Overexpression of a peroxidase gene (AtPrx64) of Arabidopsis thaliana in tobacco improves plant's tolerance to aluminum stress.

KEY MESSAGE: AtPrx64 is one of the peroxidases gene up-regulated in Al stress and has some functions in the formation of plant second cell wall. Its overexpression may improve plant tolerance to Al by some ways. Studies on its function under Al stress may help us to understand the mechanism of plant tolerance to Al stress. In Arabidopsis thaliana, the expressions of some genes (AtPrxs) encoding class III plant peroxidases have been found to be either up-regulated or down-regulated under aluminum (Al) stress. Among 73 genes that encode AtPrxs in Arabidopsis, AtPrx64 is always up-regulated by Al stress, suggesting this gene plays protective roles in response to such stress. In this study, transgenic tobacco plants were generated to examine the effects of overexpressing of AtPrx64 gene on the tolerance to Al stress. The results showed that overexpression of AtPrx64 gene increased the root growth and reduced the accumulation of Al and ROS in the roots. Compared with wild type controls, transgenic tobaccos had much less soluble proteins and malondialdehyde in roots and much more root citrate exudation. The activity of plasma membrane (PM) H+-ATPase, the phosphorylation of PM H+-ATPase and its interaction with 14-3-3 proteins increased in transgenic tobaccos; moreover, the content of lignin in root tips also increased. Taken together, these results showed that overexpression of AtPrx64 gene might enhance the tolerance of tobacco to Al stress.

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.

BACKGROUND: Biluochun is a typical non-fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma. RESULTS: The volatile components were extracted at different manufacturing process steps of Biluochun green tea using fully automated headspace solid-phase microextraction (HS-SPME) and further characterised by gas chromatography-mass spectrometry (GC-MS). Among 67 volatile components collected, the fractions of linalool oxides, ß-ionone, phenylacetaldehyde, aldehydes, ketones, and nitrogen compounds were increased while alcohols and hydrocarbons declined during the manufacturing process. The aroma compounds decreased the most during the drying steps. CONCLUSION: We identified a number of significantly changed components that can be used as markers and quality control during the producing process of Biluochun. The drying step played a major role in the aroma formation of green tea products and should be the most important step for quality control. © 2016 Society of Chemical Industry.

[Endophytic fungal diversity of four bryophyte species in Dawei Mountain, Southwest of China].

OBJECTIVE: We analyzed endophytic fungi from 4 bryophyte species: Mnium sp. , Marchantia polymorpha, Polytrichum commune and Hylocomium splendens, collected from Dawei Mountain, Southwest of China, to study the diversity of fungal endophytes of bryophytes in different environment and their roles in the evolution from aquaqtic plant to terrestrial plant. METHODS: Endophytic fungi were isolated by culturable method and identified to species or genera level based on morphological characteristics and molecular analysis. RESULTS: Nine hundred fungal endophytes were isolated from 630 tissue segments of 4 different plants. All endophytes were identified to 57 taxon. Among them, Xylaria, Colletotrichum, Penicillium and Trichoderma were the dominant genera. The Shannon index (H') and similarity coefficients (CS) of endophytic fungi from 4 plants were 1.80 - 3.22 and 0.409 - 0.613, respectively, higher than those of bryophytes growing in extreme environments. CONCLUSION: The diversity and richness of endophytes from 4 bryophytes in Dawei Mountain are similar to those of plants growing in the similar environment.

Pseudomonas fluorescens BsEB-1: an endophytic bacterium isolated from the root of Bletilla striata that can promote its growth.

An endophytic Pseudomonas fluorescens (BsEB-1) was obtained from the roots of Bletilla striata. We investigated its growth-promoting properties and observed the impact of its inoculation on both the growth and polysaccharide content of Bletilla striata tubers. It was found that BsEB-1 possessed three growth-promoting activities: phosphate-solubilizing, produced indoleacetic acid (IAA) and siderophores, but had no nitrogen-fixing activity. BsEB-1 could rapidly attach to the root hairs of Bletilla striata tissue culture seedlings and endophytically colonize the region of maturation in the roots. It also significantly promoted the rooting and transplant survival rate of the seedlings, as well as the growth and expansion of the tubers, but did not increase their polysaccharide content. Pseudomonas fluorescens BsEB-1 exhibits potential for applications in the artificial planting of Bletilla striata.

Total synthesis of baicalein.

In this paper, a simple and novel synthesis of baicalein is described. This transformation features the novel synthesis of helilandin B and a different way to demethylate. The overall yield of 59% is acceptable.

Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis.

BACKGROUND: Modern instrumental analysis technology can provide various chemical data and information on tea samples. Unfortunately, it remains difficult to extract the useful information. We describe the use of chemical fingerprint similarities, combined with principal component and cluster analyses, to distinguish and recognize Pu-erh green teas, which from two tea mountains, Wuliang and Jingmai, in the Pu-erh district of Yunnan province. The volatile components of all 20 Pu-erh green teas (10 Wuliang and 10 Jingmai teas) were extracted and identified by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). RESULTS: Sixty-three volatiles (including alcohols, hydrocarbons, ketones, and aldehydes) were identified in the 20 Pu-erh green teas, and differences in compound compositions between them were also observed. Through fingerprint similarity, combined with principal component and cluster analyses, the 20 Pu-erh green teas were differentiated successfully based on their volatile characteristics. CONCLUSIONS: This study demonstrates that the GC-MS combined with chemical fingerprint and unsupervised pattern recognition method is suitable for the investigation of the volatile profiling and evaluating the quality and authenticity of teas related to the different origins.Graphical abstractDifferentiate Pu-erh green teas from different tea mountains by using chemical fingerprint similarity and multivariate statistical methods.

Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics.

Consistent aroma characteristics are important for tea products. However, understanding the formation of tea aroma flavor and correspondingly proposing applicable protocols to control tea quality and consistency remain major challenges. Oolong tea is one of the most popular teas with a distinct flavor. Generally, oolong tea is processed with the leaves of tea trees belonging to different subspecies and grown in significantly different regions. In this study, Yunnan and Fujian oolong teas, green tea, black tea, and Pu-erh tea were collected from major tea estates across China. Their sensory evaluation, main water-soluble and volatile compounds were identified and measured. The sensory evaluation, total polysaccharide, caffeine, and catechin content of Yunnan oolong tea was found to be different from that of Fujian oolong tea, a result suggesting that the kinds of tea leaves used in Yunnan and Fujian oolong teas were naturally different. However, according to their aroma compounds, principal component analysis (PCA) and cluster analysis (CA) of the volatile compounds showed that the two types of oolong teas were similar and cannot be clearly distinguished from each other; they are also different from green, black, and Pu-erh teas, a result indicating that the same oolong tea processing technology applied to different tea leaves results in consistent aroma characteristics. The PCA analysis results also indicated that benzylalcohol, indole, safranal, linalool oxides, ß-ionone, and hexadecanoic acid methyl ester highly contributed to the distinct aroma of oolong tea compared with the other three types of teas. This study proved that the use of the same processing technology on two kinds of tea leaves resulted in a highly consistent tea aroma.

Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods.

Thirteen Pu-erh teas and 13 Fuzhuan teas obtained from two different production areas in China were profiled using fully automatic headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) coupled with chemometric methods. A total of 93 aroma components were identified in 26 dark teas; among them, methoxyphenolic compounds (31.77%) were the most abundant components in Pu-erh teas, whereas ketone compounds were the most abundant components (25.42%) in Fuzhuan teas. Cluster analysis (CA) and principal component analysis (PCA) showed that these two types of dark teas could be clearly distinguished according to their chemical characteristics. This study suggested that the proposed strategy could provide a feasible and rapid technique to differentiate dark teas with similar morphological characteristics from different production areas by their volatile composition and relative content.

The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.

The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 different Dayi Pu-erh tea brands and 3 different Ya'an tea brands on the market were analyzed using fully automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatiles were separated, among 75 volatiles were identified by GC-MS in seven Dayi Pu-erh teas, and the major chemical components included methoxyphenolic compounds, hydrocarbons, and alcohol compounds, such as 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, 2,6,10,14-tetramethyl-pentadecane, linalool and its oxides, α-terpineol, and phytol. The overlapping ratio of peaks (ORP) of the chromatogram in the seven Dayi Pu-erh tea samples was greater than 89.55%, whereas the ORP of Ya'an tea samples was less than 79.10%. The similarity and differences of the Dayi Pu-erh tea samples were also characterized using correlation coefficient similarity and principal component analysis (PCA). The results showed that the correlation coefficient of similarity of the seven Dayi Pu-erh tea samples was greater than 0.820 and was gathered in a specific area, which showed that samples from different brands were basically the same, despite have some slightly differences of chemical indexes was found. These results showed that the GC-MS fingerprint combined with the PCA approach can be used as an effective tool for the quality assessment and control of Pu-erh tea.