GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons

Food Research International, Journal Year: 2021, Volume and Issue: 150, P. 110784 - 110784

Published: Oct. 25, 2021

Language: Английский

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Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process

Journal of Integrative Agriculture, Journal Year: 2022, Volume and Issue: 21(3), P. 862 - 877

Published: Feb. 3, 2022

In the postharvest processing of tea leaves, withering is first indispensable manufacturing process which produces mellow, umami and sweet taste white tea. this study, we aimed to determine dynamic changes main metabolites clarify key differentially expressed genes (DEGs) involved in forming characteristic during withering. Phytochemical analyses revealed that contents total catechins starch decreased continuously, whereas theaflavin, γ-aminobutyric acid (GABA), maltose, soluble sugars increased significantly (from 0–48 h). Meanwhile, elevation α-amylase (AMY), β-amylase (BAM), amylase, glutamate decarboxylase (GAD) activities may be correlated with accumulation GABA maltose. By transcriptome sequencing, detected 9 707, 15 921, 17 353, 538 DEGs at 12, 24, 36, 48 h process, respectively, compared 0 sample (fresh leaves). The transcript levels most catechin biosynthesis were inhibited, those oxidation up-regulated, could a decrease content an increase theaflavin content. considerably down-regulation SPMS reduce competition for converting spermidine GABA. up-regulation AMY BAM trigger degradation, resulting sugar These results provide new insights into importance

Language: Английский

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A rapid and efficient transient expression system for gene function and subcellular localization studies in the tea plant (Camellia sinensis) leaves

Scientia Horticulturae, Journal Year: 2022, Volume and Issue: 297, P. 110927 - 110927

Published: Feb. 1, 2022

Language: Английский

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Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 545 - 545

Published: Feb. 9, 2024

Polyphenol oxidase (PPO) is an important metalloenzyme in the tea plant (Camellia sinensis). However, there has recently been a lack of comprehensive reviews on Camellia sinensis PPO. In this study, methods for extracting PPO from sinensis, including acetone extraction, buffer and surfactant are compared detail. The main purification PPO, such as ammonium sulfate precipitation, three-phase partitioning, dialysis, ultrafiltration, ion exchange chromatography, gel filtration affinity summarized. PPOs different sources plants characterized systematically terms optimal pH, temperature, molecular weight, substrate specificity, activators inhibitors. addition, applications processing vitro synthesis theaflavins outlined. review, detailed research regarding purification, properties, application summarized to provide reference further

Language: Английский

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Formation, physicochemical properties, and biological activities of theabrownins

Food Chemistry, Journal Year: 2024, Volume and Issue: 448, P. 139140 - 139140

Published: April 3, 2024

Language: Английский

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CsTCPs regulate shoot tip development and catechin biosynthesis in tea plant (Camellia sinensis)

Horticulture Research, Journal Year: 2021, Volume and Issue: 8(1)

Published: May 1, 2021

Abstract The growth of leaves and biosynthesis characteristic secondary metabolites are critically important for tea production quality control. However, little is known about the coordinated regulation leaf development catechin in plants. Here, we reported that TCP TFs involved both development. An integrated analysis profiling CsTCP expression different tissues plants under various environmental conditions at developmental stages indicated significant correlations between transcript levels CIN-type TCPs production. CsTCP3 CsTCP4 PCF-type CsTCP14 interacted with MYB-bHLH-WD40 repeat (MBW) complex by forming a CsTCP3-CsTT8 heterodimer modulating transactivation activity promoters anthocyanin synthase ( CsANS1 ) anthocyanidin reductase CsANR1 ). Four types microRNA/target modules, miR319b/CsTCP3-4 , miR164b/CsCUC miR396/CsGRF-GIF miR165b/HD-ZIPIII ones, were also identified characterized their functions plant shoot tips shape. results these modules reflected patterns developing buds had distinctly morphologies three varieties. Their roles further verified manipulation microRNA319b miR319b ), which targets transcripts . Thus, CsTCPs represent least one groups can integrate together metabolite biosynthesis. Our study provides new insight into tip lays foundation mechanistic understanding metabolism.

Language: Английский

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RNA Methylome Reveals the m6A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

Genomics Proteomics & Bioinformatics, Journal Year: 2023, Volume and Issue: 21(4), P. 769 - 787

Published: Feb. 14, 2023

The epitranscriptomic mark N

Language: Английский

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Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(15), P. 8715 - 8730

Published: April 2, 2024

Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the metabolite differences between Rougui. Quantitative description analysis revealed that Rougui exhibited higher intensity in bitter, thick, harsh, numb tastes, while had stronger salty umami tastes. Nontargeted metabolomics identified 151 compounds with 66 as key differential metabolites responsible for metabolic discrimination. Most of catechins flavonoids were enriched epigallocatechin-3,3′-di-O-gallate, epigallocatechin-3,5-di-O-gallate, gallocatechin-3,5-di-O-gallate, isovitexin, theaflavanoside I tea. Catechins, kaempferol, quercetin, myricetin derivatives positively correlated bitter taste sensation. Sour was to organic acids. Amino acids potentially contributed These results provide further insights into characteristics relationship attributes specific

Language: Английский

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α-Glucosidase Inhibitory Activities and the Interaction Mechanism of Novel Spiro-Flavoalkaloids from YingDe Green Tea

Journal of Agricultural and Food Chemistry, Journal Year: 2021, Volume and Issue: 70(1), P. 136 - 148

Published: Dec. 29, 2021

Flavoalkaloids are a unique class of compounds in tea, most which have an N-ethyl-2-pyrrolidinone moiety substituted at the A ring catechin skeleton. 1-Ethyl-5-hydroxy-pyrrolidone, decomposed product theanine, was supposed to be key intermediate form tea flavoalkaloids. However, we also detected another possible theanine intermediate, 1-ethyl-5-oxopyrrolidine-2-carboxylic acid, and speculated if there related conjugated catechins. Herein, four novel spiro-flavoalkaloids with spiro-γ-lactone structural were isolated from Yingde green (Camellia sinensis var. assamica) our continuing exploration new chemical constituents tea. The structures compounds, A-D (1-4), further elucidated by extensive nuclear magnetic resonance (NMR) spectroscopy together calculated 13C NMR, IR, UV-vis, high-resolution mass, optical rotation, experimental, circular dichroism spectra. We provided alternative pathway produce these spiro-flavoalkaloids. Additionally, their α-glucosidase inhibitory activities determined IC50 values 3.34 (1), 5.47 (2), 22.50 (3), 15.38 (4) μM. Docking results revealed that 1 2 mainly interacted residues ASP-215, ARG-442, ASP-352, GLU-411, HIS-280, ARG-315, ASN-415 through hydrogen bonds. fluorescence intensity could quenched static style.

Language: Английский

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Changes in the metabolite composition and enzyme activity of fermented tea during processing

Food Research International, Journal Year: 2022, Volume and Issue: 158, P. 111428 - 111428

Published: June 7, 2022

Language: Английский

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