Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities

文献类型： 外文期刊

第一作者： Chen, Dan

作者： Chen, Dan;Gao, Jianjian;Peng, Jiakun;Wang, Zhe;Lin, Zhi;Dai, Weidong;Sun, Zhen;Chen, Dan;Wang, Zhe;Zhao, Yanni

作者机构：

关键词： Tea cultivar; Manufacturing suitability; Metabolomics; Proteomics; Metabolic pathway

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 377 卷

页码：

收录情况： SCI

摘要： Different tea cultivars differ in their manufacturing suitability. In this study, metabolomics and proteomics were applied to investigate the metabolite and protein differences in fresh leaves from 23 Chinese tea cultivars suitable for manufacturing green, white, oolong, and black teas. The combined analysis revealed 115 differential metabolites and significant differences in the biosynthesis pathways for amino acids, phenylpropanoids, flavonoids, and terpenoids, and in the peroxidases abundances among these four groups. Green tea cultivars had higher abundances of amino acids and amino acids biosynthesis-related enzymes but lower abundances of flavanols and flavonoids biosynthesis-related enzymes. Black tea cultivars presented higher abundances of flavanols, flavanolO-glycosides, flavonoids biosynthesis-related enzymes, and peroxidases. Oolong tea cultivars showed higher abundances of enzymes involved in terpenoids biosynthesis. Our study provides a novel interpretation of the manufacturing suitability of tea cultivars from the perspective of both metabolites and proteins and will be helpful for cultivar breeding.

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