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Zou L, Sheng C, Xia D, Zhang J, Wei Y, Ning J. Mechanism of aroma formation in white tea treated with solar withering. Food Res Int 2024; 194:114917. [PMID: 39232537 DOI: 10.1016/j.foodres.2024.114917] [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: 06/20/2024] [Revised: 08/10/2024] [Accepted: 08/10/2024] [Indexed: 09/06/2024]
Abstract
Withering is a crucial process that determines the quality of white tea (WT). Solar withering (SW) is reported to contribute to the aroma quality of WT. However, the mechanism by which aroma is formed in WT subjected to SW remains unclear. In this study, through headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and transcriptomics, we found that 13 key genes enriched in the mevalonic acid and methylerythritol phosphate pathways, such as those of 1-deoxy-D-xylulose-5-phosphate synthase and terpineol synthase, were significantly upregulated, promoting the accumulation of α-terpinolene, geraniol, and nerolidol, which imparted floral and fruity odors to WT subjected to SW. Additionally, the significant upregulation of lipoxygenases enriched in the lipoxygenase pathway promoting the accumulation of hexanol, 1-octen-3-ol, (E, Z)-3,6-nonadien-1-ol, and nonanal, which contributed to the green and fresh odor in WT subjected to SW. This study provided the first comprehensive insight into the effect mechanism of SW on aroma formation in WT.
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Affiliation(s)
- Li Zou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Caiyan Sheng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Dongzhou Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; Jiangxi Provincial Key Laboratory of Ex Situ Plant Conservation and Utilization, Lushan Botanical Garden, Jiangxi Province and Chinese Academy of Sciences, Jiujiang 332900, China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China; School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China.
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Zhang M, Zhang L, Zhou C, Xu K, Chen G, Huang L, Lai Z, Guo Y. Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea. PLANTS (BASEL, SWITZERLAND) 2024; 13:1249. [PMID: 38732464 PMCID: PMC11085110 DOI: 10.3390/plants13091249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/24/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024]
Abstract
The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried out using the leaf samples collected at different stages of the ECS of Aijiao oolong tea. Out of the identified 306 non-volatile metabolites and 85 volatile metabolites, 159 non-volatile metabolites and 42 volatile metabolites were screened out as key differential metabolites for dynamic changes during the ECS. A multivariate statistical analysis on the key differential metabolites showed that the accumulations of most metabolites exhibited dynamic changes, while some amino acids, nucleosides, and organic acids accumulated significantly after turning-over treatment. The evolution characteristics of 27 key precursors or transformed VOCs during the ECS of Aijiao oolong tea were clarified, and it was found that the synthesis of aroma substances was mainly concentrated in lipids as precursors and glycosides as precursor pathways. The results revealed the dynamic changes in the flavor metabolites in the ECS during the processing of Aijiao oolong tea, which provided valuable information for the formation of the characteristic flavor of Aijiao oolong tea.
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Affiliation(s)
- Mengcong Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Lixuan Zhang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Chengzhe Zhou
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Guangwu Chen
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Linjie Huang
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
| | - Zhongxiong Lai
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (L.Z.); (C.Z.); (K.X.); (G.C.); (L.H.); (Z.L.)
