1
|
Xiao H, Tian Y, Yang H, Zeng Y, Yang Y, Yuan Z, Zhou H. Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation. Food Chem 2024; 457:140119. [PMID: 38936125 DOI: 10.1016/j.foodchem.2024.140119] [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: 01/12/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/29/2024]
Abstract
High-mountain green tea, where the first new leaf hasn't yet unfurled, is prized for perceived superior quality, but this hasn't yet been verified by experimentation. Electronic sensors, whole metabolomics and sensory evaluation were employed to assess the quality of yymj (tea buds with a newly unfurled leaf) and qymj (tea buds without new leaves). The qymj proved to have significant advantages in aroma, color and shape, but still had some shortcomings in umami, bitterness and sourness. Differences in the content of volatile organic compounds (including alcohols, hydrocarbons and lipids) and nonvolatile organic compounds (flavonoids, amino acids, sugars, and phenolic acids) quality of high-mountain green teas with different maturity levels and provides well explained these quality differences. This study establishes a systematic approach to study the quality of high-mountain green tea at different maturity levels, and provides important reference information for consumers, governments and tea farmers.
Collapse
Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yun Tian
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Hui Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yajuan Zeng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Yang Yang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China
| | - Zhihui Yuan
- College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China.
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, 410000, China.
| |
Collapse
|
2
|
Wu Y, Li T, Huang W, Zhang J, Wei Y, Wang Y, Li L, Ning J. Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics. Food Chem X 2024; 23:101595. [PMID: 39071934 PMCID: PMC11283131 DOI: 10.1016/j.fochx.2024.101595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 06/17/2024] [Accepted: 06/24/2024] [Indexed: 07/30/2024] Open
Abstract
The harvest date is a crucial factor in determining tea quality. For Lu'an Guapian (LAGP) tea, Grain Rain period (GRP) represents a pivotal phase in the transformation of tea quality. The sensory evaluation, computer vision and E-tongue revealed that the liquor color score, B and G values of tea infusion were increased during GRP, while the astringency, bitterness intensities and the R value of the tea infusion were decreased. Consequently, the tea infusion exhibited a greener hue and the taste became appropriate during GRP. Non-targeted metabolomics revealed that the majority of amino acids and derivatives was reduced during GRP. Furthermore, flavonoids, in particular flavonol glycosides, exhibited considerable variation during GRP. Finally, nine metabolites were identified as markers for quality transformation during GRP by PLS and Random Forest. This study investigated the quality of LAGP teas during GRP and filled the gap in the variation of LAGP tea quality during GRP.
Collapse
Affiliation(s)
- Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Wenjing Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Luqing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| |
Collapse
|
3
|
Han J, Jiang J, Zhao X, Zhao X, Kong T, Li P, Gu Q. Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis. Food Chem 2024; 433:136998. [PMID: 37690140 DOI: 10.1016/j.foodchem.2023.136998] [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: 04/26/2023] [Revised: 06/20/2023] [Accepted: 07/23/2023] [Indexed: 09/12/2023]
Abstract
Our study aimed to characterize the flavor precursors and metabolite profiles during fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation fermentation with koji (BWQ) and insulation fermentation with enzyme (BWE)) by a comparative metabolomics analysis. The total amount of free amino acids and free fatty acids in BWQ and BWE samples was significantly higher than that in YQ sample during fermentation, and C16:0, C22:6, C18:1, C14:1, C18:0 and C20:5 were deemed as key flavor precursors of three fish sauces. We identified 51, 47 and 45 differential metabolites as crucial components in YQ, BWE and BWQ samples. Specific metabolites in three samples were mainly related to amino acid metabolism, especially histidine, cysteine and methionine metabolism. Furthermore, 5 bacteria genera exhibited positive impacts on the generation of various flavor-related metabolites. This study provides a theoretical basis for targeted control of flavor and quality in the production of rapid-fermented fish sauce.
Collapse
Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
| | - Jialan Jiang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Tao Kong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
| |
Collapse
|
4
|
Fu Z, Chen L, Zhou S, Hong Y, Zhang X, Chen H. Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons. Food Chem 2024; 430:137000. [PMID: 37531914 DOI: 10.1016/j.foodchem.2023.137000] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 07/18/2023] [Accepted: 07/23/2023] [Indexed: 08/04/2023]
Abstract
The processing techniques, geographical origins, and harvesting seasons have a significant impact on tea compound accumulation, leading to different flavor characteristics and consumer preferences for tea. Herein, six categories of tea involving 1329 samples revealed the distribution characteristics via compound accumulation, as well as the impact of production regions and harvesting seasons on flavor chemicals. With the increasing fermentation degree, the average content of tea polyphenols, catechins, and theanine in dark tea decreased by 57.78%, 94.64%, and 98.57% compared to green tea, respectively. The compounds in tea fluctuate with the geographical origins and seasons, with theanine and free amino acids being more accumulated in the Jiangnan tea region in spring tea, while total polyphenols and catechins were more abundant in Southwest China's tea region in summer and autumn tea. This study comprehensively understands the accumulation characteristics of tea compounds corresponding to processing techniques and the geographical origins of Chinese tea.
