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Boateng ID, Li F, Yang XM, Guo D. Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea. Food Chem 2024; 456:139979. [PMID: 38852441 DOI: 10.1016/j.foodchem.2024.139979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 06/01/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
Pulsed light (PL) is a prospective non-thermal technology that can improve the degradation of ginkgolic acid (GA) and retain the main bioactive compounds in Ginkgo biloba leaves (GBL). However, only using PL hasn't yet achieved the ideal effect of reducing GA. Fermentation of GBL to make ginkgo dark tea (GDT) could decrease GA. Because different microbial strains are used for fermentation, their metabolites and product quality might differ. However, there is no research on the combinative effect of PL irradiation fixation and microbial strain fermentation on main bioactive compounds and sensory assessment of GDT. In this research, first, Bacillus subtilis and Saccharomyces cerevisiae were selected as fermentation strains that can reduce GA from the five microbial strains. Next, the fresh GBL was irradiated by PL for 200 s (fluences of 0.52 J/cm2), followed by B. subtilis, S. cerevisiae, or natural fermentation to make GDT. The results showed that compared with the control (unirradiated and unfermented GBL) and the only PL irradiated GBL, the GA in GDT using PL + B. subtilis fermentation was the lowest, decreasing by 29.74%; PL + natural fermentation reduced by 24.53%. The total flavonoid content increased by 14.64% in GDT using PL + B. subtilis fermentation, whose phenolic and antioxidant levels also increased significantly. Sensory evaluation showed that the color, aroma, and taste of the tea infusion of PL + B. subtilis fermentation had the highest scores. In conclusion, the combined PL irradiation and solid-state fermentation using B. subtilis can effectively reduce GA and increase the main bioactive compounds, thus providing a new technological approach for GDT with lower GA.
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Affiliation(s)
- Isaac Duah Boateng
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Certified Group, 199 W Rhapsody Dr, San Antonio, Texas, TX 78216, United States of America..
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| | - Danzhao Guo
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
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Lin Z, Wei J, Hu Y, Pi D, Jiang M, Lang T. Caffeine Synthesis and Its Mechanism and Application by Microbial Degradation, A Review. Foods 2023; 12:2721. [PMID: 37509813 PMCID: PMC10380055 DOI: 10.3390/foods12142721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/10/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Caffeine is a metabolite derived from purine nucleotides, typically accounting for 2-5% of the dry weight of tea and 1-2% of the dry weight of coffee. In the tea and coffee plants, the main synthesis pathway of caffeine is a four-step sequence consisting of three methylation reactions and one nucleosidase reaction using xanthine as a precursor. In bacteria, caffeine degradation occurs mainly through the pathways of N-demethylation and C-8 oxidation. However, a study fully and systematically summarizing the metabolism and application of caffeine in microorganisms has not been established elsewhere. In the present study, we provide a review of the biosynthesis, microbial degradation, gene expression, and application of caffeine microbial degradation. The present review aims to further elaborate the mechanism of caffeine metabolism by microorganisms and explore the development prospects in this field.
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Affiliation(s)
- Zhipeng Lin
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530008, China
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning 530008, China
| | - Jian Wei
- Institute of Ecology, College of Urban and Environmental Sciences and Key Laboratory for Earth Surface Processes of Ministry of Education, Peking University, Beijing 100091, China
| | - Yongqiang Hu
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning 530008, China
| | - Dujuan Pi
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning 530008, China
| | - Mingguo Jiang
- School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning 530008, China
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, School of Marine Sciences and Biotechnology, Guangxi Minzu University, Nanning 530008, China
| | - Tao Lang
- MNR Key Laboratory for Geo-Environmental Monitoring of Great Bay Area & Shenzhen Key Laboratory of Marine Bioresource and Eco-Environmental Science, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518071, China
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Karwowska K, Kozłowska-Tylingo K, Skotnicka M, Śmiechowska M. Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas. Foods 2023; 12:2453. [PMID: 37444191 DOI: 10.3390/foods12132453] [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: 05/25/2023] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
There are two types of Pu-erh tea available on the world market: Raw and Ripe. It is not difficult to tell them apart if the Raw version is relatively young. Researchers have already developed various tools to identify Pu-erh teas. However, they are quite complicated and require advanced statistical analyses. In addition, they are characterized by different levels of accuracy. The aim of the work was to identify relationships or differences that would easily give specific results for identifying types of Pu-erh tea. The content of selected methylxanthines was determined by high-performance liquid chromatography (HPLC) on an Agilent 1200 chromatograph with a UV-VIS diode array detector. The total analysis time was 28 min. A combination of liquid chromatography and a triple quadrupole mass spectrophotometer was used to identify gallic acid and theogallin in the analyzed samples. A multivariate cluster analysis was used to compare the results for single samples, and its results were presented in horizontal hierarchical tree plots. The quantitative determination showed that theophylline is present only in Ripe Pu-erh teas. In addition, it was shown that the ratio of theogallin to gallic acid can be an effective tool to verify the authenticity of Pu-erh varieties.
