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Liang S, Gao Y, Granato D, Ye JH, Zhou W, Yin JF, Xu YQ. Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves. Compr Rev Food Sci Food Saf 2024; 23:e13406. [PMID: 39030800 DOI: 10.1111/1541-4337.13406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/18/2024] [Accepted: 06/21/2024] [Indexed: 07/22/2024]
Abstract
Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.
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Affiliation(s)
- Shuang Liang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
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Jin Q, Wang Z, Sandhu D, Chen L, Shao C, Xie S, Shang F, Wen S, Wu T, Jin H, Huang F, Liu G, Hu J, Su Q, Huang M, Zhu Q, Zhou B, Zhu L, Peng L, Liu Z, Huang J, Tian N, Liu S. miR828a-CsMYB114 Module Negatively Regulates the Biosynthesis of Theobromine in Camellia sinensis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4464-4475. [PMID: 38376143 DOI: 10.1021/acs.jafc.3c07736] [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: 02/21/2024]
Abstract
Theobromine is an important quality component in tea plants (Camellia sinensis), which is produced from 7-methylxanthine by theobromine synthase (CsTbS), the key rate-limiting enzyme in theobromine biosynthetic pathway. Our transcriptomics and widely targeted metabolomics analyses suggested that CsMYB114 acted as a potential hub gene involved in the regulation of theobromine biosynthesis. The inhibition of CsMYB114 expression using antisense oligonucleotides (ASO) led to a 70.21% reduction of theobromine level in leaves of the tea plant, which verified the involvement of CsMYB114 in theobromine biosynthesis. Furthermore, we found that CsMYB114 was located in the nucleus of the cells and showed the characteristic of a transcription factor. The dual luciferase analysis, a yeast one-hybrid assay, and an electrophoretic mobility shift assay (EMSA) showed that CsMYB114 activated the transcription of CsTbS, through binding to CsTbS promoter. In addition, a microRNA, miR828a, was identified that directly cleaved the mRNA of CsMYB114. Therefore, we conclude that CsMYB114, as a transcription factor of CsTbS, promotes the production of theobromine, which is inhibited by miR828a through cleaving the mRNA of CsMYB114.
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Affiliation(s)
- Qifang Jin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Zhong Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Devinder Sandhu
- United States Salinity Laboratory, United States Department of Agriculture, Agricultural Research Service, Riverside, California 92507, United States
| | - Lan Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Chenyu Shao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Siyi Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Fanghuizi Shang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Shuai Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Ting Wu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Huiying Jin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Feiyi Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences/National Small and Medium Leaf Tea Plant Germplasm Resource Nursery, Changsha 410125, China
| | - Guizhi Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Jinyu Hu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Qin Su
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Mengdi Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Qian Zhu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Biao Zhou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Lihua Zhu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Lvwen Peng
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Na Tian
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
| | - Shuoqian Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410127, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
- CoInnovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410127, China
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He Y, Zheng X, Hu Y, Deng L, Xu J, Wu S. Proteomics analysis to investigate the potential mechanism of theacrine against UV-induced skin photodamage. PHOTODERMATOLOGY, PHOTOIMMUNOLOGY & PHOTOMEDICINE 2023; 39:620-632. [PMID: 37641574 DOI: 10.1111/phpp.12908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/29/2023] [Accepted: 08/08/2023] [Indexed: 08/31/2023]
Abstract
AIM This study aimed to explore the underlying mechanism of theacrine treatment of UV-induced skin photodamage. MATERIALS AND METHODS Tandem Mass Tag (TMT) relative quantitative proteomics analysis was used to characterize the proteins and pathways associated with the ability of theacrine to combat photodamage in mouse skin by modeling UV irradiation of the backs of ICR mice. RESULTS Apoptosis-related proteins and signaling pathways play a key role in the ability of theacrine to protect against skin photodamage, according to proteomic and bioinformatics analysis; molecular docking and Western blotting further revealed that theacrine was associated with apoptosis-related proteins (p53, Bcl-2, Bax, caspase-3, and cleaved-caspase-3) with strong binding affinity, which can significantly reduce skin cell apoptosis induced by UV exposure. CONCLUSION The findings revealed that theacrine can reduce UVB-induced epidermal damage by controlling the apoptosis signaling pathway, implying that theacrine could be a useful anti-UVB damage agent.
