Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha (Camellia sinensis)

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-02-04 DOI:10.1111/1750-3841.70042

Yue Qiu, Xiaolin Liu, Zhiye Huang, Fei Lyu, Xinyu Hu, Shenghua Han, Hao Ren, Anqiang Zhang

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引用次数: 0

Abstract

Anji Baicha (Camellia sinensis), one of the top 10 teas in China, possesses old leaves rich in bioactive ingredients yet is frequently discarded due to inferior taste. This study evaluated the effects of fermentation with Eurotium cristatum, a probiotic known to enhance bioactivity, on the primary nutrients and on the hypoglycemic and sedative properties of old leaves of Anji Baicha. Results indicated a considerable reduction in free amino acids and tea polyphenols post-fermentation. Conversely, the concentrations of flavonoids and theabrownins increased significantly, showing a positive correlation with the in vitro hypoglycemic effect. The contents of L-theanine and γ-aminobutyric acid (γ-GABA), known for their sedative effects, increased after fermentation, while caffeine and glutamate, renowned for their neural stimulation effect, decreased. Molecular docking revealed that L-theanine and γ-GABA may act as a sedative and sleep aid by competing for receptors with caffeine and glutamate, specifically NMDAR2A. This study not only introduces a novel approach for utilizing old leaves of Anji Baicha but also establishes a foundation for further investigating the hypoglycemic, sedative, and sleep-aiding effects of tea fermented with Eurotium cristatum.

Practical Application

This research offers a sustainable solution for repurposing the underutilized old leaves of Anji Baicha, enhancing their market value and contributing to the circular economy within the tea industry. The fermented tea could be integrated into health-conscious food and beverage products, targeting consumers seeking natural hypoglycemic and sleep-aiding alternatives. Additionally, the findings open avenues for the development of functional teas that cater to specific health needs, such as diabetes management and sleep improvement.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.