A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea

Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea

(2021) Dandan Qi et al.   FOOD CONTROL

Aroma profiles of green tea made with fresh tea leaves plucked in summer

(2021) Xiangyang Guo et al.   FOOD CHEMISTRY

Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas

(2021) Qi Chen et al.   FOOD CHEMISTRY

Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis

(2021) Cunqiang Ma et al.   FOOD CHEMISTRY

Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea

(2021) Dahe Qiao et al.   FOOD RESEARCH INTERNATIONAL

Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder

(2021) Vahid Hemmati et al.   Food Bioscience

Insight into effects of isolated Eurotium cristatum from Pingwu Fuzhuan brick tea on the fermentation process and quality characteristics of Fuzhuan brick tea

(2020) Yue Xiao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The In Vivo Antioxidant and Hepatoprotective Actions of Selected Chinese Teas

(2020) Shi-Yu Cao et al.   Foods

Inhibitory Effects of Eurotium cristatum on Growth and Aflatoxin B1 Biosynthesis in Aspergillus flavus

(2020) Qiannan Zhao et al.   Frontiers in Microbiology

Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

(2020) Qin Li et al.   FOOD CHEMISTRY

Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea

(2019) Xiao Xu et al.   MOLECULES

New Acylglycosides Flavones from Fuzhuan Brick Tea and Simulation Analysis of Their Bioactive Effects

(2019) Ying Lu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Shifts in diversity and function of the bacterial community during the manufacture of Fu brick tea

(2019) Qin Li et al.   FOOD MICROBIOLOGY

Bioconversion of Flavonoid Glycosides from Hippophae rhamnoides Leaves into Flavonoid Aglycones by Eurotium amstelodami

(2019) Qiuya Gu et al.   Microorganisms

Isolation and Characterization of Benzaldehyde Derivatives with Anti-Inflammatory Activities from Eurotium cristatum, the Dominant Fungi Species in Fuzhuan Brick Tea

(2019) Jie Shi et al.   ACS Omega

Analysis of bacterial and fungal communities by Illumina MiSeq platforms and characterization of Aspergillus cristatus in Fuzhuan brick tea

(2019) Ying Rui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purified fraction of polysaccharides from Fuzhuan brick tea modulates the composition and metabolism of gut microbiota in anaerobic fermentation in vitro

(2019) Mingjia Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes

(2019) Li Yan Chan et al.   Scientific Reports

Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions

(2019) Xiao Xu et al.   FOOD CHEMISTRY

Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment

(2019) Zhenming Yu et al.   FOOD RESEARCH INTERNATIONAL

Chemical compositions and antioxidant capacity of by-products generated during the apricot kernels processing

(2018) Qing-An Zhang et al.   CyTA-Journal of Food

Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human intestinal microbiota of polysaccharides from Fuzhuan brick tea

(2018) Guijie Chen et al.   FOOD CHEMISTRY

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

(2018) Chengying Ma et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of polysaccharides from Fuzhuan brick teas

(2018) Guijie Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fuzhuan Brick Tea Polysaccharides Attenuate Metabolic Syndrome in High-Fat Diet Induced Mice in Association with Modulation in the Gut Microbiota

(2018) Guijie Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green and black tea phenolics - Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota

(2018) Zhibin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation

(2018) Luting Cao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Mitochondrial adaptation in steatotic mice

(2018) Claudia Einer et al.   MITOCHONDRION

Chemical compositions and antioxidant capacity of by-products generated during the apricot kernels processing

(2018) Qing-An Zhang et al.   CyTA-Journal of Food

Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea

(2018) Qin Li et al.   Frontiers in Microbiology

On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system

(2018) Si-Duo Zhou et al.   FOOD CHEMISTRY

Protection of UVB-Induced Photoaging by Fuzhuan-Brick Tea Aqueous Extract via MAPKs/Nrf2-Mediated Down-Regulation of MMP-1

(2018) Peijun Zhao et al.   Nutrients

Simultaneous degradation of β‐cypermethrin and 3‐phenoxybenzoic acid by Eurotium cristatum ET1, a novel “golden flower fungus” strain isolated from Fu Brick Tea

