PMC7082937 DOI: 10.1186/s12934-020-01333-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Accepted: 03/13/2020] [Indexed: 11/10/2022] Open
Abstract
Background Caffeine, theobromine and theophylline are main purine alkaloid in tea. Theophylline is the downstream metabolite and it remains at a very low level in Camellia sinensis. In our previous study, Aspergillus sydowii could convert caffeine into theophylline in solid-state fermentation of pu-erh tea through N-demethylation. In this study, tea-derived fungi caused theophylline degradation in the solid-state fermentation. The purpose of this study is identify and isolate theophylline-degrading fungi and investigate their application in production of methylxanthines with theophylline as feedstock through microbial conversion. Results Seven tea-derived fungi were collected and identified by ITS, β-tubulin and calmodulin gene sequences, Aspergillus ustus, Aspergillus tamarii, Aspergillus niger and A. sydowii associated with solid-state fermentation of pu-erh tea have shown ability to degrade theophylline in liquid culture. Particularly, A. ustus and A. tamarii could degrade theophylline highly significantly (p < 0.01). 1,3-dimethyluric acid, 3-methylxanthine, 3-methyluric acid, xanthine and uric acid were detected consecutively by HPLC in A. ustus and A. tamarii, respectively. The data from absolute quantification analysis suggested that 3-methylxanthine and xanthine were the main degraded metabolites in A. ustus and A. tamarii, respectively. 129.48 ± 5.81 mg/L of 3-methylxanthine and 159.11 ± 10.8 mg/L of xanthine were produced by A. ustus and A. tamarii in 300 mg/L of theophylline liquid medium, respectively. Conclusions For the first time, we confirmed that isolated A. ustus, A. tamarii degrade theophylline through N-demethylation and oxidation. We were able to biologically produce 3-methylxanthine and xanthine efficiently from theophylline through a new microbial synthesis platform with A. ustus and A. tamarii as appropriate starter strains.
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Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1. Biomolecules 2020; 10:biom10020204. [PMID: 32019226 PMCID: PMC7072556 DOI: 10.3390/biom10020204] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/22/2020] [Accepted: 01/27/2020] [Indexed: 11/22/2022] Open
Abstract
Recently, studies on theabrownins (TBs), the main bioactive polymeric pigments found in dark tea, have received increasing attention for its health effects. Thus far, information on their structural characteristics is unclear. In the present study, theabrownins were isolated from single species Eurotium cristatum PW-1-fermented loose tea and their structural and hypolipidemic characteristics were studied for the first time. The theabrownins were fractionated by their molecular weights and were then analyzed. Ultraviolet–visible spectrophotometry (UV-Vis) and Flourier transformation infrared spectroscopy (FT-IR) showed that they were polymerized phenolic substances containing abundant hydroxy and carboxyl groups. All theabrownin samples exhibited hypolipidemic activity in high-fat zebrafish; among which TBs-10-30k sample, decreased lipid level in high-fat zebrafish to 51.57% at 1000 μg/mL, was most effective. It was found that TBs-10-30k was a type of amorphous and thermostable polymer with slice shape and smooth surface under scanning electron microscope (SEM). Atomic force microscope (AFM) analysis showed that it had island-like structure because of aggregation of theabrownin molecules. Pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) analysis further showed that the main pyrolytic products of TBs-10-30k were hexadecanoic acid (33.72%), phenol (14.90%), and eicosane (12.95%), indicating TBs-10-30k was mainly composed of phenols, lipids, saccharides, and proteins. These results not only facilitate subsequent identification of theabrownins, but also provide insights into the applications of theabrownins in functional foods.