Collapse
Affiliation(s)
- Zhouping Fu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou 310008, China.
| | - Liyan Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou 310008, China.
| | - Sujuan Zhou
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou 310008, China.
| | - Yiwei Hong
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou 310008, China.
| | - Xiangchun Zhang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou 310008, China.
| | - Hongping Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Quality and Safety & Risk Assessment, Ministry of Agriculture, Hangzhou 310008, China.
| |
Collapse
|
5
|
Cui Y, Han Z, Lian L, Zhang L. The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (-)-epigallocatechin gallate under enzymatic oxidation. Food Chem 2023; 417:135895. [PMID: 36931012 DOI: 10.1016/j.foodchem.2023.135895] [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: 12/30/2022] [Revised: 02/22/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Untargeted Liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics in combination with UV-visible and colorimeter was applied in identifying critical colored enzymatically oxidized products of (-)-epigallocatechin gallate (EGCG). Pearson correlation coefficient analysis between marker compounds and a* value was conducted, and then a series of colored oxidation products were targeted and subsequently identified by diode array detection and mass fragmentation ions. The quinone of oolongtheanin 3-O'-gallate degraded product with quasi-molecular mass ion at m/z 711 was identified as a critical colored oxidation product of single EGCG. To explore the effect of chlorogenic acid on the formation of colored EGCG enzymatic oxidation products, the variation of oxidation products on the oolongtheanin pathway was semi-quantitatively determined. The result showed chlorogenic acid significantly inhibited the formation of colored oxidation products, thus lightened the color of EGCG oxidation mixture. The addition of chlorogenic acid influences the process of tea polyphenols' enzymatic oxidation.
Collapse
Affiliation(s)
- Yuqing Cui
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Li Lian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
6
|
Cui HN, Gu HW, Li ZQ, Sun W, Ding B, Li Z, Chen Y, Long W, Yin XL, Fu H. Integration of lipidomics and metabolomics approaches for the discrimination of harvest time of green tea in spring season by using UPLC-Triple-TOF/MS coupled with chemometrics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2023.1119314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
Abstract
The production season is one of the judgment standards of the green tea quality and spring tea is generally considered of higher quality. Moreover, early spring tea is usually more precious and sells for a higher price. Therefore, a multifaceted strategy that integrates lipidomics and metabolomics, based on UPLC-Triple-TOF/MS coupled with chemometrics, was developed to discriminate early spring green tea (ET) and late spring green tea (LT). Twenty-six lipids and forty-five metabolites were identified as characteristic components. As for characteristic lipids, most of glycerophospholipids and acylglycerolipids have higher contents in ET. By contrast, glycoglycerolipids, sphingolipids and hydroxypheophytin a were shown higher levels in LT samples. Most of the differential metabolites identified were more abundant in ET samples. LT samples have much higher catechin, procyanidin B2, and 3',8-dimethoxyapigenin 7-glucoside contents. Based on the integration of differential lipids and metabolites, the reconstructed orthogonal partial least squares discriminant analysis (OPLS-DA) model displayed 100% correct classification rates for harvest time discrimination of green tea samples. These results demonstrated that the integration of lipidomics and metabolomics approaches is a promising method for the discrimination of tea quality.
Collapse
|
7
|
Wang H, Li J, Zhang C, Sun B, Zhou Y, Zhou Y, Zhao H. Metabolomics approach, in vitro and in vivo antioxidant activity assay provide insights into impact of multiple variations on the vine tea (Ampelopsis grossedentata). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
|
8
|
Xiao H, Yong J, Xie Y, Zhou H. The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics. Front Nutr 2023; 9:1079325. [PMID: 36687681 PMCID: PMC9854344 DOI: 10.3389/fnut.2022.1079325] [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: 10/25/2022] [Accepted: 12/08/2022] [Indexed: 01/07/2023] Open
Abstract
Introduction Harvest time represents one of the crucial factors concerning the quality of alpine green tea. At present, the mechanisms of the tea quality changing with harvest time have been unrevealed. Methods In the current study, fresh tea leaves (qmlc and gylc) and processed leaves (qmgc and gygc) picked during Qingming Festival and Guyu Festival were analyzed by means of sensory evaluation, metabolomics, transcriptomic analysis, and high-throughput sequencing, as well as their endophytic bacteria (qm16s and gy16s). Results The results indicated qmgc possessed higher sensory quality than gygc which reflected from higher relative contents of amino acids, and soluble sugars but lower relative contents of catechins, theaflavins, and flavonols. These differential metabolites created features of light green color, prominent freshness, sweet aftertaste, and mild bitterness for qmgc. Discussion Flavone and flavonol biosynthesis and phenylalanine metabolism were uncovered as the key pathways to differentiate the quality of qmgc and gygc. Endophytic bacteria in leaves further influence the quality by regulating the growth of tea trees and enhancing their disease resistance. Our findings threw some new clues on the tea leaves picking to pursue the balance when facing the conflicts of product quality and economic benefits.
