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Ge S, Wang Y, Shen K, Wang Q, Ahammed GJ, Han W, Jin Z, Li X, Shi Y. Effects of Differential Shading on Summer Tea Quality and Tea Garden Microenvironment. Plants (Basel) 2024; 13:202. [PMID: 38256755 PMCID: PMC10821519 DOI: 10.3390/plants13020202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024]
Abstract
Shading is an effective agronomic technique to protect tea plants from intense sunlight. However, there are currently very few studies on more effective shading methods to improve the quality of summer tea. In this study, 'Longjing43' plants were grown under four different shading treatments for 14 days, with no shading as the control. Among the four shading treatments, double-layer-net shadings had the most positive impact on the tea quality, resulting in higher levels of amino acids but lower levels of tea polyphenols. Additionally, double-layer-net shadings provided more suitable microenvironments for tea plants. The tea leaves in T4 (double nets 50 cm above the plant canopy) contained 16.13 mg∙g-1 of umami and sweet amino acids, which was significantly higher than in other treatments. T4 had the lowest air temperature and the most suitable and stable soil water content. Interestingly, the ratio of red light to far-red light in T4 was only 1.65, much lower than other treatments, which warrants further study. In conclusion, the microenvironment induced by shading can greatly affect the tea quality, and double-layer-net shading is better for improving the quality of summer tea.
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Affiliation(s)
- Shibei Ge
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Yameng Wang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Keyin Shen
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Qianying Wang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Golam Jalal Ahammed
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang 471023, China;
| | - Wenyan Han
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Zhifeng Jin
- Zhejiang Climate Center, Hangzhou 310056, China;
| | - Xin Li
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Yuanzhi Shi
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
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2
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Liu C, Li J, Li H, Xue J, Wang M, Jian G, Zhu C, Zeng L. Differences in the quality of black tea ( Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors. Food Chem X 2023; 20:100998. [PMID: 38144863 PMCID: PMC10739754 DOI: 10.1016/j.fochx.2023.100998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/18/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023] Open
Abstract
Spring green tea is usually considered to be better than summer green tea. Whether this phenomenon applies to black tea is unknown. Black tea produced using Camellia sinensis var. Yinghong No. 9 leaves is popular in South China and analyzed in the study. The taste and color quality of the infusion was higher for spring tea than for summer tea. Compared with summer tea, the main catechin contents were lower in spring tea, whereas caffeine and total amino acid contents were higher, especially glutamic acid, which may be responsible for the differences between teas. Moreover, spring tea had a higher theabrownin content and a lower L* value. The compounds contributing to the infusion taste and color were correlated with the chromaticity value (i.e., useful indicator of black tea quality). This study revealed the seasonal differences in Yinghong No. 9 black tea quality and the key underlying factors.
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Affiliation(s)
- Chengshun Liu
- Guangdong Provincial Key Laboratory of Applied Botany & 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
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Jianlong Li
- Tea Research Institute, Guangdong Academy of Agricultural Sciences & Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, No. 6 Dafeng Road, Tianhe District, Guangzhou 510640, China
| | - Hanxiang Li
- Guangdong Provincial Key Laboratory of Applied Botany & 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
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Jinghua Xue
- Guangdong Provincial Key Laboratory of Applied Botany & 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
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Miao Wang
- Guangdong Provincial Key Laboratory of Applied Botany & 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
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Guotai Jian
- Guangdong Provincial Key Laboratory of Applied Botany & 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
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Chen Zhu
- Guangdong Provincial Key Laboratory of Applied Botany & 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
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of Plant Diversity and Specialty Crops, South China Botanical Garden, Chinese Academy of Sciences, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- South China National Botanical Garden, No. 723 Xingke Road, Tianhe District, Guangzhou 510650, China
- University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
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3
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Zhang H, Chen B, Zhao X, Hu J, Dong Z, Xiao H, Yuan Y, Guo F, Wang Y, Ni D, Wang P. Novel insights into the role of leaf in the cutting process of Camellia sinensis using physiological, biochemical and transcriptome analyses. Tree Physiol 2023; 43:2031-2045. [PMID: 37742093 DOI: 10.1093/treephys/tpad101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Accepted: 08/12/2023] [Indexed: 09/25/2023]
Abstract
Cuttage is the preferred approach for rapid propagation of many species including tea plant (Camellia sinensis). Leaf serves as a key part of nodal cutting, but there is a lack of systematic research on its role in the cutting process. In this study, 24 tea cultivars were employed to prove the necessity of leaf and light during cuttage. Further leaf physiological parameters found that lower net photosynthesis rate probably promoted rooting. Phytohormone content detection showed that auxin content and composition pattern were related to rooting ability. Leaf transcriptome analyses of cuttings from a representative easy-to-root cultivar (cv. Echa 10) revealed that genes involved in carbohydrate metabolism, signal transduction, metabolite biosynthesis and transportation were differentially expressed during the rooting process. CsTSA1, CsYUC10, CsAUX1s, CsPIN3 and CsPIN5 were selected as the candidate genes, which possibly regulate the rooting of nodal cuttings. These results illustrate the necessity of the leaf in cuttage and provide molecular evidence that leaf is an important place for signal transduction, metabolite synthesis and transport during the rooting process.
