4.7 Review

Chemical constituents and biological properties of Pu-erh tea

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
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)

Article Food Science & Technology

Systemic characteristics of biomarkers and differential metabolites of raw and ripened pu-erh teas by chemical methods combined with a UPLC-QQQ-MS-based metabolomic approach

Xinxin Cao et al.

Summary: This study revealed that ripe Pu-erh tea and raw Pu-erh tea have similar but lower chemical components and antioxidant activities, and metabolites play a significant role in distinguishing different types of teas and fermentation processes.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Hypolipidemic, anti-inflammatory, and anti-atherosclerotic effects of tea before and after microbial fermentation

Xiujuan Deng et al.

Summary: The study found that Monascus purpureus-fermented pu-erh tea is more effective in reducing lipids, inflammation, and atherosclerosis compared to sun-dried green tea. The fermented tea contains higher levels of theabrownins, flavonoids, and other components that help lower lipid and inflammation levels, while also protecting endothelial cells from damage.

FOOD SCIENCE & NUTRITION (2021)

Article Chemistry, Applied

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

Jieyao Yu et al.

Summary: This study investigated the effects of multiple brewing conditions on the phytochemicals and sensory profiles of black tea infusions, finding that particle size and water/tea ratio are key factors affecting the flavor and chemical composition of black tea infusions, and enhancing the sweetness of black tea infusions through the addition of aroma compounds.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Development and validation of the one-step purification method coupled to LC-MS/MS for simultaneous determination of four aflatoxins in fermented tea

Haiyan Zhou et al.

Summary: A simple, fast, sensitive, accurate, and inexpensive method has been developed and validated for the simultaneous detection of four aflatoxins in fermented tea. The method, based on a modified sample pretreatment method and liquid chromatography-tandem mass spectrometry, successfully determined aflatoxin levels in fermented tea samples.

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

Ochratoxigenic fungi in post-fermented tea and inhibitory activities of Bacillus spp. from post-fermented tea on ochratoxigenic fungi

Zhenjun Zhao et al.

Summary: The study identified the diversity of ochratoxigenic fungi in post-fermented tea and revealed the inhibitory effect of Bacillus strains on these fungi. Results showed varying abilities of different strains to produce OTA, with Bacillus strains inhibiting both the growth and toxin production of the fungi. Co-cultivation of Bacillus and ochratoxigenic fungi on tea matrix significantly affected the growth of fungi producing OTA, with inhibitory effects influenced by factors such as inoculation order and fungal species differences.

FOOD CONTROL (2021)

Article Food Science & Technology

Employment of an electronic tongue combined with deep learning and transfer learning for discriminating the storage time of Pu-erh tea

Zhengwei Yang et al.

Summary: This study proposed a method to discriminate the age of Pu-erh tea using a voltammetric electronic tongue combined with deep learning and transfer learning techniques, showing better performance than traditional machine learning methods. The accuracy of the proposed model for classifying Pu-erh tea was 98.80%, with precision of 98.2%, recall of 98%, and F1 score of 0.98.

FOOD CONTROL (2021)

Article Agriculture, Multidisciplinary

Ripened Pu-erh Tea Extract Promotes Gut Microbiota Resilience against Dextran Sulfate Sodium Induced Colitis

Yina Huang et al.

Summary: Ripened Pu-erh tea (RPT) can alleviate DSS-induced colitis by modulating gut microbiota, enhancing intestinal barrier function, and reducing inflammation.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Food Science & Technology

Differentiating Pu-erh raw tea from different geographical origins by 1H-NMR and U-HPLC/Q-TOF-MS combined with chemometrics

Xia Wu et al.

Summary: This study used advanced techniques to identify 43 elements and 29 metabolites in Pu-erh raw tea, providing a feasible and rapid method for distinguishing Pu-erh tea from different geographical origins.

JOURNAL OF FOOD SCIENCE (2021)

Article Food Science & Technology

Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving-compressing treatments

Xiaowei Fan et al.

Summary: This study found that the volatile composition of RPT is significantly affected by the de-enzyming and autoclaving-compressing stages during manufacturing, leading to changes in the relative content that influence the aroma characteristics of RPT.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

State-of-the-art review of dark tea: From chemistry to health benefits

Fang-Jun Lin et al.

Summary: Dark tea is a post-fermented tea with unique organoleptic characteristics. The microbial fermentation process and main bioactive compounds play important roles in its quality and health benefits, including antioxidant, anti-obesity, anti-diabetic, anti-cancer activities, among others. Future studies on the health mechanisms and potential applications of dark tea in various industries are needed.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Chemistry, Applied

Deciphering superior quality of Pu-erh tea from thousands of years' old trees based on the chemical profile

Yahui Ge et al.

Summary: The research revealed that Pu-erh teas from ancient trees have higher levels of amino acids, fatty acids, phenolic acids, nucleosides, and nucleobases, but lower levels of flavonoids and caffeine. Particularly, a discovery of new hydroxycinnamic acid depsides in the caffeic acid congeners category, with caffeic acid being the most distinguishing component, showcases the superior qualities of Pu-erh teas from ancient trees.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material

Jiang Shi et al.

