Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of alpha-amylase and lipase
文献类型： 外文期刊
作者： Feng, Lin 1 ; Liu, Panpan 1 ; Zheng, Pengcheng 1 ; Zhang, Liang 2 ; Zhou, Jie 3 ; Gong, Ziming 1 ; Yu, Yongchao 2 ; Gao, 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Fruit & Tea, Wuhan 430064, Peoples R China
2.Anhui Agr Univ, Sch Tea & Food Sci & Technol, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
3.Northwest A&F Univ, Coll Hort, Yangling 712100, Shaanxi, Peoples R China
期刊名称：SCIENTIFIC REPORTS （ 影响因子：4.379； 五年影响因子：5.133 ）
ISSN： 2045-2322
年卷期： 2020 年 10 卷 1 期
页码：
收录情况： SCI
摘要： Qingzhuan tea (QZT), a post-fermented tea, has been reported to have anti-obesity and anti-hyperglycemic effects, perhaps due to bioactive compounds that inhibit lipase and alpha-amylase. It is unknown what chemical constituents' changes and what bioactive compounds occur during the manufacture of QZT. The aim of this study was to determine the secondary metabolites changes that occur during post-fermentation and how these changes affect the ability of QZT to inhibit the activities of lipase and alpha-amylase. During the processing steps, metabolites levels and their inhibitory effects on lipase and alpha-amylase were assessed. Changes in content and activities suggested that the first turn over or the second turn over was critical for the formation and conversion of bioactive compounds responsible for the anti-obesity and hypoglycemic effects. The relationship between constituents and activities was further evaluated by correlation analysis, which showed that amino acids and flavonoids might be responsible for the anti-obesity and anti-hyperglycemic effects of QZT. This study clarified that compounds were altered during pile fermentation of QZT and tentatively identified the bioactive compounds formed during QZT manufacture.
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