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Chen Y, Han Y, Tong H. Amino acids and flavonoids analysis reveals quality constituents difference among different albino tea resources. Food Chem 2024; 449:139200. [PMID: 38574523 DOI: 10.1016/j.foodchem.2024.139200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 03/24/2024] [Accepted: 03/29/2024] [Indexed: 04/06/2024]
Abstract
Albino tea has attracted increased attention due to its unique flavor. To reveal the difference in key metabolites constituting the important quality of different tea resources, amino acids and flavonoids profiles in three albino resources with different degrees of albinism and one normal green variety were comprehensively investigated. K-means analysis revealed 35 amino acids were significantly enriched in 'Jibai', while 3 and 2 were specifically accumulated in 'Huangjinya' and 'Anjibaicha', respectively. Based on OPLS-DA models, 40, 31 and 45 significantly differential flavonoids were determined in 'Huangjinya', 'Anjibaicha' and 'Jibai' compared to 'Fudingdabaicha', and most were down-regulated. Among them, 10, 5 and 13 differential flavonoids were exclusively found in 'Huangjinya', 'Anjibaicha' and 'Jibai', respectively, which may contribute to unique quality for different resources. The differential flavonoids and amino acids involved in their metabolic pathways were obviously different among four resources, resulting in the difference in tea quality and flavor.
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Affiliation(s)
- Yingjuan Chen
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Yuxin Han
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
| | - Huarong Tong
- Department of Tea Science, College of Food Science, Southwest University, Chongqing 400715, China
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2
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Ye Y, Gong Y, Huang P, Luo F, Gan R, Fang C. Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics. Food Chem 2024; 449:139281. [PMID: 38608608 DOI: 10.1016/j.foodchem.2024.139281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/02/2024] [Accepted: 04/05/2024] [Indexed: 04/14/2024]
Abstract
In this study, metabolomics and proteomics were performed to investigate the fluctuations of non-volatile compounds and proteins in tea leaves from three tea cultivars with varying colours during withering. A total of 2798 compounds were detected, exhibiting considerable variations in amino acids, phenylpropanoids, and flavonoids. The ZH1 cultivar displayed increased levels of amino acids but decreased levels of polyphenols, which might be associated with the up-regulation of enzymes responsible for protein degradation and subsequent amino acid production, as well as the down-regulation of enzymes involved in phenylpropanoid and flavonoid biosynthesis. The FUD and ZH1 cultivars had elevated levels of flavanols and flavanol-O-glycosides, which were regulated by the upregulation of FLS. The ZJ and ZH1 cultivars displayed elevated levels of theaflavin and peroxidase. This work presents a novel investigation into the alterations of metabolites and proteins between tea cultivars during withering, and helps with the tea cultivar selection and manufacturing development.
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Affiliation(s)
- Yulong Ye
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Yiyun Gong
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Ping Huang
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Fan Luo
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China
| | - Renyou Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore, 138669, Singapore
| | - Chunyan Fang
- Tea Research Institute, Institute of Quality Standard and Testing Technology Research, Sichuan Academy of Agricultural Sciences, Chengdu 610066, PR China.
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3
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Yu H, Li D, Wu Y, Miao P, Zhou C, Cheng H, Dong Q, Zhao Y, Liu Z, Zhou L, Pan C. Integrative omics analyses of tea (Camellia sinensis) under glufosinate stress reveal defense mechanisms: A trade-off with flavor loss. JOURNAL OF HAZARDOUS MATERIALS 2024; 473:134542. [PMID: 38776809 DOI: 10.1016/j.jhazmat.2024.134542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/18/2024] [Accepted: 05/03/2024] [Indexed: 05/25/2024]
Abstract
Extensively applied glufosinate (GLU) will trigger molecular alterations in nontarget tea plants (Camellia sinensis), which inadvertently disturbs metabolites and finally affects tea quality. The mechanistic response of tea plants to GLU remains unexplored. This study investigated GLU residue behavior, the impact on photosynthetic capacity, specialized metabolites, secondary pathways, and transcript levels in tea seedlings. Here, GLU mainly metabolized to MPP and accumulated more in mature leaves than in tender ones. GLU catastrophically affected photosynthesis, leading to leaf chlorosis, and decreased Fv/Fm and chlorophyll content. Physiological and biochemical, metabolomics, and transcriptomics analyses were integrated. Showing that GLU disrupted the photosynthetic electron transport chain, triggered ROS and antioxidant system, and inhibited photosynthetic carbon fixation. GLU targeted glutamine synthetase (GS) leading to the accumulation of ammonium and the inhibition of key umami L-theanine, causing a disorder in nitrogen metabolism, especially for amino acids synthesis. Interestingly, biosynthesis of primary flavonoids was sacrificed for defensive phenolic acids and lignin formulation, leading to possible losses in nutrition and tenderness in leaves. This study revealed the defense intricacies and potential quality deterioration of tea plants responding to GLU stress. Valuable insights into detoxification mechanisms for non-target crops post-GLU exposure were offered.
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Affiliation(s)
- Huan Yu
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Dong Li
- School of Tropical Agriculture and Forestry, Hainan University, Haikou, Hainan 570228, China
| | - Yangliu Wu
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China
| | - Peijuan Miao
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Chunran Zhou
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Haiyan Cheng
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Qinyong Dong
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China
| | - Yingjie Zhao
- Guangxi Research Institute of Tea Science, Guilin 541004, China; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zhusheng Liu
- Guangxi Research Institute of Tea Science, Guilin 541004, China
| | - Li Zhou
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Canping Pan
- Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
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Duan Y, Wang G, Liang L, Wang M, Jiang J, Ma Y, Zhu X, Wu J, Fang W. Intercropping fruit trees in tea plantation improves soil properties and the formation of tea quality components. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 210:108574. [PMID: 38564979 DOI: 10.1016/j.plaphy.2024.108574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 03/11/2024] [Accepted: 03/27/2024] [Indexed: 04/04/2024]
Abstract
Intercropping has been recommended as a beneficial cropping practice for improving soil characteristic and tea quality. However, there is limited research on the effects of intercropping fruit trees on soil chemical properties, soil aggregate structure, and tea quality components. In this study, intercropping fruit trees, specifically loquats and citrus, had a significant impact on the total available nutrients, AMN, and AP in soil. During spring and autumn seasons, the soil large-macroaggregates (>2 mm) proportion increased by 5.93% and 19.03%, as well as 29.23% and 19.14%, respectively, when intercropping loquats and citrus. Similarly, intercropping waxberry resulted in a highest small-macroaggregates (0.25 mm-2 mm) proportion at 54.89% and 77.32%. Soil aggregate stability parameters of the R0.25, MWD, and GMD were generally considered better soil aggregate stability indicators, and significantly improved in intercropping systems. Intercropping waxberry with higher values for those aggregate stability parameters and lower D values, showed a better soil aggregate distribution, while intercropping loquats and citrus at higher levels of AMN and AP in different soil aggregate sizes. As the soil aggregate sizes increased, the AMN and AP contents gradually decreased. Furthermore, the enhanced levels of amino acids were observed under loquat, waxberry, and citrus intercropping in spring, which increased by 27.98%, 27.35%, and 26.21%, respectively. The contents of tea polyphenol and caffeine were lower under loquat and citrus intercropping in spring. These findings indicated that intercropping fruit trees, specifically loquat and citrus, have immense potential in promoting the green and sustainable development of tea plantations.
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Affiliation(s)
- Yu Duan
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Gang Wang
- Horticultural Station, Suzhou, 215000, China
| | - Luyao Liang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Menghe Wang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Jie Jiang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yuanchun Ma
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xujun Zhu
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Juan Wu
- Jiangsu vocational college of agriculture and forestry, Zhenjiang, 212400, China.
| | - Wanping Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China.
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Feng X, Wang H, Zhu Y, Ma J, Ke Y, Wang K, Liu Z, Ni L, Lin CC, Zhang Y, Liu Y. New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8760-8773. [PMID: 38536213 DOI: 10.1021/acs.jafc.3c09011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/18/2024]
Abstract
Roasting is pivotal for enhancing the flavor of Wuyi rock tea (WRT). A study investigated a novel compound that enhances the umami taste of WRT. Metabolomics of Shuixian tea (SXT) and Rougui tea (RGT) under light roasting (LR), medium roasting (MR), and heavy roasting (HR) revealed significant differences in nonvolatiles compounds. Compared LR reducing sugars and amino acids notably decreased in MR and HR, with l-alanine declining by 69%. Taste-guided fractionation identified fraction II-B as having high umami and sweet intensities. A surprising taste enhancer, N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (alapyridaine), was discovered and identified. It formed via the Maillard reaction, positively correlated with roasting in SXT and RGT. Alapyridaine levels were highest in SXT among the five oolong teas. Roasting tea with glucose increased alapyridaine levels, while EGCG inhibited its formation. HR-WRT exhibited enhanced umami and sweet taste, highlighting alapyridaine's impact on WRT's flavor profile. The formation of alapyridaine during the roasting process provides new insights into the umami and sweet perception of oolong tea.
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Affiliation(s)
- Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Haoli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jingke Ma
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yu Ke
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Kequn Wang
- Wuyi Mountain Yuanshui Yuantea Tea Culture Co., Ltd., Wuyi Mountain 354300, Fujian, China
| | - Zhibin Liu
- Institute of Food Science &Technology, Fuzhou University, Fuzhou 350108, Fujian, China
| | - Li Ni
- Institute of Food Science &Technology, Fuzhou University, Fuzhou 350108, Fujian, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu 30015, Taiwan, China
| | - Yin Zhang
- Key Lab of Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Lian Y, Li X, Lan Y, Li Z, Lin X, Huang J, Zhang B, Feng Z. Bibliometric and visual analysis in the field of tea in cancer from 2013 to 2023. Front Oncol 2024; 13:1296511. [PMID: 38273848 PMCID: PMC10808711 DOI: 10.3389/fonc.2023.1296511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Accepted: 12/26/2023] [Indexed: 01/27/2024] Open
Abstract
Objective Tea has been utilized in cancer research and is progressively gaining wider recognition, with its roles in cancer prevention and treatment being increasingly affirmed. The objective of this study is to investigate the current state and research hotspots in the field of tea's involvement in cancer research from 2013 to 2023, aiming to offer reference and direction for future studies. Methods We analyzed 4,789 articles published between 2013 and 2022 from the Web of Science database using VOSviewer, R software, and CiteSpace software. Result Tea-related cancer research showed an overall upward trend, with China leading in publications, followed by the United States, India, Japan, and Italy. China also had significant international collaborations, notably with Harvard University and the Egyptian Knowledge Bank. The 'Journal of Agricultural and Food Chemistry' was the most cited journal. Key topics included 'green tea,' 'cancer,' 'in vitro,' 'oxidative stress,' and 'apoptosis.' Research focused on tea's pharmacological effects, anticancer properties, mechanisms of natural compounds (e.g., polyphenols and EGCG), antioxidant and antimicrobial properties, and molecular mechanisms in cancer treatment. Conclusion Tea's potential as an anti-cancer medication is gaining global recognition. Our study provides a comprehensive analysis of tea-related cancer research from 2013 to 2023, guiding future investigations in this field.
