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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dark tea is a post-fermented tea with unique organoleptic characteristics. A unique microbial fermentation procedure is involved in dark tea processing that is considered a major factor to manage the quality of dark tea. Dark tea is gaining increasing attention recently because it contains various bioactive compounds with diverse biological functions. This review summarizes the microbial fermentation process, main bioactive compounds, and important biological functions or health benefits of dark tea, emphasizing its protective effects against different diseases and relevant molecular mechanisms, and proposes the perspectives in research and application of dark tea. Functional core microorganism-mediated bioconversion is crucial for the formation of dark tea's main quality components during the fermentation period. Dark tea contains a variety of bioactive compounds, including alkaloids, free amino acids, peptides, polyphenols, pigments, polysaccharides, and volatile compounds. Consumption of dark teas has been linked to multiple health benefits, such as antioxidant, anti-obesity, anti-diabetic, anti-cancer, cardiovascular protective, gastrointestinal protective, hepatoprotective, neuroprotective, and photoprotective activities. Future studies focusing on the health mechanisms of dark teas and the potential applications of dark tea in the food, pharmaceutical, and medical industries are guaranteed. • Dark teas are rich in diverse bioactive compounds. • Several core microorganisms are involved in dark tea fermentation. • Dark teas possess plenty of biological functions, especially anti-obesity and cardiovascular protective effects. • It is recommended for the public to consume dark teas to prevent and manage certain chronic diseases. [ABSTRACT FROM AUTHOR]

Aspergillus niger is one of the dominant microorganisms presented in dark tea fermentation. In this study, the biotransformation of steamed green tea leaves fermented by A. niger PW-2 was characterized using metabolomic and proteomic approaches. We observed that, after fermentation, the contents of volatile compounds contributing to the “green” aroma, including linalool, L-α-terpineol and geraniol, decreased significantly. Meanwhile, the astringency taste and contents of metabolites contributing to the taste (catechins) reduced significantly during fermentation. Additionally, the contents of theabrownins, which have health benefits, obviously increased. The bitter and umami tastes were also changed due to the variations in bitter-taste and umami-taste amino acids. We also found that glycoside hydrolases, tannases, catechol oxidases, peroxidases and laccases secreted by A. niger PW-2 were responsible for the metabolism of phenolic compounds and their derivatives (theaflavins, thearubingins and theabrownins). Finally, the metabolic pathways involved in the biosynthesis and degradation of characteristic metabolites were found to reveal the biotransformation characteristics of dark tea fermented with A. niger PW-2.

Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Eurotium sp. are the sexual states of the genus Aspergillus, and their ascospore is a spherical closed capsule with a golden colour. The growth of Eurotium sp. during tea production is a key step in achieving the unique quality of dark tea. This study aimed to evaluate the relationship between Eurotium sp. amount and Liupao tea quality. Methods and Results: The amounts of Eurotium sp. in 26 differently aged Liupao tea samples from several factories were studied. Indicators related to the quality of Liupao tea were investigated. The amounts of Eurotium sp. were divided into 0, 105 and 106 levels, and quantitative real‐time polymerase chain reaction (qPCR) was performed. Using ultrahigh‐performance liquid chromatography and high‐performance liquid chromatography, the amounts of emodin and physcion were determined to be closely related to the amount of Eurotium sp. Emodin was not found or occurred in minimal amounts in all raw Liupao tea samples. By contrast, physcion was found in Liupao tea at the 106 level of Eurotium sp. Liupao tea samples with varying levels of Eurotium sp. also exhibited evident differences in aroma and chromaticity. Result of the Pearson correlation test showed that the amount of Eurotium sp. plays a key role in creating the unique quality of Liupao tea. Conclusion: The amount of Eurotium sp. in dark tea detected via qPCR can be used as a quantitative quality indicator for evaluating dark tea. Significance and Impact of the Study: The present study provides an efficient method for identifying the different qualities of dark tea and addressing quality control issues in fermenting dark tea. [ABSTRACT FROM AUTHOR]

As the critical process for quality formation of ripened Pu-erh tea (RpPT), pile-fermentation mechanism has been widely studied by using omics approach, chemical analysis, microbial distribution and their inoculated fermentation tests. Despite several reviews about chemical compositions and health benefits in RpPT and other dark teas, more comprehensive study is requisite to summarize the pile-fermentation mechanism of RpPT and application prospects of relevant microbes. This paper aims to elaborate dominant microbes, recent advances in single- and multi-omics approaches, and pathways of characteristic components during the pile-fermentation. Microbial effects are summarized and compared, which would enhance their application potential in RpPT production. At least 93 fungi and 53 bacteria have been isolated from RpPT related to the pile-fermentation. Aspergillus niger is regarded as dominant microorganism in pile-fermentation for its higher detection frequency and relative abundance. Aspergillus , Penicillium, Rasamsoni, Rhizomucor and Bacillus genera promote RpPT quality formation. The low mycotoxins contamination risk in pile-fermentation and inoculated fermentation indicates microbial application potential in RpPT production. Several microbes are confirmed to promote formation of characteristic components including theabrownins, puerins, teadenol A, gallic acid, lovastatin, gamma-aminobutyric acid and several flavonols such as quercetin. Future studies focusing on superiority and application potential of relevant microbes in RpPT production through exogenous inoculation in the pile-fermentation are guaranteed, which could improve sensory quality and health benefits of RpPT, and shorten fermentation cycle. • A. niger dominates in pile-fermentation for quality formation of ripened Pu-erh tea (RpPT). • Low mycotoxins risk is confirmed both in pile-fermentation and inoculated fermentation. • Formation mechanisms of RpPT characteristics in pile-fermentation are clarified. • Several microbes promote formation of characteristic components such as theabrownins. • Microbial exogenous inoculation show application potential in RpPT production. [ABSTRACT FROM AUTHOR]

Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea have significantly different aroma characteristics although both of them have almost the same processing methods. Thus, these two types of tea were used as the research materials to determine the differences in their aroma compounds. The volatile compounds in the two types of tea were identified and quantified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS), results showed that they both had 37 common volatile compounds. Then the aroma-active components were identified by odour activity value (OAV). It was found that SFBT had 20 aroma-active components, of which β-ionone had the largest OAV (199547.72). SDBT has 21 aroma-active ingredients (including all 20 aroma-active components of SFBT), of which β-ionone again has the largest OAV (114800.66). Finally, the aroma profile differences between the two tea samples were studied by aroma profile tests, and the results showed that the main aroma differences of SDBT and SFBT were caused by β-ionone, epoxydihydrolinalool II, methyl salicylate, geranylacetone, nerolidol, benzaldehyde, benzyl acetate, nonanal, trans,trans-2,4-heptadienal and 1-octen-3-ol, in addition, defined SFBT's 'fungi flower aroma' and SDBT's 'aged fragrance' from the level of aroma monomer. [ABSTRACT FROM AUTHOR]

Fluorosis caused by consumption of dark tea is a major public health problem in the western part of China. In this study, the effects of milk powder, butter, and table salt on the bioavailability of the fluoride in an infusion of dark tea were investigated in a rat model. These substances were examined for their potential as dietary interventions to reduce the risk of tea-induced fluorosis. Fluoride was less bioavailable from the dark tea infusion than from a NaF solution. The addition of milk powder significantly decreased the amount of fluoride absorbed from the dark tea infusion and increased the amount of fluoride in fecal excretion. While butter had a limited effect on fluoride bioavailability, it prolonged the fluoride absorption period. The addition of 4 mg/mL table salt significantly increased the bioavailability of fluoride in the dark tea infusion. The addition of different flavor augmentations to a dark tea infusion had different effects on fluoride bioavailability. Therefore, dietary intervention may be a novel strategy for reducing fluorosis risk. • The bioavailability of fluoride in dark tea and NaF aqueous solution was evaluated. • Milk significantly reduced the bioavailability of fluoride in dark tea. • In rats, butter prolonged the absorption period of fluoride from dark tea. [ABSTRACT FROM AUTHOR]

Abstract Dark tea is a special type of tea that requires microbial fermentation during the post-fermentation process, and its volatile composition is quite different from other tea kinds. The present study aimed at charactering the volatile composition of two typical Chinese dark teas (Fu-brick tea and Pu-erh tea). Volatile compounds from both teas were extracted and analyzed using simultaneous distillation extraction (SDE) combined with two-dimensional gas chromatography-time-of-flight-mass spectrometry (GC × GC-TOFMS). A total of 373 and 408 major aromatic components were tentatively identified in Fu-brick tea and Pu-erh tea, respectively. The relative quantification results showed that ketenes (24.87%), ketones (16.86%), aldehydes (14.36%) and olefine aldehydes (9.11%) were more abundant in Fu-brick teas, while in Pu-erh teas, ketenes accounted for 17.95%, followed by aldehydes (14.51%), ally esters and ketones (11.94% and 10.78%). Multivariate analysis indicated that obvious differences existed in the levels of some aromatic compounds between the two dark teas. Benzaldehyde and benzeneacetaldehyde in Fu-brick teas were considerably lower and accounted for approximately 55% of those in Pu-erh teas; whilst, nonanal and 2-hexenal in Fu-brick tea were twice as high as in Pu-erh tea. The application of pre-enrichment extraction with GC × GC-TOFMS analysis gives a thorough view of the aromatic constituents of dark teas. Graphical abstract Image 1 Highlights • Fu-brick and Pu-erh teas were compared using SDE-GC × GC-TOF/MS. • Ketenes were the most abundant aroma components in both dark teas. • Concentrations of nonanal and 2-hexenal in Fu-brick were twice those in Pu-erh tea. • This is the first comprehensive report of volatile compounds in two dark teas. [ABSTRACT FROM AUTHOR]

[Display omitted] • Dark tea (DT) improved the progressive loss of motor control in aged mice. • DT ameliorated age-related skeletal muscle atrophy in skeletal muscle of mice. • DT suppressed oxidative stress and enhanced antioxidant capacity and mitochondrial function in mice. • DT alleviated inflammation in skeletal muscle of aged mice. Dark tea (DT), a tea post-fermented by the Eurotium cristatum fungus, is known to attenuate oxidative damage and chronic inflammation. It also extends the lifespan of Caenorhabditis elegans fed a high-sugar diet. However, its impact on age-related muscle loss in mice is unclear. We divided 65-week-old male C57BL/6 mice into three groups: old control received the AIN-93 M diet, while the 0.15DT and 0.3DT groups had 0.15 % and 0.3 % DT for 9 weeks. As a result, DT improved grip strength, treadmill performance, muscle weight, and size in aged mice. It reduced cellular senescence, muscle atrophy markers, and angiopoietin-like 2 expression, while increasing sirtuin 1 protein levels in aged mice. Additionally, DT lowered malondialdehyde content and pro-inflammatory cytokine levels and enhanced total antioxidant capacity and enzymes, ultimately attenuating mitochondrial dysfunction in skeletal muscle. Therefore, our results suggest DT attenuates age-related muscle atrophy by alleviating oxidative stress, mitochondrial dysfunction, and inflammation. [ABSTRACT FROM AUTHOR]

The pile fermentation process of Fuzhuan brick tea is unique in that it involves preheating without the use of starter cultures. The detailed metabolite changes and their drivers during this procedure are not known. Characterizing these unknown changes that occur in the metabolites and microbes during pile fermentation of Fuzhuan brick tea is important for industrial modernization of this traditional fermented food. Using microbial DNA amplicon sequencing, mass spectrometry-based untargeted metabolomics, and feature-based molecular networking, we herein reveal that significant changes in the microbial community occur before changes in the metabolite profile. These changes were characterized by a decrease in Klebsiella and Aspergillus , alongside an increase in Bacillus and Eurotium . The decrease in lysophosphatidylcholines, unsaturated fatty acids, and some astringent flavan-3-ols and bitter amino acids, as well as the increase in some less astringent flavan-3-ols and sweet or umami amino acids, contributed importantly to the overall changes observed in the metabolite profile. The majority of these changes was caused by bacterial metabolism and the corresponding heat generated by it.

