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Qi D, Shi Y, Lu M, Ma C, Dong C. Effect of withering/spreading on the physical and chemical properties of tea: A review. Compr Rev Food Sci Food Saf 2024; 23:e70010. [PMID: 39267185 DOI: 10.1111/1541-4337.70010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 07/29/2024] [Accepted: 08/13/2024] [Indexed: 09/14/2024]
Abstract
Withering and spreading, though slightly differing in their parameters, share the same aim of moisture reduction in tea leaves, and they have a strong impact on the physical and chemical properties of tea. Even though researchers tend to pay close attention to the characteristic crafts of different teas, increasing investigations begin to focus on the withering process due to its profound effects on the composition and content of quality-related compounds. This review provides an overview of tea withering process to address questions comprehensively during withering. Hence, it is expected in this review to figure out factors that affect withering results, the way withering influences the physical and chemical properties of withered leaves and tea quality, and intelligent technologies and devices targeted at withering processes to promote the modernization of the tea industry. Herein, several key withering parameters, including duration, temperature, humidity, light irradiation, airflow, and more, are tailored to different tea types, demanding further exploration of advanced withering devices and real-time monitoring systems. The development of real-time monitoring technology enables objective and real-time adjustment of withering status in order to optimize withering results. Tea quality, including taste, aroma, and color quality, is first shaped during withering due to the change of composition and content of quality-related metabolites through (non)enzymatic reactions, which are easily influenced by the factors above. A thorough understanding of withering is key to improving tea quality effectively and scientifically.
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Affiliation(s)
- Dandan Qi
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Yali Shi
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Min Lu
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
| | - Chengying Ma
- Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, Guangdong, China
| | - Chunwang Dong
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
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2
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Huang R, Wang Z, Wen W, Yao M, Liu H, Li F, Zhang S, Ni D, Chen L. Comprehensive dissection of variation and accumulation of free amino acids in tea accessions. HORTICULTURE RESEARCH 2024; 11:uhad263. [PMID: 38304331 PMCID: PMC10833077 DOI: 10.1093/hr/uhad263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 11/26/2023] [Indexed: 02/03/2024]
Abstract
Free amino acids (FAAs) positively determine the tea quality, notably theanine (Thea), endowing umami taste of tea infusion, which is the profoundly prevalent research in albino tea genetic resources. Therefore, 339 tea accessions were collected to study FAAs level for deciphering its variation and accumulation mechanism. Interestingly, alanine (Ala) and Thea which had the highest diversity index (H') value among three varieties of Camellia sinensis (L.) O. Kuntze were significantly higher than wild relatives (P < 0.05). The intraspecific arginine (Arg) and glutamine (Gln) contents in C. sinensis var. assamica were significantly lower than sinensis and pubilimba varieties. Moreover, the importance of interdependencies operating across FAAs and chlorophyll levels were highlighted via the cell ultrastructure, metabolomics, and transcriptome analysis. We then determined that the association between phytochrome interacting factor 1 (CsPIF1) identified by weighted gene co-expression network analysis (WGCNA) and Thea content. Intriguingly, transient knock-down CsPIF1 expression increased Thea content in tea plant, and the function verification of CsPIF1 in Arabidopsis also indicated that CsPIF1 acts as a negative regulator of Thea content by mainly effecting the genes expression related to Thea biosynthesis, transport, and hydrolysis, especially glutamate synthase (CsGOGAT), which was validated to be associated with Thea content with a nonsynonymous SNP by Kompetitive Allele-Specific PCR (KASP). We also investigated the interspecific and geographical distribution of this SNP. Taken together, these results help us to understand and clarify the variation and profile of major FAAs in tea germplasms and promote efficient utilization in tea genetic improvement and breeding.
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Affiliation(s)
- Rong Huang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhihua Wang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Weiwei Wen
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Mingzhe Yao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haoran Liu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Fang Li
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shuran Zhang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Dejiang Ni
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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Zhang W, Ni K, Long L, Ruan J. Nitrogen transport and assimilation in tea plant ( Camellia sinensis): a review. FRONTIERS IN PLANT SCIENCE 2023; 14:1249202. [PMID: 37810380 PMCID: PMC10556680 DOI: 10.3389/fpls.2023.1249202] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023]
Abstract
Nitrogen is one of the most important nutrients for tea plants, as it contributes significantly to tea yield and serves as the component of amino acids, which in turn affects the quality of tea produced. To achieve higher yields, excessive amounts of N fertilizers mainly in the form of urea have been applied in tea plantations where N fertilizer is prone to convert to nitrate and be lost by leaching in the acid soils. This usually results in elevated costs and environmental pollution. A comprehensive understanding of N metabolism in tea plants and the underlying mechanisms is necessary to identify the key regulators, characterize the functional phenotypes, and finally improve nitrogen use efficiency (NUE). Tea plants absorb and utilize ammonium as the preferred N source, thus a large amount of nitrate remains activated in soils. The improvement of nitrate utilization by tea plants is going to be an alternative aspect for NUE with great potentiality. In the process of N assimilation, nitrate is reduced to ammonium and subsequently derived to the GS-GOGAT pathway, involving the participation of nitrate reductase (NR), nitrite reductase (NiR), glutamine synthetase (GS), glutamate synthase (GOGAT), and glutamate dehydrogenase (GDH). Additionally, theanine, a unique amino acid responsible for umami taste, is biosynthesized by the catalysis of theanine synthetase (TS). In this review, we summarize what is known about the regulation and functioning of the enzymes and transporters implicated in N acquisition and metabolism in tea plants and the current methods for assessing NUE in this species. The challenges and prospects to expand our knowledge on N metabolism and related molecular mechanisms in tea plants which could be a model for woody perennial plant used for vegetative harvest are also discussed to provide the theoretical basis for future research to assess NUE traits more precisely among the vast germplasm resources, thus achieving NUE improvement.
