Proteomic analysis of “Oriental Beauty” oolong tea leaves with different degrees of leafhopper infestation

Abstract

RationaleOriental Beauty, a type of oolong tea native to Taiwan, is highly prized by connoisseurs for its unique fruity aroma and sweet taste. Leaves of Oriental Beauty vary in appearance, aroma, and taste, depending on the degree of tea green leafhopper (Jacobiasca formosana) infestation. In this study, the aim is to investigate the differential expression of proteins in leaves with low, medium, and high degrees of leafhopper infestation.MethodsProteomic techniques 2DE (two‐dimensional electrophoresis) and nanoscale liquid chromatography/tandem mass spectrometry (LC/MS/MS) were used to investigate the differential expression of proteins in tea leaves with different degrees of leafhopper infestation.ResultsA total of 89 proteins were found to exhibit significant differences in expression. In a gene ontology analysis, most of these proteins participated in biosynthesis, carbohydrate metabolism, transport, responses to stress, and amino acid metabolism.ConclusionsThese results indicated that the unique aroma and taste of the leaves might be influenced by their protein expression profiles, as well as related factors such as defensive responses to tea green leafhopper saliva.

Comparative Metabolomic Analysis Reveals the Differences in Nonvolatile and Volatile Metabolites and Their Quality Characteristics in Beauty Tea with Different Extents of Punctured Leaves by Tea Green Leafhopper

“…Flavones or flavonols and their glycosides are often bitter and astringent, which significantly affects the taste and color of tea liquor . A study found that the synthesis levels of caffeine synthase and chalcone flavonoid isomerase decreased with an increasing degree of leafhopper infestation, and the results were consistent with the conclusion that the higher the infestation degree was, the sweeter the taste of beauty tea. In this study, with the increase in the degree of puncturing, the taste of beauty tea changed from heavy and mellow to a mellow and sweet aftertaste and then to sweet and mellow, which was also consistent with our sensory evaluation results.…”

“…Tea green leafhoppers seriously affect the quality and yield of tea , and are the main pests that affect tea plants. However, the insects can induce metabolic changes within the plant leaf. , Different degrees of leafhopper puncturing produce different effects on the metabolic composition of tea, and a moderate degree of puncturing can cause tea to release a special flavor . Due to its unique quality characteristics, particularity for the fresh leaves, and high compatibility with the concept of ecological tea gardens, beauty tea, a “minority tea” among oolong tea, exhibits very large market prospects and development potential.…”

“…Thus, far, many reports have examined the changes in volatiles in fresh tea leaves induced by tea green leafhoppers , and there are a few reports on the relationship between the degree of leafhopper puncturing and tea quality . However, no study has observed the difference in metabolites in fresh leaves and dry beauty tea products with different degrees of leafhopper puncturing.…”

“…Thus, far, many reports have examined the changes in volatiles in fresh tea leaves induced by tea green leafhoppers 7,8 and there are a few reports on the relationship between the degree of leafhopper puncturing and tea quality. 6 However, no study has observed the difference in metabolites in fresh leaves and dry beauty tea products with different degrees of leafhopper puncturing. Therefore, in this study, fresh tea leaves from Camellia sinensis "Jinxuan" tea variety with different degrees of puncturing were used as raw materials to produce dry beauty tea according to specific processing technology (withering, tossing, fermentation, enzyme inactivation, softening, rolling, drying).…”

Comparative transcriptome and metabolome analyses revealed quality difference between beauty tea processed through indoor withering and outdoor solar withering

“…Beauty tea is the most heavily fermented oolong tea 1 . The fresh leaves of tea trees infested by tea green leafhoppers are manufactrured into dry tea by using a special processing technique, forming a unique fruity and honey‐flavored beauty tea that is deeply loved by consumers 2,3 . The processing of beauty tea involves withering or sunning, shaking and cooling, fermentation, panning, softening, rolling, and drying.…”