Changes in protein content during the fermentation process of black tea
Ontology highlight
ABSTRACT:
ORGANISM(S): Camellia Sinensis
SUBMITTER: 
Dejiang Ni
PROVIDER: PXD078213 | iProX | Sat May 09 00:00:00 BST 2026
REPOSITORIES: iProX
Similar Datasets
Project description:This is a dataset that includes LCMS analysis results of Hunan Fuzhuan brick tea, as well as the solid fermentation of some fungi from the tea material.
2016-12-04 | MSV000080378 | MassIVE
Project description:Over the past three decades, due to the universal application of Pichia yeast in the fermentation industry as well as the establishment of Pichia pastoris fermentation process for more than 30 years, the technology of the whole process has become very mature and has now reached a stagnated period of growth. However, studies and research conducted on the genomics of the classic fermentation process and the uncovering of the biological phenomena in the fermentation process from the point of view of high-throughput gene or protein is still in its early stages, and there is still insufficient data within this field. First, in collaboration with Agilent Company, we designed and prepared an expression microarray that could be used for the detection of Pichia pastoris transcriptomics. The transcriptomic changes in the five key technology steps (time points), during the fermentation process of Pichia pastoris would then be detected with the aid of an expression microarray. The five key steps of technology described above formed two important biological processes, namely, the limiting carbon source replacement and secondly, the fermentative production of exogenous proteins. The biological phenomena involved in these two processes were displayed and analyzed at the transcriptional level. In addition to this, with regard to the most important function in the fermentation process of Pichia pastoris, oxid-reduction, the metabolic drift process was analyzed and the important genes that might dominate the changes in the metabolic flux were discovered creatively by using the function tree method in this paper. This study was undertaken from the point of view of the transcriptome and the biological phenomena in the fermemntation process of Pichia pastoris. Both of which, were thoroughly explained during this study. The hope is for many more researchers to optimize the strain fermentation process, to produce proteins at the genetic level, as well as providing and obtaining new perspectives and detailed scientific data for the continued development within this field.
2014-04-18 | GSE56873 | GEO
Project description:Over the past three decades, due to the universal application of Pichia yeast in the fermentation industry as well as the establishment of Pichia pastoris fermentation process for more than 30 years, the technology of the whole process has become very mature and has now reached a stagnated period of growth. However, studies and research conducted on the genomics of the classic fermentation process and the uncovering of the biological phenomena in the fermentation process from the point of view of high-throughput gene or protein is still in its early stages, and there is still insufficient data within this field. First, in collaboration with Agilent Company, we designed and prepared an expression microarray that could be used for the detection of Pichia pastoris transcriptomics. The transcriptomic changes in the five key technology steps (time points), during the fermentation process of Pichia pastoris would then be detected with the aid of an expression microarray. The five key steps of technology described above formed two important biological processes, namely, the limiting carbon source replacement and secondly, the fermentative production of exogenous proteins. The biological phenomena involved in these two processes were displayed and analyzed at the transcriptional level. In addition to this, with regard to the most important function in the fermentation process of Pichia pastoris, oxid-reduction, the metabolic drift process was analyzed and the important genes that might dominate the changes in the metabolic flux were discovered creatively by using the function tree method in this paper. This study was undertaken from the point of view of the transcriptome and the biological phenomena in the fermemntation process of Pichia pastoris. Both of which, were thoroughly explained during this study. The hope is for many more researchers to optimize the strain fermentation process, to produce proteins at the genetic level, as well as providing and obtaining new perspectives and detailed scientific data for the continued development within this field. The transcriptomic changes in the five key technology steps (time points), during the fermentation process of Pichia pastoris would then be detected with the aid of an expression microarray.
2014-04-18 | E-GEOD-56873 | biostudies-arrayexpress
Project description:Microbial fermentation is involved in the processing of a dark tea popular for centuries in Northwest China which has shown many health benefits. This study will examine anti-obesity, hyperlipidemic and hyperglycemic effects of CGMCC No.8730 Eurotium cristatum (EC) fermented dark tea (8730DT).
2019-07-14 | GSE84496 | GEO
Project description: Not available
| S-EPMC10572315 | biostudies-literature
Project description:In this study, a unique tea cultivar ‘Anxi kucha’ was discovered for the first time, which is rich in both secondary metabolites. In the targeted data, theacrine (17.44 mg/g) was detected only in the ‘Anxi kucha’ tea plant in the test materials. The content of EGCG3"Me in ‘Anxi kucha’ (11.25mg/g), ‘Tieguanyin’ (5.32mg/g) and ‘Fudingdabaicha’ (0.93mg/g) showed high, medium and low changes. Through proteomics and transcriptomics, it was identified that the key pathways for the synthesis of theacrine and EGCG3"Me were the purine metabolism pathway and the flavonoid biosynthesis pathway, respectively. Combined proteome-transcriptome-metabolome analysis showed that SAMS3, APRT1, IMPDH, and TCS1 were the main enzymes promoting theacrine synthesis; CHI1, CHI2, FLS2 and LAR1 were the main enzymes that promote the synthesis of EGCG3"Me. The results of transcription factor analysis showed that MYB4 and bHLH74 had positive regulatory effects on the synthesis of theacrine and EGCG3"Me. Theacrine and EGCG3"Me are both bitter compounds. This study provides a valuable material rich in theacrine and EGCG3"Me, which provides a material basis for further development and utilization in the field of tea health food and a theoretical basis for studying the functional components of tea.
2025-05-26 | PXD062468 | Pride
Project description:Investigation of fermentation process of a Lactobacillus suebicus strainan grown in anaerobic batch and chemostat cultures.
2019-10-30 | PXD015964 | Pride
Project description: Not available
| S-EPMC10837478 | biostudies-literature
Project description:Tea (Camellia sinensis (L.) O. Kuntze) is an important non-alcoholic commercial beverage crop. Tea tree is a perennial plant, and winter dormancy is its part of biological adaptation to environmental changes. We recently discovered a novel tea tree cultivar that can generate tender shoots in winter, but the regulatory mechanism of this ever-growing tender shoot development in winter is not clear. In this study, we conducted a proteomic analysis for identification of key genes and proteins differentially expressed between the winter and spring tender shoots, to explore the putative regulatory mechanisms and physiological basis of its ever-growing character during winter.
2022-02-23 | PXD008958 | Pride
Project description: Not available
| S-EPMC10039259 | biostudies-literature