Cargando…

The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea

Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromat...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Ziwei, Wu, Qingyang, Rao, Hongting, Cai, Liewei, Zheng, Shizhong, Sun, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385818/
https://www.ncbi.nlm.nih.gov/pubmed/37512575
http://dx.doi.org/10.3390/metabo13070868
_version_ 1785081504581287936
author Zhou, Ziwei
Wu, Qingyang
Rao, Hongting
Cai, Liewei
Zheng, Shizhong
Sun, Yun
author_facet Zhou, Ziwei
Wu, Qingyang
Rao, Hongting
Cai, Liewei
Zheng, Shizhong
Sun, Yun
author_sort Zhou, Ziwei
collection PubMed
description Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of oolong tea need to be revealed, and the formation mechanism of VBs/VPs based on AAAT branches during the post-harvest process of oolong tea remains unclear. Therefore, in this study, raw oolong tea and manufacturing samples were used as the test materials, and targeted metabolomics combined with transcriptome analysis was also conducted. The results showed that thirteen types of VBs/VPs were identified, including nine types of VPs and four types of VBs. Based on the OAV calculation, in raw oolong tea, 2-hydroxy benzoic acid methyl ester and phenylethyl alcohol were identified as key components of the aromatic quality of oolong tea. As for the results from the selection of related genes, firstly, a total of sixteen candidate CsAAAT genes were selected and divided into two sub-families (CsAAAT1 and CsAAAT2); then, six key CsAAAT genes closely related to VB/VP formation were screened. The upregulation of the expression level of CsAAAT2-type genes may respond to light stress during solar-withering as well as the mechanical force of turnover. This study can help to understand the formation mechanism of aromatic compounds during oolong tea processing and provide a theoretical reference for future research on the formation of naturally floral and fruity aromas in oolong tea.
format Online
Article
Text
id pubmed-10385818
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-103858182023-07-30 The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea Zhou, Ziwei Wu, Qingyang Rao, Hongting Cai, Liewei Zheng, Shizhong Sun, Yun Metabolites Article Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of oolong tea need to be revealed, and the formation mechanism of VBs/VPs based on AAAT branches during the post-harvest process of oolong tea remains unclear. Therefore, in this study, raw oolong tea and manufacturing samples were used as the test materials, and targeted metabolomics combined with transcriptome analysis was also conducted. The results showed that thirteen types of VBs/VPs were identified, including nine types of VPs and four types of VBs. Based on the OAV calculation, in raw oolong tea, 2-hydroxy benzoic acid methyl ester and phenylethyl alcohol were identified as key components of the aromatic quality of oolong tea. As for the results from the selection of related genes, firstly, a total of sixteen candidate CsAAAT genes were selected and divided into two sub-families (CsAAAT1 and CsAAAT2); then, six key CsAAAT genes closely related to VB/VP formation were screened. The upregulation of the expression level of CsAAAT2-type genes may respond to light stress during solar-withering as well as the mechanical force of turnover. This study can help to understand the formation mechanism of aromatic compounds during oolong tea processing and provide a theoretical reference for future research on the formation of naturally floral and fruity aromas in oolong tea. MDPI 2023-07-20 /pmc/articles/PMC10385818/ /pubmed/37512575 http://dx.doi.org/10.3390/metabo13070868 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhou, Ziwei
Wu, Qingyang
Rao, Hongting
Cai, Liewei
Zheng, Shizhong
Sun, Yun
The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
title The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
title_full The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
title_fullStr The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
title_full_unstemmed The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
title_short The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea
title_sort dynamic change in aromatic compounds and their relationship with csaaat genes during the post-harvest process of oolong tea
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385818/
https://www.ncbi.nlm.nih.gov/pubmed/37512575
http://dx.doi.org/10.3390/metabo13070868
work_keys_str_mv AT zhouziwei thedynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT wuqingyang thedynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT raohongting thedynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT cailiewei thedynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT zhengshizhong thedynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT sunyun thedynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT zhouziwei dynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT wuqingyang dynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT raohongting dynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT cailiewei dynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT zhengshizhong dynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea
AT sunyun dynamicchangeinaromaticcompoundsandtheirrelationshipwithcsaaatgenesduringthepostharvestprocessofoolongtea