Effect Of Soybean Meal Fermentation Fertilizer On Tea Quality

Tea,originally cultivated in China,is considered as one of the most popular beverages in the world.Tea,as one of the important cash crops in China,occupies an important position in the economic and social development.Tea contains substantial amounts of polyphenols,caffeine,theanine,polysaccharides,and other compounds.It is also associated with many therapeutic effects.Most of the health benefits of green tea can be attributed to its polyphenols.The antioxidant and ROS-scavenging ability of tea polyphenols(TP),the major hydroxyphenols of green tea leaf extracts,in non-ruminants are well-known.The contents of tea polyphenols and other compounds in tea were influenced by soil nutrition,fertilizer dosage and fertilization method.For a long time,in order to pursue yield,long-term application of chemical fertilizers has resulted in changes such as soil hardening,acidification and reduction of organic matter content in tea garden,which have affected the chemical content and quality of tea.Scientific application of organic fertilizer is an important prerequisite to ensure the quality of tea and an important condition to maintain a good ecological environment.Therefore,the effect of soybean meal fermentation fertilizer on tea fertilizer effect was studied in rizhao city,shandong province.Strengthening the improvement of the soil physical and chemical properties,improving the soil and water conservation capacity and restoring the soil strength of the tea garden have an important effect on the improvement of tea quality,and provide a basis for the application of soybean meal fermentation fertilizer on the tea tree.Field experiments were conducted to investigate the effect of soybean meal fermentative fertilizer on tea plants,Huangshan group,a common tea plant in Rizhao City,Shandong Province,was used as the test material.In this experiment,to study the effect of soybean meal fermentative fertilizer application on the physicochemical properties of tea garden soil and tea quality.Meanwhile,the correlation between the physicochemical properties of tea garden soil and the contents of tea ingredients after soybean meal fermentation fertilizer application was analyzed.Tea trees were mixed with soybean meal solid fermentation fertilizer(750 kg/hm~2)and soybean meal liquid fermentation fertilizer(1800 kg/hm~2)for top dressing as the experimental group(T).At the same time,control(CK)was clear water to study the growth dynamics and yield of the tea plants and changes in tea quality and yield.Study the correlation between the physical and chemical properties of tea garden soil and the contents of tea and the dynamic changes of antioxidant activity in tea at different harvest time were analyzed.The antioxidant activity of tea polyphenols in tea was further explored by cell experiment.It is hoped that this experiment can provide some valuable reference basis for the prevention and treatment of fluorogenic nerve injury and liver disease by TP,theanine and theophylline,and add some research data on the correlation between the application of soybean meal fertilizer to improve the content of chemical constituents in tea and its functional activity.(1)Effect of soybean meal fermentative fertilizer application on physicochemical properties of tea garden soil and tea qualityGermination rate of tea buds and the weight of 100 bud are important indexs for Judging tea tree growth.They are alse the main factors of assessing tea yield.Experiment showed that the soybean meal fermentative fertilizer are best treatment of increasing germination and 100 bud weight.Compared with the control group,the content of 100 bud weight in three cycles increased by 9.96%,14.63%and 21.97%respectively.It is the best way to improve the weight of tea buds.Compared with the control group,the germination density of tea in the experimental group increased by 20.30%,27.18%,29.16%in three cycles of the tea tree.At the same time,application of soybean meal fermentation fertilizer can significantly improve the soil pH,organic matter,total nitrogen,total phosphorus and total potassium.From tea polyphenols,free amino acid,caffeine and water extract,vitamin,catechins and soluble sugar content,test shows that under the condition of nitrogen,the application of soybean meal fermentation of organic tea water extract,free amino acid,vitamin,catechins and soluble sugar content were increased significantly,an indication to reduce the beverage,improve the quality of the tea.To explore the correlation between the physicochemical properties of tea garden soil and the contents of tea leaves,it was found that the effect of total nitrogen content on the contents of tea leaves after application of soybean meal fermentation fertilizer was extremely significant(P<0.01),and the effect of soil pH value on the contents of tea leaves was the second,the rest was too low,and there was no obvious effect.Therefore,the application of soybean meal fermentation fertilizer can improve the physicochemical properties of the soil in tea garden,and thus has an important effect on the improvement of tea quality.