Analysis of the Impact of Tea-derived Microbial Fermentation on the Characteristic Compounds of Sun-dried Green Tea Based on Non-targeted Metabolomics
YANG Huang-Jian1, CHEN Zhou-Qin1, ZHENG Mu-Chuang2, LYU Wan-Qi3, LYU Ying-Feng3, LUO Li-Jin1, ZHANG Zhu-Lan1, LIAN Yun-Yang1*
1 Fujian Key Laboratory of Screening for Novel Microbial Products, Fujian Institute of Microbiology, Fuzhou 350007, China; 2 Guangdong North Indust Trial and Commercial Institutes of Green Skincare Co., Ltd., Shantou 515100, China; 3 Guangdong Yalijie Fine Chemical Co., Ltd., Shantou 515100, China
Abstract：The inoculation and fermentation of tea-origin microorganisms can enhance the quality and flavor of green tea, thus offering novel perspectives for the processing and treatment of green tea. In this study, the effects of liquid fermentation of P. parafulva T1 and D. Hansenii T12 isolated from fresh tea (Camellia sinensis) leaves on green tea were investigated. Non-targeted metabolomics studies were carried out on the green tea samples before and after fermentation was performed by ultra high performance liquid chromatography - quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS), and a total of 118 characteristic differential metabolites were screened out. After fermentation with T1, the contents of significant differential metabolites such as xanthine, theophylline, and 3-methylxanthine were significantly increased, while the contents of caffeine and theobromine were significantly decreased. After fermentation with T12, the contents of differential metabolites such as gallic acid, catechin, epicatechin, gallocatechin, epigallocatechin, and theaflavin significantly increased, while epigallocatechin gallate and hydrolyzable tannins significantly decreased. Through metabolic pathway enrichment analysis in the KEGG database, the result showed that the metabolic pathways in green tea fermented by T1 bacteria were mainly enriched in glyoxylate and dicarboxylate metabolism, phenylalanine metabolism, biosynthesis of phenylpropanoids, and caffeine metabolism, while the metabolic pathways in green tea fermented by T12 bacteria were mainly enriched in tyrosine metabolism, sphingolipid metabolism, alanine, flavone and flavonol biosynthesis, and anthocyanin synthesis. Consequently, the fermentation with tea-origin microorganisms had brought about remarkable changes in the composition and content of metabolites in sun-dried green tea. Through the screening and analysis of differential metabolites, this study provides an experimental basis for the fermentation and utilization of green tea.
杨煌建, 陈洲琴, 郑木创, 吕婉琪, 吕英锋, 罗立津, 张祝兰, 连云阳. 基于非靶代谢组学分析茶源微生物发酵对晒青绿茶特征化合物的影响[J]. 农业生物技术学报, 2024, 32(12): 2859-2869.
YANG Huang-Jian, CHEN Zhou-Qin, ZHENG Mu-Chuang, LYU Wan-Qi, LYU Ying-Feng, LUO Li-Jin, ZHANG Zhu-Lan, LIAN Yun-Yang. Analysis of the Impact of Tea-derived Microbial Fermentation on the Characteristic Compounds of Sun-dried Green Tea Based on Non-targeted Metabolomics. 农业生物技术学报, 2024, 32(12): 2859-2869.
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