Liao Si-Yu, Zhao Yi-Qiao, Jia Wen-Bao, Niu Li, Bouphun Tunyaluk, Li Pin-Wu, Chen Sheng-Xiang, Chen Wei, Tang Dan-Dan, Zhao Yue-Ling, Zou Yao, Zhu Ming-Zhi, Xu Wei
College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China.
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha, China.
Front Microbiol. 2023 Feb 9;14:1124546. doi: 10.3389/fmicb.2023.1124546. eCollection 2023.
Instant dark teas (IDTs) were individually liquid-state fermented using the fungi , and . To understand how the chemical constituents of IDTs were affected by the fungi, samples were collected and measured by liquid chromatography-tandem mass-tandem mass spectrometry (LC-MS/MS). Untargeted metabolomics analysis revealed that 1,380 chemical constituents were identified in positive and negative ion modes, and 858 kinds of chemical components were differential metabolites. Through cluster analysis, IDTs were different from the blank control, and their chemical constituents mostly included carboxylic acids and their derivatives, flavonoids, organooxygen compounds, and fatty acyls. And the metabolites of IDTs fermented by and had a high degree of similarity and were classified into one category, which showed that the fungus used to ferment is critical to the formation of certain qualities of IDTs. The biosynthesis of flavonoids and phenylpropanoid, which involved nine different metabolites such as p-coumarate, p-coumaroyl-CoA, caffeate, ferulate, naringenin, kaempferol, leucocyanidin, cyanidin, and (-)-epicatechin, were significant pathways influencing the quality formation of IDTs. Quantification analysis indicated that the fermented-IDT had the highest content of theaflavin, theabrownin, and caffeine, while the fermented-IDT had the lowest content of theabrownin, and caffeine. Overall, the results provided new insights into the relationship between the quality formation of IDTs and the microorganisms used in liquid-state fermentation.
速溶黑茶（IDTs）分别采用真菌和进行液态发酵。为了解真菌对速溶黑茶化学成分的影响，采集样品并通过液相色谱-串联质谱（LC-MS/MS）进行测定。非靶向代谢组学分析表明，在正离子和负离子模式下共鉴定出1380种化学成分，其中858种为差异代谢物。通过聚类分析，速溶黑茶与空白对照不同，其化学成分主要包括羧酸及其衍生物、黄酮类化合物、有机氧化合物和脂肪酰基。由和发酵的速溶黑茶代谢物具有高度相似性并归为一类，这表明用于发酵的真菌对速溶黑茶某些品质的形成至关重要。黄酮类化合物和苯丙烷类化合物的生物合成涉及对香豆酸、对香豆酰辅酶A、咖啡酸、阿魏酸、柚皮素、山奈酚、无色花青素、花青素和（-）-表儿茶素等9种不同代谢物，是影响速溶黑茶品质形成的重要途径。定量分析表明，发酵的速溶黑茶中茶黄素、茶褐素和咖啡因含量最高，而发酵的速溶黑茶中茶褐素和咖啡因含量最低。总体而言，这些结果为速溶黑茶品质形成与液态发酵中使用的微生物之间的关系提供了新的见解。
