As the major bitter- and astringent-tasting components in tea leaves, catechins play an essential role in determining flavor characteristics and health benefits of tea products. This study analyzed the circadian rhythm effects on the accumulation pattern of catechins in tender leaves of three tea cultivars, 'Huangkui' (HK), 'Longjing43' (LJ43) and 'Fuding Dabaicha' (FD). There were two major factors involved in the catechin regulation in tea plants: genetic background of the cultivar-specific regulation, and temporal effects of the circadian rhythm. Etiolated leaves of 'HK' contained lower levels of catechins than 'LJ43' and 'FD'. The composition of EGCG in total catechins was significantly higher in 'LJ43' leaves (65%) when compared with that in 'HK' and 'FD' (45%). The accumulation of individual catechins increased during the daytime but decreased overnight, especially over the time period of 22:00−02:00. The correlation analysis between catechins and environmental factors indicated catechin accumulation in tea leaves potentially resulted from a combined regulation of light and temperature. These findings provide new insights into our understanding of circadian rhythm regulation on flavor-important secondary metabolites in tea leaves. The effects of circadian rhythm on catechin accumulation in tea leaves. Beverage
{"title":"The effects of circadian rhythm on catechin accumulation in tea leaves","authors":"Xiaohui Wang, Wenfeng Zhu, Xin Cheng, Zhiqiang Lu, Xuyang Liu, Xiaochun Wan, Chuankui Song, Linlin Liu","doi":"10.48130/bpr-2021-0008","DOIUrl":"https://doi.org/10.48130/bpr-2021-0008","url":null,"abstract":"As the major bitter- and astringent-tasting components in tea leaves, catechins play an essential role in determining flavor characteristics and health benefits of tea products. This study analyzed the circadian rhythm effects on the accumulation pattern of catechins in tender leaves of three tea cultivars, 'Huangkui' (HK), 'Longjing43' (LJ43) and 'Fuding Dabaicha' (FD). There were two major factors involved in the catechin regulation in tea plants: genetic background of the cultivar-specific regulation, and temporal effects of the circadian rhythm. Etiolated leaves of 'HK' contained lower levels of catechins than 'LJ43' and 'FD'. The composition of EGCG in total catechins was significantly higher in 'LJ43' leaves (65%) when compared with that in 'HK' and 'FD' (45%). The accumulation of individual catechins increased during the daytime but decreased overnight, especially over the time period of 22:00−02:00. The correlation analysis between catechins and environmental factors indicated catechin accumulation in tea leaves potentially resulted from a combined regulation of light and temperature. These findings provide new insights into our understanding of circadian rhythm regulation on flavor-important secondary metabolites in tea leaves. The effects of circadian rhythm on catechin accumulation in tea leaves. Beverage","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114830071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The volatiles in the young shoots of tea cultivars are the important material basis for the formation of tea aroma, but the cultivar-specific aroma and its molecular regulation are still lacking in research. In this study, the characteristic volatiles of seven tea cultivars in China were detected, and the results showed that the green tea cultivars 'Fuding Dabaicha' (FDDB), 'Longjing43' (LJ43), 'Shuchazao' (SCZ), and 'Baihaozao' (BHZ) were rich in ( E )-3-hexenol, phenylethyl alcohol, phenylacetaldehyde, and β -ionone. For oolong tea cultivars, the characteristic volatiles of 'Tieguanyin' (TGY) were heptanal and eugenol, while the contents of ( E )- β -ocimene, geraniol, and methyl salicylate were significantly increased in 'Jinxuan' (JX). In addition, 'Fujian Shuixian' (FJSX) has the highest content of esters, mainly jasmonolactone and dihydrojasmonolactone. Transcriptomic analysis showed that the different tea cultivars were significantly enriched in different levels of gene transcription in the three pathways related to aroma biosynthesis. Potential regulatory modules and genes of several characteristic volatiles were identified by WGCNA, among which CsbHLH (CsTGY12G0001520) may regulate the expression of CsTPS (CsTGY05G0001285) to directly affect the accumulation of β -caryophyllene in young shoots, while CsMYB (CsTGY01G0001203, CsTGY04G0001918, CsTGY06G0002545) may affect the synthesis of ( Z )-3-hexenol and ( E )-3-hexen-1-ol acetate by regulating the CsADH (CsTGY09G0001879). In addition, the transcription factors bHLH, WRKY, ERF, and MYB may be involved in the biosynthesis of linalool by regulating the expression of CsLIS/NES (CsTGY08G0001704, CsTGY08G0000359) genes individually or through interaction. These results revealed the characteristic volatiles and their key regulatory genes of seven tea cultivars, which will provide a theoretical basis for breeding and suitability research of tea cultivars.
