Combined metabolome and transcriptome analyses reveal that growing under Red shade affects secondary metabolite content in Huangjinya green tea

Shading treatments impact the tea (Camellia sinensis L.) quality. The sunlight sensitive varieties can be grown under shading nets for better growth and secondary metabolite content. Here, we studied the responses of a sunlight sensitive green tea variety "Huangjinya" by growing under colored shading nets (red, yellow, blue, and black (75% and 95%) shading rates) to find out the most suitable color of the shading net. Red shading was the most promising treatment as it positively affected the weight and length of 100 one-bud-three leaves and reduced the degree and rate of new shoots burn compared to control (natural sunlight). We then explored the comparative metabolomic changes in response to red shading by using UPLC-ESI-MS/MS system. The amino acids and derivatives, flavonoids, and alkaloids were downaccumulated whereas lipids, organic acids, and lignans were upaccumulated in Red shade grown tea samples. The red shading nets caused a decreased catechin, epicatechin, dopamine, and L-tyramine contents but increased caffeine content. We then employed transcriptome sequencing to find key changes in expressions of related genes and pathways. Notably, key genes associated with the phenylpropanoid and flavonoid biosynthesis pathways exhibited complex regulation. These expression changes suggested a potential trend of polymerization or condensation of simple molecules like catechin or pelargonidin into larger molecules like glucoside or proanthocyanidins. Here, Red shading net triggered higher expression of genes enriched in lipid biosynthesis and jasmonic acid biosynthesis, suggesting an interplay of fatty acids and JA in improving tea performance. These findings contribute to the metabolic responses of Huangjinya tea to red shading nets which might have implications for flavor and health benefits. Our data provide a foundation for further exploration and optimization of cultivation practices for this unique tea variety.

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content of 75.05, 72.53, 70.07, 68.00, and 64.78%, w.b.). Combined with human sensory evaluation, electronic tongue and chromatic differences analysis, an assessment of the relationship between the withering degree and the sensory quality of Longjing tea was obtained. By using a non-targeted metabolomics approach, 69 significantly differential metabolites were screened. As the withering degree increased, most free amino acids and catechin dimers were increased, largely attributed to the hydrolysis of proteins and catechin oxidative polymerization, respectively. The contents of organic acids as well as phenolic acids and derivatives were reduced. Interestingly, flavone C-glycosides decreased overall while flavonol O-glycosides increased. The correlation analysis revealed that metabolites such as theasinensin F, theasinensin B, theaflavin, theaflavin-3,3′-gallate, theaflavin-3′-gallate, malic acid, succinic acid, quinic acid, theanine glucoside and galloylglucose had a greater influence on the taste and color of tea infusion (|r| > 0.6, p < 0.05). Overall, an appropriate withering degree at a moisture content of around 70% is more favorable to enhance the Longjing tea quality. These results may enhance the understanding of green tea flavor chemistry associated with withering and provide a theoretical basis for green tea processing.

Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics

BACKGROUND

Red light withering significantly improves the sensory flavor qualities of tea, although changes in metabolites during this process have not been systematically studied until now. The present study comprehensively analyzes metabolites in withered tea leaves at 2-h intervals up to 12 h under red light (630 nm) and dark conditions using ultra performance liquid chromatography-high resolution mass spectrometry (untargeted metabolomics).

RESULTS

Ninety-four non-volatile compounds are identified and relatively quantified, including amino acids, catechins, dimeric catechins, flavonol glycosides, glycosidically-bound volatiles, phenolic acids and nucleosides. The results show that amino acids, catechins and dimeric catechins are most affected by red light treatment. Ten free amino acids, theaflavins and theasinensin A increase after red light irradiation, whereas epigallocatechin gallate and catechin fall.

CONCLUSION

The present study provides a comprehensive and systematic profile of the dynamic effects of red light on withering tea and a rationale for its use in tea processing quality control. © 2021 Society of Chemical Industry.

Development and validation of an efficient HILIC-QQQ-MS/MS method for quantitative and comparative profiling of 45 hydrophilic compounds in four types of tea (Camellia sentences)

Hydrophilic constituents are significant for the taste and nutrition of tea, but their simultaneous quantification remains challenging due to the lack of efficient methods. Based on the hydrophilic interaction chromatography coupled with triple quadrupole-tandem mass spectrometry, this work developed and validated an efficient (8.5 min per run), sensitive (LOQ: 0.002-0.493 μg/mL) and accurate method. This method was successfully used to determine the contents of 45 hydrophilic constituents in Yunnan large-leaf tea. Umami amino acids and umami-enhanced nucleotides generally exhibited higher content in green tea and Pu-erh raw tea. By contrast, a few number of amino acids (e.g., proline and γ-aminobutyric acid) and most alkaloids and nucleosides showed significantly higher contents in black tea or Pu-erh ripen tea. By performing the orthogonal partial least squares discriminant analysis, classification models for distinguishing four types of tea, and green tea from Pu-erh raw tea were established.

Wolbachia Strain wGri From the Tea Geometrid Moth Ectropis grisescens Contributes to Its Host's Fecundity

Members of the Wolbachia genus manipulate insect-host reproduction and are the most abundant bacterial endosymbionts of insects. The tea Geometrid moth Ectropis grisescens (Warren) (Lepidoptera: Geometridae) is the most devastating insect pest of tea plants [Camellia sinensis (L.) O. Kuntze] in China. However, limited data on the diversity, typing, or phenotypes of Wolbachia in E. grisescens are available. Here, we used a culture-independent method to compare the gut bacteria of E. grisescens and other tea Geometridae moths. The results showed that the composition of core gut bacteria in larvae of the three Geometridae moth species was similar, except for the presence of Wolbachia. Moreover, Wolbachia was also present in adult female E. grisescens samples. A Wolbachia strain was isolated from E. grisescens and designated as wGri. Comparative analyses showed that this strain shared multilocus sequence types and Wolbachia surface protein hypervariable region profiles with cytoplasmic incompatibility (CI)-inducing strains in supergroup B; however, the wGri-associated phenotypes were undetermined. A reciprocal cross analysis showed that Wolbachia-uninfected females mated with infected males resulted in 100% embryo mortality (0% eggs hatched per female). Eggs produced by mating between uninfected males and infected females hatched normally. These findings indicated that wGri induces strong unidirectional CI in E. grisescens. Additionally, compared with uninfected females, Wolbachia-infected females produced approximately 30-40% more eggs. Together, these results show that this Wolbachia strain induces reproductive CI in E. grisescens and enhances the fecundity of its female host. We also demonstrated that wGri potential influences reproductive communication between E. grisescens and Ectropis obliqua through CI.

Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea

To explore the relationship between the moisture content of withered tea leaves and their physical properties (i.e., elasticity, plasticity, flexibility, and texture) during withering, texture analyzer was employed to test the elasticity and flexibility of withered tea leaves with different moisture contents. The texture was evaluated by computer vision technology. The withered tea leaves with different moisture contents were used to process congou black tea, which was then subjected to sensory evaluation. Results showed that good elasticity, optimal flexibility, and plasticity were achieved when the moisture content of the withered tea leaves of Fudingdabai comprising two leaves and one bud varied arranging from 65.51 to 61.48%. The sensory evaluation of congou black tea revealed that moderate withering was better than long-term withering and that both moderate and long-term withering were better than no withering during processing. The moisture content was significantly correlated with the flexibility and plasticity of the withered tea leaves. Fresh tea leaves undergoing moderate withering with moisture content of 65.51-61.48% to process congou black tea, good tea shape and liquor color were achieved. This study provided new evidence that the moisture content of withered tea leaves significantly affected the quality of black tea.

CsGOGAT Is Important in Dynamic Changes of Theanine Content in Postharvest Tea Plant Leaves under Different Temperature and Shading Spreadings

We analyzed the changes of theanine content in postharvest tea leaves under high temperature (38 °C), low temperature (4 °C), and shading spreadings by using ultrahigh-performance liquid chromatography. The differentially expressed proteins (DEPs), CsFd-GOGAT and CsNADH-GOGAT, which are involved in theanine biosynthesis pathway, were identified from the corresponding proteome data. The protein-protein interactions of CsFd-GOGAT and CsNADH-GOGAT, CsTS1, or CsNiR were verified by yeast two-hybrid technology. The expression profiles of 17 genes in theanine metabolism, including CsFd-GOGAT and CsNADH-GOGAT, were analyzed by quantitative real-time polymerase chain reaction. The correlations between the dynamic changes of theanine content and expression profiles of related genes and DEPs were analyzed. This study preliminarily proved the importance of CsGOGAT in dynamic changes of theanine content in postharvest tea leaves during spreading.

Stimulation in primary and secondary metabolism by elevated carbon dioxide alters green tea quality in Camellia sinensis L

Rising CO₂ concentration, a driving force of climate change, is impacting global food security by affecting plant physiology. Nevertheless, the effects of elevated CO₂ on primary and secondary metabolism in tea plants (Camellia sinensis L.) still remain largely unknown. Here we showed that exposure of tea plants to elevated CO₂ (800 µmol mol⁻¹ for 24 d) remarkably improved both photosynthesis and respiration in tea leaves. Furthermore, elevated CO₂ increased the concentrations of soluble sugar, starch and total carbon, but decreased the total nitrogen concentration, resulting in an increased carbon to nitrogen ratio in tea leaves. Among the tea quality parameters, tea polyphenol, free amino acid and theanine concentrations increased, while the caffeine concentration decreased after CO₂ enrichment. The concentrations of individual catechins were altered differentially resulting in an increased total catechins concentration under elevated CO₂ condition. Real-time qPCR analysis revealed that the expression levels of catechins and theanine biosynthetic genes were up-regulated, while that of caffeine synthetic genes were down-regulated in tea leaves when grown under elevated CO₂ condition. These results unveiled profound effects of CO₂ enrichment on photosynthesis and respiration in tea plants, which eventually modulated the biosynthesis of key secondary metabolites towards production of a quality green tea.