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Affiliation(s)
- Wenjing Zhang
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kang Ni
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Xihu National Agricultural Experimental Station for Soil Quality, Hangzhou, China
| | - Lizhi Long
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jianyun Ruan
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Xihu National Agricultural Experimental Station for Soil Quality, Hangzhou, China
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Tang Q, Liu K, Yue C, Luo L, Zeng L, Wu Z. CsXDH1 gene promotes caffeine catabolism induced by continuous strong light in tea plant. HORTICULTURE RESEARCH 2023; 10:uhad090. [PMID: 37342541 PMCID: PMC10277909 DOI: 10.1093/hr/uhad090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 05/01/2023] [Indexed: 06/23/2023]
Abstract
Tea plant (Camellia sinensis) is an important cash crop with extensive adaptability in the world. However, complex environmental factors force a large variation of tea quality-related components. Caffeine is essential for the formation of bitter and fresh flavors in tea, and is the main compound of tea that improves human alertness. Continuous strong light stimulation was observed to cause caffeine reduction in tea leaves, but the mechanism is not clear. In this study, the response of tea plant to light intensity was analysed mainly by multi-omics association, antisense oligodeoxynucleotide (asODN) silencing technique, and in vitro enzyme activity assay. The results revealed multiple strategies for light intensity adaptation in tea plant, among which the regulation of chloroplasts, photosynthesis, porphyrin metabolism, and resistance to oxidative stress were prominent. Caffeine catabolism was enhanced in continuous strong light, which may be a light-adapted strategy due to strict regulation by xanthine dehydrogenase (XDH). asODN silencing and enzymatic activity assays confirmed that CsXDH1 is a protein induced by light intensity to catalyze the substrate xanthine. CsXDH1 asODN silencing resulted in significant up-regulation of both caffeine and theobromine in in vitro enzyme activity assay, but not in vivo. CsXDH1 may act as a coordinator in light intensity adaptation, thus disrupting this balance of caffeine catabolism.
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Affiliation(s)
- Qianhui Tang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Keyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Chuan Yue
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Liyong Luo
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
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Wang M, Yang J, Li J, Zhou X, Xiao Y, Liao Y, Tang J, Dong F, Zeng L. Effects of temperature and light on quality-related metabolites in tea [Camellia sinensis (L.) Kuntze] leaves. Food Res Int 2022; 161:111882. [DOI: 10.1016/j.foodres.2022.111882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/30/2022] [Accepted: 08/25/2022] [Indexed: 11/15/2022]
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Ahammed GJ, Li X. Hormonal regulation of health-promoting compounds in tea (Camellia sinensis L.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 185:390-400. [PMID: 35785551 DOI: 10.1016/j.plaphy.2022.06.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 06/15/2022] [Accepted: 06/19/2022] [Indexed: 06/15/2023]
Abstract
Tea is the most frequently consumed natural beverage across the world produced with the young leaves and shoots of the evergreen perennial plant Camellia sinensis (L.) O. Kuntze. The expanding global appeal of tea is partly attributed to its health-promoting benefits such as anti-inflammation, anti-cancer, anti-allergy, anti-hypertension, anti-obesity, and anti- SARS-CoV-2 activity. The many advantages of healthy tea intake are linked to its bioactive substances such as tea polyphenols, flavonoids (catechins), amino acids (theanine), alkaloids (caffeine), anthocyanins, proanthocyanidins, etc. that are produced through secondary metabolic pathways. Phytohormones regulate secondary metabolite biosynthesis in a variety of plants, including tea. There is a strong hormonal response in the biosynthesis of polyphenols, catechins, theanine and caffeine in tea under control and perturbed environmental conditions. In addition to the impact of preharvest plant hormone manipulation on green tea quality, changes in hormones of postharvest tea also regulate quality-related metabolites in tea. In this review, we discuss the health benefits of major tea constituents and the role of various plant hormones in improving the endogenous levels of these compounds for human health benefits. The fact that the ratio of tea polyphenols to amino acids and the concentrations of tea components are changed by environmental conditions, most notably by climate change-associated variables, the selection and usage of optimal hormone combinations may aid in sustaining tea quality, and thus can be beneficial to both consumers and producers.
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Affiliation(s)
- Golam Jalal Ahammed
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471023, PR China.
| | - Xin Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China.
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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: 10] [Impact Index Per Article: 5.0] [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.
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8
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Lin S, Chen Z, Chen T, Deng W, Wan X, Zhang Z. Theanine metabolism and transport in tea plants ( Camellia sinensis L.): advances and perspectives. Crit Rev Biotechnol 2022; 43:327-341. [PMID: 35430936 DOI: 10.1080/07388551.2022.2036692] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Theanine, a tea plant-specific non-proteinogenic amino acid, is the most abundant free amino acid in tea leaves. It is also one of the most important quality components of tea because it endows the "umami" taste, relaxation-promoting, and many other health benefits of tea infusion. Its content in tea leaves is directly correlated with the quality and price of green tea. Theanine biosynthesis primarily occurs in roots and is transported to new shoots in tea plants. Recently, great advances have been made in theanine metabolism and transport in tea plants. Along with the deciphering of the genomic sequences of tea plants, new genes in theanine metabolic pathway were discovered and functionally characterized. Theanine transporters were identified and were characterized on the affinity for: theanine, substrate specificity, spatiotemporal expression, and the role in theanine root-to-shoot transport. The mechanisms underlying the regulation of theanine accumulation by: cultivars, seasons, nutrients, and environmental factors are also being rapidly uncovered. Transcription factors were identified to be critical regulators of theanine biosynthesis. In this review, we summarize the progresses in theanine: biosynthesis, catabolism, and transport processes. We also discuss the future studies on theanine in tea plants, and application of the knowledge to crops to synthesize theanine to improve the health-promoting quality of non-tea crops.