The contributions of four kinds of dark tea (Camellia sinensis L.) proteins and their hydrolysates to hypoglycemic activity were investigated in vitro. Four kinds of water-extracted dark tea proteins were hydrolyzed with trypsin and Alcalase, respectively. The complete proteins had α-amylase inhibitory activity with half maximal inhibitory concentration (IC50) values ranging from 1.27 to 2.78 mg/mL. Most of the dark tea proteins and hydrolysates significantly inhibited α-glucosidase and dipeptidyl peptidase (DPP-IV), with IC50 values in the range of 0.0103-1.3114 mg/mL and 0.1000-1.3364 mg/mL, respectively. In general, Heimaojian (HMJ) and Qianliang (QL) hydrolysates displayed high α-glucosidase inhibitory activity, while HMJ, Fuzhuan (FZ), and Heizhuan (HZ) hydrolysates exhibited a strong ability to inhibit DPP-IV. This study demonstrates the potential of dark tea proteins and their hydrolysates as a source of functional food and medicine for the control of type 2 diabetes. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Polysaccharides‐rich dark tea is believed to be beneficial to health in Southeast Asian. However, the hypolipidemic effect of Chinese Liupao tea polysaccharides (CLTPS) has not been investigated. Here, the potential mechanism by which the oral administration of CLTPS affects lipid metabolism was evaluated using high‐fat diet‐induced hyperlipidemia rats. In rats supplemented with CLTPS, a suppressive effect on body weight was observed after 4 weeks of intervention. CLTPS significantly improved the levels of lipid profiles, the oxidation of lipids and antioxidant enzyme activity in a dose‐dependent manner. The cholesterol‐lowering action was paralleled by the stimulation of cholesterol converted to bile acids along with a 1.5‐fold increase in faecal excretion. Besides, the prolongation of coagulation factors and the reduction in fibrinogen content showed that CLTPS regulated the coagulation initiated through the intrinsic pathway. With current findings, CLTPS may be valuable as a natural hypolipidemic nutraceutical for human consumption. [ABSTRACT FROM AUTHOR]

• Widely targeted metabolomics reveals chemical periodic change in whole process. • 568 Differential metabolites (VIP > 1.0, P < 0.05, FC > 1.50 or < 0.67) selected. • Anaerobic fermentation is regarded as critical process for the quality formation. • 7 Amino acids, 4 phenolic acids, 6 flavonoids and their glycosides accumulated. • N -, O -methylation, hydrolyzation, glycosylation, oxidation involved in fermentation. Yunnan pickled tea is produced from fresh tea-leaves through fixation, rolling, anaerobic fermentation and sun-drying. In this study, widely targeted metabolomics using UHPLC-QQQ-MS/MS and HPLC analysis were carried out to elaborate its quality formation during the whole process. Results confirmed the contribution of preliminary treatments and anaerobic fermentation to the quality formation. A total of 568 differential metabolites (VIP > 1.0, P < 0.05, FC > 1.50 or < 0.67) were screened through OPLS-DA. (-)-Epigallocatechin and (-)-epicatechin significantly (P < 0.05) increased from the hydrolyzation of ester catechins, such as (-)-epigallocatechin gallate and (-)-epicatechin gallate in anaerobic fermentation. Additionally, the anaerobic fermentation promoted vast accumulations of seven essential amino acids, four phenolic acids, three flavones and flavone glycosides, pelargonidin and pelargonidin glycosides, flavonoids and flavonoid glycosides (i.e. kaempferol, quercetin, taxifolin, apigenin, myricetin, luteolin and their glycosides) through relevant N -methylation, O -methylation, hydrolyzation, glycosylation and oxidation. [ABSTRACT FROM AUTHOR]

Eurotium cristatum is a dominant fungus in the post-fermentation of Fu brick tea, however, its potential role in affecting the volatile profile and non-volatiles metabolites during the liquid-state fermentation of dark tea is not clear. In this study, dark tea was prepared by liquid-state fermentation with E. cristatum. A total of 51 volatile compounds were identified by HS-SPME-GC-MS, which mainly consisted of ketones, aldehydes, esters, and alcohols. There were 12 volatiles (ROAV >1) contributed to the overall aroma, including linalool, citral, methyl salicylate, etc. The overall flavor of tea infusion had been greatly improved after fermentation. The content of ester-type catechins, total phenols, total flavonoids, theaflavins, thearubigins, soluble sugars, and free amino acids decreased, while the content of theabrownins and soluble proteins increased. Meanwhile, the content of nonester type catechins and gallic acid increased and then decreased. The contents of various volatiles and metabolites change under the action of E. cristatum , coordinating to form a fermented dark tea infusion with mint, flower and fruit aroma and mellow and slightly astringent quality. The antioxidant activities showed a positive correlation with substances such as gallic acid and polyphenols. The results showed that the liquid-state fermentation with E. cristatum can effectively influence the flavor characteristics and antioxidant capacity of dark tea infusion. [Display omitted] • The volatile levels in tea infusion increased distinctly after 10 days of fermentation. • The fermented tea infusion with E. cristatum imparted a mint, floral, and fruity flavor. • Linalool, citral, and methyl salicylate have been identified as key odorants of fermented tea infusion. • Submerged fermentation with E. cristatum drastically influenced the level of non-volatile metabolites. • The change in antioxidant activities are closely related to non-volatile metabolites. [ABSTRACT FROM AUTHOR]

In order to supply genetic information of Camellia sinensis cultivar Anhua, characterization of the complete chloroplast genome sequence was reported based on high-throughput sequencing data. The complete cp genome of C. sinensis cultivar Anhua is shorter than other C. sinensis cultivars with 157,025 bp in length, comprising a large single copy (LSC) region of 86,585 bp and a small single copy (SSC) region of 18,276 bp, separated by two inverted repeat regions (IRs) of 26,082 bp. The overall G + C content is 37.30%. The genome contained total of 135 genes, including 90 protein coding genes, 37 tRNA genes, and 8 rRNA genes. Phylogenetic analysis showed all the cultivars were clustered into a group except C. sinensis var. pubilimba.

