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The change of water content, mildew of Liupao tea at 35 ℃, 30 ℃, 25 ℃ and humidity of 90%, 80% and 70% were studied. The influence of temperature and humidity on water content and mildew of Liupao tea was analyzed, and the temperature and humidity conditions of Liupao tea were determined. The parameters of spore counting method applied to Liupao tea were optimized and the feasibility of spore counting method in predicting the mildew degree of Liupao tea was evaluated. The results showed that temperature below 25 ℃ and humidity below 70% were the best storage conditions for Liupao tea to prevent mildew. The increase level of spore number and the degree of mildew were synchronized. This method was feasible for rapid assessment of mildew of Liupao tea, and the critical value of the number of spores with mildew was preliminarily determined to be 30.00×107 ·g–1. The results of this study could provide a theoretical basis for the safe storage conditions of Liupao tea, and a new method for rapid assessment of its mildew degree.

Objective: Taking Guangxi Liupao tea as an example, an UPLC-MS/MS analysis method with residual amounts of matrine and Oxymatrine was established. Methods: The prepared samples were subjected to optimized acetonitrile aqueous solution （80% acetonitrile+0.2% ammonia water） ultrasonic extraction, mobile phase: formic acid water and formic acid methanol （both 0.1%）, gradient elution, and internal standard method quantification. Results: It was linear in the range of 0.1～80.0 ng/mL, r was greater than 0.999 6, the detection limits of matrine and oxymatrine were 1.0 μg/kg, and the quantitative limits were 3.0 μg/kg, which met the regulatory determination requirements for the residue of matrine and oxidative matrine in tea. Through the spike verification, the recovery rate was in the range of 92.0%～104.7%, and the relative standard deviation （RSD） was less than 5.4%. Conclusion: Method combined with purification tube purification （147.7 mg PSA, 15.1 mg GCB, 887.2 mg magnesium sulfate）, using Kinetex 2.6 μm Biphenyl 100 chromatographic column （100 mm×3.0 mm） separation solves the problems of low extraction recovery rate and complex pre-treatment of matrine and oxymatrine, so that the symmetrical peak shape and strong anti-interference ability of matrine and oxymatrine.

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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

In this study, 20 fungal strains isolated from Liupao tea were used for solid-state fermentation of sterilized raw Liupao tea from Cangwu Quntizhong. The fermentation performance of these strains was explored by sensory evaluation and biochemical analysis combined with principal component analysis (PCA) and strains that are able to significantly improve the quality of Liupao tea or impart new flavor to the tea were selected. The results showed that nine fungi with excellent fermentation performance were obtained, namely, Aspergillus tubingensis, A. niger, Penicillius manginii, A. keratitidis, A. ruber, A. intermedius, P. commune, A. amstelodami and Trichomonascus ciferrii. Moreover, A. tubingensis, A. niger, P. commune and A. amstelodami could significantly change the contents of 18 chemical components in tea samples. P. commune and A. amstelodami were identified as excellent starter cultures for Liupao tea fermentation. This study could provide a theoretical basis for the improvement of the fermentation process of Liupao tea and the development, innovation and quality improvement of tea products.

This study used headspace solid-phase microextraction-gas chromatography–mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, P

BACKGROUND: Pile fermentation is one of the key steps in developing the Liupao tea (LBT) quality and unique characteristics. The complex biochemical profile of LBT results from microorganisms present during the pile-fermentation process. However, the critical underlying microorganisms and the marker compounds still need to be determined. RESULTS: Staphylococcus, Brevibacterium, Kocuria, Aspergillus, and Blastobotrys were the common dominant microorganisms at the end of the pile fermentation of LBT. Staphylococcus, Aspergillus, Blastobotrys, and nine other genera carried by raw tea are the core microorganisms in the LBT during pile fermentation. A total of 29 critical compounds contributed to the metabolic changes caused by the processing of LBT. Of these, gallic acid, adenine, hypoxanthine, uridine, betaine, 3,4-dihydroxybenzaldehyde, and α-linolenic acid could be characterized as potential marker compounds. Correlation analysis showed that the core microorganisms, including Sphingomonas, Staphylococcus, Kocuria, Aureobasidium, Blastobotrys, Debaryomyce, and Trichomonascus, were closely related to major chemical components and differential compounds. Moreover, the mutually promoting Staphylococcus, Kocuria, Blastobotrys, and Trichomonascus were correlated with the enrichment of marker compounds. Integrated molecular networking and metabolic pathways revealed relevant compounds and enzymes that possibly affect the enrichment of marker compounds. CONCLUSION: This study analyzed the LBT fermentation samples by omics analysis to reveal the stable microbial community structure, critical microorganisms, and markers compounds affecting the quality of LBT, which contributes to a better understanding of pile fermentation of LBT and the fermentation theory of dark tea. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Four “Golden Flower” fungi were isolated from the pile-fermentation process of Liupao tea, and named LB-22, LB-32, LB-35 and LB-55, respectively. Based on colony morphological characteristics, optical microscopic structural characteristics, internal transcribed spacer (ITS) sequence alignment and analysis and phylogenetic analysis, the four strains were identified as Penicillium manginii, Aspergillus ruber, A. intermedius and A. amstelodami. The four “Golden Flower” fungi were separately inoculated into sterilized raw Liupao tea from the Cangwu variety group for solid-state fermentation. The effects of these fungi on the sensory quality and major physicochemical properties of fermented Liupao tea were investigated through sensory evaluation, biochemical component detection and principal component analysis (PCA). The results showed that the taste of Liupao tea changed from heavy and strong to mellow and thick after fermentation by “Golden Flower” fungi, the aroma changed from coarse-fired to stale, woody and arohid, and the color of tea infusion changed from bright yellow-green to bright, intense red. PCA and hierarchical cluster analysis (HCA) showed clear distinction between “Golden Flower” fungi fermented tea and the unfermented control. Compared with the control group, the contents of flavonoids, total free amino acids, tea polyphenols, thearubigin, catechin (EC, CG, C, EGCG, GCG and ECG) and total catechin significantly decreased in the fermented groups (P < 0.01), whereas the contents of theabrownins significantly increased (P < 0.01). This study provides a reference for the application of “Golden Flower” fungi in Liupao tea, and offers a theoretical basis for research on the industrialization and product development of “Golden Flower” fungi fermented Liupao tea.