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Affiliation(s)
- Yong He
- Department of Dermatology, The First Affiliated Hospital of Jinan University, Guangzhou, Guangdong Province, China
| | - Xinkai Zheng
- Department of Dermatology, The First Affiliated Hospital of Jinan University, Guangzhou, Guangdong Province, China
| | - Yunfeng Hu
- Department of Dermatology, The First Affiliated Hospital of Jinan University, Guangzhou, Guangdong Province, China
| | - Liehua Deng
- Department of Dermatology, The First Affiliated Hospital of Jinan University, Guangzhou, Guangdong Province, China
| | - Jin Xu
- Department of Dermatology, The First Affiliated Hospital of Jinan University, Guangzhou, Guangdong Province, China
| | - Shi Wu
- Department of Dermatology, The First Affiliated Hospital of Jinan University, Guangzhou, Guangdong Province, China
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Tang Q, Liu K, Yue C, Luo L, Zeng L, Wu Z. CsXDH1 gene promotes caffeine catabolism induced by continuous strong light in tea plant. HORTICULTURE RESEARCH 2023; 10:uhad090. [PMID: 37342541 PMCID: PMC10277909 DOI: 10.1093/hr/uhad090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 05/01/2023] [Indexed: 06/23/2023]
Abstract
Tea plant (Camellia sinensis) is an important cash crop with extensive adaptability in the world. However, complex environmental factors force a large variation of tea quality-related components. Caffeine is essential for the formation of bitter and fresh flavors in tea, and is the main compound of tea that improves human alertness. Continuous strong light stimulation was observed to cause caffeine reduction in tea leaves, but the mechanism is not clear. In this study, the response of tea plant to light intensity was analysed mainly by multi-omics association, antisense oligodeoxynucleotide (asODN) silencing technique, and in vitro enzyme activity assay. The results revealed multiple strategies for light intensity adaptation in tea plant, among which the regulation of chloroplasts, photosynthesis, porphyrin metabolism, and resistance to oxidative stress were prominent. Caffeine catabolism was enhanced in continuous strong light, which may be a light-adapted strategy due to strict regulation by xanthine dehydrogenase (XDH). asODN silencing and enzymatic activity assays confirmed that CsXDH1 is a protein induced by light intensity to catalyze the substrate xanthine. CsXDH1 asODN silencing resulted in significant up-regulation of both caffeine and theobromine in in vitro enzyme activity assay, but not in vivo. CsXDH1 may act as a coordinator in light intensity adaptation, thus disrupting this balance of caffeine catabolism.
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Affiliation(s)
- Qianhui Tang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Keyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Chuan Yue
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Liyong Luo
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
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Wu W, Shi J, Jin J, Liu Z, Yuan Y, Chen Z, Zhang S, Dai W, Lin Z. Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea ( Camellia sinensis var. assamica cv. Jianghua). Front Nutr 2023; 10:1181135. [PMID: 37275632 PMCID: PMC10235520 DOI: 10.3389/fnut.2023.1181135] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 04/12/2023] [Indexed: 06/07/2023] Open
Abstract
Background Jianghua Kucha (JHKC) is a special tea germplasm with enriched specialized secondary metabolites, including theacrine, non-epimeric flavanols and methylated flavanols. Moreover, primary metabolites provide precursors and energy for the production of secondary metabolites. However, the accumulation patterns of primary and secondary metabolites in different tissues of JHKC are unclear. Methods The changes of primary and secondary metabolites and related metabolic pathways (primary and secondary metabolism) in different JHKC tissues (the bud, 1st-4th leaves, and new stem) were investigated via metabolomics analysis with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS). Results Significant differences were observed in 68 primary and 51 secondary metabolites mainly related with the pathways of starch and sucrose, amino acids, caffeine, and flavanols metabolism and TCA cycle. The bud exhibited higher levels of glucose-6-phosphate, citric acid, most amino acids, theobromine, catechin-gallate, epicatechin-gallate, procyanidins, and theasinensins; the 1st leaf showed higher levels of caffeine and epigallocatechin-3-gallate; and the 4th leaf contained higher levels of most monosaccharides, theacrine, and epigallocatechin-3-O-(3"-O-methyl)-gallate. In addition, primary metabolites and important secondary metabolites had certain correlations. Conclusion This study provides comprehensive insight into primary and secondary metabolites in JHKC and offers guidelines for efficiently utilizing specialized metabolites of JHKC in the future.
