Evidence map›Paper›PMID 41829190›Full record

ArticleFoods (Basel, Switzerland)2026

Metabolic and Microbial Community Profiles of Century-Old Pu-Erh Tea: An Integrative Metabolomic and Microbiomic Analysis.

Huiqing Luo, Jianyang Fu, Yan Shen, Yuanfeng Chen, Siyu Zhou, Shikuan Zhao, Cheng Gong, Junlin Tai, Ya Wang, Wenshu Peng and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

13 authors.

Huiqing LuoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Jianyang FuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yan ShenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yuanfeng ChenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Siyu ZhouCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Shikuan ZhaoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Cheng GongCollege of Agriculture and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Junlin TaiYunnan Pu'er Tea Factory Co., Ltd., Pu'er 665000, China.
Ya WangKey Laboratory of Development and Utilization of Food and Medicinal Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.
Wenshu PengCollege of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.
Liang YanCollege of Tea (Pu'er), West Yunnan University of Applied Sciences, Pu'er 665000, China.
Chongye FangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Ruijuan YangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Funding

Yunnan International Science and Technology Commissioner Project 202403AK140038Yunnan Provincial Joint Agricultural Special General Project 202401BD070001-038
6 · The paper itself

Abstract

As a uniquely Chinese post-fermented tea, Pu-erh tea undergoes profound changes in quality and flavor during aging, a process primarily driven by microbially mediated metabolic transformations. However, the patterns of microbe-metabolite co-evolution spanning a century-long timescale remain unclear. This study employed three samples-S (1920 raw Pu-erh tea), Y (1999 raw Pu-erh tea), and Q (2024 ripe Pu-erh tea)-integrating non-targeted metabolomics and microbiomics technologies to systematically analyze the characteristics of metabolites and microbial communities in century-old Pu-erh tea. The study elucidated the metabolic characteristics at the endpoint of long-term natural aging: the specific enrichment of hydrolyzable tannins, sucrose, and bipyrrole aromatic derivatives, providing a chemical basis for its unique "century-old charm". Microbial community analysis indicated that long-term aging leads to simplified bacterial communities but increased fungal evenness, with the century-old sample specifically enriching for

Indexed as

century-aged Pu-erh teametabolomicsmicrobiomicsnon-volatile metabolitesPu-erh tea

Identifiers

PMID41829190
PMCPMC12985185

What OpenQuestion holds

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.