Application of <i>Aspergillus sydowii</i> NRRL250 to Degrade Caffeine in Pu-erh Tea

Binxing Zhou; Cunqiang Ma; Hongzhen Wang; Tao Xia; Xiaohong Li; Yang Wu

doi:doi:10.11648/j.ajaf.20180606.11

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Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea

Binxing Zhou, Cunqiang Ma, Hongzhen Wang, Tao Xia, Xiaohong Li, Yang Wu

Published in American Journal of Agriculture and Forestry (Volume 6, Issue 6)

Received: 30 August 2018 Accepted: 17 September 2018 Published: 15 October 2018

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Abstract

Pu-erh tea is produced by a solid-state fermentation. The natural microbiota presented in pu-erh tea influence caffeine level. In previous study, one effective fungi was selected from pu-erh tea and identified as Aspergillus sydowii NRRL250, which could lead caffeine degradation. In this paper, A. sydowii NRRL250 was inoculated into a liquid medium with different initial caffeine concentrations (600, 1200 and 1800 mg/L of caffeine, respectively) to explore caffeine degradation products. The solid-state fermentation of sun-dried tea leaves and submerged fermentation of tea infusion were carried out to investigate the application of A. sydowii NRRL250 through an inoculation. Samples were collected periodically, and the contents of caffeine, theophylline, 3-methylxanthine and theobromine were determined by HPLC. In the substrate tests, caffeine degraded drastically, theophylline and 3-methylxanthine were detected and increased obviously with the degradation of caffeine, and theobromine was not detected. In the solid-state and submerged fermentation, caffeine decreased radically (p<0.05), only about 4.14±0.771 mg/g and 157.8±10.21 mg/L of caffeine were remained, respectively. And theophylline had a dramatic increase (p<0.05), 28.29±2.463 mg/g and 501.2±13.55 mg/L of theophylline were produced in the end of the fermentation. 3-Methylxanthine also increased significantly (p<0.05) in the fermentation. Theobromine remained stable without significant change (p>0.05). Compared with the submerged fermentation without caffeine addition, the extra addition of caffeine could enhance the productions of theophylline and 3-methylxanthine significantly (p<0.05). Therefore, theophylline and 3-methylxanthine were the main degradation products from caffeine, caffeine concentration had a significant (p<0.05) effect on the productions of theophylline and 3-methylxanthine. And A. sydowii NRRL250 had great application potential to produce decaffeinated and high-theophylline tea through an inoculation.

Published in	American Journal of Agriculture and Forestry (Volume 6, Issue 6)
DOI	10.11648/j.ajaf.20180606.11
Page(s)	162-168
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Pu-erh Tea, Fungi, Caffeine, Theophylline, Fermentation

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APA Style

Binxing Zhou, Cunqiang Ma, Hongzhen Wang, Tao Xia, Xiaohong Li, et al. (2018). Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea. American Journal of Agriculture and Forestry, 6(6), 162-168. https://doi.org/10.11648/j.ajaf.20180606.11

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ACS Style

Binxing Zhou; Cunqiang Ma; Hongzhen Wang; Tao Xia; Xiaohong Li, et al. Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea. Am. J. Agric. For. 2018, 6(6), 162-168. doi: 10.11648/j.ajaf.20180606.11

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AMA Style

Binxing Zhou, Cunqiang Ma, Hongzhen Wang, Tao Xia, Xiaohong Li, et al. Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea. Am J Agric For. 2018;6(6):162-168. doi: 10.11648/j.ajaf.20180606.11

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@article{10.11648/j.ajaf.20180606.11,
  author = {Binxing Zhou and Cunqiang Ma and Hongzhen Wang and Tao Xia and Xiaohong Li and Yang Wu},
  title = {Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea},
  journal = {American Journal of Agriculture and Forestry},
  volume = {6},
  number = {6},
  pages = {162-168},
  doi = {10.11648/j.ajaf.20180606.11},
  url = {https://doi.org/10.11648/j.ajaf.20180606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20180606.11},
  abstract = {Pu-erh tea is produced by a solid-state fermentation. The natural microbiota presented in pu-erh tea influence caffeine level. In previous study, one effective fungi was selected from pu-erh tea and identified as Aspergillus sydowii NRRL250, which could lead caffeine degradation. In this paper, A. sydowii NRRL250 was inoculated into a liquid medium with different initial caffeine concentrations (600, 1200 and 1800 mg/L of caffeine, respectively) to explore caffeine degradation products. The solid-state fermentation of sun-dried tea leaves and submerged fermentation of tea infusion were carried out to investigate the application of A. sydowii NRRL250 through an inoculation. Samples were collected periodically, and the contents of caffeine, theophylline, 3-methylxanthine and theobromine were determined by HPLC. In the substrate tests, caffeine degraded drastically, theophylline and 3-methylxanthine were detected and increased obviously with the degradation of caffeine, and theobromine was not detected. In the solid-state and submerged fermentation, caffeine decreased radically (p0.05). Compared with the submerged fermentation without caffeine addition, the extra addition of caffeine could enhance the productions of theophylline and 3-methylxanthine significantly (pA. sydowii NRRL250 had great application potential to produce decaffeinated and high-theophylline tea through an inoculation.},
 year = {2018}
}