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Affiliation(s)
- Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Jiqiang Jin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Zhen Liu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
| | - Yong Yuan
- Hunan Tea Group Co., Ltd., Changsha, Hunan, China
| | - Zhida Chen
- Chenzhou Guyanxiang Tea Co., Ltd., Chenzhou, Hunan, China
| | - Shuguang Zhang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan, China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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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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Wang Y, Liu YF, Wei MY, Zhang CY, Chen JD, Yao MZ, Chen L, Jin JQ. Deeply functional identification of TCS1 alleles provides efficient technical paths for low-caffeine breeding of tea plants. HORTICULTURE RESEARCH 2023; 10:uhac279. [PMID: 36793757 PMCID: PMC9926157 DOI: 10.1093/hr/uhac279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 12/12/2022] [Indexed: 06/18/2023]
Abstract
Caffeine is an important functional component in tea, which has the effect of excitement and nerve stimulation, but excessive intake can cause insomnia and dysphoria. Therefore, the production of tea with low-caffeine content can meet the consumption needs of certain people. Here, in addition to the previous alleles of the tea caffeine synthase (TCS1) gene, a new allele (TCS1h) from tea germplasms was identified. Results of in vitro activity analysis showed that TCS1h had both theobromine synthase (TS) and caffeine synthase (CS) activities. Site-directed mutagenesis experiments of TCS1a, TCS1c, and TCS1h demonstrated that apart from the 225th amino acid residue, the 269th amino acid also determined the CS activity. GUS histochemical analysis and dual-luciferase assay indicated the low promoter activity of TCS1e and TCS1f. In parallel, insertion and deletion mutations in large fragments of alleles and experiments of site-directed mutagenesis identified a key cis-acting element (G-box). Furthermore, it was found that the contents of purine alkaloids were related to the expression of corresponding functional genes and alleles, and the absence or presence and level of gene expression determined the content of purine alkaloids in tea plants to a certain extent. In summary, we concluded TCS1 alleles into three types with different functions and proposed a strategy to effectively enhance low-caffeine tea germplasms in breeding practices. This research provided an applicable technical avenue for accelerating the cultivation of specific low-caffeine tea plants.
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Affiliation(s)
| | | | - Meng-Yuan 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
| | - Chen-Yu 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
| | - Jie-Dan 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
| | - Ming-Zhe 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
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8
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Wu W, Lu M, Peng J, Lv H, Shi J, Zhang S, Liu Z, Duan J, Chen D, Dai W, Lin Z. Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm ( Camellia sinensis var. Assamica cv. Jianghua). Food Chem X 2022; 13:100270. [PMID: 35499018 PMCID: PMC9040034 DOI: 10.1016/j.fochx.2022.100270] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/27/2022] [Accepted: 02/22/2022] [Indexed: 01/01/2023] Open
Abstract
Jianghua Kucha (JHKC) is a special tea germplasm with high bitterness growing in China; however, the chemical characteristics of JHKC are not completely understood. In this study, 61 differential metabolites were identified between 11 wild JHKC individuals and 3 control cultivars of Fudingdabai, Yunkang 10, and Zhuyeqi using comprehensive nontargeted and targeted metabolomics approach. The JHKC accessions mainly possessed significantly higher levels of purine alkaloids of theacrine (12.06 ± 5.23 mg/g) and 1,3,7-trimethyluric acid, non-epi-form flavanols (catechin, gallocatechin, catechin gallate, and gallocatechin gallate), and methylated flavanols of epigallocatechin-3-O-(3″-O-methyl)-gallate (4.79 ± 1.45 mg/g) and epicatechin-3-O-(3″-O-methyl)-gallate (1.02 ± 0.34 mg/g), as well as significantly lower levels of flavonol glycosides, which indicated that caffeine metabolism, flavonoid biosynthesis, and flavonol and flavone biosynthesis are mostly differential metabolic pathways. Our study demonstrated that JHKC germplasm is a promising resource for breeding novel tea cultivars with high contents of theacrine, non-epi-form flavanols, and methylated flavanols.
