Characterisation of two oxidosqualene cyclases responsible for triterpenoid biosynthesis in Ilex asprella.

Ilex asprella, a plant widely used as a folk herbal drug in southern China, produces and stores a large amount of triterpenoid saponins, most of which are of the α-amyrin type. In this study, two oxidosqualene cyclase (OSC) cDNAs, IaAS1 and IaAS2, were cloned from the I. asprella root. Functional characterisation was performed by heterologous expression in the yeast Saccharomyces cerevisiae. Analysis of the resulting products by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) showed that both genes encode a mixed amyrin synthase, producing α-amyrin and ß-amyrin at different ratios. IaAS1, which mainly produces α-amyrin, is the second triterpene synthase so far identified in which the level of α-amyrin produced is ≥80% of total amyrin production. By contrast, IaAS2 mainly synthesises ß-amyrin, with a yield of 95%. Gene expression patterns of these two amyrin synthases in roots and leaves of I. asprella were found to be consistent with the content patterns of total saponins. Finally, phylogenetic analysis and multiple sequence alignment of the two amyrin synthases against several known OSCs from other plants were conducted to further elucidate their evolutionary relationship.

Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea.

Tartary buckwheat tea (TBT) is becoming increasingly popular for its unique flavor and health benefits. However, there is little information regarding the differences in nutritional quality among different kinds of TBT. Two kinds of TBT samples, whole grain tea (WGT) and whole plant tea (WPT), were collected from markets in China. The content of their nutritional compositions, including protein, amino acids, starch, fat, fatty acids, and flavonoids, as well as aroma compounds, were determined. Antioxidant and α-glucosidase inhibitory activities were also evaluated. WPT showed higher levels of protein and fat relative to WGT, but the content of essential amino acids and fatty acids was lower. WPT contained more total flavonoids with quercetin as the predominant flavonoid (81%), while rutin was the principal flavonoid compound (86%) in WGT. GC-MS analysis indicated that there were some differences in the aroma compound profile between WGT and WPT, though 14 aroma compounds were identified in both of them with 3-ethyl-2,5-dimethyl-pyrazine as the predominant compound. In addition, WPT showed superior antioxidant and α-glucosidase inhibitory activities than WGT. However, the total flavonoid content determined in tea soup was decreased by 60% and 98% compared with that in the alcohol extracts of WGT and WPT, respectively. The antioxidant and α-glucosidase inhibitory activities of tea soup were also lowered, especially for WPT. The differences between 2 kinds of TBT might be due to the variety of raw materials and processing methods. Diversified plant materials and scientific processing technologies should be taken into account to develop a nutritional and healthy TBT product.