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TY - JOUR
T1 - Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea
AU - Binxing Zhou
AU - Cunqiang Ma
AU - Hongzhen Wang
AU - Tao Xia
AU - Xiaohong Li
AU - Yang Wu
Y1 - 2018/10/15
PY - 2018
N1 - https://doi.org/10.11648/j.ajaf.20180606.11
DO - 10.11648/j.ajaf.20180606.11
T2 - American Journal of Agriculture and Forestry
JF - American Journal of Agriculture and Forestry
JO - American Journal of Agriculture and Forestry
SP - 162
EP - 168
PB - Science Publishing Group
SN - 2330-8591
UR - https://doi.org/10.11648/j.ajaf.20180606.11
AB - Pu-erh tea is produced by a solid-state fermentation. The natural microbiota presented in pu-erh tea influence caffeine level. In previous study, one effective fungi was selected from pu-erh tea and identified as Aspergillus sydowii NRRL250, which could lead caffeine degradation. In this paper, A. sydowii NRRL250 was inoculated into a liquid medium with different initial caffeine concentrations (600, 1200 and 1800 mg/L of caffeine, respectively) to explore caffeine degradation products. The solid-state fermentation of sun-dried tea leaves and submerged fermentation of tea infusion were carried out to investigate the application of A. sydowii NRRL250 through an inoculation. Samples were collected periodically, and the contents of caffeine, theophylline, 3-methylxanthine and theobromine were determined by HPLC. In the substrate tests, caffeine degraded drastically, theophylline and 3-methylxanthine were detected and increased obviously with the degradation of caffeine, and theobromine was not detected. In the solid-state and submerged fermentation, caffeine decreased radically (p0.05). Compared with the submerged fermentation without caffeine addition, the extra addition of caffeine could enhance the productions of theophylline and 3-methylxanthine significantly (pA. sydowii NRRL250 had great application potential to produce decaffeinated and high-theophylline tea through an inoculation.
VL - 6
IS - 6
ER -

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Author Information

Binxing Zhou

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
Cunqiang Ma

Kunming Dapu Tea Industry Co., LTD, Kunming, China
Hongzhen Wang

College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, China
Tao Xia

State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
Xiaohong Li

College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, China
Yang Wu

College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming, China

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APA Style

Binxing Zhou, Cunqiang Ma, Hongzhen Wang, Tao Xia, Xiaohong Li, et al. (2018). Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea. American Journal of Agriculture and Forestry, 6(6), 162-168. https://doi.org/10.11648/j.ajaf.20180606.11

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ACS Style

Binxing Zhou; Cunqiang Ma; Hongzhen Wang; Tao Xia; Xiaohong Li, et al. Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea. Am. J. Agric. For. 2018, 6(6), 162-168. doi: 10.11648/j.ajaf.20180606.11

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AMA Style

Binxing Zhou, Cunqiang Ma, Hongzhen Wang, Tao Xia, Xiaohong Li, et al. Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea. Am J Agric For. 2018;6(6):162-168. doi: 10.11648/j.ajaf.20180606.11

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@article{10.11648/j.ajaf.20180606.11,
  author = {Binxing Zhou and Cunqiang Ma and Hongzhen Wang and Tao Xia and Xiaohong Li and Yang Wu},
  title = {Application of Aspergillus sydowii NRRL250 to Degrade Caffeine in Pu-erh Tea},
  journal = {American Journal of Agriculture and Forestry},
  volume = {6},
  number = {6},
  pages = {162-168},
  doi = {10.11648/j.ajaf.20180606.11},
  url = {https://doi.org/10.11648/j.ajaf.20180606.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajaf.20180606.11},
  abstract = {Pu-erh tea is produced by a solid-state fermentation. The natural microbiota presented in pu-erh tea influence caffeine level. In previous study, one effective fungi was selected from pu-erh tea and identified as Aspergillus sydowii NRRL250, which could lead caffeine degradation. In this paper, A. sydowii NRRL250 was inoculated into a liquid medium with different initial caffeine concentrations (600, 1200 and 1800 mg/L of caffeine, respectively) to explore caffeine degradation products. The solid-state fermentation of sun-dried tea leaves and submerged fermentation of tea infusion were carried out to investigate the application of A. sydowii NRRL250 through an inoculation. Samples were collected periodically, and the contents of caffeine, theophylline, 3-methylxanthine and theobromine were determined by HPLC. In the substrate tests, caffeine degraded drastically, theophylline and 3-methylxanthine were detected and increased obviously with the degradation of caffeine, and theobromine was not detected. In the solid-state and submerged fermentation, caffeine decreased radically (p0.05). Compared with the submerged fermentation without caffeine addition, the extra addition of caffeine could enhance the productions of theophylline and 3-methylxanthine significantly (pA. sydowii NRRL250 had great application potential to produce decaffeinated and high-theophylline tea through an inoculation.},
 year = {2018}
}

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