Summary: The study showed that during microbial fermentation of dark teas, catechins and free amino acids decreased while gallic acid and theabrownins increased; different types of dark teas were significantly different from their raw material in terms of metabolic profile, with various products originating from microbial bioconversion.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Food Science & Technology

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS

Yanqin Yang et al.

Summary: The study effectively identified the volatile compounds in Pu-erh tea using modern analytical techniques, providing an important reference for the assessment of Pu-erh tea quality.

JOURNAL OF FOOD SCIENCE (2021)

Article Biochemical Research Methods

Proteogenomics Study of Blastobotrys adeninivorans TMCC 70007-A Dominant Yeast in the Fermentation Process of Pu-erh Tea

Fei Tian et al.

Summary: Blastobotrys adeninivorans plays a crucial role in pile-fermenting of Pu-erh tea, and its genome sequencing revealed a rich proteome. Proteomics analysis provided important information for gene annotation and fermentation processes.

JOURNAL OF PROTEOME RESEARCH (2021)

Article Food Science & Technology

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

Zihao Wang et al.

Summary: The study demonstrates that microbial fermentation by different fungi derived from tea leaves can significantly alter the chemical composition of tea leaves and enhance the antioxidant activity of tea leaves.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Chemistry, Applied

Characterizing volatile metabolites in raw Pu'er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach

Shanshan Xu et al.

Summary: The aroma profile of raw pu?er tea is influenced by its storage duration and conditions, as revealed by metabolomic analysis and molecular sensory science approach. Carotenoid derivatives, glycoside-derived volatiles, and phenolic volatiles contribute to the fresh, floral, and sweet aroma under dry-cold storage, while methoxybenzenes result in the stale and woody aroma under wet-hot conditions. Specific compounds were identified as odor markers for RPTs stored in different environments, offering a scientific basis for optimal storage to achieve the desired aroma profile.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material

Wanjun Ma et al.

Summary: The volatile profiles of various dark teas derived from the same dark raw tea material were characterized in this study, revealing that post-fermentation processing technologies significantly impact the volatile properties of dark teas. Techniques such as enantioselective gas chromatography-mass spectrometry can provide essential help in analyzing volatile compounds in dark teas.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

Xiujuan Deng et al.

Summary: This study investigated the flavor-active compounds in Pu-erh tea during artificial fermentation using gas chromatography-mass spectrometry and odor activity value (OAV). Key aroma types and potential markers were identified, providing significant guidance for fermentation control and new product development. The metabolic evolution of key flavor-active compounds was also systematically summarized, offering valuable insights for the industry.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

Cunqiang Ma et al.

Summary: The study found that different fungal strains have significant effects on the quality and chemical composition of ripened Pu-erh tea, with ApaPT and AsePT contributing to the synthesis of specific compounds such as gallic acid and flavonoids.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Pu-erh tea ameliorates obesity and modulates gut microbiota in high fat diet fed mice

Jing Ye et al.

Summary: The study found that both raw and ripened pu-erh tea extract had anti-obesity effects in high fat diet-induced obese mice, but they showed different effects on regulating the gut microbiota, with ripened pu-erh tea having a more significant impact.

FOOD RESEARCH INTERNATIONAL (2021)

Review Food Science & Technology

Biological fates of tea polyphenols and their interactions with microbiota in the gastrointestinal tract: implications on health effects

Tingting Chen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Biochemistry & Molecular Biology

Comparison and Risk Assessment for Trace Heavy Metals in Raw Pu-erh Tea with Different Storage Years

Fen Li et al.

BIOLOGICAL TRACE ELEMENT RESEARCH (2020)

Review Biotechnology & Applied Microbiology

Modulation effect of tea consumption on gut microbiota

Yu-Chuan Liu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

Article Food Science & Technology

LC-MS/MS-based metabolomic analysis of caffeine-degrading fungus Aspergillus sydowii during tea fermentation

Binxing Zhou et al.

JOURNAL OF FOOD SCIENCE (2020)

Article Agriculture, Multidisciplinary

Gut Microbiome and Metabolome Response of Pu-erh Tea on Metabolism Disorder Induced by Chronic Alcohol Consumption

Yan Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Food Science & Technology

Contrasting microbiomes of raw and ripened Pu-erh tea associated with distinct chemical profiles

Jia Xue et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Biotechnology & Applied Microbiology

Isolation, characterization and application of theophylline-degrading Aspergillus fungi

Binxing Zhou et al.

MICROBIAL CELL FACTORIES (2020)

Article Environmental Sciences

Determination of six groups of mycotoxins in Chinese dark tea and the associated risk assessment

Ziling Ye et al.

ENVIRONMENTAL POLLUTION (2020)

Article Food Science & Technology

Nonstereoselective dissipation of sulfoxaflor in different Puer tea processing

Hongcheng Liu et al.