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Affiliation(s)
- Hong Zhang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Binrui Chen
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyi Zhao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Hu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhijie Dong
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Hui Xiao
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Yanwen Yuan
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Fei Guo
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Yu Wang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Pu Wang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
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4
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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5
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Zhang W, Ni K, Long L, Ruan J. Nitrogen transport and assimilation in tea plant ( Camellia sinensis): a review. Front Plant Sci 2023; 14:1249202. [PMID: 37810380 PMCID: PMC10556680 DOI: 10.3389/fpls.2023.1249202] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023]
Abstract
Nitrogen is one of the most important nutrients for tea plants, as it contributes significantly to tea yield and serves as the component of amino acids, which in turn affects the quality of tea produced. To achieve higher yields, excessive amounts of N fertilizers mainly in the form of urea have been applied in tea plantations where N fertilizer is prone to convert to nitrate and be lost by leaching in the acid soils. This usually results in elevated costs and environmental pollution. A comprehensive understanding of N metabolism in tea plants and the underlying mechanisms is necessary to identify the key regulators, characterize the functional phenotypes, and finally improve nitrogen use efficiency (NUE). Tea plants absorb and utilize ammonium as the preferred N source, thus a large amount of nitrate remains activated in soils. The improvement of nitrate utilization by tea plants is going to be an alternative aspect for NUE with great potentiality. In the process of N assimilation, nitrate is reduced to ammonium and subsequently derived to the GS-GOGAT pathway, involving the participation of nitrate reductase (NR), nitrite reductase (NiR), glutamine synthetase (GS), glutamate synthase (GOGAT), and glutamate dehydrogenase (GDH). Additionally, theanine, a unique amino acid responsible for umami taste, is biosynthesized by the catalysis of theanine synthetase (TS). In this review, we summarize what is known about the regulation and functioning of the enzymes and transporters implicated in N acquisition and metabolism in tea plants and the current methods for assessing NUE in this species. The challenges and prospects to expand our knowledge on N metabolism and related molecular mechanisms in tea plants which could be a model for woody perennial plant used for vegetative harvest are also discussed to provide the theoretical basis for future research to assess NUE traits more precisely among the vast germplasm resources, thus achieving NUE improvement.
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Affiliation(s)
- Wenjing Zhang
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kang Ni
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Xihu National Agricultural Experimental Station for Soil Quality, Hangzhou, China
| | - Lizhi Long
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jianyun Ruan
- Key Laboratory of Tea Plant Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Xihu National Agricultural Experimental Station for Soil Quality, Hangzhou, China
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6
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Li H, Song K, Zhang X, Wang D, Dong S, Liu Y, Yang L. Application of Multi-Perspectives in Tea Breeding and the Main Directions. Int J Mol Sci 2023; 24:12643. [PMID: 37628823 PMCID: PMC10454712 DOI: 10.3390/ijms241612643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/29/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Tea plants are an economically important crop and conducting research on tea breeding contributes to enhancing the yield and quality of tea leaves as well as breeding traits that satisfy the requirements of the public. This study reviews the current status of tea plants germplasm resources and their utilization, which has provided genetic material for the application of multi-omics, including genomics and transcriptomics in breeding. Various molecular markers for breeding were designed based on multi-omics, and available approaches in the direction of high yield, quality and resistance in tea plants breeding are proposed. Additionally, future breeding of tea plants based on single-cellomics, pangenomics, plant-microbe interactions and epigenetics are proposed and provided as references. This study aims to provide inspiration and guidance for advancing the development of genetic breeding in tea plants, as well as providing implications for breeding research in other crops.