(2018) Kaidi Hu et al.   MicrobiologyOpen

Anti-inflammatory prenylbenzaldehyde derivatives isolated from Eurotium cristatum

(2018) Panpan Zhang et al.   PHYTOCHEMISTRY

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

(2018) Xiaohua Chen et al.   FOOD CHEMISTRY

Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2018) Jiang Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of ( E )-nerolidol in tea ( Camellia sinensis ) leaves exposed to multiple stresses during tea manufacturing

(2017) Ying Zhou et al.   FOOD CHEMISTRY

Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China

(2017) Yan Mao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fuzhuan brick-tea addition on the quality and antioxidant activity of skimmed set-type yoghurt

(2017) Dong Liu   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Antioxidant Evaluation and Composition Analysis of Extracts from Fuzhuan Brick Tea and Its Comparison with Two Instant Tea Products

(2017) Qing-An Zhang et al.   JOURNAL OF AOAC INTERNATIONAL

Antioxidant properties of tea blunt ROS-dependent lipogenesis: beneficial effect on hepatic steatosis in a high fat-high sucrose diet NAFLD obese rat model

(2017) Laura Braud et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

(2017) Yang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Indolediketopiperazine Alkaloids from Eurotium cristatum EN-220, an Endophytic Fungus Isolated from the Marine Alga Sargassum thunbergii

(2017) Feng-Yu Du et al.   Marine Drugs

Fungal community succession and major components change during manufacturing process of Fu brick tea

(2017) Qin Li et al.   Scientific Reports

Comparative genomic and transcriptomic analyses of the Fuzhuan brick tea-fermentation fungus Aspergillus cristatus

(2016) Yongyi Ge et al.   BMC GENOMICS

The PDGF system and its antagonists in liver fibrosis

(2016) Erawan Borkham-Kamphorst et al.   CYTOKINE & GROWTH FACTOR REVIEWS

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

(2016) Lanting Zeng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

(2016) Ershad Sheibani et al.   JOURNAL OF FOOD SCIENCE

Fuzhuan tea consumption imparts hepatoprotective effects and alters intestinal microbiota in high saturated fat diet-fed rats

(2016) Michelle T. Foster et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Promising Inhibitory Effects of Anthraquinones, Naphthopyrone, and Naphthalene Glycosides, from Cassia obtusifolia on α-Glucosidase and Human Protein Tyrosine Phosphatases 1B

(2016) Hyun Jung et al.   MOLECULES

Tea Polysaccharides and Their Bioactivities

(2016) Ling-Ling Du et al.   MOLECULES

Recent Advances in Volatiles of Teas

(2016) Xin-Qiang Zheng et al.   MOLECULES

A new anti-proliferative acylated flavonol glycoside from Fuzhuan brick-tea

(2016) Yong-Zhen Tian et al.   NATURAL PRODUCT RESEARCH

Optimizing conditions for the extraction of polysaccharides of white tea

(2015) Feng Jin et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Review on microbial degradation of aflatoxins

(2015) O. A. Adebo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

(2015) Yun-Fei Zhu et al.   FOOD CHEMISTRY

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

(2015) Robin Joshi et al.   FOOD CHEMISTRY

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

(2015) Cláudia Puerari et al.   FOOD MICROBIOLOGY

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

(2015) Jiadong Gui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production byEurotium cristatum

(2015) Hengqian Lu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antibacterial and Antifungal Compounds from Marine Fungi

(2015) Lijian Xu et al.   Marine Drugs

Brick dark tea: a review of the manufacture, chemical constituents and bioconversion of the major chemical components during fermentation

(2015) Wen-Jun Zheng et al.   PHYTOCHEMISTRY REVIEWS

Effects of Fuzhuan Brick-Tea Water Extract on Mice Infected with E. coli O157:H7

(2015) Yuanliang Wang et al.   Nutrients

TMDB: A literature-curated database for small molecular compounds found from tea

(2014) Yi Yue et al.   BMC PLANT BIOLOGY

Protective effects of polyphenols-enriched extract from Huangshan Maofeng green tea against CCl4-induced liver injury in mice