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Affiliation(s)
- Yuanchu Lian
- Scientific Research Center, Guilin Medical University, Guilin, China
- Lingui Clinical College, Guilin Medical University, Guilin, China
| | - Xiating Li
- Department of Pharmacy, Guangxi Academy of Medical Sciences and the People’s Hospital of Guangxi Zhuang Autonomous Region, Nanning, China
| | - Ying Lan
- Department of Pharmacy, Guangxi Academy of Medical Sciences and the People’s Hospital of Guangxi Zhuang Autonomous Region, Nanning, China
| | - Zonghuai Li
- Scientific Research Center, Guilin Medical University, Guilin, China
- Lingui Clinical College, Guilin Medical University, Guilin, China
| | - Xiaoxin Lin
- Scientific Research Center, Guilin Medical University, Guilin, China
- Lingui Clinical College, Guilin Medical University, Guilin, China
| | - Jing’an Huang
- Scientific Research Center, Guilin Medical University, Guilin, China
- Lingui Clinical College, Guilin Medical University, Guilin, China
| | - Bo Zhang
- Scientific Research Center, Guilin Medical University, Guilin, China
| | - Zhongwen Feng
- Department of Pharmacy, Guangxi Academy of Medical Sciences and the People’s Hospital of Guangxi Zhuang Autonomous Region, Nanning, China
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Huang R, Wang Z, Wen W, Yao M, Liu H, Li F, Zhang S, Ni D, Chen L. Comprehensive dissection of variation and accumulation of free amino acids in tea accessions. HORTICULTURE RESEARCH 2024; 11:uhad263. [PMID: 38304331 PMCID: PMC10833077 DOI: 10.1093/hr/uhad263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 11/26/2023] [Indexed: 02/03/2024]
Abstract
Free amino acids (FAAs) positively determine the tea quality, notably theanine (Thea), endowing umami taste of tea infusion, which is the profoundly prevalent research in albino tea genetic resources. Therefore, 339 tea accessions were collected to study FAAs level for deciphering its variation and accumulation mechanism. Interestingly, alanine (Ala) and Thea which had the highest diversity index (H') value among three varieties of Camellia sinensis (L.) O. Kuntze were significantly higher than wild relatives (P < 0.05). The intraspecific arginine (Arg) and glutamine (Gln) contents in C. sinensis var. assamica were significantly lower than sinensis and pubilimba varieties. Moreover, the importance of interdependencies operating across FAAs and chlorophyll levels were highlighted via the cell ultrastructure, metabolomics, and transcriptome analysis. We then determined that the association between phytochrome interacting factor 1 (CsPIF1) identified by weighted gene co-expression network analysis (WGCNA) and Thea content. Intriguingly, transient knock-down CsPIF1 expression increased Thea content in tea plant, and the function verification of CsPIF1 in Arabidopsis also indicated that CsPIF1 acts as a negative regulator of Thea content by mainly effecting the genes expression related to Thea biosynthesis, transport, and hydrolysis, especially glutamate synthase (CsGOGAT), which was validated to be associated with Thea content with a nonsynonymous SNP by Kompetitive Allele-Specific PCR (KASP). We also investigated the interspecific and geographical distribution of this SNP. Taken together, these results help us to understand and clarify the variation and profile of major FAAs in tea germplasms and promote efficient utilization in tea genetic improvement and breeding.
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Affiliation(s)
- Rong Huang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhihua Wang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Weiwei Wen
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Mingzhe Yao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haoran Liu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Fang Li
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shuran Zhang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Dejiang Ni
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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Yu Q, Huang C, Zhu R, Lu D, Liu L, Lai J, Zhong X, Guan J, Zhou S, Tong Y, Wang Z, Chen P, Guo H, Chu Q, Gong S, Fan F. Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1). Food Res Int 2023; 173:113461. [PMID: 37803791 DOI: 10.1016/j.foodres.2023.113461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The increasing demand for tea consumption calls for the development of more products with distinct characteristics. The sensory quality of tencha is significantly determined by innate differences among tea cultivars. However, the correlations between the chemical composition and sensory traits of tencha are still unclear. To enhance the understanding of the flavor formation mechanism in tencha and further to develop new cultivars resources, we investigated non-volatiles and volatile metabolites as well as sensory traits in tencha from different tea cultivars (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1); the relationships between the flavor traits and non-volatiles/volatiles were further evaluated by partial least squares - discriminate analysis (PLS-DA), multiple factor analysis (MFA) and multidimensional alignment (MDA) analysis. A total of 64 non-volatiles and 116 volatiles were detected in all samples, among which 71 metabolites were identified as key flavor-chemical contributors involving amino acids, flavonol glycosides, flavones, catechins, ketones, alcohols, hydrocarbons, aldehydes, esters and acids. The levels of taste-related amino acids, flavonol glycosides and gallic acid varied significantly among the tencha samples made from different tea cultivars. All the samples exhibited typical quality characteristics of tencha. The tencha from Camellia sinensis cv. Longjing 43 and Camellia sinensis cv. Baiye 1 (cultivated in the open) exhibited higher levels of amino acids and gallic acid, which were associated with the umami taste and mellow taste of tea infusion. Abundant flavonol glycosides were related to the astringency, while partial tri-glycosides specifically quercetin-3-O-galactoside-rhamnoside-glucoside and total of flavonol galactoside-rhamnoside-glucoside were associated with mellow taste. The floral alcohols were identified as significant contributors to the refreshing aroma traits of tencha. The green, almond-like, acidic and fruity odorants were associated with a green and fresh aroma, while the green, cheesy and waxy odorants such as ketones, esters, acids and hydrocarbons were associated with seaweed-like aroma. This study provides insight into sensory-related chemical profiles of tencha from different tea cultivars, supplying valuable information on flavor and quality identification for tencha.
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Affiliation(s)
- Qiuwen Yu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Chuangsheng Huang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ruolan Zhu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Debiao Lu
- Zhejiang Agricultural Technical Extension Center, Hangzhou 310020, P.R. China
| | - Liping Liu
- Huzhou Agricultural and Rural Bureau, Huzhou 313000, P.R. China
| | - Jianhong Lai
- Anji Agricultural and Rural Bureau, Anji 313300, P.R. China
| | - Xinyao Zhong
- Changxing Agricultural and Rural Bureau, Changxing 313100, P.R. China
| | - Jueshan Guan
- Zhejiang Teaworld Food Co., Ltd, Changxing 313113, P.R. China
| | - Senjie Zhou
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Yilin Tong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Zipei Wang
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Ping Chen
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Haowei Guo
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Qiang Chu
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China
| | - Shuying Gong
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
| | - Fangyuan Fan
- Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, P.R. China.
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9
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Li Y, Zhang C, Ma C, Chen L, Yao M. Transcriptome and Biochemical Analyses of a Chlorophyll-Deficient Bud Mutant of Tea Plant ( Camellia sinensis). Int J Mol Sci 2023; 24:15070. [PMID: 37894753 PMCID: PMC10606798 DOI: 10.3390/ijms242015070] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/08/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Tea leaf-color mutants have attracted increasing attention due to their accumulation of quality-related biochemical components. However, there is limited understanding of the molecular mechanisms behind leaf-color bud mutation in tea plants. In this study, a chlorina tea shoot (HY) and a green tea shoot (LY) from the same tea plant were investigated using transcriptome and biochemical analyses. The results showed that the chlorophyll a, chlorophyll b, and total chlorophyll contents in the HY were significantly lower than the LY's, which might have been caused by the activation of several genes related to chlorophyll degradation, such as SGR and CLH. The down-regulation of the CHS, DFR, and ANS involved in flavonoid biosynthesis might result in the reduction in catechins, and the up-regulated GDHA and GS2 might bring about the accumulation of glutamate in HY. RT-qPCR assays of nine DEGs confirmed the RNA-seq results. Collectively, these findings provide insights into the molecular mechanism of the chlorophyll deficient-induced metabolic change in tea plants.
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Affiliation(s)
| | | | | | | | - Mingzhe Yao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (Y.L.); (C.Z.); (C.M.); (L.C.)
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10
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Liu D, Wei K, Zhang C, Liu H, Gong Y, Ye Y, Chen J, Yao M, Chen L, Ma C. The potential effects of chlorophyll-deficient mutation and tree_age on the accumulation of amino acid components in tea plants. Food Chem 2023; 411:135527. [PMID: 36701915 DOI: 10.1016/j.foodchem.2023.135527] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/23/2022] [Accepted: 01/18/2023] [Indexed: 01/22/2023]
Abstract
Albino tea has been receiving growing attention on the tea market due to its attractive appearance and fresh taste, mainly caused by high amino acid contents. Here, variations in the contents of five free amino acids in relation to pigment contents and tree age in two hybrid populations'Longjin 43'(♀) × 'Baijiguan'(♂) and 'Longjin 43'(♀) ×'Huangjinya'(♂) with 334 first filial generation individuals including chlorophyll-deficient and normal tea plants were investigated. The data showed that the contents of main amino acids in all filial generation gradually decreased as plant age increased. Principal component analysis indicated that the amino acid content of individual plant tended to be stable with the growth of plants. Correlation analysis clarified that several main amino acids were significantly negatively correlated with chlorophyll a, chlorophyll b and carotenoid contents. Our results showed that the accumulation of amino acids in tea plant was closely related to leaf color variation and the tree age during growing period.
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Affiliation(s)
- Dingding Liu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Kang Wei
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chenyu Zhang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haoran Liu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yang Gong
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuanyuan Ye
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jiedan Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Mingzhe Yao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Liang Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chunlei Ma
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
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11
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Chang M, Ma J, Sun Y, Tian L, Liu L, Chen Q, Zhang Z, Wan X, Sun J. γ-Glutamyl-transpeptidase CsGGT2 functions as light-activated theanine hydrolase in tea plant (Camellia sinensis L.). PLANT, CELL & ENVIRONMENT 2023; 46:1596-1609. [PMID: 36757089 DOI: 10.1111/pce.14561] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 01/31/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
Theanine is an important secondary metabolite endowing tea with umami taste and health effects. It is essential to explore the metabolic pathway and regulatory mechanism of theanine to improve tea quality. Here, we demonstrated that the expression patterns of CsGGT2 (γ-glutamyl-transpeptidase), participated in theanine synthesis in vitro in our previous research, are significantly different in the aboveground and underground tissues of tea plants and regulated by light. Light up-regulated the expression of CsHY5, directly binding to the promoter of CsGGT2 and acting as an activator of CsGGT2, with a negative correlation with theanine accumulation. The enzyme activity assays and transient expression in Nicotiana benthamiana showed that CsGGT2, acting as bifunctional protein, synthesize and degrade theanine in vitro and in planta. The results of enzyme kinetics, Surface plasmon resonance (SPR) assays and targeted gene-silencing assays showed that CsGGT2 had a higher substrate affinity of theanine than that of ethylamine, and performed a higher theanine degradation catalytic efficiency. Therefore, light mediates the degradation of theanine in different tissues by regulating the expression of the theanine hydrolase CsGGT2 in tea plants, and these results provide new insights into the degradation of theanine mediated by light in tea plants.
