Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation
This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consi...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/11/8/1425 |
| _version_ | 1827624006278184960 |
|---|---|
| author | Huiling Xu Jong Hyoung Hong Dabin Kim Young Hun Jin Alixander Mattay Pawluk Jae-Hyung Mah |
| author_facet | Huiling Xu Jong Hyoung Hong Dabin Kim Young Hun Jin Alixander Mattay Pawluk Jae-Hyung Mah |
| author_sort | Huiling Xu |
| collection | DOAJ |
| description | This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. <i>Acetobacter pasteurianus</i> PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds. |
| first_indexed | 2024-03-09T11:59:43Z |
| format | Article |
| id | doaj.art-8fd9238a107046a39b7c53a78366027e |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T11:59:43Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-8fd9238a107046a39b7c53a78366027e2023-11-30T23:05:23ZengMDPI AGAntioxidants2076-39212022-07-01118142510.3390/antiox11081425Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step FermentationHuiling Xu0Jong Hyoung Hong1Dabin Kim2Young Hun Jin3Alixander Mattay Pawluk4Jae-Hyung Mah5Department of Food and Biotechnology, Korea University, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, Sejong 30019, KoreaThis study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. <i>Acetobacter pasteurianus</i> PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds.https://www.mdpi.com/2076-3921/11/8/1425fermented green teaone- and two-step fermentationacetic acid fermentationlactic acid fermentationfermentation optimization<i>Acetobacter pasteurianus</i> |
| spellingShingle | Huiling Xu Jong Hyoung Hong Dabin Kim Young Hun Jin Alixander Mattay Pawluk Jae-Hyung Mah Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation Antioxidants fermented green tea one- and two-step fermentation acetic acid fermentation lactic acid fermentation fermentation optimization <i>Acetobacter pasteurianus</i> |
| title | Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation |
| title_full | Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation |
| title_fullStr | Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation |
| title_full_unstemmed | Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation |
| title_short | Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation |
| title_sort | evaluation of bioactive compounds and antioxidative activity of fermented green tea produced via one and two step fermentation |
| topic | fermented green tea one- and two-step fermentation acetic acid fermentation lactic acid fermentation fermentation optimization <i>Acetobacter pasteurianus</i> |
| url | https://www.mdpi.com/2076-3921/11/8/1425 |
| work_keys_str_mv | AT huilingxu evaluationofbioactivecompoundsandantioxidativeactivityoffermentedgreenteaproducedviaoneandtwostepfermentation AT jonghyounghong evaluationofbioactivecompoundsandantioxidativeactivityoffermentedgreenteaproducedviaoneandtwostepfermentation AT dabinkim evaluationofbioactivecompoundsandantioxidativeactivityoffermentedgreenteaproducedviaoneandtwostepfermentation AT younghunjin evaluationofbioactivecompoundsandantioxidativeactivityoffermentedgreenteaproducedviaoneandtwostepfermentation AT alixandermattaypawluk evaluationofbioactivecompoundsandantioxidativeactivityoffermentedgreenteaproducedviaoneandtwostepfermentation AT jaehyungmah evaluationofbioactivecompoundsandantioxidativeactivityoffermentedgreenteaproducedviaoneandtwostepfermentation |