메뉴 건너뛰기




Volumn 170, Issue , 2015, Pages 110-117

Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea

Author keywords

Aspergillus spp; B ring fission metabolites of catechins (BRFCs); Camellia sinensis; Eurotium spp.; Fuzhuan brick tea (FBT); Fuzhuanin C F

Indexed keywords

BIOMOLECULES; BRICK; METABOLITES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; SPECTROSCOPIC ANALYSIS;

EID: 84906968952     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.075     Document Type: Article
Times cited : (129)

References (34)
  • 1
    • 84882893500 scopus 로고    scopus 로고
    • Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)
    • C.K. Amy, L.W. Tiffany, D.B. Corey, and P.R. Elizabeth Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea) Food Research International 53 2 2013 945 949
    • (2013) Food Research International , vol.53 , Issue.2 , pp. 945-949
    • Amy, C.K.1    Tiffany, L.W.2    Corey, D.B.3    Elizabeth, P.R.4
  • 2
    • 0032467002 scopus 로고    scopus 로고
    • Microbial degradation of tannins - A current perspective
    • T.K. Bhat, B. Singh, and O.P. Sharma Microbial degradation of tannins - A current perspective Biodegradation 9 1998 343 357
    • (1998) Biodegradation , vol.9 , pp. 343-357
    • Bhat, T.K.1    Singh, B.2    Sharma, O.P.3
  • 3
    • 27844484684 scopus 로고    scopus 로고
    • Cytotoxic phenolic constituents from the roots of Actinidia chinensis
    • J. Chang, and R. Case Cytotoxic phenolic constituents from the roots of Actinidia chinensis Planta Medica 71 2005 955 959
    • (2005) Planta Medica , vol.71 , pp. 955-959
    • Chang, J.1    Case, R.2
  • 4
    • 84922836307 scopus 로고    scopus 로고
    • In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea
    • Q. Cheng, S.B. Cai, D.J. Ni, R.J. Wang, F. Zhou, and B.P. Ji In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea Journal of Food Science and Technology 2013 10.1007/s13197-013-1059-y
    • (2013) Journal of Food Science and Technology
    • Cheng, Q.1    Cai, S.B.2    Ni, D.J.3    Wang, R.J.4    Zhou, F.5    Ji, B.P.6
  • 5
    • 79251504590 scopus 로고    scopus 로고
    • Biotransformation of (+)-catechin to novel B-ring fission lactones
    • S. Das, A.S. Lamm, and J.P.N. Rosazza Biotransformation of (+)-catechin to novel B-ring fission lactones Organic Process Research & Development 15 1 2011 231 235
    • (2011) Organic Process Research & Development , vol.15 , Issue.1 , pp. 231-235
    • Das, S.1    Lamm, A.S.2    Rosazza, J.P.N.3
  • 6
    • 65849425057 scopus 로고    scopus 로고
    • Changes in the composition of raw tea leaves from the Korean Yabukida plant during high temperature processing to pan-fried Kamairi-Cha green tea
    • M. Friedman, C.E. Levin, S.H. Choi, S.U. Lee, and N. Kozukue Changes in the composition of raw tea leaves from the Korean Yabukida plant during high temperature processing to pan-fried Kamairi-Cha green tea Journal of Food Science 74 2009 C406 C412
    • (2009) Journal of Food Science , vol.74 , pp. 406-C412
    • Friedman, M.1    Levin, C.E.2    Choi, S.H.3    Lee, S.U.4    Kozukue, N.5
  • 7
    • 84902486023 scopus 로고    scopus 로고
    • Variations of components of Fuzhuan tea during processing
    • ((in Chinese))
    • D. Fu, Z.H. Liu, J.A. Huang, F. Hao, F. Wang, and Y.G. Lei Variations of components of Fuzhuan tea during processing Food Science 29 2008 64 67 ((in Chinese))
    • (2008) Food Science , vol.29 , pp. 64-67
    • Fu, D.1    Liu, Z.H.2    Huang, J.A.3    Hao, F.4    Wang, F.5    Lei, Y.G.6
  • 8
    • 80054722103 scopus 로고    scopus 로고