Aspergillus egyptiacus is an important fungus during the fermentation process of dark tea. However, there is little study on genetic information about A. egyptiacus. In this study, A. egyptiacus was is isolated from dark tea and first sequenced. The annotation and analysis also have been done for the mitochondrial genome. The length of A. egyptiacus mitochondrial genome is 66,564 bp and include 41 genes. Similar to most fungus, 15 protein-coding genes (PCGs), 24 transfer RNA (tRNA) genes, 2 ribosomal RNA (rRNA) genes, and one non-coding control region (D-loop) were identified in the strand of mitochondrial genome. The GC content is 26.55% and the reconstructed phylogenetic supported the placement of A. egyptiacus in Eurotiomycetes clade. The mitochondrial genome information also may supply references for utilization of A. egyptiacus.

Dark teas are rich in secondary metabolites, such as phenolics and flavonoids, which have been suggested to be associated with their health benefits. In this study, the concentrations of tea polyphenols, tea pigments, catechins, flavonoids, alkaloid, and volatile components in 44 dark tea samples, including Pu-erh, Fuzhuan and Liubao teas, were systematically examined. Among the samples tested, Pu-erh tea contained the highest total flavonoid content (5.24 ± 0.05%), followed by Liubao (4.45 ± 0.61%) and Fuzhuan teas (3.33 ± 0.23%). The tea polyphenols levels in the dark teas were approximately 10%, and no statistically significant differences ( p > 0.05) were found among the different types. Hexadecanoic acid was the most abundant aroma component in the dark teas, accounting for 15–20% of the total volatile oils. Moreover, the antioxidant activities of these dark teas were analyzed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) assay, ferric reducing antioxidant power (FRAP) assay, and cellular antioxidant activity (CAA) assay (HepG2 cells). The fat metabolism modulation activities (FMMA) of the dark teas were tested using a high-throughput screening method (SMMC-7221 cells). The results indicated that the different dark teas had diverse antioxidant activities, and the variation in the activities was significant. Correlation analysis showed that there was a significant positive correlation between the levels of EGCG and antioxidant activities measured using the ABTS ( r = 0.916) and FRAP ( r = 0.853) assays, and the levels of total flavonoids and theabrownins correlated well with the values determined using the CAA ( r = 0.845 and 0.865, respectively) assay. [ABSTRACT FROM AUTHOR]

Liupao tea is a distinctive Chinese dark tea obtained by indigenous tea fermentation facilitated by the symbiotic association of bacteria and fungi. The composition of fungal community in 4 Liupao tea samples stored for several years under natural microbial fermentation was evaluated by MiSeq sequencing. Taxonomic analysis revealed 3 phyla, 6 families, 8 genera. The genera Eurotium and Aspergillus were dominant fungi in almost all the samples. A total of 85 strains found in 41 other tea samples were species of Eurotium . amstelodami , Eurotium . niveoglaucum , Eurotium . repens , Eurotium . rubrum , Eurotium . tonophilum and Eurotium . cristatum by culture-dependent method. Of these species, E . repens , E . rubrum and E . tonophilum have not been previously associated with Liupao tea. This report is the first to reveal fungal flora composition using Illumina-based sequencing and provide useful information for relevant studies on the isolation of Eurotium species in Liupao tea. The predominant molds are Eurotium species, and the comparison of fungal diversity in dark teas is worth considering. The taxonomic analysis of the microbial community would also aid the further study of functional genes and metabolic pathways of Liupao tea fermentation. [ABSTRACT FROM AUTHOR]

Post-fermented tea has multiple health-promoting efficacy; however, the molecular mechanisms of quality formation remain largely unknown. Here, we found that leucyl-tRNA synthetase (LeuRS) is essential for the formation of 'golden flowers' in dark teas fermented by A. montevidensis. Metabolomics based on UHPLC-Q-TOF/MS revealed 67, 130, and 98 differential metabolites in the compared groups of fermented teas by wide-type strains (WT)/by Δ leuRS mutants (MT) at 3, 9 and 15 days, respectively. These differential metabolites consisted mainly of flavonoids, sugars, organic acids, and fatty acids. Transcriptome analysis showed that hundreds of genes were significantly differentially expressed compared to WT with MT, which were mainly involved in KEGG pathways such as starch and sucrose metabolism, degradation of aromatic compounds, amino acid metabolism and lipid metabolism. These findings highlighted that LeuRS plays a crucial role in the development of the fungal cleistothecium and the flavor formation of the post-fermented teas with A. montevidensis. • LeuRS plays a key role in the formation of 'golden flowers' in fermented dark tea. • LeuRS influenced the metabolization of flavonoids of fermented dark tea. • LeuRS modulated the metabolization of sugars of fermented dark tea. • LeuRS affected the metabolism of organic acids and fatty acids of fermented dark tea. [ABSTRACT FROM AUTHOR]

• Volatile compounds during the storage of An tea by SPME and SPE extraction. • One hundred and fifty-seven volatile compounds were detected. • The woody, stale and medicinal aromas are revealed during the storage of An tea. • Key aroma compounds related to stale and woody aromas were screened. The aim of this study was to reveal the molecular basis of aroma changes during storage of An tea (AT). The key volatile compounds in AT were screened using SPME-GC–MS and SPE-GC–MS analytical techniques in combination with odor activity value (OAV) and flavor dilution factor (FD). The results showed that with the increase of storage time the stale and woody aromas were revealed. Esters, acids and hydrocarbons are the main types of volatile compounds in AT, and their content accounts for 52.69 %–61.29 % of the total volatile compounds. The key volatile compounds with stale and woody aromas during AT storage were obtained by OAV value and FD value, namely ketoisophorone (flavor dilution factor, FD = 64), linalool oxide C (FD = 64), 1-octen-3-ol (OAV > 1, FD = 32), 1,2-dimethoxybenzene (FD = 16), naphthalene (OAV > 1, FD = 32), 3,4-dimethoxytoluene (FD = 16), and 1,2,3-trimethoxybenzene (FD = 8). Our research provides a scientific basis and insights for the improvement of quality during the storage of dark tea. [ABSTRACT FROM AUTHOR]

