Multiple-genotypes transcriptional analysis revealed candidates genes and nucleotide variants for improvement of quality characteristics in tea (Camellia sinensis (L.) O. Kuntze)

Genome-wide identification and characterization of functionally relevant microsatellite markers from transcription factor genes of Tea (Camellia sinensis (L.) O. Kuntze)

“…Being bias towards expansion than contraction, SSRs are considered as an important turning knob of evolution, and genome level structural and functional variability. Tea, a widely consumed non-alcoholic beverage produced in more than 60 countries have recorded increasing trend in production and consumption, ensuring higher return to farmers 7 , 8 . Multiple desirable attributes and key regulatory role of transcription factors, SSR markers derived from TFs can be potentially utilized for trait dissection and implementation of marker-assisted breeding in tea 5 .…”

“…Tea ( Camellia sinensis (L) O. Kuntze), due to its ability to accumulate about 700 medicinally important bioactive ingredient including phenolic (18–36%), amino acid (1–4%) and volatile compounds (0.03%), is one of the most popular non-alcoholic beverage, worldwide 7 , 8 . Being second largest global producer and custodian of highly heterogeneous germplasm resources with unique flavour, aroma and taste, “The Indian Hybrid Tea” is witness of successful commercial cultivation of tea in many developing countries including Kenya and Sri Lanka 9 – 11 .…”

Transcriptional Comparison of New Hybrid Progenies and Clone-Cultivars of Tea (Camellia sinensis L.) Associated to Catechins Content

“…Highly expressed structural genes involved in flavonoid biosynthesis were identified in analyzed samples, chalcone synthase (CHS), flavonoid 3′,5′-hydroxylase (F35H), anthocyanidin synthase (ANS), anthocyanidin reductase (ANR), caffeoyl-CoA O-methyltransferase (CCoAOMT), leucoanthocyanidin dioxygenase (LDOX), spermidine hydroxycinnamoyl transferase (SHT), cinnamate-4-hydroxylase (C4H), UDP glycosyltransferase (UGT), flavonol synthase (FLS), and leucoanthocyanidin reductase (LAR) ( Figure 7 b). PAL, 4CL, CHS, CHI/CFI, F′3H, F3′5′H, ANS, and LAR genes are involved in the flavonoid pathway and showed a significant positive correlation with catechin content in tea; those genes with UGT may be associated with the modification and stabilization of these metabolites hence their abundance for enhancing flavor-related attributes in tea cultivars [ 2 ]. LAR, ANS, and ANR are downstream enzymes in the flavonoid biosynthetic pathway, which play key roles in determining individual catechins [ 22 ].…”

“…Oxylipins, including jasmonic acid (JA) and volatiles, are important for signaling in plants, and these are formed by the lipoxygenase (LOX) enzyme family [ 26 ]. β-glucosidases, ADH, and LOX are associated with the biosynthesis of aroma and flavor-forming compounds [ 2 ].…”

“…Global statistics indicate that approximately five million tons of tea leaves are harvested annually, and more than two billion cups are consumed daily [ 1 ]. Tea quality is a complex characteristic that exhibits tremendous genetic variability due to the accumulation of an array of secondary metabolites [ 2 ]. Due to awareness and multiple health benefits of tea, quality remains a key target for its genetic improvement [ 3 , 4 ].…”