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2021 Frontiers in Nutrition
Experimental Study
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Chinese Medicine Research Hub
Experimental Study
Co-fermentation of Ganpu tea with Chachi peel alters its chemical profile, reducing certain compounds while increasing others, thus enhancing its unique flavor.
2021 Frontiers in Nutrition The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study
Xu Y, Liang PL, Chen XL, Gong MJ, Zhang L, Qiu XH, Zhang J, Huang ZH, Xu W
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Gan Pu Tea" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.
Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Gan Pu Tea" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.
Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Gan Pu Tea" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.
A Experimental Study published in 2021 in the journal Frontiers in Nutrition found that Co-fermentation of Ganpu tea with Chachi peel alters its chemical profile, reducing certain compounds while increasing others, thus enhancing its unique flavor. In the research, the effects of Chachi peel cofermentation on the chemical profile of Ganpu tea were examined using an ultra-high-performance liquid chromatography-Q Exactive Orbitrap mass spectrometry (UHPLC-QE Orbitrap MS)-based qualitative and quantitative method combined with multivariate analysis. A total of 171 compounds were identified using a three-level strategy, including seven phenolic acids, 11 flavan-3-ols, and 27 flavonoids and flavonoid glycosides identified in pu-erh tea for the first time.
The principal component analysis (PCA) of untargeted metabolomics and orthogonal partial least squares discriminant analysis (OPLS-DA) models of targeted components revealed significant differences in the chemical profiles between raw pu-erh tea and Ganpu tea. The cofermentation process significantly reduced the total contents of phenolic acids, flavan-3-ols, and flavonoid aglycone. However, most of the quercetin glycosides, myricetin glycosides, and vitexin increased significantly. Additionally, hesperidin, a flavonoid glycoside only found in Chachi, was detected in pu-erh tea for the first time after cofermentation.
Hence, this process clearly impacts the chemical composition and content changes in pu-erh tea, suggesting that cofermentation accelerates the fermentation of pu-erh tea and improves its unique taste.
