A comprehensive study of the differences in protein expression and chemical constituents in tea leaves (Camellia sinensis var. sinensis) with different maturity using a combined proteomics and metabolomics method

Zhen Sun; Dan Chen; Liyao Zhu; Yanni Zhao; Zhi Lin; Xianzhen Li; Weidong Dai

doi:10.1016/j.foodres.2022.111397

A comprehensive study of the differences in protein expression and chemical constituents in tea leaves (Camellia sinensis var. sinensis) with different maturity using a combined proteomics and metabolomics method

Food Res Int. 2022 Jul:157:111397. doi: 10.1016/j.foodres.2022.111397. Epub 2022 May 23.

Authors

Zhen Sun¹, Dan Chen², Liyao Zhu¹, Yanni Zhao³, Zhi Lin⁴, Xianzhen Li⁵, Weidong Dai⁶

Affiliations

¹ School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
² Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China; School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
³ School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China. Electronic address: zhaoyanni@sust.edu.cn.
⁴ Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China.
⁵ School of Biological Engineering, Dalian Polytechnic University, Dalian 116034, Liaoning, China. Electronic address: bct-lab@dlpu.edu.cn.
⁶ Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China. Electronic address: daiweidong@tricaas.com.

PMID: 35761651
DOI: 10.1016/j.foodres.2022.111397

Abstract

The maturity of tea leaves has a great influence on the flavor quality and commercial price of tea. In this work, a combined proteomics and metabolomics analysis was applied to investigate the differences in protein expression and metabolites among tea leaves with different maturity. Integrated analysis showed that there were significant differences in 112 nonvolatile components related to the pathways of photosynthesis, glycolysis, tricarboxylic acid cycle, and the biosynthesis of amino acids, phenylpropanoids and flavonoids. The bud had higher expression levels of most enzymes related to the biosynthesis of amino acids, phenylpropanoids, and flavonoids, leading to higher levels of amino acids, most flavanols, and procyanidins compared with the leaves. The 1^st leaf showed a higher expression level of flavonol synthase, which produces higher levels of flavonol-3-glycosides. This study offers deep insight into the maturity of tea at both the protein and metabolite levels and provides a guideline for tea manufacturing.

Keywords: Maturity; Metabolic pathways; Metabolomics; Proteomics; Tea.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Amino Acids / analysis
Camellia sinensis* / chemistry
Flavonoids / analysis
Metabolomics
Plant Leaves* / chemistry
Proteomics

Substances

Amino Acids
Flavonoids