Academic Journal
Co-fermentation of Ampelopsis grossedentata with Camellia sinensis reduces bitterness, enhances sweet aroma, and generates novel bioactive theaflavin analogues.
| Τίτλος: | Co-fermentation of Ampelopsis grossedentata with Camellia sinensis reduces bitterness, enhances sweet aroma, and generates novel bioactive theaflavin analogues. |
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| Συγγραφείς: | Li SR; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Yang Z; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Song N; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Li JY; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Zhang YX; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Li H; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Zhang P; State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chinese Medicine, Natural Products Research Center of Guizhou Province, Guiyang 550014, China., Song YL; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Sun Y; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Qian K; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Zhang DW; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China., Bao GH; Natural Products Laboratory, International Joint Laboratory of Tea Chemistry and Healthy Effects, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address: baoguanhu@ahau.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Aug 30; Vol. 521, pp. 149857. Date of Electronic Publication: 2026 May 28. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Camellia sinensis*/metabolism , Camellia sinensis*/chemistry , Camellia sinensis*/microbiology , Catechin*/metabolism , Catechin*/chemistry , Catechin*/analogs & derivatives , Biflavonoids*/metabolism , Biflavonoids*/chemistry , Ampelopsis*/metabolism , Ampelopsis*/chemistry , Ampelopsis*/microbiology , Flavoring Agents*/chemistry , Flavoring Agents*/metabolism , Plant Extracts*/chemistry , Plant Extracts*/metabolism, Plant Leaves/chemistry ; Plant Leaves/metabolism ; Plant Leaves/microbiology ; Glycoside Hydrolase Inhibitors/chemistry ; Glycoside Hydrolase Inhibitors/metabolism ; Odorants/analysis ; alpha-Glucosidases/chemistry ; alpha-Glucosidases/metabolism ; Fermentation ; Taste ; Humans ; Molecular Docking Simulation |
| Περίληψη: | This study developed a co-fermentation strategy to process the leaves of Ampelopsis grossedentata (vine tea) and Camellia sinensis (tea), which significantly improved the sensory quality of fermented vine tea by reducing its bitterness while enhancing sweet aroma. Untargeted metabolomics and GC-MS revealed significant metabolic changes, discovering two novel theaflavin analogues, dihydromyriflavin (1) and dihydromyriflavin-3'-gallate (2), (0.48 and 0.53 mg/g in co-fermented-vine-black tea (CVBT), respectively), formed via enzymatic oxidation. Compound 2 and the CVBT extract exhibited strong antioxidant (SC (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Guan-Hu Bao reports financial support was provided by SKLTEA-ZZ202521, Anhui Agricultural University State Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Co-fermentation; Dihydromyriflavin; Flavor improvement; Theaflavin analogues; Vine tea; α-Glucosidase inhibition |
| Substance Nomenclature: | 8R1V1STN48 (Catechin) 1IA46M0D13 (theaflavin) 0 (Biflavonoids) 0 (Flavoring Agents) 0 (Plant Extracts) 0 (Glycoside Hydrolase Inhibitors) EC 3.2.1.20 (alpha-Glucosidases) |
| Entry Date(s): | Date Created: 20260603 Date Completed: 20260703 Latest Revision: 20260703 |
| Update Code: | 20260703 |
| DOI: | 10.1016/j.foodchem.2026.149857 |
| PMID: | 42235235 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149857 |