{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:42:03Z","timestamp":1787013723790,"version":"build-2736575974"},"reference-count":42,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2020,1,6]],"date-time":"2020-01-06T00:00:00Z","timestamp":1578268800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31560221"],"award-info":[{"award-number":["31560221"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,2]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Natural microorganisms involved in solid\u2010state fermentation (SSF) of Pu\u2010erh tea have a significant impact on its chemical components.\n                      <jats:italic>Aspergillus sydowii<\/jats:italic>\n                      is a fungus with a high caffeine\u2010degrading capacity. In this work,\n                      <jats:italic>A. sydowii<\/jats:italic>\n                      was inoculated into sun\u2010dried green tea leaves for SSF. Metabolomic analysis was carried out by using UPLC\u2013QTOF\u2010MS method, and caffeine and related demethylated products were determined by HPLC. The results showed that\n                      <jats:italic>A. sydowii<\/jats:italic>\n                      had a significant (\n                      <jats:italic>P<\/jats:italic>\n                      &lt;\u00a00.05) impact on amino acids, carbohydrates, flavonoids, and caffeine metabolism. Moreover,\n                      <jats:italic>A. sydowii<\/jats:italic>\n                      could promote the production of ketoprofen, baclofen, and tolbutamide. Along with caffeine degradation, theophylline, 3\u2010methylxanthine, 1,7\u2010dimethylxanthine, 1\u2010methylxanthine, and 7\u2010methylxanthine were increased significantly (\n                      <jats:italic>P<\/jats:italic>\n                      &lt;\u00a00.05) during inoculated fermentation, which showed that demethylation was the main pathway of caffeine degradation in\n                      <jats:italic>A. sydowii<\/jats:italic>\n                      secondary metabolism. The absolute quantification analysis showed that caffeine could be demethylated and converted to theophylline and 3\u2010methylxanthine. Particularly, about 93.24% of degraded caffeine was converted to theophylline, 27.92\u00a0mg\/g of theophylline was produced after fermentation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      <jats:italic>Aspergillus sydowii<\/jats:italic>\n                      could cause caffeine degradation in Pu\u2010erh tea solid\u2010state fermentation and produce theophylline through the demethylation route. Using a starter strain to ferment tea leaves offers a more controllable, reproducible, and highly productive alternative for the biosynthesis of theophylline.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15015","type":"journal-article","created":{"date-parts":[[2020,1,6]],"date-time":"2020-01-06T14:05:46Z","timestamp":1578319546000},"page":"477-485","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":57,"title":["LC\u2013MS\/MS\u2010based metabolomic analysis of caffeine\u2010degrading fungus\n                    <i>Aspergillus sydowii<\/i>\n                    during tea fermentation"],"prefix":"10.1111","volume":"85","author":[{"given":"Binxing","family":"Zhou","sequence":"first","affiliation":[{"name":"College of Long Run Pu\u2010erh Tea Yunnan Agricultural Univ.  Kunming 650201 Yunnan China"},{"name":"State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural Univ.  Hefei 230036 Anhui China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8774-7470","authenticated-orcid":false,"given":"Cunqiang","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Long Run Pu\u2010erh Tea Yunnan Agricultural Univ.  Kunming 650201 Yunnan China"},{"name":"Kunming Dapu Tea Industry Co., LTD  Kunming 650224 Yunnan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoying","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Long Run Pu\u2010erh Tea Yunnan Agricultural Univ.  Kunming 650201 Yunnan China"},{"name":"Liaocheng Senior Financial Vocational School  Liaocheng 252000 Shandong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tao","family":"Xia","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural Univ.  Hefei 230036 Anhui China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Long Run Pu\u2010erh Tea Yunnan Agricultural Univ.  Kunming 650201 Yunnan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,1,6]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2008.03.008"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chemosphere.2014.05.069"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0141-0229(00)00186-1"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiosc.2009.11.004"},{"issue":"2","key":"e_1_2_8_6_1","first-page":"115","article-title":"Biodegradation of caffeine by Pseudomonas sp. NCIM5235","volume":"1","author":"Dash S. 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