Deactivating mutations in the catalytic site of a companion serine carboxypeptidase-like acyltransferase enhance catechin galloylation in Camellia plants

文献类型： 外文期刊

第一作者： Chen, Xiangxiang

作者： Chen, Xiangxiang;Gao, Liping;Liu, Yajun;Zhang, Xue;Wang, Zhihui;Su, Yanlei;Xia, Tao;Zhao, Yue;Zhang, Lingyun

作者机构：

期刊名称：HORTICULTURE RESEARCH （ 影响因子：8.5； 五年影响因子：9.1 ）

ISSN： 2662-6810

年卷期： 2025 年 12 卷 3 期

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收录情况： SCI

摘要： Galloylated flavan-3-ols are key quality and health-related compounds in tea plants of Camellia section Thea. Camellia ptilophylla and Camellia sinensis are two representative species known for their high levels of galloylated flavan-3-ols. Building on our knowledge of galloyl catechin biosynthesis in C. sinensis, we now focus on the biosynthesis of galloylated phenolics in C. ptilophylla, aiming to elucidate the mechanisms underlying the high accumulation of these compounds in Camellia species. The phenolic compounds in C. ptilophylla were identified and quantified using chromatographic and colorimetric methods. Genes involved in polyphenol galloylation were identified by correlating gene expression with the accumulation of galloylated phenolics across 18 additional Camellia species and one related species using Weighted Gene Coexpression Network Analysis. Key findings include the coexpression of SCPL4/2 and SCPL5 subgroup enzymes as crucial for galloylation of catechins, while SCPL3 and SCPL8 showed enzymatic activity related to hydrolyzable tannin synthesis. Variations in the amino acid sequences of SCPL5, particularly in the catalytic triad (T-D-Y vs S-D-H) observed in C. ptilophylla and C. sinensis, were found to significantly affect enzymatic activity and epigallocatechin gallate (EGCG) production. In conclusion, this research provides important insights into the metabolic pathways of C. ptilophylla, emphasizing the critical role of SCPL enzymes in shaping the phenolic profile within the section Thea. The findings have significant implications for the cultivation and breeding of tea plants with optimized phenolic characteristics.

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