Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea
Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/21/6718 |
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| author | Peng-Cheng Zheng Chun-Yin Qin Pan-Pan Liu Lin Feng Tie-Jun Ling Jing-Ming Ning Liang Zhang Xiao-Chun Wan |
| author_facet | Peng-Cheng Zheng Chun-Yin Qin Pan-Pan Liu Lin Feng Tie-Jun Ling Jing-Ming Ning Liang Zhang Xiao-Chun Wan |
| author_sort | Peng-Cheng Zheng |
| collection | DOAJ |
| description | Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that the pile-fermentation and turnover (post-fermentation, FT) was the crucial stage in transforming the main compounds of QZT, whose contents of flavan-3-ols and flavonoids glycosides were decreased significantly. The bioactivities, including the antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase, were also reduced after the FT process. It was suggested that although the QZT sensory properties improved following pile-fermentation and aging, the bioactivities remained restrained. Correlation analysis indicated that the main galloylated catechins and flavonoid glycosides were highly related to their antioxidant capacity and inhibitory effects on α-amylase and α-glucosidase. |
| first_indexed | 2024-03-10T05:55:20Z |
| format | Article |
| id | doaj.art-e279119dd110413fab4707fed6f2424d |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T05:55:20Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e279119dd110413fab4707fed6f2424d2023-11-22T21:25:32ZengMDPI AGMolecules1420-30492021-11-012621671810.3390/molecules26216718Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan TeaPeng-Cheng Zheng0Chun-Yin Qin1Pan-Pan Liu2Lin Feng3Tie-Jun Ling4Jing-Ming Ning5Liang Zhang6Xiao-Chun Wan7State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaInstitute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430064, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaQingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that the pile-fermentation and turnover (post-fermentation, FT) was the crucial stage in transforming the main compounds of QZT, whose contents of flavan-3-ols and flavonoids glycosides were decreased significantly. The bioactivities, including the antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase, were also reduced after the FT process. It was suggested that although the QZT sensory properties improved following pile-fermentation and aging, the bioactivities remained restrained. Correlation analysis indicated that the main galloylated catechins and flavonoid glycosides were highly related to their antioxidant capacity and inhibitory effects on α-amylase and α-glucosidase.https://www.mdpi.com/1420-3049/26/21/6718qingzhuan teametabolomicspile-fermentationsensory evaluationbioactivities |
| spellingShingle | Peng-Cheng Zheng Chun-Yin Qin Pan-Pan Liu Lin Feng Tie-Jun Ling Jing-Ming Ning Liang Zhang Xiao-Chun Wan Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea Molecules qingzhuan tea metabolomics pile-fermentation sensory evaluation bioactivities |
| title | Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea |
| title_full | Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea |
| title_fullStr | Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea |
| title_full_unstemmed | Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea |
| title_short | Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea |
| title_sort | untargeted metabolomics combined with bioassay reveals the change in critical bioactive compounds during the processing of qingzhuan tea |
| topic | qingzhuan tea metabolomics pile-fermentation sensory evaluation bioactivities |
| url | https://www.mdpi.com/1420-3049/26/21/6718 |
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