Collapse
Affiliation(s)
- Hongshi Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China,Agricultural and Rural Bureau of Hefeng County, Hefeng, China
| | - Jie Yong
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Yijie Xie
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Haiyan Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China,*Correspondence: Haiyan Zhou,
| |
Collapse
|
9
|
Li ZH, Zhang GQ. Metabolomic analysis reveals the quality characteristics of Yi Gong tea leaves at different harvesting periods. J Food Biochem 2022; 46:e14478. [PMID: 36239420 DOI: 10.1111/jfbc.14478] [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: 06/01/2022] [Revised: 09/10/2022] [Accepted: 09/27/2022] [Indexed: 01/14/2023]
Abstract
To obtain a theoretical reference for understanding the changes in metabolites of Yigong tea leaves during different harvesting periods and to determine the optimal harvesting period, we performed a metabolome comparison using UPLC-Q-Exactive MS on Yigong tea leaves from different harvesting periods. The results indicated that a total of 41 metabolites were significantly altered during the growth of Yi Gong tea leaves. These involved 7 amino acids and their derivatives, 16 flavonols and flavonol glycosides, 4 organic acids, 3 catechins, 3 carbohydrates, 7 fatty acid esters, 1 terpene, and 3 substances from others. In particular, the levels of arginine and glutamine were higher in early-harvested tea leaves than in late-harvested tea leaves; the levels of flavonoids and flavonols were higher in late-harvested tea leaves. Metabolic pathway analysis revealed that the caffeine metabolism and the flavonoid biosynthesis perform key roles in Yigong tea leaves from different harvesting periods. PRACTICAL APPLICATIONS: At present, the application of metabolomics in tea research is focused on the study of pesticide residues, processing processes, environmental stresses, and regional differences. This study is to focus on the effect of the tea harvesting period on tea quality through metabolomics. Through metabolomics, we can better determine the optimal tea harvesting period, and this study can improve the quality of this tea product and may be able to bring some favourable favorable contributions contribution to the local tea marketing in the future.
Collapse
Affiliation(s)
- Zheng-Hong Li
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Guo-Qiang Zhang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| |
Collapse
|
10
|
Shirai N. Organic Acid Analysis in Green Tea Leaves Using High-performance Liquid Chromatography. J Oleo Sci 2022; 71:1413-1419. [PMID: 35965093 DOI: 10.5650/jos.ess22135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Green tea is a popular refreshing drink with several functional properties attributed to its bioactive compounds. The bioactive content and composition vary with several factors. Several advances in chromatographic studies have facilitated the study of chemical composition of green tea leaves; however, the content of organic acids, particularly quinic acid, has not been explored fully. Therefore, changes in the content of organic acids, including quinic acid, in green tea leaves, were investigated in this study. All the studied varieties contained large amounts of quinic and oxalic acids. Kukicha and Matcha contained the highest and lowest amounts of quinic acid, respectively. Furthermore, high-grade Matcha had a significantly lower quinic acid content than low-grade Matcha. The Asatsuyu sample had the lowest quinic acid content in 2018 and 2019 compared with the other green tea varieties. The content of quinic acid increased with maturity, but that of oxalic, malic, succinic, and citric acids decreased after a slight increase. Shading cultivation in Saeakari significantly lowered the quinic acid content and slightly increased the content of malic, citric, and oxalic acids. Malic acid and citric acid content in Yabukita changed with sunrise and sunset, but that of other organic acids did not show any considerable change. These results show that using an appropriate plucking time could lead to further improvement in the quality of green tea leaves. Overall, green tea is a good source of quinic acid, which will attract attention in future functional research on this drink.
Collapse
Affiliation(s)
- Nobuya Shirai
- National Agriculture and Food Research Organization, National Food Research Institute
| |
Collapse
|
11
|
Li M, Luo X, Ho CT, Li D, Guo H, Xie Z. A new strategy for grading of Lu’an guapian green tea by combination of differentiated metabolites and hypoglycaemia effect. Food Res Int 2022; 159:111639. [DOI: 10.1016/j.foodres.2022.111639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/08/2022]
|
12
|
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.
Collapse
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
| |
Collapse
|
13
|
Tea (Camellia sinensis): A Review of Nutritional Composition, Potential Applications, and Omics Research. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Tea (Camelliasinensis) is the world’s most widely consumed non-alcoholic beverage with essential economic and health benefits since it is an excellent source of polyphenols, catechins, amino acids, flavonoids, carotenoids, vitamins, and polysaccharides. The aim of this review is to summarize the main secondary metabolites in tea plants, and the content and distribution of these compounds in six different types of tea and different organs of tea plant were further investigated. The application of these secondary metabolites on food processing, cosmetics industry, and pharmaceutical industry was reviewed in this study. With the rapid advancements in biotechnology and sequencing technology, omics analyses, including genome, transcriptome, and metabolome, were widely used to detect the main secondary metabolites and their molecular regulatory mechanisms in tea plants. Numerous functional genes and regulatory factors have been discovered, studied, and applied to improve tea plants. Research advances, including secondary metabolites, applications, omics research, and functional gene mining, are comprehensively reviewed here. Further exploration and application trends are briefly described. This review provides a reference for basic and applied research on tea plants.
