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Lin F, Wu H, Li Z, Huang Y, Lin X, Gao C, Wang Z, Yu W, Sun W. Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea. Foods 2024; 13:1315. [PMID: 38731686 PMCID: PMC11083345 DOI: 10.3390/foods13091315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 04/11/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh leaves of RGT in spring were picked, and green-making (including shaking and spreading) and spreading (unshaken) were, respectively, applied after sun withering. Then, they were analyzed by GC-TOF-MS, which showed that the abundance of volatile compounds with flowery and fruity aromas, such as nerolidol, jasmine lactone, jasmone, indole, hexyl hexanoate, (E)-3-hexenyl butyrate and 1-hexyl acetate, in green-making leaves, was significantly higher than that in spreading leaves. Transcriptomic and proteomic studies showed that long-term mechanical injury and dehydration could activate the upregulated expression of genes related to the formation pathways of the aroma, but the regulation of protein expression was not completely consistent. Mechanical injury in the process of green-making was more conducive to the positive regulation of the allene oxide synthase (AOS) branch of the α-linolenic acid metabolism pathway, followed by the mevalonate (MVA) pathway of terpenoid backbone biosynthesis, thus promoting the synthesis of jasmonic acid derivatives and sesquiterpene products. Protein interaction analysis revealed that the key proteins of the synthesis pathway of jasmonic acid derivatives were acyl-CoA oxidase (ACX), enoyl-CoA hydratase (MFP2), OPC-8:0 CoA ligase 1 (OPCL1) and so on. This study provides a theoretical basis for the further explanation of the formation mechanism of the aroma substances in WRT during the manufacturing process.
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Affiliation(s)
- Fuming Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China;
| | - Huini Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| | - Zhaolong Li
- Institute of Animal Husbandry and Veterlnary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China;
| | - Xiying Lin
- Fuding Tea Technology Promotion Station, Ningde 355200, China;
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| | - Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
| | - Wenquan Yu
- Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (F.L.); (H.W.); (C.G.); (Z.W.)
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2
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Qingyang W, Ziwei Z, Jihang H, Suhui Z, Shuling R, Xiaochun L, Shuirong Y, Yun S. Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing. Food Chem X 2024; 21:101155. [PMID: 38370302 PMCID: PMC10869310 DOI: 10.1016/j.fochx.2024.101155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/20/2024] Open
Abstract
Aroma is an important factor affecting the quality of tea. Fatty acids are one of precursors and their derived contributes to tea aroma considerably. In this study, we analyzed the fatty acids of Jinmudan fresh tea leaves in different stalk position. It was found that with shoot maturity increased, the content of PUFAs (Polyunsaturated fatty acids) was increased while the content of SFAs (Saturated fatty acids) and MUFAs (Monounsaturated fatty acids) gradually decreased. During the processing period, totally 704 kinds of compounds were identified, among them, 27 kinds of fatty acid-derived volatile compounds were selected including 6 kinds of aldehydes, 8 kinds of alcohols, 13 kinds of esters and their dynamic change were revealed. Finally, the character of aroma during main processing stages and processed tea was concluded by using a flavor wheel. This study results provide a theoretical basis for the improvement of processing and quality in Jinmudan black tea.
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Affiliation(s)
- Wu Qingyang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhou Ziwei
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - He Jihang
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhao Suhui
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruan Shuling
- College of Life Science, Ningde Normal University, Ningde 352000, China
| | - Liu Xiaochun
- Fujian Xiangliangge Tea Ltd. Fuan, 355000, China
| | - Yu Shuirong
- Fujian Nongke Chaye Ltd. Fuan, 355000, China
| | - Sun Yun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Serra S, De Simeis D. One-pot process for the biotransformation of vegetable oils into natural deca- and dodecalactones. J Biotechnol 2024; 382:70-77. [PMID: 38295955 DOI: 10.1016/j.jbiotec.2024.01.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/24/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
Deca- and dodecalactones are highly desired natural compounds that are essential for creating flavor formulations with fruity, peachy, creamy, and floral notes. Although natural ingredients are preferred by consumers, these lactones cannot be extracted from natural sources. Therefore, the biotechnological processes that produce these compounds in their natural form are crucial for the flavor industry. Here, we report a study on the biotransformation of vegetable oils into natural deca- and dodecalactones. The proposed process is performed one-pot, through the sequential use of three different biotransformation steps, namely the lipase-mediated hydrolysis of the triglycerides, the use of probiotic bacteria for the hydration of the unsaturated fatty acids and the transformation of the obtained hydroxy-fatty acids into lactones derivatives employing Yarrowia lipolytica. By using a specific vegetable oil in combination with a selected bacterial strain, it is possible to obtain a preferred lactone derivative such as γ-dodecalactone, dairy lactone, tuberose lactone, or δ-decalactone in a concentration ranging from 0.9 to 1.5 g/L. Overall, our method is suitable for the industrial production of these lactones as it is easily scalable, it can be performed in only one bioreactor and it makes use of generally recognized as safe (GRAS) microorganisms.
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Affiliation(s)
- Stefano Serra
- Istituto di Scienze e Tecnologie Chimiche "Giulio Natta" - Consiglio Nazionale delle Ricerche (SCITEC-CNR), via Luigi Mancinelli 7, Milano 20131, Italy.
| | - Davide De Simeis
- Istituto di Scienze e Tecnologie Chimiche "Giulio Natta" - Consiglio Nazionale delle Ricerche (SCITEC-CNR), via Luigi Mancinelli 7, Milano 20131, Italy.
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4
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Huang FF, Yang PD, Bai SL, Liu ZH, Li J, Huang JA, Xiong LG. Lipids: A noteworthy role in better tea quality. Food Chem 2024; 431:137071. [PMID: 37582323 DOI: 10.1016/j.foodchem.2023.137071] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/28/2023] [Accepted: 07/30/2023] [Indexed: 08/17/2023]
Abstract
New shoots from tea plants (Camellia sinensis) are changed into finished tea after the process, which endows the products with a characteristic flavor. Tea quality is reflected in all aspects, from new shoots to the finished tea that are affected by cultivar, cultivation condition, harvest season, manufacturing methods, and quality of fresh tea leaves. Lipids are hydrophobic metabolites connected with tea flavor quality formation. Herein, we emphasize that the lipids composition in preharvest tea leaves is crucial for materials quality and hence tea flavor. The characterization of lipids in preharvest tea leaves provides a reference to obtain better tea quality. Lipids transformation in postharvest stages of tea leaves differs from varieties of tea types, and lipid oxidations functions in the tea flavor formation. A comprehensive overview of the lipids in tea leaves of preharvest and postharvest stages is necessary to improve tea quality.
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Affiliation(s)
- Fang-Fang Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China
| | - Pei-Di Yang
- Tea Research Institute of Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China
| | - Si-Lei Bai
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Zhong-Hua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China
| | - Juan Li
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China.
| | - Jian-An Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China.
| | - Li-Gui Xiong
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan, 410128, China; Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan 410128, China.
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5
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Yin X, Xiao Y, Wang K, Wu W, Huang J, Liu S, Zhang S. Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea. Food Res Int 2023; 174:113515. [PMID: 37986507 DOI: 10.1016/j.foodres.2023.113515] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 11/22/2023]
Abstract
Shaking is a key process effecting the floral aroma of Hunan black tea (HBT). In this study, the aroma composition of HBTs shaken in the early withering stage (ES1, ES1 + LS1, and ES2), shaken in the late withering stage (LS1), and not shaken (NS), and the identification of main floral aroma compounds were analyzed using sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma recombination experiments. Sensory evaluation results showed that the floral aroma of HBT shaken in the early withering stage was with high intensity, whereas HBT shaken in the late withering stage had low-intensity floral aroma. GC-MS identified a total number of 81 differential volatile compounds in HBT, including 30 esters, 18 aldehydes, 15 alcohols, 12 terpenes, 4 ketones, and 2 nitrogen-containing compounds. Further screening of important floral aroma differential compounds was performed using sensory-guided, odor activity value (OAV), and GC-O analysis, which identified three critical floral aroma differential compounds. Eventually, absolute quantification analysis and aroma recombination experiments confirmed that indole and methyl jasmonate were the most critical compounds of HBT determining floral aroma intensity. The findings of this study provide valuable guidance for the production of HBT with rich floral aroma attributes.
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Affiliation(s)
- Xia Yin
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Yangbo Xiao
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Kuofei Wang
- Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
| | - Wenliang Wu
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Jing Huang
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Shujuan Liu
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
| | - Shuguang Zhang
- Department of Tea Quality Chemistry and Nutrition Health/Tea Research Institute, Hunan Academy of Agricultural Sciences, Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China.
