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An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis)
Tea, coffee, and cocoa are the three most popular nonalcoholic beverages in the world and have extremely high economic and cultural value. The genomes of four tea plant varieties have recently been sequenced, but there is some debate regarding the characterization of a whole-genome duplication (WGD)...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8325681/ https://www.ncbi.nlm.nih.gov/pubmed/34333548 http://dx.doi.org/10.1038/s41438-021-00613-z |
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author | Wang, Ya Chen, Fei Ma, Yuanchun Zhang, Taikui Sun, Pengchuan Lan, Meifang Li, Fang Fang, Wanping |
author_facet | Wang, Ya Chen, Fei Ma, Yuanchun Zhang, Taikui Sun, Pengchuan Lan, Meifang Li, Fang Fang, Wanping |
author_sort | Wang, Ya |
collection | PubMed |
description | Tea, coffee, and cocoa are the three most popular nonalcoholic beverages in the world and have extremely high economic and cultural value. The genomes of four tea plant varieties have recently been sequenced, but there is some debate regarding the characterization of a whole-genome duplication (WGD) event in tea plants. Whether the WGD in the tea plant is shared with other plants in order Ericales and how it contributed to tea plant evolution remained unanswered. Here we re-analyzed the tea plant genome and provided evidence that tea experienced only WGD event after the core-eudicot whole-genome triplication (WGT) event. This WGD was shared by the Polemonioids-Primuloids-Core Ericales (PPC) sections, encompassing at least 17 families in the order Ericales. In addition, our study identified eight pairs of duplicated genes in the catechins biosynthesis pathway, four pairs of duplicated genes in the theanine biosynthesis pathway, and one pair of genes in the caffeine biosynthesis pathway, which were expanded and retained following this WGD. Nearly all these gene pairs were expressed in tea plants, implying the contribution of the WGD. This study shows that in addition to the role of the recent tandem gene duplication in the accumulation of tea flavor-related genes, the WGD may have been another main factor driving the evolution of tea flavor. |
format | Online Article Text |
id | pubmed-8325681 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-83256812021-08-19 An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) Wang, Ya Chen, Fei Ma, Yuanchun Zhang, Taikui Sun, Pengchuan Lan, Meifang Li, Fang Fang, Wanping Hortic Res Article Tea, coffee, and cocoa are the three most popular nonalcoholic beverages in the world and have extremely high economic and cultural value. The genomes of four tea plant varieties have recently been sequenced, but there is some debate regarding the characterization of a whole-genome duplication (WGD) event in tea plants. Whether the WGD in the tea plant is shared with other plants in order Ericales and how it contributed to tea plant evolution remained unanswered. Here we re-analyzed the tea plant genome and provided evidence that tea experienced only WGD event after the core-eudicot whole-genome triplication (WGT) event. This WGD was shared by the Polemonioids-Primuloids-Core Ericales (PPC) sections, encompassing at least 17 families in the order Ericales. In addition, our study identified eight pairs of duplicated genes in the catechins biosynthesis pathway, four pairs of duplicated genes in the theanine biosynthesis pathway, and one pair of genes in the caffeine biosynthesis pathway, which were expanded and retained following this WGD. Nearly all these gene pairs were expressed in tea plants, implying the contribution of the WGD. This study shows that in addition to the role of the recent tandem gene duplication in the accumulation of tea flavor-related genes, the WGD may have been another main factor driving the evolution of tea flavor. Nature Publishing Group UK 2021-08-01 /pmc/articles/PMC8325681/ /pubmed/34333548 http://dx.doi.org/10.1038/s41438-021-00613-z Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Wang, Ya Chen, Fei Ma, Yuanchun Zhang, Taikui Sun, Pengchuan Lan, Meifang Li, Fang Fang, Wanping An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) |
title | An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) |
title_full | An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) |
title_fullStr | An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) |
title_full_unstemmed | An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) |
title_short | An ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (Camellia sinensis) |
title_sort | ancient whole-genome duplication event and its contribution to flavor compounds in the tea plant (camellia sinensis) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8325681/ https://www.ncbi.nlm.nih.gov/pubmed/34333548 http://dx.doi.org/10.1038/s41438-021-00613-z |
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