多酚氧化酶
化学
代谢组
多酚
代谢组学
代谢物
生物化学
蛋白质组
食品科学
苯丙氨酸解氨酶
酶
过氧化物酶
风味
色谱法
抗氧化剂
作者
Lihua Wu,Xujian Huang,Shengrui Liu,Jianghong Liu,Yuqiong Guo,Yun Sun,Juan Lin,Yiting Guo,Wei Shu
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-04-01
卷期号:310: 125941-125941
被引量:43
标识
DOI:10.1016/j.foodchem.2019.125941
摘要
To interpret the enzymatic modulation of the dynamic changes of small molecules in tea leaves during oolong tea manufacturing process, the metabolomic and proteomic studies were performed using processed leaf samples collected at the different manufacturing stages and non-processed fresh leaves as control. As a result, a total of 782 metabolites were identified, of which 46, as the biomarkers, were significantly changed over the manufacturing process. Totally 7245 proteins were qualitatively and quantitatively determined. The abundance of multiple enzymes including phenylalanine ammonia lyase, peroxidase and polyphenol oxidase was positively associated with the dynamic changes of their corresponding catalytic products. The overall protein-metabolite association analysis showed that over the enzymatic-catalyzed process production of some non-volatile components, such like carbohydrates, amino acids and flavonoids, were related with the abundance of those responsible proteins in different extents and potentially contributed to the comprehensive flavor of oolong tea.
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