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6
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Wen M, Zhu M, Han Z, Ho CT, Granato D, Zhang L. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4890-4924. [PMID: 37786329 DOI: 10.1111/1541-4337.13246] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/04/2023]
Abstract
With the development of metabolomics analytical techniques, relevant studies have increased in recent decades. The procedures of metabolomics analysis mainly include sample preparation, data acquisition and pre-processing, multivariate statistical analysis, as well as maker compounds' identification. In the present review, we summarized the published articles of tea metabolomics regarding different analytical tools, such as mass spectrometry, nuclear magnetic resonance, ultraviolet-visible spectrometry, and Fourier transform infrared spectrometry. The metabolite variation of fresh tea leaves with different treatments, such as biotic/abiotic stress, horticultural measures, and nutritional supplies was reviewed. Furthermore, the changes of chemical composition of processed tea samples under different processing technologies were also profiled. Since the identification of critical or marker metabolites is a complicated task, we also discussed the procedure of metabolite identification to clarify the importance of omics data analysis. The present review provides a workflow diagram for tea metabolomics research and also the perspectives of related studies in the future.
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Affiliation(s)
- Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zisheng Han
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Daniel Granato
- Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
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7
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Qin D, Wang Q, Jiang X, Ni E, Fang K, Li H, Wang Q, Pan C, Li B, Wu H. Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis. Food Res Int 2023; 173:113356. [PMID: 37803659 DOI: 10.1016/j.foodres.2023.113356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the key aroma compounds with the difference fragrance types of FHDC remains uncertain. In order to characteristic the volatile components in different fragrance types of FHDC, 10 well-known fragrance types of FHDC and Tieguanyin (TGY) as a control were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). Results indicated that 172 volatile compounds were identified as common volatile compounds among all the tea samples. A total of 16 compounds were identified as key compounds that could be used to distinguish between FHDC and TGY. Among the 10 FHDC fragrance types, indole, hotrienol, benzyl nitrile, and jasmine lactone were found to be the most abundant compounds. Despite the presence of certain similarities in aroma components, each type exhibits unique fragrance characteristics as a result of variation in compound composition content and proportion. Furthermore, using statistical and odor activity value analysis, 20 aroma-active compounds were recognized as potential characteristic markers accountable for the diverse fragrance types of FHDC. This research enhances our comprehension of the various fragrance types of FHDC and provides reference values for their rapid identification in the market.
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Affiliation(s)
- Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Qiushuang Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Xiaohui Jiang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Erdong Ni
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Kaixing Fang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Hongjian Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Qing Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Chendong Pan
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Bo Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou, Guangdong 510640, China.
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8
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Kong W, Zhu Q, Zhang Q, Zhu Y, Yang J, Chai K, Lei W, Jiang M, Zhang S, Lin J, Zhang X. 5mC DNA methylation modification-mediated regulation in tissue functional differentiation and important flavor substance synthesis of tea plant ( Camellia sinensis L.). HORTICULTURE RESEARCH 2023; 10:uhad126. [PMID: 37560013 PMCID: PMC10407603 DOI: 10.1093/hr/uhad126] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 06/05/2023] [Indexed: 08/11/2023]
Abstract
In plants, 5mC DNA methylation is an important and conserved epistatic mark involving genomic stability, gene transcriptional regulation, developmental regulation, abiotic stress response, metabolite synthesis, etc. However, the roles of 5mC DNA methylation modification (5mC methylation) in tea plant growth and development (in pre-harvest processing) and flavor substance synthesis in pre- and post-harvest processing are unknown. We therefore conducted a comprehensive methylation analysis of four key pre-harvest tissues (root, leaf, flower, and fruit) and two processed leaves during oolong tea post-harvest processing. We found that differential 5mC methylation among four key tissues is closely related to tissue functional differentiation and that genes expressed tissue-specifically, responsible for tissue-specific functions, maintain relatively low 5mC methylation levels relative to non-tissue-specifically expressed genes. Importantly, hypomethylation modifications of CsAlaDC and TS/GS genes in roots provided the molecular basis for the dominant synthesis of theanine in roots. In addition, integration of 5mC DNA methylationomics, metabolomics, and transcriptomics of post-harvest leaves revealed that content changes in flavor metabolites during oolong tea processing were closely associated with transcription level changes in corresponding metabolite synthesis genes, and changes in transcript levels of these important synthesis genes were strictly regulated by 5mC methylation. We further report that some key genes during processing are regulated by 5mC methylation, which can effectively explain the content changes of important aroma metabolites, including α-farnesene, nerolidol, lipids, and taste substances such as catechins. Our results not only highlight the key roles of 5mC methylation in important flavor substance synthesis in pre- and post-harvest processing, but also provide epimutation-related gene targets for future improvement of tea quality or breeding of whole-tissue high-theanine varieties.
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Affiliation(s)
- Weilong Kong
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Qiufang Zhu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qing Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Yiwang Zhu
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Jingjing Yang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Kun Chai
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Wenlong Lei
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Mengwei Jiang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Shengcheng Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
| | - Jinke Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Xingtan Zhang
- National Key Laboratory for Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, Guangzhou 518120, China
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9
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McCabe AK, Keyes JK, Hemetsberger H, Kurr CV, Albright B, Ward MG, McKinley ML, Breezley SJ, Cole CA. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops. Molecules 2023; 28:5802. [PMID: 37570773 PMCID: PMC10421000 DOI: 10.3390/molecules28155802] [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: 06/30/2023] [Revised: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Hops are among the most costly and environmentally impactful raw materials used in brewing, yet they play a crucial role in the aroma of beer. However, predicting beer aroma based on hop variety or hopping method remains arduous. This is partly because hop oils are unique for each hop variety, and they may be biotransformed by yeast enzymes during fermentation. Even slight molecular structure modifications can dramatically affect the organoleptic properties of beer. Through combined chemical and sensory analysis of dry-hopped beers prepared with different hop varieties (Azacca, Idaho-7, and Sultana), this work aimed to profile the aromas and the overall biotransformation processes taking place during fermentation. A total of 51 volatile organic compounds (VOCs) were semi-quantified and monitored: 19 esters, 13 sesquiterpenes, 7 ketones, 7 alcohols, 4 monoterpenes, and 1 volatile acid. There were significant similarities in the measured analytes and perceived aromas of these beers, but one hop variety (Sultana) delivered an increased quantity of unique aromas and an increased concentration of volatiles in the headspace for the same quantity of hop pellets added. This work provides practical information to brewers who utilize hops in beer production.
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Affiliation(s)
- Anna K. McCabe
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Jasmine K. Keyes
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Heidi Hemetsberger
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Chris V. Kurr
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Bryan Albright
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Michael G. Ward
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Megan L. McKinley
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
| | - Steven J. Breezley
- Ska Brewing Company, 225 Girard St., Durango, CO 81303, USA; (H.H.); (C.V.K.); (B.A.); (S.J.B.)
| | - Callie A. Cole
- Department of Chemistry & Biochemistry, Fort Lewis College, 1000 Rim Drive, Durango, CO 81301, USA; (A.K.M.); (J.K.K.); (M.G.W.); (M.L.M.)
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10
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Zhou Y, He W, He Y, Chen Q, Gao Y, Geng J, Zhu ZR. Formation of 8-hydroxylinalool in tea plant Camellia sinensis var. Assamica 'Hainan dayezhong'. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100173. [PMID: 37284067 PMCID: PMC10240414 DOI: 10.1016/j.fochms.2023.100173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/27/2023] [Indexed: 06/08/2023]
Abstract
Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. assamica 'Hainan dayezhong', a tea plant grown in Hainan Province, China. Both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool were detected, and the E type was the main compound. Its content fluctuated in different months and was the highest in the buds compared with other tissues. CsCYP76B1 and CsCYP76T1, located in the endoplasmic reticulum, were identified to catalyze the formation of 8-hydroxylinalool from linalool in the tea plant. During withering of black tea manufacturing, the content of both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool significantly increased. Further study suggested that jasmonate induced gene expression of CsCYP76B1 and CsCYP76T1, and the accumulated precursor linalool may also contribute to 8-hydroxylinalool accumulation. Thus, this study not only reveals 8-hydroxylinalool biosynthesis in tea plants but also sheds light on aroma formation in black tea.
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Affiliation(s)
- Ying Zhou
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
| | - Wei He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yunchuan He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Qiulin Chen
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yang Gao
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Jiamei Geng
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Zeng-Rong Zhu
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
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11
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Lin Y, Wang Y, Huang Y, Song H, Yang P. Aroma Identification and Classification in 18 Kinds of Teas ( Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics. Foods 2023; 12:2433. [PMID: 37444171 DOI: 10.3390/foods12132433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/14/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality. The present study deals with the identification of aroma compounds in 18 different kinds of tea belonging to three typical tea varieties, including green tea, oolong tea, and black tea, using GC-IMS and GC × GC-O-MS. Moreover, the clustering of all 18 tea samples and the in depth correlation analysis between sensory evaluation and instrumental data were performed using the PCA and OPLS-DA. The results revealed that in all 18 kinds of tea, a total of 85 aroma compounds were detected by GC-IMS, whereas 318 were detected by GC × GC-O-MS. The PCA result revealed that green tea, oolong tea, and black tea could be clearly separated based on their peak areas. The OPLS-DA result showed that a total of 49 aroma compounds with VIP value > 1.0 could be considered as the potential indicators to quickly classify or verify tea types. This study not only compared the aroma differences across different types of teas, but also provided ideas for the rapid monitoring of tea quality and variety.