Collapse
|
14
|
Yang L, Xie GL, Ma JL, Huang XQ, Gu Y, Huang L, Chen HY, Ouyang XL. Phytochemical constituents of Camellia osmantha fruit cores with antithrombotic activity. Food Sci Nutr 2022; 10:1510-1519. [PMID: 35592273 PMCID: PMC9094467 DOI: 10.1002/fsn3.2769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 01/11/2022] [Accepted: 01/13/2022] [Indexed: 11/09/2022] Open
Abstract
Camellia osmantha is a new species of the genus Camellia and is an economically important ornamental plant. Its activity and ingredients are less studied than other Camellia plants. This study investigated the antithrombotic effect and chemical components of C. osmantha fruit cores using platelet aggregation assays and coagulation function tests. The cores of C. osmantha fruits were extracted with ethanol to obtain a crude extract. The extract was dissolved in water and further eluted with different concentrations of methanol on an MCI resin column to obtain three fractions. These samples were used for antithrombotic activity tests and phytochemical analysis. The results showed that the extract and its fractions of C. osmantha have strong antithrombotic activity, significantly reducing the platelet aggregation rate and prolonging the thrombin time (TT). The total saponins, flavonoids, and polyphenols in the active fractions may be responsible for the antithrombotic activity. The chemical constituents were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS). Twenty-three compounds were identified rapidly and accurately. Among them, ellagic acid, naringenin, and quercetin 3-O-glucuronide may be important antithrombotic constituents. Furthermore, interactions between these compounds and the P2Y1 receptor were investigated via molecular modeling, because the P2Y1 receptor is a key drug target of antiplatelet aggregative activity. The molecular docking results suggested that these compounds could combine tightly with the P2Y1R protein. Our results showed that C. osmantha fruit cores are rich in polyphenols, flavonoids, and saponins, which can be developed into a promising antithrombotic functional beverage for the prevention and treatment of cardiovascular and cerebrovascular diseases.
Collapse
Affiliation(s)
- Li Yang
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Gui-Liang Xie
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| | - Jin-Lin Ma
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Xiao-Qiong Huang
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| | - Yao Gu
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Lei Huang
- College of Public Health and Management Youjiang Medical University for Nationalities Baise China
| | - Hai-Yan Chen
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Xi-Lin Ouyang
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| |
Collapse
|
15
|
Xue G, Su S, Yan P, Shang J, Wang J, Yan C, Li J, Wang Q, Du Y, Cao L, Xu H. Quality control of Zingiberis Rhizoma and its processed products by UHPLC-Q-TOF/MS-based non-targeted metabonomics combining with SIBDV method. Food Res Int 2022; 154:111021. [PMID: 35337577 DOI: 10.1016/j.foodres.2022.111021] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 12/13/2022]
Abstract
Zingiberis Rhizoma (ZR) is a homologous plant with pungent tastes and aromas, which has unique nutritional value and tremendous application potentiality. Zingiberis Rhizoma Praeparatum (ZRP) and Carbonised Ginger (CG) are processed products of ZR through different processing methods, and they are commonly used ingredients in food supplements. This study used ZR, ZRP and CG from different batches to further understand composition differences after processing. Additionally, we performed non-targeted metabolomics-based profiling of gingerols by ultra-high-performance liquid chromatography coupled with hybrid triple quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) in combination with multivariate analysis and compounds identification. In which, we developed a comprehensive SWATH-IDA bi-directionally verified (SIBDV) method integrating the advantages of Sequential Windowed Acquisition of all Theoretical fragment ions (SWATHTM) and traditional information-dependent acquisition (IDA) mode for characterization of gingerols. Potential chemical markers were selected by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) of chemometrics methods. After that, the threshold variable importance in projection (VIP) value and P value were employed to screen the valuable MS features for discriminating ZR, ZRP and CG. In total, 59 gingerols in the different samples were structurally identified. Results allowed the selection of 33 gingerols, which are nominated as novel markers for materials authentication in ZR, ZRP and CG. The analysis of the study showed that the content of gingerols showed a downward trend after processing, but shogaols and gingerone compounds had an upward trend, resulting in differences in application and pharmacodynamic efficacy. These findings provide promising perspectives in the quality control of ZR, ZRP and CG, as well as for laying the foundation in food design and development.
Collapse
Affiliation(s)
- Guiren Xue
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Shanshan Su
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Pengfei Yan
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Jiawei Shang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Jianxin Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Chengye Yan
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Jiaxi Li
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Qiao Wang
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Yingfeng Du
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Liang Cao
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China
| | - Huijun Xu
- Department of Pharmaceutical Analysis, School of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China.
