ArticleMicrobial cell factories2020
Isolation, characterization and application of theophylline-degrading Aspergillus fungi.
Article in Microbial cell factories, 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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12 citing papers in PubMed, 28 citations in OpenAlex.
- Antimicrobial and Antibiofilm Activity of an Endophytic Fungus, Daldinia sp. Isolated From Avicennia officinalis.MicrobiologyOpen · 2026Article
- New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.Journal of advanced research · 2026Article
- Temperature regulates flavor and bioactivity in dark tea fermentation: Insights from anFood chemistry: X · 2026Article
- Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.Food chemistry: X · 2026Article
- Transcriptomic Insights into Caffeine Degradation Pathways inMicroorganisms · 2025Article
- A green marriage: the union of theophylline's catalytic activity and healing potential.RSC advances · 2025Review
- Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect.Food chemistry: X · 2025Article
- Varietal Differences in the Environmental Behavior ofBiology · 2025Article
- An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea.Food chemistry: X · 2024Article
- Caffeine Synthesis and Its Mechanism and Application by Microbial Degradation, A Review.Foods (Basel, Switzerland) · 2023Review
- Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas.Foods (Basel, Switzerland) · 2023Article
- 3-Methylxanthine production through biodegradation of theobromine by Aspergillus sydowii PT-2.BMC microbiology · 2020Article
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7 authors at 3 institutions in 1 country.
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Abstract
backgroundCaffeine, theobromine and theophylline are main purine alkaloid in tea. Theophylline is the downstream metabolite and it remains at a very low level in Camellia sinensis. In our previous study, Aspergillus sydowii could convert caffeine into theophylline in solid-state fermentation of pu-erh tea through N-demethylation. In this study, tea-derived fungi caused theophylline degradation in the solid-state fermentation. The purpose of this study is identify and isolate theophylline-degrading fungi and investigate their application in production of methylxanthines with theophylline as feedstock through microbial conversion.
resultsSeven tea-derived fungi were collected and identified by ITS, β-tubulin and calmodulin gene sequences, Aspergillus ustus, Aspergillus tamarii, Aspergillus niger and A. sydowii associated with solid-state fermentation of pu-erh tea have shown ability to degrade theophylline in liquid culture. Particularly, A. ustus and A. tamarii could degrade theophylline highly significantly (p < 0.01). 1,3-dimethyluric acid, 3-methylxanthine, 3-methyluric acid, xanthine and uric acid were detected consecutively by HPLC in A. ustus and A. tamarii, respectively. The data from absolute quantification analysis suggested that 3-methylxanthine and xanthine were the main degraded metabolites in A. ustus and A. tamarii, respectively. 129.48 ± 5.81 mg/L of 3-methylxanthine and 159.11 ± 10.8 mg/L of xanthine were produced by A. ustus and A. tamarii in 300 mg/L of theophylline liquid medium, respectively.
conclusionsFor the first time, we confirmed that isolated A. ustus, A. tamarii degrade theophylline through N-demethylation and oxidation. We were able to biologically produce 3-methylxanthine and xanthine efficiently from theophylline through a new microbial synthesis platform with A. ustus and A. tamarii as appropriate starter strains.
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