发酵
食品科学
抗氧化剂
化学
多酚
化学成分
抗氧化能力
生物
绿茶
抗菌剂
生物化学
食品加工中的发酵
代谢组学
作者
Jiahong Lan,Mingwei Xie,Xudong Li,Jialin Zhao,Zhenyu Li,Tong Yang,Jinping Wang,Junda Li,Linkai Li,Jian Le,Fan Li,Li Li
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2025-09-18
卷期号:14 (18): 3241-3241
被引量:2
标识
DOI:10.3390/foods14183241
摘要
Three types of fermented tea (lightly fermented tea, LFT; semi-fermented tea, SFT; and highly fermented tea, HFT) processed from the same tea variety were subjected to submerged fermentation (SmF) using pure Eurotium cristatum. Chemical analysis and untargeted metabolomics showed that the major chemical components of the three tea infusions underwent significant changes, each exhibiting distinct metabolic profiles, with LFT showing the most upregulated metabolites. Antioxidant assays revealed that all three fermented tea infusions exhibited significantly enhanced antioxidant capacity, with 17 bioactive metabolites (e.g., Phloretin, Epicatechin gallate) showing strong correlations with activity. These distinct variations were correlated with the initial chemical composition of the tea infusions, suggesting that the initial chemical profile served as an important influencing factor in the metabolic process of E. cristatum, yet microbial mediation played a dominant role in guiding the direction of fermentation and shaping the final quality characteristics, despite the presence of spontaneous chemical changes in the tea infusion. Further network pharmacology and molecular docking analyses identified 15 potential health-beneficial antioxidant metabolites, most of which were more abundant in LFT. Combined with sensory evaluation results, our results indicated that LFT was most suitable for making functional antioxidant beverages fermented by E. cristatum.
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