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Affiliation(s)
- Shijia Lin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Ziping Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Tingting Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Weiwei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
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Lin J, Liu F, Zhou X, Tu Z, Chen L, Wang Y, Yang Y, Wu X, Lv H, Zhu H, Ye Y. Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1628-1639. [PMID: 34420207 DOI: 10.1002/jsfa.11500] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 05/24/2021] [Accepted: 08/21/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. The present study comprehensively analyzes metabolites in withered tea leaves at 2-h intervals up to 12 h under red light (630 nm) and dark conditions using ultra performance liquid chromatography-high resolution mass spectrometry (untargeted metabolomics). RESULTS Ninety-four non-volatile compounds are identified and relatively quantified, including amino acids, catechins, dimeric catechins, flavonol glycosides, glycosidically-bound volatiles, phenolic acids and nucleosides. The results show that amino acids, catechins and dimeric catechins are most affected by red light treatment. Ten free amino acids, theaflavins and theasinensin A increase after red light irradiation, whereas epigallocatechin gallate and catechin fall. CONCLUSION The present study provides a comprehensive and systematic profile of the dynamic effects of red light on withering tea and a rationale for its use in tea processing quality control. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiazheng Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Fei Liu
- Tea Research Institute of Sichuan Academy of Agricultural Science, Chengdu, China
| | - Xiaofen Zhou
- Tea Technical Service Station of Wuyi County, Wuyi, China
| | - Zheng Tu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Lin Chen
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yuwan Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yunfei Yang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Xun Wu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Haowei Lv
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Hongkai Zhu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yang Ye
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
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Cheng H, Wu W, Liu X, Wang Y, Xu P. Transcription factor CsWRKY40 regulates L-theanine hydrolysis by activating the CsPDX2.1 promoter in tea leaves during withering. HORTICULTURE RESEARCH 2022; 9:uhac025. [PMID: 35184176 PMCID: PMC9055099 DOI: 10.1093/hr/uhac025] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/17/2022] [Accepted: 01/26/2022] [Indexed: 05/11/2023]
Abstract
L-Theanine is a crucial secondary metabolite in tea and positively determines the potential quality and health benefits of tea products. Previous work found the content of L-theanine decreased during withering process, while the specific mechanism is still unknown. Here, weighted gene co-expression network analysis (WGCNA) was performed based on the transcriptome data obtained previously. The key hydrolysis gene CsPDX2.1 in L-theanine metabolism and seven candidate transcription factors were screened out. Among those transcription factors, CsWRKY40 presented the strongest activation on the CsPDX2.1 promoter (373.18-fold) by binding to W box element based on the dual luciferase assay and EMSA results. Meanwhile, CsWRKY40 protein was located in the nucleoplasm, while CsPDX2.1 was found in both the nucleoplasm and cytoplasm. Furthermore, it was confirmed that the water loss of tea leaves was the critical factor affecting the contents of ABA and L-theanine by activating the expression of CsPDX2.1 and CsPDX2.1 based on the analysis of the withering model, water-retention model and water-loss model. Our results provide a new insight into revealing the regulation mechanism of L-theanine hydrolysis metabolism.
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Affiliation(s)
- Haiyan Cheng
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
| | - Wei Wu
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Xiaofen Liu
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, Zhejiang, China
| | - Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, Zhejiang, China
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11
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Yu P, Huang H, Zhao X, Zhong N, Zheng H. Dynamic variation of amino acid content during black tea processing: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2015374] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Penghui Yu
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hao Huang
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xi Zhao
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Ni Zhong
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Hongfa Zheng
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, China
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12
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Chen J, Wu S, Dong F, Li J, Zeng L, Tang J, Gu D. Mechanism Underlying the Shading-Induced Chlorophyll Accumulation in Tea Leaves. FRONTIERS IN PLANT SCIENCE 2021; 12:779819. [PMID: 34925423 PMCID: PMC8675639 DOI: 10.3389/fpls.2021.779819] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 11/11/2021] [Indexed: 06/14/2023]
Abstract
Besides aroma and taste, the color of dry tea leaves, tea infusion, and infused tea leaves is also an important index for tea quality. Shading can significantly increase the chlorophyll content of tea leaves, leading to enhanced tea leaf coloration. However, the underlying regulatory mechanism remains unclear. In this study, we revealed that the expressions of chlorophyll synthesis genes were significantly induced by shading, specially, the gene encoding protochlorophyllide oxidoreductase (CsPOR). Indoor control experiment showed that decreased light intensity could significantly induce the expression of CsPOR, and thus cause the increase of chlorophyll content. Subsequently, we explored the light signaling pathway transcription factors regulating chlorophyll synthesis, including CsPIFs and CsHY5. Through expression level and subcellular localization analysis, we found that CsPIF3-2, CsPIF7-1, and CsHY5 may be candidate transcriptional regulators. Transcriptional activation experiments proved that CsHY5 inhibits CsPORL-2 transcription. In summary, we concluded that shading might promote the expression of CsPORL-2 by inhibiting the expression of CsHY5, leading to high accumulation of chlorophyll in tea leaves. The results of this study provide insights into the mechanism regulating the improvements to tea plant quality caused by shading.
