Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics

“…Theaflavin, the condensation of polyphenols, showed abundant in black tea, which was also reported in Fraser et al (2012). In positive mode, the contents of gallic acid and caffeine elevated mostly during MFP, which was in good agreement with the results of previous report (Scoparo et al, 2012;Zhu et al, 2015). It showed that caffeine was the marker metabolite of FBT, while it had been reported that caffeine content decreased during the microbial fermentation with Aspergillus oryzae (Kim et al, 2013) or the yeast fermentation (Wang, Wan, Hu, & Pan, 2008).…”

“…In addition, it was reported that the activities increased with the course of MFP, which indicated that this process produced new varieties of functional metabolites (Mo et al, 2008). Furthermore, new metabolites such as three triterpenoids (Ling et al, 2010), one norisoprenoid (Luo et al, 2012), seven new B ring fission catechins (flavan-3-ols) derivatives (Jiang et al, 2011;Luo, Du, et al, 2013;Zhu et al, 2015) were reported from a few phytochemical investigations on FBT. Especially these B ring fission catechins have not been identified in other tea products, which suggested that the biochemical profiles of FBT were influenced significantly by MFP.…”

“…On the basis of the degree of fermentation and manufacturing process, Chinese commercial teas can be classified into four categories as non-fermented (green tea), semi-fermented (oolong tea), fullyfermented (black tea) and post-fermented (dark tea) (Lv, Zhang, Lin, & Liang, 2013;Zhu, Chen, Ji, Hu, & Ling, 2015). As semifermented and fully-fermented tea products, components and flavors are mainly influenced by the enzymes and temperature during the fermentation process.…”

“…as the dominant fungi. At the end of the fermentation, the tea brick is predominant by yellow fungi, called ''golden flora'', which indicates massive production of complex metabolites by fungi (Luo, Du, et al, 2013;Mo, Zhu, & Chen, 2008;Xu et al, 2011;Zhu et al, 2015;Yue et al, 2014). The complex biochemical profiles are considered as the critical element to form the special flavors and a spectrum of health benefits of FBT, such as antihyperlipidemia, antiobesity, antihyperglycemia, and antidysentery activities (Fu et al, 2011;Luo et al, 2012).…”

Nutraceuticals and cardiovascular risk: potential role of EPCs modulation

“…Moreover, HPLC analysis of samples obtained from fermentation procedures showed that the level of major tea catechins epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) dropped increasingly to about 1/3 in the final product [72] . Also in kidney bean extracts HPLC analysis showed a huge increase of total bioactive compounds, in particular non-anthocyanin phenolic compounds, after fermentation [66] .…”