滚动形成了小分子非挥发性代谢物概况的多样性,并因此塑造了Keemun黑茶的细菌社区结构
Zhi-Wei Ren1, Hong-Jing Pan1, Cheng Hu1
1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei 230036, Anhui, PR China.
Food research international (Ottawa, Ont.)
|March 6, 2024
概括
基蒙黑茶 (KMBT) 的生产涉及复杂的化学和细菌变化. 滚动是关键,通过酶氧化而不是细菌发酵来驱动代谢物概况和细菌社区结构.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 在基蒙黑茶 (KMBT) 制造过程中,化学和细菌动力学之间的复杂相互作用仍然不太清楚.
- 研究这些过程对于优化茶叶的质量和生产至关重要.
研究的目的:
- 在KMBT生产过程中阐明小分子非挥发性代谢物和细菌群体的时间动态.
- 在整个制造过程中确定化学和细菌资料之间的关系.
- 确定影响这些动态的关键处理步骤.
主要方法:
- 利用基于质谱的非目标代谢学来进行全面的化学分析.
- 采用基于特征的分子网络 (FBMN) 来分析代谢物关系.
- 进行细菌DNA amplicon测序,以评估微生物社区结构.
主要成果:
- 在加工过程中揭示了 pyrogallol 类型catechin 在catechol 类型catechin 之前的异步氧化.
- 确定滚动步骤是塑造小分子非挥发性代谢物 (SMNMetProf) 概况和细菌群体的关键.
- 证明滚动增加了代谢物丰富度,并降低了代谢物分子量和极性.
- 确定SMNMetProf主要由内源性酶性氧化形成,而不是细菌发酵.
结论:
- 黑茶的小分子非挥发性代谢物配置来源于茶叶内的酶氧化.
- 细菌发酵对Keemun黑茶中主要代谢物形状的形成没有显著的贡献.
- 滚动过程是一个关键的控制点,影响着KMBT的化学和微生物环境.
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