An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase
Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitroge...
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| Published in | Molecules Vol. 28; no. 4; p. 1722 |
|---|---|
| Main Authors | , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
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MDPI AG
01.02.2023
MDPI |
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| Online Access | Get full text |
| ISSN | 1420-3049 1433-1373 1420-3049 1433-1373 |
| DOI | 10.3390/molecules28041722 |
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| Abstract | Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3′-gallate, theaflavin-3-gallate, and theaflavin 3,3′-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves. |
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| AbstractList | Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3′-gallate, theaflavin-3-gallate, and theaflavin 3,3′-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves. Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves. Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves.Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, and theaflavin 3,3'-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves. |
| Audience | Academic |
| Author | Chen, Lijiao Jiang, Bin Li, Ruoyu Chen, Qiuyue Zhao, Ming Liu, Kunyi Wang, Teng Luo, Hui Liang, Zhengwei Ma, Yan |
| AuthorAffiliation | 2 The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National-Local Joint Engineering Research Center on Gemplasm Innovation & Uilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming 650201, China 3 College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China 1 College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
| AuthorAffiliation_xml | – name: 3 College of Wuliangye Technology and Food Engineering & College of Modern Agriculture, Yibin Vocational and Technical College, Yibin 644003, China – name: 2 The Key Laboratory of Medicinal Plant Biology of Yunnan Province & National-Local Joint Engineering Research Center on Gemplasm Innovation & Uilization of Chinese Medicinal Materials in Southwest China, Yunnan Agricultural University, Kunming 650201, China – name: 1 College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
| Author_xml | – sequence: 1 givenname: Kunyi orcidid: 0000-0001-7290-2941 surname: Liu fullname: Liu, Kunyi – sequence: 2 givenname: Qiuyue surname: Chen fullname: Chen, Qiuyue – sequence: 3 givenname: Hui surname: Luo fullname: Luo, Hui – sequence: 4 givenname: Ruoyu surname: Li fullname: Li, Ruoyu – sequence: 5 givenname: Lijiao surname: Chen fullname: Chen, Lijiao – sequence: 6 givenname: Bin surname: Jiang fullname: Jiang, Bin – sequence: 7 givenname: Zhengwei surname: Liang fullname: Liang, Zhengwei – sequence: 8 givenname: Teng surname: Wang fullname: Wang, Teng – sequence: 9 givenname: Yan surname: Ma fullname: Ma, Yan – sequence: 10 givenname: Ming surname: Zhao fullname: Zhao, Ming |
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| CitedBy_id | crossref_primary_10_3390_fermentation9070690 crossref_primary_10_3389_fmicb_2024_1390030 crossref_primary_10_47745_ausal_2024_0002 crossref_primary_10_1002_jccs_202400024 crossref_primary_10_1111_1541_4337_13182 crossref_primary_10_1055_a_2456_9862 crossref_primary_10_3390_foods13040545 |
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| Keywords | tea polyphenol oxidase metabolites tea polyphenols theaflavins |
| Language | English |
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| Title | An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase |
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