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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: Baking treatment is commonly used to improve the aroma and taste of tea but its effects on Liupao tea are unknown. The quality, nonvolatile and volatile compounds of the stale‐aroma type Liupao tea (CX) and its baked tea (HB) were investigated. After baking, the bitterness and aftertaste‐bitterness of the tea infusion were reduced, the aroma of grass was increased, and the stale was weakened. Caffeine, (−)‐epigallocatechin, (−)‐epigallocatechin gallate, (−)‐epicatechin gallate, and gallic acid content decreased significantly. Significant lipid content down‐regulation was observed in the differential metabolites, but phosphatidylcholines accumulated after baking. According to GC–MS, the reduction of methoxy compound content after baking was critical in the reduction of CX stale aroma. HB newly generated 2,4‐decadienal and (E, E)‐2,4‐heptadienal, which may be related to linoleic and linolenic acid lipid oxidation. This study contributes to a better understanding of Liupao tea and the impact of baking treatment on improving Liupao tea quality. [ABSTRACT FROM AUTHOR]

Tank fermentation is a novel approach to fermenting teas; however, the species of microorganisms present remain unclear. The microbial community composition of Liupao tea at various stages of tank fermentation was analyzed using high‐throughput sequencing. Sphingomonas, Aquabacterium, Pelomonas, Acinetobacter, Blastobotrys, Aspergillus, Debaryomyces, and Aureobasidium were the predominant genera, which is different from pile fermentation. Fifteen genera (including Lactobacillus, Debaryomyces, Candida, Allobaculum, Flavobacterium, Caulobacter, Blastobotrys, Aspergillus, and Rasamsonia) were identified as biomarkers. PICRUSt analysis predicted that the most abundant functional genes were related to metabolism of carbohydrates, amino acids, cofactors, vitamins, and other secondary metabolites. Using the pure culture method, 283 strains were isolated at various stages of fermentation, representing 20 genera and 29 species of bacteria, and 11 genera and 18 species of fungi. Most of the dominant Sphingomonas, Staphylococcus, Aspergillus, and Blastobotrys identified by sequencing were also isolated. Of these, Sphingomonas olei, Aspergillus luchuensis, Aspergillus niger, Aspergillus aculeatus, Aspergillus amstelodami, Blastobotrys adeninivorans, Candida metapsilosis, and Candida blankii were beneficial strains that might be used to ferment Liupao tea. This study provides a basis for the development of processing technologies and utilization of microbial strains in the production of dark teas. Practical Application: Microbial diversity in tank-fermented Liupao tea was reported for the first time.8 microorganisms were the predominant genera.The species, functions and potential risks of microorganisms was revealed.We clarified the differences between tank and pile fermentation. [ABSTRACT FROM AUTHOR]

Liupao tea is one of the well-known Chinese tea brands and a famous local specialty in Wuzhou, Guangxi, China. However, the genetic background and phylogenetic relationship of the native resource plants of Liupao tea need study, especially at the genomic level. In this study, we reported the complete chloroplast (cp) genome sequence of Camellia sinensis var. sinensis cultivar ‘Liupao’ (LP, Liupao tea population) and inferred its phylogenetic relationship to other tea plant variants or cultivars. The cp genome had a total length of 157,097 bp and the overall GC content was 37.3%. The cp genome contained one LSC region (86,641 bp) and one SSC region (18,276 bp), which were separated by two IR regions (26,090 bp, respectively). Moreover, the cp genomes were composed of 130 genes, including 86 protein-coding genes, 36 tRNA genes, and eight rRNA genes. The phylogenetic analysis showed that LP was closely related to C. sinensis var. pabilimba cv. ‘Lingyunbaihao’. This study will provide useful information for further investigating the genetic background, evolution, and breeding of LP as well as other tea cultivars and varieties.

The unique sensory quality and health effect of Liupao tea are closely related to the participation of microorganisms in the pile-fermentation process. In order to explore the diversity and distribution of fungi in Liupao tea samples during the pile-fermentation and autoclaved process, traditional isolation and culture method and molecular biological identification technology were used to isolate and identify fungi from 14 samples including the Liupao raw tea, the samples of pile-fermentation process and those of autoclaved process in this study. The results were as follows: 13 genera and 39 species fungi were isolated and identified from the samples. Among them, 23 fungi were reported firstly in Liupao tea, including 3 species of golden flower fungi and 6 species of yeasts. Aspergillus and Penicillium were the dominant fungi genera in Liupao raw tea and the samples of pile-fermentation process. Only Aspergillus niger, Aspergillus sydowii, Penicillium laeve and Penicillium gerundense could be isolated from the samples after autoclaved, and other Aspergillus and Penicillium fungi were almost undetectable. Talaromyces was the dominant genus in the samples of autoclaved process. In terms of species, Aspergillus niger and Arxula adeninivorans were the dominant fungal in all tea samples. The results would enrich the cognition of fungal diversity during the processing of Liupao tea, and provide the material basis and theoretical basis for further exploring the effects of different tea source fungi on the quality of Liupao tea.