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Affiliation(s)
- Jiaming Chen
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Shuhua Wu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Fang Dong
- Guangdong Food and Drug Vocational College, Guangzhou, China
| | - Jianlong Li
- Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key, Guangzhou, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Jinchi Tang
- Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key, Guangzhou, China
| | - Dachuan Gu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
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Chen Z, Wang Z, Yuan H, He N. From Tea Leaves to Factories: A Review of Research Progress in l-Theanine Biosynthesis and Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1187-1196. [PMID: 33475342 DOI: 10.1021/acs.jafc.0c06694] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
l-Theanine is the most popular nonprotein amino acid contained in tea leaves. It is one of the umami components of green tea, contributing to the unique flavor of tea. Because of its various health functions, l-theanine has been commercially developed as a valuable ingredient easily used for various applications in food and pharmaceutical industries. Nowadays, l-theanine is mass-produced by plant extraction, chemical synthesis, or enzymatic transformation in factories. This review embodies the available up to date information on the l-theanine synthesis metabolism in the tea plant as well as approaches to produce it, placing emphasis on the biotransformation of l-theanine. It also gives insight into the challenges of l-theanine production on a large scale, as well as directions for future research. This review comprehensively summarizes information on l-theanine to provide an approach for an in-depth study of l-theanine production.
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Affiliation(s)
- Zhen Chen
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang 464000, China
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Zhi Wang
- TBI, Institut National des Sciences Appliquées Toulouse, Université de Toulouse, Toulouse 31013, France
| | - Hongyu Yuan
- Henan Key Laboratory of Tea Plant Biology, College of Life Science, Xinyang Normal University, Xinyang 464000, China
| | - Ning He
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
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14
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Du J, He X, Zhou Y, Zhai C, Yu D, Zhang S, Chen Q, Wan X. Gene Coexpression Network Reveals Insights into the Origin and Evolution of a Theanine-Associated Regulatory Module in Non- Camellia and Camellia Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:615-626. [PMID: 33372777 DOI: 10.1021/acs.jafc.0c06490] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Theanine (thea) is one of the most important plant-derived characteristic secondary metabolites and a major healthcare product because of its beneficial biological activities, such as being an antianxiety agent, promoting memory, and lowering blood pressure. Thea mostly accumulates in Camellia plants and is especially rich in Camellia sinensis (tea plant). Although some functional genes (e.g., TS, GOGAT, and GS) attributed to thea accumulation have been separately well explored in tea plants, the evolution of a regulatory module (highly interacting gene group) related to thea metabolism remains to be elaborated. Herein, a thea-associated regulatory module (TARM) was mined by using a comprehensive analysis of a weighted gene coexpression network in Camellia and non-Camellia species. Comparative genomic analysis of 84 green plant species revealed that TARM originated from the ancestor of green plants (algae) and that TARM genes were recruited from different evolutionary nodes with the most gene duplication events at the early stage. Among the TARM genes, two core transcription factors of NAC080 and LBD38 were deduced, which may play a crucial role in regulating the biosynthesis of thea. Our findings provide the first insights into the origin and evolution of TARM and indicate a promising paradigm for identifying vital regulatory genes involved in thea metabolism.
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Affiliation(s)
- Jinke Du
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiaolong He
- School of Science, Anhui Agricultural University, Hefei 230036, China
| | - Yeman Zhou
- College of Science, Wuhan University of Science and Technology, Wuhan 430081, China
| | - Chenchen Zhai
- College of Science, Wuhan University of Science and Technology, Wuhan 430081, China
| | - De'en Yu
- College of Life Science and Health, Wuhan University of Science and Technology, Wuhan 430081, China
| | - Shihua Zhang
- College of Life Science and Health, Wuhan University of Science and Technology, Wuhan 430081, China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
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15
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Li X, Li MH, Deng WW, Ahammed GJ, Wei JP, Yan P, Zhang LP, Fu JY, Han WY. Exogenous melatonin improves tea quality under moderate high temperatures by increasing epigallocatechin-3-gallate and theanine biosynthesis in Camellia sinensis L. JOURNAL OF PLANT PHYSIOLOGY 2020; 253:153273. [PMID: 32927134 DOI: 10.1016/j.jplph.2020.153273] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 08/29/2020] [Accepted: 08/29/2020] [Indexed: 05/10/2023]
Abstract
Global warming has multifarious effects on crop growth and productivity. Nonetheless, the effects of moderate-high temperatures and melatonin on tea yield and quality remain unclear. In this study, we found that melatonin, a universal growth stimulatory molecule, not only promotes photosynthesis and biomass accumulation in tea plants (Camellia sinensis L.) but also improves tea quality under sub high temperature (SHT). SHT increased the dry biomass and photosynthesis by 40.8% and 28.1%, respectively, and exogenous melatonin caused a further improvement. Moreover, SHT increased the total polyphenol concentrations and decreased the free amino acid concentrations, leading to a significant increase (68.2%) in polyphenol to free amino acid ratio. However, melatonin decreased the polyphenol to free amino acid ratio by delicately improving the concentrations of polyphenols and amino acids. Consistent with the total polyphenol, melatonin increased the concentrations of (-)-catechin, (-)-gallocatechin (GC), and (-)-epigallocatechin-3-gallate (EGCG) in tea leaves. The qRT-PCR analysis revealed that melatonin increased the transcript levels of catechins biosynthesis genes, such as CsCHS, CsCH1, CsF3H, CsDFR, CsANS, CsLAR, and CsANR under SHT. Meanwhile, the theanine concentration was decreased by SHT, which was attributed to the attenuated expression of CsGS, CsGOGAT, CsGDH, and CsTS1. Nonetheless, melatonin significantly increased those transcripts and the content of theanine under SHT. Melatonin also increased the caffeine content by inducing the expression of CsTIDH, CssAMS, and CsTCS1. These results suggest that melatonin could positively alter tea growth and quality by modulating the photosynthesis and biosynthesis of polyphenols, amino acids, and caffeine in tea leaves under SHT.
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Affiliation(s)
- Xin Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Meng-Han Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Wei-Wei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, PR China.
| | - Golam Jalal Ahammed
- College of Forestry, Henan University of Science and Technology, Luoyang, 471023, PR China.
| | - Ji-Peng Wei
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Peng Yan
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Li-Ping Zhang
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Jian-Yu Fu
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China
| | - Wen-Yan Han
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China.