(2)Study on the dynamic change of antioxidant activity of tea by soybean meal fermentation fertilizerThe dynamic antioxidant activity changes of green tea was measured by different analytical methods including total phenols Folin-Ciocalteu method,DPPH-free radical scavenging activity assay,ABTS~+free radical scavenging activity assay and Ferric reducing antioxidant capacity assay.These methods were used to evaluate the changes of antioxidant activity of green tea samples with soybean meal fermentation fertilizer and without soybean meal fermentation fertilizer at different collection periods(control group).The results showed that the total phenols contents in tea increased first and then decreased.Compared with the control group,the content of the total polyphenol of tea samples with soybean meal fermentation fertilizer increased significantly and then decreased,furthermore,the collection period of the potentest antioxidant activity were June and July,respectively.And September was the lowest.It was found that the antioxidant capacity of tea was the same as that of polyphenols in different harvesting periods.It was further proved that the content of polyphenols was positively correlated with the antioxidant capacity,and polyphenols were the main components of tea.(3)Protective effects of Tea polyphenols,theanine and theophylline on sodium fluoride induced oxidative injury on Neuro-2A cell and HepaRG cellIn this study,we established an oxidative damaged Neuro-2A cell model induced by NaF to study the protective effect of TP,theanine and theophylline.To establish NaF induced oxidative damage model of Neuron-2A cells and HepaRG cells,and to detect the cell survival rate after 24 hours of intervention with different concentrations of TP,theamine and theophylline.The results showed that the cell survival rate of the 4 mM NaF model group was significantly reduced,compared with the control group.When cells were pretreated with 0.5~40μg/mL TP,the cell survival rate of NaF treatment group recovered to 90%~95%.6mM of theanine and 0.05 mM of theophylline significantly increased the survival rate of NaF-induced Neuro-2A cells at important concentrations.0.5μg/mL of TP,6~8 mM of theanine,and 0.1 mM~1 mM of theophylline were important concentrations that significantly increased the survival rate of NaF-induced HepaRG cells.Therefore,this study provides a certain reference for the study on the antioxidant activities of TP,theanine and theophylline,and provides a theoretical basis for the development of antioxidant products of tea.It also provides an important theoretical and practical basis for exploring the protective effect of TP on NaF-induced oxidative damage of Neuro-2A cells and HepaRG cells.(4)Protective effect of tea polyphenols on Neuro-2A cell oxidative damage by sodium fluorideIn this study,we established an oxidative damaged Neuro-2A cell model induced by NaF to study the protective effect of TP.We detected and compared the cell survival rate,the MDA content,the SOD and GSH-Px activity of Neuro-2A cells in each group.The results showed that the cell survival rate of the treatment group significantly reduced to 44.10%(P<0.05)compared with the control group.When cells were pretreated with 0.5~40μg/mL TP,the cell survival rate of NaF treatment group recovered to 90%~95%.Besides,compared with the control group,the MDA content in the treatment group increased significantly(P<0.05),reaching 2.37μmol/mg,and the SOD and GSH-Px activities decreased significantly(P<0.05),which were 45.25 U/mg and 52.77 U/mg,respectively.However,the MDA content,SOD,and GSH-Px activity of Neuro-2A cells in the TP pretreated intervention group had no significant difference compared with the control group.The results indicated that TP could regulate the anti-and pro-oxidant dynamic balance of Neuro-2A cells by alleviating lipid oxidation and reducing the MDA content and play a protective effect on Neuro-2A cells against the oxidative damage induced by NaF.In conclusion,TP pretreatment can reduce the oxidative damage of NaF on Neuro-2A cells,which provides a theoretical basis for the development and utilization of natural and efficient antioxidant products.In summary,the result of the experiment shows that the application of soybean meal fermentation fertilizer can effectively improve the physical and chemical properties of tea garden soil,the weight of 100buds and the germination rate of new shoots of tea trees were significantly higher than control treatment,and thus have an important impact on the improvement of tea quality.There was a positive correlation between the polyphenols contents and the antioxidant activity,indicating polyphenols was the key antioxindant components in tea.The correlation between polyphenols and antioxidant capacity was further proved.The protective effect of TP on NaF induced oxidative damage of Neuro-2A cells and HepaRG cells was further studied by cell test.The results showed that TP can protet NaF induced oxidative injury in Neuro-2A cell via alleviating lipid peroxidating and enhancing antioxidant abilities.At the same time,TP can protet NaF induced oxidative injury in HepaRG cells.Therefore,soybean meal fermentation fertilizer can be used as organic fertilizer by tea farmers to improve the chemical composition of tea,that is,to increase the content of tea polyphenols in tea.For consumers to drink,increase human health,in addition,drinking for a long time plays the role of scavenging free radicals,cancer prevention and treatment,anti fatigue,antiradiation and other functions.