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Zhou B, Ma C, Ren X, Xia T, Li X. LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation. J Food Sci 2020; 85:477-485. [PMID: 31905425 DOI: 10.1111/1750-3841.15015] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 11/12/2019] [Accepted: 11/14/2019] [Indexed: 12/15/2022]
Abstract
Natural microorganisms involved in solid-state fermentation (SSF) of Pu-erh tea have a significant impact on its chemical components. Aspergillus sydowii is a fungus with a high caffeine-degrading capacity. In this work, A. sydowii was inoculated into sun-dried green tea leaves for SSF. Metabolomic analysis was carried out by using UPLC-QTOF-MS method, and caffeine and related demethylated products were determined by HPLC. The results showed that A. sydowii had a significant (P < 0.05) impact on amino acids, carbohydrates, flavonoids, and caffeine metabolism. Moreover, A. sydowii could promote the production of ketoprofen, baclofen, and tolbutamide. Along with caffeine degradation, theophylline, 3-methylxanthine, 1,7-dimethylxanthine, 1-methylxanthine, and 7-methylxanthine were increased significantly (P < 0.05) during inoculated fermentation, which showed that demethylation was the main pathway of caffeine degradation in A. sydowii secondary metabolism. The absolute quantification analysis showed that caffeine could be demethylated and converted to theophylline and 3-methylxanthine. Particularly, about 93.24% of degraded caffeine was converted to theophylline, 27.92 mg/g of theophylline was produced after fermentation. PRACTICAL APPLICATION: Aspergillus sydowii could cause caffeine degradation in Pu-erh tea solid-state fermentation and produce theophylline through the demethylation route. Using a starter strain to ferment tea leaves offers a more controllable, reproducible, and highly productive alternative for the biosynthesis of theophylline.
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Affiliation(s)
- Binxing Zhou
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, China
| | - Cunqiang Ma
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,Kunming Dapu Tea Industry Co., LTD, Kunming, 650224, Yunnan, China
| | - Xiaoying Ren
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China.,Liaocheng Senior Financial Vocational School, Liaocheng, 252000, Shandong, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural Univ., Hefei, 230036, Anhui, China
| | - Xiaohong Li
- College of Long Run Pu-erh Tea, Yunnan Agricultural Univ., Kunming, 650201, Yunnan, China
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Xiao Y, Zhong K, Bai JR, Wu YP, Zhang JQ, Gao H. The biochemical characteristics of a novel fermented loose tea by Eurotium cristatum (MF800948) and its hypolipidemic activity in a zebrafish model. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108629] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13139-13149. [PMID: 31631665 DOI: 10.1021/acs.jafc.9b05321] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography-olfactometry, aroma extract dilution analysis, odor activity values (OAVs), and multivariate analysis. A total of 35 and 19 odorants (OAV > 1) were detected in RIPT and RAPT, respectively. Odorants in RAPT and RIPT are significantly different in both odor properties and aroma compound intensities. Overall, RAPT contained a complex variety of chemical classes with diverse odors and moderate odor intensities, while RIPT is dominated by structurally and organoleptically similar compounds with high potency. Specifically, stale and musty smelling methoxybenzenes contributed the most to RIPT, while floral-, sweet-, and woody-smelling terpene alcohols, terpene ketones, and phenolic compounds were the predominant odorants in RAPT. Orthogonal partial least squares discriminant analysis revealed that linalool, α-ionone, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxy-5-methylbenzene, 1,2,3,4-tetramethoxybenzene, and 1,2,3-trimethoxybenzene underwent remarkable changes during pile fermentation and could be used as potential odor-active markers for RIPT and RAPT discrimination. The comprehensive aroma characterization of pu-erh tea and determination of the effect of pile fermentation on odorant alteration herein will provide guidance for pu-erh tea flavor quality control and evaluation.