In order to understand the changes of fungal community and metabolites in mildew Liupao tea, the fungal diversity of mildew Liupao tea samples (GGZ) and normal Liupao tea samples stored in bamboo basket (BDL) were analyzed by Illumina high-throughput sequencing technology, and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze the metabolites in these samples. Further, pathway enrichment analysis was performed on the significantly differential metabolites, and the correlation between the differential metabolites and the differential microorganisms was calculated. The results showed that the most abundant fungi in mildew Liupao tea were Ascomycota and Basidiomycota in phylum level, Aspergillus and Wallemia in genus level. Aspergillus and Penicillium belonging to Ascomycota were more abundant in BDL. Two of the dominant fungi related to mildew in Liupao tea, A. Ruber and W. sebi, showed significantly (P

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.)

Liupao tea is one of the well-known Chinese tea brands and a famous local specialty in Wuzhou, Guangxi, China. However, the genetic background and phylogenetic relationship of the native resource plants of Liupao tea need study, especially at the genomic level. In this study, we reported the complete chloroplast (cp) genome sequence of Camellia sinensis var. sinensis cultivar 'Liupao' (LP, Liupao tea population) and inferred its phylogenetic relationship to other tea plant variants or cultivars. The cp genome had a total length of 157,097 bp and the overall GC content was 37.3%. The cp genome contained one LSC region (86,641 bp) and one SSC region (18,276 bp), which were separated by two IR regions (26,090 bp, respectively). Moreover, the cp genomes were composed of 130 genes, including 86 protein-coding genes, 36 tRNA genes, and eight rRNA genes. The phylogenetic analysis showed that LP was closely related to C. sinensis var. pabilimba cv. 'Lingyunbaihao'. This study will provide useful information for further investigating the genetic background, evolution, and breeding of LP as well as other tea cultivars and varieties. [ABSTRACT FROM AUTHOR]

Recently, 9,10-anthraquinone (AQ) contamination in Chinese Liupao tea has attracted much attention because the tea for export must meet the EU limit (10 µg kg−1). In this study, a method was developed in which the sample was extracted with n-hexane-acetone solution, then purified with Florisil adsorbent, detected by GC-MS/MS and contamination levels of AQ determined using an internal standard. This method was found to be more suitable for Liupao tea and other dark tea complex substrates than the QuEChERS procedure. The sample pre-treatment method was optimized with respect to extraction reagent and clean-up column adsorbent and n-hexane-acetone selected as the optimal extraction solvent. When the content of Florisil in the column was 1.0 g, the optimum clean-up was achieved. The new method reduced the limit of quantification (LOQ) of AQ to 10 μg kg−1, and accuracy was also further improved. The recovery of AQ-fortified tea samples containing 20–100 µg·kg−1 was 94.5–100.4%, and the relative standard deviation (RSD) was less than 1.3%. In a small survey, 98 Liupao tea samples on the market were tested by the new method. It was found that 61 samples were positive (occurrence rate 63.3%), and thus exceeded the EU limit (10 µg kg−1). This study also found that the contamination of AQ in Liupao tea increased with the length of ageing. The source of AQ in the Liupao tea ageing process will be the focus of further research. [ABSTRACT FROM AUTHOR]

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Liupao tea as a type of dark tea can relieve irritable bowel syndrome by regulating gut microbiota, but the mechanism has not been fully explained. An ultra-high performance liquid chromatography along with quadrupole time of flight tandem mass spectrometry was used to analyze the phytochemicals in Liupao tea. Then, we explored the effects of Liupao tea against IBS. From the results of chemical analysis, we identified catechins, polyphenols, amino acids, caffeine, polysaccharides and other components in Liupao tea. The open-field test, gastrointestinal function-related indexes, histochemical assays, measurements of cytokine and aquaporin 3 (AQP3), and determination of serum metabolites were utilized to monitor the physiological consequences of Liupao tea administration in rats with irritable bowel syndrome. The results showed that Liupao tea had a significant protective effect on irritable bowel syndrome. Liupao tea increased locomotive velocity while reducing interleukin-6, interleukin-1β, and tumor necrosis factor-α levels, as well as gastrointestinal injury. Moreover, Liupao tea increased the AQP3 levels of renal tissues but reduced the AQP3 levels of gastrointestinal tissues. Liupao tea reduced the Firmicutes/Bacteroides ratio and significantly reconstructed the microbial pattern. Liupao tea relieved irritable bowel syndrome by repairing gastrointestinal dysfunction, regulating the secretion of pro-inflammatory cytokines, modulating water metabolism, and restoring microbial homeostasis.

Liupao tea is one kind of the famous dark tea in history with special flavors and many health functions. In this study, in order to elucidate the effects of different aging times on the main quality chemical components of Liupao tea and its antioxidant activity, four different chemical assays(including ferric ion reducing antioxidant power, 1, 1—diphenyl-2— picrylhydrazyl free radical scavenging capacity, 2. 2'—azino—bis(3—ethylbenzothiazoline-6—sulfonic acid) ammonium salt radical scavenging capacity, and the superoxide anion radical scavenging activity)and one biological as, say(cellular antioxidant activity) were employed to analyze and compare the effects of different aging times(6 a, about 8 a, and over 10 a) on the antioxidant activity of Liupao tea. The results showed that the content of major chemical components such as total water extracts, tea polyphenols, catechins, and free amino acids in the tea infusion of Liupao tea showed a decreasing trend with the increase of aging time, while the content of theabrownines showed an increasing trend. The antioxidant activity of generally had a decreasing trend with the increase of aging time, the samples with ageing time of six years possessed significant higher antioxidant activities than those with ageing time of more than ten years. Additionally, the cellular antioxidant activity of Liupao tea had a certain increasing trend with the prolonging of aging time. Correlation analysis showed that the antioxidant activities of Liupao tea were strongly correlated with the content levels of the components including water extracts, tea polyphenols, catechins. Different aging time had an important effect on the antioxidant activities of Liupao tea. The decreased antioxidant activities of Liupao tea might be related to the decrease of its main tea polyphenols content, while the enhancement of its cellular antioxidant capacity might be related to the increase of the content of theabrownines. [ABSTRACT FROM AUTHOR]

