In:
Journal of the Science of Food and Agriculture, Wiley, Vol. 96, No. 6 ( 2016-04), p. 1982-1989
Abstract:
Tea ( Camellia sinensis L.), contains high levels of secondary metabolic products with both commercial and medicinal value. At present, most cultivated tea plant have green leaves; although tea plants with purple leaves exist, their supply is inadequate. During leaf growth and maturation, the content of secondary metabolic compounds decreases, resulting in higher content in tender purple leaves ( TPL ), and lower content in mature green leaves ( MGL ). The aim of this study was to analyze the differential expression of genes in these two tissues, with a cDNA‐AFLP (amplified fragment length polymorphism) approach and biochemical analysis. Results Compared to MGL samples, TPL samples had higher content of anthocyanin, total polyphenols and total catechins, a higher carotenoid‐to‐chlorophyll ratio and lower content of soluble sugars (glucose, fructose and sucrose). TPL samples showed a lower photosynthetic ability, demonstrated by a lower CO 2 assimilation and carbohydrate accumulation rate. Using cDNA‐AFLP with 256 primer combinations, differential transcript profiling generated 148 matched transcript‐derived fragments ( TDFs ). Among these TDFs , 77 genes were upregulated and 71 were downregulated. These were grouped into 11 functional categories which are important for final tea quality parameters. Conclusions Our data presented the first effort to elucidate the molecular basis of differential accumulation of key metabolites during tea leaf maturation. Our findings also provided a theoretical molecular explanation for the color change during leaf growth. © 2015 Society of Chemical Industry
Type of Medium:
Online Resource
ISSN:
0022-5142
,
1097-0010
DOI:
10.1002/jsfa.2016.96.issue-6
Language:
English
Publisher:
Wiley
Publication Date:
2016
detail.hit.zdb_id:
2001807-1
