Influence of thermophilic microorganism on non-volatile metabolites during high-temperature pile-fermentation of Chinese dark tea based on metabolomic analysis
文献类型： 外文期刊
作者： Zhu, Wen 1 ; Wang, Wenfeng 1 ; Xu, Wencan 1 ; Wu, Shuang 1 ; Chen, Wenjun 1 ; Huang, Youyi 1 ; Wang, Shengpeng 3 ;
作者机构： 1.Huazhong Agr Univ, Dept Hort, Key Lab Hort Plant Biol & Tea Sci, Minist Educ, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Forestry Sci Coll, Wuhan 430070, Peoples R China
3.Hubei Acad Agr Sci, Inst Fruit & Tea, Wuhan 430064, Peoples R China
关键词： Thermophilic microorganism; High-temperature; Chinese dark tea; Pile-fermentation; Nontargeted metabolomic analysis
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.231； 五年影响因子：2.925 ）
ISSN： 1226-7708
年卷期： 2022 年 31 卷 7 期
页码：
收录情况： SCI
摘要： Pile-fermentation is a critical procedure for producing Chinese dark tea, during which thermophilic microorganisms would play an irreplaceable role. However, there have been little researches on the influences of thermophilic microorganism pile-fermentation (TMPF) in high-temperature of Chinese dark tea. Thus, we conducted high-performance liquid chromatography and nontargeted metabolomic to analyze the non-volatile metabolites of TMPF. Our results discovered that the amounts of ( -)-epigallocatechin gallate, ( -)-epigallocatechin, ( -)-epicatechin gallate, and ( -)-epicatechin were decreased significantly (p < 0.05) after TMPF. By using nontargeted metabolomic analysis, a total of 1733 ion features were detected. KEGG pathway enrichment analysis showed that TMPF had a significant impact on caffeine metabolism. Also, theophylline, 3-methylxanthine, and 1,3,7-trimethyluric acid were increased significantly after TMPF, which suggested that demethylation and oxidation reaction might be the main pathways of caffeine metabolism. This study provides a better understanding of the mechanism of TMPF during high-temperature for Chinese dark tea and lays a foundation for further research.
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