Chen Yulian, Chen Jiaxu, Chen Ruyang, Xiao Leike, Wu Xing, Hu Lin, Li Zongjun, Wang Yuanliang, Zhu Mingzhi, Liu Zhonghua, Xiao Yu
College of Food Science and Technology, Hunan Agricultural University, Changsha, China.
College of Animal Science and Technology, Hunan Agricultural University, Changsha, China.
Front Nutr. 2022 May 17;9:900138. doi: 10.3389/fnut.2022.900138. eCollection 2022.
In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera, with as the predominant genus in all samples. Hunan (HN) sample had the strongest fungal diversity and richness, followed by Guangxi (GX) sample, and Zhejiang (ZJ) sample had the lowest. GX sample had higher amounts of gallic acid (GA), total catechins, gallocatechin (GC), and epicatechin gallate (ECG) as well as antioxidant activity than the other samples. The levels of total phenolics, total flavonoids, epigallocatechin (EGC), catechin, epicatechin (EC), thearubigins (TRs), and theaflavins (TFs) were the highest in the ZJ sample. Guizhou (GZ) and Shaanxi (SX) samples contained the highest contents of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), respectively. Total phenolics, GA, EC, CG, and TFs were positively associated with most of fungal genera. Total phenolic content (TPC), total flavonoid content (TFC), and most of catechins contributed to the antioxidant activities of FBT. HN sample had the strongest sourness and sweetness, ZJ sample had the strongest saltiness, SX sample had the strongest umami, and GZ sample had the strongest astringency, which was ascribed to the varied metabolites. This work reveals that FBT in different regions vary greatly in fungal community, metabolites, antioxidant activity, and taste characteristics, and provides new insight into the quality characteristics formation of FBT in different regions.
本研究对来自中国不同地区的五款茯砖茶（FBT）的真菌群落结构、代谢产物、抗氧化能力和滋味特征进行了测定与比较。共鉴定出69个可操作分类单元（OTUs），归为5个门和27个属，其中 为所有样品中的优势属。湖南（HN）样品的真菌多样性和丰富度最强，其次是广西（GX）样品，浙江（ZJ）样品的最低。GX样品中没食子酸（GA）、总儿茶素、没食子儿茶素（GC）和表儿茶素没食子酸酯（ECG）的含量以及抗氧化活性均高于其他样品。总酚、总黄酮、表没食子儿茶素（EGC）、儿茶素、表儿茶素（EC）、茶红素（TRs）和茶黄素（TFs）的含量在ZJ样品中最高。贵州（GZ）和陕西（SX）样品分别含有最高含量的表没食子儿茶素没食子酸酯（EGCG）和没食子儿茶素没食子酸酯（GCG）。总酚、GA、EC、CG和TFs与大多数真菌属呈正相关。总酚含量（TPC）、总黄酮含量（TFC）和大多数儿茶素对FBT的抗氧化活性有贡献。HN样品的酸味和甜味最强，ZJ样品的咸味最强，SX样品的鲜味最强，GZ样品的涩味最强，这归因于代谢产物的差异。本研究揭示了不同地区的FBT在真菌群落、代谢产物、抗氧化活性和滋味特征方面存在很大差异，并为不同地区FBT品质特征的形成提供了新的见解。
