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对转录组和代谢组进行的比较分析显示,通过室内枯处理的美容茶和室外太阳枯处理的美容茶之间的质量差异很大

Fengjiao Ding¹, Yunzhi Zhang¹, Jinlong Lin¹

¹College of Horticulture, Fujian Agriculture and Forestry University/Fujian University Key Laboratory of Tea Science, Fuzhou, China.

Journal of the science of food and agriculture

|September 24, 2023

概括

不同的茶叶枯燥方法通过改变基因和代谢物概况,显著影响美容茶的质量. 室内18小时的自然枯导致比室外6小时的太阳能枯更明显的变化,影响了风味的发展.

科学领域:

农业科学农业科学
植物生物化学植物生物化学
食品化学食品化学

背景情况:

枯是美容茶加工的关键第一步.
关于不同枯方法如何影响美容茶的质量及其潜在机制的研究有限.

研究的目的:

调查室内自然枯 (IWT) 和室外太阳枯 (OWT) 对美容茶质量的影响.
确定与这些变化相关的关键差异表达基因 (DEGs) 和差异代谢物 (DMs).
阐明影响茶叶在枯过程中形成茶叶风味的调节机制.

主要方法:

新鲜茶叶 (FT) 与18小时室内自然枯 (IWT-18) 和6小时室外太阳枯 (OWT-6) 后的叶子进行比较.
使用转录和代谢学方法分析差异表达基因 (DEGs) 和差异代谢产物 (DMs).
同表达网络分析以确定丰富的途径 (烯胺,黄胺,ABC载体).
最终茶叶产品的感官评估.

主要成果:

IWT-18和OWT-6分别发现了17,282个和13,984个DEG,以及267个和154个DM.
烯胺和黄胺路径显示出显著的丰富,与氨酸积累和改变β-葡萄糖体表达.
在FT与IWT-18比在FT与OWT-6相比,theaflavin类型的proanthocyanidins在FT与IWT-18中积累的更多.
这两种方法都影响了通过ABC载体的氨基酸积累,IWT影响了ABCC,OWT影响了ABCG家族.
由于更彻底的物质转化,IWT-18茶的质量被评为略高于OWT-6茶.

结论:

美容茶中蜂蜜风味的形成与DEG和DM在烯胺,黄胺和ABC输送通路中的形成密切相关.
这项研究提供了重要的数据,支持了解美容茶加工过程中质量形成机制.
这些发现为优化美容茶的生产提供了理论支持,通过受控的枯技术.

关键词:

美容茶茶叶美容茶茶叶在室内自然枯.户外太阳能枯的情况质量质量质量质量质量质量.翻译学翻译学翻译学翻译学广泛针对的代谢组学.

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