Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons

Ma, Qingping; Qin, Mengyao; Song, Laichao; Sun, Han; Zhang, Hong; Wu, Huanhuan; Ren, Zhihong; Liu, Hui; Duan, Gang; Wang, Yu; Ding, Zhaotang

doi:10.3390/foods11152289

Cited by 10 publications

(6 citation statements)

References 32 publications

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“…graminearum hyphae in PDB medium were treated with compound C4 (10 μg·mL –1 ) for 72 h, followed by centrifugation to remove the PDB medium. The obtained hyphae were snap-frozen in liquid nitrogen and sent to Wuhan Metware Biotechnology Co., Ltd. for transcriptomics and metabolomics testing . Each treatment was repeated thrice.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Discovery of Aryloxy-, Arylthio-, and Arylamino-Containing Acethydrazides as Fungicidal Agents

Fang

Chen

Liu

et al. 2022

J. Agric. Food Chem.

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The development of new green fungicides is an effective way to solve the resistance of agricultural pathogens and plays an important role in promoting high-quality and sustainable development of modern agriculture. In this project, a series of aryloxy-, arylthio-, and arylamino-containing acethydrazide derivatives were designed, synthesized, and characterized by 1 H nuclear magnetic resonance (NMR), 13 C NMR, and high-resolution mass spectrometry (HRMS). The fungicidal bioassays indicated that some compounds showed excellent and broad-spectrum fungicidal activity, and the structure−activity relationship was discussed. The in vivo fungicidal activity demonstrated that compounds C4 and D8 exhibited good preventative effects against Fusarium graminearum infecting wheat leaves, of which the preventative activity of compound D8 was almost equal to that of the positive agents. Transmission electron microscopy (TEM) observation revealed that the plasma membrane in the C4-treated F. graminearum hyphal cells was severely contracted and separated with the cell wall, coupling with the visible lysosomes and the disappeared cytoplasm and organelles, which may be the reasons for the shriveled and even ruptured hyphae observed by scanning electron microscopy (SEM). Subsequently, transcriptomics and metabolomics were performed to further elucidate the fungicidal mechanism. The regulatory networks of differential genes and metabolites in plasma membrane-related sphingolipid metabolism, linoleic acid metabolism, α-linoleic acid metabolism, and arachidonic acid metabolism were constructed and elaborated. Additionally, preliminary investigation of seeding growth suggested that compounds C4 and D8 may have different degrees of influence on the growth indicators of wheat seedlings; however, this effect may be negligible as the plant grows.

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Section: Methodsmentioning

confidence: 99%

“…The obtained hyphae were snap-frozen in liquid nitrogen and sent to Wuhan Metware Biotechnology Co., Ltd. for transcriptomics and metabolomics testing. 25 Each treatment was repeated thrice. Total RNA was extracted and tested for purity, concentration, and integrity.…”

Section: Materials and Instrumentsmentioning

confidence: 99%

Discovery of Aryloxy-, Arylthio-, and Arylamino-Containing Acethydrazides as Fungicidal Agents

Fang

Chen

Liu

et al. 2022

J. Agric. Food Chem.

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“…To be specific, Gly, Ala, Val, Leu, Tyr, and Phe and their peptides impart bitterness [ 51 ]. Pyroglutamic acid, pyroglutamyl-Pro-X peptides, glutamate, and α-Glutamyl di-, and tripeptides, especially Asp-, Thr-, and Ser-containing peptides, impart umami taste [ 51 ], while glutathione and several γ-glutamyl dipeptides are kokumi active compounds [ 52 ]. In the present study, the differential amino acids, especially 5-oxoproline (pyroglutamic acid) and 5-L-glutamyl-L-amino acid, could contribute to the umami taste of the tea made by the Lucha varieties.…”

