Dynamic Analysis of Physicochemical Properties and Polysaccharide Composition during the Pile-Fermentation of Post-Fermented Tea

Abstract

Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples. FT-IR spectra and the free radical scavenging ability of tea polysaccharides, during pile-fermentation of post-fermented tea, were analyzed. The results showed that 23 saccharide components in tea polysaccharides were identified: these belonged to 11 monosaccharides, 5 oligosaccharides, and 6 derivatives of monosaccharides and oligosaccharides. The abundance of oligosaccharides decreased gradually, while monosaccharides, and derivatives of monosaccharides and oligosaccharides increased gradually with the development of pile-fermentation. According to the differences in polysaccharide composition and their abundance, the tea polysaccharide samples extracted from different pile-fermentation stages could be clearly classed into three groups, W-0, W-1~W-4 and W-5~C-1. The pile-fermentation process affected the yield, the content of each component, FT-IR spectra, and the DPPH free radical scavenging ability of tea polysaccharides. Correlation analysis showed that microorganisms were directly related to the changes in composition and the abundance of polysaccharides extracted from different pile-fermentation stages. The study will further help to reveal the function of tea polysaccharides and promote their practical application as a functional food.

Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine

“…Glucoamylase activity was determined using dinitrosalicylic acid method, with glucose serving as the standard curve 6 . The sodium hydroxymethylcellulose method 7 and p ‐nitrophenol method 8 were used to ascertain cellulase and lipase activities respectively.…”

A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea

“…Thermophilic strains can produce cellulase and amylase to increase the content of soluble sugar. 58,59 Among them, cellulase can degrade cellulose to produce glucose, and amylase can hydrolyze starch to produce oligosaccharides. Yeast can secrete enzymes that degrade phenol and produce a sweet xylitol substance.…”

“…Qingzhuan tea polysaccharides are acid polysaccharide or acidic glycoprotein binding to protein, mainly composed of arabinose, rhamnose, ribose, fucose, galactose, glucose, xylose, mannose, and galacturonic acid. , During the process of fermentation, the tea polysaccharides showed a trend of first rising and then decreasing due to the change in microbial population. Thermophilic strains can produce cellulase and amylase to increase the content of soluble sugar. , Among them, cellulase can degrade cellulose to produce glucose, and amylase can hydrolyze starch to produce oligosaccharides. Yeast can secrete enzymes that degrade phenol and produce a sweet xylitol substance .…”

Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea

“…Fermentation increased TPS in Liupao tea in consistency with the findings of other studies. 5,47 The cell wall polysaccharide structure analysis mentioned above found that the cellulose crystal structure was destroyed after fermentation, HC was degraded, and pectin was depolymerized to a certain extent. The carbohydrate correlation analysis during fermentation (Supporting Information, Figure S4) also proved that HC was significantly negatively correlated with TPS, and WSP was significantly positively correlated with TPS, indicating that the increase in TPS content may be due to the degradation of HC and the increase in WSP caused by the destruction of the cell wall structure.…”