山茶
茶氨酸
代谢组
咖啡因
鲜味
多酚
儿茶素
硒
食品科学
代谢组学
生物
中国茶
品味
植物
化学
绿茶
抗氧化剂
生物化学
色谱法
法学
中国
有机化学
内分泌学
政治学
作者
Xiangxiang Huang,Qian Tang,Chongjun Chen,Qin Li,Haiyan Lin,Silei Bai,Jian Zhao,Juan Li,Kunbo Wang,Mingzhi Zhu
标识
DOI:10.1016/j.lwt.2023.114496
摘要
Summer tea quality deteriorates with its inferior taste features. Exogenous nano-selenium (Se) supplementation is an effective device to improve crop quality and economic value; however, the effects of nano-Se on summer tea quality remain unclear. This study aimed to illustrate the effects of foliar application of nano-Se on summer tea leaf quality by integrating metabolomics and transcriptomics approaches. Nano-Se enhanced Se content in tea leaves. Further, nano-Se significantly decreased the total tea polyphenols, catechin, and caffeine contents but increased total amino acids and theanine contents, markedly lowering the ratio of tea polyphenols/amino acids as well. Sensory evaluation indicated that nano-Se reduced the bitterness and astringency and improved the umami and sweet tastes of the tea infusion. A total of 130 compounds were identified in the metabolome. Levels of most phenolic compounds were decreased after nano-Se treatment. Association analysis depicted that a total of 30 differentially expressed genes (DEGs) related to catechin (18), caffeine (7), and theanine (5) biosynthetic pathways were influenced by nano-Se. Several transcription factors were identified to interact with these DEGs. Our findings indicate that foliar application of nano-Se can significantly improve summer tea quality, and provide new insight into the application of nano-Se in tea plants.
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