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16
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Wen B, Luo Y, Liu D, Zhang X, Peng Z, Wang K, Li J, Huang J, Liu Z. The R2R3-MYB transcription factor CsMYB73 negatively regulates l-Theanine biosynthesis in tea plants (Camellia sinensis L.). PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 298:110546. [PMID: 32771159 DOI: 10.1016/j.plantsci.2020.110546] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/08/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
l-Theanine, a non-proteinaceous amino acid abundantly present in tea (Camellia sinensis), contributes to the umami flavor of tea and has beneficial effects on human health. While key l-theanine biosynthetic genes have been well documented, their transcriptional regulation remains poorly understood. In this study, we determined the l-theanine contents in tea leaves of two cultivars at three developmental stages and investigated the expression patterns of the l-theanine biosynthetic genes CsGS1 and CsGS2. Additionally, we identified an R2R3-MYB transcription factor, CsMYB73, belonging to subgroup 22 of the R2R3-MYB family. CsMYB73 expression negatively correlated with l-theanine accumulation during leaf maturation. We found that CsMYB73, as a nuclear protein, binds to the promoter regions of CsGS1 and CsGS2 via MYB recognition sequences and represses the transcription of CsGS1 and CsGS2 in tobacco leaves. Collectively, our results demonstrate that CsMYB73 is a transcriptional repressor involved in l-theanine biosynthesis in tea plants. Our findings might contribute to future tea plant breeding strategies.
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Affiliation(s)
- Beibei Wen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Yong Luo
- School of Chemistry, Biology and Environmental Engineering, Xiangnan University, Chenzhou, Hunan 423000, PR China
| | - Dongmin Liu
- Changsha University of Science & Technology, Changsha, Hunan 410114, PR China
| | - Xiangna Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Zhong Peng
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Kunbo Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Juan Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Hunan Co-innovation Center for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
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17
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Li H, Liu H, Wang Y, Teng RM, Liu J, Lin S, Zhuang J. Cytosolic ascorbate peroxidase 1 modulates ascorbic acid metabolism through cooperating with nitrogen regulatory protein P-II in tea plant under nitrogen deficiency stress. Genomics 2020; 112:3497-3503. [PMID: 32562829 DOI: 10.1016/j.ygeno.2020.06.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/25/2020] [Accepted: 06/15/2020] [Indexed: 10/24/2022]
Abstract
Nitrogen (N) element is essential nutrient, and affect metabolism of secondary metabolites in higher plants. Ascorbate peroxidase (APX) plays an important role in ascorbic acid (AsA) metabolism of tea plant. However, the roles of cytosolic ascorbate peroxidase 1 (CsAPX1) in AsA metabolism under N deficiency stress in tea plant remains unclear in detail. In this work, nitrogen regulatory protein P-II (CsGLB1) and CsAPX1 were identified by isobaric tags for relative and absolute quantitation (iTRAQ) from tea plant. The cell growth rates in transgenic Escherichia coli overexpressing CsAPX1 and CsGLB1 were higher than empty vector under N sufficiency condition. Phenotype of shoots and roots, AsA accumulation, and expression levels of AtAPX1 and AtGLB1 genes were changed in transgenic Arabidopsis hosting CsAPX1 under N deficiency stress. These findings suggested that cytosolic CsAPX1 acted a regulator in AsA accumulation through cooperating with GLB1 under N deficiency stress in tea plant.
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Affiliation(s)
- Hui Li
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Hao Liu
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Wang
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Rui-Min Teng
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jingyu Liu
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Shijia Lin
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Zhuang
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
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18
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Zhang Q, Zhang YY, Liu Z, Zhang YM, Lu N, Hai GQ, Shao SZ, Zheng QX, Zhang X, Fu HY, Bai CC, Yu YJ, She Y. Differentiating Westlake Longjing tea from the first- and second-grade producing regions using ultra high performance liquid chromatography with quadrupole time-of-flight mass spectrometry-based untargeted metabolomics in combination with chemometrics. J Sep Sci 2020; 43:2794-2803. [PMID: 32386337 DOI: 10.1002/jssc.201901138] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 04/15/2020] [Accepted: 04/22/2020] [Indexed: 11/08/2022]
Abstract
There are numerous articles published for geographical discrimination of tea. However, few research works focused on the authentication and traceability of Westlake Longjing green tea from the first- and second-grade producing regions because the tea trees are planted in a limited growing zone with identical cultivate condition. In this work, a comprehensive analytical strategy was proposed by ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry-based untargeted metabolomics coupled with chemometrics. The automatic untargeted data analysis strategy was introduced to screen metabolites that expressed significantly among different regions. Chromatographic features of metabolites can be automatically and efficiently extracted and registered. Meanwhile, those that were valuable for geographical origin discrimination were screened based on statistical analysis and contents in samples. Metabolite identification was performed based on high-resolution mass values and tandem mass spectra of screened peaks. Twenty metabolites were identified, based on which the two-way encoding partial least squares discrimination analysis was built for geographical origin prediction. Monte Caro simulation results indicated that prediction accuracy was up to 99%. Our strategy can be applicable for practical applications in the quality control of Westlake Longjing green tea.
