Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-03-31 DOI:10.1016/j.fochx.2024.101331

Zhongying Liu , Qiansong Ran , Jinlong Luo , Qiang Shen , Tuo Zhang , Shimao Fang , Ke Pan , Lin Long

{"title":"Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP","authors":"Zhongying Liu , Qiansong Ran , Jinlong Luo , Qiang Shen , Tuo Zhang , Shimao Fang , Ke Pan , Lin Long","doi":"10.1016/j.fochx.2024.101331","DOIUrl":null,"url":null,"abstract":"<div><p>To investigate the correlation between the difference of secondary metabolites and the disease-resistance activity of different varieties of Congou black tea. Among a total of 657 secondary metabolites identified, 183 metabolites had anti-disease activity, 113 were key active ingredients in traditional Chinese medicine (TCM), 73.22% had multiple anti-disease activities, and all were mainly flavonoids and phenolic acids. The main enriched metabolic pathways were phenylpropanoid biosynthesis, biosynthesis of secondary metabolites, flavonoid biosynthesis, and metabolic pathways. Flavonoid and phenolic acid secondary metabolites were more correlated with anti-disease activity and key active TCM ingredients. Conclusion: The types of JGY and Q601 Congou black tea of the relative contents show large differences in secondary metabolites. Flavonoid and phenolic acid secondary metabolites were identified as the primary factors contributing to the variation in secondary metabolites among different varieties of Congou black tea. These compounds also exhibited a stronger correlation with disease resistance activity.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"23 ","pages":"Article 101331"},"PeriodicalIF":6.5000,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524002189/pdfft?md5=ff9ec0deeee1bcff71ed03b876ef4ab7&pid=1-s2.0-S2590157524002189-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524002189","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

To investigate the correlation between the difference of secondary metabolites and the disease-resistance activity of different varieties of Congou black tea. Among a total of 657 secondary metabolites identified, 183 metabolites had anti-disease activity, 113 were key active ingredients in traditional Chinese medicine (TCM), 73.22% had multiple anti-disease activities, and all were mainly flavonoids and phenolic acids. The main enriched metabolic pathways were phenylpropanoid biosynthesis, biosynthesis of secondary metabolites, flavonoid biosynthesis, and metabolic pathways. Flavonoid and phenolic acid secondary metabolites were more correlated with anti-disease activity and key active TCM ingredients. Conclusion: The types of JGY and Q601 Congou black tea of the relative contents show large differences in secondary metabolites. Flavonoid and phenolic acid secondary metabolites were identified as the primary factors contributing to the variation in secondary metabolites among different varieties of Congou black tea. These compounds also exhibited a stronger correlation with disease resistance activity.

查看原文本刊更多论文

基于 LC-MS/MS 和 TCMSP 的从江红茶不同品种次生代谢物与抗病活性的相关性分析

研究不同品种的从江红茶次生代谢物的差异与抗病活性的相关性。在已鉴定的657种次生代谢物中，183种具有抗病活性，113种为中药关键活性成分，73.22%具有多种抗病活性，且均以黄酮类和酚酸类为主。富集的主要代谢途径为苯丙类化合物的生物合成、次生代谢物的生物合成、黄酮类化合物的生物合成和代谢途径。黄酮类和酚酸类次生代谢物与抗病活性和主要中药活性成分的相关性更高。结论JGY和Q601聪姑红茶的次生代谢物相对含量差异较大。黄酮类和酚酸类次生代谢物被认为是导致不同品种从古红茶次生代谢物差异的主要因素。这些化合物与抗病活性也有较强的相关性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.