In this study, 42 strains of microorganisms were isolated by traditional culture methods from the fermentation process of Liupao tea. The agar plate screening and liquid culture second round of screening was used to select microorganisms from 42 strains of microorganisms that could produce PPO. Then, the activity of PPO produced by microorganisms was measured. Salting out and dialysis were used to purify the microbial fermentation broth with the highest enzyme activity. The SDS-PAGE and Native-PAGE method was applied to determine the molecular weight and type of the PPO. The results identified 10 screened strains with PPO activity and No.16 (Pantoea vagans) with the highest activity. The enzyme activity of Pantoea vagans was 37 U/mL. The enzyme-producing activity of bacteria was generally higher than the fungus. The molecular weight of PPO between 16~48 kDa, the result showed that the enzyme was laccase. This study supplies a basis for exploring the relationship between Liupao tea quality and microorganisms. It can also provide data for the research and development of functional Liubao tea.

This study investigated the changes of the sensory qualities of appearance, color, aroma, taste, leaf bottom and the chemical components of tea polyphenols, free amino acids, soluble sugar, caffeine, flavonoids, theabrownin (TB), theaflavin (TF) and thearubigin (TR) using the Liupao tea during processing and was produced by group species Zhongcha Tea Factory in Cangwu County, Wuzhou City, Guangxi, China. In addition, the chemical composition, and the antioxidant of the theabrownin (TB) that extracted from the Liupao tea were investigated. The results showed that the contents of water extract, tea polyphenols, thearubigin (TR), free amino acids and flavonoids were significantly decreased during the fermentation process (P40 d>60 d>20 d. The results of this study would provide a theoretical basis for the production and processing of Liupao tea.

• An integrated strategy to evaluate the alleviation of Liupao tea (LPT) in NAFLD. • Significant amelioration of NAFLD observed in mice intervened with LPT. • Discovery of key microbiota and active ingredients of LPT improving NAFLD. • Elucidation of core targets and main metabolic pathways of LPT anti-NAFLD. Non-alcoholic fatty liver disease (NAFLD) poses a significant global public health concern. Liupao tea (LPT) is a Chinese national geographical indication product renowned for its lipid-lowering properties. However, the precise mechanisms and active constituents contributing to the efficacy of LPT against NAFLD remain unclear. This study aims to comprehensively explore the therapeutic potential of Liupao tea extract (LPTE) in alleviating NAFLD through an integrated strategy. Initially, network pharmacology analysis was conducted based on LPTE chemical ingredient analysis, identifying core targets and key components. Potential active ingredients were validated through chemical standards based on LC-MS/MS. To confirm the pharmacological efficacy of LPTE in NAFLD, NAFLD mice models were employed. Alterations in hepatic lipid metabolism were comprehensively elucidated through integration of metabolomics, lipidomics, network pharmacology analysis, and real-time PCR analysis. To further explore the binding interactions between key components and core targets, molecular docking and microscale thermophoresis (MST) analysis were employed. Furthermore, to investigate LPTE administration effectiveness on gut microbiota in NAFLD mice, a comprehensive approach was employed. This included Metorigin analysis, 16S rRNA sequencing, molecular docking, and fecal microbiome transplantation (FMT). Study identified naringenin, quercetin, luteolin, and kaempferol as the potential active ingredients of LPTE. These compounds exhibited therapeutic potential for NAFLD by targeting key proteins such as PTGS2, CYP3A4, and ACHE, which are involved in the metabolic pathways of hepatic linoleic acid (LA) and glycerophospholipid (GP) metabolism. The therapeutic effectiveness of LPTE was observed to be comparable to that of simvastatin. Furthermore, LPTE exhibited notable efficacy in alleviating NAFLD by influencing alterations in gut microbiota composition (Proteobacteria phylum, Lactobacillus and Dubosiella genus) that perhaps impact LA and GP metabolic pathways. LPTE could be effective in preventing high-fat diet (HFD)-induced NAFLD by modulating hepatic lipid metabolism and gut microbiota. This study firstly integrated bioinformatics and multi-omics technologies to identify the potential active components and key microbiota associated with LPTE's effects, while also primally elucidating the action mechanisms of LPTE in alleviating NAFLD. The findings offer a conceptual basis for LPTE's potential transformation into an innovative pharmaceutical agent for NAFLD prevention. [Display omitted] [ABSTRACT FROM AUTHOR]