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Affiliation(s)
- Manman Chang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Jingyu Ma
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Ying Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Liying Tian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Jun Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
- College of Horticulture, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
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12
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Yang G, Meng Q, Shi J, Zhou M, Zhu Y, You Q, Xu P, Wu W, Lin Z, Lv H. Special tea products featuring functional components: Health benefits and processing strategies. Compr Rev Food Sci Food Saf 2023; 22:1686-1721. [PMID: 36856036 DOI: 10.1111/1541-4337.13127] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 12/08/2022] [Accepted: 01/31/2023] [Indexed: 03/02/2023]
Abstract
The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O-methylated catechin-rich tea, γ-aminobutyric acid-rich tea, low-caffeine tea, and selenium-rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health-promoting effects, improving flavor quality, and elucidating the interactions between functional components.
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Affiliation(s)
- Gaozhong Yang
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Meng
- College of Food Science, Southwest University, Chongqing, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Mengxue Zhou
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Qiushuang You
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China.,Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou, China
| | - Wenliang Wu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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13
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Chen Z, Lin S, Chen T, Han M, Yang T, Wang Y, Bao S, Shen Z, Wan X, Zhang Z. Haem Oxygenase 1 is a potential target for creating etiolated/albino tea plants ( Camellia sinensis) with high theanine accumulation. HORTICULTURE RESEARCH 2023; 10:uhac269. [PMID: 37533676 PMCID: PMC10390853 DOI: 10.1093/hr/uhac269] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 12/01/2022] [Indexed: 08/04/2023]
Abstract
Theanine content is highly correlated with sensory quality and health benefits of tea infusion. The tender shoots of etiolated and albino tea plants contain higher theanine than the normal green tea plants and are valuable materials for high quality green tea processing. However, why these etiolated or albino tea plants can highly accumulate theanine is largely unknown. In this study, we observed an Arabidopsis etiolated mutant hy1-100 (mutation in Haem Oxygenase 1, HO1) that accumulated higher levels of glutamine (an analog of theanine). We therefore identified CsHO1 in tea plants and found CsHO1 is conserved in amino acid sequences and subcellular localization with its homologs in other plants. Importantly, CsHO1 expression in the new shoots was much lower in an etiolated tea plants 'Huangkui' and an albino tea plant 'Huangshan Baicha' than that in normal green tea plants. The expression levels of CsHO1 were negatively correlated with theanine contents in these green, etiolated and albino shoots. Moreover, CsHO1 expression levels in various organs and different time points were also negatively correlated with theanine accumulation. The hy1-100 was hypersensitive to high levels of theanine and accumulated more theanine under theanine feeding, and these phenotypes were rescued by the expression of CsHO1 in this mutant. Transient knockdown CsHO1 expression in the new shoots of tea plant using antisense oligonucleotides (asODN) increased theanine accumulation. Collectively, these results demonstrated CsHO1 negatively regulates theanine accumulation in tea plants, and that low expression CsHO1 likely contributes to the theanine accumulation in etiolated/albino tea plants.
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Affiliation(s)
| | | | - Tingting Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Mengxue Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Tianyuan Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Yan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Shilai Bao
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- School of Life Sciences, University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Zhougao Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
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14
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Yang J, Zhou H, Liu Y, Wang H, Xu Y, Huang J, Lei P. Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100143. [PMID: 36389341 PMCID: PMC9640954 DOI: 10.1016/j.fochms.2022.100143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/21/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
Abstract
Green teas produced from white (NB) and yellow (HJY) shoots have distinct flavor. Concentrations of non-galloylated catechins and amino acids are high in NB teas. HJY green teas contain high concentration of galloylated catechins. CsTA and CsPDX2.1 (involved in catabolism) are highly expressed in HJY tea shoots. Total concentration of volatile compounds is higher in HJY than in NB green teas.
Green tea processed from albino tea varieties often has umami taste and fresh aroma. This study identified green teas made from two types of albino tea cultivar, one having the white shoots (called Naibai, NB) and the other having the yellow shoots (called Huangjinya, HJY). Taste compounds analyses showed that galloylated catechins were highly concentrated in HJY green teas, whereas non-galloylated catechins and amino acids were more abundant in NB green teas. CsTA (involved in the catabolism of galloylated catechins) showed high expression in HJY tea shoots, resulting in gallic acid as a precursor for β-glucogallin biosynthesis being abundant in HJY. CsPDX2.1 (responsible for theanine hydrolyzation) had a lower expression level in NB than HJY shoots. Fatty acid–derived volatiles (FADVs), glycosidically bound volatiles (GBVs) and carotenoid–derived volatiles (CDVs) were highly concentrated in HJY green teas, whereas amino acids–derived volatiles were highly concentrated in NB green teas.
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15
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Mei X, Zhang K, Lin Y, Su H, Lin C, Chen B, Yang H, Zhang L. Metabolic and Transcriptomic Profiling Reveals Etiolated Mechanism in Huangyu Tea ( Camellia sinensis) Leaves. Int J Mol Sci 2022; 23:ijms232315044. [PMID: 36499369 PMCID: PMC9740216 DOI: 10.3390/ijms232315044] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/26/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
Leaf color is one of the key factors involved in determining the processing suitability of tea. It relates to differential accumulation of flavor compounds due to the different metabolic mechanisms. In recent years, photosensitive etiolation or albefaction is an interesting direction in tea research field. However, the molecular mechanism of color formation remains unclear since albino or etiolated mutants have different genetic backgrounds. In this study, wide-target metabolomic and transcriptomic analyses were used to reveal the biological mechanism of leaf etiolation for 'Huangyu', a bud mutant of 'Yinghong 9'. The results indicated that the reduction in the content of chlorophyll and the ratio of chlorophyll to carotenoids might be the biochemical reasons for the etiolation of 'Huangyu' tea leaves, while the content of zeaxanthin was significantly higher. The differentially expressed genes (DEGs) involved in chlorophyll and chloroplast biogenesis were the biomolecular reasons for the formation of green or yellow color in tea leaves. In addition, our results also revealed that the changes of DEGs involved in light-induced proteins and circadian rhythm promoted the adaptation of etiolated tea leaves to light stress. Variant colors of tea leaves indicated different directions in metabolic flux and accumulation of flavor compounds.
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Affiliation(s)
- Xin Mei
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Kaikai Zhang
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Yongen Lin
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Hongfeng Su
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Chuyuan Lin
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Baoyi Chen
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Haijun Yang
- Center for Basic Experiments and Practical Training, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (H.Y.); (L.Z.); Tel.: +86-020-8528-0542 (L.Z.)
| | - Lingyun Zhang
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (H.Y.); (L.Z.); Tel.: +86-020-8528-0542 (L.Z.)
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16
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Chen T, Ma J, Li H, Lin S, Dong C, Xie Y, Yan X, Zhang S, Yang T, Wan X, Zhang Z. CsGDH2.1 negatively regulates theanine accumulation in late-spring tea plants ( Camellia sinensis var. sinensis). HORTICULTURE RESEARCH 2022; 10:uhac245. [PMID: 36643747 PMCID: PMC9832843 DOI: 10.1093/hr/uhac245] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Accepted: 10/23/2022] [Indexed: 06/17/2023]
Abstract
Theanine, a unique and the most abundant non-proteinogenic amino acid in tea plants, endows tea infusion with the umami taste and anti-stress effects. Its content in tea correlates highly with green tea quality. Theanine content in new shoots of tea plants is high in mid-spring and greatly decreases in late spring. However, how the decrease is regulated is largely unknown. In a genetic screening, we observed that a yeast mutant, glutamate dehydrolase 2 (gdh2), was hypersensitive to 40 mM theanine and accumulated more theanine. This result implied a role of CsGDH2s in theanine accumulation in tea plants. Therefore, we identified the two homologs of GDH2, CsGDH2.1 and CsGDH2.2, in tea plants. Yeast complementation assay showed that the expression of CsGDH2.1 in yeast gdh2 mutant rescued the theanine hypersensitivity and hyperaccumulation of this mutant. Subcellular localization and tissue-specific expression showed CsGDH2.1 localized in the mitochondria and highly expressed in young tissues. Importantly, CsGDH2.1 expression was low in early spring, and increased significantly in late spring, in the new shoots of tea plants. These results all support the idea that CsGDH2.1 regulates theanine accumulation in the new shoots. Moreover, the in vitro enzyme assay showed that CsGDH2.1 had glutamate catabolic activity, and knockdown of CsGDH2.1 expression increased glutamate and theanine accumulation in the new shoots of tea plants. These findings suggested that CsGDH2.1-mediated glutamate catabolism negatively regulates theanine accumulation in the new shoots in late spring, and provides a functional gene for improving late-spring green tea quality.
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Affiliation(s)
| | | | | | - Shijia Lin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Chunxia Dong
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yunxia Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiaomei Yan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Shupei Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Tianyuan Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
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17
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Wang M, Yang J, Li J, Zhou X, Xiao Y, Liao Y, Tang J, Dong F, Zeng L. Effects of temperature and light on quality-related metabolites in tea [Camellia sinensis (L.) Kuntze] leaves. Food Res Int 2022; 161:111882. [DOI: 10.1016/j.foodres.2022.111882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/30/2022] [Accepted: 08/25/2022] [Indexed: 11/15/2022]
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18
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Li J, Xiao Y, Zhou X, Liao Y, Wu S, Chen J, Qian J, Yan Y, Tang J, Zeng L. Characterizing the cultivar-specific mechanisms underlying the accumulation of quality-related metabolites in specific Chinese tea (Camellia sinensis) germplasms to diversify tea products. Food Res Int 2022; 161:111824. [DOI: 10.1016/j.foodres.2022.111824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/03/2022] [Accepted: 08/19/2022] [Indexed: 12/25/2022]
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Cai WH, Zheng XQ, Liang YR. High-Light-Induced Degradation of Photosystem II Subunits’ Involvement in the Albino Phenotype in Tea Plants. Int J Mol Sci 2022; 23:ijms23158522. [PMID: 35955658 PMCID: PMC9369412 DOI: 10.3390/ijms23158522] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/27/2022] [Accepted: 07/28/2022] [Indexed: 11/16/2022] Open
Abstract
The light-sensitive (LS) albino tea plant grows albinic shoots lacking chlorophylls (Chls) under high-light (HL) conditions, and the albinic shoots re-green under low light (LL) conditions. The albinic shoots contain a high level of amino acids and are preferential materials for processing quality green tea. The young plants of the albino tea cultivars are difficult to be cultivated owing to lacking Chls. The mechanisms of the tea leaf bleaching and re-greening are unknown. We detected the activity and composition of photosystem II (PSII) subunits in LS albino tea cultivar “Huangjinya” (HJY), with a normal green-leaf cultivar “Jinxuan” (JX) as control so as to find the relationship of PSII impairment to the albino phenotype in tea. The PSII of HJY is more vulnerable to HL-stress than JX. HL-induced degradation of PSII subunits CP43, CP47, PsbP, PsbR. and light-harvest chlorophyll–protein complexes led to the exposure and degradation of D1 and D2, in which partial fragments of the degraded subunits were crosslinked to form larger aggregates. Two copies of subunits PsbO, psbN, and Lhcb1 were expressed in response to HL stress. The cDNA sequencing of CP43 shows that there is no difference in sequences of PsbC cDNA and putative amino acids of CP43 between HJY and JX. The de novo synthesis and/or repair of PSII subunits is considered to be involved in the impairment of PSII complexes, and the latter played a predominant role in the albino phenotype in the LS albino tea plant.
