Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities
•A combined metabolomics and proteomics study on 23 Chinese tea cultivars.•The manufacturing suitability of tea cultivar is related with both metabolites and proteins.•Enhanced amino acids biosynthesis and decreased flavanols biosynthesis in the GT cultivars.•Enhanced flavonoids biosynthesis and per...
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| Veröffentlicht in: | Food chemistry 2022-05, Vol.377, p.131976-131976, Article 131976 |
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| container_title | Food chemistry |
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| creator | Chen, Dan Sun, Zhen Gao, Jianjian Peng, Jiakun Wang, Zhe Zhao, Yanni Lin, Zhi Dai, Weidong |
| description | •A combined metabolomics and proteomics study on 23 Chinese tea cultivars.•The manufacturing suitability of tea cultivar is related with both metabolites and proteins.•Enhanced amino acids biosynthesis and decreased flavanols biosynthesis in the GT cultivars.•Enhanced flavonoids biosynthesis and peroxidases in the BT cultivars.•Terpenoids biosynthesis-related enzymes were higher in the OT cultivars.
Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined analysis revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanol-O-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding. |
| doi_str_mv | 10.1016/j.foodchem.2021.131976 |
| format | Article |
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Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined analysis revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanol-O-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2021.131976</identifier><identifier>PMID: 34979399</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Camellia sinensis ; China ; Manufacturing suitability ; Metabolic pathway ; Metabolomics ; Plant Leaves ; Proteomics ; Tea ; Tea cultivar</subject><ispartof>Food chemistry, 2022-05, Vol.377, p.131976-131976, Article 131976</ispartof><rights>2021 Elsevier Ltd</rights><rights>Copyright © 2021 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-8ead51212771ddd951c989927feeea56825264b435f1e130f0a022d4087a5d9e3</citedby><cites>FETCH-LOGICAL-c368t-8ead51212771ddd951c989927feeea56825264b435f1e130f0a022d4087a5d9e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814621029824$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34979399$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, Dan</creatorcontrib><creatorcontrib>Sun, Zhen</creatorcontrib><creatorcontrib>Gao, Jianjian</creatorcontrib><creatorcontrib>Peng, Jiakun</creatorcontrib><creatorcontrib>Wang, Zhe</creatorcontrib><creatorcontrib>Zhao, Yanni</creatorcontrib><creatorcontrib>Lin, Zhi</creatorcontrib><creatorcontrib>Dai, Weidong</creatorcontrib><title>Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•A combined metabolomics and proteomics study on 23 Chinese tea cultivars.•The manufacturing suitability of tea cultivar is related with both metabolites and proteins.•Enhanced amino acids biosynthesis and decreased flavanols biosynthesis in the GT cultivars.•Enhanced flavonoids biosynthesis and peroxidases in the BT cultivars.•Terpenoids biosynthesis-related enzymes were higher in the OT cultivars.
Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined analysis revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanol-O-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding.</description><subject>Camellia sinensis</subject><subject>China</subject><subject>Manufacturing suitability</subject><subject>Metabolic pathway</subject><subject>Metabolomics</subject><subject>Plant Leaves</subject><subject>Proteomics</subject><subject>Tea</subject><subject>Tea cultivar</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUU1v1DAQjRCIbgt_ofKxHBJsZ2PHN9CqfEhFXOBsee0xO6skXmxnK_4ivwpH6fbKaTye9958vKq6ZbRhlIn3x8aH4OwBxoZTzhrWMiXFi2rDetnWkkr-strQlvZ1z7biqrpO6Ugp5ZT1r6urdqukapXaVH-_QTb7MIQRbSI2jHucwJFHzAdyiiHDWijPMzpIxJApnGEgOGWIp1jIGcNEgif5AAv_FObJEYfeQ4TJLpQxTL_I7lCEE5AMhth5yHg2MZG7nRlhGNCQVMpTwkTKf_OcvVsnuchlMppp9sbmOWIRTTOW6XHAjJDeVK-8GRK8fYo31c9P9z92X-qH75-_7j4-1LYVfa57MK5jnHEpmXNOdcyqXikuPQCYTvS842K737adZ8Ba6qmhnLst7aXpnIL2prpbdctRfs-Qsh4x2bKFmSDMSXPBhKCt7ESBihVqY0gpgteniKOJfzSjevFRH_XFR734qFcfC_H2qce8H8E90y7GFcCHFQBl0zNC1Mnicm-HEWzWLuD_evwDvjy4Uw</recordid><startdate>20220530</startdate><enddate>20220530</enddate><creator>Chen, Dan</creator><creator>Sun, Zhen</creator><creator>Gao, Jianjian</creator><creator>Peng, Jiakun</creator><creator>Wang, Zhe</creator><creator>Zhao, Yanni</creator><creator>Lin, Zhi</creator><creator>Dai, Weidong</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20220530</creationdate><title>Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities</title><author>Chen, Dan ; Sun, Zhen ; Gao, Jianjian ; Peng, Jiakun ; Wang, Zhe ; Zhao, Yanni ; Lin, Zhi ; Dai, Weidong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-8ead51212771ddd951c989927feeea56825264b435f1e130f0a022d4087a5d9e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Camellia sinensis</topic><topic>China</topic><topic>Manufacturing suitability</topic><topic>Metabolic pathway</topic><topic>Metabolomics</topic><topic>Plant Leaves</topic><topic>Proteomics</topic><topic>Tea</topic><topic>Tea cultivar</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Dan</creatorcontrib><creatorcontrib>Sun, Zhen</creatorcontrib><creatorcontrib>Gao, Jianjian</creatorcontrib><creatorcontrib>Peng, Jiakun</creatorcontrib><creatorcontrib>Wang, Zhe</creatorcontrib><creatorcontrib>Zhao, Yanni</creatorcontrib><creatorcontrib>Lin, Zhi</creatorcontrib><creatorcontrib>Dai, Weidong</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Dan</au><au>Sun, Zhen</au><au>Gao, Jianjian</au><au>Peng, Jiakun</au><au>Wang, Zhe</au><au>Zhao, Yanni</au><au>Lin, Zhi</au><au>Dai, Weidong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-05-30</date><risdate>2022</risdate><volume>377</volume><spage>131976</spage><epage>131976</epage><pages>131976-131976</pages><artnum>131976</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•A combined metabolomics and proteomics study on 23 Chinese tea cultivars.•The manufacturing suitability of tea cultivar is related with both metabolites and proteins.•Enhanced amino acids biosynthesis and decreased flavanols biosynthesis in the GT cultivars.•Enhanced flavonoids biosynthesis and peroxidases in the BT cultivars.•Terpenoids biosynthesis-related enzymes were higher in the OT cultivars.
Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined analysis revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanol-O-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>34979399</pmid><doi>10.1016/j.foodchem.2021.131976</doi><tpages>1</tpages></addata></record> |
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| subjects | Camellia sinensis China Manufacturing suitability Metabolic pathway Metabolomics Plant Leaves Proteomics Tea Tea cultivar |
| title | Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities |
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