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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3
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Kong W, Zhao P, Zhang Q, Yang J, Zhu Q, Zhang Y, Deng X, Chen X, Lin J, Zhang X. Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2024; 117:679-693. [PMID: 37921032 DOI: 10.1111/tpj.16521] [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: 07/10/2023] [Revised: 09/07/2023] [Accepted: 10/21/2023] [Indexed: 11/04/2023]
Abstract
During the oolong tea withering process, abiotic stresses induce significant changes in the content of various flavor substances and jasmonic acid (JA). However, the changes in chromatin accessibility during withering and their potential impact remain poorly understood. By integrating ATAC-seq, RNA-seq, metabolite, and hormone assays, we characterized the withering treatment-induced changes in chromatin accessibility, gene expression levels, important metabolite contents, and JA and JA-ILE contents. Additionally, we analyzed the effects of chromatin accessibility alterations on gene expression changes, content changes of important flavor substances, and JA hyperaccumulation. Our analysis identified a total of 3451 open- and 13 426 close-differentially accessible chromatin regions (DACRs) under withering treatment. Our findings indicate that close-DACRs-mediated down-regulated differentially expressed genes (DEGs) resulted in the reduced accumulation of multiple catechins during withering, whereas open-DACRs-mediated up-regulated DEGs contributed to the increased accumulation of important terpenoids, JA, JA-ILE and short-chain C5/C6 volatiles. We further highlighted important DACRs-mediated DEGs associated with the synthesis of catechins, terpenoids, JA and JA and short-chain C5/C6 volatiles and confirmed the broad effect of close-DACRs on catechin synthesis involving almost all enzymes in the pathway during withering. Importantly, we identified a novel MYB transcription factor (CsMYB83) regulating catechin synthesis and verified the binding of CsMYB83 in the promoter-DACRs regions of key catechin synthesis genes using DAP-seq. Overall, our results not only revealed a landscape of chromatin alters-mediated transcription, flavor substance and hormone changes under oolong tea withering, but also provided target genes for flavor improvement breeding in tea plant.
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Affiliation(s)
- Weilong Kong
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Ping Zhao
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Qing Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Jingjing Yang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
- College of Agronomy, Qingdao Agricultural University, Shandong, Qingdao, 266109, China
| | - Qiufang Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Yanbing Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
| | - Xuming Deng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Xiao Chen
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
- College of Agronomy, Qingdao Agricultural University, Shandong, Qingdao, 266109, China
| | - Jinke Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China
| | - Xingtan Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou, 518120, China
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Sun A, Liu G, Sun L, Li C, Wu Q, Gao J, Xia Y, Geng Y. Study on the Dynamic Changes in Non-Volatile Metabolites of Rizhao Green Tea Based on Metabolomics. Molecules 2023; 28:7447. [PMID: 37959866 PMCID: PMC10650644 DOI: 10.3390/molecules28217447] [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: 09/06/2023] [Revised: 10/15/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
The processing of tea leaves plays a crucial role in the formation of the taste of the resulting tea. In order to study the compositions of and changes in taste-related substances during the processing of Rizhao green tea, non-targeted metabolomics was used, based on UHPLC-Q Exactive MS. Totals of 529, 349, and 206 non-volatile metabolites were identified using three different detection modes, of which 112 secondary metabolites were significantly changed. Significant variations in secondary metabolites were observed during processing, especially during the drying stage, and the conversion intensity levels of non-volatile metabolites were consistent with the law of "Drying > Fixation > Rolling". The DOT method was used to screen tea-quality-related compounds that contributed significantly to the taste of Rizhao green tea, including (-)-epicatechin gallate, (-)-epicatechin gallate, gallic acid, L-theanine, and L-leucine, which make important contributions to taste profiles, such as umami and bitterness. Metabolic pathway analysis revealed that purine metabolism, caffeine metabolism, and tyrosine metabolism perform key roles in the processing of Rizhao green tea in different processing stages. The results of this study provide a theoretical basis for tea processing and practical advice for the food industry.
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Affiliation(s)
- Ao Sun
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Guolong Liu
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Luyan Sun
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Chun Li
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Qiu Wu
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
| | - Jianhua Gao
- Shandong Rizhao Shenggushan Tea Farm Co., Ltd., Rizhao 276827, China
| | - Yuanzhi Xia
- Jinan Three Thousand Tea Grower Co., Ltd., Jinan 250022, China
| | - Yue Geng
- Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China; (A.S.); (G.L.); (L.S.); (C.L.); (Q.W.)