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20
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Xu YX, Yang L, Lei YS, Ju RN, Miao SG, Jin SH. Integrated transcriptome and amino acid profile analyses reveal novel insights into differential accumulation of theanine in green and yellow tea cultivars. TREE PHYSIOLOGY 2022; 42:1501-1516. [PMID: 35146518 DOI: 10.1093/treephys/tpac016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/04/2022] [Indexed: 06/14/2023]
Abstract
Tea cultivars with yellow- or white-leaf variations have a high economic value due to their high amino acid (especially theanine) concentration. However, the dynamic changes of amino acid components (especially theanine) and related gene expression during new shoot development in these cultivars are still unclear. In this study, 264 tea samples from four representative varieties picked during the harvest period in spring were analyzed for their amino acid profiles. The dynamic change rules of ethylamine and 19 amino acids were summarized in normal green and yellow cultivars during new shoot development. Interestingly, the theanine concentration in the yellow cultivar was significantly higher than that in the green cultivar, and increased gradually as the leaves matured until they reached a maximum in the one bud and three leaves stage. The amino acid concentration in the leaves of the yellow cultivar increased significantly with leaf position, which was generally in contrast to the normal green cultivar. Transcriptome and correlation analyses revealed that CsGS1, CsPDX2, CsGGP5, CsHEMA3 and CsCLH4 might be the key genes potentially responsible for the differential accumulation of theanine in green and yellow tea cultivars. These results provide further information for the utilization and improvement of tea plants.
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Affiliation(s)
- Yan-Xia Xu
- Jiyang College, Zhejiang A&F University, 66 Puyang Road, Zhuji, Zhejiang 311800, China
- Zhejiang Provincial Key Laboratory of Forest Aromatic Plants-based Healthcare Functions, Zhejiang A &F University, 666 Wusu Street, Lin'an, Zhejiang 311300, China
| | - Long Yang
- Jiyang College, Zhejiang A&F University, 66 Puyang Road, Zhuji, Zhejiang 311800, China
| | - Yun-Sheng Lei
- Jiyang College, Zhejiang A&F University, 66 Puyang Road, Zhuji, Zhejiang 311800, China
| | - Rui-Na Ju
- Jiyang College, Zhejiang A&F University, 66 Puyang Road, Zhuji, Zhejiang 311800, China
| | - Shu-Gang Miao
- Jiyang College, Zhejiang A&F University, 66 Puyang Road, Zhuji, Zhejiang 311800, China
| | - Song-Heng Jin
- Jiyang College, Zhejiang A&F University, 66 Puyang Road, Zhuji, Zhejiang 311800, China
- The Nurturing Station for the State Key Laboratory of Subtropical Silviculture, School of Forestry and Biotechnology, Zhejiang A&F University, 666 Wusu Street, Lin'an, Zhejiang 311300, China
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21
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Zhou B, Chen Y, Zeng L, Cui Y, Li J, Tang H, Liu J, Tang J. Soil nutrient deficiency decreases the postharvest quality-related metabolite contents of tea (Camellia sinensis (L.) Kuntze) leaves. Food Chem 2022; 377:132003. [PMID: 35008025 DOI: 10.1016/j.foodchem.2021.132003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 11/10/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
The long-term cultivation of tea plants without fertilization can severely decrease yield, but it remains unclear whether this soil nutrient deficiency affects tea quality. In this study, tea plants (Camellia sinensis (L.) Kuntze) cultivated in unfertilized soil for 11 years were analyzed. The soil nutrient deficiency down-regulated protochlorophyllide oxidoreductase-encoding gene expression, which adversely affected chlorophyll biosynthesis, ultimately leading to leaf etiolation. Because of decreased synthesis and increased degradation in response to nutrient deficiency, l-theanine content decreased to 11.4% of the control level, which increased the phenol-ammonia ratio and decreased taste quality. Soil nutrient deficiency also decreased the abundance of many aroma compounds (e.g., green leaf volatile, linalool and its oxides, and methyl salicylate). Thus, nutrient deficiency adversely influences tea color, taste, and aroma. This study provides researchers and tea growers with important information regarding the effects of soil nutrient deficiency on tea quality and the rational fertilization of tea gardens.
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Affiliation(s)
- Bo Zhou
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Yiyong Chen
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Yingying Cui
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Hao Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Jiayu Liu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Jinchi Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China.
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22
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Li MY, Liu HY, Wu DT, Kenaan A, Geng F, Li HB, Gunaratne A, Li H, Gan RY. L-Theanine: A Unique Functional Amino Acid in Tea ( Camellia sinensis L.) With Multiple Health Benefits and Food Applications. Front Nutr 2022; 9:853846. [PMID: 35445053 PMCID: PMC9014247 DOI: 10.3389/fnut.2022.853846] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 02/14/2022] [Indexed: 11/24/2022] Open
Abstract
Tea (Camellia sinensis L.) is a very popular health drink and has attracted increasing attention in recent years due to its various bioactive substances. Among them, L-theanine, a unique free amino acid, is one of the most important substances in tea and endows tea with a special flavor. Moreover, L-theanine is also a bioactive compound with plenty of health benefits, including antioxidant, anti-inflammatory, neuroprotective, anticancer, metabolic regulatory, cardiovascular protective, liver and kidney protective, immune regulatory, and anti-obesity effects. Due to the unique characteristics and beneficial functions, L-theanine has potential applications in the development of functional foods. This review summarized the influencing factors of L-theanine content in teas, the main health benefits and related molecular mechanisms of L-theanine, and its applications in food, understanding of which can provide updated information for the further research of L-theanine.
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Affiliation(s)
- Ming-Yue Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China.,Research Center for Plants and Human Health, Chengdu National Agricultural Science and Technology Center, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Chengdu National Agricultural Science and Technology Center, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ahmad Kenaan
- National Graphene Institute, The University of Manchester, Manchester, United Kingdom
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka
| | - Hang Li
- Research Center for Plants and Human Health, Chengdu National Agricultural Science and Technology Center, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Ren-You Gan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China.,Research Center for Plants and Human Health, Chengdu National Agricultural Science and Technology Center, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
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23
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Lin S, Chen Z, Chen T, Deng W, Wan X, Zhang Z. Theanine metabolism and transport in tea plants ( Camellia sinensis L.): advances and perspectives. Crit Rev Biotechnol 2022; 43:327-341. [PMID: 35430936 DOI: 10.1080/07388551.2022.2036692] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Theanine, a tea plant-specific non-proteinogenic amino acid, is the most abundant free amino acid in tea leaves. It is also one of the most important quality components of tea because it endows the "umami" taste, relaxation-promoting, and many other health benefits of tea infusion. Its content in tea leaves is directly correlated with the quality and price of green tea. Theanine biosynthesis primarily occurs in roots and is transported to new shoots in tea plants. Recently, great advances have been made in theanine metabolism and transport in tea plants. Along with the deciphering of the genomic sequences of tea plants, new genes in theanine metabolic pathway were discovered and functionally characterized. Theanine transporters were identified and were characterized on the affinity for: theanine, substrate specificity, spatiotemporal expression, and the role in theanine root-to-shoot transport. The mechanisms underlying the regulation of theanine accumulation by: cultivars, seasons, nutrients, and environmental factors are also being rapidly uncovered. Transcription factors were identified to be critical regulators of theanine biosynthesis. In this review, we summarize the progresses in theanine: biosynthesis, catabolism, and transport processes. We also discuss the future studies on theanine in tea plants, and application of the knowledge to crops to synthesize theanine to improve the health-promoting quality of non-tea crops.
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Affiliation(s)
- Shijia Lin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Ziping Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Tingting Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Weiwei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
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24
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Chen Y, Luo L, Hu S, Gan R, Zeng L. The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review. Crit Rev Food Sci Nutr 2022; 63:7065-7090. [PMID: 35236179 DOI: 10.1080/10408398.2022.2040417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Hyperuricemia is an abnormal purine metabolic disease that occurs when there is an excess of uric acid in the blood, associated with cardiovascular diseases, hypertension, gout, and renal disease. Dietary intervention is one of the most promising strategies for preventing hyperuricemia and controlling uric acid concentrations. Tea (Camellia sinensis) is known as one of the most common beverages and the source of dietary polyphenols. However, the effect of tea on hyperuricemia is unclear. Recent evidence shows that a lower risk of hyperuricemia is associated with tea intake. To better understand the anti-hyperuricemia effect of tea, this review first briefly describes the pathogenesis of hyperuricemia and the processing techniques of different types of tea. Next, the epidemiological and experimental studies of tea and its bioactive compounds on hyperuricemia in recent years were reviewed. Particular attention was paid to the anti-hyperuricemia mechanisms targeting the hepatic uric acid synthase, renal uric acid transporters, and intestinal microbiota. Additionally, the desirable intake of tea for preventing hyperuricemia is provided. Understanding the anti-hyperuricemia effect and mechanisms of tea can better utilize it as a preventive dietary strategy.HighlightsHigh purine diet, excessive alcohol/fructose consumption, and less exercise/sleep are the induction factors of hyperuricemia.Tea and tea compounds showed alleviated effects for hyperuricemia, especially polyphenols.Tea (containing caffeine or not) is not associated with a higher risk of hyperuricemia.Xanthine oxidase inhibition (reduce uric acid production), Nrf2 activation, and urate transporters regulation (increase uric acid excretion) are the potential molecular targets of anti-hyperuricemic effect of tea.About 5 g tea intake per day may be beneficial for hyperuricemia prevention.
