Determination of free amino acids in tea by a novel method of reversed-phase high performance liquid chromatography applying 6-Aminoquinolyl-N-Hydroxysuccinimidyl carbamate reagent

CsMOF1-guided regulation of drought-induced theanine biosynthesis in Camellia sinensis

The distinctive flavor and numerous health benefits of tea are attributed to the presence of theanine, a special amino acid found in tea plants. Nitrogen metabolite is greatly impacted by drought; however, the molecular mechanism underlying the synthesis of theanine in drought-stricken tea plants is still not clear. Through the drought transcriptome data of tea plants, we have identified a gene CsMOF1 that appears to play a role in theanine biosynthesis under drought stress, presenting a significantly negative correlation with both theanine content and the expression of CsGS1. Further found that CsMOF1 is a transcription factor containing a MYB binding domain, localized in the nucleus. Upon silencing CsMOF1, there was a prominent increase in the level of the theanine and glutamine, as well as the expression of CsGS1, while glutamic acid content decreased significantly. Conversely, overexpression of CsMOF1 yielded opposite effects. Dual luciferase reporter assay and electromobility shift assays demonstrated that CsMOF1 binds to the promoter of CsGS1, thereby inhibiting its activity. These results indicate that CsMOF1 plays a crucial role in theanine biosynthesis in tea plants under drought stress, acting as a transcriptional repressor related to theanine biosynthesis. This study provides new insights into the tissue-specific regulation of theanine biosynthesis and aids with the cultivation of new varieties of tea plants.

Highly sensitive determination of L-glutamic acid in pig serum with an enzyme-free molecularly imprinted polymer on a carbon-nanotube modified electrode

Through electrochemical polymerization using L-glutamic acid (L-Glu) as a template and 4,6-diaminoresorcinol as a functional monomer, an enzyme-free molecularly imprinted polymer (MIP) based L-Glu sensor with multi-walled carbon nanotubes (MWCNTs) decorated on a glassy carbon electrode (GCE), namely G-MIP/MWCNTs/GCE, was developed in this work. The reaction conditions were optimized as follows: electrochemical polymerization of 23 cycles, pH of 3.0, molar ratio of template/monomer of 1 : 4, volume ratio of elution reagents of acetonitrile/formic acid of 1 : 1, and elution time of 2 min. The prepared materials and molecularly imprinted polymer were characterized by using scanning electron microscopy (SEM) and transmission electron microscopy (TEM) as well as electrochemical methods. The electrochemical properties of different electrodes were investigated via differential pulse voltammetry (DPV), showing that the electrode of G-MIP/MWCNTs/GCE exhibited excellent catalytic oxidation activity towards L-Glu. A good linear relationship between peak-currents and L-Glu concentrations in a range from 1.00 × 10-8 to 1.00 × 10-5 mol L-1 was observed, with a detection limit of 5.13 × 10-9 mol L-1 (S/N = 3). The imprinted sensor possesses excellent selectivity, high sensitivity, and good stability, which have been successfully applied for the detection of L-Glu in pig serum samples with a recovery rate of 97.4-105.5%, being comparable to commercial high-performance liquid chromatography, demonstrating a simple, rapid, and accurate way for the determination of L-Glu in the fields of animal nutrition and biomedical engineering.

Analysis of metabolites in green tea during the roasting process using non-targeted metabolomics

BACKGROUND

Roasting plays an important role in the formation of flavor of roasted green tea; however, the changes in chemicals during this process have not been systematically studied until now. To reveal the dynamic changes in chemicals in green tea during roasting, non-targeted metabolomics, coupled with chemometrics, was employed.

RESULTS

A total of 101 non-volatile metabolites were identified in tea samples, and 29 metabolites were identified as characteristic metabolites of roasting. A significant increase in catechins and their derivatives, organic acids, and flavonoid glycosides was observed, while the content of some amino acids and their derivatives decreased over 50% during roasting. The content of theanine glucoside increased dramatically (by 21.23-fold at the roasting stage), and Maillard-derived compounds also increased to varying degrees.

CONCLUSION

Glycosylation, oxidative polymerization, and pyrolysis were important reactions responsible for the formation and transformation of flavor compounds in roasted green tea during roasting. © 2022 Society of Chemical Industry.

Discriminative Chemical Profiles of Shan Tuyet Tea (Camellia sinensis var. Shan) and Sinensis Tea (Camellia sinensis var. sinensis) Collected in Ta Xua, Son La, Vietnam and Their Correlation With Antioxidant Activity