Tank fermentation is a novel fermentation technology; however, the role of microorganisms in Liupao tea quality is unknown. Using high-throughput sequencing, untargeted metabolomics, and targeted absolute quantification, the microbial community, chemical profile, metabolites, and metabolic pathway of Liupao tea were discovered. Sphingomonas , Aquabacterium , Wolbachia , Blastobotrys , Aspergillus , Rasamsonia , and Candida were found to be the most common microorganisms, and throughout fermentation, Blastobotrys was the dominant fungal genus. A total of 40 compounds were identified as differentially changed metabolites (p < 0.05, VIP >1) (VIP: variable important in projection) and significantly contributing to tank fermentation, flavonoids and amino acid derivatives decreased, while nucleotides significantly increased. Gallic acid, EGCG, CG, EGC, EC, etc. could be identified as markers to assess the degree or completion of Liupao tea fermentation. There were significant (p < 0.01) correlations between microbial populations and metabolites, with Sphingomonas being significantly (p < 0.01) associated with 27 metabolites and Blastobotrys being significantly (p < 0.01) associated with 12 metabolites. The metabolic pathways of catechins, flavonoids, and nucleotides elucidate the factors influencing tea quality formation. This research improved our understanding of how Liupao tea processing affects its chemical composition and quality formation. [Display omitted] • Blastobotrys was the dominant fungal genus throughout the fermentation. • Relative levels of 40 compounds were significant different. • Microorganisms and metabolites were significantly correlated. • The contents of EGCG, CG, EGC, EC, and Gallic acid were high (Content >2.63 mg/g). • Metabolic pathways of catechins, flavonoids, and nucleotides were revealed. [ABSTRACT FROM AUTHOR]

Nixing pottery and Liubao tea are the most famous pottery and tea varieties in Guangxi. Both of them have pro-found historical and cultural accumulation and continuous local skill inheritance. Nixing pottery and Liubao tea enjoyed great fame once, but their current development is not outstanding. Compared with similar historical famous wares and tea, they are rarely known. The research, taking the integrated development of Nixing pottery and Liubao tea as the central theme, explores the natural adaptation, technology and cultural inheritance of the two through tapping relevant historical materials, and discusses feasible paths from the aspects of value giving, inheritance mode and development potential, so as to provide reference for their protection, inheritance and development. [ABSTRACT FROM AUTHOR]

Liupao tea (fermented dark tea) may improve the active function of hyperlipidemia. Utilizing a hyperlipidemia Sprague‐Dawley model and UPLC‐MS/MS metabolomics, we examined how the effect of Liupao and green tea extracts on hyperlipidemia and antoxidant enzyme levels and compared their constituents. The results showed that the two types of tea could reduce the levels of total cholesterol (TC), total triglyceride, and low‐density lipoprotein cholesterol (LDL‐C); increase the contents of bile acids and cholesterol in feces; and improve catalase and glutathione peroxidase (GSH‐Px) activities. Compared with the model control group, Liupao tea effectively reduced TC and LDL‐C levels by 39.53% and 58.55% and increased GSH‐Px activity in the liver by 67.07%, which was better than the effect of green tea. A total of 93 compounds were identified from two samples; the amounts of alkaloids and fatty acids increased compared with green tea, and ellagic acid, hypoxanthine, and theophylline with relatively high contents in Liupao tea had a significantly positive correlation with antihyperlipidemic and antioxidant effects. Therefore, Liupao tea had better antihyperlipidemic and antioxidant activities in vivo than green tea, which might be related to the relatively high content of some active substances. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

"Golden flower" fungi in dark tea are beneficial to human health. The rapid identification method of "golden flower" fungi can verify the quality of dark tea products and ensure food safety. In this study, 6 strains were isolated from Liupao tea. They were respectively identified as A. cristatus, A. chevalieri, and A. pseudoglaucus. A. pseudoglaucus was reported as Liupao tea "golden flower" fungus for the first time. It was found that the ITS and BenA sequences of A. cristatus and A. chevalieri were highly conserved. It is difficult to clearly distinguish these closely related species by ITS sequencing. To rapidly identify species, multiplex PCR species-specific primers were designed based on orphan genes screened by comparative genomics analysis. Multiplex PCR results showed that orphan genes were specific and effective for the identification of A. cristatus and A. chevalieri isolated from Liupao tea and Fu brick tea. We confirmed that orphan genes can be used for identification of closely related Aspergillus species. Validation showed that the method is convenient, rapid, robust, sequencing-free, and economical. This promising method will be greatly beneficial to the dark tea processing industry and consumers. [ABSTRACT FROM AUTHOR]

This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, P  < 0.05, and |Log 2 FC| ≥ 1.0) during fermentation. K-means clustering analysis showed that 11 metabolites increased significantly throughout the fermentation process, whereas 31 metabolites decreased continuously. Annotation of these differential compounds revealed significant changes in sensory flavor characteristics in "green, sweet, fruity, floral, and woody" flavors. The results demonstrated significant variations in the volatile components of Liupao tea fermentation, along with notable changes in flavor characteristics., 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., (© 2024 The Authors. Published by Elsevier Ltd.)

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.)

