Flavor constituents of pickled tea, miang, in Thailand.

Kawakami, Michiko; Chairote, Griangsak; Kobayashi, Akio

doi:10.1271/bbb1961.51.1683

Cited by 15 publications

(15 citation statements)

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“…Since tea leaves are rich in phenolic compounds, the microbial fermented tea develops unique functions and has multiple beneficial effects on human health. Previous investigation also confirmed that Miang contains similar bioactive compounds including polyphenols, flavonoids, catechins, caffeine, gallic acids, tannins, volatile flavor and aromatic compounds which result in the strong aromatic odor and taste in range of indigenous fermented teas [2][3][4][5][6]. Furthermore, number of studies have described bioactive benefits and human health-relevant effects of tea phenolic compounds, including reducing the risk of cardio vascular disease, improving oral hygiene, cancer prevention, reduction of cholesterol level, and modulating blood pressure [7][8][9][10].…”

Section: Introductionmentioning

confidence: 68%

“…The high number of samples obtained from Chiang Mai province aligns with the high number of Miang plantation areas which are also well distributed in various districts [1]. Furthermore, the previous reports related to this fermented tea over recent decades mostly investigated samples from Chiang Mai area [5,11,31]. Nan and Phrae provinces also have a long history of Miang production and provide Miang product with unique characteristics that differs from Chiang Mai and Chiang Rai areas [1].…”

Section: Isolation Of Bacillus Sppmentioning

confidence: 99%

“…Furthermore, most of the yeast isolates obtained from Miang were harboring both tannin-tolerant capability and tannase producing ability [13]. Previous reports on the flavor constituents of Miang have also revealed that Miang possesses larger amounts of phenolic compounds than steamed tea leaves [5]. The useful therapeutic phenolic compounds which are related to the catechins and tannins were also found in Miang at higher concentrations when compared to fresh tea leaves, particularly in Miang made from young tea leaves [6].…”

Section: Introductionmentioning

confidence: 99%

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Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Unban

Kochasee

Shetty

et al. 2020

Foods

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A total of 117 Bacillus strains were isolated from Miang, a culture relevant fermented tea of northern Thailand. These strains were collected from 16 sampling sites in north Thailand. In this collection 95 isolates were tannin-tolerant Bacillus capable of growth on nutrient agar supplemented with 0.5% (w/v) total tannins from tea leaves extract (TE). The strains were also positive for pectinase, xylanase and amylase activity, while 91 and 86 isolates were positive for cellulase and β-mannanase, respectively. Only 21 isolates producing extracellular tannase were selected for further characterization. Identification by 16S rRNA gene sequence analysis revealed that more than 50% (11 of 21 isolates) were Bacillus tequilensis, whereas the remaining were B. siamensis (3), B. megaterium (3), B. aryabhattai (3) and B. toyonensis (1). B. tequilensis K34.2 produced the highest extracellular tannase activity of 0.60 U/mL after cultivation at 37 °C for 48 h. In addition, all 21 isolates were resistant to 0.3% (w/v) bile salt, sensitive to gentamicin, erythromycin, vancomycin and kanamycin and also tolerant to acidic condition. Cell hydrophobicity varied from 9.4 to 80.4% and neutralized culture supernatants of some Bacillus isolates showed bacteriocin producing potentiality against Samonella enterica serovar Typhimurium TISTR 292. All tested probiotic properties indicated that B. tequilensis K19.3, B. tequilensis K34.2 and B. siamensis K19.1 had high probiotic potential. This is the first report describing tannin-tolerant Bacillus and their extracellular tannase producing capability in Miang, a traditional fermented tea of Thailand.

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Section: Introductionmentioning

confidence: 68%

Section: Isolation Of Bacillus Sppmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Unban

Kochasee

Shetty

et al. 2020

Foods

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“…Young tea leaves are collected, steamed, wrapped tightly in individual bundles, packed into containers, pressed tightly and weighted down, covered with banana leaves, then fermented for three months. The product has a pickled flavor, sour and flowery (14). Various strains of LAB including Lactobacillus sp., Pediococcus sp.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial and Antioxidant Activities of Acid and Bile Resistant Strains of Lactobacillus fermentum Isolated from Miang

Klayraung¹,

Okonogi²

2009

Braz. J. Microbiol.

