Isolation, characterization and application of theophylline-degrading Aspergillus fungi

Caffeine, 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 thr...

Full description

Saved in:
Bibliographic Details
Published in:Microbial cell factories 2020-03, Vol.19 (1), p.72-72, Article 72
Main Authors: Zhou, Binxing, Ma, Cunqiang, Xia, Tao, Li, Xiaohong, Zheng, Chengqin, Wu, Tingting, Liu, Xiaohui
Format: Article
Language:English
Subjects:
3-Methylxanthine
Alkaloids
Aspergillus
Bioconversion
Biomass chemicals
By-products
Caffeine
Calcium binding proteins
Calmodulin
Camellia sinensis
Carbon
Catechin
Characterization
Chemical plants
Chemical properties
Deoxyribonucleic acid
DNA
DNA methylation
Drinking water
Fermentation
Fungi
Genes
High performance liquid chromatography
Identification and classification
Isolation
Liquid chromatography
Metabolism
Metabolites
Microorganisms
Moisture content
Morphology
Nitrogen
Oxidation
Oxidation-reduction reactions
Pathway
Production processes
Purines
Sucrose
Tea
Theophylline
Time
Tubulin
Uric acid
Xanthine
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Caffeine, 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. Seven 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 
ISSN:1475-2859
1475-2859
DOI:10.1186/s12934-020-01333-0