文献类型： 外文期刊
作者： Feng, Lin 1 ; Liu, Panpan 1 ; Wang, Shengpeng 1 ; Teng, Jing 1 ; Wang, Xueping 1 ; Zheng, Lin 1 ; Ye, Fei 1 ; Gui, Anhui 1 ; Xue, Jinjin 1 ; Gao, Shiwei 1 ; Zheng, Pengcheng 1 ;
作者机构： 1.Hubei Acad Agr Sci, Fruit & Tea Res Inst, Wuhan 430064, Peoples R China
2.Minist Agr & Rural Affairs, Hubei Tea Engn & Technol Res Ctr, Key Lab Tea Resources Comprehens Utilizat, Wuhan 430064, Peoples R China
关键词： qingzhuantea; pile fermentation processes; proteome; metabolomic; tea leaves; microorganism
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）
ISSN： 0021-8561
年卷期： 2024 年 72 卷 38 期
页码：
收录情况： SCI
摘要： To determine the effects of microbial proteins on Qingzhuan tea sensory quality during tea pile fermentation, tea leaf metabolomic and microorganism proteomic analyses were performed. In total, 1835 differential metabolites and 443 differentially expressed proteins of the microorganisms were identified. Correlation analysis between metabolomics and proteomics data revealed that the levels of microbial proteins EG II and CBH I cellulase may play important roles in cell wall construction and permeability, which were crucial for the interaction between tea leaves and microorganisms. Microbial proteins heat shock proteins (HSP), alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), and CuAO related to detoxification and stress responses showed a positive correlation with tea theanine, glutamine, gamma-aminobutyric acid, glutamic acid, catechin, (-)-gallocatechin gallate, and (-)-catechin gallate, suggesting their effects on tea characteristic compound accumulation, thus affecting Qingzhuan tea sensory quality.
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