Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation,Journal of Agricultural and Food Chemistry

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Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-13 , DOI: 10.1021/acs.jafc.4c06410
Lin Feng _{1,

2} , Panpan Liu _{1,

2} , Shengpeng Wang _{1,

2} , Jing Teng _{1,

2} , Xueping Wang _{1,

2} , Lin Zheng _{1,

2} , Fei Ye _{1,

2} , Anhui Gui _{1,

2} , Jinjin Xue _{1,

2} , Shiwei Gao _{1,

2} , Pengcheng Zheng _{1,

2}

Affiliation

To determine the effects of microbial proteins on Qingzhuan tea sensory quality during tea pile fermentation, tea leaf metabolomic and microorganism proteomic analyses were performed. In total, 1835 differential metabolites and 443 differentially expressed proteins of the microorganisms were identified. Correlation analysis between metabolomics and proteomics data revealed that the levels of microbial proteins EG II and CBH I cellulase may play important roles in cell wall construction and permeability, which were crucial for the interaction between tea leaves and microorganisms. Microbial proteins heat shock proteins (HSP), alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH), and CuAO related to detoxification and stress responses showed a positive correlation with tea theanine, glutamine, γ-aminobutyric acid, glutamic acid, catechin, (−)-gallocatechin gallate, and (−)-catechin gallate, suggesting their effects on tea characteristic compound accumulation, thus affecting Qingzhuan tea sensory quality.

中文翻译：

渥堆过程中微生物蛋白质对青砖茶感官品质的影响

为了确定茶堆发酵过程中微生物蛋白质对青砖茶感官品质的影响，进行了茶叶代谢组学和微生物蛋白质组学分析。总共鉴定出微生物的1835个差异代谢物和443个差异表达蛋白。代谢组学和蛋白质组学数据之间的相关性分析表明，微生物蛋白EG II和CBH I纤维素酶的水平可能在细胞壁构建和渗透性中发挥重要作用，这对于茶叶与微生物之间的相互作用至关重要。与解毒和应激反应相关的微生物蛋白热休克蛋白（HSP）、乙醇脱氢酶（ADH）、乙醛脱氢酶（ALDH）和CuAO与茶氨酸、谷氨酰胺、γ-氨基丁酸、谷氨酸、儿茶素呈正相关。 −)-没食子儿茶素没食子酸酯和(−)-儿茶素没食子酸酯，表明它们会影响茶叶特征化合物的积累，从而影响青砖茶的感官品质。

更新日期：2024-09-13

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