The quality of tea is highly related with the maturity of the fresh tea leaves at harvest. The present study investigated the proteomic and transcriptomic profiles of tea leaves with different maturity, using iTRAQ and RNA-seq technologies. A total of 4455 proteins and 27 930 unigenes were identified, with functional enrichment analyses of GO categorization and KEGG annotation. The compositions of flavonoids (catechins and flavonols) in tea leaves were determined. The total content of flavonoids decreased with leaf maturity, in accordance with the protein regulation patterns of shikimate, phenylpropanoid, and flavonoid pathways. The abundance of ANR had a positive correlation with epi-catechin content, while LAR abundance was positively related with catechin content (P < 0.05). The biosynthetic network of flavonoid biosynthesis was discussed in combination with photosynthesis, primary metabolism, and transcription factors. Bud had the lowest activities of photosynthesis and carbon fixation but the highest flavonoid biosynthesis ability in opposite to mature leaf. SUS-INV switch might be an important joint for carbon flow shifting into the follow-up biochemical syntheses. This work provided a comprehensive overview on the functional protein profile changes of tea leaves at different growing stages and also proposed a research direction regarding the correlations between primary metabolism and flavonoid biosynthesis.
Emblica fruit is an undervalued and underutilized nature product. The emblica fruit materials with different processing pretreatments were prepared and used for incorporation of Epigallocatechin gallate (EGCG). The adsorption behaviors of EGCG onto emblica fruit were studied over the EGCG concentration range from 50 to 800 mg/L and different temperatures (25, 40, and 55°C). The results showed that both of Langmuir and Freundlich models were suitable for describing the isothermal adsorption of EGCG onto emblica fruit materials, and an excellent fitness to the pseudo‐second order model was observed. Thermodynamics study suggested that the adsorption process was endothermic and spontaneous. All the processed emblica fruit materials greatly retarded the degradation of EGCG during the in vitro gastrointestinal digestion, with the recovery rate up to 52% compared with 38% of unprotected EGCG. This result indicates that emblica fruit is a promising food matrix for delivering EGCG with the enhancement of EGCG stability against digestion degradation. Practical applications The physicochemical properties and adsorption capacities of pretreated emblica fruit materials are measured. The emblica fruit elevated the stability of EGCG against in vitro digestion degradation. This provides a promising approach for commercial and industrial utilization of emblica fruit, also an optional way for the improving EGCG bioavailability.
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