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Hu Q, Zheng Y, Yang Y, Ni ZX, Chen B, Wu Z, Huang H, Wu Q, Zhou ZW, Gao S, Lai Z, Lin H, Sun Y. Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin. Front Nutr 2023; 10:1283960. [PMID: 38152463 PMCID: PMC10751955 DOI: 10.3389/fnut.2023.1283960] [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: 08/27/2023] [Accepted: 11/28/2023] [Indexed: 12/29/2023] Open
Abstract
Background The manufacturing processes of oolong tea significantly impact its nonvolatile components, leading to the emergence of distinct flavor attributes. Understanding the dynamic changes in nonvolatile components during the manufacturing stages of the Jinguanyin (JGY) cultivar is crucial for unraveling the potential mechanism behind flavor formation. Methods Comprehensive metabolomics and sensomics analyses were conducted to investigate the dynamic changes in nonvolatile components throughout various phases of oolong tea processing, focusing on the JGY cultivar. Results A total of 1,005 nonvolatile metabolites were detected, with 562 recognized as significant differential metabolites during various phases of oolong tea processing. Notably, the third turning-over, third setting, and high-temperature treatments exhibited the most significant effects on the nonvolatile metabolites of oolong tea. JGY finished tea demonstrated a characteristic flavor profile, marked by mellowness, sweetness in aftertaste, and a significant Yin rhyme. This flavor profile was collectively promoted by the accumulation of amino acids and organic acids, the decrease in flavonols (3-O-glycosides) and sugar substances, the alteration of phenolic acids, and the stabilization of caffeine. Conclusion This study contribute to the understanding of the formation of oolong tea flavor qualities. The dynamic changes observed in various types of nonvolatile compounds during oolong tea processing shed light on the intricate interplay of metabolites and their influence on the final flavor characteristics.
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Affiliation(s)
- Qingcai Hu
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yucheng Zheng
- College of Tea and Food Science, Wuyi University, Nanping, China
| | - Yun Yang
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zi-Xin Ni
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bin Chen
- 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
| | - Huiqing Huang
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qingyang Wu
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zi-wei Zhou
- College of Life Science, Ningde Normal University, Ningde, China
| | - Shuilian Gao
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, China
| | - Zhongxiong Lai
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Hongzheng Lin
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yun Sun
- Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
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Tea (Camellia sinensis): A Review of Nutritional Composition, Potential Applications, and Omics Research. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Tea (Camelliasinensis) is the world’s most widely consumed non-alcoholic beverage with essential economic and health benefits since it is an excellent source of polyphenols, catechins, amino acids, flavonoids, carotenoids, vitamins, and polysaccharides. The aim of this review is to summarize the main secondary metabolites in tea plants, and the content and distribution of these compounds in six different types of tea and different organs of tea plant were further investigated. The application of these secondary metabolites on food processing, cosmetics industry, and pharmaceutical industry was reviewed in this study. With the rapid advancements in biotechnology and sequencing technology, omics analyses, including genome, transcriptome, and metabolome, were widely used to detect the main secondary metabolites and their molecular regulatory mechanisms in tea plants. Numerous functional genes and regulatory factors have been discovered, studied, and applied to improve tea plants. Research advances, including secondary metabolites, applications, omics research, and functional gene mining, are comprehensively reviewed here. Further exploration and application trends are briefly described. This review provides a reference for basic and applied research on tea plants.
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Deng S, Zhang G, Olayemi Aluko O, Mo Z, Mao J, Zhang H, Liu X, Ma M, Wang Q, Liu H. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation. Food Res Int 2022; 157:111262. [DOI: 10.1016/j.foodres.2022.111262] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/01/2022]
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Genetic, morphological, and chemical discrepancies between Camellia sinensis (L.) O. Kuntze and its close relatives. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Identification of Co-Expressed Genes Related to Theacrine Synthesis in Tea Flowers at Different Developmental Stages. Int J Mol Sci 2021; 22:ijms222413394. [PMID: 34948193 PMCID: PMC8704887 DOI: 10.3390/ijms222413394] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/01/2021] [Accepted: 12/06/2021] [Indexed: 12/13/2022] Open
Abstract
Jiaocheng kucha is the first reported tea germplasm resource which contains theacrine founded in Fujian Province. Currently, the anabolic mechanism of theacrine within tea leaves is clear, but there are few studies focused on its flowers. In order to further explore the mechanism of theacrine synthesis and related genes in flowers, current study applied Jiaocheng kucha flowers (JC) as test materials and Fuding Dabaicha flowers (FD) as control materials to make transcriptome sequencing, and determination of purine alkaloid content in three different developmental periods (flower bud stage, whitening stage and full opening stage). The results showed that the flower in all stages of JC contained theacrine. The theacrine in the flower bud stage was significantly higher than in the other stages. The differentially expressed genes (DEGs) at three different developmental stages were screened from the transcriptome data, and were in a total of 5642, 8640 and 8465. These DEGs related to the synthesis of theacrine were primarily annotated to the pathways of purine alkaloids. Among them, the number of DEGs in xanthine synthesis pathway was the largest and upregulated in JC, while it was the smallest in caffeine synthesis pathway and downregulated in JC. Further weighted gene co-expression network (WGCNA) indicated that ADSL (CsTGY03G0002327), ADSL (CsTGY09G0001824) and UAZ (CsTGY06G0002694) may be a hub gene for the regulation of theacrine metabolism in JC. Our results will contribute to the identification of candidate genes related to the synthesis of theacrine in tea flowers, and explore the molecular mechanism of theacrine synthesis in JC at different developmental stages.