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Affiliation(s)
| | | | | | | | | | | | - Long Yang
- College of Plant Protection and Agricultural Big-Data Research Center, Shandong Agricultural University, Tai’an 271018, China
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7
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Zhang X, Liu K, Tang Q, Zeng L, Wu Z. Light Intensity Regulates Low-Temperature Adaptability of Tea Plant through ROS Stress and Developmental Programs. Int J Mol Sci 2023; 24:9852. [PMID: 37373002 DOI: 10.3390/ijms24129852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/01/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
Low-temperature stress limits global tea planting areas and production efficiency. Light is another essential ecological factor that acts in conjunction with temperature in the plant life cycle. However, it is unclear whether the differential light environment affects the low temperature adaptability of tea plant (Camellia sect. Thea). In this study, tea plant materials in three groups of light intensity treatments showed differentiated characteristics for low-temperature adaptability. Strong light (ST, 240 μmol·m-2·s-1) caused the degradation of chlorophyll and a decrease in peroxidase (POD), superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and polyphenol oxidase (PPO) activities, as well as an increase in soluble sugar, soluble protein, malondialdehyde (MDA), and relative conductivity in tea leaves. In contrast, antioxidant enzyme activities, chlorophyll content, and relative conductivity were highest in weak light (WT, 15 μmol·m-2·s-1). Damage was observed in both ST and WT materials relative to moderate light intensity (MT, 160 μmol·m-2·s-1) in a frost resistance test. Chlorophyll degradation in strong light was a behavior that prevented photodamage, and the maximum photosynthetic quantum yield of PS II (Fv/Fm) decreased with increasing light intensity. This suggests that the browning that occurs on the leaf surface of ST materials through frost may have been stressed by the previous increase in reactive oxygen species (ROS). Frost intolerance of WT materials is mainly related to delayed tissue development and tenderness holding. Interestingly, transcriptome sequencing revealed that stronger light favors starch biosynthesis, while cellulose biosynthesis is enhanced in weaker light. It showed that light intensity mediated the form of carbon fixation in tea plant, and this was associated with low-temperature adaptability.
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Affiliation(s)
- Xin Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Keyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Qianhui Tang
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Liang Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, China
| | - Zhijun Wu
- College of Food Science, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
- Integrative Science Center of Germplasm Creation, Southwest University, Chongqing 401329, China
- Tea Research Institute, Southwest University, Chongqing 400715, 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 Environ 2023; 46:1596-1609. [PMID: 36757089 DOI: 10.1111/pce.14561] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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Gui A, Gao S, Zheng P, Feng Z, Liu P, Ye F, Wang S, Xue J, Xiang J, Ni D, Yin J. Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis. Foods 2023; 12:foods12071551. [PMID: 37048372 PMCID: PMC10094149 DOI: 10.3390/foods12071551] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/27/2023] [Accepted: 04/01/2023] [Indexed: 04/09/2023] Open
Abstract
Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.