    • Fermented Camellia sinensis, Fu Zhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism
    • D. Fu, E.P. Ryan, J. Huang, Z. Liu, T.L. Weir, and R.L. Snook Fermented Camellia sinensis, Fu Zhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism Food Research International 44 9 2011 2999 3005
    • (2011) Food Research International , vol.44 , Issue.9 , pp. 2999-3005
    • Fu, D.1    Ryan, E.P.2    Huang, J.3    Liu, Z.4    Weir, T.L.5    Snook, R.L.6
  • 11
    • 79960169752 scopus 로고    scopus 로고
    • A new catechin oxidation product and polymeric polyphenols of post-fermented tea
    • H.Y. Jiang, T. Shii, Y. Matsuo, T. Tanaka, Z.H. Jiang, and I. Kouno A new catechin oxidation product and polymeric polyphenols of post-fermented tea Food Chemistry 129 3 2011 830 836
    • (2011) Food Chemistry , vol.129 , Issue.3 , pp. 830-836
    • Jiang, H.Y.1    Shii, T.2    Matsuo, Y.3    Tanaka, T.4    Jiang, Z.H.5    Kouno, I.6
  • 12
    • 77951288038 scopus 로고    scopus 로고
    • 1st ed. China Agriculture Press Beijing (in Chinese, pp. 45-125)
    • X.Y. Jin, J.B. Chen, and K.W. Ji Tea process engineering 1st ed. 2003 China Agriculture Press Beijing (in Chinese, pp. 45-125)
    • (2003) Tea Process Engineering
    • Jin, X.Y.1    Chen, J.B.2    Ji, K.W.3
  • 14
    • 80051783548 scopus 로고    scopus 로고
    • Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation
    • Y. Kim, K.L. Goodner, J.D. Park, J. Choi, and S.T. Talcott Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation Food Chemistry 129 2011 1331 1342
    • (2011) Food Chemistry , vol.129 , pp. 1331-1342
    • Kim, Y.1    Goodner, K.L.2    Park, J.D.3    Choi, J.4    Talcott, S.T.5
  • 15
    • 0001437818 scopus 로고
    • Circular dichroism spectra of flavanols
    • O. Korver, and C.K. Wilkins Circular dichroism spectra of flavanols Tetrahedron 22 1971 5459 5465
    • (1971) Tetrahedron , vol.22 , pp. 5459-5465
    • Korver, O.1    Wilkins, C.K.2
  • 17
    • 84875615046 scopus 로고    scopus 로고
    • Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats
    • Q. Li, Z.H. Liu, J.A. Huang, G.A. Luo, Q.L. Liang, and D. Wang Anti-obesity and hypolipidemic effects of Fuzhuan brick tea water extract in high-fat diet-induced obese rats Journal of the Science of Food and Agriculture 93 6 2012 1310 1316
    • (2012) Journal of the Science of Food and Agriculture , vol.93 , Issue.6 , pp. 1310-1316
    • Li, Q.1    Liu, Z.H.2    Huang, J.A.3    Luo, G.A.4    Liang, Q.L.5    Wang, D.6
  • 18
    • 77951292324 scopus 로고    scopus 로고
    • New triterpenoids and other constituents from a special microbial-fermented tea - Fuzhuan brick tea
    • T.J. Ling, X.C. Wan, W.W. Ling, Z.Z. Zhang, T. Xia, and D.X. Li New triterpenoids and other constituents from a special microbial-fermented tea - Fuzhuan brick tea Journal of Agriculture and Food Chemistry 58 8 2010 4945 4950
    • (2010) Journal of Agriculture and Food Chemistry , vol.58 , Issue.8 , pp. 4945-4950
    • Ling, T.J.1    Wan, X.C.2    Ling, W.W.3    Zhang, Z.Z.4    Xia, T.5    Li, D.X.6
  • 20
    • 84858972225 scopus 로고    scopus 로고
    • A new norisoprenoid and other compounds from Fuzhuan brick tea
    • Z.M. Luo, T.J. Ling, L.X. Li, Z.Z. Zhang, H.T. Zhu, and Y.J. Zhang A new norisoprenoid and other compounds from Fuzhuan brick tea Molecules 17 2012 3539 3546
    • (2012) Molecules , vol.17 , pp. 3539-3546
    • Luo, Z.M.1    Ling, T.J.2    Li, L.X.3    Zhang, Z.Z.4    Zhu, H.T.5    Zhang, Y.J.6
  • 21
    • 38949171000 scopus 로고    scopus 로고
