Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm (Camellia sinensis var. Assamica cv. Jianghua)

Wu, Wenliang; Lü, Meiling; Peng, Jiakun; Lv, Haipeng; Shi, Jianxin; Zhang, Shuguang; Liu, Zhen; Jihua, Duan; Chen, Dan; Dai, Weidong; Zhi, Lin

doi:10.1016/j.fochx.2022.100270

Cited by 12 publications

(11 citation statements)

References 30 publications

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“…Other methods, including foliar spraying of monosodium glutamate and inoculation with specific microbial strains, have been proposed to enhance GABA content in tea. However, compared with those in leaves subjected to anaerobic treatment, the GABA contents were lower and the cost of expenditure was higher in leaves subjected to this treatment (Jeng et al, 2007;Wu et al, 2013).…”

Section: 22mentioning

confidence: 83%

“…The leaves of Kucha contain high levels of theacrine (15.4−22.2 mg/g of DW) and low levels of caffeine (16.6−19.0 mg/g of DW), while those of conventional tea contain almost no theacrine (Qin et al., 2020). Recent studies have demonstrated that the newly bred Kucha variety JHKC‐37‐2 is rich in both theacrine (19.2 mg/g of DW) and caffeine (38.2 mg/g of DW) (Wu, Lu, et al., 2022). In contrast to Kucha, only theacrine (7.9 mg/g of DW) was detected in C. sinensis var.…”

Section: Special Tea Products Featuring Purine Alkaloidsmentioning

confidence: 99%

“…>5.0% of DW 3.0%−5.0% of DW (Jin et al, 2018;Li et al, 2018) Cocoa tea <0.5% of DW Theobromine Cocoa tea 55.8 mg/g of DW 2.4−4.3 mg/g of DW (Jin et al, 2014;Jin et al, 2018) Theacrine Kucha 15.4−22.2 mg/g of DW Almost undetectable Wu, Lu, et al, 2022) Selenium Ziyang seleniumrich tea 0.25−4.00 mg/kg of DW Approximately 0.1 mg/kg of DW (Liang et al, 2014) Enshi selenium-rich tea…”

Section: Content In Conventional Tea Products Referencesmentioning

confidence: 99%

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Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

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The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O‐methylated catechin‐rich tea, γ‐aminobutyric acid‐rich tea, low‐caffeine tea, and selenium‐rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health‐promoting effects, improving flavor quality, and elucidating the interactions between functional components.

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Section: 22mentioning

confidence: 83%

Section: Special Tea Products Featuring Purine Alkaloidsmentioning

confidence: 99%

Section: Content In Conventional Tea Products Referencesmentioning

confidence: 99%

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Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

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“…Our previous study (1) demonstrated that JHKC contains a special purine alkaloid (theacrine), and compared to common tea cultivars, such as Fudingdabai, Yunkang 10, and Zhuyeqi, JHKC shows significantly higher levels of non-epi-form flavanols including catechin (C), gallocatechin (GC), catechin gallate (CG), and gallocatechin gallate (GCG), as well as a methylated flavanol, epigallocatechin-3-O-(3″-Omethyl)-gallate (EGCG3″Me). Locals enjoy drinking Kucha tea to promote health, and some evidences (2,3) have indicated that Kucha tea extract exhibits strong antioxidant and lipid-lowering properties.…”

Section: Introductionmentioning

confidence: 98%

“…As an important special metabolite in JHKC, theacrine provides several benefits; for example, theacrine exhibits anti-depressive and antiinflammatory activities and improves sleep and metabolism (4). GCG is the most abundant flavanol in JHKC except EGCG (1), and compared to EGCG, GCG exhibits stronger neuroprotective effects, antioxidant activity, ability to inhibit cholesterol biosynthesis, and antidiabetic activity (5)(6)(7)(8). In addition, EGCG3″Me was reported to show stronger anti-allergic and anti-hypertensive effects than that of EGCG (9).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)

Shi

Jin

et al. 2023

Front. Nutr.

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BackgroundJianghua Kucha (JHKC) is a special tea germplasm with enriched specialized secondary metabolites, including theacrine, non-epimeric flavanols and methylated flavanols. Moreover, primary metabolites provide precursors and energy for the production of secondary metabolites. However, the accumulation patterns of primary and secondary metabolites in different tissues of JHKC are unclear.MethodsThe changes of primary and secondary metabolites and related metabolic pathways (primary and secondary metabolism) in different JHKC tissues (the bud, 1st-4th leaves, and new stem) were investigated via metabolomics analysis with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS).ResultsSignificant differences were observed in 68 primary and 51 secondary metabolites mainly related with the pathways of starch and sucrose, amino acids, caffeine, and flavanols metabolism and TCA cycle. The bud exhibited higher levels of glucose-6-phosphate, citric acid, most amino acids, theobromine, catechin-gallate, epicatechin-gallate, procyanidins, and theasinensins; the 1st leaf showed higher levels of caffeine and epigallocatechin-3-gallate; and the 4th leaf contained higher levels of most monosaccharides, theacrine, and epigallocatechin-3-O-(3”-O-methyl)-gallate. In addition, primary metabolites and important secondary metabolites had certain correlations.ConclusionThis study provides comprehensive insight into primary and secondary metabolites in JHKC and offers guidelines for efficiently utilizing specialized metabolites of JHKC in the future.

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Metabolomics and Genomics for Understanding Stress Biology of Plant Metabolites

Kashyap¹,

Shah²,

Pant³

et al. 2022

Phytochemical Genomics

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Nontargeted and targeted metabolomics analysis provides novel insight into nonvolatile metabolites in Jianghua Kucha tea germplasm (Camellia sinensis var. Assamica cv. Jianghua)

Cited by 12 publications

References 30 publications

Special tea products featuring functional components: Health benefits and processing strategies

Special tea products featuring functional components: Health benefits and processing strategies

Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)

Metabolomics and Genomics for Understanding Stress Biology of Plant Metabolites

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