| |
Collapse
|
16
|
Gao Y, Li D, Tian Z, Hou L, Gao J, Fan B, Wang F, Li S. Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
17
|
Use of ATR-FTIR Spectroscopy and Chemometrics for the Variation of Active Components in Different Harvesting Periods of Lonicera japonica. Int J Anal Chem 2022; 2022:8850914. [PMID: 35295923 PMCID: PMC8920638 DOI: 10.1155/2022/8850914] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 07/26/2021] [Accepted: 09/13/2021] [Indexed: 12/23/2022] Open
Abstract
Lonicera japonica Thunb is a commonly used Chinese herbal medicine, which belongs to the family Caprifoliaceae. The active components varied greatly during bud development. Research on the variation of the main active components is significant for the timely harvesting and quality control of Lonicera japonica. In this study, the attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) combined with the chemometric method was performed to investigate the variability of different harvesting periods of Lonicera japonica. The preliminary characterization from ATR-FTIR fingerprints showed various characteristic absorption peaks of the main active components from the different harvesting times, such as flavonoids, organic acids, iridoids, and volatile oils. Additionally, principal component analysis (PCA) scatter plots showed that there was a clear clustering trend in the samples of the same harvesting period, and the samples of the different harvesting periods could be well distinguished. Finally, further analysis by the orthogonal partial least-squares discriminant analysis (OPLS-DA) showed that there were regular changes in flavonoids, phenolic acids, iridoids, and volatile oils in different harvesting periods. Therefore, ATR-FTIR, as a novel and convenient analytical method, could be applied to evaluate the quality of Lonicera japonica.
Collapse
|
18
|
Phenolic, Carotenoid and Saccharide Compositions of Vietnamese Camellia sinensis Teas and Herbal Teas. Molecules 2021; 26:molecules26216496. [PMID: 34770903 PMCID: PMC8587765 DOI: 10.3390/molecules26216496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/12/2021] [Accepted: 10/25/2021] [Indexed: 11/17/2022] Open
Abstract
Tea (Camellia sinensis) and herbal tea have been recognized as rich sources of bioactive constituents with the ability to exert antioxidant actions. The aims of this study were to analyze phenolic, carotenoid and saccharide contents in a set of Vietnamese tea and herbal tea and compare the results with those of green and black teas marketed in the U.S. In total, 27 phenolics, six carotenoids and chlorophylls, and three saccharides were quantitatively identified. Catechins, quercetin glycosides and chlorogenic acid were the predominating phenolics in the teas, with the concentrations following the order: jasmine/green teas > oolong tea > black tea. Lutein was the dominant carotenoid in the teas and its concentrations were generally found to be higher in the jasmine and green teas than in the oolong and black teas. The study showed that the green teas originating in Vietnam had much higher levels of phenolics and carotenoids than their counterparts stemming from another country. The application of partial least squares discriminant analysis (PLS-DA) as a chemometric tool was able to differentiate phenolic profiles between methanolic extracts and tea infusions. Through principal component analysis (PCA), the similarities and dissimilarities among the jasmine, green, oolong, black teas and herbal teas were depicted.
Collapse
|
19
|
Kim MJ, Son SY, Jeon SG, Kim JG, Lee CH. Metabolite Profiling of Dioscorea (Yam) Leaves to Identify Bioactive Compounds Reveals Their Potential as Renewable Resources. PLANTS 2021; 10:plants10081751. [PMID: 34451796 PMCID: PMC8399132 DOI: 10.3390/plants10081751] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 12/19/2022]
Abstract
Yams (Dioscorea spp.) are cultivated and consumed as edible tubers, while their leaves are discarded as waste or burned with negative environmental impact. Herein, the metabolites of two yam species (Danma, DAN; Dunggeunma, DUN), harvested in June, July, and August, were profiled using GC-TOF-MS and UHPLC-LTQ-Orbitrap-MS/MS and the antioxidant activity of the extracts was evaluated to stimulate the utilization of yam leaves as a by-product. We observed that the relative levels of amino acids, organic acids, sugars, and saponins decreased linearly with prolonged harvest time, while fatty acid, phenanthrene, and flavonoid levels gradually increased. Furthermore, the leaf extracts obtained in August exhibited the highest antioxidant activity. To determine the antioxidant-contributing metabolites, OPLS-DA was performed for the leaf metabolites of DAN and DUN leaves harvested in August. Hydroxytyrosol-glucoside, apigenin-rhamnoside, and rutin were more abundant in DUN, while luteolin, phenanthrene derivatives, epicatechin, and kaempferide were relatively higher in DAN and their respective metabolites were positively correlated with the antioxidant activity. Moreover, secondary metabolites were more abundant in the leaves than in the roots, and consequently, the antioxidant activity of the former was also higher. Overall, the potential value of yam leaves as a renewable source of bioactive compounds is proposed.
Collapse
Affiliation(s)
- Min-Ji Kim
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; (M.-J.K.); (S.-Y.S.)
| | - Su-Young Son
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; (M.-J.K.); (S.-Y.S.)
| | - Su-Gyeong Jeon
- Insititute for Bioresources Research, Gyeongsangbuk-do Agricultural Research and Extension Services, Andong 36614, Korea;
| | - Jeong-Gu Kim
- Genomics Division, National Academy of Agricultural Science, Rural Development Administration, Jeonju 54874, Korea
- Correspondence: (J.-G.K.); (C.-H.L.); Tel.: +82-2-2049-6177 (C.-H.L.)
| | - Choong-Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; (M.-J.K.); (S.-Y.S.)