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Affiliation(s)
- Anhui Gui
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Shiwei Gao
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Pengcheng Zheng
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Zhihui Feng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Panpan Liu
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Fei Ye
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Shengpeng Wang
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jinjin Xue
- Key Laboratory of Tea Resources Comprehensive Utilization (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Jun Xiang
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445002, China
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
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10
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Luo Y, Zhang Y, Qu F, Qian W, Wang P, Zhang X, Zhang X, Hu J. Variations of main quality components of matcha from different regions in the Chinese market. Front Nutr 2023; 10:1153983. [PMID: 36969824 PMCID: PMC10034323 DOI: 10.3389/fnut.2023.1153983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 02/20/2023] [Indexed: 03/11/2023] Open
Abstract
Matcha has a unique aroma of seaweed-like, which is popular with Chinese consumers. In order to effectively understand and use matcha for drinks and tea products, we roundly analyzed the variation of main quality components of 11 matcha samples from different regions in the Chinese market. Most of matcha samples had lower ratio of tea polyphenols to amino acids (RTA), and the RTA of 9 samples of matcha was less than 10, which is beneficial to the formation of fresh and mellow taste of matcha. The total volatile compounds concentrations by HS-SPME were 1563.59 ~ 2754.09 mg/L, among which terpenoids, esters and alcohols were the top three volatile components. The total volatile compounds concentrations by SAFE was 1009.21 ~ 1661.98 mg/L, among which terpenoids, heterocyclic compounds and esters ranked the top three. The 147 volatile components with high concentration (>1 mg/L) and no difference between samples are the common odorants to the 11 samples of matcha. The 108 distinct odorants had differences among the matcha samples, which were important substances leading to the different aroma characteristics. Hierarchical cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that 11 samples of matcha were well clustered according to different components. Japanese matcha (MT, MY, ML, MR, MJ) could be clustered into two categories. The aroma composition of Guizhou matcha (GM1, GM2) was similar to that of Japanese matcha, 45 volatile components (decanal, pyrazine, 3,5-diethyl-2-methyl-, 1-hexadecanol, etc. were its characteristic aroma components. The aroma characteristics of Shandong matcha and Japanese matcha (ML, MR, MJ) were similar, 15 volatile components (γ-terpinene, myrtenol, cis-3-hexenyl valerate, etc.) were its characteristic aroma components. While Jiangsu matcha and Zhejiang matcha have similar aroma characteristics due to 225 characteristic aroma components (coumarin, furan, 2-pentyl-, etc). In short, the difference of volatile components formed the regional flavor characteristics of matcha. This study clarified the compound basis of the flavor difference of matcha from different regions in the Chinese market, and provided a theoretical basis for the selection and application of matcha in drinks and tea products.
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Affiliation(s)
- Ying Luo
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Yazhao Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Fengfeng Qu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Wenjun Qian
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Peiqiang Wang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | | | - Xinfu Zhang
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Jianhui Hu
- College of Horticulture, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Jianhui Hu,
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11
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Liu X, Cheng X, Cao J, Zhu W, Sun Y, Lin N, Wan X, Liu L. UV-B regulates seasonal greening of albino leaves by modulating CsHY5-inhibiting chlorophyll biosynthesis in Camellia sinensis cv. Huangkui. Plant Sci 2023; 328:111569. [PMID: 36529181 DOI: 10.1016/j.plantsci.2022.111569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 11/27/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
Seasonal greening is crucial for albino plants but the underlying regulatory mechanism is unclear, especially concerning light regulation as one of the most important environmental factors for light-sensitive albino tea plants. Here, we report that the UV-B signal regulates the seasonal greening process of albino leaves by modulating CsHY5-inhibiting chlorophyll biosynthesis in Camellia sinensis cv. Huangkui. Reduction of solar UV-B in plantation promoted the seasonal greening of albino 'HK' leaves by inhibiting CsHY5 transcription and activating genes involved in light-harvesting CsLhlb and the chlorophyll biosynthetic pathway (CsCHLH, CsHEMA1, and CsPORA), leading to enrichment of chlorophyll accumulation and recovery of dysfunctional chloroplasts. In contrast, indoor supplementary UV-B exposure reduced chlorophylls by activating CsHY5 but inhibiting chlorophyll biosynthetic genes. In vivo and in vitro molecular analyses showed that CsHY5 can directly bind to the promoters of CsLhlb, CsCHLH, CsHEMA1, and CsPORA. These results indicate that CsHY5 acts as a repressor for the seasonal greening of the albino tea plants in response to the UV-B signal. This is the first study that investigates the regulatory role of the CsHY5-mediated UV-B signal in regulating the seasonal greening of the albino tea plant, which improves our understanding of light regulation in leaf phenotypes of higher plants.
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Affiliation(s)
- Xuyang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Xin Cheng
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Jingjie Cao
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Wenfeng Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Ying Sun
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Ning Lin
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
| | - Linlin Liu
- State Key Laboratory of Tea Plant Biology and Utilization, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture, China; Anhui Provincial Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei 230036, Anhui, China.
