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.
- 相关文献
作者其他论文 更多>>
-
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
作者：Liu, Panpan;Feng, Lin;Chen, Jia;Wang, Shengpeng;Wang, Xueping;Zheng, Pengcheng;Liu, Zhonghua;Chen, Jia;Han, Yanna;Ma, Mengjun
关键词：Qingzhuan tea; Flavor characteristics; Chemical composition; Microorganism; Health benefits
-
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Song, Zhiyu;Jiang, Zixiang
关键词：Fresh tea leaves; Geographic origin; Near infrared spectroscopy; Partial least squares; Genetic algorithm
-
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation
作者：Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng;Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng
关键词：Qingzhuan tea; pile fermentation; microorganisms; quality-related components
-
Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng
关键词：fresh tea leaves; price; near-infrared spectroscopy; synergy interval partial least squares; back propagation-artificial neural network; transfer function
-
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
作者：Xue, Jinjin;Liu, Panpan;Feng, Lin;Zheng, Lin;Gui, Anhui;Wang, Xueping;Wang, Shengpeng;Ye, Fei;Teng, Jing;Gao, Shiwei;Zheng, Pengcheng
关键词：Kokumi peptides; Bitter peptides; Flavonoids; Amino acids; Trans -catechins
-
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis
作者：Gui, Anhui;Feng, Zhihui;Yin, Junfeng;Gui, Anhui;Ni, Dejiang;Gui, Anhui;Gao, Shiwei;Zheng, Pengcheng;Liu, Panpan;Ye, Fei;Wang, Shengpeng;Xue, Jinjin;Xiang, Jun
关键词：Enshiyulu tea; green tea; non-volatile components; steaming; fixation; metabolomic
-
Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea
作者：Ye, Fei;Gui, Anhui;Liu, Panpan;Wang, Shengpeng;Wang, Xueping;Teng, Jin;Zheng, Lin;Feng, Lin;Chen, Xun;Gao, Shiwei;Zheng, Pengcheng;Ye, Fei;Qiao, Xiaoyan;Han, Hanshan;Zhang, Binghua;Gao, Zhiming
关键词：Yuan An yellow tea; roasting time; taste flavor; color; aroma; non-targeted metabolomics
