UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Rui, Wang; Sun, Jingcan; Lassabliere, Benjamin; Yu, Bin; Liu, Shao-Quan

doi:10.1016/j.crfs.2022.02.012

Cited by 27 publications

(6 citation statements)

References 26 publications

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“…Studies on two yeasts showed that co-fermentation adjusted the content of polyphenols and ethyl ester to decrease the bitterness, and enhance the aroma of cider ( Wang N. et al, 2022 ) and wine ( Hu et al, 2018 ). In addition, co-fermented yeast and Lactiplantibacillus plantarum enhanced the quality and preservation of fermented teas ( Wang R. et al, 2022 ). No studies have focused on the eventual possibility of the production of metabolites that may be deleterious to human health.…”

Section: Discussionmentioning

confidence: 99%

Untargeted metabolomics analysis reveals dynamic changes in co-fermentation with human milk-derived probiotics and Poria cocos

et al. 2022

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IntroductionTo develop functional foods with traditional medicines and homologous food ingredients as well as human milk-derived probiotics, the co-fermentation process of two probiotics, Lactobacillus plantarum R9 and Lactobacillus gasseri B1-27, isolated from the human milk of healthy parturients and the traditional medicine and food homologous ingredient Poria cocos, were separately investigated.ResultsThe Poria cocos fermentation broth at 2.5% significantly enhanced the total number of L. plantarum R9 (p = 0.001) and L. gasseri B1-27 (p = 0.013) after 20 h of fermentation, and Non-targeted metabolomics assays conducted before and after fermentation of the human milk-derived L. plantarum R9 and L. gasseri B1-27 using the 2.5% Poria cocos fermentation broth revealed 35 and 45 differential metabolites, respectively. A variety of active substances with physiological functions, such as L-proline, L-serine, beta-alanine, taurine, retinol, luteolin, and serotonin, were found to be significantly increased. Mannitol, a natural sweetener with a low glycemic index, was also identified. The most significantly altered metabolic pathways were pyrimidine metabolism, pentose phosphate, yeast meiosis, ABC transporter, insulin signaling, and mineral absorption, suggesting that co-fermentation of human milk-derived probiotics and Poria cocos may affect the metabolism of trace minerals, sugars, organic acids, and amino acids.DiscussionOverall, we determined that the optimal concentration of Poria cocos to be used in co-fermentation was 2.5% and identified more than 35 differentially expressed metabolites in each probiotic bacteria after co-fermentation. Moreover, several beneficial metabolites were significantly elevated as a result of the co-fermentation process indicating the valuable role of Poria cocos as a functional food.

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Section: Discussionmentioning

confidence: 99%

Untargeted metabolomics analysis reveals dynamic changes in co-fermentation with human milk-derived probiotics and Poria cocos

et al. 2022

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“…The main flavonols and flavones in tea include kaempferol, quercetin, myricetin, and apigenin. Wang et al identified flavonoid glycoside (quercetin-3,4'-O-di-β-glucoside, quercetin 3-O-galactosyl rutin, myricetin 3-galactoside, luteolin 6-C-glucoside, vitexin (apigenin-8-C-glucoside), kathinol 7-O-glucoside) in green tea extracts fermented by Lactiplantibacillus plantarum 299 V significantly were decreased, which may be related to the absorption and utilization of flavonoids by lactic acid bacteria cell wall ( 32 ). Seven kinds of tea fungis were used to ferment the sun-dried green tea, which promoted to the accumulation of kahenol and myricetin.…”

Section: Changes Of Polyphenols Content In Tea After Microbial Fermen...mentioning

confidence: 99%

“…In the microbial fermentation process of tea, the aroma composition and aroma will change benignly, which makes the sensory sense of tea more abundant ( 94 ). After the fermentation of green tea with four kinds of mixed bacteria, a fruity ethyl ester was produced, which increases the content of aroma compounds such as methyl salicylate, geraniol and 2-phenylethanol, giving tea a special aroma ( 32 ). Furthermore, the presence of D-limonene (27.71%) and β-cinnamene (11.55%) in fu brick tea was fermented by Eurotium cristatum gives the tea a fruity and special aroma compared with the unfermented green tea ( 72 ).…”

Section: Changes Of Sensory Evaluation In Tea After Microbial Ferment...mentioning

confidence: 99%

Modulation effects of microorganisms on tea in fermentation

Shi

Qian

2022

Front. Nutr.

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Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.

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“…Lactobacillus and yeast, widely known probiotics, are the most common microorganisms involved in food fermentation [1]. For instance, Lactobacillus Rhamnosus, Lactobacillus Plantarum, and yeast co-cultures can inhibit the growth of pathogenic bacteria, neutralize enterotoxins, and develop antibiotic resistance [2,3]. The co-culture of lactic acid bacteria and yeasts can enhance sugar metabolism and improve aroma formation during the fermentation of cocoa beans [4].…”

Section: Introductionmentioning

confidence: 99%

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

et al. 2023

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Background The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter cultures containing Saccharomycopsis fibuligera and Lactobacillus paracasei at 28 ℃ for 15 days and post-ripened at 4 ℃ for 30 days using untargeted metabolomics of liquid chromatography-mass spectrometry (LC–MS) and headspace solid-phase microextraction-gas chromatography (HS–SPME–GC–MS) before and after fermentation. Results The results showed that the alcohol contents in the S. fibuligera group before fermentation and after fermentation were 444.806 ± 10.310 μg/mL and 510.999 ± 38.431 μg/mL, respectively. Furthermore, the alcohol content in the fermentation broth group inoculated with the co-culture of L. paracasei + S. fibuligera was 504.758 ± 77.914 μg/mL, containing a significant amount of 3-Methyl-1-butanol, Linalool, Phenylethyl alcohol, and 2-Methyl-1-propanol. Moreover, the Ethyl L (-)-lactate content was higher in the co-culture of L. paracasei + S. fibuligera group (7.718 ± 6.668 μg/mL) than in the L. paracasei (2.798 ± 0.443 μg/mL) and S. fibuligera monoculture groups (0 μg/mL). The co-culture of L. paracasei + S. fibuligera significantly promoted the metabolic production of ethyl L (-)-lactate in D. officinale juice. The differential metabolites screened after fermentation mainly included alcohols, organic acids, amino acids, nucleic acids, and their derivatives. Twenty-three metabolites, including 11 types of acids, were significantly up-regulated in the ten key metabolic pathways of the co-culture group. Furthermore, the metabolic pathways, such as pentose and glucuronate interconversions, the biosynthesis of alkaloids derived from terpenoid and polyketide, and aminobenzoate degradation were significantly up-regulated in the co-culture group. These three metabolic pathways facilitate the synthesis of bioactive substances, such as terpenoids, polyketides, and phenols, and enrich the flavor composition of D. officinale juice. Conclusions These results demonstrate that the co-culture of L. paracasei + S. fibuligera can promote the flavor harmonization of fermented products. Therefore, this study provides a theoretical basis for analyzing the flavor of D. officinale juice and the functional investigation of fermentation metabolites.

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UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Cited by 27 publications

References 26 publications

Untargeted metabolomics analysis reveals dynamic changes in co-fermentation with human milk-derived probiotics and Poria cocos

Untargeted metabolomics analysis reveals dynamic changes in co-fermentation with human milk-derived probiotics and Poria cocos

Modulation effects of microorganisms on tea in fermentation

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

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