An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea

Zhao, Ming; Zhang, Donglian; Su, Xiaoqin; Duan, Shuangmei; Wan, Jin-qiong; Yuan, Wenxia; Liu, Benying; Ma, Yan; Pan, Yinghong

doi:10.1038/srep10117

Cited by 91 publications

(73 citation statements)

References 52 publications

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“…There is no doubt that bacteria and fungi cooperate in the piling fermentation, but no consensus on the microbial composition or on which group plays the dominant role in the fermentation process has been reached (Jiang et al, 2012;Lyu et al, 2013). An integrated metagenomics and metaproteomics investigation of the microbial communities and enzymes in fermentation of Pu-erh tea demonstrated that the dominant bacteria and fungi were Proteobacteria (48.42%) and Aspergillus (94.98%), respectively, and that Aspergillus was the major host of identified proteins (50.45%) (Zhao et al, 2015). Similarly, Jiang et al (2012) compared microbial communities from two different stages during the pile-fermentation of Pu-erh tea using metatranscriptomic analysis and found that Aspergillus niger was the overwhelmingly predominant species at both stages.…”

Section: Pu-erh Teamentioning

confidence: 99%

“…Microbiota has a significant influence on the quality of Pu-erh tea, especially during the wet piling. Various kinds of bio-techniques including DGGE (Tian et al, 2013;Yang et al, 2013), pyrosequencing (Lyu et al, 2013), metatranscriptomics (Jiang et al, 2012), metagenomics and metaproteomics (Zhao et al, 2015) have been used to investigate the microbial composition during the piling process. However, the microbiological profiles of Pu-erh tea are not well understood.…”

Section: Pu-erh Teamentioning

confidence: 99%

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Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Liu

Sadiq

et al. 2017

J. Zhejiang Univ. Sci. B

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Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culturedependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.

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Section: Pu-erh Teamentioning

confidence: 99%

Section: Pu-erh Teamentioning

confidence: 99%

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Liu

Sadiq

et al. 2017

J. Zhejiang Univ. Sci. B

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“…Additionally, a high level of microbiota diversity was gained using culture-independent approaches, such as denaturing gradient gel electrophoresis (PCR-DGGE) [8][9][10][11], a 16S rRNA gene clonal library [7], and pyrosequencing analyses [12,13]. Recently, we investigated the microbial communities and enzymes of an SSF processing sample of PFPT (collected on day 21) using 454 pyrosequencing and LC-MS/MS approaches [13]. The microbiome and 25 toxic metabolites in fermented Pu-erh tea were investigated by Illumina MiSeq platform (Illumina, Inc., SanDiego, CA, USA) and a quantitative multiplex metabolite analysis [14].…”

mentioning

confidence: 99%

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Duan

Zhang

et al. 2017

Applied Sciences

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An in-depth knowledge of the microbiota and metabolites in the solid-state fermentation (SSF) of Post-fermented Pu-erh tea (Pu-erh Shucha, PFPT), a Chinese traditional tea with various health benefits, is essential to develop modern fermentation technology. In this work, the microbial diversity and succession in two laboratory-developed SSF protocols for PFPT were investigated using pyrosequencing analyses of the bacterial 16S rRNA and fungal 18S rRNA genes. The active bacteria in the initial stages of SSF (seven days) were from the raw materials and environment, with a dominance of Proteobacteria in both the raw materials and SSF after seven days. The environmental bacteria were inoculated into the tea mass throughout the fermentation process and multiplied, with a dominance of Firmicutes at day 14 and 21, and then Firmicutes and Actinobacteria at the last stages of fermentation (day 28 and 35). The dominant fungi came from the raw material and were identified at the genus level as Aspergillus throughout the SSF process. The contents of tea polyphenols, free amino acids, gallic acid, theaflavin, thearubigin, and catechins decreased significantly (p < 0.05), while the level of theabrownin increased significantly (p < 0.05). The caffeine content showed no significant change (p > 0.05). In total, 30 bacterial and three fungal genera showed significant correlations to 1-8 and 3-4 identified tea compounds, respectively (p < 0.05). The dynamics of the microbiota and chemical compounds, and correlations between their changes in the SSF of PFPT were revealed, and present a foundation for further studies on the microbial effects on chemical compounds.

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“…The SSF of pu-erh tea was based on the natural microbiota existing on tea leaves and fermentation environment. A 2 kg sample of sun-dried green tea leaves was mixed with 885 mL tap water to achieve given moister content of 35% (w/w) [30]. During the fermentation, tea leaves were mixed to ensure homogeneity and tap water was added to keep the appropriate moisture content at 25-35%.…”

Section: Pu-erh Tea Solid-state Fermentation and Determination Of Cafmentioning

confidence: 99%

“…Microorganisms including bacteria and fungi have profound impact on substance metabolisms and correlation with quality formation of pu-erh tea [25][26][27]. A. niger, Aspergillus tubingensis, Aspergillus fumigatus, Aspergillus acidus, Aspergillus awamori, A. tamarii, Blastobotrys adeninivorans, Candida tropicalis, Fusarium graminearum, Pichia farinosa, Rasamsonia byssochlamydoides, Rasamsonia emersonii, Rasamsonia cylindrospora, Rhizomucor pusillus, Rhizomucor tauricus and Thermomyces lanuginosus have been detected in pu-erh tea [28][29][30][31]. Theophylline has several applications in therapeutics, especially as anti-asthmatic, anticancer, anti-cellulite and combinatorial drug [32][33][34].…”

Section: Introductionmentioning

confidence: 99%

Isolation, characterization and application of theophylline-degrading Aspergillus fungi

Zhou

Xia

et al. 2020

Microb Cell Fact

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Background: Caffeine, theobromine and theophylline are main purine alkaloid in tea. Theophylline is the downstream metabolite and it remains at a very low level in Camellia sinensis. In our previous study, Aspergillus sydowii could convert caffeine into theophylline in solid-state fermentation of pu-erh tea through N-demethylation. In this study, tea-derived fungi caused theophylline degradation in the solid-state fermentation. The purpose of this study is identify and isolate theophylline-degrading fungi and investigate their application in production of methylxanthines with theophylline as feedstock through microbial conversion.Results: Seven tea-derived fungi were collected and identified by ITS, β-tubulin and calmodulin gene sequences, Aspergillus ustus, Aspergillus tamarii, Aspergillus niger and A. sydowii associated with solid-state fermentation of pu-erh tea have shown ability to degrade theophylline in liquid culture. Particularly, A. ustus and A. tamarii could degrade theophylline highly significantly (p < 0.01). 1,3-dimethyluric acid, 3-methylxanthine, 3-methyluric acid, xanthine and uric acid were detected consecutively by HPLC in A. ustus and A. tamarii, respectively. The data from absolute quantification analysis suggested that 3-methylxanthine and xanthine were the main degraded metabolites in A. ustus and A. tamarii, respectively. 129.48 ± 5.81 mg/L of 3-methylxanthine and 159.11 ± 10.8 mg/L of xanthine were produced by A. ustus and A. tamarii in 300 mg/L of theophylline liquid medium, respectively. Conclusions:For the first time, we confirmed that isolated A. ustus, A. tamarii degrade theophylline through N-demethylation and oxidation. We were able to biologically produce 3-methylxanthine and xanthine efficiently from theophylline through a new microbial synthesis platform with A. ustus and A. tamarii as appropriate starter strains.

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An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea

Cited by 91 publications

References 52 publications

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

Microbial Succession and the Dynamics of Chemical Compounds during the Solid-State Fermentation of Pu-erh Tea

Isolation, characterization and application of theophylline-degrading Aspergillus fungi

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