[Objectives] To observe the clinical effect of dark tea with pericarpium citri reticulateae combined with metformin for type 2 diabetes mellitus. [Methods ] A total of 80 cases of patients with type 2 diabetes mellitus were randomly divided into the control group and the observation group with 40 cases in each group. The control group was given metform for treatment, and the observation group was given dark tea with pericarpium citri reticulateae combined with metformin for treatment. The two groups were continuously treated for 12 weeks. The indexes of patients were observed and recorded, such as the body mass index (BM1), abdominal circumference (AC), hemoglobin Ale (HbAlc), fasting blood glucose (FBG), postprandial 2 h blood glucose (P2hBG) ,uric acid(UA) ,total cholesterol (TC) ,and triglyceride (TG). The incidence of adverse reactions during the treatment period and the patient satisfaction for treatment in the two groups were counted. [ Results ] After treatment, the FBG, P2hBG and HbAlc in the two groups were decreased when compared with those before treatment (P <0. 05) and the decrease of the above indexes in the observation group was more significant than that in the control group (P<0.05). After treatment, the BMI,AC,UA,TC and TG in the observation group were decreased more significantly when compared with those before treatment and those in the control group after treatment, differences were statistically significant (P <0.05). The above indexes in the control group did not change significantly before and after treatment(P >0. 05). The incidence of adverse reactions was 2. 5% in the observation group and 5. 0% in the control group, the difference was not statistically significant (P >0. 05). The patient satisfaction was 97. 5% in the observation group and 55.0% in the control group, the difference was significant (P<0.05). [Conclusions] The curative effect of dark tea with pericarpium citri reticulateae combined with metformin for type 2 diabetes mellitus is better than that of western medicine alone and has no obvious adverse reactions, thus it is worthy of clinical promotion and application. [ABSTRACT FROM AUTHOR]

[Display omitted] • A QuEChERS method for aflatoxins detection in tea infusion. • Dark tea matrix showed strong adsorbability to aflatoxin. • Only 2.94% AFB 1 was released from the stored fortified dark tea by tea brewing. In daily tea drinking, little is known on aflatoxin transfers from tea-leaf to infusion during brewing and the actual intake. A verified aflatoxins analytical method on tea infusion is significant to the exposure assessment. Here, an optimal method 3 (M3) was screened and validated on four aflatoxins (B 1 , B 2 , G 1 and G 2) simultaneous determination. Recoveries of AFG 1 and AFB 1 were 87.37 %±1.99 %-102.03 %±8.62 %, and AFG 2 and AFB 2 were 83.99 %±8.65 %-100.14 %±1.69 %. The correlation coefficient on the fortified samples determination was > 0.99 for each aflatoxin. In accuracy and precision validation, aflatoxins recoveries in high and low fortified samples were 85.94 %-103.83 %, and RSDs were 2.20 %-9.15 %. Method applicability test showed that the M3 was qualified for six different dark tea types. Extraction rate of 30-days stored AFB 1 fortified tea-leaf by acetonitrile–water (84:16, v/v) was < 50 %; meanwhile, only 2.94 % spiked AFB 1 was released by ten times tea brewing which indicated that Puerh tea have strong adsorbability to aflatoxin. [ABSTRACT FROM AUTHOR]

Fuzhuan brick-tea (FBT) is unique for a fungal fermentation stage in its manufacture process and is classified in dark tea. A new acylated flavonol glycoside, kaempferol 3-O-[E-p-coumaroyl-(→2)][α-l-arabinopyranosyl-(1→3)][α-l-rhamnopyranosyl(1→6)]-β-d-glucopyranoside, which was trivially named as camellikaempferoside A (1), was isolated from FBT along with camelliquercetiside C (2). Their structures were unambiguously elucidated by combination of spectroscopic and chemical methods. Compound 1 showed anti-proliferative activity against MCF-7 and MDA–MB-231 cells with IC50 values of 7.83 and 19.16 μM, respectively. [ABSTRACT FROM AUTHOR]

Background: Natural products have being used as potential inhibitors against carbohydrate-hydrolyzing enzymes to treat diabetes mellitus. Chinese dark tea has various interesting bioactivities. In this study, the active compounds from Qingzhuan dark tea were separated and their anti-diabetic activity was examined using an in vitro enzymatic model. Methods: The chloroform, ethyl acetate, n-butanol, sediment and residual aqua fractions of a Chinese dark tea (Qingzhuan tea) were prepared by successively isolating the water extract with different solvents and their in vitro inhibitory activities against α-glucosidase were assessed. The fraction with the highest inhibitory activity was further characterized to obtain the main active components of Qingzhuan tea. Results: The ethyl acetate fraction had the greatest inhibitory effect on α-glucosidase, followed by n-butanol, sediment and residual aqua fractions (with the IC50 values of 0.26 mg/mL, 2.94 mg/mL, 3.02 mg/mL, and 5. 24 mg/mL, respectively), mainly due to the high content of polyphenols. Among the eight subfractions (QEF1-8) isolated from the ethyl acetate fraction, QEF8 fraction showed the highest α-glucosidase inhibitory potential in a competitive inhibitory manner (the Ki value of 77.10 µg/mL). HPLC-MS analysis revealed that (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) were the predominant active components in QEF8. Conclusion: These results indicated that Qingzhuan tea extracts exerted potent inhibitory effects against α-glucosidase, EGCG and ECG were likely responsible for the inhibitory activity in Qingzhuan tea. Qingzhuan tea may be recommended as an oral antidiabetic diet. [ABSTRACT FROM AUTHOR]

Eurotium cristatum is the dominant fungus during Fu brick tea (FBT) manufacturing, however, its underlying effects in forming the distinct flavor characteristics of FBT remains unclear. In this work, effect of solid-stage fermentation (SSF) with E. cristatum on the volatile metabolites of dark teas was investigated by various techniques. A total of 54 and 93 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively, which are mainly composed of aldehydes, esters, alcohols and ketones. E. cristatum drastically affected the aroma characteristics of dark teas, and the middle fermentation stage showed the greatest influence. E. cristatum fermentation contributed to increasing the levels of VOCs with stale and flower aromas. Sensory evaluation revealed the intensities of green aroma greatly decreased, and replaced by flower, mint, woody and fungal flower aromas as fermentation progressed. Hydrolytic enzymes were secreted by E. cristatum that catalyze a series of biochemical reactions contributing to the formation of flavor metabolites. Thus, this study indicates that E. cristatum remarkably affected the VOCs of dark teas and improved the stale and flower aromas, which is crucial in forming characteristic volatile metabolites of FBT. [Display omitted] • Volatile metabolites of dark tea during SSF were identified by various techniques. • A total of 54 and 93 VOCs were identified by GC-IMS and GC-MS, respectively. • E. cristatum drastically influenced the VOCs of dark tea during SSF process. • SSF with E. cristatum improved the stale and flower flavor metabolites of dark tea. • The correlation between VOCs alternation and hydrolytic enzymes were analyzed. [ABSTRACT FROM AUTHOR]