Hyperlipidemia as a major health issue has attracted much public attention. As a geographical indication product of China, Liupao tea (LPT) is a typical representative of traditional Chinese dark tea that has shown good potential in regulating glucose and lipid metabolism. LPT has important medicinal value in hyperlipidemia prevention. However, the active ingredients and metabolic mechanisms by which LPT alleviates hyperlipidemia remain unclear. This study aimed to systematically investigate the metabolic mechanisms and active ingredients of LPT extract in alleviating hyperlipidemia. Firstly, we developed a mouse model of hyperlipidemia to study the pharmacodynamics of LPT. Subsequently, network pharmacology and molecular docking were performed to predict the potential key active ingredients and core targets of LPT against hyperlipidemia. LC-MS/MS was used to validate the identity of key active ingredients in LPT with chemical standards. Finally, the effect and metabolic mechanisms of LPT extract in alleviating hyperlipidemia were investigated by integrating metabolomic, lipidomic, and gut microbiome analyses. Results showed that LPT extract effectively improved hyperlipidemia by suppressing weight gain, remedying dysregulation of glucose and lipid metabolism, and reducing hepatic damage. Network pharmacology analysis and molecular docking suggested that four potential active ingredients and seven potential core targets were closely associated with roles for hyperlipidemia treatment. Ellagic acid, catechin, and naringenin were considered to be the key active ingredients of LPT alleviating hyperlipidemia. Additionally, LPT extract modulated the mRNA expression levels of Fxr , Cyp7a1 , Cyp8b1 , and Cyp27a1 associated with bile acid (BA) metabolism, mitigated the disturbances of BA and glycerophospholipid (GP) metabolism in hyperlipidemia mice. Combining fecal microbiota transplantation and correlation analysis, LPT extract effectively improved species diversity and abundance of gut microbiota, particularly the BA and GP metabolism-related gut microbiota, in the hyperlipidemia mice. LPT extract ameliorated hyperlipidemia by modulating GP and BA metabolism by regulating Lactobacillus and Dubosiella , thereby alleviating hyperlipidemia. Three active ingredients of LPT served as the key factors in exerting an improvement on hyperlipidemia. These findings provide new insights into the active ingredients and metabolic mechanisms of LPT in improving hyperlipidemia, suggesting that LPT can be used to prevent and therapeutic hyperlipidemia. [Display omitted] • An integrated strategy to assess the amelioration of LPT in hyperlipidemia. • Obvious alleviation of hyperlipidemia observed in mice intervened with LPT. • Key microbiota and active ingredients of LPT improving hyperlipidemia. • LPT with great potential for the prevention and treatment of hyperlipidemia. [ABSTRACT FROM AUTHOR]

Identifying the aging time of Liupao Tea (LPT) presents a persistent challenge. We utilized an AI-Multimodal fusion method combining FTIR, E-nose, and E-tongue to discern LPT's aging years. Compared to single-source and two-source fusion methods, the three-source fusion significantly enhanced identifying accuracy across all four machine learning algorithms (Decision tree, Random forest, K-nearest neighbor, and Partial least squares Discriminant Analysis), achieving optimal accuracy of 98–100 %. Physicochemical analysis revealed monotonic variations in tea polysaccharide (TPS) conjugates with aging, observed through SEM imaging as a transition from lamellar to granular TPS conjugate structures. These quality changes were reflected in FTIR spectral characteristics. Two-dimensional correlation spectroscopy (2D-COS) identified sensitive wavelength regions of FTIR from LPT and TPS conjugates, indicating a high similarity in spectral changes between TPS conjugates and LPT with aging years, highlighting the significant role of TPS conjugates variation in LPT quality. Additionally, we established an index for evaluating quality of aging, which is sum of three fingerprint peaks (1029 cm−1, 1635 cm−1, 2920 cm−1) intensities. The index could effectively signify the changes in aging years on macro-scale (R2 = 0.94) and micro-scale (R2 = 0.88). These findings demonstrate FTIR's effectiveness in identifying aging time, providing robust evidence for quality assessment. • A method to rapidly identify the aging years of Liupao Tea was established • Multimodal information fusion can improve classification accuracy • Tea polysaccharide conjugates show potential in indicating Liupao Tea's aging years • An index for evaluating quality of aging was proposed based on fingerprint infrared peaks • Chemical imaging by Mid-infrared microscopy displayed differences among aging years [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science 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 Shipin Kexue/ Food Science is the property of Food Science 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.)

“Golden flower” fungi in dark tea are beneficial to human health. The rapid identification method of “golden flower” fungi can verify the quality of dark tea products and ensure food safety. In this study, 6 strains were isolated from Liupao tea. They were respectively identified as A. cristatus, A. chevalieri, and A. pseudoglaucus. A. pseudoglaucus was reported as Liupao tea “golden flower” fungus for the first time. It was found that the ITS and BenA sequences of A. cristatus and A. chevalieri were highly conserved. It is difficult to clearly distinguish these closely related species by ITS sequencing. To rapidly identify species, multiplex PCR species-specific primers were designed based on orphan genes screened by comparative genomics analysis. Multiplex PCR results showed that orphan genes were specific and effective for the identification of A. cristatus and A. chevalieri isolated from Liupao tea and Fu brick tea. We confirmed that orphan genes can be used for identification of closely related Aspergillus species. Validation showed that the method is convenient, rapid, robust, sequencing-free, and economical. This promising method will be greatly beneficial to the dark tea processing industry and consumers.

Liupao tea, a drink homologous to medicine and food. It can treat dysentery, relieve heat, remove dampness, and regulate the intestines and stomach. The objective of this study is to explore the material basis and mechanism of Liupao tea intervention in COVID‐19 and to provide a new prevention and treatment programme for COVID‐19. We used high performance liquid chromatography to analyze the extract of Liupao tea and establish its fingerprint. The main index components of the fingerprint were determined using SARS‐COV‐2 3‐chymotrypsin‐like protease (3CLpro), and an in vitro drug screening model based on fluorescence resonance energy transfer was used to evaluate its inhibitory activity in vitro. The fingerprint results showed that the alcohol extract of Liupao tea contained gallic acid, epigallocatechin gallate (EGCG), caffeine, epicatechin gallate, rutin, and ellagic acid. The molecular docking binding energies of the six index components of SARS‐CoV‐2 3Clpro were all less than −5.0 kJ/mol and showed strong binding affinity. The results of in vitro activity showed that the IC50 of EGCG was 8.84 μmol/L, which could inhibit SARS‐CoV‐2 3Clpro to a certain extent. This study unleashed that EGCG has a certain inhibitory effect on SARS‐CoV‐2 3CLpro, and Liupao tea has a certain significance as a tea drink for the prevention of COVID‐19. Practical applications: The objective of this study was to explore the material basis and mechanism of Liupao tea intervention in COVID‐19 and to provide a new prevention and treatment programme for COVID‐19. The molecular docking binding energies of the six index components of Liupao tea with SARS‐CoV‐2 3CLpro were all less than −5.0 kJ/mol, among them, the enzyme activity experiment shows that EGCG has a certain inhibitory effect on SARS‐CoV‐2 3CLpro, it can be used as a potential SARS‐CoV‐2 3CLpro inhibitor. We predicted that the understandings gained in the current research may evidence that Liupao tea has a certain significance as a tea drink for the prevention of COVID‐19. [ABSTRACT FROM AUTHOR]

