RNA Methylome Reveals the m<b>6</b>A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

Zhu, Chen; Zhang, Shuting; Zhou, Chengzhe; Tian, Caiyun; Shi, Biying; Xu, Kai; Huang, Linjie; Sun, Yun; Lin, Yuling; Zhang, Lai; Guo, Yuqiong

doi:10.1016/j.gpb.2023.02.003

Cited by 13 publications

(29 citation statements)

References 75 publications

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“…Although m6A has been the focus of many studies in recent years, our knowledge about the effects of m6A on the secondary metabolites is limited. To explore the effects of the m 6 A on flavor-related metabolic pathways in tea leaves of Camellia sinensis, a recent study indicated that CsALKBH4-driven RNA demethylations can directly affect the accumulation of volatile terpenoids and indirectly influence the flavonoid, catechin, and theaflavin contents . Our study revealed that 12 RNA modifications, including m6A, were related to AFB1 production in A.…”

Section: Discussionmentioning

confidence: 63%

“…To explore the effects of the m 6 A on flavor-related metabolic pathways in tea leaves of Camellia sinensis, a recent study indicated that CsALKBH4driven RNA demethylations can directly affect the accumulation of volatile terpenoids and indirectly influence the flavonoid, catechin, and theaflavin contents. 87 Our study revealed that 12 RNA modifications, including m6A, were related to AFB1 production in A. flavus (Figure 1), which is one of the most important secondary metabolites in A. flavus. This study lays the foundation for revealing the biological function of RAN epigenetic modification in the regulation of fungal secondary metabolism.…”

Section: Discussionmentioning

confidence: 68%

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Role of RNA Modifications, Especially m6A, in Aflatoxin Biosynthesis of Aspergillus flavus

Yang,

Wu,

Lin

et al. 2023

J. Agric. Food Chem.

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RNA modifications play key roles in eukaryotes, but the functions in Aspergillus flavus are still unknown. Temperature has been reported previously to be a critical environmental factor that regulates the aflatoxin production of A. flavus, but much remains to be learned about the molecular networks. Here, we demonstrated that 12 kinds of RNA modifications in A. flavus were significantly changed under 29 °C compared to 37 °C incubation; among them, m6A was further verified by a colorimetric method. Then, the transcriptome-wide m6A methylome and m6A-altered genes were comprehensively illuminated through methylated RNA immunoprecipitation sequencing and RNA sequencing, from which 22 differentially methylated and expressed transcripts under 29 °C were screened out. It is especially notable that AFCA_009549, an aflatoxin biosynthetic pathway gene (af lQ), and the m6A methylation of its 332nd adenine in the mRNA significantly affect aflatoxin biosynthesis in A. flavus both on media and crop kernels. The content of sterigmatocystin in both Δaf lQ and aflQ A332C strains was significantly higher than that in the WT strain. Together, these findings reveal that RNA modifications are associated with secondary metabolite biosynthesis of A. flavus.

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Section: Discussionmentioning

confidence: 63%

Section: Discussionmentioning

confidence: 68%

Role of RNA Modifications, Especially m6A, in Aflatoxin Biosynthesis of Aspergillus flavus

Yang,

Wu,

Lin

et al. 2023

J. Agric. Food Chem.

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“…Various abiotic stresses during the withering process have greatly affected the accumulation of tea metabolites, thus promoting the formation of tea quality and flavor. 4 As for the study of withering methods, some scholars have studied the effect of sunlight withering on the quality of tea, starting with the taste and aroma substances of tea, and analyzed the changes of short-time sunlight-withered leaves. They found that the taste of sunlight-withered leaves became stronger, and the aroma of tea changed from a clear odor to floral and delicate fragrance.…”

Section: Introductionmentioning

confidence: 99%

“…So far, there has been some progress in the research on the withering process of various kinds of tea. Various abiotic stresses during the withering process have greatly affected the accumulation of tea metabolites, thus promoting the formation of tea quality and flavor 4 . As for the study of withering methods, some scholars have studied the effect of sunlight withering on the quality of tea, starting with the taste and aroma substances of tea, and analyzed the changes of short‐time sunlight‐withered leaves.…”

Section: Introductionmentioning

confidence: 99%

Comparative transcriptome and metabolome analyses revealed quality difference between beauty tea processed through indoor withering and outdoor solar withering

