Contact Us Add to Favorite
 
NianQi Search Adv Search
33
农业生物技术学报  2024, Vol. 32 Issue (12): 2859-2869    DOI: 10.3969/j.issn.1674-7968.2024.12.015
Articles and Letters Current Issue | Archive | Adv Search |
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
Download: PDF (3631 KB)   HTML (1 KB) 
Export: BibTeX | EndNote (RIS)      
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.
Key wordsGreen tea      Fermentation      Debaryomyces hansenii      Pseudomonas parafulva      Non-targeted metabolomics      Chemical component     
Received: 12 June 2024     
ZTFLH:  S571.1  
  TS201.3  
Corresponding Authors: *yylianfim@139.com   
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
YANG Huang-Jian
CHEN Zhou-Qin
ZHENG Mu-Chuang
LYU Wan-Qi
LYU Ying-Feng
LUO Li-Jin
ZHANG Zhu-Lan
LIAN Yun-Yang
Cite this article:   
YANG Huang-Jian,CHEN Zhou-Qin,ZHENG Mu-Chuang, et al. Analysis of the Impact of Tea-derived Microbial Fermentation on the Characteristic Compounds of Sun-dried Green Tea Based on Non-targeted Metabolomics[J]. 农业生物技术学报, 2024, 32(12): 2859-2869.
URL:  
https://journal05.magtech.org.cn/Jwk_ny/EN/10.3969/j.issn.1674-7968.2024.12.015     OR     https://journal05.magtech.org.cn/Jwk_ny/EN/Y2024/V32/I12/2859
Copyright © Editorial Board of 农业生物技术学报
Supported by:Beijing Magtech