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A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis)
“Yinghong 9” is a widely cultivated large-leaf variety in South China, and the black tea made from it has a high aroma and strong sweet flavor. “Huangyu” is a light-sensitive tea variety with yellow leaves. It was cultivated from the bud-mutation of “Yinghong 9” and has a very low level of chlorophy...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8712721/ https://www.ncbi.nlm.nih.gov/pubmed/34970283 http://dx.doi.org/10.3389/fpls.2021.767724 |
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author | Mei, Xin Lin, Chuyuan Wan, Shihua Chen, Baoyi Wu, Hualing Zhang, Lingyun |
author_facet | Mei, Xin Lin, Chuyuan Wan, Shihua Chen, Baoyi Wu, Hualing Zhang, Lingyun |
author_sort | Mei, Xin |
collection | PubMed |
description | “Yinghong 9” is a widely cultivated large-leaf variety in South China, and the black tea made from it has a high aroma and strong sweet flavor. “Huangyu” is a light-sensitive tea variety with yellow leaves. It was cultivated from the bud-mutation of “Yinghong 9” and has a very low level of chlorophyll during young shoot development. Due to chlorophyll being involved in carbon fixation and assimilation, the changes in photosynthesis might potentially affect the accumulation of flavor metabolites, as well as the quality of “Huangyu” tea. Although “Huangyu” has a golden yellow color and high amino acid content, the mechanism underlying the formation of leaf color and drinking value remains unclear. The widely targeted metabolomics and GC-MS analysis were performed to reveal the differences of key metabolites in fresh and fermented leaves between “Yinghong 9” and “Huangyu.” The results showed that tea polyphenols, total chlorophyll, and carotenoids were more abundant in “Yinghong 9.” Targeted metabolomics analysis indicated that kaempferol-3-glycoside was more abundant in “Yinghong 9,” while “Huangyu” had a higher ratio of kaempferol-3-glucoside to kaempferol-3-galactoside. Compared with “Yinghong 9” fresh leaves, the contents of zeaxanthin and zeaxanthin palmitate were significantly higher in “Huangyu.” The contents of α-farnesene, β-cyclocitral, nerolidol, and trans-geranylacetone, which were from carotenoid degradation and involved in flowery-fruity-like flavor in “Huangyu” fermented leaves, were higher than those of “Yinghong 9.” Our results indicated that “Huangyu” was suitable for manufacturing non-fermented tea because of its yellow leaf and flowery-fruity-like compounds from carotenoid degradation. |
format | Online Article Text |
id | pubmed-8712721 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-87127212021-12-29 A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) Mei, Xin Lin, Chuyuan Wan, Shihua Chen, Baoyi Wu, Hualing Zhang, Lingyun Front Plant Sci Plant Science “Yinghong 9” is a widely cultivated large-leaf variety in South China, and the black tea made from it has a high aroma and strong sweet flavor. “Huangyu” is a light-sensitive tea variety with yellow leaves. It was cultivated from the bud-mutation of “Yinghong 9” and has a very low level of chlorophyll during young shoot development. Due to chlorophyll being involved in carbon fixation and assimilation, the changes in photosynthesis might potentially affect the accumulation of flavor metabolites, as well as the quality of “Huangyu” tea. Although “Huangyu” has a golden yellow color and high amino acid content, the mechanism underlying the formation of leaf color and drinking value remains unclear. The widely targeted metabolomics and GC-MS analysis were performed to reveal the differences of key metabolites in fresh and fermented leaves between “Yinghong 9” and “Huangyu.” The results showed that tea polyphenols, total chlorophyll, and carotenoids were more abundant in “Yinghong 9.” Targeted metabolomics analysis indicated that kaempferol-3-glycoside was more abundant in “Yinghong 9,” while “Huangyu” had a higher ratio of kaempferol-3-glucoside to kaempferol-3-galactoside. Compared with “Yinghong 9” fresh leaves, the contents of zeaxanthin and zeaxanthin palmitate were significantly higher in “Huangyu.” The contents of α-farnesene, β-cyclocitral, nerolidol, and trans-geranylacetone, which were from carotenoid degradation and involved in flowery-fruity-like flavor in “Huangyu” fermented leaves, were higher than those of “Yinghong 9.” Our results indicated that “Huangyu” was suitable for manufacturing non-fermented tea because of its yellow leaf and flowery-fruity-like compounds from carotenoid degradation. Frontiers Media S.A. 2021-12-14 /pmc/articles/PMC8712721/ /pubmed/34970283 http://dx.doi.org/10.3389/fpls.2021.767724 Text en Copyright © 2021 Mei, Lin, Wan, Chen, Wu and Zhang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Plant Science Mei, Xin Lin, Chuyuan Wan, Shihua Chen, Baoyi Wu, Hualing Zhang, Lingyun A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) |
title | A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) |
title_full | A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) |
title_fullStr | A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) |
title_full_unstemmed | A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) |
title_short | A Comparative Metabolomic Analysis Reveals Difference Manufacture Suitability in “Yinghong 9” and “Huangyu” Teas (Camellia sinensis) |
title_sort | comparative metabolomic analysis reveals difference manufacture suitability in “yinghong 9” and “huangyu” teas (camellia sinensis) |
topic | Plant Science |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8712721/ https://www.ncbi.nlm.nih.gov/pubmed/34970283 http://dx.doi.org/10.3389/fpls.2021.767724 |
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