This study aimed to optimize the dark tea pile-fermentation conditions through single factor and orthogonal experiments. The optimal conditions consisted of 38 g/100g moisture content of wet green tea, 45 °C of temperature, and 85 g/100g humidity. On this basis, the dynamic changes of flavor components during pile-fermentation were systematically explored by chromatography, mass spectrometry and other methods. During pile-fermentation, changes were observed in the internal ratio of the following various substances, with a decrease in the content of tea polyphenols (especially ester catechins), amino acids, and soluble sugars, as well as the formation of new substances of theaflavin, thearubigin, and theabrownin, thereby affecting the brew color, flavor, and taste of dark tea. After pile-fermentation, a gradual decrease was detected in the floral aroma components, such as phenethyl alcohol, linalool oxides, and linalool, in contrast to a gradual increase in the content of aged fragrance components, including methoxy aromatic compounds like 1,2,3- and 1,2,4-trimethoxybenzene. During pile-fermentation, the important aroma substances such as benzaldehyde, β-ionone, and dihydroactinidiolide showed an uptrend first and then a downtrend. The changes in the ratio of these substances contributed jointly to the aroma quality formation of dark tea. • Dark tea pile-fermentation conditions are optimized by different experiments. • Dynamic changes of quality components during pile-fermentation are explored. • Aged fragrance formation conditions in pile-fermentation are revealed. • Different flavor types of dark tea are obtained by controlling the time point. [ABSTRACT FROM AUTHOR]

• E. cristatum used in pure-culture fermentation of primary dark tea. • Metabolites evolutions of dark tea during SSF were determined by UPLC–QQQ–MS/MS. • 574 differential metabolites were detected during SSF of dark tea by E. cristatum. • Phenolic acids and flavonoids are the two largest classes of differential metabolites. • E. cristatum is favorable to the accumulation of theabrownins during SSF of dark tea. Eurotium cristatum is the predominant fungus and key contributor to the characteristics of post-fermented Fu brick tea (FBT) during manufacturing. In this study, the influence of solid-state fermentation (SSF) with E. cristatum on the chemical profile dynamic changes of dark tea was investigated. Results indicated that total phenolics, flavonoids, theaflavins, thearubigins, and galloyl catechins consistently decreased, degalloyl catechins and gallic acid increased in the initial stage of fermentation and decreased after long-term fermentation, and theabrownins continually increased. UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis revealed that the metabolites of dark tea processed by SSF with E. cristatum were drastically different from the raw material. A total of 574 differential metabolites covering 11 subclasses were detected in the whole SSF of dark tea, and the most drastic changes occurred in the middle stage. Phenolic acids and flavonoids were the two major classes of differential metabolites. A series of reactions such as degradation, glycosylation, deglycosylation, methylation, and oxidative polymerization occurred during SSF. Overall, SSF with E. cristatum greatly influenced the metabolites of dark tea, which provided valuable insights that E. cristatum is critical in forming the chemical constituents of FBT. [ABSTRACT FROM AUTHOR]

Tea is a famous beverage that is produced from leaves of Camellia sinensis . Amongst the six major tea categories in China, dark tea is the only one that involves microbial fermentation in the manufacturing process, which contributes unique flavors and functions for the tea. In the recent decade, the reports about the biofunctions of dark teas have increased rapidly. Therefore it may be the proper time to consider dark tea as one potential homology of medicine and food. In this viewpoint, our current understanding of the chemical constituents, biological activities and possible health beneficial effects of dark teas were introduced. Some future directions and challenges to the development perspectives of dark teas were also discussed., Competing Interests: 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., (© 2022 Tianjin Press of Chinese Herbal Medicines. Published by ELSEVIER B.V.)

[Display omitted] • Hypolipidaemic effect of various dark teas were examined using a zebrafish model. • Microbial fermentation significantly improved the hypolipidaemic effect of CDTEs. • The mechanisms underlying hyperlipidaemia regulation by CDTEs were proposed. In order to investigate the hypolipidaemic and antioxidant effects of various dark teas produced from different post-fermentation using the same raw material, a hyperlipidaemia zebrafish model combined with binding bile salts assay and antioxidant assays were performed in this study. Results showed that the hypolipidaemic effect of dark tea extracts increased significantly (p < 0.05) while the antioxidant ability decreased sharply compared with raw material. Particularly, Liupao tea (50%) and Pu-erh tea (48%) showed promising hypolipidaemic potential; however, the antioxidant capacity of Pu-erh tea decreased (31–49%) most dramatically. Besides, the levels of total polyphenols and catechins decreased sharply, but theabrownin, gallic acid, and caffeine increased significantly after post-fermentation. Moreover, the potential mechanisms of regulating hyperlipidaemia by dark tea extracts were discussed. These results suggest that microbial fermentation significantly affects the bioactivity of dark teas, and provide theoretical basis for processing and improving of dark tea products for hyperlipidaemia therapy. [ABSTRACT FROM AUTHOR]

