Publications by authors named "Shuang-Mei Duan"
Article Synopsis
- Flavonoids in tea plants, particularly in purple tender shoots, contribute to the flavor and health benefits of tea, with higher anthocyanin levels compared to green leaves.
- A study compared the flavonoid profiles and underlying mechanisms in two tea cultivars, "Zijuan" and "Yunkang10," revealing significant differences in 34 flavonoids and identifying key marker metabolites.
- The research included metabolomic, transcriptomic, and proteomic analyses, establishing a model for flavonoid biosynthesis in tea shoots, highlighting specific enzymes linked to flavonoid differences between the cultivars.
Microbial enzymes during solid-state fermentation (SSF), which play important roles in the food, chemical, pharmaceutical and environmental fields, remain relatively unknown. In this work, the microbial communities and enzymes in SSF of Pu-erh tea, a well-known traditional Chinese tea, were investigated by integrated metagenomics/metaproteomics approach. The dominant bacteria and fungi were identified as Proteobacteria (48.
View Article and Find Full Text PDF