Compositional analysis of leaf cuticular membranes isolated from tea plants (Camellia sinensis L.)
► Tea cuticular membranes (CMs) of adaxial sides were heavy and rich in cutin, wax and polysaccharides. ► Tea CMs of abaxial sides were light and abundant in cutan. ► Yabukita had developed and heavy CMs while those of Samidori and Gokou were light. ► Epoxidized C18 monomer was rapidly deposited in...
Gespeichert in:
Veröffentlicht in: | Food chemistry 2013-05, Vol.138 (1), p.286-290 |
---|---|
Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | ► Tea cuticular membranes (CMs) of adaxial sides were heavy and rich in cutin, wax and polysaccharides. ► Tea CMs of abaxial sides were light and abundant in cutan. ► Yabukita had developed and heavy CMs while those of Samidori and Gokou were light. ► Epoxidized C18 monomer was rapidly deposited in CM at early leaf development. ► Tea leaves were highly adapted to maintain their CM under low light conditions.
Chemical constituents of cuticular membranes (CMs) isolated from three tea cultivars (Camellia sinensis (L.) O. Kuntze cvs. Yabukita, Samidori and Gokou) were compared. All CMs from the adaxial side of the leaves showed higher accumulation of wax, cutin and polysaccharide, while those from the abaxial side were abundant in cutan, showing the adaptation of the adaxial side to abiotic stresses, such as wind and rain, in contrast to the abaxial side, which provides defence against pathogens. Yabukita, a major tea cultivar in Japan, developed thick CMs while Samidori and Gokou, shade-cultivated tea cultivars, had lighter CMs, reflecting their thin and soft leaves. CMs rapidly accumulated 9,10-epoxy-18-hydroxyoctadecanoic acid at a very early stage of leaf development. Additionally, shade treatment did not influence cutin biosynthesis in CMs, reflecting high adaptation of tea leaves under low light levels. |
---|---|
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2012.10.116 |