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Affiliation(s)
- Wenliang Wu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China.,Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Meiling Lu
- Agilent Technologies (China) Limited, 3 Wangjing North Road, Chaoyang District, Beijing 100102, PR China
| | - Jiakun Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Shuguang Zhang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Zhen Liu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Jihua Duan
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, PR China
| | - Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China
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9
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Koudounas K, Guirimand G, Hoyos LFR, Carqueijeiro I, Cruz PL, Stander E, Kulagina N, Perrin J, Oudin A, Besseau S, Lanoue A, Atehortùa L, St-Pierre B, Giglioli-Guivarc'h N, Papon N, O'Connor SE, Courdavault V. Tonoplast and Peroxisome Targeting of γ-tocopherol N-methyltransferase Homologs Involved in the Synthesis of Monoterpene Indole Alkaloids. PLANT & CELL PHYSIOLOGY 2022; 63:200-216. [PMID: 35166361 DOI: 10.1093/pcp/pcab160] [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: 07/02/2021] [Revised: 10/08/2021] [Accepted: 11/02/2021] [Indexed: 06/14/2023]
Abstract
Many plant species from the Apocynaceae, Loganiaceae and Rubiaceae families evolved a specialized metabolism leading to the synthesis of a broad palette of monoterpene indole alkaloids (MIAs). These compounds are believed to constitute a cornerstone of the plant chemical arsenal but above all several MIAs display pharmacological properties that have been exploited for decades by humans to treat various diseases. It is established that MIAs are produced in planta due to complex biosynthetic pathways engaging a multitude of specialized enzymes but also a complex tissue and subcellular organization. In this context, N-methyltransferases (NMTs) represent an important family of enzymes indispensable for MIA biosynthesis but their characterization has always remained challenging. In particular, little is known about the subcellular localization of NMTs in MIA-producing plants. Here, we performed an extensive analysis on the subcellular localization of NMTs from four distinct medicinal plants but also experimentally validated that two putative NMTs from Catharanthus roseus exhibit NMT activity. Apart from providing unprecedented data regarding the targeting of these enzymes in planta, our results point out an additional layer of complexity to the subcellular organization of the MIA biosynthetic pathway by introducing tonoplast and peroxisome as new actors of the final steps of MIA biosynthesis.
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Affiliation(s)
- Konstantinos Koudounas
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | | | - Luisa Fernanda Rojas Hoyos
- Grupo de Biotransformación-Escuela de Microbiología, Universidad de Antioquia, Calle 70 No 52-21, A.A 1226, Medellín, Colombia
| | - Ines Carqueijeiro
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Pamela Lemos Cruz
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Emily Stander
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Natalja Kulagina
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Jennifer Perrin
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Audrey Oudin
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Sébastien Besseau
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Arnaud Lanoue
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | - Lucia Atehortùa
- Laboratorio de Biotecnología, Sede de Investigación Universitaria, Universidad de Antioquia, Medellin 50010, Colombia
| | - Benoit St-Pierre
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
| | | | - Nicolas Papon
- GEIHP, SFR ICAT, University of Angers, Université de Bretagne Occidentale, 4 rue de Larrey - F49933, Angers 49000, France
| | - Sarah E O'Connor
- Department of Natural Product Biosynthesis, Max Planck Institute for Chemical Ecology, Hans-Knöll-Straße 8, Jena 07745, Germany
| | - Vincent Courdavault
- EA2106 Biomolécules et Biotechnologies Végétales, Université de Tours, 31 Av. Monge, Tours 37200, France
- Graduate School of Sciences, Technology and Innovation, Kobe University, 1-1 Rokkodai, Nada, Kobe 657-8501, Japan
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10
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Zeng W, Cheng C, Xie M, Zhou M, Mo X, Huang Y. Chemical composition changes and quality development of a new Green‐Making technology in semi‐fermented tea processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wen Zeng
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Chen Cheng
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Manwei Xie
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Mengzhen Zhou
- Meizhou Academy of Agricultural Sciences Meizhou P. R. China
| | - Xiaoli Mo
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
| | - Yahui Huang
- Department of Tea Sciences College of Horticulture South China Agricultural University Guangzhou P. R. China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou P. R. China
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11
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Gonçalves Bortolini D, Windson Isidoro Haminiuk C, Cristina Pedro A, de Andrade Arruda Fernandes I, Maria Maciel G. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chem X 2021; 12:100160. [PMID: 34825170 PMCID: PMC8605308 DOI: 10.1016/j.fochx.2021.100160] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/27/2021] [Accepted: 11/11/2021] [Indexed: 01/06/2023] Open
Abstract
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the drink) and functional properties of teas are affected by the amount of methylxanthines (caffeine and theobromine), amino acids (l-theanine) and reducing sugars in their composition. Additionally, flavan-3-ols, mainly characterized by epicatechins, catechins, and their derivatives, represent on average, 60% of the bioactive compounds in teas. These secondary metabolites from teas are widely recognized for their antioxidant, anti-cancer, and anti-inflammatory properties. Thus, Camellia sinensis extracts and their isolated compounds have been increasingly used by the food industry. However, bioactive compounds are very susceptible to the oxidation caused by processing and degradation under physiological conditions of gastrointestinal digestion. In this context, new approaches/technologies have been developed for the preservation of these compounds. This review presents the main stages involved in production of Camellia sinensis teas following a description of their main bioactive compounds, biological properties, stability and bioaccessibility. Besides, and updated view of Camellia sinensis teas in the field of food science and technology was provided by focusing on novel findings and innovations published in scientific literature over the last five years.
