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Ruan H, Gao L, Fang Z, Lei T, Xing D, Ding Y, Rashid A, Zhuang J, Zhang Q, Gu C, Qian W, Zhang N, Qian T, Li K, Xia T, Wang Y. A flavonoid metabolon: cytochrome b 5 enhances B-ring trihydroxylated flavan-3-ols synthesis in tea plants. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2024; 118:1793-1814. [PMID: 38461478 DOI: 10.1111/tpj.16710] [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: 12/17/2023] [Revised: 02/02/2024] [Accepted: 02/14/2024] [Indexed: 03/12/2024]
Abstract
Flavan-3-ols are prominent phenolic compounds found abundantly in the young leaves of tea plants. The enzymes involved in flavan-3-ol biosynthesis in tea plants have been extensively investigated. However, the localization and associations of these numerous functional enzymes within cells have been largely neglected. In this study, we aimed to investigate the synthesis of flavan-3-ols in tea plants, particularly focusing on epigallocatechin gallate. Our analysis involving the DESI-MSI method to reveal a distinct distribution pattern of B-ring trihydroxylated flavonoids, primarily concentrated in the outer layer of buds. Subcellular localization showed that CsC4H, CsF3'H, and CsF3'5'H localizes endoplasmic reticulum. Protein-protein interaction studies demonstrated direct associations between CsC4H, CsF3'H, and cytoplasmic enzymes (CHS, CHI, F3H, DFR, FLS, and ANR), highlighting their interactions within the biosynthetic pathway. Notably, CsF3'5'H, the enzyme for B-ring trihydroxylation, did not directly interact with other enzymes. We identified cytochrome b5 isoform C serving as an essential redox partner, ensuring the proper functioning of CsF3'5'H. Our findings suggest the existence of distinct modules governing the synthesis of different B-ring hydroxylation compounds. This study provides valuable insights into the mechanisms underlying flavonoid diversity and efficient synthesis and enhances our understanding of the substantial accumulation of B-ring trihydroxylated flavan-3-ols in tea plants.
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Affiliation(s)
- Haixiang Ruan
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Liping Gao
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Zhou Fang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Ting Lei
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Dawei Xing
- School of Biological and Environmental Engineering, Chaohu University, Chaohu, Anhui, 238024, China
| | - Yan Ding
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Arif Rashid
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
| | - Juhua Zhuang
- College of Tea Science, Guizhou University, Guiyang, Guizhou, 550025, China
| | - Qiang Zhang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Chunyang Gu
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Wei Qian
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Niuniu Zhang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Tao Qian
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Kongqing Li
- College of Humanities and Social Development, Nanjing Agriculture University, Nanjing, Jiangsu, 210095, China
| | - Tao Xia
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, 230036, China
| | - Yunsheng Wang
- School of Life Science, Anhui Agricultural University, Hefei, Anhui, 230036, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, 230036, China
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Guo Y, Shen Y, Hu B, Ye H, Guo H, Chu Q, Chen P. Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars. PLANTS (BASEL, SWITZERLAND) 2023; 12:3707. [PMID: 37960063 PMCID: PMC10648715 DOI: 10.3390/plants12213707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023]
Abstract
Enshi Yulu, a renowned Chinese steamed green tea, is highly valued for its unique sensory attributes. To enhance our comprehensive understanding of the metabolic variation induced by steaming fixation, we investigated the overall chemical profiles and organoleptic quality of Enshi Yulu from different tea cultivars (Longjing 43, Xiapu Chunbolv, and Zhongcha 108). The relationships between sensory traits and non-volatiles/volatiles were evaluated. A total of 58 volatiles and 18 non-volatiles were identified as characteristic compounds for discriminating among the three tea cultivars, and the majority were correlated with sensory attributes. The "mellow" taste was associated with L-aspartic acid, L-asparagine, L-tyrosine, L-valine, EGC, EC, and ECG, while gallic acid and theobromine contributed to the "astringent" taste. "Kokumi" contributors were identified as L-methionine, L-lysine, and GCG. Enshi Yulu displayed a "pure" and "clean and refreshing" aroma associated with similar volatiles like benzyl alcohol, δ-cadinene, and muurolol. The composition of volatile compounds related to the "chestnut" flavor was complex, including aromatic heterocycles, acids, ketones, terpenes, and terpene derivatives. The key contributors to the "fresh" flavor were identified as linalool oxides. This study provides valuable insights into the sensory-related chemical profiles of Enshi Yulu, offering essential information for flavor and quality identification of Enshi Yulu.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China; (Y.G.); (Y.S.); (B.H.); (H.Y.); (H.G.); (Q.C.)