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Affiliation(s)
- Yu Chen
- College of Food Science, Southwest University, Chongqing, China
| | - Liyong Luo
- College of Food Science, Southwest University, Chongqing, China
- College of Food Science, Tea Research Institute, Southwest University, Chongqing, China
| | - Shanshan Hu
- College of Food Science, Southwest University, Chongqing, China
| | - Renyou Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center, Chengdu, China
| | - Liang Zeng
- College of Food Science, Southwest University, Chongqing, China
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25
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Cheng H, Wu W, Liu X, Wang Y, Xu P. Transcription factor CsWRKY40 regulates L-theanine hydrolysis by activating the CsPDX2.1 promoter in tea leaves during withering. HORTICULTURE RESEARCH 2022; 9:uhac025. [PMID: 35184176 PMCID: PMC9055099 DOI: 10.1093/hr/uhac025] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/17/2022] [Accepted: 01/26/2022] [Indexed: 05/11/2023]
Abstract
L-Theanine is a crucial secondary metabolite in tea and positively determines the potential quality and health benefits of tea products. Previous work found the content of L-theanine decreased during withering process, while the specific mechanism is still unknown. Here, weighted gene co-expression network analysis (WGCNA) was performed based on the transcriptome data obtained previously. The key hydrolysis gene CsPDX2.1 in L-theanine metabolism and seven candidate transcription factors were screened out. Among those transcription factors, CsWRKY40 presented the strongest activation on the CsPDX2.1 promoter (373.18-fold) by binding to W box element based on the dual luciferase assay and EMSA results. Meanwhile, CsWRKY40 protein was located in the nucleoplasm, while CsPDX2.1 was found in both the nucleoplasm and cytoplasm. Furthermore, it was confirmed that the water loss of tea leaves was the critical factor affecting the contents of ABA and L-theanine by activating the expression of CsPDX2.1 and CsPDX2.1 based on the analysis of the withering model, water-retention model and water-loss model. Our results provide a new insight into revealing the regulation mechanism of L-theanine hydrolysis metabolism.
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Affiliation(s)
- Haiyan Cheng
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
| | - Wei Wu
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Xiaofen Liu
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
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Huang R, Wang JY, Yao MZ, Ma CL, Chen L. Quantitative trait loci mapping for free amino acid content using an albino population and SNP markers provides insight into the genetic improvement of tea plants. HORTICULTURE RESEARCH 2022; 9:6510850. [PMID: 35040977 PMCID: PMC8788373 DOI: 10.1093/hr/uhab029] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/02/2021] [Accepted: 09/20/2021] [Indexed: 05/07/2023]
Abstract
Free amino acids are one of the main chemical components in tea, and they contribute to the pleasant flavor, function, and quality of tea, notably the level of theanine. Here, a high-density genetic map was constructed to characterize quantitative trait loci (QTLs) for free amino acid content. A total of 2688 polymorphic SNP markers were obtained using genotyping-by-sequencing (GBS) based on 198 individuals derived from a pseudotestcross population of "Longjing 43" × "Baijiguan", which are elite and albino tea cultivars, respectively. The 1846.32 cM high-density map with an average interval of 0.69 cM was successfully divided into 15 linkage groups (LGs) ranging from 93.41 cM to 171.28 cM. Furthermore, a total of 4 QTLs related to free amino acid content (theanine, glutamate, glutamine, aspartic acid and arginine) identified over two years were mapped to LG03, LG06, LG11 and LG14. The phenotypic variation explained by these QTLs ranged from 11.8% to 23.7%, with an LOD score from 3.56 to 7.7. Furthermore, several important amino acid metabolic pathways were enriched based on the upregulated differentially expressed genes (DEGs) among the offspring. These results will be essential for fine mapping genes involved in amino acid pathways and diversity, thereby providing a promising avenue for the genetic improvement of tea plants.
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Affiliation(s)
- Rong Huang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jun-Ya Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Ming-Zhe Yao
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Chun-Lei Ma
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Corresponding authors: E-mail: ,
| | - Liang Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Corresponding authors: E-mail: ,
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27
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Yu P, Huang H, Zhao X, Zhong N, Zheng H. Dynamic variation of amino acid content during black tea processing: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
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28
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Li R, Luo W, Liu Y, Chen C, Chen S, Yang J, Wu P, Lv X, Liu Z, Ni L, Han J. The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture. Curr Res Food Sci 2022; 5:1320-1329. [PMID: 36072509 PMCID: PMC9441299 DOI: 10.1016/j.crfs.2022.07.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/11/2022] [Accepted: 07/25/2022] [Indexed: 11/28/2022] Open
Abstract
At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea stalk, was used to produce fermented tea beverages. In addition, the residual components of matrices and bacterial metabolites were measured, as well as the sensory quality of the beverage was evaluated. Subsequently, the determination of monosaccharides, volatile aroma profile, free amino acids, biogenic amines and organic acids, and several functional substances involving γ-aminobutyric acid (GABA), polyphenols, caffeine and L-theanine were carried out. The results revealed that glucose, fructose, mannose and xylose are principal carbon source of Lactobacillus plantarum RLL68 during the fermentation; moreover, the abundance of aromatic substances is varied dramatically and the characteristic flavors of the beverages, particularly fermentation for 48 h and 72 h, are imparted with sweet and fruity odor on the basis of initial nutty and floral odor; Meanwhile, the organoleptic qualities of fermented beverages is also enhanced. Furthermore, the levels of organic acids and GABA are elevated, while the bitter amino acids, as well as some bioactive substances including tea polyphenols and L-theanine are declined; Besides, the caffeine level almost remains constant, and quite low levels of various biogenic amines are also observed. The results of this study will provide the theoretical basis to steer and control the flavor and quality of the fermented tea beverages in the future. The dynamic variation of characteristic metabolites of the beverage was elucidated. The characteristic flavors changed from nutty and floral to sweet and fruity. L. plantarum fermentation bring both beneficial and adverse impacts.
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Affiliation(s)
- Ruili Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Weibo Luo
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Yifeng Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
- Fujian Research Institute of Cereal and Oil Science and Technology, Fuzhou, 350025, China
| | - Chi Chen
- Fujian Vocational College of Agriculture, College of Modern Agricultural Engineering, Fuzhou, 350303, Fujian, China
| | - Shunxian Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jie Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Peifen Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zhibin Liu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jinzhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
- Corresponding author.
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Mei X, Lin C, Wan S, Chen B, Wu H, Zhang L. A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in "Yinghong 9" and "Huangyu" Teas ( Camellia sinensis). FRONTIERS IN PLANT SCIENCE 2021; 12:767724. [PMID: 34970283 PMCID: PMC8712721 DOI: 10.3389/fpls.2021.767724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 11/16/2021] [Indexed: 06/14/2023]
Abstract
"Yinghong 9" is a widely cultivated large-leaf variety in South China, and the black tea made from it has a high aroma and strong sweet flavor. "Huangyu" is a light-sensitive tea variety with yellow leaves. It was cultivated from the bud-mutation of "Yinghong 9" and has a very low level of chlorophyll during young shoot development. Due to chlorophyll being involved in carbon fixation and assimilation, the changes in photosynthesis might potentially affect the accumulation of flavor metabolites, as well as the quality of "Huangyu" tea. Although "Huangyu" has a golden yellow color and high amino acid content, the mechanism underlying the formation of leaf color and drinking value remains unclear. The widely targeted metabolomics and GC-MS analysis were performed to reveal the differences of key metabolites in fresh and fermented leaves between "Yinghong 9" and "Huangyu." The results showed that tea polyphenols, total chlorophyll, and carotenoids were more abundant in "Yinghong 9." Targeted metabolomics analysis indicated that kaempferol-3-glycoside was more abundant in "Yinghong 9," while "Huangyu" had a higher ratio of kaempferol-3-glucoside to kaempferol-3-galactoside. Compared with "Yinghong 9" fresh leaves, the contents of zeaxanthin and zeaxanthin palmitate were significantly higher in "Huangyu." The contents of α-farnesene, β-cyclocitral, nerolidol, and trans-geranylacetone, which were from carotenoid degradation and involved in flowery-fruity-like flavor in "Huangyu" fermented leaves, were higher than those of "Yinghong 9." Our results indicated that "Huangyu" was suitable for manufacturing non-fermented tea because of its yellow leaf and flowery-fruity-like compounds from carotenoid degradation.
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Affiliation(s)
- Xin Mei
- College of Horticulture, South China Agricultural University, Guangzhou, China
- College of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, China
| | - Chuyuan Lin
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Shihua Wan
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Baoyi Chen
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, China
| | - Lingyun Zhang
- College of Horticulture, South China Agricultural University, Guangzhou, China
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30
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Yu Y, Kou X, Gao R, Chen X, Zhao Z, Mei H, Li J, Jeyaraj A, Thangaraj K, Periakaruppan R, Zhuang J, Chen X, Arkorful E, Li X. Glutamine Synthetases Play a Vital Role in High Accumulation of Theanine in Tender Shoots of Albino Tea Germplasm "Huabai 1". JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13904-13915. [PMID: 34775761 DOI: 10.1021/acs.jafc.1c04567] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Theanine (N-ethyl-γ-l-glutamine) is a special nonprotein amino acid that contributes to the umami taste and health function of tea. Although recent studies on tea breeding have focused on albino tea because of its umami taste, a factor of higher theanine concentration, the mechanism of biosynthesis of l-theanine is still unclear. In this study, four glutamine synthetase genes (CsGSs) were obtained and functionally characterized by overexpressing them in Arabidopsis. The enzyme activities of the purified CsGS proteins from Escherichia coli were detected. The results showed that CsGSs have a dual function in the synthesis of glutamine and theanine in vivo and in vitro. Interestingly, l-theanine was abundantly synthesized in the tender shoots of "Huabai 1". In the white tender shoots, the cytosol CsGS1.2 might exhibit increased expression to compensate for decreasing levels of chloroplast CsGS2, which plays a vital role in high accumulation of theanine in "Huabai 1". In addition, CsGS2 was most likely the key l-theanine synthases in green tissues of tea. The present findings will provide basis for and considerably broaden the scope of understanding the function of CsGSs and the mechanism of l-theanine accumulation in the tender shoots of "Huabai 1", and will be useful for breeding and screening tea with high l-theanine content.