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Miang is a kind of traditional fermented tea leaves, widely consumed in northern Thailand as a snack. It contains several kinds of Lactobacilli spp. The aim of this study was to isolate strains of Lactobacillus fermentum from miang and to investigate their antibacterial and antioxidant activities. The agar spot and well assays were used for determination of antibacterial power. The antibacterial mechanism was investigated by cell morphologic change under scanning electron microscope (SEM). Antioxidant activity was studied by means of free radical scavenging and ferric reducing power assays. The acid and bile screening tests indicated that L. fermentum FTL2311 and L. fermentum FTL10BR presented antibacterial activity against several pathogenic bacteria: Listeria monocytogenes DMST 17303, Salmonella Typhi DMST 5784, Shigella sonnei DMST 561 (ATCC 11060) and Staphylococcus aureus subsp. aureus DMST 6512 (ATCC 6538Ptm). The results from SEM suggested that the antibacterial action was due to the destruction of cell membrane which consequently caused the pathogenic cell shrinking or cracking. The antioxidant study suggested that both L. fermentum FTL2311 and L. fermentum FTL10BR strains could liberate certain substances that possessed antioxidant activity expressed as trolox equivalent antioxidant capacity (TEAC) and equivalent concentration (EC) values for free radical scavenging and reducing mechanisms, respectively. The supernatant of L. fermentum FTL2311 broth revealed TEAC and EC values of 22.54±0.12 and 20.63±0.17 >M.mg-1 respectively, whereas that of L. fermentum FTL10BR yielded TEAC and EC values of 24.09±0.12 and 21.26±0.17 >M.mg-1 respectively. These two strains isolated from miang present high potential as promising health-promoting probiotics.

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“…Recently reports show the high levels of gallic acid in pickled tea by anaerobic solid-state fermentation reached to the level in Galla chinensis as can be functional tea was reported [5], the resorcinol, a specific-antioxidant in Awa-ban tea, was identified as a novel antioxidant [6], the caffeine and the catechins contents in Miang tea produced in Thailand were analyzed [3]; [7] as well as the polyphenol content of Laphet was also analyzed [8]. Besides the aroma components of Miang examined [9]. Other investigations have focused on the identification of microbial strains that play an important role in the fermentation of pickled tea [2], [4], [10]- [12].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Changes in Chemical Constituents during Processing of Miang (Thai Fermented Tea Leaf) in Various Degree of Tea leaf Maturity

Bouphun¹,

Xu²,

Wu³

et al. 2018

ijfe

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Miang (Thai fermented tea leaves) was made from wild tea leaves (Camellia sinensis var assamica) by traditional process with associated microorganism by natural. In this study we focus on to examine the chemical constituents as tea polyphenols, major catechins, free amino acids (FAAs) and organics acids belong with pH that dynamic changes during traditional Miang processing in various degree of tea leaf maturity (young and mature leaf). To indicate the level of fermentation which is related to Miang quality and provides the potential benefit for human health. This present study is the first report that the organic acids considered to be key components of Miang fermentation are acetic acid, citric acid, fumaric acid and lactic acid. The pH value in mature Miang reduced faster than young Miang, thus astringent Miang should be made by young tea leaves with optimal fermentation time 10-20 d, pH 5.33-5.34, sour Miang could be made by young or mature tea leave, completed fermentation time 30 d, pH 4.49-4.75. The predominant catechin composition in young and mature Miang for 30 d of fermentation are EGCG, C, EGC, EC, ECG and GCG. The highest caffeine content was in young Miang at 20 d (6.24%DW), and in mature Miang at 30 d of fermentation (6.23%DW). The predominant FAAs in young and mature Miang was theanine which was responsible for umami taste in Miang. 

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Flavor constituents of pickled tea, miang, in Thailand.

Cited by 15 publications

References 0 publications

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Tannin-tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties

Antibacterial and Antioxidant Activities of Acid and Bile Resistant Strains of Lactobacillus fermentum Isolated from Miang

Dynamic Changes in Chemical Constituents during Processing of Miang (Thai Fermented Tea Leaf) in Various Degree of Tea leaf Maturity

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