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

Xu, Jie; Hu, Fenglin; Wei, Wang; Wan, Xiaochun; Bao, Guan‐Hu

doi:10.1016/j.foodchem.2014.12.045

Cited by 89 publications

(60 citation statements)

References 26 publications

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“…Consistent with other studies, EGCG, GCG, ECG, and GA were identified as the major components in both TPP and tea soup of Ya'an Tibetan tea. In tea, the significant positive correlation between the content of EGCG and the antioxidant activity has also been proven by the FRAP and ABTS experiments Xu, Hu, et al, 2015;Xu, Zhang, et al, 2015). EGCG and ECG were also noted to be the predominant active compounds in brick tea (Zheng et al, 2015).…”

Section: Uhplc-qqq-ms Analysismentioning

confidence: 73%

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Zheng

Zhang

et al. 2019

Food Science & Nutrition

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The optimal synchronous conditions to extract tea polysaccharides (TPS) and tea polyphenols (TPP) from Ya'an Tibetan tea were investigated, and the antioxidative capacity of TPS and TPP was measured, and the tea was analyzed to identify the polyphenol compounds it contained. On the basis of single-factor experiments, a Box-Behnken design and response surface methodology were applied to optimize the hot water extraction conditions. The optimal extraction technology was determined as extraction temperature of 83°C, time of 104 min, and liquid-to-material ratio of 41 ml/g, yielding TPP and TPS at 42.70 ± 2.38 mg/g and 53.86 ± 3.79 mg/g, respectively. The TPS and TPP in Ya'an Tibetan tea have high eliminating activities on DPPH and strong reducing power, with TPP showing a higher antioxidant activity than TPS. UHPLC-QqQ-MS/MS analysis identified EGCG, GCG, and ECG as major polyphenol components in Ya'an Tibetan tea. These findings might promote the application of Ya'an Tibetan tea in the food industry. K E Y W O R D Santioxidant activity, optimizing synchronous extraction, tea polyphenols, tea polyphenols compositions, tea polysaccharides, Ya'an Tibetan tea

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Section: Uhplc-qqq-ms Analysismentioning

confidence: 73%

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Zheng

Zhang

et al. 2019

Food Science & Nutrition

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“…In order to obtain the highest MDW and more desired RED and TBD, the Box-Behnken design with 17 experiments was employed to optimize parameters including IZ, LSR and FT ( TBD was obtained. The results could be explained that fungi (E. cristatum) had a significant influence on the biochemical profiles in Fu-brick tea and consequently contributed to its unique quality (Xu et al 2014).…”

Section: Resultsmentioning

confidence: 97%

“…The results could be explained that fungi ( E. cristatum ) had a significant influence on the biochemical profiles in Fu‐brick tea and consequently contributed to its unique quality (Xu et al . ).…”

Section: Resultsmentioning

confidence: 97%

Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production by E urotium cristatum

Yue²,

Wang

et al. 2015

Journal of Food Processing and Preservation

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In this study, green tea extracts was used as material to produce a kind of instant dark tea by Eurotium cristatum via submerged fermentation. Response surface methodology was implemented with desirability function approach for optimization of fermentation parameters of instant dark tea product. The effects of inoculum size (6-12%), liquid-solid ratio (10-20 mL/g) and fermentation time (132-204 h) on mycelia dry weight, redness and turbidity of fermented tea infusion were investigated. The optimum condition was as follows: inoculum size of 9.35%, liquid-solid ratio of 14.50 mL/g and fermentation time of 169.00 h. At this optimum point, mycelia dry weight, redness and turbidity of fermented tea infusion was 0.579 g/100 mL, 41.35 and 76.96 nephelometric turbidity units, respectively. Inoculated E. cristatum by submerged fermentation changed the content of main bioactive compounds in tea extracts. The tea extracts formed the unique dark tea taste, aroma and color. PRACTICAL APPLICATIONUsing waste green tea leaves as raw materials, we developed a new strategy based on submerged fermentation to process instant dark tea product by Eurotium cristatum. A dark tea infusion was achieved with good taste, aroma and color at very short time and in mild manufacturing conditions compared with traditional solid state fermentation technology. Fermentation of tea extracts by E. cristatum could combine the function of tea and E. cristatum and develop a new product with more health benefits. The submerged fermentation method increases the process efficiency to achieve similar product quality, which will be a breakthrough for instant dark tea industry.