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Affiliation(s)
- Ying Yu
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Xiaobing Kou
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Ruoshi Gao
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Xuefei Chen
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Zhen Zhao
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Huiling Mei
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Jianjie Li
- College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Anburaj Jeyaraj
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Kuberan Thangaraj
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Rajiv Periakaruppan
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Jing Zhuang
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Xuan Chen
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
| | - Emmanuel Arkorful
- Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, Nara 630-0192, Japan
| | - Xinghui Li
- College of Horticulture, Nanjing Agricultural University, Weigang No.1, Nanjing 210095, China
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31
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Duan Y, Shang X, Liu G, Zou Z, Zhu X, Ma Y, Li F, Fang W. The effects of tea plants-soybean intercropping on the secondary metabolites of tea plants by metabolomics analysis. BMC PLANT BIOLOGY 2021; 21:482. [PMID: 34686144 PMCID: PMC8532361 DOI: 10.1186/s12870-021-03258-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Accepted: 10/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Intercropping, especially with legumes, as a productive and sustainable system, can promote plants growth and improves the soil quality than the sole crop, is an essential cultivation pattern in modern agricultural systems. However, the metabolic changes of secondary metabolites and the growth in tea plants during the processing of intercropping with soybean have not been fully analyzed. RESULTS The secondary metabolomic of the tea plants were significant influence with intercropping soybean during the different growth stages. Especially in the profuse flowering stage of intercropping soybean, the biosynthesis of amino acids was significantly impacted, and the flavonoid biosynthesis, the flavone and flavonol biosynthesis also were changed. And the expression of metabolites associated with amino acids metabolism, particularly glutamate, glutamine, lysine and arginine were up-regulated, while the expression of the sucrose and D-Glucose-6P were down-regulated. Furthermore, the chlorophyll photosynthetic parameters and the photosynthetic activity of tea plants were higher in the tea plants-soybean intercropping system. CONCLUSIONS These results strengthen our understanding of the metabolic mechanisms in tea plant's secondary metabolites under the tea plants-soybean intercropping system and demonstrate that the intercropping system of leguminous crops is greatly potential to improve tea quality. These may provide the basis for reducing the application of nitrogen fertilizer and improve the ecosystem in tea plantations.
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Affiliation(s)
- Yu Duan
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiaowen Shang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Guodong Liu
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Zhongwei Zou
- Department of Plants Science, University of Manitoba, 66 Dafoe Road, Winnipeg, MB, R3T 2N2, Canada
| | - Xujun Zhu
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yuanchun Ma
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Fang Li
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Wanping Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, 210095, China.
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Pang D, Liu Y, Sun Y, Tian Y, Chen L. Menghai Huangye, a novel albino tea germplasm with high theanine content and a high catechin index. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2021; 311:110997. [PMID: 34482909 DOI: 10.1016/j.plantsci.2021.110997] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/13/2021] [Accepted: 07/20/2021] [Indexed: 06/13/2023]
Abstract
Yunnan Province has a very wide diversity of tea germplasm resources. A variety of special tea germplasms with outstanding traits have been discovered, including tea germplasms with high anthocyanin content and low caffeine content. Albino tea cultivars generally have higher contents of theanine that contribute to the umami taste, and the quality of tea brewed from it is higher. The catechin index (CI), the ratio of dihydroxylated catechins (DIC) to trihydroxylated catechins (TRIC), is a crucial index of suitability for processing tea. In this study, the albino tea plant Menghai Huangye (MHHY) with yellow leaves was identified. Analysis of the biochemical components revealed that MHHY was enriched in theanine and the total catechins (TC) were lower than Yunkang 10 (YK10). In addition, the CI value of MHHY was extremely significantly higher than that of YK10. Metabolic profile of catechins and the related gene expression profile analysis found that the coordinated expression of the key branch genes F3'H and F3'5'Ha for the synthesis of DIC and TRIC in tea plant was closely related to the high CI and low TC of MHHY. Further analysis of the F3'H promoter showed that a 284-bp deletion mutation was present in the F3'H promoter of MHHY, containing the binding sites of the transcriptional repressor MYB4 involved in flavonoid metabolism, which might be an important reason for the up-regulated expression of F3'H in MHHY. Overall, this study provides a theoretical basis for understanding the characteristics of albino tea germplasm resources and efficiently utilizing high-CI tea germplasm resources.
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Affiliation(s)
- Dandan Pang
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Yunnan Provincial Key Laboratory of Tea Science, 2 Jingnan Road, Menghai, Yunnan, 666201, China.
| | - Yufei Liu
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Yunnan Provincial Key Laboratory of Tea Science, 2 Jingnan Road, Menghai, Yunnan, 666201, China.
| | - Yunnan Sun
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Yunnan Provincial Key Laboratory of Tea Science, 2 Jingnan Road, Menghai, Yunnan, 666201, China.
| | - Yiping Tian
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Yunnan Provincial Key Laboratory of Tea Science, 2 Jingnan Road, Menghai, Yunnan, 666201, China.
| | - Linbo Chen
- Tea Research Institute, Yunnan Academy of Agricultural Sciences, Yunnan Provincial Key Laboratory of Tea Science, 2 Jingnan Road, Menghai, Yunnan, 666201, China.
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Chen Y, Liu S, Ferreira JFDS, Xiao L, Gu M, Luo Y, Zhang T, Zhang X, Liu Z, Huang J, Tian N. Development and Application of a Fast Gas Chromatographic Method Offer New Insights into l-theanine Production Regulation in Camellia sinensis L. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11142-11150. [PMID: 34514782 DOI: 10.1021/acs.jafc.1c04093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
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.
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Affiliation(s)
- Yanni Chen
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Shuoqian Liu
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Jorge Freire da Silva Ferreira
- United States Salinity Laboratory, United States Department of Agriculture-Agricultural Research Service, Riverside, California 92507, United States
| | - Lizheng Xiao
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Meiyi Gu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Yiping Luo
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
| | - Tiantian Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Xiangqin Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Jianan Huang
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Na Tian
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
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Chen Y, Wang F, Wu Z, Jiang F, Yu W, Yang J, Chen J, Jian G, You Z, Zeng L. Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China. Metabolites 2021; 11:metabo11030146. [PMID: 33801425 PMCID: PMC8000315 DOI: 10.3390/metabo11030146] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/25/2021] [Accepted: 02/25/2021] [Indexed: 12/31/2022] Open
Abstract
As a main agronomic intervention in tea cultivation, nitrogen (N) application is useful to improve tea yield and quality. However, the effects of N application on the formation of tea quality-related metabolites have not been fully studied, especially in long-term field trials. In this study, a 10-year field experiment was conducted to investigate the effect of long-term N application treatments on tea quality-related metabolites, their precursors, and related gene expression. Long-term N application up-regulated the expression of key genes for chlorophyll synthesis and promoted its synthesis, thus increasing tea yield. It also significantly increased the contents of total free amino acids, especially l-theanine, in fresh tea leaves, while decreasing the catechin content, which is conducive to enhancing tea liquor freshness. However, long-term N application significantly reduced the contents of benzyl alcohol and 2-phenylethanol in fresh tea leaves, and also reduced (E)-nerolidol and indole in withered leaves, which were not conducive to the formation of floral and fruity aroma compounds. In general, an appropriate amount of N fertilizer (225 kg/hm2) balanced tea yield and quality. These results not only provide essential information on how N application affects tea quality, but also provide detailed experimental data for field fertilization.
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Affiliation(s)
- Yuzhen Chen
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Feng Wang
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Zhidan Wu
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Fuying Jiang
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
| | - Wenquan Yu
- Fujian Academy of Agricultural Sciences, No. 247 Wusi Road, Gulou District, Fuzhou 350013, China;
| | - Jie Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
| | - Jiaming Chen
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
| | - Guotai Jian
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
| | - Zhiming You
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin’an District, Fuzhou 350012, China; (Y.C.); (F.W.); (Z.W.); (F.J.)
- National Agricultural Experimental Station for Soil Quality, No. 1 Hutouyang Road, Shekou Town, Fu’an 355015, China
- Correspondence: (Z.Y.); (L.Z.)
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; (J.Y.); (J.C.); (G.J.)
- Correspondence: (Z.Y.); (L.Z.)
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Huang S, Zuo T, Xu W, Zhang Y, Ni W. Improving Albino Tea Quality by Foliar Application of Glycinebetaine as a Green Regulator under Lower Temperature Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1242-1250. [PMID: 33472359 DOI: 10.1021/acs.jafc.0c06284] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
White leaf No.1 (WL-1) is a low temperature-induced albino tea cultivar, which sticks out from tea plants with rich amino acids. Because harmonization of chloroplast ultrastructure integrity and lower chlorophyll contents during the albinism processes is much crucial for WL-1 production under extreme weather conditions, we carried out a field experiment to investigate the regulating effects of exogenous glycinebetaine (GB) on the chloroplast ultrastructure and quality constituents in young leaves of WL-1 at different albinism stages. The internal structure of chloroplasts degenerated at the albinistic stage, and chlorophyll contents were significantly lower than those at pre-albinistic and regreening stages. Spraying GB regulated etioplast-chloroplast transition, significantly increased epigallocatechin gallate, theanine, and caffeine contents, and lowered chlorophyll content in albinistic young leaves of WL-1, thus improving its quality in some aspects, maintaining special leaf color, exerting flavor and umami, and improving antioxidant and refreshing effects. Foliar application of GB is an efficient technical measure in practice.
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Affiliation(s)
- Shan Huang
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Ting Zuo
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
| | - Wanfu Xu
- Zhejiang Anji Summit Angeltea Co., Ltd., Anji, Zhejiang313300, China
| | - Yaxiong Zhang
- Bureau of Agriculture and Rural Affairs of Anji County, Zhejiang Province, Anji Zhejiang 313300, China
| | - Wuzhong Ni
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China
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Zhang C, Wang M, Chen J, Gao X, Shao C, Lv Z, Jiao H, Xu H, Shen C. Survival strategies based on the hydraulic vulnerability segmentation hypothesis, for the tea plant [Camellia sinensis(L.) O. Kuntze] in long-term drought stress condition. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 156:484-493. [PMID: 33038691 DOI: 10.1016/j.plaphy.2020.09.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 09/23/2020] [Indexed: 05/23/2023]
Abstract
Tea plants are important economic perennial crops that can be negatively impacted by drought stress (DS). However, their survival strategies in long-term DS conditions and the accumulation and influence of metabolites and mineral elements (MEs) in their organs, when facing hydraulic vulnerability segmentation, require further investigation. The MEs and metabolites in the leaf, stem, and root after long-term DS (20 d) were examined here, using inductively coupled plasma optical emission spectrometry (ICP-OES) and liquid chromatograph-mass spectrometry (LC-MS). The accumulation patterns of 116 differentially accumulated metabolites (DAMs) and nine MEs were considerably affected in all organs. The concentration of all MEs varied significantly in at least one organ, while the K and Ca levels were markedly altered in all three. Most DAM levels increased in the stem but decreased in the root and leaf, implying that vulnerability segmentation may occur with long-term DS. The typical nitrogen- and carbon-compound levels similarly increased in the stem and decreased in the leaf and root, as the plant might respond to long-term DS by stabilizing respiration, promoting nitrogen recycling, and free radical scavenging. Correlation analysis showed several possible DAM-ME interactions and an association between Mn and flavonoids. Thus, survival strategies under long-term DS included sacrificing distal/vulnerable organs and accumulating function-specialized metabolites and MEs to mitigate drought-induced oxidative damage. This is the first study that reports substance fluctuations after long-term DS in different organs of plants, and highlights the need to use whole plants to fully comprehend stress response strategies.
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Affiliation(s)
- Chenyu Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China.
| | - Minhan Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Jianjiao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Xizhi Gao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Chenyu Shao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Zhidong Lv
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Haizhen Jiao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Huaqin Xu
- College of Resources & Environment, Hunan Agricultural University, Changsha, Hunan, 410128, China.
| | - Chengwen Shen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, 410128, China.
