Wang Rui, Sun Jingcan, Lassabliere Benjamin, Yu Bin, Liu Shao Quan
Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore, 117542, Singapore.
Mane SEA PTE LTD, Biopolis Drive 3, 138623, Singapore.
Curr Res Food Sci. 2022 Feb 25;5:471-478. doi: 10.1016/j.crfs.2022.02.012. eCollection 2022.
UPLC-Q-TOF-MS was employed to analyse the non-volatile components of green teas fermented with probiotic yeast () and lactic acid bacteria (LAB, ). The flavone glycosides in yeastfermented and stored tea decreased significantly, together with the increases of flavone aglycones and other simple flavone glycosides. LAB-fermented tea presented different flavone glycoside profiles; in which, both C-glycosides and O-glycosides decreased and the flavone aglycones were further degraded. The profiles of flavone glycosides and aglycones in co-cultured tea differed from that in yeast- or LAB-fermented tea; less glycosides were degraded but a greater number of aglycones were produced. Two unique LAB metabolites with bioactive and antifungal properties, D-phenyllactic acid (PLA) and -OH-PLA, were found in both and co-cultured teas, and the co-fermentation showed a synergic effect on the production of these two compounds that would enhance the quality and preservation of fermented teas.
采用超高效液相色谱-四极杆飞行时间质谱联用技术（UPLC-Q-TOF-MS）分析经益生菌酵母（）和乳酸菌（LAB，）发酵的绿茶中的非挥发性成分。酵母发酵并储存的茶叶中黄酮苷显著减少，同时黄酮苷元及其他简单黄酮苷增加。LAB发酵茶呈现出不同的黄酮苷谱；其中，C-糖苷和O-糖苷均减少，黄酮苷元进一步降解。共培养茶中黄酮苷和黄酮苷元的谱与酵母或LAB发酵茶不同；较少的糖苷被降解，但产生了更多的苷元。在LAB发酵茶和共培养茶中均发现了两种具有生物活性和抗真菌特性的独特LAB代谢产物，D-苯乳酸（PLA）和-OH-PLA，并且共发酵对这两种化合物的产生具有协同作用，这将提高发酵茶的品质和保存性。