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul 05029, Korea
- MetaMass Co. Ltd., Seoul 05029, Korea
- Correspondence: (J.-G.K.); (C.-H.L.); Tel.: +82-2-2049-6177 (C.-H.L.)
| |
Collapse
|
20
|
Sakamoto T, Onozato M, Uekusa S, Ichiba H, Umino M, Shirao M, Fukushima T. Development of derivatization reagents bearing chiral 4-imidazolidinone for distinguishing primary amines from other amino acids and application to the liquid chromatography-tandem mass spectrometric analysis of miso. J Chromatogr A 2021; 1652:462341. [PMID: 34192611 DOI: 10.1016/j.chroma.2021.462341] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/01/2021] [Accepted: 06/08/2021] [Indexed: 10/21/2022]
Abstract
We designed and synthesized three novel derivatization reagents bearing chiral 4-imidazolidinone, namely succinimidyl 2-(3-((benzyloxy)carbonyl)-1-methyl, ethyl, and -phenyl-5-oxoimidazolidin-4-yl)acetates (CIMs), for use in liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. The CIMs were able to discriminate primary amines from other compounds such as secondary amines and phenols, based on their unique m/z reduction of precursor ion to form product ion in MS/MS. As amino acid derivatization reagents, the CIMs were compared in terms of enantioseparation of amino acid and detection sensitivity. CIMa-OSu with 1-methyl-5-oxoimidazolidinone moiety gave the best optical resolution and detection sensitivity among the CIM reagents. Next, we applied (R)-CIMa-OSu to determine amino acids in miso by LC-triple-quadrupole MS. The proposed method achieved simultaneous determination of 20 l-amino acids and two d-amino acids (d-alanine and d-serine) in the sample with a high sensitivity (limits of detection 5-238 fmol, signal-to-noise ratio 3.3). After derivatization with CIMa-OSu, it was possible to determine whether each peak in the chromatogram was a component of primary amine or not, by using a high-resolution orbitrap MS instrument.
Collapse
Affiliation(s)
- Tatsuya Sakamoto
- Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan
| | - Mayu Onozato
- Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan
| | - Shusuke Uekusa
- Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan
| | - Hideaki Ichiba
- Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan
| | - Maho Umino
- Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan
| | - Mika Shirao
- Department of Food and Health Sciences, Jissen Women's University, 4-1-1 Osakaue, Hino, Tokyo 191-8510, Japan
| | - Takeshi Fukushima
- Faculty of Pharmaceutical Sciences, Toho University, 2-2-1 Miyama, Funabashi-shi, Chiba 274-8510, Japan.
| |
Collapse
|
21
|
Tan P, Zeng C, Wan C, Liu Z, Dong X, Peng J, Lin H, Li M, Liu Z, Yan M. Metabolic Profiles of Brassica juncea Roots in Response to Cadmium Stress. Metabolites 2021; 11:383. [PMID: 34199254 PMCID: PMC8232002 DOI: 10.3390/metabo11060383] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/07/2021] [Accepted: 06/11/2021] [Indexed: 12/14/2022] Open
Abstract
Brassica juncea has great application potential in phytoremediation of cadmium (Cd)-contaminated soil because of its excellent Cd accumulating and high biomass. In this study, we compared the effects of Cd under 48 h and 7 d stress in roots of Brassica juncea using metabolite profiling. The results showed that many metabolic pathways and metabolites in Brassica juncea roots were altered significantly in response to Cd stress. We found that significant differences in levels of amino acids, organic acids, carbohydrates, lipids, flavonoids, alkaloids, and indoles were induced by Cd stress at different times, which played a pivotal role in the adaptation of Brassica juncea roots to Cd stress. Meanwhile, Brassica juncea roots could resist 48 h Cd stress by regulating the biosynthesis of amino acids, linoleic acid metabolism, aminoacyl-tRNA biosynthesis, glycerophospholipid metabolism, ABC transporters, arginine biosynthesis, valine, leucine and isoleucine biosynthesis, and alpha-linolenic acid metabolism; however, they regulated alpha-linolenic acid metabolism, glycerophospholipid metabolism, ABC transporters, and linoleic acid metabolism to resist 7 d Cd stress. A metabolomic expedition to the response of Brassica juncea to Cd stress will help to comprehend its tolerance and accumulation mechanisms of Cd.
Collapse
Affiliation(s)
- Piaopiao Tan
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
| | - Chaozhen Zeng
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
| | - Chang Wan
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
| | - Zhe Liu
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
| | - Xujie Dong
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, China;
| | - Jiqing Peng
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, China;
| | - Haiyan Lin
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, China;
| | - Mei Li
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
| | - Zhixiang Liu
- Hunan Provincial Key Laboratory of Forestry Biotechnology, College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China; (P.T.); (C.Z.); (C.W.); (Z.L.); (X.D.); (J.P.)
