Integrative analyses of transcriptome and metabolome reveal comprehensive mechanisms of Epigallocatechin-3-gallate (EGCG) biosynthesis in response to ecological factors in tea plant (Camellia sinensis)

Ping, Xiang; Zhu, Qiufang; zhang, Luhuan; Xu, Puzhen; Liu, Lijia; Li, Yuanyuan; Cheng, Bosi; Wang, Xingjian; Liu, Jianghong; Shi, Yutao; Wu, Lihua; Lin, Juan

doi:10.1016/j.foodres.2023.112591

Cited by 8 publications

(6 citation statements)

References 33 publications

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“…As an activator of the jasmonic acid response pathway, MdMYC2 is associated with abiotic stress in plants (An et al, 2017). Moreover, bHLH30 has also been reported to be associated with flavonoid synthesis (Xiang et al, 2023). In this study, a large number of MYB and bHLH genes have been annotated, also revealing the regulation of the MYB and bHLH family TFs on flavonoid biosynthesis and the complexity of the flavonoid biosynthesis process.…”

Section: Discussionmentioning

confidence: 99%

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Multi‐omics analysis reveals the biosynthesis of flavonoids during the browning process of Malus sieversii explants

Yang,

Sun,

Qin

et al. 2024

Physiologia Plantarum

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Malus sieversii is a precious apple germplasm resource. Browning of explants is one of the most important factors limiting the survival rate of plant tissue culture. In order to explore the molecular mechanism of the browning degree of different strains of Malus sieversii, we compared the dynamic changes of Malus sieversii and Malus robusta Rehd. during the whole browning process using a multi‐group method. A total of 44 048 differentially expressed genes (DEGs) were identified by transcriptome analysis on the DNBSEQ‐T7 sequencing platform. KEGG enrichment analysis showed that the DEGs were significantly enriched in the flavonoid biosynthesis pathway. In addition, metabonomic analysis showed that (−)‐epicatechin, astragalin, chrysin, irigenin, isoquercitrin, naringenin, neobavaisoflavone and prunin exhibited different degrees of free radical scavenging ability in the tissue culture browning process, and their accumulation in different varieties led to differences in the browning degree among varieties. Comprehensive transcriptome and metabonomics analysis of the data related to flavonoid biosynthesis showed that PAL, 4CL, F3H, CYP73A, CHS, CHI, ANS, DFR and PGT1 were the key genes for flavonoid accumulation during browning. In addition, WGCNA analysis revealed a strong correlation between the known flavonoid structure genes and the selected transcriptional genes. Protein interaction predictions demonstrated that 19 transcription factors (7 MYBs and 12 bHLHs) and 8 flavonoid structural genes had targeted relationships. The results show that the interspecific differential expression of flavonoid genes is the key influencing factor of the difference in browning degree between Malus sieversii and Malus robusta Rehd., providing a theoretical basis for further study on the regulation of flavonoid biosynthesis.

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Section: Discussionmentioning

confidence: 99%

Section: Co-expression Analysis Of Key Genes In Flavonoid Biosynthesismentioning

confidence: 99%

Multi‐omics analysis reveals the biosynthesis of flavonoids during the browning process of Malus sieversii explants

Yang,

Sun,

Qin

et al. 2024

Physiologia Plantarum

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“…After 90 days, each 30 tea cuttings were sampled for one biological repetition, and three biological repetitions were performed. The parameters of other environmental conditions in the artificial climate chamber were set as follows: light intensity was 200 µmol·m -2 ·s -1 , air humidity was 70%, CO 2 concentration was 750 µmol·mol -1 , which were referred to Xiang ( Xiang et al., 2021a ; Xiang et al., 2023 ), and the nutrient solution was optimized according to the formula of Shigeki et al (1985) . The tea shoots composed of one leaf and a bud were picked, some were dried in an oven in two stages (120°C 10min, 90°C 30min) and stored at -20°C for the determination of EGCG, theanine and caffeine contents, and the others were quickly frozen in liquid nitrogen, then transferred to a refrigerator at - 80°C for further analysis.…”

Section: Methodsmentioning

confidence: 99%

“…During the growth and development, there are many factors that affecting the biosynthesis of EGCG, theanine and caffeine in tea plant, including meteorological factors (such as light ( Xiang et al., 2021b ), temperature ( Xiang et al., 2021a ; Xiang et al., 2023 ) and humidity), endogenous hormones ( Fang et al., 2022 ) and so on. As an important environmental factor, temperature directly influences the contents of EGCG, theanine and caffeine in tea plant.…”

Section: Introductionmentioning

confidence: 99%

The biosynthesis of EGCG, theanine and caffeine in response to temperature is mediated by hormone signal transduction factors in tea plant (Camellia sinensis L.)

Zhu

Liu

et al. 2023

Front. Plant Sci.

