Eurotium amstelodami with bacterial assistance generated jinhua fungus aroma and enhanced hypoglycemic effect during compressed tea storage

作者：Cunqiang Ma, Lingli Chen, Bingsong Ma, Rui Han, Zhen Zhao, Binxing Zhou, Xinghui Li, Xuan Chen · 发表于：Journal of Agriculture and Food Research · 年份：2025 · DOI：10.1016/j.jafr.2025.102536 · 被引用次数：1 · 研究领域：Tea Polyphenols and Effects、Sirtuins and Resveratrol in Medicine、Tryptophan and brain disorders

Jinhua formation during storage (JFDS) is associated with golden-flower fungus and its microbial interaction, which can be used to investigate microbial effect during compressed tea storage. Contrastive analysis between jinhua raw Pu-erh tea (JRAPT) and its identical raw Pu-erh tea (RAPT) confirmed Eurotium amstelodami as dominant golden-flower fungus with a relative abundance over 98.0 % for the JFDS. Along with the JFDS, E . amstelodami showed positive correlation ( P < 0.05 and r > 0.80) with Ralstonia , Turicibacter , Methyloversatilis and Aquabacterium. With relevant bacterial assistance, E. amstelodami was responsible for characteristic flavor formation such as jinhua fungus aroma, and in vitro hypoglycemic effect improvement during tea storage. Concretely, E . amstelodami -mediated JFDS accelerated tea aging, and bitterness-astringency taste and in vitro antioxidant capacity reductions through hydrolysis, oxidative polymerization and condensation of catechins, rutin, 1,3,6-tri- O -galloyl- β -D-glucose and free amino acids to accumulate theabrownins, flavonols and phenolic acids. Additionally , β -linalool, trans - β -ionone, α -cedrene and (-)- α -santalene with floral, woody or herbal odor were derived from farnesyl diphosphate and β -carotene degradation, and linalool glycoside hydrolysis pathways to generate jinhua fungus aroma. This study would provide theoretical foundation for exogenous inoculation of E . amstelodami and other functional microbes in tea storage....