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. 2022 Feb 25:5:471-478.
doi: 10.1016/j.crfs.2022.02.012. eCollection 2022.

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Rui Wang  1 , Jingcan Sun  2 , Benjamin Lassabliere  2 , Bin Yu  2 , Shao Quan Liu  1   3
Affiliations

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Rui Wang et al. Curr Res Food Sci. .

Abstract

UPLC-Q-TOF-MS was employed to analyse the non-volatile components of green teas fermented with probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (LAB, Lactiplantibacillus plantarum). The flavone glycosides in yeast-fermented and stored tea decreased significantly, together with the increases of flavone aglycones and other simple flavone glycosides. LAB-fermented tea presented different flavone glycoside profiles; in which, both C-glycosides and O-glycosides decreased and the flavone aglycones were further degraded. The profiles of flavone glycosides and aglycones in co-cultured tea differed from that in yeast- or LAB-fermented tea; less glycosides were degraded but a greater number of aglycones were produced. Two unique LAB metabolites with bioactive and antifungal properties, D-phenyllactic acid (PLA) and p-OH-PLA, were found in both L. plantarum and co-cultured teas, and the co-fermentation showed a synergic effect on the production of these two compounds that would enhance the quality and preservation of fermented teas.

Keywords: Fermentation; L. plantarum, green tea; Metabolomic; S. boulardii.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Multivariate statistical analysis of unfermented (pink), L. plantarum fermented (red), S. boulardii fermented (dark blue), coculture fermented (black), L. plantarum stored (light blue), S. boulardii stored (green), co-culture stored (brown) tea samples: (A) PCA score plot; (B) PLS-DA score plot, R2Y =57.8%, Q2 = 59.2%. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
Fig. 2
Fig. 2
Volcano-plots of unfermented, fermented and stored tea samples; (2–1)- unfermented & 2-day S. boulardii fermented; (2-2)-2-day S. boulardii fermented & 4-week S. boulardii storage; fermented and stored tea samples, (2–3)-unfermented & 2-day L. plantarum fermented; (2–4)-2-day L. plantarum fermented & 4-week L. plantarum storage; (2–5)-unfermented & 2-day co-culture fermented; (2–6)-2-day co-culture fermented & 4-week co-culture storage.
Fig. 3
Fig. 3
Metabolic pathway changes in metabolites caused by tea fermentation. The black, red, dark cyan, wine, dark yellow, green and blue columns represent the mass intensity of metabolites in yeast, coculture, and LAB fermented tea samples, respectively; (*p < 0.05; ** < 0.01). (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)
See this image and copyright information in PMC

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