摘要
为了解霉变六堡茶中真菌群落及其代谢产物的变化,利用Illumina高通量测序技术平台,对高温高湿环境仓储获得的霉变六堡茶样本(GGZ)和作为对照样本(BDL)的竹筐仓储的正常六堡茶进行真菌多样性分析,采用超高效液相色谱串联质谱(UPLC-MS/MS)对样本中的代谢物进行分析,然后对显著差异代谢物对应的通路进行代谢物集富集分析,并对差异代谢物与差异微生物进行关联分析。结果表明,霉变六堡茶丰度较高的菌为两门[Ascomycota(子囊菌门)和Basidiomycota(担子菌门)]、两属[Aspergillus(曲霉真菌属)和Wallemia(节担菌属)],BDL组丰度较高的菌主要为Ascomycota的Aspergillus和Penicillium(青霉菌属)。GGZ组与BDL组相比,A.ruber(赤曲霉)和W.sebi水平显著(P<0.05)上调,两者为导致六堡茶霉变的优势真菌种群。此外,霉变茶叶中黄酮类化合物含量较高,氨基酸代谢发生显著变化,咖啡因代谢下调。霉变六堡茶中,具有一定细胞毒性和遗传毒性的2-羟基异己酸的含量上调,与下调的Penicillium负相关。这些数据揭示了A.ruber、W.sebi以及2-羟基异己酸为六堡茶食品安全评估中的潜在风险因子,且霉变六堡茶中黄酮类化合物含量、氨基酸代谢以及咖啡因代谢的变化可能与品质变化相关。
In order to understand the changes of fungal community and metabolites in mildew Liupao tea,the fungal diversity of mildew Liupao tea samples(GGZ)and normal Liupao tea samples stored in bamboo basket(BDL)were analyzed by Illumina high-throughput sequencing technology,and ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)was used to analyze the metabolites in these samples.Further,pathway enrichment analysis was performed on the significantly differential metabolites,and the correlation between the differential metabolites and the differential microorganisms was calculated.The results showed that the most abundant fungi in mildew Liupao tea were Ascomycota and Basidiomycota in phylum level,Aspergillus and Wallemia in genus level.Aspergillus and Penicillium belonging to Ascomycota were more abundant in BDL.Two of the dominant fungi related to mildew in Liupao tea,A.Ruber and W.sebi,showed significantly(P<0.05)higher abundance in GGZ than in BDL.In addition,higher contents of flavonoids along with the changing amino acids metabolism and down-regultated caffeine metabolism was observed in mildew Liupao tea.In mildew Liupao tea,the content of 2-hydroxy-isocaproic acid with certain cytotoxicity and genotoxicity was up-regulated and negatively correlated with reduced abundance of Penicillium.These data unveiled that A.ruber,W.sebi and 2-hydroxyisocaproic acid were potential risk factors in food safety assessment of Liupao tea,and the changes of flavonoid content,amino acid metabolism and caffeine metabolism in mildew Liupao tea might be related to quality changes.
作者
马婷婷
马蕊
沈冰
陈恩海
钟璇
林勇
陈涛林
MA Tingting;MA Rui;SHEN Bing;CHEN Enhai;ZHONG Xuan;LIN Yong;CHEN Taolin(College of Agricultural Engineering,Guangxi Vocational and Technical College,Nanning 530226,China;Key Laboratory of Ministry of Tea Science Education,Hunan Agricultural University,Changsha 410128,China;Tea College,Guizhou University,Guiyang 550025,China)
出处
《食品工业科技》
CAS
北大核心
2023年第8期187-196,共10页
Science and Technology of Food Industry
基金
教育部中国特色高水平高职学校和专业建设计划-茶树栽培与茶叶加工专业群建设项目(教职成函[2019]14号)
2020年度广西高校中青年教师科研基础能力提升项目《六堡茶仓储过程中霉变的动力学模型及生理生化机制研究》(桂教科研[2020]1号2020KY29020)
2020年广西高等学校高水平创新团队及卓越学者计划-茶叶产业化发展科技创新团队(桂教人才[2020]6号)。