Ding,

Zhang,

Lin

et al. 2023

J Sci Food Agric

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BackgroundWithering is the first processing procedure of beauty tea, and there are few reports on the impact of withering methods on the quality of beauty tea and its regulatory mechanisms.ResultsThrough comparison of fresh tea leaves (FT) with the leaves at Indoor natural Withering 18h (IWT‐18) and Outdoor Solar Withering 6h (OWT‐6), which were collected at the end of the two withering processes, 17282 and 13984 differentially expressed genes (DEGs) were screened and 267 and 154 differential metabolites (DMs) were identified, respectively. Coexpression network revealed that a large number of DEGs and DMs were enriched in phenylpropanoid, flavonoid, and adenosine Triphosphate binding (ABC) transporter pathways, and the number of DMs and DEGs in IWT‐18 vs FT exceeded that in OWT‐6 vs FT. Both withering methods promoted a significant increase in content of phenylalanine and upregulation of β‐glucoside (BGLU) expression in the phenylpropanoid metabolism pathway. The five proanthocyanidins related to theaflavins in the flavonoid synthesis pathway was more significant accumulation in FT vs IWT‐18 than in FT vs OWT‐6. Meanwhile, both withering methods can affect the ABC transporter pathway to promote the accumulation of amino acids and their derivatives, but different withering methods affect different ABC transporter families. Outdoor withering with more severe abiotic stress has a greater impact on the ABCG family, while indoor withering has a more significant effect on the ABCC family. Sensory evaluation results showed that the dry tea of IWT‐18 was slightly better than that of OWT‐6 because of longer withering time and more thorough substance transformation.ConclusionIn conclusion, the formation of honey flavor in beauty tea may be closely related to the DEGs and DMs in these three pathways. Our research provides theoretical data support for further revealing the mechanism of quality formation during the withering process of beauty tea.This article is protected by copyright. All rights reserved.

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“…These multiple abiotic stresses stimulate tea leaves to produce large amounts of secondary metabolites to help protect themselves against external stresses, and on the other hand these produced secondary metabolites improve the aroma and taste of the tea leaves (Zhu et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process

Kong,

Zhao,

Zhang

et al. 2023

The Plant Journal

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SUMMARYDuring the oolong tea withering process, abiotic stresses induce significant changes in the content of various flavor substances and jasmonic acid (JA). However, the changes in chromatin accessibility during withering and their potential impact remain poorly understood. By integrating ATAC‐seq, RNA‐seq, metabolite, and hormone assays, we characterized the withering treatment‐induced changes in chromatin accessibility, gene expression levels, important metabolite contents, and JA and JA‐ILE contents. Additionally, we analyzed the effects of chromatin accessibility alterations on gene expression changes, content changes of important flavor substances, and JA hyperaccumulation. Our analysis identified a total of 3451 open‐ and 13 426 close‐differentially accessible chromatin regions (DACRs) under withering treatment. Our findings indicate that close‐DACRs‐mediated down‐regulated differentially expressed genes (DEGs) resulted in the reduced accumulation of multiple catechins during withering, whereas open‐DACRs‐mediated up‐regulated DEGs contributed to the increased accumulation of important terpenoids, JA, JA‐ILE and short‐chain C5/C6 volatiles. We further highlighted important DACRs‐mediated DEGs associated with the synthesis of catechins, terpenoids, JA and JA and short‐chain C5/C6 volatiles and confirmed the broad effect of close‐DACRs on catechin synthesis involving almost all enzymes in the pathway during withering. Importantly, we identified a novel MYB transcription factor (CsMYB83) regulating catechin synthesis and verified the binding of CsMYB83 in the promoter‐DACRs regions of key catechin synthesis genes using DAP‐seq. Overall, our results not only revealed a landscape of chromatin alters‐mediated transcription, flavor substance and hormone changes under oolong tea withering, but also provided target genes for flavor improvement breeding in tea plant.

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RNA Methylome Reveals the m6A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering

Cited by 13 publications

References 75 publications

Role of RNA Modifications, Especially m6A, in Aflatoxin Biosynthesis of Aspergillus flavus

Role of RNA Modifications, Especially m6A, in Aflatoxin Biosynthesis of Aspergillus flavus

Comparative transcriptome and metabolome analyses revealed quality difference between beauty tea processed through indoor withering and outdoor solar withering

Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process

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