(2014) Yanmang Cui et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Anthraquinone Derivatives and an Orsellinic Acid Ester from the Marine Alga-Derived Endophytic FungusEurotium cristatumEN-220

(2014) Feng-Yu Du et al.   HELVETICA CHIMICA ACTA

Water extract of the fungi from Fuzhuan brick tea improves the beneficial function on inhibiting fat deposition

(2014) Yuxuan Peng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hepatoprotective effects of berberine on liver fibrosis via activation of AMP-activated protein kinase

(2014) Jing Li et al.   LIFE SCIENCES

Effects of methanolic extract form Fuzhuan brick-tea on hydrogen peroxide-induced oxidative stress in human intestinal epithelial adenocarcinoma Caco-2 cells

(2014) JIA-LE SONG et al.   Molecular Medicine Reports

A New Prenylated Indole Diketopiperazine Alkaloid from Eurotium cristatum

(2014) Xianwei Zou et al.   MOLECULES

Protective effects of Keemun black tea polysaccharides on acute carbon tetrachloride-caused oxidative hepatotoxicity in mice

(2013) Yanfei Sun et al.   FOOD AND CHEMICAL TOXICOLOGY

Protective effects of Ziyang tea polysaccharides on CCl4-induced oxidative liver damage in mice

(2013) Dongying Wang et al.   FOOD CHEMISTRY

Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)

(2013) Amy C. Keller et al.   FOOD RESEARCH INTERNATIONAL

Effect of different drying methods on chemical composition and bioactivity of tea polysaccharides

(2013) Yuanfeng Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fuzhuanins A and B: The B-ring Fission Lactones of Flavan-3-ols from Fuzhuan Brick-Tea

(2013) Zhen-Mei Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Obesity-induced gut microbial metabolite promotes liver cancer through senescence secretome

(2013) Shin Yoshimoto et al.   NATURE

From obesity genetics to the future of personalized obesity therapy

(2013) Julia S. El-Sayed Moustafa et al.   Nature Reviews Endocrinology

Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition

(2013) Ping Xu et al.   Journal of Functional Foods

Cristatumins A–D, new indole alkaloids from the marine-derived endophytic fungus Eurotium cristatum EN-220

(2012) Feng-Yu Du et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

Purification, characterization and anticoagulant activity of the polysaccharides from green tea

(2012) Weirong Cai et al.   CARBOHYDRATE POLYMERS

Extrusion treatment for improved physicochemical and antioxidant properties of high-molecular weight polysaccharides isolated from coarse tea

(2012) Xin Zhang et al.   FOOD RESEARCH INTERNATIONAL

Alkaloid and Anthraquinone Derivatives Produced by the Marine-Derived Endophytic Fungus Eurotium rubrum

(2012) Hui-Jiao Yan et al.   HELVETICA CHIMICA ACTA

Influence of different fermentation raw materials on pyrolyzates of Pu-erh tea theabrownin by Curie-point pyrolysis-gas chromatography–mass spectroscopy

(2012) Chun-xiu Peng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Change in Tea Polyphenol and Purine Alkaloid Composition during Solid-State Fungal Fermentation of Postfermented Tea

(2012) Jin-Hua Qin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

MALDI-TOF Mass Spectrometry: Avoidance of Artifacts and Analysis of Caffeine-Precipitated SII Thearubigins from 15 Commercial Black Teas

(2012) J. Warren Drynan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Composition and Hepatoprotective Effects of Polyphenol-Rich Extract from Houttuynia cordata Tea

(2012) Lingmin Tian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oral Administration of Puerh Tea Polysaccharides Lowers Blood Glucose Levels and Enhances Antioxidant Status in Alloxan-Induced Diabetic Mice

(2012) Ping Xu et al.   JOURNAL OF FOOD SCIENCE

Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats

(2012) Qin Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A New Norisoprenoid and Other Compounds from Fuzhuan Brick Tea

(2012) Zhen-Mei Luo et al.   MOLECULES

Eurocristatine, a new diketopiperazine dimer from the marine sponge-associated fungus Eurotium cristatum

