A metagenomics analysis of microbial functional genes linked to vitamins metabolism in the pile fermentation of pu-erh tea

作者：Teng Wang, Jiangshan An, Gen Sha, Nianguo Bo, Yiqing Guan, Dihan Yang, Weiping Lu, Kunyi Liu, Lianqin Zhao, Weitao Wang, Canqiong Yang, Yan Ma, Ming Zhao · 发表于：LWT · 年份：2024 · DOI：10.1016/j.lwt.2024.117215 · 被引用次数：12 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Metabolomics and Mass Spectrometry Studies

The vitamins present in tea beverages are essential nutrients, but their metabolism in the microbial fermentation of pu-erh tea is not fully understood. In this study, 28 vitamins were measured, and microbial metabolic profiles were investigated using metagenomic sequencing in an industrial pile fermentation process of pu-erh tea. After pile fermentation, the contents of 19 vitamins, e.g., adenosine-5′-monophosphate, pantothenic acid, thiamine, and nicotinamide, significantly decreased ( p < 0.05) compared to the raw material. However, the contents of adenine, riboflavin, 5-formyltetrahydrofolate, and ergocalciferol increased significantly ( p < 0.05). The metagenomic sequencing revealed that 73.17% of the genes were bacterial and 26.33% were fungal. In addition, the microbial diversity, population composition, and functional genes of pu-erh tea changed significantly during pile fermentation. At the phylum level, Ascomycota and Proteobacteria had a high relative abundance, while at the genus level, Pantoea and Staphylococcus were dominant. Functional genes related to carbohydrate, amino acid, vitamin, and lipid metabolism were identified. Most importantly, 52 enzymes (4035 genes), mainly from Pantoea , Pseudomonas , Rasamsonia , and Bacillus , were found to be involved in vitamin metabolism. In summary, this study gives novel insights into the pile fermentation mechanism of ripened pu-erh tea by systematically uncovering microbial functional genes linked to changes in vitamin...