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12
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Chen Z, Lin S, Chen T, Han M, Yang T, Wang Y, Bao S, Shen Z, Wan X, Zhang Z. Haem Oxygenase 1 is a potential target for creating etiolated/albino tea plants ( Camellia sinensis) with high theanine accumulation. Hortic Res 2023; 10:uhac269. [PMID: 37533676 PMCID: PMC10390853 DOI: 10.1093/hr/uhac269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 12/01/2022] [Indexed: 08/04/2023]
Abstract
Theanine content is highly correlated with sensory quality and health benefits of tea infusion. The tender shoots of etiolated and albino tea plants contain higher theanine than the normal green tea plants and are valuable materials for high quality green tea processing. However, why these etiolated or albino tea plants can highly accumulate theanine is largely unknown. In this study, we observed an Arabidopsis etiolated mutant hy1-100 (mutation in Haem Oxygenase 1, HO1) that accumulated higher levels of glutamine (an analog of theanine). We therefore identified CsHO1 in tea plants and found CsHO1 is conserved in amino acid sequences and subcellular localization with its homologs in other plants. Importantly, CsHO1 expression in the new shoots was much lower in an etiolated tea plants 'Huangkui' and an albino tea plant 'Huangshan Baicha' than that in normal green tea plants. The expression levels of CsHO1 were negatively correlated with theanine contents in these green, etiolated and albino shoots. Moreover, CsHO1 expression levels in various organs and different time points were also negatively correlated with theanine accumulation. The hy1-100 was hypersensitive to high levels of theanine and accumulated more theanine under theanine feeding, and these phenotypes were rescued by the expression of CsHO1 in this mutant. Transient knockdown CsHO1 expression in the new shoots of tea plant using antisense oligonucleotides (asODN) increased theanine accumulation. Collectively, these results demonstrated CsHO1 negatively regulates theanine accumulation in tea plants, and that low expression CsHO1 likely contributes to the theanine accumulation in etiolated/albino tea plants.
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Affiliation(s)
| | | | - Tingting Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Mengxue Han
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Tianyuan Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Yan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Shilai Bao
- State Key Laboratory of Molecular Developmental Biology, Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, 100101, China
- School of Life Sciences, University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Zhougao Shen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China
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13
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Du J, Du C, Ge X, Wen S, Zhou X, Zhang L, Hu J. Genome-Wide Analysis of the AAAP Gene Family in Populus and Functional Analysis of PsAAAP21 in Root Growth and Amino Acid Transport. Int J Mol Sci 2022; 24:ijms24010624. [PMID: 36614067 PMCID: PMC9820651 DOI: 10.3390/ijms24010624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/21/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022] Open
Abstract
The adventitious root (AR) is the basis for successful propagation by plant cuttings and tissue culture and is essential for maintaining the positive traits of a variety. Members of the amino acid/auxin permease (AAAP) gene family play indispensable roles in various plant metabolisms and have few studies on root growth and amino acid transport. In this study, with a systematic bioinformatics analysis of the Populus AAAP family, 83 PtrAAAPs were identified from Populus trichocarpa and grouped into 8 subfamilies. Subsequently, chromosomal distribution, genetic structure, cis-elements analysis, and expression pattern analysis of the AAAP family were performed and the potential gene AAAP21 regulating root development was screened by combining the results of RNA-Seq and QTL mapping. PsAAAP21 was proven as promoting root development by enhancing AR formation. Differentially expressed genes (DEGs) from RNA-seq results of overexpressing lines were enriched to multiple amino acid-related pathways, and the amino acid treatment to transgenic lines indicated that PsAAAP21 regulated amino acid transport, including tyrosine, methionine, and arginine. Analysis of the AAAP gene family provided a theoretical basis for uncovering the functions of AAAP genes. The identification of PsAAAP21 on root promotion and amino acid transport in Populus will help with breeding new woody plant species with strong rooting ability.
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Affiliation(s)
- Jiujun Du
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Changjian Du
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Xiaolan Ge
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Shuangshuang Wen
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Xinglu Zhou
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Lei Zhang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Correspondence: (L.Z.); (J.H.); Tel.: +86-10-62889642 (L.Z.); +86-10-62888862 (J.H.)
| | - Jianjun Hu
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China
- Correspondence: (L.Z.); (J.H.); Tel.: +86-10-62889642 (L.Z.); +86-10-62888862 (J.H.)
