Effects of phosphorylation on CsTT12 transport function: A comparative phosphoproteomic analysis of flavonoid biosynthesis in tea plants (Camellia sinensis)

SUMMARY Monomeric flavan‐3‐ols and their oligomeric forms, proanthocyanidins (PAs), are closely related to the bitterness of tea beverages. Monomeric flavan‐3‐ols are characteristic flavor compounds in tea. Increasing the content of PAs and anthocyanins enhances the resistance of tea plants to patho...

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Veröffentlicht in:	The Plant journal : for cell and molecular biology 2024-12, Vol.120 (6), p.2420-2436
Hauptverfasser:	Wang, Na‐Na, Xiu, Ke‐Yan, Deng, Min, Liu, Qi‐Yun, Jin, Di‐Di, Zhao, Qiao‐Mei, Su, Huang‐Qiang, Qiu, Ting‐ting, Wang, Hai‐Yan, Liu, Ya‐Jun, Jiang, Xiao‐Lan, Xia, Tao, Gao, Li‐Ping
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Anthocyanins - metabolism Aroma compounds Beverages Biological Transport Biosynthesis Bitterness Camellia sinensis Camellia sinensis - genetics Camellia sinensis - metabolism Catechin Catechin - metabolism Dephosphorylation family flavan‐3‐ols, proanthocyanidins (PAs) flavonoid transport Flavonoids Flavonoids - metabolism Flavor compounds Gene expression Gene Expression Regulation, Plant Localization Membranes multidrug and toxic compound extrusion (MATE) transporters pathogens phosphoproteomics Phosphorylation Plant Proteins - genetics Plant Proteins - metabolism proanthocyanidins Proanthocyanidins - metabolism protein phosphorylation Protein transport Proteomics Sucrose Tea tea plants (Camellia sinensis) Vacuoles Vacuoles - metabolism
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