[Display omitted] • Geographic origin, microbes and fermentation are factors of chemical variations. • Pu-erh tea is rich in theaflavins, thearubigins and theabrownins. • Raw and ripened Pu-erh teas differ in flavor, phenolic and antioxidant profiles. • Anti-hyperglycaemic and anti-hyperlipidemia of Pu-erh tea are clinically proven. • Health risks for chemical and biological contaminants of Pu-erh tea are unclear. Pu-erh tea is post-fermented sun-dried tea leaves of Camellia sinensis (Linn.) var. assamica (Masters) Kitamura plant, native to Yunnan, China. Pu-erh tea is a highly prized commodity with unique aroma and taste and multiple health effects. This review overviews the chemical constituents, tentative bioactive compounds and their mechanisms responsible for bioactivities of Pu-erh tea. The bioactivities include antioxidative, antimutagenic, antimicrobial, laxative and neuroprotective activities, and controlling or preventing hypercholesterolemia, hyperglycemia, obesity, diabetes, osteoporosis and Alzheimer's disease. Limited human trials hardly convince the claimed therapeutic efficiency of Pu-erh tea. Raw and ripened Pu-erh tea possess their respective sensory characteristics, chemical and microbial diversities. Chemical and biological differences between Pu-erh and other tea types could be explained by different extents of their respective processing-induced compound transformations. Undesirable heavy metals, mycotoxins and other biocontaminants detected in Pu-erh tea relate to growing conditions of tea plantations, processing and storage conditions. Chemistry- and nutrition-derived mechanisms for tea pricing are lacking. Decontamination strategies and future studies for quality improvement of Pu-erh tea are recommended. [ABSTRACT FROM AUTHOR]

Dark tea, a unique tea fermented primarily in China, has numerous potential beneficial effects. However, harmful substances present in dark tea have provoked significant concern. To conduct a quantitative benefit-risk assessment of dark tea for Chinese residents and provide guidance on rational consumption, a framework of Benefit-Risk Analysis for Foods (BRAFO) and meta-analysis was applied to construct a disability-adjusted life year (DALY). Based on the BRAFO-tiered approach, a reference scenario (no intake) and an alternative scenario (intake of 3 cups/day) were determined. The overall health impacts of dark tea were simulated by comparing the risks of fluoride and AF with benefits of reduced-risk to coronary heart disease (CHD) and diabetes in different scenarios. Three cups of fermented tea consumed per day decreased risks of CHD and diabetes by 8.16% and 12.77% respectively. After quantitative integration of information, the ultimate net health effect was found to be −1958.827 illustrating that the benefits of drinking three cups of dark tea per day outweigh the risks. However, considering the uncertainties in the process, decision-makers should proceed with caution, consulting additional well-conducted studies and further managing harmful substances in dark tea. • Risks and benefits of dark tea were analyzed quantitatively by applying the BRAFO framework or the first time. • Three cups of fermented tea consumed per day were found to reduce the risk of coronary heart disease and diabetes by 8.16% and 12.77% respectively. • The ultimate net health effect was −1958.827 illustrating that the benefits of drinking three cups of dark tea per day outweigh the risks. [ABSTRACT FROM AUTHOR]

[Display omitted] • LBT could alleviate hyperglycemia and its related metabolic disorders. • LBT altered gut microbial structure and composition of hypoglycemic mice. • LBT ameliorated insulin resistance by activating PI3K/Akt pathway. Diabetes and its related metabolic disorders are worldwide public health issues. Many studies have shown that changes in the structure and composition of the intestinal flora are closely related to the host's physiological and pathological processes. In this study, we aim to explore the effect of Liubao tea (LBT) extract on hyperglycemic mice with metabolic disorders and intestinal flora dysbiosis and to further study its regulatory effect on insulin resistance and its potential regulatory mechanism. Our results show that LBT had a good hypoglycemic effect and could significantly alleviate the metabolic disorder evoked by hyperglycemia. The gut microbial sequencing showed that LBT treatment increased the diversity of intestinal flora, increased the abundance of beneficial bacteria, and reduced the abundance of harmful or conditional pathogenic bacteria, as well as significantly altered 39 of the top 50 OTUs with abundance. Besides, LBT could activate the PI3K-Akt-PPARs-GLUT2 cascade signaling pathway to improve metabolic disorders, thereby alleviating insulin resistance. These results suggest that LBT has excellent potential to become a natural functional food for the prevention of hyperglycemia and insulin resistance. [ABSTRACT FROM AUTHOR]

The chemical profile and taste quality of various dark teas vary considerably due to the huge differences in tea cultivar, processing technology, and production region. Herein, we integrated liquid chromatography-mass spectrometry and electronic tongue to reveal variations in chemical profile and taste quality of five typical dark teas, namely Pu-erh tea (PET), Fuzhuan tea (FZT), Qingzhuan tea (QZT), Kangzhuan tea (KZT), and Liubao tea (LBT), and elucidate chemical basis for their taste quality. The chemical phenotypes of dark teas were classified into FZT, PET, and QZT-KZT-LBT, whereas their taste phenotypes were classified into FZT, PET-QZT, and KZT-LBT. Totally, 49 compounds were identified as differential metabolites, with higher contents of catechins and flavonoid glycosides in FZT, and higher contents of catechin derivatives, flavonoids, and alkaloids in PET. PET had the strongest bitterness and aftertaste-bitterness, while FZT showed the strongest astringency, aftertaste-astringency, and saltiness among five typical dark teas. The bitterness and aftertaste-bitterness of dark teas were negatively associated with polyphenols, flavonoids, and polysaccharides, but positively associated with theabrownins; their aftertaste-astringency was positively related to polyphenols and flavonoids, but negatively related to theabrownins. This study will guide dark tea taste quality control and lay a foundation for comparing their health benefits. • A total of 49 compounds were identified as differential metabolites. • FZT had higher contents of catechins and flavonoid glycosides compared with others. • The taste phenotypes of dark teas were classified into FZT, PET-QZT, and KZT-LBT. • PET had the strongest bitterness and aftertaste-bitterness in five dark teas. • The aftertaste-astringency of dark teas was negatively related to theabrownins. [ABSTRACT FROM AUTHOR]

• Analysis of volatiles changes during pile fermentation of dark tea. • Basic volatiles analysis of Yinghong No. 9 dark tea at an industrial scale. • On day 20 of pile fermentation, fresh, clean and chest-nutty smell disappeared. • On day 40 of pile fermentation, stale, fungus and aged fragrance began to present. • β-Myrcene, acetophenone, and terpinen-4-ol may be the key aged aroma compounds. Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in subsequent procedures, while 17 metabolites remained unchanged in the early stage and progressively increased during the last 20 days of pile fermentation, indicating that they are characteristic volatile compounds of raw material sun-dried green tea and dark tea, respectively. β-ionone, phenylethyl alcohol, and a-ionone could be the top three contributed aroma compounds in the final dark tea. Our study provides a theoretical basis for process and quality improvement of Yinghong No. 9. [ABSTRACT FROM AUTHOR]

