Microbial bioconversion of the chemical components in dark tea

Zhu, Mingzhi; Li, Na; Zhou, Fang; Ouyang, Jian; Lu, Dan-min; Xu, Wei; Li, Juan; Lin, Haiyan; Zhang, Zhang; Xiao, Jianbo; Wang, Kunbo; Huang, Jianan; Z, Liu; Wu, Jian‐Lin

doi:10.1016/j.foodchem.2019.126043

Cited by 207 publications

(142 citation statements)

References 72 publications

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“…41,[47][48][49] However, neither the exact structures nor the diversity of the products matched those extracted directly from dark teas, which is the result of solid-state, aerobic fermentation. 4,5,13 This is why we were inspired to develop a solid-state culture for fungal strains isolated from dark teas.…”

Section: Other Results Based On the Fbmn Analysismentioning

confidence: 99%

“…2,3 In recent years, dark teas have been studied for their health benefits, such as anti-diarrheal, anti-hyperlipidemic and anti-hyperglycemic activities. 4,5 Unique to the dark teas, the manufacturing process includes a microbial fermentation stage, during which tea leaves (at 20 to 60% initial moisture) are piled together for a certain period of time, ranging from a half a day to several months. 3 The piles for fermentation are huge with the height up to 3m, creating an environment where the heat produced by the microbial fermentation increases the temperature up to 80 °C.…”

Section: Introductionmentioning

confidence: 99%

“…6 In this post-fermentation stage, a series of complex chemical changes occur, which subsequently contribute to the unique quality characteristics and health benefits of dark teas. 4,5 The sample names in the yellow frames are expressed as 'medium_strain ID'. For example, PDA_FEc.1-1 means the extract of the PDA medium incubated with the fungal strain FEc.1-1 (ID of Eurotium cristatum), while PT_FA.8-1 means the extract of the PT medium incubated with the strain FA.8-1 (Aspergillus sp.).…”

Section: Introductionmentioning

confidence: 99%

“…[9][10][11][12] FBRFAs are important bioactive compounds in dark teas, and are likely derived from the EGCG through microbial fermentation due to both structural similarities and the high content of EGCG in tea leaves. 5,10,13 However, the metabolic processes involved in the production of FBRFAs are poorly known, along with the extend of their structural diversity and bioactivities. 4 Recently, a number of FBRFAs, such as teasperin as well as teadenols A and B, have been detected in tea leaves after fermentation by some fungal strains.…”

Section: Introductionmentioning

confidence: 99%

“…Most fungi from dark teas are aerobic and grow on the surface of the tea leaves. 5,9 In comparison to a liquid culture, a solid medium provides sufficient atmosphere for aerobic fungi, which means a growth environment that is more similar to that on tea leaves, compared to growth in submerged cultures. A solid medium also allows dissipation of the biologically generated heat, due to the smaller volume compared to the piles of tea leaves ( Figure S1).…”

Section: Introductionmentioning

confidence: 99%

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Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

Xie¹,

Kong²,

Li³

et al. 2020

Preprint

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Dark teas are prepared by a microbial fermentation process. Flavan-3-ol B-ring fission analogues (FBRFAs) are some of the key bioactive constituents that characterise dark teas. The precursors and the synthetic mechanism involved in the formation of FBRFAs are not known. Using a unique solid-state fermentation system with <i>β</i>-cyclodextrin inclusion complexation, as well as targeted chromatographic isolation, spectroscopic identification, and Feature-based Molecular Networking (FBMN) on the Global Natural Products Social Molecular Networking (GNPS) web-platform, we reveal that dihydromyricetin and the FBRFAs, including teadenol A and fuzhuanin A, are derived from epigallocatechin gallate (EGCG) upon exposure to fungal strains isolated from Fuzhuan brick tea. In particular the strains from subphylum Pezizomycotina were key drivers for these B-/C-ring oxidation transformations. These are the same transformations seen during the fermentation process of dark teas. These discoveries set the stage to enrich dark teas and other food products for these health promoting constituents.

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Section: Other Results Based On the Fbmn Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

Xie¹,

Kong²,

Li³

et al. 2020

Preprint

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Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Deng

Hou

Zhang

et al. 2021

Food Science & Nutrition

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Background Microbial fermentation significantly affects the flavor and efficacy of tea. It is generally believed that fermented tea is more effective in lowering lipids, while unfermented tea can more effectively inhibit inflammation. However, there is not sufficient evidence to support this claim. To systematically compare the hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation, hyperlipidemic rats and inflammatory injury cells were treated with Monascus purpureus‐fermented pu‐erh tea water extract (MPT) and sun‐dried green tea water extract (SGT), respectively. Results MPT, with higher levels of theabrownins, flavonoids, gallic acid (GA), and lovastatin, was more effective in reducing serum triglyceride (TG), total cholesterol (TC), low‐density lipoprotein cholesterol (LDL‐C), and inflammatory cytokines (TNF‐α, IL‐1β, and IL‐6), while SGT, with higher levels of tea polyphenols, amino acids, (‐)‐epigallocatechin gallate (EGCG), and theaflavins, was more effective in increasing serum high‐density lipoprotein cholesterol (HDL‐C) in hyperlipidemic rats. The foam cells on the arterial wall of the rats in the MPT group were visibly less, and the thrombosis time was longer than that in the SGT group. Cell experiments showed that MPT was more effective in protecting endothelial cells from damage than SGT. Conclusion Surprisingly, Monascus purpureus‐fermented pu‐erh tea not only had better hypolipidemic and anti‐atherosclerotic effects than its raw material (sun‐dried green tea), but also was superior in anti‐inflammatory effects to the latter, which was possibly attributable to the great changes in functional ingredients during microbial fermentation.

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Traditional Asian plant‐based fermented foods as vitamin B₁₂ sources: A mini‐review

2023

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Plant-based foods, such as vegetables and beans, are deficient in vitamin B 12 (B 12 ). If plant-based foods containing adequate B 12 can be produced microbially, incorporating them into a vegetarian diet would prevent B 12 deficiency. Asian indigenous fermented foods from soybeans, vegetables, and tea leaves, are commercially accessible. The B 12 level in the fermented products has been characterized to determine whether they may serve as a viable source of B 12 in humans. Since their B 12 content is very low (<0.5 μg/100 g wet weight), most traditional Asian plant-based fermented foods do not appear to serve as adequate daily B 12 sources. However, some stinky tofu and pickled vegetable products contain >10 μg of B 12 per 100 g wet weight. Nonetheless, further clinical research is warranted to clarify whether these products can increase the serum B 12 levels of humans.

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Microbial bioconversion of the chemical components in dark tea

Cited by 207 publications

References 72 publications

Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Traditional Asian plant‐based fermented foods as vitamin B₁₂ sources: A mini‐review

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Microbial bioconversion of the chemical components in dark tea

Cited by 207 publications

References 72 publications

Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

Feature-Based Molecular Networking Analysis of the Metabolites Produced by in vitro Solid-State Fermentation Reveals Pathways for the Bioconversion of Epigallocatechin Gallate

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Traditional Asian plant‐based fermented foods as vitamin B12 sources: A mini‐review

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Product

Resources

About

Traditional Asian plant‐based fermented foods as vitamin B₁₂ sources: A mini‐review