Section: Discussionmentioning

confidence: 99%

Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China

Shen

Wang

Sun

et al. 2023

Foods

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Cultivar identification is a necessary step in tea breeding programs. Rapid identification methods would greatly improve these breeding processes. To preliminarily identify the three new Lucha tea varieties (LC6, LC7, and LC17) cultivated in Shandong, we measured their main agronomic characters and biochemical components. Then, we analyzed the metabolic profiles of these tea varieties and Fuding Dabaicha (FD) using a UPLC-ESI-MS/MS system. Their biochemical components indicated that the Lucha varieties had excellent varietal characteristics, with higher amino acid contents. Furthermore, secondary metabolism changed a lot in the Lucha tea varieties compared with that in the FD, with their accumulations of flavonoids and phenolic acids showing significant differences. These differential flavonoids were dominated by flavones and flavanone, flavonols, flavonoid carbonosides, and flavanols monomer. Flavanols especially, including epicatechin glucoside, epicatechin-3-(3″-O-methyl)gallate, epigallocatechin-3-O-(3,5-O-dimethyl)gallate, and epitheaflavic acid-3-O-Gallate, showed higher levels in the Lucha varieties. The phenolic acids containing caffeoyl groups showed higher levels in the Lucha varieties than those in the FD, while those containing galloyl groups showed a reverse pattern. Nitrogen metabolism, including amino acids, also showed obvious differences between the Lucha varieties and FD. The differential amino acids were mainly higher in the Lucha varieties, including 5-L-glutamyl-L-amino acid, N-monomethyl-L-arginine, and N-α-acetyl-L-ornithine. By using these approaches, we found that LC6, LC7, and LC17 were excellent varieties with a high yield and high quality for making green teas in Shandong.

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“…The first strand cDNA was synthesized using the RevertAid First Strand cDNA Synthesis Kit (Thermofisher, Thermo Fisher Scientific, MA, USA). The qRT-PCR expression analysis of genes related to OTA production was carried out as described by Rachelle et al (2017) and Ma et al (2022) [ 31 , 32 ]. The primers of the targeted genes ( acpks ) and reference gene ( β-tubulin ) are listed in Table 1 .…”

Section: Methodsmentioning

confidence: 99%

Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

Zhao

Zhang

Lou

et al. 2022

Foods

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Contamination by ochratoxigenic fungi and its prevention during the pile-fermentation of post-fermented tea have always been a concern. The present study aimed to elucidate the anti-fungal effect and mechanism of polypeptides produced by B. brevis DTM05 (isolated from post-fermented tea) on ochratoxigenic fungi, and to to evaluate their use in the pile-fermentation process of post-fermented tea. The results showed that polypeptides (produced by B. brevis DTM05) with a strong antifungal effect against A. carbonarius H9 mainly had a molecular weight between 3 and 5 kDa. The Fourier-transform infrared spectra of this polypeptide extract showed that it was a mixture consisting mainly of polypeptides and small amounts of lipids and other carbohydrates. The polypeptide extracts significantly inhibited the growth of A. carbonarius H9, and its minimum inhibitory concentration (MIC) was 1.6 mg/L, which significantly reduced the survival rate of spores. The polypeptides also effectively controlled the occurrence and ochratoxin A (OTA) production of A. carbonarius H9 on the tea matrix. The lowest concentration of polypeptides that significantly inhibited the growth of A. carbonarius H9 on the tea matrix was 3.2 mg/L. The enhancement of the fluorescence staining signal in the mycelium and conidiospore showed that the polypeptides with a concentration of more than 1.6 mg/L increased the permeability of the mycelium membrane and conidial membrane of A. carbonarius H9. The significant increase in the extracellular conductivity of mycelia suggested the outward leakage of intracellular active substances, and also further indicated an increase in cell membrane permeability. Polypeptides with a concentration of 6.4 mg/L significantly down-regulated the expression level of the polyketide synthase gene related to OTA production (acpks) in A. carbonarius H9, which may be the fundamental reason why polypeptides affect OTA production. In conclusion, reasonable use of the polypeptides produced by B. brevis can destroy the structural integrity of the cell membrane, make the intracellular active substances leak outward, accelerate the death of fungal cells and down-regulate the expression level of the polyketide synthase gene in A. carbonarius; thus, they can effectively control the contamination of ochratoxigenic fungi and OTA production during the pile-fermentation of the post-fermented tea.

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Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons

Cited by 10 publications

References 32 publications

Discovery of Aryloxy-, Arylthio-, and Arylamino-Containing Acethydrazides as Fungicidal Agents

Discovery of Aryloxy-, Arylthio-, and Arylamino-Containing Acethydrazides as Fungicidal Agents

Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China

Inhibitory Effect of Polypeptides Produced by Brevibacillus brevis on Ochratoxigenic Fungi in the Process of Pile-Fermentation of Post-Fermented Tea

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