微生物对茶叶中嘌呤生物碱代谢的研究进展

Recent Progress in Microbial Metabolism of Purine Alkaloids in Fermented Tea

嘌呤碱是茶叶中重要的内含物质,常应用于医疗保健和食品饮料等行业。在黑茶渥堆和茶叶微生物发酵期间嘌呤碱出现种类和含量的变化。为探究微生物与嘌呤碱代谢的关系,本文对近年国内外相关研究进行综述,发现不同微生物单菌种发酵对嘌呤碱含量和种类影响不一,顶头孢霉(Cephalosporium acremonium)能显著提高茶叶中咖啡碱含量;烟曲霉(Aspergillus fumigatu)、乳酸菌(Lactobacillus)、醋酸型乳酸菌(acetic acid Lactobacillus)等对嘌呤碱含量影响不大;酵母菌(yeast)、聚多曲霉(Aspergillus sydowii)对咖啡碱有降低作用;黑曲霉(Aspergillus niger)对嘌呤碱代谢影响存在争议;咖啡碱与茶叶碱存在消长关系。

As important substances present in tea, purine alkaloids are often employed in medicine and health care as well as drinks. The kinds and contents of purine alkaloids are potentially changed during microbial fermentation of tea. After reviewing recent literature regarding the association of microorganisms with the metabolism of purine alkaloids in fermented tea, this article finds that different strains, when used individually to ferment tea, have different effects on the kinds and contents of purine alkaloids. Cephalosporium acremonium can substantially enhance caffeine contents in tea, Aspergillus fumigatu, Lactobacillus, and acetic acid Lactobacillus have little impact on the contents purine alkaloids, and yeast and Aspergillus sydowii NRRL 250 can reduce caffeine contents. However, the effect of Aspergillus niger on purine alkaloid metabolism remains controversial. In addition, a trade-off relationship between caffeine and theophylline exists during tea fermentation.