Liupao tea (LPT) is traditional dark Chinese tea. The effect of LPT extract on high‐fat‐diet‐induced obese mice was investigated systematically. The results showed that LPT extract could reduce body weight and significantly alleviate liver damage and fat accumulation. LPT could also decrease the levels of alanine aminotransferase (ALT), aspartate transaminase (AST), alkaline phosphatase (AKP), total cholesterol (TC), triglycerides (TG), and low‐density lipoprotein cholesterol (LDL‐C) and increase the level of high‐density lipoprotein cholesterol (HDL‐C) in the liver. It also decreased the serum levels of inflammatory cytokines, including tumor necrosis factor alpha (TNF‐α), interferon gamma (IFN‐γ), interleukin (IL)‐1β, and IL‐6 and increased the serum levels of anti‐inflammatory cytokines, including IL‐10 and IL‐4. Moreover, LPT improved the levels of total superoxide dismutase (T‐SOD), glutathione peroxidase (GSH‐Px), and catalase (CAT) and reduced the level of malondialdehyde (MDA) in the liver. Moreover, LPT could upregulate the mRNA and protein expressions of peroxisome proliferator‐activated receptor alpha (PPAR‐α), lipoprotein lipase (LPL), carnitine palmitoyltransferase 1(CPT1), and cholesterol 7 alpha‐hydroxylase (CYP7A1) and downregulate those of PPAR‐γ and CCAAT/enhancer‐binding protein alpha (C/EBP‐α) in the liver. It also increased the mRNA expression of copper/zinc superoxide dismutase (SOD1), manganese superoxide dismutase (SOD2), CAT, gamma‐glutamylcysteine synthetase 1 (GSH1), and GSH‐Px. The components of LPT extract include catechin, rutin, taxifolin, and astragalin, which possibly have a wide range of biological activities. In conclusion, our work verified that LPT extract possessed an anti‐obesity effect and alleviated obesity‐related symptoms, including lipid metabolism disorder, chronic low‐grade inflammation, and liver damage, by modulating lipid metabolism and oxidative stress. [ABSTRACT FROM AUTHOR]

Background: Pile fermentation is one of the key steps in developing the Liupao tea (LBT) quality and unique characteristics. The complex biochemical profile of LBT results from microorganisms present during the pile-fermentation process. However, the critical underlying microorganisms and the marker compounds still need to be determined., Results: Staphylococcus, Brevibacterium, Kocuria, Aspergillus, and Blastobotrys were the common dominant microorganisms at the end of the pile fermentation of LBT. Staphylococcus, Aspergillus, Blastobotrys, and nine other genera carried by raw tea are the core microorganisms in the LBT during pile fermentation. A total of 29 critical compounds contributed to the metabolic changes caused by the processing of LBT. Of these, gallic acid, adenine, hypoxanthine, uridine, betaine, 3,4-dihydroxybenzaldehyde, and α-linolenic acid could be characterized as potential marker compounds. Correlation analysis showed that the core microorganisms, including Sphingomonas, Staphylococcus, Kocuria, Aureobasidium, Blastobotrys, Debaryomyce, and Trichomonascus, were closely related to major chemical components and differential compounds. Moreover, the mutually promoting Staphylococcus, Kocuria, Blastobotrys, and Trichomonascus were correlated with the enrichment of marker compounds. Integrated molecular networking and metabolic pathways revealed relevant compounds and enzymes that possibly affect the enrichment of marker compounds., Conclusion: This study analyzed the LBT fermentation samples by omics analysis to reveal the stable microbial community structure, critical microorganisms, and markers compounds affecting the quality of LBT, which contributes to a better understanding of pile fermentation of LBT and the fermentation theory of dark tea. © 2023 Society of Chemical Industry., (© 2023 Society of Chemical Industry.)

The increase of polysaccharides in the dark tea pile process is thought to be connected to the cell wall polysaccharides' breakdown. However, the relationship between tea polysaccharides (TPSs) and tea cell wall polysaccharides has not been further explored. In this study, the structural changes in the cell wall polysaccharides [e.g., cellulose, hemicellulose (HC), and pectin] in Liupao tea were characterized before and after traditional fermentation and tank fermentation. Additionally, the degradation mechanism of tea cell wall polysaccharides during fermentation was assessed. The results showed that cellulose crystallinity decreased by 11.9-49.6% after fermentation. The molar ratio of monosaccharides, such as arabinose, rhamnose, and glucose in HC, was significantly reduced, and the molecular weight decreased. The esterification degree and linearity of water-soluble pectin (WSP) were reduced. TPS content increases during pile fermentation, which may be due to HC degradation and the increase in WSP caused by cell wall structure damage. Microorganisms were shown to be closely associated with the degradation of cell wall polysaccharides during fermentation according to correlation analyses. Traditional fermentation had a greater effect on the cellulose structure, while tank fermentation had a more noticeable impact on HC and WSP.

