Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)

作者：Keller Amy C; Weir Tiffany L^*; Broeckling Corey D; Ryan Elizabeth P

来源：Food Research International, 2013, 53(2): 945-949.

DOI：10.1016/j.foodres.2013.04.023

• Fuzhuan tea
• Metabolomics
• Shigella sonnei
• Staphylococcus aureus

Fuzhuan tea is a traditional preparation of Camellia sinensis L (Theaceae) from Hunan, China, that is fermented with the fungus Eurotium cristatum. Metabolomic analysis was performed on fuzhuan tea extracts and compared to extracts of non-fermented green teas using ultra-performance liquid chromatography/time of flight-mass spectrometry (UPLC-ToF-MS). Principal component analysis revealed a unique phytochemical profile between the two types of tea with the largest separation visible along the third principle component, which accounted for 12.4% of dataset variation. Spectral comparison of significantly different tea metabolite features allowed tentative identification of flavonoids including catechins, fatty acid amides, and other lipids and polysaccharides. Fuzhuan tea extracts, at a concentration of 5 mg/mL or less, reduced the growth of enteric pathogens Shigella sonnei and Staphylococcus aureus by 50%, and had a minimum inhibitory concentration (MIC) of 0.625 mg/mL against S. aureus. These results support a distinct phytochemical profile associated with fermented fuzhuan tea compared to non-fermented green teas that warrant further investigation for novel compounds with antimicrobial bioactivity.

• 出版日期2013-10