Understanding the molecular responses of tea leaves to mechanical stress is crucial for elucidating the mechanisms of post-harvest quality formation during oolong tea processing.This study employed an integrated multi...Understanding the molecular responses of tea leaves to mechanical stress is crucial for elucidating the mechanisms of post-harvest quality formation during oolong tea processing.This study employed an integrated multi-omics strategy to characterize the changes and interactions among metabolomic(MB),transcriptomic(TX),and proteomic(PT)profiles in mechanically stressed tea leaves.Mechanical stress initially activated damage-associated molecular patterns(DAMPs),including Ca^(2+)signaling,jasmonic acid signaling,and glutathione metabolism pathways.These processes subsequently induced quality-related metabolic pathways(QRMPs),particularly α-linolenic acid and phenylalanine metabolism.Upregulated expression of LOX,ADH1,and PAR genes,together with the increased abundance of their encoded proteins,respectively promoted the accumulation of jasmine lactone,benzyl alcohol,and 2-phenylethanol.These findings indicate that mechanical stress influences the metabolite biosynthesis in tea leaves through coordinated molecular responses.This study provides new insights into the molecular mechanisms underlying tea leaf responses to mechanical stress and a foundation for future investigations into how early molecular events may contribute to post-harvest metabolic changes during oolong tea processing.展开更多
UV-B application enhances the aroma quality of oolong tea;however,the underlying regulatory mechanism remains unclear.This study investigates the regulatory role of UV-B in the biosynthesis of a-farnesene,an important...UV-B application enhances the aroma quality of oolong tea;however,the underlying regulatory mechanism remains unclear.This study investigates the regulatory role of UV-B in the biosynthesis of a-farnesene,an important floral and fruity characteristic aroma.UV-B treatment significantly improved the aroma quality of‘Foshou’and‘Yuquan’oolong teas,increasing a-farnesene levels by 1.8-and 1.4-fold,respectively.The a-farnesene synthase(CsAFS),ELONGATED HYPOCOTYL 5(CsHY5),and myelocytomatosis protein 2(CsMYC2)exhibited a highly correlated expression pattern closely associated with a-farnesene accumulation.Single-factor treatment revealed that CsAFS expression was induced by both UV-B and mechanical wounding,with CsHY5 predominantly responding to UV-B radiation,while CsMYC2 primarily responded to tumbling-induced mechanical wounding signal.Transient suppression of CsHY5 in tea leaves reduced the expression of both CsAFS and CsMYC2 whereas CsMYC2 suppression decreased CsAFS expression.G-box motifs were identified in promoters of CsMYC2 and CsAFS,and the dual-luciferase reporter assay(LUC)and electrophoretic mobility shift assays(EMSA)demonstrated direct binding functions of CsHY5 to CsAFS and CsMYC2 promoters,as well as CsMYC2 to the CsAFS promoter.Based on sensory evaluation,odourant quantification,gene expression,and molecular functional analysis,we propose that UV-B radiation and tumbling-induced wounding signals synergistically regulate a-farnesene biosynthesis through a coordinated interaction of CsHY5 and CsMYC2 during oolong tea processing.These findings improve our understanding of flavour formation during oolong tea production and also provide novel insights into artificial light application in tea manufacturing.展开更多
文摘选取黄山、大别山山脉的4种烘青名优绿茶为对象,选择优选评价员小组应用静态的定量描述分析(quantitative descriptive analysis,QDA)法、动态合适项勾选(temporal check-all-that-apply,TCATA)法和动态主导感官属性(temporal dominance of sensation,TDS)法,选择消费者评价小组应用动态主导情感属性(temporal dominance of emotion,TDE)法进行评价。结果表明,静态的QDA法能有效表征4种名优绿茶的风味特征;而通过动态的TCATA法实时记录风味属性,发现黄山名优绿茶的动态风味感知顺序依次为“醇”“鲜”“鼻后香”和“回甘”,大别山名优绿茶的顺序为“浓”“苦”“涩”和“厚”;结合动态的TDS法和TDE法,揭示了4种名优绿茶品饮过程中特定的主导感官属性与消费者情感之间的相关性,“苦”与“丰富的”“印象深刻的”“意外的”和“不舒服的”之间的正相关性依次增强,“鼻后香”“回甘”与“温和的”“愉快的”和“感兴趣的”之间的正相关性依次增强。本研究为茶企把握茶产品动态特征,并引导消费者实时感受茶汤风味的动态变化提供了理论依据。
基金supported by the National Key Research and Development Program of China(2022YFD2101101)the Earmarked Fund for CARS-19+2 种基金the National Natural Science Foundation of China(32402634)the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China(2025 No.593)the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01)。
文摘Understanding the molecular responses of tea leaves to mechanical stress is crucial for elucidating the mechanisms of post-harvest quality formation during oolong tea processing.This study employed an integrated multi-omics strategy to characterize the changes and interactions among metabolomic(MB),transcriptomic(TX),and proteomic(PT)profiles in mechanically stressed tea leaves.Mechanical stress initially activated damage-associated molecular patterns(DAMPs),including Ca^(2+)signaling,jasmonic acid signaling,and glutathione metabolism pathways.These processes subsequently induced quality-related metabolic pathways(QRMPs),particularly α-linolenic acid and phenylalanine metabolism.Upregulated expression of LOX,ADH1,and PAR genes,together with the increased abundance of their encoded proteins,respectively promoted the accumulation of jasmine lactone,benzyl alcohol,and 2-phenylethanol.These findings indicate that mechanical stress influences the metabolite biosynthesis in tea leaves through coordinated molecular responses.This study provides new insights into the molecular mechanisms underlying tea leaf responses to mechanical stress and a foundation for future investigations into how early molecular events may contribute to post-harvest metabolic changes during oolong tea processing.
基金supported by the National Natural Science Foundation of China(Grant No.32072623)the National Key Research and Development Program of China(Grant No.2021YFD1601103).
文摘UV-B application enhances the aroma quality of oolong tea;however,the underlying regulatory mechanism remains unclear.This study investigates the regulatory role of UV-B in the biosynthesis of a-farnesene,an important floral and fruity characteristic aroma.UV-B treatment significantly improved the aroma quality of‘Foshou’and‘Yuquan’oolong teas,increasing a-farnesene levels by 1.8-and 1.4-fold,respectively.The a-farnesene synthase(CsAFS),ELONGATED HYPOCOTYL 5(CsHY5),and myelocytomatosis protein 2(CsMYC2)exhibited a highly correlated expression pattern closely associated with a-farnesene accumulation.Single-factor treatment revealed that CsAFS expression was induced by both UV-B and mechanical wounding,with CsHY5 predominantly responding to UV-B radiation,while CsMYC2 primarily responded to tumbling-induced mechanical wounding signal.Transient suppression of CsHY5 in tea leaves reduced the expression of both CsAFS and CsMYC2 whereas CsMYC2 suppression decreased CsAFS expression.G-box motifs were identified in promoters of CsMYC2 and CsAFS,and the dual-luciferase reporter assay(LUC)and electrophoretic mobility shift assays(EMSA)demonstrated direct binding functions of CsHY5 to CsAFS and CsMYC2 promoters,as well as CsMYC2 to the CsAFS promoter.Based on sensory evaluation,odourant quantification,gene expression,and molecular functional analysis,we propose that UV-B radiation and tumbling-induced wounding signals synergistically regulate a-farnesene biosynthesis through a coordinated interaction of CsHY5 and CsMYC2 during oolong tea processing.These findings improve our understanding of flavour formation during oolong tea production and also provide novel insights into artificial light application in tea manufacturing.
