Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

Yang, Ziyin; Kobayashi, Eiji; Katsuno, Tsuyoshi; Asanuma, Toshimichi; Fujimori, Tamaki; Ishikawa, Takamasa; Tomomura, Miho; Mochizuki, Kiyofumi; Takaya, Watase; Nakamura, Yoriyuki; Watanabe, Naoharu

doi:10.1016/j.foodchem.2012.07.066

Cited by 118 publications

(85 citation statements)

References 28 publications

(28 reference statements)

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“…For example, Yang et al (2012) found a marked increase of phenolic acids in shaded tea leaves while there were more phenylpropanoids/benzenoids and lower catechins in etiolated tea leaves. These results suggest that there might be competition for substrates between upstream and down-stream branches of the phenylpropanoid pathway in tea plants under different light intensity (Fig 4) [30], [39]. Yang et al (2012) suggested that metabolism from phenylalanine/cinnamate to phenylpropanoids/benzenoids contributes to produce electrons for reduction- oxidation reactions in secondary metabolic pathways by recycling NADPH (NADH) and NADP + (NAD + ).…”

Section: Resultsmentioning

confidence: 96%

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Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

et al. 2014

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To investigate the effect of light intensity and temperature on the biosynthesis and accumulation of quality-related metabolites, field grown tea plants were shaded by Black Net and Nano-insulating Film (with additional 2–4°C cooling effect) with un-shaded plants as a control. Young shoots were subjected to UPLC-Q-TOF MS followed by multivariate statistical analysis. Most flavonoid metabolites (mainly flavan-3-ols, flavonols and their glycosides) decreased significantly in the shading treatments, while the contents of chlorophyll, β-carotene, neoxanthin and free amino acids, caffeine, benzoic acid derivatives and phenylpropanoids increased. Comparison between two shading treatments indicated that the lower temperature under Nano shading decreased flavonols and their glycosides but increased accumulation of flavan-3-ols and proanthocyanidins. The comparison also showed a greater effect of temperature on galloylation of catechins than light intensity. Taken together, there might be competition for substrates between the up- and down-stream branches of the phenylpropanoid/flavonoid pathway, which was influenced by light intensity and temperature.

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Section: Resultsmentioning

confidence: 96%

“…Increased contents of amino acids under shading treatments have been explained as being the result of degradation of protein induced by leaf senescence [30]. Since theanine is not incorporated into protein, its increase under shading treatments might be due to an increase in N assimilation and reduced catabolism [31].…”

Section: Resultsmentioning

confidence: 99%

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

et al. 2014

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“…Interestingly, re-etiolation provides adequate conditions for the production of white asparagus, chicory or seakale [30]. In tea leaves, the re-etiolation increases the content of volatiles (aroma), especially volatile phenylpropanoids/benzenoids and several amino acids, including L-phenylalanine [31], suggesting the activation of a plastid-located shikimate pathway [32].…”

Section: (B) Chloroplast Differentiation and De-differentiationmentioning

confidence: 99%

Photosynthesis under artificial light: the shift in primary and secondary metabolism

Darkó

Heydarizadeh

Schoefs

et al. 2014

Phil. Trans. R. Soc. B

340

208

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Providing an adequate quantity and quality of food for the escalating human population under changing climatic conditions is currently a great challenge. In outdoor cultures, sunlight provides energy (through photosynthesis) for photosynthetic organisms. They also use light quality to sense and respond to their environment. To increase the production capacity, controlled growing systems using artificial lighting have been taken into consideration. Recent development of light-emitting diode (LED) technologies presents an enormous potential for improving plant growth and making systems more sustainable. This review uses selected examples to show how LED can mimic natural light to ensure the growth and development of photosynthetic organisms, and how changes in intensity and wavelength can manipulate the plant metabolism with the aim to produce functionalized foods.

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“…The aroma of tea is a complex mixture of terpenes, aldehydes, ketones, pyrazines and aromatic alcohols. In black teas, most of volatile flavour compounds are generated during manufacture and have been studied in depth (Yang et al, 2012). Aroma is dependent on the availability of precursors present in tea shoots, process conditions during tea manufacture for their formation and liberation, and retention of these compounds in the product (Rawat & Gulati, 2008).…”

Section: Introductionmentioning

confidence: 99%

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

2015

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Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

Cited by 118 publications

References 28 publications

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

Metabolomic Analysis Using Ultra-Performance Liquid Chromatography-Quadrupole-Time of Flight Mass Spectrometry (UPLC-Q-TOF MS) Uncovers the Effects of Light Intensity and Temperature under Shading Treatments on the Metabolites in Tea

Photosynthesis under artificial light: the shift in primary and secondary metabolism

Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

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