Cells
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2024
·Vol. 13
·期 21
·1768
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IF 5.1
Yijie Dong,Xing Wang,Guang-Da Feng,Qing Yao,Honghui Zhu
Background: Tea plants (Camellia sinensis) are widely cultivated cash crops. However, fungal diseases lead to significant reductions in both the yield and quality of tea. Therefore, searching for economical, eco-friendly, and efficient biological control measures is crucial for protecting tea plants from pathogenic fungi. Methods: The confrontation assays were performed to identify the antagonistic bacteria against tea pathogenic fungi and evaluate the antifungal activity of these bacteria. Results: Here, three tea pathogenic fungi were identified:Colletotrichum siamenseHT-1,Diaporthe phaseolorumHT-3, andFusarium fujikuroiHT-4. Notably,D. phaseolorumwas the first to be reported in tea plants in China. Some tea pathogenic fungi showed a high relative abundance, suggesting a potential disease risk in tea plantations. Strain GS2Y, isolated from tea rhizosphere soil, exhibited strong antifungal activity against tea pathogenic fungi and represented a novel species within the genusBurkholderia, designated asBurkholderia theae. GS2Y could directly inhibit tea pathogenic fungi by disrupting the cellular structures and protect tea plants from fungal diseases caused byC. siamenseHT-1 andD. phaseolorumHT-3. Conclusions:B. theaeGS2Y might function as a potentially valuable resource for biocontrol agents, laying the foundation for the development of strategies to manage fungal diseases in tea plants.
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Si-Rui Li,Zi Yang,Na Song,Jia-Yi Li,Yu-Xing Zhang,Hao Li,Peng Zhang,Yu-Lan Song,Yu Sun,Kun Qian,Da-Wei Zhang,Guan-Hu Bao
Co-fermentation significantly improves vine tea flavor, reducing bitterness and enhancing sweet aroma. • Two new theaflavin analogues were discovered and structurally characterized. • These new compounds and the co-fermented product exhibit potent antioxidant and α -glucosidase inhibitory activities. • A balanced co-fermentation approach achieves both enhanced flavor and retained bioactivity in vine tea. This study developed a co-fermentation strategy to process the leaves of Ampelopsis grossedentata (vine tea) and Camellia sinensis (tea), which significantly improved the sensory quality of fermented vine tea by reducing its bitterness while enhancing sweet aroma. Untargeted metabolomics and GC–MS revealed significant metabolic changes, discovering two novel theaflavin analogues, dihydromyriflavin ( 1 ) and dihydromyriflavin-3′-gallate ( 2 ), (0.48 and 0.53 mg/g in co-fermented-vine-black tea (CVBT), respectively), formed via enzymatic oxidation. Compound 2 and the CVBT extract exhibited strong antioxidant (SC 50 = 42.91 μM and 227.05 μg/mL, respectively) and α -glucosidase inhibitory (IC 50 = 2.86 μM and 19.86 μg/mL, respectively) activities. Molecular docking confirms that 1 and 2 bind strongly (binding energies = −10.1 and − 10.9 kcal/mol) to α -glucosidase active sites. This work provides a foundation for developing high-value fermented tea products from underutilized resources and highlights the potential of co-fermentation to generate novel bioactive natural products. Download: Download high-res image (239KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Xue Wang,Hongxia Liu,Yingying Liu,Danyang Zhang,Lei Zhu,Guoqing Wang,Hongping Chen,Yunfeng Chai
Tea ( Camellia sinensis ) is rich in purine alkaloids, particularly caffeine, yet other alkaloids have garnered less attention. In this study, a pair of stereoisomers cis - and trans -cinnamoylagmatines, alkaloids with a guanidine skeleton, have been identified in tea. Their structures were characterized using ultra-high-performance liquid chromatography/Q-Exactive orbitrap mass spectrometry and were confirmed by comparison with authentic reference standards obtained through organic synthesis. The total contents of cis- and trans- cinnamoylagmatines in various made teas with different fermentation degree and fresh leaves of different tea plant varieties were quantified to be from 1.76 ± 0.024 to 111.74 ± 11.30 mg kg −1 . In the α-glucosidase activity assay, trans -cinnamoylagmatine demonstrated superior inhibitory efficiency (IC 50 : 0.288 ± 0.011 mg mL −1 ) compared to the widely used diabetes medication acarbose. This study sheds light on the presence of natural guanidine alkaloids in tea and their potential role in reducing the risk of diabetes.
