Article
Microbiology
Xin Wang, Gengan Du, Hong Chen, Xuejun Zeng, Bin Liu, Chunfeng Guo, Qinglin Sheng, Yahong Yuan, Tianli Yue
Summary: Fuzhuan brick tea (FBT) is a post-fermented tea product co-fermented by microorganisms, and the microbial communities of FBT from Hunan and Shaanxi provinces share similar taxonomic and functional attributes, with Pseudomonas as the most abundant functional contributor. The communities primarily contain carbohydrate active enzyme functions and are associated with metabolic pathways related to carbohydrate and amino acid metabolism. Additionally, potential probiotics, including Pseudomonas putida, play a significant role within FBT communities.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Food Science & Technology
Yao Du, Weirong Yang, Chengcheng Yang, Xingbin Yang
Summary: This paper provides a comprehensive review of Fuzhuan brick tea, covering microbiome, aromas and flavors, chemical ingredients and nutrition, as well as the future prospects of developing FBT-derived products. FBT contains a rich microbiome environment and undergoes significant changes in compound content during the fermentation process, resulting in unique aromas and flavors. FBT and its derived products, due to their non-toxicity and excellent bioactivities, can serve as functional food to protect human health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Miao-Miao Le, Li-Wen Zhong, Zhi-Wei Ren, Mao-Qiang An, Yan-Hua Long, Tie-Jun Ling
Summary: In the pile fermentation process of Fuzhuan brick tea, changes in the microbial community occur before changes in the metabolite profile. Bacterial metabolism and the heat generated by it contribute significantly to the overall changes observed in the metabolite profile.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Guijie Chen, Yixun Bai, Ziqi Zeng, Yujia Peng, Wangting Zhou, Wenbiao Shen, Xiaoxiong Zeng, Zhonghua Liu
Summary: The polysaccharide fraction FBTPS-2-1 extracted from Fuzhuan brick tea showed potential immunostimulatory activity, enhancing phagocytosis of macrophages and promoting the secretion of inflammatory cytokines. This indicates that FBTPS-2-1 could be a functional food for improving human health by modulating the host immune reaction.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Microbiology
Xiaoxiao Guo, Fusheng Chen, Jiao Liu, Yanchun Shao, Xiaohong Wang, Youxiang Zhou
Summary: Eurotium cristatum is the dominant fungi species found in Fuzhuan brick tea in China, and it can produce a variety of polyketides with different bioactivities. In this study, 12 polyketide synthase (PKS) genes were identified in the genome of E. cristatum E1, and their expression was confirmed. Metabolic analysis showed that E. cristatum E1 can produce various polyketides, including citreorosein, emodin, physcion, and flavoglaucin. Furthermore, putative secondary metabolite clusters for emodin and flavoglaucin were proposed based on genomic analysis. These findings provide a good foundation for exploring the secondary metabolite resources of E. cristatum and expanding its applications.
Article
Food Science & Technology
Hui Wu, Huihui Zhao, Jie Ding, Yuanheng Wang, Jian Hou, Long Yang
Summary: This study investigated the metabolites and microorganisms in pre-fermented tea and Fu brick tea after 6 months of fermentation. Various methods were used to analyze the metabolites and microbes, providing valuable information on the interactions between them and the improvement of Fu brick tea characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mao-Yun Li, Yue Xiao, Kai Zhong, Hong Gao
Summary: Pingwu Fuzhuan brick tea (PWT) has distinct taste characteristics and microbial community structures compared to Fuzhuan brick tea (FBT) from other regions. Through electronic tongue system and high-throughput sequencing, it was found that PWT has lower taste strengths and unique fungal and bacterial genera.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Xin Wang, Yuanyuan Cui, Chaowei Sang, Bin Wang, Yirong Yuan, Lin Liu, Yahong Yuan, Tianli Yue
Summary: Several fungal strains isolated from Fuzhuan brick tea showed potential probiotic properties such as tolerance to simulated human digestive conditions and antimicrobial activity against enteropathogenic bacteria. Two strains exhibited good adhesion abilities to human cells and could survive in vivo. These findings provide important insights into evaluating potential probiotic fungi from Fuzhuan brick tea.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Ahyoung Yoo, Min Jung Kim, Jiyun Ahn, Chang Hwa Jung, Hyo Deok Seo, Sun Yung Ly, Tae Youl Ha
Summary: Fuzhuan brick tea extract exerts anti-obesity effects by promoting browning of subcutaneous adipose tissue and enhancing energy expenditure.
Article
Food Science & Technology
Wenjuan Yang, Shirui Cheng, Meng Liu, Nan Li, Jing Wang, Wenbo Yao, Fuxin Chen, Jianwu Xie, Pin Gong
Summary: Tea polysaccharide FTP3 has lipid-lowering effects and can reduce lipid accumulation, activate AMPK, and decrease the expressions of SREBP-1C and FAS proteins.
Review
Food Science & Technology
Guijie Chen, Yujia Peng, Minhao Xie, Weiqi Xu, Chunxu Chen, Xiaoxiong Zeng, Zhonghua Liu
Summary: Fuzhuan brick tea (FBT), a traditional beverage in China's border regions, has gained attention for its unique flavor and various health benefits. Despite this, FBT has received less attention compared to green tea, oolong tea, and black tea. This review highlights the processing, microorganisms, chemical constituents, health benefits, and potential risks associated with FBT. Fungal fermentation plays a key role in the processing of FBT, and the dominant fungal community is identified as Aspergillus cristatus. FBT exhibits diverse biological activities, such as antioxidant, anti-inflammatory, anti-obesity, anti-bacterial, and anti-tumor effects. The potential risks of FBT are also discussed. Overall, this review aims to stimulate further research on FBT.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Wuqi Yang, Daoyuan Ren, Yan Zhao, Lei Liu, Xingbin Yang
Summary: The study found that Fuzhuanbrick tea polysaccharide has a protective effect in a mouse model of dextran sulfate sodium-induced ulcerative colitis, and can alleviate the disease through regulating intestinal flora, promoting microbial metabolism, and repairing intestinal barrier.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Guijie Chen, Ziqi Zeng, Minhao Xie, Yujia Peng, Wangting Zhou, Weiqi Xu, Yi Sun, Xiaoxiong Zeng, Zhonghua Liu
Summary: Polysaccharides from Fuzhuan brick tea, specifically the purified fraction FBTPS-2-1, have probiotic activity and can modulate the structure and metabolic pathways of gut microbiota to promote health.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Chenyu Zhang, Jiafeng Guo, Zhixu Zhang, Shuanghong Tian, Zhonghua Liu, Chengwen Shen
Summary: The study showed that adding Moringa leaves in microbial fermentation can improve the flavor of Fu-brick tea, and flowering stages have an impact on chemical compositions and fungal community structures, with different blending ratios leading to different results.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xin Li, Yu Zhang, Yanglei Yi, Yuanyuan Shan, Bianfang Liu, Yuan Zhou, Xin Wang, Xin Lu
Summary: The study found that adding Moringa oleifera Lam. leaves to Fuzhuan Brick Tea can increase the content of alkaloids, amino acids, lipids, and enrich microbial communities. This has potential implications for innovation in product development and advancing the tea industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)