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Affiliation(s)
- Kaja Karwowska
- Division of Food Commodity Science, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdańsk, ul. M. Skłodowskiej-Curie 3A, 80-210 Gdańsk, Poland
| | - Katarzyna Kozłowska-Tylingo
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland
| | - Magdalena Skotnicka
- Division of Food Commodity Science, Faculty of Health Sciences with the Institute of Maritime and Tropical Medicine, Medical University of Gdańsk, ul. M. Skłodowskiej-Curie 3A, 80-210 Gdańsk, Poland
| | - Maria Śmiechowska
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
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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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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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Chen Y, Nie E, Zheng X, Ye Q, Li H, Wang H. Uptake, subcellular distribution and metabolism of 14C-caffeine in leafy vegetables from water. JOURNAL OF HAZARDOUS MATERIALS 2021; 414:125501. [PMID: 33662793 DOI: 10.1016/j.jhazmat.2021.125501] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 02/03/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
Irrigation with treated wastewater could lead to the accumulation of caffeine in agricultural fresh. Caffeine is one of the most frequently detected compounds in treated wastewater; however, little is known about its subcellular distribution and metabolism in vegetables. This study reported the uptake, subcellular distribution, and metabolism of 14C-caffeine in Chinese flowering cabbage and water spinach. The results showed that 98% of caffeine lost from solution after 768 h of cultivation. Caffeine was taken up by vegetables and most 14C-activity was accumulated in the bottom leaves. At the subcellular level, 14C-activity was mainly distributed in the organelles in root and stem cells, while in the leafy cells it was dominant in the solution. The metabolism of caffeine was investigated using LC-QTOF-MS. Caffeine underwent demethylation forming xanthine and theobromine, and mineralization to release CO2. Approximately 40.2% of the initially applied caffeine was accumulated in Chinese flowering cabbage as the parent compound (28.3%) and metabolites (11.9%), and 50.9% of the added caffeine was mineralized to CO2 after 768 h of exposure. The knowledge obtained herein is key to evaluating potential risks of caffeine present in treated wastewater, and the quality and safety of agricultural fresh produced by irrigation with treated wastewater.
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Affiliation(s)
- Yan Chen
- College of Agriculture and Biotechnology, and Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310058, China
| | - Enguang Nie
- College of Agriculture and Biotechnology, and Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310058, China
| | - Xinqiang Zheng
- College of Agriculture and Biotechnology, and Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310058, China
| | - Qingfu Ye
- College of Agriculture and Biotechnology, and Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310058, China
| | - Hui Li
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, MI 48824, United States.
| | - Haiyan Wang
- College of Agriculture and Biotechnology, and Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Zhejiang University, Hangzhou 310058, China.
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Hou C, Xiao G, Amakye WK, Sun J, Xu Z, Ren J. Guidelines for purine extraction and determination in foods. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Affiliation(s)
- Chuanli Hou
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Ganhong Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - William Kwame Amakye
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Jing Sun
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Zhenzhen Xu
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering South China University of Technology Guangzhou People's Republic of 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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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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