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Yamashita H, Sonobe R, Hirono Y, Morita A, Ikka T. Dissection of hyperspectral reflectance to estimate nitrogen and chlorophyll contents in tea leaves based on machine learning algorithms. Sci Rep 2020; 10:17360. [PMID: 33060629 PMCID: PMC7566634 DOI: 10.1038/s41598-020-73745-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 09/21/2020] [Indexed: 11/09/2022] Open
Abstract
Nondestructive techniques for estimating nitrogen (N) status are essential tools for optimizing N fertilization input and reducing the environmental impact of agricultural N management, especially in green tea cultivation, which is notably problematic. Previously, hyperspectral indices for chlorophyll (Chl) estimation, namely a green peak and red edge in the visible region, have been identified and used for N estimation because leaf N content closely related to Chl content in green leaves. Herein, datasets of N and Chl contents, and visible and near-infrared hyperspectral reflectance, derived from green leaves under various N nutrient conditions and albino yellow leaves were obtained. A regression model was then constructed using several machine learning algorithms and preprocessing techniques. Machine learning algorithms achieved high-performance models for N and Chl content, ensuring an accuracy threshold of 1.4 or 2.0 based on the ratio of performance to deviation values. Data-based sensitivity analysis through integration of the green and yellow leaves datasets identified clear differences in reflectance to estimate N and Chl contents, especially at 1325-1575 nm, suggesting an N content-specific region. These findings will enable the nondestructive estimation of leaf N content in tea plants and contribute advanced indices for nondestructive tracking of N status in crops.
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Affiliation(s)
- Hiroto Yamashita
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
- United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
| | - Rei Sonobe
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan.
| | - Yuhei Hirono
- Division of Tea Research, Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), Shimada, Japan
| | - Akio Morita
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
| | - Takashi Ikka
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan.
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Fu X, Cheng S, Liao Y, Xu X, Wang X, Hao X, Xu P, Dong F, Yang Z. Characterization of l-Theanine Hydrolase in Vitro and Subcellular Distribution of Its Specific Product Ethylamine in Tea ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10842-10851. [PMID: 32866009 DOI: 10.1021/acs.jafc.0c01796] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
l-Theanine has a significant role in the taste of tea (Camellia sinensis) infusions. Our previous research indicated that the lower l-theanine metabolism in ethylamine and l-glutamate is a key factor that explains the higher content of l-theanine in albino tea with yellow or white leaves, compared with that of normal tea with green leaves. However, the specific genes encoding l-theanine hydrolase in tea remains unknown. In this study, CsPDX2.1 was cloned together with the homologous Arabidopsis PDX2 gene and the recombinant protein was shown to catalyze l-theanine hydrolysis into ethylamine and l-glutamate in vitro. There were higher CsPDX2.1 transcript levels in leaf tissue and lower transcripts in the types of albino (yellow leaf) teas compared with green controls. The subcellular location of ethylamine in tea leaves was shown to be in the mitochondria and peroxisome using a nonaqueous fractionation method. This study identified the l-theanine hydrolase gene and subcellular distribution of ethylamine in tea leaves, which improves our understanding of the l-theanine metabolism and the mechanism of differential accumulation of l-theanine among tea varieties.
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Affiliation(s)
- Xiumin Fu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Sihua Cheng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China
| | - Yinyin Liao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China
| | - Xinlan Xu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Xinchao Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Xinyuan Hao
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Ping Xu
- Department of Tea Science, Zhejiang University, No. 388 Yuhangtang Road, Hangzhou 310058, China
| | - Fang Dong
- Guangdong Food and Drug Vocational College, No. 321 Longdongbei Road, Tianhe District, Guangzhou 510520, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
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Liao Y, Fu X, Zeng L, Yang Z. Strategies for studying in vivo biochemical formation pathways and multilevel distributions of quality or function-related specialized metabolites in tea (Camellia sinensis). Crit Rev Food Sci Nutr 2020; 62:429-442. [DOI: 10.1080/10408398.2020.1819195] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yinyin Liao
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Xiumin Fu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- University of Chinese Academy of Sciences, Beijing, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou, China
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40
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Xu P, Su H, Jin R, Mao Y, Xu A, Cheng H, Wang Y, Meng Q. Shading Effects on Leaf Color Conversion and Biosynthesis of the Major Secondary Metabolites in the Albino Tea Cultivar "Yujinxiang". JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2528-2538. [PMID: 32011878 DOI: 10.1021/acs.jafc.9b08212] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Albino became a novel kind of tea cultivar in China recently. In this study, transcriptome and whole-genome bisulfite sequencing (WGBS) were employed to investigate the shading effects on leaf color conversion and biosynthesis of three major secondary metabolites in the albino tea cultivar "Yujinxiang". The increased leaf chlorophyll level was likely the major cause for shaded leaf greening from young pale or yellow leaf. In comparison with the control, the total catechin level of the shading group was significantly decreased and the abundance of caffeine was markedly increased, while the theanine level was nearly not influenced. Meanwhile, differentially expressed genes (DEGs) enriched in some biological processes and pathways were identified by transcriptome analysis. Furthermore, whole-genome DNA methylation analysis revealed that the global genomic DNA methylation patterns of the shading period were remarkably altered in comparison with the control. In addition, differentially methylated regions (DMRs) and the DMR-related DEG analysis indicated that the DMR-related DEGs were the critical participants in biosynthesis of the major secondary metabolites. These findings suggest that DNA methylation is probably responsible for changes in the contents of the major secondary metabolites in Yujinxiang.
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Affiliation(s)
- Ping Xu
- Department of Tea Science , Zhejiang University , Hangzhou 310058 , People's Republic of China
| | - Hui Su
- Department of Tea Science , Zhejiang University , Hangzhou 310058 , People's Republic of China
| | - Rong Jin
- Agricultural Experiment Station , Zhejiang University , Zijingang Campus, Hangzhou , People's Republic of China
| | - Yuxiao Mao
- Hangzhou Academy of Agricultural Sciences , Hangzhou 310000 , People's Republic of China
| | - Anan Xu
- Department of Tea Science , Zhejiang University , Hangzhou 310058 , People's Republic of China
| | - Haiyan Cheng
- Department of Tea Science , Zhejiang University , Hangzhou 310058 , People's Republic of China
| | - Yuefei Wang
- Department of Tea Science , Zhejiang University , Hangzhou 310058 , People's Republic of China
| | - Qing Meng
- College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
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Yamashita H, Kambe Y, Ohshio M, Kunihiro A, Tanaka Y, Suzuki T, Nakamura Y, Morita A, Ikka T. Integrated Metabolome and Transcriptome Analyses Reveal Etiolation-Induced Metabolic Changes Leading to High Amino Acid Contents in a Light-Sensitive Japanese Albino Tea Cultivar. FRONTIERS IN PLANT SCIENCE 2020; 11:611140. [PMID: 33537046 PMCID: PMC7847902 DOI: 10.3389/fpls.2020.611140] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 12/15/2020] [Indexed: 05/16/2023]
Abstract
Plant albinism causes the etiolation of leaves because of factors such as deficiency of chloroplasts or chlorophylls. In general, albino tea leaves accumulate higher free amino acid (FAA) contents than do conventional green tea leaves. To explore the metabolic changes of etiolated leaves (EL) in the light-sensitive Japanese albino tea cultivar "Koganemidori," we performed integrated metabolome and transcriptome analyses by comparing EL with green leaves induced by bud-sport mutation (BM) or shading treatments (S-EL). Comparative omics analyses indicated that etiolation-induced molecular responses were independent of the light environment and were largely influenced by the etiolation itself. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment and pathway analyses revealed the downregulation of genes involved in chloroplast development and chlorophyll biosynthesis and upregulation of protein degradation-related pathways, such as the ubiquitin-proteasome system and autophagy in EL. Metabolome analysis showed that most quantified FAAs in EL were highly accumulated compared with those in BM and S-EL. Genes involved in the tricarboxylic acid (TCA) cycle, nitrogen assimilation, and the urea cycle, including the drastically downregulated Arginase-1 homolog, which functions in nitrogen excretion for recycling, showed lower expression levels in EL. The high FAA contents in EL might result from the increased FAA pool and nitrogen source contributed by protein degradation, low N consumption, and stagnation of the urea cycle rather than through enhanced amino acid biosynthesis.
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Affiliation(s)
- Hiroto Yamashita
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
- United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
| | - Yuka Kambe
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
| | - Megumi Ohshio
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
| | - Aya Kunihiro
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
| | - Yasuno Tanaka
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
- United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
| | - Toshikazu Suzuki
- Tea Research Center, Shizuoka Prefectural Research Institute of Agriculture and Forestry, Shizuoka, Japan
| | - Yoriyuki Nakamura
- Graduate Division of Nutritional and Environmental Science, Tea Science Center, University of Shizuoka, Shizuoka, Japan
| | - Akio Morita
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
- Institute for Tea Science, Shizuoka University, Shizuoka, Japan
| | - Takashi Ikka
- Faculty of Agriculture, Shizuoka University, Shizuoka, Japan
- Institute for Tea Science, Shizuoka University, Shizuoka, Japan
- *Correspondence: Takashi Ikka,
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Hao X, Zhang W, Liu Y, Zhang H, Ren H, Chen Y, Wang L, Zeng J, Yang Y, Wang X. Pale green mutant analyses reveal the importance of CsGLKs in chloroplast developmental regulation and their effects on flavonoid biosynthesis in tea plant. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 146:392-402. [PMID: 31794899 DOI: 10.1016/j.plaphy.2019.11.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/07/2019] [Accepted: 11/22/2019] [Indexed: 05/18/2023]
Abstract
Tea cultivars with leaf color variation have attracted increasing attention in tea production and research due to their unusual appearances and appealing flavors. However, the molecular mechanism underlying this variation is little known due to the unavailability of genetic transformation and a highly complex genome. Here, a natural tea plant mutant producing pale green branches (pgb) was discovered and characterized. Ultrastructural and biochemical analyses showed that the leaves of the pgb mutant had defective chloroplast structure and significantly lower pigment content than the normal control. Comprehensive expression detection of chloroplast-development-related genes further indicated that a significant downregulation of CsGLKs in the pgb mutant likely caused the chloroplast defect. Transcriptome analyses and polyphenolic compound determination highlighted a tight correlation between photosynthesis and secondary metabolite biosynthesis in tea plant. These results provide useful information illuminating the mechanism of chloroplast development and leaf color variation in tea plant.
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Affiliation(s)
- Xinyuan Hao
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Weifu Zhang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Ying Liu
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Haojie Zhang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Hengze Ren
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Yao Chen
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Lu Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Jianming Zeng
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Yajun Yang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China.
| | - Xinchao Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China.