(2012) Nelson M. Gomes et al.   Phytochemistry Letters

Characterization and antioxidant activities of polysaccharides from leaves, flowers and seeds of green tea

(2011) Yuanfeng Wang et al.   CARBOHYDRATE POLYMERS

Protective effects of catechin and quercetin on antioxidant status, lipid peroxidation and testis-histoarchitecture induced by chlorpyrifos in male rats

(2011) Yusuf Kalender et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

A new catechin oxidation product and polymeric polyphenols of post-fermented tea

(2011) He-yuan Jiang et al.   FOOD CHEMISTRY

Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism

(2011) Donghe Fu et al.   FOOD RESEARCH INTERNATIONAL

Green tea catechins during food processing and storage: A review on stability and detection

(2011) Victoria K. Ananingsih et al.   FOOD RESEARCH INTERNATIONAL

Chemical compositions and bioactivities of crude polysaccharides from tea leaves beyond their useful date

(2011) Jianbo Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fungal community associated with fermentation and storage of Fuzhuan brick-tea

(2011) Aiqing Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial and fungal diversity in the traditional Chinese liquor fermentation process

(2011) Xiao-Ran Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nanotechnology for therapy and imaging of liver diseases

(2011) L. Harivardhan Reddy et al.   JOURNAL OF HEPATOLOGY

Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea

(2011) Qiuping Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Molecular identification of Aspergillus and Eurotium species isolated from rice and their toxin-producing ability

(2011) D. Yazdani et al.   MICROBIOLOGY

Unraveling the structure of the black tea thearubigins

(2010) Nikolai Kuhnert   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

(−) Epigallocatechin gallate suppresses the differentiation of 3T3-L1 preadipocytes through transcription factors FoxO1 and SREBP1c

(2010) Hyojung Kim et al.   CYTOTECHNOLOGY

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

(2010) Imma Andorrà et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A review on the isolation and structure of tea polysaccharides and their bioactivities

(2010) Shao-Ping Nie et al.   FOOD HYDROCOLLOIDS

1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

(2010) Jang-Eun Lee et al.   FOOD RESEARCH INTERNATIONAL

Sugar compositions, α-glucosidase inhibitory and amylase inhibitory activities of polysaccharides from leaves and flowers of Camellia sinensis obtained by different extraction methods

(2010) Yuanfeng Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

New Triterpenoids and Other Constituents from a Special Microbial-Fermented Tea—Fuzhuan Brick Tea

(2010) Tie-Jun Ling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition and Systemic Immune Activity of the Polysaccharides from an Herbal Tea (Lycopus lucidusTurcz)

(2010) Xingbin Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotransformation of (+)-Catechin to Novel B-Ring Fission Lactones

(2010) Shuvendu Das et al.   ORGANIC PROCESS RESEARCH & DEVELOPMENT

Mixed fermentation for natural product drug discovery

(2009) Robin K. Pettit   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Physicochemical characterization and antioxidant activity of a polysaccharide isolated from oolong tea

(2009) Haixia Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Mitochondrial dysfunction and oxidative stress in the pathogenesis of alcohol- and obesity-induced fatty liver diseases

(2008) Sudheer K. Mantena et al.   FREE RADICAL BIOLOGY AND MEDICINE

Dioxopiperazine Alkaloids Produced by the Marine Mangrove Derived Endophytic FungusEurotium rubrum

(2008) Dong-Li Li et al.   HELVETICA CHIMICA ACTA

Isolation and chemical characterisation of a polysaccharide from green tea (Camellia sinensisL.)

(2008) Haixia Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

NF-κB signaling, liver disease and hepatoprotective agents

(2008) B Sun et al.   ONCOGENE

Radical-scavenging abilities and antioxidant properties of theaflavins and their gallate esters in H2O2-mediated oxidative damage system in the HPF-1 cells

(2008) Ziyin Yang et al.   TOXICOLOGY IN VITRO

Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY

Microbial fermented tea – a potential source of natural food preservatives

(2007) Haizhen Mo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY