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Ni Z, Chen W, Pan H, Xie D, Wang Y, Zhou J. Biochemical insights into tea foam: A comparative study across six categories. Food Chem X 2024; 23:101596. [PMID: 39040147 PMCID: PMC11261299 DOI: 10.1016/j.fochx.2024.101596] [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: 05/04/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
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Affiliation(s)
- Zixin Ni
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Hongjing Pan
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Dengchao Xie
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yuefei Wang
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Jihong Zhou
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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2
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Xiang L, Zhu C, Qian J, Zhou X, Wang M, Song Z, Chen C, Yu W, Chen L, Zeng L. Positive contributions of the stem to the formation of white tea quality-related metabolites during withering. Food Chem 2024; 449:139173. [PMID: 38593722 DOI: 10.1016/j.foodchem.2024.139173] [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: 12/23/2023] [Revised: 03/25/2024] [Accepted: 03/27/2024] [Indexed: 04/11/2024]
Abstract
Most teas, including white tea, are produced from tender shoots containing both leaf and stem. However, the effect of the stem on white tea quality remains unclear, especially during withering, an essential process. Therefore, this study investigated the withering-induced changes in the leaves and stems of Camellia sinensis cv. 'Fudingdabai' by multi-group analysis. During withering, the levels of catechin and theobromine (i.e., major flavor-related compounds) decreased slightly, mainly in the leaves. The abundance of some proteinaceous amino acids related to fresh taste increased in stems due to increased protein hydrolysis. In addition, changes in biosynthetic pathways caused a decrease in theanine (a major non-proteinaceous amino acid) and an increase in gamma-aminobutyric acid in stems. Terpenes, mainly in the stems, were partially affected by withering. Phenylacetaldehyde, a major contributor to white tea aroma, increased mainly in the stems. These findings reflect the positive contribution of the stem to white tea quality.
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Affiliation(s)
- Lihui Xiang
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin'an District, Fuzhou 350012, China
| | - Chen Zhu
- Guangdong Provincial Key Laboratory of Applied Botany & State Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jiajia Qian
- Guangdong Provincial Key Laboratory of Applied Botany & State Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Xiaochen Zhou
- Guangdong Provincial Key Laboratory of Applied Botany & State Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, 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
| | - Miao Wang
- Guangdong Provincial Key Laboratory of Applied Botany & State Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Zhenshuo Song
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin'an District, Fuzhou 350012, China
| | - Changsong Chen
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin'an District, Fuzhou 350012, China
| | - Wenquan Yu
- Fujian Academy of Agricultural Sciences, No. 247 Wusi Road, Gulou District, Fuzhou 350003, China.
| | - Lin Chen
- Tea Research Institute, Fujian Academy of Agricultural Sciences, No. 104 Pudang Road, Xindian Town, Jin'an District, Fuzhou 350012, China.
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & State Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China; Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, 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.
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3
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Chen L, Wang J, Yang Y, Wang H, Xu A, Ma J, Wang Y, Xu P. Identifying the temporal contributors and their interactions during dynamic formation of black tea cream. Food Chem 2024; 448:139138. [PMID: 38569407 DOI: 10.1016/j.foodchem.2024.139138] [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: 12/24/2023] [Revised: 03/05/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
Tea cream formed in hot and strong tea infusion while cooling deteriorates quality and health benefits of tea. However, the interactions among temporal contributors during dynamic formation of tea cream are still elusive. Here, by deletional recombination experiments and molecular dynamics simulation, it was found that proteins, caffeine (CAF), and phenolics played a dominant role throughout the cream formation, and the contribution of amino acids was highlighted in the early stage. Furthermore, CAF was prominent due to its extensive binding capacity and the filling complex voids property, and caffeine-theaflavins (TFs) complexation may be the core skeleton of the growing particles in black tea infusion. In addition to TFs, the unidentified phenolic oxidation-derived products (PODP) were confirmed to contribute greatly to the cream formation.
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Affiliation(s)
- Lin Chen
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Jingyi Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yijun Yang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Huajie Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Anan Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Junhui Ma
- Lishui Agriculture and Rural Affairs Bureau, Lishui 323000, China
| | - Yuefei Wang
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Ping Xu
- Institute of Tea Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou 310058, China.
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4
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Wang Z, Gao C, Zhao J, Zhang J, Zheng Z, Huang Y, Sun W. The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering. Food Chem 2024; 439:138133. [PMID: 38064841 DOI: 10.1016/j.foodchem.2023.138133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/20/2023] [Accepted: 11/30/2023] [Indexed: 01/10/2024]
Abstract
This study was the first to comprehensively investigate the metabolic mechanism of flavonoid glycosides (FGs) and their contribution to flavor evolution during white tea processing using quantitative descriptive analysis, metabolomics, dose-over-threshold factors and pseudo-first-order kinetics. A total of 223 flavonoids were identified. Total FGs decreased from 7.02 mg/g to 4.35 mg/g during processing, compared to fresh leaves. A total of 86 FGs had a significant impact on the flavor evolution and 9 key flavor FGs were identified. The FG biosynthesis pathway was inhibited during withering, while the degradation pathway was enhanced. This promoted the degradation of 9 key flavor FGs following pseudo-first-order kinetics during withering. The degradation of the FGs contributed to increase the taste acceptance of white tea from -4.18 to 1.32. These results demonstrated that water loss stress during withering induces the degradation of key flavor FGs, contributing to the formation of the unique flavor of white tea.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiamin Zhao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jialin Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhiqiang Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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5
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Huang R, Wang Z, Wen W, Yao M, Liu H, Li F, Zhang S, Ni D, Chen L. Comprehensive dissection of variation and accumulation of free amino acids in tea accessions. HORTICULTURE RESEARCH 2024; 11:uhad263. [PMID: 38304331 PMCID: PMC10833077 DOI: 10.1093/hr/uhad263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 11/26/2023] [Indexed: 02/03/2024]
Abstract
Free amino acids (FAAs) positively determine the tea quality, notably theanine (Thea), endowing umami taste of tea infusion, which is the profoundly prevalent research in albino tea genetic resources. Therefore, 339 tea accessions were collected to study FAAs level for deciphering its variation and accumulation mechanism. Interestingly, alanine (Ala) and Thea which had the highest diversity index (H') value among three varieties of Camellia sinensis (L.) O. Kuntze were significantly higher than wild relatives (P < 0.05). The intraspecific arginine (Arg) and glutamine (Gln) contents in C. sinensis var. assamica were significantly lower than sinensis and pubilimba varieties. Moreover, the importance of interdependencies operating across FAAs and chlorophyll levels were highlighted via the cell ultrastructure, metabolomics, and transcriptome analysis. We then determined that the association between phytochrome interacting factor 1 (CsPIF1) identified by weighted gene co-expression network analysis (WGCNA) and Thea content. Intriguingly, transient knock-down CsPIF1 expression increased Thea content in tea plant, and the function verification of CsPIF1 in Arabidopsis also indicated that CsPIF1 acts as a negative regulator of Thea content by mainly effecting the genes expression related to Thea biosynthesis, transport, and hydrolysis, especially glutamate synthase (CsGOGAT), which was validated to be associated with Thea content with a nonsynonymous SNP by Kompetitive Allele-Specific PCR (KASP). We also investigated the interspecific and geographical distribution of this SNP. Taken together, these results help us to understand and clarify the variation and profile of major FAAs in tea germplasms and promote efficient utilization in tea genetic improvement and breeding.
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Affiliation(s)
- Rong Huang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhihua Wang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Weiwei Wen
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Mingzhe Yao
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Haoran Liu
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Fang Li
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Shuran Zhang
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Dejiang Ni
- College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Chen
- Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs; Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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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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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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8
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Chang M, Ma J, Sun Y, Tian L, Liu L, Chen Q, Zhang Z, Wan X, Sun J. γ-Glutamyl-transpeptidase CsGGT2 functions as light-activated theanine hydrolase in tea plant (Camellia sinensis L.). PLANT, CELL & ENVIRONMENT 2023; 46:1596-1609. [PMID: 36757089 DOI: 10.1111/pce.14561] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 01/31/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
Theanine is an important secondary metabolite endowing tea with umami taste and health effects. It is essential to explore the metabolic pathway and regulatory mechanism of theanine to improve tea quality. Here, we demonstrated that the expression patterns of CsGGT2 (γ-glutamyl-transpeptidase), participated in theanine synthesis in vitro in our previous research, are significantly different in the aboveground and underground tissues of tea plants and regulated by light. Light up-regulated the expression of CsHY5, directly binding to the promoter of CsGGT2 and acting as an activator of CsGGT2, with a negative correlation with theanine accumulation. The enzyme activity assays and transient expression in Nicotiana benthamiana showed that CsGGT2, acting as bifunctional protein, synthesize and degrade theanine in vitro and in planta. The results of enzyme kinetics, Surface plasmon resonance (SPR) assays and targeted gene-silencing assays showed that CsGGT2 had a higher substrate affinity of theanine than that of ethylamine, and performed a higher theanine degradation catalytic efficiency. Therefore, light mediates the degradation of theanine in different tissues by regulating the expression of the theanine hydrolase CsGGT2 in tea plants, and these results provide new insights into the degradation of theanine mediated by light in tea plants.
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Affiliation(s)
- Manman Chang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Jingyu Ma
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Ying Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Liying Tian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Qi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
| | - Jun Sun
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
- College of Horticulture, Anhui Agricultural University, Hefei City, Anhui Province, People's Republic of China
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9
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Effect of Shading on the Morphological, Physiological, and Biochemical Characteristics as Well as the Transcriptome of Matcha Green Tea. Int J Mol Sci 2022; 23:ijms232214169. [PMID: 36430647 PMCID: PMC9696345 DOI: 10.3390/ijms232214169] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/11/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
High-quality tea leaves are required for matcha production. Shading is one of the key agronomic practices that can increase the quality of green tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll contents of tea buds, decreasing tea polyphenol contents, and enhancing tea aroma formation. In this study, Fuding white tea plants were cultivated under open-air conditions (control) as well as under 85% (S85) and 95% (S95) shade. The chlorophyll contents were highest for the S85 treatment, followed by the S95 and control treatments. Moreover, shading increased the theanine and caffeine contents, while decreasing the polyphenol (epicatechin and epigallocatechin) contents, thereby optimizing matcha tea flavors. A total of 2788 differentially expressed genes (DEGs) were identified, of which 1151 and 1637 were respectively upregulated and downregulated in response to shading. The GO and KEGG enrichment analyses indicated that most of the DEGs were associated with metabolic processes (e.g., MAPK signaling, plant-pathogen interactions, and phenylpropanoid biosynthesis). Therefore, shading may modulate tea plant metabolism, signaling, biosynthetic activities, and environment-related changes to gene transcription. The expression of amino acid permeases (APP) encoding genes was downregulated in tea plants. Thus, shading influences theanine biosynthesis and the AAP-mediated distribution of theanine in tea plants.
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10
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Jing Q, Hou H, Meng X, Chen A, Wang L, Zhu H, Zheng S, Lv Z, Zhu X. Transcriptome analysis reveals the proline metabolic pathway and its potential regulation TF-hub genes in salt-stressed potato. FRONTIERS IN PLANT SCIENCE 2022; 13:1030138. [PMID: 36325562 PMCID: PMC9619106 DOI: 10.3389/fpls.2022.1030138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
Potato (Solanum tuberosum) is currently the third most important food crop in the world. However, the production of potato is seriously threatened by salt stress, which often occurs in the facility cultivation environment, and the mining of salt tolerance genes in potato remains to be further studied. In this study, test-tube plantlets of DM potato were treated with 200-mM NaCl to simulate salt stress, and 15 cDNA libraries were constructed for RNA-seq analysis. A total of 8383 DEGs were identified, of which 3961 DEGs were shared among all the salt treatments, and 264 (7.15%) TF-coding genes were identified from these shared DEGs. KEGG enrichment analysis showed that most DEGs identified from the "arginine and proline metabolism" (ko00330) were enriched in the proline metabolic pathway, and their functions almost covered the whole proline metabolic process. Further analysis showed that expression levels of all the 13 structural DEGs in the pathway were significantly up-regulated and proline accumulation was also significantly increased under salt stress, and 13 TF-hub genes were discovered by WGCNA in the lightcyan and tan modules which were highly positively correlated with the proline contents. Correlation analysis revealed that the four TF-hub genes of the lightcyan module and seven structural DEGs of the proline metabolic pathway might be the potential candidate genes, especially the potential and novel regulatory gene StGLK014720. Furthermore, the dual-luciferase reporter assay confirmed that the key protein StGLK014720 could activate the promoters of both structural genes StAST021010 and StAST017480. In conclusion, these results lay the foundation for further study on the salt tolerance mechanism of potato, and provide a theoretical basis and new genetic resources for salt tolerance breeding of potato.
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Affiliation(s)
| | | | | | | | | | | | | | - Zhaoyan Lv
- *Correspondence: Zhaoyan Lv, ; Xiaobiao Zhu,
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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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