- Hunan Provincial Base for Scientific and Technological Innovation Cooperation on Forest Resource Biotechnology, Changsha 410004, China
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha 410128, China;
| | - Mingli Yan
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| |
Collapse
|
22
|
Wang C, Lyu H, Guo Z. Metabolomic and Pathway Changes in Large-Leaf, Middle-Leaf and Small-Leaf Cultivars of Camellia sinensis (L.) Kuntze var. niaowangensis. Chem Biodivers 2021; 18:e2100132. [PMID: 33928738 DOI: 10.1002/cbdv.202100132] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/30/2021] [Indexed: 12/13/2022]
Abstract
As an economically important crop, tea is widely cultivated in more than 50 countries and has numerous health benefits. Metabolomics has considerable advantages in the analysis of small molecules and has been widely used in tea science. We applied a metabolomic method to evaluate the dynamic changes in metabolites and pathways in the large-, middle- and small-leaf cultivars of Camellia sinensis (L.) Kuntze var. niaowangensis grown in the same area from Yunwu Mountain. The results indicate that flavonoid biosynthesis, stilbenoid, diarylheptanoid and gingerol biosynthesis, citrate cycle (TCA cycle), and propanoate metabolism may play important roles in the differences among cultivars. The levels of tea polyphenols, flavonoids and amino acids may impact the sensory properties of teas of different cultivars. Our results may help to elucidate the mechanism underlying the difference in tea quality and offer references for the breeding of high-quality tea cultivars.
Collapse
Affiliation(s)
- Chunbo Wang
- College of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, 558000, Guizhou, P. R. China
| | - Hui Lyu
- College of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, 558000, Guizhou, P. R. China
| | - Zhiyou Guo
- College of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, 558000, Guizhou, P. R. China
| |
Collapse
|
23
|
Shi X, Chen Q, Liu S, Wang J, Peng D, Kong L. Combining targeted metabolite analyses and transcriptomics to reveal the specific chemical composition and associated genes in the incompatible soybean variety PI437654 infected with soybean cyst nematode HG1.2.3.5.7. BMC PLANT BIOLOGY 2021; 21:217. [PMID: 33990182 PMCID: PMC8120846 DOI: 10.1186/s12870-021-02998-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 04/30/2021] [Indexed: 05/04/2023]
Abstract
BACKGROUND Soybean cyst nematode, Heterodera glycines, is one of the most devastating pathogens of soybean and causes severe annual yield losses worldwide. Different soybean varieties exhibit different responses to H. glycines infection at various levels, such as the genomic, transcriptional, proteomic and metabolomic levels. However, there have not yet been any reports of the differential responses of incompatible and compatible soybean varieties infected with H. glycines based on combined metabolomic and transcriptomic analyses. RESULTS In this study, the incompatible soybean variety PI437654 and three compatible soybean varieties, Williams 82, Zhonghuang 13 and Hefeng 47, were used to clarify the differences in metabolites and transcriptomics before and after the infection with HG1.2.3.5.7. A local metabolite-calibrated database was used to identify potentially differential metabolites, and the differences in metabolites and metabolic pathways were compared between the incompatible and compatible soybean varieties after inoculation with HG1.2.3.5.7. In total, 37 differential metabolites and 20 KEGG metabolic pathways were identified, which were divided into three categories: metabolites/pathways overlapped in the incompatible and compatible soybeans, and metabolites/pathways specific to either the incompatible or compatible soybean varieties. Twelve differential metabolites were found to be involved in predicted KEGG metabolite pathways. Moreover, 14 specific differential metabolites (such as significantly up-regulated nicotine and down-regulated D-aspartic acid) and their associated KEGG pathways (such as the tropane, piperidine and pyridine alkaloid biosynthesis, alanine, aspartate and glutamate metabolism, sphingolipid metabolism and arginine biosynthesis) were significantly altered and abundantly enriched in the incompatible soybean variety PI437654, and likely played pivotal roles in defending against HG1.2.3.5.7 infection. Three key metabolites (N-acetyltranexamic acid, nicotine and D,L-tryptophan) found to be significantly up-regulated in the incompatible soybean variety PI437654 infected by HG1.2.3.5.7 were classified into two types and used for combined analyses with the transcriptomic expression profiling. Associated genes were predicted, along with the likely corresponding biological processes, cellular components, molecular functions and pathways. CONCLUSIONS Our results not only identified potential novel metabolites and associated genes involved in the incompatible response of PI437654 to soybean cyst nematode HG1.2.3.5.7, but also provided new insights into the interactions between soybeans and soybean cyst nematodes.
Collapse
Affiliation(s)
- Xue Shi
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Qiansi Chen
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan, China
| | - Shiming Liu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jiajun Wang
- Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Deliang Peng
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Lingan Kong
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| |
Collapse
|
24
|
Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC-Orbitrap-MS/MS Combined with Chemometrics. Foods 2021; 10:foods10051070. [PMID: 34066071 PMCID: PMC8151513 DOI: 10.3390/foods10051070] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/08/2021] [Accepted: 05/10/2021] [Indexed: 12/13/2022] Open
Abstract
Zijuan tea (Camellia sinensis var. assamica cv. Zijuan) is a unique purple tea. Recently, purple tea has drawn much attention for its special flavor and health benefits. However, the characteristic compounds of purple tea compared with green tea have not been reported yet. The present study employed a non-targeted metabolomics approach based on ultra-high performance liquid chromatography (UHPLC)-Orbitrap-tandem mass spectrometry (MS/MS) for comprehensive analysis of characteristic metabolites between Zijuan purple tea (ZJT) and Yunkang green tea (YKT). Partial least squares-discriminant analysis (PLS-DA) indicated that there are significant differences in chemical profiles between ZJT and YKT. A total of 66 major differential metabolites included catechins, proanthocyanins, flavonol and flavone glycosides, phenolic acids, amino acids and alkaloids were identified in ZJT. Among them, anthocyanins are the most characteristic metabolites. Nine glycosides of anthocyanins and six glycosides of proanthocyanins were found to be significantly higher in ZJT than that in YKT. Subsequently, pathway analysis revealed that ZJT might generate anthocyanins and proanthocyanins through the flavonol and flavone glycosides. Furthermore, quantitative analysis showed absolutely higher concentrations of total anthocyanins in ZJT, which correlated with the metabolomics results. This study presented the comprehensive chemical profiling and the characterized metabolites of ZJT. These results also provided chemical evidence for potential health functions of ZJT.