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Affiliation(s)
- Qian Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Yu-Ying Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Zhi Liu
- Institute of Quality and Standards for Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Yue-Ming Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Ning Lu
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Guo-Qing Hai
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Sheng-Zhi Shao
- Institute of Quality and Standards for Agricultural Products, Zhejiang Academy of Agricultural Sciences, Hangzhou, P. R. China
| | - Qing-Xia Zheng
- Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, P. R. China
| | - Xia Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Hai-Yan Fu
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Chang-Cai Bai
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
| | - Yong-Jie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China.,Ningxia Engineering and Technology Research Center for Modernization of Hui Medicine, Ningxia Medical University, Yinchuan, P. R. China
| | - Yuanbin She
- Zhejiang University of Technology, Hangzhou, P. R. China
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19
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Liu ZW, Li H, Liu JX, Wang Y, Zhuang J. Integrative transcriptome, proteome, and microRNA analysis reveals the effects of nitrogen sufficiency and deficiency conditions on theanine metabolism in the tea plant ( Camellia sinensis). HORTICULTURE RESEARCH 2020; 7:65. [PMID: 32377356 PMCID: PMC7192918 DOI: 10.1038/s41438-020-0290-8] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 02/13/2020] [Accepted: 03/02/2020] [Indexed: 05/18/2023]
Abstract
Nitrogen (N) is associated with amino acid metabolism in higher plants. Theanine is an important amino acid in tea plants. To explore the relationship between theanine metabolism and N conditions, we examined the differentially expressed genes (DEGs), proteins (DEPs), and microRNAs (DEMs) involved in theanine metabolism in tea plant shoots and roots under N sufficiency and deficiency conditions. Transcriptome, proteome, and microRNA analyses were performed on tea plant shoots and roots under N sufficiency and deficiency conditions. The contents of theanine, expression levels of genes involved in theanine metabolism, contents of proteinogenic amino acids, and activity of enzymes were analyzed. The DEP-DEG correlation pairs and negative DEM-DEG interactions related to theanine metabolism were identified based on correlation analyses. The expression profiles of DEGs and negative DEM-DEG pairs related to theanine biosynthesis were consistent with the sequencing results. Our results suggest that the molecular and physiological mechanism of theanine accumulation is significantly affected by N sufficiency and deficiency conditions. The DEGs, DEPs, and DEMs and the activity of the enzymes involved in theanine biosynthesis might play vital roles in theanine accumulation under N sufficiency and deficiency conditions in the shoots and roots of tea plants.
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Affiliation(s)
- Zhi-Wei Liu
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Hui Li
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jie-Xia Liu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, 210095 Nanjing, China
| | - Yu Wang
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jing Zhuang
- Tea Science Research Institute, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
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20
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Tang D, Liu MY, Zhang Q, Ma L, Shi Y, Ruan J. Preferential assimilation of NH 4+ over NO 3- in tea plant associated with genes involved in nitrogen transportation, utilization and catechins biosynthesis. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 291:110369. [PMID: 31928660 DOI: 10.1016/j.plantsci.2019.110369] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/01/2019] [Accepted: 12/04/2019] [Indexed: 06/10/2023]
Abstract
Physiological effects of ammonium (NH4+) and nitrate (NO3-) on tea have confirmed that tea plants prefer NH4+ as the dominant nitrogen (N) source. To investigate the possible explanations for this preference, studies of 15NH4+ and 15NO3- assimilation using hydroponically grown tea plants were conducted. During the time course of 15NH4+ and 15NO3- assimilation, the absorption of 15N from 15NH4+ was more rapid than that from 15NO3-, as there was a more efficient expression pattern of NH4+ transporters compared with that of NO3- transporters. 15NH4+-fed tea plants accumulated more 15N than 15NO3- fed plants, which was demonstrated by that genes related to primary N assimilation, like CsNR, CsNiR, CsGDH and CsGOGAT, were more affected by 15NH4+ than 15NO3-. Markedly higher NH4+ concentrations were observed in 15NH4+-fed tea roots in comparison with NO3- treatment, whereas tea plants maintained a balanced concentration of NH4+ in tea leaves under both these two N forms. This maintenance was achieved through the increased expression of genes involved in theanine biosynthesis and the inhibition of genes related to catechins derived from phenylpropanoid pathway. The current results suggest that efficient NH4+ transportation, assimilation, and reutilization enables tea plant as an ammonium preferring plant species.
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Affiliation(s)
- Dandan Tang
- Key Laboratory of Tea Plant Biology and Resources Utilization (Ministry of Agriculture), Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mei-Ya Liu
- Key Laboratory of Tea Plant Biology and Resources Utilization (Ministry of Agriculture), Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
| | - Qunfeng Zhang
- Key Laboratory of Tea Plant Biology and Resources Utilization (Ministry of Agriculture), Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Lifeng Ma
- Key Laboratory of Tea Plant Biology and Resources Utilization (Ministry of Agriculture), Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuanzhi Shi
- Key Laboratory of Tea Plant Biology and Resources Utilization (Ministry of Agriculture), Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jianyun Ruan
- Key Laboratory of Tea Plant Biology and Resources Utilization (Ministry of Agriculture), Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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21
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Zhang S, Chen Y, He X, Du J, Zhang R, Ma Y, Hu X, Zhang Z, Chen Q, Wan X. Identification of MYB Transcription Factors Regulating Theanine Biosynthesis in Tea Plant Using Omics-Based Gene Coexpression Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:918-926. [PMID: 31899636 DOI: 10.1021/acs.jafc.9b06730] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Theanine (thea) is the most abundant free amino acid in tea plant (Camellia sinensis) and one of the most important secondary metabolites conferring tea quality and health benefits. Great effort has recently been made to functionally dissect enzyme genes (e.g., GS, GDH, GOGAT) responsible for in vivo thea accumulation. However, the transcriptional regulation of its biosynthesis remains to be explored. Starting from publicly available (condition-independent) tea transcriptome data, we performed an exhaustive coexpression analysis between transcription factor (TF) genes and thea enzyme genes in tea plant. Our results showed that two typical plant-specialized (secondary) metabolites related TF families, such as MYB, bHLH, together with WD40 domain proteins, were prominently involved, suggesting a potential MYB-bHLH-WD40 (MBW) complex-mediated regulatory pattern in thea pathway. Aiming at the most involved MYB family, we screened seven MYB genes as thea candidate regulators through a stringent multistep selection (e.g., filtering with condition-specific nitrogen-treated transcriptome data). The control of MYB regulators in thea biosynthesis was further demonstrated using an integrated analysis of thea accumulation and MYB expression in several major tea tissues, including leave, bud, root, and stem. Our investigation aided tea researchers in having a comprehensive view of transcriptional regulatory landscape in thea biosynthesis, serving as the first platform for studying molecular regulation in thea pathway and a paradigm for understanding the characteristic components biosynthesis in nonmodel plants.