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14
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Chen X, Ye K, Xu Y, Zhao Y, Zhao D. 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. [PMID: 36430647 DOI: 10.3390/ijms232214169] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [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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15
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Li J, Xiao Y, Zhou X, Liao Y, Wu S, Chen J, Qian J, Yan Y, Tang J, Zeng L. Characterizing the cultivar-specific mechanisms underlying the accumulation of quality-related metabolites in specific Chinese tea (Camellia sinensis) germplasms to diversify tea products. Food Res Int 2022; 161:111824. [DOI: 10.1016/j.foodres.2022.111824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 08/03/2022] [Accepted: 08/19/2022] [Indexed: 12/25/2022]
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D’Auria JC, Cohen SP, Leung J, Glockzin K, Glockzin KM, Gervay-Hague J, Zhang D, Meinhardt LW. United States tea: A synopsis of ongoing tea research and solutions to United States tea production issues. Front Plant Sci 2022; 13:934651. [PMID: 36212324 PMCID: PMC9538180 DOI: 10.3389/fpls.2022.934651] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 08/25/2022] [Indexed: 06/01/2023]
Abstract
Tea is a steeped beverage made from the leaves of Camellia sinensis. Globally, this healthy, caffeine-containing drink is one of the most widely consumed beverages. At least 50 countries produce tea and most of the production information and tea research is derived from international sources. Here, we discuss information related to tea production, genetics, and chemistry as well as production issues that affect or are likely to affect emerging tea production and research in the United States. With this review, we relay current knowledge on tea production, threats to tea production, and solutions to production problems to inform this emerging market in the United States.
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Affiliation(s)
- John C. D’Auria
- Metabolic Diversity Group, Department of Molecular Genetics, Leibniz Institute for Plant Genetics and Crop Plant Research (IPK), Seeland, Germany
| | - Stephen P. Cohen
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
| | - Jason Leung
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
| | - Kayla Glockzin
- Department of Biochemistry and Biophysics, Texas A&M University, College Station, TX, United States
| | - Kyle Mark Glockzin
- Department of Biochemistry and Biophysics, Texas A&M University, College Station, TX, United States
| | - Jacquelyn Gervay-Hague
- Department of Chemistry, University of California, University of California, Davis, Davis, CA, United States
| | - Dapeng Zhang
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
| | - Lyndel W. Meinhardt
- Sustainable Perennial Crops Laboratory, U.S. Department of Agriculture-Agricultural Research Service, Beltsville, MD, United States
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Zou Y, Shen F, Zhong Y, Lv C, Pokharel SS, Fang W, Chen F. Impacts of Intercropped Maize Ecological Shading on Tea Foliar and Functional Components, Insect Pest Diversity and Soil Microbes. Plants 2022; 11:plants11141883. [PMID: 35890516 PMCID: PMC9319426 DOI: 10.3390/plants11141883] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 07/16/2022] [Accepted: 07/18/2022] [Indexed: 11/16/2022]
Abstract
Ecological shading fueled by maize intercropping in tea plantations can improve tea quality and flavor, and efficiently control the population occurrence of main insect pests. In this study, tea plants were intercropped with maize in two planting directions from east to west (i.e., south shading (SS)) and from north to south (i.e., east shading (ES) and west shading (WS)) to form ecological shading, and the effects on tea quality, and the population occurrence and community diversity of insect pests and soil microbes were studied. When compared with the non-shading control, the tea foliar nutrition contents of free fatty acids have been significantly affected by the ecological shading. SS, ES, and WS all significantly increased the foliar content of theanine and caffeine and the catechin quality index in the leaves of tea plants, simultaneously significantly reducing the foliar content of total polyphenols and the phenol/ammonia ratio. Moreover, ES and WS both significantly reduced the population occurrences of Empoasca onukii and Trialeurodes vaporariorum. Ecological shading significantly affected the composition of soil microbial communities in tea plantations, in which WS significantly reduced the diversity of soil microorganisms.
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Affiliation(s)
- Yan Zou
- Department of Entomology, College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (F.S.); (Y.Z.); (C.L.); (S.S.P.)
| | - Fangyuan Shen
- Department of Entomology, College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (F.S.); (Y.Z.); (C.L.); (S.S.P.)
| | - Yanni Zhong
- Department of Entomology, College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (F.S.); (Y.Z.); (C.L.); (S.S.P.)
| | - Changning Lv
- Department of Entomology, College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (F.S.); (Y.Z.); (C.L.); (S.S.P.)
| | - Sabin Saurav Pokharel
- Department of Entomology, College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (F.S.); (Y.Z.); (C.L.); (S.S.P.)
| | - Wanping Fang
- Department of Tea Science, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence: (W.F.); (F.C.)
| | - Fajun Chen
- Department of Entomology, College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China; (Y.Z.); (F.S.); (Y.Z.); (C.L.); (S.S.P.)
- Correspondence: (W.F.); (F.C.)
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18
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Cai H, Zhong Z, Li Z, Zhang X, Fu H, Yang B, Zhang L. Metabolomics in quality formation and characterisation of tea products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongli Cai
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhuoheng Zhong
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Zhanming Li
- School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212004 China
| | - Xiaojing Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Hongwei Fu
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Bingxian Yang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
| | - Lin Zhang
- College of Life Sciences and Medicine Zhejiang Sci‐Tech University Hangzhou 310018 China
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20
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Lin S, Chen Z, Chen T, Deng W, Wan X, Zhang Z. Theanine metabolism and transport in tea plants ( Camellia sinensis L.): advances and perspectives. Crit Rev Biotechnol 2022; 43:327-341. [PMID: 35430936 DOI: 10.1080/07388551.2022.2036692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Theanine, a tea plant-specific non-proteinogenic amino acid, is the most abundant free amino acid in tea leaves. It is also one of the most important quality components of tea because it endows the "umami" taste, relaxation-promoting, and many other health benefits of tea infusion. Its content in tea leaves is directly correlated with the quality and price of green tea. Theanine biosynthesis primarily occurs in roots and is transported to new shoots in tea plants. Recently, great advances have been made in theanine metabolism and transport in tea plants. Along with the deciphering of the genomic sequences of tea plants, new genes in theanine metabolic pathway were discovered and functionally characterized. Theanine transporters were identified and were characterized on the affinity for: theanine, substrate specificity, spatiotemporal expression, and the role in theanine root-to-shoot transport. The mechanisms underlying the regulation of theanine accumulation by: cultivars, seasons, nutrients, and environmental factors are also being rapidly uncovered. Transcription factors were identified to be critical regulators of theanine biosynthesis. In this review, we summarize the progresses in theanine: biosynthesis, catabolism, and transport processes. We also discuss the future studies on theanine in tea plants, and application of the knowledge to crops to synthesize theanine to improve the health-promoting quality of non-tea crops.
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Affiliation(s)
- Shijia Lin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Ziping Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Tingting Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Weiwei Deng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China
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21
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Shao C, Jiao H, Chen J, Zhang C, Liu J, Chen J, Li Y, Huang J, Yang B, Liu Z, Shen C. Carbon and Nitrogen Metabolism Are Jointly Regulated During Shading in Roots and Leaves of Camellia Sinensis. Front Plant Sci 2022; 13:894840. [PMID: 35498711 PMCID: PMC9051521 DOI: 10.3389/fpls.2022.894840] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Accepted: 03/25/2022] [Indexed: 06/14/2023]
Abstract
Numerous studies have shown that plant shading can promote the quality of green tea. However, the association of shading with metabolic regulation in tea leaves and roots remains unelucidated. Here, the metabolic profiling of two tea cultivars ("Xiangfeicui" and "Jinxuan") in response to shading and relighting periods during the summer season was performed using non-targeted metabolomics methods. The metabolic pathway analyses revealed that long-term shading remarkably inhibit the sugar metabolism such as glycolysis, galactose metabolism, and pentose phosphate pathway in the leaves and roots of "Xiangfeicui," and "Jinxuan" were more sensitive to light recovery changes. The lipid metabolism in the leaves and roots of "Xiangfeicui" was promoted by short-term shading, while it was inhibited by long-term shading. In addition, the intensity of the flavonoid metabolites in the leaves and roots of "Jinxuan" were upregulated with a trend of rising first and then decreasing under shading, and five flavonoid synthesis genes showed the same trend (F3H, F3'5'H, DFR, ANS, and ANR). Simultaneously, the amino acids of the nitrogen metabolism in the leaves and roots of the two cultivars were significantly promoted by long-term shading, while the purine and caffeine metabolism was inhibited in the leaves of "Xiangfeicui." Interestingly, CsGS1.1 and CsTSI, amino acid synthase genes was upregulated in the leaves and roots of two cultivars. These results indicated that shading could participate in carbon and nitrogen metabolic regulation of both leaf and root, and root metabolism could have a positive association with leaf metabolism to promote the shaded tea quality.
