Effect of girdling on levels of catechins in fresh leaf in relation to quality of 'Huang Zhi Xiang' Oolong' tea

Girdling behavior of the longhorn beetle modulates the host plant to enhance larval performance

BACKGROUND

Preingestive behavioral modulations of herbivorous insects on the host plant are abundant over insect taxa. Those behaviors are suspected to have functions such as deactivation of host plant defenses, nutrient accumulation, or modulating plant-mediated herbivore interactions. To understand the functional consequence of behavioral modulation of insect herbivore, we studied the girdling behavior of Phytoecia rufiventris Gautier (Lamiinae; Cerambycidae) on its host plant Erigeron annuus L. (Asteraceae) that is performed before endophytic oviposition in the stem.

RESULTS

The girdling behavior significantly increased the larval performance in both field monitoring and lab experiment. The upper part of the girdled stem exhibited lack of jasmonic acid induction upon larval attack, lowered protease inhibitor activity, and accumulated sugars and amino acids in compared to non-girdled stem. The girdling behavior had no effect on the larval performance of a non-girdling longhorn beetle Agapanthia amurensis, which also feeds on the stem of E. annuus during larval phase. However, the girdling behavior decreased the preference of A. amurensis females for oviposition, which enabled P. rufiventris larvae to avoid competition with A. amurensis larvae.

CONCLUSIONS

In conclusion, the girdling behavior modulates plant physiology and morphology to provide a modulated food source for larva and hide it from the competitor. Our study implies that the insect behavior modulations can have multiple functions, providing insights into adaptation of insect behavior in context of plant-herbivore interaction.

Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality

Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light withering for 8 h, leaf rotating for 10 min with a total standing time for 8 h, drum roasting for 5 min at 290 °C, low-temperature rolling (flattening at 4 °C for 5 min, without pressure for 1 min and under pressure for 5 min), microwave drying (800 W for 7.5 min). This study demonstrates a significant increase in the retention of catechins, which contributes to the mellow and brisk tastes of oolong tea, addressing the challenge of catechin content and sensory quality. Our study provides a novel insight into the relationship between the oolong tea processing and flavor formation.

Behavioral Sabotage of Plant Defenses by Insect Folivores

Plant susceptibility to herbivore attack is determined not just by the suite of defenses present in different tissues of the plant, but also by the capabilities of the herbivore for tolerating, circumventing, or disarming the defenses. This article reviews the elaborate behaviors exhibited by leaf-chewing insects that appear to function specifically to deactivate hostplant defenses. Shortcomings in our understanding and promising areas for future research are highlighted. Behaviors covered include vein cutting, trenching, girdling, leaf clipping, and application of fluids from exocrine glands. Many of these behaviors have a widespread distribution, having evolved independently in multiple insect lineages. Insects utilizing the behaviors include significant agricultural, horticultural, and forestry pests, as well as numerous species important in natural ecosystems. Behavioral, ecological, and phylogenetic studies have documented the importance of the behaviors and their ancient history, but the molecular analysis of how the behaviors affect plant physiology has scarcely begun.

Effect of girdling at various positions of 'Huang Zhi Xiang' tea tree (Camellia sinensis) on the contents of catechins and starch in fresh leaf

The contents of starch and catechins in the fresh leaf of 'Huang Zhi Xiang' Oolong tea trees girdled at the bottom, middle (on the big branches) and top (on the small branches) were determined. The study demonstrated that the starch contents from girdled trees were significantly higher (p<0.05) than that from non-girdled ones. Furthermore, the contents of (-)-epicatechin (EC), (-)-epigallocatechin (EGC), total catechins (TC) and simple catechins (SC) from girdled trees were significantly higher (p<0.05) than those from non-girdled ones. Especially, the contents of (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and catechin gallate (CG) from girdled at the middle were also significantly higher (p<0.05) than those from the non-girdled. The starch contents were negatively correlated with the contents of (-)-gallocatechin (GC), EC, SC, TC and EGC, while positively correlated with the contents of EGCG and CG in fresh shoots.

Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas

This study was conducted in order to compare the nutrient and chemical contents of two Korean teas: traditional Chungtaejeon tea (CTJ) with that of green tea (GT). Main bioactive compounds and the antioxidant activities using four radical scavenging assays (ABTS, CUPRAC, FRAP and DPPH) in methanol and acetone extracts of both teas were determined. It was found that the contents of vitamin C, amino acids and total nitrogen in CTJ were lower than that of GT (p < 0.05). Caffeine, reducing sugar and chlorophyll contents in CTJ were similar to GT. Catechin (C), epicatechin (EC), and epigallocatechin (EGC) contents were lower in CTJ than in green tea (p < 0.05), but gallocatechin (GC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and catechin gallate (CG) showed no significant differences between CTJ and GT (p >/= 0.05). The contents of polyphenols, flavonoids, flavanols and tannins in CTJ methanol were 229.30 +/- 11.3 mg GAE/g dry weight (DW), 15.24 +/- 0.8 mg CE/g DW, 109.10 +/- 5.1 mg CE/g DW and 25.68 +/- 1.2 mg CE/g DW, respectively, and significantly higher than in acetone extracts (p < 0.05). Flavonoids (quercetin and kaempferol) were higher in GT than in CTJ and myricetin was higher in CTJ (p < 0.05). Threonine and aspartic acid was lower, and glutamic acid was higher in CTJ compared with GT (p < 0.05). Free amino acid content in CTJ and GT showed no significant difference. Potassium and magnesium in CTJ were lower compared to GT, but no significant difference was found for iron, manganese and calcium. Also, the level of the antioxidant activity by all four used assays was significantly higher in CTJ and in methanol was higher than in acetone extracts (p < 0.05). In conclusion, traditional fermented Korean tea Chungtaejeon contains high quantities of bioactive compounds and possesses high antioxidant activity. The contents of the bioactive compounds and the levels of antioxidant activities are significantly higher in methanol than in acetone extracts. 3-D fluorescence and FTIR- spectroscopy showed slight differences between the two investigated tea samples and can be used as additional tools for identification of polyphenols. Both studied teas can be recommended as a source of bioactive compounds.