Lipidomics analysis unravels the effect of nitrogen fertilization on lipid metabolism in tea plant (Camellia sinensis L.)

文献类型： 外文期刊

第一作者： Liu, Mei-Ya

作者： Liu, Mei-Ya;Ma, Lifeng;Zhang, Qunfeng;Tang, Dandan;Ruan, Jianyun;Burgos, Asdrubal;Tang, Dandan

作者机构：

关键词： Lipidomics;TAG;MGDG;DGDG;Flavor/aroma origin compounds;Tea plant

期刊名称：BMC PLANT BIOLOGY （ 影响因子：4.215； 五年影响因子：4.96 ）

ISSN： 1471-2229

年卷期： 2017 年 17 卷

页码：

收录情况： SCI

摘要： Background: Nitrogen (N) plays an important role in the formation of tea quality-related compounds, like amino acids and flavor/aroma origin compounds. Lipids, which have been reported to be affected by N deficiency, are precursors to the generation of flavor/aroma origin compounds in tea plant. However, there is no literature about the lipid profiles of tea plant affected by N fertilization. Hence, we hypothesize that the biosynthesis of flavor-related compounds in tea was affected by N through its regulation of lipid metabolism. Results: In this study, mature leaves and new shoots of tea plant grown under three N levels at the rates of 0, 285 and 474 kg/ha were applied for ultra-performance liquid chromatography-mass spectrometry (UPLC/MS) based lipidomic analysis. Totally, 178 lipid species were identified. The results showed that the composition of lipid compounds in mature leaves and new shoots varied dramatically, which was also affected by N levels. The higher content of the storage lipid TAG and higher carbon (C)/N ratio in mature leaves than that of new shoots in tea plants grown under low N level (0 kg/ha) suggested that tea plants could remobilize the C stored in TAG to maintain their C/N balance and help to improve the quality of tea. N fertilization resulted in a higher content of the compounds 36: 6 MGDG and 36: 6 DGDG. Since these compounds contain linolenic acid (18: 3), a precursor to the formation of aroma origin compounds, we suggested their increase could contribute to the quality of tea. Conclusions: Taken together, the present work indicated that appropriate application of N fertilizer could balance the lipid metabolism and the formation of flavor/aroma origin compounds, which help to improve the quality of tea. Moreover, excess N fertilization might deteriorate the aroma quality of made tea due to increases of precursors leading to grassy odor.

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