Transcriptome and Metabolic Profiling Unveiled Roles of Peroxidases in Theaflavin Production in Black Tea Processing and Determination of Tea Processing Suitability.
J Agric Food Chem
; 68(11): 3528-3538, 2020 Mar 18.
Article
em En
| MEDLINE
| ID: mdl-32129069
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Catequina
/
Biflavonoides
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
China