Abstract：
:Post-fermented tea (dark tea) is produced from enzyme-inactivated fresh tea leaves by microbial fermentation. Batabata tea and Awaban tea are two major dark teas fermented under aerobic and anaerobic conditions, respectively. However, how their chemical compositions and functionalities change during different post-fermentation processes remains unclear. Nuclear magnetic resonance (NMR)-based analyses showed that (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC) and (-)-epicatechin (EC) decreased in Batabata tea during post-fermentation with aerobic molds. In contrast, EGC and EC increased, and pyrogallol was produced in Awaban tea during post-fermentation with lactic acid bacteria (LAB). The anti-glycation activities of two dark teas were investigated using an in vitro assay system with human serum albumin (HSA). The anti-glycation activity decreased in Batabata tea, but it was retained in Awaban tea during post-fermentation. Our results showed that post-fermentation with LAB was an efficient way to enhance phenol content and that pyrogallol contributed to anti-glycation activity of Awaban tea.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhang M,Otake K,Miyauchi Y,Yagi M,Yonei Y,Miyakawa T,Tanokura Mdoi
10.1016/j.foodchem.2018.11.028subject
Has Abstractpub_date
2019-03-30 00:00:00pages
735-743eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31967-8journal_volume
277pub_type
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