Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus

文献类型： 外文期刊

第一作者： Ma, Yan

作者： Ma, Yan;Su, Xiao-qin;Jiang, Bin;Nian, Bo;Chen, Li-jiao;Liu, Ming-li;Zhang, Zheng-yan;Jiao, Wen-wen;Liu, Qian-ting;Zhao, Ming;Ling, Tie-jun;Wang, Dao-ping;Mu, Yong-ying;Pan, Ying-hong;Zhao, Ming;Zhao, Ming;Su, Xiao-qin

作者机构：

关键词： Aspergillus; Carbohydrate; Carbohydrate-active enzyme; Fermentation; Metabolomics; Proteomics; Pu-erh tea

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 334 卷

页码：

收录情况： SCI

摘要： Post-fermented Pu-erh tea (PFPT) is a microbially-fermented tea with distinct sensory qualities and multiple health benefits. Aspergillus are the dominant fungi in the fermentation and the main contributors to the characteristics of PFPT, so their underlying functions warrant detailed study. Here, tea leaves were fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus, and resulting samples (designated as Asn, Ast and Asf, respectively) were analyzed by proteomic and metabolomic methods. Changes to the composition of flavonoids, glycerophospholipids, organo-oxygen compounds and fatty acids resulting from Aspergillus fermentation were observed. Carbohydrate-active enzymes, e.g., endoglucanases and cellulases, for degradation of cellulose, starch, lignin, pectin, xylan and xyloglucan were identified. Glycoside hydrolase, glycosyltransferases, tannase, laccases, vanillyl-alcohol oxidases and benzoquinone reductase were identified and hypothesized to catalyze hydrolysis, oxidation, polymerization and degradation of phenolic compounds. Together, functions of Aspergillius were demonstrated as production of enzymes to change concentrations and compositions of metabolites in tea leaves.

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