Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity.

Yu, X ; Li, Y ; et al.

In: Food chemistry, Jg. 327 (2020-10-15), S. 126992

academicJournal

The influence mechanism of different withering methods (CK, indoor natural spreading; LTD, low-temperature plus dark; LTY, low-temperature plus yellow-light; LTCD, low-temperature plus CO 2 ) on non-volatile compounds in postharvest tea leaves was investigated by UHPLC-Q-TOF/MS-based non-targeted metabolomic and transcriptomic analyses. Compared with CK, low-temperature withering could slow down polyphenol oxidation by inhibiting polyphenol oxidase activity and keeping the expression of genes for flavanol synthesis. After withering, the proteinaceous amino acid content increased significantly, especially for LTCD and LTY, mainly due to increased peptidase activity and up-regulation of genes involved in the biosynthesis of valine, leucine, aspartic acid, glutamic acid, phenylalanine, and proline. Moreover, LTCD and LTY enhanced the synthesis of γ-aminobutyric acid and metabolism of phenylalanine-methyl salicylate and tryptophan-indole, respectively. Meanwhile, the transformation of theobromine to caffeine was accelerated under low-temperature withering. This research provides ageneticmetabolicbasis for the application of low-temperature withering to actual green tea processing.

Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Titel:	Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity.
Autor/in / Beteiligte Person:	Yu, X ; Li, Y ; He, C ; Zhou, J ; Chen, Y ; Yu, Z ; Wang, P ; Ni, D
Zeitschrift:	Food chemistry, Jg. 327 (2020-10-15), S. 126992
Veröffentlichung:	Barking : Elsevier Applied Science Publishers ; <i>Original Publication</i>: Barking, Eng., Applied Science Publishers., 2020
Medientyp:	academicJournal
ISSN:	1873-7072 (electronic)
DOI:	10.1016/j.foodchem.2020.126992
Schlagwort:	Caffeine metabolism Camellia sinensis genetics Color Gene Expression Profiling Gene Expression Regulation, Plant Metabolomics Plant Leaves genetics Plant Leaves metabolism Polyphenols metabolism Salicylic Acid metabolism Tea genetics Camellia sinensis metabolism Tea metabolism
Sonstiges:	Nachgewiesen in: MEDLINE Sprachen: English Publication Type: Journal Article Language: English [Food Chem] 2020 Oct 15; Vol. 327, pp. 126992. <i>Date of Electronic Publication: </i>2020 May 06. MeSH Terms: Camellia sinensis / metabolism ; Tea / metabolism ; Caffeine / metabolism ; Camellia sinensis / genetics ; Color ; Gene Expression Profiling ; Gene Expression Regulation, Plant ; Metabolomics ; Plant Leaves / genetics ; Plant Leaves / metabolism ; Polyphenols / metabolism ; Salicylic Acid / metabolism ; Tea / genetics Contributed Indexing: Keywords: Green tea; Low-temperature withering; Nonvolatile metabolism; Taste quality; UHPLC-Q-TOF/MS Substance Nomenclature: 0 (Polyphenols) ; 0 (Tea) ; 3G6A5W338E (Caffeine) ; O414PZ4LPZ (Salicylic Acid) Entry Date(s): Date Created: 20200525 Date Completed: 20200826 Latest Revision: 20200826 Update Code: 20240513

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