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Liupao tea, a popular dark tea, exhibited anti-diabetic activity in Chinese tea culture. However, the bioavailability of the main active components is low. Therefore, the relationship between the anti-diabetic activity and the modulation of gut microbiota was investigated in this study for the first time. Liupao tea extract (LTE) could significantly alleviate hyperglycemia, insulin-resistance, and plasma lipid profiles. The hypoglycemic effect of high-dose LTE was comparable to that of metformin. Importantly, LTE exhibited beneficial effect on modulating the diabetic-induced disorder of gut microbiota, such as increasing Bacteroidetes/Firmicutes ratio and up-regulating putative short-chain fatty acid (SCFA)-producing bacteria, including Prevotella and Bacteroides. Moreover, 29 key phylotypes were significantly correlated with at least one diabetic index. In conclusion, LTE could be developed into an anti-diabetic functional beverage and its beneficial effects is likely to be associated with the prebiotic effects for increasing the level of SCFAs and the relative abundance of SCFA-producing bacteria.

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.)

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.)

[Display omitted] • Metabolites and fungi variation during the aging of LPT were explored. • The metabolites have changed obviously after 8–10 years, improving the tea quality. • Fungi could promote the transformation of metabolites to affect the tea quality. • A comprehensive comparison on metabolites and fungi of two different LPT brands was carried out. Long-term storage of Liupao tea (LPT) is usually believed to enhance its quality and commercial value. The non-volatile metabolites variations and the fungal succession play a key role for organoleptic qualities during the storage procedure. To gain in-depth understanding the impact of storage time on the quality of LPT, two different brands of LPT with different storage time, including Maosheng LPTs (MS) with 0, 5, 10 and 15 years and Tianyu LPTs (TY) with 0, 3, 5, 8 and 10 years, were resorted to investigate the changes of non-volatile metabolites and fungi as well as their correlation by multi-omics. A total of 154 and 119 differential metabolites were identified in these two different brands of MS and TY, respectively, with the aid of high-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. In both categories of LPTs, the transformation of differential metabolites in the various stages referred to the formation of alkaloids, increase of organic acids, biosynthesis of terpenoids as well as glycosylation and methylation of flavonoids. Thereinto, glycosylation and methylation of flavonoids were the critical stages for distinguishing MS and TY, which were discovered in MS and TY stored for about 10 and 8 years, respectively. Moreover, the results of high-throughput sequencing showed that the key fungal genera in the storage of LPTs consisted of Eurotium , Aspergillus , Blastobotrys , Talaromyces , Thermomyces and Trichomonascus. It was confirmed on the basis of multivariate analysis that the specific fungal genera promoted the transformation of metabolites, affecting the tea quality to some extent. Therefore, this study provided a theoretical basis for the process optimization of LPT storage. [ABSTRACT FROM AUTHOR]

Abstract The ability of a strain to produce citrinin was analysed in the growth inhibition zone using HPLC and UHPLC–MS. A total of 12 Penicillium citrinum strains isolated from Liupao tea were inoculated onto tea leaves and their capability for citrinin production were studied using different water content (15–45%) and temperatures (15–40 °C). The results provided a theoretical base for the safe manufacture of Liupao tea. Five strains of P. citrinum produced a clear growth inhibition zone with diameters of 11–22 mm. The citrinin contents in the liquid cultures of the 12 strains of P. citrinum ranged from 0.03 to 14.5 μg/mL. The citrinin contents of the teas with initial water content of 15 and 25% and those inoculated with P. citrinum were below the limit of detection during the fermentation. The citrinin content of the teas with initial water contents of 35 and 45% at 25 °C increased rapidly at first and then decreased during the fermentation. Similarly, the citrinin contents of the teas at 15 and 25 °C rapidly increased and then decreased. Meanwhile, P. citrinum was unable to produce citrinin at 35 and 40 °C. The optimum conditions were 45% water and 25 °C, generating the highest citrinin yield of 181 ng/g, which was higher than the limit of 50 ng/g citrinin in red yeast rice that can cause harm to human health. The highest citrinin yield in tea fermented for 50 days was 34.8 ng/g for stored teas with proper conditions. Therefore, storing teas with a low water content and temperature can reduce the content of citrinin. Graphical abstract Image 1 [ABSTRACT FROM AUTHOR]

The objective of this work was to investigate the effect of Liupao tea on levels of short chain fatty acid (SCFs) in intestinal tract of rats with hyperlipidemia. Firstly, rats with hyperlipidemia were fed with different dosages of Liupao tea water extract (low dosage, 50 mg⋅kg-1⋅d-1, medium dosage, 100 mg⋅kg-1⋅d-1 and high dosage, 200 mg⋅kg-1⋅d-1) for 4 weeks, collected the feces samples. Secondly, the Liupao tea ethanol extracts were cultured with fecal of model blank group in vitro. Finally, SCFAs in feces or fermentation broth were determined by gaschromatography (GC). The results in vivo show that Liupao tea water extract significantly reduced the level of acetate and increased propionate and butyrate in the intestinal tract of rats with hyperlipidemia. Compared with green tea water extract, the effect of Liupao tea water extract on levels of SCFAs in the intestinal tract of rats with hyperlipidemia was stronger. The results in vitro show that the inhibition rate of Liupao tea ethanol extract to acetate, the promotion rates of Liupao tea ethanol extract to propionate and butyrate were 16.92%, 24.81% and 23.03% respectively. Among the 4 types of tea, Liupao tea had the greatest influence on levels of the short-chain fatty acids in the intestine, followed by puer tea, and raw liupao tea and green tea had the smallest impact. Different polar components of Liupao tea alcohol extract can inhibit the production of acetate, promote the productions of propionate and butyrate. However, the effect of 60% alcohol elution component on the production of SCFAs in the intestinal tract of rats was the greatest. [ABSTRACT FROM AUTHOR]