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Affiliation(s)
- Yanping Lin
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Ying Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yibiao Huang
- College of Tea and Food Science, Wuyi University, Wuyishan 354300, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China
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12
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Mazur M, Zych KM, Obmińska-Mrukowicz B, Pawlak A. Microbial Transformations of Halolactones and Evaluation of Their Antiproliferative Activity. Int J Mol Sci 2023; 24:ijms24087587. [PMID: 37108750 PMCID: PMC10144491 DOI: 10.3390/ijms24087587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
The microbial transformations of lactones with a halogenoethylocyclohexane moiety were performed in a filamentous fungi culture. The selected, effective biocatalyst for this process was the Absidia glauca AM177 strain. The lactones were transformed into the hydroxy derivative, regardless of the type of halogen atom in the substrate structure. For all lactones, the antiproliferative activity was determined toward several cancer cell lines. The antiproliferative potential of halolactones was much broader than that observed for the hydroxyderivative. According to the presented results, the most potent was chlorolactone, which exhibited significant activity toward the T-cell lymphoma line (CL-1) cell line. The hydroxyderivative obtained through biotransformation was not previously described in the literature.
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Affiliation(s)
- Marcelina Mazur
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - Karolina Maria Zych
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - Bożena Obmińska-Mrukowicz
- Department of Pharmacology and Toxicology, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland
| | - Aleksandra Pawlak
- Department of Pharmacology and Toxicology, Wrocław University of Environmental and Life Sciences, C.K. Norwida 31, 50-375 Wrocław, Poland
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13
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Aroma formation and transformation during sealed yellowing process of Pingyang yellow tea. Food Res Int 2023; 165:112535. [PMID: 36869535 DOI: 10.1016/j.foodres.2023.112535] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/28/2023]
Abstract
Yellow tea, a unique type of tea in China which is characterized with yellow color, has gained increasing popularity due to its pleasant taste. However, transformation of aroma compounds during sealed yellowing has been poorly understood. Results of sensory evaluation exhibited that yellowing time was the key factor for flavor and fragrance formation. A total of 52 volatile components during sealed yellowing process of Pingyang yellow soup were further collected and analyzed. The results demonstrated that the sealed yellowing process significantly increased the ratio of alcohol and aldehyde compounds in the aroma volatiles of yellow tea, which were primarily composed of geraniol, linalool, phenylacetaldehyde, linalool oxide and cis-3-hexenol, and their proportion increased with the prolongation of sealed yellowing. Mechanistic speculation revealed that the sealed yellowing process promoted release of alcoholic aroma compounds from their glycoside precursors and enhanced Strecker and oxidative degradation. This study revealed the transformation mechanism of aroma profile during the sealed yellowing process, which would facilitate processing of yellow tea.
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14
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Yue C, Cao H, Zhang S, Hao Z, Wu Z, Luo L, Zeng L. Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties. Food Chem X 2023; 17:100586. [PMID: 36845464 PMCID: PMC9945420 DOI: 10.1016/j.fochx.2023.100586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/11/2023] [Accepted: 01/21/2023] [Indexed: 01/24/2023] Open
Abstract
Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from 16 different oolong tea plant varieties. The sensory evaluation results showed that all WRTs had an 'Yan flavor' taste, and the odor was strong and lasting. Roasted, floral and fruity odors were the prime aroma profiles for WRTs. Furthermore, a total of 368 volatile compounds were detected using HS-SPME-GC-MS and analyzed with OPLS-DA and HCA methods. The volatile compounds heterocyclic compounds, esters, hydrocarbons, terpenoids and ketones were the major aromatic components of the WRTs. Specifically, the volatile profiles among newly selected cultivars were comparatively analyzed, and 205 differential volatile compounds were found with variable importance in the projection (VIP) values above 1.0. These results indicated that the aroma profiles of WRTs were mainly dependent on the cultivar specificities of volatile compounds.
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Affiliation(s)
- Chuan Yue
- College of Food Science/Tea Research Institute, Southwest University, Beibei, Chongqing 400715, China
| | - Hongli Cao
- College of Food Science/Tea Research Institute, Southwest University, Beibei, Chongqing 400715, China
| | - Shaorong Zhang
- College of Food Science/Tea Research Institute, Southwest University, Beibei, Chongqing 400715, China
| | - Zhilong Hao
- College of Horticulture/Key Laboratory of Tea Science in Universities of Fujian Province, Fujian Agriculture and Forestry University, Fuzhou 350002, China,Corresponding authors.
| | - Zongjie Wu
- Wuyi Mountain Yan Sheng Tea Industry Co., Ltd, Wuyishan 354301, China
| | - Liyong Luo
- College of Food Science/Tea Research Institute, Southwest University, Beibei, Chongqing 400715, China
| | - Liang Zeng
- College of Food Science/Tea Research Institute, Southwest University, Beibei, Chongqing 400715, China,Corresponding authors.
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15
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Wang D, Liu Z, Chen W, Lan X, Zhan S, Sun Y, Su W, Lin CC, Ni L. Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS. Curr Res Food Sci 2023; 6:100442. [PMID: 36687170 PMCID: PMC9852928 DOI: 10.1016/j.crfs.2023.100442] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/29/2022] [Accepted: 01/10/2023] [Indexed: 01/14/2023] Open
Abstract
Roasting plays important roles in shaping the volatile profile of oolong tea. In this study, the sensory attributes and volatile compositions of 153 roasted or unroasted oolong tea samples, belonging to four typical types, namely, High Mountain oolong tea (HMT), Tieguanyin tea (TGYT), Dongding oolong tea (DDT) and Wuyi rock tea (WRT), were studied in detail. Based on the sensory evaluation by tea evaluation experts, their respective sensory profiles were established and compared. Unroasted teas had more pronounced fresh and green flavors, while roasted teas had higher scores in pungent and caramel flavors. In particular, WRT demonstrated a unique fragrance of floral fruity flavors. By using HS-SPME-GC-MS analysis, a total of 128 compounds were identified across all samples. Notably, it was found that roasting largely increased the variety of volatile compounds in oolong tea. Furthermore, the characteristic volatile compounds of each type of tea were identified by PLS-DA modeling. Linalool and geraniol were the characteristic volatiles of HMT. Four volatiles, including (E)-nerolidol, jasmin lactone, benzeneacetaldehyde, and 4-methyl benzaldehyde oxime were identified as the characteristic volatiles of TGYT. Seven volatiles, including N-ethyl pyrrole, 3-(hydroxy methyl) pyridine, 4-pyridylcarbinol, 1-methyl pyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethyl pyrazine, 4-amino-2,3-xylenol, and 4,6-dimethyl pyrimidine were the characteristic volatiles of DDT. For WRT, 2,2,6-trimethyl cyclohexan-1-one, hexanoic acid, benzaldehyde, benzyl alcohol, β-cyclocitral, (E)-β-ionone, α-ionone, and octanoic acid were the characteristic volatiles. These findings expand our knowledge of the volatile fingerprints of oolong tea.
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Affiliation(s)
- Daoliang Wang
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China,Corresponding author. Institute of Food Science & Technology, Fuzhou University, No. 2 Xueyuan Road, Fuzhou 350108, China.
| | - Wensong Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Xiaoye Lan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Sijia Zhan
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Yaqian Sun
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Weiying Su
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China
| | - Chih-Cheng Lin
- Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsinchu, Taiwan, China
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian, 350108, China,Corresponding author. Institute of Food Science & Technology, Fuzhou University, No. 2 Xueyuan Road, Fuzhou 350108, China.
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16
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Wu S, Yang Y, Chen J, Li J, Jian G, Yang J, Mao K, Zeng L, Gu D. Histone deacetylase CsHDA6 mediates the regulated formation of the anti-insect metabolite α-farnesene in tea (Camellia sinensis). PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2023; 326:111501. [PMID: 36257410 DOI: 10.1016/j.plantsci.2022.111501] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 06/19/2022] [Accepted: 10/10/2022] [Indexed: 06/16/2023]
Abstract
α-Farnesene accumulated in tea plants following infestations by most insects, and mechanical wounding is the common factor. However, the specific mechanism underlying the wounding-regulated accumulation of α-farnesene in tea plants remains unclear. In this study, we observed that histone deacetylase inhibitor treatment induced the accumulation of α-farnesene. The histone deacetylase CsHDA6 interacted directly with CsMYC2, which was an important transcription factor in the jasmonic acid (JA) pathway, and co-regulated the expression of the key α-farnesene synthesis gene CsAFS. Wounding caused by insect infestation affected CsHDA6 production at the transcript and protein levels, while also inhibited the binding of CsHDA6 to the CsAFS promoter. The resulting increased acetylation of histones H3/H4 in CsAFS enhanced the expression of CsAFS and the accumulation of α-farnesene. In conclusion, our study demonstrated the effect of histone acetylation on the production of tea plant HIPVs and revealed the importance of the CsHDA6-CsMYC2 transcriptional regulatory module.
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Affiliation(s)
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Yuhua Yang
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Guotai Jian
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jie Yang
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Kaiquan Mao
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China; South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China.