{"title":"Characteristic volatile components and transcriptional regulation of seven major tea cultivars (Camellia sinensis) in China","authors":"Ting Gao, Shuxian Shao, Binghao Hou, Yaping Hong, Weiwei Ren, Shan-shan Jin, Shuilian Gao, Pengjie Wang, Naixing Ye","doi":"10.48130/bpr-2023-0017","DOIUrl":"https://doi.org/10.48130/bpr-2023-0017","url":null,"abstract":"The volatiles in the young shoots of tea cultivars are the important material basis for the formation of tea aroma, but the cultivar-specific aroma and its molecular regulation are still lacking in research. In this study, the characteristic volatiles of seven tea cultivars in China were detected, and the results showed that the green tea cultivars 'Fuding Dabaicha' (FDDB), 'Longjing43' (LJ43), 'Shuchazao' (SCZ), and 'Baihaozao' (BHZ) were rich in ( E )-3-hexenol, phenylethyl alcohol, phenylacetaldehyde, and β -ionone. For oolong tea cultivars, the characteristic volatiles of 'Tieguanyin' (TGY) were heptanal and eugenol, while the contents of ( E )- β -ocimene, geraniol, and methyl salicylate were significantly increased in 'Jinxuan' (JX). In addition, 'Fujian Shuixian' (FJSX) has the highest content of esters, mainly jasmonolactone and dihydrojasmonolactone. Transcriptomic analysis showed that the different tea cultivars were significantly enriched in different levels of gene transcription in the three pathways related to aroma biosynthesis. Potential regulatory modules and genes of several characteristic volatiles were identified by WGCNA, among which CsbHLH (CsTGY12G0001520) may regulate the expression of CsTPS (CsTGY05G0001285) to directly affect the accumulation of β -caryophyllene in young shoots, while CsMYB (CsTGY01G0001203, CsTGY04G0001918, CsTGY06G0002545) may affect the synthesis of ( Z )-3-hexenol and ( E )-3-hexen-1-ol acetate by regulating the CsADH (CsTGY09G0001879). In addition, the transcription factors bHLH, WRKY, ERF, and MYB may be involved in the biosynthesis of linalool by regulating the expression of CsLIS/NES (CsTGY08G0001704, CsTGY08G0000359) genes individually or through interaction. These results revealed the characteristic volatiles and their key regulatory genes of seven tea cultivars, which will provide a theoretical basis for breeding and suitability research of tea cultivars.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128461874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Thanh, L. V. Dung, Le Nguyet Hai Ninh, Q. Truong, Shixiong Yang
{"title":"Taxonomic Notes of Three Tea-plants (Camellia sect. Thea) Recently Described in Vietnam","authors":"N. Thanh, L. V. Dung, Le Nguyet Hai Ninh, Q. Truong, Shixiong Yang","doi":"10.48130/bpr-2022-0021","DOIUrl":"https://doi.org/10.48130/bpr-2022-0021","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124187724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xinwan Zhang, Lin Liu, Shijie Luo, Xiali Ye, Weiwei Wen
Tea plant ( Camellia sinensis ) is widely planted on acidic soils where aluminum (Al) toxicity is considered as a primary factor limiting plant growth. Unlike most plant species, tea plant is Al tolerant and Al is highly accumulated in it. Understanding the mechanisms underlying Al tolerance and accumulation of tea plant may contribute to the improvement of tea plant cultivation and development of Al-tolerant crops. In this review, we summarize recent advances in the uptake, transport, accumulation of Al in tea plant and the genetic and environmental factors that affect these processes. We further highlight recent studies of Al in tea plant based on omics approaches, including transcriptomics, proteomics, metabolomics, ionomics and microbiomics. And perspectives for future research that will be helpful to decipher the mechanisms underlying Al tolerance and accumulation in tea plant are presented.
