Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches

Foods

Kai Zhong¹  Hong Gao¹  Maoyun Li¹  Yanping Wu¹  Yue Xiao² 

[1] College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China;West China School of Public Health, Sichuan University, Chengdu 610065, China;

关键词: fermentation;    tea quality;    flavor;    taste;    metabolism;    dark tea;   

DOI  :  10.3390/foods11060865

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown