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Wang F, Lin K, Shen Q, Liu D, Xiao G, Ma L. Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder. Food Chem 2024; 448:139125. [PMID: 38537547 DOI: 10.1016/j.foodchem.2024.139125] [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: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (-)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.
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Affiliation(s)
- Feng Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Kewei Lin
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Qiaomei Shen
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Dongjie Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China.
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Li Y, Chen Y, Chen J, Shen C. Flavonoid metabolites in tea plant (Camellia sinensis) stress response: Insights from bibliometric analysis. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 202:107934. [PMID: 37572493 DOI: 10.1016/j.plaphy.2023.107934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 07/21/2023] [Accepted: 08/02/2023] [Indexed: 08/14/2023]
Abstract
In the context of global climate change, tea plants are at risk from elevating environmental stress factors. Coping with this problem relies upon the understanding of tea plant stress response and its underlying mechanisms. Over the past two decades, research in this field has prospered with the contributions of scientists worldwide. Aiming in providing a comprehensive perspective of the research field related to tea plant stress response, we present a bibliometric analysis of the this area. Our results demonstrate the most studied stresses, global contribution, authorship and collaboration, and trending research topics. We highlight the importance of flavonoid metabolites in tea plant stress response, particularly their role in maintaining redox homeostasis, yield, and adjusting tea quality under stress conditions. Further research on the flavonoid response under various stress conditions can promote the development of cultivation measures, thereby improving stress resistance and tea quality.
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Affiliation(s)
- YunFei Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, 410128, China
| | - YiQin Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, 410128, China
| | - JiaHao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, 410128, China
| | - ChengWen Shen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China; National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 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, 410128, China.
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Li W, Zhang Q, Fan Y, Cheng Z, Lu X, Luo B, Long C. Traditional management of ancient Pu'er teagardens in Jingmai Mountains in Yunnan of China, a designated Globally Important Agricultural Heritage Systems site. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2023; 19:26. [PMID: 37393284 DOI: 10.1186/s13002-023-00598-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 06/12/2023] [Indexed: 07/03/2023]
Abstract
BACKGROUND Pu'er Traditional Tea Agroecosystem is one of the projects included in the United Nations' Globally Important Agricultural Heritage Systems (GIAHS) since 2012. Against the background of having rich biodiversity and a long history of tea culture, the ancient tea trees in Pu'er have experienced from wild-transition-cultivation for thousands of years, and the local people's knowledge about the management of ancient teagardens has not been rigorously recorded. For this reason, it is important to study and record the traditional management knowledge of Pu'er ancient teagardens and the influence on the formation of tea trees and communities. This study focuses on the traditional management knowledge of ancient teagardens in Jingmai Mountains, Pu'er, and monoculture teagardens (monoculture and intensively managed planting base for tea cultivation) were used as the control, through the community structure, composition and biodiversity of ancient teagardens to respond to the influence of traditional management, and this work with a view to providing a reference for further research on the stability and sustainable development of tea agroecosystem. METHODS From 2021 to 2022, information on traditional management of ancient teagardens was obtained through semi-structured interviews with 93 local people in the Jingmai Mountains area of Pu'er. Informed consent was obtained from each participant before conducting the interview process. The communities, tea trees and biodiversity of Jingmai Mountains ancient teagardens (JMATGs) and monoculture teagardens (MTGs) were examined through field surveys, measurements and biodiversity survey methods. The Shannon-Weiner (H), Pielou (E) and Margalef (M) indices were calculated for the biodiversity of the teagardens within the unit sample, using monoculture teagardens as a control. RESULTS The tea tree morphology, community structure and composition of Pu'er ancient teagardens are significantly different from those of monoculture teagardens, and the biodiversity is significantly higher than that of monoculture teagardens. The local people mainly manage the ancient tea trees mainly using several methods, including weeding (96.8%), pruning (48.4%) and pest control (33.3%). The pest control mainly relies on the removal of diseased branches. JMATGs annual gross output is approximately 6.5 times that of MTGs. The traditional management of ancient teagardens is through setting up forest isolation zones as protected areas, planting tea trees in the understory on the sunny side, keeping tea trees 1.5-7 m apart, as well as consciously protecting forest animals such as spiders, birds and bees, and reasonably rearing livestock in the teagardens. CONCLUSIONS This study shows that local people have rich traditional knowledge and experience in the management of ancient teagardens in Pu'er, and that this traditional management knowledge has impacted the growth of ancient tea trees, enriched the structure and composition of tea plantation communities and actively protected the biodiversity within ancient teagardens.
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Affiliation(s)
- Wanlin Li
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Qing Zhang
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Yanxiao Fan
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Zhuo Cheng
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Xiaoping Lu
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Binsheng Luo
- Lushan Botanical Garden, Jiangxi Province and Chinese Academy of Sciences, Lushan, 332900, Jiangxi, China
| | - Chunlin Long
- Key Laboratory of Ecology and Environment in Minority Areas, (Minzu University of China), National Ethnic Affairs Commission of China, Beijing, 100081, China.
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
- Institute of National Security Studies, Minzu University of China, Beijing, 100081, China.
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Tang H, Zhang M, Liu J, Cai J. Metabolomic and Transcriptomic Analyses Reveal the Characteristics of Tea Flavonoids and Caffeine Accumulation and Regulation between Chinese Varieties ( Camellia sinensis var. sinensis) and Assam Varieties ( C. sinensis var. assamica). Genes (Basel) 2022; 13:1994. [PMID: 36360231 PMCID: PMC9690216 DOI: 10.3390/genes13111994] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/26/2023] Open
Abstract
Flavonoids and caffeine are the major secondary metabolites with beneficial bioactivity for human health in tea plants, and their biosynthesis pathway and regulatory networks have been well-deciphered. However, the accumulation traits of flavonoids and caffeine in different tea cultivars was insufficient in investigation. In this study, metabolomic and transcriptomic analyses were performed to investigate the differences of flavonoids and caffeine accumulation and regulation between Chinese varieties, including the 'BTSC' group with green leaf, the 'BTZY' group with purple foliage, and the 'MYC' group comprising Assam varieties with green leaf. The results showed that most of the flavonoids were down-regulated in the 'MYC' group; however, the total anthocyanin contents were higher than that of the 'BTSC' group while lower than that of the 'BTZY' group. An ANS (Anthocyanin synthase) was significantly up-regulated and supposed to play a key role for anthocyanin accumulation in the 'BTZY' group. In addition, the results showed that esterified catechins were accumulated in the 'BTSC' and 'BTZY' groups with high abundance. In addition, SCPL1A (Type 1A serine carboxypeptidase-like acyltransferases gene) and UGGT (UDP glucose: galloyl-1-O-β-d-glucosyltransferase gene) potentially contributed to the up-accumulation of catechins esterified by gallic acid. Interestingly, the results found that much lower levels of caffeine accumulation were observed in the 'MYC' group. RT-qPCR analysis suggested that the expression deficiency of TCS1 (Tea caffeine synthase 1) was the key factor resulting in the insufficient accumulation of caffeine in the 'MYC' group. Multiple MYB/MYB-like elements were discovered in the promoter region of TCS1 and most of the MYB genes were found preferentially expressed in 'MYC' groups, indicating some of which potentially served as negative factor(s) for biosynthesis of caffeine in tea plants. The present study uncovers the characteristics of metabolite accumulation and the key regulatory network, which provide a research reference to the selection and breeding of tea varieties.
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Affiliation(s)
- Hao Tang
- Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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Liu Y, Tian J, Liu B, Zhuo Z, Shi C, Xu R, Xu M, Liu B, Ye J, Sun L, Liao H. Effects of pruning on mineral nutrients and untargeted metabolites in fresh leaves of Camellia sinensis cv. Shuixian. FRONTIERS IN PLANT SCIENCE 2022; 13:1016511. [PMID: 36311102 PMCID: PMC9606708 DOI: 10.3389/fpls.2022.1016511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/28/2022] [Indexed: 05/27/2023]
Abstract
Pruning is an important strategy for increasing tea production. However, the effects of pruning on tea quality are not well understood. In this study, tea leaves were collected from Wuyi Mountain for both ionomic and metabolomic analyses. A total of 1962 and 1188 fresh tea leaves were respectively collected from pruned and unpruned tea plants sampled across 350 tea plantations. Ionomic profiles of fresh tea leaves varied significantly between pruned and unpruned sources. For tea plants, pruning was tied to decreases in the concentrations of mobile elements, such as nitrogen (N), phosphorus (P), potassium (K) and magnesium (Mg), and dramatic increases in the concentrations of the immobile ions calcium (Ca), aluminum (Al), manganese (Mn), boron (B) and cobalt (Co). Clustering and heatmap analysis showed that pruning also affected tea leaf metabolism. Among 85 metabolites that were significantly impacted by pruning, 30 were identified through random forest analysis as characteristic differential metabolites with a prediction rate of 86.21%. Redundancy analysis showed that pruning effects on mineral nutrient concentrations accounted for 25.54% of the variation in characteristic metabolites between treatments, with the highest contributions of 6.64% and 3.69% coming from Ca and Mg, respectively. In correlation network analysis, Ca and Mg both exhibited close, though opposing correlations with six key metabolites, including key quality indicators 1,3-dicaffeoylquinic acid and 2-O-caffeoyl arbutin. In summary, large scale sampling over hundreds of tea plantations demonstrated that pruning affects tea quality, mainly through influences on leaf mineral composition, with Ca and Mg playing large roles. These results may provide a solid scientific basis for improved management of high-quality tea plantations.
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Affiliation(s)
- Yang Liu
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jing Tian
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bei Liu
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zuopin Zhuo
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chen Shi
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ruineng Xu
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Maoxing Xu
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Baoshun Liu
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Jianghua Ye
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Lili Sun
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
| | - Hong Liao
- Root Biology Center, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou, China
- Wuyi Mountain Tea Industry Research Institute, Wuyishan, China
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Li R, Liu K, Liang Z, Luo H, Wang T, An J, Wang Q, Li X, Guan Y, Xiao Y, Lv C, Zhao M. Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine. Front Nutr 2022; 9:1017693. [PMID: 36245481 PMCID: PMC9558131 DOI: 10.3389/fnut.2022.1017693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Tea tree [Camellia sinensis var. sinensis or assamica (L.) O. Kuntze], an important crop worldwide, is usually pruned to heights of 70 to 80 cm, forming pruned tea tree (PTT) plantations. Currently, PTTs are transformed into unpruned tea tree (UPTT) plantations in Yunnan, China. This has improved the quality of tea products, but the underlying reasons have not been evaluated scientifically. Here, 12 samples of sun-dried green teas were manufactured using fresh leaves from an UPTT and the corresponding PTT. Using sensory evaluation, it was found that the change reduced the bitterness and astringency, while increasing sweetness and umami. Using high performance liquid chromatography detection showed that the contents of free amino acids (theanine, histidine, isoleucine and phenylalanine) and catechin gallate increased significantly (P < 0.05), whereas the content of alanine decreased significantly (P < 0.05). A liquid chromatography–mass spectrometry-based metabolomics analysis showed that the transformation to UPTT significantly decreased the relative levels of the majority of flavonols and tannins (P < 0.05), as well as γ-aminobutyric acid, caffeine and catechin (epigallocatechin, catechin, epigallocatechin gallate, gallocatechin gallate), while it significantly increased the relative contents of catechins (gallocatechin, epicatechin, epicatechin gallate and catechin gallate), phenolic acids and some amino acids (serine, oxidized glutathione, histidine, aspartic acid, glutamine, lysine, tryptophan, tyramine, pipecolic acid, and theanine) (P < 0.05). In summary, after transforming to UPTT, levels of amino acids, such as theanine increased significantly (P < 0.05), which enhanced the umami and sweetness of tea infusions, while the flavonoids (such as kaempferol, myricetin and glycosylated quercetin), and caffeine contents decreased significantly (P < 0.05), resulting in a reduction in the bitterness and astringency of tea infusions and an increase in tea quality.
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Affiliation(s)
- Ruoyu Li
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Kunyi Liu
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China
| | - Zhengwei Liang
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Hui Luo
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Teng Wang
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Jiangshan An
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Qi Wang
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Xuedan Li
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Yanhui Guan
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Yanqin Xiao
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
| | - Caiyou Lv
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- *Correspondence: Caiyou Lv,
| | - Ming Zhao
- College of Tea Science and College of Food Science and Technology and College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- The Key Laboratory of Medicinal Plant Biology of Yunnan Province and National and Local Joint Engineering Research Center on Germplasm Innovation and Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, China
- Ming Zhao,
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Exploring the Quality and Application Potential of the Remaining Tea Stems after the Postharvest Tea Leaves: The Example of Lu'an Guapian Tea ( Camellia sinensis L.). Foods 2022; 11:foods11152357. [PMID: 35954125 PMCID: PMC9368606 DOI: 10.3390/foods11152357] [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: 07/07/2022] [Revised: 07/25/2022] [Accepted: 08/01/2022] [Indexed: 12/02/2022] Open
Abstract
Lu’an Guapian tea is produced through the processing of only leaves, with the stems and buds discarded, but stems constitute a large proportion of the tea harvest. To test the usability of tea stems, we compared the physicochemical properties of tea leaves and stems from the same growth period as well as the taste of their infusions. The leaves contained higher concentrations of polyphenols and caffeine and had a stronger taste. The tea stems contained higher concentrations of free amino acids and soluble sugars and were richer in umami and sweet flavors. In addition, more tender tea stems had higher concentrations of polyphenols, caffeine, and free amino acids, and their infusions had more refreshing and sweeter tastes. Furthermore, crude fiber content increased as stem tenderness decreased. In summary, tea stems are rich in phytochemical components and flavor, and these properties increased with tenderness. This provides a theoretical basis for the high-value utilization of tea stems.
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Ye JH, Ye Y, Yin JF, Jin J, Liang YR, Liu RY, Tang P, Xu YQ. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Zhang L, Li M, Yan P, Fu J, Zhang L, Li X, Han W. A novel adenylate isopentenyltransferase 5 regulates shoot branching via the ATTTA motif in Camellia sinensis. BMC PLANT BIOLOGY 2021; 21:521. [PMID: 34753426 PMCID: PMC8577036 DOI: 10.1186/s12870-021-03254-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 09/23/2021] [Indexed: 05/27/2023]
Abstract
BACKGROUND Shoot branching is one of the important agronomic traits affecting yields and quality of tea plant (Camellia sinensis). Cytokinins (CTKs) play critical roles in regulating shoot branching. However, whether and how differently alternative splicing (AS) variant of CTKs-related genes can influence shoot branching of tea plant is still not fully elucidated. RESULTS In this study, five AS variants of CTK biosynthetic gene adenylate isopentenyltransferase (CsA-IPT5) with different 3' untranslated region (3' UTR) and 5' UTR from tea plant were cloned and investigated for their regulatory effects. Transient expression assays showed that there were significant negative correlations between CsA-IPT5 protein expression, mRNA expression of CsA-IPT5 AS variants and the number of ATTTA motifs, respectively. Shoot branching processes induced by exogenous 6-BA or pruning were studied, where CsA-IPT5 was demonstrated to regulate protein synthesis of CsA-IPT5, as well as the biosynthesis of trans-zeatin (tZ)- and isopentenyladenine (iP)-CTKs, through transcriptionally changing ratios of its five AS variants in these processes. Furthermore, the 3' UTR AS variant 2 (3AS2) might act as the predominant AS transcript. CONCLUSIONS Together, our results indicate that 3AS2 of the CsA-IPT5 gene is potential in regulating shoot branching of tea plant and provides a gene resource for improving the plant-type of woody plants.
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Affiliation(s)
- Liping Zhang
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
| | - Menghan Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
| | - Peng Yan
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
| | - Jianyu Fu
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
| | - Lan Zhang
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
| | - Xin Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
| | - Wenyan Han
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Xihu District, Hangzhou, 310008 Zhejiang China
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Chen Y, Zhou B, Li J, Tang H, Zeng L, Chen Q, Cui Y, Liu J, Tang J. Effects of Long-Term Non-Pruning on Main Quality Constituents in 'Dancong' Tea ( Camellia sinensis) Leaves Based on Proteomics and Metabolomics Analysis. Foods 2021; 10:2649. [PMID: 34828929 PMCID: PMC8625003 DOI: 10.3390/foods10112649] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 01/02/2023] Open
Abstract
'Dancong' tea is a famous traditional Oolong tea. In order to keep the original taste of "ancient tea trees", most of the 'Dancong' tea plants are planted in a single plant pattern without pruning. The objective of this study was to explore the effects of long-term non-pruning on main quality constituents in 'Dancong' tea. The results showed that the contents of free amino acids, chlorophylls, and floral-honey aromatic substances in tea leaves of unpruned tea plants were higher than those in every year pruned tea plants, while the catechin content in leaves of pruned tea plants was higher than that in leaves of unpruned tea plants. Quantitative proteomics analysis showed that most enzymes involved in biosynthesis of catechins were downregulated in leaves of unpruned tea plants. Five proteins involved in chlorophyll metabolism and 12 proteins related to photosynthesis were upregulated, and the results suggested that higher chlorophyll content and more efficient photosynthetic energy conversion may be important for the higher accumulation of special quality components in leaves of unpruned tea plants. The findings of this study will advance our understanding of the mechanism of formation of different metabolites in leaves of unpruned and pruned tea plants.
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Affiliation(s)
- Yiyong Chen
- 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Bo Zhou
- 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Hao 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - 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;
| | - Qin Chen
- Chaozhou Tea Science Research Center, Chaozhou 512000, China;
| | - Yingying Cui
- 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - Jiayu Liu
- 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
| | - 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; (Y.C.); (B.Z.); (J.L.); (H.T.); (Y.C.); (J.L.)
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Rubel Mozumder NHM, Hwang KH, Lee MS, Kim EH, Hong YS. Metabolomic understanding of the difference between unpruning and pruning cultivation of tea (Camellia sinensis) plants. Food Res Int 2021; 140:109978. [PMID: 33648213 DOI: 10.1016/j.foodres.2020.109978] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 11/26/2020] [Accepted: 12/09/2020] [Indexed: 12/15/2022]
Abstract
Tea (Camellia sinensis) leaf quality depends on several factors such as plucking seasons, cultivation practices, and climatic conditions, which affect the chemical compositions of tea leaves. Pruning has been practiced as one of the common cultivation managements in tea cultivation and is hypothesized to exhibit metabolic differences from unpruned tea plants. Although metabolomics studies provide immense information about production of distinct tea products, the metabolic physiology of the plants cultivated under unpruning conditions is poorly understood. Therefore, in the present study, we explored the metabolic characteristics of tea leaves obtained from unpruned tea plants collected at different plucking seasons in a single year and in a given plucking time in the three successive years, through 1H NMR-based metabolomics approach. Seasonal variations in diverse tea leaf metabolites both in pruned and unpruned tea plants were observed along with marked metabolic differences in tea leaves collected from pruned and unpruned tea plants in a given plucking time. Particularly, in abnormal year of vintage with high rainfall in 2018, high synthesis of glucose followed by high accumulations of catechin, including its derivatives, in unpruned tea, demonstrated intense active photosynthesis compared to pruned tea plants, indicating different metabolic responses of pruned and unpruned tea plants to similar climatic conditions. The current study highlights the important role of tea cultivation practices in tea plants for better management of leaf quality and the strong metabolic dependence on climatic conditions in a given vintage.
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Affiliation(s)
- N H M Rubel Mozumder
- Division of Food and Nutrition, Chonnam National University, Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea
| | - Kyeong Hwan Hwang
- Basic Research & Innovation Division, R&D Center, AmorePacific Corporation, Kyeonggi-do 17074, Republic of Korea
| | - Min-Seuk Lee
- Osulloc Tea R&D Center, Osulloc Farm Corporation, Jeju 63521, Republic of Korea
| | - Eun-Hee Kim
- Center for Research Equipment, Korea Basic Science Institute, Cheongwon-Gu, Cheongju-Si, Chungbuk 28119, Republic of Korea
| | - Young-Shick Hong
- Division of Food and Nutrition, Chonnam National University, Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea.
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Fang K, Xia Z, Li H, Jiang X, Qin D, Wang Q, Wang Q, Pan C, Li B, Wu H. Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites. HORTICULTURE RESEARCH 2021; 8:42. [PMID: 33642595 PMCID: PMC7917101 DOI: 10.1038/s41438-021-00477-3] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 12/15/2020] [Accepted: 12/17/2020] [Indexed: 05/02/2023]
Abstract
The characteristic secondary metabolites in tea (theanine, caffeine, and catechins) are important factors contributing to unique tea flavors. However, there has been relatively little research on molecular markers related to these metabolites. Thus, we conducted a genome-wide association analysis of the levels of these tea flavor-related metabolites in three seasons. The theanine, caffeine, and catechin levels in Population 1 comprising 191 tea plant germplasms were examined, which revealed that their heritability exceeded 0.5 in the analyzed seasons, with the following rank order (highest to lowest heritabilities): (+)-catechin > (-)-gallocatechin gallate > caffeine = (-)-epicatechin > (-)-epigallocatechin-3-gallate > theanine > (-)-epigallocatechin > (-)-epicatechin-3-gallate > catechin gallate > (+)-gallocatechin. The SNPs detected by amplified-fragment SNP and methylation sequencing divided Population 1 into three groups and seven subgroups. An association analysis yielded 307 SNP markers related to theanine, caffeine, and catechins that were common to all three seasons. Some of the markers were pleiotropic. The functional annotation of 180 key genes at the SNP loci revealed that FLS, UGT, MYB, and WD40 domain-containing proteins, as well as ATP-binding cassette transporters, may be important for catechin synthesis. KEGG and GO analyses indicated that these genes are associated with metabolic pathways and secondary metabolite biosynthesis. Moreover, in Population 2 (98 tea plant germplasm resources), 30 candidate SNPs were verified, including 17 SNPs that were significantly or extremely significantly associated with specific metabolite levels. These results will provide a foundation for future research on important flavor-related metabolites and may help accelerate the breeding of new tea varieties.
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Affiliation(s)
- Kaixing Fang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Zhiqiang Xia
- Institute of Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, 570100, China
- Hainan University, Haikou, 570228, China
| | - Hongjian Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Xiaohui Jiang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Dandan Qin
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Qiushuang Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Qing Wang
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Chendong Pan
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Bo Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China
| | - Hualing Wu
- Tea Research Institute, Guangdong Academy of Agricultural Sciences; Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, 510640, China.
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