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Wen M, Zhu M, Han Z, Ho CT, Granato D, Zhang L. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4890-4924. [PMID: 37786329 DOI: 10.1111/1541-4337.13246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Daniel Granato
- Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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Li H, Song K, Zhang X, Wang D, Dong S, Liu Y, Yang L. Application of Multi-Perspectives in Tea Breeding and the Main Directions. Int J Mol Sci 2023; 24:12643. [PMID: 37628823 PMCID: PMC10454712 DOI: 10.3390/ijms241612643] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/29/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Tea plants are an economically important crop and conducting research on tea breeding contributes to enhancing the yield and quality of tea leaves as well as breeding traits that satisfy the requirements of the public. This study reviews the current status of tea plants germplasm resources and their utilization, which has provided genetic material for the application of multi-omics, including genomics and transcriptomics in breeding. Various molecular markers for breeding were designed based on multi-omics, and available approaches in the direction of high yield, quality and resistance in tea plants breeding are proposed. Additionally, future breeding of tea plants based on single-cellomics, pangenomics, plant-microbe interactions and epigenetics are proposed and provided as references. This study aims to provide inspiration and guidance for advancing the development of genetic breeding in tea plants, as well as providing implications for breeding research in other crops.
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Affiliation(s)
| | | | | | | | | | | | - Long Yang
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai’an 271018, China
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Zhu C, Zhang S, Zhou C, Tian C, Shi B, Xu K, Huang L, Sun Y, Lin Y, Lai Z, Guo Y. RNA Methylome Reveals the m 6A-mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-withering. GENOMICS, PROTEOMICS & BIOINFORMATICS 2023; 21:769-787. [PMID: 36791953 PMCID: PMC10787128 DOI: 10.1016/j.gpb.2023.02.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 11/20/2022] [Accepted: 02/05/2023] [Indexed: 02/16/2023]
Abstract
The epitranscriptomic mark N6-methyladenosine (m6A), which is the predominant internal modification in RNA, is important for plant responses to diverse stresses. Multiple environmental stresses caused by the tea-withering process can greatly influence the accumulation of specialized metabolites and the formation of tea flavor. However, the effects of the m6A-mediated regulatory mechanism on flavor-related metabolic pathways in tea leaves remain relatively uncharacterized. We performed an integrated RNA methylome and transcriptome analysis to explore the m6A-mediated regulatory mechanism and its effects on flavonoid and terpenoid metabolism in tea (Camellia sinensis) leaves under solar-withering conditions. Dynamic changes in global m6A level in tea leaves were mainly controlled by two m6A erasers (CsALKBH4A and CsALKBH4B) during solar-withering treatments. Differentially methylated peak-associated genes following solar-withering treatments with different shading rates were assigned to terpenoid biosynthesis and spliceosome pathways. Further analyses indicated that CsALKBH4-driven RNA demethylation can directly affect the accumulation of volatile terpenoids by mediating the stability and abundance of terpenoid biosynthesis-related transcripts and also indirectly influence the flavonoid, catechin, and theaflavin contents by triggering alternative splicing-mediated regulation. Our findings revealed a novel layer of epitranscriptomic gene regulation in tea flavor-related metabolic pathways and established a link between the m6A-mediated regulatory mechanism and the formation of tea flavor under solar-withering conditions.
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Affiliation(s)
- Chen Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuting Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Caiyun Tian
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Biying Shi
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Linjie Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuling Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yuqiong Guo
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Wen L, Yang L, Chen C, Li J, Fu J, Liu G, Kan Q, Ho CT, Huang Q, Lan Y, Cao Y. Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37068005 DOI: 10.1080/10408398.2023.2199425] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/18/2023]
Abstract
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it is significant to unravel the microbial communities and mechanisms of characteristic flavor formation occurring during fermentation. There has been rapid development of high-throughput and other omics technologies, such as metaproteomics and metabolomics, and as a result, there is growing recognition of the importance of integrating these approaches. The successful applications of multi-omics approaches and bioinformatics analyses have provided a solid foundation for exploring the fermentation process. Compared with single-omics, multi-omics analyses more accurately delineate microbial and molecular features, thus they are more apt to reveal the mechanisms of fermentation. This review introduces fermented foods and an overview of single-omics technologies - including metagenomics, metatranscriptomics, metaproteomics, and metabolomics. We also discuss integrated multi-omics and bioinformatic analyses and their role in recent research progress related to fermented foods, as well as summarize the main potential pathways involved in certain fermented foods. In the future, multilayered analyses of multi-omics data should be conducted to enable better understanding of flavor formation mechanisms in fermented foods.