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Affiliation(s)
- Xueli Pang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Weisong Yu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Changdai Cao
- Shandong Rizhao Tobacco Company Ltd. , Rizhao 276000 , China
| | - Xiaoxiang Yuan
- Yunnan Puer Tea (Group) Co., Ltd. , Pu'er 665100 , China
| | - Jun Qiu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Fanyu Kong
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs , Qingdao 266101 , China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering , China Agricultural University: National Engineering Research Center for Fruit and Vegetable Processing , Beijing 100083 , China
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Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi. BMC Microbiol 2019; 19:261. [PMID: 31771506 PMCID: PMC6878699 DOI: 10.1186/s12866-019-1640-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 11/14/2019] [Indexed: 11/21/2022] Open
Abstract
Background Caffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermentation of pu-erh tea, have a certain impact on caffeine level. Inoculating an appropriate starter strain that is able to convert caffeine to theophylline would be an alternative way to obtain theophylline in tea. The purpose of this study was to isolate and identify the effective strain converting caffeine to theophylline in pu-erh tea, and discuss the optimal conditions for theophylline production. Results Caffeine content was decreased significantly (p < 0.05) and theophylline content was increased significantly (p < 0.05) during the aerobic fermentation of pu-erh tea. Five dominant fungi were isolated from the aerobic fermentation and identified as Aspergillus niger, Aspergillus sydowii, Aspergillus pallidofulvus, Aspergillus sesamicola and Penicillium mangini, respectively. Especially, A. pallidofulvus, A. sesamicola and P. mangini were detected in pu-erh tea for the first time. All isolates except A. sydowii TET-2, enhanced caffeine content and had no significant influence on theophylline content. In the aerobic fermentation of A. sydowii TET-2, 28.8 mg/g of caffeine was degraded, 93.18% of degraded caffeine was converted to theophylline, and 24.60 mg/g of theophylline was produced. A. sydowii PET-2 could convert caffeine to theophylline significantly, and had application potential in the production of theophylline. The optimum conditions of theophylline production in the aerobic fermentation were 1) initial moisture content of 35% (w/w), 2) inoculation quantity of 8%, and 3) incubation temperature at 35 °C. Conclusions For the first time, we find that A. sydowii PET-2 could convert caffeine to theophylline, and has the potential value in theophylline production through aerobic fermentation.
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Horie M, Tada A, Kanamoto N, Tamai T, Fukuda N, Sugino S, Toyotome T, Tabei Y. Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14186] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masanori Horie
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Atsumi Tada
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Naoaki Kanamoto
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Takahisa Tamai
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Naohiro Fukuda
- Food Technology Center Ehime Institute of Industrial Technology Matsuyama Japan
| | - Sakiko Sugino
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
| | - Takahito Toyotome
- Department of Veterinary Medicine Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan
| | - Yosuke Tabei
- Health Research Institute National Institute of Advanced Industrial Science and Technology (AIST) Takamatsu Japan
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Mo L, Zeng Z, Li Y, Li D, Yan CY, Xiao S, Huang YH. Animal study of the anti-diarrhea effect and microbial diversity of dark tea produced by the Yao population of Guangxi. Food Funct 2019; 10:1999-2009. [DOI: 10.1039/c9fo00110g] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Chinese dark teas (CDTs) are a special type of tea traditionally consumed by ethnic minorities around the border regions of China.
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Affiliation(s)
- Lan Mo
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Zhen Zeng
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Yun Li
- Infinitus (China) Company Ltd
- Guangzhou
- China
| | - Dan Li
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Chang-yu Yan
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
| | - Sui Xiao
- College of Forestry and Landscape Architecture
- South China Agricultural University
- Guangzhou
- China
| | - Ya-hui Huang
- College of Horticulture
- South China Agricultural University
- Guangzhou
- China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods
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Wang Q, Šarkanj B, Jurasovic J, Chisti Y, Sulyok M, Gong J, Sirisansaneeyakul S, Komes D. Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using
Aspergillus tubingensis
via submerged fermentation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Qiuping Wang
- College of Food Science and Technology Yunnan Agricultural University Heilong Tan Kunming 650201 China
| | - Bojan Šarkanj
- Department of Food Technology University Center Koprivnica University North Trg dr. Žarka Dolinara 1 Koprivnica 48000 Croatia
| | - Jasna Jurasovic
- Institute for Medical Research and Occupational Health Ksaverska Cesta 2 Zagreb 10001 Croatia
| | - Yusuf Chisti
- School of Engineering Massey University Private Bag 11 222 Palmerston North New Zealand
| | - Michael Sulyok
- Center for Analytical Chemistry Department of Agrobiotechnology (IFA‐Tulln) University of Natural Resources and Life Sciences Vienna (BOKU) Konrad Lorenzstr. 20 A‐3430 Tulln Austria
| | - Jiashun Gong
- College of Food Science and Technology Yunnan Agricultural University Heilong Tan Kunming 650201 China