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“…As a key branch of systems biology, metabolomics is located downstream of the other “omics” technologies and can be exploited to examine the changes that occur in living systems under different environments and obtain a direct, comprehensive, and accurate biochemical picture of the phenotype of an organism. To date, metabolomics has been used to investigate the influence of various factors on the chemical components and quality of C. sinensis leaves, including the plucking position (Lee et al., ; Zhu, Li, Zhao, Yu, & Wu, ), developmental stage (Feng et al., ; Jeon et al., ), season (Lee et al., ; Ryu et al., ; Xu, Song, Li, & Wan, ), environmental factors (Ku et al., ; Shen et al., ), habitat (Zheng, She, Xiao, Wu, & Feng, ), processing conditions (Dai et al., ; Fraser et al., ; Ku, Kim, Park, Liu, & Lee, ; Lee et al., ; Lee et al., ; Tan et al., ; Xu, Hu, Wang, Wan, & Bao, ), and cultivar (Li et al., ).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Young Shoots of ‘Anji Baicha’ (Camellia sinensis) at Three Developmental Stages Using Nontargeted LC‐MS‐Based Metabolomics

Zeng

Lin

Liu

et al. 2019

Journal of Food Science

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‘Anji Baicha’ (Camellia sinensis) is a low‐temperature‐sensitive tea variety. During the development of young shoots, the leaves of ‘Anji Baicha’ exhibit periodic albinism. The quality of ‘Anji Baicha’ is closely related to the color of the fresh leaves, with whiter leaves affording a higher amino acid content and superior sensory quality after processing. However, the metabolic mechanism of its quality formation is still unclear. In this study, we analyzed the metabolomic changes of young shoots of ‘Anji Baicha’ and screened for metabolic markers that may be involved in the periodic albinism. Positive‐ and negative‐mode UPLC‐QTOF‐MS was applied to the metabolomic analysis of young leaves of ‘Anji Baicha’ during three developmental stages (i.e., the pre‐albescent, albescent, and regreening stages). The results revealed significant differences in the metabolic profiles of the young leaves at the three stages. The differential metabolites were mainly related to the pathways of flavonoid, phenylpropanoid, and amino acid biosynthesis. The concentrations of several amino acids (primarily l‐theanine, l‐glutamate, N2‐acetyl‐l‐ornithine, l‐aspartic acid, d‐proline, l‐glutamine, l‐leucine, and pyroglutamic acid) and 12‐OPDA were significantly higher in the albescent stage. In contrast, during the albescent stages, the concentrations of several carbohydrates (d‐fructose, β‐d‐galactopyranose, 3‐O‐fucopyranosyl‐2‐acetamido‐2‐deoxyglucopyranose, galactose‐β‐1, 4‐xylose acetyl‐maltose, and 2‐fucosyllactose) were significantly lower. Moreover, catechins (mainly epigallocatechin and catechin derivatives), dimeric catechins (primarily proanthocyanidins), and flavonol and flavonol/flavone glycosides (mainly kaempferol, myricetin, quercetin, cyanidin, and delphinidin glycosides) were detected at the highest levels in the regreening or pre‐albescent stages. The obtained results enhance the current understanding of the metabolic mechanisms of periodic albinism and quality development formation in ‘Anji Baicha’. Practical Application The obtained results not only provide information regarding differential metabolites but also advance the understanding of the mechanism of periodic albinism in ‘Anji Baicha’ at the metabolite level and open up new possibilities for the genetic improvement of tea cultivars.

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

Cited by 89 publications

References 26 publications

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production by E urotium cristatum

Analysis of Young Shoots of ‘Anji Baicha’ (Camellia sinensis) at Three Developmental Stages Using Nontargeted LC‐MS‐Based Metabolomics

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