Chè Shan Tuyet ( Camellia sinensis var. Shan) is one of the precious tea resources of Vietnam; however, there is little research on its chemical composition. The purpose of this study was to characterize the main quality components, such as free amino acids and catechins, in Camellia sinensis var. Shan and Camellia sinensis var. sinensis collected in the high mountain of Ta Xua, Son La, Vietnam by using an amino acid analyzer and liquid chromatography coupled with tandem mass spectrometry, respectively. Principal component analysis (PCA) discrimination analysis of chemical profiles revealed a clear metabolic difference between the young leaves of Shan Tuyet tea and mature leaves of the same variety and of sinensis tea. The amino acids serine, glutamic acid, arginine, ornithine, and aspartic acid contributed mainly to the discrimination and could be considered biomarkers for Shan Tuyet tea. The levels of caffeine and 7 catechins, catechin, catechin 3-gallate, epicatechin, epicatechin-3-gallate, epigallocatechin 3-gallate, gallocatechin, and gallocatechin 3-gallate, in young leaves of Shan Tuyet tea were significantly higher than in the other types. Notably, the pair correlation among catechins revealed strong coefficients of the epistructures and non-epistructures, which suggested that these compounds can be converted naturally to each other. The strong correlation between epicatechin-3-gallate and catechin 3-gallate with antiradical ABTS activity of Shan Tuyet tea leaves indicates that these 2 catechins are mainly responsible for the antioxidant activity. This is the first report on the bioactive compounds of Shan Tuyet tea, as well as its potential for the production of health supplements.

Determination of 35 Free Amino Acids in Tea Using Ultra-Performance Liquid Chromatography Coupled With Quadrupole Time-of-Flight Mass Spectrometry

The purpose of this research was to develop a simple, sensitive, and accurate method for simultaneous determination of 35 free amino acids using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Tea samples were extracted with boiling water bath, and then separated by XBridge BEH Amide column by gradient elution. The exact mass and MS/MS spectra of the target compound was detected under the TOF–MS and Information dependent acquisition (IDA)–MS/MS mode. The results demonstrated good linearity (R² > 0.9980) in the range of 0.5–1,000 ng/mL. The limits of detection (LODs) were 0.13–25.00 mg/kg and the limits of quantitation (LOQs) were 0.25–50.00 mg/kg. The recovery rate ranged from 70.1 to 105.1% with relative standard deviations (RSDs) <11% (n = 6). This research provides a targeted strategy for developing an analysis method for amino acids in tea.

Development and Application of a Fast Gas Chromatographic Method Offer New Insights into l-theanine Production Regulation in Camellia sinensis L

Tea is the most consumed beverage worldwide, and l-theanine in tea leaves significantly affects their flavor and market quality. We have developed and validated a fast and reliable gas chromatographic method with flame ionization detection (GC-FID) to quantify l-theanine after its extraction from Camellia sinensis (tea plant) and derivatization. The procedure was completed in 40 min, from extraction to chromatographic analysis, with a recovery rate of more than 93% and allowing a high sample throughput. The GC-FID intraday precision was within 0.57-2.28%, while the interday precision ranged from 1.57 to 13.48%. The intraday accuracy ranged from -6.84 to 5.26%, while the interday accuracy ranged from -1.08 to 3.12%. The limit of detection was 2.28 μg/mL, and the limit of quantification was 6.47 μg/mL. The GC-FID method was validated by high-performance liquid chromatography with UV detection (HPLC-UV) and was used to investigate the biosynthesis and regulation of l-theanine in tea plants. We found that plants fed with ethylamine significantly increased l-theanine concentrations in roots, while exogenous supplementation of glutamic acid, carbamide, and glutamine did not significantly affect the l-theanine level in roots. Our results also indicated that roots were not indispensable for the biosynthesis of l-theanine, which was detected in undifferentiated embryonic calluses in concentrations (g/100 g dry weight) as high as in leaves of whole plants (1.67 and 1.57%, respectively) and without any exogenous theanine precursor supplementation.

Shading Promoted Theanine Biosynthesis in the Roots and Allocation in the Shoots of the Tea Plant (Camellia sinensis L.) Cultivar Shuchazao

Shading was thought as an effective approach to increase theanine in harvested tea shoots. Previous studies offered conflicting findings, perhaps since the integration of theanine metabolism and transport in different tissues was not considered. Theanine is synthesized primarily in the roots and is then transported, via the vascular system, to new vegetative tissues. Here, we found that theanine increased in the stem, was reduced in the leaf, and remained stable in the roots, under shading conditions. Notably, in tea roots, shading significantly increased ethylamine and activated the theanine biosynthesis pathway and theanine transporter genes. Furthermore, shading significantly increased the expression of theanine transporter genes, CsAAP2/4/5/8, in the stem, while decreasing the expression of CsAAP1/2/4/5/6 in the leaf, in accordance with shading effects on theanine levels in these tissues. These findings reveal that shading of tea plants promotes theanine biosynthesis and allocation in different tissues, processes which appear to involve the theanine biosynthesis pathway enzymes and AAP family of theanine transporters.