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17
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Wang Y, Li C, Lin J, Sun Y, Wei S, Wu L. The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves. Foods 2022; 11:foods11223601. [PMID: 36429193 PMCID: PMC9689020 DOI: 10.3390/foods11223601] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/01/2022] [Accepted: 11/03/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation of some flavor determinants during the early stage of oolong tea processing. As a result, a total of 978 non-volatile compounds and 152 volatile compounds were identified, the flavonoids and several esters were differently accumulated in various tea samples. In total, 7048 proteins were qualitatively and quantitatively determined, the analysis on pathway enrichment showed that phenylpropanoid, flavonoid metabolisms, and protein processing in endoplasmic reticulum were the major pathways discriminating the different tea samples. The joint protein-metabolite analysis showed that the multiple stresses such as dehydration, heat, and ultra-violet irradiation occurred during the withering step induced the dynamic and distinct changes in the biochemical network in the treated leaves compared to fresh leaves. The significant decreases in flavonoids, xanthine alkaloids, and several amino acids contributed to the alleviation of bitter or astringent taste of withered leaves, although the decomposition of L-theanine resulted in the loss of umami flavor over the solar-withering step. Moreover, the fruity or floral aromas, especially volatile terpenoids and phenylpropanoids/benzenoids, were retained or accumulated in the solar withered leaves, potentially aiding the formation of a better characteristic flavor of oolong tea made by indoor withered tea leaves. Distinct effects of solar- and indoor-withering methods on the flavor determinant formation provide a novel insight into the relationship between the metabolite accumulation and flavor formation during the withering step of oolong tea production.
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Affiliation(s)
- Yahui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxue Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiaqi Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shu Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Correspondence: (S.W.); (L.W.)
| | - Liangyu Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: (S.W.); (L.W.)
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18
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Li J, Xiao Y, Zhou X, Liao Y, Wu S, Chen J, Qian J, Yan Y, Tang J, Zeng L. Characterizing the cultivar-specific mechanisms underlying the accumulation of quality-related metabolites in specific Chinese tea (Camellia sinensis) germplasms to diversify tea products. Food Res Int 2022; 161:111824. [DOI: 10.1016/j.foodres.2022.111824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/03/2022] [Accepted: 08/19/2022] [Indexed: 12/25/2022]
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19
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The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea. Food Chem 2022; 391:133192. [PMID: 35597038 DOI: 10.1016/j.foodchem.2022.133192] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/19/2022] [Accepted: 05/07/2022] [Indexed: 11/22/2022]
Abstract
To interpret the environmental stresses induced dynamic changes of volatile and non-volatile constitutes in oolong tea leaves during enzymatic-catalyzed processes (ECP), metabolomic and proteomic studies were carried out using the processed leaf samples collected at the different stages of ECP for Zhangping Shuixian tea manufacture. Non-processed leaves were applied as control. Out of identified 980 non-volatiles and 157 volatiles, 40 non-volatiles and 8 volatiles were screened out as biomarkers, respectively. The integrated analysis on metabolites-proteins showed that phenylpropanoid biosynthesis, flavonoid biosynthesis, and phenylalanine metabolism were significantly enriched and highly correlated to the dynamic changes of key metabolites during ECP stage. A biological pathway network was constructed to illuminate the enzymatic-catalyzed production of critical flavoring compounds, including carbohydrates, amino acids, flavonoids, and volatile phenylpropanoids/benzenoids. The electronic-sensory analyses indicated leaf dehydration and mechanical wounding occurred over the sun-withering and turning-over steps are indispensable to form characteristic flavor of Shuixian tea.
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20
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Zeng L, Jin S, Xu YQ, Granato D, Fu YQ, Sun WJ, Yin JF, Xu YQ. Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage. Crit Rev Food Sci Nutr 2022; 64:76-86. [PMID: 35900156 DOI: 10.1080/10408398.2022.2104213] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Volatile organic compounds (VOCs) are produced by plants responding to biotic and abiotic stresses. According to their biosynthetic sources, induced VOCs are divided into three major classes: terpenoids, phenylpropanoid/benzenoid, and fatty acid derivatives. These compounds with specific aroma characteristics importantly contribute to the aroma quality of oolong tea. Shaking and rocking is the crucial procedure for the aroma formation of oolong tea by exerting mechanical damage to fresh tea leaves. Abundant studies have been carried out to investigate the formation mechanisms of VOCs during oolong tea processing in recent years. This review systematically introduces the biosynthesis of VOCs in plants, and the volatile changes due to biotic and abiotic stresses are summarized and expatiated, using oolong tea as an example.
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Affiliation(s)
- Lin Zeng
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Yan-Qun Xu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, Zhejiang University, Zhejiang, China
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Yan-Qing Fu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Wei-Jiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering & Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
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Chen X, Wang P, Wei M, Lin X, Gu M, Fang W, Zheng Y, Zhao F, Jin S, Ye N. Lipidomics analysis unravels changes from flavor precursors in different processing treatments of purple-leaf tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3730-3741. [PMID: 34919290 DOI: 10.1002/jsfa.11721] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/17/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Lipids are one of the most important bioactive compounds, affecting the character and quality of tea. However, the contribution of lipids to tea productions is still elusive. Here, we systematically identified the lipid profiles of green, oolong, and black teas in purple-leaf tea (Jinmingzao, JMZ) and green-leaf tea (Huangdan, HD), respectively. RESULTS The lipids analysis showed regular accumulation in tea products with different manufacturing processes, among which the fatty acids, glycerolipids, glycerophospholipids, and sphingolipids contribute to the quality characteristics of tea products, including typical fatty acyl (FA), monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerols (DGDG), and phosphatidylcholine (PC). Compared tea materials with products, levels of fatty acids were up-regulated, while glycerolipids and glycerophospholipids were down-regulated in tea products. FA 18:3, FA 16:0, MGDG 36:6, DGDG 36:6, PC 34:3, and PC 36:6 were the negative contributors to green tea flavor formation of purple-leaf tea. The pathway analysis of significant lipids in materials and products of purple-leaf tea were enriched linolenic acid metabolism pathway and glycerolipid metabolism. CONCLUSION This study provides insights into the lipid metabolism profiles of different tea leaf colors, and found that fatty acids are essential precursors of black tea flavor formation. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xuejin Chen
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Pengjie Wang
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Mingxiu Wei
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Xinying Lin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Mengya Gu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Wanping Fang
- College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Yucheng Zheng
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Feng Zhao
- School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, China
| | - Shan Jin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
| | - Naixing Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in University of Fujian Province, Fuzhou, China
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22
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Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113666] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Ni Z, Wu Q, Zhou Z, Yang Y, Hu Q, Deng H, Zheng Y, Bi W, Liu Z, Sun Y. Effects of turning over intensity on fatty acid metabolites in postharvest leaves of Tieguanyin oolong tea ( Camellia sinensis). PeerJ 2022; 10:e13453. [PMID: 35722255 PMCID: PMC9202550 DOI: 10.7717/peerj.13453] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 04/27/2022] [Indexed: 01/14/2023] Open
Abstract
Fatty acid derived volatiles (FADVs) are major contributors to the aroma quality of oolong tea (Camellia sinensis). Most of the processing time for oolong tea is taken up by turning over treatments, but the full profile of fatty acid metabolic changes during this process remains unclear. In this study, we detected fatty acids, their derived volatiles, and related genes of Tieguanyin oolong tea using biochemical and molecular biology methods. The results showed that with an increase in turning over intensities, the content of total unsaturated fatty acids continuously dropped and the content of characteristic FADVs, such as hexanoic acid (Z)-3-Hexenly ester and 2-exenal, continued to increase. Lipoxygenase (LOX), a key gene family in the fatty acid metabolic pathway, showed different patterns, and CsLOX1 (TEA025499.1) was considered to be a key gene during the turning over processes. We found that fruit-like aroma (Z)-3-Hexen-1-ol acetate had a strong correlation with the expression levels of eight Camelia sinensis LOX family genes. Tieguanyin had relatively rich pleasant volatile compounds with moderate turning over intensity (five times turning over treatments). This study provides an overall view of how fatty acid metabolites change and affect the quality of oolong tea with different turning over intensities during processing.
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Affiliation(s)
- Zixin Ni
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qingyang Wu
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ziwei Zhou
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China,College of Life Science, Ningde Normal University, Ningde, China
| | - Yun Yang
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qingcai Hu
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Huili Deng
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yucheng Zheng
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wanjun Bi
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhenzhang Liu
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yun Sun
- College of Horticulture/Key Laboratory of Tea Science in Fujian Province, Fujian Agriculture and Forestry University, Fuzhou, China
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24
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Zhou H, Liu Y, Yang J, Wang H, Ding Y, Lei P. Comprehensive profiling of volatile components in Taiping Houkui green tea. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing. Foods 2022; 11:foods11111563. [PMID: 35681313 PMCID: PMC9180273 DOI: 10.3390/foods11111563] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 01/12/2023] Open
Abstract
Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid–methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatty acids were more abundant than saturated fatty acids in fresh leaves and decreased significantly during tea making. Relative to that in green tea, fatty acids showed larger variations in oolong tea, especially at the green-making stage. Unlike fatty acids, the FADV content first increased and then decreased. During oolong tea manufacture, FADV contents were significantly and negatively correlated with total fatty acids; during the green-making stage, methyl jasmonate (MeJA) content was significantly and negatively correlated with abundant fatty acids except steric acid. Our data suggest that the aroma quality of oolong tea can be improved by manipulating fatty acid transformation.
