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Study on biosynthesis pathway and accumulation mechanism of the dihydrochalcones in Lithocarpus litseifolius 认领 引用
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作者 Yu-Si Yang Yu-Ke Du +7 位作者 Jia-Li Li Yong-Kang Wang Cun-Yu Li Xin-Qiang Zheng Jian-Hui Ye Yue-Rong Liang Zhou-Tao Fang Jian-Liang Lu 《Horticulture Research》 SCIE CSCD 2026年第6期164-182,共19页
Dihydrochalcones(DHCs)are highly accumulated in tender leaves of Lithocarpus litseifolius but their biosynthetic pathway and accumulation mechanism remain unclear.In this study,candidate genes including one cinnamoyl-... Dihydrochalcones(DHCs)are highly accumulated in tender leaves of Lithocarpus litseifolius but their biosynthetic pathway and accumulation mechanism remain unclear.In this study,candidate genes including one cinnamoyl-CoA reductase(LlccR),two double bond reductases(LIDBR1~2),three aldehyde hydrogenases(LlALDH1~3),two 4-coumaroyl:CoA ligases(Ll4CL1~2)and four phloretin glycosyltransferases(LlP4'GT,LlP2'GT1~3)were comprehensively investigated.The substrate specificities and catalytic kinetics of these gene-encoded enzymes were achieved.Through successive catalysis of LlALDH1,Ll4CL2,and chalcone synthase 1(LlCHS1)or combined action of LlCCR and LlCHS1,phloretin was biosynthesized from direct precursor dihydro-p-coumaraldehyde,which had been converted from initial precursor p-coumaroyl-CoA by LlCcR-mediated carboxylic acid reduction and LlDBR1-catalyzedα,β-double bond saturation.High accumulation of the DHCs in tender leaves of L.litseifolius was mainly driven by efficient catalysis of LlccR toward p-coumaroyl-CoA and highly expressed genes in the pathway,especially the LlP4'GT and LlP2'GT1 which contributed to biosynthesis of trilobatin and phlorizin,respectively.Antisense oligodeoxyribonucleotide treatments against the LICCR,LIDBR1,LlALDH1,Ll4CL2,LIP4'GT,and LIP2'GT1 significantly reduced transcripts of the target genes and content of DHCs,confirming these genes might be involved in the pathway.This finding provides insight into the biosynthesis and accumulation mechanism of DHCs in planta. 展开更多
关键词 accumulation mechanism biosynthesis pathway dihydrochalcones lithocarpus litseifolius biosynthetic pathway phloretin glycosyltransferases llp gtllp gt aldehyde hydrogenases llaldh two double bond reductases lidbr three
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Functional analysis of a UDP-glucosyltransferase gene contributing to biosynthesis of the flavonol triglycoside in tea plants 认领 引用
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作者 Wen-Wen Zhang Feng-Yi Xiao +7 位作者 Cun-Yu Li Hong-Zhiyuan Yang Dong Zhao Jian-Hui Ye Xin-Qiang Zheng Yue-Rong Liang Zhou-Tao Fang Jian-Liang Lu 《Horticulture Research》 SCIE CSCD 2025年第9期58-75,共18页
Flavonol glycosides have many prominent benefits to human health and significant contributions to the growth and development of tea plant as well as the color and taste of tea infusion.In this study,a gene isolated fr... Flavonol glycosides have many prominent benefits to human health and significant contributions to the growth and development of tea plant as well as the color and taste of tea infusion.In this study,a gene isolated from tea plant was found to encode a 52.2-kDa protein located on the plasma membrane and in the cytoplasm with activity of flavonol glycosyltransferase(CsFGT).The prokaryotically expressed recombinant CsFGT(rCsFGT)exhibited its main glucosyl transfer activity towards rutin to produce quercetin 3-O-β-Dglucopyranosyl-(1→3)-α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranoside(Q-g-r-g),and showed a minor galactosyl transfer activity towards delphinidin to produce delphinidin 3-O galactoside.The maximum activity of rCsFGT was observed at 30°C and pH 8.0.The main function of rCsFGT seems to be catalysis of the biosynthesis of Q-g-r-g rather than delphinidin 3-O galactoside since its affinity and catalytic efficiency are much higher towards rutin than towards delphinidin.Molecular docking and site-directed mutation reveal that amino acid residues G290,E292,R319,and Q352 play important roles in the catalytic specificity of CsFGT.The Q-g-r-g content in leaves of different tea cultivars was significantly correlated with the CsFGT expression level.Injection of antisense oligodeoxyribonucleotides remarkably downregulated endogenous CsFGT expression and consequently reduced the Q-g-r-g content significantly.These findings will help elucidate the differential accumulation mechanism of flavonol glycosides in different tea germplasms. 展开更多
