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<p>Green tea is one of the most widely drunk beverages globally; It is made from the processed leaves of the green shrub <i>Camellia sinensis</i>. The background study focused on the contained catechins and their hydrolysis by tannase-producing <i>B.subtilis</i> KMS2-2 strains were investigated. Tannin acyl-hydrolase is an inducible enzyme extensively used in the food industry. These methods focused on investigating the enzyme-mediated biotransformation of tea parts such as flush and shoots. It was shown that the tea cream infusion significantly decreased after the hydrolysis of the enzyme treatment. In the sensory evaluation of the green tea infusion with tannase, the drink was found to be more fragrant, with a favorable and astringent taste. The HPLC analysis revealed that green tea treated with enzymes showed cream formation &amp; also hydrolysis of the catechins. A decrease in the formation of green tea cream &amp; improved DPPH-assay properties have been observed. Also, inhibitions of nitrite-mediated N-nitrosation by individual tea samples was found. The result of enzyme treatment to improve the quality of the tea infusion was found to be most responsible for the formation of the cream. The conclusion suggests that the study mainly indicates that KMS2-2 is produced from a tannase that can be used to improve the beverages and bio-transformation of the tea cream quality of the sample.</p>

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The bio-transformation of green tea infusion with tannase enzymes produced by Bacillus subtilis KMS2-2

  • 期刊论文

  • 发表日期：

    2024年12月31日

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  • Rasiravathanahalli Kaveriyappan Govindarajan,
  • Abdulwahed Fahad Alrefaei,
  • Mikhlid H. Almutairi,
  • Chartchai Khanongnuch,
  • Maximilian Lackner

摘要

Green tea is one of the most widely drunk beverages globally; It is made from the processed leaves of the green shrub Camellia sinensis. The background study focused on the contained catechins and their hydrolysis by tannase-producing B.subtilis KMS2-2 strains were investigated. Tannin acyl-hydrolase is an inducible enzyme extensively used in the food industry. These methods focused on investigating the enzyme-mediated biotransformation of tea parts such as flush and shoots. It was shown that the tea cream infusion significantly decreased after the hydrolysis of the enzyme treatment. In the sensory evaluation of the green tea infusion with tannase, the drink was found to be more fragrant, with a favorable and astringent taste. The HPLC analysis revealed that green tea treated with enzymes showed cream formation & also hydrolysis of the catechins. A decrease in the formation of green tea cream & improved DPPH-assay properties have been observed. Also, inhibitions of nitrite-mediated N-nitrosation by individual tea samples was found. The result of enzyme treatment to improve the quality of the tea infusion was found to be most responsible for the formation of the cream. The conclusion suggests that the study mainly indicates that KMS2-2 is produced from a tannase that can be used to improve the beverages and bio-transformation of the tea cream quality of the sample.