茶黄素
红茶
转录组
多酚氧化酶
交货地点
化学
过氧化物酶
生物
山茶
次生代谢物
生物化学
多酚
食品科学
植物
酶
基因
基因表达
抗氧化剂
作者
Gaoyang Zhang,Jihong Yang,Dandan Cui,Dandan Zhao,Yingying Li,Xiaochun Wan,Jian Zhao
标识
DOI:10.1021/acs.jafc.9b07737
摘要
Theaflavins (TFs) are generated by endogenous polyphenol oxidase (PPO)- and peroxidase (POD)-catalyzed catechins oxidation during black tea processing, which needs to be well-controlled to obtain a proper TFs/thearubigins (TRs) ratio for better quality. Not all leaves from any tea plant cultivars or varieties are suitable for making high-quality black teas, regardless of the processing techniques. The mechanisms underlying TFs formation and the main factors determining the tea leaf processing suitability are not fully understood. We here integrated transcriptome and metabolite profiling of tea leaves to unveil how enzymes or metabolites in leaves are changed during black tea processing. The information enabled us to identify several PPO and POD genes potentially involved in tea processing for TF production. We characterized a POD gene, whose recombinant enzyme showed TF creation activity. The capacity for POD-catalyzed TF production could be used as a molecular marker for breeding tea plant varieties suitable for high-quality black tea production.
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