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Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis

Pea-tea intercropping is an excellent cultivation method that can improve tea quality. However, the underlying mechanism is still unclear. The present study was aimed at elucidating the mechanism of the effect of pea-tea intercropping on tea quality through a high-throughput method. Transcriptome an...

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Autores principales: Ma, Qingping, Song, Laichao, Niu, Zhanhai, Qiu, Ziyuan, Sun, Haiwei, Ren, Zhihong, Wu, Huanhuan, Wang, Yu, Mei, Huiling, Li, Xinghui, Ding, Zhaotang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689014/
https://www.ncbi.nlm.nih.gov/pubmed/36429338
http://dx.doi.org/10.3390/foods11223746
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author Ma, Qingping
Song, Laichao
Niu, Zhanhai
Qiu, Ziyuan
Sun, Haiwei
Ren, Zhihong
Wu, Huanhuan
Wang, Yu
Mei, Huiling
Li, Xinghui
Ding, Zhaotang
author_facet Ma, Qingping
Song, Laichao
Niu, Zhanhai
Qiu, Ziyuan
Sun, Haiwei
Ren, Zhihong
Wu, Huanhuan
Wang, Yu
Mei, Huiling
Li, Xinghui
Ding, Zhaotang
author_sort Ma, Qingping
collection PubMed
description Pea-tea intercropping is an excellent cultivation method that can improve tea quality. However, the underlying mechanism is still unclear. The present study was aimed at elucidating the mechanism of the effect of pea-tea intercropping on tea quality through a high-throughput method. Transcriptome and metabolome analyses were conducted to identify the changes in gene expression and metabolites changes intercropping, respectively. In addition, the amino acids and catechins were detected using the LC-MS method and quantified absolutely. The results showed that total polyphenols and catechins decreased but amino acids increased in pea intercropped tea shoots. Correspondingly, genes related to amino acid metabolism and flavonoid biosynthesis were differentially expressed. For amino acid metabolism, 11 differentially expressed genes were identified, including 5 upregulated and 6 downregulated genes. Meanwhile, three genes involved in carbohydrate transport and metabolism were upregulated in pea intercropped tea plants. These genes were also involved in amino acid metabolism. For flavonoid biosynthesis, two downregulated genes were identified, which were the flavonol synthase and anthocyanidin synthase genes and followed a similar pattern to changes in catechins and polyphenols. These advances have opened new horizons for understanding the biochemical mechanisms of amino acids and flavonoids in improving tea quality in the pea-tea intercropping cultivation model.
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spelling pubmed-96890142022-11-25 Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis Ma, Qingping Song, Laichao Niu, Zhanhai Qiu, Ziyuan Sun, Haiwei Ren, Zhihong Wu, Huanhuan Wang, Yu Mei, Huiling Li, Xinghui Ding, Zhaotang Foods Article Pea-tea intercropping is an excellent cultivation method that can improve tea quality. However, the underlying mechanism is still unclear. The present study was aimed at elucidating the mechanism of the effect of pea-tea intercropping on tea quality through a high-throughput method. Transcriptome and metabolome analyses were conducted to identify the changes in gene expression and metabolites changes intercropping, respectively. In addition, the amino acids and catechins were detected using the LC-MS method and quantified absolutely. The results showed that total polyphenols and catechins decreased but amino acids increased in pea intercropped tea shoots. Correspondingly, genes related to amino acid metabolism and flavonoid biosynthesis were differentially expressed. For amino acid metabolism, 11 differentially expressed genes were identified, including 5 upregulated and 6 downregulated genes. Meanwhile, three genes involved in carbohydrate transport and metabolism were upregulated in pea intercropped tea plants. These genes were also involved in amino acid metabolism. For flavonoid biosynthesis, two downregulated genes were identified, which were the flavonol synthase and anthocyanidin synthase genes and followed a similar pattern to changes in catechins and polyphenols. These advances have opened new horizons for understanding the biochemical mechanisms of amino acids and flavonoids in improving tea quality in the pea-tea intercropping cultivation model. MDPI 2022-11-21 /pmc/articles/PMC9689014/ /pubmed/36429338 http://dx.doi.org/10.3390/foods11223746 Text en © 2022 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
Ma, Qingping
Song, Laichao
Niu, Zhanhai
Qiu, Ziyuan
Sun, Haiwei
Ren, Zhihong
Wu, Huanhuan
Wang, Yu
Mei, Huiling
Li, Xinghui
Ding, Zhaotang
Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
title Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
title_full Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
title_fullStr Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
title_full_unstemmed Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
title_short Pea-Tea Intercropping Improves Tea Quality through Regulating Amino Acid Metabolism and Flavonoid Biosynthesis
title_sort pea-tea intercropping improves tea quality through regulating amino acid metabolism and flavonoid biosynthesis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689014/
https://www.ncbi.nlm.nih.gov/pubmed/36429338
http://dx.doi.org/10.3390/foods11223746
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