1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

Lee, Jang-Eun; Lee, Bum-Jin; Chung, Jin‐Oh; Shin, Hyung-Jin; Lee, Sang-Jun; Lee, Cherl‐Ho; Hong, Young-Shick

doi:10.1016/j.foodres.2010.12.004

Cited by 87 publications

(47 citation statements)

References 37 publications

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“…After SSF, the levels of TPs, FAA, EGC, EC, EGCG, GG, ECG, GA, TF, and TR decreased significantly (p < 0.05), and contents of TB increased significantly (p < 0.05). These changes in the chemical compounds during the SSF of PFPT were in accord with the previous reports of Gong [15], Lee [16], and Qin [17]. It was hypothesized that microbiota led to these chemical changes.…”

Section: Ssf Of Pfpt Sample Collection and Variations In Chemical Csupporting

confidence: 90%

“…Thus, further studies using Next-Generation Sequencing were necessary. Additionally, several reports, such as those by Gong [15], Lee [16], and Qin [17], evaluated the changes in the chemical compounds during the SSF of PFPT. None of these studies established the influence of the successive microbial populations on the changes in the tea's chemical components during the SSF of PFPT.…”

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confidence: 99%

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Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Duan

Zhang

et al. 2017

Applied Sciences

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An in-depth knowledge of the microbiota and metabolites in the solid-state fermentation (SSF) of Post-fermented Pu-erh tea (Pu-erh Shucha, PFPT), a Chinese traditional tea with various health benefits, is essential to develop modern fermentation technology. In this work, the microbial diversity and succession in two laboratory-developed SSF protocols for PFPT were investigated using pyrosequencing analyses of the bacterial 16S rRNA and fungal 18S rRNA genes. The active bacteria in the initial stages of SSF (seven days) were from the raw materials and environment, with a dominance of Proteobacteria in both the raw materials and SSF after seven days. The environmental bacteria were inoculated into the tea mass throughout the fermentation process and multiplied, with a dominance of Firmicutes at day 14 and 21, and then Firmicutes and Actinobacteria at the last stages of fermentation (day 28 and 35). The dominant fungi came from the raw material and were identified at the genus level as Aspergillus throughout the SSF process. The contents of tea polyphenols, free amino acids, gallic acid, theaflavin, thearubigin, and catechins decreased significantly (p < 0.05), while the level of theabrownin increased significantly (p < 0.05). The caffeine content showed no significant change (p > 0.05). In total, 30 bacterial and three fungal genera showed significant correlations to 1-8 and 3-4 identified tea compounds, respectively (p < 0.05). The dynamics of the microbiota and chemical compounds, and correlations between their changes in the SSF of PFPT were revealed, and present a foundation for further studies on the microbial effects on chemical compounds.

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Section: Ssf Of Pfpt Sample Collection and Variations In Chemical Csupporting

confidence: 90%

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confidence: 99%

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Duan

Zhang

et al. 2017

Applied Sciences

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“…The significantly higher content of catechins in green tea, as compared to black tea, was confirmed by NMR studies, which were conducted for each tea studied. Individual signals were assigned based on data from literature [27,28]. The differences are apparent especially in the aromatic proton range, where in the 1 H NMR spectra obtained for green teas, signals were observed at 6-6.1 ppm, 6.5-6.6 ppm and 6.8-6.9 ppm, confirming the presence of EGC, EGCG, ECG and EC in green tea; whereas in the black tea and earl grey tea spectrum, the signals in this area have significantly lower intensity and can originate from theaflavins (TF), formed from catechins at the fermentation stage during black tea manufacturing (Fig.…”

Section: Nmr Spectroscopymentioning

confidence: 99%

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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including tea; these methods are based on different mechanisms, using a variety of detection techniques and are therefore not standardized. Hence, the comparison of the antioxidant capacity values obtained in different laboratories is not possible. On the other hand, the antioxidant capacity values obtained in the same laboratory through the use of different methods and parameters are also not consistent, due to the use of different interactions. Therefore the research is leading to the modification of existing methods and new methods are constantly sought. Recently, an EPR method based on a new semi-empirical mathematical model were proposed [5]. This method allows for a quick and precise determination of the antioxidant capacity of food products. In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10]. All varieties of tea are produced from young, tender leaves of Camellia sinensis (L.) (family Theaceae). Through using a wide variety of methods, different types of tea are produced: unfermented (green and white), partially fermented (oolong) and fermented (black and red). Green tea is produced through treating the leaves with hot steam and subsequently drying them. In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea. This process consists of enzymatic oxidation by endogenous polyphenol oxidases and peroxidases of tea polyphenols, namely colorless flavonols that are partially converted into theaflavins and thearubigins, responsible for the characteristic aroma and color of the black and oolong teas. About 75% of the catechin contained in leaves undergoes enzymatic oxidation [12]. AbstractThe antioxidant properties of different types of tea-green, black and earl grey-were investigated using the EPR spectroscopy method based on a new semi-empirical mathematical model and on a single EPR spectroscopy measurement. The obtained values of the antioxidant capacity were correlated with the bioactive ingredient content identified through the NMR spectroscopy. Moreover, an attempt was made to determine what impact on the antioxidant properties of tea does adding sugar, milk, lemon and honey have. All studied teas exhibited antioxidant properties. The best DPPH free radical scavengers were green teas. Adding sugar, milk and lemon juice to tea did not significantly impact the antioxidant properties of the infusion; adding honey, however, caused an increase in the total antioxidant capacity of the infusion. The aromatic proton content correlates positively with the antioxidant capacity value.

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“…4 showed, which was possibly contributed by the degradation of gallotannins by microbial tannase, such as 3-O-galloylquinic acid reported in this study or 1-galloylglucose and 1,2-digalloylglucose (Gao, Zhang, Yang, Chen, & Jiang, 2008). In contrast, during the enzymatic fermentation, the degradation of gallotannins was responsible for the production of a-glucose and b-glucose (Lee et al, 2011). Other phenolic acids such as 3-O-p-coumaroylquinic acid decreased with the increasing level of fermentation.…”

Section: Further Investigation On the Mfp Of Fbtmentioning

confidence: 56%

“…This suggested that theanine had participated in other biosynthesis pathway. It was reported that theanine contents in semi-fermented tea products (oolong tea) increased while significantly degraded in postfermented tea products, which demonstrated that theanine could be degraded by the microorganisms (Lee et al, 2011). More recently, another pathway derived from catechins and theanine was considered to be contributed by the MFP in Pu'er tea.…”

Section: Further Investigation On the Mfp Of Fbtmentioning

confidence: 99%

Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics

Wei

et al. 2015

Food Chemistry

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1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

Cited by 87 publications

References 37 publications

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics

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