Effects of Preharvest Shading on Dynamic Changes in Metabolites, Gene Expression, and Enzyme Activity of Three Tea Types during Processing

文献类型： 外文期刊

第一作者： Shao, Chenyu

作者： Shao, Chenyu;Deng, Zhiying;Liu, Jie;Li, Yunfei;Yao, Suhang;Zuo, Haoming;Shi, Yue;Yuan, Shijie;Qin, Lijuan;Liu, Zhonghua;Shen, Chengwen;Shao, Chenyu;Deng, Zhiying;Liu, Jie;Li, Yunfei;Yao, Suhang;Zuo, Haoming;Shi, Yue;Yuan, Shijie;Qin, Lijuan;Liu, Zhonghua;Shen, Chengwen;Shao, Chenyu;Deng, Zhiying;Liu, Jie;Li, Yunfei;Yao, Suhang;Zuo, Haoming;Shi, Yue;Yuan, Shijie;Qin, Lijuan;Liu, Zhonghua;Shen, Chengwen;Shao, Chenyu;Deng, Zhiying;Liu, Jie;Li, Yunfei;Yao, Suhang;Zuo, Haoming;Shi, Yue;Yuan, Shijie;Qin, Lijuan;Liu, Zhonghua;Shen, Chengwen;Zhang, Chenyu

作者机构：

关键词： shading; widely targeted metabolome; transcriptomics; tea quality; amino acids and flavonoids; theaflavins

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）

ISSN： 0021-8561

年卷期： 2022 年 70 卷 45 期

页码：

收录情况： SCI

摘要： Preharvest shading significantly influences tea flavor. However, little attention has been given to the mechanism of shading on metabolites, genes, and enzymes in the processing of different tea types. Our study identified 1028 nonvolatile metabolites covering 10 subclasses using a widely targeted metabolome. The results show that shading had a greater effect on the compositions of amino acids, flavonoids, and theaflavins in tea leaves. The combined transcriptomics and enzyme activity analysis results indicate that the upregulated expression of asparagine, aspartate, and tryptophan synthesis genes and proteolytic enzymes promoted the accumulation of amino acids. The downregulated enzyme genes resulted in the reduction of nongalloylated catechins and flavonoid glycosides. Simultaneously, the accumulation of TFs in shaded tea was due to the enhanced enzymatic activities of polyphenol oxidase and peroxidase during processing. Theaflavin-3-3 '-di-O-gallate was also significantly positively correlated with the antioxidant and hypoglycemic activities of shaded tea. The results contribute to a better understanding of how preharvest treatments influence summer tea quality.

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