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Affiliation(s)
- Chenyu Shao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Haizhen Jiao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Jiahao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Chenyu Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Tea Research Institution, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Jie Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Jianjiao Chen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Yunfei Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Jing Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Biao Yang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
| | - Chengwen Shen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
- Co-innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, China
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Abstract
Gyokuro is a style of Japanese green tea produced by employing agricultural shading in the weeks before harvest. This method results in a tea product with different organoleptic and chemical properties than common Japanese green tea. In an effort to yield the highest quality and commercially valuable green tea product, the present study explores the influence of shading treatments and the duration of shading on the natural biochemistry of the green tea plant. This study applied shading treatments at light intensity conditions of 40%, 16%, 10% and 1% of available ambient light and the application of a red-colored shade cloth of 60% opacity. The Quality Index Tool was used to measure the quality and commercial value of the green tea, using individual target constituents (theanine, caffeine and the catechins) quantified from HPLC analysis. This study shows that very high levels of total visible spectrum light shading (~99%) is required to achieve improvements in quality and commercial value. Specifically, this improvement is a direct result of changes in the mood- modifying bioactive metabolites theanine and caffeine. This study concludes that in green tea growing regions with more hours of sunlight per year, such as on the Central Coast of Australia, more intense shading will achieve products with improved quality and commercial value, which has more potential to be marketed as a functional ingredient.
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Liao W, Liu S, Chen Y, Kong Y, Wang D, Wang Y, Ling T, Xie Z, Khalilova I, Huang J. Effects of Keemun and Dianhong Black Tea in Alleviating Excess Lipid Accumulation in the Liver of Obese Mice: A Comparative Study. Front Nutr 2022; 9:849582. [PMID: 35369079 PMCID: PMC8967360 DOI: 10.3389/fnut.2022.849582] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Accepted: 02/04/2022] [Indexed: 11/13/2022] Open
Abstract
Graphical AbstractSchematic diagram of the effects of two black teas in alleviating excess hepatic lipid accumulation.
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Affiliation(s)
- Wenjing Liao
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Suyu Liu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yunxi Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Yashuai Kong
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Tiejun Ling
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhongwen Xie
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Irada Khalilova
- Life Sciences Department, Center for Cell Pathology Research, Khazar University, Baku, Azerbaijan
| | - Jinbao Huang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
- *Correspondence: Jinbao Huang
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Chen Z, Lin S, Li J, Chen T, Gu Q, Yang T, Zhang Z. Theanine Improves Salt Stress Tolerance via Modulating Redox Homeostasis in Tea Plants ( Camellia sinensis L.). Front Plant Sci 2021; 12:770398. [PMID: 34721495 PMCID: PMC8554060 DOI: 10.3389/fpls.2021.770398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 09/27/2021] [Indexed: 05/11/2023]
Abstract
Theanine, a unique non-proteinogenic amino acid, is one of the most abundant secondary metabolites in tea. Its content largely determines green tea quality and price. However, its physiological roles in tea plants remain largely unknown. Here, we showed that salt stress significantly increased the accumulation of glutamate, glutamine, alanine, proline, and γ-aminobutyric acid, as well as theanine, in the new shoots of tea plants. We further found that salt stress induced the expression of theanine biosynthetic genes, including CsGOGATs, CsAlaDC, and CsTSI, suggested that salt stress induced theanine biosynthesis. Importantly, applying theanine to the new shoots significantly enhanced the salt stress tolerance. Similar effects were also found in a model plant Arabidopsis. Notably, exogenous theanine application increased the antioxidant activity of the shoots under salt stress, suggested by reduced the reactive oxygen species accumulation and lipid peroxidation, as well as by the increased SOD, CAT, and APX activities and expression of the corresponding genes. Finally, genetic evidence supported that catalase-mediated antioxidant scavenging pathway is required for theanine-induced salt stress tolerance. Taken together, this study suggested that salt stress induces theanine biosynthesize in tea plants to enhance the salt stress tolerance through a CAT-dependent redox homeostasis pathway.
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Affiliation(s)
- Ziping Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Shijia Lin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Juan Li
- Biotechnology Center, Anhui Agricultural University, Hefei, China
| | - Tingting Chen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Quan Gu
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Tianyuan Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
| | - Zhaoliang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, China
- *Correspondence: Zhaoliang Zhang,
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