Lotus leaves combine both edible and medicinal properties and are rich in nutrients and bioactive compounds. In this study, the lotus leaf tea was prepared using a black tea fermentation process, and the functional components and microbial changes during fermentation were investigated. The results indicated that the activity of polyphenol oxidase showed an initial rise followed by a decline as fermentation progressed, peaked at 3 h with 1.07 enzyme activity units during fermentation. The lotus leaf fermented tea has high levels of soluble sugars (20.92 ± 0.53 mg/g), total flavonoids (1.59 ± 0.05 mg GAE/g), and total polyphenols (41.34 ± 0.87 mg RE/g). Its antioxidant activity was evaluated using ABTS, DPPH, and hydroxyl radical scavenging assays, with results of 18.90 ± 1.02 mg Vc/g, 47.62 ± 0.51 mg Vc/g, and 17.58 ± 1.06 mg Vc/g, respectively. The microbial community also shifted during fermentation. Fusarium played a significant role during the fermentation process. This study demonstrated that the black tea fermentation process improved the functional components and biological activity of lotus leaf tea by optimizing the synergistic effect of enzymatic oxidation and microbial fermentation. The findings not only realized the comprehensive utilization of lotus leaf resources but also provided a foundation for developing innovative functional beverages with enhanced bioactive properties.

Water lilies (Nymphaea L.) are ancient angiosperms that can be cultivated in both fresh and brackish water. Water lily plants have adapted morphologically and physiologically to the aqueous environment. Nonetheless, little is known about the regulatory mechanisms that enable water lily to acclimate to saline conditions, restricting its production and distribution. To illustrate the role of roots in water lily salinity tolerance, we investigated the adaptive regulation of the water lily root system under high salinity. Aspects of its root architecture, including root length, surface area, volume, and tip number, were significantly reduced by salt stress. Transcriptome sequencing showed that 120 genes were upregulated and 1214 genes were downregulated under salt stress. The differentially expressed genes were mainly enriched in oxidoreductase activity, structural molecule activity, and transmembrane transporter activity. Most ion transporter genes were downregulated, suggesting that water lily may partially close ion channels and/or transporters to avoid excessive ion accumulation or ion imbalance under long-term salt stress. Genes related to NO₃⁻ transport were both up- and downregulated, whereas genes related to ammonium transport were uniformly downregulated, suggesting that transcriptional changes may play a role in balancing nitrogen metabolism under long-term saline conditions. The roots showed relatively high concentrations of Na⁺ and had the ability to hyper-accumulate Na⁺ under salt stress. These findings provide insight into the regulatory mechanisms that enable water lily roots to tolerate salinity and lay a foundation for the breeding of salt-tolerant cultivars.