Dynamic changes in the diversity and function of bacterial community during black tea processing

Jia, Wen-bao; Zhao, Yi-qiao; Liao, Si-yu; Li, Pin-wu; Zou, Yao; Chen, Shengxiang; Chen, Wei; He, Chao; Du, Xuehui; Zhu, Mingzhi; Xu, Wei

doi:10.1016/j.foodres.2022.111856

Cited by 15 publications

(7 citation statements)

References 49 publications

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“…It has been reported that long noncoding RNAs play an important role in the transformation of secondary metabolites during oolong tea processing, and changes in their expression intensity affect the expression of corresponding target proteins, which in turn regulate the content of polyphenols, flavonoids, and catechins in tea leaves (Li et al., 2022). The activities of glycolysis‐related enzymes, pyruvate dehydrogenase, and tricarboxylic acid cycle‐related enzymes are significantly enhanced during black tea processing, which in turn promotes an increase in the content of amino acids, soluble sugars, and thearubigins in tea leaves (Jia et al., 2022). During white tea processing, cell membranes are gradually disrupted, and catechins are converted or polymerized under catalysis of polyphenol oxidase or peroxidase, resulting in a decrease in catechin content (Wong et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea

Chen,

Zhang,

Wang

et al. 2023

Journal of Food Science

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Shaking and tumbling are extremely important for the formation of the special flavor of Wuyi rock tea. In this study, we analyzed the effects of different shaking and tumbling degrees on the quality index content of tea leaves and determined changes in gene expression in tea leaves using RNA sequencing technology. On this basis, the correlation between gene expression intensities in tea leaves and tea quality index content was analyzed. The results showed that heavy shaking and tumbling (MW3) increased gene expression of metabolic pathways, biosynthesis of secondary metabolites, starch and sucrose metabolism, biosynthesis of amino acids, glycine, serine, and threonine metabolism, alpha‐linolenic acid metabolism pathways and decreased gene expression of flavonoid biosynthesis, carbon fixation in photosynthetic organisms, phenylpropanoid biosynthesis, and plant hormone signal transduction pathways in tea leaves, which in turn increased the content of caffeine, soluble sugar, amino acid and decreased the content of flavone, tea polyphenol, catechin component in tea leaves; the opposite was true for light shaking and tumbling. Second, this study found that MW3 was more beneficial in improving the mellowness, sweetness, and fresh and brisk taste of tea leaves and reducing the bitterness of tea leaves. This study provides some references to guide the processing of Wuyi rock tea with different flavors.Practical ApplicationHeavy shaking and tumbling was more beneficial in improving the mellowness, sweetness, and fresh and brisk taste of tea leaves and reducing the bitterness of tea leaves. Therefore, the degree of shaking and tumbling in Wuyi production can be appropriately improved to produce high‐quality tea and improve the economic benefits of tea.

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Section: Introductionmentioning

confidence: 99%

Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea

Chen,

Zhang,

Wang

et al. 2023

Journal of Food Science

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“…The chemical composition of Ziyan green tea aqueous extracts was analyzed using our previous method ( Jia et al, 2022 ). Briefly, the contents of tea polyphenols (TPs), free amino acids (AA), soluble sugars (SS), Theaflavins (TFs), and Thearubigins (TRs) were determined using spectrophotometry.…”

Section: Methodsmentioning

confidence: 99%

Investigating the antidepressant effect of Ziyan green tea on chronic unpredictable mild stress mice through fecal metabolomics

Jia,

Tang,

Zou

et al. 2023

Front. Microbiol.

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IntroductionSome studies have shown the effectiveness of tea in reducing depression. Gut flora dysfunction is strongly associated with depression. The mechanism by which Ziyan green tea ameliorates depression is not clear.MethodsIn this study, we examined the impact of Ziyan green tea on mice exhibiting symptoms similar to depression. We specifically focused on the role of intestinal flora and its metabolites. We first established a chronic unpredictable mild stress (CUMS) mouse model to induce depressive symptoms and conducted behavioural tests, biochemical tests, and pathological tissue analysis. We also investigated gut microbiota changes by 16S rRNA sequencing and measured faecal metabolites in mice using UHPLC-MS/MS.ResultsThe results showed that Ziyan green tea intervention improved depression-like behaviour, neurobiochemical factors, and reduced levels of pro-inflammatory factors in CUMS mice. Spearman’s correlation analysis showed that different microbial communities (Corynebacterium, Faecalibaculum, Enterorhabdus, Desulfovibrio) correlation with differential metabolites (Cholic acid, Deoxycholic acid, etc.) and depression-related biochemical indicators (5-HT, DA, BDNF, IL-6, and TNF-α).DiscussionIn conclusion, our findings suggest that both low and high-dose interventions of Ziyan green tea have positive preventive effects on CUMS mice without dose dependence, partly because they mainly affect intestinal Purine Metabolism, Bile Acid Biosynthesis and Cysteine Metabolism in CUMS mice, thus stimulating brain 5-HT, DA and BDNF, and decreasing the inflammatory factors IL-6, TNF-α, activate the composition of intestinal flora, improve the intestinal flora environment and thus promote the production of intestinal metabolites, which can be used for depression treatment. It is suggested that Ziyan green tea may achieve an antidepressant effect through the gut-microbiota-brain axis.

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“…(2021) and Jia et al. (2022) recently revealed that some microorganisms, such as Sphingomonas , Variovoraxand , and Methylobacteria elevated the activity of some enzymes, such as phosphoserine phosphatase, homoserine O ‐acetyltransferase, and glycolysis related enzymes, to maintain the transformation of many metabolites, for example, catechins and amino acids during black tea fermentation.…”

Section: Applications Of Metabolomics In Tea Studiesmentioning

confidence: 99%

“…Compared to low and normal oxygen conditions, high oxygen supply decreased the levels of catechins, flavonoid glycosides (e.g., quercetin-3-O-glucosylrutinoside), and phenolic acids (e.g., caffeic acid, chlorogenic acid, and ellagic acid) (Chen et al, 2021). Apart from these enzymatic-catalyzed reactions, Tong et al (2021) and Jia et al (2022) recently revealed that some microorganisms, such as Sphingomonas, Variovoraxand, and Methylobacteria elevated the activity of some enzymes, such as phosphoserine phosphatase, homoserine O-acetyltransferase, and glycolysis related enzymes, to maintain the transformation of many metabolites, for example, catechins and amino acids during black tea fermentation.…”

Section: 31mentioning

confidence: 99%

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

Wen,

Zhu,

Han

et al. 2023

Comp Rev Food Sci Food Safe

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With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre‐processing, multivariate statistical analysis, as well as maker compounds’ identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet–visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.

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Dynamic changes in the diversity and function of bacterial community during black tea processing

Cited by 15 publications

References 49 publications

Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea

Transcriptomic analysis of the effect of shaking and tumbling degree on quality formation of Wuyi rock tea

Investigating the antidepressant effect of Ziyan green tea on chronic unpredictable mild stress mice through fecal metabolomics

Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives

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