An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea

作者：Honglin Mao, Xu Yang, Fengmei Lu, Cunqiang Ma, Shaoxian Zhu, Guo‐You Li, Siqi Huang, Yi Zhang, Yan Hou · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.102021 · 被引用次数：9 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities

Anaerobic fermentation (AF) is critical process for Yunnan De'ang pickled tea production. Therefore, widely targeted metabolomics and metagenomics were integrated to reveal the AF mechanism. Lactic acid bacteria (LAB) (e.g. Lactiplantibacillus plantarum , Lactobacillus vaccinostercus and Lactobacillus paracollinoides ) and yeasts like Candida metapsilosis and Cyberlindnera fabianii dominated in the AF. Based on bacterial community succession and metabolites variation, the whole AF processes were divided into two phases, i.e., before and after four months. A total of 327 characteristic metabolites (VIP >1.0, P < 0.05, and FC > 1.50 or < 0.67) were selected from the AF. Besides amino acids increase, LAB and yeasts also promoted non-galloylated catechins, and several simple flavones/flavonols, flavanones/flavanonols and methoxy flavones/flavonols accumulations along with galloylated catechins, flavonol/flavone glycosides and anthocyanins decrease during the AF. This study would improve the understanding about AF mechanism of tea-leaves from the perspectives of flavonoids metabolism and microbial community succession. • Metabolomics combines metagenomics for dark tea anaerobic fermentation (AF) mechanism. • The whole AF can be divided into two phases, i.e., before and after four months. • LAB (e.g. L. plantarum, L. vaccinostercus ) and yeast such as C. metapsilosis dominated. • 327 characteristic metabolites confirmed the AF affected flavonoid and amino acid metabolisms. • LAB an...