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PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2022
·
IF 5.437
Dahe Qiao,Mengsha Tang,Ling Jin,Xiaozeng Mi,Hongrong Chen,Junyan Zhu,Shengrui Liu,Chaoling Wei
Monoterpenes and sesquiterpenes are the most abundant volatiles in tea plants and have dual functions in aroma quality formation and defense responses in tea plants. Terpene synthases (TPS) are the key enzymes for the synthesis of terpenes in plants; however, the functions of most of them in tea plants are still unknown. In this study, six putative terpene biosynthesis gene clusters were identified from the tea plant genome. Then we cloned three new TPS-b subfamily genes, CsTPS08 , CsTPS10 and CsTPS58 . In vitro enzyme assays showed that CsTPS08 and CsTPS58 are two multiple-product terpene synthases, with the former synthesizing linalool as the main product, and β-myrcene, α-phellandrene, α-terpinolene, D-limonene, cis-β-ocimene, trans-β-ocimene and (4E,6Z)-allo-ocimene as minor products are also detected, while the latter catalyzing the formation of α-pinene and D-limonene using GPP as the substrate. No product of CsTPS10 was detected in the prokaryotic expression system , but geraniol production was detected when transiently expressed in tobacco leaves. CsTPS08 and CsTPS10 are two functional members of a monoterpene synthase gene cluster, which were significantly induced during both Ectropis oblique feeding and fresh leaf spreading treatments, suggesting that they have dual functions involved in tea plant pest defense and tea aroma quality regulation. In addition, the differences in their expression levels in different tea plant cultivars provide a possibility for the subsequent screening of tea plant resources with a specific aroma flavor. Our results deepen the understanding of terpenoid synthesis in tea plants.
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INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2020
·Vol. 21
·期 5
·1828
·
IF 4.556
Songbo Lin,Yanan Dong,Xiwang Li,Yuxian Xing,Miaomiao Liu,Xiaoling Sun
Jasmonates (JAs), the group of lipid-derived hormones, were found to control the defense responses in a myriad of plants. Meaningfully, the macrolactones of 12-hydroxy jasmonate isoleucine (12OH-JA-Ile) were reported to induce the defensive response of wild tobacco. However, little to nothing has been known about the elicitation effect of JA-Ile-macrolactones on woody plants to harmful organisms, let alone its underlying mechanisms. Here, we first optimized the synthetic routine using mild toxic reagent isobutyl chloroformate instead of ethyl chloroformate for conjugation, and we used acetonitrile (MeCN) instead of ethyl alcohol for the better dissolution ofp-toluenesulfonic acid (p-TsOH) to gain JA-Ile-macrolactones. JA-Ile-macrolactone5b-treated tea plants significantly inhibited the larvae weight gain ofEctropis obliqualarvae and the lesions caused byColletotrichum camelliae. Furthermore, the expression level ofCsOPR3was significantly upregulated in5b-treated leaves. Meanwhile,5breduced the accumulation of eriodictyol 7-O-glucuronide (EDG) in tea plants, which was confirmed to promote the growth rate ofE. obliqualarvae by artificial diet assay. In conclusion, our study proved that the exogenous application of5bcould induce the tea plant resistance both to herbivoreE. obliquaand pathogenC. camelliae, and EDG was identified as one of the secondary metabolites that could influence the growth rate ofE. obliqua, but it did not directly influence the infection ofC. camelliaein vitro. Further research should be carried out to clarify the mechanism through which5binduces tea plant resistance toC. camelliae.Keywords:JA-Ile-macrolactone;induced resistance;Camellia sinensis;Ectropis obliqua;Colletotrichum camelliae
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PLANT CELL TISSUE AND ORGAN CULTURE
·
2023
·
IF 3
Zhang Ting,Zhao Yichen
