Screening of tea saponin-degrading strain to degrade the residual tea saponin in tea seed cake

Fu, Guiming; Chen, Kedan; Wang, Jiantao; Wang, Mei; Li, Ruyi; Wu, Xiaojiang; Wu, Choufei; Zhang, Peng; Liu, Chengmei; Wan, Yin

doi:10.1080/10826068.2020.1731827

Cited by 6 publications

(3 citation statements)

References 38 publications

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“…Pseudomonas fluorescens also demonstrated notable antagonistic activity against fungal species, including Fusarium oxysporum and Alternaria alternata ( Chakrabarti, 2009 ). Fu et al (2020) suggested that Citrobacter sp. can degrade tea saponin (exhibits strong hemolytic and toxic properties to cold-blooded animals upon overdose) in tea seed cake, implicating a development potential within feed.…”

Section: Resultsmentioning

confidence: 99%

Comparative Metagenomics Reveals Microbial Communities and Their Associated Functions in Two Types of Fuzhuan Brick Tea

Wang

Chen

et al. 2021

Front. Microbiol.

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Fuzhuan brick tea (FBT) is a unique post-fermented tea product, naturally co-fermented by microorganisms, and has gained global popularity due to its potential health benefits for humans. Considerable efforts have been made toward elucidating the microbial diversity within FBT, but an understanding of the underlying FBT community interactions and functions remains poorly studied. Consequently, the microbial communities of two types of FBT, originating from Hunan and Shaanxi provinces, were investigated using comparative shotgun metagenomic sequencing and functional annotations. Metagenomic analysis indicated that two communities shared similar taxonomic and functional attributes. Two samples shared 486 genera, in which Pseudomonas contributed most to the abundant functions within the two samples. The carbohydrate active enzyme functions of the communities primarily comprised GH (32.92%), GT (26.8%), CEs (20.43%), and AAs (18.04%). Furthermore, the overall metabolic pathways encoded by the metagenomes were largely associated with carbohydrate and amino acid metabolism, with nine metabolic pathways that were differential between two groups including penicillin and cephalosporin biosynthesis. Significantly, a total of 35 potential probiotics were inferred, with Pseudomonas putida being the most abundant inferred probiotic (80%) within the FBT communities. This study provides new insights into FBT microbial communities on their potential functions and roles in FBT characteristics.

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Section: Resultsmentioning

confidence: 99%

Comparative Metagenomics Reveals Microbial Communities and Their Associated Functions in Two Types of Fuzhuan Brick Tea

Wang

Chen

et al. 2021

Front. Microbiol.

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“…As an example, the high activity of LAB alcohol and aldehyde dehydrogenases has been correlated with the removal of aldehyde molecules such as hexanal in plant-based dairy alternatives [89]. Also, high activities of β-glucosidase, α-rhamnosidase and β-galactosidase have been related to the degradation of the sugar moieties attached to saponins and glycoalkaloids [101][102][103]. Depending on the plant-based substrate, different sugars are combined to their respective saponins [104].…”

Section: Oliveira Et Almentioning

confidence: 99%

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Genet,

Sedó Molina,

Wätjen

et al. 2023

Fermentation

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With increasing awareness of the impact of food on the climate, consumers are gradually changing their dietary habits towards a more plant-based diet. While acceptable products have been developed in meat analogues and non-fermented dairy products, alternative fermented dairy products such as yogurt and particularly ripened hard and semi-soft cheese products are not yet satisfactory. Since the cheese category has such a broad range of flavors and applications, it has proven complicated to find plant-based sources able to mimic them in terms of texture, meltability, ripening and flavor. Moreover, plant-based dairy alternatives do not provide the same nutritional supply. New technological approaches are needed to make cheese production more sustainable, which should be integrated in the already existing conventional cheese production to ensure a fast and cost-efficient transition. This can be tackled by incorporating plant-based components into the milk matrix, creating so-called “hybrid cheeses”. This review will discuss the challenges of both animal- and plant-based cheese products and highlight how the combination of both matrices can associate the best properties of these two worlds in a hybrid product, reviewing current knowledge and development on the matter. Emphasis will be drawn to the selection and pre-processing of raw materials. Furthermore, the key challenges of removing the off-flavors and creating a desirable cheese flavor through fermentation will be discussed.

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“…Moreover, a kaempferol triglycoside purified from tea seed cake was found to attenuate lipopolysaccharide (lPS)-stimulated inflammation and cognitive impairment in a mouse model (21), and flavonoids separated from tea seed cake also proved to ameliorate tumor necrosis factor alpha (TnF-α)-induced insulin resistance in HepG2 cells (22). However, the high toxicity of tea saponins restricts the application of tea seed cake in livestock feed production or supplementation (23).…”

Section: Introductionmentioning

confidence: 99%

Tea seed saponin‑reduced extract ameliorates palmitic acid‑induced insulin resistance in HepG2 cells

Cho,

Shaw

2023

Mol Med Rep

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Tea (Camellia sinensis) seed cake is a potential resource that contains a wealth of bioactive compounds. However, the high toxicity of tea saponins in tea seed cake restricts its applications. The present study aimed to i) develop a method of extracting bioactive compounds and reducing tea saponins during the process of tea seed cake extraction and ii) investigate the anti-insulin resistance effect of tea seed saponin-reduced extract (TSSre) in a palmitic acid (Pa)-induced insulin resistance HepG2-cell model. The concentration of tea saponins in TSSre was ~10-fold lower than that in tea seed crude extract (TSce) after the saponin-reduction process. in addition, TSSre cytotoxicity was significantly lower than that of TSce in HepG2 cells. TSSre treatment improved glucose consumption as well as glucose transporter (GluT) 2 and GluT4 expression levels in Pa-stimulated HepG2 cells. Moreover, TSSre enhanced the phosphorylation of the insulin receptor substrate 1/protein kinase B/forkhead box protein o1/glycogen synthase kinase 3β and inhibited the elevated expression of phosphoenolpyruvate carboxykinase in Pa-exposed HepG2 cells. The effect of TSSre on the mediation of the insulin signaling pathway was attributed to the inhibition of Pa-induced mitogen-activated protein kinase activation. The findings of the present study indicated that TSSre ameliorates hepatic insulin resistance by ameliorating insulin signaling and inhibiting inflammationrelated pathways.

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Screening of tea saponin-degrading strain to degrade the residual tea saponin in tea seed cake

Cited by 6 publications

References 38 publications

Comparative Metagenomics Reveals Microbial Communities and Their Associated Functions in Two Types of Fuzhuan Brick Tea

Comparative Metagenomics Reveals Microbial Communities and Their Associated Functions in Two Types of Fuzhuan Brick Tea

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition

Tea seed saponin‑reduced extract ameliorates palmitic acid‑induced insulin resistance in HepG2 cells

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