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As the main flavor components of tea, the contents of epigallocatechin-3-gallate (EGCG), theanine and caffeine are regulated by ambient temperature. However, whether the biosynthesis of EGCG, theanine and caffeine in response to temperature is regulated by endogenous hormones and its mechanism is still unclear. In this study, tea cuttings cultivated in the phytotron which treated at different temperatures 15℃, 20℃, 25℃ and 30℃, respectively. The UPLC and ESI-HPLC-MS/MS were used to determine the contents of EGCG, theanine, caffeine and the contents of phytohormones in one leaf and a bud. The results showed that indoleacetic acid (IAA), gibberellin 1(GA1) and gibberellin 3 (GA3) were significantly correlated with the content of EGCG; Jasmonic acid (JA), jasmonate-isoleucine (JA-Ile) and methyl jasmonate (MeJA) were strongly correlated with theanine content; IAA, GA1 and gibberellin 4 (GA4) were significantly correlated with caffeine content at different temperatures. In order to explore the internal intricate relationships between the biosynthesis of these three main taste components, endogenous hormones, and structural genes in tea plants, we used multi-omics and multidimensional correlation analysis to speculate the regulatory mechanisms: IAA, GA1 and GA3 up-regulated the expressions of chalcone synthase (CsCHS) and trans-cinnamate 4-monooxygenase (CsC4H) mediated by the signal transduction factors auxin-responsive protein IAA (CsIAA) and DELLA protein (CsDELLA), respectively, which promoted the biosynthesis of EGCG; IAA, GA3 and GA1 up-regulated the expression of CsCHS and anthocyanidin synthase (CsANS) mediated by CsIAA and CsDELLA, respectively, via the transcription factor WRKY DNA-binding protein (CsWRKY), and promoted the biosynthesis of EGCG; JA, JA-Ile and MeJA jointly up-regulated the expression of carbonic anhydrase (CsCA) and down-regulated the expression of glutamate decarboxylase (CsgadB) mediated by the signal transduction factors jasmonate ZIM domain-containing protein (CsJAZ), and promoted the biosynthesis of theanine; JA, JA-Ile and MeJA also jointly inhibited the expression of CsgadB mediated by CsJAZ via the transcription factor CsWRKY and AP2 family protein (CsAP2), which promoted the biosynthesis of theanine; IAA inhibited the expression of adenylosuccinate synthase (CspurA) mediated by CsIAA via the transcription factor CsWRKY; GA1 and gibberellin 4 (GA4) inhibited the expression of CspurA mediated by CsDELLA through the transcription factor CsWRKY, which promoted the biosynthesis of caffeine. In conclusion, we revealed the underlying mechanism of the biosynthesis of the main taste components in tea plant in response to temperature was mediated by hormone signal transduction factors, which provided novel insights into improving the quality of tea.

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“…Apart from these, some applications of omics were summarized. For example, Epigallocatechin-3-gallate ( EGCG ) reached its maximum content in the interaction of temperature-dominant multiple ecological factors with structural genes such as CsANS and CsCHI and transcription factors, furthermore producing the transition from phenolic acid to flavonoid biosynthetic pathways [ 57 ]. Light intensity influenced the content of three major metabolites, catechin, caffeine and theanine, through NAC , WRKY and bHLH family transcription factors and structural genes including DFR and CHS in different seasons, which inspired the regulation of metabolite content during different seasons to enhance quality [ 19 ].…”

Section: Application Of Multidimensional Omics In Tea Plants Genetic ...mentioning

confidence: 99%

Application of Multi-Perspectives in Tea Breeding and the Main Directions

Song

Zhang

et al. 2023

IJMS

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Tea plants are an economically important crop and conducting research on tea breeding contributes to enhancing the yield and quality of tea leaves as well as breeding traits that satisfy the requirements of the public. This study reviews the current status of tea plants germplasm resources and their utilization, which has provided genetic material for the application of multi-omics, including genomics and transcriptomics in breeding. Various molecular markers for breeding were designed based on multi-omics, and available approaches in the direction of high yield, quality and resistance in tea plants breeding are proposed. Additionally, future breeding of tea plants based on single-cellomics, pangenomics, plant–microbe interactions and epigenetics are proposed and provided as references. This study aims to provide inspiration and guidance for advancing the development of genetic breeding in tea plants, as well as providing implications for breeding research in other crops.

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Integrative analyses of transcriptome and metabolome reveal comprehensive mechanisms of Epigallocatechin-3-gallate (EGCG) biosynthesis in response to ecological factors in tea plant (Camellia sinensis)

Cited by 8 publications

References 33 publications

Multi‐omics analysis reveals the biosynthesis of flavonoids during the browning process of Malus sieversii explants

Multi‐omics analysis reveals the biosynthesis of flavonoids during the browning process of Malus sieversii explants

The biosynthesis of EGCG, theanine and caffeine in response to temperature is mediated by hormone signal transduction factors in tea plant (Camellia sinensis L.)

Application of Multi-Perspectives in Tea Breeding and the Main Directions

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