    • Microbial fermented tea - A potential source of natural food preservatives
    • H.Z. Mo, Y. Zhu, and Z.M. Chen Microbial fermented tea - A potential source of natural food preservatives Trends in Food Science & Technology 19 2008 124 130
    • (2008) Trends in Food Science & Technology , vol.19 , pp. 124-130
    • Mo, H.Z.1    Zhu, Y.2    Chen, Z.M.3
  • 23
    • 75349088398 scopus 로고    scopus 로고
    • Chemistry of secondary polyphenols produced during processing of tea and selected foods
    • T. Tanaka, Y. Matsuo, and I. Kouno Chemistry of secondary polyphenols produced during processing of tea and selected foods International Journal of Molecular Sciences 11 2010 14 40
    • (2010) International Journal of Molecular Sciences , vol.11 , pp. 14-40
    • Tanaka, T.1    Matsuo, Y.2    Kouno, I.3
  • 24
    • 84862812752 scopus 로고    scopus 로고
    • Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder
    • T. Tanaka, H. Umeki, S. Nagai, T. Shii, Y. Matsuo, and I. Kouno Transformation of tea catechins and flavonoid glycosides by treatment with Japanese post-fermented tea acetone powder Food Chemistry 134 2011 276 281
    • (2011) Food Chemistry , vol.134 , pp. 276-281
    • Tanaka, T.1    Umeki, H.2    Nagai, S.3    Shii, T.4    Matsuo, Y.5    Kouno, I.6
  • 26
    • 84906986430 scopus 로고    scopus 로고
    • 2nd ed. China Forestry Press (in Chinese, pp. 208-222)
    • X.C. Wan Chinese tea 2nd ed. 2010 China Forestry Press (in Chinese, pp. 208-222)
    • (2010) Chinese Tea
    • Wan, X.C.1
  • 27
    • 0034664118 scopus 로고    scopus 로고
    • Epimerization of catechins in green tea infusions
    • H. Wang, and K. Helliwell Epimerization of catechins in green tea infusions Food Chemistry 70 2000 337 344
    • (2000) Food Chemistry , vol.70 , pp. 337-344
    • Wang, H.1    Helliwell, K.2
  • 28
    • 84891613654 scopus 로고    scopus 로고
    • 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity
    • W.N. Wang, L. Zhang, S. Wang, S.P. Shi, Y. Jiang, and N. Li 8-C N-ethyl-2-pyrrolidinone substituted flavan-3-ols as the marker compounds of Chinese dark teas formed in the post-fermentation process provide significant antioxidative activity Food Chemistry 152 2014 539 545
    • (2014) Food Chemistry , vol.152 , pp. 539-545
    • Wang, W.N.1    Zhang, L.2    Wang, S.3    Shi, S.P.4    Jiang, Y.5    Li, N.6
  • 29
    • 43649093408 scopus 로고    scopus 로고
    • Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range
    • R. Wang, W. Zhou, and X. Jiang Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range Journal of Agricultural and Food Chemistry 56 2008 2694 2701
    • (2008) Journal of Agricultural and Food Chemistry , vol.56 , pp. 2694-2701
    • Wang, R.1    Zhou, W.2    Jiang, X.3
  • 32
    • 34249781134 scopus 로고    scopus 로고
    • Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry
    • X.Q. Xu, H.Z. Mo, M.C. Yan, and Y. Zhu Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry Journal of the Science of Food and Agriculture 87 8 2007 1502 1504
    • (2007) Journal of the Science of Food and Agriculture , vol.87 , Issue.8 , pp. 1502-1504
    • Xu, X.Q.1    Mo, H.Z.2    Yan, M.C.3    Zhu, Y.4
  • 34
    • 0037118147 scopus 로고    scopus 로고
    • Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with a photodiode array detector
    • Y.G. Zuo, H. Chen, and Y.W. Deng Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with a photodiode array detector Talanta 57 2002 307 316
    • (2002) Talanta , vol.57 , pp. 307-316
    • Zuo, Y.G.1    Chen, H.2    Deng, Y.W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.