Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches.
Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches.
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基于代谢组学和蛋白质组学方法研究黑曲霉PW-2发酵蒸绿茶的生物转化特性及机理
DOI：
10.3390/foods11060865
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发表时间：
2022-03-18
期刊：
影响因子：
--
通讯作者：
Gao H
中科院分区：
文献类型：
--
作者：
Li M;Xiao Y;Zhong K;Wu Y;Gao H
尼日尔是黑茶发酵过程中的优势微生物之一。本研究以蒸制绿色茶叶为原料，采用A.使用代谢组学和蛋白质组学方法表征尼日尔PW-2。结果表明，发酵后，与“绿色”香气相关的芳樟醇、L-α-松油醇、香叶醇等挥发性物质的含量显著降低。同时，发酵过程中涩味和对味道有贡献的代谢产物（儿茶素）的含量显著降低。具有保健作用的茶褐素含量明显增加。苦味和鲜味的味道也发生了变化，由于在苦味和鲜味氨基酸的变化。此外，还发现了葡萄糖苷水解酶、单宁酶、儿茶酚氧化酶、过氧化物酶和漆酶。尼日尔PW-2主要代谢酚类物质及其衍生物（茶黄素、茶红素和茶褐素）。最后，通过对黑茶发酵过程中特征代谢产物的生物合成和降解途径的研究，揭示了黑茶发酵过程中特征代谢产物的生物转化特性。尼日尔PW-2
Aspergillus niger is one of the dominant microorganisms presented in dark tea fermentation. In this study, the biotransformation of steamed green tea leaves fermented by A. niger PW-2 was characterized using metabolomic and proteomic approaches. We observed that, after fermentation, the contents of volatile compounds contributing to the “green” aroma, including linalool, L-α-terpineol and geraniol, decreased significantly. Meanwhile, the astringency taste and contents of metabolites contributing to the taste (catechins) reduced significantly during fermentation. Additionally, the contents of theabrownins, which have health benefits, obviously increased. The bitter and umami tastes were also changed due to the variations in bitter-taste and umami-taste amino acids. We also found that glycoside hydrolases, tannases, catechol oxidases, peroxidases and laccases secreted by A. niger PW-2 were responsible for the metabolism of phenolic compounds and their derivatives (theaflavins, thearubingins and theabrownins). Finally, the metabolic pathways involved in the biosynthesis and degradation of characteristic metabolites were found to reveal the biotransformation characteristics of dark tea fermented with A. niger PW-2.
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影响因子：
3.7
作者：
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通讯作者：
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影响因子：
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