Effects of stem removal on physicochemical properties and sensory quality of tencha beverages (Camellia sinensis; Chuanxiaoye)

Fresh tea leaves (Camellia sinensis; Chuanxiaoye) used to make tencha tea are a combination of the stem and leaf. Tencha made from the leaf alone is considered a high-quality tencha beverage with a seaweed-like aroma, mellow taste, and a green appearance. However, no study has investigated the differences between these two variants. In this study, the effects of stem removal on physicochemical properties and sensory quality of tencha beverage were investigated. The appearance feature, taste, and aroma were evaluated, and the results indicated that stem removal improved the quality of tencha beverages. The water extract, total free amino acids, total catechin, epigallocatechin gallate, caffeine, and chlorophyll were higher in leaf-only tencha (LOT) than in leaf and stem tencha (LST), whereas the crude fiber and phenol ammonia ratios were lower in LOT than in LST. Principal component analysis and hierarchical clustering analysis further discriminated between the tencha beverages with different stem contents. This study provided a theoretical basis for quality control by adopting a stem-leaf separation process in tencha manufacturing. PRACTICAL APPLICATION: This research provides theoretical guidance for improving tencha quality during manufacturing.

Transcription factor CsDOF regulates glutamine metabolism in tea plants (Camellia sinensis)

Glutamine plays a critical role in ammonium assimilation, and contributes substantially to the taste and nutritional quality of tea. To date, little research has been done on glutamine synthesis in tea plants. Here, a zinc finger protein CsDOF and a glutamine synthetase (GS)-encoding gene CsGS2 from tea plant (Camellia sinensis cv 'Shuchazao') were characterized, and their role in glutamine biosynthesis was determined using transient suppression assays in tea leaves and overexpression in Arabidopsis thaliana. The expression patterns of CsDOF and CsGS2, the GS activity and the glutamine content of photosynthetic tissues (leaf and bud) were significantly induced by shade. Suppressing the expression of CsDOF resulted in downregulated expression of CsGS2 and reduction of the leaf glutamine content. Moreover, in CsDOF-silenced plants, the expression of CsDOF and the glutamine content under shade treatment were higher than in natural light. The glutamine content and CsGS2 transcript level were also decreased in tea leaves when CsGS2 was suppressed, while they were higher under shade treatment than in natural light in CsGS2-silenced plants. In addition, the glutamine content and GS2 transcript level were increased when CsDOF and CsGS2 was overexpressed in Arabidopsis thaliana, respectively. In binding analyses, CsDOF directly bound to an AAAG motif in the promoter of CsGS2, and promotes its activity. The study shed new light on the molecular mechanism by which CsDOF activates CsGS2 gene expression and contributes to glutamine biosynthesis in tea plants.

Transcriptional regulation of amino acid metabolism in response to nitrogen deficiency and nitrogen forms in tea plant root (Camellia sinensis L.)

Free amino acids, including theanine, glutamine and glutamate, contribute greatly to the pleasant taste and multiple health benefits of tea. Amino acids in tea plants are mainly synthesized in roots and transported to new shoots, which are significantly affected by nitrogen (N) level and forms. However, the regulatory amino acid metabolism genes have not been systemically identified in tea plants. Here, we investigated the dynamic changes of free amino acid contents in response to N deficiency and forms in tea plant roots, and systemically identified the genes associated amino acid contents in individual metabolism pathways. Our results showed that glutamate-derived amino acids are the most dynamic in response to various forms of N and N deficiency. We then performed transcriptomic analyses of roots treated with N deficiency and various forms of N, and differentially expressed amino acid metabolic genes in each pathway were identified. The analyses on expression patterns and transcriptional responses of metabolic genes to N treatments provided novel insights for the molecular basis of high accumulation of theanine in tea plant root. These analyses also identified potential regulatory genes in dynamic amino acid metabolism in tea plant root. Furthermore, our findings indicated that the dynamic expression levels of CsGDH, CsAlaDC, CsAspAT, CsSDH, CsPAL, CsSHMT were highly correlated with changes of amino acid contents in their corresponding pathways. Herein, this study provides comprehensive insights into transcriptional regulation of amino acid metabolism in response to nitrogen deficiency and nitrogen forms in tea plant root.

Recommended storage temperature for green tea based on sensory quality

This study aimed to evaluate the effect of storage temperature on the alteration of the sensory quality of tea. Huangshan Maofeng tea was stored at - 80 °C, - 20 °C, 4 °C, or room temperature for up to 150 days. The physicochemical parameters, taste-related components, appearance color, volatile compounds and sensory quality of tea were analyzed and compared. Results showed that storing tea at - 80 °C and - 20 °C effectively preserved the physicochemical parameters, taste-related compounds and appearance color in tea. Multivariate statistical analysis (PCA and OPLS-DA) indicated that tea stored at - 80 °C exhibited a similar volatiles composition as fresh tea based on gas chromatography-mass spectrometry, whereas the composition of volatiles was significantly altered in tea stored at 4 °C after 100 days of storage. Sensory evaluation illustrated that tea stored at - 80 °C and - 20 °C remained the freshness regarding leaves appearance and tea infusion color, taste and aroma, whereas an obvious decrease on the tea freshness was found in tea stored at 4 °C and room temperature. These findings indicated that storage temperature played a vital role in altering the aromatic and sensory quality of Huangshan Maofeng tea and the recommended tea storage temperature was - 80 °C or - 20 °C.