Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-05-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.900138/full |
| _version_ | 1811253389180272640 |
|---|---|
| author | Yulian Chen Yulian Chen Jiaxu Chen Jiaxu Chen Ruyang Chen Leike Xiao Xing Wu Lin Hu Zongjun Li Yuanliang Wang Mingzhi Zhu Mingzhi Zhu Zhonghua Liu Zhonghua Liu Yu Xiao Yu Xiao |
| author_facet | Yulian Chen Yulian Chen Jiaxu Chen Jiaxu Chen Ruyang Chen Leike Xiao Xing Wu Lin Hu Zongjun Li Yuanliang Wang Mingzhi Zhu Mingzhi Zhu Zhonghua Liu Zhonghua Liu Yu Xiao Yu Xiao |
| author_sort | Yulian Chen |
| collection | DOAJ |
| description | In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera, with Eurotium as the predominant genus in all samples. Hunan (HN) sample had the strongest fungal diversity and richness, followed by Guangxi (GX) sample, and Zhejiang (ZJ) sample had the lowest. GX sample had higher amounts of gallic acid (GA), total catechins, gallocatechin (GC), and epicatechin gallate (ECG) as well as antioxidant activity than the other samples. The levels of total phenolics, total flavonoids, epigallocatechin (EGC), catechin, epicatechin (EC), thearubigins (TRs), and theaflavins (TFs) were the highest in the ZJ sample. Guizhou (GZ) and Shaanxi (SX) samples contained the highest contents of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), respectively. Total phenolics, GA, EC, CG, and TFs were positively associated with most of fungal genera. Total phenolic content (TPC), total flavonoid content (TFC), and most of catechins contributed to the antioxidant activities of FBT. HN sample had the strongest sourness and sweetness, ZJ sample had the strongest saltiness, SX sample had the strongest umami, and GZ sample had the strongest astringency, which was ascribed to the varied metabolites. This work reveals that FBT in different regions vary greatly in fungal community, metabolites, antioxidant activity, and taste characteristics, and provides new insight into the quality characteristics formation of FBT in different regions. |
| first_indexed | 2024-04-12T16:50:10Z |
| format | Article |
| id | doaj.art-abbb6a8aa73f4d40aa8ea59e4934a0b9 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-12T16:50:10Z |
| publishDate | 2022-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-abbb6a8aa73f4d40aa8ea59e4934a0b92022-12-22T03:24:25ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-05-01910.3389/fnut.2022.900138900138Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of ChinaYulian Chen0Yulian Chen1Jiaxu Chen2Jiaxu Chen3Ruyang Chen4Leike Xiao5Xing Wu6Lin Hu7Zongjun Li8Yuanliang Wang9Mingzhi Zhu10Mingzhi Zhu11Zhonghua Liu12Zhonghua Liu13Yu Xiao14Yu Xiao15College of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Animal Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaLongping Branch Graduate School, Hunan University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaKey Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, ChinaNational Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, ChinaKey Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, ChinaNational Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha, ChinaKey Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, ChinaIn this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were identified and assigned into 5 phyla and 27 genera, with Eurotium as the predominant genus in all samples. Hunan (HN) sample had the strongest fungal diversity and richness, followed by Guangxi (GX) sample, and Zhejiang (ZJ) sample had the lowest. GX sample had higher amounts of gallic acid (GA), total catechins, gallocatechin (GC), and epicatechin gallate (ECG) as well as antioxidant activity than the other samples. The levels of total phenolics, total flavonoids, epigallocatechin (EGC), catechin, epicatechin (EC), thearubigins (TRs), and theaflavins (TFs) were the highest in the ZJ sample. Guizhou (GZ) and Shaanxi (SX) samples contained the highest contents of epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), respectively. Total phenolics, GA, EC, CG, and TFs were positively associated with most of fungal genera. Total phenolic content (TPC), total flavonoid content (TFC), and most of catechins contributed to the antioxidant activities of FBT. HN sample had the strongest sourness and sweetness, ZJ sample had the strongest saltiness, SX sample had the strongest umami, and GZ sample had the strongest astringency, which was ascribed to the varied metabolites. This work reveals that FBT in different regions vary greatly in fungal community, metabolites, antioxidant activity, and taste characteristics, and provides new insight into the quality characteristics formation of FBT in different regions.https://www.frontiersin.org/articles/10.3389/fnut.2022.900138/fullFu brick teafungal communitychemical compositionsantioxidant activitytaste characteristics |
| spellingShingle | Yulian Chen Yulian Chen Jiaxu Chen Jiaxu Chen Ruyang Chen Leike Xiao Xing Wu Lin Hu Zongjun Li Yuanliang Wang Mingzhi Zhu Mingzhi Zhu Zhonghua Liu Zhonghua Liu Yu Xiao Yu Xiao Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China Frontiers in Nutrition Fu brick tea fungal community chemical compositions antioxidant activity taste characteristics |
| title | Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China |
| title_full | Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China |
| title_fullStr | Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China |
| title_full_unstemmed | Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China |
| title_short | Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China |
| title_sort | comparison of the fungal community chemical composition antioxidant activity and taste characteristics of fu brick tea in different regions of china |
| topic | Fu brick tea fungal community chemical compositions antioxidant activity taste characteristics |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.900138/full |
| work_keys_str_mv | AT yulianchen comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT yulianchen comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT jiaxuchen comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT jiaxuchen comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT ruyangchen comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT leikexiao comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT xingwu comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT linhu comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT zongjunli comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT yuanliangwang comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT mingzhizhu comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT mingzhizhu comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT zhonghualiu comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT zhonghualiu comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT yuxiao comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina AT yuxiao comparisonofthefungalcommunitychemicalcompositionantioxidantactivityandtastecharacteristicsoffubrickteaindifferentregionsofchina |