Tea plant ( Camellia sinensis (L.) O. Kuntze) is an important woody economic crop that has been cultivated worldwide. Adversity stress acts as a significant factor affecting the growth and development of tea plants. Brassinazole-resistant (BZR) family protein is an essential factor in regulating plant stress resistance and plays a key role in cold stress response, heat, drought and salt resistances. In this study, the promoter region upstream of CsBZR1-2 was cloned. The promoter sequence and its 5′-end truncated segment were inserted upstream of β-glucuronidase ( GUS ) gene in the pCambia1391Z plasmid. Stably expressed transgenic tobacco lines were obtained by Agrobacterium tumefaciens -mediated genetic transformation. The results showed that except for promoter lacking the core element, both full-length and truncated promoters could initiate the expression of GUS , but the level of expression was affected by the degree of deletion at the 5′-end. The core region of the promoter was in a 311 bp region including the transcription start site (TSS). In addition, the regulatory mechanism of the promoter was explored. It was found that the genes regulated by the promoter were responsive to stress such as cis-acting elements (MeJA, ABRE and LTR), BR and light. This paper provides a theoretical basis to further explore the regulatory mode of the promoter and to achieve efficient gene expression.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Yinyin Liao,Zhenming Yu,Xiaoyu Liu,Lanting Zeng,Sihua Cheng,Jianlong Li,Jinchi Tang,Ziyin Yang
Insect attack is known to induce a high accumulation of volatile metabolites in tea (Camellia sinensis). However, little information is available concerning the effect of insect attack on tea quality-related nonvolatile specialized metabolites. This study aimed to investigate the formation of characteristic nonvolatile specialized metabolites in tea leaves in response to attack by major tea insects, namely, tea green leafhoppers and tea geometrids, and determine the possible involvement of phytohormones in metabolite formation resulting from insect attack. Both tea green leafhopper and tea geometrid attacks increased the jasmonic acid and salicylic acid contents. The abscisic acid content was only increased under tea green leafhopper attack, perhaps due to special continuous piercing–sucking wounding. Tea green leafhopper attack induced the formation of theaflavins from catechins under the action of polyphenol oxidase, while tea geometrid attack increased the l-theanine content. Exogenous phytohormone treatments can affect the caffeine and catechin contents. These results will help to determine the influence of major tea pest insects on important tea quality-related metabolites and enhance understanding of the relationship of phytohormones and quality-related nonvolatile metabolite formation in tea exposed to tea pest insect attacks.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2017
·
IF 3.154
Sihua Cheng,Xiumin Fu,Xiaoqin Wang,Yinyin Liao,Lanting Zeng,Fang Dong,Ziyin Yang
Tea (Camellia sinensis) is the most widely consumed beverage aside from water. The flavor of tea is conferred by certain metabolites, especially l-theanine, in C. sinensis. To determine why more l-theanine accumulates in C. sinensis than in other plants, we compare l-theanine contents between C. sinensis and other plant species (Camellia nitidissima, Camellia japonica, Zea mays, Arabidopsis thaliana, and Solanum lycopersicum) and use a stable isotope labeling approach to elucidate its biosynthetic route. We quantify relevant intermediates and metabolites by mass spectrometry. l-Glutamic acid, a precursor of l-theanine, is present in most plants, while ethylamine, another precursor of l-theanine, specifically accumulates in Camellia species, especially C. sinensis. Most plants contain the enzyme/gene catalyzing the conversion of ethylamine and l-glutamic acid to l-theanine. After supplementation with [2H5]ethylamine, all the plants produce [2H5]l-theanine, which suggests that ethylamine availability is the reason for the difference in l-theanine accumulation between C. sinensis and other plants.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhenxing Wang,Tingyang He,Yue Fang,Zengquan Lan,Benying Liu,Kin Weng Kong,Jian Sun,Xiahong He
This study systematically examined the effects of processing techniques on the flavor profiles and functional attributes of tea derived from fresh leaves ( Camellia sinensis ) of identical origin. Pu-erh raw tea (PRT), white tea (WT), and black tea (BT) were produced through distinct processing protocols (non-fermented, lightly fermented, and fully fermented, respectively). Antioxidant activity and sensory characteristics were evaluated alongside comprehensive metabolomic analyses using GC-IMS, GC–MS, and UHPLC-QTOF-MS. PRT exhibited superior antioxidant capacity with pronounced bitterness and astringency, whereas WT displayed fruity-sweet notes and BT demonstrated a mellow profile linked to fermentation. Metabolomic profiling identified six discriminative biomarkers and two pivotal compounds differentiating tea types, alongside six key metabolic pathways (e.g., secondary metabolite biosynthesis) driving compositional variations. These findings elucidate processing-induced biochemical transformations, offering insights for quality optimization and consumer-oriented tea selection.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Meng Tao,Shanshan Wang,Sixu Li,Anan Xu,Zhen Tu,Yanyan Cao,Zhengquan Liu