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26
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Zhao S, Cheng H, Xu P, Wang Y. Regulation of biosynthesis of the main flavor-contributing metabolites in tea plant ( Camellia sinensis): A review. Crit Rev Food Sci Nutr 2022; 63:10520-10535. [PMID: 35608014 DOI: 10.1080/10408398.2022.2078787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In the process of adapting to the environment, tea plants (Camellia sinensis) endow tea with unique flavor and health functions, which should be attributed to secondary metabolites, including catechins, L-theanine, caffeine and terpene volatiles. Since the content of these flavor-contributing metabolites are mainly determined by the growth of tea plant, it is very important to understand their alteration and regulation mechanisms. In the present work, we first summarize the distribution, change characteristics of the main flavor-contributing metabolites in different cultivars, organs and under environmental stresses of tea plant. Subsequently, we discuss the regulating mechanisms involved in the biosynthesis of these metabolites based on the existing evidence. Finally, we propose the remarks and perspectives on the future study relating flavor-contributing metabolites. This review would contribute to the acceleration of research on the characteristic secondary metabolites and the breeding programs in tea plants.
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Affiliation(s)
- Shiqi Zhao
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Haiyan Cheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Ping Xu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yuefei Wang
- Tea Research Institute, Zhejiang University, Hangzhou, China
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27
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Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Yang J, Gu D, Wu S, Zhou X, Chen J, Liao Y, Zeng L, Yang Z. Feasible strategies for studying the involvement of DNA methylation and histone acetylation in the stress-induced formation of quality-related metabolites in tea (Camellia sinensis). HORTICULTURE RESEARCH 2021; 8:253. [PMID: 34848699 PMCID: PMC8632975 DOI: 10.1038/s41438-021-00679-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 07/19/2021] [Accepted: 08/17/2021] [Indexed: 05/26/2023]
Abstract
Tea plants are subjected to multiple stresses during growth, development, and postharvest processing, which affects levels of secondary metabolites in leaves and influences tea functional properties and quality. Most studies on secondary metabolism in tea have focused on gene, protein, and metabolite levels, whereas upstream regulatory mechanisms remain unclear. In this review, we exemplify DNA methylation and histone acetylation, summarize the important regulatory effects that epigenetic modifications have on plant secondary metabolism, and discuss feasible research strategies to elucidate the underlying specific epigenetic mechanisms of secondary metabolism regulation in tea. This information will help researchers investigate the epigenetic regulation of secondary metabolism in tea, providing key epigenetic data that can be used for future tea genetic breeding.
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Affiliation(s)
- Jie 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China
| | - Dachuan Gu
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China
| | - Shuhua Wu
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing, 100049, China
| | - Xiaochen Zhou
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing, 100049, China
| | - Jiaming Chen
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing, 100049, China
| | - Yinyin Liao
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China
| | - Lanting Zeng
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, 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, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China.
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing, 100049, China.
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou, 510650, China.
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29
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Chen S, Xie P, Li Y, Wang X, Liu H, Wang S, Han W, Wu R, Li X, Guan Y, Yang Z, Yu X. New Insights into Stress-Induced β-Ocimene Biosynthesis in Tea ( Camellia sinensis) Leaves during Oolong Tea Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11656-11664. [PMID: 34554738 DOI: 10.1021/acs.jafc.1c04378] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
As the major contributors to the floral odors of tea products, terpenoid volatiles play critical roles in the defense response of plants to multiple stresses. Until now, only a few TPS genes in tea plants (Camellia sinensis) have been functionally validated. In this study, by comparative studies conducted at gene, protein, and metabolite levels during oolong tea processing, we isolated an ocimene synthase gene, CsOCS, which displays a low similarity to previously characterized tea ocimene synthases. Further prokaryotic expression and subcellular localization analysis showed that it is plastid-located and could produce (E)-β-ocimene and (Z)-β-ocimene using GPP as the substrate. The optimum temperature and pH of the enzyme were 30 °C and 7.5, respectively. Treatment with exogenous methyl jasmonate elevated the transcript level of CsOCS and enhanced the emission of ocimene from tea leaves. Collectively, CsOCS is implicated as a key enzyme for β-ocimene synthesis during oolong tea processing.
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Affiliation(s)
- Si Chen
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Peifeng Xie
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yeye Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaxia Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huihui Liu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shanshan Wang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenbo Han
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruimei Wu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xinlei Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuefeng Guan
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhenbiao Yang
- Institute of Integrative Genome Biology and Department of Botany and Plant Sciences, University of California, Riverside, California 92521, United States
| | - Xiaomin Yu
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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30
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Feng Y, Wang J, Zhao Y, Zhang M, Zhou Z, Li Y, Hu Y, Wu Y, Feng Z, Schwab W, Wan X, Song C. Biosynthesis of orchid-like volatile methyl jasmonate in tea (Camellia sinensis) leaves in response to multiple stresses during the shaking process of oolong tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111184] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Yang J, Zhou X, Wu S, Gu D, Zeng L, Yang Z. Involvement of DNA methylation in regulating the accumulation of the aroma compound indole in tea (Camellia sinensis) leaves during postharvest processing. Food Res Int 2021; 142:110183. [PMID: 33773659 DOI: 10.1016/j.foodres.2021.110183] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 01/13/2021] [Accepted: 01/24/2021] [Indexed: 12/23/2022]
Abstract
The manufacturing process of tea (Camellia sinensis), especially oolong tea, involves multiple postharvest stresses. These stresses can induce the formation and accumulation of many important aroma compounds, such as indole-a key floral aroma contributor of oolong tea. However, little is known about the regulation mechanisms of aroma compound formation, especially epigenetic regulation. DNA methylation is an important epigenetic modification. Changes in the DNA methylation levels of promoter sequences can regulate gene expression under stress conditions. In this study, the differences in DNA methylation levels and histone 3 lysine 9 dimethylation levels of indole key biosynthetic gene (tryptophan synthase β-subunit 2, CsTSB2) were detected between untreated and continuous wounding treatment tea leaves. The results show that the DNA methylation levels affect the ability of the basic helix-loop-helix family transcription factor CsMYC2a to bind to the promoter of CsTSB2. Analyses of the transcript levels of DNA methyltransferases during oolong tea processing screened out candidate genes involved in the regulation of secondary metabolite product biosynthesis/accumulation. The results suggest that the domains rearranged methyltransferase 3, a DNA methyltransferase, is involved in the DNA methylation regulation of indole formation during the oolong tea manufacturing process. This is the first report on the involvement of DNA methylation in the regulation of aroma compound formation in tea leaves exposed to postharvest stresses.
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Affiliation(s)
- Jie 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Xiaochen Zhou
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Shijingshan District, Beijing 100049, China
| | - Shuhua Wu
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Shijingshan District, Beijing 100049, China
| | - Dachuan Gu
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Lanting Zeng
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Shijingshan District, Beijing 100049, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China.
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32
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Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03687-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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33
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Gu D, Yang J, Wu S, Liao Y, Zeng L, Yang Z. Epigenetic Regulation of the Phytohormone Abscisic Acid Accumulation under Dehydration Stress during Postharvest Processing of Tea ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1039-1048. [PMID: 33464046 DOI: 10.1021/acs.jafc.0c07220] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The plant hormone abscisic acid (ABA) accumulates in tea leaves under dehydration stress during the withering process. However, the mechanism underlying ABA biosynthesis regulation remains largely unclear. In the present study, we found increased expression of ABA biosynthesis genes under dehydration stress during postharvest processing of tea. Furthermore, dehydration stress promoted ABA accumulation by increasing histone acetylation of ABA anabolism genes but by decreasing the levels of histone H3 lysine 9 dimethylation and DNA methylation of ABA biosynthesis genes. We screened candidate regulators of histone deacetylation and DNA methylation under dehydration stress. Taken together, our results indicate a role for epigenetic modifications during postharvest processing of tea.
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Affiliation(s)
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jie Yang
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Yinyin Liao
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- 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, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
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Wu T, Zou R, Pu D, Lan Z, Zhao B. Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut. BMC PLANT BIOLOGY 2021; 21:55. [PMID: 33478393 PMCID: PMC7818752 DOI: 10.1186/s12870-021-02841-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 01/11/2021] [Indexed: 05/07/2023]
Abstract
BACKGROUND Intercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood. RESULTS Green tea from the Chinese chestnut-tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut-tea could greatly influence amino acid metabolism in tea plants. CONCLUSIONS These results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut-tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.
