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Theophylline is the downstream metabolite and it remains at a very low level in\n                      <jats:italic>Camellia sinensis<\/jats:italic>\n                      . In our previous study,\n                      <jats:italic>Aspergillus sydowii<\/jats:italic>\n                      could convert caffeine into theophylline in solid-state fermentation of pu-erh tea through\n                      <jats:italic>N<\/jats:italic>\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.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Seven tea-derived fungi were collected and identified by ITS, \u03b2-tubulin and calmodulin gene sequences,\n                      <jats:italic>Aspergillus ustus<\/jats:italic>\n                      ,\n                      <jats:italic>Aspergillus tamarii<\/jats:italic>\n                      ,\n                      <jats:italic>Aspergillus niger<\/jats:italic>\n                      and\n                      <jats:italic>A. sydowii<\/jats:italic>\n                      associated with solid-state fermentation of pu-erh tea have shown ability to degrade theophylline in liquid culture. Particularly,\n                      <jats:italic>A. ustus<\/jats:italic>\n                      and\n                      <jats:italic>A. tamarii<\/jats:italic>\n                      could degrade theophylline highly significantly (p\u2009&lt;\u20090.01). 1,3-dimethyluric acid, 3-methylxanthine, 3-methyluric acid, xanthine and uric acid were detected consecutively by HPLC in\n                      <jats:italic>A. ustus<\/jats:italic>\n                      and\n                      <jats:italic>A. tamarii<\/jats:italic>\n                      , respectively. The data from absolute quantification analysis suggested that 3-methylxanthine and xanthine were the main degraded metabolites in\n                      <jats:italic>A. ustus<\/jats:italic>\n                      and\n                      <jats:italic>A. tamarii<\/jats:italic>\n                      , respectively. 129.48\u2009\u00b1\u20095.81\u00a0mg\/L of 3-methylxanthine and 159.11\u2009\u00b1\u200910.8\u00a0mg\/L of xanthine were produced by\n                      <jats:italic>A. ustus<\/jats:italic>\n                      and\n                      <jats:italic>A. tamarii<\/jats:italic>\n                      in 300\u00a0mg\/L of theophylline liquid medium, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>\n                      For the first time, we confirmed that isolated\n                      <jats:italic>A. ustus<\/jats:italic>\n                      ,\n                      <jats:italic>A. tamarii<\/jats:italic>\n                      degrade theophylline through\n                      <jats:italic>N<\/jats:italic>\n                      -demethylation and oxidation. We were able to biologically produce 3-methylxanthine and xanthine efficiently from theophylline through a new microbial synthesis platform with\n                      <jats:italic>A. ustus<\/jats:italic>\n                      and\n                      <jats:italic>A. tamarii<\/jats:italic>\n                      as appropriate starter strains.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1186\/s12934-020-01333-0","type":"journal-article","created":{"date-parts":[[2020,3,19]],"date-time":"2020-03-19T09:02:50Z","timestamp":1584608570000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Isolation, characterization and application of theophylline-degrading Aspergillus fungi"],"prefix":"10.1186","volume":"19","author":[{"given":"Binxing","family":"Zhou","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cunqiang","family":"Ma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tao","family":"Xia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohong","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengqin","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tingting","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohui","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2020,3,19]]},"reference":[{"key":"1333_CR1","doi-asserted-by":"publisher","first-page":"441","DOI":"10.1016\/j.foodchem.2008.12.022","volume":"115","author":"D Horzic","year":"2009","unstructured":"Horzic D, Komes D, Belscak A, Ganic KK, Ivekovic D, Karlovic D. 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