| | - Sarote Sirisansaneeyakul
- Faculty of Agro‐Industry Kasetsart University 50 Ngam Wong Wan Road Ladyao Chatuchak Bangkok 10900 Thailand
| | - Draženka Komes
- Faculty of Food Technology and Biotechnology University of Zagreb Pierrotijeva 6 Zagreb 10000 Croatia
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Liu T, Xiang Z, Chen F, Yin D, Huang Y, Xu J, Hu L, Xu H, Wang X, Sheng J. Theabrownin suppresses in vitro osteoclastogenesis and prevents bone loss in ovariectomized rats. Biomed Pharmacother 2018; 106:1339-1347. [PMID: 30119205 DOI: 10.1016/j.biopha.2018.07.103] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 07/16/2018] [Accepted: 07/18/2018] [Indexed: 12/11/2022] Open
Abstract
Drinking tea exhibits beneficial effects on bone health and may protect against osteoporosis, particularly in postmenopausal women. Theabrownin (TB) is the main component responsible for the biological activities of Pu-erh tea, but whether it possesses anti-osteoporotic potential remains unknown. Here we investigated the in vitro and in vivo anti-osteoporotic effects of TB in the RAW 264.7 cell line and ovariectomized (OVX) rats, respectively. Our in vitro studies showed that TB significantly suppressed RANKL-induced osteoclastogenesis and the expression of related marker proteins, including NFATc1, TRAP, c-Fos, and cathepsin K. In vivo studies showed that TB treatment effectively ameliorated blood biochemical parameters, organ weights and organ coefficients in OVX rats. In addition, TB treatment significantly improved femoral bone mineral density (BMD) and biomechanical properties. What's more, TB treatment strikingly ameliorated bone microarchitecture in OVX rats because of increased cortical bone thickness and trabecular bone area in the femur. Our study therefore demonstrated that TB can inhibit RANKL-induced osteoclastogenesis in vitro and prevent bone loss in ovariectomized rats. Consequently, TB has a promising potential in postmenopausal osteoporosis treatment.
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Affiliation(s)
- Titi Liu
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Zemin Xiang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Fei Chen
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Dan Yin
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yewei Huang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jing Xu
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Lihong Hu
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Huanhuan Xu
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
| | - Xuanjun Wang
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; College of Science, Yunnan Agricultural University, Kunming 650201, China; State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Kunming 650201, China.
| | - Jun Sheng
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Tea Research Center of Yunnan, Kunming 650201, China; State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Kunming 650201, China.
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Zhou B, Ma C, Wang H, Xia T. Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation. BMC Microbiol 2018; 18:53. [PMID: 29866035 PMCID: PMC5987490 DOI: 10.1186/s12866-018-1194-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 05/23/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Pu-erh tea is a traditional Chinese tea and produced by natural solid-state fermentation. Several studies show that the natural microbiota influence caffeine level in pu-erh tea. Our previous research also found that the caffeine declined significantly (p < 0.05) in the fermentation, which suggested that the caffeine level could be influenced by specific strains. The purpose of this study was to isolate and identify microorganisms for caffeine degradation, and this research explored the degradation products from caffeine and optimal condition for caffeine degradation. RESULTS 11 Fungi were isolated from pu-erh tea fermentation and 7 strains could survive in caffeine solid medium. Two superior strains were identified as Aspergillus niger NCBT110A and Aspergillus sydowii NRRL250 by molecular identification. In the substrate tests with caffeine, A. niger NCBT110A could use caffeine as a potential carbon source while glucose is absent, A. sydowii NRRL250 could degrade 600 mg/L caffeine completely in a liquid medium. During the degradation product analysis of A. sydowii NRRL250, theophylline and 3-methlxanthine were detected, and the level of theophylline and 3-methlxanthine increased significantly (p < 0.05) with the degradation of caffeine. The single factor analysis showed that the optimum conditions of caffeine degradation were 1) substrate concentration of 1200 mg/L, 2) reaction temperature at 30 °C, and 3) pH of 6. In the submerged fermentation of tea infusion by A. sydowii NRRL250, 985.1 mg/L of caffeine was degraded, and 501.2 mg/L of theophylline was produced. CONCLUSIONS Results from this research indicate that Aspergillus sydowii NRRL250 was an effective strain to degrade caffeine. And theophylline and 3-methlxanthine were the main caffeine degradation products.
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Affiliation(s)
- Binxing Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China. .,College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Cunqiang Ma
- Henan Key Laboratory of Tea Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, 464000, Henan, China. .,College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Hongzhen Wang
- College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, 650201, Yunnan, China.
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, Anhui, China.
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Wang Q, Belščak-Cvitanović A, Durgo K, Chisti Y, Gong J, Sirisansaneeyakul S, Komes D. Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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