关键词 biosynthesis flavonol glycosyltransferase csfgt glucosyl transfer activity flavonol glycosides plasma membrane molecular docking UDP glucosyltransferase tea plants
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Sugar signal mediates flavonoid biosynthesis in tea leaves 认领 引用 被引量：8
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作者 Yi-Qing Lv Da Li +7 位作者 Liang-Yu Wu Yu-Meng Zhu Ying Ye Xin-Qiang Zheng Jian-Liang Lu Yue-Rong Liang Qing-Sheng Li Jian-Hui Ye 《Horticulture Research》 SCIE CSCD 2022年第1期1741-1754,共14页
Sugar metabolism and flavonoid biosynthesis vary with the development of tea leaves.In order to understand the regulatory mechanisms underlying the associations between them,a comprehensive transcriptomic analysis of ... Sugar metabolism and flavonoid biosynthesis vary with the development of tea leaves.In order to understand the regulatory mechanisms underlying the associations between them,a comprehensive transcriptomic analysis of naturally growing tea leaves at different stages of maturity was carried out.Based on weighted gene coexpression network analysis,the key gene modules(Modules 2 and 3)related to the varying relationship between sugar metabolism and flavonoid biosynthesis as well as the corresponding hub genes were obtained.KEGG(Kyoto Encyclopedia of Genes and Genomes)enrichment analysis showed that the transcription factors(TFs)in Modules 2 and 3 were mainly enriched in the pathway of plant hormone signal transduction.An in vitro study showed that the transcriptional levels of ERF1B-like TF for hexokinase inhibitor and sucrose treatments were upregulated,being respectively 28.1-and 30.2-fold higher than in the control,suggesting that ERF1B-like TFs participate in the sugar-induced regulation of flavonoid biosynthesis.The results of yeast one-hybrid and dual-luciferase assays demonstrated that CsF3'H,encoding flavonoid 3'-hydroxylase,was the target flavonoid biosynthetic gene for CsERF1B-like TF.Our study identified the potential key regulators participating in the metabolism of sugars and flavonoids,providing new insights into the crosstalk between sugar metabolism and flavonoid biosynthesis in tea plants. 展开更多
关键词 tea leaves sugar metabolism transcriptomic analysis flavonoid biosynthesis weighted gene coexpression network analysis weighted gene coexpression network analysisthe
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CsMYB67 participates in the flavonoid biosynthesis of summer tea leaves 认领 引用 被引量：3
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作者 Ying Ye Ru-Yi Liu +6 位作者 Xin Li Xin-Qiang Zheng Jian-Liang Lu Yue-Rong Liang Chao-Ling Wei Yong-Quan Xu Jian-Hui Ye 《Horticulture Research》 SCIE CSCD 2024年第1期1-12,共12页
Flavonoids are important compounds in tea leaves imparting bitter and astringent taste,which also play key roles in tea plants responding to environmental stress.Our previous study showed that the expression level of ... Flavonoids are important compounds in tea leaves imparting bitter and astringent taste,which also play key roles in tea plants responding to environmental stress.Our previous study showed that the expression level of CsMYB67 was positively correlated with the accumulation of f lavonoids in tea leaves as exposed to sunlight.Here,we newly reported the function of CsMYB67 in regulating f lavonoid biosynthesis in tea leaves.CsMYB67 was localized in the nucleus and responded to temperature.The results of transient expression assays showed the co-transformation of CsMYB67 and CsTTG1 promoted the transcription of CsANS promoter in the tobacco system.CsTTG1 was bound to the promoter of CsANS based on the results of yeast one-hybrid(Y1H)and transient expression assays,while CsMYB67 enhanced the transcription of CsANS through protein interaction with CsTTG1 according to the results of yeast two-hybrid(Y2H)and bimolecular f luorescence complementation(BiFC).Thus,CsMYB67-CsTTG1 module enhanced the anthocyanin biosynthesis through up-regulating the transcription of CsANS.Besides,CsMYB67 also enhanced the transcription of CsFLS and CsUFGT through forming transcription factor complexes.The function of CsMYB67 on f lavonoid biosynthesis in tea leaveswas validated by gene suppression assay.As CsMYB67 was suppressed,the transcriptional level of CsFLS was greatly reduced,leading to a significant increase in the contents of total catechins and total anthocyanidins.Hence,CsMYB67 plays an important role in regulating the downstream pathway of flavonoid biosynthesis in summer tea leaves. 展开更多