{"title":"Research advances in aluminum tolerance and accumulation of tea plant (Camellia sinensis)","authors":"Xinwan Zhang, Lin Liu, Shijie Luo, Xiali Ye, Weiwei Wen","doi":"10.48130/bpr-2023-0018","DOIUrl":"https://doi.org/10.48130/bpr-2023-0018","url":null,"abstract":"Tea plant ( Camellia sinensis ) is widely planted on acidic soils where aluminum (Al) toxicity is considered as a primary factor limiting plant growth. Unlike most plant species, tea plant is Al tolerant and Al is highly accumulated in it. Understanding the mechanisms underlying Al tolerance and accumulation of tea plant may contribute to the improvement of tea plant cultivation and development of Al-tolerant crops. In this review, we summarize recent advances in the uptake, transport, accumulation of Al in tea plant and the genetic and environmental factors that affect these processes. We further highlight recent studies of Al in tea plant based on omics approaches, including transcriptomics, proteomics, metabolomics, ionomics and microbiomics. And perspectives for future research that will be helpful to decipher the mechanisms underlying Al tolerance and accumulation in tea plant are presented.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115836413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Borthakur, Boyi Wang, L. Meinhardt, Lin Zhou, Huawei Tan, Baruah A, S. Borchetia, W. Fang, Dapeng Zhang
{"title":"Multiple distinctive lineages of Assam tea (Camellia sinensis var. assamica) from India and China revealed by Single Nucleotide Polymorphism markers.","authors":"D. Borthakur, Boyi Wang, L. Meinhardt, Lin Zhou, Huawei Tan, Baruah A, S. Borchetia, W. Fang, Dapeng Zhang","doi":"10.48130/bpr-2023-0020","DOIUrl":"https://doi.org/10.48130/bpr-2023-0020","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115758925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zhen Liu, Yang Zhao, P. Yang, Yang Cheng, F. Huang, Saijun Li, Yang Yang
{"title":"Population whole-genome resequencing reveals the phylogenetic relationships and population structure of four Hunan typical tea landraces","authors":"Zhen Liu, Yang Zhao, P. Yang, Yang Cheng, F. Huang, Saijun Li, Yang Yang","doi":"10.48130/bpr-2023-0009","DOIUrl":"https://doi.org/10.48130/bpr-2023-0009","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129869553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xuming Deng, Jun Wu, Tao Wang, Haomin Dai, Jiajia Chen, Bo Song, Shao-Ji Wu, Chenxi Gao, Yan Huang, Weilong Kong, Weijiang Sun
{"title":"Combined metabolic phenotypes and gene expression profiles revealed the formation of terpene and ester volatiles during white tea withering process","authors":"Xuming Deng, Jun Wu, Tao Wang, Haomin Dai, Jiajia Chen, Bo Song, Shao-Ji Wu, Chenxi Gao, Yan Huang, Weilong Kong, Weijiang Sun","doi":"10.48130/bpr-2023-0021","DOIUrl":"https://doi.org/10.48130/bpr-2023-0021","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128536980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xinlei Yu, Chang He, Yuchuan Li, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Yu Wang, D. Ni
The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO 2 ) had a positive effect on the aroma quality of green tea products under the premise of prolonging the spreading period of picked tea leaves. Compared to CK, LTY significantly improved the aroma quality in green tea products. The spreading leaves with LTY treatment showed the highest relative content of terpene volatiles and amino acid-derived volatiles. Furthermore, terpene precursor synthesis genes, such as linalool synthase genes ( CsLIS2, CsLIS3, CsLIS4 ) and farnesene synthase genes ( CsFS5, CsFS10 ) were significantly up-regulated in spreading leaves after LTY treatment. This research furthers our understanding of volatile metabolism in postharvest tea leaves and provides a genetic metabolic basis for the application of low-temperature spreading in green tea processing. Effects of different spreading treatments on the formation of aroma quality in green tea.
{"title":"Effects of different spreading treatments on the formation of aroma quality in green tea","authors":"Xinlei Yu, Chang He, Yuchuan Li, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Yu Wang, D. Ni","doi":"10.48130/bpr-2021-0014","DOIUrl":"https://doi.org/10.48130/bpr-2021-0014","url":null,"abstract":"The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO 2 ) had a positive effect on the aroma quality of green tea products under the premise of prolonging the spreading period of picked tea leaves. Compared to CK, LTY significantly improved the aroma quality in green tea products. The spreading leaves with LTY treatment showed the highest relative content of terpene volatiles and amino acid-derived volatiles. Furthermore, terpene precursor synthesis genes, such as linalool synthase genes ( CsLIS2, CsLIS3, CsLIS4 ) and farnesene synthase genes ( CsFS5, CsFS10 ) were significantly up-regulated in spreading leaves after LTY treatment. This research furthers our understanding of volatile metabolism in postharvest tea leaves and provides a genetic metabolic basis for the application of low-temperature spreading in green tea processing. Effects of different spreading treatments on the formation of aroma quality in green tea.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122604603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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