Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits

Liu, Panpan; Feng, Lin; Chen, Jia; Wang, Shengpeng; Wang, Xueping; Han, Yanna; Ma, Mengjun; Liu, Zhonghua; Zheng, Pengcheng

doi:10.1016/j.tifs.2024.104450

Cited by 3 publications

(2 citation statements)

References 77 publications

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“…Concretely, the tea is subjected to hot-air drying in the drying room (with the temperature range of 35−65 °C) and storage. 26 Preparation of Fu Tea Samples with Different Selenium Content and Data Collection and Analysis for Metabolomics. Modified to extract metabolites from tea based on published research, the tea leaves (Camellia sinensis (L.) O. Ktze.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The main processes of Fu tea are The raw materials of dark tea are sieved through a tumbler sieve, the tea leaves are subjected to high-temperature steam at 110–120 °C and then blended and pressed, and the tea is inoculated and fermented in the fermentation room (the ideal fermentation conditions are 30% moisture content of tea leaves and 95% relative humidity at 55 °C). Concretely, the tea is subjected to hot-air drying in the drying room (with the temperature range of 35–65 °C) and storage …”

Section: Materials and Methodsmentioning

confidence: 99%

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Selenium-Mediated (−)-Epigallocatechin-3-Gallate Dynamics via Flavanone-3-Hydroxylase Regulation of Flavonoid Biosynthesis in Fu Tea (Camellia sinensis (L.) O. Kuntze)

Guo,

Jia,

Wang

2024

J. Agric. Food Chem.

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Tea (Camellia sinensis (L.) O. Kuntze) is a highly selenium enrichment capacity plant; high selenium concentration contributes to the occurrence of oxidative stress and protein misfolding in tea plants, whereas flavonoids can chelate heavy metals to protect plants from oxidative stress caused by metal exposure. Nevertheless, the role of catechins in flavonoid synthesis and nutrient metabolism under selenium stress remains unidentified. Combining Word2vec and HNSW utilizing UHPLC-Q-Orbitrap HRMS− MS/MS to implement rapid matching annotation of the structural information on metabolites in Fu tea, we found that seleniummediated changes in catechins in Fu tea were mainly associated with flavonoid biosynthesis pathways. The results demonstrated that selenium treatment increased benign selenol analogues (glutathioselenol) in tea and identified the novel selenopeptide PRSeMW (m/z 636.22571, Pro-Arg-SeMet-Trp) in selenium-enriched Fu tea samples to enhance the health benefits of tea. The selenium levels were negatively correlated with N 5 -ethyl-L-glutamine (11.63 to 4.26 mg kg −1 ) and (−)-epigallocatechin (13.26 to 11.19 mg kg −1 ), increasing the accumulation of tea polyphenols ((−)-catechin gallate, (−)-epigallocatechin 3-gallate, and (+)-gallocatechin), and decreasing the level of caffeine. These discoveries provide new insights into the mechanism of tea polyphenol-mediated transformation of selenium in Fu tea and theoretical support for the quality assessment of selenium-enriched tea.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: Materials and Methodsmentioning

confidence: 99%

Selenium-Mediated (−)-Epigallocatechin-3-Gallate Dynamics via Flavanone-3-Hydroxylase Regulation of Flavonoid Biosynthesis in Fu Tea (Camellia sinensis (L.) O. Kuntze)

Guo,

Jia,

Wang

2024

J. Agric. Food Chem.

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Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function

He,

Xu,

Chen

et al. 2024

LWT

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Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

Feng,

Liu,

Wang

et al. 2024

J. Agric. Food Chem.

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To determine the effects of microbial proteins on Qingzhuan tea sensory quality during tea pile fermentation, tea leaf metabolomic and microorganism proteomic analyses were performed. In total, 1835 differential metabolites and 443 differentially expressed proteins of the microorganisms were identified. Correlation analysis between metabolomics and proteomics data revealed that the levels of microbial proteins EG II and CBH I cellulase may play important roles in cell wall construction and permeability, which were crucial for the interaction between tea leaves and microorganisms. Microbial proteins heat shock proteins (HSP), alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), and CuAO related to detoxification and stress responses showed a positive correlation with tea theanine, glutamine, γ-aminobutyric acid, glutamic acid, catechin, (−)-gallocatechin gallate, and (−)-catechin gallate, suggesting their effects on tea characteristic compound accumulation, thus affecting Qingzhuan tea sensory quality.

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Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits

Cited by 3 publications

References 77 publications

Selenium-Mediated (−)-Epigallocatechin-3-Gallate Dynamics via Flavanone-3-Hydroxylase Regulation of Flavonoid Biosynthesis in Fu Tea (Camellia sinensis (L.) O. Kuntze)

Selenium-Mediated (−)-Epigallocatechin-3-Gallate Dynamics via Flavanone-3-Hydroxylase Regulation of Flavonoid Biosynthesis in Fu Tea (Camellia sinensis (L.) O. Kuntze)

Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function

Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation

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