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Affiliation(s)
- Shihua Zhang
- College of Life Science and Health , Wuhan University of Science and Technology , Wuhan 430081 , China
| | - Ying Chen
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Xiaolong He
- School of Science , Anhui Agricultural University , Hefei 230036 , China
| | - Jinke Du
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Rui Zhang
- College of Information and Computer Science , Anhui Agricultural University , Hefei 230036 , China
| | - Yong Ma
- College of Information and Computer Science , Anhui Agricultural University , Hefei 230036 , China
| | - Xiaoyi Hu
- School of Forestry and Landscape Architecture , Anhui Agricultural University , Hefei 230036 , China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei 230036 , China
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22
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Wang YH, Que F, Wang GL, Hao JN, Li T, Xu ZS, Xiong AS. iTRAQ-Based Quantitative Proteomics and Transcriptomics Provide Insights Into the Importance of Expansins During Root Development in Carrot. Front Genet 2019; 10:247. [PMID: 30984239 PMCID: PMC6449468 DOI: 10.3389/fgene.2019.00247] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 03/05/2019] [Indexed: 11/13/2022] Open
Abstract
Carrot is an important root vegetable crop with a variety of nutrients. As the main product of carrots, the growth and development of fleshy roots directly determine the yield and quality of carrots. However, molecular mechanism underlying the carrot root formation and expansion is still limited. In our study, isobaric tags for relative and absolute quantification (iTRAQ) was utilized to explore the differentially expressed proteins (DEPs) during different developmental stages of carrot roots. Overall, 2,845 proteins were detected, of which 118 were significantly expressed in all three stages. DEPs that participated in several growth metabolisms were identified, including energy metabolism, defense metabolism, cell growth and shape regulation. Among them, two expansin proteins were obtained. A total of 30 expansin genes were identified based on the carrot genome database. Structure analysis showed that carrot expansin gene family was relatively conserved. Based on the expression analysis, we found that the expression profile of expansins genes was up-regulated during the vigorous growing period of carrot root. Furthermore, there was a consistent relationship between the expression patterns of mRNA and protein. The results indicated that expansin proteins might play important roles during root development in carrot. Our work provided useful information for understanding molecular mechanism of carrot root development.
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Affiliation(s)
- Ya-Hui Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Feng Que
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Guang-Long Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,School of Life Sciences and Food Engineering, Huaiyin Institute of Technology, Huai'an, China
| | - Jian-Nan Hao
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tong Li
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Zhi-Sheng Xu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Ai-Sheng Xiong
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, Ministry of Agriculture and Rural Affairs Key Laboratory of Biology and Germplasm Enhancement of Horticultural Crops in East China, College of Horticulture, Nanjing Agricultural University, Nanjing, China
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Yu Z, Yang Z. Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function. Crit Rev Food Sci Nutr 2019; 60:844-858. [DOI: 10.1080/10408398.2018.1552245] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zhenming Yu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing, China
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24
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Wang YH, Wu XJ, Sun S, Xing GM, Wang GL, Que F, Khadr A, Feng K, Li T, Xu ZS, Xiong AS. DcC4H and DcPER Are Important in Dynamic Changes of Lignin Content in Carrot Roots under Elevated Carbon Dioxide Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8209-8220. [PMID: 29980166 DOI: 10.1021/acs.jafc.8b02068] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
In our study, isobaric tags for relative and absolute quantification (iTRAQ) was conducted to determine the significantly changed proteins in the fleshy roots of carrots under different carbon dioxide (CO2) treatments. A total of 1523 proteins were identified, of which 257 were differentially expressed proteins (DEPs). On the basis of annotation analysis, the DEPs were identified to be involved in energy metabolism, carbohydrate metabolism, and some other metabolic processes. DcC4H and DcPER, two lignin-related proteins, were identified from the DEPs. Under elevated CO2 stress, both carrot lignin content and the expression profiles of lignin biosynthesis genes changed significantly. The protein-protein interactions among lignin-related enzymes proved the importance of DcC4H and DcPER. The results of our study provided potential new insights into the molecular mechanism of lignin content changes in carrot roots under elevated CO2 stress.
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Affiliation(s)
- Ya-Hui Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Xue-Jun Wu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Sheng Sun
- College of Horticulture , Shanxi Agricultural University , Taigu 030801 , People's Republic of China
| | - Guo-Ming Xing
- College of Horticulture , Shanxi Agricultural University , Taigu 030801 , People's Republic of China
| | - Guang-Long Wang
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Feng Que
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Ahmed Khadr
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Kai Feng
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Tong Li
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Zhi-Sheng Xu
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
| | - Ai-Sheng Xiong
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture , Nanjing Agricultural University , Nanjing 210095 , People's Republic of China
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25
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Genomic and transcriptomic analyses of HD-Zip family transcription factors and their responses to abiotic stress in tea plant (Camellia sinensis). Genomics 2018; 111:1142-1151. [PMID: 30031053 DOI: 10.1016/j.ygeno.2018.07.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 06/29/2018] [Accepted: 07/11/2018] [Indexed: 12/31/2022]
Abstract
Tea plant (Camellia sinensis (L.) O. Kuntze) is a perennial evergreen woody plant, and its leaves contain various beneficial ingredients and have healthy efficacy. HD-Zip (homeodomain-leucine zipper) transcription factors (TFs) are widely distributed in plants and play an important role in plant growth and environmental response. To date, knowledge on HD-Zip gene family in tea plant is still limited. In this study, 33 HD-Zip TFs were selected based on the genomic and transcriptomic databases of tea plant. The conserved domains and common motifs of these TFs were predicted and analyzed. These 33 Cshdz TFs were divided into four groups (HD-Zip I, HD-Zip II, HD-Zip III, and HD-Zip IV). The interaction network of the HD-Zip proteins of tea plant was established based on the data of Arabidopsis. In addition, the expression levels of these Cshdz genes in tea plant cv. 'Longjing43' were detected and analyzed under five abiotic stress treatments. Results showed that the different expression profiles of Cshdz genes were associated with different abiotic stress treatments. Our findings suggested a potential relationship between the resistance of tea plant and its Cshdz genes.