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Wang Q, Wu Y, Peng A, Cui J, Zhao M, Pan Y, Zhang M, Tian K, Schwab W, Song C. Single-cell transcriptome atlas reveals developmental trajectories and a novel metabolic pathway of catechin esters in tea leaves. PLANT BIOTECHNOLOGY JOURNAL 2022; 20:2089-2106. [PMID: 35810348 PMCID: PMC9616531 DOI: 10.1111/pbi.13891] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 05/26/2023]
Abstract
The tea plant is an economically important woody beverage crop. The unique taste of tea is evoked by certain metabolites, especially catechin esters, whereas their precise formation mechanism in different cell types remains unclear. Here, a fast protoplast isolation method was established and the transcriptional profiles of 16 977 single cells from 1st and 3rd leaves were investigated. We first identified 79 marker genes based on six isolated tissues and constructed a transcriptome atlas, mapped developmental trajectories and further delineated the distribution of different cell types during leaf differentiation and genes associated with cell fate transformation. Interestingly, eight differently expressed genes were found to co-exist at four branch points. Genes involved in the biosynthesis of certain metabolites showed cell- and development-specific characteristics. An unexpected catechin ester glycosyltransferase was characterized for the first time in plants by a gene co-expression network in mesophyll cells. Thus, the first single-cell transcriptional landscape in woody crop leave was reported and a novel metabolism pathway of catechin esters in plants was discovered.
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Affiliation(s)
- Qiang Wang
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
| | - Yi Wu
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
| | - Anqi Peng
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
| | - Jilai Cui
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
- Key Laboratory of Tea Plant Biology of Henan ProvinceCollege of Life ScienceXinyang Normal UniversityXinyang, HenanChina
| | - Mingyue Zhao
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
| | - Yuting Pan
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
| | - Mengting Zhang
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
| | - Kai Tian
- Key Laboratory of Ecological Security for Water Source Region of Mid‐Line Project of South‐To‐North Diversion Project of Henan ProvinceSchool of Life Sciences and Agricultural EngineeringNanyang Normal UniversityNanyangChina
| | - Wilfried Schwab
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
- Biotechnology of Natural ProductsTechnische Universität MünchenFreisingGermany
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and UtilizationInternational Joint Laboratory on Tea Chemistry and Health EffectsAnhui Agricultural UniversityHefei, AnhuiChina
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Li X, Zhang J, Lin S, Xing Y, Zhang X, Ye M, Chang Y, Guo H, Sun X. (+)-Catechin, epicatechin and epigallocatechin gallate are important inducible defensive compounds against Ectropis grisescens in tea plants. PLANT, CELL & ENVIRONMENT 2022; 45:496-511. [PMID: 34719788 DOI: 10.1111/pce.14216] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 06/13/2023]
Abstract
The tea plant, Camellia sinensis (L.) O. Kuntze, is an economically important, perennial woody plant rich in catechins. Although catechins have been reported to play an important role in plant defences against microbes, their roles in the defence of tea plants against herbivores remain unknown. In this study, we allowed the larvae of Ectropis grisescens, a leaf-feeding pest, to feed on the plants, and alternatively, we wounded the plants and then treated them with E. grisescens oral secretions (WOS). Both approaches triggered jasmonic acid-, ethylene- and auxin-mediated signalling pathways; as a result, plants accumulated three catechin compounds: (+)-catechin, epicatechin and epigallocatechin. Not only was the mass of E. grisescens larvae fed on plants previously infested with E. grisescens or treated with WOS significantly lower than that of larvae fed on controls, but also artificial diet supplemented with epicatechin, (+)-catechin or epigallocatechin gallate reduced larval growth rates. In addition, the exogenous application of jasmonic acid, ethylene or auxin induced the biosynthesis of the three catechins, which, in turn, enhanced the resistance of tea plants to E. grisescens, leading to the coordination of the three signalling pathways. Our results suggest that the three catechins play an important role in the defences of tea plants against E. grisescens.
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Affiliation(s)
- Xiwang Li
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Jin Zhang
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Songbo Lin
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Yuxian Xing
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Xin Zhang
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Meng Ye
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Yali Chang
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Huawei Guo
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Xiaoling Sun
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, China
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Forzato C, Vida V, Berti F. Biosensors and Sensing Systems for Rapid Analysis of Phenolic Compounds from Plants: A Comprehensive Review. BIOSENSORS 2020; 10:E105. [PMID: 32846992 PMCID: PMC7557957 DOI: 10.3390/bios10090105] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/18/2020] [Accepted: 08/21/2020] [Indexed: 01/18/2023]
Abstract
Phenolic compounds are secondary metabolites frequently found in plants that exhibit many different effects on human health. Because of the relevant bioactivity, their identification and quantification in agro-food matrices as well as in biological samples are a fundamental issue in the field of quality control of food and food supplements, and clinical analysis. In this review, a critical selection of sensors and biosensors for rapid and selective detection of phenolic compounds is discussed. Sensors based on electrochemistry, photoelectrochemistry, fluorescence, and colorimetry are discussed including devices with or without specific recognition elements, such as biomolecules, enzymes and molecularly imprinted materials. Systems that have been tested on real matrices are prevalently considered but also techniques that show potential development in the field.
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Affiliation(s)
| | | | - Federico Berti
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, via Giorgieri 1, 34127 Trieste, Italy; (C.F.); (V.V.)
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