Widely Targeted Metabolomics Decodes Metabolic Remodeling and Functional Shifts in Ganoderma lucidum-Fermented Green Tea Infusion
文献类型： 外文期刊
作者： Liu, Xuzhou 1 ; Ju, Ying 2 ; Wen, Shuai 1 ; Zeng, Hongzhe 1 ; Wang, Chao 1 ; Jiang, Mingguo 4 ; Tian, Bingchuan 3 ; Huang, Jianan 1 ; Liu, Zhonghua 1 ;
作者机构： 1.Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Coinnovat Ctr Educ,Minist Utilizat Bot Funct Ingre, Key Lab Tea Sci,Minist Educ,Minist Agr & Rural Aff, Changsha 410128, Peoples R China
2.Guangxi Acad Agr Sci, Inst Microbiol, Guangxi Crop Genet Improvement & Biotechnol Lab, Nanning 530007, Peoples R China
3.Higentec Ltd Co, Changsha 410125, Peoples R China
4.Guangxi Minzu Univ, Sch Marine Sci & Biotechnol, Guangxi Key Lab Polysaccharide Mat & Modificat, Nanning 530006, Peoples R China
关键词：
fermented tea;
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 16 期
页码：
收录情况： SCI
摘要： This study used a targeted metabolomics approach to examine changes in metabolites within green tea infusions fermented by G. lucidum (TFG) and evaluate the in vitro antioxidant and lipid-lowering properties of TFG. Fermentation decreased tea polyphenols, flavonoids, caffeine, soluble sugars, theaflavins, and catechins, while increasing free amino acids and theabrownins. The microbial bioconversion process led to the generation of decorated flavonoids, phenolic acids, terpenoids, alkaloids, nucleotides, and amino acids. This process shifted the tea's taste from bitter and astringent to mellow, primarily due to the transformation of flavonoid glycosides, caffeine, catechins, 5 '-guanosine monophosphate, 5 '-uridine monophosphate, and theabrownins. Volatile metabolites added woody, floral, sweet, and fruity aromas. Reduced gallic acid and catechins lowered antioxidant activity, whereas increased theabrownins enhanced lipid-lowering activity and imparted a reddish-brown color. These findings indicate that fermentation significantly affects the flavor, aroma, and lipid-lowering ability of green tea infusion.
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