关键词 csmyb tea leaves f lavonoids tea plants transcription factor responding environmental stressour flavonoid biosynthesis tea leavescsmyb
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Tea Seed and Its Bioactive Functions 认领 引用
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作者 Yue-Rong Liang Qing-Sheng Li Xin-Qiang Zheng 《茶叶》 2013年第4期317-320,共4页
Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflamm... Tea seed is a byproduct in tea production and also a source of nutritional and bioactive compounds.There have been studies showing that extracts of tea seeds offered many physiological functions including anti-inflammatory,anti-oxidant,anti-tumor,anti-obesity,hepatoprotective and gastroprotective effects.The tea seed oil is also an acceptable biodiesel and the saponin-rich tea seed meal can be used as vermicide to expel earthworms from the soil of golf courses and sports fields.The bioactive functions of tea seed extracts and their potential uses in agricultural and industrial sectors were reviewed in the present paper. 展开更多
关键词 生物活性化合物 茶籽油 高尔夫球场 茶叶生产 生理功能 保护作用 生物柴油 工业部门
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Studies on Bitter and Astringent Taste of Tea 认领 引用 被引量：6
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作者 Sooyoung Kang Xin-Qiang Zheng Yue-Rong Liang 《茶叶》 2013年第4期338-343,共6页
Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their eva... Bitterness and astringency are important sensory properties for evaluating quality of tea.The research advances in the mechanism of tea astringency and bitterness,astringent and bitter tasting components and their evaluations were reviewed in the present paper.The astringency arises from the interaction of salivary proteins with polyphenols which depends on the structure of both the polyphenols and the proteins.Bitter and astringent compounds in tea include phenolic acids,catechins and their oxidized products,flavonol glycosides and proanthocyanidins.There are many factors influencing on astringency and bitterness including the interaction between taste substances,repeated ingestion,saliva flow and its composition and acidity.Sensory assessment and instrumental evaluation were used in the evaluation of astringency. 展开更多
关键词 苦涩味 茶叶 性状评价 相互作用 感官评定 唾液蛋白 氧化产物 原花青素
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Effects of Brewing Conditions on Quality of Pu'erh Tea Infusion 认领 引用
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作者 Eun-Hye Kim Yue-Rong Liang +4 位作者 Jian-Liang Lu Guang-Wei Wang Zhen-Chun Chen Yuan-Yuan Wu You-Ying Tu 《茶叶》 2013年第4期466-468,共3页
To brew tea correctly is very important to absorb the tea nutrition for people.The dynamic changes of the main compositions in brewing Pu'erh tea processing with different conditions were studied.Three different t... To brew tea correctly is very important to absorb the tea nutrition for people.The dynamic changes of the main compositions in brewing Pu'erh tea processing with different conditions were studied.Three different temperatures and eight times were designed to study the effects on the tea infusion quality.The index t0.5min(50%concentration of compounds in tea infusion) was used to evaluate the extract speed of compound in this experiment.The results showed that caffeine solubility speed at 80℃ was the highest to compare with tea polyphenols,amino acid,caffeine,soluble sugar,theaflavins and theabrownine,t0.5min of caffeine was 4.8 min,amino acid 10.3min was the second,the third one was tea polyphenols,soluble sugar was the lowest.We also found in different infusion temperature the t0.5min of compounds was distinguishing.With increasing the temperature all t0.5min of six compounds were shorter.However,the change regulations of t0.5min for all compounds in 90℃ and 100℃ were similar to in 80℃.Total quality score(TQS) were applied to evaluate the quality of tea infusion.The results found the TQS score of infusion was higher with the temperature rising,and the temperature to brew best quality infusion was 100℃ for 4-5min.According to the multiple regression analysis between sensory assessments and chemical components of Pu'erh tea we suggested the TQS was mainly affected by theaflavins,amino acid,soluble sugar and theabrowine four factors in 100℃. 展开更多