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Affiliation(s)
- Tian Wu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of State Forestry Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China.
| | - Rui Zou
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Landscape Architecture Engineering Research Center of State Forestry Administration, Southwest Forestry University, Kunming, 650224, Yunnan, China
| | - Dian Pu
- Ecology and Environment Department, Southwest Forestry University, Kunming, 650224, Yunnan, China
| | - Zengquan Lan
- Southwest Institute of Ecology Development, Southwest Forestry University, Kunming, 650224, Yunnan, China
| | - Bingyu Zhao
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA, 24061, USA
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35
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Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020613] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea processing contributes to the aroma quality of made tea. To critically evaluate this question, we used the same batch of fresh tea leaves and produced three different types of tea with different degrees of fermentation (green tea, oolong tea, and black tea). Total volatiles were extracted by solvent-assisted-flavor evaporation, then quantified by gas chromatography-flame ionization detector combined with response factor correction for quantitative measurement. Compared with fresh tea leaves, the volatile profiles of the made teas were dramatically altered, with significant loss for the majority of endogenous volatiles and simultaneous gain for non-endogenous volatiles. By calculation of odor-activity values, the potential volatiles contributing to the aroma characteristics of each tea type were identified. Our data suggest that postharvest synthesis of endogenous volatiles did not contribute to the aroma quality of made tea.
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36
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Liao Y, Zhou X, Zeng L. How does tea ( Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review. Crit Rev Food Sci Nutr 2021; 62:3751-3767. [PMID: 33401945 DOI: 10.1080/10408398.2020.1868970] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Tea (Camellia sinensis) is both a plant and a foodstuff. Many bioactive compounds, which are present in the final tea product and related to its quality or functional properties, are produced during the tea manufacturing process. However, the characteristic secondary metabolites, which give tea its unique qualities and are beneficial to human health, are produced mainly in the leaves during the process of plant growth. Therefore, it is important to understand how tea leaves produce these specialized metabolites. In this review, we first compare the common metabolites and specialized metabolites in tea, coffee, cocoa, and grape and discuss the occurrence of characteristic secondary metabolites in tea. Progress in research into the formation of these characteristic secondary metabolites in tea is summarized, including establishing a biological database and genetic transformation system, and the biosynthesis of characteristic secondary metabolites. Finally, speculation on future research into the characteristic secondary metabolites of tea is provided from the viewpoints of the origin, resources, cultivation, and processing of tea. This review provides an important reference for future research on the specialized metabolites of tea in terms of its characteristics.
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Affiliation(s)
- Yinyin Liao
- 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 Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Xiaochen Zhou
- 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 Life Sciences, University of Chinese Academy of Sciences, Beijing, China
| | - Lanting Zeng
- 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 Life Sciences, University of Chinese Academy of Sciences, Beijing, China.,Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou, China
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37
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Zheng Y, Hu Q, Yang Y, Wu Z, Wu L, Wang P, Deng H, Ye N, Sun Y. Architecture and Dynamics of the Wounding-Induced Gene Regulatory Network During the Oolong Tea Manufacturing Process ( Camellia sinensis). FRONTIERS IN PLANT SCIENCE 2021; 12:788469. [PMID: 35154182 PMCID: PMC8829136 DOI: 10.3389/fpls.2021.788469] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Accepted: 12/20/2021] [Indexed: 04/14/2023]
Abstract
Understanding extensive transcriptional reprogramming events mediated by wounding during the oolong tea manufacturing process is essential for improving oolong tea quality. To improve our comprehension of the architecture of the wounding-induced gene regulatory network, we systematically analyzed the high-resolution transcriptomic and metabolomic data from wounding-treated (after turnover stage) tea leaves at 11 time points over a 220-min period. The results indicated that wounding activates a burst of transcriptional activity within 10 min and that the temporal expression patterns over time could be partitioned into 18 specific clusters with distinct biological processes. The transcription factor (TF) activity linked to the TF binding motif participated in specific biological processes within different clusters. A chronological model of the wounding-induced gene regulatory network provides insight into the dynamic transcriptional regulation event after wounding treatment (the turnover stage). Time series data of wounding-induced volatiles reveal the scientific significance of resting for a while after wounding treatment during the actual manufacturing process of oolong tea. Integrating information-rich expression data with information on volatiles allowed us to identify many high-confidence TFs participating in aroma formation regulation after wounding treatment by using weighted gene co-expression network analysis (WGCNA). Collectively, our research revealed the complexity of the wounding-induced gene regulatory network and described wounding-mediated dynamic transcriptional reprogramming events, serving as a valuable theoretical basis for the quality formation of oolong tea during the post-harvest manufacturing process.
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Affiliation(s)
- Yucheng Zheng
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qingcai Hu
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yun Yang
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zongjie Wu
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Liangyu Wu
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Pengjie Wang
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Huili Deng
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Naixing Ye
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- *Correspondence: Naixing Ye,
| | - Yun Sun
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Yun Sun,
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38
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Zeng L, Zhou X, Su X, Yang Z. Chinese oolong tea: An aromatic beverage produced under multiple stresses. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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39
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Braun NA, Sim S. Jasminum grandiflorum: Influence of Flower Processing and Geographic Origin on Flower Absolute Composition. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20960998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Five Jasminum grandiflorum flower absolutes harvested as flower buds and processed in the “ J. sambac-way” in different locations in the southern Indian state of Tamil Nadu were analyzed using gas chromatography (GC) and GC-mass spectrometry. These absolutes were compared with 5 commercial Indian J. grandiflorum flower absolutes manufactured in the traditional “ J. grandiflorum-way” from open flowers. Focus was placed on 42 key ingredients to investigate the influence of such a flower processing on the absolute composition. Our study established olfactive and composition differences of such absolutes produced via the “ J. sambac-way.” In addition, geographic variations in this species were analyzed by comparing 5 commercial Indian J. grandiflorum flower absolutes with absolutes from Egypt and Morocco, respectively. A composition range of the absolutes was established for the 3 main J. grandiflorum flower grower countries using a total of 14 commercial samples. The 12 main ingredients in the absolutes showed variations between 4.3% and 89.7%.
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Affiliation(s)
- Norbert A. Braun
- Symrise Asia Pacific Pte. Ltd., Scent & Care - Innovation, Singapore, Singapore
| | - Sherina Sim
- Symrise Asia Pacific Pte. Ltd., Scent & Care - Innovation, Singapore, Singapore
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40
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Liao Y, Fu X, Zeng L, Yang Z. Strategies for studying in vivo biochemical formation pathways and multilevel distributions of quality or function-related specialized metabolites in tea (Camellia sinensis). Crit Rev Food Sci Nutr 2020; 62:429-442. [DOI: 10.1080/10408398.2020.1819195] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yinyin Liao
- 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
- University of Chinese Academy of Sciences, Beijing, China
| | - Xiumin Fu
- 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
| | - Lanting Zeng
- 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
- Center of Economic Botany, Core Botanical Gardens, 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
- University of Chinese Academy of Sciences, Beijing, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou, China
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41
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Jiang H, Zhang M, Wang D, Yu F, Zhang N, Song C, Granato D. Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids. J Food Sci 2020; 85:3253-3263. [PMID: 32856300 DOI: 10.1111/1750-3841.15390] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 06/11/2020] [Accepted: 07/06/2020] [Indexed: 11/26/2022]
Abstract
Catechins, amino acids, and alkaloids are primary chemical components of tea and play a crucial role in determining tea quality. Their composition and content largely vary among different types of tea. In this study, a convenient chemical classification method was developed for six Camellia sinensis tea types (white, green, oolong, black, dark, and yellow) based on the quantification of their major components. Twenty-one free amino acids, 6 catechins, 2 alkaloids, and gallic acid in 24 teas were quantified using ultra-high-performance liquid chromatography (UHPLC). The total catechin contents in these tea samples ranged from 10.96 to 95.67 mg/g, while total free amino acid content ranged from 2.63 to 25.89 mg/g. Theanine (Thea) was the most abundant amino acid in all tea varieties. Catechin and amino acid levels in tea were markedly reduced upon fermentation of tea. Furthermore, high-temperature processing (roasting) during tea production induced degradation and epimerization of catechins, yielding epimerized catechins, simple catechins, and gallic acid. Principal component analysis revealed that major ester-catechins (EGCG and ECG), major amino acids (Thea), and major alkaloids (caffeine) are potential factors for distinguishing different types of tea. Linear discriminant analysis showed that 100% of teas were correctly classified in which (+)-catechin, ECG, EGC, gallic acid, GABA, cysteine, lysine, and threonine were the most discriminating compounds. This study shows that quantification of the major tea components combined with chemometric analysis, can serve as a simple, convenient, and reliable approach for classifying tea according to fermentation level. PRACTICAL APPLICATION: Different Camellia sinensis tea types can be produced worldwide but it is still challenging to know which chemical markers can be used to trace their production. in this paper we used a targeted methodology to classify six tea types (white, green, oolong, black, dark, and yellow) based on phenolic composition, alkaloids, and amino acids. The main chemical markers responsible for the discrimination were pinpointed with the use of chemometric tools.