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Affiliation(s)
- Linfeng Wen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lixin Yang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Cong Chen
- Guangdong Eco-engineering Polytechnic, Guangzhou, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qixin Kan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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9
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Wan X, Tou F, Zeng J, Chen X, Li S, Chen L, Zheng Z, Rao J. Integrative analysis and identification of key elements and pathways regulated by Traditional Chinese Medicine (Yiqi Sanjie formula) in colorectal cancer. Front Pharmacol 2022; 13:1090599. [PMID: 36582529 PMCID: PMC9792787 DOI: 10.3389/fphar.2022.1090599] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Accepted: 12/02/2022] [Indexed: 12/15/2022] Open
Abstract
Introduction: The clinical efficacy of Yiqi Sanjie (YQSJ) formula in the treatment of stage III colorectal cancer (CRC) has been demonstrated. However, the underlying antitumor mechanisms remain poorly understood. Materials and methods: The aim of the present study was to comprehensively characterize the molecular and microbiota changes in colon tissues and fecal samples from CRC mice and in CRC cell lines treated with YQSJ or its main active component, peiminine. Integrative tandem mass tag-based proteomics and ultra-performance liquid chromatography coupled with time-of-flight tandem mass spectrometry metabolomics were used to analyze azoxymethane/dextran sulfate sodium-induced CRC mouse colon tissues. Results: The results showed that 0.8% (57/7568) of all detected tissue proteins and 3.2% (37/1141) of all detected tissue metabolites were significantly changed by YQSJ treatment, with enrichment in ten and six pathways associated with colon proteins and metabolites, respectively. The enriched pathways were related to inflammation, sphingolipid metabolism, and cholesterol metabolism. Metabolomics analysis of fecal samples from YQSJ-treated mice identified 121 altered fecal metabolites and seven enriched pathways including protein digestion and absorption pathway. 16S rRNA sequencing analysis of fecal samples indicated that YQSJ restored the CRC mouse microbiota structure by increasing the levels of beneficial bacteria such as Ruminococcus_1 and Prevotellaceae_UCG_001. In HCT-116 cells treated with peiminine, data-independent acquisition-based proteomics analysis showed that 1073 of the 7152 identified proteins were significantly altered and involved in 33 pathways including DNA damage repair, ferroptosis, and TGF-β signaling. Conclusion: The present study identified key regulatory elements (proteins/metabolites/bacteria) and pathways involved in the antitumor mechanisms of YQSJ, suggesting new potential therapeutic targets in CRC.
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Affiliation(s)
- Xianghui Wan
- Jiangxi Cancer Hospital, The Second Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China
| | - Fangfang Tou
- Jiangxi Provincial People’s Hospital, The First Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China
| | - Jiquan Zeng
- Jiangxi Cancer Hospital, The Second Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China
| | - Xinyi Chen
- Department of Hematology and Oncology, Beijing University of Chinese Medicine, Beijing, China
| | - Shanshan Li
- Jiangxi Provincial People’s Hospital, The First Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China
| | - Lanyu Chen
- Jiangxi Provincial People’s Hospital, The First Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China
| | - Zhi Zheng
- Jiangxi Provincial People’s Hospital, The First Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China,*Correspondence: Jun Rao, ; Zhi Zheng,
| | - Jun Rao
- Jiangxi Cancer Hospital, The Second Affiliated Hospital of Nanchang Medical College, Nanchang, Jiangxi, China,*Correspondence: Jun Rao, ; Zhi Zheng,
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10
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Liu L, Li H, Li N, Li S, Guo J, Li X. Parental salt priming improves the low temperature tolerance in wheat offspring via modulating the seed proteome. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2022; 324:111428. [PMID: 36007631 DOI: 10.1016/j.plantsci.2022.111428] [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: 05/12/2022] [Revised: 07/12/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
Low temperature is one of the main abiotic stresses that inhibit wheat growth and development. To understand the physiological mechanism of salt priming induced low temperature tolerance and its transgenerational effects, the chlorophyl b-deficient mutant (ANK) and its wild type (WT) wheat were subjected to low temperature stress after parental salt priming. Salt priming significantly decreased the levels of superoxide anions, hydrogen peroxide and malondialdehyde in both parental and offspring plants under low temperature. The catalase activity in parental wheat and activities of dehydroascorbate reductase and glutathione reductase in the offspring were significantly increased by salt priming under low temperature. Meanwhile, salt priming contributed to mantaining the integrity of chloroplast structure and relatively higher net photosynthetic rate (Pn) in both generations under low temperature. Salt priming also improved the carbohydrate metabolism enzyme activities of parental and offspring plants, such as phosphoglucomutase, fructokinase and sucrose synthase. In addition, ANK plants had significantly higher carbohydrate metabolism enzyme activities than WT plants. The differential expressed proteins (DEP) in seeds of two genotypes under salt priming were mainly related to homeostasis, electron transfer activity, photosynthesis and carbohydrate metabolism. Correlation network analysis showed that the expression of DEP under salt priming was significantly correlated to sucrose concentration and cytoplasmic peroxidase (POX) activity in WT, while that was correlated to various carbohydrate metabolism enzyme activities in ANK plants. These results indicated that the parental salt priming induced modulations of seed proteome regulated the ROS metabolism, photosynthetic carbon assimilation and carbohydrate metabolism, hence enhancing the low temperature tolerance in offspring wheat.
