Cov tshuaj yej dub, uas yog fermented tag nrho, yog cov tshuaj yej haus ntau tshaj plaws hauv ntiaj teb. Thaum ua tiav, nws yuav tsum tau ua kom qhuav, dov thiab fermentation, uas ua rau muaj kev cuam tshuam biochemical ntawm cov tshuaj muaj nyob hauv cov tshuaj yej nplooj thiab thaum kawg muab yug rau nws qhov tshwj xeeb tsw thiab noj qab haus huv. Tsis ntev los no, pab pawg tshawb fawb coj los ntawm Prof. WANG Yuefei los ntawm Tsev Kawm Qib Siab Kev Ua Liaj Ua Teb thiab Biotechnology, Zhejiang University, tau ua ntau yam kev vam meej ntawm kev tsim kom zoo thiab kev noj qab haus huv ntawm cov tshuaj yej dub.

Los ntawm kev siv cov kev ntsuam xyuas thiab cov metabolomics los tshuaj xyuas qhov cuam tshuam ntawm cov kev ua haujlwm sib txawv ntawm cov tshuaj tsis haum thiab tsis hloov pauv ntawm Zijuan dub tshuaj yej, pab pawg pom tias phenylacetic acid thiab glutamine tau cuam tshuam rau cov aroma thiab saj ntawm Zijuan dub tshuaj yej, feem, Yog li muab cov ntaub ntawv siv rau kev ua kom zoo ntawm cov txheej txheem ua ntawm Zijuan dub tshuaj yej (Zhao li al., LWT -Food Science thiab Technology, 2020). Hauv cov kev tshawb fawb tom ntej, lawv pom tias cov pa oxygen ntau tuaj yeem txhawb nqa catechins, flavonoid glycosides thiab phenolic acids, thiab catechins oxidation tuaj yeem ua kom lub cev degradation ntawm amino acids los tsim cov aldehydes tsis muaj zog thiab txhawb cov oxidation ntawm phenolic acids, yog li txo qis astringency thiab iab thiab txhim kho umami intensity. , uas muab kev pom tshiab rau hauv kev tsim nyog ntawm cov xim dub tshuaj yej. Cov kev tshawb fawb tshawb fawb no tau luam tawm nyob rau hauv ib tsab xov xwm hu ua "Oxygen-enriched fermentation txhim kho saj ntawm cov tshuaj yej dub los ntawm kev txo cov iab thiab astringent metabolites" nyob rau hauv phau ntawv journal.Food Research Internationalhauv Lub Xya Hli, 2021.

Cov kev hloov pauv hauv cov metabolites uas tsis hloov pauv thaum ua haujlwm cuam tshuam rau ob qho tib si zoo thiab muaj peev xwm noj qab haus huv ntawm cov tshuaj yej dub. Thaum Lub Kaum Ib Hlis 2021, pab pawg tau tshaj tawm tsab xov xwm qhib kev siv lub npe "Nonvolatile metabolite alterations thaum Zijuan dub tshuaj yej ua cuam tshuam rau kev tiv thaiv muaj peev xwm ntawm HOECs raug nicotine" hauv phau ntawv journalKhoom noj khoom haus & Muaj nuj nqi. Txoj kev tshawb no tau pom tias leucine, isoleucine, thiab tyrosine yog cov khoom siv hydrolysis tseem ceeb thaum lub caij nplooj zeeg, thiab theaflavin-3-gallate (TF-3-G), theaflavin-3'-gallate (TF-3'-G) thiab theaflavin-3. , 3'-gallate (TFDG) feem ntau yog tsim thaum dov. Ntxiv mus, oxidation ntawm flavonoid glycosides, catechins thiab dimeric catechins tshwm sim thaum fermentation. Thaum lub sij hawm ziab, amino acid hloov dua siab tshiab los ua tus tseem ceeb. Cov kev hloov pauv ntawm theaflavins, qee cov amino acids thiab flavonoid glycosides muaj qhov cuam tshuam tseem ceeb ntawm kev tiv thaiv ntawm Zijuan dub tshuaj yej rau nicotine-induced tib neeg lub qhov ncauj epithelial cell raug mob, qhia tau hais tias lub enrichment ntawm tej active cov khoom xyaw thiab txhim kho cov haujlwm tshwj xeeb ntawm cov tshuaj yej dub los ntawm kev txhim kho. cov txheej txheem tsim cov tshuaj yej dub yuav yog ib lub tswv yim ingenious rau tshuaj yej cov khoom ua.

Thaum Lub Kaum Ob Hlis 2021, pab pawg tau tshaj tawm lwm tsab xov xwm hu ua "Black Tea Alleviates Particulate Matter-Induced Lung Injury via the Gut-Lung Axis in Mouse" hauvPhau ntawv xov xwm ntawmAgricultural thiab Food Chemistry. Txoj kev tshawb no tau pom tias PM (cov teeb meem tshwj xeeb)-cov nas uas tau nthuav tawm tau pom oxidative kev nyuaj siab thiab mob hauv lub ntsws, uas tuaj yeem txo qis los ntawm kev noj txhua hnub ntawm Zijuan dub tshuaj yej infusion nyob rau hauv qhov concentration-dependent. Interestingly, ob qho tib si ethanol-soluble feem (ES) thiab ethanol precipitate feem (EP) nthuav tawm cov txiaj ntsig zoo dua li ntawm TI. Tsis tas li ntawd, fecal microbiota transplantation (FMT) tau qhia tias lub plab microbiota tau hloov pauv hloov pauv los ntawm TI thiab nws cov feem muaj peev xwm los daws qhov raug mob los ntawm PMs. Ntxiv rau, covLachnospiraceae_NK4A136_grouptuaj yeem yog lub plab hnyuv microbe pab txhawb kev tiv thaiv EP. "Cov txiaj ntsig no tau pom tias kev noj tshuaj txhua hnub ntawm cov tshuaj yej dub thiab nws cov feem, tshwj xeeb tshaj yog EP, tuaj yeem txo qis PM-induced mob ntsws raug mob los ntawm lub plab-lub ntsws axis hauv nas, yog li muab cov lus qhia theoretical rau kev noj qab haus huv ntawm cov tshuaj yej dub," said Wang.