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Sheng YY, Xiang J, Wang ZS, Jin J, Wang YQ, Li QS, Li D, Fang ZT, Lu JL, Ye JH, Liang YR, Zheng XQ. Theacrine From Camellia kucha and Its Health Beneficial Effects. Front Nutr 2020; 7:596823. [PMID: 33392238 PMCID: PMC7773691 DOI: 10.3389/fnut.2020.596823] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 11/30/2020] [Indexed: 12/13/2022] Open
Abstract
Theacrine, i.e., 1,3,7,9-tetramethyluric acid, is one of the major purine alkaloids found in leaf of a wild tea plant species Camellia kucha Hung T. Chang. Theacrine has been attracted great attentions academically owing to its diverse health benefits. Present review examines the advances in the research on the health beneficial effects of theacrine, including antioxidant effect, anti-inflammatory effect, locomotor activation and reducing fatigue effects, improving cognitive effect, hypnotic effect, ameliorating lipid metabolism and inhibiting breast cancer cell metastasis effect. The inconsistent results in this research field and further expectations were also discussed.
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Affiliation(s)
- Yue-Yue Sheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jing Xiang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Ze-Shi Wang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jing Jin
- Zhejiang Agricultural Technology Extension Center, Hangzhou, China
| | - Ying-Qi Wang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Qing-Sheng Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Da Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Zhou-Tao Fang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
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Qin D, Wang Q, Li H, Jiang X, Fang K, Wang Q, Li B, Pan C, Wu H. Identification of key metabolites based on non-targeted metabolomics and chemometrics analyses provides insights into bitterness in Kucha [Camellia kucha (Chang et Wang) Chang]. Food Res Int 2020; 138:109789. [DOI: 10.1016/j.foodres.2020.109789] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/24/2020] [Accepted: 10/04/2020] [Indexed: 02/04/2023]
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Lin PR, Kuo PC, Li YC, Jhuo CF, Hsu WL, Tzen JTC. Theacrine and strictinin, two major ingredients for the anti-influenza activity of Yunnan Kucha tea. JOURNAL OF ETHNOPHARMACOLOGY 2020; 262:113190. [PMID: 32730889 DOI: 10.1016/j.jep.2020.113190] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 07/13/2020] [Accepted: 07/16/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Kucha tea plant (Camellia assamica var. kucha Chang et Wang) is regarded as a mutant variety of wild Pu'er tea plant found in few mountain areas of Yunnan, China. Its fresh young leaves and shoots are picked by the indigenous aborigines in these local areas to prepare an herbal tea for the treatment of common cold empirically. MATERIALS AND METHODS Two extra compounds of relative abundance were detected in Kucha tea in comparison with Pu'er tea, and their chemical structures were identified as chlorogenic acid and theacrine. These two compounds as well as two major compounds, strictinin and caffeine, in Kucha tea were evaluated for their cytotoxicity and inhibitory effects on human influenza virus A/Puerto Rico/8/34 by analyzing viral protein expression and progeny production. RESULTS No or low cytotoxicity was detected for the four Kucha compounds when their concentrations were below 100 μM. Expression of viral NS1 protein was significantly inhibited by chlorogenic acid, theacrine or strictinin, but not caffeine at a concentration of 100 μM. The relative inhibitory potency was detected as chlorogenic acid < theacrine < strictinin, and both theacrine and strictinin displayed significant inhibition at a concentration of 50 μM. According to a plaque assay, viral progeny production was significantly reduced by theacrine or strictinin, but not by chlorogenic acid or caffeine under the same concentration of 100 μM. CONCLUSION It is suggested that theacrine and strictinin are two major ingredients responsible for the anti-influenza activity of Yunnan Kucha tea traditionally used for the treatment of common cold.
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Affiliation(s)
- Pei-Rong Lin
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, 402, Taiwan
| | - Ping-Chung Kuo
- School of Pharmacy, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
| | - Yue-Chiun Li
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, 402, Taiwan
| | - Cian-Fen Jhuo
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, 402, Taiwan
| | - Wei-Li Hsu
- Graduate Institute of Microbiology and Public Health, National Chung-Hsing University, Taichung, 402, Taiwan.
| | - Jason T C Tzen
- Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung, 402, Taiwan.
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