Metabolomics and microbial community analysis provides new insights into tea quality in different oolong tea cultivars.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-07 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102751

Yunni Chang, Zhidan Wu, Fuying Jiang, Yuzhen Chen, Jun Sun, Feng Wang

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引用次数: 0

Abstract

Oolong tea originates from Fujian Province, and stands out for its characteristic flavor. Tea leaves microbiota and metabolites are increasingly recognized for regulating tea quality, however, the mechanism by which microorganism affect metabolites, and relationship between microorganism and metabolites remain unclear. In this study, microbiomes, metabolites and their correlation were investigated. The results showed that fungal microbiome structure changed more significantly than the bacterial one. Proteobacteria, bacteroidota, Actinobacteriota and Ascomycota were most dominant phylum, there were different key biomarker genera among different tea cultivars. Among 2017 metabolites identified in tea leaves, differential metabolites were enriched in phenylpropanoid biosynthesis and flavonoid biosynthesis. A total of 16 key common differential metabolites were selected to evaluate the relationship between metabolites and microorganism. The dominant bacterial genus most correlated with key differential metabolites were herbaspirillum, Frigoribacterium, Sphingomonas and Microbacterium. The main fungi genus correlated with differential metabolites were Phaeosphaeria, Cladosporium, Hannaella and Vishniacozyma Didymella.

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代谢组学和微生物群落分析为不同乌龙茶品种茶叶品质研究提供了新的思路。

乌龙茶原产于福建省，以其独特的风味而著称。茶叶微生物群和代谢物对茶叶品质的调节作用已被越来越多的认识，但微生物影响代谢物的机制以及微生物与代谢物之间的关系尚不清楚。本研究对微生物组、代谢物及其相关性进行了研究。结果表明，真菌菌群结构的变化比细菌菌群的变化更显著。变形菌门、拟杆菌门、放线菌门和子囊菌门为优势门，不同品种间存在不同的关键生物标志物属。在茶叶中鉴定的2017种代谢物中，差异代谢物富集于苯丙类生物合成和类黄酮生物合成。共选择16个关键的常见差异代谢物来评估代谢物与微生物的关系。与关键差异代谢物相关性最大的优势菌属为herbaspirillum、Frigoribacterium、Sphingomonas和Microbacterium。与差异代谢物相关的主要真菌属有Phaeosphaeria、Cladosporium、Hannaella和Vishniacozyma Didymella。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.