Literature DB >> 22239674

Change in tea polyphenol and purine alkaloid composition during solid-state fungal fermentation of postfermented tea.

Jin-Hua Qin1, Ning Li, Peng-Fei Tu, Zhi-Zhong Ma, Liang Zhang.   

Abstract

The aim of this study was to evaluate tea polyphenol and purine alkaloid contents of pu-erh tea (Camellia assamica) in a fermentation solid system with Aspergillus niger and Aspergillus fumigatu. In addition, the objective was to find the major intermediate product during fermentation by HPLC-MS(n) analysis. The results showed the change of catechin, ester-catechins and gallic acid by quantitative analysis. In the early stages, the contents of ester-catechins were lightly increased. Then, ester-catechins were gradually degraded to produce catechins and gallic acid. Furthermore, a major metabolic intermediate compound of catechins was observed and elucidated by HPLC-DAD-MS(n) analysis. This study provided a reliable dynamic data description and metabolic pathway of tea polyphenols for postfermented pu-erh tea.

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Year:  2012        PMID： 22239674     DOI： 10.1021/jf204844g

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


  10 in total

1.  Correlation analysis between filamentous fungi and chemical compositions in a pu-erh type tea after a long-term storage.

Authors:  Binxing Zhou; Cunqiang Ma; Xiaoying Ren; Tao Xia; Chengqin Zheng; Xiaohui Liu
Journal:  Food Sci Nutr       Date:  2020-04-13       Impact factor: 2.863

2.  Changes in the Biotransformation of Green Tea Catechins Induced by Different Carbon and Nitrogen Sources in Aspergillus niger RAF106.

Authors:  Xiang Fang; Minru Du; Tong Liu; Qian'an Fang; Zhenlin Liao; Qingping Zhong; Jianwen Chen; Xiaolin Meng; Shiyu Zhou; Jie Wang
Journal:  Front Microbiol       Date:  2019-11-01       Impact factor: 5.640

3.  Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi.

Authors:  Binxing Zhou; Cunqiang Ma; Xiaoying Ren; Tao Xia; Xiaohong Li; Yang Wu
Journal:  BMC Microbiol       Date:  2019-11-26       Impact factor: 3.605

4.  Guanine deaminase provides evidence of the increased caffeine content during the piling process of pu'erh tea.

Authors:  Si-An Pan; Ying Sun; Mengmeng Li; Wei-Wei Deng; Zheng-Zhu Zhang
Journal:  RSC Adv       Date:  2019-11-07       Impact factor: 3.361

Review 5.  Modulation effects of microorganisms on tea in fermentation.

Authors:  Ting Hu; Shuoshuo Shi; Qin Ma
Journal:  Front Nutr       Date:  2022-08-02

6.  Comparison in antioxidant and antitumor activities of pine polyphenols and its seven biotransformation extracts by fungi.

Authors:  Hui Li; Zhenyu Wang
Journal:  PeerJ       Date:  2017-05-23       Impact factor: 2.984

7.  Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradation.

Authors:  Binxing Zhou; Cunqiang Ma; Hongzhen Wang; Tao Xia
Journal:  BMC Microbiol       Date:  2018-06-05       Impact factor: 3.605

8.  3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2.

Authors:  Binxing Zhou; Cunqiang Ma; Chengqin Zheng; Tao Xia; Bingsong Ma; Xiaohui Liu
Journal:  BMC Microbiol       Date:  2020-08-27       Impact factor: 3.605

9.  Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches.

Authors:  Maoyun Li; Yue Xiao; Kai Zhong; Yanping Wu; Hong Gao
Journal:  Foods       Date:  2022-03-18

10.  A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation.

Authors:  Luting Cao; Xuemei Guo; Guangjin Liu; Yuelin Song; Chi-Tang Ho; Ruyan Hou; Liang Zhang; Xiaochun Wan
Journal:  J Food Drug Anal       Date:  2017-02-16       Impact factor: 6.157
  10 in total

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