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Affiliation(s)
- Débora Gonçalves Bortolini
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Isabela de Andrade Arruda Fernandes
- Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL), Universidade Federal do Paraná (UFPR), CEP (81531-980) Curitiba, Paraná, Brazil
| | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal do Paraná (UTFPR), CEP (81280-340) Curitiba, Paraná, Brazil
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12
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Jeliński T, Stasiak D, Kosmalski T, Cysewski P. Experimental and Theoretical Study on Theobromine Solubility Enhancement in Binary Aqueous Solutions and Ternary Designed Solvents. Pharmaceutics 2021; 13:pharmaceutics13081118. [PMID: 34452079 PMCID: PMC8401494 DOI: 10.3390/pharmaceutics13081118] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 12/19/2022] Open
Abstract
The solubility of theobromine was studied both experimentally and theoretically. The solubility was determined spectrophotometrically at 25 °C in neat organic solvents, aqueous binary mixtures, Natural Deep Eutectic Solvents (NADES) and ternary NADES mixtures with water. It was found that addition of water in unimolar proportions with some organic solvents increases theobromine solubility compared to neat solvents. Additionally, using NADES results in a solubility increase of the studied compound not only in relation to water but also DMSO. The addition of water (0.2 molar fraction) to NADES is responsible for an even larger increase of solubility. The measured solubilities were interpreted in terms of three theoretical frameworks. The first one-belonging to the set of data reduction techniques-proved to be very efficient in quantitative back-computations of excess solubility of theobromine in all studied systems. The default approach utilizing the well-recognized COSMO-RS (Conductor-like Screening Model for Real Solvents) framework offered at most a qualitative solubility description. The extended search for possible contacts provided evidence for the existence of many intermolecular complexes that alter the electron density of the solute molecule, thus influencing solubility computations. Taking into account such intermolecular contacts by using the COSMO-RS-DARE (Conductor-like Screening Model for Realistic Solvation-Dimerization, Aggregation, and Reaction Extension) framework seriously increased the accuracy of solubility computations.
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Affiliation(s)
- Tomasz Jeliński
- Department of Physical Chemistry, Pharmacy Faculty, Collegium Medicum of Bydgoszcz, Nicolaus Copernicus University in Toruń, Kurpińskiego 5, 85-950 Bydgoszcz, Poland; (D.S.); (P.C.)
- Correspondence: ; Tel.: +48-525-853-614
| | - Dawid Stasiak
- Department of Physical Chemistry, Pharmacy Faculty, Collegium Medicum of Bydgoszcz, Nicolaus Copernicus University in Toruń, Kurpińskiego 5, 85-950 Bydgoszcz, Poland; (D.S.); (P.C.)
| | - Tomasz Kosmalski
- Department of Organic Chemistry, Pharmacy Faculty, Collegium Medicum of Bydgoszcz, Nicolaus Copernicus University in Toruń, A. Jurasza 2, 85-089 Bydgoszcz, Poland;
| | - Piotr Cysewski
- Department of Physical Chemistry, Pharmacy Faculty, Collegium Medicum of Bydgoszcz, Nicolaus Copernicus University in Toruń, Kurpińskiego 5, 85-950 Bydgoszcz, Poland; (D.S.); (P.C.)