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Affiliation(s)
- Lei Liu
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China
| | - Hui Li
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; Department of Biology, Xinzhou Teachers University, Xinzhou 034000, China
| | - Na Li
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China
| | - Shuxin Li
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Junhong Guo
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiangnan Li
- Key Laboratory of Mollisols Agroecology, Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Changchun 130102, China; College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China; CAS Engineering Laboratory for Eco-agriculture in Water Source of Liaoheyuan, Chinese Academy of Sciences, Changchun 130102, China.
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11
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Huang W, Fang S, Wang J, Zhuo C, Luo Y, Yu Y, Li L, Wang Y, Deng WW, Ning J. Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. Food Chem 2022; 395:133549. [DOI: 10.1016/j.foodchem.2022.133549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/15/2022] [Accepted: 06/19/2022] [Indexed: 11/04/2022]
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12
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Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics. Food Res Int 2022; 162:112088. [DOI: 10.1016/j.foodres.2022.112088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/20/2022] [Accepted: 10/26/2022] [Indexed: 11/22/2022]
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13
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Ye F, Qiao X, Gui A, Liu P, Wang S, Wang X, Teng J, Zheng L, Feng L, Han H, Zhang B, Chen X, Gao Z, Gao S, Zheng P. Characterization of Roasting Time on Sensory Quality, Color, Taste, and Nonvolatile Compounds of Yuan An Yellow Tea. Molecules 2022; 27:molecules27134119. [PMID: 35807365 PMCID: PMC9268202 DOI: 10.3390/molecules27134119] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/23/2022] [Accepted: 06/23/2022] [Indexed: 01/27/2023] Open
Abstract
Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Hanshan Han
- MuLanTia Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Binghua Zhang
- Danding Tea Company Limited, Danjiangkou Conty, Shiyan 442717, China;
| | - Xun Chen
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
| | - Zhiming Gao
- Yuan’an Lei Zu Tea Company Limited, Yuan’an Conty, Yichang 444205, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, Wuhan 430068, China; (F.Y.); (A.G.); (P.L.); (S.W.); (X.W.); (J.T.); (L.Z.); (L.F.); (X.C.)
- Correspondence: (S.G.); (P.Z.)