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Affiliation(s)
- Hao Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Mengting Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212003, China
| | - Feng Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Na Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China.,School of Tea and Food Science and Technology, Anhui Agricultural University, 130 West Changjiang Road, Hefei, 230036, China
| | - Daniel Granato
- Food Processing and Quality, Natural Resources Institute Finland, Tietotie 2, Espoo, 02150, Finland
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42
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Liao Y, Zeng L, Tan H, Cheng S, Dong F, Yang Z. Biochemical Pathway of Benzyl Nitrile Derived from l-Phenylalanine in Tea ( Camellia sinensis) and Its Formation in Response to Postharvest Stresses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1397-1404. [PMID: 31917559 DOI: 10.1021/acs.jafc.9b06436] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Volatiles affect tea (Camellia sinensis) aroma quality and have roles in tea plant defense against stresses. Some volatiles defend against stresses through their toxicity, which might affect tea safety. Benzyl nitrile is a defense-related toxic volatile compound that accumulates in tea under stresses, but its formation mechanism in tea remains unknown. In this study, l-[2H8]phenylalanine feeding experiments and enzyme reactions showed that benzyl nitrile was generated from l-phenylalanine via phenylacetaldoxime in tea. CsCYP79D73 showed activity for converting l-phenylalanine into phenylacetaldoxime, while CsCYP71AT96s showed activity for converting phenylacetaldoxime into benzyl nitrile. Continuous wounding in the oolong tea process significantly enhanced the CsCYP79D73 expression level and phenylacetaldoxime and benzyl nitrile contents. Benzyl nitrile accumulation under continuous wounding stress was attributed to an increase in jasmonic acid, which activated CsCYP79D73 expression. This represents the first elucidation of the formation mechanism of benzyl nitrile in tea.
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Affiliation(s)
- Yinyin Liao
- 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 , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , 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 , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
- Center of Economic Botany , Core Botanical Gardens, Chinese Academy of Sciences , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
| | - Haibo Tan
- 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 , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
| | - Sihua Cheng
- 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 , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Fang Dong
- Guangdong Food and Drug Vocational College , Longdongbei Road 321, Tianhe District , Guangzhou 510520 , China
| | - Ziyin Yang
- 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 , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
- Center of Economic Botany , Core Botanical Gardens, Chinese Academy of Sciences , Xingke Road 723, Tianhe District , Guangzhou 510650 , China
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43
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Xu Q, Cheng L, Mei Y, Huang L, Zhu J, Mi X, Yu Y, Wei C. Alternative Splicing of Key Genes in LOX Pathway Involves Biosynthesis of Volatile Fatty Acid Derivatives in Tea Plant ( Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13021-13032. [PMID: 31693357 DOI: 10.1021/acs.jafc.9b05925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Volatile fatty acid derivatives (VFADs) produced in tea plants (Camellia sinensis) not only have been shown to function as defense compounds but also impart a "fresh green" odor to green tea products; however, little is known about alternative splicing (AS) of genes in regulating the production of VFADs in plants. In this study, the contents of VFADs and corresponding transcriptome profiles were obtained in five different months (April, June, August, September, and October). Correlation analysis identified seven unique transcripts of enzyme-coding genes (CsLOX2, CsLOX4, CsADH4, CsADH8, and CsADH10), which are responsible for regulating VFAD biosynthesis; four AS transcripts of these genes (CsLOX2, CsLOX4, CsADH4, and CsADH8) were validated by RT-PCR. By employing the gene-specific antisense oligodeoxynucleotide-mediated reduction method, we found the expression levels of alternatively spliced transcripts of CsLOX4-iso1, CsLOX4-iso2, and CsADH4-iso3 were lower, and the contents of cis-3-hexenol were correspondingly reduced in the leaves of tea plant; this result suggested that the AS play important roles in regulating biosynthesis of VFADs in C. sinensis. Our results provide new insights into the important contribution of AS events in regulating the VFAD biosynthesis in tea plant.
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Affiliation(s)
- Qingshan Xu
- College of Horticulture , Northwest A&F University , Yangling , Shaanxi 712100 , China
| | - Long Cheng
- College of Horticulture , Northwest A&F University , Yangling , Shaanxi 712100 , China
| | - Yu Mei
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui , China
| | - Linli Huang
- College of Horticulture , Northwest A&F University , Yangling , Shaanxi 712100 , China
| | - Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui , China
| | - Xiaozeng Mi
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui , China
| | - Youben Yu
- College of Horticulture , Northwest A&F University , Yangling , Shaanxi 712100 , China
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , Hefei , Anhui , China
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44
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Zeng L, Tan H, Liao Y, Jian G, Kang M, Dong F, Watanabe N, Yang Z. Increasing Temperature Changes Flux into Multiple Biosynthetic Pathways for 2-Phenylethanol in Model Systems of Tea ( Camellia sinensis) and Other Plants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10145-10154. [PMID: 31418564 DOI: 10.1021/acs.jafc.9b03749] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
2-Phenylethanol (2PE) is a representative aromatic aroma compound in tea (Camellia sinensis) leaves. However, its formation in tea remains unexplored. In our study, feeding experiments of [2H8]L-phenylalanine (Phe), [2H5]phenylpyruvic acid (PPA), or (E/Z)-phenylacetaldoxime (PAOx) showed that three biosynthesis pathways for 2PE derived from L-Phe occurred in tea leaves, namely, pathway I (via phenylacetaldehyde (PAld)), pathway II (via PPA and PAld), and pathway III (via (E/Z)-PAOx and PAld). Furthermore, increasing temperature resulted in increased flux into the pathway for 2PE from L-Phe via PPA and PAld. In addition, tomato fruits and petunia flowers also contained the 2PE biosynthetic pathway from L-Phe via PPA and PAld and increasing temperatures led to increased flux into this pathway, suggesting that such a phenomenon might be common among most plants containing 2PE. This represents a characteristic example of changes in flux into the biosynthesis pathways of volatile compounds in plants in response to stresses.
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Affiliation(s)
- Lanting Zeng
- 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 , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
- Center of Economic Botany, Core Botanical Gardens , Chinese Academy of Sciences , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
| | - Haibo Tan
- 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 , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
- Center of Economic Botany, Core Botanical Gardens , Chinese Academy of Sciences , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
| | - Yinyin Liao
- 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 , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No. 19A Yuquan Road , Beijing 100049 , China
| | - Guotai Jian
- 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 , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No. 19A Yuquan Road , Beijing 100049 , China
| | - Ming Kang
- 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 , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
| | - Fang Dong
- Guangdong Food and Drug Vocational College , No. 321 Longdongbei Road , Tianhe District , Guangzhou 510520 , China
| | - Naoharu Watanabe
- Graduate School of Science and Technology, Shizuoka University , No. 3-5-1 Johoku , Naka-ku, Hamamatsu 432-8561 , Japan
| | - 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 , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
- Center of Economic Botany, Core Botanical Gardens , Chinese Academy of Sciences , No. 723 Xingke Road , Tianhe District , Guangzhou 510650 , China
- University of Chinese Academy of Sciences , No. 19A Yuquan Road , Beijing 100049 , China
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45
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Wang X, Zeng L, Liao Y, Li J, Tang J, Yang Z. Formation of α-Farnesene in Tea ( Camellia sinensis) Leaves Induced by Herbivore-Derived Wounding and Its Effect on Neighboring Tea Plants. Int J Mol Sci 2019; 20:ijms20174151. [PMID: 31450700 PMCID: PMC6747315 DOI: 10.3390/ijms20174151] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/21/2019] [Accepted: 08/22/2019] [Indexed: 01/24/2023] Open
Abstract
Herbivore-induced plant volatiles (HIPVs) play important ecological roles in defense against stresses. In contrast to model plants, reports on HIPV formation and function in crops are limited. Tea (Camellia sinensis) is an important crop in China. α-Farnesene is a common HIPV produced in tea plants in response to different herbivore attacks. In this study, a C. sinensis α-farnesene synthase (CsAFS) was isolated, cloned, sequenced, and functionally characterized. The CsAFS recombinant protein produced in Escherichia coli was able to transform farnesyl diphosphate (FPP) into α-farnesene and also convert geranyl diphosphate (GPP) to β-ocimene in vitro. Furthermore, transient expression analysis in Nicotiana benthamiana plants indicated that CsAFS was located in the cytoplasm and could convert FPP to α-farnesene in plants. Wounding, to simulate herbivore damage, activated jasmonic acid (JA) formation, which significantly enhanced the CsAFS expression level and α-farnesene content. This suggested that herbivore-derived wounding induced α-farnesene formation in tea leaves. Furthermore, the emitted α-farnesene might act as a signal to activate antibacterial-related factors in neighboring undamaged tea leaves. This research advances our understanding of the formation and signaling roles of common HIPVs in crops such as tea plants.
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Affiliation(s)
- Xuewen Wang
- 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, Xingke Road 723, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Yuquan Road 19A, Beijing 100049, China
| | - Lanting Zeng
- 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, Xingke Road 723, Tianhe District, Guangzhou 510650, China
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Yinyin Liao
- 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, Xingke Road 723, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Yuquan Road 19A, Beijing 100049, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, China
| | - Jinchi Tang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Dafeng Road 6, Tianhe District, Guangzhou 510640, 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, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
- University of Chinese Academy of Sciences, Yuquan Road 19A, Beijing 100049, China.
- Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
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Yue C, Cao H, Lin H, Hu J, Ye Y, Li J, Hao Z, Hao X, Sun Y, Yang Y, Wang X. Expression patterns of alpha-amylase and beta-amylase genes provide insights into the molecular mechanisms underlying the responses of tea plants (Camellia sinensis) to stress and postharvest processing treatments. PLANTA 2019; 250:281-298. [PMID: 31025197 DOI: 10.1007/s00425-019-03171-w] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 04/22/2019] [Indexed: 05/27/2023]
Abstract
The alpha-amylase and beta-amylase genes have been identified from tea plants, and their bioinformatic characteristics and expression patterns provide a foundation for further studies to elucidate their biological functions. Alpha-amylase (AMY)- and beta-amylase (BAM)-mediated starch degradation plays central roles in carbohydrate metabolism and participates extensively in the regulation of a wide range of biological processes, including growth, development and stress response. However, the AMY and BAM genes in tea plants (Camellia sinensis) are poorly understood, and the biological functions of these genes remain to be elucidated. In this study, three CsAMY and nine CsBAM genes from tea plants were identified based on genomic and transcriptomic database analyses, and the genes were subjected to comprehensive bioinformatic characterization. Phylogenetic analysis showed that the CsAMY proteins could be clustered into three different subfamilies, and nine CsBAM proteins could be classified into four groups. Putative catalytically active proteins were identified based on multiple sequence alignments, and the tertiary structures of these proteins were analyzed. Cis-element analysis indicated that CsAMY and CsBAM were extensively involved in tea plant growth, development and stress response. In addition, the CsAMY and CsBAM genes were differentially expressed in various tissues and were regulated by stress treatments (e.g., ABA, cold, drought and salt stress), and the expression patterns of these genes were associated with the postharvest withering and rotation processes. Taken together, our results will enhance the understanding of the roles of the CsAMY and CsBAM gene families in the growth, development and stress response of tea plants and of the potential functions of these genes in determining tea quality during the postharvest processing of tea leaves.
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Affiliation(s)
- Chuan Yue
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China.
- Tea Research Institute, Chinese Academy of Agricultural Sciences/National Center for Tea Improvement/Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China.
| | - Hongli Cao
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Hongzheng Lin
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Juan Hu
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Yijun Ye
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Jiamin Li
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Zhilong Hao
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Xinyuan Hao
- Tea Research Institute, Chinese Academy of Agricultural Sciences/National Center for Tea Improvement/Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China
| | - Yun Sun
- College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science, Universities of Fujian Province, Fuzhou, China
| | - Yajun Yang
- Tea Research Institute, Chinese Academy of Agricultural Sciences/National Center for Tea Improvement/Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China.
| | - Xinchao Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences/National Center for Tea Improvement/Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, China.
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47
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Zeng L, Wang X, Xiao Y, Gu D, Liao Y, Xu X, Jia Y, Deng R, Song C, Yang Z. Elucidation of ( Z)-3-Hexenyl-β-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6541-6550. [PMID: 31125230 DOI: 10.1021/acs.jafc.9b02228] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The enzymatic hydrolysis of glycosidically bound volatiles (GBVs) plays an important role in tea aroma formation during the tea manufacturing process. However, during the enzyme-active manufacturing process of oolong tea, most GBVs showed no reduction, while ( Z)-3-hexenyl-β-glucopyranoside significantly enhanced at the turnover stage. This study aimed to determine the reason for this increase in ( Z)-3-hexenyl-β-glucopyranoside. Continuous wounding stress in the turnover stage did not enhance the expression level of glycosyltransferase 1 ( CsGT1), while it induced a significant increase in the ( Z)-3-hexenol content ( p ≤ 0.05). Furthermore, observing the cell structures of tea leaves exposed to continuous wounding and subcellular localizations of CsGTs suggested that the interaction of ( Z)-3-hexenol (substrate) and CsGT1 (enzyme) was available. In conclusion, both continuous wounding and subcellular localizations led to a ( Z)-3-hexenyl-β-glucopyranoside enhancement mechanism during the oolong tea's turnover stage. These results advance our understanding of GBV formation during the tea manufacturing process and their relationship with the stress from the tea manufacturing process. In addition, the information will help us further evaluate contribution of GBVs to enzymatic formation of oolong tea aroma compounds.
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Affiliation(s)
- Lanting Zeng
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
- College of Advanced Agricultural Sciences , University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Xiaoqin Wang
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
- College of Advanced Agricultural Sciences , University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Yangyang Xiao
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
| | - Dachuan Gu
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
- College of Advanced Agricultural Sciences , University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Yinyin Liao
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
- College of Advanced Agricultural Sciences , University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
| | - Xinlan Xu
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
| | - Yongxia Jia
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
| | - Rufang Deng
- 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization , Anhui Agricultural University , No. 130 Changjiang West , Hefei 230036 , 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 , No. 723 Xingke Road, Tianhe District , Guangzhou 510650 , China
- College of Advanced Agricultural Sciences , University of Chinese Academy of Sciences , No.19A Yuquan Road , Beijing 100049 , China
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48
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Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea ( Camellia sinensis) Leaves Exposed to Postharvest Stresses. Int J Mol Sci 2019; 20:ijms20051044. [PMID: 30818885 PMCID: PMC6429154 DOI: 10.3390/ijms20051044] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/21/2019] [Accepted: 02/22/2019] [Indexed: 01/30/2023] Open
Abstract
Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phytohormones related to leaf chloroplasts, such as jasmonic acid (JA). Whether chloroplast changes affect the formation of JA and characteristic aroma compounds in tea leaves exposed to stresses is unknown. In tea germplasms, albino-induced yellow tea leaves have defects in chloroplast ultrastructure and composition. Herein, we have compared the differential responses of phytohormone and characteristic aroma compound formation in normal green and albino-induced yellow tea leaves exposed to continuous wounding stress, which is the main stress in oolong tea manufacture. In contrast to single wounding stress (from picking, as a control), continuous wounding stress can upregulate the expression of CsMYC2, a key transcription factor of JA signaling, and activate the synthesis of JA and characteristic aroma compounds in both normal tea leaves (normal chloroplasts) and albino tea leaves (chloroplast defects). Chloroplast defects had no significant effect on the expression levels of CsMYC2 and JA synthesis-related genes in response to continuous wounding stress, but reduced the increase in JA content in response to continuous wounding stress. Furthermore, chloroplast defects reduced the increase in volatile fatty acid derivatives, including jasmine lactone and green leaf volatile contents, in response to continuous wounding stress. Overall, the formation of metabolites derived from fatty acids, such as JA, jasmine lactone, and green leaf volatiles in tea leaves, in response to continuous wounding stress, was affected by chloroplast defects. This information will improve understanding of the relationship of the stress responses of JA and aroma compound formation with chloroplast changes in tea.
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49
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Zhou ZW, Deng HL, Wu QY, Liu BB, Yue C, Deng TT, Lai ZX, Sun Y. Validation of reference genes for gene expression studies in post-harvest leaves of tea plant ( Camellia sinensis). PeerJ 2019; 7:e6385. [PMID: 30723635 PMCID: PMC6360078 DOI: 10.7717/peerj.6385] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Accepted: 12/28/2018] [Indexed: 01/14/2023] Open
Abstract
Tea is one of three major non-alcoholic beverages that are popular all around the world. The economic value of tea product largely depends on the post-harvest physiology of tea leaves. The utilization of quantitative reverse transcription polymerase chain reaction is a widely accepted and precise approach to determine the target gene expression of tea plants, and the reliability of results hinges on the selection of suitable reference genes. A few reliable reference genes have been documented using various treatments and different tissues of tea plants, but none has been done on post-harvest leaves during the tea manufacturing process. The present study selected and analyzed 15 candidate reference genes: Cs18SrRNA, CsGADPH, CsACT, CsEF-1α, CsUbi, CsTUA, Cs26SrRNA, CsRuBP, CsCYP, CselF-4α, CsMON1, CsPCS1, CsSAND, CsPPA2, CsTBP. This study made an assessment on the expression stability under two kinds of post-harvest treatment, turn over and withering, using three algorithms-GeNorm, Normfinder, and Bestkeeper. The results indicated that the three commonly used reference genes, CsTUA, Cs18SrRNA, CsRuBP, together with Cs26SrRNA, were the most unstable genes in both the turn over and withering treatments. CsACT, CsEF-1α, CsPPA2, and CsTBP were the top four reference genes in the turn over treatment, while CsTBP, CsPCS1, CsPPA2, CselF-4α, and CsACT were the five best reference genes in the withering group. The expression level of lipoxygenase genes, which were involved in a number of diverse aspects of plant physiology, including wounding, was evaluated to validate the findings. To conclude, we found a basis for the selection of reference genes for accurate transcription normalization in post-harvest leaves of tea plants.
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Affiliation(s)
- Zi-Wei Zhou
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Hui-Li Deng
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Qing-Yang Wu
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Bin-Bin Liu
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Chuan Yue
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Ting-Ting Deng
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Zhong-Xiong Lai
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, P. R. China
| | - Yun Sun
- Key Laboratory of Tea Science in Fujian Province, College of Horticulture Fujian Agriculture and Forestry University, Fuzhou, P. R. China
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50
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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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