Insights into the profiling changes of amino acid content in an albino mutant (Camellia sinensis cv. Huangshanbaicha) during the albinostic stage

Shen, Zhougao; He, Yan; Li, Yeyun; Yang, Ting; Xu, Xiaoniu; Jiang, Changjun

doi:10.1016/j.scienta.2019.108732

Cited by 12 publications

(7 citation statements)

References 34 publications

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“…Accumulated amino acids is a typical characteristic of albino tea leaves ( 14 ). Enhanced theanine synthesis and reduced amino acid transport are found in albino tea leaves ( 39 ). In this study, 18 amino acids were observed in tea flowers, including 15 proteinogenic amino acids and 3 non-protein amino acids (i.e., theanine, γ-aminobutyric acid, and ornithine) ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars

Gao

Han²,

et al. 2023

Front. Nutr.

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Albino tea cultivars are mutant tea plants with altered metabolisms. Current studies focus on the leaves while little is known about the flowers. To evaluate tea flowers from different albino cultivars, the chemical composition and anti-cholesterol activity of tea flowers from three albino cultivars (i.e., Baiye No.1, Huangjinya, and Yujinxiang) were compared. According to the results, tea flowers from Yujinxiang had more amino acids but less polyphenols than tea flowers from the other two albino cultivars. A reduced content of procyanidins and a high chakasaponins/floratheasaponins ratio were characteristics of tea flowers from Yujinxiang. In vitro anti-cholesterol activity assays revealed that tea flowers from Yujinxiang exhibited stronger activity in decreasing the micellar cholesterol solubility, but not in cholesterol esterase inhibition and bile salt binding. It was noteworthy that there were no specific differences on the chemical composition and anti-cholesterol activity between tea flowers from albino cultivars and from Jiukeng (a non-albino cultivar). These results increase our knowledges on tea flowers from different albino cultivars and help food manufacturers in the cultivar selection of tea flowers for use.

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Section: Resultsmentioning

confidence: 99%

Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars

Gao

Han²,

et al. 2023

Front. Nutr.

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“…[ 7 , 31 ]. In Changqing tea, the free amino acids in spring was 63–89 mg/g, which was higher than albino tea cultivars Xiaoxueya of 41 mg/g and Baiye 1 of 35 mg/g, Huangshanbaicha of 71 mg/g during the albinostic stage, as well as higher than green cultivars of Zhenong 113 of 30 mg/g [ 27 , 32 ]. The high amino acids give the tea an umami taste.…”

Section: Discussionmentioning

confidence: 99%

Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons

Qin

Song

et al. 2022

Foods

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The present study was aimed to elucidate the flavor formation mechanism of Changqing tea. High-performance liquid chromatography (HPLC) analysis showed that the total catechins of Changqing tea was 65–160 mg/g, with 16–34 mg/g non-galloyated catechins and 49–126 mg/g galloylated catechins. Tea polyphenols and free amino acids account for 286–312 mg/g and 35–89 mg/g, respectively. Transcriptome of Changqing tea during different seasons revealed 316, 130and 12 DEGs in comparisons of spring vs autumn, spring vs summer, and summer vs autumn, respectively. Compared to spring, the genes involved in flavonoid biosynthesis and bitter imparted amino acids were up-regulated in summer and autumn. Metabolome analysis was conducted by using HPLC-MS; the result indicated that umami and kokumi contributing amino acids were decreased in summer and autumn compared with spring. It could be concluded that the coordination of flavonoid biosynthesis and amino acids biosynthesis resulted in the special flavor of Changqing tea.

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“…The representative tea varieties with relatively large planting areas are temperature‐sensitive cultivars, including C. sinensis cv. “Anji Baicha” (“White leaf 1”) (Zeng et al., 2019), “Xiaoxueya” (Li et al., 2019), and “Huangshanbaicha” (Shen et al., 2020) from China, and light‐sensitive cultivars, including C. sinensis cv. “Huangjinya” (Li, Yang, et al., 2016), “Yujinxiang” (Xu et al., 2020), “Zhonghuang 1” (Wang et al., 2016) from China, and “Koganemidori” (Yamashita et al., 2021) from Japan.…”

Section: Special Tea Products Featuring Amino Acidsmentioning

confidence: 99%

Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

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The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O‐methylated catechin‐rich tea, γ‐aminobutyric acid‐rich tea, low‐caffeine tea, and selenium‐rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health‐promoting effects, improving flavor quality, and elucidating the interactions between functional components.

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Insights into the profiling changes of amino acid content in an albino mutant (Camellia sinensis cv. Huangshanbaicha) during the albinostic stage

Cited by 12 publications

References 34 publications

Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars

Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars

Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons

Special tea products featuring functional components: Health benefits and processing strategies

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