Molecular regulation of anthocyanin discoloration under water stress and high solar irradiance in pluckable shoots of purple tea cultivar

Maritim, Tony Kipkoech; Korir, R.; Nyabundi, K. W.; Wachira, Francis N.; Kamunya, S. M.; Chalo, R.

doi:10.1007/s00425-021-03736-8

Cited by 13 publications

(11 citation statements)

References 61 publications

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“…Among these metabolites, only cyanidin-3-O-galactoside is the major anthocyanin composition in nearly all the studied purple tea varieties [77,78,80,[82][83][84][85]. Apart from cyanidin-3-O-galactoside, delphinidin-3-O-galactoside, cyanidin-3-O-glucoside, cyanidin-3-rutinoside, and delphinidin-3-O-glucoside are another four anthocyanin components in tea identified with the second highest frequency in various environments and different varieties (Figure 2) [81,83,84].…”

Section: Physiological Mechanisms Of Purple Leaf Coloration In Teamentioning

confidence: 95%

“…In purple varieties such as Zijuan [77], Zixin [78], and Wuyiqizhong18 [79], purple pigments accumulate in the young leaves and stems but not in mature tissues. In some ecologically dependent varieties, such as Longjing43 [80] and TRFK 306 [81], the biosyn- Multi-omics technologies have identified potential transcriptional factors involved in regulating the chlorophyll metabolism in chlorina tea plants [16,39,50,51]. Both transcriptome and translatome analyses reveal that ELONGATED HYPOCOTYL 5 (HY5) (Figure 1), a bZIP-type transcription factor (TF) involved in photomorphogenesis, is up-regulated in Xiangfeihuangye [39].…”

Section: Physiological Mechanisms Of Purple Leaf Coloration In Teamentioning

confidence: 99%

Section: Physiological Mechanisms Of Purple Leaf Coloration In Teamentioning

confidence: 99%

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Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea (Camellia sinensis) Plants

Fan,

Zhao,

Xiang

et al. 2024

Plants

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Tea is a popular beverage with characteristic functional and flavor qualities, known to be rich in bioactive metabolites such as tea polyphenols and theanine. Recently, tea varieties with variations in leaf color have been widely used in agriculture production due to their potential advantages in terms of tea quality. Numerous studies have used genome, transcriptome, metabolome, proteome, and lipidome methods to uncover the causes of leaf color variations and investigate their impacts on the accumulation of crucial bioactive metabolites in tea plants. Through a comprehensive review of various omics investigations, we note that decreased expression levels of critical genes in the biosynthesis of chlorophyll and carotenoids, activated chlorophyll degradation, and an impaired photosynthetic chain function are related to the chlorina phenotype in tea plants. For purple-leaf tea, increased expression levels of late biosynthetic genes in the flavonoid synthesis pathway and anthocyanin transport genes are the major and common causes of purple coloration. We have also summarized the influence of leaf color variation on amino acid, polyphenol, and lipid contents and put forward possible causes of these metabolic changes. Finally, this review further proposes the research demands in this field in the future.

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Section: Physiological Mechanisms Of Purple Leaf Coloration In Teamentioning

confidence: 95%

Section: Physiological Mechanisms Of Purple Leaf Coloration In Teamentioning

confidence: 99%

Section: Physiological Mechanisms Of Purple Leaf Coloration In Teamentioning

confidence: 99%

See 1 more Smart Citation

Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea (Camellia sinensis) Plants

Fan,

Zhao,

Xiang

et al. 2024

Plants

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“…For example, the levels of anthocyanins in summer are approximately four times higher than those in spring and autumn (Maritim, Masand, et al., 2021). Additionally, the anthocyanin levels in the rainy season are generally higher than those in the dry season (Maritim, Korir, et al., 2021). Furthermore, the anthocyanin contents in the first and second fresh tea leaves are three to six times higher than those in the fourth and fifth fresh tea leaves (Lv et al., 2015).…”

Section: Special Tea Products Featuring Tea Polyphenolsmentioning

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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“…Flavonoids, especially catechins, such as (–)-epigallocatechin-3-gallate (EGCG) and (–)-epigallocatechin (EGC), are important bioactive and flavorful substances in tea ( Kim et al 2014 ; Reygaert 2018 ; Davis and Running 2021 ). Interestingly, in many countries and regions, like China, India, Kenya, and Japan, there are some cultivars have red or purple tender shoots, such as “Zijuan” (ZJ), “Ziyan,” and “TRFK 306” ( Jiang et al 2013 ; Kerio et al 2013 ; Joshi et al 2015 ; Lai, Li et al 2016 ; Maritim, Korir et al 2021 ). They are color mutants of the tea plant with green shoot and can be inherited stably through asexual reproduction.…”

Section: Introductionmentioning

confidence: 99%

Multiomics analysis of the mechanisms behind flavonoid differences between purple and green tender shoots of Camellia sinensis var. assamica

Liu

Shi

Duan³

et al. 2022

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Flavonoids are rich in tea plants (Camellia sinensis), and responsible for the flavor and healthful benefits of tea beverage. The anthocyanin levels in the purple tender shoots are higher than in the general green leaves of tea plant, which provide special materials to search metabolic mechanisms of flavonoid enrichment in plant. In this work, flavonoid differences between purple and green shoots from tea cultivars ‘Zijuan’ (ZJ) and ‘Yunkang10’ (YK-10) were investigated through metabolomic analysis, and mechanisms for their difference were surveyed by comparative transcriptomic and proteomic analysis. Levels of 34 flavonoids were different between ZJ and YK-10 shoots. Among them, eight and six were marker metabolites in ZJ and YK-10, respectively. The differentially expressed genes (DEGs), proteins (DEPs) and different-level metabolites (DLMs) between ZJ and YK-10 were researched, respectively; and interactions including DEG-DLM, DEP-DLM, DEG-DEP and DEG-DEP-DLM were analyzed; the contents of 18 characteristic flavonoids in tea leaves and expressions of 34 flavonoid metabolic genes were measured to verify the omics results. Integrated above analyses, a proposed model of flavonoids biosynthesis in tea shoots were established. The differential expression of the leucoanthocyanidin reductase (LAR), anthocyanidin synthase (ANS), anthocyanidin reductase (ANR), UDPG-flavonoid glucosyltransferase (UGT) 75L12 and 94P1 at gene level, and the ANS, ANR and UGT78A15 at protein level, were closely associated with differences in flavonoids between ZJ and YK-10 shoot. Together, this study provides new information on the flavonoid accumulation mechanism in tea plant.

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Molecular regulation of anthocyanin discoloration under water stress and high solar irradiance in pluckable shoots of purple tea cultivar

Cited by 13 publications

References 61 publications

Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea (Camellia sinensis) Plants

Multi-Omics Research Accelerates the Clarification of the Formation Mechanism and the Influence of Leaf Color Variation in Tea (Camellia sinensis) Plants

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

Multiomics analysis of the mechanisms behind flavonoid differences between purple and green tender shoots of Camellia sinensis var. assamica

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