ArticleScientific reports2020
Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 44 citations in OpenAlex.
- Tea Bioactive Compounds in Obesity Prevention and Management: Processing-Dependent Composition, Molecular Mechanisms, Human Evidence, and Translational Challenges.International journal of molecular sciences · 2026Review
- Comparative Analysis of Three Different Types of Fermented Tea by Submerged Fermentation withFoods (Basel, Switzerland) · 2025Article
- Lipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea.Food chemistry: X · 2025Article
- Metabolomics andHeliyon · 2024Article
- Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation.Foods (Basel, Switzerland) · 2023Article
- Phenolic compounds, antioxidant activity and sensory evaluation of sea buckthorn (Food science & nutrition · 2023Article
- Dynamic Analysis of Physicochemical Properties and Polysaccharide Composition during the Pile-Fermentation of Post-Fermented Tea.Foods (Basel, Switzerland) · 2022Article
- Comparative study of six antidiabetic polyherbal formulation for its multimodal approaches in diabetes management.3 Biotech · 2022Article
- Hulless barley polyphenol extract inhibits adipogenesis in 3T3-L1 cells and obesity related-enzymes.Frontiers in nutrition · 2022Article
- Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated byFrontiers in microbiology · 2022Article
- Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea.Molecules (Basel, Switzerland) · 2021Article
- Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives.PloS one · 2021Article
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Authors and funding
11 authors at 3 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Qingzhuan tea (QZT), a post-fermented tea, has been reported to have anti-obesity and anti-hyperglycemic effects, perhaps due to bioactive compounds that inhibit lipase and α-amylase. It is unknown what chemical constituents' changes and what bioactive compounds occur during the manufacture of QZT. The aim of this study was to determine the secondary metabolites changes that occur during post-fermentation and how these changes affect the ability of QZT to inhibit the activities of lipase and α-amylase. During the processing steps, metabolites levels and their inhibitory effects on lipase and α-amylase were assessed. Changes in content and activities suggested that the first turn over or the second turn over was critical for the formation and conversion of bioactive compounds responsible for the anti-obesity and hypoglycemic effects. The relationship between constituents and activities was further evaluated by correlation analysis, which showed that amino acids and flavonoids might be responsible for the anti-obesity and anti-hyperglycemic effects of QZT. This study clarified that compounds were altered during pile fermentation of QZT and tentatively identified the bioactive compounds formed during QZT manufacture.
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