关键词 酿造条件 普洱茶 茶汤 品质 可溶性糖含量 多元回归分析 化学成分 化合物
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Applications of Green Tea Extract in Bakery Products 认领 引用
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作者 Wen-Yun Shao Yue-Rong Liang Xin-Qiang Zheng 《茶叶》 2013年第4期427-434,共8页
Green tea extract(GTE) is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and e... Green tea extract(GTE) is a rich source of tea catechins with antioxidative,anticarcinogenic and antiarteriosclerotic activities and it has been applied in food such as bakery products to provide health benefits and extend the shelf life.This review outlines the stability of green tea catechins during baking process of bakery products supplemented with GTE and the effects of GTE on the functional properties,sensory properties,physical characteristics and Maillard reaction of bakery products. 展开更多
关键词 绿茶提取物 产品应用 面包 烘焙产品 焙烤制品 抗动脉硬化 延长保质期 美拉德反应
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Studies on Umami Taste of Tea 认领 引用
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作者 Yue Zhao Yue-Rong Liang Xin-Qiang Zheng 《茶叶》 2013年第4期344-348,共5页
Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspa... Umami is one of the five basic tastes and an important taste attribute of green tea.Amino acids are major components contributing to umami taste and the top three amino acids in tea are theanine,glutamic acid and aspartic acid.Trace of umami taste components adenosine monophosphate(AMP) and guanosine monophosphate(GMP) were detected in tea.Levels of umami taste components varied with tea cultivar,environmental conditions,fertilizer and processing method.The taste threshold of amino acids differentiated greatly and its DOT(dose over threshold) is an important indicator evaluating its contribution to umami taste. 展开更多
关键词 鲜味 绿茶 氨基酸 天冬氨酸 茶叶品种 指标评价 茶氨酸 成分
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Different Techniques of Screening Differentially Expressed Genes and Their Applying in Tea Plant 认领 引用
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作者 Xun-Lei Wang Jian-Liang Lu Yue-Rong Liang 《茶叶》 2013年第4期223-230,共8页
The genome of common varieties of tea plant,with estimated size 4000 Mb,is not clearly yet.In order to understand the gene expression difference during certain biological process,we can use transcriptome which reflect... The genome of common varieties of tea plant,with estimated size 4000 Mb,is not clearly yet.In order to understand the gene expression difference during certain biological process,we can use transcriptome which reflects the gene expression level and is more closely related to current status instead of genome.This paper reviews several widely used techniques to screen differentially expressed genes in transcriptome level by comparing the characteristics of the methods and their application in tea plant research. 展开更多
关键词 差异表达基因 茶树 筛选 技术 基因表达差异 转录水平 生物过程 基因组
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Advances in Genetic Transformation of Tea(Camellia sinensis) 认领 引用
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作者 Ya-Ping Yang Yue-Rong Liang Xin-Qiang Zheng 《茶叶》 2013年第4期287-293,共7页
Long-term fertility cycle,low self-compatibility and short flowering period limited the tea breeding by conventional method.It is necessary to apply biotechnology,especially genetic transformation method,to obtain new... Long-term fertility cycle,low self-compatibility and short flowering period limited the tea breeding by conventional method.It is necessary to apply biotechnology,especially genetic transformation method,to obtain new mutants and to accelerate tea breeding.This paper reviews the status and progress in genetic transformation and related influencing factors.It has been noticed that tea genetic transformation has advantages in getting useful target mutants.The genetic transformation by Agrobacterium-mediated and gene gun methods are usually used.However,further research should be focused on improvement of plant regeneration. 展开更多
