Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea

Ma, Yan; Jiang, Bin; Liu, Kunyi; Li, Ruoyu; Chen, Lijiao; Liu, Zhiwei; Xiang, Guisheng; An, Jiangshan; Luo, Hui; Wu, Jian‐Lin; Lv, Caiyou; Pan, Yinghong; Ling, Tie-Jun; Zhao, Ming

doi:10.1016/j.foodres.2022.111981

Cited by 24 publications

(12 citation statements)

References 42 publications

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“…Principal component analysis (PCA) and orthogonal partial least square discriminant analysis (OPLS-DA) results were generated by SIMCA 14.1 (Umetrics, Umea, Sweden) to visualize the metabolic differences between the experimental groups after normalization and standardization processing. Variable importance in projection (VIP) analysis ranked the overall contribution of each variable to the OPLS-DA model, and those variables with VIP > 1.0, p < 0.05, and fold change (FC) > 2 or < 0.5 were classified as differentially changed metabolites (DCMs) [ 49 ].…”

Section: Methodsmentioning

confidence: 99%

An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

et al. 2023

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Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3′-gallate, theaflavin-3-gallate, and theaflavin 3,3′-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves.

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Section: Methodsmentioning

confidence: 99%

An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

et al. 2023

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“…The strains of Q4, Q54, and ZM1 were isolated from a Fubrick tea and a raw dark tea and identified using morphological and phylogenetic analysis of fungal internally transcribed spacer (ITS) and partial β-tubulin (BenA) gene sequences (Ma et al, 2022), with the identification method as previously reported (Yu et al, 2020). Strains were preserved on potato dextrose agar (PDA) at 4 • C. The spore suspensions of the strains were prepared with sterile water and adjusted to 4.0 × 10 6 CFU/mL for the next liquid-state fermentation.…”

Section: Fungal Strainsmentioning

confidence: 99%

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

Liao

Zhao²,

Jia³

et al. 2023

Front. Microbiol.

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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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“…The research on the regulatory mechanism of tea plants in response to cold stress and the excavation of cold resistance pathways will contribute to the elucidation of the cold resistance mechanism of tea plants and foster the breeding of cold resistant varieties. Apart from that, the planting pattern of intercropping tea plants with soybean crop, the withering process in production, the metabolite dynamics of fermentation process and shaking process, the variation of tea aroma in different seasons, different fertilization strategies, the difference of characteristic metabolites among different varieties, and other factors affecting metabolite changes and synthesis under various complex conditions and their roles on tea quality have tremendously driven the characterization research and variety breeding of tea plants [ 66 , 67 , 68 , 69 , 70 , 71 , 72 ], while providing novel ideas for future researchers to dig deeper according to the key pathways or regulatory networks of metabolite synthesis.…”

Section: Application Of Multidimensional Omics In Tea Plants Genetic ...mentioning

confidence: 99%

Application of Multi-Perspectives in Tea Breeding and the Main Directions

Song

Zhang

et al. 2023

IJMS

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Tea plants are an economically important crop and conducting research on tea breeding contributes to enhancing the yield and quality of tea leaves as well as breeding traits that satisfy the requirements of the public. This study reviews the current status of tea plants germplasm resources and their utilization, which has provided genetic material for the application of multi-omics, including genomics and transcriptomics in breeding. Various molecular markers for breeding were designed based on multi-omics, and available approaches in the direction of high yield, quality and resistance in tea plants breeding are proposed. Additionally, future breeding of tea plants based on single-cellomics, pangenomics, plant–microbe interactions and epigenetics are proposed and provided as references. This study aims to provide inspiration and guidance for advancing the development of genetic breeding in tea plants, as well as providing implications for breeding research in other crops.

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Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea

Cited by 24 publications

References 42 publications

An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase

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

Application of Multi-Perspectives in Tea Breeding and the Main Directions

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