The α-glucosidase inhibition activities of the identified peptides. • An ultrafiltration-centrifugation method was developed for isolating peptides. • Four peptides exhibited α-glucosidase inhibition activities. • Two peptides had DPP4 inhibition actitivities. • Anti-diabetic peptides were identified from dark tea protein for the first time. Two key enzymes like α-glucosidase and dipeptidyl peptidase-4 (DPP4) play an important role in the development of Type 2 diabetes (T2D), and inhibiting them is a common treatment strategy for T2D. In this study, an ultrafiltration- centrifugation approach was developed to isolate peptides from dark protein extract. Consequently, 6 peptides TAELLPR, CGKKFVR, AVPANLVDLNVPALLK, VVDLVFFAAAK, MSLYPR and QGQELLPSDFK were identified. The four peptides exhibited α-glucosidase inhibition activities with the IC 50 values of 0.43 ± 0.03, 0.52 ± 0.09, 1.03 ± 0.13 and 0.04 ± 0.04 mg/mL, respectively, which were lower than the IC 50 value of positive drug acarbose (1.51 ± 0.23 mg/mL); the last two peptides had DPP4 inhibition activities with the IC 50 values of 1.35 ± 0.15 and 3.89 ± 0.22 mg/mL, respectively. This suggests that dark tea-derived peptides, for the first time, were found to be potential agents for α-glucosidase and DPP4 inhibition. [ABSTRACT FROM AUTHOR]

Chinese dark tea is widely enjoyed for its multiple health-promoting effects and pleasant taste. However, its production involves fermentation by microbiota in raw tea, some of which are filamentous fungi and thus potential mycotoxin producers. Accordingly, whether mycotoxins pose health risk on dark tea consumption has become a public concern. In this study, a cleaning method of multi-functional column (MFC) and immunoaffinity column (IAC) in tandem combined to HPLC detection was developed and validated for determining ten mycotoxins of six groups (i.e., aflatoxins of B 1 , B 2 , G 1 and G 2 , ochratoxin A, zearalenone, deoxynivalenol, fumonisins of B 1 , B 2 , and T-2) in dark teas. The interferences from secondary metabolites were effectively reduced, and the sensitivities and recoveries of the method were qualified for tea matrices. Six groups mycotoxins were determined in 108 samples representing the major Chinese dark teas by using the new method. Subsequently, the dietary exposure and health risks were evaluated for different age and gender groups in Kunming and Pu'er in China and Ulan Bator in Mongolia. The occurrence of zearalenone was 4.63% and that of ochratoxin A was 1.85%, with the other four groups mycotoxins were below the limits of quantification. The hazard index values for the five groups' non-carcinogenic mycotoxins were far below 1.0. The deterministic risk assessment indicated no non-carcinogenic risks for dark tea consumption in the three areas. Probabilistic estimation showed that the maximum value of 95th percentile carcinogenic risk value for the aflatoxins was 2.12 × 10−8, which is far below the acceptable carcinogenic risk level (10−6). Hereby, six groups mycotoxins in Chinese dark tea showed no observed risk concern to consumers. Image 1 • A MFC-IAC-HPLC method was developed and validated for mycotoxins determination in dark tea. • Tea matrix interference was effectively reduced by MFC-IAC in tandem. • Multiple mycotoxins contamination was determined. • Multiple mycotoxins dietary risk was assessed on Chinese dark tea. Six groups of mycotoxins determination methods on dark tea matrices were developed, and mycotoxins dietary risk from Chinese dark tea was assessed. [ABSTRACT FROM AUTHOR]

• Microbial fermentation is the key factor controlling the quality of dark tea. • Serial reactions modify the chemical constituents of tea leaves during fermentation. • Multi-omics approaches are used to reveal microbial impact on dark tea quality. Dark tea is a unique fermented tea produced by solid-state fermentation of tea leaves (Camellia sinensis). It includes ripe Pu-erh tea, Fu brick tea, Liupao tea, and other teas. Microbial fermentation is considered to be the key factor controlling the quality of dark tea. It involves a series of reactions that modify the chemical constituents of tea leaves. These chemical conversions during microbial fermentation of dark tea are associated with a variety of functional core microorganisms. Further, Multi-omics approaches have been used to reveal the microbial impact on the conversion of the chemical components in dark tea. In the present review, we provide an overview of the most recent advances in the knowledge of the microbial bioconversion of the chemical components in dark tea, including the chemical composition of dark tea, microbial community composition and dynamics during the fermentation process, and the role of microorganisms in biotransformation of chemical constituents. [ABSTRACT FROM AUTHOR]

Aspergillus egyptiacus is an important fungus during the fermentation process of dark tea. However, there is little study on genetic information about A. egyptiacus. In this study, A. egyptiacus was is isolated from dark tea and first sequenced. The annotation and analysis also have been done for the mitochondrial genome. The length of A. egyptiacus mitochondrial genome is 66,564 bp and include 41 genes. Similar to most fungus, 15 protein-coding genes (PCGs), 24 transfer RNA (tRNA) genes, 2 ribosomal RNA (rRNA) genes, and one non-coding control region (D-loop) were identified in the strand of mitochondrial genome. The GC content is 26.55% and the reconstructed phylogenetic supported the placement of A. egyptiacus in Eurotiomycetes clade. The mitochondrial genome information also may supply references for utilization of A. egyptiacus. [ABSTRACT FROM AUTHOR]

In order to supply genetic information of Camellia sinensis cultivar Anhua, characterization of the complete chloroplast genome sequence was reported based on high-throughput sequencing data. The complete cp genome of C. sinensis cultivar Anhua is shorter than other C. sinensis cultivars with 157,025 bp in length, comprising a large single copy (LSC) region of 86,585 bp and a small single copy (SSC) region of 18,276 bp, separated by two inverted repeat regions (IRs) of 26,082 bp. The overall G + C content is 37.30%. The genome contained total of 135 genes, including 90 protein coding genes, 37 tRNA genes, and 8 rRNA genes. Phylogenetic analysis showed all the cultivars were clustered into a group except C. sinensis var. pubilimba. [ABSTRACT FROM AUTHOR]