Fungal community associated with fermentation and storage of Fuzhuan brick-tea

Ao-ao, Xu; Wang, Yuanliang; Wen, Jieyu; Liu, Ping; Ziyin, Liu; Li, Zongjun

doi:10.1016/j.ijfoodmicro.2011.01.024

Cited by 153 publications

(142 citation statements)

References 18 publications

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“…Our findings agree with the previous theory that the manufacturing process of fermentation is important steps in reducing pesticide residues (Bajwa & Sandhu, ; Chen, ShangGuan, Wu, Xu, & Fu, ; Sood, Jaggi, Kumar, Ravindranath, & Shanker, ). Actually, E. cristatum , hailed as “golden flora,” is the dominant beneficial fungal population throughout the fermentation of fu brick tea, in which contribute to the production of characteristic aroma and flavor (Xu et al, ). Particularly, this species received increasing attention because of the antitumor and anticancer activities of its secondary metabolites (Almeida et al, ).…”

Section: Discussionmentioning

confidence: 99%

Simultaneous degradation of β‐cypermethrin and 3‐phenoxybenzoic acid by Eurotiumcristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea

Deng

Zhu

et al. 2018

MicrobiologyOpen

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Beta‐cypermethrin (β‐CY) and its major metabolite 3‐phenoxybenzoic acid (3‐PBA) spread extensively in the environment because of utilization in agricultural and home formulations, exerting negative impact on environment as well as human health. Several golden flower fungi were isolated from fu brick tea, by which the biodegradation of β‐CY and 3‐PBA was evaluated, turning out strain Eurotium cristatum ET1 had the highest capacity. Furthermore, β‐CY and 3‐PBA degradation rates were positively correlated with biomass of E . cristatum ET1, and the processes of degradation fitted well with a first‐order kinetic equation. The half‐lives of β‐CY and 3‐PBA ranged from 3.382 to 11.517 days and 1.749 to 3.194 days, respectively, under different substrate concentrations, incubation temperatures, and pH values. The degraded products were analyzed using gas chromatography‐mass spectrometry and liquid chromatography‐mass spectrometry, and results showed that E . cristatum ET1 degrades β‐CY by transforming it into 3‐PBA, which is then gradually metabolized into phenol and catechol. Moreover, E . cristatum ET1 showed efficiency in degrading these metabolites. Our results suggest that this strain is a potential microorganism for bioremediation of pesticide‐contaminated environments and fermented foods.

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Section: Discussionmentioning

confidence: 99%

Simultaneous degradation of β‐cypermethrin and 3‐phenoxybenzoic acid by Eurotiumcristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea

Deng

Zhu

et al. 2018

MicrobiologyOpen

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“…Its history could be dated back to the Ming Dynasty during 1500 A.D. [14]. Jing-wei fu tea (JWFT) is made of the mature leaves of Camellia sinensis by undergoing an intensified fermentation of Eurotium cristatum [15]. The detailed manufacture process of this tea could be described as panning, rapid pile fermentation, rolling, drying, softening with steam, piling, tea brick pressing, fungal fermentation, and drying in order.…”

Section: Introductionmentioning

confidence: 99%

Aqueous extract of post-fermented tea reverts the hepatic steatosis of hyperlipidemia rat by regulating the lipogenic genes expression and hepatic fatty acid composition

Zhou

Zhang

et al. 2014

BMC Complement Altern Med

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BackgroundPost-fermented tea has been used for the prevention of metabolic syndrome in Western China. Present study reports the biochemical mechanism of lipid-lowering effects of Jing-wei fu tea (JWFT), a variety of post-fermented tea on high-fat diet-induced hyperglycemia and obesity in rats.MethodsAqueous extract of JWFT was prepared by putting them in boiling water, and then concentrated under reduced pressure. The major compounds of JWFT were determined by high performance liquid chromatography (HPLC). High-fat diet fed rats were orally administered different doses of JWFT aqueous extract (0.5, 1.0 and 2.0 g/kg) for four weeks. At the end of this experiment, hepatic lipids, serum leptin and lipids levels were determined using enzyme-linked immunosorbent assay (ELISA). The hepatic fatty acid composition was analyzed using gas chromatography mass (GC-MS). The relative expression of lipids metabolism genes was analyzed using reverse transcriptase-polymerase chain reaction (RT-PCR).ResultsThe results showed that JWFT inhibited the increase in the body weight, abdominal adipose weight, serum lipids and hepatic lipids, and decreased serum leptin levels of high-fat diet fed rats. JWFT normalized hepatic fatty acid composition of hyperlipidemia rats by up-regulating hepatic acetyl-CoA carboxylase (ACC), stearoyl-CoA desaturase 1 (SCD1) and fatty acid synthase (FAS) gene expression, and down-regulating carnitine palmitoyl transferase-1 (CPT1). Furthermore, the results showed that JWFT inhibited the absorption of lipids.ConclusionJWFT could mitigate the obesity-induced hepatic steatosis by regulating hepatic lipogenesis and lipolysis.

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“…However, another study showed that these phenolic acids increased during the fermentation with the fungus named A. oryzae (Kim et al, 2013). These indicated that some unique fungi had been produced during the MFP of FBT and it was reported that the genera Eurotium, Debaryomyces, Aspergillus, Verticillium, Pichia, Pestalotiopsis, Rhizomucor and Beauveria were the majority in the FBT (Xu et al, 2011). However, the respective influences by different fungi on FBT composition were still confusing.…”

Section: Further Investigation On the Mfp Of Fbtmentioning

confidence: 99%

“…Chinese dark teas, such as Pu'er and Fu brick tea (FBT), are postfermented tea products. FBT is consumed as an indispensable beverage and folk medicine in the daily life of ethnic groups living in the border of southwestern and northwestern China, mainly because of its remarkable antidysentery effects and characteristic attributes, such as aroma and flavor, which are generated during the MFP (Xu et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…as the dominant fungi. At the end of the fermentation, the tea brick is predominant by yellow fungi, called ''golden flora'', which indicates massive production of complex metabolites by fungi (Luo, Du, et al, 2013;Mo, Zhu, & Chen, 2008;Xu et al, 2011;Zhu et al, 2015;Yue et al, 2014). The complex biochemical profiles are considered as the critical element to form the special flavors and a spectrum of health benefits of FBT, such as antihyperlipidemia, antiobesity, antihyperglycemia, and antidysentery activities (Fu et al, 2011;Luo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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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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Fungal community associated with fermentation and storage of Fuzhuan brick-tea

Cited by 153 publications

References 18 publications

Simultaneous degradation of β‐cypermethrin and 3‐phenoxybenzoic acid by Eurotiumcristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea

Simultaneous degradation of β‐cypermethrin and 3‐phenoxybenzoic acid by Eurotiumcristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea

Aqueous extract of post-fermented tea reverts the hepatic steatosis of hyperlipidemia rat by regulating the lipogenic genes expression and hepatic fatty acid composition

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

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