Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses
文献类型： 外文期刊
作者： Li, Penghui 1 ; Xu, Yujie 1 ; Zhang, Yanrui 1 ; Fu, Jiamin 1 ; Yu, Shuwei 1 ; Guo, Huimin 1 ; Chen, Zhihui 2 ; Chen, Chan 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Anhui, Peoples R China
2.Fujian Acad Agr Sci, Tea Res Inst, Fuzhou 350013, Peoples R China
3.Northeast Normal Univ, Key Lab Mol Epigenet, Minist Educ MOE, Changchun 130024, Peoples R China
关键词： trichome; metabolite biosynthesis; tea quality; defense
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）
ISSN： 0021-8561
年卷期： 2020 年 68 卷 41 期
页码：
收录情况： SCI
摘要： Tea trichomes contain special flavor-determining metabolites; however, little is known about how and why tea trichomes produce them. Integrated metabolite and transcriptome profiling on tea trichomes in comparison with that on leaves showed that trichomes contribute to tea plant defense and tea flavor and nutritional quality. These unicellular, nonglandular, and unbranched tea trichomes produce a wide array of tea characteristic metabolites, such as UV-protective flavonoids, insect-toxic caffeine, herbivore-defensive volatiles, and theanine, as evidenced by the expression of whole sets of genes involved in different metabolic pathways. Both dry and fresh trichomes contain several volatiles and flavonols that were not found or at much low levels in trichome-removed leaves, including benzoic acid derivatives, lipid oxidation derivatives, and monoterpene derivatives. Trichomes also specifically expressed many disease signaling genes and various antiherbivore or antiabiotic peptides. Trichomes are one of the domestication traits in tea plants. Tea trichomes contribute to tea plant defenses and tea flavors.
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