FOOD SCIENCE & NUTRITION (2020)

Article Food Science & Technology

Monitoring the authenticity of pu'er tea via chemometric analysis of multielements and stable isotopes

Hong-Lin Liu et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Association between chemistry and taste of tea: A review

Liang Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Biochemistry & Molecular Biology

Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential

Ewelina Jamroz et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Pharmacology & Pharmacy

Pu-erh Tea Regulates Fatty Acid Metabolism in Mice Under High-Fat Diet

Fengjie Huang et al.

FRONTIERS IN PHARMACOLOGY (2019)

Article Agriculture, Multidisciplinary

Ripened Pu-erh Tea Extract Protects Mice from Obesity by Modulating Gut Microbiota Composition

Xiaojie Lu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Review Food Science & Technology

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang Zhang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Review Food Science & Technology

Decontamination of Mycotoxin-Contaminated Feedstuffs and Compound Feed

Radmilo Colovic et al.

TOXINS (2019)

Article Biotechnology & Applied Microbiology

Aqueous raw and ripe Pu-erh tea extracts alleviate obesity and alter cecal microbiota composition and function in diet-induced obese rats

Yun Xia et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

Review Food Science & Technology

Systematic review and meta-analysis of anti-hyperglycaemic effects of Pu-erh tea

Hsin-Cheng Lin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Plant Resources, Chemical Constituents, and Bioactivities of Tea Plants from the Genus Camellia Section Thea

Xiu-Hua Meng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Food Science & Technology

Effect of powdered beverages containing Pu-erh tea extract on postprandial blood glucose levels

Ryuji Takeda et al.

FUNCTIONAL FOODS IN HEALTH AND DISEASE (2019)

Article Food Science & Technology

Evaluation of Data Mining Strategies for Classification of Black Tea Based on Image-Based Features

Adel Bakhshipour et al.

FOOD ANALYTICAL METHODS (2018)

Article Environmental Sciences

Accumulation of Heavy Metals in Tea Leaves and Potential Health Risk Assessment: A Case Study from Puan County, Guizhou Province, China

Jian Zhang et al.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2018)

Article Food Science & Technology

Chemical compositions of Pu'er tea fermented by Eurotium Cristatum and their lipid-lowering activity

Chenkai Jiang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Phenolic compounds and the biological effects of Pu-erh teas with long-term storage

Meichun Chen et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Chemistry, Applied

Profiling elements in Puerh tea from Yunnan province, China

Jianyang Zhang et al.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE (2017)

Article Biochemistry & Molecular Biology

Physicochemical properties and cell-based bioactivity of Pu'erh tea polysaccharide conjugates

Xiao-Qiang Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Chemistry, Applied

Methylenebisnicotiflorin: a rare methylene-bridged bisflavonoid glycoside from ripe Pu-er tea

Mu-Ke Tao et al.

NATURAL PRODUCT RESEARCH (2016)

Article Biochemistry & Molecular Biology

Analytical Assessment of Bio- and Toxic Elements Distribution in Pu-erh and Fruit Teas in View of Chemometric Approach

Justyna Brzezicha-Cirocka et al.

BIOLOGICAL TRACE ELEMENT RESEARCH (2016)

Article Biotechnology & Applied Microbiology

Production of theabrownins using a crude fungal enzyme concentrate

Qiuping Wang et al.

JOURNAL OF BIOTECHNOLOGY (2016)

Article Food Science & Technology

Antibacterial and laxative activities of strictinin isolated from Pu'er tea (Camellia sinensis)

Sheng-Kuo Hsieh et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2016)

Review Biochemistry & Molecular Biology

Recent Advances in Volatiles of Teas

Xin-Qiang Zheng et al.

MOLECULES (2016)

Article Integrative & Complementary Medicine

Deepure Tea Improves High Fat Diet-Induced Insulin Resistance and Nonalcoholic Fatty Liver Disease

Jing-Na Deng et al.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2015)

Review Biotechnology & Applied Microbiology

Zebrafish as tools for drug discovery

Calum A. MacRae et al.

NATURE REVIEWS DRUG DISCOVERY (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 Food Science & Technology

Identification and quantification of fungi and mycotoxins from Pu-erh tea

Doris Haas et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Chemistry, Analytical

Effects of Zijuan pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS

Chun-xiu Peng et al.

JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS (2013)

Article Food Science & Technology

Bacterial and Fungal Communities in Pu'er Tea Samples of Different Ages

Jianqing Tian et al.

JOURNAL OF FOOD SCIENCE (2013)

Article Plant Sciences

Pu-erh tea tasting in Yunnan, China: Correlation of drinkers' perceptions to phytochemistry

Selena Ahmed et al.

JOURNAL OF ETHNOPHARMACOLOGY (2010)

Article Food Science & Technology

Antimutagenic and antimicrobial activities of pu-erh tea

She-Ching Wu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Agriculture, Multidisciplinary

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments

S Scharbert et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats

KL Kuo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)