Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea

文献类型： 外文期刊

第一作者： Li, Guangneng

作者： Li, Guangneng;Zhang, Jianyong;Gao, Ying;Yin, Junfeng;Li, Guangneng;Niu, Debao;Cui, Hongchun

作者机构：

关键词： fermentation temperature; black tea; non-volatile components; metabolomics; enzyme inhibitory activity; tea pigments

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.1； 五年影响因子：5.4 ）

ISSN： 2296-861X

年卷期： 2024 年 11 卷

页码：

收录情况： SCI

摘要： Fermentation significantly influences the chemical composition of black tea, yet the effects of different fermentation temperatures on non-volatile components and their in vitro hypoglycemic activity are insufficiently studied. This research investigates how varying temperatures (20, 25, and 30 degrees C) affect the bioactive profile and the inhibitory activity of Jinxuan black tea against alpha-glucosidase and alpha-amylase. Our results show that lower fermentation temperatures (20 degrees C) lead to elevated levels of key bioactive compounds, including tea polyphenols (9.24%), soluble sugars (8.24%), thearubigins (7.17%), and theasinesin A (0.15%). These compounds correlate strongly with enhanced alpha-glucosidase inhibition (R = 0.76-0.97). Non-targeted metabolomic analysis revealed that 36 differential metabolites, including catechins, exhibited altered levels with increasing fermentation temperature. Notably, tea fermented at 20 degrees C exhibited superior hypoglycemic activity, with alpha-glucosidase inhibition (IC50 = 14.00 +/- 1.00 mu g/ml) significantly outperforming alpha-amylase inhibition (IC50 = 2.48 +/- 0.28 mg/ml). The findings of this research underscore the importance of fermentation temperature in optimizing the bioactive profile of black tea. It is proposed that recommendations for future processing or formulation should emphasize the use of lower fermentation temperatures, aimed at augmenting the health benefits linked to higher polyphenol content and stronger hypoglycemic activity.

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