Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi
Autor: | Xiaoying Ren, Xiaohong Li, Yang Wu, Cunqiang Ma, Binxing Zhou, Tao Xia |
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Jazyk: | angličtina |
Rok vydání: | 2019 |
Předmět: |
0106 biological sciences
Microbiology (medical) lcsh:QR1-502 Secondary Metabolism 01 natural sciences Microbiology lcsh:Microbiology 03 medical and health sciences chemistry.chemical_compound Theophylline 010608 biotechnology Caffeine medicine Aspergillus sydowii Food science Pu-erh tea Demethylation 0303 health sciences Aspergillus Tea biology 030306 microbiology Aspergillus niger Temperature Fungi food and beverages biology.organism_classification Aerobiosis Plant Leaves Aerobic fermentation chemistry Fermentation Penicillium Research Article medicine.drug |
Zdroj: | BMC Microbiology, Vol 19, Iss 1, Pp 1-13 (2019) BMC Microbiology |
ISSN: | 1471-2180 |
Popis: | Background Caffeine is one of the most abundant methylxanthines in tea, and it remains stable in processing of general teas. In the secondary metabolism of microorganism, theophylline is the main conversion product in caffeine catabolism through demethylation. Microorganisms, involved in the solid-state fermentation of pu-erh tea, have a certain impact on caffeine level. Inoculating an appropriate starter strain that is able to convert caffeine to theophylline would be an alternative way to obtain theophylline in tea. The purpose of this study was to isolate and identify the effective strain converting caffeine to theophylline in pu-erh tea, and discuss the optimal conditions for theophylline production. Results Caffeine content was decreased significantly (p p Aspergillus niger, Aspergillus sydowii, Aspergillus pallidofulvus, Aspergillus sesamicola and Penicillium mangini, respectively. Especially, A. pallidofulvus, A. sesamicola and P. mangini were detected in pu-erh tea for the first time. All isolates except A. sydowii TET-2, enhanced caffeine content and had no significant influence on theophylline content. In the aerobic fermentation of A. sydowii TET-2, 28.8 mg/g of caffeine was degraded, 93.18% of degraded caffeine was converted to theophylline, and 24.60 mg/g of theophylline was produced. A. sydowii PET-2 could convert caffeine to theophylline significantly, and had application potential in the production of theophylline. The optimum conditions of theophylline production in the aerobic fermentation were 1) initial moisture content of 35% (w/w), 2) inoculation quantity of 8%, and 3) incubation temperature at 35 °C. Conclusions For the first time, we find that A. sydowii PET-2 could convert caffeine to theophylline, and has the potential value in theophylline production through aerobic fermentation. |
Databáze: | OpenAIRE |
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