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Liao Y, Yu Z, Liu X, Zeng L, Cheng S, Li J, Tang J, Yang Z. Effect of Major Tea Insect Attack on Formation of Quality-Related Nonvolatile Specialized Metabolites in Tea ( Camellia sinensis) Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6716-6724. [PMID: 31135151 DOI: 10.1021/acs.jafc.9b01854] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Insect attack is known to induce a high accumulation of volatile metabolites in tea ( Camellia sinensis). However, little information is available concerning the effect of insect attack on tea quality-related nonvolatile specialized metabolites. This study aimed to investigate the formation of characteristic nonvolatile specialized metabolites in tea leaves in response to attack by major tea insects, namely, tea green leafhoppers and tea geometrids, and determine the possible involvement of phytohormones in metabolite formation resulting from insect attack. Both tea green leafhopper and tea geometrid attacks increased the jasmonic acid and salicylic acid contents. The abscisic acid content was only increased under tea green leafhopper attack, perhaps due to special continuous piercing-sucking wounding. Tea green leafhopper attack induced the formation of theaflavins from catechins under the action of polyphenol oxidase, while tea geometrid attack increased the l-theanine content. Exogenous phytohormone treatments can affect the caffeine and catechin contents. These results will help to determine the influence of major tea pest insects on important tea quality-related metabolites and enhance understanding of the relationship of phytohormones and quality-related nonvolatile metabolite formation in tea exposed to tea pest insect attacks.
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Affiliation(s)
- Yinyin Liao
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement , South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Zhenming Yu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement , South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Xiaoyu Liu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement , South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement , South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
| | - Sihua Cheng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement , South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Jianlong Li
- Guangdong Academy of Agricultural Sciences and Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization , Tea Research Institute , Dafeng Road 6 , Tianhe District, Guangzhou 510640 , China
| | - Jinchi Tang
- Guangdong Academy of Agricultural Sciences and Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization , Tea Research Institute , Dafeng Road 6 , Tianhe District, Guangzhou 510640 , China
| | - Ziyin Yang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement , South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723 , Tianhe District, Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
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Zeng C, Lin H, Liu Z, Liu Z. Analysis of Young Shoots of 'Anji Baicha' (Camellia sinensis) at Three Developmental Stages Using Nontargeted LC-MS-Based Metabolomics. J Food Sci 2019; 84:1746-1757. [PMID: 31206686 DOI: 10.1111/1750-3841.14657] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2019] [Revised: 04/08/2019] [Accepted: 04/23/2019] [Indexed: 02/06/2023]
Abstract
'Anji Baicha' (Camellia sinensis) is a low-temperature-sensitive tea variety. During the development of young shoots, the leaves of 'Anji Baicha' exhibit periodic albinism. The quality of 'Anji Baicha' is closely related to the color of the fresh leaves, with whiter leaves affording a higher amino acid content and superior sensory quality after processing. However, the metabolic mechanism of its quality formation is still unclear. In this study, we analyzed the metabolomic changes of young shoots of 'Anji Baicha' and screened for metabolic markers that may be involved in the periodic albinism. Positive- and negative-mode UPLC-QTOF-MS was applied to the metabolomic analysis of young leaves of 'Anji Baicha' during three developmental stages (i.e., the pre-albescent, albescent, and regreening stages). The results revealed significant differences in the metabolic profiles of the young leaves at the three stages. The differential metabolites were mainly related to the pathways of flavonoid, phenylpropanoid, and amino acid biosynthesis. The concentrations of several amino acids (primarily l-theanine, l-glutamate, N2 -acetyl-l-ornithine, l-aspartic acid, d-proline, l-glutamine, l-leucine, and pyroglutamic acid) and 12-OPDA were significantly higher in the albescent stage. In contrast, during the albescent stages, the concentrations of several carbohydrates (d-fructose, β-d-galactopyranose, 3-O-fucopyranosyl-2-acetamido-2-deoxyglucopyranose, galactose-β-1, 4-xylose acetyl-maltose, and 2-fucosyllactose) were significantly lower. Moreover, catechins (mainly epigallocatechin and catechin derivatives), dimeric catechins (primarily proanthocyanidins), and flavonol and flavonol/flavone glycosides (mainly kaempferol, myricetin, quercetin, cyanidin, and delphinidin glycosides) were detected at the highest levels in the regreening or pre-albescent stages. The obtained results enhance the current understanding of the metabolic mechanisms of periodic albinism and quality development formation in 'Anji Baicha'. PRACTICAL APPLICATION: The obtained results not only provide information regarding differential metabolites but also advance the understanding of the mechanism of periodic albinism in 'Anji Baicha' at the metabolite level and open up new possibilities for the genetic improvement of tea cultivars.
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Affiliation(s)
- Chaozhen Zeng
- College of Life Science and Technology, Central South Univ. of Forestry and Technology, Changsha, Hunan, 410004, China.,Hunan Provincial Base for Scientific and Technological Innovation Cooperation, Changsha, 410004, China.,Hunan Provincial Key Lab. of Crop Germplasm Innovation and Utilization, Changsha, 410128, China.,Key Lab. of Tea Science, Ministry of Education, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| | - Haiyan Lin
- Key Lab. of Tea Science, Ministry of Education, Hunan Agricultural Univ., Changsha, Hunan, 410128, China
| | - Zhixiang Liu
- College of Life Science and Technology, Central South Univ. of Forestry and Technology, Changsha, Hunan, 410004, China.,Hunan Provincial Base for Scientific and Technological Innovation Cooperation, Changsha, 410004, China.,Hunan Provincial Key Lab. of Crop Germplasm Innovation and Utilization, Changsha, 410128, China
| | - Zhonghua Liu
- Key Lab. of Tea Science, Ministry of Education, Hunan Agricultural Univ., Changsha, Hunan, 410128, China.,Natl. Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan, 410128, China
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45
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Liao Y, Fu X, Zhou H, Rao W, Zeng L, Yang Z. Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry. Food Chem 2019; 292:204-210. [PMID: 31054666 DOI: 10.1016/j.foodchem.2019.04.055] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/13/2022]
Abstract
Although specialized metabolite distributions in different tea (Camellia sinensis) tissues has been studied extensively, little is known about their within-tissue distribution owing to the lack of nondestructive methodology. In this study, desorption electrospray ionization imaging mass spectrometry was used to investigate the within-tissue spatial distributions of specialized metabolites in tea. To overcome the negative effects of the large amount of wax on tea leaves, several sample preparation methods were compared, with a Teflon-imprint method established for tea leaves. Polyphenols are characteristic metabolites in tea leaves. Epicatechin gallate/catechin gallate, epigallocatechin gallate/gallocatechin gallate, and gallic acid were evenly distributed on both sides of the leaves, while epicatechin/catechin, epigallocatechin/gallocatechin, and assamicain A were distributed near the leaf vein. L-Theanine was mainly accumulated in tea roots. L-Theanine and valinol were distributed around the outer root cross-section. The results will advance our understanding of the precise localizations and in-vivo biosyntheses of specialized metabolites in tea.
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Affiliation(s)
- Yinyin Liao
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Xiumin Fu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Haiyun Zhou
- Instrumental Analysis & Research Center, Sun Yat-Sen University, No. 135, Xingang Xi Road, Guangzhou 510275, China
| | - Wei Rao
- Waters Technologies (Shanghai) Ltd., No. 1000 Jinhai Road, Shanghai 201203, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
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46
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Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea ( Camellia sinensis) Leaves Exposed to Postharvest Stresses. Int J Mol Sci 2019; 20:ijms20051044. [PMID: 30818885 PMCID: PMC6429154 DOI: 10.3390/ijms20051044] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/21/2019] [Accepted: 02/22/2019] [Indexed: 01/30/2023] Open
Abstract
Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phytohormones related to leaf chloroplasts, such as jasmonic acid (JA). Whether chloroplast changes affect the formation of JA and characteristic aroma compounds in tea leaves exposed to stresses is unknown. In tea germplasms, albino-induced yellow tea leaves have defects in chloroplast ultrastructure and composition. Herein, we have compared the differential responses of phytohormone and characteristic aroma compound formation in normal green and albino-induced yellow tea leaves exposed to continuous wounding stress, which is the main stress in oolong tea manufacture. In contrast to single wounding stress (from picking, as a control), continuous wounding stress can upregulate the expression of CsMYC2, a key transcription factor of JA signaling, and activate the synthesis of JA and characteristic aroma compounds in both normal tea leaves (normal chloroplasts) and albino tea leaves (chloroplast defects). Chloroplast defects had no significant effect on the expression levels of CsMYC2 and JA synthesis-related genes in response to continuous wounding stress, but reduced the increase in JA content in response to continuous wounding stress. Furthermore, chloroplast defects reduced the increase in volatile fatty acid derivatives, including jasmine lactone and green leaf volatile contents, in response to continuous wounding stress. Overall, the formation of metabolites derived from fatty acids, such as JA, jasmine lactone, and green leaf volatiles in tea leaves, in response to continuous wounding stress, was affected by chloroplast defects. This information will improve understanding of the relationship of the stress responses of JA and aroma compound formation with chloroplast changes in tea.
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47
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Yu Z, Yang Z. Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function. Crit Rev Food Sci Nutr 2019; 60:844-858. [DOI: 10.1080/10408398.2018.1552245] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zhenming Yu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing, China
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48
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Dong F, Zeng L, Yu Z, Li J, Tang J, Su X, Yang Z. Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea ( Camellia sinensis) Leaves. Molecules 2018; 23:E2677. [PMID: 30340323 PMCID: PMC6222872 DOI: 10.3390/molecules23102677] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 10/15/2018] [Accepted: 10/17/2018] [Indexed: 11/16/2022] Open
Abstract
Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making "high-quality" tea products. Albino teas are generallycharacterized as having metabolites of relatively high amino acid content and lower catechin content. However, little is known about aroma compounds in albino tea leaves. Herein, we compared original normal leaves (green) and light-sensitive albino leaves (yellow) of cv. Yinghong No. 9. GC-MS was employed to analyze endogenous tea aroma compounds and related precursors. Quantitative real time PCR was used to measure expression levels of genes involved in biosyntheses of tea aromas.The total contents of most endogenous free tea aromas, including aroma fatty acid derivatives, aroma terpenes, and aroma phenylpropanoids/benzenoids, and their glycosidically bound aroma compounds, were lower in yellow leaves than in green leaves. The content of the key precursor geranyl diphosphate (GDP) and expression levels of key synthetic genes involved in the formation of linalool, a major aroma compound in cv. Yinghong No. 9, were investigated. Linalool content was lower in albino-induced yellow leaves, which was due to the lower GDP content compared with normal green leaves.
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Affiliation(s)
- Fang Dong
- Guangdong Food and Drug Vocational College, Longdongbei Road 321, Tianhe District, Guangzhou 510520, China.
| | - Lanting Zeng
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
| | - Zhenming Yu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China.
| | - Jinchi Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China.
| | - Xinguo Su
- Guangdong Food and Drug Vocational College, Longdongbei Road 321, Tianhe District, Guangzhou 510520, China.
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China.
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