Collapse
|
25
|
Deka H, Barman T, Dutta J, Devi A, Tamuly P, Kumar Paul R, Karak T. Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation: A study on popular cultivars in North East India. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103684] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
26
|
Yang Q, Mei X, Wang Z, Chen X, Zhang R, Chen Q, Kan J. Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique. Food Chem 2021; 347:129085. [PMID: 33493837 DOI: 10.1016/j.foodchem.2021.129085] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 12/14/2022]
Abstract
Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking, but its bitter taste limits its use by some consumers. In this study, metabolomic analysis based on ultra-high-performance liquid chromatograph-tandem mass spectrometry (UPLC-MS) was used to screen out a vast number of potential non-volatile bitter compounds in Z. bungeanum. Results showed that there were 37 potential bitter compounds in Z. bungeanum, and possible mechanisms underlying its bitter taste were provided. Further, instrumental analyses combined with sensory evaluation were used to identify the key bitter compounds in Gou jiao, a wild variant of Z. Bungeanum with a strong bitter taste. Totally 15 key bitter compounds were identified, most of which have a low bitterness recognition threshold. This study is the first comprehensive identification of non-volatile bitter compounds in Z. bungeanum and provides a basis for future investigations into mitigating bitterness and uncovering how the interaction between different bitter compounds affects taste.
Collapse
Affiliation(s)
- Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xiaofei Mei
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Zhirong Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Rui Zhang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Qiaoli Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing, 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, 400715, PR China.
| |
Collapse
|
27
|
Jacobs DM, van den Berg MA, Hall RD. Towards superior plant-based foods using metabolomics. Curr Opin Biotechnol 2020; 70:23-28. [PMID: 33086174 DOI: 10.1016/j.copbio.2020.08.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Accepted: 08/29/2020] [Indexed: 12/16/2022]
Abstract
Metabolomics is proving a useful approach for many of the main future goals in agronomy and food production such as sustainability/crop resilience, food quality, safety, storage, and nutrition. Targeted and/or untargeted small-molecule analysis, coupled to chemometric analysis, has already unveiled a great deal of the complexity of plant-based foods, but there is still 'dark matter' to be discovered. Moreover, state-of-the-art food metabolomics offers insights into the molecular mechanisms underlying sensorial and nutritional characteristics of foods and thus enables higher precision and speed. This review describes recent applications of food metabolomics from fork to farm and focuses on the opportunities these bring to continue food innovation and support the shift to plant-based foods.
Collapse
Affiliation(s)
- Doris M Jacobs
- Unilever Foods Innovation Center, Bronland 14, 6708 WH Wageningen, Netherlands.
| | - Marco A van den Berg
- DSM Biotechnology Center, Biotech Campus Delft, Alexander Fleminglaan 1, Delft, 2613 AX, Netherlands
| | - Robert D Hall
- Business Unit Bioscience, Wageningen University & Research and Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen, 6708 PB, Netherlands
| |
Collapse
|
28
|
Climate and Processing Effects on Tea ( Camellia sinensis L. Kuntze) Metabolome: Accurate Profiling and Fingerprinting by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Molecules 2020; 25:molecules25102447. [PMID: 32456315 PMCID: PMC7288030 DOI: 10.3390/molecules25102447] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 11/18/2022] Open
Abstract
This study applied an untargeted–targeted (UT) fingerprinting approach, based on comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF MS), to assess the effects of rainfall and temperature (both seasonal and elevational) on the tea metabolome. By this strategy, the same compound found in multiple samples need only to be identified once, since chromatograms and mass spectral features are aligned in the data analysis process. Primary and specialized metabolites of leaves from two Chinese provinces, Yunnan (pu′erh) and Fujian (oolong), and a farm in South Carolina (USA, black tea) were studied. UT fingerprinting provided insight into plant metabolism activation/inhibition, taste and trigeminal sensations, and antioxidant properties, not easily attained by other analytical approaches. For example, pu′erh and oolong contained higher relative amounts of amino acids, organic acids, and sugars. Conversely, black tea contained less of all targeted compounds except fructose and glucose, which were more similar to oolong tea. Findings revealed compounds statistically different between spring (pre-monsoon) and summer (monsoon) in pu′erh and oolong teas as well as compounds that exhibited the greatest variability due to seasonal and elevational differences. The UT fingerprinting approach offered unique insights into how differences in growing conditions and commercial processing affect the nutritional benefits and sensory characteristics of tea beverages.
Collapse
|