The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea
The chemical and microbiological characteristics of Awa‐bancha, Japanese post‐fermented tea
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日本后发酵茶阿波番茶的化学和微生物特性
DOI：
10.1111/jfpp.17186
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发表时间：
2022
影响因子：
2.5
通讯作者：
Khanongnuch Chartchai
中科院分区：
文献类型：
--
作者：
Kongbantad Jaruwan;Takagi Hiroshige;Tamura Hirotoshi;Takata Goro;Yokota Natsumi;Fukui Chika;Khanongnuch Chartchai
Awa - bancha是一种传统的日本后发酵茶，由四国地区德岛县的居民制作。在制作阿瓦板茶的过程中，茶叶经过采摘、煮沸、揉搓、厌氧发酵和干燥。然而，制作阿瓦班茶的细节因生产者而异，例如茶叶的煮制方式、茶叶的重量和厌氧发酵的时间长短。因此，本研究的目的是研究不同生产者的阿娃板茶的化学和微生物特性。结果表明，95°C水提10 min得到的阿瓦茶总酚类化合物含量为20.41±0.66 ~ 35.49±3.90 mg GAE/g DW， DPPH活性平均为877.4±307.81 mmol Trolox/g DW， α‐葡萄糖苷酶抑制活性（IC50）平均为2.27±0.63 mg/ml。结果表明，由于统计分析标签的差异（p≤0.05），不同产地的阿娃班茶具有不同的化学功能。提示阿瓦茶的加工或发酵可能会影响茶叶中的生物活性成分由表儿茶素（EC）转变为其他化合物，HPLC分析结果表明，表没食子儿茶素没食子酸酯（EGCg）是阿瓦茶中主要的生物活性成分。发酵过程产生的酸度越高，还原糖和总酚类化合物的浓度越高，影响抗氧化活性和α‐葡萄糖苷酶抑制活性。此外，研究结果表明，植物乳杆菌是阿班茶中的主要细菌，是一种众所周知的益生菌，通过产生抗菌物质对人体胃肠道有益。根据这项研究，基于其对健康的益处，阿班茶可能被认为是食品工业中的功能饮料之一。本研究主要关注日本德岛上胜町不同生产商生产的传统后发酵茶Awa - bancha的多样性，并发现其还原糖含量和总酚含量存在统计学上的显著差异。此外，我们还发现，Awa‐bancha产品的化学功能与其较高的酸度、较高的多酚含量、抗氧化活性和葡萄糖苷酶抑制活性有关。
Awa‐bancha is a traditional Japanese post‐fermented tea made by residents in Tokushima Prefecture in the Shikoku region. Tea was picked, boiled, rubbed, anaerobic fermented, and dried in the process of making Awa‐bancha. Nevertheless, the details of making Awa‐bancha differs depending on the producer, such as how the tea leaves are boiled, the weight of the stones, and the length of anaerobic fermentation. Therefore, the objective of this study was to examine the chemical and microbiological characteristics of Awa‐bancha among different producers. The result explicated that the total phenolic compounds of Awa‐bancha extracted by water at 95°C for 10 min ranged from 20.41 ± 0.66 to 35.49 ± 3.90 mg GAE/g DW, the average DPPH activity was 877.4 ± 307.81 mmol Trolox/g DW, and the average α‐glucosidase inhibition activity (IC50) was 2.27 ± 0.63 mg/ml. The result revealed that Awa‐bancha differed due to differences in statistical analysis labels (p≤ 0.05), resulting in various chemical functionality among the producers. Suggesting that processing or fermentation of Awa‐bancha may influence the bioactive compound in tea leaves changing from epicatechin (EC) to other compounds as well as HPLC analysis results show Epigallocatechin gallate (EGCg) is the main bioactive compound in Awa‐bancha. The higher the acidity produced from the fermentation process, the higher concentration of the reducing sugar and total phenolic compounds, which affect antioxidant activity and α‐glucosidase inhibition activity. Furthermore, the results show thatLactiplantibacillus plantarumis the dominating bacteria in Awa‐bancha which is well known as a probiotic and beneficial to the human gastrointestinal tract by producing antimicrobial substances. According to this study, based on its health benefits, Awa‐bancha could be possibly considered one of the functional drinks in the food industry.Novelty Impact StatementThis study focused on the diversity of Awa‐bancha, a traditional post‐fermented tea from various producers in Kamikatsu Town, Tokushima, Japan and discovered a statistically significant difference in reducing sugar content and total phenolic content. Additionally, it was discovered that the chemical functionality of the Awa‐bancha product was related to its higher acidity, higher polyphenolic content, antioxidant activity, and glucosidase inhibitory activity.