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13
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Zhou MZ, Yan CY, Zeng Z, Luo L, Zeng W, Huang YH. N-Methyltransferases of Caffeine Biosynthetic Pathway in Plants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15359-15372. [PMID: 33206517 DOI: 10.1021/acs.jafc.0c06167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Caffeine (Cf) is one of the important components of plant-derived drinks, such as tea, coffee, and cola. It can protect soft tissues from being infected by pathogens and is also medically beneficial for human health. In this review, we first introduced the Cf biosynthesis pathways in plants and the related N-methyltransferases (NMTs), with a focus on the current research status of the substrate specificity, structural basis for substrate recognition, and catalytic mechanism in members of the caffeine synthase gene family. In addition, we addressed the expression characteristics and potential regulatory mechanisms of NMTs and also projected the future research directions. The goal was to summarize the Cf biosynthetic pathway and related NMTs in plants and to provide the molecular basis for regulating the caffeine biosynthesis, so as to effectively guide future tea and coffee breeding.
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Affiliation(s)
- Meng-Zhen Zhou
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Chang-Yu Yan
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Zhen Zeng
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Li Luo
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Wen Zeng
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Ya-Hui Huang
- Department of Tea Science, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China
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14
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Sheng YY, Xiang J, Wang ZS, Jin J, Wang YQ, Li QS, Li D, Fang ZT, Lu JL, Ye JH, Liang YR, Zheng XQ. Theacrine From Camellia kucha and Its Health Beneficial Effects. Front Nutr 2020; 7:596823. [PMID: 33392238 PMCID: PMC7773691 DOI: 10.3389/fnut.2020.596823] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/30/2020] [Indexed: 12/13/2022] Open
Abstract
Theacrine, i.e., 1,3,7,9-tetramethyluric acid, is one of the major purine alkaloids found in leaf of a wild tea plant species Camellia kucha Hung T. Chang. Theacrine has been attracted great attentions academically owing to its diverse health benefits. Present review examines the advances in the research on the health beneficial effects of theacrine, including antioxidant effect, anti-inflammatory effect, locomotor activation and reducing fatigue effects, improving cognitive effect, hypnotic effect, ameliorating lipid metabolism and inhibiting breast cancer cell metastasis effect. The inconsistent results in this research field and further expectations were also discussed.
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Affiliation(s)
- Yue-Yue Sheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jing Xiang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Ze-Shi Wang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jing Jin
- Zhejiang Agricultural Technology Extension Center, Hangzhou, China
| | - Ying-Qi Wang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Qing-Sheng Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Da Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Zhou-Tao Fang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
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15
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Anti-Inflammatory Effects of Heritiera littoralis Fruits on Dextran Sulfate Sodium- (DSS-) Induced Ulcerative Colitis in Mice by Regulating Gut Microbiota and Suppressing NF- κB Pathway. BIOMED RESEARCH INTERNATIONAL 2020; 2020:8893621. [PMID: 33354574 PMCID: PMC7735845 DOI: 10.1155/2020/8893621] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/13/2020] [Accepted: 11/27/2020] [Indexed: 02/06/2023]
Abstract
Materials and Methods The chemical compositions of EFH were identified using LC-ESI-MS. The mice with 3% DSS-induced UC were administered EFH (200, 400, and 800 mg/kg), sulfasalazine (SASP, 200 mg/kg), and azathioprine (AZA, 13 mg/kg) for 10 days via daily gavage. The colonic inflammation was evaluated by the disease activity index (DAI), colonic length, histological scores, and levels of inflammatory mediators. The gut microbiota was characterized by 16S rRNA gene sequencing and analysis. Results LC-ESI-MS analysis showed that EFH was rich in alkaloids and flavones. The results indicated that EFH significantly improved the DAI score, relieved colon shortening, and repaired pathological colonic variations in colitis. In addition, proteins in the NF-κB pathway were significantly inhibited by EFH. Furthermore, EFH recovered the diversity and balance of the gut microbiota. Conclusions EFH has protective effects against DSS-induced colitis by keeping the balance of the gut microbiota and suppressing the NF-κB pathway.
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