4.7 Article

Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Impact of the source of fermentable carbohydrate on SCFA production by human gut microbiotain vitro- a systematic scoping review and secondary analysis

Hannah C. Harris et al.

Summary: This review examined the fermentation of different carbohydrates and the production of short chain fatty acids, finding that selectively enhancing the production of specific SCFA is challenging. The molar proportion of each SCFA produced by individual substrates may be misleading, suggesting that the rate and ratio of SCFA production should be evaluated in parallel.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Chemistry, Applied

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus

Yan Ma et al.

Summary: The study revealed the important functions of Aspergillus in post-fermented Pu-erh tea, showing its ability to alter the concentrations and compositions of metabolites in tea leaves, mainly involving degradation and production of various compounds.

FOOD CHEMISTRY (2021)

Review Chemistry, Applied

Effects of bioactive components of Pu-erh tea on gut microbiomes and health: A review

Jun-Yu Liu et al.

Summary: Pu-erh tea, a post-fermentation tea, has potential health benefits for gut microbiomes due to its complex components and interactions. However, more research is needed on the bioactive components and indicators of Pu-erh tea to further understand its effects on gut microbiomes.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Evaluation of carbohydrates and quality parameters in six types of commercial teas by targeted statistical analysis

Anastasiia Shevchuk et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Metaproteomics insights into traditional fermented foods and beverages

Liang Yang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Biochemistry & Molecular Biology

Biotransformation of fermented black tea into bacterial nanocellulose via symbiotic interplay of microorganisms

Chhavi Sharma et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Editorial Material Urology & Nephrology

Gut microbial short-chain fatty acids and the risk of diabetes

Wei Ling Lau et al.

NATURE REVIEWS NEPHROLOGY (2019)

Article Agriculture, Multidisciplinary

Dynamic Profiling of Phenolic Acids during Pu-erh Tea Fermentation Using Derivatization Liquid Chromatography-Mass Spectrometry Approach

Yahui Ge et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Multidisciplinary Sciences

Mannose impairs tumour growth and enhances chemotherapy

Pablo Sierra Gonzalez et al.

NATURE (2018)

Review Food Science & Technology

Metabolic engineering pathways for rare sugars biosynthesis, physiological functionalities, and applications-a review

Muhammad Bilal et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Article Biotechnology & Applied Microbiology

Stoichiometry and kinetics of single and mixed substrate uptake in Aspergillus niger

Francisca Lameiras et al.

BIOPROCESS AND BIOSYSTEMS ENGINEERING (2018)

Review Biotechnology & Applied Microbiology

Regulators of plant biomass degradation in ascomycetous fungi

Tiziano Benocci et al.

BIOTECHNOLOGY FOR BIOFUELS (2017)

Article Food Science & Technology

Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea

Wei Zhang et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Review Biochemistry & Molecular Biology

Tea Polysaccharides and Their Bioactivities

Ling-Ling Du et al.

MOLECULES (2016)

Article Biotechnology & Applied Microbiology

Large-Scale 13C Flux Profiling Reveals Conservation of the Entner-Doudoroff Pathway as a Glycolytic Strategy among Marine Bacteria That Use Glucose

Arne Klingner et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)

Article Food Science & Technology

Processing and chemical constituents of Pu-erh tea: A review

Hai-peng Lv et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Agriculture, Multidisciplinary

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

Qiuping Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)