Biotransformation of tea catechins using Aspergillus niger tannase prepared by solid state fermentation on tea byproduct

Ni, Hui; Chen, Feng; Jiang, Zedong; Cai, Ming Ying; Yang, Yuan; Xiao, Anfeng; Cai, Hui Nong

doi:10.1016/j.lwt.2014.09.010

Cited by 53 publications

(33 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similarly, using A. niger , Ni et al . () demonstrated maximum tannase activity at a pH level of 5.5 and with an optimum temperature at 50 °C. As for thermostability, the enzyme showed an activity of 22% in up to 60 °C temperatures.…”

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Liu

Costa

Freitas

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Tannase is an inducible enzyme used extensively in food, feed, pharmaceutical and chemical industries. In this study, tannase production and its biochemical properties were evaluated. From 42 Aspergillus strains analysed for potential tannase selection, Aspergillus melleus yielded the best results. Production was analysed using a complete factorial planning of 2³. Maximum activity (452.55 U mL−1) was obtained in the optimal conditions of substrate (5.0 g), initial moisture (60%), tannic acid (2%) and 48 h of fermentation. The molecular weight of the purified enzyme was estimated as 69.52 kDa; its optimum temperature and pH were 40 °C and 5.5, respectively. Regarding the chemical effectors used, tannase was inhibited by ZnCl2, ZnSO4, Triton X‐100 and SDS. The addition of tannase to green tea improved its antioxidant potential by approximately 85% when compared to the control. The present results suggest that tannase may be used as an adjuvant to increase the antioxidant potential of green tea.

show abstract

Section: Resultsmentioning

confidence: 97%

“…Aspergillus niger JMU‐TS528 had 6.0 as the optimum pH and 28 °C as optimum temperature, when using tea stalk as substrate for SSF (Wang et al ., ). Depending on the fungus used, the optimum pH might vary from 4.5 to 6.5, whereas the optimum temperature can range between 30 and 70 °C (Sharma et al ., ; Ni et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Liu

Costa

Freitas

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Afterward, the odor activity value (OAV) was calculated by dividing the concentration of a volatile with its corresponding odor threshold in water obtained from previous researchers. (Birch, Petersen, Arneborg, & Hansen, ; Giri, Osako, Okamoto, & Ohshima, ; Joshi & Gulati, ; Ni, Chen, et al, ; Ni, Hong, et al, ; Qin, Ma, Wu, Shan, & Ren, ; Ravichandran & Parthiban, ; Schuh & Schieberle, ; Tønder, Petersen, Poll, & Olsen, ; Yang et al, ; Zhang, Li, Qi, & Wan, ; Zhu et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…As a result, exquisite processes have been developed to culture A. niger strains in an effort to yield natural food‐grade enzymes (Aguilar, Augur, Favela‐Torres, & Viniegra‐González, ). Researchers have shown that A. niger can grow on some agricultural byproducts such as potato, jamun leaves, tea wastes (TW), and wheat bran (WB), and synthesize multiple enzymes via fermentation (Abdella, Elsayed Mazeed, Yang, & Elbaz, ; Ni, Chen, et al, ; Wang, Ni, Cai, & Xiao, ). Recently, the crude enzymes prepared from A. niger via fermentation on TW medium and wheat bran and orange peel (WBOP) medium have been found in our preliminary tests to be able to change and improve the aroma profile of instant Oolong tea.…”

Section: Introductionmentioning

confidence: 99%

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Zhang

Zhu

et al. 2017

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

Sensory evaluation, GC–MS and omission test were used to characterize aromas of noninstant Oolong tea (NIOT), original instant Oolong tea (OIOT) and its counterparts treated by two enzyme extracts from Aspergillus niger. The results showed that OIOT had stronger sweet, fruity, and roasted notes, but weaker grass and floral notes than NIOT. After treated by the crude enzymes extracted from the fermented broth from tea waste (TW) medium, the treated‐OIOT had an improved aroma similar to that of NIOT, due to the increases of 2‐pentyl‐furan and 3‐cis‐hexen‐1‐ol. In comparison, after the treatment of crude enzymes from wheat bran and orange peel (WBOP) medium, the treated‐OIOT showed significantly aroma difference from NIOT and OIOT, which was attributed to the increases of 3‐cis‐hexen‐1‐ol, γ‐terpinene, and β‐trans‐farnesene. These results revealed that the original aroma of OIOT could be effectively modified and improved by the enzyme extracts, particularly by that from the TW medium. Practical applications Tea is one of the most popular beverages all over the world. Instant tea is an important tea product that is processed from teas by extraction, concentration and drying. Instant tea is more convenient than teas for industrially producing tea foods such as tea beverage, tea break, and tea ice cream. However, the aroma profile of instant tea is always inferior to those of the original unprocessed noninstant teas, because the characteristic aroma of the original unprocessed tea could undergo significant changes during the preparation of instant tea. The present manuscript shows two enzyme extracts from Aspergillus niger could improve the aroma of instant Oolong tea, providing interesting information to promote the aroma of instant tea via enzymatic treatments, which may help to develop effective approaches to enhancing the quality of instant teas.

show abstract

“…Biotransformation research was developed against Budlein A lactone compound, which can produce 3 new metabolites that can reduce tumor cell growth and cell viability in low doses [9]. The next 13 metabolites derived from 20 (S)-Protopanaxatriol compounds that potentially inhibit the growth of 7 cancer cells with an average IC50 below 100 (μmol/Liter) [10] catechin biotransformation [11] and flavonoid compounds that have higher antioxidant biotransformation results [12].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Study of Hyptis pectinata (L.) Poit Extract Biotransformation by Aspergillus niger

Rejeki

Aminin

Suzery

2018

IOP Conf. Ser.: Mater. Sci. Eng.

View full text Add to dashboard Cite

Biotransformation of tea catechins using Aspergillus niger tannase prepared by solid state fermentation on tea byproduct

Cited by 53 publications

References 34 publications

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Preliminary Study of Hyptis pectinata (L.) Poit Extract Biotransformation by Aspergillus niger

Contact Info

Product

Resources

About