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14
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Sun Z, Chen D, Zhu L, Zhao Y, Lin Z, Li X, Dai W. A comprehensive study of the differences in protein expression and chemical constituents in tea leaves (Camellia sinensis var. sinensis) with different maturity using a combined proteomics and metabolomics method. Food Res Int 2022; 157:111397. [DOI: 10.1016/j.foodres.2022.111397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/17/2022] [Accepted: 05/19/2022] [Indexed: 11/04/2022]
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15
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Ye JH, Ye Y, Yin JF, Jin J, Liang YR, Liu RY, Tang P, Xu YQ. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Hou ZW, Chen CH, Ke JP, Zhang YY, Qi Y, Liu SY, Yang Z, Ning JM, Bao GH. α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:136-148. [PMID: 34964344 DOI: 10.1021/acs.jafc.1c06106] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Flavoalkaloids are a unique class of compounds in tea, most of which have an N-ethyl-2-pyrrolidinone moiety substituted at the A ring of a catechin skeleton. 1-Ethyl-5-hydroxy-pyrrolidone, a decomposed product of theanine, was supposed to be the key intermediate to form tea flavoalkaloids. However, we have also detected another possible theanine intermediate, 1-ethyl-5-oxopyrrolidine-2-carboxylic acid, and speculated if there are related conjugated catechins. Herein, four novel spiro-flavoalkaloids with a spiro-γ-lactone structural moiety were isolated from Yingde green tea (Camellia sinensis var. assamica) in our continuing exploration of new chemical constituents from tea. The structures of the new compounds, spiro-flavoalkaloids A-D (1-4), were further elucidated by extensive nuclear magnetic resonance (NMR) spectroscopy together with the calculated 13C NMR, IR, UV-vis, high-resolution mass, optical rotation, experimental, and calculated circular dichroism spectra. We also provided an alternative pathway to produce these novel spiro-flavoalkaloids. Additionally, their α-glucosidase inhibitory activities were determined with IC50 values of 3.34 (1), 5.47 (2), 22.50 (3), and 15.38 (4) μM. Docking results revealed that compounds 1 and 2 mainly interacted with residues ASP-215, ARG-442, ASP-352, GLU-411, HIS-280, ARG-315, and ASN-415 of α-glucosidase through hydrogen bonds. The fluorescence intensity of α-glucosidase could be quenched by compounds 1 and 2 in a static style.
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Affiliation(s)
- Zhi-Wei Hou
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Chen-Hui Chen
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Jia-Ping Ke
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Yuan-Yuan Zhang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Yan Qi
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Shi-Yu Liu
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Zi Yang
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Jing-Ming Ning
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
| | - Guan-Hu Bao
- Natural Products Laboratory, State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui Province 230036, China
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17
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Ye F, Qiao X, Gui A, Wang S, Liu P, Wang X, Teng J, Zheng L, Feng L, Han H, Gao S, Zheng P. Metabolomics Provides A Novel Interpretation of the Changes in Main Compounds during Black Tea Processing through Different Drying Methods. Molecules 2021; 26:molecules26216739. [PMID: 34771147 PMCID: PMC8587435 DOI: 10.3390/molecules26216739] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 01/18/2023] Open
Abstract
This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong Congou black tea processed from E’cha NO1. The Yihong Congou black tea dried with HA obtained higher sensory scores and better chemical qualities such as the hue of tea brew color (a and b), content of theaflavins, thearubigins, water extract, free amino acids, tea polyphenol, and the ratio of polyphenol to amino acids as well as higher antioxidant capacities compared to that dried with HR. The HA drying tea increased the contents of volatile compounds that had positive correlation with sweet and flowery flavor, while the HR drying tea increased the contents of volatile compounds related to fruity flavor. Moreover, non-targeted metabolomics data indicated that the levels of most free amino acids significantly increased, while the levels of most soluble sugars reduced in the HA drying method compared to the HR drying method. The metabolic analysis was also consistent with the above results and revealed that D-ribose and gallic acid were the main characteristic metabolites of HA drying. Our results could provide a technical reference and theoretical guide to processing a high quality of Yihong Congou black tea.
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Affiliation(s)
- Fei Ye
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Xiaoyan Qiao
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, No.6 Dafeng Avenue, Tianhe District, Guangzhou 510665, China;
| | - Anhui Gui
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Shengpeng Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Panpan Liu
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Xueping Wang
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Jin Teng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Lin Feng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
| | - Hanshan Han
- Mu Lan Tian Xiang Co., Ltd., Huangpi District, Wuhan 432200, China;
| | - Shiwei Gao
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
| | - Pengcheng Zheng
- Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan 430064, China; (F.Y.); (A.G.); (S.W.); (P.L.); (X.W.); (J.T.); (L.Z.); (L.F.)
- Correspondence: (S.G.); (P.Z.)
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