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Li X, Wei JP, Ahammed GJ, Zhang L, Li Y, Yan P, Zhang LP, Han WY. Brassinosteroids Attenuate Moderate High Temperature-Caused Decline in Tea Quality by Enhancing Theanine Biosynthesis in Camellia sinensis L. FRONTIERS IN PLANT SCIENCE 2018; 9:1016. [PMID: 30087682 PMCID: PMC6066615 DOI: 10.3389/fpls.2018.01016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 06/22/2018] [Indexed: 05/11/2023]
Abstract
Temperature is a major environmental signal that governs plant growth and development. A moderately high ambient temperature alters plant metabolism without significant induction of heat-stress responses. Despite ancillary reports on the negative effect of warmer climate on tea quality, information on specific effect of sub high temperature (SHT) on theanine accumulation is scanty. L-Theanine is the most abundant free amino acid in tea (Camellia sinensis L.) leaves that contributes to the unique umami flavor of green tea infusion. Tea harvested in warmer months lacks distinctive umami taste due to low theanine content. In this study, we showed that SHT (35°C) gradually decreased theanine concentration over time, which was closely associated with the SHT-induced suppression in theanine biosynthetic genes. 24-epibrassinolide (BR), a bioactive brassinosteroids, attenuated the SHT-induced reduction in theanine concentration by upregulating the transcript levels of theanine biosynthetic genes, such as ARGININE DECARBOXYLASE (CsADC), GLUTAMINE SYNTHETASE (CsGS), GLUTAMATE SYNTHASE (CsGOGAT) and THEANINE SYNTHASE (CsTS). Furthermore, time-course analysis of the activity of theanine biosynthetic enzyme reveals that BR-induced regulation of GS and GOGAT activity plays essential role in maintaining theanine content in tea leaves under SHT, which is consistent with the central position of GOGAT in theanine biosynthetic pathway. Therefore, it is convincing to propose that exogenous BR treatment can be advocated to improve summer tea quality by enhancing in vivo accumulation of theanine. However, a future challenge is to use this information on the role of BR in theanine biosynthesis and thermotolerance to further understand how BR may be tuned to benefit plant fitness for enhancing tea quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Ji-Peng Wei
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Golam J. Ahammed
- College of Forestry, Henan University of Science and Technology, Luoyang, China
| | - Lan Zhang
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yang Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Peng Yan
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Li-Ping Zhang
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Wen-Yan Han
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- *Correspondence: Wen-Yan Han,
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27
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Li H, Liu ZW, Wu ZJ, Wang YX, Teng RM, Zhuang J. Differentially expressed protein and gene analysis revealed the effects of temperature on changes in ascorbic acid metabolism in harvested tea leaves. HORTICULTURE RESEARCH 2018; 5:65. [PMID: 30302261 PMCID: PMC6165846 DOI: 10.1038/s41438-018-0070-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 06/06/2018] [Accepted: 06/15/2018] [Indexed: 05/02/2023]
Abstract
Tea is an important non-alcoholic beverage worldwide. Tea quality is determined by numerous secondary metabolites in harvested tea leaves, including tea polyphenols, theanine, caffeine, and ascorbic acid (AsA). AsA metabolism in harvested tea leaves is affected by storage and transportation temperature. However, the molecular mechanisms underlying AsA metabolism in harvested tea leaves exposed to different storage and transportation temperature conditions remain unclear. Here we performed RP-HPLC to detect dynamic changes in AsA content in tea leaves subjected to high- (38 °C), low- (4 °C), or room-temperature (25 °C) treatments. The AsA distribution and levels in the treated tea leaves were analyzed using cytological-anatomical characterization methods. The differentially expressed CsAPX1 and CsDHAR2 proteins, which are involved in the AsA recycling pathway, were identified from the corresponding proteomic data using iTRAQ. We also analyzed the expression profiles of 18 genes involved in AsA metabolism, including CsAPX1 and CsDHAR2. AsA was mainly distributed in tea leaf mesophyll cells. High- and low-temperature treatments upregulated the CsAPX1 and CsDHAR2 proteins and induced CsAPX and CsDHAR2 gene expression. These results indicated that the CsAPX1 and CsDHAR2 proteins might have critical roles in AsA recycling in tea leaves. Our results provide a foundation for the in-depth investigation of AsA metabolism in tea leaves during storage and transportation, and they will promote better tea flavor in tea production.
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Affiliation(s)
- Hui Li
- Tea Science Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095 China
| | - Zhi-Wei Liu
- Tea Science Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095 China
| | - Zhi-Jun Wu
- Tea Science Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095 China
| | - Yong-Xin Wang
- Tea Science Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095 China
| | - Rui-Min Teng
- Tea Science Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095 China
| | - Jing Zhuang
- Tea Science Research Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, 210095 China
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