title: Biotransformation of vine tea (Ampelopsis grossedentata) by solid-state fermentation using medicinal fungusPoria cocos.
abstract: Vine tea was bio-transformed usingPoria cocosby solid-state fermentation in order to improve its taste and quality. Volatile components in vine tea were also identified by GC-MS. The changes of flavonoid, tea polyphenols and polysaccharides in fermented vine tea were evaluated. Flavonoid and polyphenols in vine tea were remained unchanged even after biotransformation, but content of polysaccharides increased to 3.9-fold than that of unfermented vine tea. Antioxidant activity such as DPPH free radical scavenging capacity (SR) was determined that there was a positive correlation between SR and content of polysaccharides in vine tea. Methyl 2-methylvalerate-a new volatile compound was identified and gave the vine tea rich delicate fragrance of fruits. The content of linolenic acid increased from 0.88 to 19.59 %. Biotransformation improved the taste and quality of vine tea.
authors: Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China ; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China.
authors: Jianguo
authors: J
authors: Wu
authors: Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China.
authors: Chenhuan
authors: C
authors: Wang
authors: Key Laboratory of Molecular Biophysics of MOE, Huazhong University of Science and Technology, Wuhan, 430074 China.
authors: Gang
authors: G
authors: Huang
authors: Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China.
authors: Jieyuan
authors: J
authors: Zhao
authors: Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China ; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China.
authors: Xinfeng
authors: X
authors: Wang
authors: Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China ; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an, 223300 China.
authors: Lilian
authors: L
authors: Ji
authors: Key Laboratory of Molecular Biophysics of MOE, Huazhong University of Science and Technology, Wuhan, 430074 China.
authors: Xiaoyu
authors: X
authors: Zhang
keywords: Biotransformation; Methyl 2-methylvalerate; Polysaccharides; Poria cocos; Solid-state fermentation; Vine tea