Roasting significantly affects heterocyclic compound formation in tea. This study investigated and identified 9 rarely reported alkyloxazoles in tea infusion using SPME and SPE. Their concentrations increased with roasting temperature and time ranging from trace levels of a few μg/L to several tens of μg/L. Among these, 2,4,5-trimethyloxazole exhibited the highest concentration, reaching approximately 20 μg/L. Roasted tea leaves contained more alkyloxazoles than stems, particularly 2,4,5-trimethyl- and 4,5-dimethyloxazole. These compounds were widely detected in roasted teas. OAV analysis and addition tests confirmed the aroma contributions of 2,4,5-trimethyl-, 4,5-dimethyl-2-ethyl-, and 4,5-dimethyl-2-isopropyloxazole. Model reactions indicated their formation involved minor amino acids like glycine, alanine, threonine, valine, and leucine, while theanine played a minimal role. The findings expanded the chemical understanding of aroma compounds in tea, offering valuable insights into the complexity of roasted tea aroma and providing a theoretical foundation for optimizing aroma quality of roasted teas.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2020
·
IF 4.192
Jingming Wang,Bin Wu,Na Zhang,Mingyue Zhao,Tingting Jing,Yi Wu,YunQing Hu,Feng Yu,Xiaochun Wan,Wilfried Schwab,Chuankui Song
β-Ionone is a carotenoid-derived flavor and fragrance compound with a complex fruity and woody scent, known for its violet aroma. Due to the low odor threshold, β-ionone dramatically affects the aroma and quality of tea. Previous studies have shown that β-ionone increases during tea withering; however, its formation and regulation during the withering process are far from being understood. As dehydration is the most important stress during the withering of the tea leaves, we isolated a dehydration-induced gene belonging to the subfamily of carotenoid cleavage dioxygenases called carotenoid cleavage dioxygenase 1a (CsCCD1a) from Camellia sinensis and expressed it in Escherichia coli. The recombinant protein could generate volatile β-ionone and pseudoionone from carotenoids. CsCCD1a was induced by dehydration stress, and its expression was related to the β-ionone accumulation during tea withering. Overall, this study elucidated that CsCCD1a catalyzes the formation of β-ionone in C. sinensis and enhanced the understanding of the β-ionone formation under multiple stresses during the processing of tea.
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Scientific Reports
·
2015
·Vol. 5
·期 1
·1-15
·
IF 5.578
Jiang Xiaolan,Liu Yajun,Wu Yahui,Tan Huarong,Meng Fei,Wang Yun sheng,Li Mingzhuo,Zhao Lei,Liu Li,Qian Yumei,Gao Liping,Xia Tao
In the present study, proanthocyanidins were qualitatively and quantitatively identified using hydrolysis and thiolysis assays, NP-HPLC, HPLC-ESI-MS, MALDI-TOF-MS, 1 H-NMR and 13 C-NMR techniques in different organs of tea plants. The results showed that in leaves, the tri-hydroxyl, cis - and galloylated flavan-3-ols were the main monomeric catechins units and (epi)catechin was found to be the major unit of polymeric flavan-3-ols when the degree of polymerization was greater than five. In roots, the PAs were found to be abundant and epicatechin formed the predominant extension unit of oligomeric and polymeric PAs. In order to understand the mechanism of proanthocyanidins polymerization, auto-condensation of the flavan-3-ols was investigated. The results showed that the same trimers ( m/z 865) were detected in the extracts of tea plants and in the non-enzymatic in vitro assay, in weak acid as well as weak alkaline solutions at room temperature, when the substrates used were either procyanidin B2 and monomeric flavan-3-ols (epicatechin or catechin), or only procyanidin B2. This suggested that procyanidin B2 not only released carbocation as electrophilic upper units, but also could be used as nucleophilic lower units directly itself, to form the procyanidin trimer in vitro or in vivo .
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