关键词 遗传转化方法 茶树育种 茶叶 农杆菌介导 生育周期 生物技术 影响因素 植株再生
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Purine Alkaloids and Their Metabolism in Camellia Sinensis and Related Species 认领 引用
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作者 Chang Liu Yue-Rong Liang Xin-Qiang Zheng 《茶叶》 2013年第4期240-246,共7页
Caffeine,theobromine and theophylline are the major purine alkaloids found in Camellia sinensis.Theacrine was detected in a special Chinese tea plant named kucha(Camellia kucha).With tracer experiments,the metabolism ... Caffeine,theobromine and theophylline are the major purine alkaloids found in Camellia sinensis.Theacrine was detected in a special Chinese tea plant named kucha(Camellia kucha).With tracer experiments,the metabolism pathway of these purine alkaloids has mostly been explored.The isolation and cloning of the genes encoding enzymes in the related pathway made it possible to develop methods to control caffeine level in tea products via transgenic technique.Further study on the kucha species would be helpful to obtain materials for processing naturally caffeine-less tea.However,there is still a long way to go in this direction such as sensory improvement of products prepared using leaves of kucha. 展开更多
关键词 嘌呤生物碱 代谢途径 茶树 转基因技术 咖啡因 示踪实验 材料加工 茶产品
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Effect of Drinking Green Tea on Mental State of Humans 认领 引用
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作者 Younghwan Shin Yue-Rong Liang 《茶叶》 2013年第4期452-457,共6页
Tea is one of the most widely consumed beverages in the world,among which green tea is most common in China and Korea.Green tea constituents possess a great value to human health wherein lots of clinical studies and i... Tea is one of the most widely consumed beverages in the world,among which green tea is most common in China and Korea.Green tea constituents possess a great value to human health wherein lots of clinical studies and investigations were conducted by researchers and experts.However,there are still increasing demands and interest on the health properties of green tea,especially its effects on mental state of human brains.Based on the collated clinical studies,green tea was used to improve mental alertness and thinking.Thus,higher consumption of green tea was associated with a lower prevalence of cognitive impairment.This review summarizes the effects of drinking green tea on the mental state of human brains.Green tea contains a unique set of L-theanine and epigallocatechin gallate(EGCG) that possess biological activities in antioxidant,anti-memory loss,and antiproliferative assays potentially relevant to the prevention and treatment of various forms of brain damage.Theanine in green tea may play a role in reducing stress.The use of highly innovative method of reading and mental behavior of the human brain's response with the intake of green tea thru neuroimaging was also covered in this review. 展开更多
关键词 精神状态 人类大脑 绿茶 没食子酸酯 L-茶氨酸 认知功能障碍 记忆力减退 研究人员
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Preface 认领 引用
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作者 Yue-Rong LIANG 《茶叶》 2013年第4期I0003-I0003,共1页
This issue of Journal of Tea is based on the"2013 International Symposium on Tea Science and Tea Culture"held at Shengzhou City,Zhejiang Province,China,November 28-30,2013.Tea is considered to be an importan... This issue of Journal of Tea is based on the"2013 International Symposium on Tea Science and Tea Culture"held at Shengzhou City,Zhejiang Province,China,November 28-30,2013.Tea is considered to be an important healthy drink.As an agricultural product,tea production is closely related to the bred cultivars,manuring and growing environments.As a source of functional components,tea is used as materials for extracting bioactives.Fresh tea leaves can be prepared into different kinds of tea(such as black tea,green tea or oolong tea)through 展开更多
关键词 国际研讨会 茶文化 嵊州市 浙江省 茶学
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